We felt like something Asian tonight, and I ran across this idea on Pinterest so decided to give it a try. It can be made with any boneless chicken, but I prefer the thighs to the breasts for a couple of reasons: breast meat tends to fall apart more easily when cooked for this length of time, and thigh meat because of it's higher fat content seems to take flavors more consistently.Read More
I picked up a Pork Loin roast at the local grocer on sale the other day, and was looking for a new way to prepare it. It would have been easy to cut it into chops and fry them, but I'm always looking for a new way to cook something, especially if it includes my crock pot.Read More
I love stuffed peppers, especially on a cold night. I haven't made them for a while, and thought tonight would be a good time. I took a couple shortcuts to make it easier, and they turned out great! A nice, simple gluten-free dinner that got rave reviews. I used Yellow bell peppers this time as they add a nice sweet counter point to the acid of the tomato, without the harsh flavor that green peppers sometimes bring to this dish. You can also use a mix of spicy italian sausage and ground beef to add a little kick to this one.
You can find the recipe here.