Category Archives: Chicken

Cashew Crusted Chicken with Creamy BBQ Sauce

Cashew Crusted Chicken w/Creamy BBQ Sauce

Hey there! Look! It’s some food! Yes, I’m still eating over here. Actually we’re eating quite well since we are no longer able to go out to restaurants every weekend.  We’re doing a lot of cooking at home lately but I usually have about a 10-15 minute window when the boys aren’t crying or needing attention so things have gotten a little simpler these days.  A lot of salads and potato sides with a simple grilled meat is what we’re cooking up these days.  I’ve been eyeing all of the delicious Stubbs BBQ sauces I have in the pantry and was excited to do something a little more creative, maybe something that I could share with you guys.

SO, here it is! We don’t have picky kid eaters yet but I bet this might even be kid approved.  You could make them as chicken fingers and serve the sauce as a dipping sauce on the side instead if your heart so desires. What kid doesn’t love dipping stuff? Oh man, I’ve officially become a mommy blogger haven’t I? Oh well, embrace it! Don’t worry, I’ll post some pics of the kiddos at the end too 🙂

Cashew Crusted Chicken w/Creamy BBQ Sauce

I started by ever so quietly (since the babies were sleeping), smashing cashews. I’ll let you guess how that one ended up.  Just throw them in a bag and smash the crap out of them with a mallet until they’re in tiny pieces. I suggest you do this on a weeknight so you can take out some of that workday stress on the nuts.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then I set up a little assembly line for the breading.  I think I’ve gotten a pretty good process down for this that doesn’t dirty 25 million dishes and make a mess everywhere.  I fill one freezer bag with flour, then I filled another freezer bag with the breading (in this case crushed cashews and breadcrumbs.) Then I whisked up some eggs with a little cashew milk, honey, dijon mustard and seasoned it with salt and pepper.

Cashew Crusted Chicken w/Creamy BBQ Sauce

I used chicken tenders but you could use breasts cut into strips as well.  First, add a piece of chicken to the flour bag and toss gently to coat. Then dip it in the egg mixture and move it to the cashew breading bag and toss it around until coated on all sides. Repeat with the remaining pieces of chicken.

Cashew Crusted Chicken w/Creamy BBQ Sauce

Then you sauté them up using a little olive oil until they’re nicely browned and cooked through.  I usually turn the oven on and hold the chicken there while I cook a few batches.  You can also finish cooking them in the oven if you find they’re browning before they’re fully cooked through.

Cashew Crusted Chicken w/Creamy BBQ Sauce

It’s funny that there is a spoon in the sauce because I could probably have eaten it with a spoon. I may have judged myself but it was certainly not out of the realm’s of possibilities.  This delicious little concoction was simply a mixture of plain greek yogurt, a little mayonnaise and Stubb’s Hickory Bourbon BBQ sauce.  I have yet to find a flavor of their’s that I didn’t like so you’ll be in good shape whichever one you choose.

Cashew Crusted Chicken with Creamy BBQ Sauce

This was seriously so delicious, I can’t wait to make it again. I’ll also be whipping up this sauce for more meals this summer, maybe to dip some grilled vegetables in or as a sweet potato fry dipping sauce, mmmm…

WHAT’S MAKING ME HAPPY THESE DAYS:

nahant

The beautiful place that we call home.  Summer has arrived and the beach days are here! Every afternoon when I go out for a walk I’m reminded of the beauty that surrounds us.  A few nights ago right as I was putting the boys to bed, it’s as if the whole world was glowing and calling me outside.  It was 8:30 and everything was this deep yellow shade, like some sort of dream world.  I ran down to the end of the street and snapped some photos. It was unreal!

kitchen

The pendant lights that just went up in our new kitchen. I’m in love. I’m not ashamed to say that I pull up pictures of the new house on my phone multiple times a day and just stare at them. Only a few more weeks until moving time! eek! Guess we should probably pack huh?

boys

These guys. Of course. I’m treasuring every moment.  They obviously know the other one exists but they don’t spend a ton of time interacting yet. BUT, there was this rare moment last weekend when I was visiting my parents, I laid them both down on the blanket to change their diapers and went to go grab the diapers and wipes. When I came back they were laying staring at each other and then Camden reached over and touched his cheek and babbled a few sounds and Jax responded with a coo. OMG, melt my heart!

boys2

boys3

 

And a few more, just for cuteness overload 🙂

Enjoy the chicken and the babies! Hope all is well with you guys!

