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Recipes: Homemade chicken soup

Hi all! Sorry posts have been a little extra intermittent lately — trying to stay on top of everything amidst work, travel, wedding planning, and the holidays has proved a challenge. The weather is (finally) chilly here so, especially on a busy schedule, soup is a go-to meal for me.

Once again, let me sing the praises of using a crock pot. This is a super easy recipe, and as long as you’re careful of the sodium content, really healthy. Let’s get to it!

Ingredients:

  • 1 yellow onion
  • about 1.5 lbs. potatoes (I used baby golden potatoes, but any work)
  • 1 full stalks celery
  • about 2/3 lb. carrots
  • 1.5 lbs. boneless, skinless chicken breasts (you can use any, but this is the easiest to deal with)
  • about 6 cups chicken broth
  • 1-2 cups water
  • a hearty amount of garlic powder and Italian seasoning
  • salt & pepper to tasteIMG_8302

Instructions:

  1. Halve onion, peel outer layer off, and cut off ends. If you like onion, you can chop a little into small pieces for the actual soup, but mostly it’s here for flavor during the cooking process.
  2. Wash and chop all remaining veggies into whatever size you’re comfortable being in a bite.
  3. Layer veggies into crock pot in this order (so the things that need to cooke more are on the bottom): onion, potatoes, carrots, celery. Then top with seasoning.IMG_8301.jpg
  4. Add chicken breasts on top, and season again.
  5. Pour broth and water around chicken.
  6. Cook on low for 7-8 hours.IMG_8307.jpg
  7. Remove chicken from bowl and shred (can just use two forks), then return to crock pot and allow to warm.
  8. Serve and enjoy!IMG_8308.jpg

Cost about $17, makes about 8 servings

For my first time making soup, this was definitely a success. It had plenty of flavor and was really hearty, but next time I make it I’d like to try adding more seasoning, as both the chicken and potatoes were a tad bland for my taste. You can also substitute some of the veggies if there are ones you like better, or use egg noodles instead of potatoes (add them for the last hour of cooking instead of at the beginning).

Also note that technically I spent more on ingredients, but only used 1/2 or 2/3 of each thing on this batch, as the cost above reflects. This also makes so much soup. Unless you really, really love soup, it might not be a dish to make for just yourself. If you aren’t already cooking for more people, you can give some to a friend or potentially freeze some for later in the season. Just make sure to be careful that the baggie doesn’t break!

What’s your favorite comfort soup? Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up! Thanks for reading, and happy adulting!

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Recipes: Pulled pork

Welcome to another installment of “Wow, I love my crock pot.” Rather than making a whole meal in the crock pot, this time I just made the meat. Having tried to slow roast things in the oven before with slightly underwhelming results, I was so excited when this turned out as pull-apart tender as I was hoping for. The best part is it was insanely easy.

Ingredients:

  • 2.5 lb. pork loin roast, thawed
  • 1 medium yellow onion
  • 6 cloves crushed garlic
  • 2 tbsp. minced ginger
  • salt & pepper
  • Goya adobo seasoning (or any other you like)
  • about 1 cup grapefruit juice (any citrus will work, use at least 1/2 cup)
  • 1 can root beerIMG_6329

Instructions:

  1. Put the roast in the center of the crock pot, fatty side up.img_6328.jpg
  2. Puncture the roast with holes a few inches deep and 1-2 inches apart.
  3. Cut onion into large chunks (I cut it into eighths), then peel layers apart and place around roast in crock pot.
  4. Season with garlic, ginger, salt and pepper, and Goya adobo. NOTE: I seasoned with the intention of using the meat mostly for Caribbean food, hence the brighter flavors and adobo seasoning. If you’re using it for a different cultural food, feel free to adjust the seasonings accordingly.
  5. Pour citrus juice and root beer over roast. These are super important because the acidity breaks down the toughness in the meat and brings in extra flavor.img_6331.jpg
  6. Cook on high for 4-4.5 hours, or on low for 8 hours.
  7. Use two forks to remove roast from crock pot, and then to shred the meat. (Pro tip: Pour some of the juices in the crock pot back over the meat to keep it moist.)img_6335.jpg
  8. Serve however you’d like! I fried mine with lime juice and more seasoning for tacos, but later this week I’ll be using leftovers for pulled pork sandwiches, and to eat over rice. As one of the most versatile meats, the possibilities are endless. Enjoy!

