March into Spring! Three Quick & Easy Slow Cooker Recipes!!

Three Great Slow Cooker Recipes



Compliments of Cooking Light

Yield: 6 servings (serving size: 1 2/3 cups)

Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day; it’s also know to be served all year around as well. With this being American Heart Month, enjoy this healthy version from Cooking Light.



2 (16-ounce) packages frozen black-eyed peas

1 1/4 cups sliced green onions, divided

2 cups hot water

3/4 cup chopped red bell pepper

2 tablespoons minced seeded jalapeño pepper

2 teaspoons hot sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 vegetable-flavored or chicken-flavored bouillon cube

1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained

1 tablespoon tomato paste

2/3 cup uncooked converted rice


  • Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well.
  • Cover and cook on HIGH for 4 hours.
  • Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed.
  • Stir in remaining 1/2 cup green onions.





Compliments of Martha Stewart

Yield: 4 Servings


Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce – perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.


1 1/4 pounds small potatoes, halved

4 large shallots, cut into 1/2-inch wedges

3 garlic cloves, minced

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

3 sprigs rosemary

Coarse salt and ground pepper

4 tablespoons all-purpose flour

3/4 cup low-sodium chicken broth

3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio

1 cup pitted green olives, halved

Step 1

Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.

Step 2

Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.

Step 3

To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.


Slow Cooker Chicken Curry Recipe

Compliments of Taste of Home

Yields: 4 Servings


4 bone-in chicken breast halves, skin removed (8 ounces each)

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

3/4 cup thinly sliced sweet onion

1/2 cup chopped sweet red pepper

1 cup peach salsa

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh green beans, trimmed and cut in half

2 tablespoons cornstarch

1/2 cup cold water

1-1/2 cups chicken broth

1-1/2 cups uncooked Minute® White Rice


  • Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker.
  • In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
  • Cover and cook on low for 4-5 hours or until chicken is tender.
  • Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker.
  • Cover and cook on high for 30 minutes or until sauce is thickened.
  • In a large saucepan, bring broth to a boil; stir in rice.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until liquid is absorbed and rice is tender.
  • Fluff with a fork.
  • Serve with chicken and sauce.

article compliments of

Limes: Green Gold??

The Price of Limes are at an All Time High!

Here, in the U.S., we get 90% of our limes from Mexico and recent developments mean that we’ll be getting a lot less for a lot more! Why? We can blame it on the perfect storm of torrential rains, bacteria infected lime trees, and organized crime in Mexico, all of which have caused the price of limes to quadruple from $25 a box to over $100!

What does this mean for you and I? My guess is a summer filled with fewer Mojitos, less lime in our lime-infused Carne Asada tacos, and Cherry Limeades minus the lime! How sad is that?

For the complete story, check out

What’s for Dinner: Ham & Bean Soup!

Ham & Bean Soup

yields 6 servings


2- 14.5 oz cans low sodium beans, your favorite, rinsed

1- 14.5 oz diced tomatoes

8 oz smoked ham, diced

1 small onion, diced

2 cups water or vegetable stock

2 large gloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

 Sea salt and freshly ground black pepper, to taste

1 pinch cayenne, optional


Combine all ingredients in a large sauce pan over medium heat, bring to a boil.

Reduce heat to low, and simmer for 30 minutes.

Adjust with salt and pepper and serve piping hot.


Looking for a Buzz? Try Marley Coffee’s 7 New Coffee Products!

Marley Coffee Launching New Products and Innovations




Marley Coffee, the sustainably grown, ethically farmed and artisan-roasted gourmet coffee company, will launch seven new products this month.

Marley Coffee will have a full line of Rainforest Alliance (RFA) Certified coffees at the Natural Products Expo West, including 8oz ground and RealCup(TM) single serve cup versions of “Buffalo Soldier RFA,” “Mystic Morning RFA” and “Smile Jamaica RFA.” The company will also unveil RealCup versions of two brand new flavors, “Catch a Fire RFA,” inspired by Jamaican chili, and “Spiced Root Rum RFA,” inspired by Jamaican rum.