Cashew Crusted Chicken w/ Creamy BBQ Sauce

Allergy Egg, Milk, Tree Nuts, Wheat
Meal type Main Dish
Misc Child Friendly

Ingredients

  • 1/2 cup lightly salted cashews
  • 1 cup bread crumbs
  • 1/4 cup flour
  • 1 Large egg
  • 1/4 cup milk (I used cashew milk)
  • 1 tablespoon honey
  • 1 tablespoon stone ground mustard
  • 1lb chicken tenders or breasts

sauce

  • 1/4 cup plain greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Stubbs BBQ Sauce

Directions

1. Whisk the egg, milk, honey and mustard in a shallow bowl and season with salt & pepper.
2. Place cashews in a plastic bag and break into small pieces using a mallet or meat tenderizer. Add bread crumbs to the bag and toss to combine.
3. Pour flour into another bag. Dredge chicken by first tossing in the flour bag, then dipping in the egg mixture and finally tossing in the cashew bread crumb bag until coated. Continue process until all of the chicken has been breaded.
4. Heat oil in a sauté pan over medium heat. Add chicken and cook until nicely browned on both sides and cooked through. You may finish them up in a 350 oven once they have been browned if you are working with thicker pieces of chicken.
5. Stir together yogurt, mayonnaise and BBQ sauce and serve chicken drizzled with sauce. It never hurts to have more on the side for dipping! 🙂

Vans Creamy Garlic Pasta with Sausage & Spinach

Vans Creamy Spinach Pasta

HELLO THERE! My forgotten blog child!  Rather than jumping right into the stress that is my life these days, I’d rather talk about food for a little bit.  I’ll give you an update on the boys after we dive into some pasta heaven.

SO, as we all know, I may be SLIGHTLY busy these days and my time in the kitchen has been pretty limited.  It’s not to say that I wouldn’t love to be laboring over the stove on these snowy winter days cooking up all sorts of yummy goodness to share with you, it’s just that I don’t have the time to, period. And if I do happen to have the time to make something, I don’t have the time to photograph it before we’re shoving it into our face in the 2 seconds we have before the baby starts screaming.  I HAVE made some pretty delicious things that I would love to share the recipes for but I don’t have good photos for them, I may just share them anyways and use the crappy cell phone pics that I took. You don’t care right? Oh good, thanks.

Vans Creamy Garlic Pasta with Sausage & Spinach

So the other day I got a delightful little package on my doorstep from Van’s Foods.  I stood there opening the box at 4:00 in the afternoon, in my sweats, baby spit up all over me, starving because I hadn’t had a chance to eat any lunch.  First I saw their soft baked granola and literally started plowing through it before I could even see what was in the rest of the box. It may be the sleep deprived hungry fog that I was in but that stuff is NO joke! It literally tastes like you’re eating oatmeal cookie dough. I’ve been trying to save a few morsels so I can take a pic for you so if I get a chance, I’ll post about it later.

The next things I came across were their new pasta sides.  A few hours later I would be cooking up that deliciousness for a quick and easy dinner.

Van's Creamy Pasta with Spinach & Sausage

The pasta is gluten free and is made from whole grains & lentils, it really fills you up a lot faster than regular pasta.  You can serve it as a side but I decided to make it a main meal by adding some spinach feta chicken sausage, wilted spinach and good “sprinkle” of parmesan cheese on top.

Van's Creamy Pasta with Spinach & Sausage

It was so fast to make, I even had time to snap a few photos for you. Say thank you Van’s! I’m looking forward to trying the other varieties, Rotini & Red Sauce and Ultimate Cheddar Penne.  My ultimate review? Delicious as always.  Fast, easy & full of good stuff. What more can you ask for?

Ok, pasta. Thank you for helping me through this tough time. Your time is done, let’s talk about the cutest babies that ever existed.

Camden

Jax

A lot has happened since my “Life in the NICU” post.  Camden came home on January 8th and has been such a joy. He is seriously such a happy and lovely baby, we’re having so much fun with him.  Jax was probably about a week behind him when he came down with RSV in the hospital. If you’re not familiar with it, it’s a really nasty respiratory infection and for a little 6 lb baby, it kicked his little bum.  They transferred him to the pediatric ICU since the NICU no longer wanted him there with a contagious infection.  He spent a little over a week sedated and on a ventilator while he pushed through it. It was really hard to see him like that, he went from a bright eyed little boy to being completely OUT for an entire week.  We weren’t able to bring Camden into the hospital so Tom & I took turns driving into the city to see him. We felt guilty not being able to spend much time there but when we were there, there wasn’t anything we could do besides watch him and talk to the doctors. It was a tough few weeks but he has finally come out of it. He’s had to basically relearn feeding and everything he was doing before the illness.  They wouldn’t take him back in the NICU so he spent a week on the general pediatric floor which was totally not the place for him. The poor little guy was laying in a normal hospital room in the middle of this huge bed by himself with nurses that only stopped in every few hours.  We got pretty upset about the situation and ended up transferring him to the Special Care nursery at a more local hospital. He is now completely over the RSV and doing SO well, we’re hoping he’ll be home soon.  He’s had quite the journey but he’s a strong little dude and we can’t wait for him to come home and be with his brother.

On top of all of that, we lost my wonderful grandfather who had been sick recently.  We were really hoping to make it down to see him with the boys but unfortunately we weren’t able to.  We did get to do a little video chat with him a few weeks ago so I’m glad he at least got to see them.  He will be sorely missed.  Needless to say, it’s been a rather rough winter.

Snow

Oh yah and then this. Snow. Snow. And. More. Snow. I don’t even know what to say other than I’m OVER IT. Spring please! Bring me sunshine and warm breezes and long days where I can take the dog & the boys out for long walks in the stroller. At this rate, we’ll have snow into August. BTW – how hilarious is it that this guy was actually driving his car like this? F for effort.

Ok, that’s all for now. Hope to be back soon! Thank you for not leaving me 🙂

Oh, and Happy Birthday Dad! I love you!!!

Chicken Satay Marinade

Easy Chicken Satay Marinade

Hey!!!  I don’t have too much time to chat because its been a busy week but I wanted to stop in and share one of my favorite go-to marinades for summer grilling season.  You know that delicious, melt-in-your-mouth chicken or beef you get at Thai restaurants with the awesome peanut dipping sauce?  Well this is it!!  This recipe is from my dad and I made sure I wrote it down when I started cooking on my own.  I’m actually surprised I haven’t shared it with you yet, I searched the blog convinced that I must have but lo and behold! I’ve been holding out on you!

Easy Chicken Satay Marinade

Simply marinate the chicken (or beef) in the marinade for a few hours or overnight and then grill it up and you’ve got yourself some OH SO TASTY chicken.  Its so good you don’t even need the peanut sauce but obviously everything is always better with a little peanut sauce.

Easy Chicken Satay Marinade

The best part about this marinade?  I almost always have the ingredients on-hand.  All you need is fish sauce, brown sugar, oil, curry powder & lemon juice.  Easy peasy!  I was actually out of lemons when I made this last so I used a little powdered lemon with water and a splash of rice vinegar to replace it and it was still awesome.

Easy Chicken Satay Marinade

You can use chicken breast or thighs but I find that thighs are much better for grilling, they stay really moist and have a great flavor.

Hope this becomes a regular in your house too! Enjoy!

 

WHAT MAKES ME HAPPY:

The “Rude” station on Pandora.

PandoraRudeRadio

If you’ve heard that new song on the radio called “Rude” it is seriously jammable (is that a word??, it is now)!  I tried out a Pandora station using that song and it is seriously the best summer music EVA!  Every song makes you want to be in a convertible with the top down jamming out at sunset.  I’m discovering all sorts of new artists through it as well as hearing classics from Bob Marley & Sublime and few throwbacks that bring me back to high school.  Seriously, check it out! #summerlovin

Chicken Satay Marinade

Ingredients

  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1 tablespoon oil
  • 1 tablespoon lemon juice

Directions

1. Whisk all of the ingredients together until combined well.
2. Pour into a sealed plastic bag with chicken breasts, thighs or beef.
3. Marinate in the refrigerator for a few hours or overnight.
4. Grill until cooked through.

BBQ Chicken & Avocado Baked Egg Rolls

BBQ Chicken & Avocado Baked Egg Rolls

Ok, so I know its boring to talk about the weather and whatever but I don’t care, this weather is making me SO FREAKIN’ happy! Every time I step out my door I just close my eyes, take a look at the sky and take in a deep breath of warm air.  Summer is almost here and I can’t WAIT!  Summer is why we live in this great little beach community, I just wish it lasted longer! Anyways, I hope you all had great weekends as well, how could you not with the sun shining and 80 degree weather?

So in case you missed my last Stubbs BBQ post, I’ve been lucky enough to partner with them for some recipe creation this year.  They just send me the product and its my job to get busy in the kitchen.

