Tag: chicken

Brittney Lee: Mexican Chicken Salad

I love cooking, but some nights when I get home from work, I don’t want to spend lots of time in the kitchen. Or some days when it’s really hot, the thought of standing over the stove isn’t appealing. We love sandwich night at our house because it gets dinner on the table fast, and often, it doesn’t involve any cooking.

I love chicken salads, but many of them are made with fruit, and my husband doesn’t love sweetness in his savory dishes. So I created a very savory chicken salad that he loves. Mexican chicken salad is full of juicy corn, flavorful green chilis and crispy red onions. Get the recipe here.

Brittney Lee is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home south of Fort Smith to shop, eat, and catch a concert in the big city. She blogs about her life, her family, her faith, her adventures, and her country home at RazorbackBritt.com.

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Curried Chicken | Rhonda Bramell

This post has been swimming around in my head for a long time, so I thought now would be a good time to get it out there. It’s really kind of funny, and won’t surprise anyone who knows me, that I don’t eat this meal. Yes, I’m sharing this recipe on my blog. And no, I don’t cook it or eat it myself. Crazy, right?!

This family favorite is Francena’s famous curried chicken. This is the meal that my husband’s mother loved to cook for him. This is also the first recipe of hers that he asked me to cook after she passed away…..and I couldn’t do it. I just don’t like the smell of curry!

READ MORE to find out how Rhonda solved her dilemma.

Rhonda Bramell is a blogger in Northwest Arkansas. She is the ringleader of a circus that includes her husband, three kids and a rambunctious Boston Terrier. Rhonda has been blogging at Bramell, Party of Five for eight years; her blog is a collection of stories about the real life joys and challenges of parenting.

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Rachel Hough: Easy Bruschetta Baked Chicken

When I first started cooking well, as I cooked horribly for many years, I looked for easy recipes that looked like I had slaved for hours to make the gourmet dinner for my family. These days, it’s not only easy and beautiful recipes, but also ones that are healthy for our family. We live in a home with 2 athletes, 1 rancher, and 1 full time everything (ME), so it must be healthy and full of protein to keep us all full. This recipe meets all those requirements and most importantly is delicious and a frequent request. READ MORE

Rachel writes about homesteading, gardening, farming, food, and her life in northeastern Oklahoma. Rachel lives with her husband, 2 teenage daughters, 3 dogs, 30 chickens, 10 pigs, hundreds of cattle, thousands of bees, and one very cranky rabbit. When she’s hiding from all the chaos, she can be found blogging over at HoughFamilyHomestead.com.

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Tasty Tuesday: Celebrating National Soup Month with Stews and Such

#CelebrateNationalSoupMonth

Nicky Omohundro: Instant Pot Beef Pho

This Instant Pot Beef Pho recipe is a definite crowd pleaser. The fragrant broth will really make your taste buds sing and get the family running to the dinner table. Instead of spending all day in the kitchen created this delicious Vietnamese noodle soup, you can go out and have a little family adventure. Meanwhile your Instant Pot does almost ALL the work to create a fragrant pressure cooker pho broth! READ MORE

Anita Stafford: Chicken and Dumplings

Chicken and dumplings is the perfect winter comfort food. This may not be your mama’s chicken and dumplings recipe, but no one will complain. It’s tasty, easy, and delicious. READ MORE

Come #CelebrateNationalSoupMonth with #Stews and Such from our #ARWB members. There’s some real…

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Debbie Arnold: Irish Beef Stew

I adapted this beef stew recipe from my VERY old (1968) Better Homes and Gardens New Cookbook to use in the classroom with my students when we were making “Irish” stew. This has been a favorite of ours ever since we got married, so I can vouch for its delicious flavor. READ MORE

Anita Stafford: Jambalaya

I’m in favor of any meal that can be cooked in one pot, and jambalaya is one of those meals. I love the rice, the shrimp, and the Cajun spices, and this version is quick to make. And, of course, I always make mine with Arkansas grown rice. READ MORE

