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Crockpot Chicken Corn Chowder

I received this Fond Bone Broth free for purposes of my review. All opinions are my own.

As we head into the end of our school year, my schedule becomes hectic. And I resort to easy or crockpot meals a lot more often just to keep up with everyone’s end of year schedules and activities.

Fond Bone Broths are super flavorful and great for you! So, cooking with them is incredibly easy, because the seasonings I need are already there!

Crockpot Chicken Corn Chowder

3 jars Fond Bone Broth Tumeric, Thyme, Black Pepper broth
2 lbs boneless, skinless chicken
1 bag of frozen corn
4oz cream cheese
1/4 cup water
2 Tbsp corn starch

  1. Place bone broth, chicken, and frozen corn in crockpot. Cook on low for about 6 hours
  2. Shred chicken and add 4oz cream cheese
  3. While cream cheese is melting, stir together 1/4 cup water and the corn starch
  4. Add corn starch and water to the crockpot and stir until everything is mixed and slightly thickened.

If you want to make this a little more southwestern you could toss in some black beans, green chiles, or tomatoes – but in the interest of keeping everyone in my family happy, I didn’t add these in.

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Delicious and Easy Chicken Wings with Save The Day Seasonings

Thanks to Tryazon for the amazing box of Save The Day Seasonings! I received this box free to host and post about a seasonings party, all opinions are my own.

Sunday is a good day for us to have friends over but with flag football and then wanting to watch football in the afternoon I had to come up with something that could be mostly prepped before and that could be eaten with fingers.

I had all these amazing spices to try, so we settled on chicken wings:

9 chicken wings (separated – so divide the wing looking piece and the drumstick looking piece)
1 Tbsp Olive Oil
5 Tbsp Save the Day Seasonings
1 gallon ziplock bag

The day before, put wings, oil, and 3 Tbsp seasonings in ziplock bag, zip shut and mix or shake until wings are coated. Place in fridge overnight.

Baking: Line a cookie sheet with aluminum foil, turn oven to 350. Place chicken in single layer on foil. Bake for 15 minutes. Flip wings and sprinkle with remaining 2 Tbsp seasoning. Bake 15 more minutes. 

I made 4 batches and use Jamaican, Spicy Jamaican, Strong Arm, and Alvi’s Incredible. My personal favorite was the Alvi’s Incredible, but I polled all my guests and they all came out pretty even, it was pretty impossible to pick a favorite. They’re all delicious!

Some of my guests were raving about how much they LOVE pre-mixed seasonings and how delicious and flavorful these seasonings are! I’m thinking that gift boxes as Christmas gifts would be perfect for some people this year! (yes, I’m already planning my Christmas shopping). Gift boxes are $30 and have 4 full size seasonings.

Check out the Save The Day Seasonings Store. And if you can’t decide, just start with “Alvi’s Incredible”, because it’s, Incredible!

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Mini Chicken Pot Pies

chickenpotpie

These little chicken pot pies are perfect for cold winter days. My kids thought that having their own bowl was awesome! Plus the biscuits fit perfectly on top this way. Feel free to make this in one big pan if you don’t want to do personal ones.

Chicken Pot Pie

8 ovenproof bowls or ramekins, about 1 cup each
4 Cups chicken broth
1/4 tsp ground pepper
1/4 tsp ground thyme
2 bay leaves
4 green onions, sliced in chunks
4 skinless, boneless chicken breasts
3 Tablespoons butter
1 Cup diced carrots
1 Cup frozen peas, thawed
1 Cup frozen corn, thawed
5 Tablespoons flour
1 Cup milk
8 Biscuits

