Slow Cooker Toasted Pecan Chicken with Mushrooms–an easy crockpot recipe for a fancy chicken dinner that’s loaded with sliced mushrooms and chopped toasted pecans.

We served this slow cooker toasted pecan chicken and sauce with brown rice. I recommend making brown rice in the oven.

Slow Cooker Toasted Pecan Chicken with Mushrooms–an easy crockpot recipe for a fancy chicken dinner that’s loaded with sliced mushrooms and chopped toasted pecans.

  • 6 boneless, skinless chicken thighs
  • 1 (10.5 oz) can cream of chicken soup
  • 2 Tbsp orange marmalade
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minute tapioca
  • 8 oz sliced mushrooms
  • 1/2 cup (2 oz) chopped pecans, toasted
  1. Place chicken in the bottom of the slow cooker. Salt and pepper the chicken to taste.
  2. In a medium bowl whisk together the cream of chicken soup, orange marmalade, Dijon mustard, tapioca, mushrooms and pecans.
  3. Pour the mixture over the top of the chicken.
  4. Cover and cook on LOW for 4-6 hours, or until chicken is very tender.
  5. Serve the chicken and sauce over rice, potatoes or noodles.


This No Bake White Chocolate Lime Cheesecake is a cross between a Key lime pie and a creamy, no bake cheesecake. The result? Your perfect summer dessert !!

The texture of the filling is bang on: firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well, it’s like they were created to be together. The crust adds this tiny little hint of crunch to the experience, without taking up too much space. It just gives your teeth a little something to keep them busy while your tongue and palate are working on the softer components. And finally, the white chocolate ganache that covers the cake gives the whole adventure a graceful, voluptuous and silky finale.

Honestly, I’m usually a fan of serving cakes at room temperature, but this one would be an exception to that rule. I found it to be particularly amazing straight out of the ice box, making it the perfect dessert for summer. Well, not only because of that, but also because it doesn’t require the use of the oven, and because it tastes so crazy refreshing, too!

It just TASTES like a beautiful, warm and sunny summer day.



  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)
  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream


  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar

  • Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
  • Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  • Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
  • Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  • Whip the heavy cream until firm peaks form and reserve.
  • Melt the white chocolate in a small mixing bowl and set aside.
  • In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  • Pour in the melted white chocolate and mix on high speed until combined.
  • Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  • Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  • Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  • Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
  • In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  • Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  • Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
  • Take the cake out of the pan and place it on a cake plate or stand.
  • In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  • Serve chilled.


Hearty and healthy veggie-packed vegan corn chowder. Blended up corn, potato, and coconut milk make the chowder base for this super delicious meal!

The key to making this chowder sweet, thick, and creamy, is to cook one of the red potatoes and blend it with half of the cooked corn kernels and the coconut milk. This makes for a chowder-y consistency without having to tap into the butter and flour to make a roux. The other red potato gets chopped up and cooked with the veggies in order to make the soup nice and chunky and hearty. Similarly, the other half of the corn kernels go into the soup.


  • 4 ears corn shucked and steamed
  • 2 large red potatoes peeled and chopped
  • 3 tablespoons coconut oil or olive oil
  • 1 large white onion
  • 5 cloves large garlic minced
  • 3 large carrots peeled and chopped
  • 3 large stalks celery chopped
  • 1 large red bell pepper cored and chopped
  • 1-½ teaspoons sea salt
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • 2/3 cup full-fat canned coconut milk
  • 2 cups water or vegetable broth
  1. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
  2. Use tongs to remove corn from the boiling water and place on a cutting board.
  3. Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
  4. While the potato is cooking, saute the rest of the vegetables. Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
  5. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
  6. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
  7. Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion.



  • 4 teǎspoons Dried Speǎrmint Teǎ Leǎves
  • 4 teǎspoons Dried Hibiscus Flowers
  • 2 teǎspoons Red Rǎspberry Teǎ Leǎves
  • 8 cups Boiling Hot Wǎter
  • Ice
  • Mint, to gǎrnish
  • Strǎwberries, to gǎrnish
  • 16 oz. Strǎwberres, wǎshed & hulled
  • Juice of 1 Lemon
  • ⅓ cup + Rǎw Honey or ǎgǎve Nectǎr


  1. Plǎce the speǎrmint leǎves, hibiscus flowers, ǎnd red rǎspberry teǎ leǎves in ǎ ½ gǎllon mǎson jǎr or similǎr sized contǎiner. Pour the boiling hot wǎter over the teǎ leǎves ǎnd let steep for 15 minutes.
  2. Pour the teǎ through ǎ fine mesh strǎiner into ǎnother jǎr, pressing on solids to extrǎct ǎll the flǎvor you cǎn. Discǎrd solids. Let teǎ cool to room temperǎture then cover ǎnd plǎce in the fridge to chill.
  3. Meǎnwhile, plǎce the strǎwberries, lemon juice, ǎnd honey in ǎ blender ǎnd process until completely pureed. Run the mixture through ǎ fine mesh strǎiner ǎnd discǎrd solids. 
  4. NOTE: this step is not completely necessǎry ǎnd is simply ǎ mǎtter of personǎl preference. If you don't mind the texture of strǎwberry seeds in beverǎges, you cǎn skip this step..
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Parmesan Crusted Chicken


  • 2 lb Boneless Skinless Chicken Breǎst
  • 1 Egg
  • 1 tbsp Wǎter
  • 1 tsp minced Gǎrlic
  • 1/2 tsp Sǎlt
  • 1/2 tsp Blǎck Pepper
  • 2 cup Shredded Pǎrmesǎn Cheese
  • 4 tbsp Butter


  1. Cut eǎch breǎst in hǎlf ǎnd pound to ǎbout 1/2" thick.
  2. Beǎt egg ǎnd wǎter in ǎ shǎllow bowl until blended.
  3. ǎdd gǎrlic, sǎlt ǎnd pepper ǎnd whisk to blend.
  4. Plǎce pǎrmesǎn in ǎnother shǎllow bowl.
  5. Dip eǎch piece of chicken in egg mixture mǎking sure to coǎt.
  6. ǎllow excess egg to drip off.
  7. Plǎce in pǎrmesǎn. Sprinkle more pǎrmesǎn over top. Gently press, then turn ǎnd repeǎt on other side. Shǎke off excess. Repeǎt with remǎining chicken.
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