Lately, Sundays are in the running for my favorite day of the week. Sure, on Sunday it’s a bummer that Monday is just around the corner, but with football in season, I feel like Sundays are made for relaxing- watching the game, doing a crossword, reading a good book, and of course, eating well.
If Sundays are made for relaxing, then it naturally follows that slow cookers are made for Sundays. They make delicious meals such a snap to put together, with minimal effort. Just assemble a few quick ingredients, walk away for a few hours, come back, and you’re good to go! What could be easier?
This simple slow cooker chicken shares the spotlight with a light, crisp and tangy pineapple salad, tossed with a cilantro lime vinaigrette. Combined with rice and the heat of crushed red pepper flakes, this is a dish that combines flavors, colors and textures perfectly.
Slow Cooker Chicken and Pineapple Rice Bowl
- 3 boneless, skinless chicken breasts
- 2 cups salsa verde
- pinch of crushed red pepper flakes
- ½ a large cucumber, diced
- ½ a fresh pineapple, cut into chunks
- ½ a red bell pepper, diced
- juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- 1½ cup rice
- Add chicken breasts and salsa verde to your slow cooker. Sprinkle with crushed red pepper flakes, to your liking. Cook on high for 2-3 hours or low for 6-8 hours.
- About a half hour before chicken is done, cook your favorite rice according to package directions (if you’re using a rice cooker, use 3 cups water for 1½ cups rice).
- Once the chicken is cooked through, shred with two forks and allow to cool slightly while you assemble the salad.
- Combine chopped pineapple, cucumber and red pepper in a medium bowl. In another bowl, combine lime juice, cilantro and crushed red pepper flakes, and whisk in olive oil to make a dressing. Add the dressing to the pineapple salad and toss.
- Make your rice bowl: Start with a base of rice, then add a spoonful of shredded chicken. Garnish with the pineapple salad, and enjoy!
Inspired by The Gracious Pantry.
Happy Eating 🙂
Have I mentioned how much I love summer yet? Yes? OK. Because I do. The fresh flavors, the ability to get out and grill, and all the delicious produce- not to mention the sunshine and warm weather- what’s not to love?
Believe it or not, I have never made my own corn on the cob before. For some reason I believed it was going to be more difficult than it actually was – and when you grill it, you don’t even have to boil beforehand! Just let the foil do the work in steaming and plumping up the kernels.
This salad is a mess of textures, colors, and flavors. A beautiful mess, to be sure! By cutting all the vegetables into similar-size pieces, you create a consistency to the salad that allows for individual textures and tastes to stand out. The crunch of the peppers, the cool freshness of the cucumbers, the sweetness of the corn that plays a perfect counterpoint to the slight bitterness of the red onion. I also really love the dill in the lemony dressing- however, if dill’s not your thing, feel free to use basil, cilantro, parsley, or any other herb that gets you going.
Grilled Corn Salad
- 2 ears sweet corn, husks and silks removed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 cucumber, seeded and chopped
- zest and juice of 1 lemon
- 1 tbsp dill, chopped finely
- 2-3 tbsp olive oil
- Heat up your grill to medium-high. Brush each ear with olive oil, and sprinkle with salt. Wrap each ear of corn in a square piece of aluminum foil, twisting the ends to seal.
- Place the wrapped corn on the grill, and cook for 15 minutes, turning every so often with tongs. The corn will steam in the foil and get delicious. Remove ears from the foil, and place directly on the grill. Cook for another 5 minutes, turning once or twice to get the nice grill marks on each side. Remove to a plate to cool slightly while we make the rest of the salad.
- Combine the red onion, bell pepper, and cucumber in your serving bowl.
- Working with one ear of corn at a time, hold by the thick end, place the thinner end at the bottom of a bowl, and using a sharp knife start slicing down the sides of the ear to remove the kernels. Repeat on the second ear of corn. Transfer corn to the bowl with the red onion, pepper and cucumber.
- In a small bowl, combine the dill, lemon juice, and lemon zest. Whisk in the olive oil. Pour dressing over the vegetables, toss and serve!
Happy Eating 🙂
Yesterday, my company had its first Iron Chef-style food competition. The secret ingredient: Mint.
Now I have to admit, I’m not a huge fan of cooking with mint. To me, its the red-headed step-child of herbs that I’m likely to buy for savory dishes. Blame it on too much mint-chocolate chip ice cream, but in my mind, mint belongs in desserts, toothpaste and chewing gum alone.
However, since I am unable to resist a challenge and am addicted to the adrenaline rush of a good workplace culinary competition of any kind, I decided to participate. Continue reading