Crock Pot Chicken Pho

It's January, folks. Here in the midwest that means we brace for the rest of winter and hunker down, don our hulkiest sweatshirt, sip steaming mugs of hot cocoa and wait to see the first spring tulip sprouting up from the ground while dreaming of baseball season (that last part may just be me and my 11-year-old, but you get the point). It also means it's time to make soup, soup and more soup! Almost everyone I know appreciates a hot, steaming bowl of chicken noodle soup - and today I have a twist on that old classic that will send your taste buds into orbit.

 

My husband and I love to meet for lunch at a Vietnamese restaurant near his downtown office and I always order the pho (pronounced "fuh"). Pho is a traditional Vietnamese soup that can be served with beef, chicken or shrimp and is the very definition of mouthwatering. There are two key components to the dish: the broth and the garnishes. Let's begin with the broth, shall we? You'll notice that there are some ingredients that you probably already have on hand and a few that you may need to pick up. Don't worry, I was able to find all the ingredients at my local grocery store! Star anise is the fruit of an east asian tree and can be found in many ethnic spice blends including Indian garam masala and Chinese five-spice powder in it's ground form. For this recipe we are using whole star anise which can usually be found in a jar in the spice aisle or in the bulk bins for just pennies if you choose to go that direction. Look for fish sauce in the ethnic food or health food section. The jar I have has lasted for a really long time in the refrigerator and adds a unique salty flavor to many Thai and Vietnamese dishes. The ingredients for the broth are all simmered away in the crock pot on low while you are out taking care of business for the day. 

When you are ready to serve the soup feel free to top with any and all of the garnishes I've listed below. The dried rice noodles are a must because without them this would not be chicken NOODLE soup! I like the Taste of Thai brand and find that they are easy to come by. A squirt of lime juice along with a sprinkle of basil and/or cilantro adds great freshness to a broth that has simmered all day. If you like a little crunch beans sprouts are the way to go! And, of course, for a little heat add sliced jalapenos or their spicier cousin, serrano. Enjoy a trip to Vietnam without leaving your house AND have leftovers for lunch the next day! This twist on chicken noodle soup is sure to get you through the winter and keep you warm and fuzzy inside. After all, "pho" is translated from Vietnamese as "delectable". At least, I'm pretty sure I read that somewhere. 

Crock Pot Chicken Pho (adapted from bonappetit.com)

 

For the broth:


2-2 1/2 lb. chicken legs, skin removed
Salt
2 T. ground coriander
1/4 t. ground cloves
1 small yellow onion, peeled and cut into large chunks
3" piece of ginger, peeled and sliced into 1/2" slices
2 whole star anise
2 T. white sugar
1/4 c. fish sauce
1 bunch cilantro, tied in a bunch with kitchen twine

For serving/garnish:

1 lb. dried rice noodles (1/4" wide), cooked according to package directions
2 c. bean sprouts, washed
1 bunch cilantro, chopped
1 lime, cut into wedges
1 bunch fresh basil, chopped
2 jalapeno or serrano peppers, sliced

Place the chicken legs in a 6 qt. crock pot then sprinkle with salt, coriander and cloves. Add the onion, ginger, star anise, sugar, fish sauce and cilantro. Fill the crock pot with water, cover and cook on low for 6-8 hours or on high for 2-4 hours. When ready to serve use tongs and/or a slotted spoon to remove the onion, ginger, star anise and cilantro from the broth. Remove the chicken legs and shred the meat with two forks then return the shredded chicken to the crock pot. Taste for seasoning and add more salt if necessary.

To serve place noodles in a bowl, add broth with chicken and whatever garnishes you prefer!

6 servings (486 calories each serving) according to my calculator on loseit.com

Whole Grain Mustard and Tarragon Chicken

It's time for an installment of what I am naming “Casual Gourmet” cuisine here at Shel's Kitchen: so easy you can make on a weeknight schedule, but fancy enough for weekend company. One of my favorite things to make in the crock pot is bone-in, skin-off chicken thighs. I buy the economical family pack of thighs, remove the skin myself then cook them in the crock pot with a sweet and tangy sauce. The chicken thighs practically fall apart as you spoon them onto the serving platter, making eating them a snap; just shred the meat right off the bone! In this case, the sauce consists of two kinds of mustard, honey, and tarragon, a lesser used herb. Mustard is something I have A LOT of in my fridge. In fact, we always tend to have 6-8 different varieties on hand. It lends so much flavor in a snap, and is the perfect tangy addition to anything from tuna salad to barbecue sauce, salad dressing to roasted potatoes to glazes..well, you get my drift. Everything is better with mustard! Okay, maybe not brownies (hmm…) but you get my point. To offset the tang of the mustard this recipe calls for a little bit of honey, but agave, maple syrup or even a little brown sugar would work too. The tarragon has a little bit of a licorice-y bitterness that works great here too. I am not a fan of licorice but I love tarragon. Give it a try, I know you'll like it. The very best part about this recipe is, it's only FIVE ingredients (not including salt & pepper) so you're hardly spending any time in the kitchen at all. Trust me: grab what you need for this easy-peasy entree along with some veggies and rice on the side, run through the express lane and cook this up. It's easy, it's fast to prep, and now you can go “casual gourmet” anytime.
 