The company will also showcase a Marley Coffee-branded Bike Cafe mobile coffee cart. In December, the company purchased the majority of assets of Bike Cafe Franchising Inc., a Denver-based company that owned and sold mobile coffee carts worldwide. Additionally, the company will launch its second-generation AVT automated coffee machines for office and retail locations. The new machines feature interactive touch-screens and a more user-friendly and versatile design. Both the Bike Cafe mobile coffee cart and the Company’s automated coffee machines bring an innovative solution to retail or office locations without the need to install permanent structures and overhead. Grocery managers can use these products to fill a void left by the removal of many self-service coin counting and processing machines.

Brent Toevs, Chief Executive Officer of Marley Coffee, said, “With the launch of these seven new products, we aim to provide multiple points of interaction for the consumer throughout the grocery shopping experience, from the parking lot to the checkout line.”

“We are excited that consumers will able to spot the Rainforest Alliance’s iconic green frog seal on Marley Coffee’s new lineup of products being launched at Expo West,” commented Alex Morgan, senior manager of sustainable agriculture at the Rainforest Alliance. “By sourcing beans from Rainforest Alliance Certified(TM)farms, Marley Coffee is demonstrating its commitment to environmental sustainability and improved conditions for coffee farming communities.”

Learn more at

Quick & Easy Pasta Puntanesca!


Pasta Puntanesca

This quick and easy version of Pasta Puntanesca is perfect for a weeknight meal and is sure to be a crowd pleaser!!

Yields 4-6 servings


1-28 ounce can peeled tomatoes

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/3 cup caper or sliced green olives

4 cup fresh spinach or 1 pound frozen spinach

sea salt and fresh cracked black pepper, to taste

1 pound whole wheat pasta, your favorite brand

1/2  cup shredded Parmesan cheese


Bring 2 quarts water to a rolling boil. Add pasta and cook for 8-10 minutes, drain, Do NOT rinse, and set aside.

Heat saute pan on medium heat, add oil and red pepper flakes and cook for 1 minutes. Add tomatoes and crush with spoon; bring to a boil.

Add capers and spinach. bringing back up to a boil, stirring constantly.

Add cooking pasta, season with salt and pepper, to taste. Garnish with shredded Parmesan cheese.

Serve piping hot.


Celebrate St. Patrick’s Day w/ this authentic Gaelic Punch recipe!!

Gaelic Punch

This Irish Whiskey Punch is a perfect way to celebrate St Patrick’s Day on this cold and wet Monday!!

~~Gaelic Punch~~

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.

contributed by David Wondrich

yields about 14 6-oz drinks

Pinch of freshly grated nutmeg, for garnish
3/4 cup Demerara or other raw sugar
40 ounces boiling water
One 750-ml bottle Irish whiskey
Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish

In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

photo by Tina Rupp

Your Resident Gourmet’s Pimento Cheese Spread, Yum!

I recently catered a Legislative Spouses luncheon in the GA Grown test kitchen. I had a blast and my Pimento Cheese Spread was a big hit-so I decided to share!

Enjoy!-Chef Jennifer

Your Resident Gourmet’s Pimento Cheese Spread


This Southern inspired cheese spread is perfect for grilled cheese sandwiches, as a dip with fresh cut apples or just smeared on a cracker!


Yields 4 cups




1 ½ cups shredded extra-sharp Cheddar cheese

1 cup shredded mild Cheddar cheese

1/2 cup hickory smoked bacon, cooked and cut into ¼ pieces

8 ounces cream cheese, softened

3/4 cup mayonnaise

1 large garlic clove, minced OR 1 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon ground cayenne pepper

1/4 cup minced onion OR ¼ teaspoon onion powder

1 (4 ounce) jar diced pimento, drained

Sea salt and fresh ground black pepper, to taste



Place all of the ingredients into a large bowl and using a rubber spatula, mix until well combined. You can also mix your pimento cheese spread with an electric mixer, using the paddle attachment.

