Jamaican Chicken Stew in a Slow Cooker

Preparing this stew made me feel like a goddam adult. In a really great way. Maybe it was because the prep that happened before you transfer it all to the cooker was so involved? I don't know. But I felt manly as hell, and it was fantastic. Not only does it taste heavenly, but there will be leftovers for days. One warning, though? Be prepared to really stink up the house when you're making this - not in a bad way, just in a food way. Totally worth it, in my opinion. 

Ingredients

3 pounds chicken drumsticks (on the bone)
2 teaspoons curry powder
1 1/2 teaspoons dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup red wine (NOT "cooking wine", you should buy real red wine at a liquor store. They even have the small plastic ones for $2, so you don't have to buy a whole bottle if you're being thrifty.)
1 1/2 cups (15 ounces) black beans, rinsed and drained
1 1/2 cups (15 ounces) diced tomatoes, undrained

Directions

Toss the chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few more minutes. Add tomatoes and black beans and mix well (or as best you can). Transfer to the slow cooker and cook on high for 5 hours until tender and the meat is falling off the bone. 

NOW, when it's done? If you're comfortable serving stew with bones in it (and I am), then just ladle this stuff out. If that sounds gross to you, well, grow up. Everyone knows that chicken tastes better (and juicier) when right off the bone. 

This recipe was slightly adapted from Jeanette's Healthy Living. 

Herbed Ricotta Bruschetta Recipe

Thankfully there are people in my life who cook amazing things. They let me eat them, love them and finally tell YOU about them. Marla is one of those people. She is probably the best there is when it comes to finding great recipes. She made this at a dinner we were at recently and I ate an embarrassing amount of these. I didn't even think I had a super strong opinion about ricotta - I've always found it to be the lesser of cheeses amongst the likes of American. But these toasts are incredible tasting, please make them for everyone you love. 

Ingredients
2 cups ricotta, store-bought (Do not substitute with fat-free ricotta. I tried that. And it blew.)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half

Directions

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 slices to make 12 slices total.

Brush the bread with olive oil and grill (or put in a toaster over) on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person, unless you're serving me in which case it should be 4 slices.

Original recipe can be found here.

The Best Slow Cooker Ribs

If you thought I was going to shut up about you getting a slow cooker (or USING the slow cooker you already have), I will not. Honestly, the best part about having one of these is the fact that it forces you to try and make things you've never attempted before. This was the first time I've cooked ribs. And as a result? I'm a little bit better than you now, if you've never made them yourself. That's just the reality of the situation. MAKE THESE RIBS. They taste unholy. 

Recipe

• 2 1/2 lbs of baby back ribs (I got 5 lbs since that's what they had at the grocery store, so I just doubled the rest of the ingredients)
• Basting brush
• 2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/4 tsp dried oregano
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 cup BBQ sauce, or more to taste (any kind of BBQ sauce, I used Sweet Baby Ray's Original - and way more than 1/2 cup)

In a small bowl, combine the brown sugar, salt, cayenne, black pepper, oregano, paprika, garlic powder and onion powder. Then rub the seasoning all over the meaty side of the ribs. Place the ribs so they’re standing in slow cooker, meat side out. Cook on low for 7 to 8 hours.

There will be a lot of fat drippings at the bottom of the cooker, so drain that out and then you can baste the ribs with BBQ sauce for the remained 30 minutes, that's what I did. Brush with more BBQ sauce to serve. 

I cannot describe to you how good these tasted. They were ridiculous. The ribs were about $15 for 5 pounds, which seemed a little expensive at the time, but you're getting a ton of crazy good ribs without having to pay way more and get them at a restaurant, so it's a pretty sweet deal. PLEASE try these. I will be making these for the rest of my life. 

The original recipe can be found here. 

Skinny Quiche Recipe

This is the first quiche I've ever made. And if that doesn't impress you - well, that sucks, 'cause I'm trying really hard here to be a fully functioning, adult woman who can try new things and then be overly praised for my efforts. I don't think that's asking for much.

THIS is what I attempted to make. And this is what it was supposed to look like:

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Photo by Skinny Mom

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Photo by Skinny Mom

Here is what my version looked like:

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Obviously my photos are nowhere-near-as-nice (keep in mind that I don't have any fancy lighting to help make it look as delicious as it was), but this was a crazy good quiche. It's a shockingly easy thing to make. I suspect more people don't make them because of the intimidating name that's attached. The word quiche comes from the word Küeche that means cake. And cake should never be intimidating, guys.

Here is my modified recipe that I tried and loved:

Ingredients

1 cup fat-free cottage cheese
2 cups (16 oz) egg white substitute, liquid
1/2 cup broccoli, cooked (in a pan with olive oil), chopped
1/2 cup reduced-fat, shredded cheddar cheese
1/4 tsp salt
1/4 tsp pepper
Nonstick cooking spray

Directions

Preheat oven to 375 degrees. Mix all ingredients in a large mixing bowl.
Spray 9 1/2 inch pie dish (all I could find were disposable 8 1/2 inch ones at the grocery stores, still worked) with cooking spray and pour ingredients in.
Bake for approximately 45 minutes or until center is just set.

(Sidenote: One day I will own beautiful plates and a gorgeous stovetop. I promise.)