Whole Grain Mustard and Tarragon Chicken (adapted from foodiecrush.com)


8 bone-in, skin-off chicken thighs
Salt and Pepper
2 T. whole grain mustard
2 T. Dijon mustard
2 T. honey (can use more if you like more sweetness)
1 T. dried tarragon

Place the chicken thighs in a 6 qt. crock pot that has been sprayed with cooking spray. Season with salt and pepper. In a small bowl whisk together the mustards, honey and tarragon until smooth. Pour over the chicken, cover and cook on low for 4-6 hours or on high for 2-4 hours.

8 servings (137 calories each serving) according to my calculator on loseit.com

Beer Balsamic Pork

Whenever there is a sale on pork loins I tend to pick up two or three and bank them in my freezer for easy future entrees. I love to slice them into pork chops (two pounds equals about 6 pork chops in my world), or just leave them whole, braising all day in the crock pot. This recipe starts with a super-simple rub which you could totally make ahead to rub down the pork roast the night before, then plunk it in the crock pot with the beer and balsamic before you leave for work the next morning. Alternatively, you could freeze it in a ziploc bag (marked with a sharpie of course) then when the right day comes, plunk in the crock pot, pour the beer and balsamic over it, then cook all day. If you go the frozen route just be sure to add extra cooking time. If you're away at work all day, throwing it in frozen might be a great option for you though! The combo of spicy pepper, sweet brown sugar and the tang and bitterness from the beer makes for a balanced depth of flavor. Feel free to use any beer you have on hand. I chose Tallgrass Zombie Monkey because the rich, dark chocolate notes plus the floral-y citrus finish of the beer make an excellent combo not only with the pork, but with my choice of side: Brussels Sprouts with Goat Cheese and Honey. Serve your pork on buns or straight up on the plate, drizzled with some of the delicious pan juices and dinner is served!

Beer Balsamic Pork (adapted from shewearsmanyhats.com)

1 (2 lb.) boneless pork loin
1 t. salt
1 t. pepper
1 t. garlic powder
1 t. oregano
2 T. brown sugar
12 oz. beer (I used Tallgrass Zombie Monkey)
2 T. balsamic vinegar

Place the pork loin in a 4 or 6 qt. crock pot that has been sprayed with cooking spray. In a small bowl stir together the salt, pepper, garlic powder, oregano and brown sugar then rub all over the pork. Pour the beer into the crock pot then drizzle the pork with the balsamic vinegar. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve.

6 servings (188 calories each serving) according to my calculator on loseit.com

Beer Braised Chicken with Tomatoes and Chiles

It's time for another installment of cooking with beer at Shel's Kitchen. Recently, I made this amazing and incredibly easy chicken dish in the crock pot. The formula is simple: just throw your favorite cuts of chicken in the crock pot (I used bone-in, skin-off thighs, but boneless, skinless breasts would work; a whole chicken cut up would work; all legs would work; don't worry - do what you like), season them up with a kickin' spice blend and add the goodies in the form of veggies. I cut up a yellow onion and two bell peppers, but to reduce prep you could totally buy the veggies frozen. Add canned tomatoes, chiles and a can of (good) beer and dinner has practically cooked itself!

Now the beer makes a big difference in this recipe. I used Tallgrass Brewing Company's 
8-Bit Pale Ale. It's a lighter, yet flavorful beer with notes of lemon, grapefruit and pineapple, which all compliment the Spanish flavors that are going on with the other ingredients. Serve this up with a side of brown rice and you've got a healthy, satisfying meal without a lot of fuss. Like I said earlier, it practically cooks itself. If you remember to turn on your crock pot, I mean. I've never had that happen to me..nope...never...I NEVER forget to plug in the crock pot...

Beer Braised Chicken with Tomatoes and Chiles (very slightly adapted from halfbakedharvest.com)

1 medium yellow onion, diced
2 bell peppers, diced (red, yellow, green or orange)
12 oz. andouille sausage (I used Johnsonville andouille chicken sausage)
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
2 T. hot sauce (I used Frank's Red Hot)
1 T. chili powder
1 t. smoked paprika
2 t. dried thyme
2 t. salt
1/2 t. pepper
8 bone in, skin off chicken thighs (or cut of your choice)
1 (12 oz.) beer (I used Tallgrass Brewing Company's 8-Bit Pale Ale)

Spray a 6 qt. crock pot with cooking spray. Place the onion, bell peppers, sausage, diced tomatoes, green chiles, hot sauce, chili powder, smoked paprika, thyme, salt and pepper in the crock and stir to combine. Add the chicken to the crock along with the beer and make sure the chicken is submerged in the liquid. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Serve over rice if desired.

8 servings (248 calories each serving) according to my calculator on loseit.com

Pork and Pineapple Enchiladas

Cooking for a crowd? My husband says I always cook enough for a crowd, no matter how many people show up at our dinner table. I say it's good to be prepared. Take this recipe for enchiladas for example: The night I made these, our friend and my husband’s bandmate Katie were going to be working on a duet, so we invited her for dinner. Why? Because there's always enough food at Shel's! Just season up some pork, cook it all day in the slow cooker, shred and turn it into these delicious (and spicy sweet) pork and pineapple enchiladas with homemade enchilada sauce. With this recipe you can feed a crowd and send them home with leftovers. I'd say that's being a good hostess!

