Barbecue Chicken Calzones

I got a great new cookbook this Christmas that I’ve been drooling over.  You can find the cookbook HERE if you want to drool too:).  Some of the recipes in the cookbook are also on their website.  This particular recipe is HERE.  I tried this out a few nights ago and it was a HUGE hit even with my kids, which is always a great surprise.  I’ve made a few alterations to the recipe but click on their website to get the original.  Thanks Six Sister’s!

6 slices bacon
olive oil
1/2 cup green onions, chopped
3 cups shredded, cooked chicken
3/4 (plus) cup Baby Ray’s barbecue sauce
2 Tbsp. broccoli florets
1 can refrigerated biscuits
1 cup + shredded mozzarella cheese
Preheat oven to 350 degrees. Cook bacon on an aluminum lined baking sheet for about 25 minutes or until somewhat crisp.  Than heat oven to 400 degrees.  Remove bacon from pan, blot with paper towels and cut into pieces.  Put onions and shredded chicken in a pan with a small amount of olive oil.  Saute over medium heat for a minute.  Stir in 3/4 cup barbecue sauce and add in the bacon and broccoli.  Remove from heat.
Flatten out biscuit dough on a greased cookie sheet.  Spread a dab of barbecue sauce on each biscuit.  Divide the chicken mixture between the biscuits, spreading on only half of each biscuit and keeping 1/2 inch away from the edge.  Sprinkle cheese over each biscuit.  Fold biscuits in half and press the edges together with a fork to seal. Sprinkle a little more cheese on top.  Bake for 12-14 minutes, or until golden brown.

Chicken-Thyme Pasta Salad

I can’t remember where I got this recipe from originally, so unfortunately I’m not sure who to give credit.  This is a very yummy Italian Pasta that has a nice flavor and nice crunch.  I’ve found that it always tastes best on the second day, so if you’re making it for company make it ahead of time and let it sit fully assembled over night.

Chicken-Thyme Pasta Salad

3 Cups uncooked pasta (My favorite is Penne)

4 cups cubed cooked chicken

3-4 cups red grapes, cut in half (I like a lot of grapes)

2 medium stalks celery, sliced

1/3 cup chopped onion or about 1/4 cup onion flakes

3 Tbsp. olive or vegetable oil

2 Tbsp. chopped fresh or 2 tsp. dried thyme leaves, crumbled

1 1/4 cup mayonnaise or ranch

1 Tbsp. milk

1 Tbsp. honey

1 Tbsp. coarse-ground mustard

1 tsp. salt

2 cups chopped walnuts, toasted or plain (I’ve also used pecans)

Cook and drain the pasta as directed on the package.  Rinse with cold water; drain.  In big bowl, mix pasta, chicken, grapes, celery, and onion.  In smaller bowl mix oil and 1 Tbsp. (or tsp.) of the thyme.  Pour oil mixture over chicken mixture; toss to coat.  In small bowl, mix mayo, milk, honey, mustard, salt and remaining thyme.  Cover chicken mixture and mayo mixture separately and refrigerate at least 4 hours but no longer than 24 hours.  At least 2 hours before serving combine chicken and mayo mixture.  Cover and refrigerate until ready to serve.  Just before serving, stir in the walnuts.



Curry in a Hurry

Today I was visiting with a friend of mine.  It was 4 o’clock and our kids were busy playing.   She asked what I was making for dinner tonight and I had no idea.  This is a frequent occurrence, and I’m sure I’m not alone.  She gave me her box of Golden Curry Sauce Mix and told me I should try it out.  I was very pleasantly pleased with the easy goodness it provided.  I really love all my curry recipes but I know that most good curry’s require a lot of ingredients and some devoted time.  Today I stepped into my kitchen at 5PM with a baby hanging out at my feet and occasionally in my arms and miraculously a nice curry dinner was ready to eat at 5:40.  Voila!  I now have a new product that I will be keeping in my cupboard for last minute meals.  So, here’s what I did:

Curry in a Hurry

2-3 lbs. Chicken Cubed

3 potatoes peeled and cubed

3 Tbsp. butter

1/4 cup onions chopped

14 oz. can of coconut milk

1/2 empty coconut can of water

1/2 red pepper sliced

1/2 green pepper sliced

chopped carrots or other veggies (optional)

3.5 oz Golden Curry Sauce Mix

Put chopped onions, butter, chicken, and potato into a large skillet and stir-fry for 3-5 minutes.  Add other vegetables, coconut milk, and water and bring to a boil.  Reduce the heat, cover the skillet, and let it simmer for about 10 minutes, or until the chicken and potatoes are tender.  Break the Curry Sauce Mix into pieces, put into the skillet, and stir until it has melted into the mixture.  Now let it simmer again for five minutes and serve it hot over rice or noodles.  Yumm!

Chicken and Thyme Pasta

Sorry I’m getting this post out so late tonight.  It’s been a crazy week, and I’m flying solo, which means everything is running a little slow.  On the upside, I got to make one of my favorite pasta dishes that I rarely ever make because Brett is not a fan of pasta.  It has a nice strong Italian flavor and it goes great with THIS. I’ll post a picture as soon as I can.

Chicken and Thyme Pasta

3 cups uncooked pasta (Penne is the best)

4 cups cubed cooked chicken

3-4 cups red grapes, halved

2 medium stalks celery, sliced

1/4 cup onion flakes

2 Tbsp. chopped fresh or 2 tsp. dried thyme leaves, crumbled

1 1/4 cups mayonnaise or ranch

1 Tbsp. milk

1 Tbsp. honey

1 Tbsp. coarse-ground mustard

1 tsp. salt

1 cup chopped walnuts, toasted or plain

Cook and drain pasta.  Rinse with cold water; drain.  In a big bowl, mix pasta, chicken, grapes, celery, and onion.  In smaller bowl, mix oil and 1 Tbsp (or 1 tsp.) of the thyme.  Pour oil mixture over chicken mixture; toss to coat.  In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme.  Cover chicken mixture and mayo mixture separately and refrigerate at least four hours or up to overnight.  Shortly before serving, combine the two mixtures and add walnuts.

Poppy Seed Chicken Casserole

It was almost 7 years ago when I wanted to impress a certain man with a meal that would keep him coming back for more.  At the time I didn’t have a big interest in cooking, but this was and still is one of those meals that we always come back for.  It’s delicious, buttery, creamy, chicken goodness and yes, you will ask for more.

Poppy Seed Chicken Casserole

12-16 oz. Ritz crackers(3-4 sleeves)- crushed, not too fine

1 stick butter, melted

1 Tbsp. poppy seed

3-4 chicken breasts, cooked and diced

1 can cream of chicken with herbs soup- undiluted

2 cups sour cream

optional goodness: can of corn or mixed veggies, chopped walnuts

In a large bowl stir together melted butter, Ritz, and poppy seeds.  Put 1/2 of the Ritz mixture in a small bowl, and set aside.  Stir sour cream, cream of soup, chicken, and any additional goodies in the large bowl with the cracker mixture.  Place this in a casserole dish and then pour remaining cracker mixture on the top.  Bake 20-30 minutes at 350 degrees, or until crackers on top are golden brown.

Mango Salsa Chicken with Rice



Here’s one of those ‘what to make. . . hmmmm’ kind of meals that is easy, healthy, sweet and delicious.  I love it, and it’s alterable to your liking. 

Mango Salsa Chicken with Rice

3-4 Chicken Breasts (Cut into fourths)

1 tsp.  Lemon Pepper (to taste)

1 Tbsp. cumin

I can Black beans (drained)

1 can Corn (drained)

2-3 cups ***Mango Salsa (Costco kind is the best!)


