Slow Cook Lasagna

Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
1 large bell pepper (any color),

Additional veggies if desired (mushrooms, zucchini, eggplant)
1 jar spaghetti sauce or marinara sauce
1 (12-ounce) box no-boil lasagna noodles
big handfuls of spinach or kale
1 (8-ounce) package shredded mozzarella cheese
Grated Parmesan cheese
Italian seasoning


Preparation:
1.In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper (and any other veggies you want to add) and cook, stirring, until the onion is just turning golden brown and the bell pepper is soft. Meanwhile,

 
2.Spray a slow cooker with a light coating of cooking spray, then cover the bottom with a thin layer of the sauce (just enough to coat the bottom).

3.Break the noodles and fit them over the sauce to mostly cover the bottom in one layer. Spread a thin layer of spinach over the noodles and sprinkle with the cooked veggies. Top with a thin layer of sauce and then a thin layer of cheese and a few shakes of Italian seasoning.

4.Repeat layers of noodles, spinach, veggies, sauce, cheese and seasoning, until you reach the top of the slow cooker or run out of ingredients. End with a final layer of sauce and cheese.

5.Cover and cook the lasagna on high for 2-3 hours or on low for 3-4 hours. Check it periodically to make sure the edges aren't burning. It should be done within a couple of hours, but you can test to make sure the noodles are tender. When you're ready to serve it, scoop it out into bowls.

Slow Cook lime chicken tacos

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn and/or 1 cup frozen peppers & onions
1 cup chunky salsa

12 tortillas (6 inches), warmed
Sour cream, shredded cheese and shredded lettuce, avocado optional


Directions:
Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Add corn, peppers & salsa. Cover and cook on low for 5-6 hours or until chicken is tender.
Shred meat with two forks and return to the slow cooker.
Serve in tortillas with chosen toppings.

Flax cornbread

A friend requested we share this recipe.  It can be customized for gluten and/or dairy free.  Enjoy! 

Ingredients

·         2 Tbsp ground flax seeds

·         6 Tbsp water

·         1 cup all purpose flour (can sub gluten free)

·         1 cup cornmeal

·         1/4 cup sugar

·         4 tsps baking powder

·         3/4 tsp table salt

·         1 cup milk (can sub soymilk for vegan)

·         1/4 cup canola oil

Directions:

1.     Preheat oven to 425°F

2.     Spray 8-inch-square baking dish with nonstick cooking spray.

3.     Bring the water to a boil in a small saucepan.

4.     Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.  Set aside.

5.     In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.

6.     Add the ground flax seed mixture, milk, and canola oil to the flour mixture.

7.     Mix just until smooth.

8.     Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.

9.  Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

Cincinnati Wings

In the week leading up to the 2021 AFC Championship game between the Cincinnati Bengals and the Kansas City Chiefs we were trying to decide what Cincinnati-themed food we would make for dinner on game day. With a 3 p.m. kickoff, we knew dinner would be made and eaten during the game, so we didn’t want to make something complicated or that required a lot of effort. The previous two weeks we had made black bean “skyline” burritos (see earlier blog post for the chili recipe) and soft pretzel sticks and Buffalo chicken dip. Ok, that second combo isn’t Cincinnati themed, but it is tasty! So we bought wings because they’re at least football themed, right? Close enough. Now how to prepare them? 

Now, I’m mature enough to know (or at least tell myself) I have no impact on the outcome of a game as a TV viewer. But being as Buffalo lost to Kansas City in a game the previous weekend (an epic game - YouTube the final 2 minutes!), I wasn’t keen to the idea of Buffalo style wings. 

Armed with an Serious Eats recipe for the best oven-fried chicken wings and an internet recipe for Cincinnati style chili, I decided to mix two great traditions and see what came out. If I do say so myself, what came out was pretty good!  Check it out and let me know what you think. 

Cincinnati Wings

• 2 lbs chicken wings, remove tops, separate drums and flats 
• 2 teaspoons baking powder
• 2 teaspoons salt

In a large bowl, toss wings in baking powder and salt to coat. Place wire rack on foil lined baking sheet. Place wings well-spaced on wire rack. Place in fridge for 8-24 hours to air dry. 
I prepared ours in the morning (around 9 am) and cooked them around 4 pm. When ready, preheat oven to 450F with rack in upper middle position. I placed our rack one slot below the top position.  Bake for 20 mins, then flip. Bake another 10-30 mins until golden and crispy. Yes, this is a big range, but, hey, ovens differ. You may need to flip once or twice more toward end.  Our ~2-lb package of wings had 10 pieces, 5 flats and 5 drums. 

Cincinnati Wing Sauce

• 3 Tablespoons soy sauce
• 1 Tablespoon white or apple cider vinegar 
• 1 tablespoon Cocoa Powder
• 2 tablespoons Chili Powder
• 1 tablespoon Onion Powder
• ½ tablespoon Garlic Powder
• 1 teaspoon Paprika
• ½ teaspoon Cumin
• ½ teaspoon Cinnamon
• ½ teaspoon Salt
• ¼ teaspoon Cayenne Pepper
• Water, as needed

In a large bowl with a tight-fitting lid, mix the ingredients (except water) into a thick paste. Add water as needed to make the sauce suitable for tossing the wings. 
Place several (4-5) cooked wings into the bowl (lid on) and toss to coat.  Repeat with remaining wings. 

Place wings on plate and add freshly shredded sharp cheddar cheese. Who Dey! 

Black Bean Sweet Potato Soup

All the good stuff in this super easy vegetarian chili.  We serve with cornbread.  Don't forget the sour cream..it really adds to the flavor!

1 Tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, diced
1 Tbsp chili powder
16 oz jar salsa
1 cup water
2- 15oz cans black beans, drained and rinsed
fresh cilantro, sour cream, avocado for garnish

In large saucepan, saute onion and garlic 4 minutes.  Add sweet potatoes, chili powder, salsa and water.  Heat to boiling.  Reduce heat and cook 15-20 minutes or until potatoes are tender.  Add beans, cook 3 more minutes.  Enjoy!

Black bean “Skyline”

1 packet Cincinnati style chili seasoning (found near the gravy packets in grocery store)

1 can tomato paste
2 cans black beans, rinsed and drained
4 cups water
½ box pasta
Cheddar cheese and oyster crackers for serving

In a large pot, bring seasoning, tomato paste, water, and black beans to a low boil.  Add pasta and low boil another 10-15 minutes until pasta seems done.  Serve with cheese and crackers.

Peanut Chicken Stew

Although I am sad to say goodbye to summer, fall brings some of our favorites...soups, chili, and of course Oktoberfest!  We had a very hearty fall dinner tonight that tasted so so good.  The recipe for peanut chicken stew below was paired with a kale salad I made with roasted sweet potatoes, dried cranberries, pumpkin seeds, and champagne vinagarette dressing.

3 cups chopped cooked chicken (rotisserie works well)
1 1/2 cups natural peanut butter
1 (28oz) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon cayenne pepper
1 quart chicken broth
honey roasted peanuts for garnish

Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the broth.  Season with salt to taste.  Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, approximately 20 minutes.  Garnish with chopped nuts.