Crockpot Beer Chicken

Greetings from Antarctica, I mean Ohio.  It is freaking freezing cold outside! I can’t even stand being outside for 2 minutes with the dogs, my insides start shivering, seriously. Unfortunately, this has resulted in crazy puppies with cabin fever.  Dear God,  Please please let summer come sooner.



Crazy puppy eyes!

Crazy puppy eyes!

On a brighter note, it’s Restaurant Week here in Columbus! Woohoo!  This opportunity comes along 2 times every year and it is awesome! If you are from Columbus and have never participated, then this is your chance! Husband and I have used this as an opportunity to try out new restaurants in the area that we normally wouldn’t go to. I think this time around we are thinking of trying 101 Beer Kitchen or Giorgio’s. Yum!

Moving on to this awesome chicken recipe, it is so simple and so delicious!  I especially love it because it’s a quick crockpot recipe that allows you to use what you have, you can’t go wrong here! Don’t be nervous to add/take away spices based on what you already have.

Enjoy! 🙂


  • 2 pounds chicken (This time i used drumsticks, but I have also used boneless, skinless chicken breast)
  • 1 bottle or can of your favorite beer (I used some of Husbands home brew beer)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper



1. Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.



For the curious minds: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Original Recipe from Laa Loosh 


Moms Christmas Rice

Merry Christmas! Christmas this year was low key and quiet, but I loved every moment of it.  We celebrated with my in-laws the weekend before Christmas.  Christmas day was spent with Mom and Husband.  We stayed in pjs, watched movies, and ate endless amounts of food all day long.  Perfection!

For dinner on Christmas day mom made us her famous Christmas Rice, it was delicious! This is one of my favorite dishes, once you start eating it, you can’t stop… consider yourself warned.

Enjoy 🙂


  • 1 Pound Lean ground beef
  • 1.5 Cups rice 
  • 3 Cups water
  • 4 Tablespoon butter
  • 1/2 Yellow onion, chopped
  • 2 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1 Package sliced almonds


1. Cook ground beef in skillet, drain excess fat.  Season with salt and pepper to taste. Set aside.

2. Place 2 tablespoons of butter in pot and chopped onion.  Saute onions until bright golden yellow color.

3.  Add rice, water, cinnamon and salt.  Bring to boil. Cover pot and simmer, until rice is cooked.


4. While rice is cooking add 2 tablespoons butter and almonds to skillet.  Saute almonds until lightly browned.


5.  In serving dish arrange cooked rice, ground beef, and almonds as desired.


Chicken Florentine Soup

Our thoughts and prayers go out to all of those who have been been affected by hurricane Sandy.  My parents live in New Jersey and they say that the damage that has been done is unreal. I am thankful that all my family members and friends are safe.

On a brighter note, HAPPY HALLOWEEN! I’ve been passing out candy all evening… 3 pieces of candy for the child, 1 piece of candy for me.  It’s a win-win, really.  Calories don’t count on Halloween right?  🙂

The temperature has dropped here in Ohio, its the perfect weather for a warm bowl of soup.   I made this soup last night and it turned out delicious! Husband was a huge fan of it too, he asked if I could make it again next week.  Two thumbs up!  Enjoy!


  • 1 cup uncooked penne pasta
  • 1 lb of shredded or cubed chicken breast, cooked
  • 4 cups chopped fresh spinach
  • 1 chopped red pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon margarine
  • 2 cups reduced-sodium chicken broth
  • 1 1/2  cup Alfredo sauce
  • 3 tablespoons prepared pesto
  • 1 tablespoon shredded Parmesan cheese


1. Cook pasta according to package directions, drain and set aside.

2. In a large saucepan, saute the chicken, spinach, red peppers, garlic powder and pepper in margarine until spinach is wilted.

3. Add broth, alfredo sauce and pesto; cook for 4-5 minutes or until heated through.Sprinkle with parmesan cheese.

Crockpot Chicken Taco Chili

This is a delicious crockpot chili recipe that’s highly recommended for lazy football Sunday.  Now that football is in full swing, I’m pretty sure every sunday is a lazy football Sunday.  We loved the way this chili turned out, it’s a nice spin off the traditional beef chili that I usually make.

