Tag Archives: Cooking

Crock Pot Veggie and Chinese Chicken

Crock Pot Veggie and Chinese Chicken
Inspired by this recipe.

I love chinese food, and I love crock pots. The convenience of coming home from work at the end of the day and having dinner already cooked is priceless in my book. I came across this mysterious looking recipe amongst a list of a bunch of crock pot recipes. I didn’t really know what to expect from it, but I decided to give it a shot. Once I had gotten all of the ingredients into the crock pot, I began to question whether or not this was going to taste good, but it came out quite tasty. The chicken is very juicy and the whole thing is full of flavor. I would suggest serving it over rice.


  • Chicken breast – (chopped)
  • Cabbage – 2 cups chopped
  • Red and green peppers – 1 each (chopped)
  • White onion – 1 (chopped)
  • Chinese peppercorn – 1 teaspoon (ground)
  • Honey – 1 Tablespoon
  • Soy sauce – 2 Tablespoons
  • Salt – 1 to 2 teaspoons
  • Diced ginger – 1 Tablespoon
  • Chicken soup stock – 2 cups
  • Corn starch – 2 Tablespoons + 1/4cup water

Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. In the last 30 minutes mix the starch and water into the pot. Serve.

– Bryan


The easiest chicken recipe ever!

Parmesan crusted chicken

This is the perfect recipe for anyone that is on a tight budget, wanting something simple to make, or someone who is a beginner at cooking. It’s probably the simplest recipe we’ll ever post on our blog. Don’t let it’s appearance fool you though, it’s still delicous and full of flavor. The parmesan makes it taste much like it’s breaded, and creates a chicken that can still impress despite it’s lack of ingredients


  • 4 chicken breasts
  • 2 tbsp coconut oil
  • Parmesan cheese (the cheap powdered kind)
  • 4 slices of provolone cheese

Heat the oil in a pan over medium heat. Generously sprinkle parmesan cheese over both sides of chicken, coating it like a breading, and transfer to pan. Flip every minute or so, sprinkling with about 1 Tbsp of parmesan cheese on each piece of chicken. Continue flipping and sprinkling with parmesan until each side has been coated 3 times, and then cook until chicken reaches internal temperature of 165 degrees. Transfer to baking pan, and cover with provolone cheese. Broil for a minute until cheese is browned and serve.

– Bryan

My sister bought me a crock pot, so I used it

3 Bean Chili

Inspired by this recipe

Imagine coming home after a long day of work, and dinner is already hot and ready, with it’s aroma filling the house. This is the joy of the crock pot. I was recently given one as a housewarming gift, and I put it to good use with a chili recipe. There really was no doubt in my mind that chili would be the first thing I would make with it. This is a delicous and hearty 3 bean chili that I’m enjoying for days after making it.


  • 1 lb ground turkey(you can sub ground chicken)
  • 1 small onion, chopped
  • 1 (4 1/2 ounce) can chopped chilies, drained
  • 1 (14 1/2 ounce) can black beans, undrained
  • 1 (14 1/2 ounce) can chickpeas, undrained
  • 1 (14 1/2 ounce) can kidney beans, undrained
  • 1 (28 ounce) can diced tomatoes, with juice
  • 1 (16 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • Shredded cheddar cheese to taste

Cook turkey and onion in a medium frying pan. Drain off fat when done, and put into crock pot. Add in the rest of the ingredients, except for the cheese and cook on high for 8 hours. Serve topped with shredded cheddar.


I Seen A Man Raisin’ Chicken

Cinnamon Raisin Chicken

Inspired by this recipe

I’ve been on a raisin kick lately. My favorite, and often mocked, way to eat raisins is to put a bunch in a bowl with milk and eat them like cereal. It’s delicous, and you should probably try it. Being on such a raisin kick, I googled recipes with raisins and found this one. This is a quick and simple dinner that tastes really great. I was suprised to find that I didn’t really taste the orange juice in the recipe, which was the part that concerned me. It contains very little ingredients, and is great for those who are looking for something easy to make.


  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil
  • 4 (4 ounce) boneless, skinless chicken breast halves
  • 3/4 cup orange juice
  • 1/4 cup raisins

In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.


