Crockpot Hoisin Chicken

 
I love my crockpot, but I have to be honest, I have a hard time finding good chicken recipes for it.  So often the chicken ends up really dry.  Whenever that happens I am so disappointed, but I'm not willing to give up on chicken in the crockpot.  When I saw Cookin Canuck's recipe for Hoisin Chicken in the crockpot I immediately gave it a try.  It was super juicy and the flavor was good, but I made a few tweaks to suit my family's tastes and to minimize dishes (my favorite thing).

For those of you who aren't familiar with Hoisin sauce, it is a thick, dark, sweet sauce used in Chinese cooking.  My first introduction to Hoisin sauce was as a little girl with the minced chicken lettuce wraps at Panda Inn, yum yum!  It is the star of this Crockpot Hoisin Chicken, but the soy sauce, ginger, and chili garlic sauce keep it from being too sweet.

It has been super hot here so the crockpot allows us to have a delicious homemade dinner without me standing over a hot stove or heating up our house with the oven.  This Crockpot Hoisin Chicken is also incredibly easy to make.  

Start out by spraying your crockpot with cooking spray and then putting some boneless, skinless chicken breasts in the bottom.  To be honest, I'm not sure if you need the cooking spray, but I always use it when I'm cooking with my crockpot to make for an easy clean up. 

In a large liquid measuring cup combine your sauce ingredients.  You will need soy sauce, hoisin sauce, chicken stock, a little bit of honey, some minced ginger (I used a frozen cube from Trader Joe's), and some chili garlic sauce.  We don't like things very salty so I used low-sodium soy sauce and chicken stock.  Mix all of your sauce ingredients together and then pour it over the chicken.

Put the lid on and cook on low until the chicken is cooked through.  The amount of time will depend on your crockpot and how big your chicken breasts are.  It took mine about 2 1/2 hours.  Once the chicken is cooked through, take it out of the crockpot to shred it. 

Combine some corn starch and water and then stir it into the sauce in your crockpot.  Add the shredded chicken back in, give it a good stir, and continue to cook for about 30 more minutes so that the chicken can absorb some more of that delicious flavor.  If you are nervous about dry chicken because your crockpot has let you down in the past, do not worry.  Look how juicy that chicken is!

I served mine with our favorite brown rice and quinoa blend and some steamed broccoli.  This chicken is so flavorful and delicious.  The next day I made a little salad with the leftovers, some lettuce, a little rice vinegar, some extra Hoisin, and a few peanuts.  No matter what you pair with this Hoisin chicken, it is absolutely delicious!

Crockpot Hoisin Chicken
Adapted From Cookin Canuck 
 

• 1/3 cup low sodium soy sauce
• 1/2 cup hoisin sauce
• 1/3 cup low sodium chicken broth
• 2 tbls. honey
• 1 tsp. minced ginger
• 1/2 tsp. chili garlic sauce
• 2 1/2 lbs. boneless skinless chicken breasts
• 1 tbls. cornstarch
• 2 tbls. water

1. Spray your crock pot with cooking spray and place chicken in the bottom.
2. In a 2 cup liquid measuring cup combine soy sauce, hoisin, sauce, chicken broth, honey, ginger, and chili garlic sauce.  Pour over the chicken.
3. Cook on low 2 1/2 - 3 hours or until cooked through.
4. Remove the chicken and shred it.
5. Combine the cornstarch and water and stir it into the sauce.  Put the chicken back in the crockpot and continue to cook about 30 more minutes so it has a chance to absorb the sauce.

Chicken & Rice Casserole

I love meals that can be made ahead.  If they freeze well too, bestill my heart.  While I always love a good casserole, when the temperatures drop I love them even more.  A couple of years back I discovered this Cheesy Chicken & Wild Rice Casserole on Picky Palate.  I couldn't find the wild rice she recommended so I made a substitution and then a few more tweaks.  It quickly became one of my favorites.  This recipe is a little more time consuming to prepare, but it can all be made ahead and then just popped in the oven before dinner.  It is also super easy to double so you can get two wonderful meals without having to do the work twice.  I like to make a double batch of this Chicken & Rice Casserole on the weekend for a delicious Sunday dinner, and then freeze one to bring a little weekend goodness to a busy weeknight.

The cheese sauce in this Chicken & Rice Casserole is homemade, but I take a little shortcut with this super yummy Quinoa & Brown Rice mix.

I buy mine at Costco in a 6-pack but you can get it at Target and Wal-Mart too.  Start out by microwaving your rice according to the instructions on the package and then set it aside.

Chop up some onion, carrot, and celery and saute them in a large pot with a little olive oil.  Once the vegetables are softened, add in a good amount of minced garlic and saute for about a minute more.

Stir in the pre-cooked rice, a few cups of chopped up rotisserie chicken, salt, pepper, and garlic powder.  This recipe is deliciously garlicky, but not overly so.

