If someone were to tell me that one day I’d be okay with not having a kitchen, I would have definitely called you crazy. These days I’m taking on just about everything as a challenge that I’m going to win.
So begins my journey with a hot plate, microwave, mini fridge and now a Crock-Pot®.
I began doing research. Lots of research. Google brought up a lot of recipes for crock pot cooking but I needed something that didn’t require a lot of food storage and recipes that would fit my 2 quart crock that’s perfect for two people.
My first recipe came from a Google search that brought up busycooks.about.com (not kidding). Let’s not forget this lady was promising deliciousness in three ingredients only.
Let’s just say, this dish was the most delicious home cooked meal that I’ve had in a really long time. Plus, all I had to do was throw the ingredients in, turn it on low and let it cook while I was at work all day.
Here’s what you’ll need:
• 3 small/medium potatoes, cleaned + skin left on (halved if small, quartered if medium – I used Yukon Gold)
• 2 boneless + skinless chicken breasts
• Italian salad dressing (Zesty is best)
• salt + pepper
- Place the potatoes at the bottom of the crockpot (veggies will take more time to cook than the meat so meat should always go on top!)
- Drizzle with the Italian dressing (just enough to coat the potatoes – eyeball it)
- Pour a little bit of water (¼ cup was enough for my small crock) over the potatoes
- Place the chicken breasts on top of the potatoes, folding in the small end if needed.
- I seasoned first with some salt + pepper but it’s probably not needed.
- Drizzle some more Italian dressing on top of the chicken
- Put the lid on the crock and let it cook on low all day
I put this together in just a couple of minutes and started the crock at about 8 AM. When it was time to eat around 6 PM the potatoes were cooked and the chicken was falling apart (that’s a good thing in the crock world!)
I’ll definitely be making this one again and there will be a lot more crock recipes coming soon! In the meantime, you can follow what I find on my Crockpot Pinterest board.
If you’ve got easy crockpot recipes to share, send them my way or let me know if you’re interested in doing a guest post!
After a day trip to Stinson Beach in Marin County, California and thanks to a quick food search on Foursquare, I ran across Joe’s Taco Lounge about 12 miles away in Mill Valley, California.
Walking in, you’re greeted with a bar that sits in the middle of the restaurant and are surrounded by religious iconography, kitschy Mexican decor, bright red and green paint and fun lights. I loved all of the fun tablecloths on the tables too!
There isn’t anything on the menu that I wouldn’t have tried and I loved that it reminded me a little of a menu a taco truck vendor might have. I ordered a Mexican Coke, the marinated crab tacos and a side of Mexican rice.
I love the history behind this place + will definitely be back. Mill Valley, you are one lucky son of a gun to have this gem!
I made this dish one night after work and surprisingly, it came together quickly. Just make sure to have your ingredients ready! This quick dish serves one but can easily be doubled, just adjust the ingredients to fit the serving size. || Read more
Last week I got a chance to check out Alemany Farmers Market in Bernal Heights, a neighborhood in San Francisco. All I can say is prepare yourself for craziness and more produce than you’ve ever seen in one place.
I was like a kid in a candy store except this kid goes crazy over potatoes, kale and early girl tomatoes! Open every Saturday, this farmers market was founded in 1943 and boasts a ton of awesome spots to eat and more than enough vendors to make sure you find what you’re looking for. Check them out on Facebook!
These mixed potatoes were perfect for the grill. Chop up a mix of yukon gold, red and purple and throw ’em in a bowl with some olive oil, sea salt, pepper, garlic, basil, red pepper flakes and throw them in a tin foil pocket for the grill (I also top the potatoes with a couple pads of butter on top before I seal the tin foil up).
This black bean + mango salad is a perfect side dish for a protein like chicken or fish or rolled into a burrito but could also be a quick snack on it’s own. I made this side dish with lime chicken. || Read more
Originally, the image of all the ingredients in one pot caught my eye on Pinterest – mostly because of the aesthetics. Then I started to think about it. A lot. I finally decided to try this winner from Martha Stewart Living out and honestly, I think I could live off this dish every night for months.
Vegetarian friendly and basically ready in the time it takes your pasta to soak up all the goodness from the ingredients. Try it out. Add as little or as much of the red pepper flakes as you like (or omit). Next time I’ll be using way less for my tastes. The recipe has got a good kick, so if you’re a fan leave it as-is! This recipe makes two large servings.
What you’ll need:
• pasta (linguine or spaghetti are best)
• 1 cup (approx) cherry tomatoes, cut in half
• ½ onion, thinly sliced
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red-pepper flakes (more or less depending on how much heat you want)
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese
Ok! Get your veggies prepped + chopped first!
- Ok! Next, fill a pan with about 2.5 cups of water (you won’t be draining the water so make sure you don’t over do it!)
- Add pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil + 1 teaspoon salt
- Bring all the ingredients to a boil over high heat. Boil mixture, stirring until the water is almost all gone (9-10 minutes)
- Garnish with more basil and add a bit more olive oil if needed
- Top with freshly grated parm + serve!
I am so excited to have another post from one of my favorite people! Diana is back with her recipe for Chile Verde.