Our family is quite a little mixing bowl of diversity.  Ricky is half Italian and half Mexican.  I'm half white and half black.  When I'm filling out forms for my girls, I don't know which boxes to check!

Ricky has quite a few tasty Italian AND Mexican dishes up his sleeve.  My mom requests his meatballs for holidays...maybe he'll spill that recipe sometime for you all, too!  He started making this creamy marsala when he was in culinary school.  As much as he loves cooking, after a few months in culinary school, we decided the chef hours might not work with our family.  Hopefully one day we'll open up a food truck or something since we're both such foodies.

How-To: Make a Perfect Slow Cooker Whole Chicken {...and Stock After!}

I use my slow cooker at least 2-3 times a week--it's one of my favorite appliances to use.  Especially for busy days when we need dinner ready in a snap!

This winter, I've was on a mission to find a way to make the PERFECT slow cooker chicken.  I love to make whole chickens in the slow cooker, but I find it's hard to get one that turns out like an actual rotisserie chicken.  Most of the time, the skin is all soggy and the veggies are overcooked.  First try, I used too much liquid.  Next try, the chicken was super dry.  The third bird was too small and all bones. I thought I would NEVER get it right! There are so many different recipes on Pinterest that make it sound super simple.  It's not y'all!

Mmmm Monday: Buffalo Ranch Chicken Salad

I have been trying to do a little meal prep on Sundays so I'm set for lunches during the week.  Otherwise, it'll be 2:00 and I realize I've only had coffee.  Even with just Gabby home, I get stuck on Pinterest busy and forget to eat!

Favorite make-ahead items: hard boiled eggs, tuna salad, chopped veggies and shredded chicken. During the summer, I loved wraps with regular chicken salad--but that can get boring.  Enter: buffalo ranch chicken salad!!  Aside from wraps, this chicken is tasty for nachos, buffalo chicken pizza or simply on a cracker.  This is a bit healthier than regular chicken salad since there is Greek yogurt dressing used instead of mayo.

Buffalo Ranch Chicken Salad
What You Need:

• 3-4 Chicken Breasts
• 1/4-1/2 cup Bolthouse Farms Yogurt Ranch Dressing (Opa! is great too)
• Frank's Buffalo Sauce (or your favorite!), to taste- start with 1 tablespoon
• 1/2 teaspoon celery salt
• Optional: chopped celery, chopped green onion

1. In a pan, add chicken and water, just enough to cover the chicken.  Boil on medium heat until fully cooked.  Remove from pan and let chill.
2. Once the chicken has cooled enough to handle, shred with a fork.  Toss in buffalo sauce, then add ranch until it's the consistency you want.  
3. Refrigerate until ready to use. Will last 2-3 days in the fridge.

• For Wraps: heat tortilla, add shredded lettuce, carrots, green onion, blue cheese and extra  dressing.  Fold and cut in half.  We LOVE Alexia waffle fries on the side.  They bake up super crispy
• For Nachos: top chips and cheese with buffalo chicken, blue cheese, green onions and drizzle with more buffalo sauce. 

What's your go-to quick lunch?

Leftover Chicken? The BEST BBQ Chicken Nachos!

It's a given: if we go to a place that serves nachos, I'll order them.  I feel the quality of nachos tells you a lot about a restaurant.  Crappy queso, soggy chips and bland salsa? Not gonna fly in my book.  All chips and no toppings? No thank you.  I guess I'm what you call a nacho snob connoisseur. 

There are a million different ways to make nachos and every household varies a bit.  Growing up, my dad would always put toppings on each chip before melting the cheese.  Some people throw chips with cheese in the oven before adding other toppings.  To each their own!

When searching for the perfect nacho chip, you need one that can stand up to toppings.  I love to use my homemade baked chips for my normal ground turkey nachos...but BBQ chicken nachos need something different.  When paired with a honey chipolte sauce, you need a bit of flavor to them.  Enter Food Should Taste Good Kettle Corn Chips.  Sweet and salty pairs SO well with BBQ chicken for nachos. BAM! Recipe created.  This can be thrown together in under 15 minutes in you have leftover chicken on hand.

