Slow Cooker Adobo Chicken with Bok Choy

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How often do you use your slow cooker?  I tend to use mine once or twice a week.   I find myself using it for weeknight meals, putting the ingredients in the cooker in the morning and then letting that cook all day so dinner is ready when we come home.  That sometimes takes a little pre-preparation the night before so I don't spend all morning chopping the ingredients when I'm rushed to get to work.

I also find that I'm using it more and more on the weekends so that I free up some of my time to run around and not worry about "what to make for dinner"!  Soups such as this one and this one are great for the weekend.  

About a month ago I bought this great cookbook, Stock the Crock, by Phyllis Good.  She is the creator of the Fix-It and Forget-It series, which I'm sure you've heard of.  Well let me tell you, this book is amazing!  I did a quick read through it and marked so many recipes that I have to try it's unreal.   The one that really caught my eye was: 

ADOBO CHICKEN WITH BOK CHOY

This is not your average slow cooker meal.  You've seen thousands of recipes for typical Mexican dishes, copycat Asian dishes (ala Panda Express) and all the comfort food you can handle, but this Asian dish is different.  Chicken cooked in a tangy sweet sticky sauce low and slow and then shredded and mixed with the flavorful crunch of bok choy.  Deliscious! 

This dish is a flavor bomb for your taste buds!  It's really that good.  The sauce is popular in Filipino cooking and is basically vinegar, soy, sugar, and some aromatics.  You are gonna love this recipe.

It' soooo good I suggest you go out and make this over the weekend.  It cooks in the slow cooker on low for 4 1/2 to 5 hours.  You don't want to overcook the chicken so I suggest you don't make this during the week unless you are home to start the dish later in the day.  I made this on a Sunday afternoon while we had a little fun at the bookstore, and when we got home, dinner was ready.

Let me know how you liked this dish.  We thought it was a keeper!
Enjoy!






Slow Cooker Adobo Chicken with Bok Choy

source:  Stock the Crock
serves 4

1 red onion, thinly sliced
4 garlic cloves, minced
2/3 c apple cider vinegar
1/3 c low sodium soy sauce
1 Tbls brown sugar
1 bay leaf
1- 1 1/2 lb boneless skinless chicken breasts
2 tsp paprika
2 heads baby bok choy, cut into strips
cooked rice

Spray the inside of your slow cooker with cooking spray.  Places the onions, garlic, vinegar, soy sauce, brown sugar, and bay leaf in the slow cooker.  Place the chicken on top and sprinkle with paprika.

Cover.  Cook on low 4 1/2 to 5 hours.  Shred the chicken in the cooker.  Turn the cooker to high and add the bok choy.  Cover and cook 10 minutes.  Discard the bay leaf.  Serve over rice.

Lemon Dill Rice

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Everyone needs a good side dish in their repertoire!  Living with a Persian means we end up eating a lot of rice.  It's a staple in MGG diet even though we've tried to curb that carb craving many times, we still crave it.

MGG typically wants rice as a side dish when we grill chicken, whether it be kabobs, breasts, drumsticks...whatever, rice is always foremost in his mind.  So last week we decided to grill some Latin Grilled Chicken (soooo yum!) and with that we needed a quick and easy side dish.  So I knew he was leaning toward rice along with some veggies, and I don't mind his cravings because truth be told, I love it too.

Let's talk about rice!  There are so many varieties of rice out there which one to choose?  Basmati, a white long grained rice that is aromatic is the choice of Persians and many other cultures.  But there are others that are wonderful as well such as Jasmine, brown, mixed with wild rice, red rice...and the list goes on and on.  So one consideration I had was that I didn't want to spend 20 minutes on a weeknight cooking rice, so I chose a converted rice that cooks in minutes.  No shame here.  You can use what you want but this turned out beautifully and it is a real time savor during the week.

Rice is boring!  True, rice tends to be bland, but there are ways you can jazz it up. I wanted a rice that mirrored the flavors in my Latin Grilled Chicken so I added aromatics.  Swapping out chicken broth for the water gives rice a nice flavor boost.  Some simple touches to finish the rice also add some pep to it.  I added lemon zest, lemon juice, and fresh chopped dill to give it tons of flavor. 

