Black-Jack Chicken Quesadillas

This is a great appetizer or a quick dinner with a spicy/sweet flavor combination.  

Black-Jack Chicken Quesadillas

1/3 cup blackberry preserves
1 chipotle from canned chipotles in adobo, pressed in a garlic press or chopped (with seeds removed)
3 Tbsp balsamic vinegar
2 Tbsp fresh cilantro, chopped (or Trader Joe's sells frozen cubes of cilantro- use 3-4)
1 clove garlic, minced
1/8 tsp black pepper
1 cup cooked chicken breast, cut into small chunks or shredded
1/2 cup diced onions
2 cups shredded Monterey Jack cheese
10 (6 inch) flour or corn tortillas

In a medium saucepan, whisk together blackberry preserves, chipotle in adobo, balsamic vinegar, cilantro, garlic and black pepper. Turn heat to medium and heat just until mixture begins to bubble. Remove from heat. Add chicken to saucepan and toss to coat chicken in berry mixture. Toss onions and cheese together.
If using flour tortillas, spoon 2 tablespoons cheese/onion mixture evenly down center of each tortilla. Spoon chicken and berry mixture over cheese, dividing equally among tortillas. Fold tortillas over to make quesadillas.
If using corn tortillas, spread berry chicken mixture on one corn tortilla and top with 2 tablespoons cheese/onion mixture, leaving room at the edges for the mixture to spread. Top with another corn tortilla and carefully transfer to pan (sometimes it's easier to build the quesadilla in the pan).
Heat a non-stick skillet or griddle to medium and cook quesadillas for 3-4 minutes each time or until cheese is melted and edges are golden brown. Cut each tortilla with a pizza cutter into triangles.

Cider Vinegar Chicken

This was a nice, simple dinner that I made a couple of months ago.  The picture is hard to see - the chicken is at 4 o'clock.  I served it with sweet potatoes, chickpea salad, and green beans with red onions.

Cider Vinegar Chicken

2 T. extra-virgin olive oil or canola oil, divided

4 6-oz. boneless, skinless chicken breast halves

salt & pepper

2 medium yellow onions, thinly sliced
1 1/2 t. dried thyme

3 T. honey

3 large garlic cloves, chopped

1/2 c. apple cider vinegar

2 c. chicken stock or broth

Preheat a large skillet over medium-high heat. Add 1 T. of the oil. Season the chicken with salt and pepper and add to the hot skillet. Brown the chicken on both sides, 3 minutes per side.  If it starts to stick, carefully add a tablespoon or two of water. Remove and reserve the meat, covered with foil. Add the other T. of the oil, the onions, thyme, honey and garlic. Season the onions with salt and pepper and cook, stirring frequently for 7 to 8 minutes. You want the onions to get really brown and caramelized.  Again, if the skillet is drying out, add a little more oil or some water while cooking the onions.  Once onions are caramelized, add 1/2 cup of the cider vinegar and the stock. Turn up heat to high and bring the liquids up to a simmer. Once at a simmer, return the chicken to the skillet. Cook the chicken in the sauce for about 10 minutes, flipping the chicken over halfway through the cooking time. Serve over mashed potatoes or quinoa. 

Gluten-Free Buffalo Chicken Dip

Someone in an GF online group asked for a appetizer recipe and I can't believe I've never posted this since I've made it probably 10 times.  It's not a GF recipe, but by purchasing the appropriate brands of ingredients, it's easily converted to GF.

Buffalo Chicken Dip

1 8 oz brick of cream cheese - I used the 1/3 less fat version
1/2 cup blue cheese dressing - I used reduced fat Kraft
1/3 to 1/2 cup Franks Red Hot Buffalo Wing Sauce, or to taste
1 1/2 cups preferred shredded cheese, divided (cheddar, monterey jack, whatever)
2 cups cooked, cubed (or shredded) chicken breast (can even used canned if in a pinch)
Bleu cheese, if desired (check for gluten- some brands ARE gf)

I almost always make this in a small crockpot and to be honest, I don't really measure anything.  I just dump everything in together (except some reserved cheese) and turn on the crock.  After things start to get melty, I stir it up to mix everything.  Grab a chip or a clean spoon and taste it - you may want to add more buffalo sauce or dressing.  Once it's all melted and mix and you're ready to serve, top it off with the extra cheese.  If you're adding bleu cheese, you can either stir it in when mixing, or add it to the top before serving. 
Serve with tortilla chips and celery and/or carrots.  Even people who don't think they really like bleu cheese like this. 

