{Chicken Coconut Curry}


This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice, cooked (I add Turmeric powder to it while its cooking, to give it that yellow color)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes


{Chicken Enchilada Pasta}

This meal was really simple to throw together and it was a good mix up from regular pasta dishes. The Mexican flavors were really creamy and delicious.



2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Optional toppings
Green Onions
Black Olives
Sour Cream
Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3 mintures. Add garlic and red pepper and cook another 3 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the 1 cup of sour cream, DO NOT bring to a boil otherwise it will curdle. Stir until the sour cream is well mixed and heated through. Drain the pasta and return to pot. Pour sauce and mix well. Serve and garnish with option toppings.
Recipe Source: Pintrest

{Cooking Frozen Chicken in the Instant Pot}

My Instant Pot has been a huge life saver for me. The biggest reason is because of this super fast frozen chicken method. It turns out fork tender every single time!


2 lbs frozen chicken

1/2 chicken broth (or water if you don’t have it on hand)

Salt and pepper



Spray the Instant Pot insert with cooking oil.

Place the chicken in the pot, season generously with salt and pepper

Pour 1/2 cup chicken broth (or water) around the sides of the chicken in the pot.

Place the lid on the pot and set to the lock or seal position.

Turn the Instant Pot to the manual setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.

Press the manual button to start the cooking process.

When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the venting position, or what I do is allow the pressure to naturally release for about 10-15 minutes before removing lid.

Remove chicken from the pot, shred or chop and use as needed.


Recipe Source: A Bountiful Kitchen

{Chicken Pillows}

This are one of our favorite family meals. Have you had them? Some people call them different things, but chicken pillows is what we call these! Either way, they are so good, the ultimate comfort food and the best part is that you can make a lot and freeze them, and they are just as good warmed up!



You can used Rhodes rolls dough, but I always use THIS roll recipe, because the dough is so easy to work with, and it’s just the best!


4 large chicken breasts
2 8oz cream cheese, softened
1/4 cup chopped onion
1 tsp garlic powder
salt and pepper to taste


3 Tbs butter
3 Tbs flour
1 chicken bouillon cube
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
3/4 grated Parmesan cheese
1 cup sour cream


To begin, cook the chicken (or use already cooked, shredded chicken).

When the chicken is cooked and cooled slightly, shred or cut into small pieces.

In a medium bowl combine the chicken, cream cheese, onion, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.

Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.

Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.

Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.



Recipe source: Adapted from Mel’s Kitchen Cafe

{Grilled Tandoori Chicken}

I’m always looking for new marinades for our chicken/beef. Summer is all about grilling over here. I always enjoy a Indian flavor spin on my food, so I decided to give this a whirl, it was perfect!


4-5 boneless skinless chicken breasts

For the Marinade:

1/2 cup plain Greek yogurt
1 Tbs fresh lemon juice
1 Tbs onion powder
1 Tbs fresh minced garlic
1 Tbs garam masala
1 Tbs fresh cilantro leaves
1 Tbs paprika
1 tsp coriander
1 tsp cumin
1/2 tsp ground ginger
1/2 tsp turmeric
1/4 tsp cayenne pepper

Whisk all the marinade ingredients together and pour in a large zip lock bag. Add the chicken breasts and allow to marinade in the fridge for at least 1 hour up to 24 hours. Grill the chicken on each side, until cooked through.

Recipe source: Creme De La Crumb

{White Chicken Chili}

This is one of our favorite family recipes, it has actually expanded to becoming one of our favorite meals when we get together with our entire family, which is a huge group. This recipe works really well when doubled or even tripled. Its hearty and delicious!

2 tsp olive oil
4 chicken breasts, cubed
1 can navy beans
1 can garbanzo beans
1 can white beans
2 cans hominy
2 cans white corn
1 cup diced onion
2 cans chicken broth
4 cloves garlic minced
2 cans diced green chilies
1 tsp garlic powder
2 tsp cumin
1 1/2 tsp oragano
1/4 tsp cayenne pepper
1 cup sour cream
16 oz monetary jack cheese
1/4 cup fresh cilantro

Saute the onion and garlic in a large pot over medium heat. Add the green chilies and spices along with the chicken cubes. Let cook for about 4-5 minutes. Add the chicken broth and all the cans. Simmer on low till hot. Stir in the sour cream and half of the cheese until melted. Simmer about 15 minutes. You can either add all the cilantro to the pot (which I do) or in each of the serving bowls. Serve with the rest of the cheese, sour cream, fresh salsa and chips

Recipe Source: My wonderful friend Katy Koetitz

{Greek Tzatziki Chicken Salad}

This recipe is one of the best things to come out of my kitchen. Heavenly, really. It came together so easily and quickly with the rotisserie chicken, you could just make your own chicken, and it would be just as amazing. Let this sit for at least 30 minutes in the fridge to let the flavors blend. Enjoy!

¾ cup plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
3 cloves garlic, minced
1 medium cucumber, chopped
4 cups shredded rotisserie chicken
6 cherry tomatoes, quartered
½ medium red onion, chopped
3 oz feta cheese, crumbled
¼ cup kalamata olives, chopped
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
Kosher salt, to taste
6 pitas, for serving

In a large bowl, combine all of the ingredients except the pitas and mix well. Chill until ready to serve, at least 30 minutes.

Serve on pita bread. Enjoy!

Recipe source: Host the Toast

{Slow Cooker Honey Barbecue Chicken Sandwich}

This is a great weeknight meal when you are too busy to prepare much. These turned out wonderful and if you want it extra fancy and yummy make some coleslaw to go on top of your sandwich meat 🙂
3-4 boneless skinless chicken breasts (thawed or frozen)
1 (18oz) bottle of honey bbq sauce (I used Sweet Baby Ray’s)
1/2 cup italian salad dressing
1/4 cup brown sugar
2 Tbs worcestershire sauce

Place chicken in the crock pot. In a bowl combine all the other and ingredients and mix well, pour over the chicken and cover with a lid. Cook on high for 3-4 hours or on low for 6-8 hours. Once the chicken is done, shred with 2 forks and mix into the sauce to serve on your rolls.

Recipe Source: Uncommon Designs via Pinterest

{Pretzel Chicken with Honey Mustard Sauce}

This was way better than I anticipated it would be. The honey mustard sauce was really good served over this. My husband was loving this new way to make chicken.

4 cups pretzels, crushed
1/2 cup olive oil
1/2 cup dijon mustard
1/3 cup honey
1/4 cup water
3 Tbs red wine vinegar
1 1/2 lbs chicken breasts
salt and pepper to taste

Preheat oven to 400 degrees. In a food processor pulse the pretzels until coarsely ground, then add them to a large shallow bowl.
Add the oil, honey, mustard and vinegar to the food process after the pretzel crumbs are wiped out and pulse until smooth. Season with salt and pepper.
pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs. Place the on a baking sheet and bake for 25-30 minutes, until cooked through. Serve with the remaining honey mustard sauce.