So there you have it, Lemon Dill Rice!  It's the perfect side dish for chicken, fish, pork, and beef, and works well with most Latin, Mediterranean, and Middle Eastern dishes.  Make sure to try this simple side dish this week.  It's one the whole family will love.

Enjoy!








Lemon Dill Rice

serves 3-4


1 cup minute rice
3/4 cup low sodium chicken broth
1/4 cup water
zest of 1 lemon
1/2 lemon, lemon juice
2 Tbls. fresh dill, chopped

Place chicken broth and water in a saucepan.  Turn on heat to high and boil water.  Add rice to boiling water, turn off heat and cover.  Wait 5 minutes.  Add lemon zest, and juice of 1/2 of a lemon, plus the chopped dill.  Stir to combine and serve hot.

Grilled Balsamic Chicken with Mediterranean Rice

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Boy do I have a recipe for you today!

It all started when I went to my local Farmer's Market over the weekend and ran into a booth that was displaying the most decadent looking oils and vinegars! Oh do I love specialty items.  So after tasting a dozen or so I decided to purchase 6 types.  Not 1 or 2, but 6 different flavors.  I went exotic with Pear Vinegar, Peach Jalapeno Vinegar, Blood Orange Olive Oil....and a few others.  However, one of their best is a basic Balsamic Vinegar.

The nectar of gods!  The flavor was soooo good I could chug it straight from the bottle!. It tastes like candy, no seriously it does!  With this precious new find I decided this would be first up in the next recipe I make. 

So I got to thinking about a quick weeknight meal.  It's springtime and I don't want to be cooking all night and stuck in the kitchen.  I want to be sitting outdoors, enjoying the evening and glass of sangria!  With that in mind a quick chicken dish was in order.  Grilled Balsamic Chicken with Mediterranean Rice was born!

GRILLED BALSAMIC CHICKEN WITH

MEDITERRANEAN RICE

This dish does require a quick marinate of 1 hour or 2.  If you only have a tiny amount of time before dinner then leave the chicken marinating out on the counter for 15 minutes instead of placing the chicken and marinade in the refrigerator.  This will speed up the process. 

The rest comes together really quickly.  Make the rice and vegetable sauté first (using instant if you like) and then grill the chicken.  The meal comes together in about 30-40 minutes.  NOTE:  You can use any brand of balsamic vinegar you like.  Here's a link to the one I purchased which can be bought online as well.

Grilled chicken smothered in the complex flavors of balsamic vinegar, Dijon, and lemon turn this into a company worthy meal, but simple enough for a family weeknight meal.  Accompanied by a flavorful rice that combines with the vegetables of the Mediterranean.  The perfect combination, and a winner in my book!

Enjoy!

Grilled Balsamic Chicken with Mediterranean Rice

serves 4

4 thin cut chicken breasts

Marinade:
2 T Dijon Mustard
2 T balsamic vinegar
juice of 1 lemon
2 garlic cloves, minced
1 tsp paprika
1 1/2 tsp Italian Seasoning
2 T olive oil
salt and pepper to taste

Rice:
1 1/2 cups converted brown rice
1 1.2 cups chicken broth - low sodium
1/2 pint cherry tomatoes, sliced in half
1 Zucchini, sliced lengthwise and cut into moon shapes
1 T olive oil
1 tsp Italian Seasoning

Place the chicken breasts in a zip lock bag.  In a bowl add the rest of the marinade ingredients and stir to combine.  Remove 1/3 cup of the marinade and place in a container for use during grilling.  Add the rest of the marinade in the bag, seal and toss to coat the chicken.  Place in the refrigerator up to 2 hours.

In a small sauce pan add the chicken broth and bring to a boil over high heat.  Add the rice and cook until tender on low for 20 minutes.  Meanwhile in a medium skillet add the olive oil and heat over medium-high heat.  Add the tomatoes and zucchini and sauté until golden brown and tomatoes have burst.  About 3-5 minutes.  Sprinkle with Italian seasoning and stir to combine.  Remove from heat.  Once rice is done add vegetables to the rice and fluff, tossing to combine.

