Food goodness

I am putting this on here because the flavors were amazing, though I will have to try again before I get the chicken right. My chicken was a little dry. I removed the cooked chicken to shred it. I mixed up the very thick sauce and added a little water to improve the texture. I added the chicken back into the sauce and combined everything together, It made delicious chicken quesadillas. Source: Rubies and Radishes  by way of Our Life in Food  by way of friend and fellow lover of slow cookers, Michele. Butter 1 medium onion, chopped 4 cloves garlic, minced 2 lbs chicken (Recipe calls for boneless, skinless chicken breasts. Mine turned out kind of dry, so I might try thighs next time.) Kosher salt and black pepper 1 28 oz or 2 16 oz cans, fire-roasted tomatoes (note that this is a big can) 5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces (I used a can of green chiles) 1/4 cup almond butter (oh yum -- so expensive an...

This is good in enchiladas, tacos, burritos, etc. 1 3-4 lb pork butt 4-6 citrus fruits, juiced - I like to use juice of a grapefruit, two oranges and a lime 1 t cumin 1 t chili powder 1 t onion powder 1/2 t garlic powder 1/2 t oregano 1/4 t cayenne 1/2 t salt 1/4 t freshly ground black pepper Trim most of fat from pork cut but leave a little for flavor and cooking moisture. Juice the citrus and pour into the ceramic vessel of slow cooker. Mix spices together uniformly in a small bowl. Use fingers to pat the spice rub all over the pork until completely used up. Set pork in citrus juice in slow cooker. Cook for 8 hours on low. Shred pork and toss with liquid.

Annie's got this one just right. I adjusted her version very slightly to simplify the tomato step. 1 (28 oz.) can whole tomatoes 2 tbsp. olive oil ¼ cup minced onion 1 tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes ½ tsp. table salt ¼ to 1/3 cup vodka ½ cup heavy cream ¼ cup reserved pasta water, if needed 2 tbsp. finely chopped fresh basil leaves Freshly grated Parmesan cheese, for serving 16 oz. dried pasta Boil water for pasta. Cook according to taste/directions. Pulse tomatoes and liquid in blender three or four times. (The quickest of button pushes) Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomatoes and salt. Remove the pan from the heat and add the vodka. Return the pan to the he...

We had this on pasta, but you could stick it on eggs or spread it on bread or eat it straight out of the container... Ingredients: 4 or 5 red bell peppers 4 cloves garlic salt & pepper dash of red pepper flakes 2 T red wine vinegar or similar Heat your toaster oven to broil and roast the red peppers, turning occasionally when the skin starts to pucker and brown. After about 20 minutes, take them out and seal them in a lidded glass dish or a plastic bag. Let steam for 15 minutes. Take them out of the bag and score each one with a knife to let out steam and extra water. After they're cool, peel and seed the peppers. Put everything into a cup and use your immersion blender to puree. Eat!

I love me some muesli. This recipe was a good starting place... I made some modifications below. Warning: It makes a TON -- J & I both ate it for breakfast several days in a row.    The recipe thinks it only lasts 2 or 3 days, but I may or may not have eaten it an entire week after I made it and it was still fine. 3 cups whole milk (I used low-fat) 2 cups plain whole yogurt (I used some of TJ's vanana yogurt) 1 cup apple, skin on, grated (2 apples) 3/4 cup yellow raisins (I added some dried cranberries too) 1 ripe banana, sliced (I skipped because I thought it would make the muesli go bad too quickly) 9 tbsp cracked wheat or bulgar wheat (I used bulgar. warning: do not toast this... I stuck it in the toaster because I'd already mixed it with the next two ingredients, but it burned a bit.) 9 tbsp rolled oats, toasted 9 tbsp wheat germ, toasted 1/4 cup honey (I skipped because the yogurt was sweet... but I do think this mixture needs a little sweetness to it o...

From: Gina's Skinny Recipes I served this with the Salsa Verde Chicken and it was quite delicious.  Would also be good with fish or grilled chicken.  Maybe pork, too? 1 mango, peeled and diced 1 avocado, peeled and diced 1 plum tomato, diced 1 clove garlic, minced 1 jalepeño, seeded and diced 1/4 cup chopped fresh cilantro 2 tbsp fresh lime juice 1/4 cup chopped red onion 1 tbsp olive oil salt and fresh pepper to taste Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving

From: Gina's Skinny Recipes Recipes with 2 ingredients are about all I have time for these days.  I took this to a pot-luck at work today and everyone really liked it.  We had leftovers for dinner in the form of quesadillas.  I took her advice and tried Archer Farms brand from Target and we liked it. Ingredients: 1 1/2 lbs raw skinless chicken tenders 1/4 tsp garlic powder 1/8 tsp oregano 1/8 tsp ground cumin salt, to taste 16 oz roasted salsa verde Ingredients: Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm. Makes about 3 cups.