Spicy Chicken Peanut Noodles with Cucumber Sambal

Okay, I know this probably looks kind of weird. It's not often that you see hot noodles and chicken paired with a cold salad. It probably sounds even weirder than it looks. And I know you're thinking that the ingredient list seems really long. But basically, you're just gonna have to trust me on this one. Have I ever steered you wrong before?

My kids are huge fans of both peanut butter noodles and cucumbers, so when I spotted this recipe I immediately had them in mind. Not surprisingly, they absolutely loved this meal, and so did Joe and I. There's something about the silkiness of the noodles paired with the cool, refreshing salad and crunchy peanuts that is just amazing. All of the ingredients work together in perfect balance. We loved, loved, loved this meal. 

Spicy Chicken Peanut Noodles with Cucumber Sambal
slightly adapted from Tasty Kitchen

4 boneless skinless chicken breasts
8 ounces dry spaghetti
1/4 cup dry-roasted peanuts, chopped, for garnish

For the marinade:

1 tablespoon low-sodium soy sauce
1 tablespoon sweet red chili sauce
1 tablespoon brown sugar
1 tablespoon peanut oil
1/2 teaspoon salt 

For the peanut sauce:

1/2 cup chicken broth
1/4 cup creamy peanut butter
2 tablespoons  brown sugar
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons sweet red chili sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated or minced 

For the cucumber sambal:

1 cup cucumber, seeded and diced
1/4 cup scallions, thinly sliced
1/4 cup red bell pepper, diced
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon salt

1. Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti.

2. Combine the marinade ingredients in a bowl. Toss with chicken and grill for 3 to 4 minutes per side, or until cooked through. Remove chicken from grill (or grill pan), and tent with foil while preparing the other ingredients.

3. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving.

4. Cook the pasta according to the package; drain and return to the pot. Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown sugar, vinegar, lime juice, sweet chili sauce, soy sauce, and ginger in a saucepan over medium heat to combine. Bring to a simmer and cook for 1 to 2 minutes. Off heat, stir in salt, then pour sauce over pasta and toss to coat.

5. Top each serving of pasta with a chicken breast and cucumber sambal. Garnish with peanuts.

Chicken Parmesan Ravioli

It's just a fact that some of the best meals I make are afterthoughts -- things that I throw together only with ingredients I happen to have on hand. Inevitably, those meals are uncomplicated and prepared with straightforward ingredients, and my family always loves them. 

This chicken parmesan ravioli is a perfect example of that type of meal. I had a bunch of random ingredients on hand that I'd purchased for a dish I never got around to making -- so I made this with them instead. Breaded chicken nuggets, cheese ravioli, tomato sauce, and some chunks of fresh mozzarella and chopped basil tossed in at the end...I think I liked this version better than classic chicken parm, and judging by the way my family inhaled it, I don't think they had any complaints either.

Chicken Parmesan Ravioli

1 pound chicken tenders, cut into chunks

1 cup Italian-seasoned breadcrumbs

1/2 cup flour

1/4 cup grated parmesan cheese

1 egg, beaten

Vegetable or canola oil for frying

1 jar of your favorite spaghetti sauce

1 package frozen cheese ravioli

8 ounces fresh mozzarella cheese, cut into chunks

1/4 cup fresh basil leaves, cut into a chiffonade

Shredded parmesan cheese

1. Place the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat. 

2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.

3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.

4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.

5. Sprinkle each serving with additional basil and parmesan cheese.

Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions

If there is one thing that our incredibly long winter did to me (aside from making me curse a lot more than usual and start dreaming about moving to a warmer place), it made me pine for grilled foods of all kinds. Pretty much the second that the weather finally turned warm for good, Joe replaced the grill's propane tank, and we started cooking outside more often than not. We have been grilling All The Things, and these sandwiches are one of our recent favorites.

I had a craving for BBQ chicken sandwiches with pickles, and then I thought, why not add some onions to those sandwiches? And why not coat those with brown sugar and grill those, too? And why not add tons of cheese and, also, why not butter the buns and grill those as well? Sometimes I love the way my mind works. 

Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions

4 chicken breasts
1 cup Italian dressing
1 tablespoon Worcestershire sauce
Juice of 1 orange
2 teaspoons chili powder
BBQ sauce

1 large sweet Vidalia onion, sliced into thick rings
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

1 cup shredded cheddar cheese

4 sandwich buns
Butter
Sliced pickles
Mayonnaise

1. In a large food storage bag, combine the dressing, Worcestershire, orange juice, and chili powder. Add the chicken, close the bag, and toss to combine. Marinate for 1 hour, up to overnight.

2. Heat a grill or grill pan over medium-high heat. Toss together the onion rings, olive oil, brown sugar, and salt and pepper in a bowl.

3. Add the chicken and the onions to the grill. Cook until the onions are tender and charred and the chicken is cooked through. Brush both sides of the chicken generously with BBQ sauce.

4. Top each of the chicken breasts with a pile of the onions. Add 1/4 cup cheese to each breast. Close the grill and let the cheese melt.

5. Butter the buns and add them to the grill, cooking until crisp and fragrant. Serve each chicken breast on a bun with pickles and mayonnaise.

Buffalo Ranch Chicken Sliders

Oh hi. Remember me? It's been a while, huh? Just to catch you up, here's some of what I've been up to in the month-and-a-half since I was last here:

1. Taking Will back and forth to soccer practice and soccer games.
2. Taking care of the secretarial duties that come with being a tee-ball coach (Joe is coaching Andrew's tee-ball team this year).
3. Surviving the end of another tax season at work.
4. Reading A Game of Thrones. (OMG so good!)
5. Watching Game of Thrones.
6. Working on landscaping projects and getting ready to install our pool (!!!) and plant our garden (!!!). 
7. Making delicious food and generally being too busy (and too selfish with the free time I do have) to share it with you. Shame on me!

One of the delicious foods I've been making are these buffalo ranch chicken sliders, which I have made no less than three times in the last month. Joe and I are both kind of obsessed with them, and can you really blame us? 

These were inspired by the parmesan ranch buffalo wings Joe made for pretty much every televised sporting event after my lovely bonus mom got me a deep-fryer for Christmas. I've never been a huge fan of wings; I mean, I'll eat them and enjoy them, but I definitely prefer boneless chicken. Wings seem like a lot of work and a lot of mess for not that much meat. So I took Joe's wing recipe, modified it slightly, and came up with these sliders. They're a winner on all levels, and our whole family loves them (I just leave the buffalo sauce off of Andrew's and Will's sliders to make them kid-friendly). 

We could eat these once a week -- and basically have for the last month. And we probably will have them once a week for all the months to come, forever.

Buffalo Ranch Chicken Sliders

6 chicken tenders, cut in half width-wise
1 cup buttermilk
2 packages ranch dressing mix, divided
1/4 teaspoon black pepper
1 egg
1 cup flour
1/2 cup panko breadcrumbs

1/2 cup Frank's red hot
2 tablespoons butter

Vegetable oil for frying
3 slices cheddar cheese, cut into 4 squares per slice
12 slider buns
1 avocado, halved, pitted, and sliced
Prepared ranch dressing

1. Stir together the buttermilk, 1 packet of ranch dressing mix, and black pepper in a bowl. Add the chicken and toss to combine. Cover and let the chicken marinate for 30 minutes, up to 2 hours. 

2. After the chicken has marinated, scramble the egg in a small dish and add to the buttermilk mixture with the chicken. Toss to combine. 

3. Whisk together the flour, panko and remaining packet of ranch dressing mix. Dredge each piece of chicken in the flour mixture, shaking off the excess.

4. Heat oil in a deep-fryer or Dutch oven over medium-high heat. Add the chicken in batches and cook until browned and crispy, then remove to a paper towel-lined plate and sprinkle with salt. 

5. Meanwhile, while the chicken is frying, in a small saucepan, heat the hot sauce and butter over low heat.

6. After the chicken is fried, use a brush to spread the hot sauce mixture over each piece. Add a square of cheddar cheese to each piece of chicken. Serve on slider buns with slices of avocado and ranch dressing.

Chicken and Spinach Tacos with Creamy White Bean Mash

Since I'm the one who does the grocery shopping and cooking for my family, I'm the one who plans our meals. As a result, I'm the one who usually chooses what we eat. Every once in a while the guys in my life will make a request (Will's is always spaghetti, Andrew's is always pork and asparagus stir fry, and Joe's is always bacon cheeseburger meatloaf), but for the most part, I make the choices.