Pork and Pineapple Enchiladas (adapted from howsweeteats.com)

2 lb. pork loin (can also use pork butt)
1 1/4 t. salt, divided
1 1/4 t. pepper, divided
1 c. chunk pineapple
1/4 c. pineapple juice (I bought canned pineapple and used the juice from the can)
1/4 c. green onion, sliced
1 jalapeno pepper, minced
2 chipotle pepper in adobo sauce, minced and divided
2 T. olive oil
2 T. all purpose flour
1 (15 oz.) can low sodium chicken broth 
1 (15 oz.) can tomato sauce
2 T. tomato paste
2 T. chili powder
1 t. cumin
1 t. onion powder
1/2 t. garlic powder
1/4 t. smoked paprika
1/8 t. cayenne pepper
20 small flour tortillas (I used fajita sized)
8 oz. shredded cheddar cheese


Trim the fat from the pork loin and season it with 1 t. each of salt and pepper. Place the pork in a 4 or 6 qt. slow cooker and add the pineapple, pineapple juice, green onion, jalapeno and 1 chipotle pepper. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and set aside until ready to roll your enchiladas.

In a medium sauce pan heat the olive oil over medium heat then whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth then tomato sauce and tomato paste. Whisk until smooth then add chili powder, cumin, onion powder, garlic powder, smoked paprika, cayenne pepper, remaining chipotle pepper, 1/4 t. salt and 1/4 t. pepper. Allow to simmer until slightly thickened then turn off the heat.

Preheat the oven to 350. Spray a large baking dish with cooking spray. Spoon about 1/2 c. of the enchilada sauce into the prepared baking dish and spread in an even layer. Fill each tortilla with 2-3 T. of pork then spoon over a tablespoon or so of sauce. Roll tightly and place in the prepared baking dish. Repeat with remaining pork. Pour the remaining sauce over the top of the enchiladas and top with grated cheese. Cover and bake for 30 minutes, removing the foil for the last 5 minutes of baking. Allow to sit for 5 minutes before serving.

20 servings (238 calories each serving) according to my calculator on loseit.com

Crock Pot Beer Chicken

I have always been intrigued by the idea of beer can chicken. You know the drill: place a whole chicken on top of an upright, open beer can and grill it. The flavor of the beer is supposedly imparted to the chicken. However, there are two problems with this scenario, the first being I don't grill (it's my husband's job), and the other being all the research I've done has shown that you don't really get much beer flavor from beer can chicken. If you don't get the beer flavor, what's the point? I'm about to remedy the situation and it starts with my favorite kitchen tool...you know it...you love it...you know I love it...the crock pot!

Season chicken thighs with a homemade rub then simmer in the crock pot with, you guessed it, BEER! For this application, Ethos IPA from Tallgrass Brewing Company was an excellent pairing. I poured an entire can of that hoppy, yet juicy tasting beer on top of the chicken and let it cook low and slow all day. The result was fall-off-the-bone, beer-infused chicken that did not require me standing over a hot grill only to be delivered beer-less chicken. How disappointing would that be? So, save the grill for another day and opt for the crock pot. You'll be glad you did!

Crock Pot Beer Chicken (adapted from funnyisfamily.com)

1 t. garlic powder
1 t. paprika
1 t. salt
1 t. onion powder
1 t. dried parsley 
1 t. dried basil
1/2 t. pepper
12 bone in, skin off chicken thighs (feel free to use any bone in, skin off chicken you prefer)
1 (12 oz.) can beer, such as Tallgrass Brewing Company Ethos IPA

In a small bowl mix together the garlic powder, paprika, salt, onion powder, parsley, basil and pepper. Sprinkle evenly over the chicken pieces and rub to infuse with the flavor. Place the chicken pieces in the crock pot then crack open the beer and pour the whole thing on top! Cover and cook on low for 4-6 hours or on high for 2-4 hours. I served this with this Easy Addicting Corn recipe which I doubled (and salted - trust me, it needs it). The corn is the perfect pairing because it's sweet and the beer chicken is a little bitter. 

6 servings (252 calories each serving) according to my calculator on loseit.com

Lime Chicken

Sometimes life calls for simplicity. In fact, I believe we could all benefit from making our lives less fast-paced and a little more low-key. We rush here and there doing this and that and wondering, "does it all matter, does it make a difference"? When we reach the finish line, what are people going to remember? That we were busy? That we never had time to relax? That we never had a face to face conversation?

Wow, all of a sudden it just got fairly philosophical for a Tuesday. One of my favorite things in life is sitting down to share a great meal with my people (there are many of you and you know who you are). It doesn't have to be difficult or time consuming, it just has to taste good. Just like this meal I want to share with you: Start with chicken thighs (or your preferred cut of chicken) in the crock pot, pour a great sauce on top, let it cook on low all day then serve accompanied by steamed rice and broiled asparagus. Boom; you have a recipe for a relaxed dinner with your people that doesn't make you want to fall asleep at the dinner table because you've slaved over a hot stove all day. Simple, delicious food that your friends will remember and conversations that don't take place via social media. A timeless, winning combination.

