Cap’n Crunch Chicken Strips

This is a revolutionary idea!!! I think people have crusted chicken with all sorts of cereals but it never crossed my mind to use Cap’n Crunch. Why? I have no idea, because it’s genius. Some of my very favorite recipes come out of this book and I would highly recommend buying it. Just click this link for the Pioneer Woman’s Cookbook Come and Get It. This recipe is on page 102

Cap’n Crunch Chicken Strips

Delicious Scale- 10 out of 10

Husband Delicious Scale- 8.5 out of 10 (it just threw him off a little that it was sweet but he really liked it)

Prep Time- 30 minutes

Clean up- three dishes

This recipe is so easy you just dip chicken tenders in a flour mixture with salt and pepper, then into an egg mixture and last into crushed up Cap’n Crunch. Pan fry until it’s a crispy golden brown. I am being 100% honest in saying this is the best chicken tender I have ever had. I also love the added sweetness from the cereal and the crunch that you get is unlike any other. This is worth driving to the store tomorrow just to make this.

Your kids will have a hay day that you put cereal on chicken! So get them involved with crunching up the cereal. What kid doesn’t like banging things.

Happy Cooking

Chicken Noodle Soup- cooking with my two year old

I made this over the weekend but haven’t had time to post yet. The weekend completely surprised us and decided to snow about an inch. No one was expecting this because the weekend before it was 80 degrees.

The leaves are still on our trees so the snow pulled all the branches down. Of course with cold weather you have to make some soup and my daughter loves chicken noodle.

Chicken Noodle Soup

  • 8 cups chicken broth
  • 1-2 cups chopped chicken
  • 1 large onion chopped
  • 3-5 Carrots chopped
  • 5-7 celery stocks chopped
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 Tbsp butter
  • 1 Tbsp salt this will need to be adjusted if you are using salted chicken broth but mine was homemade so there was no salt
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 2 tsp pepper
  • 1/4 cup flour
  • 1-2 cups pasta of choice I used mini farfalle

Start with putting your aprons on this really helps your child feel special and involved.

Start with a large soup pot and saute the carrots, celery and onion in the butter. Wait until these are softened and then add flour and all your spices.. Stir! Please be very careful with your kids standing this close to a hot pan and open flame. A lot can happen when you walk away for just a second. Lexi loves to stir and when she puts spices in she always asks if she can “pat pat”. This just means she wants to hit the end of the spice bottle to make more come out.

Add chicken broth and chicken. I had this left over from my whole roasted chicken. Just take all the chicken off the bone that you can and throw the bones into a crock pot. Cover the chicken all the way up with water and cook on low over night. This chicken bone broth is so easy to make. This save you money on buying the broth at the store and its incredibly healthy for you.

Let this boil for 15 minutes. Then add milk and cream cook for 15 more minutes. Last add your pasta! Cover and cook for 10 minutes. Taste and see if you need to add any more spices.

Oh I forgot to tell you I added some broccoli in. When I make soup its also an opportunity to empty out the fridge so I put any random vegetable I have in the fridge in. This soup is so delicious and gets even more amazing after it sits in the fridge.

Happy Cooking

Whole Roasted Chicken

Is there anything better than roasted chicken? I don’t think so. I hope I’m not the only one that would love to just rip off the skin and just eat that, it is so so good. One of the other reasons I love roasted chicken is because I can make an amazing chicken noodle soup from soaking the carcass. Don’t worry I will do a post about that too because everyone needs that with this cold water coming.

Unrelated subject everyone thinks that Arizona in the United States is only super hot desert. Nope! This is the beautiful place that I live in fall.

And winter

We have every beautiful season here!

On to the main subject:

Whole Roasted Chicken

Cook at 450 for 15 minutes and 350 for about 1 hour to an hour and fifteen minutes until internal temperature reaches 165.

1 Whole Roasted Chicken

2 onions cut into quarters

1/2 stick of butter

1 Tbsp paprika

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 tsp Dash

Lemon juice from 1/2 a lemon and a couple tbsp of honey mixed together

I use a stone baking dish for this similar to this oneBaking Dish– click this link to get one!

Preheat your oven to 350.

