We've eaten fish every day since Saturday...and although we love fish, it's time to try another chicken or possibly a pork chop recipe (depends on what's on sale). So many recipes, so little time and stomach space!
It's been a busy week for both of us, so no mid-week crock pot fish dish and probably no crock pot meal on Friday either. However, Saturday and Sunday - crock pot meals for sures!
A blogger from our local paper posted a great local recipe for the crock pot - Shoyu (Soy Sauce) Chicken in case you're interested in trying it. We'll be trying the recipe out (scaling it back for two people) but not right now.
Aloha!
Wednesday, February 23, 2011
Crock Pot Poached Salmon in Wine for two
RECIPE RATING:
HE SAID: Very good (he ate leftovers too)
SHE SAID: Yum!
Here's our second fish recipe from this past weekend. This was much better...first of all, salmon is fattier which equals moister fish. Secondly, we cut the fillet into 2 inch wide pieces and added a packet of sazon. Oh and we love cooking with wine. Wine makes everything so yummy!
We love salmon...prefer it raw as sushi and spicy salmon bowls, the fattier, the better. We're tempted to buy the huge slab of salmon at Costco, but that's way too much for the two of us to eat and we prefer not to freeze the fish.
This fits nicely into a 2-qt crock pot. Served with Japanese rice and we stir fried some bean sprouts with chinese peas in a little bit of sesame oil and Bragg's Liquid Amino instead of shoyu (soy sauce).
Note: the reason for the leftovers - trying to save money and eat healthier at work during lunch. To make just two servings, cut down the fish to 3/4 to 1 lb. - depending on how much each of you like to eat and if you're going lower carb like we are, you'll need a little more fish.
Here's our recipe:
Serves 2 (plus leftovers)
Prep Time: 10 mins
Cook Time: 3-4 hours on low
1 - 1 1/2 lbs. fresh salmon fillet (pick the fattiest looking piece)
3/4 c. dry white wine
1 lemon, juiced (ok to use some of the rind if you wish)
5 olives (stuffed with pimentos), sliced
1/4 t. kosher salt
pepper (to taste)
1 pkg. sazon
1 - 1 1/2 T. olive oil
Grease crock pot with olive oil. Cut salmon fillet into 2 inch wide pieces and place in crock pot. Add wine, olives, salt, pepper, lemon juice and sazon. Cover and cook for 3-4 hours on low.
Enjoy!
HE SAID: Very good (he ate leftovers too)
SHE SAID: Yum!
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| The lower carb plate, this was quite filling. |
We love salmon...prefer it raw as sushi and spicy salmon bowls, the fattier, the better. We're tempted to buy the huge slab of salmon at Costco, but that's way too much for the two of us to eat and we prefer not to freeze the fish.
This fits nicely into a 2-qt crock pot. Served with Japanese rice and we stir fried some bean sprouts with chinese peas in a little bit of sesame oil and Bragg's Liquid Amino instead of shoyu (soy sauce).
Note: the reason for the leftovers - trying to save money and eat healthier at work during lunch. To make just two servings, cut down the fish to 3/4 to 1 lb. - depending on how much each of you like to eat and if you're going lower carb like we are, you'll need a little more fish.
 |
| Before |
Here's our recipe:
Serves 2 (plus leftovers)
Prep Time: 10 mins
Cook Time: 3-4 hours on low
1 - 1 1/2 lbs. fresh salmon fillet (pick the fattiest looking piece)
3/4 c. dry white wine
1 lemon, juiced (ok to use some of the rind if you wish)
5 olives (stuffed with pimentos), sliced
1/4 t. kosher salt
pepper (to taste)
1 pkg. sazon
1 - 1 1/2 T. olive oil
Grease crock pot with olive oil. Cut salmon fillet into 2 inch wide pieces and place in crock pot. Add wine, olives, salt, pepper, lemon juice and sazon. Cover and cook for 3-4 hours on low.
Enjoy!
Crock Pot Au (Marlin) for two
RECIPE RATING:
HE SAID: Good, but a little dry, try adding butter.
SHE SAID: Good, but too dry, should've cut the fish into smaller pieces.
