Crockpot Chicken Adobo

Crockpot Chicken Adobo

How I did not gain 50 pounds my sophomore year in college, I am not too sure. I was lucky enough to have a roommate whose parents would bring her home cooked meals almost every weekend. I pretty much fell in love with all things Filipino, from the chicken adobo to lumpia and pancit, I couldn’t get enough of the delicious flavors. It wasn’t until recently that I realized how much I missed those flavor profiles, so I headed over to Pinterest to find myself a chicken adobo recipe, hoping it would rival the recipe I remembered from years ago. Not only is this recipe easy and straight forward, it’s a crockpot recipe, so you just set it, forget it and come home to an amazing warm dinner.

Crockpot Chicken Adobo

ingredients:

3 pounds chicken thighs or drumsticks
salt and pepper
2 tablespoons olive oil
1 onion, sliced
6 garlic cloves, chopped
4 slices ginger, the size of a quarter, crushed
1/3 cup soy sauce
½ cup apple cider vinegar
½ cup water
1 tsp basil
4 teaspoons cornstarch
4 tablespoons water

Crockpot Chicken Adobo

directions:
Season both sides of chicken pieces with salt and pepper. Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon.

Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker.

Mix together soy sauce sauce, vinegar, water and basil. Pour over chicken.

Cook on high for 4 hours or low for 8 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens.

Serves 8 // 429 calories

Recipe from Jeanette’s Healthy Living.

Crockpot Chicken Adobo

Perfect Scrambled Eggs

Perfect Scrambled Eggs

Fluffy and light are the only words to describe perfect scrambled eggs. Eggs that melt in your mouth and give you the illusion of melted cheddar without adding a sprinkle of cheese. What would you say if I told you that something this good this is attainable in less than one minute flat (I’m including the egg cracking, skillet heating and cooking in this time)? You’d probably tell me that I was crazy and I would have told you the same thing until today… Time to meet your new favorite friend for eggs- cornstarch. Follow this easy recipe and you will have fluffy eggs in no time, don’t worry you can still add in cheese if that’s your jam, but I would recommend trying it once without and decide if you ever need to whip of the cheese grater in the morning again.

Perfect Scrambled Eggs

ingredients:
3 large eggs
1 1/2 tbsp milk (1/2 tbsp for each egg)
1 1/4 tsp cornstarch (1/2 + 1/4 tsp for each egg)
Salt and pepper,to season
1 1/2 tbsp unsalted butter (1/2 tbsp for each egg)

Perfect Scrambled Eggs

directions:
First, crack 3 eggs into a medium bowl. Then, in a ramekin, evenly whisk together the milk and cornstarch until it’s lump-free.

Add the milk and cornstarch mixture to your eggs, and beat until smooth. Season with salt and pepper

Heat a non-stick skillet over high heat until hot, then add the butter (should sizzle right away). Wait until the butter’s melted and bubbly, but before it browns…

Add the beaten eggs. Wait for 3 seconds without stirring anything, until the edges of the eggs start to bubble up…

Then remove the skillet from the heat, and start stirring the eggs, making 1 full circle per second for about 11 to 12 seconds. The eggs will have absorbed all the butter, but remain partially undercooked (add about 5 seconds more to every 3 extra eggs you’re scrambling, but I wouldn’t do more than 6 at once).

Transfer to a plate. Let set a minute or two to cool and enjoy!

Recipe from Lady & Pups.

Perfect Scrambled Eggs

Copycat Chipotle Barbacoa Burrito

Copycat Chipotle Barbacoa Burrito

Sometimes I wish Chipotle had a delivery service. That’s probably something I would take advantage of at least once a week. I just love the way all the flavors work together: tangy fajita veggies, unforgettable citrus rice, plus cheese, guacamole and your choice of flavorful meat, yum… I’m salivating as I describe my favorite burrito bowl combination. Luckily for me, I have found the perfect copycat barbacoa recipe. Even better, the recipe uses a crockpot – I literally could not have been more excited to try this recipe. And boy it does not disappoint, it’s seasoned perfectly and moist and juicy, just like Chipotle!

Copycat Chipotle Barbacoa Burrito

Barbacoa:
2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil 2
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
4 chipotle peppers (from a can, packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth
¼ cup fresh lime juice

directions:
Prepare roast. Make sure all visible fat is trimmed. Sprinkle all sides of beef with ½ of the salt (1 teaspoon), reserving the remaining 1 teaspoon. Warm a heavy skillet over medium high heat, then add oil. Sear all sides of cut beef. Once all sides are seared, place seared beef into slow cooker.

In a blender or food processor combine the sauce ingredients. Blend until smooth. Set aside. Pour sauce over top of the beef. Cook for 8 hours on low. After about 7 hours, shred beef using 2 forks to pull it apart. Taste, and add additional teaspoon of salt (if needed), stir to completely coat in sauce. Cover and cook for 1 more hour.

Recipe from The Slow Roasted Italian.

