Easy to make Christmas Donut Cookies recipe. Each sugar cookie is decorated with icing and sprinkles to look like a donut. If you’re looking for the cutest homemade Christmas cookie recipe – this is it!
These are really some of the cutest Christmas cookies I’ve ever seen. I’m sorry, I can’t control myself, look at how cute they are!
Each vanilla sugar cookie is decorated with red and green icing and then holiday sprinkles are added on top. They look just like Christmas donuts but in cookie form. These cookies make a major WOW factor when decorated and they’re surprisingly simple to make. I admit I’m not very good at decorating cookies, so I was pleasantly surprised by how great these turned out!
This recipe for easy chicken pot pie is a creamy mixture of chicken, vegetables and mushroom soup that is topped with a Bisquick flaky crust and baked to a golden brown perfection.
Chicken pot pie is comfort food at its finest, and this version features the most delicious flaky topping made so easily with Bisquick.
Chicken pot pie is one of those classic dishes that seems to never go out of style. It also happens to be kid friendly, which of course is always a bonus in my book. This easy chicken pot pie is my version of the classic. The filling is savory and rich, while the simple pie crust is flaky and cooked to perfection.
BBQ Slow Cooker Chicken Thighs recipe that my family loves! Throw these boneless chicken thighs in the crockpot for 2 and a half hours and then serve over rice for a easy complete meal! Keto and low carb recipe.
You guys! These BBQ Slow Cooker Chicken Thighs are SO GOOD! They’re lick your fingers good! You know how I know that? Because my toddler was licking her fingers after clearing her entire plate!
Why I love Easy Slow Cooker Recipes
It’s easy! Throw it in the crockpot – aka, my favorite kitchen invention ever.
It’s delicious! Soy sauce, BBQ sauce, ketchup and brown sugar make one heck of a delicious sauce.
It’s fast! This meal cooks in 2 and a half hours.
… and did I mention it’s delicious?
CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese takeout restaurant! Your entire family is going to love how delicious this is, and you’re going to love how simple it is to make!
When I get Chinese takeout I usually order:
Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli Lo Mein with Added Broccoli
4 HOUR JUICY Slow Cooker Meal for a 6 Pound Whole Chicken! This easy recipe makes the entire meal in the crock pot, including potatoes and other vegetables! You’ll love how simple it is to cook a HEALTHY Rotisserie Chicken meal! This is one of my favorite Crockpot dinners!
Slow Cooker Whole Chicken
I’ve been really big on Slow Cooker recipes lately. Just last week I shared with you my Slow Cooker Bread, and this week I’m sharing the main course to go with it – a whole chicken! This chicken is juicy, full of flavor and is so easy to make!
This recipe makes a 5-7 pound whole chicken in the slow cooker in about 4 hours on high. Alternatively you could set it to 7 hours on low.
How to Make a Juicy Chicken
The key to making a juicy chicken in the slow cooker is that you want to give it some liquid to become moist, but you don’t want it to sit in the liquid. The solution is that you cut up a bunch of vegetables so the chicken has a “bed” to be placed on, keeping it above the liquid for the majority of cooking time.
For the liquid I used chicken broth, to keep the flavor in the right pallet. You could however play around with it! Do you want a citrus zest? Add some orange juice. Apple juice will add some sweetness. Just remember your veggies are cooking in it as well.
A easy Chicken Vegetable Soup recipe that is ready in 35 minutes. This is my family’s favorite Winter soup that uses fresh vegetables! We use Instant Potatoes to make the broth more creamy!
Chicken Vegetable Soup
I am in love with this Hearty Chicken Vegetable Soup This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months. It’s also incredibly easy and quick to make. At the end we throw in some instant potatoes to thicken up the soup to make it a bit extra creamy. Instant potatoes are my new favorite thickener for soups, I love using them this way.
German Chicken Schnitzel recipe. This is a grandma recipe so you know it’s going to be good. This easy meal only takes 15 minutes! Make sure to serve with classic German sides like potato salad, sauerkraut and spaetzle.
This is a German grandma recipe so you know it’s going to be good. Make sure to serve with classic German side dishes – preferably potato salad, mashed potatoes and sauerkraut.
And you need to add a squirt of fresh lemon on top! You know that quote, if a tree falls in the forest does anyone hear it? Well did you even eat schnitzel if you don’t add lemon on top?
