Slow-Cooker Soy-Braised Chicken

As I mentioned in my previous post, I've been trying to find easy slow-cooker recipes.  Today I wanted to utilize some chicken breasts that I had and some other ingredients that I don't use too often when cooking dinner.

The results were pretty good.  I'd probably use chicken thighs instead next time as the white meat does tend to get drier.  I would also reduce the amount of soy sauce I used as I found that flavour quite strong.

Ingredients:
2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup (low-sodium) soy sauce
1 tbsp brown sugar
1 bay leaf
1/4 tsp black pepper
1.5-2lbs skinless, boneless chicken
1 tsp paprika
1 large head bok choy and/or 2-3 handfuls of kale or spinach, cut into 1" strips

Directions:

1. Combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and black pepper.  Place the chicken on top and sprinkle with paprika.
2. Cook on high for 4-5 hours (or on low for 7-8 hours) until the chicken and onions are tender.
3. Ten minutes before serving, make sure the slow cooker setting is high.  Gently fold in the bok choy/spinach/kale and cook, covered, until tender (at least 5 minutes).
4.  Serve over rice.

Slow-cooker Chicken Chilli Tacos

I've been on the search for recipes that are quick and easy and utilize a slow-cooker.  With a new baby, it's hard sometimes to spend a lot of time prepping and cooking meals.  And since we are on a reduced income for the next year, eating out is not always the best option!

I came across this recipe by chance and decided to give it a try.  It turned out really well and makes a great filling for tacos or even quesadillas.  We even used it to dip nacho chips in with salsa.  The chicken has quite a bit of flavour!

Ingredients:
2 lb. boneless, skinless chicken thighs
4 cloves garlic, minced
1 cup salsa, plus more for serving
1 tbsp chilli powder
To fill your tacos:
taco shells or soft tortillas
1 cup grated cheese (use your favourite or a mix like cheddar, mozzarella, Monterey Jack, etc.)
fresh cilantro
sour cream

Directions:
1. Combine chicken, garlic, salsa and chilli powder in slow cooker.  Cover and cook on high for 4 hours (or 8 hours on low).

2. When chicken is ready, remove it from the slow cooker and place in a bowl or on a plate.  Shred the chicken and combine with juices from slow cooker.

3.   Fill your tacos/tortillas with shredded chicken, cheese, salsa, sour cream and your other favourite toppings.

Another way:  These are great to make as quesadillas.  Warm up your tortilla in a frying pan, flip it over and add the meat, cheese and other toppings.  Fold the tortilla over or cover with another one and flip to heat through.

Slow Cooker Chicken Legs

Tonight's dinner was a team effort!  It's hard being at home with an 8-week old and trying to make dinner.  I had these chicken legs in the fridge that I have been wanting to cook for a few days now but dinner time almost lines up exactly with baby's witching hour.  This means that I don't have much time for prep.  I searched for a quick and easy slow cooker recipe and found several for chicken legs - some more complicated than others.  The one that I settled one seemed quite simple and adaptable with the ingredients I had in my house.  I got this in the slow cooker mid-afternoon so it'd be ready for dinner time.  When my husband came home he got some potatoes in the Acti-fry and we were off for a fairly easy dinner that had no leftovers.  And on top of it all - hubby said it was the best chicken I've made ever (and I make a lot of chicken)!

Ingredients:

8-9 chicken legs (about 800-900g)
1/2 cup brown sugar
1-1/2 tbsp seasoning blend like Adobo (or another one you prefer)
1/2 tbsp paprika
1/2 tbsp cayenne pepper (completely optional - it adds a nice kick, but wasn't a hit with the kid)

Directions:

1. Spray the inside of your slow cooker with non-stick spray.  (I used a large oval one that fit all the chicken in a single layer.)
2. Mix together the brown sugar and seasonings in a small bowl.
3.  One by one, place a chicken leg in the seasoning bowl and sprinkle with the mix.  Make sure the chicken is completely covered, rubbing the mix in well.  Place the chicken (ideally) in a single layer in the bottom of the slow cooker.  Repeat with each leg.
4. Cover and set to High.  Cook 3-4 hours, or until the juices run clear.