Copycat Chipotle Barbacoa Burrito

Cilantro Lime Rice:
1 cup jasmine rice
2 cups water
1 bay leaf
1 teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon fresh lime juice
2 teaspoon fresh lemon juice
1 teaspoon orange juice
1 tablespoon finely chopped cilantro

directions:
In a medium saucepan, bring water to a boil. Add salt, bay leaf and rice. Return to boil. Reduce to simmer, cover 15 minutes. Remove from heat, leave covered for 5 minutes. Remove bay leaf.

Fluff rice with fork, add oil and juices. Stir to combine. Add cilantro right before serving.

Recipe from The Slow Roasted Italian.

Fajita Veggies:
1/2 red onion, thinly sliced
1 green bell pepper, sliced into strips
1 jalapeno, sliced

directions:
Spray non-stick cooking spray in a medium sized pan over medium high heat. Add bell pepper, sautee for about 2 minutes. Once slightly, cooked ass red onion and jalapenos, cooking until onion is wilted and slightly browned, about 3 – 5 minutes. Set aside.

Burrito Assembly:
Heat tortilla over medium- low heat until plieable. Add cilantro rice, beans, fajita veggies, barbacoa and any other toppings (I enjoy cheese, guacamole and salsa on mine). Roll burrito and enjoy!

Copycat Chipotle Barbacoa Burrito

Turkey Red Pepper Sauce with Zucchini Noodles

Turkey Red Pepper Sauce with Zucchini Noodles

I have been eyeing a spiralizer for what seems like years.  Finally, I found this puppy on sale at Sur La Table and knew it was fate. It took me t minus 7 seconds to head over to the grocery store and pick up 4 pounds of zucchini to test out my new gadget. Let me forewarn you, it’s definitely a forearm work out trying to craft beautiful zoodles out of ordinary vegetables. But trust me, it’s worth it. All the deliciousness of pasta without all the carbs, sign me up. Literally any and every pasta recipe can be made healthier with a simple swap of the noodle base. What are some of your favorite zoodle recipes?

Turkey Red Pepper Sauce with Zucchini Noodles

ingredients:
1.25 lb Ground Turkey
12 oz jar roasted red peppers
1 Tsp extra virgin olive oil
2 ounces of soft goat cheese
1 Teaspoon sea salt
2 Tbsp extra virgin olive oil
½ cup minced onion
2 cloves garlic, minced
1 Teaspoon sea salt
2 pounds zucchini, with ends cut off and spiralized

Turkey Red Pepper Sauce with Zucchini Noodles

Instructions
Add the roasted bell peppers, olive oil, goat cheese and salt to the blender and blend until smooth.

Heat a medium size skillet over medium high heat. Once the skillet is hot add ground turkey and cook until browned. Add sauce to the cooked turkey and allow to simmer while you cook the noodles.

Heat a large 15″ skillet over medium high heat. Once hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and toss to cover evenly.

Serve with extra goat cheese and freshly ground black pepper.

Serves 4 // 367 calories

Recipe adapted from GI365.

Turkey Red Pepper Sauce with Zucchini Noodles

Sticky Spicy Garlic Chicken Nuggets

Sticky Spicy Garlic Chicken Nuggets

Confession time- McDonald’s chicken nuggets are my ultimate favorite guilty pleasure. How are they so moist and the batter is so crispy? Plus their sauces… Mmm don’t get me started on those, give my some sweet and sour sauce and some nuggets and I’ll consider you to be an angel. What’s a girl to do when all she wants is a little Mickey Dee’s fix, but isn’t down with the aftermath to her waistline? Sticky spicy garlic chicken nuggets to the rescue! In my personal opinion the flavor profile of this sauce rivals my favorite sweet and sour dip. There’s a little bit more kick because of the sriracha, but if you pair these yummy nuggets with a grilled veggie or some steamed rice, you’ll find the perfect balance between sweet, spicy and delicious.

Sticky Spicy Garlic Chicken Nuggets

ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 1/2 cups Panko
1/4 cup reduced sodium soy sauce
1/4 cup honey
4 cloves garlic, minced
2 tablespoons hoisin sauce
1 tablespoon freshly grated ginger
1 tablespoon Sriracha
1/2 tsp cornstarch (if needed to thicken sauce)
2 tsp water (if needed to thicken sauce)
2 green onions, thinly sliced
2 teaspoons sesame seeds

Sticky Spicy Garlic Chicken Nuggets

directions:
Preheat oven to 400 degrees F. Spray a glass 9×13 baking dish or coat with nonstick spray.

Season chicken pieces with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.

Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.

In a medium saucepan over medium high heat, combine soy sauce, honey, garlic, hoisin sauce, ginger and Sriracha until slightly thickened, about 1-2 minutes. If your sauce does not thicken to your liking, combine 1/2 tsp cornstarch mixed in 2 tsp water with the contents of the saucepan. Once thickened, Stir in chicken and gently toss to combine.

Garnish with green onions and sesame seeds before serving. Serve with veggies or a side of rice.

Serves 4 // 380 calories

Recipe from Damn Delicious.

Sticky Spicy Garlic Chicken Nuggets