I made some baked turkey egg rolls last year that came out really good so I’ve been wanting to revisit them and come up with a new creative version.  I thought it could be really delicious to give them a try with some shredded chicken, and avocado and a creamy bbq dipping sauce.  Well, I guess I thought right, holy yum!

BBQ Chicken & Avocado Baked Egg Rolls

I’ve been using Stubb’s BBQ sauce for a while and I’ve always bought their original flavor but this time I tried out the Smokey Mesquite.  Holy Moly that stuff was SO GOOD! It might be my new favorite go-to sauce when I make ribs and pulled pork in the summer.  I kept accidentally spilling it so I could lick my fingers.  Whoops!

BBQ Chicken & Avocado Baked Egg Rolls

I made the shredded chicken for the egg rolls using my slow cooker.  I would suggest you throw as much chicken as you can in there, you’re going to want some leftovers for sandwiches.  Simply line the slow cooker with a layer of onions, place the chicken on top, pour on the bbq sauce and let the slow cooker do its thang.  If you don’t have a slow cooker or don’t have the time, you can boil the chicken on the stovetop in some chicken broth for about 30 minutes or until cooked through and then toss with the sauce after shredding.

BBQ Chicken & Avocado Baked Egg Rolls

This recipe is seriously easy, the only thing that will take a little time is assembly.  Just set up a little assembly line for yourself and it will go quickly.  I folded in the straight sides but you could also fold in the corners if you prefer.

BBQ Chicken & Avocado Baked Egg Rolls

If you’re feeling a little naughty and want to go all-out you can go ahead and fry the egg rolls, I’m sure they wold be ridiculous.  I baked them so they could stay on the healthy side.  The texture isn’t quite the same as the fried egg rolls you get in a restaurant but they are still crispy and the filling is delicious and the sauce is out of this world.  It is seriously so simple but just mixing a little sour cream and bbq sauce together is like WOAH.  Next time I made pulled pork I might need to serve it with this creamy bbq sauce.  You can also drizzle it on top if you want to get messy (we’re talking bbq here, why not bring out the stack of napkins?)

BBQ Chicken & Avocado Baked Egg Rolls

Hope you guys love these as much as we did!  Happy Eating! BBQ Season has arrived!!!

WHAT MAKES ME HAPPY:

Getting back to golfing!

Golf

I played my first round of golf this year on Sunday.  It was such a picture-perfect day and its so relaxing to get out there.  You forget about all the stresses of work and life while being active and enjoying the sunshine!

BBQ Chicken & Avocado Baked Egg Rolls

Serves 12-15 rolls
Meal type Appetizer, Main Dish
Misc Serve Hot

Ingredients

  • 1-2lb boneless chicken breasts or thighs
  • 1 Small onion (sliced)
  • 1 jar Stubbs BBQ Sauce
  • 2 cups shredded carrots
  • 1 Medium hass avocado
  • 1/2 cup sour cream
  • 12-15 egg roll wrappers

Directions

1. First you will need to make the shredded chicken*. Please sliced onions in a single layer on the bottom of a slow cooker, cover with chicken and season well with salt and pepper. Pour 1/2 jar of Stubbs BBQ sauce over the chicken, cover and cook on low 6-8 hours.
2. In a small bowl combine 1/2 cup sour cream and 1/2 cup bbq sauce (you can make more or less depending on how many you are serving). Keep refrigerated until ready to serve.
3. When chicken is done, remove from the slow cooker using a slotted spoon and shred in a bowl using two forks. Add a few tablespoons of leftover cooking liquid to the chicken along with more BBQ sauce until it is coated evenly (you might need to do a little taste testing here to see how delicious it is).
4. Preheat oven to 425 F and set out a piece of parchment paper for assembling.
5. Lay egg roll wrappers flat and top with a spoonful of shredded carrots, one slice of avocado and a spoonful of shredded chicken. Moisten the edges of the egg roll wrapper, fold two opposite edges toward the center and then fold in the remaining two edges, rolling so that the seam is on the bottom.
6. Bake on a parchment lined cookie sheet until lightly browned & crispy (15-20 minutes).
7. Serve with creamy BBQ dipping sauce.

Note

* If you don't have a slow cooker, you could buy shred a rotisserie chicken or cook on the stovetop by boiling in chicken broth for about 30 minutes or until cooked through.