Lime Chicken (adapted from gimmesomeoven.com)

8 bone-in, skin-off chicken thighs (or other cut of your choice)
1/2 c. freshly squeezed lime juice
1 T. worcestershire sauce
2 garlic cloves, minced
1/2 t. salt
1 t. pepper
1/2 c. fresh cilantro, chopped

Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray. In a small bowl whisk together the lime juice, worcestershire sauce, garlic, salt and pepper then pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Garnish with cilantro and serve over rice (if desired) with sauce for drizzling.

4 servings (233 calories each serving) according to my calculator on loseit.com

Chile Colorado Burritos

We are not going low-fat or low-cal today. I repeat, NOT low-fat or low-cal. Don’t worry, we’re still going full flavor, so fasten your seat belt for what is easily the simplest and best burrito recipe north of the Pecos. Allow me to introduce the chile colorado burrito. For those familiar with chile colorado you’ll remember it's simply beef (pork is evidently an abomination in this here recipe) cooked in red sauce. In this instance I slowly cooked beef stew meat in enchilada sauce I fortified with bouillon cubes. Three little ingredients, people! After it cooks, shred the beef, stuff it into flour tortillas with refried beans, then top with the remaining sauce and cheese. Done. Serve these burritos with a simple salad like Marinated Green Beans with Cilantro and Garlic because…well, you'll see the calorie count below. Or just avert your eyes amigo; your choice!

Chile Colorado Burritos (adapted from chef-in-training.com)

1 1/2 lb. beef stew meat
1 (15 oz.) can red enchilada sauce
2 beef bouillon cubes
1 (15 oz.) can fat free refried beans
6 burrito sized tortillas
1 c. shredded cheese (cheddar, co/jack, pepper jack)

Place the beef, enchilada sauce and bouillon cubes in a 4 qt. slow cooker, stir to combine, cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the beef from the slow cooker with a slotted spoon (saving the sauce to top the burritos later) and shred with two forks. Preheat the oven to 375. Heat the beans in a medium saucepan over medium heat. Build your burritos by smearing 1/6 of the refried beans on a tortilla, followed by 1/6 of the meat then roll, folding in the sides so it will stay closed and place in a 9X13 baking dish that has been sprayed with cooking spray. Repeat with remaining ingredients then spread the remaining sauce on top of the burritos and sprinkle with cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake another 5 minutes until the cheese is bubbly and browned. Serve immediately (with salad)!

6 servings (321 calories each serving) according to my calculator on loseit.com

Cuban Pork

I dislike surprises immensely. Just ask my husband, he'll tell you, surely shaking his head while you ask because he knows I just can't take it! I still like being in on surprises for other people because it’s way more fun: I get to be in the know, help plan, and decide when the surprise is happening. I have a surprise for you today! It's a new recipe for Cuban pork which I should have posted for taco Tuesday. Monday was just too gosh darn nice to sit inside and blog. I enjoyed playing with my 6 year-old who had a new bat and wiffle ball, then played catch with my 9 year-old after school. Monday night, book club, err…wine club…I mean BOOK club! Before you go judging we do discuss our book but there is wine too. Et vinum liberi. Amen.

So here's how it went down in my muddled brain: I had a Throwback Thursday (today's) recipe ready but nothing for Tuesday or Wednesday. Then I decided to skip Tuesday (see above re: nice weather and book club) but didn't want to leave you hanging on Wednesday, so I went ahead and posted today's banana bread recipe yesterday. And since I didn’t want to go a whole week without Taco Tuesday, we’re having Taco Tuesday on Thursday. My brain is atrocious, I know. At any rate, you're getting a recipe. Aren't you glad to be out of my tangled web of a mind?

I found this recipe for Cuban pork in the latest issue of issue of ‘Every Day with Rachael Ray’ in a spread she did about dutch ovens. Now, I love my dutch oven, don't get me wrong. But when it starts to heat up outside there is nothing cool about having your oven going for hours on end. I'm sure you know where I'm going with this. Yep, straight to my trusty crock pot. As I've said before, braising meat in a dutch oven is basically the same thing as cooking it in the crock pot. Just brown the meat on all sides (or don't, I didn't this time) then cook it low and slow in the crock pot with a little bit of liquid until it shreds easily with two forks! As my six year old would say, "easy, peas-y, lemon squeeze-y". You'll notice the side of black beans and rice in this picture I'm sure. It's a beautiful thing and I will share the recipe tomorrow (whatever day that is), I promise. Until then, enjoy the (hopefully) spring-like weather with your family and try not to have nightmares about the crazy brain of this food blogger, or try to surprise me. The struggle is real, my friends.
 
Cuban Pork (adapted from Every Day with Rachael Ray, March 2015)

1 1/2 t. paprika
1 1/2 t. dried oregano
1 1/2 t. ground cumin
3/4 t. garlic powder
1 1/2 t. salt
2 lb. boneless pork loin
1/4 c. freshly squeezed orange juice
2 T. freshly squeezed lime juice

Combine the paprika, oregano, cumin, garlic powder and salt in a small bowl and stir to combine. Rub the spice mixture all over the pork loin and place the pork loin in a 4 qt. crock pot that has been sprayed with cooking spray. Add the juices, cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred with two forks and serve!

6 servings (146 calories each serving) according to my calculator on loseit.com

Chicken with Spinach and Artichokes

It's winter, it's cold, you want to snuggle under a blanket and forget about dinner prep, am I right? I knew it. If you can drag yourself away from the couch and that episode of Scandal you are just dying to watch (my newest addiction; cliffhanger every. single. show! Must they?) you can throw a quick, healthy meal in the crock pot then get back to the couch ASAP. As many of my crock pot recipes do, this one starts with bone-in, skin-off chicken thighs. I am not always a fan of eating bone-in chicken (unless it's fried chicken) but when it's cooked low and slow in the crock pot the chicken absorbs the extra flavor the bone imparts before the meat conveniently falls away. Start with the thighs (or breasts if you prefer), chunk some veggies in on top, then add a little Italian seasoning to make a feast for the five senses! Boil up some egg noodles or steam up some brown rice and it's a complete meal. You'll be back in front of the TV before Olivia Pope can say "leader of the free world" or "it's handled.” See, you can be a fixer too.

Chicken with Spinach and Artichokes (adapted from diethood.com)

8 bone in, skin off chicken thighs
Salt and pepper
1 T. Italian seasoning, divided
1 large yellow onion, thinly sliced 
1 (14 oz.) can quartered artichoke hearts
1 1b. baby carrots
2 garlic cloves
1/2 c. low sodium chicken broth
1 (10 oz.) bag baby spinach

Place the chicken pieces in a 6 qt. crock pot then season with salt, pepper and 1 1/2 t. Italian seasoning. In a large bowl combine the onion, artichoke hearts, carrots, garlic, salt, pepper and remaining 1 1/2 t. Italian seasoning and toss to combine. Arrange the veggies on top of the chicken in an even layer. Pour in the chicken broth. Cover and cook for 6-8 hours on low or 2-4 hours on high. 5 minutes before time to eat add the spinach to the crock pot, cover and allow the spinach to wilt then serve over rice or noodles.

4 servings (314 calories each serving) according to my calculator on loseit.com

Latin Style Pork Chops

Old favorites are good, but occasionally it’s good to try something new and spice it up a bit. Recently I met my new friend Sazon (say what?) “say-ZAHN,” I say. Sazon is a Latin spice blend which usually consists of garlic, cumin, coriander and turmeric (to name a few). It has a very unique savory flavor (sazon means “flavor”) being full of spice without being spicy hot. There are different varieties available and I chose “Sazon Azafran” by Goya which can be found at any grocery store with a decent Hispanic foods section.

A short while ago I tried Sazon for the first time and found that I love the seasoning with pork chops and potatoes in the crock pot. The package I bought contained 8 little seasoning packets; I used two for this particular dish, one to season the pork chops and the other to season the potatoes and veggies. One thing to know is this blend does contain MSG (horrors!) so you'll want to watch your salt in this dish. I would recommend using the Sazon alone and adding salt at serving time IF you feel it's needed. Some people get all up in arms about MSG but I am not one of those people. Now that's not to say that you should be eating foods laden with MSG every day of your life, no sir. However, once in a while (can you say moderation, ladies and gentleman?) it's FINE. 

The best part about this dish is you make it in the crock pot! Yes, that's right, meat, potatoes and veggies all in one sweet little dish that you can throw together in the morning, turn on low and forget about for the day. You will come home to an amazing Latin-inspired dinner and it will cost you very little time or effort. I'd say that's reason enough to make this dish tonight! 

Latin Style Pork Chops (adapted from skinnytaste.com)

6 (4 oz.) lean pork chops
6 cloves garlic, smashed
2 packets sazon seasoning (from a 1.41 oz. box) 
1 t. ground cumin 
1/2 t. pepper
1 T. all purpose flour
2 lb. yukon gold potatoes, diced
2 red or yellow bell peppers, diced
1 (8 oz.) can tomato sauce
1/4 c. (about 18) green olives, cut in half
1/4 c. cilantro, chopped and divided
2 dried bay leaves

Rub the pork chops with the crushed garlic then season with 1 packet sazon, cumin and pepper. Sprinkle the flour over the chops and add to a 6 qt. slow cooker along with the garlic. In a large bowl mix together the potatoes, peppers, tomato sauce, olives, 2 T. cilantro, bay leaves and the remaining packet of sazon. Stir to combine then pour over the pork chops. Cook for 6-8 hours on low or 2-4 hours on high. Transfer to a serving platter, remove bay leaves and garnish with the remaining 2 T. cilantro. 

6 servings (348 calories each serving) according to my calculator on loseit.com

Slow Cooker Adobo Chicken and Rice

I bet you thought I'd forgotten my slow cooker this week, didn't you? On the contrary, my slow cooker saved my hiney this past weekend when my husband and I were involved in our church choir's Christmas. Well, my slow cooker and one night eating out...and eggnog spiked with rum, whiskey and creme de cacao (no, not all in the same night; I can show some measure of restraint when necessary, people!) Anyway, at one point I think I had two slow cookers going at once. That's some serious slow cooker love, my friends. It was so nice to come home after our Saturday performance, spoon the adobo into bowls and sit down to a warm, filling dinner (then put the kids to bed, move to the couch for a cocktail and watch Pioneer Woman's Cowboy Christmas. Yee-haw!)  