Have you tried Food Should Taste Good chips yet? They are SO tasty and made with ingredients that you can pronounce.  I have found them at Meijer, Target and Costco...and they are frequently on sale! Score!  My favorite flavors: Olive, Kettle and Sweet Potato.  You really can't go wrong.

Here's what you need:

• 1 bag of FSTG Kettle Corn Chips
• 1/2-1 pound of cooked chicken (leftover grilled chicken is perfecto!)
• 1/2-1 cup Sweet Baby Ray's Honey Chipolte BBQ sauce
• 1 cup of your favorite nacho cheese 
• (What's your favorite cheese? NACHO cheese...couldn't resist!)
• 1-2 slices cooked bacon
• Tasty toppings: sliced avocado, sour cream, diced red onion, cilantro, green onions and salsa

1. Shred chicken with a fork.  Put in a microwave safe bowl with BBQ sauce and heat for 1 minute.  I like to add some chopped cilantro and green onions to the chicken mixture.
2. Heat oven to 400 and line a baking sheet with parchment or a Silpat (silicone baking sheet).  
3. Scatter chips around the baking sheet and top with BBQ chicken, bacon and cheese.  Bake for 5-8 minutes, or until cheese is melted.
4. Once removed from oven, shower the nachos with toppings!

Want to try out these tasty chips? I have TWO free product coupons to giveaway!  

Head on over to my Facebook page and comment on which chips you would like to try.  I'll draw a winner on Friday (June 20)!

Chicken & Dumpling Soup {All items from Aldi!}

Now that fall is in full swing, it's time to break out the soup recipes.  I LOVE a good bowl of soup!  This recipe tastes like it has been cooking all day, but can be whipped up in less than 20 minutes.   I like to make a whole roasted chicken on a weeknight and use the leftovers for soup. 

All of the ingredients bought for this soup were from Aldi (you know I love that place!).  You can buy them elsewhere, of course, but you will pay much more!  Their gnocchi is $1.49 and the cheapest other stores have it for is $3.50!  It freezes well, so we stock up during our monthly shopping trip.  Even with a sale at Meijer, it's hard to find a whole chicken for $0.89 per pound!

TIP: After the chicken is roasted, I boil the whole thing in water.  I remove the meat and then save the broth for soup.  It adds a great flavor, although sometimes I still need to add bouillon cubes.

Ingredients

• 2 cups of shredded leftover chicken
• 1 package gnocchi
• 1 can of Fit n Active Cream of Chicken soup
• Milk (fill the soup can after empty)
• 2 cups chicken stock 
• If using leftover stock from roasted chicken, add 2 bouillon cubes for extra flavor
• 1 teaspoon oil
• 1 tablespoon butter
• 1 onion, chopped
• 2 carrots, peeled & chopped
• 1 stalk of celery, chopped (save the leaves for garnish)
• 2 tablespoons flour
• Salt & Pepper, to taste
• Dash of nutmeg

Let's Cook!

1. Heat oil over medium heat.  Add carrots, onion and celery.  Cook 3-4 minutes until tender.  Season with salt and pepper.
2. Create a little circle in the middle of the pan, add butter to melt.  Sprinkle flour and mix everything together.  Cook for 1 minute.
3. Slowly pour chicken stock into pan, letting thicken.  Add cream of chicken soup, then fill the can with skim milk.  Allow to thicken.
4. Add a dash of nutmeg (shhh, it's my secret ingredient).  Allow to bubble for 4-5 minutes.
5. Finally add gnocchi and chicken.  If too thick, add a splash more chicken stock.
6. Garnish with celery leaves, or parsley. 

 Are you an Aldi shopper?  What's your favorite item?

Slow Cooker Southwest White Chicken Chili

Sometimes, you magically come up with a great recipe by mistake.  Don't you love when that happens? Since I've been trying to only do one big shopping trip a month, by the end of month we are at the end of our freezer and pantry supply...which is perfect and hard at the same time!  It forces you to be creative!

One day, I was craving white chicken chili, but we were out of chicken breasts.  I did happen to have some ground chicken in the freezer.  Voila! This recipe was born!

