Slow Cooker Indonesian Chicken with Peanut Sauce

It's funny how when people talk about an event as happy as the birth of your first child, it can sound a lot like a death sentence. We've been getting a lot of great advice from people, and one piece of advice that we get frequently is to enjoy this time with each other because this will be the last time we are alone together again. Ever. No more alone time. Got that? None. It always sounds so final and so ominous. And this is from people who love having children. Still, when you think about how much our life is going to change in the next few weeks, I can see why people would tell us to soak up the time together while we can.

In any case, that's what we've been doing lately. I'm still working, but in the evenings we're just trying to spend time together and not get caught up in too many chores or cleaning tasks. (Okay, so maybe it's me who is making more of a change than my husband.) We've been eating out a little more so I don't have to spend time cooking and I'm letting the mess that is our basement stay that way for a little while.  

I do have to cook occasionally so I have food to bring to work for lunch, so when I saw this easy slow cooker recipe on Natalie's site, I decided to make it. Not only did it come together as quickly as I was hoping it would, but it tasted wonderful, too. I'm a big fan of peanut sauces and this one is very good. It's not overly peanutty, but it has a great blend of flavors and keeps the chicken moist and juicy.  I like the peas and carrots for the sweet flavor they add, and I added just a splash of lime juice to brighten the meal up at the end. I would definitely suggest that you don't skip adding the chopped peanuts and cilantro when you serve the dish because they round out the flavor and the peanuts add crunchiness. In all, it was a delicious meal that took less than 10 minutes to prepare, leaving me plenty of time for those last few moments alone with my husband. 

Slow Cooker Indonesian Chicken with Peanut Sauce

Ingredients

• 3 - 4 medium to large boneless, skinless chicken breasts
• 1 lb baby carrots, chopped in half
• 1 onion, chopped medium
• 2 cloves garlic, minced
• 3/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 1 1/4 cups water
• 1/2 tsp ground ginger
• 1/4 tsp hot pepper flakes
• 1 1/2 cups frozen peas
• 1 tsp white wine vinegar
• salt
• lime juice
• dry roasted peanuts & cilantro, for topping
• cooked rice or noodles for serving

Directions

1. In the bowl of a slow cooker, add chicken, carrots, onions, and garlic.
2. In a separate medium-sized bowl, whisk together water, peanut butter, soy sauce, ginger, and hot pepper flakes. Pour sauce into slow cooker and stir to combine. Cover and cook on low for 4-5 hours (high for 2 hours).
3. Ten minutes before serving, add peas and vinegar. Remove the chicken and shred it, then return to the slow cooker. Cover and cook an additional 10-15 minutes.
4. Add salt and lime juice to taste. Serve mixture over rice or noodles, topped with peanuts and cilantro.

Prep Time: 10 min Cook Time: 4-5 hours Serves: 4

Recipe Source: thesweetslife.com, originally from familycorner.blogspot.com

World's Greatest Cookie

When I ran across a recipe called "World's Greatest Cookie" I was skeptical. In fact, one of the first things I thought of was a scene from the movie Elf where Buddy sees a sign advertising "World's Best Cup of Coffee." and rushes into the store to congratulate them. Still, even though I knew these weren't actually the world's greatest cookies, I filed away the recipe because I figured they had to be somewhat good for anyone to make such a bold claim. 

When I finally baked a batch, I was surprised at how great they really are. Given the unique list of ingredients (corn flakes, oatmeal, AND coconut?) I wasn't sure what they would taste like. In fact, I offered one to my husband and when he asked me to describe them all I could say was, "Ummm, good?" Since he is always accusing me of tricking him into eating foods he doesn't like (and because I always am) he nibbled at the cookie a bit before he ate it. Then he asked for another. The closest description either of us could come up with for the flavor was something like a pecan sandy cookie. It's shortbread-like and there is some nutty flavor to it. The corn flakes add such an amazing texture to the cookie that I'm going to try to incorporate into other cookie recipes. The coconut and oatmeal just added a touch of flavor and texture and were not overpowering at all. In fact, I wouldn't have guessed that either were in the recipe just by tasting it. 