  1. Combine chicken broth, pepper, thyme, bay leaves, and onion in a large pan over high heat. Bring to a boil then reduce heat and simmer for 30 minutes.
  2. Add the chicken and continue simmering for another 20 to 30 minutes or until chicken is cooked through. Add enough water to the pot to fully cover the chicken if too much liquid has cooked off.
  3. Remove the chicken and place on a cutting board to cool. Strain the broth. You’ll need 2 1/2 cups.
  4. Cut the chicken into bit size pieces.
  5. In a skillet on the stove, melt the butter over medium heat. Add the carrots and cook, stirring occasionally, for 5 minutes.
  6. Add the peas and corn to the skillet and cook, stirring occasionally, for another 5 minutes.
  7. Stir in the 5 Tablespoons flour just until combined or all the vegetables are coated.
  8. Add 2 1/2 cups chicken broth and the milk. Cook, stirring constantly, until thickened. About 5 minutes.
  9. Remove the skillet from the heat. Stir in the chicken.
  10. Preheat oven to 375
  11. Dish out pot pie filling into the ramekins or oven safe bowls and set aside.

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  1. Make biscuits and roll them out to 1/4 inch thick. If you’re using refrigerated biscuits, use half a biscuit.
  2. Place 1 biscuit on top of each ramekin filled with pot pie filling.
  3. Bake in a 375 degree oven for 30 minutes or until tops of biscuits are golden brown.
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Food Friday – Crockpot Vegetable Soup

I’ve been on a soup/stew kick this past couple of weeks. Mainly because we’re super busy and it’s easy to toss everything in the crockpot before heading out the door for the day. And then supper is ready when I get home!

For this vegetable soup, you can toss in just about any vegetable if you don’t like the veggies I used.

Crockpot Vegetable Soup

2 Large Tomatoes – cut in chunks
Handfull Chopped Cauliflower
4 Sliced carrots
1 Beet peeled and grated
3 Radishes sliced (I’ve noticed the spicier the raw radish, the sweeter it is cooked)
1 Cup chopped greens (I used swiss chard)
2 Cups chicken broth or chicken soup base
1 Cup cooked meat (I had some leftover hamburger and pork chops that I cut up and put in)

Put all ingredients in the crockpot. Add extra water to full cover vegetables if needed. Cook on low 6 to 8 hours.

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Dress Up Your Nuggets

Chick-Fil-A Moms is hosting a Dress Up Your Nuggets challenge. Sounded like lots of fun. I chose an Around the world Theme to show off some different ways to eat Chick-Fil-A nuggets.

First up is French. They’re all about their minimal servings. Though I doubt they eat barbecue or chicken nuggets in France, if they did, this is what it would look like. And Chick-Fil-A is such a quality nugget, it could be served in a gourmet restaurant, right?

Next we have Chinese. They pair everything with rice. Add a little sweet and sour sauce and you have a meal!

Third we have Mexican. I love a good taco! My 6yr old thought this one looked so good she claimed it for herself as soon as I finished photographing it. Of course, I had to remove the lettuce, because she doesn’t eat lettuce on her tacos. A little mexican rice, cheese, lettuce, and chicken for a delicious chicken taco.

Last of all, I came back home to the Southern US and did Fried Chicken and Waffles. No one can beat some savory fried chicken and sweet syrup, especially when the chicken is boneless and oh so tasty!

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Maggi So Juicy

Another free product from Bzz Agent! I always love trying the food products since I love trying different foods! Maggi So Juice chicken bags and seasonings. Basically, they’re an oven safe bag (kind of like a turkey bag, just smaller) that you place your chicken breast in and bake. The bag comes with a season packet that you sprinkle over the chicken before sealing the bag and cooking.

So easy to do, just put the chicken and seasoning in the bag, shake, seal, place on a pan and bake. All the juice and such stays in the bag so there’s really no mess afterwards either. The bag keeps the moisture in so the chicken is nice and moist and there’s some sauce created at the bottom of the bag.

I’ve tried 3 of their flavors so far and have loved all of them!

  • Italian Countryside Herb Blend
  • Savory Garlic & Tomato with a Hint of Chili
  • Mediterranean Herb Medley with Rosemary

My husband even made dinner for me one night when I had some errands to run. His specialty in the kitchen is kraft Mac & Cheese so for him to make something with raw meat is a big deal! It turned out great and he said it was pretty easy.

