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Crockpot Chili

October 20, 2013 · by Ari ·

Super easy, thick, chunky and bold man-style chili in your slow-cooker.

When I was gone this summer, my husband ate a total of 3 things: Chipotle, this chicken, and this chili. No, I’m serious. He would make a huge batch of this chili and eat it for 2 weeks straight.

When I came home (and after the weather cooled down, and I could actually think about eating chili again!), he couldn’t wait to make it for me. I love chili, but I guess I just never found a tried and true recipe, so it’s not something I make unless it includes sweet potatoes, but that’s a whole other story. 😉

It was love at first bite. I loved it so so so much that I asked him if I could share it with you guys. Steve is all about the thick, chunky chili. He likes almost no water in it, and I have to say, I loved how hearty that made it. We’ve had it twice in the last month (and with a batch this size, that really is saying something!), and I’ve tried switching the beans around, and playing around with types of meat, and there is really no way to mess it up. Like I said, it makes a HUGE batch. Feel free to halve it, but the leftovers are so dang good–I would just make the whole thing.

It’s especially good with some fresh cornbread crumbled on top. Ummm, that my friends, was like heaven.

Crockpot Chili

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours, 30 minutes

Yield: 16-20 servings

Serving Size: approx 1 cup

Crockpot Chili

Simple, easy, thick and chunky man-style chili that comes together in your slow cooker.

Ingredients

1 tbsp olive oil
2 large sweet onions, chopped
3 cloves garlic, minced
2 bell peppers, chopped
1 lb lean ground beef or turkey (93% or higher)
2 lbs kidney beans, drained and rinsed
2 lbs pinto beans (or black beans), drained and rinsed
1 large can (approx 30 oz) chili beans
2 lbs crushed tomatoes
1 lb fire roasted tomatoes
2 jalapenos, diced
1 1/2 oz chili seasoning (if gf, make sure your seasonings are)
1 tsp cumin
approx 1 cup beef broth or water

Instructions

Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until onions are golden, about 10 minutes. Add bell pepper and continue to cook for 2-3 minutes. Transfer to slow cooker. Over medium heat, brown the ground beef.
Meanwhile, add beans, tomatoes and jalapenos to slow cooker. Add browned beef, chili seasoning, and cumin.
Slowly, add beef broth or water until desired consistency. Lightly toss ingredients together. Cover and cook on low for 8 hours.

Notes

This is a very forgiving recipe. Feel free to change up the beans, meat, seasonings, etc. to your taste.

https://arismenu.com/crockpot-chili/

Apple Cider Donuts with Molasses Dulce de Leche Glaze

October 9, 2013 · by Ari ·

Soft and tender almond meal apple cider donuts stuffed with pieces of chopped apple and topped with a molasses dulce de leche glaze. Looking for more donuts? Check these out!

Have I ever told you about my honeycrisp problem? Like, Steve told me we were going to have to budget for them. If I had it my way, I would eat them for breakfast, lunch, dinner, and every snack in between. Oh, and of course, in donuts. 😉

I don’t know what I’m more excited about–the donuts or the glaze. I loooove the texture of almond meal desserts, especially in donuts, but this glaze is truly unique and over-the-top delicious. They are a match made in heaven.

The donuts are ridiculously simple–one bowl, only a handful of ingredients, and just take a matter of minutes. The glaze takes a little bit more time, but you can make it while your donuts cook and and cool, and it times out perfectly. I love it when things work out perfectly like that. 😉

You guys are going to love these donuts. I took them to work so I wouldn’t eat all of them, and even still I kept sneaking in to grab one totally stealing them from all my friends. Whadda jerk, right? 😉

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 dozen

Serving Size: 1 donut

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Soft and tender apple cider almond meal donuts stuffed with chopped apple and topped with a molasses dulce de leche glaze

Ingredients

For the donuts:
3 cups almond meal
1/4 cup cornstarch
1 tsp baking powder
dash salt
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup spiced apple cider
1/4 cup unsweetened almond milk
1 apple, chopped (preferably honeycrisp, but any will do)

For the Molasses Dulce de Leche Glaze:

