We are loving the slow cooker now that pickle ball season is here. Starting to play more outdoors in the evenings so we were scrambling to eat something before we play or eating late and or poorly when we got home . We were finding it difficult to eat healthy and responsibly. With the slow cooker we now put the recipe in mid afternoon head out to the courts for 5 or 6 PM play for a couple hours come home, boom dinners ready. Doesn’t get any better than that.
great recipe for coming home to after an evening of pickleball
Course: Main Course
1tbsp.extra-virgin olive oil
2lb.bone-in or bonelessskinless chicken thighs
Freshly ground black pepper
2red bell peppersliced
1/2c.low-sodium chicken broth
Thinly sliced basilfor serving
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
Meanwhile, in a large slow cooker, combine potatoes, bell pepper, broth, cream, Parmesan, butter, and spices. Season with salt and pepper, then place chicken on top.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked.
Garnish with parsley and more Parmesan, before serving.
A very easy and tasty recipe. Now that the nice weather is here and we are playing pickle ball earlier in the evening it’s nice to come home to a fully cooked dinner. We found the slow cooker extremely convenient and recipes like this one encourage us to keep using it. Easy healthy and ready when you get home from an evening of pickleball. what’s not to like about this recipe.
These are awesome as a side with just about anything, chicken, beef,fish,lamb you name it. They’re even great on their own. Super simple to do. Even our friend Barb, and you know who you are, should be able to do these even though they don’t come in a can. 😂
These are awesome as a side with just about any chicken beef fish lamb you name it. They’re even great on their own. Super simple to do, basically just cut a yam into medallions and bake with a little oil and some rosemary.
Course: Main Course
1Olive oil enough to coat yams
Fresh ground pepper
Cut yams into medallions roughly 1/4 inch thick
Add olive oil and Rosemary to a mixing bowl, throw in the yams and coat liberally with the oil and rosemary.
Lay out yam slices flat on a baking sheet or two, season with pepper
Bake for 15 minutes at 400 flip and bake for another 15 minutes
Remove from the oven. Yam chips should be reasonably firm and not soft. If too soft put him back in the oven for an extra few minutes.
They should glaze over and have a slightly burnt appearance when finished.
Remove from oven and let cool and serve
shameless promotion here,
check out our New Awesome Orange Retro 65T. I guess we could have called it the “Yam Chipper” but unless you’ve had the yam chips it might not have the same appeal.
OK this one is a lot of work. Just joking. This one is pretty easy you can sneak out and play a good three or four hours of pickleball come home and dinners ready. Lisa found this one last week and we absolutely had to try it. Big thumbs up. Not only was it nice to come home to a nutritious and delicious dinner, but we could put our feet up, enjoy a beer or two and review my less than competitive play.
OK this is a tough one, no not really, just a bit of chopping
Course: Main Course
4boneless skinless chicken thighs cut into sections
1red pepper chopped
1Sweet potato tasting cubeomit if you are low-carb
1/2cupLow sugar high fat coconut milkkeeping it keto
2tablespoonsred Thai curry paste
Cilantro for garnish
Mix all ingredients into a slow cooker
Cook on low for five hours or until the chicken is done
Serve on rice noodles and top with chopped peanuts and cilantro
So we were playing a bit of pickle ball today and we’re talking about this recipe for dinner afterwards. Way too many people wanted to try it so I thought I would post early. This one’s for you Dave.When you’re going to include coconut milk in your keto diet, it may make the most sense to use an unsweetened, full fat version.The original recipe called for adding a sweet potato but because we are low carving we opted to omit. If you’re not low carb ing you might want to add it back.
So not only were we cooking things up in R&D for the new creamsicle orange paddle but we were working on this weeks recipe.
My food cycles seem to go in binges as far as cuisine goes and this week it was all about Indian and curry.
Had not made this one in ages and it comes from a book I found 20 years ago.
