Saturday Slow Cooker Chicken Tacos

You guys. I NEED new content, stat. This is the last recipe/bunch of photos I’ve got stockpiled – I’m not 100% positive, but I don’t think there’s anything lurking on my SD cards. I’m hosting Friendsgiving this weekend so I’ll be able to wrangle a post or two out of that but I need to get cracking on some new material. Problem is, I’m at a loss of what to post. So if there’s anything you’d like to see/hear about feel free comment here or on my Facebook page!

Two weekends ago my bestie and I had a girls’ day that included brunch, apple picking at a local orchard, and then heading back home to have some dinner and watch college football.

The apple picking was a lot of fun, even if it was an unseasonably hot 82 degrees in October.

I wore my cute fall boots anyway, damn it. Those apples are amazing by the way. If you’re local I highly recommend trying Grim’s Orchard. They’ve got fun activities for little ones too. (Note: I said fun. I did not say cheap.)

Before we headed out for the day, however, I threw dinner together in the crockpot so it would be ready when we go back to the house. Sara and I are big taco fans, so the choice of what to make was a no-brainer. And these shredded chicken tacos are so easy to throw together that the most amount of work involved is cutting up and organizing all the toppings when you’re ready to serve.

Side note: I have the Ninja 3-in-1 Cooking System, which allows me to sear/saute/bake/etc. so my instructions are specific to my that appliance. If you have a regular slow cooker, you can just throw everything in it, turn it on high, and let it go for 4-5 hours.

To prepare the chicken: Slice a medium onion, thinly. Pour 2 Tbs olive oil into the cooker on the saute setting (high heat), and add the onion. Stir and allow onions to sweat – they will soften and become slightly translucent. Add 2-3 chicken breasts directly to the surface of the cooker and sear for a minute. Season with salt, pepper, ground cumin, ground coriander, and chili powder. Pour a small bottle of enchilada sauce and a jar of salsa over the chicken.

I also added a small sprinkle of brown sugar to cut the acidity of the salsa and enchilada sauce. Honey or agave syrup would work here as well. Cover, and change heat setting to slow cook over high heat. Go about your day for at least four hours. Brunch to your hearts’ content. Go apple picking and complain about the heat. Buy all the apple things, plus tasty kettle corn. Go shopping for some new Penn State (or the college of your choice) gear.

Then come home to a house that smells of taco amazingness, and shred that chicken to bits using a couple of forks.  Reduce heat to warm. Taste and adjust for seasoning.

For the pineapple salsa, peel and core a pineapple, and dice up about 1/2 of it. Finely dice 1/2 a small red onion, 1/2 a jalapeno pepper (more or less depending on your desired spice level), mince one clove of garlic, and a squeeze of lime juice. Stir together and set aside. (You can add some fresh cilantro to this, but I prefer to serve cilantro separately when I’m making tacos for more than just me — not everyone enjoys it)

Arrange all the rest of your toppings – I had the pineapple salsa, shredded cheese, hot sauce, chopped cilantro, pico de gallo, a little guacamole (leftover from the chips and guac we snacked on before dinner), sour cream, and some small lime quarters. Heat up your tortillas of choice (I’m a soft flour kinda girl myself), and serve.

Enjoy along with your adult beverage of choice and some college football.

And perhaps a cupcake. 🙂

 

Easy Slow Cooker Chicken Tacos with Pineapple Salsa

  • 3 boneless skinless chicken breasts
  • 1 medium onion
  • 1 jar chunky salsa
  • 1 bottle enchilada sauce
  • 2 TB olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 2 TB brown sugar, honey, or agave syrup
  • tortillas and toppings of your choice

Turn the slow cooker on to high heat/saute. Cut the onion in half, peel, and slice thinly. Add the olive oil to the cooker and allow to become slightly softened and translucent. Add the chicken to the slow cooker and the seasonings. Sear the chicken for a couple minutes, add the salsa and enchilada sauce, switch heat setting to high/slow cook, and allow to cook for 4-5 hours.

Shred chicken with two forks and reduce setting to warm. Serve with preferred toppings. See pineapple salsa recipe below.