1 can full fat coconut milk
2 tbsp molasses
2 tbsp brown sugar

Instructions

Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
In a large bowl, whisk together almond meal, corn starch, baking powder, salt, cinnamon and brown sugar. Stir in apple cider and almond milk until combined.Stir in chopped apple.
Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Cool completely in pans.
To make the glaze, combine coconut milk, molasses and brown sugar in a small saucepan over medium heat stirring constantly until thick and syrupy, and volume is reduced by about 1/2, approx 30 minutes. Remove from heat and continue to stir for an other minute. Mixture will continue to thicken as it cools.
Glaze donuts immediately before serving. Leftover donuts can be stored in an airtight container at room temperature for up to 5 days. Glaze can be stored in an airtight container in the refrigerator for up to one week.

https://arismenu.com/apple-cider-donuts-molasses-dulce-de-leche-glaze/

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari ·

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always better with bacon.

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

1 cup brussels sprouts, halved and stems removed
1 tbsp olive oil
salt and pepper
2 slices center cut bacon, chopped
4 dates, pitted and chopped
1/2 apple (honeycrisp, gala, whatever you like)

For the balsamic glaze (optional):

1/2-1 cup good quality balsamic vinegar

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

https://arismenu.com/drink-dish-brussels-sprouts-apple-bacon-dates/

Spicy BBQ Chicken Marinade

August 22, 2013 · by Ari ·

Hello from Oregon! I know, I know, I just got back from Oregon like 3 weeks ago, but I can’t stay away. I actually contemplated staying the 3 weeks in between for a hot minute, but I came right back to starting a new job and there was no way I could just take the first 3 weeks off, so I sucked it up, spent the last 3 weeks hating everything about Phoenix in the summer, and bought a plane ticket back to my favorite place.

I’ve actually been pretty quiet about the fact that I am running Hood to Coast. Mostly because I had no idea how my training would go. I started running again in May beginning with literally 1 mile at a time. Actually, that’s a lie. I was allowed to run (shuffle) for 10 minutes, and I was so out of running shape that I believe my first time I only got to .87. It’s been a very slow build up in mileage from there with plenty of obstacles along the way, but it is happening. This weekend I will run/walk/crawl my total of *gulp* 20 miles over 3 legs from the top of Mount Hood to the gorgeous Oregon coast. I can’t think of a more beautiful location to run. Not to mention I get to be with an amazing group of people.

Okay, so let’s talk about chicken. We eat a lot of chicken in my house. My husband is definitely a “meat guy”. When I try to tell him a portobello mushroom can be a burger, he raises an eyebrow in judgement. He likes his dinners to be meat with a side of meat, and since chicken is an easy, healthy option, we eat a lot of it.

I actually, can’t even really take credit for this recipe. While I was gone in Oregon the last time, I’m pretty sure Steve lived off grilled chicken, pork chops and Chipotle. When he came up to visit at the end of my time in Portland, we were grilling with friends, and he couldn’t wait to share his latest marinade secret.

Ummm, it was AWESOME. Way to show up my cooking skills. Thanks, Steve. But really, it was. It’s so simple with only 3 ingredients, but it just works, and it creates the most flavorful, juicy chicken you will ever taste. We didn’t do a thing with the chicken in these photos other than grill and marinate, and they were absolute perfection. Dinner doesn’t get much easier than tossing some chicken on the grill and cooking up some veggies to go along side. You will love how this simple marinade transforms chicken from a boring dinner to something you will want to make again and again!

Spicy BBQ Chicken Marinade

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 2 servings

Serving Size: 1 6-8oz chicken breast

Spicy BBQ Chicken Marinade

Ingredients

2 6-8 oz chicken breasts
1 1/2 cups low sugar barbecue sauce
1 tbsp dijon mustard
1 tsp Sriracha (use less if you don't like a lot of spice)

Instructions

Place all ingredients in a gallon freezer bag. Seal and lightly shake to coat.Refrigerate for 1 hour or up to 1 day.
Grill chicken over medium heat until cooked throughout, about 3-4 minutes per side.

https://arismenu.com/spicy-bbq-chicken-marinade/

Turkey Sloppy Joes

July 4, 2013 · by Ari ·

The first time I ever heard of sloppy joes was when I was watching that movie with the Olsen twins. I think it’s called It Takes Two? With Kirstie Alley and they go to summer camp and find out that they were twins separated at birth, then they switch places? There’s a scene in the cafeteria where they have sloppy joes and then they have a food fight. Food fights always look fun in the movies, but the idea of being literally covered in food in real life is surprisingly unappealing to me. As much as I love food, I do not love it on my body instead of in it.