Using an indoor grill pan, heat over medium heat.  Add the marinated chicken to the grill pan, throwing away the used marinade.  Cook 3-4 minutes on the first side.  Turn and brush with the saved marinade, watching closely so the chicken doesn't burn.  Cook for 2-3 minutes until cooked through.

Remove from pan and serve along with the veggie rice.

Lighter Burrito Bowl

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Christmas is over and it's time to look forward to the new year. 

I hope everyone had a wonderful holiday filled with family and friends.  Oh, the food and indulgence of the holiday is always rampant but it's time to start looking toward some lighter food. 

Let's talk burrito bowls!  The new phenomenon that's taken the food world by storm.  So why go to your favorite fast food joint when you can make one that tastes 1000x better and is healthier. 

Making a burrito bowl at home allows you to make a dish that is healthier, using the freshest ingredients. That's so much better than takeout.  We make this healthier, first off, by using brown rice.  Brown rice is full of nutrients and fiber and tastes wonderful in this dish.  The use of turkey meat instead of beef adds another healthy touch by reducing the fat content.  Using my homemade taco seasoning up the flavor profile, along with the fresh vegetables and wonderfully flavored black beans.  This dish has soooo much flavor!  It's definitely a keeper.  You are  your family are sure to love this dish.  It will have you craving Mexican food to a whole other level.

Enjoy!

Lighter Burrito Bowl

serves 4

1 cup yellow or sweet onion, diced
1/2 pound ground turkey (7% lean)
1 cup brown rice (10 min. instant rice)
1 1/4 cup low-sodium chicken broth
1 cup salsa
2 teaspoons taco seasoning (homemade or store bought)
1 (15 oz) can black beans, drained
3/4 cup frozen or fresh corn kernels
1 cups cherry tomatoes, diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Garnish: (Optional) diced tomatoes, cheese, sour cream, green onions, avocado

In a skillet over medium heat add the onion and the ground turkey. Cook until turkey is cooked through and no longer pink.  Use a wooden spoon to break up the turkey into small crumbles as it cooks.  Push the turkey mixture to one side of the skillet and add the rice and toast for about 1 minute.

Add the broth, salsa, diced tomatoes, taco seasoning, corn, and the beans. Stir together making sure the rice is submerged in the liquid.  Bring to a boil then lower the heat to simmer.  Cook 10-15 minutes, or until the rice is tender. Season with salt and pepper. Turn off the flame and add the cheese.  

Serve each portion in individual bowls and garnish if desired.  

Note:  This recipe calls for instant brown rice, if using regular long grain brown rice you will need to increase the cooking time to around 45-50 minutes to ensure the rice is fully cooked.  Instant brown rice is suggested.

adapted from skinnyms.com

Beth's Confetti Rice

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Everyone needs a good side dish that will go with many types of meat and that's what we are going to talk about today.

It's still late summer here in Southern California and we are still grilling every chance we get.  Actually, we'll be grilling well into October as the weather tends to be warm.  So I wanted to make a rice dish to go with some shrimp and scallops we were grilling (recipe coming).  You know rice goes well with any type of meat.  But I wanted to jazz this up a bit.  Something sort of like a pilaf with veggies, or like a Caribbean confetti rice, but my style.  Thus,  Beth's Confetti Rice was born!

BETH'S CONFETTI RICE

Imagine a nice basmati rice cooked until fluffy and tender, then tossed with an array of veggies.  Spicy sweet bell pepper, tender peas, crisp sweet corn, and sweet onion are combined with the heavenly rice and sprinkled with cilantro for extra flavor.  Amazing!  This is the PERFECT rice to serve with any grilled meat.  

This side dish is perfect for late summer gatherings.  It goes well with pork, steak, fish, and chicken dishes whether they are grilled or baked or pan fried.  It's just a great compliment that you will want to eat over and over.

Enjoy!

Beth's Confetti Rice

serves 4-6

1 cup long grain basmati rice, rinsed well
1½ cups chicken broth, low sodium

2 Tablespoons butter

1/2 cup red bell peppers, diced

1/2 medium sweet onion, diced
1/2 cup frozen peas
½ cup frozen or fresh corn
2 cloves garlic, minced

salt and pepper
¼ cup cilantro, chopped 

Add the rice, and broth medium sauce pot. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed about 15-20 minutes. Remove from heat.

