Asian Inspired Pulled Chicken Sandwiches

I'm at it again. Asian inspired meals make my husband happy and anything I can throw in the crockpot makes me even happier. This dinner came together so quickly and was absolutely delicious. Dare I say the leftovers were even yummier throughout the week for lunch? We are huge fans of Kings Hawaiian bread and using the buns and rolls makes a huge difference. Did you know they just came out with Kings Hawaiian sliced bread?! You're welcome.

Ingredients
1/2 cup chicken broth
1/3 cup plus 2 tbsp Hoisin sauce
3 tbsp ketchup
2 tbsp honey
1 tbsp soy sauce
3 cloves minced garlic
1 tbsp plus 1 tsp Sriracha
2 tsp toasted seasame oil
(I left out 1 tbsp fresh ginger, I don't like the flavor)
3lbs boneless skinless chicken breasts, raw

Coleslaw and buns
1 bag/4 cups raw broccoli slaw
3 tbsp rice vinegar
1 tbsp plus 1 tsp sugar
2 tsp Srirach
1 tsp sesame oil
Buns (we used Kings Hawaiian slider buns)

1. Mix together all ingredients above chicken in a medium bowl.
2. Lay chicken in crockpot and top with sauce mixture
3. Cook 4-6 hours, depending on your crockpot (mine cooks super fast)
4. Mix together coleslaw ingredients and let sit in fridge for at least 30 minutes
5. Once chicken is cooked, pull apart with two forks
6. Top buns with chicken and coleslaw.
7. Enjoy!

My picture is not great but take my word for it and make these!

Original Recipe

Crockpot Cashew Chicken

All of the sudden I've been having cravings for Asian inspired dishes which makes my husband very very happy. I am also utilizing my crock pot a lot more because it's nice outside and we've been spending the afternoons in the backyard or at the park and the last thing I want to do is come home and stand over a hot stove for an hour making dinner. I know in the coming months we'll be at the pool in the afternoons as well so I want to add more recipes to my recipe box for the summer. This cashew chicken caught my eye because I love cashews and was excited to try it. It took a little prep in the morning which is fine because I always try to do chores or meal prep during Lucy's morning nap while I let Ford watch a show or play on the iPad. It was pretty darn easy and so delicious!

Ingredients
2lbs boneless skinless chicken, raw
1/4 cup flour
1/2 tsp black pepper
1 tbsp canola oil
Sauce
1/4 cup soy sauce
2 tbsp rice vinegar
2 tsbp ketcup
1 tbsp brown sugar
1 tsp minced garlic
1/2 tsp ginger
1/4 tsp Red pepper flakes (more if you want spicier)
3/4 cup lightly salted cashews
Green onions
White rice

1. Cut chicken into 1 inch cubes. In a bowl coat chicken in flour and pepper.
2. Heat oil in a large skillet and pan sear chicken for 5 minutes (you do not have to fully cook the chicken)
3. Meanwhile, stir together soy sauce, vinegar, brown sugar, ginger, garlic, and red pepper flakes.
4. Place chicken in crock pot and top with mixed sauce
5. Cook on low for 3-4 hours
6. Stir in cashews right before serving
7. Serve with white rice and topped with chopped green onions

Sweet and Sour Chicken with Fried Rice

I am on a recipe posting roll! I also am on a cooking roll. For some reason I am really enjoying being in my kitchen right now, cooking and baking, and I am not complaining about it. Sometimes cooking can be a chore and I get bored of what we're eating but so far 2016 has brought yummy new recipes and lots of good eats. Tuesday I signed up to bring not one but two baby meals to two of my good friends who live in our neighborhood. I try to think outside of the box for baby meals considering the new parents will probably get a lot of the same thing (casseroles and Italian), I knew my girlfriends liked Chinese food and I had made this sweet and sour chicken before so I thought it would be a unique meal to bring. Oh man it is good y'all. I served it with homemade fried rice (recipe here) and it was enjoyed by all! I prepped a few things in advance so it wasn't a ton of work all in one setting.

Ingredients
2-3lbs raw boneless skinless chicken breasts, cubed (think of the size of pieces when you're ordering Chinese food)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce Ingredients
3/4 cup sugar
1/4 cup ketchup
1/2 cup white vinegar
1 tbsp soy sauce
1 tsp garlic salt

1. Season chicken breasts with salt and pepper
2. Pour cornstarch into large bowl and coat raw chicken in it
3. Dip coated chicken pieces into the beaten egg
4. Heat 1/4 cup oil in large skillet and pan sear chicken pieces until they are lightly browned, NOT cooked through (about 5 minutes, stirring and flipping the whole time)
5. Mix together sweet and sour sauce ingredients
6. Place chicken into greased 9x13 in baking dish
7. Top with sweet and sour sauce and mix evenly
8. Bake in 325 degree oven for 1 hour, turning, stirring, and coating the chicken every 15 minutes
9. Serve with fried rice and enjoy!

original recipe

Homemade Chicken Noodle Soup

It's *kind of* cold here in Texas which means it's soup season y'all. It's also new baby season around here. I can name at least 10 of my friends who have had babies in the past 6 weeks which means I've been making a lot of meals for new parents. I love taking soup for baby meals because I can make it healthy and hearty. I made this chicken noodle soup this week, a double batch, one for me and one for a baby meal, and I never want it to end. I used Reames noodles that my grandma makes at Thanksgiving dinner and I'm kicking myself for not using them in a soup sooner. They are delicious and to die for. I made this soup up as I went and boy is it good. 

Ingredients

2 cups cooked, shredded chicken

6 cups chicken broth, divided

1 onion, chopped

2 cups chopped carrots

2 cups chopped celery

1 bag Reames noodles (see below)

Parsley

Salt and pepper to taste

Reames Noodles can be found in your freezer section, by the potatoes and frozen veggies at my store. Here is a picture for reference. 

1. Pour 2 cups chicken broth, onions, carrots, and celery into a pot and bring to a boil. Turn down the heat and let simmer for 10 minutes until the veggies are soft. 

2. Add additional 4 cups of broth, chicken, and noodles and simmer another 10 minutes or until noodles are tender.

3. Season with parsley, salt, and pepper.

Sweet Corn and Chicken Enchiladas

I can't rave about these sweet corn and chicken enchiladas enough. They have got to be one of the easiest meals in my recipe box and most delicious! It is my go to meal for families with new babies and usually keep some frozen in my freezer just in case. The pictures don't do them justice but hey, I am 9 months pregnant with a toddler so give me slack... and trust me! Make these enchiladas and you'll be stuffed and happy.

Ingredients

2 cups cooked and shredded chicken (I like using a rotisserie chicken or putting a few breasts in the crockpot with chicken broth)

1 bag Green Giant frozen honey sweet corn 

2 cups shredded Mexican blend cheese (or Colby Jack)

1 can green enchilada sauce

12 tortillas

1. Cook sweet corn according to packaging

2. Mix corn, chicken, 1 cup of cheese, and 1/2 cup of enchilada sauce in a large bowl

3. Scoop mixture evenly into tortillas, roll up, and place into a greased baking dish

4. Top with remaining enchilada sauce and cheese

5. Bake at 350 degrees for 15-20 minutes.

6. Our favorite way to serve is topped with guacamole and salsa!

Southwest Chicken Chili Pasta

Funny story about this recipe. I made it for dinner with some friends and I taste tested and came to the conclusion it needed a little garlic. I ran to the cabinet since our guests were arriving in 5 minutes, grabbed what I thought was the garlic salt and shook it over the hot pot. Turns out, I was POURING chili powder into our dinner. I mean thank goodness this recipe already called for chili powder but I poured a good 1/4 cup in there. Thankfully, I was able to scoop most of it out but the added chili powder made this recipe even more delicious!!