Enjoy! 🙂


  • 1 onion, chopped
  • 1 16-oz can black beans
  • 1 16-oz can kidney beans
  • 1 8 ounce can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 14.5 ounce cans diced tomatoes
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp ground red pepper
  • 3- 4 boneless skinless chicken breasts
  • chili peppers, chopped
  • 1/4 cup chopped fresh cilantro

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, red pepper, and taco seasoning in a slow cooker.

2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.

3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Add ow fat cheese and sour cream.



For those interested in the nutrition facts (not including shredded cheese/sour cream) : Servings: 10 • Size: 1 1/4 cups  Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g  • Protein: 16.9 g

Original Recipe from Skinny Taste

Mediterranean Salmon

Any recipe that uses feta cheese in it, makes me a happy girl.  It’s the middle eastern inside of me that is always craving a little feta. Growing up feta cheese was practically it’s own food group in our household.  We always had a plastic container filled with it and somehow it seemed to work its way on to the table during every meal.  A little strange, right?  If you’ve never tried feta cheese before, it’s highly recommended! I even love sprinkling it on a fresh salad.

I am pretty excited about this dish because Husband used to be 100% anti seafood, until more recently. Now whenever I cook any type of seafood I hold my breathe hoping that we will like it.  I’m happy to report that I got a two thumbs up on this dish! We both loved the flavors of the salmon and I especially loved how quick it was to put together and cook!



  • 4 filets of salmon
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 gloves of chopped garlic
  • 2 tablespoons freshly chopped basil
  • 1 cup crumbled feta cheese
  • Salt and pepper


1.  Preheat oven to 425.

2.  Mix olive oil and vinegar in a bowl.  Place salmon filets in shallow baking dish.  Rub garlic in to filets and then pour oil-vinegar mixture over.  Add basil, a pinch of salt and pepper.  Top with feta cheese.

3.  Place in oven uncovered, bake for 15 – 18 minutes or until thoroughly cooked. Serve with rice and salad.  (I made brown rice, seasoned with 1 tablespoon of cumin for extra flavor!)



Crispy Ranch Chicken

Yesterday Husband and I went to a food truck festival, SO MUCH FUN.  Who would’ve thought such yummy food could come from a food truck?  As expected, my favorite food truck was the cupcake truck, duh. I got a red velvet cupcake with cream cheese frosting and it was heavenly.  I will definitely be on the look out for future food truck festivals.



For dinner tonight I made this Crispy Ranch Chicken and it turned out delicious.  I love this recipe because it had a fried chicken crunch, but it was baked and relatively healthy!  I modified this recipe from LaLoosh.



  • 4 skinless, boneless chicken breasts (4oz each)
  • 1 cup cornflakes cereal
  • 1 packet dry Ranch dressing mix
  • 1/2 cup fat free sour cream
  • 2 tablespoons dijon mustard
  • Oil spray (Like PAM)


1. Preheat oven to 400 degrees

2.  In bowl mix together sour cream and dijon mustard.  Coat each chicken breast with sour cream-mustard combination.

3.  In a large Ziploc bag, add the cornflakes and Ranch Mix, and crush cornflakes well.  Place mixture in bowl .

4. One by one, put each sour cream coated chicken in the seasoned cornflake crumbs and coat chicken breast well with cornflakes mixture.

5. Place coated chicken in a 9×13 inch baking dish that has been sprayed with non-fat cooking spray. Mist chicken with non fat oil spray.  Place in oven uncovered for 30-35 minutes until thoroughly cooked.



Parmesan Chicken Bake

The title of this recipe is a little deceiving,  I know I was expecting a traditional Italian “Parmesan Chicken.”  But instead, this recipe uses a great parmesan-greek yogurt mix.  It’s a super quick and easy recipe that really turned out great.

Enjoy 🙂


  • 6 chicken breasts
  • 1 cup  greek yogurt
  • 1/2 c fresh parmesan cheese, plus more for the top
  • 1 1/2 tsp seasoning salt
  • 1/2 tsp pepper
  • 1/2 tsp italian seasoning
  • 1 tsp garlic powder


1.  Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan.  Lay the chicken inside the pan.