I had planned all along to re-name the recipe something more descriptive when I shared it, but I ultimately decided not to. For one, I couldn't come up with another name that described their flavor, and for two, if the name was enough to make me curious enough to make them, I'm hoping it will do the same for you. It might not be the world's greatest cookie, but it is a darn good one.  

World's Greatest Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1 large egg
• 1 cup vegetable oil
• 1 cup rolled oats
• 1 cup crushed corn flakes
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped almonds
• 3 1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Garnish: pecan halves

Directions

1. Preheat oven to 325°. Line 2 or 3 baking sheets with parchment paper. Set aside.
2. In a large mixing bowl and using an electric mixer at medium-high speed, beat the butter, sugar, and brown sugar until light and fluffy.
3. In a medium bowl, whisk together the egg and oil until combined. Add oil mixture to butter mixture, and beat at low speed until well combined. Add the oats, cornflakes, coconut, and almonds, and beat until mixture is well blended.
4. Reduce mixer speed to low, and beat in flour, baking soda, salt, and vanilla extract. Drop by spoonfuls onto prepared baking sheets. Garnish each spoonful with a pecan half, if desired.
5. Bake for 8 to 12 minutes, or until golden brown. Cool for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 min Cook Time: 12 min Yield: 3 1/2 dozen

Recipe Source: Tea Time Magazine

Southwestern Bean and Rice Salad

Those of you who follow the facebook page for this site know that I scored five rotisserie chickens on sale this past week, although I was so embarrassed to be a nine-month pregnant woman pushing a shopping cart of five chickens that I made my husband do it and I walked a few steps behind. I'm not sure why I was worried the chickens would make people think I was weird but buying seven jumbo bags of Twizzlers for my husband a few days earlier didn't bother me. (My husband is in a Twizzler food rut. Have you ever had a family member do this? It's like the only thing he wants to eat is Twizzlers. And Fruity Pebbles.) 

I shredded all the chickens to freeze so that I could make easy meals like quesadillas and chicken salad when the baby comes. Yes, all of you experienced mothers are probably smiling and shaking your heads because in reality I bet that chicken will stay in the freezer while we eat cereal and frozen pizzas (and probably Twizzlers, too) as I trudge around like a zombie. Still, a girl can dream, and in my dreams I'm still showering and functioning like a regular person and my baby will sleep on a cloud with a halo around her head.

Not all the chicken ended up in the freezer, because I saved out a few cups of the shredded chicken to make this salad. Its one of my favorites and makes a large batch that keeps us eating it for days. It's also easy and fast to make, which doesn't hurt either. It has a mild Southwestern flavor from the cumin, chili powder and lime juice that goes well with just about any taco or burrito type meal. A lot of the time I just eat it on its own as a lunch or put it on some lettuce for a dinner salad. It's also a great potluck dish since it makes such a large batch and tastes great at room temperature. Just be prepared to share the recipe if you do bring it to a potluck because it's a definite crowd pleaser. 

Southwestern Bean and Rice Salad

Ingredients

• 5 cups cooked rice, warm or at room temp
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 cups cooked, cubed chicken
• 1 can corn, drained
• 4 green onions, chopped
• 1/4 cup fresh lime juice
• 2 T red wine vinegar
• 1 tsp salt
• 1 1/2 T packed brown sugar
• 2/3 cup canola oil
• 4 pickled jalapeno rounds (sold in glass jars near the taco sauce)
• 2 tsp chili powder
• 1 tsp cumin

Directions

1. Combined the rice, beans, chicken, corn and onions in a large bowl.
2. In a blender, combined the rest of the ingredients and process until smooth. Pour dressing over salad and toss. Serve warm or at room temperature.