Gluten-Free Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Adapted from EatingWell:  November/December 2010

6 servings, about 1 1/2 cups each

Ingredients

8 ounces rice pasta - I used spirals from Trader Joe's

2 slices bacon, chopped (I cut mine with clean scissors)

1 large sweet onion, halved and thinly sliced

1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces (or pre-cooked and diced)

1 medium green bell pepper, sliced

3 cloves garlic, minced

4 teaspoons Cajun seasoning

1/2 teaspoon freshly ground pepper

1 tablespoon gluten-free flour (I used Bob's Gluten Free All-Purpose)

1 28-ounce can crushed tomatoes

Handful of raw spinach

1/3 cup reduced-fat sour cream

Salt and pepper to taste

1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

2. Add bacon pieces to dutch oven or large pan and cook over medium heat for 1-2 minutes to release grease. Add onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.  (If using pre-cooked chicken, add after veggies have softened)

3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Stir in raw spinach until it wilts. Remove from the heat. Stir in sour cream.

4. Stir the pasta into the sauce and serve.

Coffee-Rubbed Roasted Chicken

When Whole Foods put organic chickens on sale during one of their Friday One Day Deals, I knew I wanted to ge ta couple.  I put one in the freezer and one in the fridge to make this chicken and finally got a chance.  Most raw chickens have a little bag of giblets in the cavity and sometimes a neck.  You are supposed to remove these and rinse the inside and outside of the chicken.  If you ask your husband if there is a bag of parts inside and he says no - he's wrong - there is.  You will find it after you/he carves the bird.  I don't really know the purpose of these being included - I know people use them for things (gravy?) but it's just a little gross to me. 

Coffee-Rubbed Roasted Chicken

Serves 4 to 6
3 tablespoons finely ground coffee beans
3 tablespoons butter, softened
1 tablespoon brown sugar
1 tablespoon finely chopped garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 (3- to 4-pound) whole chicken

Preheat oven to 375°F. In a small bowl, stir together coffee, butter, sugar, garlic, pepper and salt. Rinse the inside and outside of the chicken and remove the bag of giblets and/or neck from the cavity (um…it’s easy to forget..). Pat the outside dry-ish with a paper towel. Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely. You may have trouble getting it to “spread”, so you might have to kind of pat it on. Just get it to stick as best you can. You can cover and refrigerate up to two days if you want, but you don’t need to.

Roast chicken, basting every 20 minutes or so with pan juices, until skin is deep golden brown and crisp and meat is cooked through, about 1 hour. Set aside to rest 10 minutes before carving.
The coffee rub stuck to the skin during cooking and was SO good – and I usually won’t eat the skin! The meat was tender – use a thermometer if you are worried of over-cooking. The temp always raises about 5-10 degrees after its removed from the oven, so you can take it out a little early. I served this with Roasted Potatoes with Bacon & Cheese, Crockpot Quinoa, and Steamed Broccolini.

Hot and Sour Chicken Noodle Soup

Chicken Noodle Soup may be great food for someone with a cold, but Hot and Sour Chicken Noodle Soup is perfect for everyone - sick or not.  And if you are sick, the spice and sour will definitely clear your sinuses and warm you up!  Obviously, I came up with this recipe by combining a hot and sour soup with a more traditional chicken noodle soup.  Feel free to add more or different veggies if you'd like.  If you're adding raw, cut in smaller pieces and add at the beginning - if using frozen veggies, add when you add the chicken, since they'll just need to thaw and heat through.  You may also want to add more red pepper flakes to taste (I certainly did).  Click here to check out my favorite and easiest way to cook chicken breasts. 