Ingredients

2 cups uncooked pasta

2 tbsp EVOO

1 cup chopped white onion
1 cup chopped zucchini *my addition
1 cup chopped summer squash *my addition
1 cup chopped red bell pepper
1 tbsp minced garlic
2 cups cooked shredded chicken breast
1o ounce can Rotel diced tomatoes
1.5 cups chicken broth
1 can corn, drained
1 can white beans, drained
2 tbsp chili powder
2 tbsp ground cumin
1/4 cup chopped fresh cilantro

1. Cook pasta according to the directions
2. Heat oil in a large pot and add onions, peppers, zucchini, and squash. Cook for about 5 minutes
3. Add garlic and cook for 1 minute
Add chicken, tomatoes, broth, corn, beans,  pasta, chili powder, cumin,  and cilantro. Stir until well combined. 
4. Reduce heat to low and simmer until ready to serve.

Avocado and mozzarella chicken

This meal is a mixture between a chicken parmigiana and 'Ruthie's random concoctions'. Avocado is one of my favorite foods and I love trying it in new recipes, other than guacamole. This chicken dish is easy to put together and absolutely delicious. I love finding things that Jon and I both can't stop raving about. I don't tend to make the same thing twice too often but this chicken will definitely make another appearance soon. 
Ingredients 4 boneless, skinless chicken breasts, raw 2 eggs  2 cups Italian bread crumbs  2 small avocados, sliced 1 cup marinara sauce 1 cup shredded mozzarella cheese
1. Beat two eggs in a shallow dish and coat each chicken breast in egg wash and bread crumbs 2. Place coated breasts in a baking dish lined with aluminum foil and bake at 400 degrees for 30 minutes (cut into the biggest breast to make sure it is white and cooked through) 3. Remove baking dish from oven and top with avocado slices and marinara sauce, and sprinkle with cheese. 4. Bake another 5-10 minutes or until cheese is melted and bubbling.  5. Enjoy!

Crockpot BBQ Beer Chicken Sandwiches

I am always looking for easy crockpot recipes to feed a crowd. This particular recipe came to the rescue when we hosted my family for a last minute Mother's Day lunch and I knew I wouldn't have time to prepare food after church. I love recipes where I have all the ingredients on hand too. This crockpot BBQ beer chicken did not disappoint!
Ingredients- serves 8-10 3lbs boneless skinless chicken breast 1 tbsp onion powder 1 tbsp paprika 1 tsp garlic powder 1/2 tsp salt 1/2 tsp pepper 8oz bottle of beer (I used a Shiner) 1 bottle of your favorite BBQ sauce, 16-18oz Sandwich fixings- buns, specialty cheeses (Muenster was delish!), jalepenos
1. Place chicken breast in the bottom of the crockpot 2. Mix in spices, beer, and BBQ sauce 3. Cook for 4-6 hours on high or 6-8 hours on low depending on your crockpot 4. Be sure to shred the meat as you go 5. Serve warm on buns and with toppings of your choice!

original recipe

Broccoli, Rice, and Chicken Casserole

Call me old fashioned but I love a good casserole. Jon and I love mixing together all of the food on our plates anyway so why not bake it together. Casseroles are incredibly easy to prepare and make great leftovers. And the awesome thing about casseroles is that you don't always need to follow a recipe...throw together what you have an boom. Dinner. I've been wanting to make this casserole for a while now and wish I wouldn't have waited so long!! It was delicious and Ford even loved it.
Ingredients 3 chicken breasts, cut into 1 inch cubes, uncooked 1 cup regular white rice, uncooked, not instant (it gets too mushy while cooking with the rest of the ingredients) 2 1/4 cups whole milk 1 (10.75oz) can cream of chicken soup 2 1/2 cups broccoli florets, thawed if bought frozen 1 3/4 cups shredded cheddar cheese 1 sleeve Ritz crackers, crushed Salt to taste
1. In a large bowl, toss all ingredients except Ritz crackers and mix 2. Pour mixture into a greased 9x13 inch glass baking dish and sprinkle Ritz crackers on top 3. Bake at 375 degrees for 45-50 minutes 4. Serve warm, season as needed

