Category Archives: Main Dish

Slow Cooker White Bean Chicken Chili Verde

Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

Yesterday was cold, windy, and rainy.
I couldn’t have been happier!
I know that might sound strange, but I have been longing for some nice cool weather and the big thunderstorm we had was so calming. It made me just want to curl up on the couch with a big bowl of warm soup!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

So even though I did have to go to work, I absolutely did make that big warm bowl of soup! I opted for a White Bean Chicken Chili made extra special with salsa verde and lime juice.

This will definitely become one of our favorite soups this fall. It was super filling, extra tasty and required hardly any effort at all! Since this is a slow cooker recipe you just toss in your ingredients and go!

Here is how we make it!

Slow Cooker White Bean Chicken Chili Verde
Throw in some chopped onion, jalapenos, and garlic in your slow cooker.

Slow Cooker White Bean Chicken Chili Verde

Top it with some chicken breast and some seasonings.

Slow Cooker White Bean Chicken Chili Verde

Then throw in the salsa verde and the green chilis.

Slow Cooker White Bean Chicken Chili Verde

You’re almost done! Add the white beans and the chicken broth. Stick a lid on that baby and let it simmer all day!

When I came home I pulled the chicken out of the crock pot and shredded it with a fork. Really, I kind of just poked at it a because it is so tender it just falls apart. Then I added the chicken back into the slow cooker, squeezed a whole lime over the top and a sprinkle of seasoned salt. I let it simmer another 30 minutes or so.

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

That is it! Serve this soup with tortilla chips and all your favorite Mexican fixings or with a side of cornbread! You will love how simple and satisfying this is!

Slow Cooker White Bean Chicken Chili Verde  #glutenfree #slowcooker www.maebells.com

Slow Cooker White Bean Chicken Chili Verde
Recipe type: Main DIsh, Slow Cooker, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Using your Slow Cooker makes this White Bean Chicken Chili Verde a cinch! Just toss in your ingredients, and let it simmer all day! Come home to a warm, filling bowl of soup!
Ingredients
  • 2 pounds chicken breast, fat removed
  • 1 small onion, chopped
  • 2 fresh jalapeños, seeded and diced
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 2 cans green chilis
  • 1 cup salsa verde
  • 2 cans white beans, drained and rinsed
  • 1 32 ounce container of chicken stock
  • 1 lime, juiced
  • 1½ teaspoons season salt, garlic salt or salt based cajun seasoning
Instructions
  1. Place the chopped onion, diced and seeded jalapeno peppers, and minced garlic in the bottom of your slow cooker.
  2. Top with Chicken breast and spices
  3. Add undrained cans of green chills and salsa verde
  4. Add the cans of drained and rinsed white beans and chicken broth.
  5. Let mixture simmer on low for 8 hours or on high for 4 hours.
  6. Before you serve, remove the chicken breast and shred, add the shredded chicken back to the crock pot.
  7. Squeeze lime juice into the soup and sprinkle season salt, stir, and let simmer an additional 20-30 minutes.

 

 

 

 

Andouille Sausage + Jerk Shrimp and Cheddar Grits

 Jerk Shrimp and Andouille Sausage are cooked to perfection and laid on a bed of ultra creamy cheddar grits for the ultimate Southern meal! 

Andouille Sausage + Jerk Shrimp and Cheddar Grits

Today is my birthday.

I love birthdays, love love love them. Not just mine, but anyones. When people say they don’t celebrate their birthday I think about how super sad that is. Why wouldn’t you celebrate?! The fact that you were born, the fact that you are still here on this Earth, growing, learning, loving, why in the world wouldn’t you celebrate that?!

Andouille Sausage + Jerk Shrimp and Cheddar Grits

So because I am off celebrating I am going to share a revamped version of my classic Shrimp and Creamy Cheesy Grits recipe.

If you have never had Shrimp and Grits, YOU ARE MISSING OUT! Sorry to yell at you, but I need you to understand the importance of going out right now and buying all of the ingredients. This is so so good!

Andouille Sausage + Jerk Shrimp and Cheddar Grits

My traditional recipe has shrimp coated in spices, pan seared then laid on a bed of cheese grits and topped with bacon and chopped green onions. It is fantastic.

But because one good recipe is never enough this variation has the shrimp tossed in Jerk spices and I thew in some sausage for good measure.

Both are amazing, you will love them!
I’m off to blow out some birthday candles! Happy Saturday my friends!

Andouille Sausage + Jerk Shrimp and Cheddar Grits

Andoulli Sausage + Jerk Shrimp and Cheddar Grits
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pound deveined and shelled shrimp
  • 2 teaspoons McCormick Jerk seasoning
  • ½ package of Johnsonville Andouille Sausage, sliced
  • 2 teaspoons olive oil
  • 2 cups chicken broth
  • ½ cup yellow corn grits
  • 2 ounces reduced fat cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 green onion stalks, chopped
  • salt and pepper to taste
Instructions
  1. For the Cheddar Grits
  2. In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low.
  3. Cover and let grits simmer for 7 minutes, stirring occasionally.
  4. When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.
  5. Stir mixture well, cover and remove from heat.
  6. For the Sausage and Jerk Shrimp
  7. Place shrimp in a large plastic bag or mixing bowl and toss with the Jerk seasoning, making sure it is evenly coated.
  8. Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
  9. Remove shrimp from skillet.
  10. Add sliced sausage and let cook approximately 2 minute on each side.
  11. Remove sauce from skillet.
  12. To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, sausage, chopped green onions, and additional salt and pepper.

 

Smoked Drumsticks with Sriracha and Honey Lime Sauce

Smoked Drumsticks with Sriracha and Honey Lime Sauce, A SUPER game day snack! Ready in under 30 minutes! #glutenfree

A couple weeks ago I had a bit too much going on, there was no way I was going to get everything done, plus dinner. So, I asked Mr. Maebell if he minded making dinner. This is how it went.

Him: “Oh yeah, I will make dinner, no problem!”

Me: “Really? You don’t mind? It doesn’t matter what we have. Something easy is fine.”

Him: “Oh I’ve got this babe!”

Wow, I thought. I seriously do not give him enough credit! What a good husband I have!
I headed off to work, heart aflutter, because I was so impresed with how helpful he had just been.

Smoked Drumsticks with Sriracha and Honey Lime Sauce, an awesome game day snack! #glutenfree

Fast forward 9 hours. I walk in the door.

“I am grillin’ pork chops!” he declared with a big grin on his face. “and I am trying something new” he pulled out a ziplock bag full of pork chops in a bright red thick sauce.

“Oh yeah? Did you make up a marinade” I asked.

“Nope, I just put them in sriracha!” he said.

I just stared at him, then stared at the bright red sauce covering $11 worth of pork chops. There was nothing to do but smile. “Great!” I said.

Bless him.

We ate the hottest pork chops of our entire life. We drank the entire pitcher of water in one sitting. Midway through the meal he said “I think maybe next time we should mix the Sriracha with something else.”

I just smiled and nodded. Yes, yes, we should.

It is tiny moments like that, that makes me so very happy I’m spending my life with that silly man.

Smoked Drumsticks with Sriracha and Honey Lime Sauce, Perfect for game day!! #glutenfree

So since we love Sriracha but recently learned it cannot be used as a marinade ;) I decided to put it to get use in these Sriracha and Honey Lime Smoked Drumsticks. As you can probably tell from Tuesday’s Italian Sliders we are on a major game day kick in this house. I am on a mission to come up with awesome appetizers that have all of the game day flair traditional chips, dips, and greasy burgers do, but none of the calories.

Instead of traditional fried wings I opted for smoked drumsticks. This is insanely easy, we just threw them on the grill with absolutely nothing on them! No oil, salt, pepper, or marinade, nada! Just smoked chicken, pure and simple. Then I made a quick and easy sauce with just five ingredients!! When the drumsticks were done, I tossed them in the sauce, and that was it!

Smoked Drumsticks with Sriracha and Honey Lime Sauce

Smoked Drumsticks with Sriracha and Honey Lime Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 pounds drumsticks
  • 1½ tablespoons reduced sodium soy sauce (Lachoy is gluten free)
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • ½ teaspoon minced garlic
  • zest of one lime
  • juice from half a lime
Instructions
  1. Heat a grill to 375
  2. Place the plain drumsticks directly on the grill and let cook for 25 minutes, turning once while cooking.
  3. Meanwhile, add the sauce ingredients in a small sauce pan and let simmer on medium low while the drumsticks are cooking. You do not want to boil, you just want to heat the mixture so the flavors meld and it thickens a tiny bit.
  4. Remove drumsticks from grill and place in a large bowl with a lid, pour the sauce over the drumsticks, place lid on bowl tightly and shake the bowl to evenly coat the drumsticks.
  5. Garnish drumsticks with any additional sauce left in the bowl, sesame seeds, and additional lime zest if desired.

 

 

 

Slow Cooker Jalapeño Ranch Carnitas with Cilantro Lime Slaw

Jalapeño Ranch Slow Cooker Carnitas with Cilantro Lime Slaw...your family will LOVE these! So easy and super impressive! #glutenfree

Over the years, my Mother has developed a bit of an obsession. She collects hoards something super unusual…crock pots.

My Mom LOVES her crock pots. She has every size and shape known to man. The bottom shelves of her pantry are filled with various slow cookers stacked inside one other and on top of each other. Yet every year when Black Friday rolls around my dear Mother will brave the cold and the crazy crowds and head to the the local Wal-mart. She comes home with some odds and ends and always, always a $5 crock pot.

And what did she ask for for Christmas last year? Another crock pot.

Over the years, I have found my Mom’s love of slow cookers to be oddly comforting. Whenever I drag out one of my slow cookers, which were gifts from my Mom, I think of her. If I am browsing through the kitchen section at a store and a crock pot catches my eye I like to think that is a little of my Mom in me. I love it. Sometimes the most unusual and unexpected things make me feel a little closer to home.

Jalapeño Ranch Slow Cooker Carnitas with Cilantro Lime Slaw

So, whenever I create a good slow cooker recipe I always have to share it with my Mom and sisters because, well because our love of crock pots is genetic. :)

These Jalapeño Ranch Carnitas are a game changer. They are so unbelievably easy and full of flavor. It makes a super impressive dinner with hardly any effort at all. These carnitas are topped with a Cilantro Lime Slaw, which is really simple and helps pull all of the flavors together. Here is how we do it!

Jalapeño Ranch Slow Cooker Carnitas with Cilantro Lime Slaw...your family will LOVE this! #glutenfree

For the carnitas you just throw a pork loin and five other simple ingredients in your crock pot and let it simmer on low all day. That is it! No precooking, no weird ingredients, this will take you literally two minutes to throw together in the morning before you go to work.

After 8 hours, you just shred the meat. This won’t be difficult, it will basically just fall apart. Place your meat on a lined baking sheet and broil it for a minute or two until it gets nice and crisp. YUM! Then drizzle a bit of the juice from the crock pot over the crisp meat. This is the key to having super fantastic majorly flavorful carnitas, do not skip that step!

Then just whip up the slaw and warm some corn tortillas and you have a guest worthy meal on your hands with hardly any effort at all!

Slow Cooker Jalapeño Ranch Carnitas with Cilantro Lime Slaw
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4+
 
Ingredients
  • For the Carnitas
  • 2 pounds pork loin
  • 1 package ranch seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 sliced fresh jalapeño
  • 1 12 ounce bottle of beer (I used Red Bridge)
  • For the Cilantro Lime Slaw
  • 3 cups slaw mix
  • ¼ cup diced red pepper
  • 1 fresh jalapeño, seeded and diced
  • ¼ cup olive oil
  • ¼ cup chopped cilantro
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon cumin
Instructions
  1. For the Jalapeño Ranch Carnitas
  2. Spray the inside of your slow cooker with cooking spray.
  3. Place the pork loin fat side down in the slow cooker.
  4. Top with ranch seasoning, minced garlic, cumin, and the freshly sliced jalapeño. I did not seed the jalapeño and did not think it was spicy.
  5. Pour the bottle of beer right over the top.
  6. Let cook on low 8 hours.
  7. After it has cooked for 8 hours, shred the meat with a fork, it should just fall apart.
  8. Do not discard the juice from the slow cooker.
  9. Using a parchment paper or foil lined baking sheet place the shreds of meat in a single layer.
  10. Turn your broiler on high and set the meat under your broiler. Let it broil for 1-2 minutes until crisp. (WATCH CLOSELY!!!) Keep an eye on the meat, as every oven heats differently, yours may get crisp quicker than mine did.
  11. When meat is crisp spoon some of the juice from the slow cooker over the top (this is key, do not skip this step)
  12. To make the Cilantro Lime Slaw:
  13. Add the slaw mix, chopped red pepper and jalapeños to a mixing bowl.
  14. In a small bowl or measuring cup combine the oil, vinegar, cilantro, slices, and lime juice. Stir well.
  15. Pour over slaw and stir.
  16. Keep cool until ready to serve.
  17. (I personally like the slaw best when it has had time to sit and let the flavors meld. It can be made and served immediately, but I like it best if it has set for an hour or two.)
  18. To assemble carnitas:
  19. Heat a stack of corn tortillas.
  20. Place meat and slaw in tortilla and garnish with additional juice from the slow cooker, or lime juice.