Cauliflower Pizza Crust

Um, this is amazing?

Cauliflower Arugula Soup

Note: the above photo is actually of a cauliflower watercress soup, but the version I made looked the same so I included it here.

Once upon a time, I hated cauliflower. NO MORE, I say. Granted, I hadn't actually eaten it for about fifteen years - but the hate still managed to stay strong inside my core. You know how rigid adults can be with the foods they hate? Yeah, we all need to get better about that. And also? This soup blew my face off. 

It doesn't seem to make any sense that a soup this creamy wouldn't actually have any cream or milk inside of it. I'm not really sure how that happened. Nevertheless, I'm now into cauliflower.

Ingredients:

1 tbsp butter
1/2 cup chopped onions
1 tbsp whole wheat flour
4 cups low sodium chicken broth 
1 medium head cauliflower, chopped
4 cups arugula (3 oz)
kosher salt and pepper to taste

Directions:
"In a pot (big enough for spaghetti), melt the butter over low heat. Add the onions and saute until soft, about 3 minutes. Add the flour and stir about 1 to 2 minutes.

Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the arugula until wilted, about 1 minute and puree with a blender until completely smooth. Season with salt and pepper to taste."

This recipe is totally not my creation, I adapted it slightly from Skinnytaste. That site is amazing. The original recipe can be found here. 

Two Pinterest Pins That Blow Hard

As I've mentioned before, one of my resolutions this year is to actually try the pins that I pin on Pinterest (I don't aim quite too high with my resolutions, you see) - and I vow to report on all of them, if worthy. Especially the pins that have been passed around way too many times AND ARE COMPLETE GARBAGE. No one ever talks about the garbage things they've made from Pinterest. It's weird. Anyway, please stay away from:

1. Skinny Peanut Butter Cups

These look amazing, right? Of course they do, that's why I wanted to make them. However, THEY ARE POWDERY-TASTING PIECES OF HELL. Do not try them, do not pin them. Or, you know, go ahead and try them and see for yourself, I'm not your mother. I consider myself a human who understands the delicate complexities of what a delicious peanut butter cup should taste like, and this skinny weirdo tastes nothing of the sort. Don't be fooled by the beautiful photography. It tasted horrendous. 

2. Chocolate-Banana "Ice Cream"

I don't know how on earth someone tried to classify this substance as "ice cream." Even in quotations. You can't just plop some cocoa powder in something and VOILA it's suddenly a fucking chocolatey dream. That's not how it works, internet. Adding this cocoa powder ruined what could have been a delightful banana treat. The weird powdery feeling is still lingering in my disgusted mouth. Hated all of this so much.

Recipes From My Kindergarten Class

This was just found in my parent's basement - they're a collection of recipes that myself and other classmates wrote in 1989. (Please note: I still like to speak in brackets.)

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Stacey is killing it.

So either I was a full blown liar by age four or my dad really put up with a lot from me and ate this garbage at least once because I made it. Definitely one of those two things. Click through the ones below to see other great ones from the book.

Slow Cooker Butter Chicken Recipe

 I am constantly forgetting about the existence of Indian food. I love it, but I guess since there aren't any Indian restaurants in my neighborhood, it's easy to forget. 

And keep in mind - butter chicken isn't even in my top three things that I like to order. But this butter chicken? Get the hell out of here.

I know I won't shut up about you getting a slow cooker, I'm sorry. But whether you cook a lot (oh man, you need one in that case) or you never really cook at all (ugh, you especially need to get one because it'll make you want to cook all the time) - this is one of the best chicken recipes I've ever had.

Easy Healthier Crockpot Butter Chicken

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours

Serving Size: 4

Ingredients

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter (butter is totally optional, I opt to use none since I really don't think it makes a difference, taste-wise)
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 teaspoons curry powder
2 teaspoons curry paste
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk
1/2 cup fat-free greek yogurt
1/4 cup half and half
cooked white/brown rice, for serving (I used brown rice 'cause it makes me feel better about my choices.)
Fresh homemade Naan, for scooping (homemade? I don't think so. I bought whole wheat pizza crust instead.)
 
Instructions

"In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray or grease with olive oil. To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir mine once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a big piece of fresh Naan."

Original recipe found at Half Baked Harvest.

New Year's Day Recipes

You'll understand in a few days why I'm posting these recipes with these specific ingredients, but for now all I can tell you is that these would be extremely lucky recipes to make on January 1st. (And if you hate the following recipes? Try to eat something with these main ingredients then - if you know what's good for you.)

Crockpot Pulled Pork Chili - recipe from How Sweet Eats

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin - recipe from Food52

Cider-Dijon Pork Chops - recipe from Epicurious

Lentil Tacos - recipe from AllRecipes

Garden Lentil Bolognese - recipe from Dunaway Dietetics

Pork and Black Eyed Pea Chili - recipe from Gourmandistan

Three Bean Salad - recipe from eNourishment

Pesto Lasagna with Spinach and Mushrooms - recipe from MyRecipes

Spinach, Bacon and Artichoke Stuffed Mushrooms - recipe from How Sweet Eats

Jalapeno Cheddar Cornbread Muffins - recipe from Or Whatever You Do