Crockpot Garlic Butter Chicken

From nyt

Hot Mama Grade: B

Hot Mama Notes: I used one can canelloni beans and one can black eyes peas as that is what I had. I added some cooking sherry for liquid as well as a few tablespoons of butter. I used dried shallots and parsley as I didn't have any fresh on hand. I probably used close to 4 lbs of chicken breasts. My first bite was pretty salty, I thought. Maybe that is why my youngest liked it so well! He thought it tasted like potatoes. I added quite a bit of spinach at the end along with the sour cream. I also ended cooking this dish way more than 4 hours because I was at work for a full day. So this was good not not great. Not sure I will make it again, but it was very edible. Just not spectacular. 

avocado chickpea salad

From: https://www.eatingwell.com/avocado-chickpea-salad-11705973

Ingredients:

4 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 (15-ounce) cans no-salt-added chickpeas, rinsed

3 cups grape tomatoes, halved

½ medium red onion, thinly sliced

2 large avocados, diced

Directions:

Whisk 4 tablespoons lemon juice, 2 tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced onion and diced avocado; toss gently to coat

caprese chickpea cucumber salad

From: https://www.eatingwell.com/caprese-chickpea-salad-11753314

Ingredients

3 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1 small clove garlic, grated (about ½ teaspoon)

¼ teaspoon salt

¼ teaspoon ground pepper

2 (15-ounce) cans no-salt-added chickpeas, rinsed

1 pint cherry tomatoes, halved

2 medium Persian cucumbers, thinly sliced (1¼ cups)

1 cup small fresh mozzarella balls

¼ cup thinly sliced fresh basil

Directions: Whisk 3 tablespoons vinegar, 2 tablespoons oil, 2 teaspoons mustard, the grated garlic, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add rinsed chickpeas, halved tomatoes, sliced cucumbers, 1 cup mozzarella and ¼ cup basil; toss to coat. Refrigerate until ready to serve 

Hot Mama Grade: A

Hot Mama Notes: very good, simple to make, tasty. Will definitely make again! 

Quick Easy White Chicken Chili

Based on: https://www.gimmesomeoven.com/5-ingredient-easy-white-chicken-chili-recipe/

Ingredients 

6 cups chicken stock

3 to 4 cups cooked shredded chicken

2 (15-ounce) cans beans of your choice, rinsed and drained

2 cups (16 ounces) salsa verde 

2 teaspoons ground cumin

optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices 

Directions 

Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.

Bring to a simmer. Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes.

Serve. Serve immediately, garnished with lots of your favorite toppings.

Hot Mama Grade:A

Hot Mama Notes: I used frozen chicken and put everything in the Crockpot on low. I used 3c chicken broth, 1 can of black eyed peas, 1can of cannelloni beans, and a can of hominy. I also threw in a can diced green Chiles because why not. I also put in some pepper, garlic powder and onion powder. Maybe some seasoned salt. 

This recipe is simple but super tasty! I will definitely make it again! The kids lived it, too! 

Dubai Chocolate Bar

From https://feelgoodfoodie.net/recipe/dubai-chocolate-bar/#wprm-recipe-container-121928

Ingredients

2 ounces white chocolate chips

▢12 ounces milk chocolate chips divided

▢¼ cup unsalted butter

▢8 ounces kataifi shredded dough finely chopped

▢2 (7-ounce) jars pistachio butter

▢¼ cup tahini

Directions 

Place 10 ounces of the chocolate chips in another microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir to combine. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the bottom and sides. Allow it to set at room temperature for 5 minutes, then place in the freezer for 20 minutes.

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan while waiting on the chocolate molds to freeze.

Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly to the top of the mold.

Pour the remaining half the melted chocolate over the pistachio filling and use a an off set spatula to evenly cover the pistachio mixture so it’s flat with the chocolate mold. Place in the freezer again for 20 minutes.

Remove from molds, cut into pieces and enjoy immediately. Keep stored in the fridge for best texture.

Hot Mama Grade: B

Hot Mama Notes:

Quick Crockpot Chili

From: https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients:

2 lb lean Ground Beef, (90/10 or 93/7)

1 large onion, diced

3 garlic cloves, minced

2 tsp cumin powder

2 Tbsp chili powder

1 tsp garlic powder

1 tsp dried oregano

1 1/2 tsp salt, or to taste

1/2 tsp black pepper

15 oz can black beans, drained and rinsed

30 oz kidney beans, two 15oz cans, drained and rinsed

30 oz diced tomatoes, with their juice

10 oz diced tomatoes and green chilis, with their juice

30 oz tomato sauce 

Directions:

Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Hot Mama Grade: A-

Hot Mama Notes: This chili recipe is super easy to make. Very quick. It was a big hit with my kids! It's not my favorite chili recipe, but it is okay! 

Dehydrated Breakfast Bacon

From the recipe book my dehydrator came with.

Hot Mama Grade: TBD 

Hot Mama Notes: