{Crockpot Cashew Chicken}

{Crockpot Cashew Chicken}

I’ve got a great, no hassle meal for you to cook tonight {or one night this week}.  I bet you already have a lot of the ingredients, and I’m sure you own a crockpot.  The rest is easy peasy and very yummy!

I was inspired by this recipe I found on Six Sisters’ Stuff, but as usual tweaked it a bit to fit my family’s likes.

Ingredients for Crockpot Cashew Chicken

1 boneless skinless chicken breast per family member

1/4 c flour

1/4 tsp black pepper

1 T extra virgin olive oil

1/4 cup soy sauce

2 T rice wine vinegar

2 T ketchup

1 T brown sugar

1 clove minced garlic

1/4 cup ginger dressing

1/4 tsp red pepper flakes

1/3 cup cashews


That Ziploc bag in the bottom right corner of the photo is the chicken, cut up and tossed in the flour/pepper mixture {no one wants to really see raw chicken, do they?!}.

Once the chicken is coated with the flour/pepper mixture, heat the extra virgin olive oil in a skillet and brown the chicken pieces for about 2 minutes on each side.  It will not completely cook through, it just gives it a bit of a crispy coating.  Add your chicken to the crockpot.


Combine the remaining ingredients in a small bowl {except for the cashews} and pour the mixture over the chicken in the crockpot.  Cook on low for about 3 hours.


Once your chicken is ready, prepare some brown rice and a yummy veggie to serve on the side such as broccoli.  Serve the chicken on top of a bed of rice and sprinkle with some cashews for a salty crunch.

Crockpot Cashew Chicken

It’s the perfect meal to serve after a cold winter’s day and the red pepper flakes give it a subtle spice that tastes delicious.  Red pepper flakes might be my favorite ingredient to use right now, and I really just discovered it last year.  Boy, was I missing out!



Linking up here.

{Crunchy BBQ Chicken}

I hope you all had a relaxing weekend!

Before you read on for today’s tasty recipe, take a moment to stop by my weekly link party, Keep Calm & Link Up, that I host with Barbara and Sarah to link up your latest and greatest projects, crafts, or recipes.  We’d love to have you join us each week!

Now, I’ve got a super easy {and very tasty} meal idea for you to try out this week…

Crunchy BBQ Chicken

I bet you’ve already got most of these items in your pantry too!  You’ll need:

boneless skinless chicken breasts (this recipe calls for two)

about 1 cup of crushed French Fried Onions

1/3 cup flour

your favorite BBQ sauce

salt & pepper to taste

Sprinkle salt and pepper on both chicken breasts (or however many you’re making).

Crush about 1 cup of French Fried Onions and place in a shallow bowl.  Add 1/3 cup flour and mix the two ingredients.

Cover the top of each chicken breast with your favorite BBQ sauce.  Top with the crushed onions & flour mixture.

Turn the chicken over and repeat.

Bake at 375 for 20 minutes covered lightly with foil.  Remove foil and bake an additional 10-15 minutes, or until the chicken is cooked through and the onions are golden brown.

Serve with your favorite veggies and some brown rice or a nice, hot baked potato!

I have a feeling this will be added to your weekly meal plan after you take your first bite!

Enjoy and have a fantastic week!

I’ll be linking up at these awesome parties!

Mom’s Test Meal Monday

{ginger chicken romaine wraps}

{ginger chicken romaine wraps}

I’ve got a super simple, very refreshing, and totally delicious recipe for you to try one night this week!  It’s so simple that I now know it by heart.

To make {ginger chicken romaine wraps} you’ll need:

2 cups cooked, cubed chicken (I usually make one chicken breast per person)

1/4 cup shredded carrots

1/4 cup shredded celery

1/4 cup ginger dressing (I find mine in the produce section)

2 T mayo

2 T soy sauce

salt & pepper to taste

romaine hearts

chow mein noodles

To get started, cook and then cube your chicken.  Usually it takes about 30 minutes for two chicken breasts to cook @ 375 in my oven.  Oven temperatures/times may vary though!

Add to your cooked chicken the carrots, celery, ginger dressing, soy sauce, mayo, salt & pepper.

Stir until combined.

Prepare your romaine by tearing off large pieces and washing them.

Spoon the chicken mixture onto individual romaine leaves, top with a sprinkle of crunchy chow mein noodles, and serve with rice!  You could even put the chicken mixture in the fridge for a few hours and serve this dish cold.

Do you have any simple recipes that you know by heart and make all the time?  This has become one of our summer favorites for sure this year!


Please leave a comment, I love to hear from my readers!

