Chicken Corn Soup (Day 8)


Welcome to Day 8 of 31 Days of Slow Cooking!

Today we decided to make it a family day.  Unfortunately the Wee One refused to wake up so he stayed home with grandma instead of having fun with us.

We did half of the Donut Trail in a county to the south of us.  While we were on the Donut Trail, we did some other things.

Today I’m going to share some of the photographs that I took while we on the donut trail.

Continue reading “Chicken Corn Soup (Day 8)”

Chicken Ranch Tacos (Day 7)


Welcome to Day 7 of 31 Days of Slow Cooking.  I’m featuring ranch chicken tacos today.

To go to the recipe, click here.

As you know I’ve been talking about whatever pops into my brain these last few days.  Today is a plea to God.

Dear God,

I know Hurricane Matthew is a given to hit the United States.  I’m just anxious about my friends and family that might be affected by this historic storm.  I’m anxious about the devastation to the area.  Orlando is my “home” and it might be hit.  Charleston, SC is another “home” of mine and it is supposed to be hit.  Please protect those cities and all of the other cities.  Please place your healing hand over the southeast coast.  Please protect over the residents.

In Jesus name,

Ranch Chicken Tacos

The Wee One loves tacos.  Beef tacos, ground beef tacos, and chicken tacos.  It does not matter.  He loves tacos.

This is another way to change up the taco game.

Ranch Chicken Tacos   

Stars of the Recipe:

  • 2 lbs. Chicken tenderloins
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 packet of taco seasoning or 2 Tbsp. homemade taco seasoning
  • 1 packet dry Ranch dressing or 3 Tbsp. dry Ranch dressing
  • ¼ c. water


  1. Place the chicken tenderloins in the slow cooker.  
  2. In a medium bowl, mix together the remainder of the ingredients.
  3. Pour over the chicken tenderloins.
  4. Cook on low for 6 to 8 hours.
  5. Shred.
  6. Serve on a soft tortilla shell or hard taco shell with your favorite taco toppings.

Coca Cola Barbecue Ranch Wraps (Day 5)


Welcome to Day 5 of 31 Days of Slow Cooking!

Yesterday I was talking another co-worker about my first year of teaching.  Somehow one of the other special education teachers got permission for the students on my caseload to go on their swimming field trips and community field trips.  That’s never happened since that first year.

One of my favorite of the field trips was the one where we went swimming, Cub Foods, McDonald’s, and then to see Emperor’s New Groove.  I don’t know how we got by with that kind of field trip.  We certainly could not do that now.

When we were at Cub Foods, we were suppose to be given a tour of the grocery store.  That didn’t happen so we divided the students into groups and walked them around ourselves.  I was not familiar with the layout of the store and ended up taking my group of students down the alcohol aisle.  To be honest it was drinks with a small section of alcohol in the middle of the aisle.  One of the students piped up “My dad drinks that stuff.”  At that point I walked even quicker down the aisle.

On that day I was mortified but now I can laugh about it 16 years later.

The coca cola barbecue ranch chicken wraps would make a good lunch or a quick supper on those busy school nights.

To shred the chicken, put in a mixing bowl.  Either use your stand mixer if you have one or a hand held mixer for a quick and easy way to shred the chicken.  If you don’t have either of those two, use two forks to shred the chicken.

Coca Cola Barbecue Ranch Chicken Wraps

Stars of the Recipe:

  • 1 lb. chicken breasts
  • 1 (18 oz.) bottle of barbecue sauce
  • 1 c. (8 oz.) of Coke or Cola
  • Ranch dressing for serving
  • Shredded Cheddar cheese for serving
  • Tortillas for serving


  1. Cook the chicken breasts in the slow cooker for 3 hours on high or 6 hours on low.
  2. Mix together the barbecue sauce and Coke.
  3. Drain the chicken juices from the slow cooker.
  4. Add the barbecue sauce and Coke mixture to the slow cooker.
  5. Cook on low for 30 minutes.
  6. Shred the chicken.  Stir to make sure the chicken is coated with the barbecue mixture.
  7. When serving:  Top the tortilla with chicken, ranch, and cheddar cheese.
  8. Enjoy!

