So, up here in Canada the weather is getting a little colder, the days are getting shorter and the desire to do anything at all when I get home from work is getting smaller and smaller. You know what that means? It means that it’s time to bust out the slow cooker, the best small kitchen appliance of all time! Nothing is quite as satisfying as coming home after a long day (especially when it’s dark and cold outside) to the smell of deliciousness and your food being hot and ready for eating. Just writing this makes me happy and what I made in my slow cooker this week made me even happier. Pot roast. Two of the most delicious words of all time.
Happy hump day, everyone! We are halfway through the week and I have, quite possibly, the easiest recipe that I have ever made. I could almost argue that about any slow cooker recipe but this one was particularly easy. And it’s healthy! It tastes creamy and thick and as if it were full of cream, milk and butter but it isn’t.
Is it just me or has it been a long time since I’ve used my slow cooker? It is more of a fall/winter appliance and this is actually a fall/winter recipe but we’re still getting a couple cold days up here in southern Ontario so I decided to make it. That and I had some leeks and potatoes delivered in my fruits and veggies bin this week, so I took it as a sign.
Howdy there and happy Saturday! You know that they say about Saturday… It’s all right for fighting and I’ve been waiting such a long time. After all that waiting and fighting you’re going to need some nourishment. You might want to jump to something unhealthy (I usually want to) so here’s a healthier spin on a delicious classic using recipes that we’ve already done.
It isn’t a weekend if you aren’t making something in your slow cooker. I’m going out with friends for dinner tonight but that’s no reason not to make something during the day that makes a future meal super easy. I obviously intend to make enchiladas but there are other possibilities with enchilada sauce as well.
The Actifry strikes again! I actually scrounged this recipe up with some things I found around the kitchen last month and LOVED it but I was in the midst of the Dining Room Set Makeover and I somehow forgot to do a post about it. Shame on me. Well, here it is! It was worth the wait, trust me.
I’m going to be honest and admit that this isn’t my recipe at all. It’s just so good though, that I can’t keep it from you. The recipe is actually my father in law’s and only Brandon (my husband) can make it. It’s his specialty and it is delicious. To be completely honest, he didn’t even want me to share it with you (can you believe it?), but I said, “The people have the right to know!” So here we are.
I know I keep going on and on about how each and every recipe is so wonderful and blah, blah, blah, but they really are! It’s been a couple weeks since I’ve used my slow cooker, which for me is like years. I usually make at least one meal in there a week so it’s probably been feeling neglected.
Welcome to another Wednesday! At least this week is a short week for those of us that celebrated Family Day on Monday. Hooray for the little victories! Another positive thing is that you now have a recipe for a delicious, warm and comforting soup to help you through the (soon to officially be) coldest February on record in Toronto and the surrounding area… That’s so depressing. I want spring.
Having a whole cooked chicken on hand is pretty useful. Want a chicken sandwich? You go it! Want chicken soup? No problemo! What some delicious chicken enchiladas? Abso-freaking-loutely! Anything you want, you got it! If you have a whole cooked chicken on hand. To that end, I am here to help you.
It’s actually very simple. As anything is involving a slow cooker. I love love love my slow cooker. It is my number one, all time favourite, most used (not including large appliances obviously) item in my kitchen. I’d rather have uncontrollable itching all over my body for five consecutive days than live without it.
So let’s do this. Read more