This is one of those dishes that I just always assumed was super hard. So let me be the first to say, I was totally wrong. It’s so easy to make. And it’s great to have in the winter, when you could use a little warming up and the smell of rosemary filling the kitchen.
In the winter, you really can’t have enough recipes for hearty soups. Hearty soups and warm breads are about all I want to eat when the temperature drops. This soup takes a bit to cook (probably 1.5 hours on the stove), but it involves very little involvement. So if you have time this weekend, cook up a big batch to get you through next week!
This is one of those dishes that we tried once for a weeknight dinner, and loved it so much, that it’s now turned into a staple in our house. It’s fast, easy, healthy, and filling. It also requires very few ingredients, so it’s a great option for anyone who wants to avoid searching for a lot of different items at the grocery store.
So if you saw my post last Wednesday, you’ll know I love the restaurant Rasika here in DC. And I’ve now tried to replicate the two dishes I always order there – palak chaat and chicken tikka masala. And as amazing as I thought my palak chaat was, this was to die for!! I’ve also learned in the process of making this dish that it is semi unhealthy (sometimes it is better to be ignorant). But, hey, every once in a while this dish is worth it. So amazing!
This is another easy, healthy dinner. I’m posting it in honor of the health kick I need to go on after all the eating I did in the last 10 days of vacation. I was in NYC for a friend’s bridal shower, then in Charleston with Dave and my parents, and then in DC with my parents. And oh my god, did we eat well. So much amazing food!
So to combat all that good southern BBQ, I am sharing another one of my favorite healthy dinners. The other great thing about this recipe is that it also involves very few ingredients (mostly stuff you already have in the kitchen), which I love. The chicken takes about 15 minutes to prep, and then 50 minutes to cook, and then I just served ours with some broccoli that I’d sauteed on the stove for a few minutes in a little bit of olive oil (you could also do a tablespoon or two of butter). Very low maintenance dinner! You could probably even throw some veggies in the pan with the chicken if you wanted to make it even easier!
So here’s the deal. I am really trying to be better about cooking new things for dinner, but sometimes you have to just fall back on your easy standbys when things are busy. One of my favorites is chili. And when it’s made in the crock pot, it’s even better! So here’s one of the best and easiest crock pot chili recipes.
I used this recipe. My only recommended changes are:
- Use frozen chicken, otherwise it’s a little too mushy at the end. Also, wait to shred the chicken until you’re ready to serve. And I shred mine in my mixer with the paddle attachment (much easier than forks).
The best part about this recipe is it lasts well. So I tend to make a big batch on Sundays and then enjoy it all week!
Something you should know about me: I love my crock pot. But every year, I forget about it until it starts to get cold and windy outside. Then I remember how awesome it is and start using it all the time. One of my new favorite recipes is this honey chicken recipe I found on Pinterest. The original can be found here.
I served it for my parents when they visited, and it was a big hit. I’ve now made it several other times, and each time I love it. It’s cooking in my kitchen right now, and the smell is amazing! The best part is that it is ridiculously easy and healthy. To start you just throw everything in the crock pot. See below.
Then you let it sit for a few hours, and at the end you get to eat this:
Last weekend, I decided to give into Dave’s Sunday football plans by making something for dinner that seemed like the perfect football food. I had been meaning to try a dish from one of my favorite food blogs – Table for Two – and decided to do the BBQ Chicken Cornbread Pie, which seemed like the perfect option for football Sunday. And oh my god, I am so glad I did. It was relatively easy, and so delicious! Dave and I had to stop ourselves from eating the entire dish. You can find the recipe here and I definitely recommend checking out the rest of the blog.
The first two pictures below are before placing it in the broiler, and the last picture is right before I ate way too much!
My only notes on the original recipe are:
- I’d probably do less brown sugar. The dish was delicious, but it was almost too sweet for me, so if you wanted to make it healthier, you could easily cut down the sugar.
- I cooked the chicken myself. I just did it in a pan on the stove with some oil, and then shredded the chicken in my stand mixer like the recipe recommended.
- I didn’t need to put the pie in the broiler for the full three minutes. At two minutes the top was already starting to brown, so I’d recommend watching it.
- Lastly, I bought Trader Joe’s cornbread mix, instead of the corn muffin mix as recommended in the recipe. Mainly I was just too lazy to go to a second store, but it worked. I only used half of the mix because the mix I bought was twice the size. My box mix also said to include oil (instead of butter like in this recipe), so I stuck with oil and it worked out.