Archive for Chicken

January 6th, 2015

Roasted-Chicken Noodle Soup

Roasted Chicken Noodle Soup


It’s January, do we need any more reason to enjoy a hot and delicious bowl of soup?  This Roasted-Chicken Noodle Soup takes a few shortcuts on preparation, but the result is nothing but fabulous.  To get this soup on the table in no time, I start with a rotisserie chicken and canned chicken broth.  Add a few fresh veggies and some yummy seasonings and you’ll soon be lining up for another bowl.


Roasted Chicken Noodle Soup



 Roasted-Chicken Noodle Soup


2 teaspoons olive oil
1 cup chopped onion
1 1/2 cups sliced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
1 teaspoon salt
3 cups diced roasted chicken (rotisserie)
1/2 cup evaporated skim milk
2 cups uncooked wide egg noodles
fresh ground black pepper to taste
fresh thyme for garnish (optional)


Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth and salt and continue to cook for 10 minutes.  Increase heat and bring to a boil;  add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Season with fresh ground black pepper and garnish with fresh thyme, if desired.

Makes approximately 8 cups of soup.




July 1st, 2014

Easy 4th of July Strawberry Sticks

Strawberry Sticks

Today is July 1st and that means on Friday people around the country will be celebrating the 4th of July. There will be picnics and barbecues going on all over the county and fireworks will light up the night skies. Hopefully, it will be a day filled of family, friends, good food and a whole lot of fun.

Every celebration needs great food, and these Easy 4th of July Strawberry Sticks are festive. Decorated in Red, White and Blue they are perfect for all those picnics and barbecues; or how about while watching fireworks.

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If you are planning to make a few of these 4th of July Strawberry Sticks, be sure to make plenty. These don’t last long, before you know it the entire batch of them is gone. ;)

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Easy 4th of July Strawberry Sticks

1 package strawberry wafer cookies
12 oz. white chocolate (can use chocolate chips, melting wafers, baking squares, etc)
additional chocolate, melting wafers and/or sprinkles for decorating


Line a baking tray with wax paper; set aside. Melt white chocolate according to package instructions. Dip each wafer cookie into chocolate until completely covered. Lift cookie out with a fork and allow excess to drip off and place on prepared baking tray. Repeat with desired number of wafer cookies. Place cookies in the refrigerator until chocolate is set.

To Decorate:

If using sprinkles, add before setting the chocolate in the refrigerator other wise, drizzle with contrasting chocolate, if desired after chocolate has set.


June 18th, 2014

Crock Pot Hawaiian BBQ Chicken

Hawaiian BBQ Chicken


Summer is officially here this weekend – long, hot summer days makes me want to spend more time having fun and less time in a hot kitchen.  I love using my crock pot in the summer- it’s fast and easy, plus no heating up the kitchen by turning on the oven!This Crock Pot Hawaiian BBQ Chicken is so yummy, and so easy!


hawaiian bbq chicken


It is as simple as layering chicken, onion, bbq sauce and pineapple in your crock pot.


Hawaiian BBQ Chicken


Let that mix cook while you are out doing something fun.  When you return home- just shred that tender chicken and let it soak up the juices.


Crockpot Hawaiian BBQ Chicken


Serve it over rice, or pile it on a bun for a fast and easy summer supper!



Hawaiian BBQ Chicken Sandwich




Crock Pot Hawaiian BBQ Chicken


4 large boneless, skinless chicken breasts (frozen okay)

1 small onion, diced

1 bottle (18 ounce) bbq sauce (your favorite)

1 can (20 ounce) pineapple chunks, drained


Spray the inside of your crock pot with cooking spray.  Place chicken in crock pot and sprinkle onions on top; pour on the bbq sauce and top it all off with the pineapple chunks.

Cook on low for 6-8 hours or high for 3-4 hours or until the chicken is tender and easily shreds.

Shred chicken in the crock pot with two forks and allow it soak up the juice.  Serve with rice or on buns.  Note:  if you plan to serve it on buns, you may want to use crushed pineapple instead of chunks.


Posted under Chicken, Crockpot | 3 Comments
January 29th, 2014

Crock Pot Sweet-Fire Wings

Crock Pot Sweet Fire Wings


Just in time for Super Bowl Sunday, the National Chicken Council has come out with its 2014 Wing Report.  It estimates that during the course of Sunday’s game, American consumers will devour a total of 1.25 billions wings.   Yes, that says BILLIONS-  Crazy isn’t it!