Pineapple Salsa 

  • 1/2 ripe pineapple
  • 1/2 small red onion
  • 1/2 jalapeno (more or less as desired)
  • 1 clove garlic
  • lime juice
  • salt

Peel and core pineapple. Chop into smaller diced pieces. Dice onion. De-seed and dice jalapeno(depending on desired heat level). Mince garlic. Toss all into a bowl with lime juice and a pinch of salt. Serve with tacos, chips, or anything else you like.

Enjoy!

 

 

 

 

 

Apple Spice Waffles

You guys. I have a dilemma. If you’ve been around here for any period of time, you might know that my weekend breakfast of choice is homemade buttermilk pancakes. I love pancakes so much that I’ve got them as an answer to a security question with one of my online billing accounts. When I go out for brunch I scan the restaurant’s menu for their version of pancakes, even if I don’t feel like ordering them. I could go on for hours about the best types of pancakes and debate the merits of box mix vs. scratch made. Homemade vs. restaurant. Restaurant vs. restaurant.

I like pancakes, y’all.

So when I had a weekend guest a while back and knew I wanted to throw together breakfast for us in the morning, my mind immediately went to pancakes. However, this particular guest had already experienced my homemade pancakes and I didn’t want to repeat myself too quickly. So what’s the next best thing to pancakes?

Waffles. After all, they’re pretty much just pancakes with built in syrup receptacles.

And these waffles are a lot like the pancakes that I’ve been making for years so it was like second nature to throw them together. I wanted to give them a little something extra and was feeling all sorts of fall that weekend so I peeled and diced up a couple apples and stirred them into the batter along with cinnamon and nutmeg. I actually might make another batch of these this weekend. I went apple picking last week and the local apples I have are amazing.

The necessities: Milk, flour, eggs, brown sugar, salt, baking powder, butter, vanilla, cinnamon, fresh ground nutmeg, two apples, juice of a lemon.

Peel and chop the apples into small dice. Toss with lemon juice to avoid browning. Forgive me, but I don’t remember what kind of apples these were, but really almost any variety will work. Something tart yet sweet and not super crisp will do very nicely.

Sift together the dry ingredients and set aside. Separate eggs. Whisk whites until stiff and stir yolks together with brown sugar and vanilla. Melt butter in microwave, and measure out milk.

Whisk together butter and egg yolk/brown sugar mixture, and stir into the dry ingredients along with the milk. Whisk until mixture just comes together. It will still be lumpy.

Add egg whites to mixture and fold together gently. Add chopped apples and stir until combined.

Pre-heat waffle iron and brush with more melted butter (or spray with cooking spray). Pour batter onto waffle iron (I used a little less than a cup worth of batter for my iron, and it was a tad too much as you’ll see). Close iron and allow to cook for 4-5 minutes, until waffle is at desired doneness.

I think this was only the third or fourth time I’ve actually used my waffle iron, so I had some trial and error here.

But they still came out pretty damn good.

Serve with some more butter (if desired), and your choice of syrup.

So good. Crispy on the outside, tender and just a little moist on the inside, with a nice sweet/tart/slight crunch from the apple, and great spice. They’re perfect for a lazy fall morning. Another bonus?  These freeze beautifully. Make a double batch and save some for a busy weekday morning – just throw them in the toaster!

Apple Spice Waffles (Adapted from The Pioneer Woman)

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp fresh ground nutmeg
  • 1/4 cup brown sugar
  • 11/2 cup milk
  • 2 egg yolks
  • 4 egg whites
  • 4 tsp vanilla extract
  • 1 stick butter, melted
  • 2 apples
  • juice of 1/2 lemon

Peel and chop apples into small dice. Toss in a bowl with lemon juice and set aside.

In a large mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.

Mix egg yolk with brown sugar and vanilla, add melted butter and combine.

Whisk egg whites until stiff (can be done with a hand or stand mixer as well to save time and your arm).

Mix dry ingredients with egg yolk, sugar and butter mixture. Stir together with milk until just combined – will still be lumpy.

Gently fold in egg whites and stir into batter. Fold in diced apples.

Heat up waffle iron and brush with melted butter or spray with cooking spray. Pour batter onto waffle iron and close. Allow to cook for 3-5 minutes, until browned on the outside and cooked through. Try to avoid opening the waffle iron too much!

Serve waffles with butter and your choice of syrup.

Enjoy!