Prep Time: 10 min Serves: 8-10

Recipe Source: adapted slightly from melskitchencafe.com

Jicama and Pineapple Salad with Cilantro Vinaigrette

People have asked me if I've craved anything this pregnancy and I'd say for the most part I have just loved my favorite foods even more. Fruit is always one of my favorite things to eat, and now instead of an apple or some pineapple each day, my diet might include a grapefruit, orange, apple, bowl of pineapple, and possibly a frozen banana for good measure. Sometimes I think this baby is going to come out made entirely of fruit.

The one exception to this general trend is that ever since I've been pregnant I've been wanting to eat shrimp even more. I liked shrimp before but I rarely ate it. Now I find myself at restaurants choosing my main course based on the amount of shrimp in it. Running across a recipe with fresh pineapple (my favorite fruit) AND shrimp in a salad, then, is just about heaven for me. It's not just a pregnant-woman-weird-craving heaven, though. It's a genuinely good salad with a bit of a sweet and sour taste from the pineapple and cilantro vinaigrette. The jicama gives it great crunch and the mild flavor of the avocados and shrimp go well with the rest of the salad. It's a great light lunch or side dish for some grilled meat. You can leave out the shrimp if you aren't a fan or want to make it vegetarian. For now, though, I'm leaving it in and enjoying every bite.

Jicama and Pineapple Salad with Cilantro Vinaigrette

Ingredients

• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1/2 bunch fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon granulated sugar
• 1/4 cup olive oil
• 1/2 fresh pineapple - peeled, cored and cut into chunks
• 1 jicama, peeled and julienned
• 1 cup cooked shrimp
• 3 cups mixed baby greens
• 1 avocado - peeled, pitted and diced

Directions

1. In a blender, combine the lime juice, rice vinegar, cilantro, salt, pepper and sugar and process until the cilantro is chopped fine. With the blender running, slowly drizzle in the olive oil. Pour into a medium bowl and add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour.
2. Place the spring mix in a large salad bowl; top with the marinated pineapple and jicama, scatter the avocado and shrimp over the lettuce; drizzling the remaining vinaigrette from the jicama/pineapple bowl over the salad. Serve immediately.

Prep Time: 10 min Resting Time: 30 min - 1 hour  Serves: 4


Recipe Source: adapted from allrecipes.com

Cheesecake Cookies

I'm sure you've heard of Cinco de Mayo. But have you heard of Cuatro de Mayo? It's better known as May 4th, and in my family it is known as Marla's Birthday. Of all the people I know who take their birthday seriously, my sister Marla takes the cake. Take a fun-loving person to begin with, add in a day to celebrate her birth, and you've got a formula for parties, presents, and treats galore. In fact, her boyfriend of a few years said this week that he is starting to understand that she doesn't just have a birthday; she has a birthday season that extends all week.

The flip side of this, of course, is that you don't mess with Marla's birthday. You'd think she would have forgotten by now that I got my first driver's license on her birthday, but trust me, she hasn't. Then when bought my first car on her birthday, she started to get annoyed. Follow that up with getting my Master's degree and she's now suspicious of all my activities on her birthday. I don't try to steal her spotlight, but things just seem to work out for me on her special day. I know she's just a little worried today that I will have the baby a few weeks early. (To tell the truth, I am, too.)

I thought to celebrate the occasion today, a cookie recipe would be perfect to share since my sister and I were cookie-making buddies every Saturday for the many years when we lived near each other in Minnesota. I'm picky when I bake cookies, and Marla is one person I know that consistently makes perfect cookies every batch. In fact, we had cookies and a milk fountain at my wedding and Marla slaved in the kitchen baking several hundred cookies the day before the wedding for it just because she's a great sister and I knew I could trust her to make delicious cookies. She's the kind of sister I hope my baby will be some day.

