Finally. Finally I bring you these Baked Panko Chicken Tenders, because as a mom of a now 3 year old who has spent the first 3 years of her life without the classic tender de chicken, it was high time she had one. But obviously one made from scratch. 😉
You guys. I have a new one for you that I’m super excited about. This Homemade Chicken Tikka Masala is so good. Like so good I may have eaten the leftovers for breakfast the next day, kind of good.
Are we really two weeks past Thanksgiving already?! I already miss the stuffing. But oh! We had some of our Copycat Boxed Stuffing Mix From Scratch and I knew exactly what I had to make. Now I know you’ve seen this recipe on Pinterest. My girl Stephanie over at The Cozy Cook made this recipe a couple of years ago and I have been drooling over it ever since. But I needed to “from scratch” a few key ingredients first. Enter Homemade Condensed Cream of Chicken Soup and Copycat Boxed Stuffing Mix From Scratch and boom: Crock Pot Chicken and Stuffing From Scratch! Yaaaasss.
Happy November, friends! That means it’s the start of the holiday cooking / baking season! And what’s a staple in a lot of those comforting casserole classics? That’s right, that good ol’ Campbell’s can of condensed cream soup. Those cans used to be staples in my pantry growing up. But recently we realized just how easy it is to make them from scratch! Especially this Homemade Condensed Cream of Chicken Soup which can be whipped up in just 10 minutes! Game. Changgeerrrr.
Guys. It’s allllll the Asian flavors up in this house these days. From our Sweet and Spicy Sriracha Chicken Thighs, to 20 Minute Sweet and Spicy Noodles, and Homemade Hot and Sour Soup, and now this Homemade Crispy Sesame Chicken, our weekly menu has been sooooo deliciously Asian.
Here’s another quick and easy one for you guys! I am obsessed with these new Sweet and Spicy Sriracha Chicken Thighs! Not only were they super easy / fast to make, but the combo of honey and sriracha was soooo good.
Guys. Are you looking for a new taco to toss into your Taco Tuesday rotation? Then these Sweet Sriracha Chicken Tacos are exactly what you need.
Ahhh appetite. It’s so nice to see you again. It’s been a brutal winter and it doesn’t help that I work in healthcare and am in and out of hospitals and nursing facilities all week. Three of which ended up being put on quarantine for outbreaks of the flu or various nasty stomach viruses. So no wonder I’ve had two bad respiratory viruses and two stomach viruses this winter. The latter resulting in a diet that resembled the boiled chicken, rice, and yogurt diet we feed our dog when he’s sick. So when I was finally feeling normal enough again for real food, I (and the baby) wanted it all. Like enchiladas. And tacos. Being the hungry preggo I am, made “both”: Crock Pot Chicken Enchilada Tacos!
Summerrrrrr! I know you’re out there. We saw a glimmer of it in May, but lately it’s been cool and drizzly and much more Spring like than summer. No matter, in this household there is no grilling “season.” You’ll find my husband next to the grill in the snow, sleet, rain, wind, hurricane, tornado, tsunami, zombie apocalypse… Man loves his grill. And I love giving him all the things to grill, like this new Grilled Cilantro Lime Chicken!
Fresh Ricotta and Spinach Stuffed Chicken. It just sounds like it took a lot of time, doesn’t it? Bah. It’s way easier that you’d think and it tastes like you slaved away for it.