Lemon Chicken with Potatoes in the Slow Cooker

Hey Everyone!

Hope you had a great holiday season with lots of good food and drinks! Ok, maybe we've all had too much of that good stuff! Anyway I didn't forget about this blog ... just a little side tracked the last three weeks!

I love this blog because it helps me to try new recipes that maybe I wouldn't have tried! As of right now there are 4 hours and 11 minutes left in my dinner for tonight. Yep, another crock pot/slow cooker dinner! I am forced to use the crock pot tonight as it's way too cold to stand over the grill, the cook top of my stove is tired as my double oven died on me Christmas Eve! LESSON TO ALL: NEVER HIT THE SELF CLEAN BUTTON THE DAY BEFORE A HOLIDAY! Why I chose to clean the oven the day before I hosted Christmas is beyond me! I was going to get it dirty anyway! Sometimes we are perfectionists and ha ha now I have learned it just doesn't matter if your oven is dirty! Hopefully by Friday it will be back to working order ... anywhooo my schedule has been twisted for the last few weeks, add a horrible stomach virus for my daughter on New Year Eve and now my husband home from work with a bug and I'm so looking forward to getting back on track! Sometimes we kind of fall out of our comfort zones ... and that's ok. We learn to deal with whatever has happened and grow from it. Whether it be a hurricane in September, a blizzard in October, a lost job, commuting a zillion miles, crazy busy schedules, health issues, flooding several times a year or other challenging situations, we can always expand from them.

Ok, no more soap box for me ... waiting for my dinner:

Lemon Chicken and Potatoes
Serves 4

4 medium potatoes (peeled and cut into wedges)
salt and freshly ground pepper
3 1/2 pounds bone in chicken, skin removed (breasts, legs, thighs)
2 Tablespoons olive oil
2 medium onions thinly sliced
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup dry white wine
1 Tablespoon fresh lemon juice
1 medium lemon, sliced and seeded

Scatter potatoes in the crock pot and sprinkle salt and pepper to taste.

Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper to taste.

In a large skillet, heat the oil over medium-high heat. Add the chicken pieces and cook until nicely browned on all sides, about 15 minutes. Place the chicken on top of potatoes.

Add the onions to the skillet and cook until softened, about 5 minutes. Stir in the garlic and oregano and cook for 1 minute more. Add the wine and lemon juice and bring it to a simmer. Pour the mixture over the chicken and potatoes.

Cover and cook on high for 3 hours or on low for 5 hours. Tuck the lemon slices around the chicken pieces and cook for 1 hour more, or until the potatoes are tender and the chicken is cooked through. Serve hot with some colorful veggies like steamed carrots, green beans or broccoli.

Recipe courtesy of "The Italian Slow Cooker" by Michele Scicolone

The funny looking lemon I am holding above ... I couldn't resist picking it up! At Eataly in NYC ... they have some beautiful fruits and veggies! This is called "The Buddha's Hand" variety! So cool!

Be Well,
Krista

Slow Down...

I cannot believe I'm looking at the date 12/15 right now. Wow this month has flown by for me and probably everyone based on the mood and energy I'm feeling out there in shopper land! Rushing in the grocery store, running around in the mall, bolting through Target ... don't forget the card for the mailman! I'm certainly not one of those people who are done and have their table set for Christmas which is ten days away! And if you are done - good for you. But for the rest of us, life is a bit busier than usual these days.

I really wish we could slow down this month. Instead of scheduling in all the parties, the dinners, and the shopping this season I just wish we could relax and actually appreciate this time of year. It is hard work for me to keep going at this speed when the Earth is doing the Winter Solstice thingee. Am I the only one who has trouble getting up when it's so dark out? Maybe I was a bear in a past life that likes to hibernate as the days get colder and nights get longer.

Anyway my reason for writing this post was what happened to me yesterday when my girlfriends and I went into NYC for a day of fun. We did the tree, St. Patrick's Cathedral (see picture), lunch at Eataly and some shopping. A great day of friends and enjoying the city in this holiday season. As we were heading to our bus in Port Authority (yes we were rushing as we fit in as much as we could before heading home to get our kids from school) I turned my head around to look at a sign while walking ... (keep in mind walking through the streets of NYC with my vision loss is quite a challenge but I'm thrilled to be there navigating around with my friends) I bumped into a man who blatantly yelled at me, "WATCH WHERE YOU'RE GOING!!!" Huh? Really? He just kept scrambling along on his way with a giant cloud following him down the corridor. Yuck. Maybe that doesn't sound terrible but he was just miserable. And I almost yelled out to him ... "*#@... you dumb ..... " But what is the point? He was just a troubled young man who I felt sorry for. If you are that unhappy I feel bad for you even if you just took my happy buzz away for a few minutes.

