Zesty Chicken.... it's whats for dinner!

One of my new favorite recipes is the Zesty Whole Chicken Recipe.  I enjoy it because it is a delicious blend of spices, and such a simple to make recipe! 

This recipe is always an easy "go to" dinner because it is versatile with so many sides.  It can also serve a lot of people depending on the size of the chicken that you get! This particular chicken that I cooked was about 6.5lbs which is a little bit bigger then the other ones, but it still did the job.  This chicken took exactly 6.5 hours to cook on low (I am beginning to think that the poundage CAN coincide with the time).  When I checked the temperature at 6.5 hours it was a perfect 168*.

As I have said previously I like to check the temperature of the chicken (if there's not a pop up timer on the bird).  I do this so I ensure it is properly cooked (sometimes I have noted that even though the juices run clear from the bird, its still not cooked).

The color of this chicken is a little more appealing without having to baste it as the base for this meal has soy sauce and other dark ingredients that coat the chicken.  So this particular recipe you don't really need to continue basting to get an appealing color.

I hope you enjoy the zesty chicken as much as we did!

Zesty Chicken

Whole Roaster Chicken

1/3 cup soy sauce

1/4 cup olive oil

1/4 cup honey

1 tsp Worcestershire sauce 

2 tsp balsamic vinegar

2 tsp lemon juice

2 TBS garlic

Combine all ingredients in bag.  Seal.  Cook low 6-8 hours.

Q + A time!

So I have received a few messages, and have tried to answer them the best that I can back through messages.  Since I am receiving questions similar in nature, I figured I would post the questions and answers every 2 weeks or when they reach 10 questions! Feel free to send in questions, requests, and suggestions.  Also send in photos, I would love to post and share!!

How do you plan all of your meals ahead, and then bulk shop without draining your wallet?
Honestly, its hard, and has taken me a while to perfect it.  I feed a family of 6 now for about $250-300 a month, all depending on how much I have of what I call base ingredients.  Base ingredients being ingredients commonly used in recipes such as garlic, olive oil, spices, sugar, flour, etc... I look at a lot of circulars, and shop a lot of  local meat markets to see who has the better deal.  When I find an amazing deal on chicken breast, I buy it and freeze it, same with cuts of meat.  When I am prepared to do my crockpot meal preparation, I pull those out and toss them into bags since they don't require any pre-cooking. 


Is it ok if I defrost and then re-freeze my meat?
According to the FDA this is not a safe nor recommended practice.  If I buy chicken breasts and freeze them, I don't defrost them to add to my gallon freezer bag meal.  I just add all the necessary ingredients and then toss it in the freezer, that way the chicken never defrosts (or whatever meat you choose). 


What crockpot do you most recommend for home use?
I honestly don't have a particular favorite. I have used many crockpots.  I have a triple crockpot that I used to make appetizers and such when we have guests.  Then I have my go to crockpot, which has a timer on it that automatically switches the cooking level to warm when the time is up.  I find that the newer crockpots do tend to cook at a higher temperature so if you want something really cooked low and slow, I recommend going with your standard family heirloom crockpot. Size wise, it all depends on how big of meals you plan on preparing in them.  Get what you feel comfortable cooking in.


How do you find out what freezes well and what doesn't?
Honestly? Trial and error.  There have been times that I have frozen a prepared meal only to find out the end result resembled and tasted like the bottom of my shoe.  I have a special folder on my computer that says "Never make again for the love of God". 


Does everyone like your recipes?
No.  My recipes aren't for everyone.  A lot of these recipes are base ingredients, and each person should add the desired amount of spice or ingredients to suit their needs.  How will they know what else the recipe needs?  They just have to make it and see. 


Do you really eat crock pot meals everyday?
I have an 11 month old that has learned to walk.  Its either crockpot, or takeout!

Crockpot Meatballs, as always a slice of heaven!

If its one thing I love coming from an Italian family, its the ability to make meatballs from scratch, and to enjoy them to the fullest.  My family has always made our Italian "gravy" in bulk.  We like to freeze it for later use, since you can make so many variations with just sauce!

Meatballs is something that I not only cook in bulk, but is an easy go to meal for anything.  Meatballs is my favorite staple food. 


The recipe that I have included in this blog is a zesty little recipe (I always enjoy a little kick with our meals) that has quite a kick.  I love making a few extra bags of meatballs and sauce to have in the freezer, since everything is already cooked. these can be in the crockpot for literally 2-4 hours and be done! You basically do all the cooking before hand, by baking (or frying them).  The crockpot is just heating up your dinner for you!

As I discussed earlier, I prefer to bake the meatballs as opposed to frying them, and I do this for a few reasons:
-You can accomplish so many more tasks while the meatballs bake for an hour.

- You don't have to worry about grease splatter.

-The oil and grease drain out of the meatballs so your final meal is less greasy.

But it is ultimately your choice on how you cook them!

Meatballs and Sauce 2 lbs ground beef
1 TBS Italian seasoning
1 tsp onion powder
1 tsp granulated garlic
1 tsp red pepper flakes
1 tsp sea salt
2 eggs
32oz favorite spaghetti sauce

Superbowl Sunday Crockpot Chili

Call me crazy, but I believe the staple of every successful Superbowl party is a good old fashioned chili.  I have tried many chili recipes, including my husbands all too famous "Matt's 7 pepper what the hell was I thinking chili".  I prefer to make my chili fresh the day of serving, but it does freeze well too for future dinners.

My family has an awesome recipe that was put together by my mother.  My mom is a woman who does not enjoy spice.  In contrast, she married a man who thinks everything he eats either requires more spice, pepper or garlic.  So the one spicy dish that she always made for him was his chili.

This past Superbowl Sunday, we made her delicious chili recipe. I figured I would share it with all of you!

Nonna's Chili

2 lbs - 90% lean ground beef

1 lb - Turkey breast chop meat

1/2 green pepper chopped

1/2 yellow pepper chopped

1/2 red pepper chopped

1 large onion choped

3 TBS chili powder

2 tsp ground cumin

2 tsp salt

3 tsp crushed red pepper

1 - 15oz can red kidney beans drained and rinsed

1- 15oz can black beans drained and rinsed

1 - 15oz can pinto beans drained and rinsed

1 - 15oz can chick peas drained and rinsed

1 - 28 oz can crushed tomatoes

1 - 15oz can diced tomatoes

1 - 15oz can tomato sauce

In large skillet add about 2 TBS canola oil, heat the pan.  Add onions and peppers and saute' till lightly brown . Add meat and brown all.  Add all dry ingredients and mix well.  Add beans slowly and mix well.  Add all tomato ingredients and mix well.  Let cool completely.  Add to ziplock bags.  Day of cooking throw in crock pot on low for 6 hours.
*If you are planning on eating the same day, just toss everything in the crock pot and cook low 4 hours*