Teryaki Chicken Stuffed Mushroom Caps

  Its funny, growing up I never would of said MUSHROOMS YUMMY!! But now I love them!!  My oldest daughter really doesn't like mushrooms but my youngest eats everything we put on her plate.  Hubby just likes it when he doesn't have to cook... or do the dishes, haha.  So for lunch I made my husband these amazing Teryaki Chicken stuffed Portebello Mushroom Caps.  He didn't really breather or even look up while inhaling it so I assumed he loved it, or he was starving.  But since he ate a big breakfast I vote for the first option. ;)

Here is what you need to recreate these perfectly portioned caps;

Recipe:

Teryaki Chicken Stuffed Mushroom Caps

Prep Time:

15 minutes

Cook Time:

20 minutes

Ingredients:

2x large portebello mushrooms

1x xtra lean chicken breast, chopped

1/3 cup broccoli, chopped

1/3 cup asparagus, chopped

1/3 cup celery, chopped

1/3 cup bell pepper, chopped

1 tbls low sodium soy sauce

2 tbls teryaki sauce

Avocado Oil

1/4 cup grated cheese

Salt & Pepper

1.  Preheat oven to 375C

2. Scoop out the core of the mushrooms, put a few drops of oil into the caps and cook in oven for 5 minutes

3. Over medium-high heat saute the chicken in soy sauce until half cooked and still pink in the centre.

4. Reduce to low-medium heat, add vegetables and teryaki sauce, cook until chicken is nearly done (max 5 minutes).

5. Scoop mixture into mushroom caps, bake for another 10 minutes.

6. Sprinkle cheese on top and broil until cheese is lightly browned.

Wait 5 minutes before consuming!! The inside is going to be insanely hot.
Enjoy!!

  There are sooooo many things you can stuff inside a mushroom cap, and mushrooms are an excellent source of nutrients!  If you try my recipe or any modification of it than please share with me what you thought below in the comments!

Slow Cooker Pulled Pork

  Just need to start off by saying this, if you don't already have a slow-cooker, GET ONE!!  It is by far the best investment into family meals you could ever make.  If you are single or cooking for one than you can easily portion out any meals made into easy freezeable portions to save for whenever you want to reheat and eat!  Or for a family meal you will certainly have enough to fill everyones plate as well!  Only negative I have about a slowcooker is that it likes to tormernt you with its delicious aromas throughout the entire day until whatever you have chosen to create is ready.

Speaking of a fantastic aroma, I made some amazing Pulled Pork for dinner the other day and knew when i was shredding it that I just had to share it! Alright, so here is what you need:

Recipe:

Slow Cooker Pulled Pork

Prep Time:

10 minutes

Cook Time:3.5-4.5 on High
7.5-8.5 on Low

Ingredients:
1x Pork Tenderloin
1x Can of Rootbeer
1x regular bottle of BBQ sauce (I prefer hickory)
1x Medium yellow or red onion, coarsely chopped
1 cup crimini mushrooms, coarsely chopped

1. Put tenderloin in the slow cooker and pour the rootbeer onto it, either cook on high for 3-4 hours or low for 6-8 hours,
2. Drain the liquid after 4 hours on High or 8 hours on low when the tenderloin shreds easily with a fork.
3. After shredding the tenderloin, add the sauce, onion & mushroom and cook on low for 20-30 minutes.

4. Serve on lightly toasted bun or in a wrap with some green sprouts or a crunchy bean mix for some consistency change!
Enjoy!!

I have also heard a few people use apple juice or chicken broth instead of RootBeer but have not had a chance to try them out yet.   If you try out my recipe or any modification I would love to hear how it turns out!!  Just leave me a comment below!

Hawaiian Chipotle Roast Chicken Dinner!!

Mmmmmm, ok so my husband and I are total food nerds.  We love food!! Which unfortunately for his metabolism does not equal a slim trim figure.  I still have a pretty good metabolism but still, looking good and feeling great are two very separate columns these days.

But I digress, for Christmas I won a shopping spree with a friend of mine who sells Steeped Tea and little did i know that Steeped Tea isn't ONLY Tea!!  They have hot chocolate and cheese ball mix and tons of dip mixes and dry rubs and stuff.  Sure they all have Tea IN them but ohmygosh my foodie heart just exploded when i was perusing the catalog.

One item we got was the Hawaiian Chipotle Topper, which has pineapple bits in it and actually smells really light.  Definitely a key ingredient.  Here's the recipe for the chicken;

Total Ingredients: 7 

Prep time: 15 minutes

Cook Temp: 225 Celsius

Cook Time: 2 hours

Ingredients:

1 Whole Thawed Chicken

1 clove garlic

2 celery stalks, coarsely chopped

1 medium onion, coarsely chopped

Rosemary (fresh is best)

Paprika

Hawaiian Chipotle Topper (from Steeped Tea)

Do the usual beginnings, you know, preheat the oven, chop your veggies etc.  Than sprinkle your paprika and rosemary on the chicken.  With the topper it does work like a salt and pepper grinder so you have to spend a minute or two grinding it out until you have as much or as little on your chicken as you want.  It is a very light taste so the stronger you want it the more i suggest using.  Using fresh pineapple to include with your veggies never hurt either if you like it really Hawaiian style.  (I couldn't do that cuz my husband doesn't share my pineapple obsession and it was his night to cook)  Add the coarsely chopped celery and onion around your chicken in the dish.  Cover in tinfoil, put in oven, set timer, and walk away!!