So it made me think of this: everybody needs to slow down with this crazy frenetic pace we are keeping right now. Just chill. It will get done. Write it all out if that helps or better yet if you're a post-it note freak like me start writing all those jobs you need to get done and post them on the wall. As you finish each one take it down and put it on the desk, counter, car dashboard, etc. Collect them and look at them at the end of the day. You will feel proud and a bit relieved that maybe you're not as behind as you think.

Ok ... now if I can just make time to wrap one present!
Be Well and Don't Forget to Breathe Deeply!
Krista

Sicilian-Style Orange Chicken

I told you I'd share the recipe from tonight if it was successful. So here it is for you to try out in yours ... I was so happy to have it all done before we all split in separate directions - one kid to swim and one to her basketball game. A 5:30 pm gift!

Sicilian-Style Orange Chicken

Serves 6
3 1/2 pounds bone-in chicken legs, thighs, and breasts (I like to take the skin off for better visual)
Salt and freshly ground pepper
4 Garlic cloves
1 teaspoon dried oregano
1 cup of orange juice
2 teaspoons of corn starch
1 teaspoon of grated orange zest
1 tablespoon chopped fresh parsley

Pat the chicken dry with paper towels and arrange in a single layer in the crock pot. Sprinkle with salt and pepper to taste, garlic and oregano. Add 3/4 cup of orange juice. Cover and cook on low for 5 hours.

Remove the chicken to a serving platter. Cover and keep warm. Pour the chicken juices into a small saucepan. Bring to a simmer. In a small bowl, stir together the remaining 1/4 cup orange juice and the cornstarch until smooth. Add the cornstarch mixture to the saucepan and cook, stirring until smooth and thickened, about 1 minute. Stir in the orange zest. Pour the sauce over the chicken. Sprinkle with parsley and serve warm.

FYI: I didn't have the bone in chicken so I used boneless chicken breasts. They were wonderful as well but tomorrow when I food shop I will add it to my list. I served the chicken with roasted potatoes and carrots and the family did love it. Don't you love it when you introduce a new recipe and you see empty plates? A very happy moments for us busy moms! And that picture of fresh parsley up there? Still growing in my garden! :)

(recipe courtesy of "The Italian Slow Cooker")

Dinner in the Crockpot on this Rainy Tuesday!

I am testing out this new recipe that I will share with you all after reviews come in! I will say it smells great on this dreary Tuesday! I am gearing up for the after school activity!

Between the busy sports, the Christmas season that is upon us (I am really surprised when I see the date on my phone!) and the book I have started writing (more on that later) I am feeling a bit overwhelmed! But it is what it is and I have decided to embrace it all as "good stuff!" I guess that is one good thing about getting older! It will all get done and if it doesn't, it wasn't meant to be in my opinion.

Update on my first annual check up with the brain surgeon: all is stable. The remaining tumor is not growing at this point! That is good news. He did say that these meningioma tumors are beasts! They continue to grow as we get older if there is a remaining tumor that is unable to be removed. So there are options available for those of us with this situation and I'm checking into one next month. Gamma Knife radiosurgery is actually surgery without opening you up. About 200 tiny beams of radiation are delivered to the site of abnormality without much effect on the surrounding brain tissue. This would pretty much turn the abnormal cells into dead scar tissue. Pretty cool? If you know anyone who has had experiences with this please let me know. There is no rush for me to decide on this treatment however I always love hearing from people who have experience with it.

Last week was my checkup at NYU and Bryan and I had a great time enjoying New York. We decided to transform my anxiety about seeing my doctor into a 2 night get away! Certainly a mini-vacation when the news is good!

This picture is my angel on my shoulder! I have always loved these angels since I was a kid in Rockefeller Center!

Be Well,
Krista

Happy Saturday Everyone!

The beginning of the "Christmas Season" has begun! I am just sharing these two pictures as they are last night's sunset (on the right) and this morning's sunrise. The skies put on quite a show this time of year and I love how it puts things in perspective for me. All those details of Christmas shopping, cards, etc seem to vanish for an instant when I see these colors.

Hope you find some time to be still and just observe the beauty of nature this season!
Namaste,
Krista

Cranberries!