2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.)  Sprinkle on a bit more fresh parmesan over all the chicken.

3.  Bake for 45 minutes.


Pizza Pie

There’s an entertaining story behind this recipe…

Of course I found this recipe idea on Pinterest.  It originally came from the Taste of Home website and was titled “Tim Tebows (moms) Pizza Pie Recipe.”  Just a little background, Tim Tebow is husband’s absolute least favorite football player (possibly his least favorite person ever!).  In fact, for Christmas I bought him a t-shirt that says I hate Tim Tebow. On the day that I was planing on making this, husband asked me what I was making for dinner and I didn’t even think twice about it.  I just sent him a copy of the link to show him what I was making… his response “I’m going to McDonalds.”  Then it occurred to me… it had the name Tim Tebow in it.  Oops! His hate for Tim Tebow is so strong that he almost refused to eat this for dinner! But I told him I’d change the name of it to “Laura’s Pizza Pie.”  Clearly his hate for Tim Tebow was not able to stand in the way of how great this recipe turned out, considering he ate if for dinner and lunch the next day!

Enjoy 🙂


  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1 envelope Italian-style spaghetti sauce mix
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup sliced black olives (optional) – substitute for other favorite pizza toppings!


1. In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally.

2. Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture.

3. Sprinkle mozzarella cheese and remaining Parmesan cheese over top and any other pizza toppings you might like. Bake at 400° for 15-18 minutes or until crust is golden brown and cheese is melted.

Crockpot Shredded Beef Tacos

In case you haven’t noticed from my blog, I love Mexican food.  This recipe was no exception, husband and I were both big fans of how these tacos turned out. The combination of spices that are used make the perfect combination.   As usual, I especially loved this recipe because it was a crockpot recipe!

Enjoy 🙂


  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1 tablespoon chipotle pepper
  • 1 1/2  cups beef stock
  • 2 tablespoons tomato paste
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 chopped jalapeños
  • Flour tortillas
  • Your favorite taco toppings


1. Combine the chili powder, cumin, paprika, and chipotle pepper in a small bowl. Rub the spice mix into the beef, covering each side evenly. Place in crockpot with beef stock.

2. Top with tomato paste, onion,  garlic and jalopenos.  Cover and cook on low for 6-8 hours.

3. Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

4. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Recipe modified from:  Gimme Some Oven

Chicken Rolls

So many exciting things have happened over the past few days.  First, I took part of the National Dental Board Exam.  Taking the exam wasn’t so exciting, but being done with it is!  That was brutal, thank God that is over with.  Results take 3-4 weeks to arrive, BY MAIL!! Seriously?  This is going to be torture.  I pray that I never have to take that exam again.

In other news, we added a new member to our family!! He is so so precious.  Meet Leonidas (Leo for short), he is a King Charles Cavalier.  Husband got him for me as an early birthday present.  🙂 He’s the BEST.  Every day while I was studying for boards I went to the pet store and played with Leo to cheer myself up. Worked like a charm! There’s just something about that puppy love that puts me in a great mood.

Meet Leo!

Now on to more important things, like this chicken recipe!


  • 4 chicken breasts
  • Salt and pepper
  • 4 pieces sharp cheddar cheese
  • Fresh basil
  • 4 teaspoons chopped garlic
  • 1 cup  panko italian bread crumbs
  • 1 egg
  • 1 tablespoon skim milk


1. Pre heat oven to 375.

2. Place chicken between two pieces of plastic wrap, pound chicken to about 1/4 inch thickness.  Sprinkle chicken breast lightly with salt and pepper.  Spread 1 tsp garlic, 1 tsp of basil in center, then place cube of cheese in center of chicken breast.  Fold in sides and roll up.

3.  In one bowl, beat egg and 1 tablespoon milk.  Place breadcrumbs in second bowl.  Dip each chicken roll in egg mixture then in breadcrumb.  Place coated chicken in 2 quart baking dish.

4. Bake uncovered on 375 for 20-22 minutes until chicken is fully cooked. Remove from oven and allow to cool for 5 minutes before serving.