Baked Chicken Parmesan

Chicken Parmesan has got to be one of the most delicious Italian dishes ever. Jon loves it because it's a sure way to get protein when you are up to your eyeballs in carbs and dairy but often times it's fried and unhealthy. I was excited to find this "skinny" recipe that was delicious and incredibly easy!
Ingredients 4 boneless, skinless chicken breasts (raw) 3/4 cup Italian seasoned breadcrums 1/4 cup grated Parmesan cheese 2 tbsp butter, melted 3/4 cup reduced fat shredded mozzarella cheese Marinara sauce
1. Combine the bread crumbs and Parmesan cheese in a shallow dish 2. Coat each chicken breast with the melted butter then dip into the bread crumbs covering both sides of the breast 3. Place into a prepared baking dish lined with foil 4. Bake at 450 degrees for 25 minutes 5. Remove the baking dish, top evenly with marinara sauce and mozzarella cheese and bake for an additional 5 minutes 6. Serve over your favorite pasta!

Spicy Avocado Chicken Enchiladas

Avocados are a big winner in our house! Jon could eat them like apples but I tend to want guacamole 5/7 nights of the week haha. I was excited to see this recipe used avocados inside the enchiladas and not as a topping. Jon was in love.

Ingredients
For the sauce
1 tbsp butter
1 Serrano pepper, seeded and chopped
2 minced garlic cloves
1 tbsp flour
1 cup chicken broth
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro
1 cup salsa (original recipe calls for salsa verde but I used a red salsa)
1/2 cup fat free sour cream

For the enchiladas
3 cups shredded cooked chicken
2 cups shredded Mexican blend cheese
1 small onion, chopped
3 avocados, peeled and chopped into bite sized pieces
10 tortillas

1. Melt the butter in a medium sized pan and saute the pepper and garlic for 1 minute
2. Stir in the flour and cook for 2 minutes while stirring
3. Whisk in the chicken broth, cumin, salt, and pepper, and bring to a low boil
4. Once boiling, stir in the salsa, sour cream, and cilantro.
5. Remove from heat and let thicken
6. In a large bowl, mix together the chicken, 3/4 of the cheese, onion, and avocados.
7. Pour 3/4 cup of the sauce to the bottom of a 9x13 baking dish
8. Scoop chicken mixture evenly into tortillas and roll up, place in dish, seam down
9. Top with remaining sauce and cheese
10. Bake at 370 for 15-20 minutes

original recipe

Chicken and White Bean Enchiladas

I have to start by saying that enchiladas are one of my favorite things to cook. We love all things Mexican food (cheese, beans, meat, tortillas) and honestly... you can't mess up enchys! Roll whatever you want into tortillas, top with sauce and bake. Boom. Easy. So I am always on the quest for new (and healthier) enchilada recipes and boy oh boy am I excited to share this one with you today! I have discovered my new love for cooking with white beans... such a delicious way to add protein! I do have to ask... why are the most delicious things the HARDEST to photograph? Some of the close up pics of these look gross but man I wish I was eating them now. Trust me folks. 

Ingredients
For the enchilada filling
Olive oil
1/2 cup onion, chopped
2 cloves minced garlic
1 can (4.5oz) chopped green chilies
15.5oz can Navy beans (or Cannellini beans)
2 cups cooked shredded chicken breast
1/3 cup water
1 chicken bullion cube
1 tsp cumin

For the Green Chile Enchilada Sauce

1 tsp butter
1/2 cup onion, chopped
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chilies
1 jalapeno, seeded and chopped
1/2 cup light sour cream
3/4 cup shredded Mexican cheese (can use reduced fat)
Tortillas
Chopped cilantro* optional

1. Filling: Saute the onion and garlic in the olive oil in a 
medium pan (2-3 minutes). Add green chilies, beans, water, 
bullion, and cumin. Mix well, cover and let simmer for 15 
minutes. Add chicken and let cook 5 minutes. 

2. Sauce: melt the butter in a separate pan and saute onions about 2-3 minutes. Add flour and stir for 1 minute. Slowly whisk in chicken broth until the sauce becomes smooth. Cook on medium heat until sauce thickens, 4-5 minutes. Add green chilies, jalapeno and any additional salt to taste. Stir in sour cream. 

3. Spread 1/4 cup of enchilada sauce in the bottom of a 9x13 inch baking dish

4. Fill each torilla with the chicken mixture, roll up and place in baking dish. Pour remaining sauce on top of rolled enchiladas and top with cheese.

5. Bake at 375 for 20-25 minutes until cheese is melted and enchiladas are hot. Top with chopped cilantro if desired.

Crockpot Smoky White Bean Chicken Chili

I am always on the hunt for new recipes to throw into my crockpot and sometimes, like this one, I use a regular soup/chili recipe and adjust it to cook in my crockpot. As a workin' lady, throwing a bunch of junk into the crockpot is easier than spending 1-2 hours after work in the kitchen. My husband is the king of protein and this chili rocks on the protein scale! And it goes great with the beer bread I posted last week.

Ingredients
3 slices uncooked bacon, chopped
1 whole large white onion, diced
3 cloves chopped garlic
3 large raw chicken breasts
1 tsp paprika
1 tsp cumin
1 tsp onion powder
½ tsp garlic powder
½ tsp chili powder
5 cups chicken broth
1 can (28-ounce Size) diced tomatoes
4 cans (14.5 Ounce Size) White Beans, Cannelini Or Great Northern
2 cans (4 Ounce Size) diced green chilies
Salt And Pepper, to taste


1. Pour all ingredients into crockpot and stir to combine
2. Cook on low for 6 hours, stirring and shredding chicken occasionally
3. Serve warm topped with shredded cheese, cottage cheese, cilantro, etc. 

Soup is hard to photograph!

Homemade Chick-Fil-A Nuggets

I think in the 21st century we can all agree that the American food could easily be changed from hot dogs and apple pie to Chick-Fil-a and probably froyo :-). If my cholesterol would allow it, I could eat CFA everyday. Nuggets, sandwiches, salads, fries...and those brownie folks! They sure know how to make a kickbutt meal. And despite all the hype and uproar about the companies beliefs lately, I do respect they are closed on Sundays (even though I crave it passing on my way to church) to give families time together and always seem to hand out sensible children's toys. Now if only they would come into our master planned community! Now enough about my obsession with CFA and onto the good stuff...making it in your own kitchen. I ran across this recipe and I am pretty sure my heart rate quickened. I will say, this is an involved recipe so I recommend you have a helper by your side. 

Ingredients
2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cup flour
3 tbsp powdered sugar
2 tsp salt
1 tsp pepper
Peanut oil is best but I used canola oil and it was delish!
*approximately 4 servings
*allow 2-4 hours between initial prep and actually making them

1. In a medium bowl whisk the egg and milk. 
2. Trim any fat away from chicken and cut into bite sized pieces 
3. Place chicken in milk mixture,and cover and let marinate for 2-4 hours in the fridge. 
4. Combine flour, powdered sugar, salt, and pepper in a large plastic baggie. Shake to combine.
5. Place about 2 inches of oil in a medium deep pot. Over medium- high heat, heat oil until hot and bubbling.
6. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. I did about 6 nuggets at a tie and shook them in the mixture. 
7. Place the nuggets into the oil and cook until they are golden brown, turning halfway through (about 1 minute each side).
8. Make sure the chicken is fully cooked and white in the center. Remove from the oil and place on a plate covered with a paper towel to remove excess oil.
9. Repeat with remaining nuggets
10. Enjoy! I used honey on my nuggets, just like I would at CFA and they were amazing!

