Baked Chicken Croquettes #SundaySupper Retro Food

Let’s go back in time with these Baked Chicken Croquettes and other great old-time recipes for #SundaySupper Retro Food!

Baked Chicken Croquettes


I love cooking at old cookbooks, some of the recipes are so different than anything made today! So, of course, I love this weeks Retro Food theme, hosted by Heather from Hezzi-D’s Books and Cooks. I also love this recipe! I grew up eating chicken croquettes, but they weren’t homemade, they were the frozen, store-bought kind. After I got married I looked for them in a few local grocery stores, and nobody carried them anymore. I started making my own, and must have made them at least twenty times, but as I got busier with the blog and my family, I forgot about them. Well, that and my mother-in-law’s grocery store started carrying them sometimes and my husband would pick them up for me. Not the same as my homemade croquettes, but lack of time…yada, yada…

Fast forward in time to this Retro Food theme, and my search for a great recipe to make. My husband was even trying to help me. Duh, chicken croquettes! Popular in the 1970’s and 80’s. Only, I couldn’t find my recipe anywhere! Did I make a recipe from a cookbook? Looked through all the ones I’ve owned since we got married. Did I find it online? I searched, but couldn’t find anything that sounded like what I used to make. Did I make up my own recipes? Very possible, but then why is it not written down in any of my notebooks? I have NO IDEA!! I still wanted to make them though, so I turned to a classic recipe, and made some necessary changes for my husband’s diet.

Oven Baked Chicken Croquettes


I went with a recipe from The Fannie Farmer Cookbook by Marion Cunningham. It isn’t very much like the recipe I used to make. First of all, it calls for a thick Bechamel sauce in the chicken mixture. I think I just used milk, but I wanted to try it. Secondly, it has lemon juice and a little bit of cayenne pepper in the mix. I know I never used either, but decided to try it as well. My suggestion would be to use a very small pinch of cayenne, I think I used to much. I had to bake the chicken croquettes, I just couldn’t justify frying them with my husband’s low-fat diet. But I still wanted them crispy, so I lightly brushed them with canola oil.


Chicken Croquettes


I also made a homemade chicken gravy. I suggest that if you are making chicken specifically for this recipe, that you simmer 2-3 chicken breasts in low-sodium chicken broth for 1 hour, then save the broth to make the gravy. It will be delicious! You could easily do this, and shred the chicken the day before to save time.

Baked Chicken Croquettes


Just two more quick things to announce before I give you the recipe. First, thanks to #SundaySupper  I’m excited to share with you that I was chosen as a brand ambassador for The Food and Wine Conference this July! Have you heard of it? I can’t wait to meet some of my foodies friends for the first time! Do you want to go?  Use this discount code code:  fwc15martb  to save $50 off your ticket. Find out more here:  Second, make sure to check out all the groovy retro foods shared today at the bottom of this post. Did I really just say “groovy”? Kill me please, I am not that old!!

Baked Chicken Croquettes
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Traditional chicken croquettes baked in the oven. All the delicious taste without frying!
Serves: 8 croquettes, 2 cups Chicken Gravy
  • For the Chicken Croquettes
  • 2 cups finely shredded chicken breast (preferably simmered in low-sodium chicken broth for 1 hour to cook)
  • 1 cup Thick Cream Sauce ( 1 cup HOT 2% milk, 3 tablespoons all-purpose flour, 2 tablespoons light butter, fresh ground pepper, to taste)
  • ¼ cup minced celery, with leaves (about 1 tablespoon minced leaves)
  • ¼ cup minced yellow onion
  • 1 tablespoon minced parsley
  • 2 teaspoons lemon juice
  • small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • canola oil, for brushing (less than ¼ cup)
  • cooking spray
  • For the Chicken Gravy
  • 1 cup reserved chicken broth (or low-sodium chicken broth)
  • 1¼ HOT cup 2% milk
  • 2 tablespoons finely shredded chicken
  • 2 tablespoons light butter
  • 2 tablespoons flour or 1 tablespoon cornstarch
  • 1 teaspoon minced parsley
  • black pepper, to taste
  1. Make the Thick Cream Sauce: Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly until it forms a thick paste, 1-2 minutes. Add the HOT milk (heat it in the microwave in a microwave safe liquid measuring cup) and pepper, continue to stir, and bring to a boil. Reduce heat and cook for 2-3 minutes more, stirring, until thickened. Remove from heat and pour a thin layer of milk over it to prevent a skin from forming. Set aside.
  2. In a large mixing bowl, combine the chicken, celery, onion, lemon juice, parsley, cayenne pepper, and cream sauce. Stir until well blended. Cover with plastic wrap and refrigerate until chilled (at least 45 minutes).
  3. Preheat oven to 450 degrees F. Form the chicken mixture into 8 balls or cones about 2 inches round. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs. Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Bake in the preheated oven for 20 minutes, turning carefully after 10 minutes.
  4. Meanwhile, make the gravy: Melt the butter in a small saucepan, stir in the flour, cook for one minute, pour in the chicken broth and bring to a boil. Cook, stirring for 1 minute. Add in the milk, chicken, parsley,and black pepper, reduce heat to low, and simmer, stirring often until thicken.
Adapted from The Fanny Farmer Cookbook


Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Slow Cooker Sticky Chicken -Guest Post from It’s a Keeper

Slow Cooker Sticky Chicken

Today I’m more grateful than every for my summer guest posters! My friend Christina is here today with a great recipe for Sticky Chicken made in the slow cooker, but before I hand you off to her do you want a quick run-down of this past week? I’ll make it short, I promise!

On Friday night my daughter graduated pre-school. It was at 6 PM so I just made grilled cheese for dinner. Here she is at graduation with my sister.



On Saturday we had a cookout for her and my best friend’s daughter, who also graduated pre-school on Friday. It was just hamburgers and hotdogs, along with my Mozzarella Tomato and Artichoke Salad. Then, that night, my daughter got sick with a fever, headache, and belly ache. She has been sick since, and is just starting to feel better tonight. So, basically I haven’t been cooking and wouldn’t have had anything new to share. Luckily for us all, Christina is here to save the day!

Hi there! I’m Christina from It’s a Keeper, a food and cooking blog where I test recipes to see if they’re (you guessed it…) keepers! Bernadette has graciously let me take over her blog today and share one of my favorite summer recipes with you.

Some of the most popular recipes on my blog, It’s a Keeper, are slow cooker recipe. It’s no wonder. They are easy to make and you don’t have to spend time fussing over them.

I love using my slow cooker – especially during the summer months. Who wants to be inside cooking when it’s so nice outside?! Not me!

This recipe for Slow Cooker Sticky Chicken is one of my family’s favorites. I love it because it uses fresh ginger and I L-O-V-E fresh ginger! It really adds a great flavor to recipes. If you’ve never used it, you should give it a try.

Don’t be scared by this gnarly root-looking. Just use a vegetable peeler (or even the back of a spoon) to peel away the outer layer and you’ll find a bright, fresh and super fragrant flesh.

You can mince it very finely with a knife or use a rasp to finely grate it. I prefer to grate it. If you’re still not convinced to try fresh ginger (or you don’t have any on hand), you can use ground ginger — about a teaspoon should do ya.

Now, back to the chicken…you may be tempted to skip the broiling part of the recipe, but DON’T!  This final step is what makes the recipe.

If you love slow cooker recipes, you have to check out my new Slow Cookin’ Summer series. Each week there will be one or two new slow cooker recipes posted to give you inspiration and help build your collection of easy crock pot recipes.  There’s everything from healthy easy dinner recipes to quick easy dessert recipes to crock pot breakfast recipes.  You can get them all here, all summer long!

So what are you waiting for? You know you want to make these short ribs! Here’s the recipe:


Slow Cooker Sticky Chicken -Guest Post from It's a Keeper
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Delicious Sticky Chicken cooked in the slow cooker and finished under the broiler for a delicious, crispy finish.
Recipe type: Entree
Serves: 4
  • ¾ cup brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons of minced ginger
  • 4 cloves of garlic, minced
  • ½ teaspoon of cayenne pepper
  • 3 lbs chicken, breast, thighs, legs, etc.
  • ¼ cup water
  • ¼ cup tomato paste
  1. Combine ¼ cup sugar,  2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat.
  2. Place in a slow cooker and cook on low for about 4 hours or until done.
  3. When done place chicken in a broiler proof dish.  Combine remaining ½ cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp.  Keep a close watch on the chicken under the broiler.
Recipe courtesy of Christina at It's A Keeper


Bacon Wrapped Maple Chicken Thighs and #SpicePanda Giveaway

SpicePanda provided me with the Spring Box in exchange for this review and giveaway. All opinions are my own.

There are two great perks to food blogging, great food to eat and awesome product samples sent to you to review! I love it when the two combine and the product is something I can use to make great food, like this SpicePanda Box I was sent.


Spices Without Box

Look at that! Vulcan’s Fire Salt, oh yes!! A whole kit full of spices to make Spanish Paella, Vermont Maple Spice Blend, and more! This was from the SpicePanda Spring Box, every box comes with different spices with a theme, and subscribers receive a new box every quarter with 4-5 different spices to go with that theme. Also included in each box is recipe cards with ideas for each of the spices, and discount codes for additional spices plus 25% off a box. A year’s subscription is $30 per quarter or you can purchase just one box for $40.

Guess what? The amazing people at SpicePanda are giving away a year subscription to ONE of my readers AND 50% off on your first box when you subscribe (you can cancel your subscription at any time) for those of you that don’t win the giveaway! I wish I could win, I’m so curious to see what the Summer box theme will be! I’ll tell you more about the giveaway after I give you the recipe I made using one of the spices in the Spring box.

Spring’s theme is “Story and Place” and many of the spices remind me of Cajun cuisine. I was really interested in the Vermont Maple Spice Blend so I decided to make maple chicken with it.

The spice was described as a great rub for meats, but I wondered how it would be added to maple syrup. The answer is, very good!

Bacon Wrapped Maple Chicken Thighs

I marinated the chicken thighs in maple syrup and the spice rub for a few hours and then basted them with the marinade during cooking, and the resulting flavor was wonderfully sweet with just a hint of spice. Read on for the recipe, and then check out the giveaway details below!

Bacon Wrapped Maple Chicken Thighs and #SpicePanda Giveaway
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Chicken thighs wrapped in bacon with a sweet maple sauce with just a hint of spice.
Recipe type: Entree
Serves: 4
  • 4 bone-in chicken thighs, about 2 pounds
  • ½ cup real maple syrup (NOT pancake syrup)
  • 1 tablespoon Calicutts Spices Vermont Maple Spice Blend
  • 8 slices maple flavored bacon
  • 4 cups torn spinach, for serving (optional)
  • cooking spray
  1. Place the chicken in a gallon size freezer bag. In a bowl or measuring cup combine the maple syrup and Vermont Maple Spice Blend, mix well with a fork. Pour the mixture over the chicken, seal the bag closed and refrigerate for at least 3 hours, turning occasionally.
  2. Preheat oven to 375 degrees F. Spray a large glass baking dish with cooking spray. Remove the chicken from the marinade, but do not discard the marinade. Wrap two pieces of bacon around each piece of chicken and place in the baking dish. Pour the marinade over the chicken. Bake in the preheated oven for 45-50 minutes, basting the chicken with the marinade every 15 minutes or so.
  3. Place one cup of freshly washed and dried torn spinach on each of four dinner plates. As soon as the chicken is done, place one piece of chicken on each plate and spoon a little of the marinade over the top. Serve immediately.


Now for the giveaway details! First of all, everyone who reads this is eligible for 50% off of your first box using the discount code “rants50” and you can sign up here <SpicePanda>.

The year subscription giveaway will include 4 boxes starting with the Summer Box, 4-5 spices or sets per box, each with a theme, and recipe cards to give you ideas, plus codes for more discounts! There are several different ways you can enter, so you have more than 1 chance of winning. Enter to win in the Rafflecopter below!

a Rafflecopter giveaway

Pan Seared Chicken with a Gouda Cream Sauce

This chicken is really good. I’m not just saying that because it’s my recipe and I want you to like it, it is really good! I don’t normally like chicken breasts baked in the oven, I think they are too dry for the most part, although there are a few exceptions that I’m sure I’ll share with you someday. In this case, however, I decided to sear the chicken, cut into large strips, in my cast iron skillet after marinating briefly in a simple marinade of olive oil, salt, pepper, and paprika.  The sauce is made in a separate pot and comes together quickly. The cooking part of the whole recipe is fairly quick, so if your looking for a weeknight dinner idea, cut up the chicken and put in in the marinade the night before! I admit I should have marinated mine longer, it would have made the chicken even more moist, but if your in a hurry like I was ( when am I not?) 1/2 hour will work just fine.