Mix your softened butter with all of the spices.

Clean your chicken very well and pat dry.

Put your butter and spice mixture all over the chicken and put on top of a bed of onions in the baking dish.

Cook uncovered at 450 for 15 minutes. This helps crisp up the skin.

Then put the cover on cook at 350 and baste the chicken with the honey and lemon juice mixture every 15 minutes but do it really lightly so you don’t brush all the spices off.

Repeat this process until internal temperature reaches 165.

What a pretty bird!! Haha

I also made some gravy from the drippings, completely optional though.

Take all the chicken off the bone and put it in a crock pot with water covering the whole thing over night. You can make soup the next day or keep it in the freezer for whenever you need chicken broth.

This bone broth is actually extremely healthy for you as well. All the collagen is good for bone and joint health.

Happy Cooking!

Asian Chicken Noodle Salad

My husband is from Kansas and everytime we go back, we go to this restaurant called HuHot. I don’t know if this is a chain or not but it is a buffet line that you can put any noodle, vegetable, protein and sauces. Then they cook it in front of you. Seriously amazing food but this salad completely reminded me of that.

This recipe came out of the Come & Get It cookbook on page 48. The recipe actually calls for steak not chicken and it is also supposed to be cold but I wanted to have it warm instead.

Asian Chicken Noodle Salad

Delicious Scale- 9 out of 10

Husband Delicious Scale- 9 out of 10

Prep Time- 30 minutes

Clean Up- Two pans and a cutting board- Easy

This starts with a delicious marinade for the chicken which doubles as the sauce for the noodles. Its a combination of soy sauce, rice vinegar, garlic, ginger, brown sugar, sesame oil and hot chili oil.

Pour half of this over the chicken and let it sit for an hour. Then cook the chicken on the grill.

While the chicken is cooking its time for the peanut sauce. This is the best sauce ever! I just wanted to sit there and eat it with a spoon. It starts with onions cooked in curry powder and garlic. This gets put into a blender with peanut butter, coconut milk, hot chili oil, ginger, soy sauce, lime juice and salt. I believe this is what makes this dish so irresistible. Just drizzle dome over the pasta mixed with the sauce and chicken.

I will make this sauce for so many different dishes now.

Spring Rolls

Lettuce wraps

The options are endless!!

Happy Cooking!

Kabobs Again

What do you do when you have left over rice from burrito bowls the night before? You make Terriaki chicken with fried rice of course! Chinese food is one of our favorite foods to eat. I love all the flavors and spices.

Terriaki Chicken & Fried Rice

Delicious Scale- 9 out of 10

Husband Delicious- 8 out of 10

You can use any kind of vegetables you would like and put it on sticks with some chicken. Make sure you soak the sticks in water before you use them this keeps them from burning. Put terriaki sauce over the kabobs and grill.

As for the fried rice I cook my rice in beef or chicken stock with a tablespoon of butter to give it more flavor. Then I put butter and just about a tsp of sesame oil in a saute pan with some onions. Then pour your rice and about 3 tbsp terriaki sauce. Next I spread the rice out to the outer corners of the pan and crack an egg in the middle. Break the yoke and spread it out as thin as you can. Wait one minute and then scrape off the egg and mix around with the rice.

That’s it so easy and quick. Not very homemade but perfect for a busy night. This was delicious and my two year old loved it as well.

Happy Cooking!

More Mexican Food

After Chile Rellenos I have to continue down the Mexican path. Who doesn’t love chicken enchiladas it such an easy dish. I love casserole type dishes to make on Sundays so my family has something to eat during the week while I’m at work since I dont get home tell 6:30. Without these unfortunately it would be PB & J’s or Mac & cheese for dinner. Haha! Anyways we will be making Chicken Enchiladas on page 241 and Pico De Gallo on page 23 of the Dinnertime Cookbook.