If you've never had adobo chicken and rice let me fill you in. Adobo originated in the Philippines during the Spanish colonization (hence the Spanish name) as a way to slow cook meat in vinegar and salt for preservation purposes. The Chinese later introduced soy sauce to the mix to replace the salt although some purists continue to use salt, not soy sauce. Traditionally, adobo is chicken or pork slow cooked in vinegar, garlic, bay leaves, black peppercorns and soy sauce. The acidic factor in this version of adobo is freshly squeezed lemon juice instead of the vinegar, which I love in this application. And even though I usually LOVE vinegar, when cooked too long it can have a very strong, overpowering flavor. The method here is super simple; throw it all in the crock pot, stir and walk away. You could even put the chicken breasts in whole, then take them out and shred them when it's time to eat. I cut mine into bite sized pieces because I was a little late getting dinner started and I wanted the dish to cook in time. Enjoy this twist on an ethnic dish and grab some eggnog while you're at the store too. Cheers!

Slow Cooker Adobo Chicken and Rice (adapted from skinnyms.com)

1 1/2 lb. boneless, skinless chicken breast cut into 1" pieces
1 large clove garlic, minced
2 c. uncooked long grain brown rice (not instant)
1/2 c. low sodium soy sauce
1/3 c. freshly squeezed lemon juice
2 c. low sodium chicken broth
1/4 t. black pepper
1 (15 oz.) can diced tomatoes

Place all ingredients in a 4 qt. slow cooker and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Taste for seasoning and add salt if you feel it's necessary. I would refrain from adding salt before cooking since the soy sauce is pretty salty already.

5 servings (440 calories each serving) according to my calculator on loseit.com

Sweet and Sour Chicken

When it comes to food I try to keep an open mind and an impartial palate. I've dined on delicacies as diverse as fish eyes, alligator tail, sea urchin, squid ink, ostrich steak and duck tongue. And while it's important to explore the unfamiliar it seems I've overlooked preparing some basics along the way, something as elementary as sweet & sour chicken. Honestly, it might have been a tiny bit intentional: I tend to shy away from sweet entrees because in my mind they should be savory. When it comes to Chinese food I've settled into a comfortable rut with old favorites like cashew chicken and broccoli beef. But maybe my biggest and most revealing excuse is that I tried it once, didn't like it and never tried it again! What am I, five? Time to give it a second chance, Shel.

Normally (and when I say normally, I mean in Chinese take out kitchens in the U.S.) sweet & sour chicken is deep fried, slathered in sauce and served with bell peppers, onions and pineapple. In my version I avoid the deep fry, cook the chicken with the veggies and sauce in the crock pot and serve it over white rice. Ta-da!  A healthier version of my new favorite Chinese dish that you can make at home and avoid take out altogether. Another reason to love this recipe is there are very few "specialized" ingredients required (meaning you won't be in the Chinese aisle of the grocery store searching for and purchasing some obscure item you will never use again).  The sauce is the perfect combo of sweet and sour (hence the name) with brown sugar, ketchup, orange juice, cornstarch, apple cider vinegar and soy sauce.  If you already like sweet and sour chicken I guarantee this will satisfy your craving and if you're like me and you've never tried it or think you won't like it, well, I say where's your sense of adventure? It's only dinner after all. 

Sweet and Sour Chicken (adapted from myrecipes.com)

1/3 c. brown sugar
1/3 c. ketchup
1/4 c. freshly squeezed orange juice
3 T. cornstarch
3 T. apple cider vinegar
2 T. low sodium soy sauce
1 1/2 t. ground ginger
1 medium yellow onion, diced
2 lb. boneless, skinless chicken breasts cut into 1" pieces
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, cut into 1" pieces
1 large red bell pepper, cut into 1" pieces
1 1/2 c. white rice, cooked according to package directions (for serving)

Combine the brown sugar, ketchup, orange juice, cornstarch, vinegar, soy sauce and ginger in a medium bowl and whisk to combine. Set aside. Place the onion, chicken, pineapple and bell peppers in a 6 qt. crock pot that has been sprayed with cooking spray then pour the sauce on top. Stir to combine, cover and cook on low for 6-8 hours or on high for 4-6 hours. Serve over prepared white rice.

6 servings (494 calories each serving including rice) according to my calculator on loseit.com

"Butter" Chicken

Indian culture and food has always fascinated me. I have read several good fiction novels set in or about India ("The Namesake" by Jhumpa Lahiri, "Secret Daughter" by Shilpi Somaya Gowda and "The Toss of a Lemon" by Padma Viswanathan, to name a few.) I can't really put a finger on when my love for all things Indian started but, I'm glad it did! One classic Indian dish that is loved by many is butter chicken. Traditionally, the chicken is cooked on the bone with garam masala, coriander, cumin, turmeric and ginger (to name a few) in a tandoor (clay) oven and finished with butter and cream. Garam masala is a spice blend used in North Indian cooking you may remember from other Indian dishes here at Shel's Kitchen. That special blend of black and white peppercorns, cloves, cinnamon, black and white cumin seeds and black, brown and green cardamom pods. While there really is no substitute, you could use extra curry powder in it's place, however, the flavor will not be exactly the same.