Pan Seared Chicken with a Gouda Cream Sauce

My husband loved the sauce, and even my picky 4 year old ate some of it. It does thicken up a bit after it sits, so if you’re looking for a thinner sauce, add an additional 1/2 cup half and half. I served it over rice, but you could use egg noodles, or just the chicken itself, whatever you prefer.

5.0 from 1 reviews
Pan Seared Chicken with Gouda Cream Sauce
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Pan seared chicken with a delicious cream sauce made with Gouda Cheese!
Recipe type: Entree
Serves: 4
  • For the chicken:
  • 2 large boneless, skinless chicken breasts
  • 1 cup olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • For the sauce:
  • 1½ cups shredded aged Gouda
  • 1½ cups half and half
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • large pinch paprika ( 4 dashes)
  • ½ teaspoon dried parsley
  • salt and black pepper, to taste
  1. Cut the chicken into long strips about 2 inches thick. Combine the olive oil, paprika, salt and pepper in a bowl, mix well. Place the chicken in a large food storage bag and pour the oil mixture over the chicken. Refrigerate for at least ½ hour, or up to 1 day.
  2. Heat a large cast iron or non stick skillet over medium-high heat. Remove the chicken from the marinade and allow the excess olive oil to drip off. Carefully place the chicken in the heated skillet. Cook, turning occasionally until chicken is no longer pink. Turn heat to low, and prepare the sauce.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes. Slowly stir in the half and half, then add the parsley, paprika, salt and pepper, heat through. Slowly add the shredded Gouda, stirring constantly, until all the cheese is melted. Reduce heat to low to keep warm.
  4. Turn the heat back up on the chicken, and continue to cook, turning occasionally, until lightly browned and 180 degrees on a meat thermometer. Place the chicken on plates, then spoon the sauce over the top.


Homemade Cream of Chicken Soup

Cream of Chicken Soup 2

Did you see my most recent recipe before this one? Bacon Jalapeno and Monterey Jack Tamale Bites?  I’m hosting a giveaway for Becca from It’s Yummi‘s 50th birthday! That giveaway ends at midnight tonight (Jan 30!) but she has decided to open up her final birthday giveaway to all of you! Read on after my recipe for Homemade Cream of Chicken Soup to enter to win $150 dollars!! Yep, you read that right, one hundred and fifty dollars!!


Chef Bec's Birthday Giveaway!


I love cream of chicken soup, but I want it simple, without a tons of veggies in it. Vegetables have their place, of course, just not in my cream of chicken soup! As a matter of fact until recently the only way I liked it was chicken broth, cream, chicken, and pepper only. I’ve expanded on that just a little bit, adding finely diced carrots and some spices and herb, but it’s still very simple, and just the way I like it! I know this is probably just me though, so feel free to add whatever veggies you like. Celery, potatoes, parsnips, and mushrooms would all work well! So would crumbled bacon. I know bacon isn’t a vegetable, I just wanted to point that out 😉 Anyway……….

Cream of Chicken Soup 1


Looks good and simple right? Perfect for all the cold nights (and days!) we have been having!

Homemade Cream of Chicken Soup
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Recipe type: Soups
Serves: 6
  • 6-7 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 2 cups heavy cream
  • ¾ cup finely diced carrots
  • 2 tablespoons chopped parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon celery salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons corn starch or flour mixed with enough COLD water or chicken broth to make a thin paste
  1. In a large pot, bring the chicken broth to a boil.
  2. Add in the carrots, reduce heat and simmer until the carrots are soft, about 10 minutes.
  3. Add in the shredded cooked chicken, heavy cream, parsley, onion powder, garlic powder, celery salt, and black pepper. Heat through until bubbly, but not boiling.
  4. Mix the corn starch or flour with enough COLD water to make a thin paste, pour into the soup and stir constantly for 1 minute. Soup will thicken slightly upon standing. Serve hot with some crusty bread or a salad.


And now for the giveaway!!

Pilau – Guest Post From Foodie in the desert

Today’s recipe comes all the way from Kenya, and my lovely friend Wangeci from Foodie in the desert. You can also find her on Facebook.  I hope you enjoy this recipe as much as I do!  Please welcome Wangeci:


Pilau is a typical Kenyan dish that you will not miss in any Kenyan gathering or celebration. It is one of the dishes that the people on the Kenyan coast adapted from the traders who traveled there in the 1700 for trade in spices. So in as much as the dish is Kenyan it is actually a dish that came from the coastal tribes of the country. You should make a point to visit the Kenyan Coast the white sandy beaches and the blue water are such a breath of fresh air and for the foodies the array of spices available for sale and also the food is just out of this world. I hope this dish will bring a piece of the Kenyan coast into your homes. HAPPY COOKING!!


Serves 4-6


  • 1 chicken cut up into pieces
  • 1 teaspoon ginger
  • 1 tablespoon garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 500 grams of rice
  • 3 onions, chopped
  • 3 potatoes, peeled and cut into 4 pieces each
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin/coriander powder
  • ½ teaspoon freshly ground roasted cumin powder
  • 3 tablespoon butter
  • 5 tablespoon oil
  • 1 tablespoon garlic paste (extra)
  • a bunch of dhania (coriander), chopped


  • 1 level tablespoon whole cumin
  • ½ teaspoon whole pepper
  • 2 sticks cinnamon
  • 2 cloves
  • 2 cardamom


    1. Soak the rice in 4 cups of water for at least 30 minutes
    2. Put the chicken with 1 tablespoon of garlic,1 teaspoon ginger, black pepper and salt. Add the water. Simmer on low heat for 15 minutes ONLY. The chicken will cook later
    3. Put a big pot on heat. Once it is hot add the oil and butter. Once butter is melted add the spices in the spices column. Stir and once they begin to splutter add onions and cook till they are translucent then add in the potatoes, turmeric and cumin/coriander powder. Stir and fry for a few minutes then add in the remaining garlic and the chopped coriander.
    4. Add in the boiled chicken stir well then add the stock ( the ratio of stock:rice is 1.25:1, 1 and ¼ cups of stock for every cup of rice) and some salt. Let it simmer then taste for salt. It should be “too” salty for your liking so that it’s just right when the rice is cooked.
    5. Drain rice and add to the pot, stir well then sprinkle with some coriander on top. Let it cook for about 2-3 minutes then reduce the heat to medium and cover with a lid. Once the water has reduced reduce the heat to very low. Let this cook for about ten minutes then switch off the heat.
    6. Fluff rice with a fork and leave the lid on for about 3 minutes.


Mediterranean Chicken Thighs – Guest Post from A New York Foodie

Today’s guest post comes from someone I have followed for a while, Sandi from A New York Foodie. It sounds great! First, I have something I want to show you.

The following has nothing to do with food. Unless you are a dog. More specifically my dog.

Our beagle turned 1 year old last Saturday. In the 9 months we have had her, she has chewed up my husband’s credit card, ripped holes in many of my daughters pants, attacked her legs trying to pull off her socks, attacked my coat while I was wearing it. I could go on forever. Then, a few days ago, she got into my purse and ripped apart some money. My husband thought he could take the pieces of the money to the credit union and they would replace it. I had no idea if that was true or not, but he tried it and they said no. And then my husband turned the dog into the Feds!! This is the actual letter he wrote. I doubt we will get the money back, but my dog is going to be famous in that office :)


HA!!! I knew he has a sense of humor, but not like this! With that, I will leave you in Sandi’s more than capable hands. I’ll be back on Saturday with a new recipe with a unique combo!

UPDATE: The money was replaced a few months later!

Hi I’m Sandi Poznanski and I am the owner of a food blog called A New York Foodie as well as a Facebook page of the same name, A New York Foodie Facebook page
I am a native New Yorker and yes I have the accent, a very strong accent, I might add but I wouldn’t be A New York foodie without it! I love to cook, love to eat, I collect cookbooks (I have over 75), and I love anything to do with food.
I am married for 29 years and have 2 sons ages 24 and 20. I have always had an interest in food but have absolutely NO formal training. I learned to cook by watching my mom and my grandmother who were both fabulous cooks but had a very limited menu. I love watching the Food Network and learned a lot from them. I am not afraid to try anything when it comes to cooking.
Besides cooking I am very much interested in history. My favorite time period is the 15th and 16th centuries set in Scotland and England. I am also an amateur genealogist and have traced one branch of my family back to my great-great-great grandfather.

