Lemon Garlic Chicken – Slow Cooked

I picked up a few (4) packages of boneless skinless thighs a few weekends ago from Target … they were on sale for $3.99 AND had a $2 off coupon … well of course I snagged them! I was polite and left a few packages behind because, you know, I’ve got a chest freezer and a malfunctioning refrigerator … which will be fixed this week, thankfully. And the quote makes me glad I bought some cheap chicken because it’s a LOT to fix a 30 plus year old SubZero fridge … good grief!

all in

So this recipe came from InstagramFitSlowCookerQueen … if you haven’t checked out her page, GO NOW!!¬† It’s ok, I’ll wait for you to come back!

Oh, hi! Your back!? I hope you clicked the little follow button? ūüôā


Ok, so I had all the ingredients thanks to a little stop at Aldi Saturday … and I made this on Sunday in the crockpot!


*Can I just tell you how HARD it is to take pictures in this house??

2 pounds of boneless, skinless chicken thighs

2 lemons (1 sliced and the other zested and juiced)

1/2 cup of water (chicken broth is recommended)

1 tsp basil

4 to 6 cloves of garlic, peeled and smashed

1/4 tsp black pepper

generous sprinkling of season salt of choice (I used Onion Salt)

1 onion, sliced

Add the onions to the bottom of the crock. Toss the chicken thighs on top of the onions.

Add the rest of the ingredients over the top of the chicken, making sure you season the chicken heavy with your season salt.

Add the lemon slices over the chicken. Put the lid on, cook on high for 2 to 3 hours OR 4 to 6 hours on low.

Once cooked, pull the chicken out of the crock and either slice or shred. Hopefully it’s not falling apart too much on you!

Yup, different time I cooked it … leave the lemons halved or sliced, it’s your call!

Serve with some yummy herbed riced cauliflower (or regular rice if that floats your boat!)


Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

#DinnerAtHome    #Crockpot   #SlowCooker   #SavingMoney

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.



Simple Side Grillin’ Dish

Every time I do this, I kick myself for forgetting how good it is.

And then, every time someone ask how it’s done, I kick myself for forgetting how EASY it is.

Yeah. Really.


Onions and Peppers …

Grilled in the grill pan. On the gas grill (although, I’m certain the charcoal grill would be awesome too!)

Cut your onion in half (root end to top) and then cut in thicker chunks. Toss in to a large bowl.

Deconstruct your peppers: push the stem down and pull out, shake out the seeds and cut in half (bottom to top) and again, cut in to thick chunks. Toss these in with the onions.

*Optional, if you like, you can add chunks of squash as well, which is what I’ve done here, but 90% of the time it’s just onions and peppers in my household!*

Grab some olive oil and add a bit to the bowl. No measuring allowed on this recipe. You don’t want them swimming in oil, but lightly coated.

Take some salt, pepper, and any other kind of seasoning that makes you happy and sprinkle over the veggies. I use my boirsion stuff which is a coarse ground seasoning mix, or a blend of salt, pepper, garlic powder and onion powder.

Let the bowl sit there on the counter. Stop by and say hi to the veggies as you do your thing in the kitchen.

When ready to cook, get a¬†grill pan¬†(you know the ones, open holes or grates?) and toss it on the grill to get hot and then toss the veggies in the pan. Leave them alone for a little bit and then go mix them up some … you want them to get a little ‘dark’ around the edges, but as I always tell Hubby, fine line between COLOR and BURNING so keep an eye on them once they start to get a little color.

Once the color is to your liking and ready, go ahead and remove them from the fire and serve. Yummy.

NOTES: I use whatever type of onions I have on hand. As for the peppers, I almost always have the sweet mini peppers from Costco so I just cut them in half and toss in. Of course, IF I have regular peppers, that’s what I use.

Also, I started using my Fire Wire Skewers to do this as well, however, the threading the pieces on is a little more time consuming … you can check that method out¬†here.

There you have it, an easy make ahead side dish that can easily be reheated in a skillet while your protein is cooking, or it can used for a quick stirfry, or added to an omelet and so on!

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!


Instant Pot Baked Potatoes

Technically, they aren’t baked, but rather steamed, right?

Anyways … when Luckys Market had their 8 pound bag of taters on sale for $1.99, you bet I was right there to pick up a bag and use my $5 off $30 coupon. Of course, I spent more than $30 … I apparently have no self control in a new store.

Instant Pot Potato ready to eat

I did, however, pick up a beef tenderloin to make on Christmas day so hey, $30 of it was for the beef. Pricey little thing.

My original plan was to make it when Jamie & Amanda were around (Mark was in Indiana) but I also wanted to do it during daylight to snap a few pics … cuz we all know the night time pics just look horrible. Not that my daytime pics are a whole lot better, but to some degree, they are. I’m working on that little skill, trust me.

So, was I worried about doing this without poking them? A little. Ok, A LOT. I mean, heck, we are putting these things under pressure and they need to breathe, right??? Expand?? Something.

potatoes cleaned and ready

But I went ahead and did it the way the majority of sites told me to … and NO POKING the taters.

Grab a few taters, make sure they are the about the same size. Give them a good wash cuz you know they grow in the ground, right?? *My brother in law and his wife grow taters and can I tell you how awesome they are when you just dug them out of the ground?? Tender and soooo flavorful.

Back to our task at hand. Sorry about that …

cup of water fire-king glass

Add a cup of water to the Instant Pot.

pour water in

Place your trivet in the pot. It came with it, you have it, just go find it.

Put your taters in there.

Put the lid on and lock in place. Make sure the valve moves freely and flip it to pressure cooking.  If you see a stream of steam coming out of the vent after 10 minutes, better check to make sure you have it locked in. I didn’t and wasted my first 10 minutes.

vent open.jpg

Set the pressure cooker to 10 minutes. After about 10 minutes, you’ll hear a beep and the countdown begins! Beep means it’s to pressure and now it starts to cook for the time you programmed!

vent open and not pressurizing.jpg

Allow to cook and release naturally.

Instant Pot Potato cut open

This does TAKE longer than 10 minutes. About 10 minutes to come to pressure, 10 minutes to cook and 10-15 minutes to release. About 30 minutes total. Certainly LESS time if you were to bake them in the oven AND you will not be heating your kitchen up AND it leaves your oven open to cook other things!

flaky inside

Would I do this again? Yes!! I live in Paradise which is also known for the amount of humidity we have so anything to avoid heating the kitchen up is a bonus!!

times up

*I used the leftover taters to make some country fried taters the next day for Mark when he got back from his trip. Just diced the tater up, tossed in a large skillet with some ghee, add some all purpose seasoning and let them crisp up.

Looking forward to sharing this with some of these awesome parties! Go check them out! And come back to party with ME on Wednesday!

Cobb Salads

Somedays, all I want to do is head out to¬†Sweet Tomatoes¬†and have an all you can eat salad buffet with unlimited soups and a few other starchy things on the side. I never opt for dessert because I’m usually a stuffed pig by the time everyone is ready to hit the yogurt bar. ¬†No thank you. ¬†Mark and Jamie, on the other hand, are all about the frozen yogurt and such …

They do NOT serve Cobb Salads there but whenever I get around to making this, I’m always like, YUMMMM, we should do this more often!

Continue reading “Cobb Salads”