This month’s Kosher Link Up Connection’s post was for the kosher bloggers to SWAP blogs. Choosing whose blog I wanted to swap with was not hard at all…My Wife The Chef was my winner. Hilary, the blogger behind MWTC, is one of my dearest and oldest friends. We grew up together in Connecticut and have been friends since we were five years old. (Insert awwww, here.)
What can you find on Hil’s blog? Quick, easy to follow and delicious kosher recipes. Since she is the mother of an edible one year old, Hilary’s recipes are no- fuss involved. Her son is crawling faster than a cheetah; So if she needs to cook, it has to be fast and easy!
During this heatwave, I needed a recipe for dinner that I could be in the kitchen for a total of thirty seconds. In NY if you have been following the weather, the average has been 97 degrees for the past week. When I think of cooking in this heat, I want to go to pass out. FYI: My apartment is hotter than my oven on broil.
Thankfully, Hilary is a closet crock-pot QUEEN. I followed one of her many chicken recipes and added an IWTFD twist. Result was a moister than life chicken, perfectly cooked rice, vegetables and meat. Took only 5 minutes prep time and 5 hours of forgetting it in the kitchen.
My overheated apartment, body and soul truly thank you! Keep up those recipes Hil!
Ingredients: Yields four pieces of chicken, plenty of vegetables and 2 cups rice.
- Four chicken legs, skin removed.
- 3 meat bones (I used Flanken ends)
- 2 marrow bones.
- 2 cups of white rice.
- 1 medium zucchini.
- 1 small red onion.
- 4 basil frozen cubes, 4 dill cubes, 2 chili cubes and 3 garlic cubes.
- Salt, pepper, garlic powder and Bone Suckin’ Spice.
- Olive oil.
- Use small Crock Pot- I have the three bowl set– I used the #2.
- Drizzle olive oil on the bottom of the Crock.
- Add rice, frozen cubes and spices. I suggest to use your favorite spices, just season heavily, at least 2 teaspoons salt and 1 tablespoon of the other spices.
- Layer meat bones and marrow on top of rice. Add chicken.
- Place vegetables on top- now water. Cover the chicken half way. Keep in mind you can check on the dish, and add more water if needed.
- Turn Crock on high, and leave it alone for 4 hours! My Crock is super hot so I turned it down to low for the last hour to cook.
- Let cool at least ten minutes before serving, it will be piping hot!
Chicken was amazing, rice was spicy and we were stuffed from this meal! Thanks again Habey, everyone be sure to check out Hilary’s blog!
Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.
The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18