Category Archives: Chicken

Chicken products were used.

Buffalo Meatball Subs

Buffalo Meatball Subs
Buffalo Meatball Subs

A day late & dollar short, that kinda sums up this here blog. Made this concoction for the playoffs & it turned out way better than expected (I’m not one for the buffalo sauce).

Surprised that I really couldn’t find a meatball recipe that didn’t involve frozen Italian meatballs from the store, so just somewhat had to wing it on that end. Really try to do mostly whole foods when making these crocks – sometimes it doesn’t work out that way.

Stuffs:

  • 2 lb ground chicken/turkey
  • 1.5 cups bread crumbs
  • 2 carrots – finely diced
  • 2 celery stalks – finely diced
  • 2 egg – beaten lightly
  • 2 cups buffalo sauce (Franks, is what I used)
  • 4 oz blue chess crumbles
  • 1 small container greek yogurt (4-6 oz?)
  • 6-8 hogie buns (from bakery not crappy off the shelf – you have more self respect than that, right?)

Make it happen:

  • Heat oven @ 450 degrees (sadly, you need to oven)
  • In large bowl combine chic/turkey, bread crumbs, eggs, carrots, celery
  • Form into 2 in. balls – yes, I said balls
  • Cook in baking dish for 15 mins (might need to do a couple batches)
  • Move the meatballs to crock pot & pour the buffalo sauce over
  • Crock on low for 6-8 hrs.
  • When ready to serve, put meatballs on hogie buns & broil for 1 min (for crisp buns, be careful!)
  • Top with yogurt/blue cheese mixture

Yep, this is one of those amazing sportball slow cooker dishes. Just enough bad crap with some good mixed in there for good measure. Not scientific, but I believe taking out the frozen meatballs helps somewhat.

These were amazing – you could eat w/o the buns – so that is something. Great tasting main dish with the yogurt/blue cheese topping – you can eliminate if need be, but I wouldn’t suggest doing so.

P.S. swear I’m going to learn how to take good photos of food – there is an art to it & obviously I don’t possess that skill.

Chicken Pepperoni Rolls

Drinkin' & Crockin' on NYE
Drinkin’ & Crockin’ on NYE

Welcome to the new year & I am on spot this time around – not posting recipe right away. But, some of this had to do with the first picture & drinking throughout cooking time… best drink name ever!

Was doing some reminiscing about childhood & thought of my mom making these chicken pepperoni rolls that were freaking amazing. In line with the old days, her’s were dunked in bread crumbs & cooked in deeply oiled skillet. Delicious of course, yet was wondering if I could find a way to do this in the slow cooker & cut down the greasiness.

Really didn’t find any other recipes out there for the crock so decided to just wing it & if dish didn’t turn out – hit up a restaurant.

Chic Pep Roll in Crock
Chic Pep Roll in Crock

Ingredients:

  • 6-8 chicken breast thin cuts (easier than pounding / butterflying – you can buy in store pre cut)
  • 30-40 slices turkey pepperoni
  • 6-8 slices part-skim mozzarella cheese
  • 1 jar/can traditional pizza sauce
  • 6-8oz white mushroom sliced
  • toothpicks (yum!)

Let us make them:

Spread 1/3 of the jar of pizza sauce in bottom of crock.
Lay all chic breasts out on cutting board for prep.
Put about 5+ slices of pepperoni on top of each breast.
Cut the cheese slices in half & lay on top of chicken/pepperoni.
Roll each of breasts up – rolling away from you is the easiest. This is a tad tricky, you’ll have to take time to keep it all together. Put a couple toothpicks in each roll to keep together & place in the crock.
Spread the white mushrooms over the top of the rolls.
Pour rest of jar of pizza sauce over everything.
Cook on Low for 6-8hrs, check to make sure the chicken is cooked through.

Chic Pep Roll Plate
Chic Pep Roll Plate

How did this turn out? Before we move on, remove toothpicks before consuming, but you knew that already… right?