Parmesan Ranch Chicken

Winner winner, chicken dinner. I haven't posted a recipe in a while and I have so many yummy ones in the queue. Y'all...today's recipe will be a staple in our house for many years to come. It's one of those meals you can't help but to smile while eating and think "wow, I am a good cook"...yet it takes about 2 seconds to prepare. I have had my fair share of chicken- baked, fried, grilled- but this one takes the cake. 

Ingredients

4 boneless skinless chicken breasts (uncooked)

3/4 cup corn flakes
3/4 cup Parmesan cheese (I used the shaker kind but shredded will work)
1 packet dry ranch dressing  mix
Olive oil spray

1.Crush up the cornflakes and mix in the Parmesan cheese and ranch mix.

2. Spray each chicken breast with olive oil spray (healthier than dipping in butter) and coat with the corn flakes mixture

3. Lay flat on a greased or foiled baking dish

4. Bake at 350 degrees for 40 minutes

Crockpot Chicken and Stuffing

Jon called this meal Thanksgiving in the crockpot :-)

Ingredients

4 thawed chicken breasts

6oz. package of stuffing mix

1/2 cup sour cream

1 can of cream of chicken soup
1/4 cup water

1. Put your chicken in the crockpot

2. Pour the package of stuffing on top

3. Mix together the water, sour cream and cream of chicken soup well. 

4. Pour your mixture over the stuffing

5. Cover and cook on low for 4 hours.

6. Fluff and serve! Enjoy!!

(next time I make this I want to try adding some veggies)

Chicken Noodle Soup with Homemade Noodles

When I saw this recipe on Meg's blog, I knew I had to make it. We made it 2 days later :-). Jon and I love making soups but have never made a homemade chicken noodle. It was fun to make the noodles too!

Ingredients- approx. 5 good sized servings

3 small/medium chicken breasts

1.5 cups carrots, chopped

1.5 cups celery, chopped

1.5 cups onion, chopped

1 cup flour

2 eggs

6 cups chicken broth

Salt and pepper to taste

1. Cut your chicken breasts into cubs and pan sear them until they are no longer pink. I drizzled mine with olive oil and sprinkled with Seasoned Salt.

2. Meanwhile, chop your carrots, celery, and onion

3. Once the chicken is done cooking, place into a large bowl. Lightly saute the carrots, celery, and onion in the same pan using the juices from the chicken. This should take 3-5 minutes for the veggies to get soft.

4. The ratio for the noodles is 1 cup flour to 2 eggs. Mix together in a medium sized bowl...the dough will be very sticky so you may have to use your hands and add a little more flour.

5. Take the dough and roll out pretty thin (about 1/2 cm). Cut your noodles with a pizza roller about 1 cm wide and a couple inches long.

6. Combine your chicken broth, cubed chicken and softened veggies and bring to a boil.

7. Add the noodles and cook 2-3 minutes until the noodles rise to the top. Once they rise up, you will know they are done

8. Add salt and pepper to taste. Enjoy!

Chicken and Wild Rice Soup

Despite living the the hot state of Texas, I am all about warm, hearty soups :-). I concocted this soup one rainy morning and was delightfully surprised by how delicious it was!

Ingredients

2-3 cups diced carrots

2-3 cups diced celery

1 cup diced onions

2 cups cooked chicken, cubed

6 cups chicken broth
1 cup uncooked long grain and wild rice

Garlic salt
1 can cream of chicken soup

1. Chop your carrots, celery, and onion
2. Boil all 3 in the chicken broth until tender, turn off heaat
3. Meanwhile, cook the wild rice according to the package and add garlic salt to taste when finished cooking
4. Pour the cooked rice and cooked chicken into the pot of broth and veggies
5. Turn on low heat and add the cream of chicken soup and stir until fully combined