My choices aren't always met with complete agreement, either. When I told Joe about this particular meal, he definitely gave me the side-eye. The boys looked at it skeptically when they saw their plates, too. But, happily, all three of them loved these tacos once they took their first bite. That's usually the case. You'd think by now they'd have a little more trust in me!

When it comes to mashing, I see no reason why black beans should have all the fun. White beans, with their naturally creamy texture, are perfect for making a mash that is flavorful, velvety, and delicious. With the protein in the beans, the lean chicken, and vitamin-rich spinach, this meal is healthy as well as delicious. These tacos are a tasty and very quick light meal!

Chicken and Spinach Tacos with Creamy White Bean Mash
inspired by Cooking Light

1 can cannellini beans, rinsed and drained
1 small onion, finely diced
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons sour cream
Juice of 1 lime
 
1 pound boneless skinless chicken breasts, diced into 1-inch pieces
3 cups baby spinach leaves, thinly sliced into ribbons
3 tablespoons taco seasoning
2/3 cup water

Warmed flour tortillas
Crumbled queso fresco cheese
Salsa 

1. Heat some vegetable oil in a small skillet over medium heat. Add the onion and cook until softened and translucent. Add garlic and salt and pepper and cook for 30 seconds. Using a potato masher, mash the beans. Stir in the sour cream and heat through. Remove from the heat and stir in the lime juice.

2. Heat some vegetable oil in a medium skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Add the spinach, taco seasoning, and water and stir to combine. Reduce heat to medium low and simmer while the spinach wilts. 

3. To serve, spread some of the white bean mash on the bottom of a flour tortilla. Top with the chicken mixture, queso fresco, and salsa, if desired.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

I can't believe it's been almost three weeks since the last time I posted! I guess I've been keeping myself busy in other ways, like playing 1 million games of Hungry Hungry Hippos, cursing the snow that just won't stop, and praying for spring to arrive sooner rather than later. Yes, all of those things are directly related to being cooped up in the house for too long. This winter has sapped my energy for everything; I can count on two hands the times I actually cooked dinner during the entire month of February. It's desperate times around here, folks. Spring needs to get here STAT.

But finally, I found a recipe to pull me out of my blogging funk -- one that I just had to share with you right away. This was our dinner on Saturday night, and I'm already looking forward to making it again. And again...and again...and again. This pasta dish is so fantastic. Basically, you boil some pasta and you roast some tomatoes. You bread some chicken in panko and fry it. You caramelize some onions and toss them with some cream. Then you stir it all together and devour it. Oh yeah.

This pasta has it all. The sweetness of the onions, apple juice and cream are balanced out by black pepper to make a luxurious, velvety sauce. The soft, bursting roasted tomatoes are counterbalanced by the crispy nuggets of chicken. It does use a few pans, but it's more than worth it. It's so perfect that, when we sat down to dinner last night, Will was near tears because he wanted to eat this pasta for dinner for a second night in a row. And these days Will doesn't really want to eat anything, so this was a huge development. If my picky four-year-old loves it, then it will probably taste transcendent to you.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
heavily adapted from Everyday Reading

For the pasta:

8 ounces linguine
Parmesan cheese

For the roasted tomatoes:

1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:

1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:

1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream
Salt and pepper to taste

1. Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.
 
2. Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate and sprinkle with coarse salt.

3. Meanwhile, melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized.  

4. While the onions are caramelizing, cook the pasta to al dente according to package directions; drain. 

5. Add the garlic to the caramelized onions; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

6. Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

BBQ Cheddar Chicken Meatball BLT Sliders

I feel like you guys are probably kind of worried about me at this point. Like, I know you're whispering amongst yourselves over there in the corner. "Does she really eat that much bacon? Does she make anything that doesn't have bacon in it? It might be time to schedule a bacon intervention. A baconvention."  

And honestly, I understand where you're coming from. I really do. I do share lots of recipes that include bacon. But I feel that it's important that I also tell you that I make plenty of meals that don't involve bacon. Granted, most of the meals that don't involve bacon leaving me thinking how much better they'd be with bacon, but still. And I promise, one of these days I'll share a non-bacon-centric recipe.

But today is not that day.

We're talking BBQ chicken meatball BLT sliders today, and they definitely include glorious, glorious bacon. They also include other yummy ingredients, like BBQ sauce and cheddar cheese, but mostly bacon. They're like the most kicked-up version of a BLT you've ever had, and they are amazing. They're super quick, super flavorful, and super delicious. And super BACON-Y. Life is good.