Cost about $16, makes about 6 servings

When making this recipe again, I might like to marinate the meat head of time for the flavor to seep in better (which I really should have remembered from my last crock pot recipe). Reminder to be safe about handling raw meat, and if you aren’t sure that it’s cooked through you can check it with a meat thermometer — any temp above 160ºF you’re good to go.

What’s your favorite way to cook pork? Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up! Thanks for reading, and good luck adulting!

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Recipes: Crock Pot chicken & veggies

Hey folks! I’ve got another recipe for you today and this one is exciting because it’s the first thing I made in my brand new crock pot! I had been wanting to get one since I moved, but storage is a bit of an issue in our kitchen. Luckily, we got a little more storage, so I finally made the oh-so-adult purchase and bought one! I got it (a 6-qt. that also has a temperature probe) on sale for about $35, but you can find a ton of good option under $50, and the awesome thing is they do the cooking for you.

I had some chicken in the freezer that I needed to use, and wanted to spruce it up (and fill the crock) with veggies and potatoes, so I looked up a recipe online and then proceeded to mostly ignore it. The nice thing about a crock pot is you can pretty much wing it with a little bit of cooking know-how and still be safe. Though I expected the recipe to be good, it turned out excellent, so I wanted to share it with y’all!

Ingredients:

  • 3 chicken breasts, thawed (you can also use thighs or more meat, but I wouldn’t advise much less than this, which seemed to be about 1.5 lbs.)
  • about 1.5 lbs. red russet potatoes
  • about 1 lb. whole carrots
  • 1 white onion
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • about 3/4 cup grapefruit juice (I just squeezed 1 big, very ripe grapefruit)
  • 6 cloves crushed garlic
  • 1-2 tbsp. minced ginger
  • salt & pepper

I know that looks like a lot of ingredients. I promise this is still a beginner-level recipe (and tastes at least like an intermediate level). img_5905.jpg

Instructions:

  1. Prep veggies — I don’t usually count potatoes as a veggie, but today they can be. Wash everything, cube the potatoes (I cut them into eighths since red russets are small), cut the carrots into big chunks, and the onions into slightly smaller pieces. Think about 2-inch pieces for potatoes and carrots, and about 1-inch pieces for the onions. (Pro tip: Leave your chicken in the fridge until the last minute so it stays cold and doesn’t get funky.)
  2. I actually sprayed my crock pot with olive oil before I put anything in to hopefully make cleaning easier. I don’t know if that made the difference, but cleaning was definitely easy. Then, put the potatoes in, and add a little salt and pepper.
  3. Set the other veggies aside, and work on the sauce. Stir the soy sauce, honey, grapefruit juice, crushed garlic, and ginger in a bowl until the honey doesn’t give much resistance.
  4. Add the chicken on top of the potatoes, and pour about 3/4 of the sauce over it. You can also add more salt and pepper if you want.img_5907-e1526488110444.jpg
  5. Dump the mixed carrots and onions on top, then pour the rest of the sauce, and add salt and pepper.
  6. Set the crock pot on low for 5 hours. Walk away and let it do its magic. (Pro tip: If you want some greens, add them in about the last 10 minutes of cooking — I used broccoli.)IMG_5908.JPG
  7. When the time goes off, ta da!!!* Enjoy your meal (and serve with rolls if you want)!

Cost about $12, makes about 4 servings

Next time I make the recipe I might want to marinate the chicken, as it seemed like the veggies soaked up the flavor better. But that is pretty much all I would change, and of course, you can switch up the meat or other ingredients as you like.

Most of this recipe is just prep, which is mostly cutting veggies. Easy peasy. So next time you need a few days worth of meals (I ate it for about 3 days), or have guests coming over that you want to impress, or are busy and won’t have time to cook in the evening, you have a solution! (Sorry for all the exclamation points, I’m just really excited.)

What is your favorite thing to make in a crock pot? Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up! Thanks for reading, and happy adulting!

*Sorry I don’t have a picture of when it all finished in the crock pot, I honestly just forgot to take one. It should smell good and have a lot more liquid in it, and as long as the chicken is cooked through it’s safe to eat.