Easy BBQ Chicken & Reesey Piecey Goodness

Chicken is the number one go-to meal for dinner in our house! I especially love it because it’s so darn versatile and can be made in so many different ways.

Last night for dinner when we were trying to think of what to conjour up for a meal, we turned to the chicken thighs that were in the fridge and asparagus. I also had an intense craving for bruschetta, so I quickly ran to the store to get some fresh french baguette!

This chicken was easy peasy (as long as you know how to work a BBQ grill – if not, take some lessons!!) Seriously a life changing tool when it comes to cooking.

Image result for bbq chicken thighs

Ingredients:

skinless boneless chicken thighs
Sweet Baby Ray’s BBQ sauce
Salt & Pepper
Soy sauce

Directions:

– Marinade the thighs in soy sauce, salt and pepper for as much time as you can. We were trying to cook these up quick time, so they were only  in the bag for about half an hour.
– Fire up the BBQ to a temperature of around 400. Once it reaches this temperature, put the thighs directly on the grill and brush with BBQ sauce.- After 7 minutes, turn onto the other side of the thighs and brush this side as well.
-After another 7 minutes, the thighs should be cooked through (but cut one in the middle just to be sure).

Enjoy the chickeny chicken!

And for dessert… I must share this recipe. I’m sorry in advance.

Colt saw this posted on Facebook off of someone’s Pinterest account and when he said Reese’s I was immediately convinced to get baking.

WARNING: These are no way shape or form healthy. If you want to resist the temptation, don’t read any further 😉

Image result for reese rice krispie

Reeses Pieces Rice Krispies!

Ingredients:

7 cups mini marshmallows
7 Tablespoons butter, divided
1/2 cup peanut butter
7 cups plain Rice Krispie cereal
24 Reese’s Peanut Butter Cups, unwrapped
1 1/2 cups chocolate chips

Directions:

  • Melt 4 Tablespoons butter over low heat in a saucepan. Add the marshmallows and stir until completely melted. Stir in the peanut butter.
  • Pour the cereal into the marshmallow mixture and stir until completely combined. Press half the cereal mixture into a buttered 9×13 pan.
  • Place the 24 peanut butter cups over the top of the rice krispies in the pan. Spoon the rest of the rice krispies over the top and press down. Let cool completely.
  • Place the chocolate chips and remaining 3 Tablespoons of butter in a microwave safe bowl. Heat for 1 minute. Stir until creamy. You can heat it an additional 10-15 extra seconds, if needed. Spread over the top of the rice krispie treats. Let set. Cut into 24 squares. Store in a sealed container on the counter

The living is easy with chicken parmigiana pasta

This weekend passed by so quickly. We go the chance to finally pick up a BBQ! Colt has been dying to get one of these for months and now there is no excuses for not making dinner for him! Win-win for us both I would say. I’m excited to test it out for our first meal tonight. While Colt is feelin’ the steak, I’m really craving some BBQ salmon and asparagus, my favourites!

We also got out with the pups again to enjoy this weather. It’s been a balmy -5 celsius this weekend, yes this is very warm for Canadian winter time! So we’ve been pleased with that and I’ve been opting to take any chance that I can to enjoy it. The sun beaming down on me makes it all that better. And the puppies certainly have no complaints.

 

Once we got in they were both entirely tuckered out, so I took that time to get some cuddles in with the cuties!

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This is his “leave me alone mama I wanna nap” face! He gets sick of me trying to snap so many pictures all the time.

I’d also like to share with you a yummy recipe I tried out this weekend. Get ready for this…

 

 

Skinny chicken parmigiana pasta! 

Now I am not usually a pasta type of gal, but when we got in from adventuring around all day and on our feet, we were both famished and needed a meal that would leave us satisfied. I was craving this pasta and made it with a healthy twist (and Colt still thought it was amazing, go figure!)

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Ingredients: 
2 servings

2 skinless boneless chicken breast, cubed
2 cups whole wheat penne noodles
Small amount of oil for the skillet
chopped spinach, broccoli, onion, grape tomatoes and mushrooms (add as much veg as you’d like, I love LOTS)
seasonings – basil, thyme, pepper, dash of salt and garlic
marinara sauce – you can make your own with diced tomatoes, tomato paste, apple cider vinegar, sweetener or stevia OR purchase a low sodium version from the store!
1/2 cup of Greek yogurt
1/2 cup shredded low fat cheese to top

Directions:

– Boil pot of water on the stove with the penne noodles for 10-12 minutes (it will state on the pasta box exactly how long is recommended)
– in a skillet with oil, add the cubed chicken and cover. Make sure to mix them all up every few minutes to ensure there is no burning.
– While the chicken is in the skillet, in a separate frying pan, put all of your chopped vegetables in with oil and sautee. Dust your vegetables with the seasonings and continue to stir them up every few minutes. Keep them frying in the pan for about 10 minutes.
– Add the vegetables to your skillet with the chicken and sautee all ingredients together. Add in your marinara sauce and make sure that all ingredients are covered. Allow them to cook with the marinara in the skillet for atleast 2 minutes.
– Strain the penne noodles out of the pot and add them into the skillet with your chicken, vegetables and marinara sauce.
– Mix all ingredients and allow them to sit for a couple of minutes. Add any additional spices that you may want.
– Plate your mixture and top it off with as much or as little shredded cheese as you want.

Voila! Look at you – chef status. Enjoy 🙂

Homemade pulled chicken stew

Hey friends!

Colt and I have really been utilizing our crock pot that we have lately. And so this morning I wanted to quickly share with you I slow cooker recipe we tried yesterday.

I loooove slow cooker recipes because you just plop it all in before work or at lunch time, and by dinner, tadah! A delicious warm meal all ready to eat. Easy or what?

Since we’d already made chili in our crock pot last week, and pulled pork before that, we opted for a stew! I was really not feeling a red meat meal, so we decided on a hearty pulled chicken stew.

chicken stew

Ingredients:

2-3 chicken breasts
all purpose flour (1/3 cup)
4 carrots chopped
3 celery stalks chopped
1/3 white onion chopped
3 potatoes cut into the size you’d like
3/4 carton of beef broth
paprika, bay leaf, garlic, salt and pepper to season as you would like

Directions:

– cook the chicken and onion over the stove and season the chicken with the spices to your preference
– when chicken is completely cooked through, shred it with a fork and transfer into a slow cooker with chopped carrots and celery and potatoes
– add in the broth and flour mixture and stir until it is a good liquid consistency
– add in more of the spices according to your liking
– cook on low for 4-6 hours (or more!)

Then enjoy!
We had ours in the cooker for about 6 hours and enjoyed it with some homemade biscuits. DELICIOUS!