 

 

 

 

 

 

 

Shredded Chicken BBQ Baked Potato

Shredded Chicken BBQ Stuffed Potato

One of my favorite parts of being a food blogger is getting to try delicious food products and report back to you guys.  I’ve been a fan of Stubbs BBQ Sauce in the past so when they reached out about partnering in some recipe creation I jumped at the opportunity. They sent me a box of marinades, rubs & bbq sauce a few weeks ago so I used the citrus onion marinade & bbq sauce to make this shredded chicken bbq baked potato.  This dinner was SO good and came together in less than 20 minutes (not counting the chicken in the slow cooker), it would be the perfect weeknight dinner, I’ll definitely be making it again.

Shredded Chicken BBQ Stuffed Potato

I’ve tried their BBQ sauce in the past but this is my first time experimenting with the marinades.  It was fantastic, I can’t wait to make some grilled chicken with it this summer when we pull the grill out.

Shredded Chicken BBQ Stuffed Potato

I put a couple chicken breasts in the slow cooker with the marinade and let is cook for 6 hours on low until it was tender and shredded easily.

Shredded Chicken BBQ Stuffed Potato

After the chicken was done I made the “baked” potatoes in the microwave.  Simply wash the potato, pierce it with a fork a few times, roll it in a paper towel and microwave on high for 6-7 minutes.  If you are making more than one, cook them separately.

Shredded Chicken BBQ Stuffed Potato

When the potato is done and slightly cooled, scoop out with a spoon and mash with BBQ sauce, salt, pepper & a little butter or butter substitute (I used Melt).

Shredded Chicken BBQ Baked Potato

Then scoop the potato back into the skin, sprinkle with shredded cheese, top with shredded chicken and garnish with more BBQ sauce and diced green onion.

Shredded Chicken BBQ Baked Potato

Feel free to get creative and add your favorite veggies or top with a sauce like creamy ranch or buffalo sauce.  If you’re lucky you’ll have some leftover chicken because it makes a KILLER chicken salad 🙂

Enjoy!

WHAT MAKES ME HAPPY:

Spring skiing!

Skiing

We had a gorgeous sunny day on Saturday so we went up to NH and enjoyed a day of skiing with my parents.  It was such a fun day, I got to try out my new skis and soak up the sun!  I hope there are more days like this left in the season.

I did not receive monetary compensation for this post, all reviews represent my own personal opinion.

Shredded Chicken BBQ Baked Potato

Serves 4-6
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1lb boneless chicken breasts
  • 1 cup Stubbs Citrus Onion Marinade
  • 4 Large russet potatoes (or one per person)
  • 4 tablespoons Stubbs BBQ Sauce (one tablespoon per potato)
  • 4 teaspoons butter (one teaspoon per potato)
  • shredded cheese
  • salt and pepper (to taste)

Directions

1. Place the chicken breasts in the slow cooker and season with salt. Pour marinade over the chicken and cook on low for 6-8 hours or high for 3-4. When finished, remove from the slow cooker and shred using two forks. Toss in a few tablespoons of remaining liquid from the slow cooker.
2. Cook one potato per person, the chicken will make enough for 4-6 servings. Wash the potatoes, pierce with a fork a few times, wrap in a paper towel and microwave on high for 6-7 minutes. Cook each potato separately.
3. Let potato cool slightly, cut in half lengthwise and scoop flesh out into a bowl. Season with salt, pepper, a tablespoon of BBQ sauce and a teaspoon of butter (per potato).
4. Scoop potato back into the skin, sprinkle with cheese, top with shredded chicken and garnish with diced green onions and a drizzle of BBQ sauce.

 

 

 

 

 

Chicken Sweet Potato Tacos

Chicken Sweet Potato Tacos

Happy Friday everyone!! What’s up for the weekend? Anything fun going on??  This week flew by!  Let’s celebrate with some Tacos! Taco Friday!  Do you guys do anything like that? Taco Friday? Pizza Friday? I usually adhere to the “Get Me Outta the Freaking House Friday.”  I don’t care where, I just want to get OUT!

Chicken Sweet Potato Tacos

Ok so we’re not really reinventing the wheel here but I figured it might help give you a fun dinner idea if you’re short on ideas these days.  If you didn’t see my post on Wednesday, the sweet potatoes I used were purple sweet potatoes.  They had great color and tasted like sweet potatoes but they were definitely dryer.  They would work great for fries because they crisp up really nicely.

Chicken Sweet Potato Tacos

These tacos were super simple, all you need is a few chicken breasts, a sweet potato, tortillas and some good salsa.  We used this awesome mango salsa from The Brooklyn Salsa Company.

Shredded Chicken Sweet Potato Tacos

Ok, here’s all you have to do:

• Put some chicken breasts in the slow cooker and cover with some salsa.  Cook on low for 6-8 hours or high for 3-4. When its done shred with two forks and toss with a little extra fresh salsa. Season with salt & pepper.