I’ll be linking up at these great parties!

In case you missed it on Friday, join in on Keep Calm & Link Up by clicking here!  We’d love to see what you’ve been working on :)

{guest post, a giveaway, and a yummy recipe}

{guest post, a giveaway, and a yummy recipe}

First on the agenda today…a few notes/reminders…

I’m sharing my tutorial for Mod Podge Dyed Mason Jars with Kelly from Here Comes the Sun today!  Head over there to check out the tutorial and give Kelly some love!

There are just a couple of days left to enter my first giveaway!  I will be choosing one winner on Wednesday, June 20th around noon.  Click here for more details and to enter (and good luck to you)!

And now, for a delicious recipe that your whole family will love!

{Baked Chicken Taquitos}

I was inspired by one of my latest pins for the recipe which led me to Chef In Training’s recipe for Baked Creamy Chicken Taquitos.  I put my own spin on it though (which I usually end up doing when I find a new recipe I want to try out).

To make my version of Baked Chicken Taquitos, you’ll need:

3 ounces cream cheese, softened

1/4 cup green salsa

1 Tbsp fresh lime juice

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves minced garlic

2 Tbsp sliced green onions

2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

soft tortilla shells

sea salt

Olive Oil cooking spray

The first thing you’ll need to do is cook your chicken.  I make shredded chicken in one of two ways.  I put it in the crockpot with 1/2 cup of chicken broth and half of a  packet of taco seasoning for 4 hours on low, or I bake it at 375 for about 30 minutes.  After each method, I simply shred the chicken with two forks.  It tastes the same to me both ways.

Once you have the chicken cooked and ready to go, preheat your oven to 425.

Mix in a large bowl, the cream cheese, green salsa, lime juice, chili powder, onion powder, minced garlic, and cumin.  Once all ingredients are combined, stir in the green onions, chicken, and shredded cheese.  Stir until all are combined.

Now you’re ready to assemble the taquitos.  Spoon about 3 tablespoons of the mixture onto the tortilla shell.  Roll it as tightly as you can.  Place the rolled tortilla in a glass baking dish (seam side down).  Repeat until all taquitos are rolled!  It’s okay if they touch!

Spray the tops with the olive oil cooking spray and sprinkle generously with sea salt.

Bake for about 20 minutes or until golden and crispy looking.

Serve with your favorite salsa, sour cream, and guacamole.  I’ll be sharing my favorite salsa and guacamole recipes on the blog soon!


 I’ll be linking up at these great parties!

Mom’s Test Meal Monday

{avocado parmesan chicken}

{avocado parmesan chicken}

I’m not gonna lie.  Most of our meals at home revolve around boneless, skinless, chicken breast.  Don’t get me wrong, I love chicken, but it can get pretty old pretty fast if you have it every single night.  Luckily Pinterest has come to my rescue and provided me with tons of great recipes using chicken as the main ingredient.

Last week I made Avocado Parmesan Chicken for the first time and it was a huge hit!


I was inspired by a recipe I found on Cuisine Paradise, but tweaked mine a little bit.  To make this delicious meal, you’ll need:

  • 2 boneless, skinless chicken breasts
  • 1/2 c flour
  • 2 T milk
  • 2 eggs
  • 1 c breadcrumbs
  • 1/2 c marinara sauce
  • 1 avocado
  • 1/2 c mozzarella cheese
  • salt & pepper to taste

To get started, place both pieces of chicken breast in a large plastic bag.  Then use a meat mallet (or in my case a rolling pin) to flatten the chicken a little bit.

Once the chicken is at the thickness you’re looking for…mine was probably about 1 cm thick…get all of your dipping bowls ready.  Place the flour in one bowl, egg and milk in another, and breadcrumbs in the third.  Dredge the chicken first in the flour, then the egg mixture, and finally the breadcrumbs.  Place the covered chicken in a glass baking dish.  I put about a tablespoon of extra virgin olive oil in the bottom of mine.

Bake at 375 for about 30 minutes or until it”s reached an internal temperature of 165!

Once it’s cooked, remove it from the oven and add a few spoonfuls of sauce on top of the chicken.  Then slice the avocado lengthwise and cover each chicken breast.  Finally add shredded mozzarella cheese on the very top!

Return the baking dish to the over for another 5-7 minutes and you’ll soon have this…

I served it with a salad using fresh romaine lettuce from my garden!





Please leave a comment, I love to hear from my readers!

I’ll be linking up to the following parties this week:

Skip To My Lou

Too Much Time On My Hands



One Artsy Mama

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