The crock pot is very much an under utilized tool in my kitchen. I'm not sure why. I guess I think typically things come out with a little more flavor with a char or crust on them, and thats not possible in a crock pot. Plus there are so many crock pot recipes out there on Pinterest that just taste, lets be honest, plain awful. So when I find a good one, I hang onto it. This chicken teriyaki recipe couldn't be easier to throw together. It doesn't involve any other pans or pots besides your crock pot, and it seriously comes together in less than 5 minutes. Gotta love that. This home made teriyaki sauce is so full of flavor. It tastes fresh and tangy, and you'd never guess it came from the crock pot; which I love. So give it a try! 

Ingredients:

3 chicken breasts (frozen is fine) 

1 package baby bella mushrooms

1/2 cup honey

1/2 cup soy sauce

1/4 cup rice wine vinegar

1/2 cup water

2 garlic cloves, minced

1/4 tsp lavender salt

2 one inch pieces of whole ginger

1/2 of a purple onion, diced

fresh ground pepper to taste

Directions: Throw your chicken in your crock pot, top it with all of the other ingredients. Cook in your crock pot on high for 4-5 hours until the chicken is fall apart fork tender. Serve over rice. See? So simple, so flavorful, and so should be on your menu this week. 

Enjoy!

I usually feel like I am shirking my home maker duties when I serve quesadillas for dinner. They are simple, boring, and easy. Well this quesadilla recipe is none of those things. When my husband tasted this, his reaction was like "wow, this is a keeper!" and I totally agree. The onions in these quesadillas are packed full with this deep rich flavor. You get the subtle bite of the arugula, the thick herby mushrooms, the melty cheese. It's even vegetarian! So so good, you won't believe your mouth. 

The downside? You'll need to dirty 2 pans, and caramelized onions aren't quick. But these babies are worth it. Total cook time is about 20 minutes.  
Serves 2 adults + 1 toddler :) 

Ingredients: 

3 tablespoons olive oil
1 onion, thinly sliced
1 tsp packed brown sugar
1/4 cup balsamic vinegar
1 tablespoon butter
1 pkg baby portabellos, thinly sliced
1 large clove of garlic, minced
2 tablespoons fresh stripped thyme
salt & pepper
10 corn tortillas
1 cup melty white cheese
2 cups arugula 

In one pan, some heat some olive oil and begin to caramelize your onions on medium heat. (Don't forget to add salt and pepper to your onions.) 

In another pan, melt your butter and a bit of olive oil and begin to cook your mushrooms. (Don't forget to salt and pepper your mushrooms.) 

Stir both pans occasionally, let everything reduce and get golden. 

To your onions add your sugar and vinegar. Let the liquid reduce down and get absorbed by the onions. Remove from pan. 

To your mushrooms add your garlic and thyme. When the garlic is fragrant and a bit soft, remove the mushrooms from the pan. 

Make sure both your pans still have a good coating of oil. Place your tortillas down, cover with a layer of onions, mushrooms, cheese, arugula, and another layer of tortilla. Cook until the tortilla is golden and crispy, then flip and do the same on the other side. 

Cut into quarters and serve immediately. You will seriously be blown away by the amazing unforgettable flavors of these quesadillas! I am already dreaming of what I can whip up with these flavorful onions next!

I make a mean mushroom risotto. (I don't mean mean as in will punch you in the face and shove you in a locker mean, but this certainly will knock your socks off.)

It's creamy and filling and surprisingly low fat. Its so satisfying, and easy to make, it's one of the recipes I come back to most. If you watch a lot of competitions on the food network, you know risotto is a dish that can intimidate a lot of chefs because timing is important. Its not just something you can neglect. But I've found a fool proof way to cook it. If you have 20 minutes, you can easily have a successful meal with this. 

Ingredients: 

1 cup arborio rice

1 pkg mushrooms (portobello or porcini mushrooms are nice, but even white mushrooms will do) 

2 cans chicken stock

1 tablespoon butter

1 tablespoon olive oil

1/2 cup grated parmesan cheese 

1 cup white wine

6-7 sprigs of fresh thyme 

Salt and pepper 

1/2 onion chopped 

Dice 1/2 of an onion. 

Put a large skillet over medium heat and melt 1 tablespoon of butter and 1 tablespoon of olive oil in the pan. 

Add your onion and sauté for a couple of minutes. 

Then add 1 cup arborio rice to the pan and sauté a couple more minutes. As you do this start your timer for 22 minutes. 

Add 1 cup white wine and cook on high until the liquid is absorbed. Stir frequently. 

While this cooks chop up 1 pkg of portobello mushrooms. (Or whatever type of mushroom you like.) In a separate pan cook your mushrooms in some olive oil, salt, and pepper. Cook the mushrooms down until nice and tender. Set aside. 

Back to the rice. You will now add 2 cans of WARM chicken broth in 1/2 cup increments. (I pop mine in the microwave to heat it up.) Keep stirring the risotto frequently and only add the next 1/2 cup when the previous liquid has been absorbed. Your goal is to get all of the stock absorbed by the time the timer says 22 minutes. You may need to turn up or down the heat based on how much time is left. I usually keep mine on high the whole time and just stir it constantly. 

Then stir in 1/2 cup grated Parmesan cheese. 

Add 6 or 7 sprigs of Tyme. 

Add in your mushrooms and salt and pepper to taste. 

This should give you a very creamy and rich tasting dish! I know you will love it and hopefully come back and remake it as often as I do. 

Enjoy!