 

 

 

 

 

 

Corn and Crab Chowder

As soon as September 1st rolls around it begins. Jack Skellington memes on Facebook. Reports of Pumpkin Spice everything at the grocery store. Young women who just spent the summer in sun dresses and sandals are digging out their boots, flannels, and puffy vests. “OMG it’s finally FALL!”

Except it isn’t. Not really. Not in Pennsylvania. We had sunny, hot, summer-like 80 degree weather until…

Like a week and a half ago. I was still sleeping with my air conditioner on. It was maddening, especially given the crappy rainy summer we did have. But now, finally, MIDWAY THROUGH OCTOBER, fall has arrived. Leaves are changing, the air is crisp and cool and I’m craving soup pretty much 24/7.

This is a great soup to make during late summer/early fall, when the corn harvest is still abundant. You can make this any time of year with frozen corn, but fresh corn is fantastic with the crab meat and bacon in the chowder.

You will need: Corn, fresh lump crab meat, bacon, four medium potatoes, one large onion, two to four cloves of garlic, one large bell pepper (or 1/2 to 3/4 each of two medium sized ones), vegetable stock, seafood stock jelly packet (optional, you could use a carton of seafood stock if you have it available), fresh parsley, heavy cream, and seasoning.

Note: This isn’t a “chowder” in the strictest sense of the word, because it’s not super thick or rich  – I don’t add flour to the fat with the cooked vegetables to make a roux before adding the stock. You absolutely can do so if you prefer a richer soup. I’ve always just made it this way and I really enjoy it. 

Start by heating a large soup pot over medium heat, and cut four strips of bacon into large dice. Add the bacon to the hot pot and cook until browned and crispy. Remove the bacon from the pot and drain on paper towels.

Snack on a piece or two, I won’t tell. Dice the onion and bell peppers and add them to the rendered bacon fat in the pot and saute until translucent and soft. Mince the garlic, add to pot, and saute until fragrant. Add a little salt and pepper and some onion and garlic powder if you like.

While the vegetables are sauteing, remove the corn from the cobs and dice the potatoes into small bite size pieces. Add the corn and potatoes to the pot, along with the seafood stock jelly and vegetable stock, and increase the heat to medium-high.

This isn’t a necessary ingredient; you can just buy liquid seafood stock, or use plain vegetable or chicken stock(low sodium) if you prefer. I just tried this to see if it made a difference in flavor – I think this definitely made the chowder more “fishy” than when I’ve made it in the past.

Allow the vegetables and stock to come to a low boil, reduce heat back down to medium, and simmer until the potatoes are cooked through. While the soup is simmering, drain the crab meat and pick through to make sure there are no pieces of shell left in the meat.

Fresh lump crab meat is best here – don’t scrimp on this ingredient. It’s a bit pricey but sometimes you can hit a good seafood sale at your local grocery store.

When the potatoes are fork tender, add the crab meat to the soup along with the cooked bacon. Stir together and allow to simmer 5-10 minutes so the flavors mingle. Add 1/2 pint of heavy cream and 2 tablespoons of fresh chopped parsley. Check seasonings and serve.

Corn and Crab Chowder

  • 4 or 5 ears fresh corn on the cob, husked and kernels removed
  • 4 medium potatoes, peeled and diced (can leave peels on, just scrub well)
  • 1 large onion, diced
  • 1 bell pepper, diced (I used 1/2 red pepper and 1/2 orange pepper, but use whatever you prefer)
  • 2-3 cloves garlic, minced
  • 4 slices of bacon cut into bite sized pieces
  • 1 lb fresh lump crab mean, drained and any remaining bits of shell removed
  • 4 cups vegetable stock
  • seafood stock jelly
  • 1/2 pint heavy cream
  • 2 Tbs fresh parsley, minced
  • salt and pepper to taste

In a large stock pot, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels and set aside. Saute the onion and bell pepper in the remaining bacon drippings (add a little olive oil or butter if you need more fat for sauteing) until translucent. Add minced garlic and saute for one minute more. ~This is where you would add a tablespoon of flour to the fat to thicken the soup if you prefer.~

Add corn, diced potatoes, and seafood stock jelly to the vegetables and stir to combine. Season with salt and pepper. Add vegetable stock to the pot and allow to come to a slow boil. Reduce heat, cover with lid and simmer until the potatoes are just cooked through. Add crab meat and bacon to the pot and simmer for another 5 minutes. Stir in cream and parsley and adjust seasonings to taste, if necessary.