Chicken & Nacho Casserole

Mat leave has me watching a lot of daytime tv talk shows.  Today I saw someone make a chicken casserole and thought to myself 'Have I ever had a casserole?'  I remembered having a conversation with some coworkers about how casseroles are just one pot dishes.  If that was the case then I guess I have had and made a casserole before.  Regardless, I wanted to make a chicken casserole tonight so I started searching the internet for a good one to try.

The result was tonight's dinner which was really quite yummy and a hit with the family.

Ingredients:
2 tbsp oil
6 (approx.) boneless, skinless chicken thighs or breasts
1 onion, chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
1 cup milk
1/2 cup chicken stock
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup cream cheese
1 can black beans, drained and rinsed
1/2 cup (approx.) crushed nacho chips
1 cup (fresh) salsa
1/2 cup shredded cheese (cheddar-mozzarella mix or whatever you like!)

Directions:

1. Heat oil in a saucepan over medium heat.  Cook the chicken in batches until cooked through and golden brown.  Remove from pan.  While preparing the next step, chop or shred the chicken and save for later; set aside.

2. If necessary add another tablespoon of oil.  Add onion; cook for 6 minutes.  Add garlic and flour; cook for 2 minutes.  Gradually add milk and chicken stock, stirring constantly and scraping up the brown bits from the chicken.  Bring to a boil and cook for approx. 1 minute.  Remove from heat.  Stir in cumin, coriander, salt, pepper and cream cheese.

3. Preheat oven to 350F.

4. Spread about 1/2 cup milk mixture over the bottom of a rectangular casserole dish.  Layer beans, 1-1/2 cups chicken and half the nachos.  Top with 1/2 cup milk mixture.  Layer 1-1/2 cups chicken and  remaining chips.  Top with remaining milk mixture.  Add salsa, covering the entire surface.  Sprinkle with shredded cheese.

5. Bake at 350F for 30 minutes.

Tips: To save time, this recipe works really well with leftover cooked chicken.  Just shred or chop it and start at step 2.  Add the chicken as you layer your dish.  My husband said this recipe would go really well with rice in it.  You can add cooked rice to the bottom of your dish, or cook it separately and serve the casserole over the rice.  My family enjoyed eating the casserole with more nachos on the side.

It got flipped upside-down on the plate!

Sautéed Veggies & Pork Cutlets

Today I stopped by the grocery store and just browsed around waiting for some type of inspiration for dinner.  I saw some fast frying pork cutlets and knew right away I could use that, so I made my way to the veggies and picked up some zucchini and spinach.  I was going to pick up some broccoli as well, but remembered that I had some frozen at home so left them behind.  I had a good idea of what I wanted to make for dinner!  The problem for the blog is that I didn't really  measure my ingredients and just eye-balled it.

Sautéed Veggies

Ingredients:
1 onion, thinly diced
2 cloves garlic, minced
2 cups broccoli florets (or broccoli cut into small florets)
2 small zucchini, halved and then sliced
1/2 cup spinach
2 tbsp olive oil
salt and pepper to taste
Parmesan cheese

Directions:
1. If using fresh broccoli, cook in boiling water for about 3 minutes until tender.  If using frozen broccoli, follow instructions (ie: microwave with water for 3-5 minutes or boil until tender).
2. Heat oil over medium-high heat in a large pan.  Add onion and sauté for 1-2 minutes until softened; add garlic and cook another minute until fragrant.
3. Add zucchini, tossing to coat, and cook for 2-3 minutes until tender.  Season with salt.  Add broccoli and cook for another 1-2 minutes.
4. Tear the spinach in half or thirds and add to the pan.  Cook, tossing to combine, until the spinach is wilted.  Season with salt and pepper.
5. Remove from heat and grate Parmesan cheese over top.

Breaded Pork Cutlets

This is a pretty easy thing to bring together.  All you need is some thin pork cutlets, bread crumbs, an egg and oil for frying.

