Slow Cooker Chicken Philly

How was your long weekend? Mine was relaxing which was just what I needed now that school and after school activities are in full swing. I hope your weekend was relaxing too. Just because Labor Day is behind us doesn’t mean summer is over. I am going to embrace these last 20 days of summer and hold off on the pumpkin recipes. :)

Since school and football season have both started that means it is time to dust off the slow cooker and put it to work. These sandwiches make the perfect dinner on busy school nights. They also make the perfect game day main dish, allowing people to quickly make a sandwich during a time out or commercial break.

Not trying to feed a family of twelve or a big group of your football fanatic friends? No problem! You can easily half the ingredients or make the recipe as is and freeze any leftover meat. But wait, I have a great way to use up the leftovers that I will be sharing later in the week. Stay tuned!

Do you say slow cooker or crockpot? I tend to say crockpot. Just thought you’d like to know.

This recipe is perfect because zero planning needs to go in to it. If you are making this in the morning before you head out the door you can let this cook on low for 10-12 hours. Which is perfect for those who can’t make it back home in 8 hours. Plus, you can toss in the chicken breasts while they are still frozen. Yay no thawing required! 

Slow Cooker Chicken Philly

Your house will fill up with the mouth-watering aroma of the chicken, peppers, and onions. Your family will ask you a million times “is it time to eat yet?” your dog will walk into your kitchen licking his lips half a dozen times or so.

You will be tempted to eat this straight off the fork. A few bites are fine, I won’t judge, but it really makes the BEST sandwiches. I toasted up some hoagie buns under the broiler, topped them with the shredded chicken philly mixture, topped that with some provolone cheese, and popped the whole sandwich (open faced) under the broiler again for the cheese to melt. Mmmmm! I am so glad my sister-in-law told me about this dish.

Hopefully this dish comes in handy on those days where you know you won’t have time to cook dinner after work.

Slow Cooker Chicken Philly Cheesteak

Serves: 10-12
4 boneless skinless chicken breasts (can still be frozen)
2 medium onions, sliced
2 green peppers, sliced (I used red peppers)
2 cloves garlic, thinly sliced
1 -14 oz can low sodium chicken broth
1 oz package Italian seasoning mix
hoagie buns

1. Spray your slow cooker crock with nonstick spray or use a slow cooker liner bag.
2. In the crock of your slow cooker place chicken beasts, sliced onions, pepper, and garlic.
3. Pour chicken broth over everything. Sprinkle with Italian seasoning.
4. Cook on high for 4 hours or low for 10-12 hours. Shred chicken with forks before serving.

Check back for an idea on how to use up the leftovers!

Slow Cooker Chicken Philly Sandwiches

Posted in Main Dishes, Slow Cooker | Tagged as: , , , , , , , , , , , , , | 14 Comments

Cherry Berry Peach Pie

Now that I have a giant kitchen island –err I mean peninsula, my daughters are constantly reminding me it is actually a peninsula, and a functioning oven, I have no excuse not to master my pie crusts. I gave my pie dough rolling skills a workout baking up two pies for a recent dinner party. It turns out that having adequate space to roll out the dough is important. Who knew? ;) I see lots of pie baking happening this fall.

Cherry Berry Peach Pie

This pie uses ingredients that are on the tail end of one season and the beginning of another. Fresh Bing cherries and blueberries are still available in my grocery store however they are starting to increase in price which means that cherry season and blueberry season are coming to an end. Peaches however are coming down in price more each week. I love peach season! Each year I look forward to indulging in Colorado peaches –my fav!

cherry berry peach pie

I piled the pie full of cherries, blueberries, and peaches. Not trying to wax poetic but each bite tasted like summer. Sweet juicy summer. Run to the grocery store and grab the last of the cherries and make this pie this weekend. Labor day is the perfect time to eat pie.

Cherry Berry Peach Pie

for the crust:
recipe from Chef in Training
2-1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon sugar
1 cup cold butter
1/4-1/2 cup ice water

1.  In a medium size bowl combine flour, salt, and sugar.
2.  Using pastry blender, forks, or two knives cut in the butter until the flour mixture is coarse and the butter is pea-sized.
3.  Stir in cold water to the mixture starting with 1/4 cup. Add a tablespoon of water at a time until the mixture forms a ball.
4.  Divide dough into two, form into disc shape, wrap in plastic wrap and place in the refrigerator for 3-4 hours.

for the filling:
1 pint fresh blueberries
2 cups fresh Bing cherries, pitted and sliced in half
4 medium size peaches, sliced
1-1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 tablespoons cornstarch
1 egg beaten with water
coarse sugar

1. Preheat oven to 425 degrees F
2. Combine berries, cherries, peaches, and sugar in a large bowl. Set aside.
3. Roll out pie crust to fit 9 inch pie plate.
4. Mix vanilla and cornstarch with the fruit.
5. Pour fruit mixture into pastry lined pie plate. It will be piled up high.
6. Top the filled pie with pie crust or lattice crust. Crimping edges to seal. Make sure to cut vent holes for the steam to escape.
7. Brush egg wash over crust and sprinkle with coarse sugar.
8. Bake for 20 minutes, drop temperature to 375 degrees F and bake for 40 minutes or until the fruit juices are bubbling out of the vents and the crust is golden. Cool completely before serving, about two hours.