Lacie Ring: Chicken Chipotle Corn Chowder

Whether you are feeling under the weather or it’s just a cold fall or winter day, this Chicken Chipotle Corn Chowder will warm you up and make you feel so much better! READ MORE

Tasty Tuesday: Celebrating National Soup Month with Chili

Courtney Schulist: Super Easy 5 Ingredient Chili

Grab your spoons, it’s Chili season!! Perhaps I should start off by saying any time is Chili time for me. I don’t discriminate based on weather, but I especially love it during the Fall/Winter seasons. Unfortunately, I don’t always have the time to make the beans homemade on top of making the chili, so this Chili recipe is for those times.

This Chili can be made using only 5 ingredients and is super quick to make. It’s also delicious, but most chili is. READ MORE

Anita Stafford: Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because it is easy to put together and super delicious. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself. READ MORE

Maegan Clark: Spicy White Chicken Chili

It’s finally getting cold in Arkansas! I never thought this moment would happen since we were in the 90’s last week, but that’s the South for you – really unpredictable weather. It’s been a cold and rainy weekend so I knew exactly what I wanted to cook Sunday night for dinner… Spicy White Chicken Chili! It’s not too spicy, but it does have a little kick. READ MORE

Katharine Trauger: Second Place Chili

ALMOST WINNING A CHILI CONTEST. YIKES!

My son wanted to enter a guys-only, chili-making contest, and asked me to teach him how to make a pot of chili.So I did. This is my favorite recipe, and I promise I only told him what to do—I did not touch it, the entire process.

Smoky, hot, and red throughout I love it, even for breakfast with an egg on top. Oh MY! READ MORE

Anita Stafford: Dove’s White Chicken Chili

This is a delicious chicken chili recipe that I borrowed from one of my sister’s cookbooks. Helen is as avid a cookbook collector as I am, so when I visit her in Texas, I always spend some time browsing her cookbooks for interesting recipes. This chili recipe came from The Dove’s Nest cookbook published by the Dove’s Nest Restaurant in Waxahachie, Texas. READ MORE

Jamie Smith: 1 for 1 Meat and Bean Chili Slow Cooker Chili

This chili is almost not a recipe, considering it’s so easy! It’s one of my more popular winter potluck recipes that coworkers at one of my jobs usually asked me to make. My husband loves it too!

I call it 1-for-1 chili because essentially, the ingredients are one of everything for one pound of meat. READ MORE

It’s Tasty Tuesday! {Featured Food Posts}

We really enjoy the amazing food posts from our ARWB members and are excited to share a new batch with you this week. Be sure to check them out.

Keri Bucci: Coconut Chicken

Are you a fan of Asian food like we are? Then this Coconut Chicken recipe from Keri Bucci over at My Table of Three is a very tasty one to add to your menu. Plus, it’s low carb and gluten free!

Coconut Chicken via mytableofthree.com keri bucci

It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power! Read More

Helen Lampkin: Apple Tart with Calvados Cream

Nothing says fall more than apple season in Arkansas. Helen Lampkin, of My Brother’s Salsa and Helen’s Table, visits a local NWA farmers market to find out about the best of the iconic apple harvest.

Apple Tart via Helen's Table

Northwest Arkansas is still growing apples and we are fortunate to be the home of the family owned Vanzant Fruit Farm

So, before the peak of apple season passes you by, head to your local farmer’s market this and pick up some fresh apples. Then take the time to create this simple Apple Tart with Calvados Cream recipe, call the family around the table and savor every moment! Read More

Julie Kohl: Keto Coffee Disks

Want an easy, fool-proof way to have your keto coffee ready for you in a snap? Julie Kohl of Julie D. Kohl has the answer for you.

keto coffee disks via juliedkohl.com

The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.

I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!