Printable Recipe


Oven “Fried” Chicken (Gluten Free Option)

My family loves fried chicken especially Kentucky Fried Chicken.  It’s not healthy to eat KFC though.  So when I found this recipe back in February, I was super excited.  It’s a little bit healthier because you bake the chicken instead of frying it in oil.   Continue reading “Oven “Fried” Chicken (Gluten Free Option)”

Crockpot Chicken (Revised)

The beginning of July was quiet in our house.  Maybe that was because I was sick from the Fourth of July until that Friday.  I was housebound for two of those days because I had a fever.  On the Fourth of July, the only relief I got from my fever was laying in front of a fan. Continue reading “Crockpot Chicken (Revised)”

Yummy Chicken Marinade

As I was cooking this chicken, the Wee One walked into the kitchen.  He asked me what smelled so good.  I showed him the chicken that was already cooked.  The Wee One wanted to eat the chicken right then and there.

Once I told him dinner was ready to be eaten, he began to eat one of the pieces of chicken as he was loading up his plate.  He ended up eating two pieces of chicken.  For him, that is a big deal.  He has a small appetite.

The Wee One kept talking about how delicious the chicken tasted.  I think that means this marinade is a keeper. Continue reading “Yummy Chicken Marinade”

Orange Chicken

This post was originally posted in February 2011.  There was no photograph of the dish so I remedied that when we ate the meal last night.

The Wee One decided to help me make the dish.  I’m so happy that he is willing to help with the cooking of dinner.  I helped him with getting the popcorn chicken out of the oven and the temperature and time on the oven.  He helped with the majority of the rest of the dinner.  The Wee One was so proud of himself once the dinner was finished cooking.  He wanted everyone to try his rice.

Continue reading “Orange Chicken”

Sundried Tomato, Chicken, & Feta Cheese – One Pot Pasta Dish

Last weekend I found a blog that gave the exact portions to make a one pot pasta dish.  I decided to attempt to use the guidelines to make my own dish.

I’ve been loving sundried tomatoes lately.  So it was only logical that I used sundried tomatoes in this recipe.  Yum!

This dish would be good topped with Kalamata olives.  Or your favorite type of olive.  The rest of the family does not like olives so I didn’t top it with olives

IMG_0221Sundried Tomato, Chicken, & Feta Cheese
One Pot Pasta Dish

Stars of the recipe:

  • 1 Tbsp. extra virgin olive oil
  • 1 lb. chicken breast, diced into 1 inch pieces
  • 2 Tbsp. minced garlic
  • 1 c. chicken broth
  • 1 c. milk
  • 2 c. small pasta (I used bow tie pasta.)
  • 1/2 c. sundried tomatoes, cut into smaller pieces
  • 1 to 2 Tbsp. dried basil
  • 1/2 c. Feta cheese
  • 1/4 c. sliced Kalamata olives
  • salt and pepper, to taste


  1. Heat up a large skillet.  Add the extra virgin olive oil.
  2. Add the chicken breast.  Brown the chicken for 5 minutes.
  3. Add the garlic.  Cook for a minute.
  4. Add the milk, chicken broth, and pasta.  Turn up the heat up to high.  Allow to boil.
  5. Turn heat to medium low.  Cover.
  6. Cook for 12 to 15 minutes.  Remove the lid.
  7. Add the sundried tomatoes, basil, salt and pepper, and olives.
  8. Serve!
  9. Enjoy!

The blog I found out the correct portions for one dish pasta dishes.  Recipe Rebel

Happy eating,

Lime Cashew Chicken


Instead of ordering Chinese food from our local restaurant, I decided to make us homemade Chinese food.  Whenever I do, Hubby tells me it’s better than the mall’s food court Chinese food.  He loves to go get lunch there on occasion.

