Deep Fried Chicken Strips

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

My wife worked for a chicken fast food joint for the first 2 years of our marriage. They let her take home leftovers, so for a long time we had free chicken – old, dry chicken, but everything free is good, right?

Since she quit we’ve been craving fried chicken, and we’ve found a recipe that is nice on the wallet and great with a wide array of dipping sauces! (Including our Zesty Asian and Mango Habanero sauces)

If you want that extra crispy crust we definitely recommend deep frying! If you are looking for a healthier twist check out our Air Fried Chicken Strips recipe.

Deep Fried Chicken Strips

Chicken, Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat

Deep Fried Chicken Strips

Ingredients

2.5 lbs dark meat chicken strips (cut strips from thighs – you should get about 4 from each thigh)
Hot sauce
5 cups flour
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup black pepper
1/4 cup cayenne pepper or to taste
10 eggs
1/4 cup milk

Instructions

Marinade chicken strips in hot sauce for up to 24 hours.
In a large mixing bowl, combine flour, onion powder, garlic powder, and black pepper. Add cayenne pepper to make spicy tenders, or leave it out for a milder breading.
In a shallow bowl combine eggs and milk.
Prepare a baking sheet with parchment paper. Remove chicken from marinade and pat dry.
Dredge strips in flour mixture first – shaking off excess flour. Then dip the strip into the egg mixture, and again into the flour mixture. Lightly shake off excess flour.
Place strips in a single layer on the prepared baking sheet. Place all breaded strips into the freezer for at least two hours for flour to stick to chicken.
Heat deep fryer to 375 degrees Fahrenheit. Fry chicken strips in hot oil until golden brown – about 8 minutes.

Notes

It makes it easier to bread the chicken if you use one hand for removing the chicken from the flour mixture and one hand for removing it from the wet mixture. If you don’t then you will coat your fingers in breading. After freezing chicken can be placed in freezer safe bags and kept for up to three months.

April 25, 2019December 5, 2019

Air Fried Chicken Strips

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

We got an Air Fryer from my in-laws for Christmas and we have been cooking up a storm. One thing we’ve made plenty of is our freeze ahead chicken strips! When we are feeling naughty we deep fry them (see that recipe here), but we’re both trying to eat healthier.

With the air fryer you get all the crisp with a lot less oil!

Pair these with our Zesty Asian sauce or Mango Habanero Sauce for a spicy kick!

Air Fried Chicken Strips

Air Fryer, Chicken, Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat

Air Fried Chicken Strips

Ingredients

2.5 lbs dark meat chicken strips (cut strips from thighs – you should get about 4 from each thigh)
Hot sauce
5 cups flour
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup black pepper
1/4 cup cayenne pepper or to taste
10 eggs
1/4 cup milk

Instructions

Marinade chicken strips in hot sauce for up to 24 hours.
In a large mixing bowl, combine flour, onion powder, garlic powder, and black pepper. Add cayenne pepper to make spicy tenders, or leave it out for a milder breading.
In a shallow bowl combine eggs and milk.
Prepare a baking sheet with parchment paper. Remove chicken from marinade and pat dry.
Dredge strips in flour mixture first – shaking off excess flour. Then dip the strip into the egg mixture, and again into the flour mixture. Lightly shake off excess flour.
Place strips in a single layer on the prepared baking sheet. Place all breaded strips into the freezer for at least two hours for flour to stick to chicken.
Preheat air fryer. Just before placing in fryer basket, lightly coat tenders in oil using a oil mister or brush. Cook in single layer at 380 degrees Fahrenheit for 6 minutes. Open fryer and flip strips. Cook for an additional 6 minutes.

Notes

April 18, 2019April 15, 2019

Slow Cooker Loaded Baked Potato Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

We are potato lovers in this house! When my wife was pregnant that is all she craved (then she ironically developed gestational diabetes, so no more for her!)

Nothing is better on a cool almost spring day than a hearty bowl of potato soup! This classic recipe brings everything you love about a baked potato into a bowl with creamy texture you will love to scarf down!

To make this the ultimate soup, you could really use an immersion blender. It makes is so easy, and saves you the hassle of having to blend it in batches in your standard stand blender. (Though if you love a classic blender, might we recommend Ninja?)