BBQ Cheddar Chicken Meatball BLT Sliders
adapted from Inside BruCrew Life

1 pound bacon
1 pound ground chicken
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1/2 teaspoon each salt and pepper
2 cloves minced garlic
1 egg
1/2 cup BBQ sauce
Sliced Roma tomatoes
Shredded lettuce
Mayonnaise 
12 slider buns

1. Cook the bacon in a large skillet until crisp; remove to paper towels to drain. Crumble 4 strips of bacon or chop it finely. Reserve the remaining 12 strips for the sandwiches.

2. Preheat the oven to 400 degrees. In a large bowl, combine the chopped bacon, the chicken, cheddar cheese, breadcrumbs, salt and pepper, garlic and egg.

3. Shape the mixture into 24 meatballs. Place on a foil-lined baking sheet and bake for 20 minutes.

4. Coat the cooked meatballs in the BBQ sauce. Assemble each sandwich with 2 meatballs, 1 slice of bacon (broken in half), a slice of tomato, and some lettuce. Smear the slider buns with mayonnaise and serve.

Citrus Chicken Burritos

Well, as if I wasn't already sick enough of winter, this weekend was the final straw. We got about 6 inches of snow and were under multiple snow emergencies and various winter weather advisories...causing my cooking club to postpone our monthly get-together. In two years, it's the first time we've ever had to postpone, and we were all pretty bummed about it. Winter has officially over-stayed its welcome.

In blatant defiance of the crappy weather, I'm sharing these citrus chicken burritos with you today. I know they're much more of a summer-type meal, but our cooking club theme this month was Mexican food, and dammit, I'm going to have my Mexican food! (Or at least blog about it.)

I love everything about these burritos, from the bright, citrusy chicken, to the pico de gallo, to the rice, to the guacamole...just all of it. They're absolutely delicious. I fail at rolling burritos, so mine are always overfilled and never rolled very tightly, but these are definitely worth the somewhat untidy appearance.

I made these on a Sunday because, as Sarah mentions on her site, while they are relatively quick-cooking, there is quite a bit of prep work involved. Just a heads-up if you make these -- and you definitely should, because they're really fantastic.

Citrus Chicken Burritos
adapted from A Taste of Home Cooking


For the chicken:

Juice of half a lemon
Juice of 1 lime
Juice of 1 orange
2 tablespoons canola oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts

For the pico de gallo:

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño, seeded and minced
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Juice of 1 lime

For the cilantro-lime rice:

2 cups cooked basmati or other long-grain rice, warm (from 1 cup dry)
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

For the guacamole:

1 ripe avocado, pitted and flesh removed
Juice of 1 lime
2 tablespoons fresh chopped cilantro
Salt to taste

For serving:

4 burrito-sized tortillas
Sour cream
Shredded cheddar cheese

1. Put lemon, lime and orange juices in a plastic food storage bag with the oil, cumin, salt and pepper. Shake to combine. Add the chicken to the bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.

2. Combine the tomatoes, red onion, jalapeño, and chopped cilantro. Stir in the lime juice and season with salt and pepper to taste.

3. Drizzle the lime juice and oil over the top of warm rice; sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

4. Mash the avocado in a small bowl. Add the lime juice, cilantro and salt. Taste for seasoning and adjust as needed (I usually use 2 limes, since I like my guac very lime-y).

5. When ready to eat, grill the chicken breasts in a grill pan for 5 minutes over medium high heat. Flip and cook another 4 minutes. Allow to rest before slicing into strips.

6. Warm tortillas on the microwave for about 15 to 30 seconds. Place on a flat surface, evenly distribute the rice and chicken, then top with the pico de gallo, guacamole, sour cream and cheese. Fold the flap nearest you over the filling, then fold in the sides. Roll the burrito away from you, keeping it tight to form a log. Repeat with all burritos.

Skillet Cheesy Chicken Pasta with Broccoli and Bacon

I've had a few signs lately that I'm getting older. There are the gray hairs that are starting to appear on the top of my head, which I promptly pluck out, old wives' tales about seven more growing in each one's place be damned. There's the fact that I went out for a friend's surprise birthday party over the weekend and we ate dinner at 9:00, which was the latest I have had dinner for, literally, years. And then there's the fact that few things these days get me as excited as the prospect of a one-pot dinner. Because one pot = so many less dishes to do. I'm beginning to find doing the dishes very tiresome in my old age.