While your veggies are sauteing, make your cheese sauce.  Melt half a stick of butter in a medium saucepan.  Whisk in an equal amount of flour along with a little salt and pepper.  Pour in two cups of chicken stock and continue to whisk until the sauce starts to thicken.  Stir in some shredded cheddar and Monterrey jack cheeses until they are melted.

Pour the cheese sauce over the rice mixture and stir until everything is well coated.  Pour it all into a 9 x 13 baking dish sprayed with cooking spray.

Top with some more shredded cheese because cheese is delicious.

  Bake at 350 for 20-30 minutes or until the cheese is melted.

Look at that bubbly goodness.  This Chicken & Rice Casserole is comfort food at its finest.  The layered garlic flavors from the garlic, garlic powder, and rice blend give an incredible depth of flavor.  Combine that with the creamy, cheesy goodness of the sauce and the slight bite from the veggies and you have casserole perfection.  Dinner is served!

Chicken & Rice Casserole
Adapted from Picky Palate

For the casserole: 

• 2-4 tbls. olive oil
• 1 medium onion, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
•  4-6 cloves garlic, minced
•  3 cups cooked chicken, cut into bite sized pieces
• 3 (8.5 oz) packages Seeds of Change Quinoa & Brown Rice with Garlic   
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder

For the sauce:

• 4 tbls. butter
• 1/4 cup flour
• 1/4 tsp. salt
• 1/4 tsp. pepper 
• 2 cups low sodium chicken broth
• 2 cups shredded cheddar cheese, divided
• 2 cups shredded Monterrey Jack cheese, divided

1. Microwave your rice according to the package instructions.
2. In a large pot, heat olive oil over medium high heat and saute onion, carrots, and celery, stirring occasionally, until softened (about 15 minutes).   Add in the garlic and saute for another minute.
3. While the vegetables are cooking, make your cheese sauce:  Melt butter in a medium saucepan.  Whisk in flour, salt, and pepper and continue to cook over medium-high heat for about a minute.  Add in chicken stock, continuing to whisk until sauce starts to thicken.  Stir in 1 1/3 cups of cheddar and 1 cup of Monterrey Jack cheeses until melted.
4. Add the chicken, rice/quinoa blend, salt, pepper, and garlic powder to the pot with the vegetables.  Stir to combine.
5. Pour in cheese sauce and stir until everything is coated.  Then pour into a 9 x 13 baking dish sprayed with cooking spray.  
6. Top with the remaining 2/3 cup cheddar and 1 cup Monterrey Jack cheeses and bake at 350 for 20-30 minutes.

*You can also divide this into two square baking dishes and freeze one for another time. 


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Slow Cooker Italian Beef

My new year's resolution this year was to get back on track with my meal planning and to start trying more new recipes.  A while back another mom emailed me this recipe for Crock Pot Italian Beef Sandwiches.   She said it was one of her family's favorite meals and it only has a few ingredients so I decided to try it out.  After checking at four different stores, I decided to give up on the Chicago style Giardiniera it calls for and just go Italian style.  Oh my goodness, I am so glad I couldn't find the Chicago style!  I don't know how it would have tasted with it, but with the Italian style it was A-MA-ZING!!!!

Alright, now that I have you excited, I'll tell you how to make it.  You will need a chuck roast, an envelope of Italian salad dressing mix (I used Good Seasons Zesty Italian), a jar of Italian style Giardiniera, a can of beef broth, and a jar of pepperoncini or banana peppers.  We aren't big on spice in this house so we used mild, you stick with how your family likes it.

Trim the fat off of your chuck roast and cut it into big chunks (about 3-4 inches).  Spray your slow cooker with cooking spray and put the beef inside.  Sprinkle the packet of salad dressing mix all over the top.

Add in half of the jar of pepperoncini peppers along with a couple of tablespoons of the juice from the jar.  Drain the liquid out of the jar of Giardiniera and dump it in.  The first time I made this I only used half of the jar and the bites with the veggies were so unbelievably flavorful that I decided to use the full jar the second time.  It was an excellent decision!  Pour in the can of broth and then give it all a little stir to get the liquid under the meat and the veggies and peppers evenly distributed.

Put on the lid and turn your slow cooker on LOW.  Cook until the meat shreds easily, about 8 1/2 - 9 hours.

Put the shredded meat back in and give it a good stir.  Recover your slow cooker and let cook for another hour or so to give the meat a chance to soak up some of that flavorful juice.

Now, who likes to cook once and eat twice?  I do!  In fact, I love it.  I'm not talking about eating the exact same meal two times either, although we do that a lot.  Leftovers are a busy mama's friend.  The first night we had this Slow Cooker Italian Beef as recommended, on sandwich rolls with sliced provolone melting into all of the little nooks and crannies.  Then a couple of days later we had the leftover meat warmed up with some oven roasted potatoes and salad on the side.  It was delicious this way too.

