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Slow Cooked Buffalo Chicken

January 16, 2017

I’ve mentioned that I love buffalo chicken before. With the business of work and wanting more time to play with baby R when we are home, D and I are testing a variety of easy-to-assemble dinners. This buffalo chicken is sooooooo tasty, and I loved being able to throw everything into the crock pot or slow cooker. It will look like you have too much liquid at the end. However, once you shred the chicken and stir it back in, the chicken will soak up all the yumminess. We served the chicken on top of baked sweet potatoes with some Greek Yogurt Ranch sauce and chopped scallions.

You will need:

  • 1/3 c hot sauce, generous
  • 2 T butter or your favorite oil
  • 1 T coconut aminos*
  • 1/2 t dried garlic powder
  • 1/2 t dried oregano
  • 1/4 t cayenne
  • 1/4 t salt
  • 1/4 t pepper
  • 1 lb chicken breast
  • 1 medium yellow onion, chopped

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Then you will…

  1. In a small saucepot, heat everything over medium heat (but the chicken and onion) until warmed through. Remove from heat.
  2. Place the chicken and onion in the slow cooker.
  3. Pour the sauce on top.
  4. Cook on LOW for 4 to 6 hours.
  5. Remove the chicken and shred with two forks.
  6. Return the chicken to the slow cooker and mix with the sauce.
  7. Serve!

*Coconut aminos is an alternative to soy sauce that is vegan, gluten-free, low sodium and low glycemic. It’s made from the aged sap of coconut blossoms and can be found in most major grocery stores (often near the soy sauces).

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Greek Yogurt Ranch

January 8, 2017

Not everyone likes ranch, but if you do, try out this recipe. It can be used as a dip or a sauce, and it tastes even better if you let it sit overnight.

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You will need:

  • 1 c plain Greek yogurt
  • 1 t dried parsley
  • 1/2 t dried dill
  • 1/2 t dried garlic powder
  • 3/4 t dried onion powder
  • 1/2 t dried chives
  • Salt and pepper, to taste

Then you will…

  1. Mix everything together in a small bowl, seasoning with salt and pepper to taste.
  2. Refrigerate overnight.

Note: if you want a thinner dip/sauce, slowly mix in milkĀ  until you reach the desired consistency.

 

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Asian Beef and Cabbage with Noodles

December 7, 2016

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This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
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Parmesan Carrots

November 30, 2016

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This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

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Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

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You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

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Sticky Garlic Meatballs

November 12, 2016

These are very yummy and particularly kid friendly. You can prep the meatballs in advance and then warm them up in a slow cooker or a low heat oven when your family and friends gather.

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You will need:

  • 2 lb ground beef or meatloaf mix
  • 1 c old-fashioned oats
  • 2 eggs, lightly beaten
  • 1/2 c milk
  • 1 1/2 t garlic powder
  • 1 t basil
  • 1 t oregano
  • 1/2 t pepper
  • 1/4 t salt
  • 3 cloves garlic, minced
  • 1 c ketchup
  • 2/3 c honey
  • 2 T soy sauce

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking dish with foil and spray lightly with non-stick cooking spray.
  2. In a large bowl, mix together the beef with the oats, egg, milk, garlic powder, basil, oregano, pepper and salt.
  3. Form the mixture into two dozen meatballs and place them on the lined baking sheet.
  4. Bake for 30 minutes or until cooked through and starting to turn golden on the edges.
  5. In a small bowl, combine the minced garlic with the ketchup, honey and soy sauce.
  6. Mix the meatballs with the sauce and heat through. Serve with friends!

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