Hot and Sour Chicken Noodle Soup Serves 4-6

6 cups chicken broth (or veggie and chicken)
1 cup water
3/4 cup diced carrots
2 T fresh ginger root, minced
4 cloves garlic, crushed
4 teaspoons soy sauce (gluten-free)
1 1/4 teaspoon red pepper flakes
Egg noodles or other thin or small pasta (or GF rice noodles)
1 1/2 cups diced or shredded, cooked chicken breast (approx 2 breasts)
1/2 tablespoon sesame oil
1 can diced or sliced water chestnuts, diced
6 tablespoons red wine vinegar
4 tablespoons cornstarch
1 egg, beaten
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)

In a saucepan, combine the chicken broth, water, carrots, ginger, garlic, soy sauce, and hot pepper flakes and heat on medium high.
Place the chicken into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Once boiling, add the noodles and cook until nearly done.
Add the chicken and water chestnuts. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until the broth has thickened slightly, about 2 minutes. Serve garnished with green onions and cilantro.

Maque Choux with Chicken and Turkey Kielbasa

Confession: I have a recipe problem (end confession).  I have collected thousands of recipes in word documents over the years.  I also like to constantly make new dishes, but can't ever decide what to make.  Every once in awhile, I'll write down the names of 20-30 recipes for which I have the ingredients for (I keep a rather well-stocked pantry/freezer) and have my husband pick the next few recipes that I'm going to make.  He picked this recipe even though he didn't know what maque choux was (and I barely did).  I still didn't know how to pronounce it until about 5 minutes ago when I started writing this post (mock shoe, apparently).  We really liked this- it was very flavorful for so few ingredients.  I served this with spicy slaw and cheddar corn muffins w/ jalepeno butter.

Maque Choux with Chicken and Turkey Kielbasa

1 pound boneless, skinless chicken breasts (or already cooked, shredded chicken)
salt and ground black pepper
2 teaspoons vegetable oil
6 ounces turkey kielbasa, chopped (the package I used about 12 or 14 oz.)
1 onion, minced (mine was chopped and frozen)
1 red bell pepper, cored and chopped medium (part of a bag of frozen Melange a Trois peppers from Trader Joes)
1 pound frozen corn, thawed (2 cans of corn, drained, would would)
2 cups low-sodium chicken broth (I use Trader Joes chicken boullion sticks that get mixed with hot water)
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried (I used dried)
2 tablespoons minced fresh parsley (oops, I forgot this, but didn't have fresh anyway)
Rice or quinoa (I used red quinoa that I had frozen previously)
I also threw a handful of shredded purple cabbage, just because it was there

If using raw chicken, pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon of oil in large Dutch oven over medium-high heat until just smoking. Brown chicken lightly on both sides, about 5 minutes total. Transfer chicken to plate and set aside. Add remaining teaspoon oil to pot and return to medium-high heat until shimmering.
Add kielbasa, onion, bell pepper, and ½ teaspoon salt to pot and cook over medium-high heat until lightly browned, about 8 minutes. While the kielbasa cooks, puree half of corn with broth in blender until smooth. Stir garlic and thyme into pot and cook until fragrant, about 30 seconds. Stir in pureed corn mixture, and add browned chicken with any accumulated juices.
Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes (unless using already cooked chicken). Remove chicken from pot and stir in remaining whole corn kernels. Increase heat to medium-high and cook until corn is warmed through, about 2 minutes. Meanwhile, shred chicken. Off heat, stir in shredded chicken and parsley. Season with salt and pepper. Serve over rice with hot sauce.