Chicken Enchiladas

Delicious Scale 7 out of 10

Husband Delicious Scale 7 out of 10

Prep Time- 1 hour 10 minutes

Clean up- was quite a bit on this one but it was nice that you cook the chicken, onions and enchilada sauce in one pan

First off you cook the chicken in a saute pan. Of course it has cumin on it, this is one of Ree’s favorite spices and a common staple in Mexican cooking. But I hate it!!! I blame this on cooking falafel at the restaurant that I worked at which had a ton of cumin and coriander with herbs. The worst Mediterranean dish in my mind but people love it. Anyways I still put cumin on the chicken and it was good. When the chicken is done cooking take it out and shred it. Then put the onions in the pan to caramelize in all the flavor that the chicken left behind. Take the onions out and pour in the green enchilada sauce. Now this is the part I wasn’t a big fan of. You dip a corn tortilla in the enchilada sauce and stuff it with chicken, cheddar jack cheese and onions. Roll this up and put in a baking dish that you have put a little bit of the enchilada sauce in the bottom of. This was a lot of work and so messy. When I make these again I will definitely layer everything instead. Once the rolls are done top with some more enchilada sauce and cheese.

Bake at 350 for 30 minutes

I also made some Pico De Gallo to top the enchiladas with.

Pico De Gallo

Delicious Scale- 9 out of 10

Husband Delcious Scale- 9 out of 10

Combine equal parts tomatoes, onion, jalapeno and cilantro. Add salt and pepper with fresh lime juice. I went out to my herb garden again to get the cilantro and this is what I find.

I guess you need to water herbs? Haha! I struggled with these all summer it seemed like no matter what they did not have enough water. If anyone has any tips for next year I am all ears. In the mean time its cilantro in a tube that I will have to use for this dish. The pico was so delicious though we ate it on the chicken I made a couple days ago, the enchiladas and just for a snack with chips.

I somehow forgot to take a picture until half way through eating it. I was starving. I paired this with some grilled corn that I put butter, salt, pepper and paprika. The enchiladas had great flavor but I like the layered ones better so I get an equal bite of tortilla and filling all in one bite. Have fun cooking and don’t forget to include your children they love to help.

Happy Cooking

The Perfect Breakfast

Lazy Chiles Rellenos the perfect recipe for my husband!!! I honestly thought I would never get a perfect score from my husband but I finally got it! Chile Rellenos are one of my favorite things to get at a Mexican restaurant but I have never tried to make it because it seems like so much work. This was the perfect option for me because it was so easy. So here is to one of the best breakfasts ever! Lazy Chiles Rellenos on page 24 of the Pioneer Woman Dinnertime Cookbook.

Lazy Chile Rellenos

Delicious Scale- 10 out of 10

Husband Delicious Scale- 10 out of 10

Prep Time- 1 hour

Clean up- a bowl and baking pan so easy

You start with roasting your Chiles. I do this over my gas stove and just burn the Chiles on top. As soon as the skin is completely charred put them in a zip lock bag for 10 minutes.

This helps steam the skin off so you can scrape it off easier using a knife. I decided to use poblanos but you can also use green Chiles. From here its just like making quiche you layer Monterey jack cheese with an egg and milk mixture.

Now make sure you put the baking pan on a sheet pan and pour in some water when you bake. This keeps it from burning on the sides. Cook for 40 minutes at 325.

This was incredibly delicious the combination of spicy and creamy from the eggs had me dying for more. Thank goodness for self control or I think me and my husband could have finished the whole pan together.

I always try to think ahead with my recipes and use some of the same ingredients. I had left over roasted poblano and Monterey jack cheese so I decided to make Green Chile Chicken on page 272.

Green Chile Chicken

Delicious Scale- 8 out of 10

Husband Delicious Scale- 7 out of 10

Prep Time- 15 minutes because I already roasted the peppers

Clean up- one saute pan

This started ahead of time with a marinade for the chicken with olive oil, lime juice, chipotle peppers in adobo sauce, cumin, garlic, salt and pepper. Then saute the chicken and top it with the Chile and cheese until melty. I know Ree talks about loving spice all the time but holy cow this was spicy!!! Prepare yourself. Not to mention you top this with some homemade pico de Gallo (which I will tell you guys about tomorrow for some more mexican food)

I just served this with some squash because I was being lazy. This was delicious but a little too spicy for our family. Next time I’ll just cut back on the chipotle peppers.

