Delicious Wonders of the Crockpot

14 Sep

Ready to have your game-day world rocked?

Get ready to thank me. Or thank me for thanking the most awesome person who shared this recipe (You can find her and her adorable family here. I’m lucky enough to be called Aunt May 🙂 ). This was the easiest weekday lunch ever. It was also the most “middle america” recipe I’ve done in a long time. I’m allowed to say that since I am the epitome of a Middle American. You can take the girl out but you can’t take it out of the girl, right? And since my love for the Midwest runs deep so does my love for the simplicity of this recipe. And the ingredients, because you have to have some sort of midwest connection to love these ingredients, but we’ll get to that. Let get to the photos of this amazing lunch.

So you take that, which started as 4 boneless, skinless chicken breasts and toss them into the crock with a WHOLE BOTTLE of Franks Buffalo Sauce and half a packet of that powdered ranch stuff. Then, depending on if you want to eat it sooner or later, set the crock pot on low (for later) or high (for sooner) and walk away. Now we stepped it up from the recipe and chopped up some celery and got bleu cheese crumbles to add in. We strategically mixed them in at the end, outside of the mixture. It was more of a ‘add thin layer of chicken, sprinkle celery and cheese, add layer of chicken, sprinkle’ type of deal. Let me tell you, the celery is key. It’s like a plate of wings on a sandwich. ON A SANDWICH. Clearly this recipe has been life changing.

But seriously, doesn’t that look life changing. And it would be perfect for football games. Add in some Trader Joe’s Mac and Cheese bites and football just got a lot better. The one thing I like about football season this year (since Peyton Manning is out for whoknowswhen) is that it’s a day of fatness and an excuse to eat all of those things…at the same time! Expect to see the word “diet” on here 16 weeks from now 🙂 For those of you that didn’t read through my blabbermouthing, here’s the recipe:

Buffalo Chicken-ness

  • 4 skinless boneless chicken breasts
  • 1 bottle Franks Buffalo Sauce
  • 1/2 packet Hidden Valley Ranch Mix
  • Bleu Cheese Crumbles
  • 3 stalks Celery, chopped

Put chicken, half packet of ranch and buffalo sauce in crock pot. Turn to low to eat in 6 hours. Turn to high to eat in 3 hours. When time is up, remove chicken, shred, place back in crock pot and let sit for 1 hour. Mix in bleu cheese crumbles, place on hoagie roll, and top with celery and more cheese.

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After Workout Snack

13 Sep

Did you know a study by Indiana University found that downing chocolate milk after a tough workout can help replenish exhausted muscles and significantly aid exercise recovery? Yes, really! So after a workout guess what I’m reaching for?

California Figs and Getting Your Groove Back

12 Sep

Monday’s can be rough, can’t they? Have you ever had a “case of the Mondays”? Do you have that every Monday? Believe me, Mondays can be rough for all of us but when you’ve got fresh figs, raw honey, almonds and yogurt to wake up to, you think to yourself, “It could be worse.” This Monday is special for me because I’m back to taking photos and blogging about them. I have Pinnies and Poppy Seeds to thank for that. While yes, I have been extremely busy with a new job, it doesn’t mean I can’t make time for things that really matter to me. Sometimes its hard to realize you’ve been neglecting something that keeps you going because you get so busy with what you think is important. Not that I haven’t been doing important things, like making a living(!), but after a very sweet and heartfelt comment I realized this is what I’ve been missing. I haven’t taken photos or written about food for months now. And while yes, my new job is filled with taking photos and writing (how lucky am I?!) it’s not the same as food. Food makes everything better! This isn’t to say I haven’t been eating because I have. In fact, I’ve been eating plenty of beautiful, delicious food stuffs that should have been on here. I just didn’t have the urge to take photos. Are you thinking that’s the most ridiculous thing you’ve heard? I know, me too.