Serve with crackers and enjoy!

Brunch At Jenn’s: Harvest Fest 2017

I took a look back through my incredibly short archives and realized the last time I shared a post about my annual Harvest Fest brunch was FOUR damn years ago.

I’m sorry, darlings. I won’t let it happen again.

Suffice to say, the amount of food I serve and my style of entertaining has…evolved a bit since 2013.

Just a little.

Let me walk you through the process of hosting a brunch, @TheJennC style. It starts at least three or four weeks earlier, when I look through my Pinterest and cookbooks and try to decide what dishes and drinks to serve. I mean, it’s brunch, so there will of course be mimosas and coffee. A nice fruit plate is also a must, as is my oven-roasted bacon sprinkled with brown sugar and chile powder, and the cheesy hash brown casserole that my friends (apparently) cannot live without.  From there it’s a matter of what type of breakfast pastry/pancakes/waffles/etc. I’m feeling and what type of egg dish I want to throw together. There’s also usually a “desert” of some type served, and the past few years I end up making a couple of batches of French macarons as well. No matter how ‘simple’ I try to keep everything, from beginning to end it does add up to a fair amount of work. But I love to do it, and would hate to stop.

One thing that helps me is taking a day (or more) off from work – this year I had Friday off and was able to sneak out of work a tad early on Thursday. I got home Thursday afternoon and immediately started cleaning up the kitchen to set up for the macaron making, which didn’t actually happen until about 9 o’clock that night because I’m a professional goddamn procrastinator.

Classic me.

So I had the macarons done and was off to bed around 2 o’clock on Friday morning. I had a couple appointments and some errands to run early and my parents were coming by to do some work around the house; dad is in the middle of putting a fresh coat of paint on the ceiling in the living room and kitchen and we also wanted to clear out some old junk from the basement. So I was back up around 6:30 to shower, dress, finish up the dishes from the night before and write up my grocery and to-do lists.

I’m a to-do list kind of girl, I think I’ve mentioned in the past. I have full on notebooks for my to-do lists. I can’t think before I make a to-do list. I make to-do lists of my to-do lists.

I like lists, people. Lists are my thing. I list out everything I have to do that day before I can go to bed, then I list out everything I need to do the day of and the time I need to start the task (or have it completed) from the second I wake up until the second the food hits the table (yes, even showering and getting ready). It’s incredibly helpful to me to see everything I need to get done laid out and keeps me on task.

So, off to my appointments, grocery shopping, etc. and back to the house just a bit before noon on Friday. My dad was already at the house working, and I got straight into Cleaning Frenzy mode. I cleared the stuff up out of the basement that I wanted to leave for garbage collection and did the little cleaning around the house that I could while my dad had all his painting paraphernalia strewn about. He finished up and was out of my hair a little before 3, and I ran back out to the store to find the one thing I still needed that I couldn’t find at three other grocery stores earlier that day. (Yes, I was successful)

I returned home, finished all my cleaning with the exception of the floors, and moved on to prepping the little bit that I could for the next day. This included making the french toast casserole and a chocolate sauce, brewing up some coffee to chill in the fridge overnight, and getting my serving dishes, utensils, and decorations out.

Don’t ask what time I took that photo Saturday morning Friday night.

Off to bed for another four or five hours of sleep, and back up at 6:00 to shower and dress, and I was downstairs right around 7 am to get started.

The first thing I did was stir together the Chicory Coffee Milk punch and put it in the freezer to set for three hours. This is one of the recipes I found in my copy of Brunch at Bobby’s and it’s amazing. It’s supposed to freeze up and get slushy, but mine didn’t get so much slushy as super ice cold. I served it over ice and it was perfect. Boozy, creamy, a tad sweet, it gave my brunch a nice hint of southern charm. Look for it in an upcoming Cocktail Friday post!

