Buffalo Chicken Soup

Buffalo Chicken Soup

The best spicy flavor

It is something to savor

With a fresh hot pretzel

Or a cold frosty beer

The new soup of the season

Is finally here!


  • 1 stick of butter
  • 1 small onion
  • 1 large carrot
  • 3 small celery stalks
  • 3 cloves of garlic
  • 1/2 cup all-purpose flour
  • 4-5 boneless, skinless chicken breasts, cooked & shredded
  • 6 cups chicken stock
  • 2 cups half-and-half
  • 1/2 -3/4 C. of Frank’s Red Hot Buffalo Sauce
  • Shredded cheddar cheese or blue cheese crumbles to sprinkle on top of each bowl
  • Salt & pepper


1. Melt 1 stick of butter in a large saucepan.

2. Use a food processor to finely chop the onion, carrot, celery, and garlic, and saute in the butter for 2 minutes.

3. Add the flour and stir constantly to make a roux.

4. Cook until the roux is a light brown color.

5. In another saucepan, combine the shredded chicken and the stock.

6. Heat until it boils.

7. Pour the boiling stock & chicken slowly into the saucepan with the roux, whisking briskly so it doesn’t lump.

8. Continue to cook over low heat and bring to a boil. The mixture will become thick.

9. In a small saucepan, gently heat the half-and-half and hot sauce.

10. Stir it into the soup gently until incorporated.

11. Add the salt and pepper, to taste.

Serving Suggestions—Top each bowl with either shredded cheddar cheese or blue cheese crumbles. It would also pair well with a fresh soft pretzel.


Chicken and Orzo Soup


OK…So it is Sunday, my husband is gone all day at the Eagles game, and I am quarantined at home with one barfy child, and two healthy, but very bored other children.

I should take this opportunity to clean my very messy house, and when I say messy, I mean laundry hurricane, tornado looking destruction! I should maybe also grade the papers that I collected on Friday, or organize the garage, which also looks like it has endured a not so natural disaster. But, I will not do any of these things. Today, I have other plans.

On Friday, at work, a colleague told me about a book she was reading. It is called The Happiness Project by Gretchen Rubin. I read a few lines and decided that I needed to read this book ASAP!

Just to clarify, I believe that I am a happy person. I have a beautiful family, the best friends on the planet, a rewarding career that I really enjoy, a nice house, my health…all the things that I attribute to a happy life. But, I also feel like the ring master at the circus some days, and I catch myself forgetting to appreciate what is really important.

So, when I got a call at 5:00 this morning from my sister to come get my vomiting middle daughter from her sleepover, I started to grumble over what was not going to get done today. Then the words from chapter one of this book started to creep into my head. It was then and there, on a dark back road, dodging deer, and listening to the whimper of my sick little duck in the backseat, that I decided that I would start my “happiness project”.

Today, I will not clean my house! I will let the mess go, and I am just going to love my kids. We are going to snuggle on the couch, make brownies, watch movies, and eat soup! Today is not just about healing my sick baby, but celebrating happiness.

So if there should be some emergency between now and tomorrow, please don’t judge me by the state of cleanliness in my home. Know that the mess is a symbol of how happy we were today. A mama and her girls on a day-long quest to find happy!

Find happy, heal the soul, and eat soup.


  • 6 cups of chicken stock
  • 2 tablespoons of olive oil
  • 3/4 pounds of chicken, cut into small pieces
  • 2 tablespoons chopped fresh thyme
  • 1 bay leaf
  • 2 cloves of garlic, minced
  • 1/4 cup onion, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2/3 cup orzo pasta
  • 2 cups arugula, chopped
  • 1 cup fresh basil leaves, shredded
  • Grated Parmesan cheese to sprinkle on top


In a medium stock pot, bring the chicken stock to a low boil.
Meanwhile, in larger pot, sauté the chicken in the olive oil until browned, about 5 minutes.

Add the thyme and bay leaf, then stir in the onion, carrots, and celery.

Season with salt and pepper.

Cover the pan and cook the vegetables until softened, about 5 more minutes.
Add the stock to the vegetables and bring to a boil.

Stir in the orzo and cook until al dente, about 8 minutes.
Remove from the heat and add the arugula and basil to wilt.

discard the bay leaf and season with salt and pepper.
Serve with lots of grated cheese at the table.

