White Chicken Chili Crock Pot

 2-3 boneless skinless chicken breasts

1 -2 cans white beans (cannellini or great northern)

1 packet white chili seasoning mix (Mccormick brand)
1/2 jar pepperoncini peppers

1/2 C juice from pepperoncini peppers

Cut chicken into uniform pieces. Spray chicken with evoo and salt & pepper to taste.

Drain beans (do not rinse)

Sprinkle beans over chicken

Sprinkle seasoning mix over beans & Chicken

Pour juice and pepperoncinis over all

Cook on low 5-6 hours or until chicken is fork tender

Serve in bowls with rice, tortilla chips, cheese, sour cream, fresh cilantro (or whatever you like! Corn, lettuce, pico de gallo, diced onion, avocado etc)

Crockpot potatoes

 A recipe to try...

1 bag of frozen hashbrowns

1 bag of shredded cheese

1 container of French onion dip OR sour cream and onion dip

1 stick of melted butter

Put everything in crockpot, mix, cook on low 4ish hours, or on high for 2 hrs.

Fried Rice

 2 T vegetable oil

2 T sesame oil

3 T soy sauce

4 C cooked rice, cooled (leftover is best)

1/2 t salt (a little more to taste, if desired)

1 t pepper

1 C frozen peas and diced carrots blend

3 large eggs, beaten

Preheat blackstone grill to apporox 350.

Add the vegetable oil, and spread around. Add on peas & carrots, saute until they are soft.

Move vegetables to the cooler side of the griddle and add the beaten eggs to the griddle. Scramble them on the griddle, then move them over to the cooler side with the veggies.

Pour cooked rice onto griddle and top with sesame oil soy sauce, salt & pepper. Saute the rice for 3-4 mins until heated through and slightly browned. Mix all together. Serve warm.

Can add pork, chicken or shrimp as desired.

One Pot Spinach Artichoke Pesto Pasta

 From kathleenscravings.com

2 T olive oil
1 small-medium onion (minced)
1 lemon, zested
1 T minced garlic
1/2 t red pepper flakes (up to 1 teaspoon if you like heat)
1 pound farfalle paste
5 cup water
1 15oz can artichoke hearts (roughly chopped)
1 14oz can white beans (rinsed and drained. Like cannelloni or great northern)
3/4 cup pesto
1 cup grated Parmesan cheese (plus extra for serving)
6 ounce baby spinach, chopped

1. In a large pot or Dutch oven, heat the olive oil on medium heat . Add the onion and saute for 2-3 minutes until softened.

2. Add the garlic, red pepper flakes, lemon zest, and a good pinch of salt and pepper. Saute for an additional 30 seconds until fragrant.

3. Add water, pasta, and a hearty pinch of salt. Stir to combine, scraping any bits off the bottom. Bring to a boil and cook for about 10 minutes until the pasta is almost al dente. There may be a little liquid left in the pot.

4. Lower the heat to medium-low. Add the artichokes, white beans, pesto, parmesan, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/ pepper if needed.

5. Spoon into bowls and top with extra parmesan cheese. Enjoy!

pickled onions

Excellent on burgers,  salads,  tacos etc.

3 red onion thinly sliced and placed in quart jar

In a pot:
1 cup vinegar 

1 cup water

1/2 cup sugar

2 t salt 

1. Add vinegar, water, sugar, and salt in a pot. Warm until sugar is dissolved

2. Pour in jar over onion and place in fridge.

3. Eat 12-24 hours later. They get better over days/weeks!

skillet chicken Adobo with coconut chicken

Ingredients

2 pounds boneless, skinless chicken thighs or breasts 

black pepper

2 T extra virgin olive oil

3/4 cup tamari, or low sodium soy sauce

1/2 cup white wine vinegar 

2-3 T honey, use to your taste 

1-2 jalapenos, seeded, if desired, and sliced

6 cloves garlic, smashed

4 dried bay leaves

1 cup pineapple chunks

sliced avocado, cucumber, and green onions for serving

 Coconut Cilantro Rice

1 can (14 ounce) coconut milk

1 cup basmati rice

1/2 cup fresh cilantro, chopped

Instructions

1. Season the chicken all over with black pepper. In a large glass measuring cup, combine the tamari/soy sauce, vinegar, honey, and 1/2 cup water.

2. Heat the olive oil in a skillet over high heat. Add the chicken and sear on both sides until golden, about 4-5 minutes per side.

NOTE: I used the recipe for the rice,  but cooked with my normal method (boil liquid, add rice,  lower heat to low and cook covered for 20 mins), and it was fine. I find my method less fussy than the one mentioned

Note: I've only used with chicken thighs,  I trim some fat off but not all. Breasts would be ok,  but I feel thighs suit the recipe best (personal taste).

I add the jalapeños,  good flavour, not spicy

Brooklyn Blackout Pizza

 Note: While baking, the dough may start to bubble in places with no chips, and the chips may slightly darken and burn. Most imperfections will be forgiven post-bake, as you slather  chocolate chips over the dough base.

Ingredients
2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (optional)
⅔ cup (220 grams) dark chocolate chips

Prepare the dough, pudding, and cake crumbs in advance; remove your cocoa dough from the fridge at least two hours before baking. Preheat your oven to between 800 and 900°F (425 to 490°C). 

Stretch your dough ball out to the desired size. Turn the ball out onto a lightly floured surface. Carefully open it as you normally would until you reach the desired size. The chocolate may make the dough slightly more resistant. If that’s the case, let it rest for a few minutes before stretching again. 

If you find the edges begin to get ragged, cup the cornicione with your non-dominant hand and use your fingers to press the dough up against the inside of your palm, repeating all the way around. 

When ready to bake, place the base on a lightly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on high heat, turning halfway through. Turn off the flame completely and let the pizza cook in the residual heat for 40 seconds to a minute, turning to ensure the crust cooks evenly all the way around. 

Remove the pizza to a peel or rack to cool. Use an offset spatula to spread the melted chocolate chips out to the edge of the base, leaving a centimeter or so of bare crust. 

Once the pizza has cooled, use the offset spatula to evenly coat the base with a half-centimeter layer of pudding (about 180 grams per pizza). 

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on top of the pudding layer. Avoid pressing down. 

Finally, top the pizza with a layer of moist cake crumbs (about 125 grams per pizza). 

Cut into 6 slices and serve.

DRIED CAKE CRUMBS

Make a chocolate cake - when done baking, cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C). 

Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.

Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture.