Happy holidays and Merry Christmas!
Need a quick, delicious recipe for tonight or tomorrow? Go forth and conquer some muhfuggin’ eggnog. Alcohol optional.
My girl Adrienne has put together a really fantastic, simple, and beautiful gift guide for foodies of all budgets. No joke, I just put everything on her list (that I didn’t already own) in my Amazon cart and you should do the same.
(via xoxo-cooks)
Picture this: it’s 7:30 on a Monday. You’re stuck at work in a last-minute mandatory meeting that’s droning on and on. Meanwhile, your slow cooker is bubbling away at home, on high, with no timer set, because you were supposed to be home 15 minutes ago to turn it off and retrieve your perfectly cooked veggie stew right on time. But your meeting’s got no end in sight, and every minute you watch tick by means mushier vegetables. Will you be going home to a healthy and comforting dinner, or a crockpot full of hot baby food?
This actually happened to me recently - or could have. I got stuck in a late and long meeting with a crock pot full of chicken chili cooking itself into oblivion in my prolonged absence. Except my slow cooker is the new Crockpot Slow Cooker with WeMo. So as my meeting dragged on, I stealthily opened up the WeMo app on my phone and turned my slow cooker from ‘High’ to 'Warm,’ instantly saving my dinner from oblivion.
The Crockpot Slow Cooker with WeMo is part of The Internet Of Things: essentially one of the coolest new steps in technology. With WeMo products, you can adjust cooking times, turn lights on or off, monitor your energy use, even check on your pets with a Netcam. Small, daily-life things that make your day a little bit easier, a little more worry-free, a little more organized and secure.
Slow Cookers have always been touted for their ease of use and hands-off cooking, but with WeMo hands-off becomes hands-free. Last Monday, my Crockpot with WeMo enabled me to save dinner when my schedule got messed up; the next day, I popped the Slow Cooker with my leftover chicken chili back into the base and left the house for work. Around 3pm, I opened up the WeMo app and set the Slow Cooker to 'Warm,’ so when I got home at 7 dinner was, yet again, waiting for me at exactly the right temperature for a warm, comforting meal.
Check out more about the Crockpot Slow Cooker with WeMo, and get your own for only $129.99 - an incredibly competitive price, considering how much more you can do compared to standard Slow Cookers.
Slow Cooker Chicken Chili with Corn, Beans, Squash and Kale
To serve:
Season the chicken thighs with salt and pepper and set aside.
In the cooking insert of your Crockpot Slow Cooker with WeMo, combine the adobo or chipotle paste, the garlic, the spices, and the stock or water and whisk together.
Fold in the vegetables and stir to coat. Gently fold in the chicken thighs, and distribute evenly.
Set your slow cooker to 'Low’ for 4 hours or 'High’ for 2 hours. Serve over rice or couscous or with tortillas or tortilla chips and garnished with your favorite combination of cilantro, jalapeños, red onions, sour cream, and shredded cheese.
Chicken, black bean and corn chipotle chili.
Working from home is awesome but it can be super difficult to plan lunches - more than once I resorted to stale peanuts and dried up bits of cheese.Then I put my slow cooker to use. It’s almost too easy to throw some proteins and veggies into the pot. Set it and forget it and in a couple of hours you’ve got hot lunch ready and waiting. Best of all, you can just stick the insert pot in your fridge overnight and pop it back into the slow cooker the next day for perfectly heated leftovers.
Tl;dr: I don’t even care if this makes me sound like a #housewife
RECIPE!
Chipotle chicken, black bean and corn chili
Banana & salted caramel ice cream.
3 ingredients: bananas, caramel, sea salt.Yo I got your weekend RIGHT HERE.
Dear Rebecca,
HOW?!Love,
Adrienne
Check back! I added a recipe/guide!
(via adriennes)
Banana & salted caramel ice cream.
3 ingredients: bananas, caramel, sea salt.
Yo I got your weekend RIGHT HERE.
Cut 4-6 bananas into coins and freeze, at least 2 hours or overnight.
Plop your bananas into a food processor. Process the bananas, holding the machine down so it doesn’t jump all over the place. Stop and scrape down the bowl as needed.
Just when you’re about to give up and declare failure, the bananas will suddenly morph into creamy ice cream. Rejoice.
Now, with the machine running, add in your caramel and your sea salt. Keep the machine going because the caramel will start to seize up when it touches the cold bananas, and you don’t want massive chunks of frozen caramel. Or maybe you do?!?!?!?!
(Not into caramel and sea salt? Then go for chocolate chips, peanut butter, chopped nuts, broken cookies, chocolate syrup, maple syrup, and/or coconut flakes instead.)
Scoop your ice cream into a container and firm up in the freezer, at least 2 hours but preferably overnight. Enjoy knowing your ice cream is not only the tastiest but also pretty much the healthiest.
Heat wave got me like
Breakfast sandwich: sesame seitan steak, local egg, lettuce/cucumber/green onion, sriracha mayo, organic whole wheat sourdough. Take that, Monday.
ALL GRILL EVERYTHING.
Kale: toss with olive oil, salt, garlic and hot pepper flakes in a foil packet. Keep to the cool side of the grill.
Corn: remove the silk but keep the husks on. Soak in water for about 5 minutes. Grill, moving back and forth from the hot side to the cool side until the kernels are soft and charred. Eat as is, or slather with butter and salt or crema/sour cream, cotija, lime juice and cayenne.
Spring onions: trim, skewer, drizzle with olive oil and salt, grill until charred and soft.