Honey Lime Chicken Kabobs


If there’s one thing Ryan’s not a fan of hearing, it’s “I found this recipe on Pinterest, and we’re trying it for dinner tonight.” We’ve had a large amount of recipe flops since I signed up for Pinterest, and it’s left our bellies empty and our garbage can full. Needless to say, when I mentioned I was going to try making kabobs and the recipe was from Pinterest, Ryan was hesitant.

The good news for me is that not only were the kabobs easy to make (first time making kabobs!), Ryan immediately liked them and said we’ll have to make the recipe again! SUCCESS! I was a bit worried when I put the 3 tablespoons of soy sauce into the marinade, as I’m not a soy sauce fan, and it was very soy sauce smelling. Overall, the chicken had a nice and light flavor to it, and spiced up our normal grilled chicken dinner that neither of us are wild about to begin with.

We paired our kabobs with sweet potato fries (for me) and regular fries (for Ryan), but would be great with rice and beans or a nice lettuce/pasta salad. Definitely a great summer recipe to try!

Honey Lime Chicken Kabobs
Recipe from Kitchen Meets Girl

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoons Siracha
red pepper, to taste
2 tablespoons cilantro (we omitted)
1 pound skinless, boneless chicken breasts, cut into pieces
* optional- green pepper, red onion, mushrooms, tomatoes*

* In a small bowl, combine all ingredients except chicken. Mix thoroughly.
* Place chicken in marinade and turn to coat. Cover and allow to marinate for at least 1 hour.
* Grill on medium high for 6-8 minutes per side, until the juices run clear.



Chicken and Mushrooms in a Garlic White Wine Sauce

This past weekend was girls weekend for myself and 6 of my friends. We’ve gotten together for the last 3 years in various places to catch up, hang out, and just enjoy our time together. We all don’t see each other too much, even though a few of us are in the same city! It’s crazy how fast time goes! Here’s a picture of us ladies from the weekend…







While figuring out what to do for dinner on Saturday as one of my friends is gluten intolerant, another friend suggested we try this chicken and mushroom recipe she had seen on a food blog. She had all the ingredients, and we could modify so there was no gluten, so we decided to give it a go. While a picture doesn’t do it justice, I really thought this was a great meal! Then again, almost anything with mushrooms I love! 🙂 The recipe below was also modified to make a lower fat meal, but we ended up using a bit more butter and oil for our chicken, so not quite sure how low-fat it ended up being for us!

To adapt for gluten-free, we really only had to change the chicken breading from flour to cornstarch. You can also use rice flour if you have that on hand. How easy is that adaptation?!

Chicken and Mushrooms in a Garlic White Wine Sauce

Recipe from Skinny Taste

8 chicken tenderloins, 16 oz total, (or chicken breasts)

2 tsp butter

2 tsp olive oil

1/4 c. all-purpose flour (use cornstarch or rice flour if gluten-free)

3-4 cloves garlic, minced

12 oz. sliced mushrooms

1/4 c. white wine

1/3 c. fat-free chicken broth

salt and pepper to taste

1/4 c. chopped fresh parsley

Preheat oven to 200 degrees. Season chicken with salt and pepper. Lightly dredge in flour/ cornstarch.

Heat a skillet on medium heat; when hot, add 1 tsp butter and 1 tsp olive oil.  Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. *Side note on this- we ended up baking the chicken for about 20 minutes at 350 degrees after frying the chicken for about 10 minutes due to wanting them to cook even, and stay warm.*  If not baking, once fried, set aside in warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, and parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half (If wanting a thicker sauce, add some cornstarch. Top the chicken with the mushroom sauce and serve. We served it with white rice, but I bet it’d be tasty with pasta or brown rice as well.

Lime Chicken Tacos

I’m going to tell you a secret…one that no longer will be a secret since I’m telling the whole blogging world. Crock pot recipes scare me! The whole “fix it and forget it” deal? I can fix it, but I certainly don’t forget about it cooking in the crock pot, especially when I’m not home. I get nervous that something will go wrong, the crock pot will explode, and my house will be set on fire. Dramatic much? I think so. My life certainly could be a lot easier if I just trusted the darn crock pot more often!

