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Ok, this is delicious by itself, or on a sandwich with a bit of pepperjack cheese.  It is best on pizza though, and surprisingly easy!  I’m sorry that there are no pictures, this recipe was not expected to turn out very well.  Surprise, Surprise!!  It was delicious and I didn’t think to take any photos until it was devoured.


  • 2 chicken breasts frozen
  • 1 medium onion sliced into thin strips
  • 4 small peppers or 1 large pepper- sliced and diced
  • oil for cooking
  • BBQ sauce to taste (aka LOTS!)


  1. Put frozen chicken breasts into a large pot of water and bring to a roiling boil.  Cook until chicken is tender but not thoroughly cooked.
  2. Drain chicken.  With two forks begin to shred chicken apart
  3. MEANWHILE  in a large pan have oil heating up.  Add shredded chicken to pan.
  4. Add finely chopped onion to pan, make sure that there is plenty of oil.  Stir well
  5. Add peppers
  6. saute on medium high heat until the chicken is thoroughly cooked and the onions have carmalized.
  7. Pour into a large bowl and add BBQ sauce.
  8. Top a pizza with it or turn it into a sandwich with some pepperjack cheese and whole wheat bread.  DELICIOUS!



This recipe is delicious and super easy!  This recipe came from allrecipes.  Simply throw everything in the crock pot and forget about it!  My recipe is slightly altered, I left out the bay leaf and the cilantro because I didn’t have any on hand.


  • 1 onion, chopped up
  • 2 cloves garlic- minced
  • 1 can (15 oz) tomatoes, sliced tomatoes with green chilis works great
  • 1 can(10 oz) enchilada sauce
  • 1 can(4 oz)  green chili pepper
  • 1 can (10 oz) corn
  • 2 cups chicken broth
  • 1 chicken breast
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • toppings- cheese, sour cream, avocado, chips, or fry up some tortillas


  1. Put everything in the crock pot
  2. set the crock pot on low for 6-8 hrs OR on high for 3-4hrs
  3. after 2-3 hrs pull chicken out of crock pot.  With two forks shred the chicken, using one to hold it and the other to scrape it.  Put back in crock pot
  4. Serve with desired toppings.  I highly suggest frying up a couple of tortilla shells and cutting them into strips.
  5. ENJOY!!

The next time I make this soup we’re going to crank up the heat a bit by adding 1 tsp of Cayenne pepper and instead of using 2 cups broth (or chicken bullion and water) I will do 1 cup chicken broth and one cup chipotle bullion.

In our house we love tacos, burritos, enchiladas, and just about anything with a Mexican Flair.  I was slapping together a quick meal one night was surprised by how delicious this was.


  • 1/2 a rotisserie chicken- shredded
  • 1 bell pepper- sliced and diced
  • 1/4 cup taco seasoning
  • 2/3 cup water
  • 1 onion, sliced and diced- optional


  1. In pan heat up onion if desired and bell pepper on medium
  2. Add shredded chicken
  3. Sprinkle taco seasoning over it and add water
  4. Allow chicken to heat thoroughly
  5. Serve in tacos, burritos, or even taco salad

I love easy and delicious recipes!

Growing up my family was famous for their chicken wings.  They were spicy and sweet and delicious, and very messy.  I played around in the kitchen to figure out a way to make this treat boneless….and here are the delicious results!

Ingredients :

  • 1 boneless, skinless chicken breast
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp white wine
  • 1 tbsp Franks Red Hot Hot Sauce
  • 1/4 cup flour
  • 1/4 cup bread crumbs- I like Italian Seasoning
  • 3 tbsp olive oil


  1. In a medium bowl mix the flour and bread crumbs together
  2. chop up the chicken into cubes that are about 1″
  3. mix chicken in flour mixture, make sure each piece gets a good coating
  4. Heat oil in a large pan
  5. Stir fry flour coated chicken- set aside
  6. in a sauce pan melt butter
  7. add white wine, Frank’s Red Hot and brown sugar, mix well
  8. take chicken and add to hot sauce, mix thoroughly
  9. Enjoy!  let cool before eating 😉


Yesterday I decided to use left overs from our beef and broccoli to make stir fry.   Unfortunately I have no pictures of this recipe, but it was so good I HAD to document it!


  • 2 cups cold white rice
  • half an onion, sliced and diced
  • 1 tbsp linseed oil
  • 1 tbsp olive oil
  • 1 carrot, peeled and shaved
  • 1 cup shredded rotisserie chicken- shredded
  • 2 slices pineapple, cut into chunks
  • 1/4 cup soy sauce
  • 3 tbsp sugar
  • 2 stalks chives, sliced


  1. In a large pan heat up oils, add onions and saute
  2. Add rice, carrots, chicken, and any other veggies you like
  3. in a small bowl mix sugar and soy sauce
  4. add soy sauce mixture to rice, continue to saute
  5. Add pineapples and chives
  6. Serve warm with Baked Crab and Cream Cheese Rangoons 🙂

This will definitely be a regular in our house, quick, simple, and tasty!  Imagine the variations you can do to this, like corn or white water chestnuts in the mix.  I’m thinking some peppers would be delicious in there as well!

Today was a beautiful, cold fall day.  Willow and I took advantage of the sunny weather and went for a little walk.

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After our walk I decided to experiment in the kitchen.  Here is Akbirdie’s take on a classic, chicken pot pie.  I think I may still have some tweaking to do on this recipe, but over all it came out pretty good.





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  • 1 stick of butter- chilled and cut into bits
  • 1.5 cups of flour
  • 1/4 cup parmesan cheese
  • 2 tbsp parsley
  • 2 tsp pepper
  • 3 or 4 tbsp cold water

this part of the recipe came from


  • 3 peeled potatoes, peeled sliced and diced
  • 3 carrots, peeled sliced and diced
  • 2 stalks of celery chopped up
  • 1 can of corn
  • 3 cups precooked, shredded chicken
  • 2 cubes chicken boullion, 2 cups water
  • 2 cups milk
  • 1/2 stick butter
  • seasonings to taste, ie poultry seasoning
  • 3 tbsp flour


  1. Mix flour, parmesan cheese, parsley, and pepper in a large bowl
  2. Add chunks of butter
  3. Add water one tsp at a time until batter starts to form (you may need to use your hands)
  4. Divide into two even sized balls, wrap and place in refrigerator for 30 mins.
  5. After 30 mins remove from refrigerator, roll out dough and put in pie pan. Leave one ball of dough for the cover of pie.

Filling Directions:

  1. Boil water with chicken boullion.
  2. Add potatoes, carrots and celery.  Let simmer for 20 mins
  3. Add shredded chicken
  4. In a large saucepan melt butter, slowly add milk and flour.  Stir until thick
  5. Add milk and butter mixture to veggies
  6. Add in any seasonings and corn, let sit on low heat for 5 mins.
  7. Pour into crusted pie pan.  (I only used about half of my filling)
  8. Roll out other ball of dough nice and flat, place on top of filling.  Crimp edges of pie and make slices in crust top to act as vents for heat and steam.
  9. Cook in oven at 425F for 15 minutes
  10. Reduce heat to 325F and cook for another 15 minutes
  11. Remove from oven, let cool and serve warm
  12. Enjoy!  I enjoyed mine with a tall glass of milk

This is a good starter recipe, however it didn’t come out as creamy as I would’ve liked.  I also wanted to add half a cup of cheese to the filling and forgot.  Over all this was a good recipe, and one i will play with again very soon.  Perfect for a cold fall day!

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