I finished my pediatric dental residency three months ago and life is feeling rather surreal. This is the first time in my life that I haven’t been a student and boy does it feel strange. By strange, I really mean freaking amazing!! How the hell did I make it through dental school and residency? I still remember applying to dental school and truly convincing myself that I would never get it in. Sometimes I worry I’ll wake up and it’ll all be dream…
I started life in the real world, aka my first big girl job, a few days after my last day of residency. Talk about jumping right in. As a result, my summer flew by! Time flies when you’re having fun. Hah! Thankfully husband and I were able to take a mini vacation at the end of August. We did a three day cruise to the Bahamas and back. Although it was quick, it was much needed and I am thankful we got the opportunity to go. Not so sure I would do a cruise again, but it was so nice being able to escape life for a few days. I tried to convince husband that we should move to the Bahamas and I could open a practice there. I obvi did not win this argument since I’m currently sitting on my ouch in Ohio.
In the midst of a crazy summer work schedule, I made these Honey Garlic Cornish Hens in the crockpot and they turned out delicious. This is a recipe that I will be making again. You can substitute the Cornish hens for chicken drumsticks, thighs, or breasts. I served these next to some roasted yellow squash and a salad. Try this when you’re looking for a quick, flavorful crockpot recipe!
- 2 Cornish game hens
- 4 garlic cloves, minced
- 1/3 cup honey
- 3/4 cup ketchup
- 3/4 cup low sodium soy sauce
- 1/2 cup chicken broth
- ½ teaspoon dried oregano
- 2 tablespoons fresh parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes (optional for spice)
1.Place cornish game hens in crockpot.
2.Mix all other ingredients together in a bowl. Pour over hens in crockpot.
3. Cook on low for 8 hours or high for 4 hours.
I spent the afternoon/early evening with some friends from work. My face hurts and my side aches from laughing so hard! Today I was reminded of the importance of having quality time with girlfriends. Since moving to Cincinnati I feel like I have not found a solid group of girlfriends. Why is it so much harder to find close friends as an adult?! These ladies are pretty fantastic and every time we get together outside of work it’s a great time! We literally laughed so hard til we cried… or snorted.
We spent the afternoon drinking wine and baking some delicious lemon cupcakes for a work event tomorrow. After multiple bottles of wine we found ourselves watching/ dancing/singing to music videos. Have you seen the new Gwen Stefani music video? #weird. I am now curled up on the couch in pjs watching the Michigan State vs Iowa football game with Husband.
Tonight I am sharing a recipe for Crockpot Bourbon Chicken. I have made this several times and it is always a big hit, not to mention so easy! If you have followed my blog, you know that I LOVE crockpot recipes. I rely on crockpot recipes to help me get through extra busy weeks.
This recipe called for 1/4 cup of bourbon. I used Bulleit bourbon because that’s what we had, but feel free to use any kind you have on hand! You really can taste the bourbon flavor in this recipe.
Add this recipe to your menu this week on a day when you know you will get home late. Enjoy!
- 2 lbs boneless skinless chicken breast
- ¼ cup soy sauce
- ¼ cup Bourbon
- ¼ cup water
- 3 tablespoons cider vinegar
- ¼ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons honey
- ⅓ cup apple cider (*or apple juice)
- ½ teaspoon chili flakes
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
4 cloves garlic, minced
- 3 tablespoons cornstarch
1. Mix all sauce ingredients, except for chicken and cornstarch, in a small bowl.
2. Place chicken in slow cooker, pour sauce over top. Cover and cook on low for 6-7 hours or on high for 3 hours.
3. Remove chicken and chop into bite sized pieces. Strain liquid and place over medium high heat in a small pot. Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
4. Pour over chicken pieces in the slow cooker and stir. Serve over rice.
Check out some of my other crockpot chicken recipes:
Life has been wonderful, I am loving my residency program at Cincinnati Children’s Hospital. It’s amazing how much I have already learned in my first few weeks! Finishing dental school and moving on to the next chapter is really quite terrifying, but these past few weeks have reassured me that I am exactly where I should be. My new co-residents have also been awesome, I am so thankful that I have such a great group of people to work with and learn from. A few of them came over for fourth of July, I made some delicious berry cheesecake bars, I’ll have to share the recipe a different day.
Today I want to share the recipe for these delicious Chicken Cheddar Jalapeño Burgers, these might just be my new favorite burger. Ok fine, nothing beats a classic cheeseburger, but these chicken burgers are full of so much flavor. If you’re feeling adventurous, try these, they won’t disappoint! I can’t wait to make them again.
- 1 1/2 pounds ground chicken
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped cilantro
- 2 garlic cloves, finely chopped
- 2 teaspoons chopped jalapeño (more or less based on spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/3 cup shredded cheddar cheese
- Salt and black pepper to taste
- Hamburger buns
- Optional burger toppings: salsa, guacamole, lettuce, sour cream
- Prepare an indoor or outdoor grill over medium heat.
- In a medium bowl mix ground chicken, onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and freshly cracked black pepper. Use your hands to incorporate everything well.
- Form the mixture into four 1/2 inch thick patties.
- Grill burgers over medium heat until cooked through, 5-7 minutes per side.
- Serve each patty in a burger bun. We topped ours with guacamole, sour cream and salsa and it was delicious!
Dental school continues to take over my life… the good news is, I graduate in approximately 287 days, 14 hours and 15 minutes. But, I mean, who’s counting? Last week I took part 2 of my national board exam. 2500 dollars and 3 days of testing later, lets just say it sucked. The light at the end of the tunnel is dim, but it’s there.
In between the craziness of school I’ve managed to squeeze in some great times with friends and family. Summertime is my favorite time of year. It’s the season of weddings, cookouts, festivals, pool days and all things warm and fuzzy… I am sad to realize that it is already over half way over. Where has the time gone?
So speaking of summer, I think this is an awesome light summer recipe. I am so excited to share this recipe because it is so simple and so delicious. I love that this recipe used greek yogurt as an alternative to mayo, which is in traditional chicken salads. I’m also pretty much obsessed with anything with Franks Red Hot in it, I think it temporarily satisfies my craving for chicken wings. And by temporarily I mean for like 5 minutes. I hope you all enjoy this as much as I did.
- 5 oz non-fat plain Greek yogurt
- 1/3 cup Franks Red Hot Wings Buffalo sauce
- 1/2 tsp garlic powder
- 1/4 tsp fresh ground black pepper
- 1 lb boneless, skinless chicken breast, shredded
- 2 celery stalks, finely chopped
- 1/2 cup minced cilantro
- 1/2 cup crumbled blue cheese ( I hate blue cheese… so I skipped this and a splash or ranch dressing instead!)
1. In a large bowl, whisk together yogurt buffalo sauce, garlic powder, and black pepper.
2. Stir in chicken, celery, cilantro, and blue cheese.
3. Refrigerate until serving. I served mine in pita pockets. Delicious.
Recipe has been modified from: The Novice Chef
Other recipes I’ve made with Franks Red Hot:
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!
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.
- 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
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.
- 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
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.
- 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.
Sometimes when I look back on these crazy weeks that we have I wonder how we really got through them. Last week over a three day span, I totaled 10 hours of sleep… that’s not healthy. But nonetheless, we manage to survive each and every time. (Stay strong Wolfpack!) I am thankful that this upcoming week isn’t looking too bad.
One night last week we had these delicious shredded chicken caeasar sandwiches for dinner. They turned out extra tasty and were so simple to make. It can’t get much easier than this.
- 1.5 pounds boneless skinless chicken breasts
- 1.5 cup chicken broth/stock
- 1/2 to 1 cup of your favorite Caesar dressing
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 4-6 regular sized hamburger buns
1. Place chicken in a crockpot with 1.5-2 cups of chicken stock, cover and cook on low heat for ~6 hours.
2. Remove chicken from crockpot and place on cutting board. Pull chicken in to shreds.
3. Drain excess chicken stock from crockpot and place chicken back in the crockpot. Add dressing, Parmesan cheese, parsley, and pepper over the top. Stir well. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon mixture in to each bun. Top with extra shredded Parmesan cheese and lettuce, serve.
Here’s a quick and tasty baked chicken recipe I made one night this week. Turned out to be so easy and so full of flavor. We really enjoyed it with a side of roasted potatoes and vegetables.
- 1-2 tbsp olive oil
- 5-6 cloves of garlic, minced
- 1/3 cup of chicken broth
- 1 tsp lemon pepper
- Juice from 1 lemon
- 1/2 tsp dried oregano
- 1/2 tsp fresh thyme leaves
- 3 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 lemon cut into 4 wedges
1. Preheat the oven to 400 degrees. Grease a baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, until garlic is a golden yellow color.
3. Add the chicken broth, lemon juice, lemon pepper, oregano, and thyme to the pan. Pour the mixture into the baking dish.
4. Season both sides of the chicken breasts with salt, freshly cracked pepper, and lemon pepper to taste. Place the chicken in the baking dish along with the lemon wedges.
5. Place into the oven and bake, basting occasionally with the garlic lemon sauce, for 30-40 minutes or until the chicken is cooked through and the juices run clear.
5. Remove from the oven and let the meat rest for 5 minutes. Drizzle the garlic lemon sauce on top of the slices of chicken and serve.
Modified from the blog For the Love of Cooking