Meanwhile, add the butter to a large skillet over medium heat. Add the bell peppers and onions. Sauté for 2-3 minutes, to soften.  Add the peas, corn and garlic. Season with salt and pepper.   Stir and cook for another 2 minutes until heated through.  Add the cooked rice to the skillet and toss well to combine.  Sprinkle with the cilantro and toss.  Serve warm as a side dish.

You may also like:

Asian Style Fried Rice and Beans

Chicken and Mango Rice Salad

Easy Mexican Rice

Fried Rice

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

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It's summertime and boy is it hot!

The last thing I want to do is turn on the oven when it is over 100 degrees outside.  I don't even want to grill until the sun starts to set which isn't until around 8pm in my area.  So what do we do about getting dinner on the table during the week when we have schedules to keep?  Use the stove, and make a one pot meal!

One pot means less dishes to wash. Yea!  One pot means any vessel from a saucepan to a skillet.  One pot means simple to make, quick dishes made on the stovetop which = less heat!

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

I have TEN unforgettable recipes for you that will keep your kitchen cool and your family wanting more!

One Pot Meat Lovers Pizza Ravioli Bake

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

One Pot Lemon Herb Chicken and Rice

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

One Pot Meal: Chicken and Asparagus Skillet Supper

Mediterranean Lemon Chicken

Chili Mac

Beef Stroganoff with Horseradish Sour Cream

One Pot Pasta

Chicken and Sausage Jambalaya

One Pot Lemon Herb Chicken and Rice

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I'm also on the lookout for good weeknight meals, but I haven't really jumped on the "One Pot" bandwagon yet.  Have you? I've made a couple such as my Chicken and Asparagus dish, and One Pot Pasta.  

I've pinned a lot of them though. So today I thought I'd use up some chicken from the frig and make one of these recipes I've pinned so many moons ago!  #PinterestIsAddicting

The One Pot Lemon Herb Chicken and Rice recipe comes from Tiffany over at Crème de la Crumb.  She's a wiz in the kitchen and has so many great recipes on her site, so make sure to check it out.  I basically followed her recipe with a little addition of some extra spice on the chicken itself. 

One Pot Lemon Herb Chicken and Rice to the rescue!

Where have these quick 30 minutes meals, made in one pot, been all my life?  One pot?  Yes please.  Easy on the clean up and it takes just a tiny bit of prep and you have a tasty dinner on the table in 30 minutes.

Do you love lemon?  Love chicken and rice?  Need a quick weeknight meal?  Then One Pot Lemon Herb Chicken and Rice is the dish for you.  The flavors are bright with lemon and spiced with pepper.  The Italian seasoning lends that fresh herbaceous pop we love, and the rice is just comfort city.  This might be you new comfort food dish for the upcoming fall season.

Enjoy!



One Pot Lemon Herb Chicken and Rice

serves 4

time:  30 minutes

4 thin sliced, chicken breasts, boneless skinless
2 tablespoons butter
1/2 tsp salt
3 teaspoons Italian seasoning, divided
2 teaspoons lemon pepper
1 cup uncooked basmati rice
2¼ cups chicken broth, low sodium
zest of 1 lemon
juice of 1 lemon


Melt butter over medium heat in a large skillet.  Season chicken with salt, Italian seasoning. and lemon pepper on both sides.  Place chicken in the skillet and cook 2 minutes, until just browned, on each side.  Remove to a plate.

Add the rice to the skillet and toast for 1 minute, stirring constantly.  Add the chicken broth, lemon zest, lemon juice, and 1 teaspoon of Italian seasoning.  Bring rice to a boil.  Return the chicken to the skillet, placing it on top of the rice.  Add any juices that have accumulated from the chicken as well.  Turn the heat down to a simmer and cook for 20 minutes or until the liquid has been absorbed and the rice is tender.  

Garnish with fresh parsley and lemon slices.  Serve.

slightly adapted from Crème de la Crumb