This lime chicken taco crock pot recipe was delightfully easy. I say that because Ryan made it 🙂 But really, he also said it was easy. It’s about a 4-5 step recipe, and you’re done. These are the kind of recipes that make me happy! Plus, the taste of the chicken was great. I think Ryan and I both expected a little more lime flavor, so we’ll definitely add more lime juice the next time around. Other than that though, the lime chicken is a lovely spin on your traditional tacos. Sometimes it’s nice to switch things up, isn’t it?!

By the way, as you’ll see, the photos aren’t the greatest. Do you know how hard it is to take nice pictures when it’s so dark out?! Darn near impossible if you’re me! My little camera just doesn’t do well unless it’s in daylight 😦

Lime Chicken Tacos

Recipe from Taste of Home

1 1/2 lb. boneless skinless chicken breasts

3 Tbsp. lime juice – I added around 5 Tbsp and felt like it could have had just a little more. If you’re not sure, start with three Tbsp of juice, shred the chicken, taste it, and add more if you feel it could use a little more flavor.

1 Tbsp. chili powder

1 c. frozen corn – we omitted this, as Ryan doesn’t like corn

1 c. chunky salsa

12 flour tortillas

Small red onion- completely optional- it wasn’t part of the recipe, but we sliced up one and put it in.

Sour cream, lettuce, cheese, tomatoes, green peppers, etc.


Place the chicken in a 3 qt slow cooker. Combine the lime juice and chili powder, and pour over chicken. Cover and cook on low for 5-6 hours, or until chicken is tender.

Remove chicken; cool slightly. Shred meat with two forks.








Return to cooker; heat through. Stir in corn and salsa. This looked and smelled so yummy!








Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, lettuce, cheese, etc if desired.

Chicken Spaghetti

I’m going to get this out of the way. Ryan cannot stand chicken spaghetti. It makes him want to gag and he walks away if I even mention that I want to make it. He’s a total hotdish/casserole hater. He even dissed hotdishes during our wedding dinner! The photographer caught the moment and it’s one of my favorites from the wedding as Ryan’s all entertaining the crowd and I’m all pouty about him hating on hotdish!










There. That’s over with. On to me 🙂 I happen to really enjoy chicken spaghetti. It’s creamy, filling, and can feed a lot of people if need be. I’ve been a fan of the recipe since seeing it in The Pioneer Woman’s cookbook, and definitely don’t make it often enough. Really, I only get to make it when Ryan’s out of town, since he refuses to eat it. The things I sacrifice for my marriage! 😉

Please give this recipe a try- it’s easy and fast to make, and tastes so good on a cold day! Plus, if it’s part of a cookbook, you know it’s been a tried and true recipe for many families. Don’t let Ryan’s taste buds and his hatred for casseroles defer you from making this!

Chicken Spaghetti

Recipe from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

1 cut-up fryer chicken (I use 2 small cans, or one huge can of canned chicken…I have no time for cooking fryer chicken!)

1 pound thin spaghetti, broken into two inch pieces

2 cans Cream of Mushroom soup

2 1/2 c. grated sharp cheddar cheese

1/4 c. finely diced green pepper

1/4 c. finely diced onion

1 jar (4 oz) diced pimentos, drained

2 c. reserved chicken broth from pot, or 2 c. canned chicken broth

1 tsp. Lawry’s Seasoned Salt

1/8 tsp (to 1/4 tsp) cayenne pepper

salt and pepper, to taste


Preheat oven to 350 degrees.

Cook 1 cut up fryer chicken and pick out the meat to make two cups (Omit this step if using canned chicken).  Cook spaghetti in same chicken broth (If using canned chicken, just use water) until al dente. Do not overcook. When spaghetti is cooked and drained, combine noodles with cream of mushroom soup.








Next, add the  2 cups of cheddar cheese.