The photo really does not do this meal justice.  Slow Cooker Italian Beef has quickly become a family favorite for us and I'm sure it will for your family too!

Slow Cooker Italian Beef
Adapted from Iowa Girl Eats 

• 3 lb. chuck roast, trimmed of fat and cut into 3-4 inch chunks
• 1 envelope Italian salad dressing mix
• 8 oz. pepperoncini or banana pepper slices plus 1-2 tbls. juice from jar
• 16 oz. jar of Italian Mix Giardiniera, drained
• 14.5 oz. can of beef broth

1. Spray slow cooker with cooking spray and put chuck roast chunks into slow cooker.  Sprinkle meat with salad dressing mix.
2. Add in peppers, pepper juice, Giardiniera, and beef broth.
3. Stir to let broth under meat and evenly distribute vegetables and peppers.
4. Cook on low 8 1/2 to 9 hours.  Remove meat from slow cooker and shred it.
5. Return meat to slow cooker, stir, and continue to cook for another hour.
6. Serve on sandwich rolls with sliced provolone or with roasted potatoes and salad.

Chicken & Pasta With Broccoli Rabe Pesto

While Jake loves vegetables, my mister is a different story.  I have worked hard over the last 15 years to get him to at least tolerate vegetables, but tolerate is as far as I have gotten.  He comes by it naturally, his dad still won't touch a single vegetable.  Not one to give up easily, I am always looking for ways to make vegetables more appealing to him and to increase the amount I get him to eat.  When this recipe for broccoli rabe pesto popped up in my inbox I knew it would be the perfect way to do just that.  If you aren't familiar with broccoli rabe, also called rapini, it is a leafy green that has little broccoli like florets hidden amongst the leaves.  Sauteed with a little olive oil and garlic it is one of my favorite vegetables.  This pesto just takes that up to a whole new level of deliciousness.

Start out by roasting some garlic.  Roasted garlic is such an easy way to transform the flavor of your dish from ordinary to extraordinary.  On a piece of foil put a few garlic cloves (still in their peel), drizzle with a little olive oil, and crack on some salt and pepper.  You could also do the whole head of garlic and use the extras to just spread on toasted bread. (Mmm, mmm, mmm!)  Wrap the garlic up in the foil and bake at 350 for about half an hour.

While the garlic is transforming itself into sweet, garlic heaven, you can prep your broccoli rabe.  Wash it and then cut off the thick bottom stems.  Bring a large pot of water to a boil.  Once the water it boiling, add a generous pinch of kosher salt and the broccoli rabe to the water.  Cook until it turns bright green, about 30 seconds.

Squeeze out as much of the water as you can, then put the broccoli rabe into your food processor.  Add in some freshly grated Parmesan (I use my favorite Parmesan Romano blend from Trader Joe's), kosher salt, pepper, olive oil, and then squeeze the garlic out of their skins.

Process it all for about 30 seconds, until it is smooth.  Did I mention that this freezes well?  It does, really well.  So, I usually make a double batch.  At this point, I put half of the pesto into a container, top it with press and seal, and then stick on the lid.  The other half I stick in the fridge for dinner that night because I like to make this during nap time.  You can do it all at once, but it is easier for me if I have less to do when Luke is awake.

Speaking of having less to do, one of my favorite dinner shortcuts is rotisserie chicken.  Almost every time I go to Costco I buy a rotisserie chicken.  For $4.99 I get a delicious cooked chicken that usually gives me enough for two dinners.  Josh is my official chicken cutter (I am a little, okay a lot, grossed out by the whole chicken bones and skin thing).  He portions it into a ziploc for the freezer and a container for dinner that week.

When it is time for dinner, cook your favorite pasta according to the instructions on the package.  I like shells because they act like little cups for the pesto to fill.  Before you drain the pasta, reserve a little of the pasta water.  While the pasta is draining in your colander, put the pesto and your cut up rotisserie chicken into the pot to heat up.  Add the pasta back in, stir it all together, and slowly add in the reserved pasta water until you get the consistency you want.

That's it.  You have a complete dinner with pasta, vegetables, and protein all in one delicious pot.  I always serve it with extra Parmesan on top because I can never get enough Parmesan.  This is comfort food you can feel good about serving your family!  The garlicky pesto is so unbelievably tasty.  Volunteer to do the dishes too, then you can lick the spoon, the plate, and everything else to get up every last drop of this broccoli rabe pesto and no one will ever be the wiser.  

Chicken & Pasta with Broccoli Rabe Pesto
Adapted from Josh Laurano

• 4 cloves garlic (whole and unpeeled)
• 1 bunch broccoli rabe (rapini)
• 1/2 cup olive oil, plus an extra drizzle for the garlic
• 1/2 tsp. kosher salt, and a pinch for the garlic
• 1/2 tsp. freshly cracked pepper, and a pinch for the garlic
• 1 cup freshly grated parmesan
• 1 lb. pasta
• 1/2 a rotisserie chicken cut into bite sized chunks

1. Lay the garlic cloves on a piece of foil and drizzle with olive oil, a pinch of salt, and a little pepper.  Wrap the garlic up in the foil and cook at 350 for 30 minutes.  Then set aside to cool.
2. Meanwhile set a pot of water to boil.  Wash the broccoli rabe and then trim off the thick bottom stems.  When the water boils, add in a generous pinch of kosher salt and the broccoli rabe.  Cook until it turns bright green, about 30 seconds, then remove to a colander and run cold water over it.  Squeeze out as much water as you can.
3. In a food processor place the drained broccoli rabe, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 cup Parmesan.  Squeeze the garlic out of the skins and add it to the food processor.  Process until smooth, about 30 seconds.
4. Cook pasta according to the package directions, reserving 1/2 cup of the water before draining.
5. Put the pesto and chicken in the pasta pot to warm up.  Add the pasta back in and stir to coat.  Add the pasta water in slowly until you reach the desired consistency.
6. Serve with extra Parmesan on the side.

I'm linking up with Tasty Tuesday, Two Cup Tuesday, Tasty Tuesday, Wonderfully Creative Wednesday, Whimsy Wednesdays, Moonlight & Mason Jars,  Mad Skills, Create Link Inspire, Lou Lou Girls, Thrifty Thursday, Pin Junkie, Link Party Palooza, Best of the Weekend, Weekend Potluck, Bakerette, Pinworthy Projects, Creativity Unleashed, Show Stopper Saturday, Strut Your Stuff Saturday, Saturday Night Fever, Inspiration Monday, Mix It Up Monday, Busy Monday, and Monday Funday.

Chicken Caprese Pasta

Every summer the all the boys in Josh's family go to a Dodger game.  This year's game was last night so Josh and Jake weren't home (Luke has to wait another year or two to go).  Since I was on my own for dinner I decided to make myself some pasta.  I had a small piece of fresh mozzarella leftover so I decided to make a Caprese inspired pasta dish.  This recipe is easily adapted to serve more people but it is also super simple to make for just yourself.  Because this recipe is so adaptable, it really reads more as an ingredient list than an actual recipe.  Don't let that deter you.  It is super easy and delicious.

Start out with enough chicken for however many people you are serving.  Since it was just me I used three frozen, boneless, skinless chicken breast tenders.  Season both sides with a little onion salt, some fresh cracked pepper, and a sprinkling of dried basil and oregano.  Saute over medium heat in a pan sprayed with cooking spray.

Don't flip it a bunch, you want to get that nice golden color.  When the chicken is cooked through, remove it to a cutting board and cut it into bite sized pieces.  Reduce the heat to low and pour a splash of chicken stock into the pan.  Use a wooden spoon to scrape up anything on the bottom of the pan.  Then add in a few tablespoons of olive oil, a clove of minced garlic, and some grape tomatoes (I pierced mine with a knife so they wouldn't squirt at me).  Saute until the tomatoes start to get soft and then add the chicken back into the pan.

Meanwhile cook some pasta al dente according to the directions on the package.  When the pasta is ready, drain it and then pour the chicken and tomato mixture into the pasta pot.  Dice up a little bit of fresh mozzarella, toss in a few fresh basil leaves, and stir it all together.  The heat from the pasta and sauce will wilt the basil and start to melt the mozzarella.

Serve the pasta with a little bit of shaved Parmesan (grated will work too) and a little drizzle of balsamic glaze.  This Chicken Caprese pasta combines all of the great flavors of my favorite salad, the Caprese, with my favorite food, pasta.

This dinner comes together so quickly and easily with no measuring.  It capitalizes on the fresh flavors of summer, the sweet tomatoes and fragrant basil.  Adding in the creamy mozzarella, salty Parmesan, and the sweet tang of the balsamic leaves this pasta bursting with flavor.  I like it with a side salad but if you want it to be a one dish meal, simply stir in some baby spinach or arugula with the fresh basil leaves.  Whether you are eating this alone or feeding it to your family, this Caprese Chicken Pasta is sure to please.

Chicken Caprese Pasta

• pasta
• boneless, skinless chicken breast tenders (fresh or frozen)
• onion salt
• freshly cracked pepper
• dried basil
• dried oregano
• splash of chicken stock
• olive oil
• grape tomatoes
• minced garlic 
• fresh basil
• fresh mozzarella, diced
• balsamic glaze (you could also use plain balsamic vinegar if you don't have glaze)
• fresh Parmesan (shaved or grated)

1. Cook the pasta to al dente according to the directions on the package.
2. Meanwhile, season both sides of the chicken with onion salt, pepper, dried basil, and oregano.  Cook over medium heat in a pan coated with cooking spray.  Remove and cut into bite sized pieces.
3. Pour a splash of chicken stock into the pan and use a wooden spoon to scrape up anything from the bottom.  Add in some olive oil, minced garlic, and grape tomatoes.  When the tomatoes start to soften, return the chicken to the pan and continue to cook until the tomatoes are soft and the chicken is heated through.
4. Add the chicken and tomato mixture to the drained pasta, along with a few leaves of basil and some diced fresh mozzarella.
5. Serve topped with a drizzle of balsamic glaze and some Parmesan.

I'm linking up with Showcase Your Talent Thursday, Create It Thursday, Thrifty Thursday, Cook It Craft It Share It, Pin Junkie, Pin It Thursday, Link Party Palooza, Strut Your Stuff Saturday, Best of the Weekend, Weekend Potluck, Bakerette, Inspiration Monday, Mix It Up Monday, Craftastic Monday, Busy Monday, Monday Funday, Lou Lou Girls, Tips & Tricks, Mad Skills, Create Link Inspire, Tasty Tuesday, Two Cup Tuesday, Whimsy Wednesday, Wednesday Whatsits, Moonlight & Mason Jars, Tasty Tuesdays, and Wonderfully Creative Wednesday.

Cajun Tri-Tip with Arugula Chimichurri

I don't know what your weather has been like, but it has been hot here.  When it is 100 degrees outside the last thing I want to do is cook.  That is when grilling becomes my best friend.  For one thing, the house doesn't get heated up and more importantly, in this house, the grill is my mister's domain.  That means I get to stay indoors while Josh is cooking over a hot grill.  Win-win!  This meal is also great because it all gets prepped ahead of time.  I am a big fan of meals I can make during naptime right now. 

We are big fans of Morton's Cajun Ribeye in this house but it isn't something we can really afford very often.  Luckily someone gave us the Morton's Steak Bible and it has the recipe for their Cajun seasoning.  If you have a favorite Cajun seasoning you would rather use, go for it.  We make a big batch of this one and then we always have it on hand.  To marinate your tri-tip, press Cajun seasoning into all sides of the tri-tip to cover completely.  I think the easiest way is to spread it out in a shallow dish and then press the meat into it, but go with whatever method works for you.  Pour some vegetable oil into a big zip-top bag then put in the tri-tip and refrigerate it for 8-24 hours.

To make the chimichurri, put about half of a package of arugula in your food processor and pulse until it is finely chopped.  In a large measuring cup combine equal parts olive oil and red wine vinegar with a bunch of garlic, some salt, pepper, and red pepper flakes.  Stir in the arugula and then set aside.  You want to let this sit for at least an hour so the flavors can combine.  I stuck mine in the fridge since it was several hours until dinner and then pulled it out about 30 minutes before dinner to take the chill off.

When you are ready to eat, remove the tri-tip from the marinade.  Sear each side for about 4 minutes over high heat, then grill over medium heat for about 8-15 minutes, depending on how you like it cooked.  Remove it from the grill and let it rest, covered with foil for about 5 minutes before slicing across the grain.  Spoon chimichurri over the top to serve.  The tri-tip is super flavorful without being spicy and the tang of the chimichurri compliments it perfectly.

 
Grilled Cajun Tri-tip with Arugula Chimichurri
Adapted from Morton's Cajun Ribeye

For the tri-tip:

• 3 lb. trimmed tri-tip
• 2 1/2 cups vegetable oil
• 1/2 cup Cajun Seasoning (this makes about 2 1/2 cups, store the rest in an empty spice container for future use)
• 1/2 cup paprika
• 1/2 cup salt
• 1/3 cup white pepper
• 1/3 cup garlic powder
• 1/3 cup onion powder
• 2 1/2 tbls. dried thyme
• 2 1/2 tbls. dried oregano
• 2 1/2 tbls. black pepper
• 2 1/2 tbls. cayenne pepper

For the chimichurri

• 3 1/2 oz. arugula (about 3 cups packed)
• 1/3 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 3 cloves garlic, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes

1. Coat tri-tip with Cajun seasoning, pressing it into all sides.  Pour vegetable oil into a large zip-top bag, then put in tri-tip and refrigerate 8 to 24 hours.
2. To make the chimichurri, pulse arugula in a food processor until finely chopped.  Whisk together the rest of the ingredients (olive oil through red pepper) then stir in arugula.  Cover and let sit at least 1 hour to let flavors combine.  If longer than an hour, refrigerate and then bring to room temperature before serving.
3. Remove tri-tip from bag and sear over high heat for 4 minutes on each side.  Reduce to medium heat and continue to grill until cooked through, about 10-15 minutes.  Let rest 5 minutes before slicing across the grain.
4. To serve, spoon chimichurri over tri-tip.

