Category Archives: Recipes

My First-Ever Crockpot Creation: Chicken and Wild Rice


I’m a picky eater.  If it’s red or green, I probably don’t like it (read:  I refuse to try it.)  So I’m not into fruits and vegetables much.  And definitely no condiments for me.

I like meat, cheese, butter, potatoes, pasta, rice, and bread.  Mmmm, carbs…  And junk food.  Lots of carbs and junk food.  But that’s about it.  (When I’m 50, I’ll want to come back to right now, and punch the 27-year-old me in the face for eating like this.)

I eat one food until it’s gone; take a drink of water; and then move on to the next.  No mixing of tastes or textures.  Oh, and I don’t like for my food to touch, like, on the plate.  My meat can’t touch my carb can’t touch my French-cut green beans (the only veggie I like/have tried) can’t touch my dinner roll.  Or I just can’t eat.

Yet, somehow, some of my favorite dishes are casseroles.  I don’t understand the (lack of) logic behind it all.  I just like what I like.

All that said – because you so desperately wanted to know about my food-related OCD tendencies (go ahead and shoot me the side-eye if you’re still reading)…  I’m pretty stoked to have found this recipe – Christy Jordan’s Slow Cooker Chicken and Wild Rice – on Pinterest.  It’s perfect for the picky eater like me, as well as people who enjoy some variety.

It was an absolute hit with my family of four adults and a toddler.  My stepdad doesn’t like rice (would have been good to know before I started), but even he enjoyed the dish.  And we have zero leftovers after only one meal!  My mom told me I should have doubled the recipe, but…….  I DID!  So I guess I’ll have to quadruple (???) it next time.  Goodness gracious!

Here’s what the original recipe calls for:

  • 4 Boneless or Bone-in Chicken Breasts
  • 1 Can Cream of Mushroom Soup (10.5 oz. size)
  • 1 Onion, chopped
  • 1 Box Long Grain & Wild Rice with Seasoning Packet

Here’s what I used:

  • 12 Large Boneless Chicken Breast Tenders
  • 2 Cans Cream of Chicken Soup (10.5 oz. each; I don’t do mushrooms.)
  • 2 Boxes Rice-a-Roni Long Grain and Wild Rice (so add 2 Tbsp Butter & 3 1/3 cups of water to my ingredients list)
  • (Notice I skipped the onion completely.  I don’t do those either.)


  1. Put chicken breasts (thawed or frozen will work), chopped onion (not me!), and soup in slow cooker. 
  2. If you set it on low, cook for 7-8 hours.  If you set it on high, cook for 3-4 hours.
  3. When you’re ready to serve, stir in cooked rice.  If you cook the rice right before serving, it will be ready to go after you stir it.  If you cook it earlier, like the night before, let it cook a few minutes after stirring (five minutes should do). 

That’s it!  Get ready to fill your belly and soak up the compliments.  :)

I’d like to mention that, despite having owned one for over a year, I had never used a slow cooker until today.  And I will tell you that, already, I. Am. Hooked.  What an amazing feeling it was to know that dinner was prepared before 9 a.m.!!  I had a kind of peace of mind all day knowing that the daunting task of cooking dinner (my least favorite daily chore activity) was already crossed off of my to-do list.  After only one experience, I’m strongly considering coming up with a list of 365 slow cooker recipes so that I can do it like his every day of the year!!


Dirt Pie: Success


Attempted my first recipe for my Pinterest Challenge today, and I’m declaring it a total success.

I refer to myself as a “novice chef.”  Translation:  “I can’t cook.”  (Not to deter you from trying this recipe.  I can’t cook because I’ve made dew attempts to do so.  But most of the recipes I’ve attempted so far have been successful!)  So I’m all about quick and easy directions.

Crystal Paine’s 15-Minute Oreo Pie, which I’ve always known as “Dirt Pie,” is just that – quick and easy.  So if you ever have to whip up a dessert in a hurry, I suggest trying this one.


  • 1 Package Oreos
  • 1/2 Stick of Butter/Margarine
  • 2 Boxes Vanilla Pudding (4 serving size)
  • 1 1/2 Cups Cold Milk
  • 8 oz. Cool Whip (other brands or homemade will work, too)


  • Crush 24-30 Oreos.  (Crystal recommends using a blender or food processor; but since I don’t have one, I used a gallon-sized Ziploc bag and a rolling pin.  I totally agree that you should use the blender!  Oy…)
  • Mix crushed Oreos with melted butter, and press onto bottom and sides of 9″ pie plate.
  • Blend milk and pudding mix until thick.  Took about 30-ish seconds with my hand mixer.
  • Beat Cool Whip into pudding with hand mixer until you reach your desired consistency.  (Crystal advised that you use thawed whipped cream, but I forgot to take mine out of the freezer.  Fortunately, it was easy to blend anyway.)
  • Stir about 12 crushed Oreos into pudding/whipped cream mixture.
  • Spoon mixture onto crust on pie plate.
  • Garnish with Oreos.  (I used whole Oreos, but you could use halves or pieces.)
  • Refrigerate for “at least four hours.”

I put quotation marks around “at least four hours” for a reason:  Because I couldn’t wait that long.  I tasted the mixture after I spooned it onto the crust… Delish!!  And that accounts for the same reason that I “garnished” my pie with tons of whole Oreos.  I pretty much used them to scoop it like a dip every single time I passed the fridge.  (Crystal’s finished product is much prettier.  Mine will be next time, too, if I acquire the proper equipment and a shred of self-control.)

But after the four-hour mark, I tried my treat as an actual pie.  The result:  thicker and more firm, but just as tasty!  My parents both ate a slice, and said it was “very rich,” which was their polite way of saying it wasn’t for them.  But my mom is a constant dieter and my stepdad is diabetic, so…  What do they know, anyway?  Joshy and I don’t count calories or carbs, so we absolutely loved it!!