Authentic Chicken Tortilla Soup recipe! This easy to make tortilla soup is made with a handful of ingredients that you already have in your kitchen! I based this recipe on my favorite NYC Mexican restaurant – now I can make it healthy at home!
I love chicken tortilla soup – love, love love.
Chicken Tortilla Soup
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.
I was very upset. That night I told myself I would match their tortilla soup with my own. I would set up a table outside their restaurant serving small cups of my own soup and compare it to theirs.
The neighborhood would love mine. They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”. Well one of those things came true, I came up with a tortilla soup recipe that is better than theirs. *High Fives*
Cast Iron Chicken With Mint Chutney – this is a full meal recipe with vegetables! This dinner dish uses fresh mint on baked chicken breasts, along with carrots, potatoes and onions! Your entire family will love this healthy one skillet pan meal!
Being a part of a Community Garden is lots of fun, especially when you get to share a overabundance of a vegetable that’s growing well. A perk of being a Community Garden member is when you get gifted beautiful, fresh mint from a fellow gardener. Is there anything better smelling than mint that’s just been picked? Yum!
So with a large pile of mint sitting in my kitchen, I wanted to come up with a recipe that would showcase it. Of course you can dry mint for tea, but for this I wanted to make a dinner dish! That’s how I came up with this Cast Iron Chicken With Mint Chutney recipe!
CHEESY Chicken Tomatillo Casserole recipe! This easy dinner Mexican casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I’m left asking asking “What to do!”.
I’m back with another tomatillo recipe! With another 20 pounds of tomatillos picked from the garden I’m trying to think more outside the salsa verde box and wondering what to do with them! For dinner I wanted to make a easy casserole that included chicken breasts, tomatillos, black beans and cheese so this Cheesy Chicken Tomatillo Casserole was born!
If you love Mexican casseroles I think you’re going to like this dish! The tomatillos are thrown into the food processor with a onion, green pepper, jalapeno pepper, cilantro and spices to make a creamy simple sauce. By the way check out my tip on how to store fresh cilantro!
SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make! We love this as a Fall and Winter meal!
This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally. It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.
On the emotional side it makes me happy because it is filled with vegetables from our Summer garden. Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of. We canned so many of these tomatoes I lost track of how many.
EASY TO MAKE recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Best served with biscuits to dip into the chicken broth! Mom, your families are going to love this!
Chicken Dumpling Soup
This Homemade Chicken Dumpling Soup is a Winter comfort food favorite. It’s so delicious that I can almost guarantee that whenever I make it, we’ll have it the night after again because the craving will still be there. That’s what happened last week. I made it on Wednesday, we ate it all, we loved it. On Thursday we decided we were going to make it for dinner again. And we ate it all again.
The Best Things About Chicken Dumpling Soup!
The best thing about this chicken and dumpling soup besides the homemade dumplings (yum!) is that it’s also filled with veggies – potatoes, celery, carrots – everything a good chicken soup should have in it.
FAQ for this recipe:
Can I substitute or add additional vegetables?
Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge – onions, peas, green beans, and bite size cauliflower are all equally good in it. Just don’t skip on the potatoes – never skip on the potatoes!
Can I use chicken bouillon cubes instead of broth?
Absolutely, I do it all the time.
Can I make this vegetarian?
You sure can. Use vegetable broth instead of chicken broth and don’t add in chicken breast. You might want to add in some additional protein like white or great northern beans.
Are dumplings hard to make?
No. Homemade dumplings are one of the easiest things to make. It’s really just about mixing some simple ingredients together and then dropping it into hot broth to form the dumpling. The dumplings might not be the prettiest you’ve ever seen, but they will taste just as delicious.
Do I need to make a side dish for this soup?
I never do, it’s pretty hearty as is. I like to serve with some buttered bread or rolls.
How many servings is this recipe?
3-4 supper servings.
How good is this soup?
So good you’ll make it again tomorrow.
Slow Cooker Lamb Tacos recipe! The meat is so moist!
What do you think of when you hear Leg of Lamb? What recipes come to your mind?
Tacos might not be the first… but I’m here to change that!
These Slow Cooker Chipotle Leg of Lamb Tacos are super delicious as they are slow cooked with a bunch of spices for flavor. The lamb itself gets to marinade in this sauce for 8 hours making it oh so juicy when you grab a fork and cut it up. Unlike sometimes when you slow cook, the marinade doesn’t always sink down into all the meat, but these tacos have flavor in every single bite you take.