But enough of lamenting on being gone. I’m back and ready to rumble! Today’s special is an easy but tasty breakfast treat that, thanks to living in California, I get to enjoy quite often. Fresh figs, raw honey, yogurt, and almonds. It’s the most decadent, simple breakfast I’ve ever had. And I love it. It makes Mondays taste like Fridays and gives you a jump-start to the day that even coffee can’t compete with. Seriously! Move to CA and you’ll see what I mean! I actually woke up wanting to do a tribute to Jen at Pinnies and Poppy Seeds with a simple walnut shortbread recipe but then I remembered that our oven is covered in garlic. Are you wondering why our oven is now a garlic machine? Well, because last night as I was baking some homemade garlic bread to go with our pasta, I reached in with tongs to pull it out and guess who’s slippery fingers dropped the bread, face down, right in the oven. Not just on the rack but on the door which allowed the bread to slide down to the bottom of the oven, coating the entire bottom in a rich buttery garlic sauce.  DEVASTATION. But even worse that, I forgot about it this morning at 6am and turned on the oven, ready to start baking and the garlic monster that is our oven awoke. Not wanting garlic infused walnut shortbread I quickly abandoned ship. Yeah, that’s the kind of person I am.

So, long story short, expect to see a lot more food and a lot less complaining about how I have no time and abandon my dreams without a second glance. Here’s to pushing through the rough and tumble times and making it through with a delicious Monday breakfast.

Breakfast Figs

  • Figs
  • Honey
  • Yogurt
  • Almonds

Rinse and dry figs. Cut figs in half and place in bowl. Cover with yogurt, 2 tablespoons honey and a handful of almonds. Enjoy!

Farmer’s Market Bounty

12 Jun

oh, and I also went on vacation to this place:

It was amazing. Have a great Sunday!

Sneak Peak

21 May

I have some things in the works with this awesome girl. We’re excited and pumped about this project and hopefully we’ll soon be taking over the world. Watch out!

Fresh Carrot Juice

18 May

Nothing beats fresh carrot juice. Except when you’re craving it and can’t have it. Then you wish you had never thought of it because now you can’t stop thinking about it but you know you can’t have it. Was that confusing enough? That’s how my brain works.

Will someone bring me some right now? Oh, and don’t forget to add in some ginger. That’s the secret!

Carrot Juice with Ginger
(You’ll need a juicer for this recipe)
Ingredients

  • 4 large organic carrots
  • 1 inch cube of ginger
  • ½ lemon

How to Make

  1. Prepare carrots: wash and cut off tops. cut to fit in juicer.
  2. Peel the ginger and slice to fit your juicer.
  3. Chop the skin off the lemon.
  4. Juice and enjoy.

The ginger can be tricky so add it bit by bit until you’ve got the taste juuuust right. Make a little extra for me, please!

Three Muskateers of Yquem

15 May

No, we didn’t drink them…yet! Just brought them out for a photo-op. Next year the 1937 will be 75 years old. Crazy!

Capriole Sofia Cheese

13 May

Bleh. Been dealing with some heavy stuff lately so here’s some of my favorite cheese to lust over. This cheese is called Sofia and is my favorite goat cheese in the world. It’s from Capriole in southern Indiana. They even serve it here in LA at Providence. LOVE IT.

From their website: “Similar to the chevres found in French farm markets. After being shaped or un-molded, the fresh curd is dried slightly & then enters the cave where the cheeses form a wrinkly, white rind like their European cousins. They are always paper wrapped & packaged in wooden crates so that they can breathe & develop. The should not be plastic wrapped.”

Need it now. You can send me some if you like so I can de-stress and focus on the positive in my life.

Have a great weekend!

Wordless Wednesday: Farm Bloomington

11 May

Today’s post is a blast from the past. When I was still living in Bloomington (over a year ago now?!??) one of my favorite restaurants was Farm. It just felt like a breath of fresh air every time you ordered a meal there. It features local foods that Chef Daniel Orr displays in such a fresh and exciting way. Can I say it’s fresh one more time? Fresh fresh fresh! I really love it there–I’m sad it’s so far away now.  Farm of Beverly Hills just isn’t the same. Since I can’t have it for lunch today I’ll have to re-live a past lunch. Happy hump-day!

Cherry Season Begins or Why I Love Living in SoCal

9 May

Reason number 128: Cherries!

I am getting local, delicious cherries at the beginning of May. MAY! Picked on Saturday, in my stomach by Sunday (and Monday!). It’s the first of the season so they’ll only get better from here on out. I’m also lucky because a certain someone I live with HATES cherries. When I asked him if he wanted any he gave a loud and clear “Hell No”. Good, let’s keep it that way. No need to share these little gems.