*** you can use leftover grilled, cooked, or rotisserie chicken


Doritos Enchilada Casserole

Nothing like junk food

To add to the mix

To make your kids eat

A quick Mexican fix…

       Rarely do I buy junk food such as Doritos, not because I have that much nutritional control over my children, but because I have no personal will power not to absent-mindedly polish off the whole bag myself. Anyway, I ended up with an extra bag of regular Doritos after my daughter’s birthday party. In an effort to not sabotage my quest for skinny thighs, I created a casserole with this tasty temptation.

     First, I started with the filling. Brown 1 1/2-2  pounds of ground beef in a skillet and drain.

Return the meat to the pan and add 2 packets of taco seasoning, 1 can of enchilada sauce, 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes, and 1 large chopped zucchini.

Mix together and simmer for about 10 minutes.

Next, coat the bottom and sides of a pie plate or casserole dish with half a can of enchilada sauce, much like you’d grease a pan.

 Next, layer with small tortilla shells, overlapping them and pressing them into the scallops of the dish.

Now, spoon the meat mixture into the dish filling it about 2/3 of the way.

Top with 2 cups of shredded cheddar cheese.

Finally, crush Doritos in a resealable bag. I used about 3-4 handfuls.

Sprinkle on top of the casserole, and drizzle with the remaining enchilada sauce.

Bake at 350 degrees for 20 minutes or until bubbly with crisp edges.

Let rest 5minutes before serving.


  • 1 1/2 -2 lbs. of ground beef
  • 2 packets of taco seasoning
  • 2 cans of enchilada sauce
  • 1 can of Hunt’s Fire Roasted Garlic Diced Tomatoes
  • 1 large zucchini chopped
  • 1 pkg of 16 small tortilla shells
  • 3 cups of shredded cheddar cheese
  • 1/2 bag of Original Doritos Nacho Chips


Preheat oven to 350.

1. Brown ground beef and drain.

2. Combine beef, 1 can of enchilada sauce, 2 packets of taco seasoning, tomatoes, and chopped zucchini in a large skillet and simmer for 10 minutes.

3. Use half a can of enchilada sauce to coat the bottom and sides of a large pie plate or casserole dish like you would grease a pan.

4. Overlap the tortilla shells in the dish to create a crust. Press firmly to the bottom and sides of the pan.

5. Spoon in meat mixture until the dish is 2/3 full.

6. Top with shredded cheese.

7. Sprinkle with crushed chips, and drizzle with remaining enchilada sauce.

8. Bake in the oven at 350 for about 20 minutes or until the edges are crisp and bubbly.


  • You can add whatever mexican toppings that you would normally add to a taco or burritos.
  • Make it vegetarian by substituting the beef for beans, quinoa, or rice.
  • Substitute beef with chicken, fish, or turkey.

Fishy Fingers

Fishy Fingers—Make a “SPLASH” with these SEAsoned Chicken Bites

Before a big meet or a romp at the pool
Whip up these goodies for a meal that is cool
Your kiddos will flip for this tasty new treat
Because frozen chicken nuggets are just plain old beat!

• 3-4 boneless skinless chicken breasts, pounded thin, and sliced into strips
• 2 C. of flour
• 2 Tbsp. of garlic season all
• 3 eggs, beaten
• 1 bag of cheddar goldfish crackers, crushed

1. Pound chicken until thin, and slice into strips
2. Mix flour and season salt in a Ziploc bag & coat the chicken strips
3. Dip each strip in the beaten egg and shake in another bag of crushed goldfish.
4. Placed on a greased cookie sheet and repeat until all strips are coated
5. Bake in the oven for 20-25 min until browned and chicken is completely cooked through.




Chicken & Chorizo Pasta Bake

A recipe from the Fabulous Food Fairy.


  • Olive oil
  • 4 boneless chicken breasts, cut into ½ inch cubes
  • 1 pkg. Chorizo Sausage, cut into ½ inch slices
  • 1 Red bell pepper, chopped
  • 1 can of Hunt’s Fire Roasted Tomatoes (14.5oz.)
  • 1 can of tomato puree (28oz.)
  • 5 cloves of garlic, minced
  • 1 cup of light cream
  • 1 box of penne pasta, cooked and drained
  • 1 ball of mozzarella cheese, cut into small cubes


  • Cook pasta for 8-10 minutes, drain, and set aside
  • In a large skillet, brown chicken in olive oil for 5-7 minutes.
  • Add sausage and peppers and cook for 5-7 minutes more, until chicken is no longer pink inside
  • Remove cooked ingredients from the skillet into a large pasta bowl and set aside
  • Pour tomatoes, tomato puree, minced garlic, and cream to the pan. Simmer on low heat to allow the flavors to blend—about 10 minutes. (season with salt and pepper to taste, or add a dash of sugar if you like it a bit sweet)
  • Toss all of the ingredients in the pasta bowl and bake at 375 degrees for 30 minutes.
  • Remove from the oven and tuck chunks of mozzarella throughout the warm pasta.

