11/3 Foodie Friday

The 9:00 AM class rows their hearts out.
It's Foodie Friday! November is naturally a food lovers favorite month. We transition into savory fall casseroles and a great big feast at the end of the month.
Before we eat, drink and be merry, it's good manners to take care of those who need our help. We are holding our 4th annual Fall Food Drive during November. The Gallatin Valley Food Bank donation bin is in the front room next to where you check into class. Now until November 18 all of our donations go toward the Can the Griz food drive challenge. Last year we donated 100 pounds of food. Let's double that this year. YES, WE CAN!

I discovered an easy and delicious way to cook several pounds of chicken in my slow cooker. When the slow cooker is done you get several meals worth of tasty shredded chicken that you can put on top of baked sweet potatoes, use for chicken tacos, or for salads. I recently discovered this collection of chicken marinades from Ambitious Kitchen that I'm excited to try with my slow roasted chicken. 

Cilantro Lime
1 tbsp olive oil
1 lime, juiced
1/2 tbsp honey
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Sprinkle of salt
Freshly ground pepper

Turmeric Pineapple
2 tbsp tamari (gluten free soy sauce)
1 tsp apple cider vinegar
2 tbsp fresh pineapple juice
2 tsp freshly grated ginger
2 cloves garlic, minced
½ teaspoon ground turmeric
Sprinkle of salt
Freshly ground pepper

Curry Yogurt
1 tbsp olive oil
1/2 teaspoon allspice
1 teaspoon cumin
1/8 teaspoon cardamom
1 teaspoon curry powder
1/2 cup Greek yogurt
Sprinkle of salt and ground pepper

Greek Lemon
1 tbsp olive oil
1 lemon, juiced
3 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
Sprinkle of salt
Freshly ground pepper

For each of the marinades, place all ingredients into a Ziploc bag or a large ceramic dish. Add 1 pound chicken to the bag or dish, and mix well to evenly coat.
Let the chicken marinade in the refrigerator for 1-2 hours before cooking. Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade.
Grill, bake, or cook in your slow cooker on low for 8 hours, high for 4 hours or in your Instant Pot on the Meat setting. 
​Shred and enjoy! 

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