Mix in green pepper, onion, pimentos, season salt, and cayenne pepper. Easy on the cayenne pepper if you’re not a fan of spicy food.








Add the chicken and 2 cups of broth, stirring together well. Taste test to check the seasonings.

Place mixture in 9 x 13 baking dish and top with remaining cheddar cheese.








Bake at 350 degrees for 35-45 minutes until bubbly.

Sweet and Sour Chicken

I don’t like Chinese food. I also don’t like Japanese, Korean, Indian, and any other kind of food that is similar to those I’ve mentioned (Yes, they all vary in tastes and whatnot, but to me, they’re pretty much the same). I never have, and for the most part, probably never will. I grew up with a family that likes stir-fry and rice, and would let me go hungry (the horror!) when I refused to eat it. That kind of food is just not my thing.

That being said, I tried a sweet and sour recipe about 6 months ago when trying to bring in new meals for my monthly menu. Yes, I’m crazy and plan out meals 30 days in advance. Yes, I love every moment of trying to determine which meal goes where and make sure it wasn’t made the month before…it’s quite therapeutic! Yes, Ryan tries his hardest to screw up every menu I make, and laughs when he’s able to. Men. Psh.

Back to the recipe! I was nervous to try this recipe due to the fact that I don’t like Chinese food. I figured I was wasting my time, food, and energy on something I’d hate. Guess what? I LOVE this recipe. So does Ryan, so it’s an added bonus. The flavor is wonderful, and not overwhelming. The chicken itself, paired with rice, is a “stick to your bones” kind of meal. I’ll admit it’s the ONLY meal I like that is Chinese. You can’t make me like anything else! Okay…I might like the cream cheese wontons… 🙂  I will note that I’ve never had the sweet and sour chicken from Chinese restaurants, so I have no idea how the taste compares to restaurant recipes.

I’m not going to lie. This recipe takes a bit of prep work. There’s cornstarch involved. If you’re anything like me, you get goosebumps when having to touch cornstarch, and it’s not the good kind of goosebumps. The texture of cornstarch is like fingernails on a chalkboard to me. ICK! I will say though, that the prep work is completely worth it. This sweet and sour chicken is delish!

Sweet and Sour Chicken

Recipe from Mel’s Kitchen Cafe


3-4 boneless, skinless chicken breasts

1 c. cornstarch

2 eggs, beaten

1/4 c. canola oil/olive oil


3/4 c. white sugar

4 Tbsp. ketchup

1/2 c. vinegar

1 Tbsp soy sauce

1 tsp. garlic salt

Preheat oven to 325 degrees.

Cut chicken breasts into chunks.










Dip chicken in cornstarch








and then in egg








Fry in a little oil until brown but not cooked through (I sometimes fry in batches, since the chicken pieces dipped in egg stick together).








Place in a single layer in a baking dish.








Mix sauce together and pour over chicken.








Bake for 1 hour, turning chicken every 15 minutes.  If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced 8-10 minutes.

Serve chicken over rice.

BBQ Chicken Braid

I feel like I’ve been away from here for a while…a LONG while. The last few weeks have been hectic. Ryan and I went on vacation for a week to Rapid City, SD to visit friends who live there. We had a blast, drove a lot (18 hours just to get there and back, plus more driving to get to attractions and state parks), and have been trying to play catch-up since we returned. Like most people, I need a vacation after my vacation! Below is a picture from our lantern tour in Jewel Cave. So much fun!








Since life’s been so crazy lately, it’s nice to prepare meals that don’t take me much time. The BBQ Chicken Braid is just that. You can prepare it with either frozen or homemade dough, and once you start putting the braid together, the work will fly by. Another great thing about this recipe is that you can switch it up to use whatever ingredients you want on it. You could do buffalo chicken/bleu cheese, ham and pineapple, taco meat, veggie, etc. The possibilities definitely don’t stop at bbq chicken!

I found the recipe at Mel’s Kitchen Cafe. If you’re looking for recipes that are easy, delicious, and family favorites, you need to check out this blog! Mel has so many wonderful recipes Ryan and I have tried and absolutely love.