1. Beat an egg and place the cutlets in the egg to coat.  Drip off any excess.
2. Coat the cutlet in your favourite bread crumb mix (I like Italian breadcrumbs), patting down to make sure the crumbs stick and the cutlet is fully coated.
3.  When you are ready to fry, cover the bottom of a pan with enough oil for frying.  Heat over medium-high heat.  When the oil is hot, place the cutlets (in batches) in the oil.  Don't overcrowd the pan as it will lower the temperature.
4. Fry the cutlet about 4 minutes on each side, until it is golden brown, turning once.   Remove from oil and place on paper towel-lined plate to absorb excess oil.  Fry the remaining cutlets.

Yummy garlic bread!

If I'm not using my grandparents' jarred sauce, I'm probably using the marinara sauce from Costco (I think it's called White Linen; it comes in a glass jar).  This sauce is so easy because you just have to
heat it up, it tastes great and having it with some fresh ravioli is oh so yummy!

My little one has been asking for garlic bread every day for at least the last week so I decided to make some to go with our ravioli dinner tonight.  This recipe makes such a yummy garlic bread and it is so great to dip into the tomato sauce as well.

Ingredients:
1/4 cup unsalted butter, softened
2 tbsp extra-virgin olive oil
1-2 tsp dried parsley (or 2 tbsp fresh parsley, chopped)
1 tbsp finely chopped garlic
1 baguette or Italian loaf
1/4 cup freshly grated Parmesan cheese

Directions:
1. Preheat oven to 350F.
2. Stir together the butter, oil, garlic and parsley in a small bowl.
3, Cut the bread into 1" thick slices with a serrated knife.  Do not cut all the way through, leaving the slices attached to each other.
4. Gently pull apart the slices and use a pastry brush to butter them with the garlic mixture.  Spread the garlic mixture over the outside as well.  Sprinkle the outside and between the slices with the Parmesan cheese.
5. Wrap the loaf in foil and bake in the center of the oven for 15 minutes.  After that time, open the foil and bake an additional 5 minutes.

Garlic Bread Sticks

If my little one could have pizza and garlic sticks every day, she would.  Whenever we ask her what she wants, that's her answer, followed by the cutest smile and a "please please please please please."  Fridays during Lent we are abstaining from meat, so veggie pizza is always an easy fix for a Friday night dinner.

The dough recipe that I use can be found here (from a previous post): Quick Pizza Dough.  I let the dough rise a little longer, probably 20-30 minutes.  This gives me enough dough to make two round pizzas.  One dough I use for my pizza and the other one I use for the bread sticks.

On a side note, this is such an easy recipe to get little hands involved.  My daughter helped me mix the dough, roll the dough, put on the toppings of the pizza and brush the bread sticks.  Her hands were really the ones that made our dinner tonight!

Ingredients: 
half of my dough recipe (see above)
2 tbsp melted butter
1 tbsp olive oil
2 cloves garlic, finely minced
1 tsp garlic powder
1 tsp Italian seasoning
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup grated mozzarella

Directions: 
1. Roll out the dough into a circle.  Grease the pizza pan with butter and spread the dough into the pan.
2. Combine the butter, olive oil and garlic into a small bowl.
3.  Sprinkle the dough with salt and pepper to season.  Using a pastry brush, spread the garlic mixture over the dough, covering it entirely.  Sprinkle with Italian seasoning.
4. Top with your cheeses.
5. Bake in a preheated 500F oven for approximately 10 minutes.
6. Remove from oven, let sit for a minute or so then cut into strips and serve (with your favourite marinara or dipping sauce if you like!).

Notes:  We normally just sprinkle Parmesan on our bread sticks because we don't like them as cheesy.  If you are baking the bread sticks with your pizza, then you will have to adjust some of your settings.   Normally I bake my pizza at 425F, so I place the garlic sticks in the top rack to cook at the same time.  I normally bake the pizza first and then start on the bread sticks.  If you do the same thing, the breadsticks will probably be in the oven for about 10 minutes.  After you take out the pizza, place the breadsticks in the bottom rack and raise the temperature to 450F.  Bake it for another 5-10 minutes, until it is golden brown.

We left this one in a little too long, so it was a bit dark and on the crunchy side, but still tasted delicious!