*A few tips: The slaw in the pictures is the broccoli slaw mix. I have since used regular slaw mix and I think I prefer the regular cabbage mix. However, both worked great.

If you prefer not to use beer 1 1/2 cups of Dr. Pepper or beef broth would be a great substitute!

 

 

 

 

Loaded Baked Potato Pizza

What can be better than potatoes, bacon, ranch and cheese?! All the things you love about a Loaded Baked Potato in Pizza form! 

Loaded Baked Potato Pizza...all the things you love about a baked potato, in pizza form! www.maebells.com

I have recently taken up running.

Before you roll your eyes, let me clarify, that is not a humble brag to tell you how fit I am. Actually, it is the opposite. It is because I got married last year and wore a verrrryyyy teeny tiny tight wedding dress that is currently hanging in my closet staring at me.

The dress is actually haunting me to be totally honest with you. I lost weight before the wedding, not a ton, but we were getting married in Jamaica and there would be bathing suits, and summer dresses, and well you know, Pinterest got the best of me and I dropped a couple pounds. At the time, I don’t remember it being difficult. It must have been that engagement bliss or something because I just kind of decided to lose weight and I did.

Loaded Baked Potato Pizza...all the things you love about a baked potato, in pizza form! www.maebells.com

However, after the wedding I started this whole food blog thing and my life became a constant struggle between fitting in my skinny jeans and eating whatever I want. So, I decided it was time to get back to the gym.

I have taken up running….on the treadmill at the gym at least 3 days a week. I hate it. I mean, truly hate it. I watch the people around me who look like they belong on the front of a magazine running so smoothly and gracefully, the girls on either side of me have on super cute matching workout clothes, high pony tails, and have hardly broken a sweat. I am wearing soffe shorts ( at nearly 26 I think I am too old for them) and a tshirt from high school that is covered in paint, gasping for breath and running like Phoebe on Friends.

I will tell you one thing, It ain’t cute.

Nevertheless, I keep trudging along. Albeit slowly, and very ungracefully.

Loaded Baked Potato Pizza...all the things you love about a baked potato, in pizza form! www.maebells.com

One thing that I have noticed since I have been running is that I can’t get full. I feel like I am starving all of the time! So, I have gone a bit over board with our dinners lately. This pizza is one of my favorites, it has a creamy ricotta ranch sauce, topped with sliced onions and potatoes, covered in cheese and baked until it is gold and bubbly. Then topped with bacon and green onions. Basically, everything that is good about a loaded baked potato!

I know this Loaded Baked Potato Pizza isn’t the picture of health, but hey, runners need carbs, right?! ;)

Loaded Baked Potato Pizza
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 medium or 1 large
 
Ingredients
  • 3-4 large red potatoes
  • 3-4 sliced of bacon
  • 1 small white onion, thinly sliced
  • 1 package ranch seasoning
  • ¾ cup ricotta cheese
  • ½ cup sour cream
  • 1¼ cup shredded cheese (I used mozzaerlla and cheddar)
  • 3 tablespoons chopped green onions.
  • Pizza crust*
Instructions
  1. Preheat oven to 400
  2. Heat a large skillet over medium heat, fry bacon slices until crisp on each side, remove from heat and set aside on a paper towel.
  3. In the same large skillet or a sauce pan fill with water and bring water to a boil. Add the potatoes, and reduce heat and let simmer for 15 minutes.
  4. After 15 minutes, check to make sure the potatoes are fork tender. If they aren't give them another 5 minutes.
  5. When potatoes are tender remove from water, slice into fairly thin slices and set aside.
  6. Mix the ranch seasoning, ricotta and sour cream.
  7. Spread the ranch mixture on the crust, top with sliced onion, sliced potatoes, and top with cheese.
  8. Bake pizzas for 20 minutes.
  9. Top with chopped bacon and green onions.
  10. *I used Udi's gluten free pizza crust. This makes two medium size pizzas or one large pizza.

 

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