Crockpot season

With all that was going on last week I had a delay in posting the recipes I tried. Coincidentally enough, this week’s recipes were relatively similar so I was able to merge both. I love when things work out like that.

I’m not sure what prompted me to try the healthy buffalo chicken bowl, but that’s how I started last week — mostly because I had chicken on hand and was able to get that going in the crockpot before I even hit the grocery store for the other ingredients. To hopefully make it a bit more filling, I also added quinoa to the chicken bowls, which I think helped.

I have to say I was pleasantly surprised how well avocado goes with buffalo chicken. I don’t know that I’d ever intentionally paired the two, but it was delicious! I may attempt to make a wrap out of this for lunches at work. It’s filling with lots of flavor.

Buffalo chicken bowl

On Tuesday I decided to make crockpot mojo pork with cuban style black beans. I figured it was a perfect day to have it cook all day, since donating blood that afternoon meant no gym for me that evening (aka: much earlier dinner time so I wouldn’t have to worry about overcooking or drying it out). Sadly when I got home, I realized I didn’t have the lid all the way on so there were still raw spots…

I put the crockpot on high and used the extra time to take Hurley for a long walk (and to work up an appetite). I’d been really excited about the recipe since I love carnitas and this seemed to be a new twist on it. The little assured me it was delicious when we talked on the phone that night…and I realized as I was about to hang up the phone that I never made the cuban style beans. Fail on my part.

Regardless, it was delicious. And I loved having a different flavor on the pork. Surprisingly the lemon and orange juice didn’t come out quite as strongly as I thought, but that could also be because I had quite a bit of lime with my cilantro lime rice. I can’t seem to help myself!

Mojo pork

Flash forward to this week, and I’m once again using the crockpot. Last night I made crockpot Italian beef sandwiches. This time I didn’t have the roast cook all day, partially because I knew I didn’t want it to reach a point of shredding too easily.

Since I’m not a huge fan of peppers, I didn’t incorporate those into the dish. And as with last week (where has my head been?!), I realized as I was about to dish up that I forgot an ingredient — banana peppers. Instead I put them on the side. Just to try something new, I use havarti cheese instead of provolone (though I love that as well) and both proved to be a great addition.

The salad proved to be a nice contrast with feta cheese, pomegranate and green olives with a balsamic dressing. Full on flavor explosion! I probably would have been better off using a hoagie just from a juice/mess perspective. I also chose the wrong meal to be lazy about using my old placemats. Naturally I’ve got beef broth on the white strip of my placemat. What can you do?

Italian beef

Hurley certainly approved of the meal. I poured a little bit of the beef broth into his dog food for dinner and he licked kept going back to lick it the rest of the night.

Tonight he wasn’t quite as impressed with dinner (not that he got to sample it since it packed some heat). I made a variation of buffalo chicken meatballs recipe that caught my eye over the weekend. By that I mean I made the meatballs almost as directed and then paired it with spaghetti squash so it made for a relatively complete meal. The one modification I did make to the meatball recipe is that I used kale instead of celery (and used my nutribullet since it seemed like too much work to pull out my food processor).

This time I attempted making spaghetti squash differently — in the crockpot, of course. It was actually really nice to throw the squash in there before going to the gym and having it be ready when I got home. After putting the meatballs in the oven to bake, I scooped out the spaghetti squash and added in some cream cheese and the remaining 1/4 cup of buffalo sauce that was supposed to be drizzled over the meatballs.

The timing worked out really well, and I ended up putting the meatballs in the crockpot (in part to get it out of what I assume was the butter from the recipe) to heat it all together.

Crockpot

I wish I wouldn’t have used quite as much cream cheese, but that was my attempt to use up stuff in my fridge before it went bad. Same held true for the sharp cheddar cheese I threw on top. Although it was a bit overkill on the creamy factor, I loved the combination! The meatball recipe would actually make for a really great buffalo turkey burger recipe.

Dinner

There was also an unintended consequence in that I’ve been drinking a ton of water since dinner. Perhaps I should try this recipe again the night before I need to donate blood again. Good way to increase my water intake for sure! Plus it’s the first time I feel like I created my own recipe of sorts. I’d say I’m progressing in my culinary efforts, but this would be coming from a girl who made crockpot recipes for two weeks straight… Tis the season!

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About dakotalizzie

I'm a twentysomething young professional living in Nebraska. My blog centers on the things I love - my family, dogs, friends, crafting, cooking, life chats and health. All these things help me lead the good life, and isn't that really what it's all about?

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