•  Cut & peel the sweet potatoes and toss with olive oil, salt, pepper, garlic powder & chili powder.  Roast at 400 F for 20-25 minutes until tender.

•  Assemble tacos with shredded chicken, roasted potatoes, salsa & any other toppings you like (guacamole, sour cream, cheese).

Shredded Chicken Sweet Potato Tacos

Hope you guys have a great weekend! Enjoy!

 

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Holy effin’ crapper is it cold out there!  We went shopping on Sunday and I was ALMOST on board with the Christmas decorations and music playing.  Almost. It’s still too early but the freezing weather is making it slightly tempting and a little less annoying.  It makes you just want to throw on some sweats, light some candles and cuddle up to a cozy dinner like…I don’t know…Chicken Pot Pie!?!!!

Slow Cooker Chicken Pot Pie

This recipe is super easy because you just throw all of the ingredients in the slow cooker to cook all day and then when you get home, throw it in a dish, put some biscuits on top and then bake until the topping is brown & crusty.  SO GOOD!

We’ll come back to this in a few minutes but let’s talk about this weekend first.  We decided to head into the city on Saturday to see the Red Sox victory parade…

RedSoxParade1

Holy moly, it was AWESOME!  I’ve never seen so many people coming out to celebrate, it was such a cool thing to be a part of. Everyone was so excited and happy, it was awesome to feel that you were a part of something bigger, like you are completely connected to the thousands of strangers standing next to you.

RedSoxParade2

Can you imagine how amazing that must feel for those players? To have MILLIONS (no joke) of people come out to cheer for you and line the streets for miles just to see you.

We ended up making a day out of it and decided to walk the whole city, we ended up clocking 10.4 miles for the day. It certainly didn’t hurt that it was an absolutely gorgeous sunny fall day.  It totally made up for the fact that Sunday was a cold craptastic day.

RedSoxParade3

I even wore my Red Sox hat (I don’t wear hats so this is pretty impressive for me).

Ok, enough about that (GO SOX)! Let’s get back to this dish of delicious chicken goodness…

Slow Cooker Chicken Pot Pie

I’ve been all about slow cooker meals lately.  I’ve been going to cross fit in the evening and I don’t generally feel like spending a ton of time cooking when I get home.  It’s nice to have something that is ready to go!

This is slightly different from your normal chicken pot pie.  It has sweet potatoes and kale and a little turmeric to create that gorgeous golden color.

Slow Cooker Chicken Pot Pie

If you’re feeling ambitious you can make your own crust.  For this one I used Immaculate Baking Buttermilk Biscuits which worked wonderfully.  This was one of those meals that is so good you look forward to leftovers the next day.

Slow Cooker Chicken Pot Pie

If you don’t want to make a pot pie out of it, the chicken mixture would be worth making on its own.  Just serve over some rice or quinoa and you’ve got yourself an amazing comfort meal.

Enjoy!

 

WHAT MAKES ME HAPPY:

That surreal evening light you experience every once in a while.

EveningLight

We took a nice walk with Oto when we got home on Saturday.  As the sun was setting there was that cool lighting where everything is illuminated without any direct light source. I don’t know how to explain it but you know… right?  You know!

Slow Cooker Chicken Pot Pie

Serves 4
Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

slow cooker ingredients

  • 1 1/4 cup chicken broth
  • 2 tablespoons flour
  • 1lb boneless chicken breasts (cut into small pieces)
  • 1/2 Medium onion (diced)
  • 1 cup carrots (peeled & chopped)
  • 1 cup sweet potatoes (peeled & chopped)
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

add after cooking

  • 1/4 cup half & half
  • 1 tablespoon flour
  • 2 handfuls kale (chopped into small leaves)

topping

  • 1 package Immaculate Baking Buttermilk Biscuits
  • 1 Large egg

Directions

1. Add the chicken broth to the slow cooker and whisk in flour. Add the remaining ingredients and stir to mix well. Set to cook on low for 6-8 hours.
2. When chicken mixture is done cooking, whisk in the half & half and flour. You may need to add a little more flour to reach your desired consistency.
3. Transfer the mixture to an oven safe baking dish. Flatten the biscuits with your hands and arrange on top of the chicken mixture. Whisk the egg and then brush egg on the top of the biscuits. Bake for 20-30 minutes or until biscuits are browned & cooked through.