Are you ready for my version of butter chicken because, *horrors* it does not contain any butter! How can that be, Shel, you ask? It can't be BUTTER chicken without butter! I beg to differ my culinary compadres. Sometimes the best thing about healthifying (did I just make up a word there?) a recipe is making it taste just as good (or better!) than the original and not missing out on any of the flavors you want and expect! This recipe does just that using light coconut milk. After cooking all day in the slow cooker, the chicken is smooth like butter with no actual butter (or extra fat) in sight! Try it; I promise you won't miss it. As Julia Child used to say "If you're alone in the kitchen and you drop the lamb, you can always pick it up. Who's going to know?" I say, and you can quote me on this, "If a dish tastes just as good without extra fat and it means you get to eat more of it, more often, leave out the extra fat. Who's going to know?" Although, I'm pretty sure Julia NEVER would have made butter chicken without the butter, so if you must, feel free to throw in a couple tablespoons. Or pretend you did...let it be your secret.

"Butter" Chicken (adapted from damndelicious.net)

3 lb. boneless, skinless chicken breasts cut into bite sized pieces
4 cloves garlic, minced
1 large yellow onion, sliced or diced
1 (14 oz.) can light coconut milk
1 (6 oz.) can tomato paste
2 t. garam masala
1 t. curry powder
1 t. chili powder
1/2 t. ginger powder
1 T. salt
1 t. pepper
1/4 c. chopped cilantro
1 1/2 c. basmati rice, cooked according to package directions (for serving)

Place the chicken, garlic and onion in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the coconut milk and tomato paste until the tomato paste is broken up and mostly smooth. Add the garam masala, curry powder, chili powder, ginger, salt and pepper and whisk to combine. Pour the sauce over the chicken and stir to combine. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve garnished with cilantro over basmati rice.

Crock Pot Teriyaki Chicken

Here's an interesting tidbit about my family:  my parents and both of my sisters met and married their spouses at the same church, where I attended my entire childhood. My husband and I also met there, in the fall of 1991 when his family started attending. I was a high school sophomore and he was a freshman. My sister and her husband were his Sunday school teachers and he thought she was pretty, so when he found out she had a sister he was all in and ready to meet her. There I was in my black and white polka dot dress (heaven help) when we were introduced after Sunday school that day. That December he came to my parents' house for a youth Christmas party and that was when we really started to take notice of each other. Our first date was the following February. My dad drove us to the mall to watch the movie "Wayne's World" and eat Chinese food at the food court! I was so nervous that I was playing with my straw, inadvertently poking a hole in my styrofoam cup that sent pop spewing everywhere. Well done, Shel. That night I ate teriyaki chicken, and since then the dish has held a special place in my heart for good reason; I married that guy in September of 2000. Here's a picture of us on that December night in 1991:

If you've never had teriyaki chicken you are missing out. A sweet, salty, tangy sauce is poured over (traditionally) broiled or grilled chicken. In this case, of course, we are using our favorite kitchen tool, the crock pot! Just cup up chicken (boneless skinless breasts or thighs - your choice), place it in the crock pot, then whip up this delicious sauce you pour on top and let it cook all day. Serve over rice and you'll have a meal far better than any food court. Might I suggest eating it on the couch with your honey while you watch "Wayne's World"? No? Then you pick the movie, but whatever you choose to watch make this to go with it. 

Crock Pot Teriyaki Chicken (adapted from lakelurecottagekitchen.com)

2 lb. boneless, skinless 
chicken breasts, cut into
bite sized pieces 
(can also use thighs)

1/3 c. brown sugar

1/3 c. low sodium soy sauce

4 T. apple cider vinegar

3/4 t. ground ginger

4 cloves garlic, minced

1/4 t. pepper

4 t. cornstarch

4 t. cold water

Place the chicken in a 4 qt. 
slow cooker. In a medium bowl 
combine the sugar, soy sauce,
vinegar, ginger, garlic, pepper, 
cornstarch and water. Whisk 
together then pour over the 
chicken. Cover and cook on low 
for 4-5 hours or until the chicken 
is tender. Serve over white or brown 
rice if desired.

6 servings (240 calories each serving excluding rice) according to my calculator on loseit.com

I served this over Basic Fried Rice.

Azorean Beef Stew

I have a sentimental attachment to beef stew.  My mom used to make a steak soup (a favorite of my dad's) when I was a kid, my father-in-law makes the most delicious beef stew and when I got married I spent many winter Sunday afternoons and evenings making beef stew. Nostalgia at it's finest!  Last winter I found this recipe for Azorean beef stew on a blog I follow and I knew I needed to try a new twist on a classic! If you have never heard of the Azores it is a group of islands about 850 miles west of Portugal and is known for it's livestock ranching, dairy farming (particularly for cheese and butter) and fishing. Azorean food is characterized by it's rich, hearty and peasant based style of cuisine, like this spicy beef stew. The spicy characteristics of this stew include crushed red pepper, cinnamon sticks and nutmeg.  Each one brings it own flavor profile to the stew.  The crushed red pepper being the hot spicy element, the cinnamon sticks are warm spicy and the allspice is pungent and sweet! You'll find all the familiar elements that you love in beef stew here as well; beef, carrots, potatoes, garlic, onion and bay leaves.  The best part is, as this simmers in your crock pot all day your house is overwhelmed with the most amazing aroma. Cinnamon, beef, garlic! It all works and is worth the wait! I serve this with crusty bread and butter for dipping in the stew (and for sopping up every last bit of broth). Leftovers of this stew will sit and taste even better the next day, your house will still smell amazing and you will have a day off from cooking!  That, my friends, is the mark of a good recipe!