I'm linking up with Project Stash, Pin It Thursday, Showcase Your Talent Thursday, Thrifty Thursday, Pin Junkie, and Moonlight & Mason Jars, Link Party Palooza, Get Him Fed Friday, Best of the Weekend, Strut Your Stuff Saturday, Weekend Potluck, Show Stopper Saturday, Bakerette, Inspiration Monday, Craftastic Monday, Mix It Up Monday, Busy Monday, Lou Lou Girls, Tips & Tricks, Mad Skills, Create Link Inspire, Tasty Tuesdays, Tasty Tuesday, Two Cup Tuesday, Wonderfully Creative Wednesday, Made By Me, Whimsy Wednesdays, Wednesday Whatsits, Wake Up Wednesdays.

Light Chicken Fried Rice

On my work days I want to get dinner made in the shortest amount of time with minimal dishes.  This recipe is perfect for that because it is a one-pot meal that includes protein (chicken), vegetables (peas and carrots), and a grain (rice).  You make the rice in advance because cold rice absorbs the flavors better so you can have dinner on the table in less than 20 minutes.  When I make this I use a big cutting board so I can dice up my carrots, ginger, garlic, and shallot before I start anything else.  Then I just add in each pile as I need it.

This has all of the yummy flavors of chicken fried rice but with brown rice, bigger chunks of chicken, and minimal oil so it is healthier for you.  Years ago I saw a recipe for chicken fried rice with bok choy in cooking light magazine.  I adapted it back then to be more in line with my picky husband's tastes and a little bit more streamlined.  Over the years, I've tweaked it here or there and now it is one of those recipes I keep in the back of my mind and can throw together when I need a quick meal.

During naptime (or even the day before) make 4 servings of brown rice according to the package instructions.  I use Uncle Ben's Fast & Natural instant brown rice.  Then put it in the fridge until you are ready to make dinner.

Cut some boneless, skinless chicken into bite-size chunks.  I use chicken breast tenders.  Toss the chicken with 1 tbls. of soy sauce to coat.  Then set it aside.

Dice up some carrots, put them in a microwave safe bowl with a few tablespoons of water, and microwave covered for about 6 minutes.  You can use frozen carrots instead, but we always have carrots around for snack-time so I just use fresh.

In a skillet large enough to make the whole meal, heat some vegetable oil over medium-high heat.  Then add some chopped shallots, garlic, and fresh ginger.  If you don't have any shallots, I've added extra garlic and some onion powder in a pinch and it was still really good.  You can also use a few generous shakes of powdered ginger if you don't have fresh.  The fresh is better, but sometimes I think I have some in my freezer and it turns out I don't so powdered it is.

Saute this for a few seconds until it starts to be fragrant then add in the chicken.  Saute the chicken for about 4 minutes, flipping it around so that it cooks on all sides.

Then add in your rice, the rest of the soy sauce, and a little sesame oil.  Cook for about 1 minute stirring constantly.

Add in some frozen peas and the carrots you microwaved earlier.  Stir frequently and cook for about 2 minutes.

Push the rice mixture to one side of the pan and crack an egg into the empty side of the pan, quickly scrambling it.  Let the egg cook, stirring constantly, for about 1 minute or until almost set, then stir it in to the rice mixture.

Dinner is ready.  I serve this with extra soy sauce on the side.  If you're lucky and have any leftovers, this is really good reheated for lunch the next day.  We usually devour this though so I almost never get to pack it for lunch.

Light Chicken Fried Rice
Loosely Adapted from Cooking Light

• 1 lb. boneless, skinless chicken breasts cut into bite-size chunks
• 3 tbls. low-sodium soy sauce, divided
• 1 tbls. canola oil
• 1/2 cup chopped shallots
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 4 servings cooked, cooled brown rice
• 1/2 cup frozen peas
• 2 large carrots, chopped 
• 1 tsp. sesame oil
• 1 egg

1. Toss the chicken with 1 tbls. soy sauce to coat.
2. Put carrots in a small microwave-safe bowl with a few tbls. of water and microwave, covered, on high for 5 - 6 minutes.
3. In a large, deep skillet heat the canola oil over medium-high heat.  Then add the shallots, garlic and ginger and saute for about 10 seconds.
4. Add in chicken and saute for about 4 minutes, stirring occasionally.
5. Add rice, the rest of the soy sauce, and the sesame oil to the chicken mixture and stir constantly for about 1 minute.
6. Stir in the frozen peas and the microwaved carrots and continue to cook, stirring occasionally for 2 minutes.
7. Push the rice mixture to one side of the pan and crack the egg into the empty space, quickly scrambling it.  Cook for about 1 minute, or until almost set, stirring constantly, then mix into rice mixture.
8. Serve with extra soy sauce on the side if desired. 