 

 

 

Easy Asian Chicken Kale Stir Fry

Asian Chicken Kale Stir Fry

Who loves Chinese Food?? OOOOH, ME, ME, I DO!  Who feels like crap after eating it?  OOOH, ME, I DO!!  I’m guessing I’m not the only one.  I’m not going to deny that it’s amazingly delicious but even if it’s free of MSG, it is probably fried in all sorts of bad oils so you end up canceling out all the vegetables you’re eating.

Asian Chicken Kale Stir Fry

Looking for a better option?  Make it at home yourself.  Know each and every ingredient you’re using and you won’t have to worry about any mystery meat or food comas following dinner.

Asian Chicken Kale Stir Fry

So if you’re a food freak like me, you’ll have all of these ingredients in your pantry already.  If you’re not – don’t be scared.  I know the feeling – whenever I look at an Indian dish, I take a look at all of the ingredients and crazy spices and things NOPE, not going to happen, that’s about 20 Ingredients that I don’t have.  WELL, I realize you may not have them now, but its time to pick up a few things.  Head on over to the international food aisle in your supermarket and pick up the ingredients because you can make endless delicious Asian dishes with these items, plus its like 5 things (not 20).

Asian Chicken Kale Stir Fry

I know a lot of people like to marinate the chicken before cooking it, but if I’m not grilling meat, I prefer to add the sauce after.  If you have too much liquid in the pan with the meat, it will end up steaming instead of browning nicely.  For this one I cooked the chicken first so that I could get it nicely seasoned and browned and THEN added it to the vegetable mixture with the sauce.  I used chicken and kale in this one but you could really use any sort of meat and vegetable mixture depending on what you have in the fridge.

Asian Chicken Kale Stir Fry

I served it over cauliflower “rice” which is basically cauliflower that has been processed in a food processor until it resembles the texture of rice (maybe more like cous cous).  I just sautéed it with a little olive oil, salt, pepper & garlic powder until it was softened.

Enjoy!

WHAT MAKES ME HAPPY:

Playing golf in the evening.

Golf

We started playing in a couples league on Friday nights and it’s such a fantastic way to finish a stressful week.  Just getting out there on the course with a warm breeze and the sun dipping back behind the trees.  It’s calming me down just thinking about it.  Ahhhhh…. (the relaxing type, not the screaming type).

Easy Asian Chicken Kale Stir Fry

Allergy Soy
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1lb chicken breast (thinly sliced)
  • 4 handfuls fresh kale
  • 1 Small onion (sliced)
  • salt & pepper (to taste)
  • olive oil
  • garlic powder

sauce

  • 1/4 cup low sodium soy sauce
  • 1/4 cup sweet chili sauce
  • 2 teaspoons sambal oelek
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon ground ginger

Directions

1. Combine all of the sauce ingredients together in a bowl and set aside.
2. Heat a teaspoon of olive oil in a nonstick skillet over medium high heat. Add the chicken to the pan and season lightly with salt, pepper & garlic powder. Cook until cooked through and nicely browned (5-10 minutes).
3. When the chicken is done, heat a wok over medium high heat. Add a teaspoon of olive oil to the wok along with the sliced onions. Cook for 3-5 minutes until soft. Add the kale to the pan and cook until wilted (2-3 minutes).
4. Add the cooked chicken to the kale mixture and toss with the sauce. Cook for another 2-5 minutes until mixture is heated well and kale is wilted.

 

 

WIAW #35

breakfast

Anyone else having a CRAZY busy week?  Usually it takes people a few hours to get going on Monday morning but I had TONS emails piled up in my inbox by the time I sat down at 8:00, what is UP with that?  Anyways, I’m saying this because its a busy week for me and I don’t have time to ramble on too long so let’s get to some eats for What I Ate Wednesday!

For breakfast I had some granola with almond milk and fresh blueberries along with a green smoothie (pear, strawberry, banana, kale, water, avocado, pineapple).

lunch

For lunch I had the usual big spinach salad, this time it was topped with onions, avocado, tomatoes, bacon & hickory smoked gouda. Yum!

This month over at Peas & Crayons we’ll be having a snack party so pop on over to find more sensible snacks.


snack

Today for my snack I had some carrot sticks dipped in a little mixture of peanut butter, almond butter, cinnamon & coconut.

dinner

For dinner I made a chicken kale stir fry served over cauliflower rice.  I’ll share the recipe for this soon, it was delicious!