The recipe for you today is my Mediterranean Chicken Thighs. They are quick and easy can be made as a quick meal during the week. I use skinless, boneless chicken thighs which are lower in fat. My marinade is a very light healthy marinade using fresh lemon juice, extra virgin olive oil, garlic and flavors of the Mediterranean! If you want to see how I made them, keep reading! Enjoy! ~Sandi~

Mediterranean chicken thighs

Mediterranean Chicken Thighs
Serves 5-6


5-6 boneless, skinless chicken thighs
3 tbsp. extra virgin olive oil
Juice and zest of 1 lemon, plus more lemon for garnish
6-8 cloves of garlic, chopped
½ tsp. dried thyme (you can use fresh thyme as well)
½ tsp. dried oregano (fresh may also be used)
1 tsp. fresh rosemary, chopped
2 tbsp. capers, rinsed and chopped
1 (6 oz jar) marinated artichoke hearts, drained, rinsed and roughly chopped (canned may be substituted)
Salt and pepper, to taste


In a large glass measuring cup add all the ingredients except the chicken and mix well.

Place chicken in a large Ziploc bag and pour marinade over.  Massage the bag and make sure to get the marinade all over the chicken evenly.  Refrigerate for 30 minutes to 1 hour.  Take out chicken 15 minutes prior to cooking.

Preheat oven to 350 degrees. Lay chicken and all the marinade in an oven/broiler proof baking dish and cook for about 45 minutes basting and turning the chicken half way through.  Remove from oven and turn up heat to broil and place chicken in the broiler for 5 minutes until nicely browned but not burnt.  You will have to carefully watch it. Spoon marinade over the chicken and serve. Garnish with lemon, if desired.

Crock Pot Salsa Chicken

This is such an easy recipe to put together. I’ve been making it for a while now, after first hearing of it from my friend Amy, then my friend Sara from My Imperfect Kitchen made almost the same thing. Check out her recipe here.  You may have even made this yourself, but I wanted to share it with those that haven’t. I normally make it for tacos, and it’s great, but you could serve it over rice or even add some veggie’s like corn to it and eat it as is. Best part of it is, it’s great for busy days! Only three ingredients, just put it in the crock pot in the morning, go about your day, and finish it when you get home!

 photo crockpotsalsachicken_zps4e30eaa1.jpg

Crock Pot Salsa Chicken

3 large boneless, skinless chicken breasts

1 16 ounce jar salsa, any brand and as spicy or not as you like

1  1.25 ounce packet taco seasoning

Place chicken breasts in the bottom of the crock pot, pour in the salsa and the taco seasoning, stir the salsa and taco sauce to combine.  Set crock pot to LOW for 6 hours, or HIGH for 4 hours, then shred the chicken. I find it easiest to do this by removing the chicken from the crock pot onto a cutting board and shredding with a fork and a steak knife. Put the chicken back in the crock pot, stir, and continue to cook on low for 1 more hour.

See my awesome looking tacos? Don’t they look yummy?!

Shared with Hun, What’s For Dinner Simple Supper Tuesday #20

Roasted Chicken Broth

 photo RoastedChickenBroth_zpsc21ab889.png

I’ve been making homemade chicken broth for a few years now. I used to call it “stock” but I have since discovered that because I make it with the chicken meat and not just the bones it is considered broth. Broth is also normally seasoned with salt, and stock is not. Stock is more of a base to be used in another recipe, which would then be seasoned. Broth is more of a finished product, because of the use of the meat giving it a richer flavor. I guess technically the way I made it this time is more of a stock than the other way I make it…Ok, I’m obsessing. For the most part you can use either interchangeably. Either way, homemade is much better than store-bought, and much less salty!

This was the first time I ever made “roasted” chicken broth. I normally just simmer the chicken with the carrots, celery, etc, but I found out about two years ago that my turkey broth is MUCH better roasted, so I wanted to try it with chicken. I made a roasted chicken a few days before, so I had the bones right on hand, but you can also freeze a carcass with some leftover chicken meat in a freezer bag to make into broth at a later time.

Roasted Chicken Broth

Carcass, whole wings and legs ( meat and skin still on) of a 5-6 pound roasted chicken

3 carrots, peeled with the tops cut off and cut in half

3 stalks celery with some leaves

1 whole yellow onion, unpeeled

4-5 cloves garlic, unpeeled

small handful fresh parsley, stems on

5 black peppercorns

2 bay leaves

cold water ( enough to cover everything in the pot)

Put the carcass, legs, and wings on a roasting pan and put in a preheated 400 degree F oven for 40 minutes, turning after 20 minutes. Remove from the roasting pan, letting the grease drip off,  and put in a large stock pot along with the carrots, celery, onion, garlic, parsley, peppercorns and bay leaves. Cover with cold water, bring to a boil, reduce heat and cover. Simmer for 2-3 hours. You can skim the foam that rises to the top with a spoon over the simmering time. The longer it simmers the more flavorful the finished broth will be! I admit I’ve made broth/stock in a hurry before, and it’s just not as flavorful, so I end up adding a lot of salt.