So yeah, I love a one-pot dinner, especially if it involves pasta like this one does. This one-pot dinner also involves broccoli, bacon, and tons of cheese. It's flavorful and creamy, with a great balance of textures, and although there are lots of steps, it's really easy to prepare. And then, after dinner has been enjoyed, there's only one pot to clean. Which means I have more time to do the things that people my age really like to do, like plopping myself on the couch to watch my stories and going to bed early. ;)

Skillet Cheesy Chicken Pasta with Broccoli and Bacon
adapted from Center Cut Cook

1 tablespoon olive oil
4 strips bacon, chopped
2 chicken breasts, chopped into 1-inch pieces
Salt and pepper to taste
1 onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon Italian seasoning 
1/4 teaspoon crushed red pepper flakes
8 ounces short pasta
1 2/3 cup chicken stock
2 3/4 cup water, divided
8 ounces broccoli florets, chopped into small pieces
1/2 cup evaporated milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Add the olive oil to a Dutch oven and heat over medium heat. Add the bacon and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.

2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.

3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.

4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.

5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.

6. Add the chicken, half of the reserved bacon, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes. 

7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining bacon.

Baked Chicken Bacon Ranch Taquitos

Fact: I can turn any leftover shredded meat into a taquito. It's a life skill, really. I need to update my resume to include this little factoid; I bet it would make me very hire-able.

But seriously, though. I do enjoy using leftover shredded meat for taquitos for a couple of reasons: 1. Taquitos are delicious, duh! And 2. I love, love, love listening to my boys trying to say "taquito." 

"What are we having for dinner, boys?"

"Charitos!"

"Raditos!"

"Tweetos!" 

Tweetos, you guys. That's almost as good as sauce cake, am I right?

Anyway, I made this particular version of "tweetos" with the chicken I had left over from Monday's sandwiches. They were so delicious -- creamy from the cream cheese, with a spicy kick from the Mexican spices and green chilies, and a burst of sweetness and texture from the corn. And since this recipe still made a ton, I actually got three uses out of the chicken: I froze half of the taquitos for a later meal. 

(By the way, I know that these are technically flautas since I use flour tortillas -- I prefer them because they're easier to work with. But "flauta" isn't nearly as fun for my boys to say...so taquitos it is.)

Baked Chicken Bacon Ranch Taquitos

2 cups shredded baon ranch chicken meat
1 8-ounce package cream cheese
3 tablespoons ranch dressing
1 can corn kernels, drained
1 4-ounce can green chilies
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
15-20 6-inch flour tortillas
Ranch dressing for dipping

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.

2. In a bowl, combine all ingredients through garlic powder and mix until thoroughly combined.

3. Working in batches, heat the flour tortillas in the microwave for 10-20 seconds per batch until pliable. Add about 3 tablespoons of filling to each tortilla and roll tightly. Place on baking sheet. Repeat with all tortillas and filling.

4. Spray the taquitos with cooking spray. Bake for 15 to 20 minutes, or until browned and crisp. Serve with ranch dressing for dipping.

Slow Cooker Chicken Bacon Ranch Sandwiches with Ranch Slaw

It happens every year around this time, when the weather starts gradually changing from fall to winter: I get really, really lazy when it comes to cooking. It gets dark earlier, my kids are more likely to be under my feet while I'm preparing dinner since they can't play outside, and basically I just want to curl up on the couch in my pajamas with a good book. Alas, my family needs to eat, so I still have to make something. 

So around this time of year, dinners start getting much simpler in our house. I start making more skillet dinners, more slow-cooker dinners, and other dishes that require very little hands-on work. 

These sandwiches are a perfect example of my late-fall-and-winter cooking philosophy. They require basically no hands-on work, and the results are absolutely delicious. You guys know what a sucker I am for the chicken-bacon-ranch combo, and when you cook them together and top them with a creamy slaw, you have one delicious dinner on your hands. And yet another thing to love about these sandwiches is that the leftovers can be turned into a completely different and delicious dinner the next night...which I'll share with you on Wednesday. 
 
(P.S. If you guys are getting sick of this whole make-it-once-use-it-multiple-times style of cooking I've adopted lately, I should warn you that it won't be stopping anytime soon. I just love the convenience and cost-effectiveness of it!)

