It’s really hard to get a good/appetizing picture of this dish… but it’s SO GOOD.
I love Saag Paneer. It’s what I always order when I get Indian food. But my roommate’s been on a Chicken Saag kick (I actually don’t know if it should be Chicken Saag or Saag Chicken?) and I finally realized that a) that should be pretty easy to make and b) it would be awesome for Cooking Club!
I googled and looked at a bunch of recipes and ultimately started with this one and went from there.
This recipe came about because of new toys in the kitchen and a trip to Utah.
When I was visiting my mom and stepdad in Utah this summer, we had dinner at the St. Regis in Deer Valley and while everything was delicious, the thing that stood out the most was a corn chowder. And it was extra amazing because it was dairy-free. No cream, but smooth as silk.
I was convinced I could make something similar (but with MOAR PROTEIN!) and wanted to figure out how to do it with my Instant Pot and my immersion blender. Continue reading
If you like olives and crave salty foods in general, you’ll love this recipe! It was inspired by this one on Skinnytaste.com. And by “inspired by” I mean I loved her recipe, but, I’m lazy… so I wanted to make it as easy as possible while keeping all the salty goodness.
I’m including directions on how to make this on the stovetop alone or by transferring it to a slow cooker.
This is so super easy and I’m OBSESSED with it. It started with a Buffalo Chicken Bowl recipe I found here. I didn’t love the tomatoes after it sat a couple of days, so I picked them out… and then I wasn’t sure how to eat it, so I added some mayo and made it creamy and ate it with pita chips.*
That made me think about actually setting out to make chicken salad with a hot sauce kick, and I decided to experiment with a mix of light mayo and Greek yogurt to give it a little more protein and keep the calories in check. Continue reading
My friend Abby and I have an annual tradition of watching the entire Lord of the Rings trilogy in a single cold, winter’s day every January or February. Nevermind that it turned out to be about 60 degrees on our “cold” day this year. 😛 We added a new tradition of walking around the block with each disk change and continued a tradition started last year of making some sort of slow cooker “stew” to eat when Eowyn makes Aragorn stew in The Two Towers.
This year’s dish was based on this recipe from pinchofyum.com and it was SO GOOD. I’ve been making this for my cooking club, too, so (as usual) I increased the protein and made it as simple as humanly possible. Continue reading
As it gets colder, I get happier and happier that I have 3 slow cookers and can pretty much constantly have soups and stews and chilis cooked and ready to eat whenever I crave them. I was looking for some new recipes to try for my cooking club and came across a great looking one for Chicken and Dumplings but, as usual, I wanted to up the protein and reduce carbs, so I modified a bit and came up with this. Continue reading
I’m sort of obsessed with Tasty Bite Madras Lentils. They’re these pouches of lentils in a creamy red sauce that heat up in about a minute and make a perfect snack or, with leftover rotisserie chicken mixed in, a great lunch or dinner. It seemed like cooking the chicken IN the lentils was a logical next step.. which led me to try to come up with my own version that I could make from scratch in my slow cooker. Continue reading
This is totally my new favorite recipe! (I know I say that a lot, but, it takes really liking a recipe to want to go to the trouble of posting it here. ;))
I was looking for a new slow cooker recipe and came across this one for Mongolian Beef.
We tried it at Cooking Club and it was a big hit, but, it felt like it needed a little tweaking… Continue reading
I was looking for a new chicken recipe and found this one in a blog post about slow cooker recipes.
We tried it at Cooking Club and it was VERY tasty… but a little bit of a stretch to get it done during the 6 hours we get together to cook. And if I’m going to get a slow cooker recipe ready ahead of time, it has to be SUPER easy. Back to the drawing board. Continue reading
This is another ridiculously easy crockpot recipe. I mean, it doesn’t get much simpler than putting meat in the crockpot, adding a little red wine vinegar and Liquid Smoke and turning the thing on. The only real work comes in shredding the meat and, I guess, stirring in the barbecue sauce. Really, this is perfect when you just can’t be bothered… but, still want something delicious.
And you can do a lot of different things with the 10 servings you’ll get out of this recipe! Make a sandwich one day… plop the pork on top of a salad another…. or just eat it by itself.
You can take it up a notch by making your own barbecue sauce (there’s a great recipe on Skinnytaste.com). But after a few times making our own sauce, I decided the ingredients in the Trader Joe’s barbecue sauce were close enough to what we were using that it was worth not having to deal with the molasses anymore. (A variation that we make on this recipe is Hot Honey Pork — instead of barbecue sauce, make a mixture that’s 2 parts chicken or beef broth to 1 part honey and 1 part hot sauce. Eliminate the garlic powder, liquid smoke and red wine vinegar and add the sauce to the crockpot at the start. This will, of course, change your macros.)
