Gluten Free(ish) Chicken Soup

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My name is Jenni B, and I have issues.

I mean, I come home after a dogged day at work, and my brain is screaming type, woman!  Type to your clamoring fans!  And my body just can’t move off the couch.  It’s not you.  It’s me.  Honest.

And it’s worse than just blogging:  I haven’t been to the gym since Nam.  I thought that going to a hella ‘xpensive fitness/spa/luxurious experience would get myself in gear, but all I can seem to do is Nexflix and chill.  In my head, I’ve run a 10k.  If only my brain could go to spinning (which I haven’t been in 4 months).

And it’s worse than not writing or working out.  I now have a stress-induced ulcer.  Or, ulcah, as my fellow Bostonians would say.  So I have that going for me, which is pretty nice.  So most of my evenings of late have been married to Hulu and/or Netflix out of necessity.

I am trying, my loves.  I’m trying.  In the meantime, I have been severely limited to what I can eat that won’t send me into a tizzy with heartburn, indigestion, and general ulcer-related goodness.  The best recipe that I’ve stumbled across has been this soup:  it’s a spin-off from chicken noodle soup (I’m trying to watch my carbs since I’m not burning many calories these days), but just as wholesome and hearty.  I wanted to post this today in honor of my gluten-free gal pal’s birthday!  I am not sure if it’s completely gluten free because of the spices I used, but let’s go with yes:)  Enjoy!

Materials:

  • slow cooker
  • cutting board
  • two forks
  • measuring cup and spoons

Ingredients:

  • 3-4 chicken breasts
  • 2 c chicken stock
  • 2 T cumin
  • 1 T oregano
  • 1 T garlic
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can corn, drained
  • 1 can white beans, drained
  • lime juice for serving (optional)

Directions:

  1. Place chicken along the bottom of the slow cooker.
  2. Cover chicken with spices, then pour in stock.IMG_7144
  3. Cook on HIGH for 3 hours or on LOW for 6 hours.FullSizeRender (6)
  4. Take out chicken and place onto a cutting board.  Shred with two forks pulling opposite directions.IMG_7148
  5. Place chicken back into broth.FullSizeRender (5)
  6. Add corn and white beans and stir.FullSizeRender (4)FullSizeRender (3)
  7. Serve with a splash of lime juice.  Enjoy!FullSizeRender (1)

Gluten Free(ish) Chicken Soup

  • Servings: 6-8
  • Time: 5 min plus 3-6 hours
  • Difficulty: easy
  • Print

Materials:

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  • slow cooker
  • cutting board
  • two forks
  • measuring cup and spoons

Ingredients:

  • 3-4 chicken breasts
  • 2 c chicken stock
  • 2 T cumin
  • 1 T oregano
  • 1 T garlic
  • 2 bay leaves
  • salt and pepper to taste
  • 1 can corn, drained
  • 1 can white beans, drained
  • lime juice for serving (optional)

Directions:

  1. Place chicken along the bottom of the slow cooker.
  2. Cover chicken with spices, then pour in stock.
  3. Cook on HIGH for 3 hours or on LOW for 6 hours.
  4. Take out chicken and place onto a cutting board.  Shred with two forks pulling opposite directions.
  5. Place chicken back into broth.
  6. Add corn and white beans and stir.
  7. Serve with a splash of lime juice.  Enjoy!

Superbowl Sliders!

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You know those moments when you are so proud of yourself it’s a little embarrassing? Example: bringing in the groceries last night, I spotted my umbrella in the back of the car. Remembered that it’s going to rain like whoa today, I grabbed it, and then was SO PROUD of myself for having the forethought of grabbing my umbrella to shield my from tomorrow’s rain, rather than cursing it in my groggy morning haze.  I was soon dethroned after climbing my 4 flights of stairs and realizing I left my purse on my front seat of my car.  Way to win, Jenni.

Hey, the SUPERBOWL is this weekend!  Who do you want to win?  The New York Trumps, or the Vermont Sanders?  Oops, wrong sport.  I get those two confused:  they are both blood-bath sports that involve head-bashing all the time, and everyone is trying to figure out if they are that way because they have a concussion or not.

I love football so I will definitely watch, but don’t care who wins.  I will probably hedge a funny bet with my friends on who wins, and I will most certainly P-I-G out.  That’s the best part of the day, right? Well, that and the commercials.

So, what are we going to eat?  Pulled.  Pork.  Sliders.  Yaaaaaaaas.

I made this fool-proof recipe twice in December for large audiences, and it was a huge crowd pleaser.  Ladies and gents, I am about to unleash one of my best recipes I own:  my slow-cooker pulled pork.  This pork is simple, yet so good you will over eat.  I warned you.  I had two different people say it was the best pulled pork they’ve ever had, and I don’t take their opinions lightly.  The secret is to cook on HIGH for at least 6 to 8 hours.  Please, please trust me on this.  Well worth it.  MVP.


Materials:

  • mixing bowl
  • slow cooker
  • measuring cups and spoons
  • tongs and forks, for shredding

Ingredients:

  • 1 5-7-lb pork shoulder (aka pork butt, aka picnic cut, aka boston pork)
  • 1 c brown sugar
  • 2 T cinnamon
  • 2 T paprika
  • 3 T liquid smoke
  • 1 c chicken broth (or water)
  • garlic powder, salt, and pepper to taste

Directions:

  1. Pat-dry the pork after removing it from its wrapping.
  2. Mix all spices in a mixing bowl.
  3. Rub liberally all over the surface of the pork.FullSizeRender (7)
  4. Place pork in slow cooker.
  5. Pour broth in over pork and close the lid.FullSizeRender (5)
  6. Cook on HIGH for at least 8 hours.
  7. Shred using a fork and tongs.FullSizeRender (4)FullSizeRender (8)
  8. Serve on buns, with favorite BBQ sauce, or mustard.FullSizeRender (2)
  9. Enjoy!

 

Superbowl Pulled Pork Sliders

  • Servings: 6-10
  • Time: 10 min plus 8 hours cooking
  • Difficulty: easy
  • Print

Materials:

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  • mixing bowl
  • slow cooker
  • measuring cups and spoons
  • tongs and forks, for shredding

Ingredients:

  • 1 5-7-lb pork shoulder (aka pork butt, aka picnic cut, aka boston pork)
  • 1 c brown sugar
  • 2 T cinnamon
  • 2 T paprika
  • 3 T liquid smoke
  • 1 c chicken broth (or water)
  • garlic powder, salt, and pepper to taste

Directions:

  1. Pat-dry the pork after removing it from its wrapping.
  2. Mix all spices in a mixing bowl.
  3. Rub liberally all over the surface of the pork.
  4. Place pork in slow cooker.
  5. Pour broth in over pork and close the lid.
  6. Cook on HIGH for at least 8 hours.
  7. Shred using a fork and tongs.
  8. Serve on buns, with favorite BBQ sauce, or mustard.
  9. Enjoy!

Slow-cooker Stuffing

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Thanksgiving is upon us!  What’s your favorite food?  Mine is always the stuffing, unless it has celery in it.  Stop ruining a good dish with such a gross vegetable.  Just let me be chubby and eat my mounds of fluffy warm starch, please and thank you!

The one problem on Thanksgiving is trying to time out everything that needs to be baked, right?  Pretty much everything except the gravy and the cran sauce needs the oven, which makes for a very stressful day for the cook.  Add a slew of in-laws, rugrats, and additional pets, and you’re bound to pull your hair out.  Luckily, there’s a solution:  cook your stuffing in the slow cooker!  I made mine in the crock pot, and not only was it delicious, but my place smelled awesome forever.  I highly recommend this.

I did try a new method that I don’t recommend:  if you’re not going to be around to turn off your slow cooker at the correct time and are worrying about burning the stuffing, you can place the ingredients in a smaller dish inside the crock, and surround with water.  IMG_6416

The result:  still delicious, but soggy.  It was in a steam bath for about 12 hours, so totally understandable.  I will definitely make this again, but this time on a day when I am around to monitor.  It’ll be great for tomorrow!  Enjoy, and happy Thanksgiving!


 

Materials:

  • large bowl
  • measuring cups and spoons
  • spoon or spatula

Ingredients:

  • 5 cups of dry/stale bread, any kind (I used wheat), cubed
  • 1 c chicken broth
  • 1 T butter
  • 1 T rosemary
  • 1 T sage
  • 2 tsp oregano
  • onion powder, optional
  • salt and pepper to taste

Directions:

  1. Melt butter in a microwave-proof dish.
  2. Place bread cubes into a large bowl.
  3. Pour melted butter, broth, and seasonings over bread.  Stir to combine.IMG_6414
  4. Cook on HIGH for 3 hours, on LOW for 5 hours (be careful to watch the time, the CAN OVERCOOK!).  FullSizeRender
  5. Enjoy!

