Slow Cooker Chicken Teriyaki

It might be my imagination, but somehow there seems to be something magic in my slow cooker that makes things taste that much more delicious than their traditional stovetop versions.  It might be magic, or it might be the fact that whatever it is gets to simmer away all day long, low and slow in whatever sauces and seasonings you have in the slow cooker.  Take this chicken teriyaki for example.  It spends all day in a bath of soy sauce and sugar and ginger and onion, and at the end of eight hours it is tangy tender deliciousness. Plus the kitchen smells like teriyaki heaven.  I’m going back to my original theory about the magic.

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Warm Green Bean and Farro Salad

This recipe was born out of a conglomeration of different events, which is how some of my favorite recipes happen.  You aren’t planning them, but then you realize that you have an odd assortment of leftover bits and pieces in your fridge and pantry, and you start to get this feeling.  The feeling that they just might work together as a delicious taste sensation.  That’s what happened here, with a side of me doing my January New Year New You thing, which means that the Southern husband and only have S meals during this month. Seafood, Soup and Salad.  This mash-up is a warm salad full of whole grains and veggies with a little zing provided by a little feta cheese and a few other things.  Good and good for you can also taste pretty dang good!

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Guacamole Pasta

Does anyone else out there have a mad crush on avocados?  I love them passionately, and am always looking for an excuse to work them into the menu.  To the extent that the Southern husband will now and again buy me a bag of them at Costco – and you know what that means.  Many Avocados.  And somehow, somehow, I manage to use them all up without any issues.  I think they are a power food (and if they aren’t, please don’t tell me).  So welcome to my latest adventure with avocados, otherwise known as creamy, dreamy guacamole pasta!

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Poached Egg and Roasted Vegetable Salad

There’s something about roasting vegetables that is just some kind of magic.  Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic.  And when you put those roasted veggies on some lettuce and top the whole thing off with a poached egg…hello, GORGEOUS!

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Savory Granola

We are big granola lovers in this house.  Crunchy, pretty healthy, what’s not to love?  And usually our granola is the sweet variety that is usually the first thing you think of when you are thinking of granola (what, you aren’t constantly thinking of granola??), but every once in a while we like to shake things up around here and go for a savory version.  One that is a little salty and peppery instead of sweet.  It’s a fine fine thing to snack on with a glass of wine, but it can also be sprinkled onto all sorts of things.  More on that later – first let’s make some!

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Winter Vegetable Soup

Here we are again, smack in the cold and frosty heart of winter.  So you know what we need?  Well, besides crackling fires and lots of blankets and dogs that curl up obligingly on our toes?  We need SOUP.  Warm, wonderful, thick, creamy good and good for you soup.  And lots of it.  And since it is January and I am still in the midst of being pretty good about my post-holiday light eating, I need all that warm thick creaminess to come without any, well, cream.  That’s not too much to ask, do you think?  Me too.

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