Crockpot Sesame Chicken & Veggie Bowl

Crockpot Sesame Chicken & Veggie Bowl

In college, two of my roommates and I had a weekly tradition of going to Flame Broiler every Sunday night for dinner. How could you go wrong? Tender and tasty meat, crisp veggies, all piled on your choice of rice. I call that a win-win-win. We were such regulars, one of the cashiers started giving us a 10% discount. Little did we know that was actually the unannounced student discount—clearly, we thought we were way cooler than we were going to Flame Broiler every weekend. This next recipe brings me back to the glory days of Sunday night chicken bowls. You could easily switch up the grains to quinoa or even some cauliflower rice, yum! The potential grain and veggie combinations are endless. Let me know what you end up trying.

Crockpot Sesame Chicken & Veggie Bowl

2 lbs. boneless, skinless chicken breast
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
1/4 cup hoisin sauce
1 1/2 Tbsp sesame oil
1 Tbsp fresh ginger, minced
4 cloves garlic, minced
1/2 cup onion, chopped
3/4 tsp crushed red pepper flakes
4 tsp cornstarch
1/4 cup water
sesame seeds, for garnish
cooked rice
steamed broccoli

Crockpot Sesame Chicken & Veggie Bowl

In a medium bowl, combine the honey, soy sauce, ketchup, hoisin sauce, sesame oil, ginger, garlic, onion, and red pepper flakes. Place the chicken in the bottom of your slow cooker so that they do not overlap, and pour the sauce over the chicken. Place the lid on the slow cooker, and cook on low for 4-5 hours, until the chicken is cooked through and tender.

Once done cooking, remove the chicken and shred with two forks and set aside.

Stir the cornstarch and 1/4 cup water together. Transfer the liquid from the crock pot to a medium saucepan, and whisk in the cornstarch liquid. Bring the liquid to a boil over medium high heat, cooking until it thickens.

Pour the thickened sauce over the chicken, stirring to coat evenly and garnish with sesame seeds.

Serve with cooked rice and steamed broccoli.

Recipe from Cooking ala Mel.

Crockpot Sesame Chicken & Veggie Bowl

Pineapple Mint Spa Water


Two weeks ago, I went to Whole Foods with my grandmother and saw the most brilliant way to convince yourself to drink water– fruit infused spa waters. Yes, I caved and bought the $1.50 bottle of pineapple and mint spa water, but only with the intention of replicating the results. Last week during my usually trip to Ralph’s, I picked up a whole pineapple for a cool two bucks and a huge batch of mint for 99 cents. It took me less than 10 minutes to assemble these adorable mason jars full of yummy looking water. I left them overnight to soak up all the sweet pineapple juice and refreshing mint flavor and tada delicious spa water. I’m excited to share any new flavor combinations I find.

Pineapple Mint Spa Water

1 whole pineapple, cored and cubed
1 bunch, mint
Containers (Mason Jars, Nalegene Water Bottles, etc.)
Water, tap or filtered, up to you and your location

Pineapple Mint Spa Water

Core the pineapple- cut off the top then carefully cut the sides off. Take extra care to core the “eyes” these are bitter and hard to chew.

Once cored, cut the pineapple into chunks.

Depending on the size of your container, add pineapple and mint leaves to the jar (I put one ring of pineapple and 2 sprigs of mint per 8oz).

Refrigerate overnight, then enjoy!

Pineapple Mint Spa Water

Pineapple Fried Rice


I’ve said it once and will probably say it a million times, but I love any combination of carbs and Asian flavors, sure throw in a few veggies and make me think I’m being healthy.  Sure it might be easier to hop in your car and hit up Panda Express, but in the time it takes to order and wait for delivery from your local Chinese restaurant, you can make your own custom fried rice dish.  I love the fact that I can swap in whatever vegetables I have on hand and mix it up with Chicken one week or shrimp and Canadian bacon the next.  This rice recipe fulfills my sweet and salty cravings and hey it’s not actually that unhealthy.  Swap in some cauliflower rice to make it low carb or some quinoa to pump up the protein content.  Let me know what your favorite variations are!

Pineapple Fried Rice
3 tablespoons soy sauce
1 tablespoons sesame oil
1/2 teaspoon freshly minced ginger
1/2 teaspoon pepper
1/2 teaspoon cumin
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 Package frozen veggie mix (carrots, corn, peas & green beans)
3 cups cooked brown rice
2 cups diced pineapple, canned
1/2 cup diced ham
1/2 lb cooked shrimp
2 green onions, sliced

Pineapple Fried Rice

In a small bowl, whisk together soy sauce, sesame oil, grated ginger, pepper and cumin; set aside.

Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in frozen veggies and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in rice, pineapple, ham, shrimp, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.

Pineapple Fried Rice

Crockpot BBQ Pork Ribs


My dad’s entire family lives in Kansas City, both the one in Kansas and the one in Missouri, yes it’s confusing but they are two different cities and they aren’t afraid to let you know. Long story short, I’m a huge BBQ fan, but I’m not a fan of all the cooking prep and wait time involved. Until now, meet the best solution to your BBQ cravings—slow cooker BBQ pork ribs with only 5 ingredients. The meat will be falling off the bones straight out of the slow cooker and you’ll be licking your fingers for hours trying to savor the flavor. I made these as an easy Sunday night football meal. Set-up your crockpot during the 1pm games and prepare to go to town on some about six hour later, just in time for SNF’s halftime show.

Crockpot BBQ Pork Ribs

1-2 slabs of pork ribs
1 can of Coke or Dr. Pepper
Sweet Baby Rays BBQ Sauce
Salt and Pepper to Taste

Crockpot BBQ Pork Ribs

For easy clean-up, I placed a Reynold’s slow cooker liner in my crockpot {I have only used these with this rib recipe but might have to use them for other ones now- clean up is literally a one step process!} Add your ribs to the pot and season with salt and pepper. Next, add the can of soda- I used Coke, but I’ve heard any dark soda will work! Cover your crockpot and set on low for 6 to 8 hours. Personally, I am out of the house for 9 hours, so I like to cook them on low for 6 knowing they’ll be cooking a bit more on “warm” for those extra 3 hours.

Drain the liquid, but keep the ribs in the crock pot and smother them with Sweet Baby Rays BBQ Sauce. Cook on high for 1 hour. Carefully remove and serve with your favorite BBQ sides!

Crockpot BBQ Pork Ribs

Spicy Fried Chicken Sandwich with Coleslaw

Spicy Fried Chicken Sandwich with Coleslaw

A few weeks ago at an impromptu Costco trip, Bill and decided to try their pulled pork and coleslaw sandwich. Don’t worry… we split the sandwich and still got our favorite slice of combination pizza. The pork was surprising moist and tasty and the combination of the savory meat and the tangy coleslaw got Bill thinking. Suddenly, I had a new dinner request—fried chicken sandwiches with coleslaw. I don’t like to disappoint, so I hit the pinterest search bar and found this amazing recipe. I used store bought bread & butter pickles, but I can only imagine the sandwich being even better with the pickles from the recipe. The flaky buttery crust adds just the right amount of crunch to the juicy chicken beneath. Coupled with the spicy and sweet coleslaw, you’ll be wishing you had enough room in your belly to eat a second sandwich.

Spicy Fried Chicken Sandwich with Coleslaw


For the Spicy Mayo:
1 small garlic clove, minced
3 tablespoons mayonnaise
2 teaspoons Frank’s Red Hot sauce

For the Pickle Coleslaw:
3/4 small jalapeno, thinly sliced
1/2 cup thinly sliced cabbage mix
1/4 small red onion, thinly sliced
1/4 cup Bread-and-Butter Pickles, diced, plus 3 tablespoons pickle juice

For the Fried Chicken:
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 large boneless, skinless chicken breast, cut in half crosswise
Vegetable oil, for frying
2 hamburger buns
Nonstick cooking spray

Make Spicy Mayo: In small bowl, stir together all ingredients. Cover and refrigerate.

Make Pickle Coleslaw: In large bowl, toss together all ingredients. Cover and refrigerate.

Make Fried Chicken: In a medium bowl, mix together flour, salt and pepper. Pour buttermilk into another separate bowl. Dredge each piece of chicken in flour mixture, pressing the stick. Dip in buttermilk, shaking off excess. Dip in flour again.

Pour 1/2-inch oil in large, deep pan. Heat oil to 350 degrees F. Place chicken in oil and cook 3 to 4 minutes per side or until deep golden brown. Transfer to paper-towel lined plate to drain.

Meanwhile, spray cut sides of buns with nonstick spray. In a large, dry skillet, toast buns over medium heat 1 to 2 minutes or until golden brown.

Spread Spicy Mayo on both buns and assemble sandwiches using Fried Chicken and Pickle Coleslaw. Serve with extra pickles.

Recipe adapted from Foxes Love Lemons.


Spicy Fried Chicken Sandwich