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Slow-cooker Stuffing

  • Servings: 4-6
  • Time: 4 hours
  • Difficulty: easy
  • Print

Materials:

 

  • large bowl
  • measuring cups and spoons
  • spoon or spatula

Ingredients:

  • 5 cups of dry/stale bread, any kind (I used wheat), cubed
  • 1 c chicken broth
  • 1 T butter
  • 1 T rosemary
  • 1 T sage
  • 2 tsp oregano
  • onion powder, optional
  • salt and pepper to taste

Directions:

  1. Melt butter in a microwave-proof dish.
  2. Place bread cubes into a large bowl.
  3. Pour melted butter, broth, and seasonings over bread.  Stir to combine.
  4. Cook on HIGH for 3 hours, on LOW for 5 hours (be careful to watch the time, the CAN OVERCOOK!).
  5. Enjoy!

Chicken in a Crock

STOP THE PRESSES!  SHE’S ALIVE!

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Every time I look in the mirror and see a wrinkle.

Yes, I have returned.  You can stop putting my name and bio pic on pop-up milk ads now.  I am back, and I promise I’ll never leave you again my children (well, fingers crossed… I don’t know what the future has in store).

I had to take a brief hiatus from blogging (and cooking…and the gym…and my social life) this month, simply because my work schedule got to a point where something had to give.  As much as it pained me to choose my job over my beloved hobby, I can’t pay my bills on a quick wit and a recipe for a great roasted chicken.  Or buy that roasted chicken, for that matter.

Anywho, I’m back, and I have PLENTY of recipes that are ready to burst out of me!  I can’t type them fast enough for you.  Plus, we have A LOT of catching up to do– you’ve been without your Jenni fix for some time now, and I’m sure you’ve been dying to know what antics I’ve been up to besides my Invisalign, which I know you read religiously.

Here’s a little sneak preview for a future post:  in May, I took on a month-long project called “30 Days of Deeds,” and it was such an interesting and insightful project, that I decided to continue a new 30-day project for June.  What did I do?  What was the result?  What will I take on for 30 days in July? All in time, my darlings.  All in time.

For now, let’s start off nice and easy, and slooooow.  I’m talking slow cooker.  For those days (I’ve lost count how many I’ve had) when your work day ends up being a 12+ hour one, this is a wonderful dish to set-and-forget.  The entire chicken literally falls apart in its own juices.  5 minutes of prep time = 1 stress-free, satisfied you.  Until you start all over again tomorrow.

Enjoy!


Materials:

  • crock pot
  • medium bowl
  • paper towels
  • tongs

Ingredients:

  • 1 roaster chicken (about 5 lbs)
  • 2 T kosher salt
  • 2 tsp black pepper
  • 1 T rosemary
  • 1 T parsley
  • 2 T garlic (minced or dried)

Directions:

  1. Place carrots in an even layer on the bottom of the slow cooker.       FullSizeRender
  2. Rinse and pat-dry chicken.FullSizeRender (1)
  3. Combine all spices in a bowl.FullSizeRender (2)
  4. Rub entire surface of the chicken with the spice mix.FullSizeRender (3)
  5. Place the chicken, breast side down, on top of the carrots.  Do NOT add liquid!FullSizeRender (4)
  6. Cook on low for at least 6 hours,FullSizeRender (8) until the meat falls off the bone.FullSizeRender (7)
  7. Enjoy!FullSizeRender (6)

Chicken in a Crock

  • Servings: 2-4
  • Time: 6-8 hours
  • Difficulty: easy
  • Print

Materials:
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  • crock pot
  • medium bowl
  • paper towels
  • tongs

Ingredients:

  • 1 roaster chicken (about 5 lbs)
  • 2 T kosher salt
  • 2 tsp black pepper
  • 1 T rosemary
  • 1 T parsley
  • 2 T garlic (minced or dried)

Directions:

  1. Place carrots in an even layer on the bottom of the slow cooker.
  2. Rinse and pat-dry chicken.
  3. Combine all spices in a bowl.
  4. Rub entire surface of the chicken with the spice mix.
  5. Place the chicken, breast side down, on top of the carrots.  Do NOT add liquid!
  6. Cook on low for at least 6 hours, until the meat falls off the bone.
  7. Enjoy!

Jambalaya, slow cooker style

I feel a little trivial complaining about this, but OH MY GOD THIS WEATHER BLOWS.  There is not a soul out there that can possibly be enjoying this awful, nonstop rain we in New England have been pummeled with all week.  Umm, hello?  It’s mid-December!  Those sheets of rain that are soaking us through and through should be piles of fluffy, pillowy snowflakes.  I’m not saying that I particularly like snow… I’ve never understood why people pay hundreds of dollars to risk their lives hurdling themselves down a hill.  Nevertheless, there are hundreds of winter-based sports that require snow (such as curling, the coolest one of all!).  I have yet to see any sports that require rain.  We are getting hosed.  (Get it?) Continue reading