Azorean Beef Stew (adapted from crockpot365.blogspot.com)

2 lb. cubed beef stew meat
1 lb. baby carrots
1 1/2 lb. yukon gold potatoes, cut into bite sized pieces
4 green onions, sliced
10 cloves garlic, minced
1 (28 oz.) can stewed tomatoes
3 T. salt (I know it sounds like a lot but this is a lot of stew!)
1 t. crushed red pepper
2 t. cumin
2 bay leaves
2 cinnamon sticks
1 t. allspice
6 c. low sodium beef broth

Place all ingredients in a 6 qt. slow cooker and stir to combine.  Cover and cook on low for 8-10 hours or on high for 4-6 hours.  

8 servings (232 calories each serving) according to my calculator on loseit.com

Cranberry Pork Chops

I am not a person who likes to make a grand entrance. I prefer to slip into the party and strike up a conversation with a familiar friend rather than burst through the door slinging salutations and handing out hearty hugs. Which is why I like the cranberry. About this time of year just look past the large pumpkins and the surrealist-shaped gourds, for there they appear, packed fresh in bags, quietly waiting for you to help them unleash their tart-y goodness on your fall menu. Last year this Cranberry and Fig Compote graced us with everything from a Thanksgiving side to a topping for our morning yogurt (and if you have yet to make it, this is your call to action).

Well, my family recently decided that this year we will be going out for Thanksgiving <dodging evil, disapproving stares>. That’s right. As much as I will miss recreating the culinary equivalent of Finals Week. As much as I will miss cramming every square inch of my double leaf-elongated table (and possibly a card table in the corner) with every fall favorite so no family member’s ‘magical day’ is ruined, all cranked out of my 6x8 kitchen. As much as I will miss trying the latest brining method, polishing, using and washing every piece of china and silverware I own, or having the power go out with two hours left on the turkey. Sigh. I will miss it.

Some things should not be missed, which is why I’ve chosen to savor this glorious season of Thanksgiving by bringing it to my table throughout the whole month. Which brings us to these cranberry pork chops you should make…and savor. Start by preparing the aforementioned Cranberry and Fig Compote (or buy the canned stuff, I ain’t judging! Hey, I’m going OUT for Thanksgiving, remember?), add it to your crock pot with pork chops, sliced onion and rosemary and the result is heavenly. The sweet tartness of the cranberry sauce interacts with the caramelized onion and the earthiness of the rosemary, creating an intoxicating aroma throughout the day and a succulent snapshot of fall on your plate that evening.

Cranberry Pork Chops

6 (5 oz.) lean boneless pork chops
Salt and pepper
1 medium yellow onion, sliced
1/2 c. cranberry fig compote (you can find the recipe here or use the canned stuff.  If you choose the canned use the whole berry)
1/2 t. dried rosemary

Place the pork chops in a 4 qt. crock pot and season with salt and pepper.  Spread the sliced onion evenly all over the pork chops.  In a small bowl place the cranberry compote and dried rosemary and stir to combine, breaking up the cranberry compote as much as possible.  Spoon the cranberry mixture over each pork chop as evenly as possible.  Cover and cook on low for 4 hours or on high for 2-4 hours.  

6 servings (320 calories each serving) according to my calculator on lose it.com

Greek Style Chicken Thighs

These are some delicious thighs, my friends.  Slow cooked, falling off the bone with all the flavors you love in Greek food.  Olives, tomatoes, feta, oregano, garlic.  That last sentence wasn't even a sentence.  That's how good these things are.  They will cause you to speak in less than perfect sentences.  Enjoy!

Greek Style Chicken Thighs (adapted from Cooking Light, May 2014)

12 bone in, skin off chicken thighs
2 t. salt, divided
1 t. pepper, divided
1 medium onion, sliced
5 garlic cloves, minced
1 (28 oz.) can diced tomatoes
2 t. dried oregano
2 T. freshly squeezed lemon juice
1/4 c. fresh parsley, chopped
24 large black olives, sliced
3 oz. feta cheese, crumbled

Season the chicken thighs with the 1 t. of salt and 1/2 t. of pepper and place them in a 6 qt. slow cooker that has been sprayed with cooking spray.  Place the onion, garlic, tomato, oregano and the remaining salt and pepper on top of the of the chicken, cover and cook on low for 6-8 hours.  15 minutes before time to eat remove the lid, add the lemon juice, parsley, black olive and feta and replace the cover until time to eat.

6 servings (320 calories each serving) according to my calculator on loseit.com