Onto the hash browns. I’ve been making this slow-cooker version of Cracker Barrel’s famous hash brown casserole for a couple of years, and when I didn’t mention that I was making it for my New Year’s brunch this past January I could hear the pouts via text message, so I know it’s a must-have for every brunch at my place. (Yes, I ended up making it for New Year’s too. Spoiled-ass friends.) This creamy, cheesy casserole is super easy to make, and ready to serve after cooking on high for about three hours. I could have stirred it all together and had it ready to go the night before, but I had ZERO room in my refrigerator for it, so I opted to throw it together in the morning.

Then I made the batter for these Mini Pumpkin Churros, the recipe for which I also found in Brunch at Bobby’s. I thought they would be a perfect sweet companion to a fall brunch. I did not, however, stop to think about the amount of work it takes to fry a bunch of mini churros right before you’ve got a houseful of guests coming over, so if you’re hosting by yourself or don’t have a trusty assistant, I’d suggest trying those out another time.

You will thank me (and Bobby Flay) when you make them, though. Crispy, sweet, pumpkin perfection. The orange-chocolate dipping sauce makes a perfect companion.

By this time it was very close to 9 am, and I was expecting guests around 10, so I had to start hustling. I pre-heated the oven and started to prep my bacon. For 8-12 guests I buy two pounds of bacon and I usually end up with about two pieces left, if any. Line two baking sheets with foil, place a rack on each sheet and lay the bacon out on the racks. Sprinkle bacon with brown sugar, chile powder, and fresh cracked black pepper. Roast at 400 degrees for about 20 minutes and serve.

Magic.

Before I put the bacon in the oven, I had to bake the Texas French Toast Bake. I’ve always been super skeptical about french toast casseroles – I don’t like super soggy french toast to begin with, and those make ahead casseroles always struck me as such. I had this french toast bake a few months ago for a breakfast pot luck at work, and loved it. It’s perfect – not super “eggy”, with a touch of crisp on the bottom. This one’s definitely in the rotation.

Now I was getting down to the wire. I grabbed my macarons out of the fridge to take the chill off, and started to warm up the chocolate sauce for the churros. Everything else was baking, warming, or chilling, and I still had a floor to mop and tables to set. So I did the quickest round of Swiffer-ing ever and set up my tables and kitchen island for serving.

For parties like this, I always use disposable plates, cups, and utensils, just to make clean up easier. I like to buy “nicer” disposables, but disposables nonetheless. I found that cute little blackboard to use as a menu board in the dollar section at Target, and some greenery (leafery?) at my local grocery store, along with decorative gourds, motherf*ckers.

The little fake pumpkins were from Target, along with the colored/wrapped led lights. The serving plates I’ve had for a few years; you can always find really nice ones at Marshall’s/TJ Maxx and the like.

Back to cooking! I started the oil for my mini churros, took the french toast bake out of the oven, upped the oven temperature and started the bacon. I grabbed my fruit from the fridge, rinsed what needed to be rinsed, and started cutting up the pineapple.

In between batches of churros, I plated up the fruit.

Pineapple, mixed berries, and concord grapes. I used my large cutting board simply because all my other platters were too small.

The first of my guests started arriving at this time, so I snagged the bourbon/coffee/cream goodness out of the freezer and placed that out on the table I had set up for the plates and such, along with the juice and bubbly for mimosas, and the Bloody Mary fixings my friends brought with them.

The macarons were vanilla-raspberry and pumpkin spice-cinnamon bourbon. Yes, I can make macarons. No, I will not be writing about it any time soon, because I don’t have them perfected just yet.

Crunch time. More people arriving, more things to finish. The churros were popping out left and right, and the more I made the more I realized…I didn’t need this many damn churros. So I stopped frying them up about half way through the batch of batter (Note to self: make half the amount next time), and moved on to more pressing issues, mainly plating the bacon and starting the cheesy scrambled eggs.

Super easy. Whisk up a whole bunch of eggs, scramble in pan, add cheese, serve.

And there you have it! Everything was a big hit, I had a super fun day with some of my very favorite people, and I think I’m almost recovered from the lack of sleep and day drinking.

Some tips for your next brunch:

Start planning early. Pre-buy your booze, dishes, utensils, and decorations.

Hit up Aldi or another discount grocery store for your essentials, and then go to the fancy grocery store for the specialty items.

If you need to clean your house (like I always do), start early in the week to avoid last minute/late night speed cleaning (like I always do).

Set out extra chairs/tables/etc. the night before. Set out dishes and decorations too.