I have this amazing new Ninja cooking system (another swag item from BlogHer!) which is an oven, slow cooker AND a stove-top in one.  I KNOW!  It seems too good to be true, but I am in LOVE! I can even steam and make CUPCAKES in this thing.  It is so fun to play with!

I was able to saute the ground chicken first with some onion, then I just started cleaning out the pantry: beans, chicken stock, tomatoes, green chilis and a packet of White Chicken Chili seasoning. At first, I wanted to add sour cream, but we were out.  Alas, I used plain yogurt (Greek would be even better!).  I had some fresh corn I added during the last 20 minutes of cooking, but canned or frozen would work too!

This chili has a mild heat that is  perfect to load up with toppings: especially lime, avocado and some cilantro.

Yes, I do realize it's summer still...but I love soup!  Served with a salad, this is still the perfect dinner to beat the heat!  And it's quite healthy!

Ingredients

• 1.25 lbs of ground chicken (lean) or 93% ground turkey
• 1 can of Great Northern Beans, 1 can Black Beans (drained and rinsed)
• 1/2 cup plain yogurt (regular or Greek)
• 1 can (5 oz) chopped green chiles
• 1/2 cup onion, diced
• 1 cup fresh, frozen or canned corn 
• 1 cup reduced sodium chicken stock
• 1 packet McCormick White Chicken Chili mix
• 1 can of diced tomatoes, drained (the ones with chilis add heat!)
• Optional: Perfect Pinch fiesta citrus seasoning
• Topping suggestions: green onions, jalapenos, cilantro, Mexican blend cheese, avocado, tortilla chips, lime

Let's (Slow) Cook!

1. Cook the ground chicken with the onions before adding to the slow cooker, season with the Fiesta Citrus seasoning, if you want!
2. Add everything else to the slow cooker, except toppings.
3. Cook:
• High: 3-4 hours
• Low: 6-7 hours
4. Top with whatever you want and enjoy!  If it seems thin, mash the beans up a bit.  It's great with another dollop of yogurt!

What are your favorite toppers for chili?

Mmm Monday: Cast Iron Chicken Pot Pie

I've tried quite a few chicken pot pie recipes. In the winter, there is nothing better than a nice warm pot pie.  

In the summer, as much as I hate heating up the kitchen with a hot oven, I make pot pie at least once a month.  Since it is cloudy and a bit chilly today, this would be perfect!

My favorite recipe? Good old Pillsbury Cookbook version. It's easy to doctor up with some good roasted chicken leftovers and extra veggies (asparagus! mushrooms!). 

 As much as I would love to say I have a great pie dough recipe, I just use plain old store bought from Aldi.  

Look at that photo! It looks pretty fancy still!  The cast iron pot is perfect: it goes from the stove to the oven! No mess to be made. 

(Whenever I use my cast iron pan I think of Tangled and I always wonder how she swings it around with such ease.  Yes, I know she is a fictional Disney princess...)

I'll give you my version of the recipe, I've made a few changes over the years.

Ingredients

1 box of pie dough (I only use one sheet to save calories)

2 tablespoons butter

1/3 cup chopped onion

1/3 cup flour

Salt & pepper, to taste (I also like to add Perfect Pinch Savory blend)

1 chicken bouillon cube

2 cups low sodium chicken stock

1/2 cup milk

3 cups shredded chicken (about 2 large boneless breasts)

2 cups frozen veggies (I like the peas & carrot mix and I'll throw in leftover veggies)

Egg whites to brush on crust

1. Heat oven to 400*.  Make sure pie crust is defrosted.

2. In a cast iron pan, heat butter over medium heat.  Add onion and cook for 2-3 minutes.

     -you can do this in a normal pan and transfer to a pie pan or 8x8 square-

3. Stir in flour and season with salt and pepper.

4. Slowly pour in milk and stock, making sure to stir well to prevent clumps. Sometimes I add more stock.  Add bouillon cube and dissolve.

5. Stir in veggies and chicken and bring to a low bubble.

6. Cover with crust.  I liked a more rustic look, so I didn't perfect it.  Brush with egg whites.

7. Bake for 30-35 minutes, or until crust is brown. Let stand for 10 minutes.

Enjoy!! 

