You know that feeling little kids get when they get a new toy? That’s exactly how I feel with my new crockpot slow cooker. I know it’s not a typical appliance in most college dorms but it is definitely worth the investment. Having a crockpot makes it so easy to cook you won’t even believe it. There’s no need to worry about overcooking or undercooking meat, there are less dishes to clean, and the best part – you don’t even have to be in your kitchen. Plus, you can make large portions and save leftovers for the rest of the week. For those of you who are concerned about cooking taking up too much time, you should definitely consider getting a crockpot!
Crockpots slowly cook your food and can be set for a certain amount of time depending on the model – mine has settings for 4, 6, 8, and 10 hours. This morning I plugged in my crockpot, threw in the chicken breasts, poured some BBQ sauce over them, and went to class. I came back 5 hours later and my chicken was perfectly cooked and smelled delicious. The crockpot did all the cooking for me!
I can’t wait to try more recipes with my crockpot like chili, soups, meatballs, and one of my favorites – pulled pork. I was initially going to try making pulled pork but the enormous, fatty pork shoulder at the grocery store was too daunting for a first time crockpot user. I’m saving that for another time… I’ve been looking up other crockpot recipes and found that you can even make breakfast and desserts with it. There are sooo many possibilities out there!
- 2 lb boneless, skinless chicken breast
- 1 cup + 1/2 cup BBQ sauce
- 1 tbsp olive oil
- flour tortillas
- 1 avocado
- Place chicken breasts in crockpot in a single layer. Lightly salt them.
- Pour BBQ sauce so the surface of the chicken breasts are all covered. Put lid back on and put the setting on high for 4 hours. (The crockpot will automatically stop cooking after 4 hours and just warm the contents.)
- When the chicken is ready, take the chicken out. Use 2 forks to shred the chicken. Stir about 1/2 cup more BBQ sauce into the chicken and put it back in the crockpot to cook for 10 minutes.
- Meanwhile, heat olive oil on medium high in a small pan. Place tortilla in the pan and heat both sides for about a minute each.
- Cut avocado into cubes.
- Assemble tacos.
According to Urban dictionary, the first 3 definitions of the word “Bae” are: 1. Before anyone else, 2. a Danish word for poop, and 3. baby, boo, or sweetie. Definitions 1 and 3 come closest to how my friends and I use the term, although definition 2 may come in handy when I study abroad in Denmark for the next 4 months (!!!). I have just coined another abbreviation for “bae” with a similar endearing connotation….Bacon Avocado and Egg sandwich aka BAE sandwich.
I can never get enough of my favorite Avocado and Egg Toast but this time I brought it up a couple levels by adding some chipotle powder, BACON, and another slice of bread. Too good. As always, the best part is when the yolk runs and serves as a natural sauce. Warning: it can get messy as you can see from the pictures. The chipotle powder gives the sandwich an extra kick and is highly recommended.
The preparation for this simple sandwich is approximately 10 minutes. It would probably fit best in the big breakfast/brunch category although I had it for lunch and would happily eat it for dinner too. This BAE sandwich is a must-try and you will see that it truly does go “before anyone else.”
BACON AVOCADO AND EGG (BAE) SANDWICH
2 slices bread (I used whole wheat)
1/2 avocado, ripe
1 tablespoon lime juice
salt and pepper
2 strips bacon, crispy
2 teaspoons chipotle powder
Toast 2 slices of bread in a toaster (or on a pan with olive oil).
Scoop the meat of 1/2 avocado into a small bowl and mash. Add lime juice and salt and pepper to taste.
In a skillet or toaster oven, cook bacon until crispy. Use a paper towel to soak up excess grease.
In another skillet (or the same one), fry an egg.
Assembly: Spread the mashed avocado on one slice of bread. Sprinkle the chipotle powder over the avocado. Put fried egg on top. Then add bacon strips. Lastly, add other slice of bread on top.
Cut in half diagonally and devour.
Today is a special day! It’s June 12th, which means this blog is exactly 1 year old. I first started it because I was so sick of the college cafeteria food I ate every day of freshman year. I wanted to make my own simple, healthy recipes throughout sophomore year since my dorm suite had a kitchen and share these recipes with other students. Although I was still on a school meal plan this year, I definitely cooked more and was a happier diner
I cannot believe how far this blog has come in just one year. My Greek Yogurt Blueberry Pancakes recipe went viral earlier and was featured on 2 of my favorite websites Buzzfeed and Greatist. Literally a dream come true. Ever since, there has been so much traffic to this website that I never could have imagined a year ago.
Of course, none of this is possible without the help of all my supporters – ALL of you who are reading this right now, those of you who subscribed to my blog, any who has commented on/liked a post, my amazing friends who have helped me or watched me cook, and of course, my mom who is the one who has inspired me this entire time. A HUGE thanks to all of you
In celebration of this 1-year anniversary, I have guacamole deviled eggs for you all. Eggs are a symbol of new life and fertility, which is what I hope this next year will bring for this blog. Since it is the summer again, I will definitely have more time and energy to try out new recipes. So thanks for stopping by and stay tuned for more!
GUACAMOLE DEVILED EGGS
Guacamole (see my recipe)
6 hard boiled eggs
1 tablespoon vinegar
Boil the eggs: Place the eggs in a single layer in a pot, completely covered by water. Add a tablespoon of vinegar to help keep the egg whites from running out of any eggs that happen to crack while cooking. Bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat and leave the pan covered for 12 minutes.
While the eggs are boiling make the guacamole.
One by one, crack and peel open the boiled eggs after they have cooled. Using a knife, slice them in half vertically. Scoop out the yolk with a small spoon.
Fill each half egg with guacamole and top with a cilantro leaf.