You always have time to cook dinner when using a slow cooker. A little planning brings these chicken salad sandwiches to your table any night of the week.
If you are like me, just the thought of going out for dinner on Valentine’s Day stresses me out. What I like to do is go out the day before or after and then the day of stay in and cook! This week the 20 #TripleSBites bloggers (including myself) have been serving up recipes to inspire your Valentine’s Day menus or any day you feel like cooking something spicy, saucy, and sexy.
Today I bring you a slow cooker meal for those of you that think you don’t have time to cook. If you have the time to put chicken in the bowl of a slow cooker, then you have enough time to make these sandwiches. Cook on low, shred, and mix with your favorite salad dressing. I used roasted beet vinaigrette, but you could try ranch, caesar, balsamic vinaigrette, etc. Pile it onto a toasted bun with fresh lettuce and a slice of spicy pepperjack cheese and it’s dinner time! I served these with a side of crispy green beans seasoned with Voodoo Chef’s RED and dipped them in Intensity Academy’s Saucy Everything Spicy Mayo. I seriously want to dip everything in that sauce it was so good!
Scroll down to check out all the other #TripleSBites recipes being shared today and then click on over to THIS POST to enter the giveaway from our amazing sponsors!
One year ago: Peanut Butter Cup Brownie Peeps S’mores Pie
Two years ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Avoid boredom and change up your salad routine with a sweet and spicy peanut dressing, crunchy peanuts and chow mein noodles.
With my new kitchen still not fully situated, baking has been thwarted. But that may be a good thing until I can get back into my regular gym routine. Yes I am still slacking on the decision as to which gym to join. I think it is partly due to knowing that gyms always get crazy busy in January and if I wait a little longer maybe it’ll die down. In the mean time, I’ve started jumping on the healthier eating train (to balance out those Taco Bell trips). To satisfy the sudden onset of a Thai craving I made this salad full of chicken, carrots, red bell pepper, peanuts, and chow mein noodles. Then top it off with a sweet yet spicy peanut dressing.
One year ago: My Dad’s Oatmeal Chocolate Chip Cookies
Two years ago: Mini Meyer Lemon Sticky Rolls
Weeknight meals don’t have to be boring. Try this apple cider glazed chicken served with browned butter rice and toasted pecans. Ready in the time it takes to cook rice.
If you are a ZipList user, you should have received an e-mail notifying you that starting tomorrow they will no longer be supporting their recipe box and shopping list platform. If you haven’t already you can transfer your saved recipes to the Epicurious Recipe Box and save all your shopping lists and recipes to your computer. Visit http://www.ziplist.com/savemyziplist to save your shopping lists and recipes.
What does this mean for The Spiffy Cookie? As you may have noticed, I have stopped adding the ZipList button to my recipes. However, I have always included a “Print/PDF” button at the bottom of every recipe as an easy way to print or save as a PDF. I have a file folder on my computer with subfolders for various food categories as if it were a digital version of a recipe box on my desktop, but instead it is filled with recipe PDF files. There are also options at the bottom of each recipe to share via various social media. Pinterest is a useful tool for organizing a virtual recipe box as well and it’s accessible from anywhere.
Feel free to practice saving, printing, and/or sharing on the recipe I am sharing today. It’s an easy weeknight meal for chicken with an apple cider glaze and rice tossed with toasted pecans and browned butter.
One year ago: Homemade Whole Grain Pancake Mix
Three years ago: Breakfast Pizza
Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.
Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.
Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.
One year ago: Eggnog Cheesecake Bars with Cranberry Swirl
Two years ago: Hot Cocoa Blossoms
Four years ago: Latkas
EASY CHICKEN CURRY
2 Tbsp olive oil
1 lb. boneless, skinless chicken breasts, cubed
1 lb. baby red skinned potatoes, quartered
2 carrots, peels and sliced
1 small white onion, sliced
1 Tbsp curry powder
1 cup plain Greek yogurt (I used whole milk Chobani)
1 (14 oz.) can evaporated milk (or coconut milk)
1 tsp salt
1 tsp ground black pepper
2 cups cooked basmati or jasmine rice
Fresh cilantro leaves, for garnish (optional)
- In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
- To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
- Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.
Source: Adapted from Semi-Homemade, September/October 2010.
This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!
Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).
P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.
One year ago: Lattice Chicken and Sweet Potato Potpie
Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup