Slow Cooker Wings

Photo: Clark Douglas on Unsplash

Game day goodness (and it’s so easy).

Wings Ingredients

• 3 lbs chicken wings

• 2 Tbsp cornstarch

• 1 Tbsp sesame seeds

• 2 Tbsp chopped cilantro

Sauce Ingredients

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup balsamic vinegar

• 1/3 cup packed brown sugar

• 1/4 cup honey

• 3 cloves garlic, minced

• 1 tsp Sriracha (or more to taste)

• 1 tsp ginger powder

• 1 tsp pepper

• ½ tsp onion powder

Instructions

1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.

2. Place wings into a slow cooker (if you use a liner, clean-up will be a breeze!). Stir in soy sauce mixture and gently toss to combine. Cover and cook on low for 3 - 4 hours or on high for 2 hours.

3. In a small bowl, whisk the cornstarch and 2 Tbsp water. Stir in the mixture into the slow cooker. Cover and cook on high for 15 minutes or until the sauce has thickened.

4. Preheat the oven to broil. Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized. Put wings back into the slow cooker to keep warm.

5. Garnish with sesame seeds and cilantro, if desired. Serve with the remaining sauce or dipping sauce of your choice.

Thank you to our best cheerleader Nancy for this gem of a recipe.

Slow Cooker Chili

A twist on your crowd-pleasing favorite slow cooker recipe.

Ingredients

• 1 pound 93/7 ground beef

• 1 pound lean ground turkey

• 12 ounce bottle Spicy V8

• 12 ounce bottle reg V8

• 2 cans black beans 

• 1 can red beans

• 1 can chili beans

• 1 can lime cilantro Rotel

• 1 bunch asparagus finely chopped (optional)

Make separately and dump in when you set to cook:

• 1 Tbsp chili-lime powder

• 1 tsp ground cumin

• 1/4 tsp cayenne pepper

• 1/4 tsp garlic powder 

• 1/2 tsp onion powder

• 1 tsp salt

• 1/4 tsp pepper

Instructions: 

1. Brown ground beef and turkey together with olive oil and salt.

2. When cooked, transfer to a crockpot and add drained beans, Rotel (don’t drain), chopped asparagus (optional), and add V8 to just under the top. The mix of V8 is for your taste—use more spicy if you like spicy, less or none of you don’t.

3. Stir together.

4. Add chili seasoning mix, stir and set on low for 6-8 hours or high for 3-4 hours. 

Eat with Fritos and toppings of your choice!

The recipe is courtesy of Amanda Neely over at CBC Builds. Check out her tips and tricks for interior design.

Epic Waffle Brunch Board

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Slow Cooker Carnitas

Photo: Recipe Tin Eats

Mexican food that’s great now and later? (It can be frozen). Si, por favor.

Ingredients

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone-in)

• 2 1/2 tsp salt

• 1 tsp black pepper

• 1 onion, chopped

• 1 jalapeno, deseeded, chopped

• 4 cloves garlic, minced

• 3/4 cup juice from orange

RUB

• 1 tbsp dried oregano

• 2 tsp ground cumin

• 1 tbsp olive oil

Instructions

• Rinse and dry the pork shoulder, rub all over with salt and pepper.

• Combine the rub ingredients then rub all over the pork.

• Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

• Slow Cook on low for 10 hours or on high for 7 hours.

• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

• Optional: Skim off the fat from the juices remaining in the slow cooker and discard.

• If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:

• Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

• Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

• Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestions and storage/make ahead).

The recipe is courtesy of Nagi over at Recipe Tin Eats. We’re not trying to claim we came up with it (like we’re that talented)! We’re simply sharing her good work. There are great tips (what to serve alongside your carnitas) and tricks (like what cut of meat to buy), etc. on the original recipe if you’d like to check that out.

Buffalo Chicken Dip

Photo: Unsplash

A classic that never fails.

Ingredients

• 2 Cups Cooked Shredded Chicken (Rotisserie-Style works best)

• 8 Ounces Cream Cheese (Softened)

• 1 (1 Ounce Package) Dry Ranch Dressing Mix

• 2 Teaspoons Garlic Powder

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Frank's Hot Sauce

Instructions

1. Combine ingredients in a slow cooker.

2. Stir well.

3. Cover the crockpot and cook on low for 1-2 hours until the dip becomes hot and bubbly.

4. Serve with chips, crackers or veggies

Alternatively, this dip can be cooked in the oven rather than in a crockpot. Preheat the oven to 350 degrees and bake the ingredients in a baking dish for 20-25 minutes.