Slow Cooker Chicken Bacon Ranch Sandwiches with Ranch Slaw
adapted from Eat at Home

2 pounds boneless skinless chicken breast halves
1 1/2 cups chicken stock
1 package ranch dressing mix
1 3-ounce package real bacon bits
1 bag cole slaw mix
Ranch dressing
Sliced cheddar cheese
Sandwich buns for serving

1. Add the chicken to the slow cooker. In a small bowl, whisk together the chicken stock and ranch dressing mix. Pour over the chicken. Top with bacon bits. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Shred the chicken.

2. Before serving, toss the cole slaw mix with ranch dressing to taste in a large bowl. 

3. Serve the shredded chicken on sandwich buns, topped with a slice of cheddar cheese and a pile of the ranch slaw. 

Individual Chicken Broccoli Cheddar Pot Pies

We caved and turned on our furnace this week. It was 61 degrees in our house when I got home from work one evening, and I just couldn't wait any longer. If it weren't for the little ones, I probably would have held out, but alas. I have tiny fingers and toes to protect.

If you're a furnace hold-out (or even if you, too, have caved and turned it on), these mini pot pies are the perfect thing to warm up your kitchen, and your soul. I firmly believe that anything in mini form just tastes better, I think because the cuteness factor just takes it over the top. These little pot pies are loaded with chicken, broccoli, and cheddar cheese, so they're just as delicious as they are adorable.

There is a bit of assembly involved in these, but they're still very simple to make. The hardest part was keeping myself from eating all of the filling before I put it inside the pie crusts! And if you don't have round cookie cutters, don't stress about it; just use the rims of two different-sized drinking glasses (which is what I did -- this is where having children comes in handy, since their cups are much smaller). My boys went nuts for these, which is another thing that's great about mini food: It's so fun for kids to eat. Next time I make these, I'll double the batch so I can freeze half of them for a later meal. I bet they'll freeze beautifully...much like I was, before I turned on the furnace. ;)

Individual Chicken Broccoli Cheddar Pot Pies
adapted from Food Network

2 tablespoons butter
2 cloves minced garlic
2 tablespoons flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 cup grated cheddar cheese
3/4 cup cooked, chopped chicken breast
1 cup broccoli florets, steamed
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg, beaten

1. Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.

 

2. For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the garlic; cook and stir for 30 seconds. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, cheddar, chicken and broccoli.

 

3. For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using a 3-inch round cookie cutter, cut out 12 pieces of dough. Using a 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.

 

4. Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. 

 

5. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

Completely Homemade Chicken Noodle Soup

Recently I've been doing more batch cooking to make dinners easier for myself during the week. I prepare a big batch of meat all at once, then use it in multiple meals. Not only is it cost-effective, it really does make pulling dinner together much quicker. Last weekend I wanted to make a few pounds of chicken to shred, and I decided to poach the chicken so I could make my own stock. Of course, chicken noodle soup was one of the first meals I thought of, to use both the stock and the shredded chicken.

I've been making chicken noodle soup for a long time -- first with boxed stock and store-bought noodles, and later, with boxed stock and homemade noodles. This was the first time I'd ever made it completely from scratch, and it was a huge success. I can say with certainty that any semi-homemade version I make going forward is just not going to measure up.

This does require quite a bit of time to prepare -- making the noodles and drying them, simmering the stock for a couple of hours -- but it was a great weekend activity for us. The boys loved helping me make the noodles, and I was able to get other things done while the stock was simmering. And the time spent was beyond worth it. The flavor of the stock was so deep and rich, and the noodles were so chewy and flavorful, rich with the flavor of cooking in the stock. Chicken noodle soup is one of the humblest yet most delicious dishes in the world, in my opinion, and this version is just perfect.

I'm giving you the full recipe for the noodles below (you'll only need about 3/4 of the noodles it yields, depending on how noodle-y you like your soup) and the full recipe to make a gallon of stock (you'll only need about half of the stock and a quarter of the chicken for the soup). But having egg noodles, stock, and chicken on hand is never a bad thing, right?

Completely Homemade Chicken Noodle Soup

For the noodles:

2 cups all-purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water

Make a well in the center of the flour. Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board, to less than 1/8 inch thick. Make sure that your dough is well floured. Roll up each piece of dough into a log, then cut across the log in 1/4-inch strips. Cut the long strips into shorter strips, to the length you desire your noodles. Place cut noodles onto a baking rack to dry, for at least 2 hours.