Sloppy joes were just never something my mom made, so when I did finally have one, it seemed like a special treat and I fell in love. I tried to make them once before with no ketchup (I used tomato sauce) and no sugar. It tasted like bad meat sauce. It was a total failure, and I’m pretty sure I threw a temper tantrum during the time Steve ate his entire serving and went back for seconds. Anyway, I knew I needed to try again.

This time, I stuck to the simple and traditional, and ended up with a total treat that made me feel like a little kid again. It was totally messy, and got all over my face and clothes in the best way possible. It had that sweetness you imagine with a sloppy joe without any refined sugar, and the sriracha adds a little kick that I love. But then again, I put sriracha on just about everything.

This is one of those perfect healthy meal for anyone who has kids (or lives with people that act like kids), or just likes simple, delicious foods. It’s healthy, nutritious, super filling and so easy to make that you will be making it over and over again!

Turkey Sloppy Joes

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Turkey Sloppy Joes

Ingredients

1 tsp olive oil
1 sweet onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 lb lean ground turkey (I used 93%)
3/4 cup reduced sugar ketchup
2-3 tsp molasses
pinch each salt and pepper
dash worcestershire sauce
dash sriracha or other hot sauce, optional
whole grain buns for serving (whole wheat, brown rice, etc.), optional

Instructions

In a large pan over medium heat, saute onion, bell pepper and garlic in olive oil until tender and fragrant, about 7-10 minutes. Add ground turkey and brown until cooked throughout.
Stir in ketchup, molasses, salt, pepper, worcestershire and sriracha. Bring to a light boil. Reduce heat and simmer until thickened, about 30 minutes.
Serve immediately on buns, or over a salad, or any way you like.

https://arismenu.com/turkey-sloppy-joes/

Guacamole Chicken Salad

May 30, 2013 · by Ari ·

My name is Ari, and I have a chicken salad problem.

There, I admit it. I just…I get on these kicks, and I have to make something every way humanly possible until I decide I’m bored, then I move on to the next best thing. Right now, I enjoy about 3 meals. Burgers, hot dogs (just you wait…so many are coming), and chicken salad (duh). At least my tastes seem to be seasonal?

So I actually realized I’ve been holding out on you guys. I’ve never actually posted my guacamole recipe. That’s probably because, until now, I had absolutely no idea what it was. I always just messed with a few key ingredients until it tasted the way I wanted. That’s the best part about guacamole–mess it up? Oh, just add more of something else, and it’s sure to even out eventually.

So for the first time in my life, I measured out every single ingredient for my guacamole. Because I didn’t think using instructions like “Add salt until it’s salty enough” really counted as “quality content”. And I don’t mean to brag, but my guacamole is AWESOME! Spicy, fresh and creamy–it gets requested all.the.time.

So I made it, then I added a rotisserie chicken, some tomatoes, and after all the photography was done, I had the brilliant idea to add dried cranberries. Oh Em Gee. ADD THE DRIED CRANBERRIES!!! I’m sorry they’re not in the picture. Add them anyway. You’re welcome.

This is legit the best chicken salad I have EVER tasted. It lasted about 3 days, and Steve and I were fighting each other for it. It’s perfect for all you dairy-free folk, and anyone who loves guacamole, or chicken, or food in general.

Guacamole Chicken Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6-8 servings

Guacamole Chicken Salad

Ingredients

2 large (or 3 small) avocados, peeled and pitted
1 lime, zest & juice
small handful fresh cilantro
3 cloves garlic, finely chopped
1/2 jalapeno, finely chopped (remove stems and heat for less heat)
1 tsp cumin
generous pinch each salt and pepper
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/3 cup dried cranberries (optional, but recommended)
10-12 oz cooked and shredded chicken (I used one rotisserie)

Instructions

In a large bowl, combine avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, salt and pepper. Use an immersion blender to blend all ingredients together until smooth and creamy, about 1 minute. Blend for less time if you like a thick and chunky consistency.
Stir in onion, tomatoes, cranberries and chicken. Serve immediately, or store in an airtight container with half a lime (this prevent browning) for up to 5 days.

https://arismenu.com/guacamole-chicken-salad/

Want more chicken salad options? I have lots (and none of them have mayo)!

