Come with me to the 1960s

When my hubby and I got married last summer, we had a ton of gifts that I thought we'd never use. A breadmaker (thanks Auntie), some really, um, unique serving platters and a slow cooker.

Oh my goodness, that slow cooker has changed my life.

Now, I chop up some veggies at night, put them in the slow cooker in the morning, add a little broth or stock on top of an inexpensive cut of meat, press the button and go. When I come home, the food is delicious and ready to go.

Especially when cooking meat, this thing is genius! Prior to using this, I couldn't get my daughter to eat meat. She had a hard time chewing it. But whenever I give her meat from the slow-cooker, it's so tender she just gobbles it down. (Listen to me sounding like I should be on the infomerical.)

Some tidbits, though:
1) Make sure you put any veggies at the bottom, or add enough liquid to cover them. Otherwise, they won't be tender.
2)Add a bit more liquid than you think you'll need, especially if you plan on letting it cook for 8+ hours.
3)If I'm cooking beef, I like to add a bit of either tomato paste or steak sauce just to give it a bit more flavor and a thicker consistency. It will make the best pot roast or ribs you have ever eaten. So so good. (Make sure you cook it for at least 7 hours, though.)
4) If I'm cooking chicken, I like to have it on for no more than 4 hours. I find (and this might just be my slow-cooker) that it'll taste like a dishrag if you cook it for longer than that. No seriously.
5) Resist the urge to lift the lid. Just don't. You'll let out all the steam. That's not good.

If you're a little hesitant about using it, try it on a weekend first and see how long it takes for your favorite meal to cook.

I use this Crock-Pot from Rival. I love, love, love it - can't do without it!

Here's a site that rates slow cookers for you and you can pick the one that best suits your needs.

Have a slow cooker? Use it a lot or is it covered in dust? Let me know!

Fast Food Fakeout: Chipotle

I made this in an attempt to satisfy my Chipotle craving. I love love love the rice in their burritos and wanted to attempt it. Try this recipe when you have some chicken in the freezer and don't feel like paying $11 for some burritos. This (in some ways) mimics Chipotle's burrito bowl. (It's a lot more saucy though.) Enjoy!

Chipotle Chicken with Cilantro Lime rice

(Makes 4 servings. Cook time: 25 minutes)

Chipotle chicken
4 boneless, skinless chicken breasts
1 lime
KC Masterpiece Chipotle Lime marinade
1 medium onion
1 red, green or yellow (or all 3) bell pepper(s)
2 cups of chicken broth (or water)
2 tablespoons butter/olive oil (whichever you prefer - if you use the butter, do put in a tablespoon of vegetable oil so it doesn't burn)
Salt and pepper

Cilantro-lime rice
1 cup rice (or use basmati rice, if you have it, which makes it light and fluffy like Chipotle's rice)
1 tablespoon butter
2 1/4 cup water
2 limes
2 tablespoons cilantro
Salt (to taste)

Directions:
1. Melt the butter and/or oil in both the skillet for the chicken and the pot for the rice. In the pot for the rice, after the butter has melted, stir in the rice and the juice from one lime. Let the rice get toasty, about 3 minutes. Add the two cups of water and bring to a boil. Once it come to a boil, lower the heat and simmer for 15 minutes. Once the rice is fluffy, add the cilantro and more lime juice (if you like a really strong lime flavor).
2. While the rice is cooking, coat the chicken in the chipotle lime marinade. Put aside for 3 minutes. Cut the onion and bell peppers in strips and saute them in the butter. Once they get soft, transfer to a plate. Saute the chicken in the skillet until cooked through, about 5 minutes per side.
3. Slide the peppers and onions back into the skillet, pour some additional marinade over everything, add the chicken broth, stir and let simmer for 5-7 minutes, until the sauce thickens. Serve over cilantro lime rice.

If you try the recipe, let me know how you liked it or what modifications you made to it!