Recipe adapted from Pillsbury Classic Chicken Pot Pie

 

What is your favorite comfort food?

Mmmm Monday: Chicken lettuce wraps

All over Pinterest there are recipes for chicken lettuce wraps "just like PF Changs!".  Who doesn't want that?  Those ones are so tasty and light!  The problem with the copycat recipes are that you need to buy at least 10 condiments that you'll barely use!

They often have coupons on their website.

A few months ago, I found these lettuce wrap seasoning packets by Sunbird and I've been obsessed ever since.  They are found right by the other Asian spice packets, like the General Tso's and Sweet & Sour.  For less than a dollar, you have a great dinner in a snap! 

I like to serve the lettuce wraps with some brown rice and potstickers (aka: steamed dumplings).  Heads up, at Costco they have the BEST chicken potstickers in the freezer department.   Even the girls love them!  You can add whatever condiments you want to them.  We like hot mustard and sriracha.  Chow mein noodles or rice noodles are nice for a crunch too.  Another great option for a crunch is to add sliced almonds and green onions to the brown rice, after cooking. 

Make sure to start the brown rice before you start cooking, about the same time you start to marinade the chicken.  The recipe packet calls for ground chicken, but I mostly just grind my own raw chicken tenderloins in a food processor before the marinade.  

Here's what you need:

• SunBird lettuce wrap spice packet
• 1.5 lbs of ground chicken
• 2/3 cup of mushrooms
• 1 can of sliced water chestnuts (2/3 cup)
• 1 tbs soy sauce
• 1.5 tsp sugar
• 1/3 cup sliced green onions
• 1 head of iceburg lettuce
• 1 cup brown rice (cooked) 

Just follow the instructions on the packet and assemble! 

If you can't find these packets, make sure to keep looking.  I get them at Meijer and some in the area carry them, some don't.  I always keep my eyes peeled!

What's your take-out favorite to make at home?

Quick and easy ABC soup

Sorry I've been a bit MIA lately!  It's been kind of crazy around here.   The twins have started some new activities (playgroup, gymnastics) and I feel like we are running around non-stop.  I like keeping them busy, otherwise we get too stir crazy!  Gabby is also walking now....eek!

I have my first blogging conference next week, which I have been preparing for.  Cannot wait to meet some new people and do some networking for this little old blog I have here!

Also, we've all been sick!  I'm not sure if it's just a bug going around or something stemming from our allergies.  It hasn't been fun! I can't even wear my contacts anymore.

When you aren't feeling well, there is nothing better than a bowl of hot chicken noodle soup.  Growing up, I always had Mrs. Grass' soup.  How can you not love a soup that gives you that fun little broth nugget to toss in?

For some reason, the girls don't really like canned or boxed soup.  I guess it's good they like my cooking!  This time of year, I make sure to whip up a batch or two of soup to put in the freezer.

Our new favorite?  Chicken ABC soup.  Yummy and they are learning while they slurp.

Best part?  Super quick and easy!

Here's what you need:

• 1/2 lb of chicken tenderloins (or 1 large chicken breast)
• 1 box of chicken broth- 4 cups
• 1 cup of ABC noodles (or 1.5 cups egg noodles)
  
• 1 carrot, diced
• 1/4 cup onion, diced
• 1 celery stalk, diced

Let's make some soup!

1. Heat a tablespoon of olive oil in a soup pot. Add veggies to a large soup pot and cook until tender (3-5 minutes).
2. Add entire box of stock and noodles.  Bring to a boil.
3. Once boiling, add chicken tenders whole.  I like to poach them in the liquid to cook, then shred later.  You can chop beforehand, also.
4. Cook 15-20 minutes! 

I like to freeze in 1 cup portions for when needed!  Yes, it takes a bit longer than just opening up a can of soup, but it tastes 100 times better!

What is your favorite soup recipe?