With all the wing cooking and wing consuming going on, I have to confess I have never made wings myself.  So this year I decided to give it a try.  After reading and searching, I decided to follow a basic Crock Pot Method  from the Know-It-Alls {I mean that in a good way} at American’s Test Kitchen.   The results were simply and sweetly fabulous – tender juicy wings with a crisp, crunchy coating in an amazing sweet and fiery sauce!

Instead of their yummy BBQ recipe I wanted to try something a little different.  Here’s another true confession – as much as I love to cook, my boys would eat at Panda Express every day of the week!  They are big fans of the Orange Chicken, but my favorite is the Sweet Fire Chicken.  I wanted to capture that flavor in my wing sauce, so I played with and came up with a sweet and sticky sauce that packs some heat!  I think they are amazing!

I created the fiery sauce with some Jalapeno Jelly, Peppers, and Honey.




Toss the wings in a spicy rub before layering them on that sauce in the in the crock pot.




Go ahead and pile them high.  Then let them cook for 4 hours on low or high for 2 hours.  {The slow cooker lets you get everything done and out of the way, then just finish when it’s time to serve.}





Once the wings are moist and tender, lather on with more of that yummy sweet-fire sauce and stick them under the broiler to let them get nice and crispy and to caramelize the sauce.




Get ready for an amazing taste sensation and beware,  these won’t last long!


Sweet-Fire Wings


2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons cayenne pepper
1/4 cup brown sugar
1 teaspoon salt
fresh ground black pepper to taste
1/2 cup butter
1/2 cup jalapeno or pepper jelly
2 tablespoons honey
1 teaspoon fresh lime juice
2 hot chili peppers, seeded and finely chopped (I used one jalapeno and one fresno)
1 clove garlic, minced
3 pounds chicken wings (about 30), cut at the joints and wing tips discarded


Melt the butter in a small saucepan over low heat.  Whisk in jalapeno jelly, honey, lime juice, peppers, and garlic.  Allow to simmer for 3-5 minutes.  Place 1/2 cup of the sauce in crock pot; reserve remaining sauce.

Combine paprika, chili powder, cayenne pepper, brown sugar, salt and pepper together, then rub mixture evenly over chicken; transfer to slow cooker.  Cover and cook until chicken is tender, about 4 hours on low (2 hours high).

Position oven rack about 10 inches from broiler element and heat broiler on low.  Place wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray.  Transfer chicken to prepared baking sheet; discard liquid.

Brush chicken wings with half of reserved sauce and broil until lightly charred and crisp, 8-12 minutes.  Flip chicken over, brush with remaining sauce, and continue to broil until lightly charred and crisp on second side, 5-10 minutes longer.

Serve immediately and make sure you have plenty of napkins!




September 10th, 2013

{Crock Pot} Creamy Italian Chicken Tomato Soup


I really can’t say enough about this Creamy Italian Chicken Tomato Soup.  I really love it- and why not?  It’s packed with flavor, low-fat, low carb, healthy and incredibly easy to make – sounds good right?

This recipe is one that just jumped out at me on Pinterest and I knew I didn’t want to just bury in on my board.  However, when I looked at the recipe, it called for coconut milk (paleo friendly).  Hmmm, I really wasn’t quite sure about that and debated if I should replace it . . . in the end I was intrigued and decided to go with it.  If you have that same concern I promise you do not taste coconut at all – it just gives this soup some creaminess.  I added in some fresh onion and garlic and the results were just yummy, and because it’s so healthy it makes a fabulous lunch throughout the week.

In the morning, just add your ingredients to your crockpot – no pre-browning or fussing, you can even add the chicken frozen.  When you come home your chicken should be tender enough to fall apart and you have dinner ready.




{Crock Pot} Creamy Italian Chicken Tomato Soup


3 large boneless skinless chicken breasts
1 small onion, chopped
2 cloves garlic, minced
1 (14 ounce) can coconut milk (full fat)
1 cup chicken broth
1 (14 ounce)can diced tomatoes (add the juice)
1 8 ounce can tomato sauce
2 tablespoons Italian seasoning
1 tablespoon dried basil
1/2 teaspoon sea salt (more to taste)
fresh ground pepper to taste


Mix the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings in your crock pot.  Add chicken.  Cover and cook on LOW for 7-9 hours or on HIGH for 4-6 hours or until chicken shreds easily (remember no two crock pots cook alike – so adjust).

Shred chicken and return to crock pot.  Keep warm until ready to serve.  Serves 6-8

recipe adapted from Everyday Paleo


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Caramel Potatoes

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