Spice Rub Slow-Cooked Chicken & Kids Love Cabbage Slaw

We had a scrumptious dinner cooking in my Crock Pot.

Since the three of us, Shayna, Patricia, and I, were busy with FTK things tonight, Shayna put that whole chicken into the pot and we came back with this!

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Yum! It falls off the bone. Only the best type of meat!

Shyana also prepared a Cabbage Slaw called Kids Love Cabbage Slaw.

We put that Chicken on top of the cabbage slaw. I’m not a fan of cabbage but it wasn’t bad with that deliciously moist chicken! We even enjoyed an episode of Criminal Minds well eating our dinner. YuMM! I added some broccoli in there. Winking smile

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Spice Rub Slow-Cooked Chicken


  • 1 white onion, sliced
  • 1 tsp sea salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp white pepper or finely ground black pepper
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 5-6 lb free range organic chicken, rinsed, and patted dry with paper towels


  1. Cover the bottom of a slow cooker with sliced onions.
  2. Mix all spices in a small bowl and using your hands, rub the spice mixture all over the whole chicken.
  3. Place spiced chicken on top of the onions in the slow cooker, cover, and cook on low for 5-6 hours. There is no need to add liquid to the slow cooker. The chicken will cook in it’s own juices.

Kids Love Cabbage Slaw


  • 2 cups purple cabbage, diced
  • 1 cup cucumber, diced
  • 1 shallot, minced
  • 1/2 cup green mango, finely diced
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra-virgin olive oil
  • Black pepper to taste


  1. Combine all ingredients together in a medium salad bowl. Mix and serve!

Recipe from Everday Paleo.

Wild-Salmon Salad

Lunchtime, Shayna packed us a Wild-Salmon Salad.

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Wild-Salmon Salad


  • 4 cups organic mixed salad greens
  • 2 (6 ounce) cans wild-caught Alaskan salmon
  • 1/3 cup roasted red peppers, diced
  • 1 avocado, diced
  • 4 Tbsp sliced almonds
  • 3 Tbsp apple cider vinegar
  • 1/2 Tbsp dried dill
  • Juice from 1/2 lemon
  • black pepper to taste


  1. Toss all salad ingredients together. Drizzle with oil and vinegar. Sprinkle on dill and pepper. Toss together and serve.

As always, you don’t have to add everything. We didn’t have the apple cider vinegar nor the roasted red peppers. But it was still delicious. I even added a little bit of cashews. Yum!

Recipe from Everday Paleo.

Egg Cupcakes

Since Shayna’s done this before, she’s pretty much our cook for the next 30 days.

She woke up at 6:30am and made us breakfast and lunch.

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For breakfast she made Egg Cupcakes!! They taste just like an omelet. I only had two little cupcakes but they were enough … surprisingly!

Egg Cupcakes


  • 10-12 eggs
  • 1 green onion
  • 8 slices of bacon
  • 2 zucchini squash
  • 1 cup roasted red and yellow peppers
  • 4 cups fresh spinach
  • coconut oil
  • black pepper to taste


  1. Preheat oven to 350°F and grease two muffin pans with coconut oil.
  2. Whisk all eggs along with black pepper in big bowl.
  3. Put green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped by not smooth. Add mixture to eggs.
  4. Add spinach into processor, finely chop, and add to eggs in bowl.
  5. Mix the egg mixture well. Use measuring cup to fill the muffin pans with 1/4 cup each. (Makes about 18-20 cupcakes).
  6. Bake egg cupcakes for 20-25 minutes or until eggs are set in the middle.

You can generally put anything you want in there. I believe we didn’t have any bacon in there. As long as it’s vegetables and healthy and in the Paleo diet. You’re good to go.

Recipe from Everday Paleo.

Cake Batter Bars

Since someone asked me for the recipe, here it is!

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Cake Batter Bars


  • 1 1/4 cup Funfetti Cake Mix
  • 3/4 cup All Purpose flour
  • 1/4 tsp baking soda
  • 3/4 cup butter, melted and slightly cooled
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 5 heaping Tbsp sprinkles


  1. Preheat oven to 350°F. Grease an 8×8 inch pan.
  2. Cream both sugars, butter, vanilla, egg, and egg yolk.
  3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles!
  4. Spread batter evenly into greased pan.
  5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Cool completely before cutting.

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It was very moist and very chewy and just delicious. Let me know if you end up trying this recipe! I want to see how yours turn out! Winking smile



If you’re Chinese you would know what Congee is. Or in my language, Jook. It’s a type of rice porridge. I remember eating it when I was sick or on Sundays.