CREAMY Chicken and Noodles is a easy casserole bake recipe that you can serve as a main or side dish. It’s creamy sauce is made with cream of chicken and cream of broccoli soup and then poured over egg noodles and diced chicken. It’s my favorite comfort food dish!
These Creamy Chicken Noodles are a blue ribbon winner in my family’s heart. It’s perfect for a side dish, but it’s also perfect for a man dish. We love curling up with a bowl of this on a chilly night; it really hits the right spot, just like your fluffy slippers do to your toes! Read More
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Oh you slow cooked tacos with tomatillo salsa roja.
How many ways do I love you? Many.
I made these last week. We already had them twice. They are already being requested a 3rd time. They are out of this world tasty.
What makes them that special? They are slow cooked, they are made with fresh ingredients and they have that authentic taste. Yeah, they are really good.
For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!
Salsa Verde Tacos
The salsa is a mixture of salsa verde + red mexican sauce. For the salsa verde I use my favorite recipe (found here) but I cut it in half. If you can’t make it homemade, just buy a jar of it.
The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe
Just mix these together and we have our Tomatillo Salsa Roja already made! I always take a spoonful of this right away. You know, just to check… 🙂
To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker. Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos.
You’re also going to add some dry black beans to this recipe. See these gorgeous black bean? Yeah, we grew them. And yes, I’m totally proud of them.
When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas. Tostadas are basically a flat taco shell. They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal.
For more toppings, we love cheese, tomatoes, cilantro and lettuce. Why not throw on some sour cream and avocados too?
I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.
And hello beatiful, let’s eat these!
Crunch Crunch. Delicious!
Hope you guys enjoy these tacos! Make it for a Mexican fiesta one night this week!
Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!
Course
Main Course
Cuisine
Mexican
Servings8
Ingredients
For the tomatillo salsa roja
6ouncestomatilloshusked
1/4cupchopped onion
1/2teaspoonminced garlic
1jalapeno pepperchopped
1tablespooncilantro
1tablespoonlime
1/2teaspoondried oregano
1/4teaspoonground cumin
1teaspoonsalt
pinchof pepper
1/4cupwater
1chicken bouillon cube
7ozcan of La Morena Red Mexican Sauce
For the Slow Cooker Tacos
Tomatilo Salsa Roja that you made above
2poundsskinless boneless chicken breast - cut in half
1cupdry black beans
8ozfrozen corn
1/3cupof La Morena Pickled Jalapeno Peppers - drained
Other
Tostadas
Toppings of Choice
Shredded Cheddar Cheese
Diced Tomatoes
Lettuce
Sour Cream
Avocado
Cilantro
Instructions
To make the salsa
Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
Once boiling simmer for 15 minutes.
To make the Slow Cooker Tacos
Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
Set on low for 7.5 hours.
Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).
This Jalapeno Peppered Chicken Marsala makes me dream of Fall weather. Big chunky sweaters, slippers on my feet, the smell of arriving cool air. Unfortunately I’m wearing as little as possible, nothing on my feet and the smell is of humidity. Summer is here in full force, but let’s turn on the air conditioner and pretend it’s Fall. Let’s dream…
We had this Jalapeno Peppered Chicken Marsala for dinner and it was a big hit. The Chicken is slathered in a savory gravy and then diced jalapeno peppers and onions are spread on top. This gives it a nice crunch and a very nice taste of freshness. It’s the perfect match to a Summer meets Fall meal.
10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.
This chicken and cherry tomato toss is a gardeners dream serving up a fresh and delicious stir-fry dish! When tomato season hits I like to be prepared for recipes because once one it starts…. then it will start to rain tomatoes!
When tomato insanity hits we often have days where we are picking 10 pounds of tomatoes. I make plenty of sauces to last us through winter, but I love to enjoy our cherry tomatoes super fresh for dinner! This Chicken and Cherry Tomato Toss Stir-Fry is totally going to be a Summer time favorite!
The combination of chicken stock, soy sauce and ginger root gives this a great “Asian” tasting meal. I can totally see this being a Chinese dish served over rice. In my case I served it over thick lo mein noodles which was a perfect compliment to the chicken and tomatoes. After dinner I was declaring this delicious so next time you set your eyes on some cherry tomatoes, grab them and make this Stir-Fry!
