Easy Chicken Enchiladas

I’m sure this won’t come as a surprise, but we’re not big fans of Mexican food in the OCF house. The Mister can’t eat anything spicy, and I just don’t really like it much. Too many weird ingredients that I don’t like.  I’ll eat a soft taco or a taco salad, but you can keep the salsas, refried beans, black beans, pinto beans, cilantro and guac to yourselves. But sometimes you just want to make something different and just do it your own way so that you do like it. So that’s what I did with Enchiladas. I’d see recipes for them but I didn’t like anything in it. That green sauce? Ewww, what’s up with that?  So I decided to make up my own. Do it the way we’d like it. And I’m pretty happy with how it turned out!

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Shredded Pork & Pineapple Tacos

One Saturday afternoon I actually had a free moment to watch a non-sports related program on TV. Whenever I watch TV these days it seems to be for some sporting event (which I LOVE!) so this was a nice little change. I miss the days of sitting around on the sofa and watching cooking show after cooking show on TV. I really enjoy Kelsey Nixon’s Cooking Essentials show on the Cooking Channel. She’s always making something that looks so good, yet so easy to make. This particular day she was making a Slow Cooker Shredded Pork that she was using for Shredded Pork & Pineapple Tacos. I’ve been getting tired of eating the same things for dinner so it was nice to welcome something different to the table.

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Country Club Chicken

Whenever I see a recipe that involves bacon, I immediately know that I need to make it. Bacon is one of my favorite foods. I don’t think I’ve ever come across something with bacon in it (aside from a Bacon Martini) that I didn’t like. So when I came across Country Club Chicken I immediately put it on our menu. It has chicken, bacon, cheese, and it’s creamy. What’s not to like?

[adapted from the original recipe located here]


  • spaghetti or another kind of pasta
  • boneless skinless chicken breasts (I used 5)
  • salt & pepper
  • 1 large onion
  • 1 garlic clove, minced
  • 1 package mushrooms (about 10 medium)
  • 1 can cream of mushroom soup
  • 2 tablespoons sour cream
  • 4 or 5 slices bacon
  • 1/4 cup dry white wine
  • 1 cup sharp cheddar
  • 1 apple (I used a gala apple)


Preheat the oven to 400 F.

Cook the bacon in your favorite cast iron skillet. After the bacon is done cooking, don’t clean out the pan. Drain the bacon on a paper towel and set aside.

Season the chicken breasts with a generous amount of salt and pepper. Brown the chicken on both sides in the cast iron skillet. You may or may not have to take out some of the bacon grease. It all depends on what kind of bacon you used (Center Cut?) and how much grease accumulated in there.

Transfer them to a plate and set aside.

 Cook the onion for about 4-5 minutes. Add in the mushrooms and the garlic. After about 4 minutes or so add in your minced apple and cook it for another 4-5 minutes.

Season everything with some salt & pepper, if desired. Pour in the white wine and make sure all of the flavorful bits come off the bottom of the pan.  Add in the cream of mushroom soup and the sour cream. Add in all but ¼ cup of the cheese. Mix it altogether and let it cook for a few minutes.

While that’s cooking, place the chicken in a casserole dish. Crumble up the bacon and place some bacon on top of each piece of chicken. I did it this way so that everyone was sure to get some bacon!

After the soup mixture cooks for a few minutes, pour it over the chicken.

Put the casserole dish in your preheated oven for about 30 minutes. While the casserole is in the oven you can cook the spaghetti according to the directions on the package.


I have to say this was pretty delicious! It was packed full of flavor and I loved the creaminess of it. The apple gave it some sweetness and it really added to the dish. I loved the apple in it so much that the next time I may add in some more.

I know some people don’t like cooking with wine, but I think the wine is a key ingredient here. You could substitute chicken broth for the wine, but I don’t think you’d end up with the same flavor. The wine took it up a notch, if you ask me.

I made a few changes from the original recipe, and I’m glad I did. Although the next time I make it I think I’m going to omit the cheese that’s inside the dish and just put 1/2 cup of cheese on top before baking. That would cut the calories a bit, which is always good.  This would also be very good with some boneless pork chops! I think I’m going to try to turn this into a crock pot meal!

Slow Cooker Honey Sesame Chicken

Ever since I got my new Wolfgang Puck Multi-Cooker that you can brown/sear in, I’ve been in heaven. That thing is wonderful! I love that I don’t have to dirty any extra dishes. Everything can be made in 1 pot! I don’t have to pour anything into a saucepan so that I can thicken it on the stove. I can do it right in the crock pot. I’ve definitely been using my crock pot more because of this.  So this recipe is AWESOME if you have a Multi-Cooker, but if you don’t you can still make it in a regular crock pot.

