Foodie Monday: Crockpot summer chicken noodle soup

Hi friends,

Another summer crockpot recipe for you to try out at the cabin, the trailer or the house!

Crockpot Summer Chicken Noodle Soup:

– 3-4 chicken breasts (I usually use frozen ones since I forgot to take them out the night before)

– 1.5 c. chopped carrots

– 3 stalks celery, chopped

– 1 med. yellow onion, chopped

– 3 tbsps. minced garlic

– 3 tbsp. olive oil

– 8 c. chicken broth

– 1 c. water and 3 tbsps. chicken base (or bouillon)

– 1 tbsp. each – thyme, rosemary, celery seed, chicken seasoning, salt and pepper

– 2 c. broad egg noodles

– 1 tbsp. lemon juice

Add whole chicken breasts, diced carrots, onion, celery and garlic to your crockpot,  drizzle with olive oil. Cover with broth, water, chicken base, and spices.  Stir, and cover and cook on low for 6-7 hours.

Remove cooked chicken onto a cutting board, allow to rest for 10 minutes, then dice into bite sized pieces.  Meanwhile, add noodles.  Increase crockpot heat to high, cover and cook for 10 minutes.

Stir in diced chicken, lemon juice, stir and serve.



Foodie Monday: Peach Barbecue Sauce

Hi friends,

Here’s a big hit in our house – like a twice a week asked for recipe for dinner!

Peach Barbecue Sauce (I usually use this on chicken drumsticks and thighs on the BBQ but it would work on pork too)

– 1/2 c. peach jam

– 2 tbsp. BBQ sauce (I like Kraft’s onion, but any kind you have on hand will do)

– 2 tsp. black pepper

– 1 tsp. onion salt

– 2 tbsp. poultry seasoning

Rub over chicken, top with a little extra peach jam if desired and grill until done.  Delish!


Foodie Monday: Pineapple Chicken Bliss

Hi friends,

Here’s a new favourite recipe for you to try – the kids weren’t sure about it first but quickly changed their minds.

Pineapple Chicken Bliss:

– 1 tsp. olive oil

– 5 chicken breasts, cut into 2″ pieces

– 1 14 oz. can of coconut milk

– 1 14 oz. can of crushed pineapple, drained

– 1/2 c. chilli sauce

– 1/2 tsp. each salt and pepper

– Optional add ins – chopped fresh green beans, sliced mushrooms, chopped jalapeño if you like it spicy.

– Chopped cilantro, if desired.

Heat oil in large frying pan on medium, add chicken and cook for 5 minutes until browned.  Add all other ingredients, stir, reduce heat to just below medium.  Boil gently, uncovered, stirring occasionally, until sauce is thickened and chicken isn’t pink.  Top with cilantro if desired.  Serve with rice or buttered noodles.

Easy peasy for a weeknight meal!


Foodie Monday: Kate’s BBQ Sauce

Hi guys,

This is another family recipe – this one from my sister Kate.  It was a hit at a recent family dinner – here it is for you, Renee and Joy!

Kate’s BBQ Sauce

– 1 med. onion, finely chopped

– 2 tbsp. minced garlic

– 1/4 c. oil

– 5 tsp. chilli powder (I cut this down to 1 if there are kids eating)

– 1/2 tsp. paprika

– 1/2 tsp. salt

-1/4 c. red wine vinegar (have also used apple cider vinegar)

– 1 tsp. liquid smoke

– 2 tsp. black pepper

– 1 pinch cayenne pepper

– 2 c. ketchup

– 1 c. packed brown sugar

– 1/3 c. yellow mustard

Mix all ingredients, bring to a boil and simmer for 60 minutes so it gets thicker on ultra low heat.




Foodie Monday: Cornell BBQ Chicken Sauce

Hi friends, I recently came across this recipe and it’s delicious!  It’s not your typical ketchup BBQ sauce, it’s more of a marinade/basting sauce. I like the backstory: This is the famous barbecue sauce created at Cornell University’s Farm Home Extension in the 1950’s.  It was designed to make people want to eat more chicken. Haha!  Well, try it at your house and see if it works for you: – 2 cups/475 mL vinegar – 1 cup oil (I used olive) – 1 egg – 3 tablespoons salt – 1 tablespoon poultry seasoning – black pepper to taste Put ingredients in a blender and blend until smooth. Stab your chicken parts vigorously with a fork, marinate in sauce overnight. Slow roast your chicken on the grill or in the oven, and enjoy! Amy


Foodie Monday: Zesty Chicken Enchilada Bake

Hi friends,

Here’s another family favourite from the Wroblewsky vault.

I got this recipe originally from the Dalhousie ward church cookbook, so good!

Zesty Chicken Enchilada Bake:

1/2 cup MIRACLE WHIP Dressing
1/2 cup flour
3 cups milk
1 pkg. (8 oz.) shredded Cheddar Cheese, divided – I like old for a sharper bite
1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces, season with salt, pepper and poultry seasoning
1/2 cup Salsa
1/2 cup chopped fresh parsley – I often use 1/4 c. dried
16 flour tortillas (6 inch)
make it
HEAT oven to 375°F.

WHISK dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add 1 cup cheese; cook 5 min. or until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam sides down, in each of 2 (13×9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

So good!

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam sides down, in each of 2 (13×9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.


Foodie Monday: Slow cooker chicken enchiladas

Hi friends,

Here’s an easy weeknight meal for you to try out, it’s been a hit around my house!

Slow Cooker Chicken Enchiladas:
– 3-4 frozen chicken breasts

– 1 package taco seasoning

– 1 can drained black beans

– 1 can drained diced tomatoes, or 1 small jar salsa

– 1 can drained niblet corn

– 1/2 brick cream cheese, cubed

Combine the ingredients above, except for the cream cheese, in your slow cooker, season with salt & pepper.  Cook on low for 6-8 hours.  Shred chicken with 2 forks, add cream cheese and stir until melted.  Serve in soft tortillas with additional tomatoes, lettuce and cheese if desired.  Yum!