There are lots of recipes on the Internet for chicken curry with yoghurt but I found many of them left out some of my favourite spices that are included in this particular version.
If you are local to St Marys, or shop on line, Troyers spices, I believe have small table spoon sleeves of spices, so you don’t need to buy a huge jar of a spice you don’t use regularly. That makes this an easy recipe to put together without blowing the budget on spices.
I also like to serve this particular recipe over rice and will do it without the potatoes.
Up to you how you would like to serve it at the end but either way I hope you like it.
So here is one that comes from some great memories of dinners at my Uncle Paul and Aunt Jones. Paul was a renowned architect in the Annex area of Toronto. Not only was he a great architect he was an amazing cook, and fell in love with South American food. Often as an appetizer, and it became one of my favourites, he would serve Ceviche.
If you’re not familiar with ceviche, it’s basically raw fish marinated in citrus. Usually lime, lemon so EIT ES orange. It can be enhanced with hot peppers and onion. The citrus actually “cooks” the fish. Throughout South America every country apparently has its own version. This one is Paul’s. However as a disclaimer he said he never did it the same way twice.
Combine Lemon juice lime juice orange juice ginger and ½ of the onion. Feel free to include the rines. Looks nice in the jar.
Add to jar or bowl.
Cut fish into three-quarter inch cubes/strips
Add fish to juice mixture.
Let sit for approximately 3 to 4 hours until the fish turns opaque.
Remove fish from jar/bowel and lay out on a plate.
Top with onion slices and cilantro.
Serve with crackers/nacho chips
This is a great introduction to the wonderful world of ceviche. There are so many variance and so many combinations of ingredients you could make a different batch every week for a year and never have the same thing twice.give it a go, it’s awesome, and this is a great way to start.
OK I know one more stuffed chicken breast recipe. Honestly I’m surprised I don’t grow feathers. Chicken is a favourite around the house because it’s versatile easy and as far as we know it’s still good for us. Check this one out. The original recipe didn’t call for the banana peppers or the olives but we added them last time and they were excellent. Just adds a little bit of flavour to what some thought was a bland dish. I promise next week I will do something other than chicken, octopus maybe ?
I know another stuffed chicken recipe, I’m surprised I don’t grow feathers rather than hair. O wait, I’m safe, no hair. Anyway this is amazing if you love anything Greek. Fresh and clean, easy to make and not stupidly expensive on ingredients. Quick too.
Course: Main Course
4tbsp.extra-virgin olive oil
1/8Cupchopped parsleyplus more for garnish
Freshly ground black pepper
4skinless boneless chicken breasts
1zucchinihalved and thinly sliced
2medium tomatoeshalved and thinly sliced
1/2red onionThinly sliced into half moons
1lemonVery thinly sliced
1/4csliced black olivesoptional
banana peppersoptional, add as you like.
Preheat oven to 400º.
Place chicken on a cutting board and make 5 slits across each breast, being careful not to cut through completely.
Transfer the chicken to a small baking sheet.
In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.
In each slit place the thinly sliced zucchini, tomatoes, red onion, and lemons.
Cover with the crumbled feta and mozzarella.
If adding olives and banana peppers, add them around half way through cooking.
Cook for 30 minutes or until done depending on the size of the chicken breasts.
Remove from oven and garnish with parsley, and serve
Stuffed fried chicken with salami and cheese in a potato and apple cream sauce.
Oh you want to do this one. It was so good I forgot to take a picture. So the one above is closeish and on the menu for next week.Idont remember where I found this stuffed chicken recipe but I have had it for years. It’s got it all, chicken, cheese, salami, cream sauce, cinnamon, and to make me feel less guilty eating this, apple. It reads a little bit long but the Coles Notes version is, fry the chicken, make sauce, serve chicken, cover chicken with sauce.
Course: Main Course
2boneless skinless chicken breasts
olive oil for frying
1medium sized onion
1large crispy apple
15baby potatoesor use whole potatoes but peel first.