Pre-make and prep what you can the day or night before.

Get out of bed a half an hour before you think you need to.

CLEAN AS YOU GO. Start the morning off with an empty sink and dishwasher to avoid a back up in the sink.

Always take help from your friends when they offer, even if it’s just to clean the fruit or grab a dish from the cabinet.

Sit. Drink. Laugh. Enjoy yourself. And leave the dishes for Sunday.

Philly Cheese Steak Rolls

Okay, so here’s that recipe I promised you almost a week ago.

I’m terrible at this, aren’t I?

But I’m really good at some other things, so it evens out. Kind of.

Anyway, these are the cheese steak roll ups that I made for my birthday game night last month. They were super easy to make and really tasty. You can make them ahead, freeze them and bake them whenever you need them too.

What you’ll need:

Thin sliced or shaved steak (see below – you can usually find it in the frozen meat section), frozen puff pastry sheets, a good sized onion, sliced bell or banana peppers (or both, depending on preference), sliced american or provolone cheese, one egg, and some sesame seeds (again, your preference). To season the meat mixture I used salt, pepper, Worcestershire sauce, and a little bit of Dijon mustard.

Set frozen puff pastry out to thaw for about 30-45 minutes. Peel the onion, cut it into halves or quarters and slice thinly. Saute onion in 2 Tb olive oil until softened and slightly browned (Add sliced bell peppers – if using – and cook until soft). Cut the shaved steak into bite sized pieces and add to pan, saute with onions until just cooked through. Add salt, pepper, Worcestershire sauce and Dijon mustard. Stir together and set aside, letting cool slightly.

Whisk the egg with a tablespoon of water in a bowl to make an egg wash. Roll one sheet of puff pastry out with flour into an approximate 12 x 16 rectangle. Pile approximately one half of the meat mixture down the length of one end of the dough. Top with sliced banana peppers (if using),

And then the sliced cheese.

Roll meat and pastry tightly end to end. Brush with egg wash and sprinkle with sesame seeds (or poppy seeds, or caraway seeds…you see where I’m going here. You can also go seedless if you prefer). Repeat with the remaining puff pastry and meat mixture.

Rest on a baking sheet in the refrigerator for an hour to set. This step isn’t a necessity, but it will allow the pastry to slightly firm back up and make slicing the roll much easier. If you have the time, rest it; even for a day or two, as long as it’s wrapped in plastic.

To bake:

Preheat oven to 400 degrees. Slice rolls into 12 slices; about 1 inch thick. Bake on a lined cookie sheet 10-12 minutes, then flip and bake for another 5-10 minutes, until the cheese is melted and the pastry is nicely browned.

Serve warm with some marinara sauce on the side.

And watch them disappear.

Philly Cheese Steak Rolls

  • 1 package frozen puff pastry, thawed
  • 1 package shaved steak, chopped fine
  • 1 medium to large onion
  • 1/4-1/2 cup (or more) sliced banana peppers (if desired)
  • 1/4 – 1/3 lb sliced deli cheese of your choosing
  • 1-2 tsp Worcestershire sauce
  • 1-2 tsp Dijon Mustard
  • 1 egg
  • salt and pepper
  • 2 Tb Olive oil
  • sesame seeds, for sprinkling

Slice the onion thinly and add to a sautée pan over medium heat with olive oil. Sautee until lightly browned and add chopped steak. Cook until just browned, add salt and pepper, Worcestershire sauce, and mustard. Stir together and set aside.

Roll out one sheet of thawed pastry on a flour-topped counter with a rolling pin. Pile one half of the meat mixture down the length of one end of the pastry. Top with sliced banana peppers and cheese, and roll from meat to other end tightly. Repeat with other sheet of pastry, remaining meat mixture, peppers, and cheese.

Whisk egg in a bowl with 1-2 Tbs cold water to make an egg wash. Brush egg wash over rolled pastry and sprinkle with sesame seeds. Set rolls on baking sheet in refrigerator for at least an hour to over night.

Preheat oven to 400 degrees. Slice roll into 12 1-inch slices and place on to lined rimmed baking sheet. Bake 10-12 minutes on one side, flip, and bake an additional 5-10 minutes, until the pastry is browned and the cheese is melted.

Remove from baking sheet onto serving platter, and serve warm with a side of marinara sauce.