12ozskinless boneless chicken breastscut into 11⁄2-inch
1⁄3 cup thinly sliced green onions
3⁄4 cup halved cherry tomatoes
Instructions
In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm over rice, couscous or noodles.
I’m back with another Chinese Takeout recipe! If you haven’t noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.
Some past recipes I’ve made that are Chinese inspired:
I love it!
I also love the comments that the Chicken and Broccoli recipe gets. Nothing makes me happier seeing a new comment that someone made it for dinner and loved it. It makes my Chinese Takeout loving heart so happy!
So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list. That was General Tso’s Chicken. How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce? How do you get a hint of spice? I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right. Then finally I got it! It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more. I love this General Tso’s Chicken! Finally… you can have the takeout version at home! No wok required!
CRISPY chicken made with RANCH dip and baked in the oven! This easy Crispy Baked Ranch Chicken recipe only needs a few ingredients and makes a healthy dinner! Serve with a salad or some fresh vegetables on the side! I love making this recipe with chicken breasts and drumsticks so my entire family is happy!
This chicken is:
Baked – I always prefer this method!
Crispy – Thanks to some bread crumbs, it has a great crunch to it.
Moist – The meat is still juicy inside!
Flavorful – Thanks to marinating in Buffalo Ranch Dip this chicken is bursting in flavor boldness.
And even better, I made this with assorted pieces, drumsticks and breasts, so everyone was happy at the dinner table. I’m a drumstick kinda girl, Matthew is a breast kinda boy (too easy, going to ignore) so when we both get our chicken of choice then it’s a happy night.
It’s such a simple meal to make, one that I’ll definitely keep coming back to for dinner time. I hope you enjoy!
2skinless boneless chicken breastscan also do 1 breast, 2 drumsticks
1tablespoonvegetable oil
1cupdry Italian bread crumbs
Instructions
Mix Buffalo Ranch Dip and brown sugar together in bowl. Add chicken and coat completely. Put chicken in refrigerator (covered) and let marinade for a few hours.
Preheat oven to 375 degrees. Grease baking sheet with vegetable oil.
Dip chicken into bowl of Italian bread crumbs to coat. Press on chicken so bread crumbs stay attached.
Arrange on baking sheet and cook 50-60 minutes or until the internal temperature of chicken is 165 degrees.
Homemade Vegetable Chicken Noodle Soup recipe – just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!
Guys, is this winter just crazy?
Besides a few wild snowstorms over the past few years winter has been on the mild side. Sure, we had a record setting snowfall a few times during those years, but that was it for the winter. This year, it’s just winter, all the time. We’re talking snow, ice, slush and cold all the time. It seems to me that whenever I check the weather forecast there’s some type of snowy mix being talked about. And can we talk about how much it stinks to have to walk in the snow? Living in a city is great for so many reasons, one being that I can walk and get anywhere that I want to go, but that means walking through the snow and slush and trying not to fall in the process. It’s a nightmare. On every single corner there will be a giant puddle of slush just waiting for you.
The good thing through all this cold and snow is seeing all the creatures the kids (and adults) create on the sidewalks to cause some smiles. This always cheers me up.
What else cheers me up? Coming inside from a super cold day and warming up with a big bowl of Chicken Noodle Soup. That totally cheers me up.
The secret I’ve found to some great Chicken Noodle Soup is always to use a whole chicken. Not only is this going to provide the meat in your meal but it gives you that real rich chicken broth that no bouillon or boxed broth can give. Pair this with some fresh vegetables and spices and you’ll have one big bowl of soup that will be sure to warm you up.
Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to simmer for 30 minutes.
Remove chicken from pot carefully. Remove all the meat you can from the bones, but carefully as it is hot. Set meat aside. Put bones back into broth and simmer for 45 minutes, covered.
Remove the bones from both, be sure to get them all out.
Add carrots, celery, salt, turmeric, white pepper, thyme and parsley flakes to the pot. Stir and simmer for 10 minutes.
Turn heat back to high and add in egg noodles and chicken. Cook for 6-8 minutes, or until your noodles are cooked.
Mix your flour with a few tablespoons of water until smooth in a small bowl. Pour into soup and continue to stir to make the broth creamier.
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