Slow Cooker Loaded Baked Potato Soup

Cheese, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Soup

Slow Cooker Loaded Baked Potato Soup

Ingredients

8 cups of water
4 TBS chicken base
4 lbs red potatoes, chopped into 1″ pieces
1/2 sweet onion, chopped
1 lb bacon, chopped, cooked, divided – reserve grease
1 1/2 cups of sour cream, plus more for garnish
1 lb cheddar cheese, shredded for garnish
1 bunch of green onion, chopped for garnish

Instructions

Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
Add in 1 1/2 cups of sour cream and blend to desired texture.
Garnish with remaining bacon, green onion, cheddar cheese, and sour cream.

Want to elevate this soup? We love this “Deluxe” version filled with Parmesan!

April 18, 2019April 15, 2019

Slow Cooker Deluxe Potato Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

As spring gets closer, some of those blustery in between days can get pretty chilly. We’ve had such whiplash between sunny weather and rain/snow that we aren’t ever sure what to prepare.

A good fall back is some soup to warm the soul in the slow cooker so you don’t warm up the house! The ultimate comfort food is the potato, and this soup celebrates it in an elevated way!

We have loved our immersion blender, and jump at any opportunity to use it! I couldn’t find ours available anymore, but this one on Amazon is a great price!

Slow Cooker Deluxe Potato Soup

Cheese, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Soup

Slow Cooker Deluxe Potato Soup

Ingredients

8 cups of water
4 TBS chicken base
4 lbs red potatoes, chopped into 1″ pieces
1/2 sweet onion, chopped
1 lb bacon, chopped, cooked, divided – reserve grease
1 lb Parmesan cheese, shredded, divided
1 bunch of green onion, chopped

Instructions

Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
Add in 1 1/2 cups of shredded Parmesan and blend to desired texture.
Garnish with remaining bacon, green onion, and more Parmesan.

Notes

Make this Vegetarian friendly by not adding bacon and using Vegetable Bouillon instead of chicken base.

A little to indulgent? Check out our classic Loaded Baked Potato Soup for a simpler take!

April 15, 2019April 12, 2019

Slow Cooker Taco Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Spring is in the air – but if you live anywhere like we do, April still has a chill in the air. Around here that means soup time!

One of our heartiest and budget friendly soups is our Taco Soup! Filled with lots of protein and brimming with flavor, we can never have enough!

You can make this recipe even simpler if you want to use canned beans instead of soaking your own. Or make it faster by using a pressure cooker to cook up your beans!

Garnished with tortilla chips, sour cream, and green onions for a fiesta in a bowl!

Slow Cooker Taco Soup

Comfort, Comfort Foods, Dinner, Meals for a Crowd, Meat, Mexican, Pork, Soup

Slow Cooker Taco Soup

Ingredients

3 lbs pork shoulder, cut into bite sized chunks
1 1/2 cups dried pinto beans
1 1/2 cups dried black beans
1 1/2 cups dried kidney beans
5 TBS Taco Seasoning
2 cans of diced tomatoes
1 can of corn
7 cups of water
2 TBS of chicken base powder
2 medium Anaheim peppers, finely chopped and separated
1 bunch of green onion, chopped
1 lb of cheddar cheese, shredded
Sour cream
Tortilla chips

Instructions

Mix dried beans in a large bowl or pot. Fill bowl with enough water to cover the beans. Soak overnight. Drain beans.
Mix beans, pork, 4 TBS of the taco seasoning, diced tomatoes, 3 cups of water, 1 TBS chicken base and corn in a 6 QT slow cooker. Cook on high for 2 hours.
Add 1/2 of a medium Anaheim pepper. Cook for another 5 hours on high.
Add remaining water, chicken base, and taco seasoning. Cook for an additional 2 hours, bringing the total cook time to 9 hours.
Garnish soup with tortilla chips, remaining Anaheim peppers, green onions, cheese, and sour cream.

Notes

If using canned beans use 3 15oz cans of beans, drained, for each variety. They will not need to be soaked. Reduce cook time by 1 hour and cook on low instead of high.