Curried Chicken Salad

Buffalo Chicken Salad

Cranberry Apple Chicken Salad

Noodleless Chicken “Pad” Thai

January 7, 2013 · by Ari ·

My vacation is over. Wahhhhh. It’s been so incredibly nice having the last two weeks almost completely off. I’ve actually been cooking dinner again! You may have noticed that I actually post recipes of “real food” instead of just cookies lately (although, if you ask me, cookies are totally a suitable dinner). This is because I finally have time to cook dinner, and I haven’t been living off Chipotle and those Trader Joe’s frozen black bean and corn enchiladas. It’s been awesome.

I think Steve has been enjoying it too. In fact, I’ve been all kinds of domestic. Last week, I took out the entire contents of my kitchen and pantry, and then reorganized and cleaned ALL OF IT. If you haven’t been to my house, it’s possible you don’t understand what I project that was. Also, if you don’t know me, and know how much I HATE cleaning, this may not seem that odd, but it was completely out of character.

Steve came into the kitchen and the first words out of his mouth were “Where are you hiding the crack?” If by crack you mean coffee, then it’s on the counter….

So I cracked out on my kitchen, and I cooked things. It was a pretty productive two weeks for me. Also, there’s something else you need to know about me: I almost never make a meal twice. If I do, it’s either super ridiculously easy, or one of my very favorites, or both. I make this one a lot. In fact, the recipe has been up here for a while, but it’s an oldie that needed a serious update.

Chicken Pad Thai is one of my very favorite meals in the world. I know I’ve told you guys about how I used to think I hated Thai food, then discovered I loved it and someone told me that it was “healthy” so I believed them, and ate it like 4 x per week, but then I realized how calorie dense it is, and never ate it anymore. It was so sad. Don’t worry though, my story has a happy ending!

No, not that kind of happy ending. Or maybe your brain didn’t even go there? Sorry, mine did. Anyway….ever since I first made this dish, I’ve been in love. Everything you love about the bold flavors of chicken pad Thai–spicy with a slight sweetness, peanut sauce with lime and cilantro–perfection. This dish proves the true magical powers of spaghetti squash. Seriously, any meal you love that includes noodles or pasta, just sub in some spaghetti squash, and you will be hooked!

Obviously, I am.

Noodleless Chicken “Pad” Thai

1 large spaghetti squash, split length wise and seeds removed
2 tsp olive oil, divided
1 large sweet yellow onion, chopped
3 cloves garlic, finely chopped
2 zucchinis, chopped
1 red bell pepper, chopped
1 cup snow peas or sugar snap peas
1 lb boneless skinless chicken breast, cubed
1 1/2 tbsp peanut butter
1 tbs reduced sodium soy sauce (if you don’t eat gluten, use gluten-free)
1 1/2-2 tsp chili paste
1 tbsp lime juice
handful fresh cilantro, chopped
1 small bunch green onion, sliced
salt and pepper to taste
Sriracha for topping (optional)

Directions:

Preheat oven to 400. Drizzle inside of spaghetti squash with 1 tsp olive oil and rub in with fingers. Season with salt and pepper. Transfer face down to a large roasting pan. Roast spaghetti squash for 45-60 minutes until tender.
Meanwhile, in a large wok pan over medium heat, drizzle remaining 1 tsp olive oil and add yellow onion, garlic, zucchini, red pepper and snow peas. Cook 5-10 minutes until tender. Add chicken and season with salt and pepper. Continue cooking until all pieces of chicken are cooked throughout.
In a small bowl, whisk together peanut butter, soy sauce, chili paste, and lime juice. Set aside.
Use a fork to remove the insides of cooked spaghetti squash and transfer into wok pan. Pour sauce into pan, add lime juice and cilantro and toss all ingredients together for 2-3 minutes. Serve and top with green onions and Sriracha if desired. And if you’re like me, add even more cilantro 😉

« Previous Page

Crockpot Chili

Apple Cider Donuts with Molasses Dulce de Leche Glaze

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Spicy BBQ Chicken Marinade

Turkey Sloppy Joes

Guacamole Chicken Salad

Noodleless Chicken “Pad” Thai

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