We've been eating a lot of chicken lately, but on Valentine's Day we attended a wedding and had two wonderful fish dishes...inspiration...we should have fish this weekend. Found some nice pieces of au (marlin) and salmon fillets - fresh too!
Decided to make the au (marlin) on Saturday night in a light wine sauce. Shouldn't have added the asparagus in...wished we sauteed them separately. The sauce was nice and light, it flavored up the fish and mushrooms nicely. Next time we'll cut the fillets into 2 inch wide pieces. The outer edges of the fish was juicy and tasty. The middle was too dry and lacked flavor.
RECIPE:
Serves 2 (plus leftovers)
Prep time: 10 minutes
Cook time: 3-4 hours on low
2-qt. crock pot
1 1/2 lbs. au (marlin) or a flaky white fish fillet
1/2 c. dry white wine
4 baby portabella mushrooms, sliced
1 lemon, juiced (add some of the rind too if you wish)
pepper to taste
1/4 t. kosher salt
1 T. olive oil
Grease crock pot with olive oil. Cut fish fillet into 2 inch wide pieces and place in crock pot. Add mushrooms, wine, lemon juice (and rind), pepper and salt. Cover and cook for 3-4 hours on low.
We served this with Japanese rice and white corn.
Enjoy!
HE SAID: Good, but a little dry, try adding butter.
SHE SAID: Good, but too dry, should've cut the fish into smaller pieces.
 |
| This tasted better than it looked |
Decided to make the au (marlin) on Saturday night in a light wine sauce. Shouldn't have added the asparagus in...wished we sauteed them separately. The sauce was nice and light, it flavored up the fish and mushrooms nicely. Next time we'll cut the fillets into 2 inch wide pieces. The outer edges of the fish was juicy and tasty. The middle was too dry and lacked flavor.
RECIPE:
Serves 2 (plus leftovers)
Prep time: 10 minutes
Cook time: 3-4 hours on low
2-qt. crock pot
 |
| Before |
1/2 c. dry white wine
4 baby portabella mushrooms, sliced
1 lemon, juiced (add some of the rind too if you wish)
pepper to taste
1/4 t. kosher salt
1 T. olive oil
Grease crock pot with olive oil. Cut fish fillet into 2 inch wide pieces and place in crock pot. Add mushrooms, wine, lemon juice (and rind), pepper and salt. Cover and cook for 3-4 hours on low.
We served this with Japanese rice and white corn.
Enjoy!
Monday, February 14, 2011
Crock Pot Shoyu-Wine Marinated Chicken Wings for Two
RECIPE RATING:
HE SAID: They taste great, but next time make thighs.
SHE SAID: Yum!
We made these wings for Super Bowl Sunday last week and loved them. Had 9 wing pieces ("flats" and "drums") left so we decided to make more wings. We knew we'd be out for a couple of hours trying to get in a sunset photo shoot and with the cook time for these wings set at 3-4 hours, the wings would be ready as we returned.
We really could have gone with just 7 wings since we only ate 3 each...Safeway's wings are HUGE! The sauce can accommodate up to probably 12 wings, depending on how large your wing pieces are. Prep time is about 5 minutes, but we highly recommend marinating the wings for at least 4 hours.
RECIPE:
Prep time: 5-10 minutes
Cook time: 3 hours on low
Serves 2, 2-qt crock pot
6-8 wing pieces ("flats" and "drums") - depending on how many wings you want to eat
1 c. low sodium shoyu (soy sauce)
1/2 c. dry white wine
1/4 c. vegetable oil
1 garlic clove, minced
1 T. sugar (we use truvia)
1 t. ground ginger
Mix all ingredients except chicken in a bowl. Put chicken in a gallon size ziploc (we put our ziploc into a foil pan just in case). Pour half of the marinade into the ziploc bag and refrigerate wings for at least 4 hours. Refrigerate the remaining marinade. Flip ziploc bag several times, maybe every hour or so.
Drain marinade from bag, pour wings into a 2 qt crock pot, cover with remaining marinade. Cover pot and cook on low for 3 hours or until chicken is cooked all the way.
We had our wings with Japanese rice and corn.
Enjoy, we did!
HE SAID: They taste great, but next time make thighs.
