Crock-Pot Hawaiian BBQ Chicken

I don't know if it is the upper 90 degree heat we have been having or my new favorite Tommy Bahama Home Signature candle I have been burning...but I am really missing Hawaii right about now.  Maybe it's that I am running in every direction, as of late and desperately need a vacation.

Given that week night dinners are still challenging me, I was so very happy to find this crock pot super easy and tasty dinner.  It brought me right back to our family making dinners at our place in Kona a few years ago.

The best part of the recipe, it came together in the crock pot, before my coffee maker was even done preparing it's first pot! 

Crock-Pot Hawaiian BBQ Chicken

6 frozen boneless chicken breasts
1 bottle of your favorite BBQ sauce (we are partial to Stubs)
1 (20 ounce) can pineapple chunks, drained

Spray the bottom and sides of crock pot with nonstick spray.

Place the frozen chicken in the crock pot.

Add the entire bottle of BBQ sauce, covering the chicken.

Add drained can of pineapple chunks on top.

Cover and cook 8- 10 hours on low.

Enjoy with your favorite side dish.

One Year Ago:  No Post
Two Years Ago: Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Artichoke Gratin
Five Years Ago:Grilled Vegetable Salad

In the midst of all our summer record breaking heat (and much like Hawaii), we have been getting these tropical torrential downpours every evening...with hail nonetheless!  Since my daughter's furniture is still in our garage, no room to park...however, I had to get creative when the golf ball size hail came last night and save my windows!

Grilled Steak Burrito Bowls with Fajita Veggies

Perhaps it was over indulgence from the 4th of July feast we attended...(or maybe too much boozy frosting from the Beer Pong Cupcakes), I wanted to make something fresh and healthy for dinner this weekend.

This salad/burrito bowl is unbelievably good!  Now it is not something that you are going to knock out on a weeknight after work (unless you have most of it prepared ahead of time), but it is so worth the time for preparation. I could eat this every week!

Grilled Steak Burrito Bowls

Courtesy of Cuisine At Home Magazine

Puree:

1/4 cup fresh cilantro (or flat leaf parsley) leaves

3 Tbl olive oil

2 Tbl white wine vinegar

4 tsp (each) fresh lime juice and orange juice

1 Tbl (each) minced fresh garlic and jalapeno, and Dijon mustard

1-1/2 tsp (each) minced lime zest and honey

salt and black pepper to taste

Season:

1 flatiron or flank steak

chipotle chile powder

1 ear corn, shucked

2 slices red onion

6 ounce sweet potato, peeled and cut into 1/2 inch thick slices

1 red bell pepper

Meanwhile, Heat:

1 cup canned black beans, drained

1/4 tsp (each) ground cumin, and chipotle chile powder

1 Tbl fresh lime juice

Divide:

3 cups chopped romaine

3/4 cup cooked brown rice

1/2 avocado, sliced

Preheat grill to medium-high.  Brush grill grate with oil.

Puree cilantro or parsley, vinegar, lime juice, orange juice, garlic, jalapeno, mustard, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.  Set aside.

Season steak with salt, black pepper, and chile powder.  Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered until a thermometer inserted into the thickets part registers 130-135 degrees.  Cook on both sides until your desired doneness.  Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered until charred on all sides, about 10 minutes; when cool, peel, seed and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and 1/4 tsp chile powder in a saucepan over medium heat until warmed through, 3 minutes; stir in 1 Tbl lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between 4 bowls; drizzle with vinaigrette.

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Fireworks Cookies and Cream Cookies

Four Years Ago:Cracked Out Chicken Bubble Up

Five Years Ago:Quick Marinated Cherry Tomato Salad

I have packed up all the ingredients (along with some leftover chicken) 

for an awesome work lunch too!