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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: Peach crisp

Hey folks! It has been a very busy week, but I do have a recipe for ya to catch the last little bits of summer before they float away. This is one of my new favorite dessert recipes because it’s gluten-free, vegan, and delicious. Aka I can bring it to work and everyone both can and will eat it. Check it out below:

Ingredients:

Filling:
  • 4-5 cups sliced peaches (depending on the crumble-to-fruit ratio you want), best to use very firm peaches
  • 2 tsp. cornstarch
  • 1/4 cup honey
  • 1/4 cup lemon juice
Crumble topping:
  • 1 cup gluten-free rolled oats
  • 1/2 cup ground almonds (can use almond flour, but it’s more expensive than crushing sliced almonds)
  • small handful sliced almonds
  • 1/4 cup brown sugar
  • 2-3 tbsp. olive oil
  • about 1 tsp. cinnamon (a healthy dose)
  • splash of vanillaimg_6475.jpg

Instructions:

  1. Preheat oven to 375ºF, grease 8×8 glass baking dish or pie pan
  2. Combine filling ingredients in large bowl until well mixed, then empty into baking dish
  3. Combine crumble topping ingredients (I usually use the same bowl the filling was mixed in), then pour evenly over fillingimg_6477.jpg
  4. Bake for about 40 minutes
  5. Serve warm (ideally with ice cream) and enjoy!

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Cost about $10* (the most expensive part was the almonds), makes 9 large or 12 small servings.

Pro tip: You can substitute berries or other fruit, just scale back on the cinnamon. Everything else stays the same! I actually started making this as a berry crisp. And if you buy too much fruit, just freeze some to make it again later!

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

*Once again, cost was a rough estimate because most ingredients are regularly stocked in most homes. The peaches were on sale for like $1.50 total, and almonds were the only pricier bit.

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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.

Recipes: Slow-roasted pork tacos

Ta da! Finally another recipe. I will start off with the disclaimer that this is a more time-intensive recipe than others I’ve posted, but it’s still super simple. I love eating tacos, and when I don’t want to go all-in on effort I default to ground beef and taco seasoning. But 1) sometimes that gets boring, and 2) for the life of me I have not been able to find any good taco seasoning at my local Safeway. (I looked for the kind in packets and legit stuff like Goya — couldn’t find anything. But I digress.)

However, pork shoulder was on sale, and I am trying to learn how to be as good at cooking meat as some of my elder family members. I’m humble enough to say we’re not there yet. But I also don’t suck.

This recipe was a bit by the seat of my pants from techniques I’ve learned over the years and cooking temps/times that I googled on the fly. So I’ll add comments of things I think might have improved the recipe along the way. Last note: The amount of ingredients here isn’t integral to the recipe, so feel free to scale it as needed as long as you keep the ratios roughly the same.

Ingredients:

  • 2.5lb. pork shoulder roast
  • 5-8 cloves crushed garlic (don’t be shy here)
  • about 1.5 tbsp. minced ginger
  • 2 limes
  • 1 can dark soda (I used Dr. Pepper, but Coke or Pepsi work too)
  • salt & pepper
  • tortillas
  • cheese, salsa, or other toppings as desired

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Instructions:

  1. Make sure your pork roast is thawed all the way and put it in a large bowl. Season it liberally with salt and pepper on both sides. (Pro tip: Do the side with less fat first, then flip it over and leave the fatty side facing up.)
  2. Stab the meat. This is your opportunity to be violent in the kitchen. Grab a knife and stab it into the roast as if you were aerating a lawn — holes should be an inch or two apart and a few inches deep.IMG_5353
  3. Spread the crushed garlic and minced ginger over the meat (I also added a little more salt and pepper at this stage), and then take your fingers and poke the seasonings into the holes. It is very weird, but it gets the marinade to soak in better. Trust. Also, make sure you wash your hands well after.
  4. Time for the liquid part of the marinade — lime and soda. I need you to hear me out on this: DO NOT SLICE A LIME BEFORE ROLLING IT. EVER. That is for people who hate flavor. Lay the whole lime on the counter and roll it under your palm like if you were rolling out bread dough, putting moderate pressure on it. Then you can slice it. Squeeze one or both halves of the lime over the roast (up to you), and then follow that up with about 1/2 can of soda. Feel free to drink the rest!img_5358.jpg
  5. Cover the bowl (mine has a handy lid), and stick that in the fridge to marinate. How long is ultimately up to you — I’d recommend a minimum of 4-6 hours, but ideally overnight. I actually let mine marinate for like 36 hours, but that much time isn’t always available.
  6. After your meat is all marinated and such comes the actual cooking part. I really wish I’d done this in a crock pot because you basically turn it on low in the morning and leave it alone all day, then it’s pull-apart tender by dinner time. But I don’t have one yet, so we tried it old-school.
  7. Preheat the oven to 475ºF. When it gets there, pull your meat out of the marinade and set (fatty side up!) it in a baking dish with at least 1″ walls to collect the juices — you really don’t want that dripping into your oven. Top it with some more salt and pepper, and bake it for 15 minutes to pseudo-sear it. (You can also broil or sear it if you’re feeling fancy.)
  8. Then drop the temp to 275ºF and bake it for about an hour and 45 minutes. This will vary with the size of your roast and each oven, but when it’s getting close you can check it one of two ways. If you have a meat thermometer, the internal temp should be 160ºF. If like me, you’re not that cool, make a narrow cut as close to the center of the meat as you can. If the juices run mostly clear, you’re good. If they look too pink or are red, leave it in.
  9. Once you pull it out of the oven, let it rest for 20ish minutes. This traps the juices in and keeps it tender.img_5371.jpg
  10. Because mine wasn’t as pull-apart tender as I’d hoped, I then chopped it into small pieces. Either way, once you pull it apart, toss it in a big skillet on medium-high heat, squeeze another lime over it, and brown it up a little.
  11. Serve on warm tortillas (my absolute favorite homemade recipe is here), and top with cheese, fresh guac, or homemade pico de gallo! (You will note in the photos that I had store-bought tortillas and a stark absence of guac or pico. I wasted my good toppings on a different taco recipe earlier this month, so don’t @ me.)img_5372.jpg

Cost about $15, makes about 8-10 tacos (the meat is the only pricey part)

As is often the case, this recipe was new to me. The meat came out a little less seasoned than I would have liked, but to fix that you can add in some regular taco seasoning or Goya, which are available at most local grocery stores. Also, I’d hoped the meat would be tender enough to be shredded, but a crock pot would have fixed that issue. I actually liked this recipe best when I made it as a quesadilla! But I’m looking forward to making it again with those changes.

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

Recipes: Crepes

I know the holidays are coming up and most people are trying to find places to cut calories, but let’s just say that’s not my life. So I’m bringing y’all a recipe that I wanted to learn how to make for a long time, and spent *several* Saturdays (often with help) hammering out the recipe.

The goal was the intersection of delicious and simple because I like to eat but I do not often want my food (especially breakfast food) to be particularly high effort. It feels fancy without actually being hard to pull off.

The majority of this recipe will be spent on the crepes themselves, but I’ll have a small section toward the end about fillings/toppings. Also, as a disclaimer, I make small crepes because I am not an Advanced Crepe CookTM and for the same reason usually top them instead of filling them. It’s less legit, but no less delicious.

Ingredients:

  • 1 1/2 cups flour
  • 2 eggs
  • 1 1/2 cups milk
  • 2 tbsp. vanilla
  • 1/2 tsp. salt
  • 4-5 tbsp. butter, melted

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Instructions:

  1. Combine ingredients (order doesn’t matter much, but it needs to be blended well — I use a large fork because the contents can get stuck inside of a whisk, but you can also use an electric mixer). If you’re not sure if it’s combined enough, it should have no chunks and a consistency slightly thicker than eggnog
  2. NOTE: So far every time I’ve made this the butter has shown up as little flecks in the batter, perhaps because of something in the way I melt it. It looks weird, but doesn’t affect the cooking or flavor
  3. Warm a good nonstick pan over about medium heat (depending on the stove), and lightly grease it. A little butter swirled around works best
  4. Pour about 1/3 cup batter into the pan, and swirl the pan around to encourage the batter to spreadIMG_4674.JPG
  5. Let it cook until your spatula slides in easily underneath, or the whole crepe moves when you shake the pan (usually 3ish minutes on my stove)
  6. Here’s the fun part. CHOOSE YOUR OWN ADVENTURE: To fill the crepe, proceed to step 7. To finish the crepe without filling (toppings can still be added), proceed to step 8.
  7. Add filling into the middle third of the crepe when it’s cooked for a couple of minutes. Allow it to cook a little longer, then fold the other sides over it, and voilá!
  8. Flip the crepe over — brownie points if you can do it without a spatula (I can’t)
  9. Allow it to cook about a minute, then fold over into thirds (see picture below)img_4676.jpg
  10. PRO TIP: Since these are a one-at-a-time kind of creation, heat your oven to like 200ºF and store the finished ones in there until they’re all ready
  11. If not filled, or even if they are, top as desired and serve!