My tips:

• Every week or two, I like to cook 1 or 2 lbs. of boneless, skinless chicken in the crockpot (8-9 hours on low, 3-4 on high). Once done, I shred it and use it in recipes, on salads, quesadillas, pizza, or just freeze for the future.  I used leftover chicken from earlier in the week for this recipe.  Also, Anderson's Market in Columbus has amazing chicken deals about once a month - usually about $1.79/lb.  They offer about 10 flavors of fresh, marinated chicken (or plain) and they wrap whole or half breasts in freezer paper.  I usually cook one right away and freeze the rest of the packages. 
• If I need onion for a recipe, I chop one using my Cuisinart Hand Stick Blender Chopper (because even after a knife-skills class, I still suck at chopping onions; and it's messy; and my eyes water).  Sometimes I chop a second one since I have the chopper out anyway.  Whatever I don't use for that recipe, I throw in a container in the freezer. 
• Sometimes I mince my garlic using a Chef'n Garlic Zoom. It's not much faster, but it works for when I don't want to pull out a cutting board.  I prefer to just have my husband chop the garlic though!  He tends to use the Garlic Zoom, so it serves a purpose.
• Rice or quinoa: when I need to cook rice or quinoa (I prefer red quinoa), I cook extra and freeze what i don't need.  Brown rice and quinoa hold up well in the freezer - either stick in the fridge overnight to thaw or add a splash of water and defrost in the microwave.  I used extra quinoa that I had in the freezer.  If you've never made quinoa - get some!  I buy it in bulk at Whole Foods for a couple of dollars/lb.

Farmer’s Market Stuffed Peppers

This is my favorite time of year at the farmer’s markets. Red peppers are here. I’m not a huge fan of green peppers, but love the other peppers. Zucchini, squash, and tomatoes are still available, along with corn on the cob. Several varieties of hot peppers are available too. I often find myself with a fridge full of farmer’s market goodies and no exact plan for them. Here’s a plan.
**As with most of the recipes that I post, do what you like. I rarely follow a recipe exactly and there’s no need for you to do so either, which is why I don’t dictate exact measurements or ingredients. And you can also make up words like I do (thick-slice or liquid-y, which I chose to use instead of salsa-y).

Farmer’s Market Stuffed Peppers
Bell Peppers, halved and seeded (I like red)
Can of Black Beans
2 Tomatoes, chopped (or a can, drained)
Corn cut from 2 cobs (or 1 can, drained)
Zucchini or yellow squash, diced (or/and any other veggies you have around)
½ - 1 onion (red, white, whatever)
1 lime
Cooked chicken, diced or shredded (unless vegetarian), seasoned as you prefer (I used mexican)
Cilantro (desired amount)
Preferred seasonings, such as garlic, red pepper, pepper, cumin, chipotle, hot sauce, italian
Salt and pepper
Poblano pepper or other hot pepper, roasted, peeled and diced (optional)
Flavorful cheese of some sort: goat cheese, feta, bleu, smoked gouda

I think these taste better if you grill some of the veggies first, so if that is an option for you, thick-slice the zucchini/squash and onion so that you can grilled them without having them fall through the grate (or you can grill them diced if you have a grill pan). Just cook until they are slightly softened and grill-marked. While you’re at it, grill the chicken if it isn’t already cooked. And if you are using a hot pepper, you can blacken it on the grill and place it in a bowl with saran wrap for 10 minutes…the skin will peel right off—wear gloves and dispose of the seeds). Grill the fresh ears of corn, if you are so inclined. If you aren’t grilling, sauté the onion in a skillet and add the diced zucchini/squash for just two minutes or so---enough to soften slightly.

While those veggies are cooking, cut and dice the tomatoes and remove corn from cobs (or open the cans and drain) and drain and rinse the black beans. Toss all of these into a medium bowl. Squeeze the lime over the veggies, chop the cilantro if using (Trader Joe’s carries containers of small frozen cubes of cilantro—they thaw quickly in whatever you stir them into…only $1.99 or so), and put into the bowl . If the other veggies/chicken are done by this point, dice them if need and mix them in. Stir the rest of the seasoning in. Don’t worry about the amount…just sprinkle and taste and sprinkle again if needed. When the filling is done, stuff the peppers with it. You may have a lot of filling left, depending on the quantity and size of peppers—use it in a salad later (which is what I originally made the filling for), or just eat with a fork.

I grilled mine---I wrapped them in foil (not all the way around…just made a bowl) and put them on the grill for 20-30 minutes until the pepper looked softened. Or cook them in the oven for 30 minutes or so (just until the pepper is to the softness that you prefer). Shortly before they are done, sprinkle the cheese on top and put back on grill or in the oven until the cheese melts. I sprinkled a little more sea salt on top of mine to bring out the flavors of the cheese.

These are basically peppers stuffed with black bean and corn salsa, but less liquid-y than salsa. They have a very summer-like flavor, in contrast to traditional stuffed pepper, which are more late fall/winter fare to me.

Garlic Lime Chicken

This chicken recipe is one of the best that I've ever made and I plan to make it often. It was quick to prepare but consider mixing up the spices the night ahead of time if you are going to be rushed for time--you may even want to mix up extra and store it in a jar. It would be great on seafood as well. I served it with sauteed zucchini and grilled corn on the cob.


Garlic Lime Chicken


1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (can be omitted if you are tender-tongued)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon dried parsley
6 boneless skinless chicken breasts or about 12 tenderloins
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice (I just squeezed 2 limes on top and didn't measure)

In a small bowl, mix together all seasonings, except the last measurement of garlic powder and lime juice. Dredge chicken breasts in seasoning mix on both sides. Heat butter and oil in a large skillet over medium heat and sauté chicken until golden brown, about six minutes on each side. Sprinkle with remaining garlic powder and lime juice and cook 5 minutes stirring frequently to coat evenly with the sauce. Serves 6.

320 Calories; 9g Fat; 55g Protein; 2g Carbohydrate

Mexican Mash-Up Recipe

Call this recipe whatever you'd like, because I just made it up. It's a very healthy but filling dish and can be altered as much as you'd like. I didn't get a picture of it, but I don't know how attractive the pic would have been anyway...Enjoy!


Mexican Mash-up

1 lb. chicken breast
1 bag of frozen peppers, sliced or diced (I used Trader Joes Melange a Trois)…could also use fresh
½ - 1 onion, sliced
2 cloves Garlic, chopped
Oil or butter for pan
Mexican seasonings of your choice
Avocado
Salsa as topping (optional)
Serve with corn tortillas, cooked rice, or over lettuce or spinach

Cook and shred chicken breast in your preferred method, seasoning well with whatever mexican spices you prefer. If you don’t have a pre-mixed Mexican spice, consider using some cumin, cayenne, garlic, chili powder…whatever you like. I put my chicken in a crockpot and sprinkled heavily with Fajita Magic and squeezed half a lime on top. After 4-5 hours on high, it was cooked through, shredded, sprinkled with more seasoning to taste, and put in the fridge until dinner the next day. When ready to prepare meal, slice onion into thin-ish slices. Heat oil or butter in pan on low-med and start cooking the onions, stirring every few minutes. Chop the garlic if using fresh and toss in with the onions once the onions start to soften. When the onions start to brown lightly, dump the peppers in to cook. If using frozen peppers there will be a lot of liquid to cook down once they thaw…just keep cooking until the liquid has evaporated and the peppers start to brown. If using fresh, cook until they are tender and beginning to get browned. The browning gives them a grilled flavor, but probably isn’t necessary if you don’t feel like waiting around. While those are cooking, dice the avocado and sprinkle with some Mexican spices (even taco seasoning mix would work). Top the warmed chicken with the onions and peppers and serve in your preferred method. Don’t mix the avocado throughout if you are going to have leftovers because it will turn brown and gross.
Serve on rice, corn, tortillas, or over spinach as a salad…which is my favorite way. With the avocado, you don’t need any type of salad dressing or cheese.

Best Homemade Pizza Ever! (my opinion)

This is crazy good. We make it a couple of times a month. I usually double the sauce/chicken so there is a lot, and if we don't use it, we'll put it in a quesadilla or something on another day. I also usually cook my chicken in a crockpot and shred it ahead of time because I prefer shredded to chunks of chicken. See instructions here. I just add the cooked chicken to the sauce to heat through before it is done. It also is good to season the bottom of the crust with garlic salt or garlic and red pepper flakes so it hits your tongue first. Feel free to adjust the sauce seasonings to taste...I don't usually measure and like it tangy. I always use extra spice.

