Welcome to my blog. My blogging journey began about in August 2009 as a photo-a-day blog which has since transitioned to combine my love of good food and photography. Today, using as many local and fresh ingredients as we can, my boyfriend and myself spend time researching recipes, making our own adaptations, cooking, taking photos, eating, and finally reflecting on all or part of the above listed process here. I hope you take the time to not only read and look at our photos, but please cook some of the recipes yourself. You are invited and encourage to leave feedback as we continue our culinary journey!

Wednesday, April 6, 2011

Slow Cooker Jerk Chicken

You may notice that my blog got a facelift! Welcome to the new and improved version. I never realized that blogger had so much functionality and I started exploring last night and added a whole bunch of new features. Did you know that I have had over 660 hits in the last month? Not too shabby! So, thank you everyone for visiting.

Apparently, through blogger I  have access to my blog 'stats' and can tell where everyone in the world is located when they read my blog(who knew?!). Apparently I have had readers in the United States, Italy, Israel, Spain, Canada, the Netherlands,  Germany, the UK, Ecuador, France, South Korea, India and Russia. Pretty awesome! Looking at the stats it seems that I have somewhat regular readers in those first six countries. I can take some educated guesses as to who those people are but for some countries I honestly have no idea...for example, who are my readers in Israel and Canada? India? France? Russia? Leave a comment, I would love to know who you are!

Also, I realized that apparently my dessert posts have been very popular. I don't make desserts very often but it seems that people are interested in them...I guess I will have to make more desserts. In fact, my recipe with the most 'hits' was the time that my brother write a guest blog about his Pomegranate Cheesecake. 207 page hits on that one recipe. In fact, almost all of my desserts made my 'most popular entries' list. Very interesting. I guess I will need to have Brian guest blog more often. and I also got the message...make more desserts! Check.

Also, thank you to other blogs who have referred me. I especially appreciate my friends at Hyde Park Cats, a cat rescue I work with occasionally. And as long as I am on a 'thank you' bandwagon I suppose I should thank my wonderful partner, because it is much easier to cook for two than one. I love sharing the experience of cooking and appreciate his support. He always reminds me to take photos of my new recipes and is usually one of the first people reading my posts, and hopefully finding the spelling errors and making corrections before most of you read.

Anyways I guess I am a little bit late on this blog remodel and stat analysis, but late is better than never. Thank you for following or reading my blog and I hope you continue to read and make comments. I hope to add some 'tabs' to my blog in the near future, I am running a half marathon and a full marathon this year and want to track my progress. I would like to know at the end of the marathon, how many hours and miles did I run. I mean, if I'm doing it I should at least have a total, right? So, that addition will come in the next few weeks. But for now, today's recipe.

I guess I have just gotten a little more serious about this whole blogging business!
This Jerk Chicken recipe was also taken from my wonderful new Slow Cooker cookbook, Slow Cooker Revolution. I know some of you may have read about how I lost my other crock pot cookbook while we were moving...well...yesterday I found it! So, now I have two! But, I'm actually glad because we really enjoyed this recipe, and being on the tight budget we are, this was a great recipe for us to make. Don't be afraid of the habanero chiles, it is really quite tasty.

Jerk Chicken
8 scallions, chopped
1/4 cup vegetable oil
2 habanero chiles, stemmed and seeded
1 inch fresh ginger
2 tablespoons molasses
4 garlic cloves, peeled
1 tabelspoon dried thyme
2 tablespoons ground allspice
1 teaspoon salt
3-4 lbs bone-in, skin-on, chicken pieces
lime wedges

Puree scallions, oil, habaneros, ginger, molasses, garlic, thyme, allspice, and salt in a food processor and transfer 1/4 cup into the food processor, saving the rest of the mixture. Add the chicken to teh slow cooker and coat evenly with the mixture. Cook for 4-6 hours on low.

Heat oven broiler. Place chicken to baking sheet and brush with remaining sauce. Cook in over for 10-15 minutes, flip, and cook 5-10 minutes longer. Serve with lime wedges.


  1. Nooo there is something very wrong with the way this recipe is written out! Looks delish in the pics but there are clearly some typos and slips of the tongue(?)fingers(?). My husband and I tried making it and it was burnt to a very crispy crisp!

  2. Strange...I looked this over and actually there are no typos! I mean, there are some typos (I saw an over for oven...oops) but the directions are actually correct. But, I suppose every slow cooker and oven have differences in temperature and functionality...maybe our 'broil' setting is very different than yours! Who knows...anyways sorry about that!