1/2cup18 % cream or half and half
¼teaspooncinnamon add another ¼ if you like cinnamon
6slicesof Swiss or Gouda cheese
6slicesof medium or spicy salami
Slice chicken breasts almost in half so you can fold them open
Lay in the cheese and salami, fold over and pin closed with a tooth pick. Don’t worry if the cheese and meat overhang the chicken. That becomes extra yummy. Mmmmm fried cheese.
Set a side.
There are two ways to do this. You can fry the stuffed chicken first and set aside or fry it while you are making the sauce.
Either way fry the chicken in a little oil until the chicken is cooked. Don’t forget to flip it so it is browned on both sides.
Prep the sauce.
I like to have all my ingredients ready to go so I prep and put into small bowels first.
Peel the apple and cut into bite sized pieces, chop the onion into small pieces, cut baby potatoes in half, crush garlic.
Fry with butter and butter only, the potatoes and onion until brown and potatoes are almost cooked.
Add garlic and apples and fry another 5 minutes until garlic browns slightly
Reduce heat and add chicken broth, cinnamon and sage
Simmer until the water is close to boiling off.
Once reduced add the half and half and simmer down until it thickens to your preferred consistency.
Serve the chicken, cover with the sauce and top with a bit of cilantro. It’s green and makes me feel I ate healthy.
This is an easy recipe to scale so don’t be afraid too.
Ahhhhhh say it ain’t so! Yup it’s so. I found this recipe by accident and I know if you are a hard core smoker, not the coughing and hacking kind, cooking a brisket in the slow cooker is sacrilege. But I love brisket and smoking one properly at -15 is not my idea of a good day. So here we go with a great alternative. Oh it will still take the day to do it, but you’ll be warmer.
Normally a brisket is smoked but this looked so good I had to try it
Course: Main Course
4-6lbbrisketfirst cut recommended
10whole garlic clovespeeled
3whole onions sliced
1 1/2tspkosher salt
1/4tspcayenne ; if you are very spice sensitivejust use a pinch
First off, If there is wine involved during the cooking process on this one, go easy. It will be a long day.
Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of the slow cooker.
Rinse the brisket and pat dry. Sprinkle both sides of the meat lightly with black pepper and salt. Or Montreal steak spice. If you’re using a kosher salted brisket, or if you are salt sensitive, skip the salting.
Brown the brisket on both sides. If you have a cast iron skillet even better .Some recipes will tell you not to worry about browning, but to me it makes a difference as it seals then juices in the meat. Yes I know it’s a slow cooker but the extra flavour shines through.Make sure you get some nice dark brown bits on there, it really adds to the flavor.
Once the brisket is browned, place it in the slow cooker, top off with the remaining onions and garlic and cover. Do not clean the skillet.
Next drain the fat from the skillet, don’t scrape out the good stuff, we need it, so leave any pepper, spices, yummy burnt bits, meat pieces…….you get the idea.
Return the skillet to the stove.
In a small bowl, mix together the water, 1 1/2 tsp. kosher salt, black pepper, paprika, turmeric and cayenne.
Pour the water and spice mixture into the skillet and heat over medium until hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula. Try not to taste. Mmmmmmm
Pour The contents of the skillet over the brisket, cover and place the slow cooker on low for 8- 10 hours, or until fork tender. Tenderness will increase as it cooks, so take it out when it’s tender to your liking. You want it firm enough to slice but tender enough that the edges shred with a fork.
Remove brisket from the pan and let it rest on the cutting board fat-side up for 20-30 minutes.
Meanwhile, skim fat from the surface of the cooking sauce.
Thicken the left over cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker or place in a blender.
Once your sauce is ready, cut the fat cap off the brisket.
Cut the brisket into thin ½” to 3/4”slices against the grain.
Return slices to the slow cooker and cover with sauce heating in the sauce for 30-60 minutes more until sauce is hot, bubbly and thickened around the meat.