Enjoy!!

 

 

 

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Lightened Up Buffalo Chicken Meatballs (21 Day Fix-Friendly)

The problem with posting so sporadically to one’s blog is that one doesn’t always remember what one posted last before starting the next post. Hence, the back-to-back buffalo chicken-themed dishes.

We’ll just have to push through.

Since April I’ve been participating in a health and fitness accountability group on Facebook. If you’re on Facebook at all I’m sure you’ve heard of them. If not; they’re organized via Beachbody “Coaches” that post daily challenges, inspiration, and encourage you to check in with your daily workouts and food logs. And in case you’ve been living under a rock, Beachbody is the company that floods your early morning television with infomercials for programs like 21 Day Fix, Cize, P90X, etc.

I’ve been taking it slow, especially in the beginning because of a knee injury this past spring, but now I’m fully on board with a cardio kickboxing-type workout called TurboFire and I follow the 21 Day Fix container system diet. It has really helped me get back on track with my weight loss, which sadly fell off course last year. Say what you will about multi-level marketing type business; it’s working for me so I’m sticking with it.

The main goal of the 21 Day Fix eating plan is “Clean Eating”; no white flour, no sugar, no processed foods, very limited dairy, organic produce and meats (when possible). This has been an adjustment for sure – I haven’t been a big consumer of processed/boxed foods in a long time, but flour? Sugar? Artificial sweeteners? NO DAIRY ARE YOU SERIOUS? BUT CHEESE, MAN. (Well, 21 DF does allow a few cheeses in a small amount). To make this change has definitely been a challenge, but I’m adjusting well. There are a couple things I refuse to give up – namely the sweetener and half and half in my morning coffee. Since I drink two cups a day at most, I figure what Autumn  doesn’t know won’t kill her.

To keep in line with my new eating plan I’ve researched lots of recipes online (Pinterest is a big help with this), and thanks to my challenge groups I won Autumn’s book of recipes called Fixate (honestly, the recipes in that are great, even if you’re not following the plan). I’ve also started remaking some of my go-to recipes along the 21 DF guidelines. This was one of my first successful forays into “Fixifying” an old favorite, buffalo chicken meatballs. The original recipe wasn’t that bad, with the exception of the butter in the sauce, but when you serve the meatballs alongside super creamy ranch or blue cheese dressing, it’s a no-go. So I made a (semi) Fix-Approved dip to accompany the meatballs as well.

You just mix some ground chicken up with whole wheat bread crumbs, grated onion, one egg, parsley, and seasonings, form into balls with your hands (or a mini ice cream scoop), and bake.

While the meatballs are baking stir together greek yogurt, white vinegar, spices, and a small amount of blue cheese crumbles and set aside. Note: Blue cheese isn’t specifically allowed on the Fix, but it’s such a small amount and you’re only using 2 TB or so of the dip, so. Pick your battles, I guess.

Melt a tablespoon of coconut oil in a pan and stir it together with your favorite hot sauce. Toss the meatballs in the hot sauce mixture.

And serve immediately, with the dipping sauce and some veggies on the side.

Who needs wings? Not this lady.

Lightened Up Buffalo Chicken Meatballs with Blue Cheese Dip

Servings: approx. 5, 6 mini meatballs each

  • 1 lb ground chicken
  • 1 egg
  • 1/2 c whole wheat bread crumbs (I had panko style on hand)
  • 1/2 medium onion, grated
  • 1/4 c. parsley, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 TB (unrefined extra virgin) coconut oil
  • 1/3 c hot sauce (I use Frank’s)

Mix all ingredients together well. Form into balls (use a mini ice cream scoop, if you have one) and place onto a baking sheet sprayed with cooking spray (coconut oil preferred). Bake at 375 degrees for 15-18 minutes or until cooked through. Melt coconut oil in a large pan and add hot sauce. Stir together to combine completely. Add cooked meatballs and toss in the sauce to coat well. Serve with dipping sauce and vegetables of choice.

