Archives for August 2017

If you still aren’t on board with the slow cooker thing I don’t think we can hang anymore. I’m sorry. I hear it over and over again, how people just ‘don’t get it.’ And I stare blankly back thinking ‘you have no idea what you are missing.’ I think there still is a certain connotation with it all – think mom’s old school crock pot instead of new age slow cooker. Healthy and fit recipes are allllllll over Pinterest, Martha Stewart just came out with a brand new solely slow cooker cook book. Trust me, the slow cooker’s got it going on.

There are so. many. good. and healthy and easy recipes to explore. It saves time, money, sanity, work, everything! Still not convinced? Well, meet garlic parmesan chicken.

Make this. I promise that you will love it. We didn’t have one morsel left and the only complaint I heard was that I didn’t double the recipe. Noted, for next time.

Try it out this week!

SLOW COOKER GARLIC PARMESAN CHICKEN
Recipe from Delish – this is for 4 chicken thighs, which serves 2. I will be doubling all ingredients next time.

INGREDIENTS:

Few TBS olive oil, for browning, plus 2 more TBS
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, chunked up
2 tbsp. butter
5 cloves Garlic, chopped up
2 tbsp. freshly chopped thyme
freshly grated Parmesan, for serving
Freshly chopped parsley, for serving

DIRECTIONS:

In a large skillet over medium-high heat, heat a few TBS olive oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.

Meanwhile, in a slow-cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.

Garnish with freshly shaven Parmesan and parsley and serve.

Alright folks, we are so close to being back to school. Back to the daily grind. Back to busses and homework and activities and inevitably….dinner struggles. Because, how are you suppose to get a homemade warm meal on the table that (generally) everyone will enjoy when you are driving around multiple fields at multiple times and don’t come home until post dinner time?

Well let me tell you.

These slow cooker Cuban sandwiches are a pretty darn good answer.

They took me all of five minutes to prep during the day and my slow cooker did all the work. Then come dinner time I made sandwiches for whoever was ready to eat. I even made a few ahead of time, wrapped in foil, and kept warm in the oven until the older ones stumbled in the home tired, dusty, and, of course…….hungry. 

Just the way I like them.

Happy (almost!) back to school! 

SLOW COOKER CUBAN SANDWICHES
Recipe from Real Simple

INGREDIENTS:

2 pounds boneless pork shoulder roast (Boston butt)
6 garlic cloves, finely chopped
1 teaspoon kosher salt
1 cup chicken stock
1 teaspoon orange zest plus 1 tsp. fresh orange juice
2 tablespoons fresh lime juice (from 2 limes)
6 sub rolls
⅓ cup Dijon mustard or spicy mustard
3 ounces thinly sliced deli ham
3 ounces thinly sliced Swiss cheese (we used Provolone)
Dill pickles, for topping

DIRECTONS:

Rub the pork with the garlic and salt and place in a 5- to 6-quart slow cooker. Add the chicken stock, orange zest, and orange juice. Cover and cook on low until the pork is very tender, 7 to 8 hours. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker and keep warm.

Preheat broiler with the oven rack 6 inches from heat. Split the rolls length-wise. Spread the mustard on the bottom halves and top evenly with the pork, ham, and Swiss cheese. Broil just until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.