Mmmm Mondays: crock-pot chicken cacciatore

I absolutely love my crock-pot.  Running around with the girls all day, it is so great to have a low-effort and amazing meal waiting for us.  This cacciatore recipe has been in my recipe binder for a while, it was from an old Women's Day.  Usually, this is for a nice cold winter day, but with this weather I wanted to bring it out again.

All you have to do is make some rice or mashed potatoes and a veggie and you're set for dinner!

Ingredients:

• 1.5 cups marinara sauce (I use Prego)
• 1/2 cup thinly sliced onions
• 2 peppers thinly sliced (optional)
• 1/4 cup tomato paste
• 1/4 cup red or white wine (I prefer red)
• 1/2 teaspoon: rosemary and kosher salt
• 8 bone-in chicken thighs, skin removed
• NOTE: I am not a huge fan of bone-in chicken, but I still recommend it.  I tried it with skinless and it turned into a mush.  I did like bone-in breasts though.
•  8 oz mushrooms, sliced

 Mix it up!

1. Turn on the slow cooker.  
• HIGH- cooks in 2.5-3.5 hours, LOW- cooks in 5-7 hours
2. Chop veggies, skin the chicken (a paring knife helps).
3. Mix marinara sauce, onions, tomato paste, wine, rosemary and salt in the slow cooker.
4. Add chicken and mushrooms.  Mix to cover all of the chicken.
5. Put the lid on and you're good to go!  I find the sauce gets a bit thin, so I add some corn starch near the end to thicken it up.

What's your favorite crock-pot meal? 

Mmmm Mondays: How to make perfect chicken tenders

We love chicken tenders around here.  Especially with some mashed potatoes or sweet potato fries.  Over the years, I have tried many recipes to get the perfect tenders.  My two secret ingredients for perfectly crispy tenders: panko bread crumbs and corn starch.  Panko is sold at every grocery store (by the regular bread crumbs) and they make any breading amazing.   I also use them for eggplant or chicken Parmesan.  As far as seasoning goes, you can add whatever you like.  For the girls, I use milder seasonings like seasoned salt and lemon pepper.  For the "grown-up" batch, I add cayenne pepper and hot sauce. As I advise for any cooking, play around with spices and see what you like!  Here's my recipe to get you started!

Ingredients:

• 1.5 lbs of chicken tenders (or breasts, sliced into thin strips)
• You need 3 pans (I like to use pie/cake pans or deep plates)
• #1: Flour mixture: 1 cup flour, 1/2 cup corn starch and season with 1 teaspoon each of: seasoned salt, garlic powder or pepper, onion salt and chicken grill seasoning.  It seems like a lot, but it doesn't all stay on the chicken.
• #2 Egg mixture:  3 eggs, a dash of hot sauce and 1-2 tablespoons of milk.  You can also add 1/4 cup of ranch for extra flavor.
• #3 Breading:  1.5 cups of bread crumbs and 1.5-2 cups of Panko.  If you cannot find Panko, cracker crumbs work great too.
• 1/4-1/2 cup of canola oil for shallow frying

Directions:

Here's what your 3 dishes should look like.  I do an assembly line style technique to bread my tenders. 

1. See photo above.  To bread the tenders, season them with salt and pepper first.  Before you start breading, add enough oil to cover the bottom of your pan and heat on medium heat.  Get out a cookie sheet and place a cooking rack on top.  I place finished tenders on there and keep warm at 250 in the oven.
2. As oil is heating, start the breading process.  I usually put 3 to 4 tenders in each batch. Toss in flour mixture, then egg mixture and finish with breading mixture.  Place tender in pan.
• Note:  As one batch is cooking, start breading the next batch.
3. The tender should cook about 3-4 minutes on each side.  Once it is golden brown, place on pan in oven.
4. Repeat until all tenders are breaded.  I like to season my finished tenders with parsley.
5. Serve with favorite sides and don't forget dipping sauce.  Honey mustard and BBQ are favorites around here!  To reheat, I find it's best to use the oven.

It seems time consuming at first, but once you make them a few times it really is a quick and easy meal.  I make sure I have the potatoes boiling before I start the tenders and I can steam a veggie at the same time.

How do you make chicken tenders?  What dipping sauce is a must in your house?