This recipe is one that I found after we had moved away from each other, and I miss her every time I make them because it's definitely a cookie you want to make with a buddy for calorie-sharing and labor reasons. I've shared them before but thought I'd repost them since it has been a few years and they are too good to be buried among other posts. They're in my top ten favorite cookies because of their uniqueness and their great flavor. They're a cream cheese-based cookies rolled in graham crackers and topped with pie filling. Each cookie is like a little bite of cheesecake but made without the hassle of a springform pan or water bath in the oven. If you are looking for a treat to celebrate this wonderful Cuatro de Mayo today, these would be the perfect treat. And if you happen to know my sister, make sure you don't forget to wish her a happy birthday today.

Cheesecake Cookies

Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 (8-ounce) packages cream cheese, softened
• 2 1/2 sticks butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup graham cracker crumbs
• 2 cans (20-ounce) cherry pie filling (or your favorite kind.)

Directions

1. Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
3. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies

Recipe Source: Cook's Country

Slow Cooker Chalupa

The schedules finally aligned for me to take engagement photos for my sister and her fiance this past weekend. I know I mentioned before how nervous I was to take their pictures because they aren't food and for some reason they wouldn't let me arrange them in a bowl and put some parsley on their heads and call it good. I hadn't taken formal pictures of people before, but it turned out to be a lot of fun. I learned there are some surprising advantages to taking pictures of human subjects over food, such as:

1) Humans smile in pictures. Much as I try, I can never quite get a bowl of pasta to crack a smile.

2) Humans move themselves. It's amazing. You can see something you want different in a picture and just tell your subject to move. I've never been able to able to get a dish to arrange its own garnishes, but my sister did really well at pulling her hair out of her face.

3) The ability to say "Work it" without looking creepy. (Maybe.)

4) Torturing my sister and future brother-in-law by making them hold a kiss for way longer than is comfortable.

I'm not sure I'm ready to start a business of taking engagement photos, seeing as I downloaded the pictures to my computer and realized that half of them weren't in focus on their faces, but at least it was a fun time and a good learning experience.

I was missing my human subjects when it came time to photograph this little dish because, no exaggeration, I've tried three times over the course of the past year to get a good picture of it and have failed horribly every time. Sometimes shredded meat from the slow cooker is just not as good to see as it is to taste, and this is one of those recipes. I kept taking pictures of it, though, because it is one of the staple dishes at our house and I really wanted to share it. It's extremely easy, very cheap, tastes good and makes such a large batch that my husband and I could quite possibly be eating leftovers of it for an entire week. (Not that we've done this. More than once. No, not at all.) It is one of those great, easy recipes that I found during my college days that I've been making ever since. I usually serve the cooked meat and bean mixture over some tortilla chips and lettuce as a kind of salad, but my husband likes to scoop it up with Fritos and I've put it in burritos or quesadillas when I'm out of chips. It may not be the sexiest looking dish to photograph, but it's one you'll love to have in your recipe collection.

Slow Cooker Chalupa

Ingredients

• 1 lb dry pinto beans, washed and sorted
• 3-4 lb pork roast (bone-in is okay)
• 5 cups water
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 T chili powder
• 1 T cumin
• 1 tsp oregano
• 1 small can green chiles
• Tortilla chips or flour tortillas
• Toppings, such as cheese, sour cream, tomatoes, cilantro, etc

Directions

1. Combine everything but the tortilla chips and toppings in a 5-6 quart slow cooker. Cook on low for 8-9 hours (or high for 4-5) or until meat is tender and falling off the bone.
2. Remove meat from slow cooker and shred. Strain the excess liquid from the slow cooker into a gravy separator and let sit for 5-10 minutes to allow the fat to separate. Combine the shredded meat and beans in the slow cooker and add strained liquid as needed to achieved desired moisture.
3. Serve over chips or flour tortillas and top with desired toppings.

Prep Time: 10 min Cook Time: 5-10 hours Serves: 8-10

Recipe Source: adapted from The Slow Cooker Cookbook