This turned out superb with tons of flavor. Glad that I went with the turkey pepperoni – I love pepperoni as much as the next person, but this definitely cut out the grease.  The only thing that happened is that the cheese kinda leaked out of the roll into sauce which wasn’t a bad thing.

Served with some crusty french bread to dip in sauce.

Lastly, while writing this post I realized there are tons of add-on pizza toppings you could go for – depending how wilty/soft they would get, you’d add at different time during cooking: black olives, onions, green bell peppers (blech, go home you SOB), spinach, roasted garlic, anchovies (just on my side if you’re not down with these), clams or pineapple (nope, don’t even want you eating near me). Endless options.

Thanks to all who have checked out the blog, my annual report said that this blog got over 3,500 hits this year with the Slow Pho Soup getting the most hits & most surprising – Spaghetti Squash & Meatballs was in top 5.

Heres to a new year & I’ll keep on crocking out & I encourage you to do so also.

Spaghetti Squash & Meatballs

Squash Meatballs
Squash Meatballs

Lets turn the last post on its head, spaghetti – decided to go with an ingredient I hadn’t yet tried, spaghetti squash. It is my mission to go outside my comfort zone when making these crocks.

Need to lose a tad bit of this gut that I’ve acquired from copious amounts of fermented hops via excellent Northwest beers. Enter the somewhat paleo diet.

For the most part, just trying to eat whole foods with limited packaged foods.

Enough with the preachy, more with the crocky.

Ingredients:

  • 1 med/lg spaghetti squash
  • 1 can 14oz tomatoe sauce (no salt added)
  • 1 lb ground turkey
  • 3 green onions / diced
  • 4 cloves garlic / minced
  • 1/2 leek / diced
  • 1 stalk celery / diced
  • 1 egg white
  • 1 tsp each | basil / thyme / oregano (be liberal with these)
  • 2 tsp of homemade chili garlic sauce*

Do it:

Squash Meatballs
Squash Meatballs Plate

Mix onions, garlic, leek, celery, egg whites, herbs & turkey meat together – form into 1 1/2 inch meatballs.

Cut squash in half – use a big knife, cutting is kind of difficult.

Mix tomato sauce & chili garlic sauce together*. (see sauce below)

Put a small layer of tomato sauce in crock bottom (just enough to cover bottom), put squash cut side down. Layer the meatballs as best you can & then pour remaining tomato sauce over meatballs.

Set on LOW for 5/6 hrs.

Other:

  • Pull the squash out w/ fork or other implement – scoop out the innards of squash & separate to plates.
  • Put a few of the meatballs on top of spaghetti squash & then pour some of the sauce over all of that.

Dang, that dish was amazing. Had no idea that spaghetti squash was so good & my homemade hot sauce would push it forward. Low fat, meaty & just enough hot (its a steady hot).

.* Homemade Chili Garlic Sauce

  • 2 jalapenos
  • 2 red jalapenos
  • 2 serranos
  • 6 habaneros
  • 6 cloves garlic
  • 2 tblsp apple cider vinegar
  • Put in food processor – processor it up to a viscous paste.
  • Simmer on Med for 10 mins
  • Done with that

Last tip: I would make a whole crock of the meatballs & minus the squash – they are amazing.

Peace out.

Chicken Sausage with Bell Peppers & Spaghetti

Chicken Sausage Sauce
Chicken Sausage Sauce

Welcome back to me & the slow cooker. Definitely been a while, but I aim to do a lot more posts. The other item that I need to address is my food photography.

There is some sort of art to this & I’m going to do my best to make the dishes appear to be more appetizing. In the past I’ve just went for the “whatever” mode & am going to try to change my ways after this post.

Picked up some chicken sausages via my favorite store display “Managers Special”. Had some whole wheat pasta that needed to be removed from cabinet – so begins the newest slow cooker dish.

Ingredients:

  • 4-5 mild Italian chicken sausage links (prefer hot, but this is was a $1.43 “managers special”), sliced at 1 3/4″
  • 1 Tbsp olive oil
  • 1 green bell pepper, sliced into 2 to 3 inch long strips
  • 1 red bell pepper, sliced into 2 to 3 inch long strips
  • 4 garlic cloves, sliced into slivers
  • 1 yellow onion, thin sliced & halved
  • 8oz of Agaricus bisporus (crimini) mushrooms, sliced
  • 1 sm can (14oz) can of crushed tomatoes
  • 1 lg can spaghetti sauce (just got the cheap stuff)
  • 1 Tbsp of dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pkg spaghetti

Make it:

offensive dish
offensive dish picture

Saute the peppers, garlic & onion until semi-soft. Throw the sliced sausage in there until just browned – doesn’t need to be cooked thoroughly as the slow cooker will do the rest of the work.

Throw ingredients in crock (besides spaghetti – don’t be stupid!) & set for 8 hrs.

Just before ready to eat cook spaghetti per instructions on the box.

Put pasta on plate, pour some stuff from crock over it & serve with a baguette.

Experience: this was quite good – tons of flavor & just the right amount of sausage to sauce ratio.

A ton of leftover sauce – frugal as I am, threw that in a freezer bag for later use.

Done, P.

White Bean & Chicken Stew

White Bean Stew
White Bean Stew

I haven’t crocked as much as I should, since receiving a dutch oven… hard to say, but enjoy that one too. Wish we could have a ménage à trois w/ me, crock & dutch oven – damn, that is so sexy. Ok, done with the dream sequence (keep going if you aren’t finished).

Here is a quick & easy white bean stew (still haven’t matched the dutch oven version I did a bit ago, dammit).

Fixin’s:

2 tablespoons olive oil
1 large onion, chopped
4 large garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon oregano
1/2 teaspoon dried crushed red pepper (more if you like the heat)
1 pound boneless skinless chicken, cut into 1-inch pieces
2 15-ounce cans cannellini beans (white beans)
1 cup canned chicken broth
1 7-ounce can diced green chilies
2 handfuls of cut up kale
1 cup Chopped fresh cilantro (throw on top at end)

White Bean Stew #2
White Bean Stew #2

Make it happen:

  • throw chicken in crock
  • saute onion & garlic & put on top of chicken
  • mix cumin, oregano, red pepper, chilies & chic broth together then pour over
  • add the beans & kale at half way mark (4hrs) if possible

Cook:

  • Set crock to 8 hrs
  • as mentioned add beans/greens @ 4hr mark if possible – you don’t want that shit soggy!

Done:

  • Put some diced up cilantro on top of that delicious dish!

End result was quite pleasing. Although, if I had it to do again – would love to cook whole chicken a day ahead & then add 1/2 the chicken meat to crock at the 4hr mark – seems like a lot of work, screw that.

White Bean Side Dish
White Bean Side Dish

For a side dish, I made baked soy sauce brussels sprouts w/ pine nuts – I love greens (yum, btw). For your info – I was the weird kid that took leftover spinach at school lunch. Remember that odd pizza with the cornmeal at the bottom – loved it!

Crock out, P.

#chicken, #crock, #brussel, #schoolpizza

Curry Chicken Soup

Ok, so obviously I repeat myself – but, this not a bad thing.

Different curry recipe – and souper easy. See, I’m funny.

  • 1 can coconut milk
  • 1 can chic broth
  • 1 lb chic cut into 1″ cubes
  • 12 green onions diced (use 1/2 in crock then 1/2 to top afterwards )
  • 4 tblsp of green curry paste (can add cayenne to spice it up a bit)
  • 1/2 yellow onion diced
  • 1 red / 1 green peppers diced up
  • 1/2 head of cabbage (used nappa cause leftover – but can use regular)

Best to keep it on low for 4/6hrs so that the coconut milk doesn’t curdle.

This is so easy & delicious. Pour the stuff over some white rice & you have yourself a dinner.

chic curry soup bowl

Chicken Curry

chickenCurry1
Chicken Curry w/ Yogurt

Hello, since it is football season – I’ll starting adding the crocks a bit more regularly – which I’m ready for I guess – just don’t want the summer to be over with is all.

Moving on to the newest crock. Love curry / Indian dishes, just rarely do them – not sure if out of hassle or just don’t think of it very often!

Lets get to it:

  • 2 lbs boneless skinless chicken thighs (about 10)
  • 1 medium onion, peeled and chopped
  • 1 sm can tomato paste
  • 4 garlic cloves, chopped
  • 2 tablespoons curry powder (can use more as needed)
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 3/4 cup water
  • 1/2 cup Greek yogurt, plain whole-milk
  • 4 green onions sliced
  • salt / pepper to taste

This was pretty darn easy to throw together:

Mix the tomato paste, garlic, curry powder, ginger, cumin, and water together.
Add onion and stir to combine sauce.
Place the chicken on top and shake on some salt & pepper.
Cover and cook until the chicken is tender (8 hr LOW or 4 hr HI).
15 mins before dishing out, add the yogurt and a bit more salt to the chicken and stir to combine.
Serve over basmati rice & side dish of saag paneer (spinach w/ cheese).

Chicken Curry Close Up
Chicken Curry Close Up

The chicken & sauce turned out pretty good, although this needed to WAY spicer. When I think of most India foods – I think spicy burning both in & out. The chicken was super tender that is for sure.

Two items – that bummed me out:

1. Thought I had basmati rice, alas did not – this is kind of a “need to have with” type of item – so, used another type of rice, nope.

2. Forgot to put the green onions over the top of the dish! Dammit, I keep forgetting the small things.

Anyway, not too darn bad & I’d like to try this one again as I do believe I can do it justice & get it spicier!

Cilantro Lime Chicken

cilantroChix
cilantroChix

Has been a while since I’ve posted. It is summer somewhat & like doing me some bbq, but I have not abandoned the crock. So, in this installment combining the the 2 – bbq & crock.

Was sent a recipe a while ago, but hadn’t had a chance to check it out until now – tweaked it a bit, but for the most part – excellent for summer fare.

The one I was excited about was making jalapeño poppers on the grill – I digress – lets get to the crock:

Here it goes:

  • 4 chicken breasts – thawed
  • 1 handful of cilantro ( rinsed & chopped)
  • 1 jar of salsa (the cheaper the better) – 16oz+
  • 1 lime – just squeeze it top
  • 2 jalapeños – diced up

Put all this in the crock – put on LOW for 6hrs.

baconJalapeno2
baconJalapeno2

To round out your mexicali fest – jalapeño poppers on the grill. I won’t go into the nasty details, but will submit the excellent link to how to do so. This was the highlight of my day – which isn’t saying much, but if you get a chance, please make this. Amazing.

The crock Chicken was fantastic with a tad bit of queso blanco – I know Spanish! Don’t smother your mexican dishes in horrible cheese – make the effort & get some queso – a light white cheese that you break up – get international bitches.

The long & short of this is – a great way to make crock for dinner, but you can eat this all week as lunch item in a tortilla – traditional none the less.

 

Beanie-Weenies

beanie_weenie_1
Frat party vomit?

You know when you have the thought – ah, screw it? Should have listened a bit closer to my inner self saying that this was a bad idea. Alas I did not.

Was heading towards these amazing looking steaks & was going to make a “foodie” type of crock & then out of the corner of my eye…hot dogs. Should have known way better, but those damn dogs were calling to me. What kind of crock could be made with those lips & butthole tubes?

Beanie Weenies!

Then got idea that could go beyond the lowly pork & beans with cut up wieners & give this bastard a leg up.

Ingredients:

  • 2 cans vegetarian beans in tomato sauce  (didn’t want that nasty/delicious pork slab)
  • 1 can great northern beans (washed & drained)
  • 1 can black beans (washed & drained)
  • 1/3 cup bbq sauce
  • 1/4 cup ketchup
  • 1/2 diced onion
  • 1 diced green pepper
  • 4 slices pre-cooked bacon diced up
  • 160z package Hebrew National Beef Dogs (cut up in 2 inch sections)
  • 1 tblsp pepper

Cook that nasty up:

  • Um, throw it all in the cooker & set  on LOW for 6hrs
beanie_weenie_2
Mmm – dinner.