Crock Pot Buffalo Chicken



  • 3 lb. bag of frozen chicken breasts
  • 1 bottle Frank’s Wings Buffalo Sauce
  • 1 packet Ranch Dip Mix
  • 2 TBSP butter


  1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
  2. Cook on low at least 6 to 7 hours
  3. Using two forks, shred chicken & return to crock pot…or My favorite kitchen trick, throw it in your Kitchen Aid Stand Mixer with the paddle blade and it will shred in seconds!
  4. Add butter.
  5. Cook on low for an additional hour.
  6. Enjoy!

**Serving suggestions—This is great on pretzel rolls, sourdough rolls, wrapped in tortilla, made into a quesadilla, on bake on a pizza, dip with tortilla chips, topped on a salad…It’s just plain great!


Orange Ginger Chicken Salad with a Black Currant Balsamic Vinegairette

A tropical treasure is what you desire

so light up the grill and turn on the fire

sprinkle with ginger and tart orange zest

then toss for a salad that beats all the rest!

I was inspired today; I wanted to cook something new. A few days ago, a co-worker was telling me about coconut oil, and I was intrigued. so, during my regular grocery store trip, I grabbed some.

I don’t suggest you google it…there are a bunch of angry bloggers who have a lot to say about it!

I also picked up a cute little bottle of Orange Ginger seasoning.


So, today as I was thinking about dinner, I realized

Coconut Oil + Orange Ginger Rub + Chicken = Pretty Awesome.

Remember, I teach language arts, not math!

I put the coconut oil into a large Ziploc bag and let it float in a sink of warm water as the oil is solid at room temperature.

Then I added the chicken and seasoning, resealed, and let it float for about 20 minutes.

I also flattened the chicken a bit to cut the grilling time…(I just bang it with a heavy wooden spoon until it is about 3/4 inch thick– I know, very professional)

Grill the chicken until cooked thoroughly, then let it rest for 10 minutes.

In the meantime, place mixed greens on a plate and top with raspberries, sliced almonds, and mandarin oranges.

Cut chicken, place on top of the salad, and drizzle with the black currant and balsamic dressing. ( I whisked equal parts black currant balsamic vinegar and olive oil)

Then eat! This was a quick, easy, throw together recipe.


Orange Ginger Chicken Salad with Black Currant Balsamic Dressing

As for those of you that always ask if my kids really eat it…YES…sort of…just in a different shape 🙂


Easy Enchiladas

These enchiladas are a regular in my weeknight dinner rotation. I love them because they are easy, picky-kid approved, and my family leaves the table happy with full bellies. I also love this recipe because it allows room for creativity. You can add ingredients such as beans, tomatoes, pepper, beef, or chicken to suit your families likes. You could even go crazy and hide some finely chopped zucchini if you are trying to secretly increase your family’s veggie intake. ( I won’t tell!)


4 boneless chicken breasts (or you can use ground beef)

1 packet of taco seasoning

2 cans of Enchilada sauce

1 8oz bag of shredded cheddar cheese

1 package of medium tortilla shells


  • Brown 4 boneless chicken breasts in a skillet and chop them in your food processor– (you can use ground chicken or beef too)
  • Put chicken back into the skillet & add 1 packet of taco seasoning and 1 can of enchilada sauce. Add 1/2 a bag of shredded cheddar cheese and allow it to melt.
  • Coat a casserole dish with 1/2 a can of enchilada sauce
  • Spoon a glob of the meat mixture onto a tortilla shell– you can also add some chopped peppers & tomatoes if you like.
  • Roll up the Enchilada and line them up in the dish seam side down.
  • Once they are all rolled up, pour the remaining sauce over the dish and sprinkle with the remaining cheese.
  • Bake in a 350 degree oven until the cheese is melted and bubbly.

***Serve with saffron rice and steamed broccoli