Sometimes music feels like comfort food — it wraps you up, offers a little escape, and leaves you feeling lighter. That’s exactly what Eileen Carey’s new single “Carry Me Away” does. The Altadena-based country-pop singer-songwriter has built her career on uplifting messages and feel-good energy, and this track is no exception. Bright, upbeat, and a bit dreamy, it’s the perfect soundtrack for finding your own space to breathe. It’s the kind of song that makes you want to roll down the windows and let the world fade away for a while. And just like a bowl of warm Hungarian Chicken Paprikash on a winter night, her music leaves you feeling nourished, grounded, and ready to take on whatever comes next. Check out the recipe below! 

If you’ve been following Eileen’s career, you already know she’s been a steady force in the indie country-pop scene. She has topped radio charts more than once — including #1 on the New Music Weekly Indie Top 40 — and has shared stages with icons like Don McLean, Rita Coolidge, Jefferson Starship, and The Motels. Her live shows? Think sing-alongs, line dancing, and the kind of energy that pulls you right into the music. She’s also no stranger to recognition, earning more than 25 awards, including the New Music Awards’ AC/Hot AC Breakthrough Artist of 2025 and the Independent Music Network’s Entertainer of the Year.

 

 

Eileen describes her sound as “West Coast Pop-Country” — sunny, accessible, and always with a touch of emotional honesty. Whether it’s her past hits like “Land with You” or “Good Bad Girl,” or her latest single “Carry Me Away,” her music consistently returns to themes of optimism and resilience.

If I can take somebody away from their troubles for three minutes, then I’ve done my job.

Her influences range from The Pretenders to Keith Urban to Sheryl Crow — a mix that she describes as her “own little recipe,” blending ideas from everywhere into her signature style.

 

 

This past year hasn’t been easy. The Altadena wildfires forced Eileen and her family to evacuate, and while their home survived, many of her neighbors lost everything. Throughout it all, she has gained a deeper appreciation for community and resilience. She admits it was challenging to write at first, but eventually, the experience motivated her to keep going, viewing survival as fuel for new creativity. With “Carry Me Away,” Eileen Carey remains a shining star in the indie music scene — balancing her career, her community, and her love for simple traditions. Her music serves as a reminder that even in tough times, joy, connection, and a little escape are always within reach. Be sure to check out Eileen Carey’s music on all streaming platforms and catch her on tour at her upcoming show on Saturday, November 15th at 8:45 pm at The Whisky A Go Go  in Hollywood with Neve.

Tour Dates

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Off the stage, Eileen is all about family traditions — and food plays a key part. With Irish, Hungarian, and English roots, she grew up on hearty, comforting meals. Each Christmas, she makes Hungarian Chicken Paprikash, a dish that has been passed down through generations. It’s a nod to her heritage, and part of a family ritual where everyone brings something from their own background to the holiday table.

For this feature, I leaned right into Elieen’s Hungarian heritage and made authentic Hungarian Chicken Paprikash. This dish was so fun for me to create because I used my husband’s grandmother’s original recipe, complete with homemade dumplings. The recipe card my mother-in-law shared with me was the real deal: handwritten in cursive with just a “dash” here and “a little bit” there. I even learned a new technique for the dough — sliding it to the edge of the plate before scooping it off — to get those perfectly thin and tender dumplings. The best part? It was quick, cozy, and got a big thumbs up from my Hungarian husband, who swore it tasted authentic. Check out the recipe below — it might just become your next weeknight favorite while listening to Eileen Carey’s music. 

 

 

Hungarian Chicken Paprikash and Dumplings

*From the Kitchen of Margaret Morvai

Ingredients for the Paprikash

  • 2 tablespoons shortening (Crisco) – (I used 1 tablespoon avocado oil and 1 tablespoon unsalted butter)
  • 1 cup yellow onion, chopped
  • 1 clove garlic – chopped
  • 3 pounds of chicken pieces
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon sea salt
  • Black pepper to taste
  • 1 cup water – or more as needed

Ingredients for Sauce

  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • 1 cup whole milk

Ingredients for Dumplings

  • 3 cups all-purpose flour
  • 1/2 cup whole milk
  • 3 eggs
  • 1/2 teaspoon sea salt
  • 2 tablespoons unsalted butter
  • 1 cup of water

Directions

  1. Sauté the onion and garlic in shortening until they are light brown.
  2. Add paprika, chicken, salt, and pepper.
  3. Cover and bring the mixture to a slow simmer.
  4. Add 1 cup of water and cook slowly for 1 hour. Stir occasionally. If the mixture cooks down too much, add a little more water.
  5. When the meat is done, mix sour cream with two tablespoons of flour. Add 1 cup of milk and stir until smooth.
  6. Add the flour mixture to the meat and cook slowly until the gravy is thick. (Do not boil)
  7. Beat all the dumpling ingredients together until the mixture bubbles.
  8. Have water boiling in a large pot.
  9. Put the dough on a large flat plate and let it slide to the edge of the plate.
  10. Using the tip of the tablespoon, cut pieces of the dumpling mixture and drop them into the boiling water. (About 1/2 teaspoon per dumpling)  Dip the tablespoon into the water as you cut each dumpling.
  11. Dumplings are done when they rise to the top. Pour a little melted or browned butter on top of the dumplings.
  12. Serve meat and gravy over the dumplings. Enjoy!