Garlic Pepper Chicken Pizza

1 package pizza crust mix (or dough or premade crust- Trader Joe's sells good pre-made dough)
1/2 teaspoon coarsely crushed peppercorns (again, T.J.'s sell a filled pepper grinder for like $1.99)
12 ounces boneless chicken breasts, cut into 1/2 inch cubes (or cooked and shredded)
1/2 cup chopped red onion
2 tablespoons white or red wine vinegar
2 tablespoons white or red wine (optional)
2 tablespoons water
2 teaspoons chicken soup base mix (I use the chicken boullion sticks from Trader Joe's)
1 1/2 teaspoon coarsely crushed garlic peppercorn blend (or pepper and garlic separately)
1 teaspoon garlic liquid spice (or crushed or minced garlic)
1 tablespoon vegetable or canola oil
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups shredded mozzarella cheese
any other preferred toppings....sliced peppers, spinach, etc.

Make the pizza crust according to package directions. Form and place in pizza pan to rise if needed. While the pizza crust is rising, combine the chicken and 1/4 cup of the chopped red onion along with the white or red wine vinegar, wine, water, chicken soup base mix, crushed garlic peppercorn blend, and garlic liquid spice or minced garlic. Mix well to coat the chicken evenly. Let stand about ten minutes. Heat the vegetable oil in a large skillet, and add the coated chicken pieces (unless already cooked). Cook and stir until done, about three-five minutes. Mix the cornstarch and water together and stir into the chicken mixture. Heat and stir until thickened and bubbly. Spoon this mixture evenly on top of the pizza crust. Sprinkle the top with mozzarella cheese, and additional toppings, and the remaining ¼ cup of chopped red onions. Bake the pizza at 400 F for about 12-15 minutes.  Serves 8 (unless you love it...and then it will only serve 4 at most)

Let me know what you think!

Cooking Chicken Breasts

My favorite way to cook boneless, skinless chicken breasts is in the crockpot. The chicken ends up tender and easy to shred, which I prefer to chunks for soups, casseroles, pizza, quesadillas, salads, and most other recipes. I never need to worry about whether the chicken is done all the way through--as long as it shreds easily and it isn't pink inside, it's done (or you can use a meat thermometer if you're still worried). I like to cook a couple of lbs. at a time and freeze the cooked, shredded chicken in about 2 cup servings to be used in future recipes. I thaw it overnight in the fridge or on defrost in the microwave if I'm in a hurry. You can start with fresh or frozen chicken--frozen will take a little longer than fresh.

How to cook:
--Cook on low for 7-10 hours OR
--Cook on high for 3-5 hours
You can add any desired seasonings or sauces either before you cook or after you shred.
You don't need to add any water, but I recommend a couple of tablespoons to a 1/4 cup if you are going to leave it on for longer end of the time ranges so it stays tender.
Once you use your slow cooker several times, you'll have a better idea of how long it will take. I cooked about 2.5 lbs. on high today in about 4.5 hours. If I'm going to cook it overnight or while I'm at work, I cook it on low. Try to use an appropriate size crockpot for the amount of chicken so you don't have to worry about overcooking. I use a mini crockpot (1.5 qt?) for 1 lb, but will use the bigger one (6 qt.) for any more than that. It is recommended to fill your crockpot at least 1/2 full, but no more than 3/4 full, but I've broken both those rules and didn't have any problems.

How to use:
In any way that you'd use cooked chicken. We made buffalo chicken quesadillas in the skillet today. Our favorite way to use shredded chicken is for Garlic Pepper Chicken Pizza or Santa Fe Soup (look for the recipes in future posts).

Want lots of crockpot recipes? Check out A Year of Crockpotting. Stephanie committed to and blogged about making a different crockpot recipe everyday in 2008. She completed her goal and continues to post new recipes as she makes them. She has tips and faqs for using the crockpot, as well as all of her recipes (successes and failures).