These were very tasty, very easy, and great to have on hand for an easy meal!

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Skillet-Fried Chicken

Last night I tried out a fried chicken recipe from my Feb. Bon-Appetit magazine. A lot of times I find the recipes in this magazine to be unnecessarily complicated, however, this chicken recipe was perfect!

I did use a package of chicken breasts cut in thirds and I cut the recipe in half since my meat weight was half of what the whole chicken in the recipe is. It tasted delicious!

2 Tbsp kosher salt, divided
2 tsp plus 1 Tbsp black pepper
1 1/2 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 3-4 lb chicken cut into 10 pieces, backbone and wing tips removed
1 cup buttermilk
1 large egg
3 cups all purpose flour
1 Tbsp. conrstarch
peanut oil (for frying)

!hisk 1 Tbsp salt, 2tsp black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.

Let chicken stand covered at room temp for 1 hr. Whisk buttermilk, egg, and 1/2 cup water in a med bowl. Whisk flour, cornstarch, 1 Tbsp salt, and 1 Tbsp pepper in another bowl.

Pour oil into a 10″-12″ straight-sided skillet (not nonstick) to a depth of 3/4″. Heat over med-high heat until 350 degrees. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with one piece at a time dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture. Fry chicken, turning with tongs every 1-2 minutes and maintain a temp of 300 to 325 degrees, until skin is deep golden brown and a thermometer inserted into thickest part of chicken registers 165 degrees, about 10 min for wings and 12 min for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. Let cool 10 min before serving.

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Superbowl Party

I’m a casual football fan, I enjoy sitting on the couch Sunday afternoon and watching football but I honestly don’t care which team wins. I’ll cheer for whatever team my husband picks.

For me, the best part of football is the opportunity to get people together and spend some time with friends and family. Even if that time is spend yelling at the TV!

That said, I always look forward to the superbowl. It’s late enough the baby goes to bed right after it starts and I can enjoy the game with everyone. And enjoy tasty football snacks!

My favorite snacks:

1. Chili Cheese dip – 1 can of beanless chili and half a container of velveeta cheese, melted and mixed together
2. Pizza rolls – canned pizza dough, with pepperoni, Parmesan cheese, spices, and mozzarella, rolled into a log then baked and cut into rounds.
3. Chicken wings – frozen from a bag
4. Veggie tray – just to balance out all this unhealthy food.

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Chicken Barley Soup

While not a fan of cold weather I do love trying all all sorts of new soups this time of year. The nice thing about soup is it freezes well and it’s usually a one pot meal! My first new soup of the season turned out really well. We ate half and I froze half for later this year when I’ve run out of soup recipes to try!

Chicken Barley Soup

1T oil
4 carrots, diced small
4 celery stalks, diced small
1 med onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 in pieces
salt and pepper to taste
6 cups chicken broth
1/2 T thyme
1 C quick cooking barley
5oz baby spinach (5 cups)

1. In a large Dutch oven or other heavy pot, heat oil over medium0high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.

2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.

3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

Few ingredients, simple, and easy to make, and very tasty!

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House Party Recipes

I had my house party this weekend. If you haven’t checked out house parties you should. I love them! You get free stuff, in my case a skillet and food, to demo a new product with your friends.

My party was for Philadelphia Cooking Creme.

I made two pasta dishes, Chicken Primavera with Pasta

and Tortellini Italiano.


Both were really good! The Tortellini Italiano was my favorite. The red peppers added a sweet flavor to the cooking creme that wasn’t in the Chicken Primavera.

Even my husband, who doesn’t like red peppers, liked the Tortellini Italiano best. He, of course, picked the red peppers out but he liked the flavor of the sauce with the peppers having been cooked in it.

I really want to try out one of the mexican meals, they all look so good! I think that’s the cooking creme flavor I’ll try next.