*I made a gluten free version of this pie using a Glutino brand pie crust mix which got great reviews from my friend.

Posted in Desserts | Tagged as: , , , , , , , , , | 6 Comments

Stovetop Popcorn

Have you ever thought about what food you would eat if you were forced to compete in an eating contest? Ok maybe that is just a weird thing I do. I have said repeatedly I would like to eat warm Krispy Kreme donuts in a competition because those bad boys practically dissolve in your mouth when they are warm. Popcorn, however, would be at the near the top of the list. I just love the stuff.

Stovetop Popcorn

My sister, brother, and I stayed home by ourselves during the summer. I think we made popcorn drowning in butter every afternoon. When I went off to college I hit up Sam’s Club and bought the microwave kind in bulk. Fast forward to the present, there may have been a night or ten that I actually convinced my kiddos that we were having popcorn as dinner. Ok it wasn’t actually too hard to convince them of that. :)

Stove Top Popcorn

I love traditions and lately we have developed a family movie night tradition with our kiddos and you can bet that a massive bowl of popcorn makes its appearance. Popcorn just makes the movie experience that much better. We have been throwing it back with our family movie night selections lately. Honey, I Shrunk the Kids, My Girl, and ET have all graced our living room. Tell me your favorite movies from your childhood! I think Harry and the Hendersons will be our next flick.

Whirly Pop

I have a Whirley Pop that I used to make this popcorn. If you don’t have one you can always make it the old fashion way in a pan with a lid. Make sure you chose a high temperature oil like canola, peanut, or coconut. Coconut oil was my choice and I love the flavor it added to the popcorn. It almost didn’t need any butter. My kiddos couldn’t wait to dig in!

Whirley Pop Popcorn

3 tablespoons coconut oil
1/3 cup popcorn kernels
salt, to taste
2-3 tablespoons melted butter, to taste

1. Over high heat add oil and seeds to Whirley Pop, stir a couple times to coat seeds
2. Once you hear the first seed pop stir the popcorn until the popping stops
3. Pour into a large bowl, pour over melted butter, shaking bowl to evenly coat popcorn, sprinkle with salt

Directions for using a pot
1. Over high heat add oil. Once oil becomes shimmery add seeds put on lid
2. Shake the pan off the burner coating the seeds with oil, about 15-20 seconds.
3. Return to burner. Once the seeds start popping shake the pan back and forth over the burner. When the popping slows down to less than one pop a second remove from heat, take off lid, and pour into large bowl.
4. Pour over melted butter, shaking bowl to evenly coat popcorn, sprinkle with salt



Posted in Gluten Free, Snack | Tagged as: , , , , | 18 Comments

Grandma’s Potato Salad

Grandma's Potato Salad

Does your family have recipes they are known for? Recipes that everyone looks forward to? I think I can take the liberty and say that for my family (specifically my Mom’s side of the family) everyone, besides my mayonnaise hating husband, looks forward to Grandma’s potato salad.


This is a recipe that I scribbled down on hot pink scratch paper when I went to college. This is a recipe that my brother and my uncle have called me for when they couldn’t find their scribbled down notes. This is a recipe that I have called both Mom and Grandma for when I couldn’t find that hot pink scratch paper. This is my favorite potato salad although my sister-in-law Jill makes my second favorite.

This recipe will make you a delicious potato salad. We like ours with chopped hardboiled eggs stirred in. No pickles. No celery. Just boiled potatoes and eggs and diced onions in a vinegar-mustard-Miracle Whip sauce. It is slightly sweet and tangy. It reminds me of home.

If you follow this recipe you will have a delicious potato salad but to have the true potato salad experience you need Grandma Bonnie to make it for you. For some reason hers just tastes better. But that is the way it is with family recipes, isn’t it? They just taste better when the person you love makes it for you.

Grandma's Potato Salad

10 pounds potatoes, boiled and peeled and cut to bite size (I used Yukon Gold)
1 onion, diced
10 hard boiled eggs, diced
1 cup sugar
1/2 cup white vinegar
2 eggs, beaten
mustard, to taste
2 cups Miracle Whip –>my scribbles said mayo but this was wrong
salt and pepper to taste
yellow food coloring to jazz it up, optional 

1. In a medium sauce pan over medium heat cook sugar, vinegar, and eggs until bubbly. Stir constantly so eggs don’t scramble.
2. Remove from heat and add in mustard. Stir in Miracle Whip.
3. In a large bowl add potatoes, onions, and hard boiled eggs. Pour Miracle Whip mixture over potatoes, stirring to coat.
4. Refrigerate until completely cool*, about 4 hours.

*I always like to sneak a bowl when it is still warm

Grandma's Potato Salad

Please leave a comment telling me your family’s favorite recipes. 

Posted in Sides | Tagged as: , , , , , , , , , | 8 Comments
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