When it is done simmering, strain the broth through a fine mesh strainer lined with cheesecloth into another pot. Discard the vegetables.  Reserve and remove the chicken from the bones if you are planning on making chicken soup with the broth.  To cool the broth quickly, fill your sink with ice water, adding more ice as the water warms and stir the broth often. The easiest way I have found to skim the fat that rises to the top is to put the broth in containers and refrigerate until the fat hardens, but if you need the broth right away skim the top of the cooled pot with a spoon. You won’t be able to remove as much fat, but it will still be good! Once you have skimmed the fat, the broth can be frozen for up to 9 months. I normally always have some in my freezer, then make more as soon as it’s gone :)

Someday I will share the other way I make chicken broth, using a whole chicken, but right now I’m thinking I might stick with this way!

Linked to:

Home Cooking Memories Weekend Link Party #10

Buffalo Chicken Meatloaf

Whole Buffalo Chicken Meatloaf


I know I’ve said before that I’m thin and so is my daughter. I know I shouldn’t use that as an excuse for not eating healthy, but the truth is I sometimes do. I do eat healthy sometimes, although clearly not evidenced by the recipes I’ve shared so far! When I do eat healthy it’s along the lines of a salad, or steamed veggies, or baked plain fish, and I just haven’t made anything special enough to share with you since I started blogging.

Even though, one of my favorite TV shows for years now has been The Biggest Loser. Simply because I love watching the contestants transform themselves! I think it’s amazing how different they all look at the end of the season. So, among my somewhat large cookbook collection is The Biggest Loser Family Cookbook. I’ve made several of the recipes in it over the couple of years that I’ve had it.

A big part of my diet, or why I eat the way I do, is that I won’t use artificial sweeteners at all. I never liked the taste of any of them, and then since I’ve cooked for my daughter’s Godmother and her sister, who have PKU and can’t have Nutra Sweet,so I’ve never used them. Plus, I’m not too into chemical laden fake stuff!  I don’t like a lot of low-fat products either. Skim milk? Yuck! There are some that I find good, like low-fat crackers, light cream, etc. Lean ground beef, chicken, turkey are all good, too!

When I saw this Buffalo Chicken Meatloaf recipe in The Biggest Loser Family Cookbook it sounded like something I and my husband would love, only with a few modification to better suit my tastes. The original recipe calls for old-fashioned oats in place of bread crumbs, fat-free milk, egg whites instead of whole eggs, and reduced fat blue cheese. You can of course use those instead of my recipe below if your watching your diet. I honestly don’t mind :) To each their own, right?

Buffalo Chicken Meatloaf


5.0 from 1 reviews
Buffalo Chicken Meatloaf
Prep time
Cook time
Total time
Chicken Meatloaf with buffalo wing sauce and blue cheese
Recipe type: Entree
Serves: Makes about 8 1½ inch pieces
  • 1 pound ground chicken
  • ⅔ cup plain breadcrumbs
  • ½ cup finely chopped celery
  • ¼ cup shredded carrot
  • ¼ cup finely chopped yellow onion
  • ½ cup crumbled blue cheese
  • 2½- 3 tablespoons buffalo wing sauce, or more if you want it spicy
  • 2 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  1. Preheat oven to 350*F. Spray a 9 x 5 x 3 or slightly smaller nonstick loaf pan with cooking spray.
  2. In a large mixing bowl combine the ground chicken,bread crumbs, celery, carrot, onion, eggs, salt, milk, and wing sauce. Mix well using clean hands, then fold in the blue cheese and gently mix again.
  3. Transfer the mixture to the prepared loaf pan and spread flat. Bake for around 40 minutes, or until the chicken is fully cooked.
Adapted from The Biggest Loser Cookbook


I’ve made this many times with ground turkey instead of chicken, and both are just as good!

Which would you be more likely to try, the healthier, lower fat version, or this version? Do you agree with me about artificial sweeteners? I’d rather eat both good for you foods, and no so good for you foods, than chemically modified foods all the time!