Filling/topping:

There are lots of easy things to put on top, like powdered sugar, nutella, syrup, or whipped cream. But there are also a variety of topping/filling options that raise the bar. Here are some of my favorites:

  • chocolate chips and fresh fruit, especially berries
  • cheese and bacon (best as a filling)
  • homemade fruit compote — this is the one I always make, with a variety of fruit. In the pictures, I just heated and spruced up some of the leftover filling from my mini apple pie recipe, but often I’ll take small pieces of fresh fruit and a little honey or agave syrup and set it to simmer on low before starting the crepes. Stir it occasionally, and thicken it with a simple rue (1-2 tbsp. flour mixed with a few tsp. of water). By the time the crepes are done cooking, it should be a sweet fruit mix to top or fill crepes!

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Cost about $7* (without topping/filling), makes 10-12 crepes

I really hope you guys enjoy this recipe as much as I have. What are your favorite breakfast treats, or have you found a better way to make crepes? Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up! Thanks for reading, and happy eating!

*Cost was again a real rough estimate because basically all of the ingredients are regularly stocked in most houses. Sorry if the cost is off, but the point is it definitely isn’t pricey.

Recipes: Pico de gallo

Hey all! Happy Sunday, and I hope the weekend has been relaxing. Mine has been really positive, albeit a bit of a whirlwind. I have a new recipe for you guys, and this week is super duper simple: pico de gallo.

If you have no idea what that is, it’s the mild salsa at Chipotle. More accurately, it’s the most common version of a Mexican dish, and also called salsa fresca. Unlike most salsas, it isn’t very liquidy, but instead just a medley of fresh chopped ingredients that brighten up other dishes or can be eaten with chips. Fun fact: The name translates to “beak of the rooster,” which is generally believed to come from people eating it solo by picking it up between thumb and forefinger.

One last note: This is usually the size batch that I will make for a party, so it really does make quite a bit. I usually save the leftovers to use throughout the week or give some to friends, but you can also adjust the recipe size as needed. With that said, let’s go!

Ingredients:

  • about 9 Roma tomatoes
  • 1 yellow onion
  • 1-2 cups fresh cilantro
  • 3-4 limes
  • serranos or jalapeños as desired (honestly I skip these because I don’t care for the flavor, but they are part of the traditional dish and add a good kick)

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Instructions:

  1. Dice tomatoes and onion into small chunks, ideally about 1cm x 1cm (I also highly recommend getting/using a board scraper, as they make the transfer process a lot easier, and serrated knives work best)IMG_4810.JPG
  2. Pick stems off cilantro and chop as finely as you possibly can
  3. If desired, mince peppers — make sure to wash your hands with soap after!
  4. Add diced onion into tomatoes until it’s just below a 3:2 ratio, meaning you want slightly more than half to be tomatoes
  5. Stir in cilantro enough cilantro that you know it will be in every bite — see picture above if this is way too vague, and apologies because I really do make this one by feel
  6. Roll, halve, and squeeze limes into mixture (pro tip: rolling them beforehand makes the juice a little more *juicy*)
  7. This makes a big difference: Let it marinate overnight. The acidity of the limes and the tomatoes will soften and break down the onion, and all of the flavors will jive better
  8. Serve on tacos, with chips, on eggs, mole, or honestly just eat it straight. In any case, enjoy!

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Cost about $6.50, makes about 12-15 servings (really depends on how eager people are)

I don’t make this one super often, but it’s an inexpensive and healthy way to contribute to a potluck or feed a lot of people, and it’s always a hit. Giving it time to marinate is the key factor for me, so whenever possible I make it the day before I need it, and the leftovers just keep getting better.

Alternate ingredients include tomatillo, jicama, shrimp, or avocado. It also pairs excellently with guac. What are your favorite appetizers to make? Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up! Thanks for reading, and happy eating!