I am a self-proclaimed Everyday Food foodie. Their recipes are always easy to follow, clearly written, and they don’t involve ingredients that you have to travel all over the world to find. It’s for these reasons that I was so disappointed when I tried out the Slow Cooker Buffalo Chicken for tonight’s slow cooker Sunday recipe – it’s the first Everday Food recipe I’ve tried that’s needed some real tweaking! So, why I am posting? Well, first I don’t want you to make the same mistake I did. And second … even an Everyday Food recipe that needs tweaking is still a fantastic recipe! So here’s my version: this one is halved (to serve 4), and I skipped browning the meat and just put it right in the slow cooker.
Everyday Food’s Slow Cooker Buffalo Chicken – January 2011 issue
1 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breast
course salt and ground pepper
1 medium yellow onion, finely diced
3 garlic cloves, roughly chopped
1 medium red pepper, finely diced
1 can crushed tomatoes
1/2 cup Frank’s Red Hot
2 tablespoons worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon molasses
Heat oil over medium high heat. Add onion, pepper, and garlic. Stir until the onion is translucent (about 5 minutes), then add a 1/4 cup water, and cook a few minutes longer. Season with salt and pepper, and transfer to slow cooker.
Add the rest of the ingredients to the slow cooker, and stir gently to combine. Cover and cook on high for 4 hours. Shred the chicken.
Buffalo Chicken Version: If you make this recipe as directed it will taste great, but it won’t taste like buffalo chicken. After placing a serving on the bottom half of a bun, top generously with Frank’s Red Hot and ranch dressing, and top off with the other bun. Voila! The buffalo version. If you’re not looking for a buffalo version, go ahead with the recipe as directed. I don’t think you’ll be disappointed! It would be great with steamed veggies and crusty bread on the side. We’re hanging on to our leftovers for buffalo chicken wraps tomorrow – I’m already looking forward to it!
Who doesn’t love a big, fresh, healthy salad …. covered in croutons? Lucky for you (and maybe your new year’s resolutions), there’s no need to buy the vacuum packed, hydrogenated corn syrup soaked type. In fact, no need to buy them at all! Here’s a quick recipe you can use with any type of bread that you’re trying to use up:
2 slices bread, cubed
4 tbsp olive oil
Put the bread in a medium mixing bowl, and toss with the olive oil. Sprinkle with garlic powder, salt, and pepper (you guessed it…) to taste!
Spread in a single layer on a cookie sheet, and bake at 275 for 10 minutes. Stir, and bake for another 10 minutes until golden and crispy.
One of the best things about having a few days off is the chance to play tourist in your own city! I rush back and forth on my commute every day, and work right in downtown Boston … but I never get to enjoy it!
Today J and I spent some time in Harvard Square. It’s only a mile from our apartment, but we just never make it over there. I’m starting my first grad class at Harvard in a few weeks, so I was anxious to pick up my books (…and let’s be honest, to do a little shopping! Side note: 40% off sale items at the Gap today – I got some steals!). As a Harvard student, I was eligible to join the Harvard coop, which is a great deal – $1 a year, and an 8.9% return on coop purchases.
When we were shopped out, we ducked into Crema Cafe for iced teas. I had never been there, but had always wanted to go. My friend Maura is always raving about it! I had the thai iced tea, and it was just perfect. I usually find them to be a little too bitter, but the barista sweetened it just the right amount.
It was packed this afternoon – everyone’s on vacation this week, I guess! I can definitely see coming here to work on a paper or read this semester though.
The atmosphere was great, and the baristas were friendly and helpful. I’ll always have a special place in my heart for Starbucks, but you just can’t top the quality or service at a local cafe. I’m looking forward to going back and trying a few of those pastries!
We were snowed in today at our[Boston]nest! It’s been a week since we’ve done any grocery shopping, and the Boston weather was … well, frightful, so we weren’t going outside! I did a little rummaging around, and came up with this vegan pancake recipe. We couldn’t believe how fluffy the pancakes came out. I’ll definitely be making this again, whether we have eggs on hand on not!
Vegan Apple Cinnamon Pancakes
1 c. flour
2 tbsps sugar
2 tbsps baking powder
1/8 tsp salt
1c. soy milk
2 tbsps canola oil
1/2 apple, skinned and diced
2 tsps cinnamon
Combine the flour, sugar, baking powder, and salt. Add soy milk, oil, apple, and cinnamon. Stir just until combined. Drop by the quarter cup onto a well greased skillet. Cook until golden brown on one side, then flip and cook through.
Twas the night before Christmas,
And all through the nest,
Not a creature was stirring – not Jason, not Beth.
Our handmade stockings are hung
By the chimney with care,
In hopes that St. Nicholas soon would be here!
The chex mix is made,
Wrapped up and packed,
The dairy free cookies are resting on the cooling rack.
We’re all packed up and ready to go,
By this time tomorrow,
We’ll be playing in the snow!
Merry Christmas to all,
Wishing you peace and joy, and all the best!