Slow cooker “rotisserie” chicken, queso fresco, pasta salad, and chocolate banana cookies! Details in comments.
by max_mercury
2 Comments
max_mercury
Chicken: Super easy! I melted a few tbsp butter and mixed it with paprika, garlic/onion powder, oregano, lemon juice, salt and pepper. Rubed that under the skin and pretty much all over. Lemon and onion in the cavity. Cook on a rack (or veg if you like) on HIGH for 3-4 hours. My chicken was a little over 165F after ~3.5 hours. You can finish the chicken in the oven if you want crispy skin but that wasn’t on my list this week.
Queso fresco: Also easy. Heat 1/2 gallon whole milk on the stove until it reaches 185F. Remove from heat and stir in 1/2 cup vinegar. Let sit 15 minutes. Strain in a cheesecloth (I let mine drip over the sink for 30 min or so). Add some salt to taste and refrigerate overnight!
Pasta salad: I used gluten free rotini, red onion, red and green bell pepper, cucumber, tomatoes, breast from previously mentioned chicken, Italian dressing and topped with some of that queso.
Banana cookies: 2 ripe bananas mashed, ~1/2 cup sunflower butter, ~1 1/2-2 cups rolled oats, pinch of cinnamon and salt, chocolate chips, pepitas. Baked at 350F for 12 minutes or so.
Bingo1dog
Pasta salad is a frequent lunch for me during the summer. It’s nice to have a cool refreshing lunch after working in the heat.
2 Comments
Chicken:
Super easy! I melted a few tbsp butter and mixed it with paprika, garlic/onion powder, oregano, lemon juice, salt and pepper. Rubed that under the skin and pretty much all over. Lemon and onion in the cavity. Cook on a rack (or veg if you like) on HIGH for 3-4 hours. My chicken was a little over 165F after ~3.5 hours. You can finish the chicken in the oven if you want crispy skin but that wasn’t on my list this week.
Queso fresco:
Also easy. Heat 1/2 gallon whole milk on the stove until it reaches 185F. Remove from heat and stir in 1/2 cup vinegar. Let sit 15 minutes. Strain in a cheesecloth (I let mine drip over the sink for 30 min or so). Add some salt to taste and refrigerate overnight!
Pasta salad:
I used gluten free rotini, red onion, red and green bell pepper, cucumber, tomatoes, breast from previously mentioned chicken, Italian dressing and topped with some of that queso.
Banana cookies:
2 ripe bananas mashed, ~1/2 cup sunflower butter, ~1 1/2-2 cups rolled oats, pinch of cinnamon and salt, chocolate chips, pepitas. Baked at 350F for 12 minutes or so.
Pasta salad is a frequent lunch for me during the summer. It’s nice to have a cool refreshing lunch after working in the heat.