SHE SAID: Yum!
 |
| Wings, Japanese rice and white corn |
We really could have gone with just 7 wings since we only ate 3 each...Safeway's wings are HUGE! The sauce can accommodate up to probably 12 wings, depending on how large your wing pieces are. Prep time is about 5 minutes, but we highly recommend marinating the wings for at least 4 hours.
RECIPE:
Prep time: 5-10 minutes
Cook time: 3 hours on low
Serves 2, 2-qt crock pot
6-8 wing pieces ("flats" and "drums") - depending on how many wings you want to eat
1 c. low sodium shoyu (soy sauce)
1/2 c. dry white wine
1/4 c. vegetable oil
1 garlic clove, minced
1 T. sugar (we use truvia)
1 t. ground ginger
Drain marinade from bag, pour wings into a 2 qt crock pot, cover with remaining marinade. Cover pot and cook on low for 3 hours or until chicken is cooked all the way.
We had our wings with Japanese rice and corn.
Enjoy, we did!
Saturday, February 12, 2011
Fluffy Rice...It's All About the Rice Cooker
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| 3 cup rice cooker made in Japan |
 |
| See rice in the background |
If you don't believe us, try it! The male half of this couple thought the female half of this couple was exaggerating when she said, the rice is coming out too dry because of the cooker. Tonight we tried the rice cooker made in Japan given as a gift by some hula students. Shiny, fluffy, moist rice.
We'll try to take a better picture of the rice. Trust us, the same rice cooked in a cooker made in Japan comes up much better than the same rice cooked in an American made Japanese rice cooker. See photo of the cooked rice, see how shiny it is? We used the same amount of water in this pot as we would in the American made pot.
We're seriously considering bringing back some 3 cup rice pots from Japan for gifts!
Crock Pot Spanish Braised Chicken for Two (plus leftovers)
RECIPE RATING:
HE SAID: Thought it was dry and agreed not as tasty as other dishes we've tried.
SHE SAID: This was ok. Not as tasty as our Chicken Fricassee (Cuban style).
This week has been a busy week for us...no time to cook in the crock pot...but we definitely had time this weekend! Here's another recipe we saved from Stephanie O'Dea's blog, but we tweaked the recipe a bit since we had white wine already in the house. Wanted some leftovers too for work lunches, so we made enough for dinner for two and one day of leftovers.
Reading Stephanie's recipe reminded us of one of our favorite Cuban dishes "Chicken Fricassee". There are many versions of this dish, including a Puerto Rican one which we've made also, but our favorite is still the Cuban style. We were tempted to turn the Spanish Braised Chicken into Fricassee, but decided we should try something new. Mmm..we'll have to make Chicken Fricassee in the crock pot soon! So many recipes to try, so little time!
The cook forgot to follow Stephanie's suggestion of cutting the chicken in half to help with the dryness. Our chicken came out dry. The leftovers were cut in half and sat in the crock pot for an hour in the juices...hope this helps. We had thighs in our hands at the market, wished we stuck with thighs.
Here's our tweaked recipe...it's almost the same as Stephanie's.
RECIPE:
Serves 2-3, 4-qt crock pot
1 T. butter
4-6 chicken breasts (cut in half)
1/2 t. kosher salt
1/4 t. black pepper
2 cloves garlic, minced
1/2 t. dried thyme
1-2 bell peppers, sliced (used one since it was a large bell pepper)
1 medium red onion (sliced into rings)
1/2 c. white wine (original recipe called for brandy)
1/2 an orange, juiced
12 lg. green olives, chopped (stuffed with pimentos)
Plug in crock pot and turn on low before you chop veggies. Add butter and spread around pot. Add chicken. Add all dried spices on chicken. Cut bell peppers and onions, mince garlic (we use the already minced garlic from Costco), add to chicken. Top off with wine and orange juice. Chop olives and sprinkle on top. Cover and cook 7-8 hours on low.
We served this with Japanese (short grain) rice and white corn. As mentioned earlier, it didn't wow us, but it was still good. Perhaps it would come out better with thighs and the brandy.
Enjoy!
HE SAID: Thought it was dry and agreed not as tasty as other dishes we've tried.
