crock pot buffalo chicken.

I know, I know... "Really? Another unseasonable crock pot recipe?!" 

Yes, really.  Slow cookers are typically reserved for the winter and usually yield hearty comfort foods perfect for cold snowy nights. But lets think about it differently, shall we? In the heat of the summer, the last thing you want to do is heat up your kitchen with an oven, am I wrong? Of course I'm not. 
Now enter the crock pot. A crock pot is a small counter top appliance that is a contained source of heat, leaving your kitchen cool and comfortable, perfect for those hot dog days of summer.
I got this DELICIOUS recipe from one of the dietitians at work (thank you Emmie!). One day I was bragging about my own buffalo chicken recipe, and she shared her special buffalo chicken recipe with our office. Well I hate to admit it, but I think she one-up'd me with this. It took me a couple months to actually listen to her advice and make it but I am so glad I did, and now I get to share it with you! Think of this as pulled pork, but with buffalo chicken instead of barbeque pork, yum! There are only three ingredients and it is so simple to make. I'd recommend starting it in the morning, and it will be done by supper time.

Crock Pot Buffalo Chicken (serves 8)
2 lbs boneless skinless chicken breast
1 bottle Frank's Red Hot Buffalo Wing Sauce
1 envelope of ranch dip mix

Add raw chicken to the crock pot, don't worry about cutting it up because it'll break down in the cooking process.

Next pour in the buffalo sauce and the ranch dip mix.  You may not need the whole bottle, just enough to submerge the chicken in the sauce.

1) add the sauce and dip mix

2) mix it up

Cover it and cook on low for 8-10 hours. I cooked mine 10 hours for about 1 1/3 lbs chicken and 1/2 bottle of sauce. 

 When it's done, pick at the chicken with a fork to break it up.  Like I said before, it should be the consistency of pulled pork.  It is delicious by itself, but I made it into a sandwich with a whole wheat bun and a little bit of reduced fat blue cheese dressing. 

I hope you like it! And thanks again, Emmie!

crock pot porridge.

I know what you're thinking, the weather has finally changed and it's time to clear up some real estate on your counter where your crock pot once sat. But before it gets too hot and humid, you really need to try this recipe. At the very least save it and dust it off in the Fall.  
I should preface this post with a little back story on why I am making porridge of all things.
I got a call from my sister in February asking if I could bring porridge to my niece's first birthday brunch in May (she's a planner!). Well sure, in February porridge sounds like a great addition to any brunch menu, but alas here we are in May and porridge she shall get! I don't know what "real porridge" is actually made of-- I just think of the bowl of mush from Goodnight Moon. But I did understand exactly what my sister was asking for.  There is a deliciously adorable restaurant in my hometown of Gloucester, MA called Sugar Magnolia's that makes there own porridge (read: fancy oatmeal).  It's loaded with all sorts of goodies like nuts, dried fruit, apples, coconut etc... She wanted me to recreate it and I was up for the challenge. Rather than old fashioned oats, I used steel cut oats which have a more hearty texture so I assumed they'd hold up better for hours in a slow cooker.  This is a super simple recipe, just add everything into the crock pot at once, set on low and cook for several hours (6-8 at least)-- it'd be a good idea to do it right before bed and breakfast will be ready for you when you wake up. 


Crock Pot Porridge (serves a LOT)
3 cups dry steel cut oats
12 cups water
2 granny smith apples
1 cup pecans
1 cup dried cranberries
1/2 cup raisins
2 cinnamon sticks 
1/2 cup brown sugar
ground cinnamon, a generous sprinkle


Start by adding the water and oats to the crock pot. Then chop the apples-- you want them to be spoon size, but not so small that they'll breakdown into nothing in the crock pot. I peeled them but did leave some skin here and there, to each their own.  Add it to the slow cooker. 

Next measure out a cup of whole or halved pecans and then give them a coarse chop. I just put them in a plastic bag and stepped on them.  Walnuts would also be a good choice. Add those to the crock pot too.

Then add the remaining ingredients. Get creative with what you put into it, dates, figs, coconut would all be good! Cover and cook on low heat for about 8 hours. Make sure you remove the cinnamon sticks before serving, and if you don't want to make enough to feed the Duggers, cut the recipe into 3rds for a more manageable batch. I hope you like it!