I was making these berries last night - loving the color, the smell was awesome and when it was done (such a quick recipe and EASY) the flavor was unbelievable! Just wanted to share the recipe and then I received the John Douillard newsletter that gives us all the benefits of eating them! You can scan down below to find the information on all the benefits of cranberries.

Cranberry Sauce
1 Cup of fresh cranberries
1 Cup of water
1/2 cup sugar (use natural cane sugar if you can)
variety of extras: cinnamon (I used 1 t), nutmeg (I used 1/2 t), orange zest, blueberries (I used what I had in the freezer ... 1/2 cup), and some pecans. You can get creative and try whatever you think might work as well.

Boil the water with sugar - dissolve. Add cranberries and bring back to boil. Simmer for about 10 mins or until you the popping is done and the cranberries are tender. Add the extras and simmer until well blended. Remove from heat and cool down in refrigerator (although I put mine out on the deck because I wanted them cooled fast!).

Enjoy these flavor bursting, nutritionally packed berries with your turkey dinner this year!
Krista

"1 - Urinary Tract Support. How do cranberries protect against UTI's? The most common cause of UTI's is a virulent bacterium called e-coli. Studies show that cranberries may protect against e-coli adhering to the urinary tract wall and thus decreasing the risk and virulence of the infection(1).

2 - Gatrointestinal Protection. It turns out cranberries may protect your gut, too. They have the same anti-adhering effect on another dangerous bacterium that is linked to gastric cancer and ulcers: H Pylori. H Pylori may also be a major cause of heartburn and indigestion in America. It thrives in the stomach, particularly when the digestive acids are low. Due to their acidic nature and high concentration of proanthocyanidins (PACs), cranberries both boost the digestive fire and inhibit the adherence of H Pylori to the stomach wall, thus protecting against H Pylori-related peptic ulcers, gastric cancer, and acid indigestion(2).

3 - Heart Health. Numerous studies suggest that cranberries may contribute to the reduced risk of cardiovascular disease, as well as lowering blood pressure (3).

4 - Cholesterol. Evidence also suggests that the polyphenols, anthocyanins, and ellagic acid in cranberries may reduce LDL oxidation, cholesterol, platelet clumping, and inflammation.

5 - Immunity. According to Ayurveda, cranberries are the lymph-movers of the winter. The lymphatic system drains every cell and transports the immune system. Not surprising that cranberries have such a global effect on the body's wellbeing: better lymph drainage equals better health!

Did I mention cranberries also:

6 - strengthen the gums, 7 - protect the prostate, and 8 - help to curb the common cold!

Most of us don't think of the holiday season as promoting our health very much. So this Thanksgiving, and throughout the winter, don't skimp on the cranberries!"

Collard Greens ... not the southern version!

I belong to a local food co-op called "The Purple Dragon." We receive orders every two weeks with mostly local seasonal crops. Last Thursday the order included a good amount of collard greens. Hmm... I know these are good but what do I do with them again? I was so lucky to have my husband cook his signature chili dish for our visiting family yesterday ... and not really sure the collard greens go with chili I was hesitant to make them. But the recipe is so easy and honestly they were so good (even though I was talking too much and thought I burned the onions!) it was a nice side dish.
Collard greens are a nutritional "goldmine." These greens actually outrank broccoli, spinach, and mustard greens in nutritional value. A Cruciferous, cancer-fighting vegetable along with kale and broccoli, collard greens are low in calories, high in fiber, and rich in beta-carotene, vitamin C, calcium, and B vitamins.
Collard Greens and Carmelized Onions
3/4 pound collard greens (6 or 7 cups chopped)
3 onions, sliced into thin crescents
3 cloves of garlic, minced
salt to taste
1. Wash collards, remove stalks and stack 4 to 5 leaves. Slice into strips, approximately 1/4 inch thick.
2. In a large skillet or cast iron pan, heat oil over medium heat. Add onions and saute for 15 to 20 mins until golden and sweet. Take care not to burn. Add garlic and saute for another 2 to 3 mins until golden.
3. While the onions are cooking, bring 2 to 3 cups water to a boil in a 10-12 inch skillet with a lid. Add collards, cover, and cook over high heat for 8 to 10 mins, stirring occasionally. The greens are cooked when they are tender but still bright green. Drain in a colander and set aside.
4. Add greens to onions and garlic. Season with salt to taste and cook for another 1 to 2 mins to heat through. Serve hot, drizzled with additional olive oil if you like.
Enjoy!
(Recipe courtesy of "Greens Glorious Greens!" by Johnna Albi and Catherine Walthers)