I'm linking up with Thrifty Thursday, Pin Junkie, Moonlight & Mason Jars, T.G.I.F.,  Link Party Palooza, Best of the Weekend, Weekend Potluck, and Strut Your Stuff Saturday, Inspiration Monday, Mix It Up Monday, Craftastic Monday, Monday Funday, Busy Monday, Two Cup Tuesday, Tips & Tricks, Create Link Inspire, Mad Skills, Lou Lou Girls, Made By Me, Whimsy Wednesday, Wake Up Wednesdays, Wednesday Whatsits, Showcase Your Talent Thursday, Pin It Thursday, and Create It Thursday.

Cilantro Lime Chicken

With the approach of spring we have been using our grill a lot.  I recently bought a few limes for a pork recipe but we ended up doing something else with it instead.  I didn't want them to go to waste and then I remembered this chicken recipe that I used to make by doctoring up some Lawry's marinade.  I played around with it and made it using all fresh ingredients.   The result was super juicy chicken with a fresh and vibrant flavor.  

To make the marinade zest and juice 3 limes.  Add in olive oil, minced garlic, and some salt & pepper.  Then roughly chop up some cilantro and stir it in.

Put your chicken (I used breast tenders) in a large ziploc and pour the marinade on top.  Seal the bag and then massage the marinade into the chicken.  Refrigerate the chicken in the marinade for at least 30 minutes.  I prepped mine during Lucas's afternoon nap so it marinated for about 3 1/2 hours.

When you are ready for dinner, grill the chicken over medium heat for 4-5 minutes per side.  This chicken is really versatile.  It is great with just brown rice and veggies.  Or you can saute some red bell peppers and onions and eat it like fajitas. 

Cilantro Lime Chicken

• 1 lb. boneless, skinless chicken breast tenders
• zest and juice of 3 limes (about 1/4 cup lime juice)
• 1/3 cup olive oil
• 1/2 tsp. salt
• 1 tsp. pepper
• 3 cloves garlic, minced
• 1/4 cup cilantro, roughly chopped

1. Combine all ingredients except chicken.  
2. Put chicken in a large ziploc bag and pour marinade on top.
3. Massage marinade into the chicken and refrigerate for at least 30 minutes.
4. Remove from marinade and grill over medium heat until cooked through, about 8-10 minutes flipping once halfway through.

I'm linking up with Thrifty Thursday, Pin Junkie, Create It Thursday, Get Him Fed Friday, Link Party Palooza, Best of the Weekend, Strut Your Stuff Saturday, Show Stopper Saturday, Inspiration Monday, Craftastic Monday, Busy Monday, Mix It Up Monday, Monday Funday, Two Cup Tuesday, Lou Lou Girls, Tips & Tricks, Mad Skills, Create Link Inspire, Moonlight & Mason Jars, Wonderfully Creative Wednesday, Made By Me, Whimsy Wednesday, Wednesday Whatsits, Wake Up Wednesdays, and Pin It Thursday.

Red Wine Braised Short Ribs

When I saw that bone-in short ribs were on sale in this week's grocery ads I knew that they would make the perfect meal for the cold weather we've been having.  Any meal that I can make during nap time and then reheat at dinner time makes my life a million times easier so braised meats are perfect.

I'm not going to lie, the prep work on this meal is a little time consuming but it is well worth it.  The short ribs are fall off the bone tender and oh so flavorful.  The braising liquid is perfect for serving over polenta or just sopping up with crusty bread.  No matter how you serve it, this is comfort food at its finest.  Warm, hearty, saucy, and delicious!

Get out a large dutch oven.  I used my Le Creuset but any heavy duty stovetop to oven pan with a lid will do.  Heat up some olive oil in your pan and season the shortribs with salt and pepper.  Sear your short ribs on each side, then remove and set them aside.  This will take about 8-10 minutes total.

Chop up an onion, 2 carrots, and 2 celery stalks.  Add them to the pan, season with salt and pepper, and saute until soft.  Then mince some garlic, add it to the veggies and saute another minute or so.

Get some red wine, pour it in, and use a wooden spoon to scrape up any brown goodness from the bottom of the pan.  Return the short ribs to the pan and simmer until the wine is reduced by half, about 5 minutes.

Pour in some beef stock, a can of crushed tomatoes, and a few sprigs of fresh rosemary.  Simmer for about 10 minutes, then cover the pan and put it in a 350 degree oven for 2 1/2 hours.

Let it sit for about half an hour.  The fat will rise to the top and be easy to skim off.  Alternately you can refrigerate it overnight, which, if possible, makes it taste even better.  Just remove the solidified fat from the top and then reheat.