Lasagna Soup

Photo: Skinny Taste

A twist on a classic.

Ingredients

• 14 oz sweet Italian chicken sausage, casing removed

• 1/2 onion, chopped

• 2 crushed cloves garlic

• 4 tbsp chopped fresh parsley, divided

• 3 cups low-sodium, fat-free chicken broth

• 2 1/2 cups water

• 2 cups marinara sauce

• 2 bay leaves

• Fresh cracked black pepper

• 6 oz broken lasagna noodles, whole wheat or gluten-free

  FOR THE TOPPING

• 6 tbsp part skim shredded mozzarella cheese

• 1/2 cup part-skim ricotta cheese

• 3 tbsp grated parmesan cheese

• 2 tbsp chopped fresh parsley

• 1/4 cup fresh basil chiffonade

Instructions

1. Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.

2. Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.

3. Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.

4. About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

We love everything that Gina at Skinnytaste makes. Head over to her website for this recipe in an instant pot or on the stovetop and to check out her other amazing (and easy) recipes.

10-Can Chili

A few years ago we watched Jesse James Decker on “Good Morning America“ where she shared her favorite chili recipe. It was so good that we had to bring it back.

This recipe is a great one to adopt for a vegetarian/vegan lifestyle. There are so many veggies in it that you won’t miss the meat.

Prep time: 15 Minutes
Cook time: 20 Minutes
Yield: 6 Servings

Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, chopped

• 3 carrots, chopped

• 1 medium yellow onion, chopped

• 1 pound ground beef (or ground turkey or chicken - leave out for vegetarian/vegan)

• 1 (10-ounce) can Ro-tel diced tomatoes and green chilies

• 3 (15.5-ounce) cans of kidney beans, rinsed and drained

• 2 (15.25-ounce) cans of white corn

• 1 (15-ounce) can of vegetarian chili

• 1 (15-ounce) can of tomato sauce

• 2 (14.5-ounce) cans of cut green beans

• 2 tablespoons chili powder

• 1 tablespoon garlic powder

• 1 teaspoon ground cumin

• Tony Chachere's Creole Seasoning

• Salt and freshly ground black pepper

• Shredded Cheddar cheese, for serving (leave our for vegan)

• Chopped fresh cilantro, for garnish

• Tortilla chips, for serving

Directions

• In a large pot, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add the carrots and onion and when they start to soften, after about 5 minutes, add the beef and brown for about 7 minutes, breaking it up with a wooden spatula or spoon. Drain the fat from the meat and discard the drippings.

• Stir in the tomatoes with green chilies, kidney beans, corn, vegetarian chili, tomato sauce and green beans and cook for 5 minutes. Stir in the chili powder, garlic powder, cumin, Tony's seasoning and salt and pepper to taste. Cover, reduce the heat to low, and simmer until you are ready to eat.

• Top with cheddar, garnish with cilantro and serve with tortilla chips.

From JUST FEED ME by Jessie James Decker Copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins Publishers.

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Simple Tips For A Quick Meal

Photo: Unsplash

The need for speed isn’t reserved only for Tom Cruise. A true talent is the ability to throw together a dinner (that’s not cereal) that people will actually want to eat.

Here are some of our favorite tips to make your life easier:

• Use frozen fish sticks for fish tacos vs. breading and baking/frying the fish yourself. 

• Double a recipe and freeze the leftovers. The night before, put the frozen portion in the refrigerator so it’s ready to go when you get home after work. You can even order an extra pizza on takeout night, put it in the freezer and then reheat it in your oven later. 

• Use what you have for a “kitchen sink” dinner like stir fry or this thai curry. 

• Wash and prep your veggies, etc when you get home from the store to save prep time on weeknights. 

• Your broiler is your BFF. From English muffin pizzas to quick quesadillas to fast-cooking fish, a thin cut will cook quickly without burning. 

• Keep your pantry stocked with the essentials like beans, rice, pasta and canned tomatoes for quick dinners. (Full list here).  

• Invest in a pressure cooker that can have dinner ready in under 30 minutes or a slow cooker where you can toss everything in before work and it’ll be ready when you get home.