Place the chicken, lemon pepper, and cumin in a crock pot on high for 3 hours.  Pour out juices into a bowl to save for later.  Remove chicken when fully cooked and place in Kitchen Aid or other stand mixer while still hot.  Mix on a medium speed for approximately 30 seconds using the flat beater attachment until meat is nicely shred.  Put shredded chicken back in crock pot and add remaining ingredients.  Cook for another hour.  If it seams too dry during cooking, add some of the saved juices.  Serve over rice. 

I also love using this in quesadilla’s  with added cheddar cheese.  mmmmm.


***You can make this using any kind of salsa to change it up.  If you want to use traditional spicy salsa just add some taco sauce to enliven the flavor.

Shredded BBQ Chicken


I’m sure most of you know how to make this, or something similar to this already, but it’s an easy pleaser and a must in my recipe box.

Shredded Barbecue Chicken

6-9 slices bacon

1 small onion (chopped)

1 lb. chicken

1/2 cup barbeque sauce

1/4 cup water

1 Tbsp. brown sugar

In a skillet cook the bacon.  Once cooked through, remove and cut/break into small pieces, and set aside.  In the bacon skillet cook the onion and chicken for just under 10 minutes.  Stirring a few times to ensure even cooking.   Once cooked through, remove the chicken from the skillet and shred in the kitchenaid or Bosch for about 30 seconds and place back in skillet.   Add in the bbq sauce, water, brown sugar, and bacon.  Cook and stir in medium heat until everything seems to be well combined and then you can remove from skillet and prepare to serve.

Creamy Chicken


This is a very simple recipe that is perfect for Sundays or lazy nights.

Creamy Chicken

Place the following in a crock pot on high for about three hours, or until chicken is done *** :

3-4 chicken breasts (cut into half or fourths)

1 Packet Italian dressing (dry pack)

1/3 cup water

Remove pieces of chicken from crockpot and put in Kitchen Aid or Bosch for 30 seconds with the cookie batter attachment.  This will perfectly shred your chicken in a fraction of the time.  (Yay! No more 45 minutes spent over hot meat with two forks!) Once shred, put the chicken back in the crock pot and add the following:

1 block cream cheese

1 can cream of chicken soup

Stir everything together and then cook an additional hour.  Voila!  Serve over rice and clean the plate off with THESE amazing breadsticks!

***Know your crockpot! Some run hotter than others, so be aware that cook times might be different for you.  My crockpot is a lot hotter than most recipes assume crock pots to be, so I actually cook these for three hours on low instead of high and get the same results.

Chicken Pillows

I discovered this on and thought that it was funny how she explained it as being a meal everyone knows about and makes. I had never heard of these Chicken Pillows and they were delicious. Anyway, I copied the recipe directly from her site. These are a perfect, easy – can’t think of anything to make -kind of meal. Happy Cooking!

Chicken Pillows

Mix together with mixer:
8 ounces cream cheese, softened
½ cup sour cream

Stir in:

½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)

Assemble Pillows:
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)

1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix

Preheat oven to 350 degrees. Using a hand mixer, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn’t come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.

Cashew Chicken

This recipe is definitely a keeper! I followed the original recipe exactly ( and the result was excellent, but Brett and I decided to add a few things to make it exceptional. I can’t decide if the recipe is more Asian or Thai tasting. All I know is that I’ll be making it again.



Cashew Chicken
4 chicken breast halves, cut into pieces
1 tsp. sugar
2 Tbsp. cornstarch
1/4 cup soy sauce
1 tsp. vinegar
1 tsp. Worcestershire sauce
3 Tbsp. oil
2 cup hot chicken broth
2 tsp. lemon juice
apx. 1/2 cup brown sugar
1/2 cup cashews

**opt. add 2-4 Tbsp peanut butter in with brown sugar

Combine sugar, 2 Tbsp cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Marinade chicken pieces in this mixture overnight (or for at least an hour). Drain and save marinade; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and marinade. Blend well, then add chicken broth to the pan and bring to a boil, stirring constantly. Cook until slightly thickened (about the consistency of warm syrup. Add lemon juice and brown sugar; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice.

We added some asparagus. . .mmmm

(revised Mar. 4, 2012)