It’s super easy to put together.  The flavor is phenomenal!  Hubby and the Wee One really enjoyed the dish.  In fact, in the middle of dinner, the Wee One announced dinner was “yummy.”  I’ll take that compliment.

I found frozen ginger cubes at Walmart a few weeks ago.  Each cube is worth 1 tsp. of minced ginger.  I used the minced ginger in this dish.  It made getting dinner on the table so much easier.


I also use the already minced garlic.  We get a huge container at Sam’s Club.  As I said, it makes getting dinner on the table quicker.

Here’s another tip to help you with dinner:  I bought a big bag of frozen chicken tenderloins.  The frozen chicken tenderloins were cheaper than buying fresh chicken.  On the day I was going to use the chicken, I pulled out the amount of chicken needed for dinner.  I then put it into the fridge to thaw out for dinner.  Since it was not completely thawed out when I went to use it, it was so much easier to cut.

Lime Cashew Chicken

Lime Cashew Chicken

adapted from Robin Miller’s Quick Fix Meals

Stars of the recipe:

  • 2 Tbsp. cooking oil
  • 2 tsp. minced ginger
  • 2 Tbsp. minced garlic
  • 1-1/2 lbs. chicken breasts or tenderloins, cubed (about 1 to 1-1/2 inches pieces)
  • 1/2 c. Hoisin sauce
  • 1-1/2 c. chicken broth
  • 1 lime zested and juiced (I put my lime in the microwave for 10 secs. before juicing it.)
  • 1 c. salted cashew halves
  • 1/2 c. green onions


  1. In a medium skillet, heat the oil.
  2. Add the ginger and garlic.  Heat for 1 minute.
  3. Add the chicken.  Cook for 5 minutes or until the chicken is browned.
  4. Add the Hoisin sauce, chicken broth, lime zest, and lime juice to the chicken.
  5. Turn the heat up to high.  Allow the mixture to boil.
  6. Turn the heat to medium low.  Allow to simmer for 8 to 10 minutes or until the chicken is completely cooked.
  7. Add the cashews and green onions.
  8. Serve!
  9. Enjoy over rice!


Happy eating,

Aunt Missy’s Easy Skillet Chicken Parmesan

A few years ago, my aunt sent me a little stand up photo album with family favorite recipes.  When I was menu planning this week, I decided to check out those recipes.  I ended up choosing to make her chicken Parmesan.  It’s a one skillet recipe and done in less than 30 minutes.  Score!

I was so excited about the recipe that I’m already putting it on the blog!

Hubby loved it!  In fact, he had seconds.


Aunt Missy’s Easy Skillet Chicken Parmesan

Stars of the recipe:

  • 2 Tbsp. butter
  • 1 lb. chicken breasts, cut into 1 inch. cubes
  • 1 (14 oz.) can or 1 & 3/4 c. chicken broth
  • 1-1/2 c. spaghetti sauce (Hubby suggests a spaghetti sauce that is cheesy flavored.)
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 3 c. dried small cut pasta such as penne
  • 1 c. grated Parmesan (& more for serving)


  1. Heat a skillet to medium high heat.
  2. Melt the butter in the skillet.
  3. Add the chicken.
  4. Cook until pink.
  5. Add the chicken broth, spaghetti sauce, basil, and oregano.
  6. Turn up heat to high.  Allow the spaghetti sauce and chicken broth to boil.
  7. Add the pasta.  Stirring until pasta is coated.
  8. Turn down heat to medium low.  Cover and allow to simmer for 15 minutes.  Stirring occasionally.
  9. Sprinkle cheese over the pasta.
  10. Enjoy!  Add more cheese to the pasta when serving if desired.

Thank you Aunt Missy for the recipe!


Happy eating,

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