Serve these over something that will soak up the sauce.  I recommend creamy polenta.  Yum, yum!

Red Wine Braised Short Ribs

• 2 1/2 lbs. bone-in short ribs
• salt and pepper
• 3 tbls. olive oil
• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1 1/2 cups red wine
• 3 sprigs fresh rosemary 
• 2 cups beef broth
• 1 28-oz. can crushed tomatoes

1. Preheat oven to 350.
2. Heat olive oil in a large dutch oven over medium-high heat.
3. Season short ribs with salt and pepper and sear all sides, about 8-10 minutes total.  Remove from pan and set aside.
4. Add chopped onion, celery, and carrot and saute 4-5 minutes.  Add in minced garlic and saute another minute.
5. Pour in wine and scrape up any browned bits from the bottom of the pan.  Return short ribs to the pan and simmer until reduced by half, about 5 minutes.
6. Add in rosemary, beef broth, and crushed tomatoes.  Reduce heat to medium and simmer for 10 minutes.
7. Cover and put in oven for 2 1/2 hours.
8. Remove from oven and let rest for 30 minutes.  Skim fat off the top and serve short ribs with the braising liquid on top.

I'm linking up with Two Cup Tuesday, Inspiration Monday, Mix It Up Monday, Busy Monday, Mad Skills, Create Link Inspire, Tasty Tuesdays, Whimsy Wednesday, Wake Up Wednesday, Moonlight & Mason Jars, Pin Junkie, Create It Thursday, Best of the Weekend, Weekend Potluck, Strut Your Stuff Saturday, Show Stopper Saturday, and Link Party Palooza.

Chicken Sausage Wonderpot

I've been seeing these amazing recipes all over Pinterest for one pot pasta recipes where everything cooks together at once, including the pasta!  This is pretty much the greatest idea ever for me considering that pasta is my favorite food, I hate doing dishes, and with an infant I need meals that minimize my hands on cooking time.  So, I finally decided to give one a try.  Here is my spin on the "Wonderpot."

Start out by slicing up about a pound of sausage (I used 5 links).

You can use any sort of precooked sausage that you like.  I LOVE this one from Costco! 

Then take a pound of grape tomatoes and halve them.

Get a yellow onion.  Peel it, quarter it, and slice it.  I did all of that slicing while Lucas napped and threw it all in a big ziploc bag and stuck it back in the fridge.  Then when I was ready to make dinner I just poured it into my pan.

You will need a big pan, one wide enough for the spaghetti to lay flat and deep enough to hold all of the ingredients.  In addition to the sausage, onion, and tomatoes put in a pound of spaghetti, 4 1/2 cups of water, garlic, fresh julienned basil, salt & pepper, and dried Italian seasoning.

Cover the pan and bring it to a boil over medium-high heat (use tongs to mix it up once or twice).  Once the water is boiling uncover the pan and continue to cook for about 9 minutes, mixing it with your tongs every 3 minutes or so.  The water will be mostly absorbed by this point but not completely because it is your sauce.

In the last minute, stir in some fresh spinach so it can wilt.  Then stir in a bunch of shredded cheese.  I used Trader Joe's quattro formaggio but plain Parmesan would be really good too.  It will melt into the liquid giving you a deliciously cheesy sauce. 

Twenty minutes, one pan, dinner is served!

Chicken Sausage Wonderpot

• 1 pound precooked chicken sausage, sliced into coins
• 1 pound grape tomatoes, halved
• 1 medium yellow onion, quartered and sliced
• 1 lb. spaghetti
• 4 1/2 cups water
• 2 tsp. dried Italian seasoning
• 1 tsp. kosher salt
• 1 tsp. freshly cracked pepper
• pinch red pepper flakes (optional) 
• 5 cloves garlic, minced
• handful fresh basil leaves, julienned
• 2 cups fresh baby spinach
• 1 cup shredded Quattro Formaggio

1. Place all ingredients except spinach and cheese in a wide, deep pan.  Cover and bring to a boil over medium-high heat.  
2. Once it is boiling, uncover and continue to cook 9 minutes, mixing every 3 minutes with tongs. 
3. In the last minute stir in the spinach so it just wilts.
4. Stir in the cheese so that it melts into the liquid.
5. Serve with extra cheese and red pepper flakes if desired. 

I'm linking up with Two Cup Tuesday, Whimsy Wednesday, Wake Up Wednesday, Wednesday Whatsits, Moonlight & Mason Jars, Pin It Thursday, Create it Thursday, Get Him Fed Friday, Pin Junkie, Weekend Potluck, Best of the Weekend, Link Party Palooza, Show Stopper Saturday, Strut Your Stuff Saturday, Inspiration Monday, Mix It Up Monday, Craftastic Monday, Busy Monday, Monday Funday, Create Link Inspire, and Mad Skills Party.