Chicken Stew

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My oldest son, who is four years old, recently started taking karate classes. The classes happen to be at 5:00 in the evening, which means that dinner needs to be cooking at home while we're at karate class. Thank goodness for crock pots!! I've got two crock pots that I use pretty often, and I love! This dinner was made up one day before karate class, as both a way to use up some chicken thighs that were in the fridge and a way to get dinner done and ready by the time we got home from karate. My kids ate this up and wanted more! I think they just really love good home style foods like stews, soups and casseroles. Things that fill you up and make you warm inside (not that we need to be warm in August, but you know what I'm talking about!). So if your family loves that kind of food too, they will be sure to love this chicken stew! I served mine over white rice, that I cooked when we got home from karate along with some homemade wheat bread. I hope you enjoy!

Chicken Stew

1 ½ pound boneless skinless chicken thighs, cut into bite sized pieces and seasoned with salt and pepper
1 pound russet potatoes, peeled and chunked
½ pound baby carrots
1 onion, chunked
2 cans cream of chicken soup
1 can water (use the empty soup can)
1 teaspoon poultry seasoning
salt and pepper to taste
½ cup frozen peas

Brown the chicken pieces in a large skillet that has been sprayed with cooking spray. Cook, stirring often until chicken is cooked through. Once the chicken is done cooking, place in a crock pot. Add in all ingredients except for the peas and mix well. Cook on high for 4 hours or low for 7 hours, or until the veggies are soft. Half an hour before serving, add in the peas and mix in. Continue cooking until the peas are warm, about 30 minutes. Enjoy with biscuits, rolls or over cooked rice.

Cookies & Cream Cupcakes

I don't make cake or cupcakes very often, simply because I like baking cookies a lot better because you get more out of them and they are easier to share and store. So, you probably won't see too many cake or cupcake recipes here. But the other day I was looking in my cupboard at a box of cake mix and part of a package of Oreos that needed to be used and came up with this recipe. I know there are lots of recipes for cookies & cream cupcakes out there, but I threw this one together and I think it turned out pretty good. My favorite part was the frosting and crushed Oreos on top! My kids also absolutely loved these!


Cookies & Cream Cupcakes

1 (18 ounce) white cake mix
1 ¼ cup buttermilk
1/3 cup oil
4 eggs
12 Oreo cookies, coarsely chopped
chocolate buttercream frosting (recipe follows)
6 Oreo cookies, crushed for topping

Preheat oven to 350° F.
Mix together the cake mix, buttermilk, oil and eggs in an electric mixer. Once it has been combined mix on medium speed for 2 minutes. Add in the chopped Oreos and mix until combined. Pour into a muffin pan that has been lined with cupcake papers. Be sure not to overfill them, about 2/3 of the way is good. Bake in preheated oven for 12-18 minutes or until a toothpick comes out clean. Be sure not to over cook them. Let cool for a few minutes in the pan and then take them out and let cool completely on a wire rack. Frost with chocolate buttercream frosting and sprinkle crushed oreos on top.

Chocolate Buttercream Frosting
6 tablespoons butter, softened
2 2/3 cups powdered sugar
½ cup cocoa powder
1/3 cup milk
1 ½ teaspoons vanilla extract

Cream together the butter and sugar. Add in the cocoa powder, mixing well. Stir in milk and vanilla extract and beat on high for 2 minutes, or until the frosting has lightened slightly. Frost your favorite cake and enjoy!

Barbecue Smothered Chicken

I made this chicken the other night and we all loved it! With mushrooms, onions, barbecue sauce, bacon and cheese, you can't go wrong! When I made it I used crimini mushrooms and purple onions, which is what I had on hand, but button mushrooms and any color onion would work. And we always use Sweet Baby Ray's barbecue sauce, but you could use whatever is your favorite. Give this a try, your family will love it!

Barbecue Smothered Chicken

3 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
½ onion, sliced
½ teaspoon kosher salt
fresh ground pepper
2 tablespoons olive oil
6 boneless skinless chicken breasts, seasoned with My Go To Seasonings
1 cup barbecue sauce
1 cup cheddar cheese, shredded
½ cup pre-cooked bacon crumbles

Preheat oven to 375° F.
In a large skillet melt butter over high heat, once melted add the mushrooms, garlic and onion and cook until soft, about 10 minutes. Add the kosher salt and pepper and mix well. Take off of heat and place in a bowl for later use. In the same skillet heat the olive oil on high heat. Add the seasoned chicken breasts and cook for about 3 minutes per side, not fully cooked, just brown them. Once they have browned, place them on a foil-lined cookie sheet. On top of each chicken breast, evenly distribute the mushroom mixture. On top of the mushroom mixture spread the barbecue sauce, cheese and bacon crumbles on each chicken breast. Place in the preheated oven and bake for about 10-15 minutes, or until the chicken is cooked through and the cheese has melted. Enjoy!