SHE SAID: This was ok. Not as tasty as our Chicken Fricassee (Cuban style).
 |
| Finished product |
Reading Stephanie's recipe reminded us of one of our favorite Cuban dishes "Chicken Fricassee". There are many versions of this dish, including a Puerto Rican one which we've made also, but our favorite is still the Cuban style. We were tempted to turn the Spanish Braised Chicken into Fricassee, but decided we should try something new. Mmm..we'll have to make Chicken Fricassee in the crock pot soon! So many recipes to try, so little time!
 |
| Before |
Here's our tweaked recipe...it's almost the same as Stephanie's.
RECIPE:
Serves 2-3, 4-qt crock pot
1 T. butter
4-6 chicken breasts (cut in half)
1/2 t. kosher salt
1/4 t. black pepper
2 cloves garlic, minced
1/2 t. dried thyme
1-2 bell peppers, sliced (used one since it was a large bell pepper)
1 medium red onion (sliced into rings)
1/2 c. white wine (original recipe called for brandy)
1/2 an orange, juiced
12 lg. green olives, chopped (stuffed with pimentos)
 |
| After 7 hours |
We served this with Japanese (short grain) rice and white corn. As mentioned earlier, it didn't wow us, but it was still good. Perhaps it would come out better with thighs and the brandy.
Enjoy!
Thursday, February 10, 2011
Crock Pot Marinated Chicken Wings - party sized
RECIPE RATING:
HE SAID: very good.
SHE SAID: yum! Will make again, but will use chicken thighs instead - easier to eat, to which he replied "yeah!"
Super Bowl Sunday was coming up and of course the female part of this couple had to use the crock pot to make our potluck contribution. Wish we photographed the wings, we didn't realize how darn delicious they would be! The chicken becomes very moist and oh so tasty! Since we will be making this again soon, a pic will be posted then.
We found this recipe under the name "Marinated Slow Cooker Wings" on allrecipes.com and made some adjustments to our taste and blood pressure needs. Here's our recipe:
RECIPE:
4 - 6 qt crock pot
20 chicken wings (not wing tips)
2 c low sodium shoyu (soy sauce) - we watered down the shoyu a bit
1 3/4 c white wine
1/2 c vegetable oil
2 garlic cloves, minced
2 T sugar
2 t ground ginger
Place chicken in a gallon sized baggie (we also place the baggie in a foil pan just in case). In a bowl, combine remaining ingredients. Pour half the marinade on the chicken, keep the other half for cooking (refrigerate). Seal bag up, coat chicken with sauce and refrigerate overnight. We turned the bag of chicken a few times before going to bed to ensure even coating. When ready to cook, discard marinade from bag, place chicken and the reserved marinade into your crock pot, cook on low for 4 hours.
After we adjust this recipe for thighs and a party of two, we will post the new recipe! We're thinking of serving the thigh style recipe with Japanese rice and stir fried veggies.
Enjoy...we sure did!
HE SAID: very good.
SHE SAID: yum! Will make again, but will use chicken thighs instead - easier to eat, to which he replied "yeah!"
Super Bowl Sunday was coming up and of course the female part of this couple had to use the crock pot to make our potluck contribution. Wish we photographed the wings, we didn't realize how darn delicious they would be! The chicken becomes very moist and oh so tasty! Since we will be making this again soon, a pic will be posted then.
We found this recipe under the name "Marinated Slow Cooker Wings" on allrecipes.com and made some adjustments to our taste and blood pressure needs. Here's our recipe:
RECIPE:
4 - 6 qt crock pot
20 chicken wings (not wing tips)
2 c low sodium shoyu (soy sauce) - we watered down the shoyu a bit
1 3/4 c white wine
1/2 c vegetable oil
2 garlic cloves, minced
2 T sugar
2 t ground ginger
Place chicken in a gallon sized baggie (we also place the baggie in a foil pan just in case). In a bowl, combine remaining ingredients. Pour half the marinade on the chicken, keep the other half for cooking (refrigerate). Seal bag up, coat chicken with sauce and refrigerate overnight. We turned the bag of chicken a few times before going to bed to ensure even coating. When ready to cook, discard marinade from bag, place chicken and the reserved marinade into your crock pot, cook on low for 4 hours.
After we adjust this recipe for thighs and a party of two, we will post the new recipe! We're thinking of serving the thigh style recipe with Japanese rice and stir fried veggies.
Enjoy...we sure did!
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