March 10, 2019March 10, 2019

Slow Cooker Pulled Pork

In our house we love to cook things low and slow! Nothing tastes better than tender pork cooked to perfection. The only problem is how much effort it can take.
That is unless you use our slow cooker recipe!
Perfect for the summer time, this pork has gotten many the compliment and pat on the back. It’s a go to recipe when I have a potluck. And it’s versatile! Shredded pork tacos? You are set! Barbecue sandwiches? Done!
We prefer to cook for about 14 hours – crazy, I know. But I have never met a more tender pork with such a basic recipe!
Stick it in your favorite slow cooker and let it stew. Here are a few of our favorites:

Slow Cooker Pulled Pork

Dinner, Meals for a Crowd, Meat, Pork

Slow Cooker Pulled Pork

Ingredients

4 cups warm water
1TBS chicken bouillon
10lb bone in pork shoulder

Instructions

In a medium bowl, combine the warm water and chicken bouillon.
Carve the pork shoulder – removing excess fat and removing most of the meat off of the bone. Cut meat into chunks to fit into slow cooker (about 3” squared pieces, they do not have to be uniform). Save the bone.
Put half of the bouillon into the crockpot. Put all the meat into the crock pot. Put in the remaining half of the liquid. If there is room in the crockpot place the bone at the top to make a richer pork taste. If you can’t fit it in or don’t want that strong of a flavor, save the bone for soups!
Place the lid on the slow cooker. Cook on high for 10 hours.
Remove bone and use tongs or forks to break up the meat.** Cook on low for another 4 hours
Use tongs to serve.

Notes

**If you are adding barbeque sauce, taco sauce, or any other sauces, add it at this step.

March 9, 2019August 5, 2019

Pressure Cooker Mashed Potatoes

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

When my wife was pregnant, all she craved was carbs (she felt it was unfair later that she got gestational diabetes and had to limit them). Popcorn, sugary drinks – her biggest craving, though, was for mashed potatoes. She prepared and ate instant potato flakes by the bagful, and I had to buy her some pounds and pounds of red potatoes – her favorite!

I wish back when she was having these cravings we had an electric pressure cooker! We got our Instant Pot from her parents for Christmas a couple of years ago, and we’ve used it enough that we’ve thought about getting a second one! From beans to meat to easy side dishes, we use our Instant Pot once a week at least!

These potatoes are super easy, and so much faster than the traditionally boiled method. And they are so creamy they can be eaten on their own. Our favorite thing to pair them with is our chicken fried steaks and white gravy!

Obviously you’ll need a 6QT pressure cooker. We absolutely love our Instant Pot!

Pressure Cooker Mashed Potatoes

Comfort, Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Pressure Cooker, Sides

Pressure Cooker Mashed Potatoes

Ingredients

5lbs russet potatoes
1 cup water
1 1/2 – 2 cups of milk
1/2 – 1 stick of butter
2TBS garlic powder
2TBS salt
2TBS pepper

Instructions

Wash potatoes and chop into 1” pieces (we leave the peels on, but you can peel the potatoes if you prefer).
Put water into pressure cooker, followed by the potatoes.
Seal pressure cooker, making sure vent is sealed as well. Set to Manual-High for 6 minutes. Quick release the pressure when cook time ends.
Using a hand mixer or a potato masher, lightly break up the potatoes. Then blend in milk and butter gradually until desired consistency. Blend in spices to taste. Serve hot.

March 8, 2019March 10, 2019

Slow Cooker Three Bean Chilli

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

When I think of big meals with big savings, my mind usually thinks of the humble bean. So filling, and so cheap when you buy them dry. And is anything better at the end of a cold day than a warm and hearty bowl of chilli?

Personally, I love mixing up the texture by combining three different beans. Big on flavor, and small on price, this chilli is well worth the effort!

This recipe uses a slow cooker. We have two – we really love those leftovers, and double this recipe to give us meals for the whole week! You’ll need a 6QT or bigger. Check out these if you are in the market!

Slow Cooker Three Bean Chilli

Dinner, Meals for a Crowd

Slow Cooker Three Bean Chilli

Ingredients

1 1/4 cup dry kidney beans
1 1/4 cup dry black beans
1 1/4 cup pinto beans
12 cups of water
2 cans low sodium chicken broth
2lbs pork shoulder meat, removed from bone and chopped
1 onion, chopped
6TBS chili powder
2TBS garlic powder
Pinch of cayenne pepper (to taste)

Instructions

THE NIGHT BEFORE Rinse beans and place in large bowl or pot. Mix together. Add 12 cups of water, making sure beans are completely covered by water. Cover and soak for up to 12 hours or overnight (the longer you soak the beans, the quicker they will cook and the less tootie fruity they will make you.)
Put chicken broth into the bottom of the crock pot. Add bean mixture and pork. Fill crockpot with water until all beans and meat are covered. Mix together.
Cover and cook on high for 2 hours. Add onion and spices. Cook for an additional 6.5 hours, stirring occasionally to prevent sticking and burning.