These Keto disks are my answer to the hassle. The results are tasty and healthy. Read More

Celebrating the best of our ARWB foodies. Check it out! #TastyTuesday

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Lacie Ring: Peanut Butter CupCereal Snack Mix

Easy Peasy Pleasy’s Lacie Ring has created a real winner with this snack mix. Your kiddos will definitely think you’re a winner too when you make up a batch for after school snacks or lunch box treats.

First things first…you grab a Super Size Bag of Peanut Butter Cups Cereal. Next you combine it with kid approved additions to make the perfect cereal snack mix. Adding more peanut butter and more chocolate takes this cereal over the top. Finally, you have one Super Sized Snack Idea! READ MORE

Talya Boerner: Buttermilk Honey Chicken Tenders {Foodie Friday}

There are certain dishes every southerner should have in her cooking toolbox. Fried chicken is one of them. Right? A few days ago, I fried a batch of buttermilk honey chicken tenders, a slight twist on everyone’s favorite comfort food. I’ll confess I’m not the neatest cook, nor the most accomplished. Far from it! But I’ve learned a few tips over the years that I’m happy to share with you.

Growing up, I was surrounded by a host of fabulous family cooks—my Momma, both grandmothers, and too many aunts to mention here. Yes, the men in our family grilled a juicy steak and deep fried a mess of catfish pulled straight from the Mississippi River. But the women? They were the ones who masterfully wielded the cast iron skillet. At least once a week, our menu included buttermilk fried chicken.

Back then, I never paid much attention to the details of all that chicken being fried. It seemed to happen rather naturally while my sister and I played outside. When Momma stuck her head outside and called us in to eat, we raced to the back porch, breathing in warm, salty smells before we laid eyes on the platter of fried chicken. Momma untied her apron and casually draped it over her chair the same way she slipped her shoes off after church.

Later, when I tried to make my own fried chicken, I learned there are a few essential tricks of the trade. Today, I’m sharing my buttermilk honey chicken tenders recipe along with tips and common pitfalls of frying chicken. Read more HERE.

Check out this Buttermilk Honey Chicken Tenders recipe @gracegrits is sharing for #ARWB…

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Talya is a Delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, and Delta Crossroads Magazine. Her debut novel, The Accidental Salvation of Gracie Lee, recently placed as a National Indie Book Award Finalist for regional southeast fiction. She loves to cook and believes most any dish can be improved with a side of collard greens.

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Grace Grits and Gardening
Author: Talya Tate Boerner
Facebook Blog: Grace Grits and Gardening
Facebook Author: Talya Tate Boerner
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Twitter: @gracegrits
Amazon: Talya Tate Boerner
Goodreads: Talya Tate Boerner

Debbie Arnold: Poppy Seed Chicken My Way {Foodie Friday}

While I like to experiment in the kitchen, sometimes it’s just nice to go with the familiar. And easy. That’s exactly what this Poppy Seed Chicken is for me. Familiar and easy. Honestly, I mostly make this from memory.

Do you have those dishes you make so frequently that you have to stop and think when someone asks you for the recipe? There’s a bit of comfort in that, I think.

This Poppy Seed Chicken screams comfort. I usually divide the casserole in half and freeze part for later use or share it with someone. It sure is nice to have a ready meal available in the freezer for those busy, busy days. It’s also nice to be able to share as well.

Serve this with a simple salad and vegetable side and your meal is made.