BBQ Chicken Braid

*Makes two braids -we always cut both the braid and french bread roll recipes in half to make just one*

1 recipe of Mel’s french bread rolls, OR a frozen bread loaf, thawed

2 cups shredded, cooked chicken

1 red onion, sliced into thin half moons

1 1/2 c. bbq sauce

1 c. shredded mozzarella cheese

1 c. shredded sharp cheddar cheese

*Depending on your preference, you may want to use more/less of the onions, bbq sauce, and cheese

Preheat the oven to 400 degrees.

After the french bread roll recipe has gone through the first rise, split the dough into two parts. If you made a half-recipe, omit this step. Lightly cover one portion and set aside. Roll the other portion into an 11 x 17-inch rectangle ( I roll mine directly on a non-stick cookie sheet).








Using a pizza cutter or knife, cut 1-inch strips in towards the center, starting on the long sides.

There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.








Spread half of the bbq sauce down the center strip. Top with the chicken, onions, and cheese. I also topped with more bbq sauce.








Fold the strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid.  Don’t worry if this part it’s perfect. As you can see, mine is far from perfect!  Pinch or twist to seal.








If your braid isn’t already on a cookie sheet, transfer dough to a cookie sheet. Let the braid rest 15 minutes. While it is resting, follow the same steps above for the second portion of the dough if you are making two braids. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from the oven and bake the second braid.

Let the braid rest for 5 minutes. Cut braid into sections using a serrated knife. (Sorry for the below picture. It’s not the best representation of the BBQ Chicken braid. I had to snap a photo quick before Ryan snagged a few of the pieces!)

Greek Chicken Pitas

For awhile now, I’ve wanted to try a recipe with Tzatziki sauce. Tzatziki sauce is frequently used when making gyros, and consists of yogurt, cucumbers, parsley, and can also include onion, dill, olive oil, and pepper. Ryan and I don’t eat at restaurants too often, and when we do, I always forget about a local Italian and Greek restaurant that serves up some fantastic gyros. For some odd reason, I get a gyro craving often, and never get to have one, so I’m happy to have found this recipe as a substitute for a real Greek gyro.

Greek gyros are almost always made with lamb, which I oddly happen to enjoy. This recipe calls for chicken, so it’s more “user-friendly” if you will. If you haven’t noticed from other posts, I like quick and easy meals. Most days Ryan and I come home tired from work, not really wanting to cook. With this recipe, I can come home, chop up the ingredients for the Tzatziki sauce and pitas, grill the chicken, and basically put dinner on the table with no fuss. It’s minimal prep and cook time, which I’ve come to appreciate!

While the recipe calls for pitas, I used tortillas. I looked at a few grocery stores, and none of them carried pitas, so I gave up. This girl does NOT like going to multiple grocery stores for food! I’m a one stop shopping kind of gal when it comes to groceries. I really enjoyed the use of tortillas, as they were light and filling, and still delicious. Yum!

Greek Chicken Pitas
recipe from Taste of Home
1/2 c. balsamic vinaigrette
1 lb. boneless skinless chicken breast halves
Cucumber Sauce:
1 c. plain Greek yogurt
1/2 c. finely chopped cucumber
1/4 c. finely chopped red onion
1 Tbsp. minced fresh parsley
1 Tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
8 pita pocket halves, OR white tortilla shells
1/2 c. sliced cucumber
1/2 c. grape tomatoes, chopped
1/2 c. sliced red onion
1/2 c. crumbled feta cheese

Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. (This step is completely optional-we didn’t like the balsamic vinaigrette taste, so we’ll omit next time they are made).

In a small bowl, combine the sauce ingredients; chill until serving.















Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a meat thermometer reads 170 degrees.

While the chicken is grilling, slice the cucumbers and onion, and chop the tomatoes.








Cut chicken into strips. Fill each pita half with chicken,cucumbers, tomatoes, onion, and cheese; drizzle with sauce.