Really did kinda smell excellent. But, I’d ate a full plate of serious nachos washed down with some Fremont IPA a couple hrs before dinner – had to let the stuff simmer for a bit…did not look appealing.

End result: didn’t turn out too terrible bad, but don’t think I’ll go down the wiener with bean road again. (Think the pictures kind of tell the story – sorry for awful picts btw). This dish was also a good $20.00 less than what I had in mind – hence the saying “You get what you pay for.”

Next time I’m going to do Seattle Dog crock  – package of hot dogs & package of cream cheese & call it good!

Rock out with your wiener out. Couldn’t help that one.

PS – there are 2 spellings for wiener (one is Euro & one is American) – so I’ll use it as I see fit.

Stuffed Chicken w/ Spinach

stuffed_chicken_2
Stuffed Chix Cooking

Running a bit late on Sunday, but I knew that a crock was in order for the day. After dragging my somewhat wine soaked ass out of bed, decided on a chicken dish – alas, forgot to lay out the chicken on hand…off to store. $40 bucks later (that included a nice bottle of red for dinner) & had to get this thing in the cooker before noon. According to Glen Fry – the heat is…on. Saxamaphone playing in background.

Sharpened up the meat knife & dug in. Have to say, one of the best feelings in prep is an extremely sharp knife. The method I use is a wet stone. One of my memories of my grandfather who was a butcher in Blair, NE, was watching him go at one of those old school knives w/ a hollow metal handle (kinda looked like an old drain pipe) & getting that sucker to a fine edge & cutting into some flesh. Respect, pour a bit of 40 out, not to much you gotta save it for cooking.

Here we go:

  • 4 chicken breasts
  • 2oz goat cheese (crumbled)
  • 2oz parmesan cheese (had to use shake stuff on hand – forgot to get at store)
  • 8oz roasted red peppers – sliced into manageable pieces
  • 6oz fresh spinach
  • 4 garlic cloves minced
  • 1/2 cup chicken broth
  • 1/2 cup dry white whine (Fume Blanc to be all hifalutin about it – wine steward said it was best for cooking)
  • 2-3 tblsp olive oil

Lets get it on:

  • slice chicken breast along side almost to other side (try not to leave a hole – the stuffed part will leak out)
  • mix the goat & parmesan cheese together
  • cook the garlic & spinach until spinach is wilted (about 4-5 mins)
  • stuff equal amounts into chicken gash – this order: goat/parmesan cheese, roasted red peppers & then spinach/garlic
  • heat a skillet w/ some olive oil
  • pan sear the stuffed chicken (2 mins each side) – careful this could get messy
  • add pan seared stuffed chicken to crock
  • pour in the broth & wine
  • cook on LOW for 6hrs or so (I found 6 is just fine)
stuffed_chicken_3
Stuffed Chicken on Plate

Went out for a much deserved motorcycle ride & had a PBR tallboy @ the Ballard Eagles club #2141 while this dish cooked.

Sweet Jesus, this was absolutely incredible & really not that hard once you get the Eye of the Tiger going. The goat/parmesan had just the correct cheesy flavor along w/ the spinach/red pepper. The chicken was super tender (only one of them fell apart trying to get it out of crock).

Invited a couple of witnesses to my greatness & they concurred that it worked out well. We watched some Moulin Rouge w/ the always fantastic Ewan McGregor.

The foodie topper to this meal was an artichoke & heart of palm salad w/ sparse spring mix lettuce & a home made vinegar mustard dressing (go lite on dressing & let the artichoke/palm stand on their own – thats my motto).

Dressing:

  • 1/3 cup Apple Cider Vinegar
  • 1 1/2 tbsp Grain Mustard
  • 2/3 cups Cold Pressed Olive Oil
  • Sea Salt & fresh ground Pepper to taste

Blend in a, oh lets say, blender or food processor – I used the f’ing Magic Bullet!

There you have it. Suck on it sport – totally rocked out with my crock out on this one if I do say so myself. And I just did.