For the stock:

3 pounds bone-in chicken, light and dark meat (I used chicken legs and breasts)
Salt and pepper
2 carrots, roughly chopped
2 ribs celery, roughly chopped
1 onion, peeled, quartered, root attached
3 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
16 cups water

Rub chicken generously with salt and pepper and place in the bottom of a stock pot. Add carrots, celery, onion, garlic, bay, and thyme. Pour in the water and cover. Heat to boiling, then reduce heat to medium low. Simmer, covered, until chicken is cooked through, about 1 hour. Remove the chicken from the pot and shred; reserve. Return the chicken bones to the pot and increase heat to high. Heat to boiling, then reduce heat to medium. Continue cooking, uncovered, until stock is rich in color and reduced slightly, at least 1 hour. Strain into a plastic container.

For the soup:

4 tablespoons butter
1 onion, chopped
1 carrot, peeled and diced
2 ribs celery from the heart, diced
2 cloves garlic
1 bay leaf
2 sprigs fresh thyme
Salt and pepper to taste
2 cups shredded chicken
1/2 cup white wine
8 cups chicken stock
1/2 to 3/4 pound egg noodles
1 cup frozen peas

Melt the butter in a large pot. Add the onion, carrot, celery, garlic, bay leaf, and thyme sprigs. Season with salt and pepper. Cook over medium heat, stirring often, until vegetables are tender. Stir in the shredded chicken. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until reduced. Add the chicken stock and heat to boiling. Stir in as many noodles as you want; cook until noodles are chewy, 8 to 10 minutes. Discard the bay leaf and thyme sprigs. Reduce heat and stir in the peas. Serve.

Apple BBQ Pulled Chicken Sandwiches with Caramelized Onion, Bacon, and Apple Topping

I know that's the longest recipe title ever. But I just couldn't leave anything out. All of those ingredients listed up there are such important components to this delicious sandwich that they all deserve to be mentioned. 

Since the title is so long, I'll try to keep this post short and just tell you to MAKE THESE SANDWICHES. If you're anything like me this (and every) fall, you probably have more apples than you know what to do with right now. Use a couple of them in this savory application and I promise, your entire family will love them. The flavor combination is just fantastic, with the salty, sweet, and smoky elements working together so perfectly.

Also, make double the chicken and use the leftovers in these BBQ chicken taquitos, and your family will practically fall at your feet. I know this from experience.

By the way, if you're a fan of The Bachelor, you should know that I found the inspiration for this recipe from the blog Mix and Match Mama, which is written by Bachelor Sean's sister Shay. She is adorable, and she posts some really amazing recipes. Go check her out!

Apple BBQ Pulled Chicken Sandwiches with Caramelized Onion, Bacon, and Apple Topping
inspired by Mix and Match Mama 

For the chicken:

1 pound boneless skinless chicken breasts
Salt and pepper to taste
2 whole cloves garlic, peeled
3 sprigs fresh thyme
2 cups apple juice
1 bottle BBQ sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar

For the onion-bacon-apple topping:

6 strips bacon, diced
4 tablespoons butter
1 large onion, sliced
1 large apple, sliced (I used a Honeycrisp, my fave)
1 thyme sprig
Salt and pepper to taste
1 teaspoon maple syrup 

For the sandwiches: 

Sandwich buns, toasted if desired
Mayonnaise

1. Place the chicken in a Crock pot and season with salt and pepper. Add the garlic, thyme sprigs, and apple juice. Cover and cook on Low for 6 to 8 hours. Before serving, remove the thyme sprigs and shred the chicken with two forks. Add the BBQ sauce, vinegar, and brown sugar and stir to combine. Turn off the slow cooker and cover while preparing the topping.

2. To make the topping, cook the bacon in a large, high-sided skillet until crisp. Remove with a slotted spoon to paper towels to drain. Drain all but one tablespoon of the bacon drippings from the skillet. Reduce heat to low and add the butter to melt. Add the onions, apples, and thyme and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized. Remove the thyme sprig, return the bacon to the skillet, and add the maple syrup. Heat through, then remove from heat.

3. To make the sandwiches, add a pile of chicken to the bottom half of the buns. Top with the onion-bacon-apple topping. Smear some mayonnaise on the bun tops and serve.