Creating the ultimate pizza

Mexican Pizza

After recently making the coconut flour tortillas, which can be found here, I wanted to try using it to make a pizza. I didn’t want to make just any pizza, however, I wanted to make the kind of pizza that they make tv shows about. With Ashley’s love of mexican food, I looked over our last few mexican recipes and just kind of mashed up a bunch of the common ingredients, and the end result was pretty great. I was also very happy with the way that the crust came out. I made it sicilian style, but I think making a traditional circular pizza would work just as well.

For the crust I just took the tortilla recipe 4 times over and then poured it evenly in a small cookie sheet. Based on the size of your sheet you may need to add or take away a batch or two of the recipe. Basically you want to cover the whole pan evenly with about an 1/8 inch of batter. I baked at 350 degrees for 20 minutes, and it came out just like a pizza crust.

Pizza Ingredients

  • 1 pound ground turkey
  • 1/2 chopped onion
  • 1/2 chopped green pepper
  • 1 can green chiles
  • 1 teaspoon chipotle in adobo sauce (blended or pureed)
  • 7 ounces sour cream
  • 8 ounces mexican cheese blend
  • 6 slices of jarred jalepeno (the kind for topping nachos)
  • 1/4 cup chopped tomato
  • 3 teaspoons taco seasoning
  • 1 teaspoon chili powder

Cook the ground turkey in a pan with the green pepper and onion mixed in. Drain, and then return to pan, adding in green chiles.

Mix the sour cream with the chipotle and cover the crust as you would a pizza sauce. Cover with the ground turkey mixture, and then with the cheese. Sprinkle tomato bits over the top, and arrange the jalepeno slices evenly. Bake for 25 minutes at 250 degrees and enjoy.

– Bryan

It’s so sad that it’s gone.

Creamy Stuffed Chicken
Inspired by this recipe

When I saw this recipe, I just knew that it was going to be good. Ashley says that it’s the best thing I’ve made yet. This is really the kind of recipe that you pull out when you have dinner guests. There are lots of flavors in this dish, and they all blend perfectly to make some of the best chicken you’ll have. This one is a keeper.


  • 2 large chicken breasts, flattened as much as possible.
  • 4 oz. Cream Cheese, softened
  • 3 green onions, thinly sliced
  • 1 Tbsp.  chopped fresh parsley
  • 1 clove garlic, minced
  • 1/3 cup  Annie’s all natural organic barbecue sauce
  • 3 Tbsp. apricot preserves
  • 1/4 tsp.  hot pepper sauce

Pre-heat oven to 375ºF.

Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

Mix barbecue sauce, preserves and hot pepper sauce; brush 1/4 cup evenly onto chicken.

Bake 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min.

Don’t knock it until you’ve tried it.

As I cooked this meal, Ashley told me how gross it looked. Every holiday season Wawa has their turkey gobbler sandwich. I absolutely love this, and it’s quite often my cheat meal every holiday. Perhaps it’s all of this apple cider that’s put me into a fall mood, but I was really craving a Wawa gobbler. For those of you who don’t know, it’s a hoagie that contains turkey and gravy, cranberry sauce, cheese and stuffing. Everyone always tells me it sounds disgusting, but you really have to try it, it’s one of my favorites. Wanting to make a healthy version, I decided I would combine these flavors into a casserole. I used chicken instead of turkey, simply because we get a great deal on chicken and have a lot of it to spare. I made Ashley a believer, and now I hope to convert some others.

Holiday Casserole


  • 1 1/2 lbs cooked and cubed chicken or turkey
  • 1 can of gravy
  • 1 can of jellied cranberry sauce
  • 1 can of cream of chicken or cream of mushroom soup
  • 8 ounces cooked green beans
  • 1/2 white onion (sauteed beforehand)
  • 5 slices Ezekiel bread (torn up into roughly 1 inch pieces)
  • 4 ounces Mozzarella cheese

At the bottom of a casserole dish, mix the onion, Ezekiel bread, and gravy. Use just enough gravy to get all of the bread moist and mushy. Level it out evenly on the bottom of the pan. Layer the cubed chicken evenly on top, and then mix the green beans and soup together, and layer that on top of the chicken. Slice the cranberry sauce thinly, and layer over the casserole. Now sprinkle the cheese evenly over the whole thing. Bake at 350 degrees for 20 minutes uncovered, and then switch to broil and watch closely until cheese is browned to your liking.

– Bryan