Debbie Arnold: Poppy Seed Chicken My Way

Ingredients

4 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrots
1/2 cup diced red bell pepper
2 stalks celery, diced
1/4 teaspoon Aleppo pepper flakes
2 teaspoons fresh thyme leaves
1/2 cup minced fresh flat-leaf parsley
1 can cream of chicken soup (or homemade cream of chicken soup)
1 cup sour cream
2 deli rotisserie chicken breasts, skinned and shredded
1 cup frozen peas, thawed slightly
1 tablespoon poppy seeds
1 cup toasted slivered almonds, divided use
1 1/2 cups Ritz Crackers (crushed)
Salt and freshly ground black pepper (to taste)

Instructions

Preheat the oven to 350ºF. Grease a 9x13-inch baking dish with 1 tablespoon of butter.
Heat a Dutch oven over medium-high heat and add olive oil and butter.
Add onion, carrots, bell pepper and celery and cook until tender.
Aleppo pepper flakes, thyme leaves and minced parsley; season with salt and pepper. Cook an additional minute.
In a small bowl, mix the chicken soup with the sour cream; add to vegetable mixture.
Stir in the chicken, peas, poppy seeds and 3/4 cup toasted almonds.
Check seasonings.
Pour the mixture into the baking dish.
Combine the crackers and remaining almonds in a small bowl. Sprinkle over the top of the casserole.
Bake for 20-25 minutes or until the crackers are golden brown and the filling is bubbling.
Allow to cool slightly and serve.

https://arkansaswomenbloggers.com/debbie-arnold-poppy-seed-chicken-wayfoodie-friday/

White Bean Chicken Chili amanda farris

Mmmmmmm. Yum. Soup month is my favorite! Soups are so easy to prepare, taste delicious, and are my new best friend as a mom to four little ones because clean-up is EASY and dirty dishes are minimal.

I have a rule for myself in my home. Anytime I make soup I must make double or triple the recipe. Soups are easy to freeze and save for a later date. They make excellent lunches as leftovers and are typically very healthy.

My thought is, if you are making a soup it doesn’t take that much extra work to double the ingredients to throw in the pot and it saves you time for a future meal.

My mom got me a HUMONGOUS soup pot for Christmas a couple of years ago, and it is still one of my most used and favorite gifts because when I make soup, I am really making about three soups. If you don’t have a big one, I suggest you make the investment and get one now. It is hands down one of my most helpful kitchen items.

The recipe I’m going to share with you is for a HUGE soup pot, so don’t double or triple the recipe to save it. Actually use the ingredients and amounts that I listed.

To freeze this soup, put it in freezer bags and lay them flat in the freezer. To thaw them out, you can put them in the refrigerator the day before. Or, if you are like me, you will forget. So, I just put my soup frozen and all on the stove top on the lowest heat available to thaw it out and warm it up. It works every time.

Having a plethora of frozen soups in my freezer has saved me in hosting on more than one occasion. You will always have something to serve unexpected company for a quick bite to eat.

Enjoy! Print this recipe or pin it to make later. But make it soon! Soups and cold weather are comfort to the soul!

Amanda Farris: White Chicken Chili

Ingredients

1 pound Navy Beans
1 pound Great Northern Beans
12 cups Chicken Broth
1 Stick of Butter
2 Tablespoons minced garlic
1 big onion (diced)
2 ½ cups diced green chilies (or chopped)
2 Whole Chickens- cooked, deboned, and shredded or chopped (This is your preference) I prefer mine to be deboned and pulled apart in bitesize pieces about an ¾ inch long.
2 Tablespoons Cumin
2 Tablespoons dried Oregano
1 ½ teaspoons black pepper
1 teaspoon white pepper

Instructions

Quick rinse or soak the beans according to the package directions.
Put the beans in the large soup pot with the chicken broth and bring to a boil.
In saucepan heat the butter and add the garlic, onion, and green chilies. Sauté.
Add the onion mixture to the pot with the beans.
Add the cooked chicken and the spices.
Turn heat to medium low and cook, stirring occasionally.
I cook mine ALL DAY on low heat and let the smell fill my home. But, it can be ready to eat in 2 hours of cooking.
Garnish with sour cream, cheese, and chips if you desire.
It also goes great with a hot pan of homemade cornbread.

Notes

NOTE: I sometimes add in more chicken broth to make my soup the desired consistency that I like.

https://arkansaswomenbloggers.com/amanda-farris-white-chicken-chili/