Blue Cheese Dipping Sauce

  • 2/3 c fat free greek yogurt
  • 3 TB white vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 2 dashes Worschestershire sauce
  • 1/3 cup crumbled blue cheese

Mix all ingredients together, stir to combine. Serve with meatballs (approx 2 TB per serving)

 

As far as container counts are concerned for you 21 Day Fixers: I am not affiliated with Autumn Calabrese or her master nutritionists. I am just a lil baby blogger, and this is by no means 100% accurate so don’t take my word for it: I’m calling one serving of 6 meatballs with one green container’s worth of veggies and 2 TB of dip: 1 Red, 1 Green, and 1 Orange. Possibly 1 t but that’s debatable. Not counting a blue either, since it’s such a small amount of cheese in the dip. (I know those blues are precious!)

 

Loaded Buffalo Chicken Burgers

I’ve had this recipe sitting around for a while. And sitting and sitting and…well, you get the point. I figured now is as good of a time as any to share, especially since it’s peak grilling season.

I’m a big fan of buffalo chicken anything (well, almost anything. I mean, some people are out here making buffalo chicken hummus and stuff and I’m so not about that. Leave hummus alone, y’all. It’s wonderful the way it is.), and after a big crisp salad with buffalo chicken strips on top, I’d say this burger is my favorite form. Resting on a toasty onion roll, paired with a smoky/sweet bacon jam, all topped with a crunchy blue cheese “slaw”. This burger is enormous and will totally make your summer cookout.

First things first: Make THIS Maple Bourbon Bacon Jam (if you already have a favorite bacon jam recipe, make that – or – ::Ina Garten voice:: store bought is fine). I would recommend making the jam a day or two in advance, it takes some time (totally worth it).

Bonus: It makes a decent amount, so you can eat it on other things! Like toast. Crackers. And…um…spoons.

Next step: Prepare apple/celery slaw. Slice/dice apples and celery, toss in a bowl with chunky blue cheese dressing, a touch of white vinegar, salt and pepper, and set aside.

Snacking optional.

For the burgers, keep it simple. Mix ground chicken with salt, pepper, and 1/2 of an onion, grated. Shape into four patties, making sure to place a dent in the center of each to prevent the patties from puffing up while cooking. Grill over medium high heat for 6-7 minutes each side or until a meat thermometer inserted in the center reads 17o.

While the burgers cook, toast your buns! If you want.

I found that toasting the rolls makes for a more sturdy surface to handle all that burger. Also while the burgers are grilling, cook butter and hot sauce over medium heat until butter is melted and the mixture is bubbling gently.

When the burgers are done cooking, immediately dunk them in the butter and hot sauce mixture, coating on both sides.

Enjoy your bath, lovely.

Time to assemble dat burger.

Spread the bacon jam on the bottom of the roll, top with the buffalo sauce-coated burger, then the apple/celery slaw. Add the top of the roll (obvs), and. Dig. In.

I think these would really go nicely with some baked sweet potato fries. But you do you, boo. Enjoy!

“Loaded” Buffalo Chicken Burgers with Maple Bourbon Bacon Jam and Apple/Celery Blue Cheese Slaw

  • 1 batch Maple Bourbon Bacon Jam, made ahead and refrigerated
  • 1 lb lean ground chicken
  • 1/2 medium onion, grated fine
  • 1 Granny Smith Apple, julienne cut
  • 3 stalks celery, sliced on the bias
  • 1/2 cup chunky blue cheese salad dressing
  • 2 TB distilled white vinegar
  • 1 cup hot sauce (I use Frank’s)
  • 4 TB butter
  • salt and pepper
  • rolls of your choice (I used onion rolls)

Take bacon jam out of the fridge and set aside (You might want to just pop it in the microwave for a few seconds to take the chill off and make the jam ‘spreadable’). Mix dressing and vinegar in a bowl, add sliced celery and apple and toss. Season with salt and pepper. Note: if you’re  a big blue cheese fan like me, feel free to add some extra crumbled cheese to the slaw if you have any on hand. I didn’t have any this day but it would have made the slaw that much yummier. Refrigerate slaw while finishing burgers.

Mix ground chicken, grated onion, salt and pepper. Form into four patties, pressing a dent in the center. Grill over medium high heat, 6-7 minutes per side.

While the burgers are cooking, toast rolls in the oven if desired. Add hot sauce and butter to a small pan and cook over medium heat until butter melts and the sauce bubbles gently.

When the burgers are cooked through, toss each in the sauce until covered.

Assemble burgers and serve.