Season to taste with salt and black pepper.

Baby it’s Cold Outside: One Pot Meals to Warm Your Soul!

Looking for a One Pot Meal that’s quick, easy, inexpensive AND delicious? Then you’ve come to the right place!
This week’s Your Resident Gourmet Newsletter has the perfect meal to warm your soul during these endless winter nights, a Chicken Pot Pie recipe using tender free range chicken, local vegetables, and a buttery phyllo crust for added crunch!
Bon Appetit!

Chef Jennifer

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Hot Food to Warm the Soul!

This recipe is a great way to incorporate fresh vegetables into your meal. Having trouble finding fresh vegetables in March? Remember that flash frozen vegetables are a great substitution when fresh aren’t in season.

Chicken Pot Pie


Yields 6 servings




1/4 teaspoon dried thyme

Salt and fresh ground black pepper, to taste

1 1/2 pounds chicken breasts, skinless, boneless, and cut into 1-inch chunks

¼ olive oil

1 large onion, finely chopped

1 ¾ cups chicken broth

2 large cloves garlic, minced

5 medium parsnips, diced

3 medium carrots, diced

3 stalks celery, diced

6 (each 14- by 9-inch) sheets frozen phyllo, thawed

½ cup butter, melted

2 tablespoons cornstarch

½ cup cream

2 cups fresh or frozen English peas

¼ cup fresh flat-leaf parsley, chopped + more for garnish


  1. Preheat oven to 425* F.
  1. Season chicken breasts with thyme and 1/4 teaspoon each salt and freshly ground black pepper. Add olive oil to a 10-inch sauté pan and heat on medium-high. Add chicken in single layer and cook 5 minutes or until lightly browned, stirring halfway through cooking. Transfer to a plate and set aside.
  2. Add onion and 1/4 cup chicken broth to the same skillet and cook 5 minutes or until onion is browned, stirring and scraping up browned bits. Add garlic and cook 1 additional minute, stirring constantly.
  3. Stir in parsnips, carrots, and celery, and then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to a simmer, cooking 10 minutes or until vegetables are tender-crisp.
  4. While vegetables cook, place 1 phyllo sheet on work surface and brush with melted butter. Top with another sheet and more butter. Repeat with remaining phyllo sheets brushing each layer with melted butter. To prevent pastry from drying out, work with 1 sheet at a time, keeping the others covered with a sheet of plastic wrap.
  5. In small bowl, stir cornstarch into cream to dissolve; stir into vegetable mixture and simmer about 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, cooked chicken, salt, and freshly ground black pepper to taste.
  6. Bring chicken and vegetable mixture back up to a simmer, then transfer to 13x 9x 2-inch baking dish. Place buttered phyllo sheets on top, tucking in edges inside the casserole dish and using a paring knife, make five 2-inch slits through the sheets of phyllo.
  7. Bake 15 minutes or until phyllo is golden brown. Garnish with parsley and serve piping hot.

photo credit Anna Williams

Chefs of the World: A Taste of Fame

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Last night I had the great privilege to be one of the many talented Chefs cooking at this year’s  9th Annual Chefs of the World: A Taste of Fame charity event. Being in the company of chefs like Marvin Woods, Tony Morrow, Ave Thomas, and Jaaion Barnes always makes me step up my culinary game to a higher level, while Atlanta Technical College Chef Instructors like Ralph “B” Paige, Sara Ray and Teika Blocker reminds me of the high caliber chef it takes to motivate and educate future culinarians.  This year we boasted over 15 participating Chefs, Restaurateurs, and  Hotels, working together to raise scholarship money for up and coming culinary students, which is an awesome feeling!! I have to say a big Thank You to my culinary team, especially my Le Cordon Bleu-Atlanta culinary students for volunteering their time, Derrick Baily for volunteering his wine knowledge and to Chef Leslie Howard for saving the day!

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