On the plus side its beautiful. What’s everyone’s favorite Chile and way to cook it? Love to hear from you guys!

Happy Cooking

Hubby Approved Salad

My husband is not the best when it comes to eating vegetables. Don’t get me wrong I am pretty bad at it as well but this salad will make you feel like your getting the best of both worlds. We are making Buffalo Chicken Salad on page 59 of the Dinnertime Cookbook.

I cooked the chicken in Franks Louisiana Buffalo Hot Sauce. Does a better hot sauce exist? I don’t think so but please let me know.

Her recipe calls for just chicken, lettuce and blue cheese dressing. Now, I don’t do blue cheese!!! People voluntarily eat cheese that is moldy? This will always baffle me. When I have a salad I want about ten different things on it. So what I did for my salad was tomatoes, feta, cucumber, red onion and avocado with ranch dressing. So so good! To get my husband to eat this and say he would eat it many more times is such a win for me. Anyone else have picky husbands? Just to give you a peak into my life he doesn’t like potatoes, cheese, mustard or beans. He is also not big on desserts. These are what make life worth living right? I use to not cook with any of these but then I realized…. MORE FOR ME!!!!

Two Birds and One Happy Family

One day and two delicious chicken dinners. I have decided that I am not a clean cook nor am I a safe cook. I could tell you stories for days about the dangers I have faced when I cook with fire. Especially the grill. I mean I almost lit our apartment on fire by trying to cook bacon on a grill. I mean hello who does that? Today I had stuff everywhere like I normally do when I cook and I had a paper towel sitting on top of the stove top. Somehow I turned the wrong burner on and lit my paper towel on fire. I quickly grabbed it with the tongs I had in my hand and threw it in the sink. How unlucky can a girl get with fire. I have also burnt myself so many times on top of that. Believe it or not I use to be a prep cook and a pretty good one at that. I’m hoping by the end of this blog I will be a better cook, cleaner, and set less things on fire. That is pretty high expectations though.
Anyway the house is still standing and I made Chicken Taco Salad on page 53 and Chicken With Mustard Cream Sauce on page 147 of the Dinnertime Pioneer Woman cook book.
Chicken Taco Salad
Delicious Scale 8 out of 10 because lets face it, it is a salad but for a salad I would give it a 9 out of 10
Prep time 20 minutes if you are a multi tasker
This was a super delicious salad. I love salads that have a lot going on in it. Having grilled veggies and chicken is a perfect way to start. I have never added grilled corn to my salads before but I will add it all the time now. It added this sweet and juicy crunch that you just can’t get from anything else. Don’t worry I didn’t burn myself or anything else this time.


The dressing was this delicious combination of ranch and salsa with some cilantro. I had to go out to my herb garden (which is thriving if I do say so myself) to get the cilantro.


I hope the cilantro doesn’t over power the dish haha!!

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Beautiful guilt free lunch with my lemon water and listening to a rain storm in the background. Could life get more bliss then this.
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Chicken With Mustard Cream Sauce
Delicious Scale 9 out of 10
Husband Delicious Scale 7 out of 10 (considering my husband hates mustard this is an extremely good rating)
Prep time 25 minutes
I strongly believe in drinking wine if your going to cook with wine. It just feels so right!!

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This dish was delicious the mustard definitely is a strong flavor because it has dijon and whole grain mustard in it. I happen to love mustard so I was licking the pan afterwards.
The tang with the creaminess went perfectly together to give you a flavor bomb in your mouth. I paired this with rice and left over grilled corn to round out my big plate of yellow. I didn’t think of color variation until it was all on my plate but who cares when its tastes amazing right?

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Extra little recipe for you guys I love zucchini bread and when I get some zucchini from gardens that my friends have I go a little crazy and make a ton. This is the best zucchini bread recipe I have ever had.
Zucchini Bread
3 eggs beaten
1 1/2 cup sugar
1 cup vegetable oil
3 tsp vanilla
2 cups shredded zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
-Beat eggs tell light and fluffy, add sugar and beat
-Stir in oil, vanilla, zucchini
-Add dry ingredients
-Bake in greased pan at 325 for 50-60 minutes

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