A friend posted a recipe for Slow Cooker Honey Sesame Chicken on Pinterest and it sounded wonderful! I knew I needed to add it to my long list of recipes to try. And what made it even better is that I had everything on hand to make it already. Don’t you love that?

(Adapted from Six Sisters Stuff)


  • 2 pounds of boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 4 teaspoons cornstarch dissolved in 6 tablespoons water
  • Sesame seeds (Penzeys, of course!)


Preheat crock pot to the sear setting if you have a Multi-Cooker. If you don’t, you can skip the browning step OR you can brown the chicken in a pan on the stove. That’s totally up to you. Season both sides of chicken lightly with salt and pepper. Add in 1 tablespoon of Sesame Oil.  Brown the chicken.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for about 4 hours or just until chicken is cooked through.

Remove chicken from crock pot. Turn the crock pot setting to “Sear” and let it heat up. Shred the chicken.

Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.  It should thicken up pretty quickly. If you don’t have a crock pot that will heat up quickly to allow you to thicken the sauce, you can try one of two things. Once you add in the cornstarch mixture you could replace the lid and cook sauce on high for ten more minutes or until slightly thickened (I would think that it would take longer than 10 minutes, but this is what they had in the Six Sisters Stuff recipe so I’m guessing it works?); OR you could transfer the sauce to a saucepan and thicken it that way. It’s totally up to you. As you can see below, the sauce is bubbling away and thickening very nicely.

After the sauce has thickened, add the shredded chicken back into the crock pot and toss with the sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.


As usual I usually change or tweak a few things. So this is the part where I tell you what changes I made from the original recipe I saw. To start, I used 2 lbs of boneless skinless chicken because I wanted leftovers! This worked out well because we got a few more days out of this meal. Perfect for lunch!

Since I used my handy dandy Multi-Cooker, I decided to brown the chicken first. So what I did was I put 1 tablespoon of sesame oil in the crock pot and browned the chicken in that.  I did not use the 2 tablespoons of vegetable oil that the recipe called for. I thought the sesame oil gave it some great flavor.  If I wasn’t going to brown the chicken first I probably wouldn’t even add in the oil.

I’m usually a “double the sauce” kind of girl when it comes to recipe. I feel that some recipes skimp on the sauce. But not this one! There is no reason at all to to double the sauce – you get plenty, trust me!

Instead of serving the chicken in chunks, I decided to shred it. I thought this was a great idea – the sauce gets mixed in and it’s nice and sticky – goes well with the rice!

And we don’t like heat, so I didn’t add in the red pepper flakes. But if you like heat I’m sure you can add in however much you want! 🙂

5 Ingredient Friday: Dripping Roast Beef Sandwiches with Melted Provolone

This week’s 5 Ingredient Friday recipe is quick and easy. I was browsing the Parade Magazine that comes with the Sunday paper and came across a recipe  for Dripping Roast Beef Sandwiches with Melted Provolone that looked out of this world! The prep time, cook time and bake time were all under 5 minutes each, so I knew I had to share this with you. You can either do it on the stove top or in the crock pot.

Now to be honest, there are 6 ingredients in this recipe. But I do not like pickled banana pepper rings so I left them out. If you want to add them you can look at the original recipe linked above to find out more information.


  • 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
  • 1 tablespoon reduced sodium Worcestershire sauce
  • 3/4 pound thinly sliced deli roast beef
  • 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
  • 4 slices deli provolone cheese cut in half


  • Heat the oven to 400°F.
  • Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  • Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  • Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.  Top each sandwich with 1 tablespoon pepper rings.

Roast Beef hangin’ out in the crock pot

The one and only…Amoroso’s Rolls!

Here’s the Sandwich


  • Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe.  Serve the sandwiches open-faced.

My thoughts…

As usual, I made a few changes but that is to be expected! I prepared mine in my tiny crock pot. It worked out so well.  I let mine cook in there for about 3 hours, although you do not have to let it cook that long. I used two cans of Condensed French Onion Soup, and I’m so glad that I did. I don’t think that one would’ve been enough. I also added a 1/4 cup of water in with it as well.  I used 1 lb of roast beef, although next time I think I’ll definitely use more. We were able to get 5 sandwiches out of this, but I’d like some leftovers next time.  And as you can see we use Amoroso’s Rolls in stead of Pepperidge Farm.

This was very good, especially for it being so quick and easy. I definitely recommend it. Mr. Curly Fry would’ve preferred those smaller club rolls, but we only had the long ones. Give these a try!