Tempted to try the corn bread by this bowl? Click here for the recipe!

March 5, 2019March 8, 2019

New England Clam Chowder

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Soup is our go to when the weather gets cold. Its usually pretty budget friendly, filling, and its nice to wrap your hands around a big mug of soup while you sit on the couch and watch the snow fall outside your window.

This soup is more of a splurge. We love it, but only have it on rare occasion. Why?

Its spendy.
Its labor intensive.
We don’t want to spoil ourselves because its soooooooooooo delicious!

I cut the cost a bit by harnessing the inner Hunter-Gatherer in myself whenever I make a trip out to Oregon to visit my family. My dad and I hit the coast and go clamming every morning. A little effort, some time, and I come home with pounds and pounds of frozen clams that my family and I eat throughout the years.

We doubled this recipe recently and brought it to my wife’s sides monthly Family Home Evening dinner. It was a huge hit! Not to mention we had plenty for everyone plus leftovers – that’s 9 adults, 1 tween, 2 toddlers AND leftovers. You’ll need a pretty big pot to fit all that delicious flavor in – might I suggest this one?

I would also suggest reading the WHOLE RECIPE before preparing. Like everything good in this world, this soup does not come easy. It can be messed up pretty easily, and we wouldn’t want that!

New England Clam Chowder

Dinner, Meals for a Crowd, Old Fashioned, Soup, Splurge

New England Clam Chowder

Ingredients

1/2 lb of bacon, chopped
2 lbs of raw clams, chopped* OR 8 6.5oz cans of chopped cans, liquid reserved**
48oz clam juice OR chicken stock***
1/2 large sweet onion, diced
6 stalks of celery, thinly sliced
4 cloves of garlic, minced
2/3 cup of flour
3lbs of red potatoes, diced into 1/2″ pieces
1/2 tsp dried thyme
4 bay leaves
16oz heavy cream
2 TBS fresh parsley, well minced
Salt and Pepper to taste

Instructions

In a large stock pot, cook the bacon until crisp over medium heat. *If using raw clams, cook them during this step along with the bacon.
Add the diced celery and onions, cooking until they are very soft and translucent. Add the minced garlic and cook until fragrant, only about 30 seconds.
Stir in the flour to coat all the veggies and meat. Cook until the flour is turning brown.
Very, very gradually begin adding the clam juice/chicken stock/reserved can juice. Add a small amount – about 2 TBS at a time – of liquid and stir it in until there is no more visible liquid. Then add a little more, completely combining each batch with the veggie flour mixture. Continue this way until you use up all the liquid.
Add the potatoes, thyme, and bay leaves. Raise the temperature to high and bring to a rolling boil. Reduce the temperature to low and simmer for 20 minutes or until the potatoes are soft.
Stir in the cream. **If you are using canned clams, add them during this step. Heat through. Remove from heat and stir in the parsley, seasoning with salt and pepper.

Notes

***You can use half clam juice and half chicken stock. If you are using fresh clams use the clam juice because you will not have any liquid to reserve from the cans.

March 3, 2019March 3, 2019

Polska Pasta Salad

Need the perfect side for your next family party? This pasta salad is sure to please with its tangy touch of pickle paired with spicy Polish kielbasa sausage.

I’ve been eating this family recipe for as long as I can remember. It makes me remember warm summer nights paired with my dad’s barbecue chicken.

Its easy enough, anyone can make it! And we have most of the ingredients on hand.

Polska Pasta Salad

Meals for a Crowd, Pasta, Salad, Sides

Polska Pasta Salad

Ingredients

2lbs ditalini pasta, prepared (You can use any short pasta)
2 red bell peppers, chopped
1 green bell pepper, chopped
2 Polska kielbasa sausages, quartered and chopped
3 large whole dill pickles, cubed
1 can black olives, sliced
2 cup mayonnaise
1/4 cup mustard
1/2 cup dill pickle juice

Instructions

Combine all ingredients
Serve fresh

Notes

**If you are not serving the pasta immediately, prepare another recipe of mayonnaise, mustard, and pickle juice in a separate bowl. Over time the pasta will absorb the dressing, so you may need to add more when it comes time to serve.