Ever since I went off to college I ate less and less of it. I wasn’t home anymore where my mum can make it for me and if I went out for it, it would cost an arm and a leg.

My mum is letting me take the 3 quart (?) Crock Pot to college for my last semester and I am so excited.

So excited, I decided to try it out and make congee last night.

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I know it may look disgusting but it tastes better than it looks.

Congee (Jook)


  • 1/2 cup rice
  • 5- 7 cups water (may need more)
  • 1/3 cup raw shelled peanuts
  • 2 preserved duck eggs, chopped
  • 4 scallions, chopped


  1. Place all ingredients in the 3 quart crock pot except for the scallions.
  2. Bring to a boil and cook for at least five to eight hours. It could have a tendency of boiling over. If so, just stick a small fork in between the lid and the pot.
  3. Add additional water if necessary. More water for more soupiness, less for a thicker consistency.
  4. Add scallions as garnish.

You can add anything else you want in there. Chicken, vegetables, shrimp, etc.

Mine came out a little bland but that’s how I like it because I’m not a big fan of using salt. I also added a lot of water. More ingredients in the pot, more water needed.

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It also depends on what you put in there that makes the color. If I didn’t add some of the ingredients, it would have came out white. Keep that in mind. And enjoy. Smile

M&M Blondies

I’m getting ready and going out to celebrate one of my really good friend’s 21st birthday!

So here’s a post I wrote from the past. The other dessert I made for the co’s as mentioned.


These are my favorite m&ms! But I can only have a few before I get sick of them since I’m not a lover of sweets.

Is it shocking to say I’ve never made or ate a blondie before?

But in reality, it’s just a brownie … that’s blonde because of all the brown sugar?

Cool huh?

This stole the show and I personally loved them. That’s saying a lot coming from a non-sweets lover.

[Recipe from Eat At Allie’s]

Aren’t they beautiful? I wish I had pretty pictures like this.

M&M Blondies


  • 1 1/4 cups unsalted butter
  • 2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 2 1/2 cups all-purpose flour
  • 1 bag mini M&Ms (with a few reserved for the top)


  1. Preheat oven to 350°. Spray a 9×13 inch pan with cooking spray.
  2. Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty. Make sure not to burn it! Allow the butter to cool lightly.
  3. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar.
  4. Stir in eggs, vanilla, and salt.
  5. Add in flour and stir until just combined.
  6. Add in M&Ms and stir to combine.
  7. Pour batter into prepared pan and smooth the top with a rubber spatula. Sprinkle a few additional M&Ms on top.
  8. Bake for 25-30 minutes. Let cool completely before cutting.


This was my final product! So pretty! So colorful!

Seriously make this and bring it to a party. Everyone will love it.

My oven took 32 minutes to bake. Just make sure you have a very good knife to cut through those M&Ms. Plastic knives do not cut it (pun intended). I learned the hard way as I broke a plastic knife in half and one of my co-workers broke another one in thirds. Funny huh? hehe

In Allie’s recipe she had coconut shreds put in … but I was afraid some people might be allergic and coconut is a little fattening so I opted out of it. — It could have to do with the fact that I’m not a big fan of coconut myself. Winking smile

S’mores Bars

Like mentioned, I made two desserts to bring to work for my last day.

Since I made two, there had to be one I liked better than the other right?


So I’m putting up the one I liked but didn’t love.

[Recipe from Chocolate and Carrots]

S’mores Bars


  • 16 sheets of graham crackers
  • 25 big marshmallows
  • 4 Tbsp unsalted butter
  • 1 cup mini chocolate chips


  1. Spray cooking spray in an 8 –inch pan.
  2. In a food processor, crush the graham crackers completely.
  3. In a large bowl, combine marshmallows and butter. Microwave in 15 second intervals, stirring in between until completely melted.
  4. Put in melted mixture in the food processor with the graham crackers and grind until blended.
  5. Knead in the chocolate chips and push into pan.
  6. Place into the refrigerator until hardened and cut into squares.

Reason I was not a big fan of this recipe is because it was hard to work with. Everyone knows when marshmallows are melted, you have to work fast, else everything will be super sticky and hard. Lesson learned.

Plus on top of that, it was so hard to cut!


Just look at it … it doesn’t look that appetizing to me. And I didn’t have the layers like Caroline did in the previous picture. All in all it was a fail.

When it came time to eat it, it was very chewy and for some, it felt hard because they didn’t have teeth of a teenager anymore. Whoops. Really need to think of your audience before making something. Lesson learned.

If I ever make this again, I might just use less marshmallows so it’s not as hard so it’s more of a cookie texture and less of a bar of chewiness.

But don’t get me wrong. It really was tasty. I’m just a hard critic when it comes to my own foods.