When asked what I want for my birthday or Christmas, I’m that person in your friends or family group that responds "nothing". I always feel that I have what I need, and don’t like to come across as picky or high maintenance. This drives my friends and family a little crazy. But a couple of years ago, there was one thing that I wanted- a Crock-Pot! I finally had an answer for my friends and family. An answer. The same one for anyone who asked.
Christmas came, and I started off the day with a small gift exchange with friends. And guess what; I got a Crock-Pot! I was so excited, but still had much more day to celebrate. I arrived at my family Christmas and we all had a lovely meal before exchanging our gifts. I opened the box from my sister; a Crock-Pot! I opened the box from my parents; another Crock-Pot! Three Crock-Pots in total. Everyone laughed and told me that they could be returned or exchanged, but I decided to keep them all!
I LOVE food!
Living in the city, I am never at a shortage for food options. Fast food, take-out and even nice, sit-down restaurants are available for just about every type of food, covering countless cultures. With the busy schedules that most of us have in today’s world, it’s easy to let these prepared options become a main source of our diets. However, there is a certain solace to be found in slowing down, making a meal, and then experiencing the pleasure of eating it! This is why we take today to celebrate National Cooking Day.
When setting out to prepare a meal, it is important to have the right tools for the job. Don’t worry, 
It has been said that food is best enjoyed when shared with others. While we may not be able to sit down and eat a delicious meal with you, we would like to share some of our favorite recipes with you! Let me know which one you decide to try, or share your favorite recipes back with us in the comments below!
Happy National Cooking Day!
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Austin’s Greek Lemon Potatoes
Ingredients:
- 2.5 lbs. of potatoes
- 1 ½ cups chicken stock
- ½ cup olive oil
- 1/3 cup lemon juice
- 5 cloves garlic (minced)
- 1 tbsp. driec oregano
- 2 tsp. salt
- Lemon wedges (optional for garnish)
Directions:
Preheat oven to 390 degrees F. Peel potatoes and cut into wedges. Place in roasting pan with all other ingredients and toss well. Roast for 20 minutes and then flip/ turn potatoes before roasting an additional 25 to 30 minutes. Remove potatoes from oven and drain as much remaining liquid as possible but keeping for later. Transfer potatoes to oven to crisp for 20-25 minutes, turning once half way through. In the last 10 minutes of crisping add pan with liquid back to the oven to reduce. Transfer potatoes to serving tray and drizzle reduced garlic juices. Garnish if desired.
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Michael’s Go-To Recipe for Buffalo Cauliflower Wings
(For anyone who’s vegan, keto, weight watchers, gluten free, or just someone who to add variety to the fan favorite chicken wings!)
Ingredients:
- 1/2 large head cauliflower, cut into florets.
- Oil spray or oil.
- 1/4 cup flour, or almond meal.
- 1/4 tsp garlic powder.
- 3 tbsp. milk of choice.
- Optional 1/2 cup breadcrumbs.
- ½ cup buffalo sauce or hot sauce
- 1-4 tsp. oil or butter spread.
Directions:
Preheat oven to 425 degrees F and spray baking sheet with oil or cooking spray. While the oven is pre-heating, combine flour, garlic powder, and breadcrumbs. Dip cauliflower into milk, and then transfer into the flour mixture to thoroughly coat. Repeat this with all pieces of cauliflower. Spread coated cauliflower out evenly on the baking sheet. Drizzle oil or butter over cauliflower. Bake for 25 minutes. Remove from oven and add buffalo or hot sauce, again coating evenly. Bake for another 15-20 minutes (pro tip- broil for about 5 minutes to crisp them up. Just watch you don’t burn them)
Viola! Serve with your favorite dressing and celery.
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Heidi’s Banana Muffins
(Okay, so this recipe is technically baking, but it’s so good it just has to be shared. Plus, it makes a great breakfast, and we all know that breakfast is the most important meal of the day!)
Ingredients:
- 1 and ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas mashed
- ¾ cup of granulated sugar
- 1 egg
- 1/3 cup melted butter (I use unsalted)
- 1 teaspoon vanilla
- Optional – I eyeball 1 teaspoon of cinnamon
Directions:
Preheat oven to 350 degrees F. Line your muffin tin with baking cups (I use paper cups), or lightly grease the tin. In a bowl mix together the flour, baking powder, baking soda, salt, and the optional cinnamon. Set aside. In another bowl, mix together the bananas (mashed), sugar, egg, melted butter, and vanilla. Using a half cup at a time, slowly mix together the dry ingredients with the wet.
Scoop your muffin batter into the muffin tin or cups using a ¼ measuring cup. Bake for between 20-25 minutes. I usually have mine in for 23 minutes. They should be golden brown on top like you see in the picture and a toothpick inserted into the center of one should come out clean. Allow them to cool for a few minutes. Cut through the middle and slap some butter into one or put some right on top! Mmmmm! I have also added blueberries, chopped strawberries, and chocolate chips on top before baking. Just depends on what I have the in the fridge! Enjoy!
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Jenni’s Slow-Cooker Chicken Pitas
Ingredients:
- 1 sliced onion
- 1 clove minced garlic
- 1 lb. boneless, skinless chicken thighs
- 1 ½ tsp. lemon pepper
- ½ tsp. dried oregano
- ¼ tsp. ground allspice
- 4 pita pocket breads
- ½ c. plain Greek yogurt
- 1 sliced tomato
- ½ c. chopped cucumber
- 1 sliced bell pepper
- (optional) feta cheese to taste
Directions:
In the slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice. Mix well so seasoning evenly coats chicken. Cover and cook on low for 4 to 6 hours. Remove chicken from slow cooker and shred. (I do this by pulling the chicken apart with two forks.) Heat pita bread. Stir yogurt into onion mixture in the slow-cooker. Fill pita pockets half way with shredded chicken, spoon yogurt and onion mixture into pita, and top with tomatoes, cucumber, bell pepper, and feta.
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