Skip to content

recipe review: Everyday Food Buffalo Chicken

January 9, 2011

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
hamburger buns

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!



frugal never tasted so good

January 4, 2011

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
garlic powder

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.


local tourist

December 30, 2010

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!

inspiration, actually, is all around

December 29, 2010

I promised Jason (and our little newlywed budget…) that I wouldn’t start planning any major re-decorations around the apartment (I would redecorate every month, if I could!) but that doesn’t mean I can’t collect ideas!

We visited my grandparents this past week, and I snapped this picture of their dining room wallpaper:

I’ve always loved this print (in fact, I loved it so much … check out the new header!), and I found out that it’s from a company called  Schumacher. This particular print has been in my grandparent’s dining room for 35 years, and it still looks absolutely perfect.

I think the blues and greens in this print are so calming and I love the way they compliment the dark browns and creams. When I do start my next project, this print will be the inspiration!

Is there a little corner of your world that could use a pick me up? If you take a peek through the Schumacher website, you’ll find a whole trove of inspiration that reaches far beyond wallpaper.  Keep your eyes open for inspiration … you never know where you might find it!

[snowed-in!] cinnamon apple vegan pancakes

December 27, 2010

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.


Merry Christmas, from our[Boston]nest!

December 24, 2010

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,
From our[Boston]nest,
Wishing you peace and joy, and all the best!

wishing you a very merry [dairy-free] Christmas

December 23, 2010

Lactose intolerance isn’t exacly fun at any time of year, but I can tell you it’s probably the least fun at Christmas. Do I want eggnog, truffles, and buttery mashed potatoes? You bet. Does my stomach? Nope. The good news is that avoiding dairy doesn’t mean missing out on all your favorite indulgences. One of my favorite tricks is substituting Smart Balance butter for the real deal. I’d be willing to be you won’t notice the difference … you’ll be too busy eating cookies!

This thumbprint jam cookie recipe is one that I adapted from this year’s holiday cookies magazine from Martha Stewart. Here’s my version, with a few adaptions:

1 1/2 c. dairy free butter, softened (I used Smart Balance)
1 c. sugar, plus 3/4c. for rolling
1 large egg
3 1/4 c. flour
3/4 c. jam (I used raspberry, but be creative!)

In a large bowl, beat the butter and sugar together with an electrix mixer until pale – it will take about 3 minutes. Add the egg, and beat until combined. Add the flour slowly, mixing on low, until blended.

Roll the dough into 1 inch balls, and then roll in the sugar that you set aside. Set the balls on parchment paper, a few inches apart. Wet your thumb, and gently press the center of each ball.

Scoop 1/4 teaspoon of jam into each thumbprint, and bake 16 minutes. You want the edges of the cookie to be golden brown, but be careful not to overcook them! Let the cookies cool on a wire rack.

While I packaged up the cookies, Jason was working on this:

Dairy Free Meatball Pizza!

Pizza, cookies … now all you need is a tall glass of dairy-free eggnog, and you’re set for a very merry dairy-free Christmas.