Head on over to Peas & Crayons for more yummy eats 🙂

 

 

 

 

BBQ Chicken Cole Slaw

BBQ Chicken Cole Slaw

Do you realize we’re approaching Memorial Day weekend, which is usually a big beach & bbq weekend and we’ve only had like TWO days above 75 degrees.  I’m starting to get seriously restless for some warm weather here.  This weekend is supposed to be 50 degrees and rainy. Oh joy.  Last year we were lounging on the beach on a 90 degree day in MARCH. Ok, I know that was a fluke, but seriously, we’re almost in June, HELLO SUMMER! Are you out there?? I would like to start wearing my flip flops please!!

Oh well, let’s just pretend like its summer and eat things like bbq chicken and cole slaw, or bbq chicken cole slaw…

BBQ Chicken Cole Slaw

Ok, I know it sounds a little weird.  You want me to put chicken? In my cole slaw?  But trust me, just do it! You know that you would totally scoop up a big spoonful of shredded BBQ chicken and cole slaw in a single bite if they were on the same plate so its really not that weird to just mix it all together and let the flavors have a little party in your mouth.

BBQ Chicken Cole Slaw

So I’ve pretty much retired the slow cooker for the summer, but I allow it to make occasional appearances when it wants to help me make things like shredded chicken or bbq ribs.  In this case I made the shredded chicken in it by just cooking on low with some BBQ sauce and onions for about 6 hours.

BBQ Chicken Cole Slaw

So you have two options when you make this.  Either make it the day before, let the chicken and cole slaw chill in the fridge and then mix it all together before serving.  OR if you are looking to serve it the day you make it, you can just serve the bbq chicken on top of the cole slaw.  I suppose you could mix it all together if you want but I’m not sure how a warm cole slaw would taste, for some reason I feel like it needs to be served cold.  Up to you though! It’s your mouth!

BBQ Chicken Cole Slaw

Know what would be totally awesome?  If the weather gods were just like “PSYCH!  Got you! We’re little practical jokers up here and we told the weather men that its going to be crappy out BUT and we’re actually going to give you a long weekend full of gorgeous warm weather! Surprise!”  Wooohooo!  That would be awesome.  Let’s keep praying, its not too late.

Hope you all enjoy your long weekend, no matter the weather.  Hell, put on your snowsuit and rain boots and go puddle jumping, that’s what I’ll be doing up in the arctic of Massachusetts.

 

WHAT MAKES ME HAPPY:

The smell of fresh lilacs.

Lilacs

Are they not the most heavenly smelling flowers ever?  I’m pretty sure I’ve creeped a few people out when they look out their window and see me in their yard with my head in their lilac bush. Sorry – I don’t have my own so I have to go get my spring lilac fix elsewhere. Share the love people!

I snapped this photo really quick because the garbage men were about to drive by.  I don’t know why but I have this thing where I don’t like people seeing me take photos.  How weird is that?  I’m always snapping photos on my afternoon walks of random things but I always wait until no one is around to take it.  Why is that?  Strange right?

BBQ Chicken Cole Slaw

Allergy Egg, Milk
Meal type Main Dish, Side Dish
Misc Pre-preparable

Ingredients

  • 1 Medium onion
  • 1- 1.5lb chicken breast
  • 1 cup bbq sauce
  • 1/2 head cabbage
  • 3 Medium carrots
  • 1/4 hass avocado
  • 3 tablespoons greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickle juice
  • 2 tablespoons white balsamic or apple cider vinegar
  • 2 tablespoons olive oil
  • salt & pepper (to taste)

Directions

1. Slice 2/3 of the onion and place in a single layer at the bottom of a slow cooker. Salt & pepper chicken breasts and place whole on top of the onions. Pour 3/4 Cup of BBQ sauce over the chicken. Cover and set to cook on low for 6-8 hours.
2. Add the remaining onion and carrots to a food processor using the shredding attachment until finely shredded. (If you don't have this you can just grate or slice very thinly). Slice the cabbage thinly and toss in a large bowl with the carrot and onion.
3. Using a blender, food processor or immersion blender, combine the dressing ingredients (avocado, yogurt, mayo, pickle juice, vinegar, oil, salt & pepper) until smooth & creamy. If the dressing it too thick, you can add a tablespoon of water to thin it out. Pour the dressing over the cabbage carrot mixture and toss well to coat. Refrigerate for a few hours to let the flavors meld.
4. When BBQ chicken is done, carefully remove the breasts and shred using two forks. Toss in a bowl with some of the cooking liquid and the remaining BBQ sauce.
5. You can choose to let the chicken cool in the fridge and toss with the coleslaw mixture. Or serve warm with cole slaw on the bottom and pulled bbq chicken on top.