Corn on da Cobb

Since the warmer weather is finally here, I decided to make an old school side dish – corn on the Cobb. First of all, I didn’t know that you could even make corn on the Cobb in a crock pot and I looked at a few recipes, but I actually (for the first time) made my own recipe! I’m pretty proud of myself, and it turned out pretty darn good!


– 8 ears of sweet corn (I had previously husked corn ears which made this very easy)
– Butter
– Sea salt
– Black Pepper
– Aluminum foil

Now the seines to prep and cook corn on the Cobb is a universal concept. When I told my roommates I was going to cook corn on the Cobb in the crock pot they reminded me you can make that on these grill or in a pan easily, still I went with the crock pot. First, I covered each ear with some butter. (You can do olive oil and brush it on the corn, we don’t yet have a brush in the house, but I think it is time I bought one). Then I did about three cranks of black pepper and sea salt for each ear of corn and warped it in the he aluminum foil. The whole process took about 15 minutes to do all of the ears, as each ear had to be individually wrapped. Lastly, cook on high for 3 hrs.


This corn turned out to be a really good! My roommate and I had some paired with chicken breasts and a great salad she made, and my roommate even ate two ears. I later shaved the corns down (cut off the corn from the ear) and fed it to my two youngsters, and they loved it. I will admit that they are biased and already love corn, but they ate it all!

The Nitty Gritty:
– Total Cost: $5.00 (just the corn)
– Total Time: 3.25 hrs
– Serving Size: 8 – 10 people


Easter Lamb!

As it was Easter this past weekend, and Passover is happening at the same time, I decided to make a dish for our Friends/Family Dinner. I will admit that I am not even sure I like lamb, but I knew that it is something traditionally eaten on Easter so I thought I would make it! (My friends did have a debate around if you serve lamb on Easter, but I just went with it.) We ended up having around 12 people over for a potluck dinner and had a lovely time!

Friends/Family Dinner!


  • 3.5 lbs leg of lamb
  • 1/4 cup of honey
  • 1 tbsp of dried rosemary
  • 2 tbsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1/2 lemon zest
  • 1 juice of whole lemon

While grocery shopping, I really didn’t need much, but I did have a bunch of trouble trying to find the leg of lamb. After searching two grocery stores, I finally found a leg of lamb. Prep wise, this was a very easy recipe to make. The only issue was I thought that I had dried rosemary, but it turned out that I just had rosemary that had dried out in the fridge. I ended up taking the leaves off the steam and dicing them into small pieces until it was a tablespoons worth. Them I rubbed the rosemary over all sides of the lamb.

Next, I made sure that all of the sides of the lamb were covered with the Dijon mustard, lemon zest, sea salt (I am not sure what the difference between sea salt and kosher salt is, so I just went with what I had in the house.), black pepper, honey and lemon juice were on all sides of the lamb. This created a mess, but it was fun.

Cooking was a little bit difficult because the lamb had a red thingy put in it which pops out when the lamb is ready. The issue being was that the recipe called for 8 hrs of cooking, but after 6 hrs, the red thing had popped out. So, upon the wise discretion of my roommate (the one who really knows how to cook), she recommended I go for 7 hrs. The house smelled great, and the lamb fell off the bone!

Lamb in the pan at the end!


This was a strong dish. My mom had warned me that lamb can be very greasy and fatty, and when I told her I was making lamb in the crock pot she seemed a bit worried about how greasy lamb can become while cooked. However, the crock pot worked out perfectly, because all I had to do was take the lamb out of the crock pot and the put it in a pan and add a little bit of that greasy deliciousness to keep the meat moist.

Everyone was very complementary, and the dish was very good! Overall it was such a great meal, because everyone brought great sides and we had some great company! Even though I couldn’t spend my Easter with family, I am so glad I could spend it with friends!

The Nitty Gritty:

  • Total Cost: $25.00 (The lamb was expensive!)
  • Total Time: 7.25 hrs
  • Serving Size: 10 – 12 people

Aww Fudge!

I realized that dessert has been missing from my crock pot blog, so I made fudge! Mind you this fudge is actually made to be completely paleo and can be made dairy free. Now this was a treat to make, and one of my roommates (yes, these roommates happen to make a constant appearance in my blog because they have to get to try everything) makes fudge all of the time, so we now have an alternative method to make a yummy dessert!



  • 2 1/2 cups chocolate chips (I used Nestle Tollhouse Semi-Sweet)
  • 1/2 cup coconut milk
  • 1/8 teaspoon sea salt
  • 1/4 cup honey

The original recipe called for coconut milk from a can, however this proved to be difficult to find at the local Jewel I stopped by as I was on a time crunch. Instead, I went with coconut milk from a cardboard box. I simply shook the box and poured out the right amount of coconut milk (if you use a coconut milk can there is a lot more to it), so we could say this was change in recipe number 1. I then added the chocolate chips. I went with semi-sweet chocolate instead of milk chocolate simply because I prefer darker chocolate. This comes to change number two of the recipe. Then I added the honey. Now, because honey is a bit sticky, I believed that some of the honey got caught in the measuring cup. Sooo naturally I may have added a bit more honey – change in recipe number 3.

Before melting the chocolate!
Before melting the chocolate!

After two hours on high, I stirred in the vanilla and then let the fudge cool. The recipe called for 3 – 4 hours to cool, but I was a bit too tired, so I took the crock pot out of the heating portion and put it on the counter for 2 hrs. Change number 4. Then I stirred the fudge for 5 minutes, while the recipe called for 10 minutes. Change number 5. Then I put it in the fridge for 20 hours.


The final product after being in the fridge for 24 hrs.
The final product after being in the fridge for 24 hrs.

Now the reason I am counting the number of changes I made to the recipe is because although the fudge did turn out pretty delicious, it is not very firm. So I then put the fudge in the freezer for about an hr to make sure it became harder. But overall, pretty good and an extremely easy recipe to make. Very rich and chocolatey! I will for sure be making this for parties!

The Nitty Gritty:

  • Total Cost: $13.00
  • Total Cooking Time: 4.5 hrs before fridge – 24 hrs with refrigeration
  • Serving Size – 10 people

Macin’ on some Cheese

Now this is an idea I had been saving for a really busy time. Recently, I have been extra busy with another one of my coaching jobs starting. I knew that I would want some good old home cooking. I must admit, I don’t recall a time my mother made mac n’ cheese (she may have), but I do know that I love me some mac ‘n cheese. While in the store, I saw some gluten free pasta, and I knew that I would want mac ‘n cheese this week.

Here came the first mistake, in my hurry, the recipe I pulled up was a) for an oven, and b) for normal/non-gluten free pasta. I bought everything on the recipe, but on the day off I realized – this was not the right recipe for my goal. Instead I choose this recipe, which I quickly bought just the evaporated milk.



  • 8 oz quinoa gluten-free pasta
  • 2 tsp olive oil
  • 1/2 cup skim milk
  • 1 cup 2% evaporated milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp light butter melted
  • 1-2 tbsp light butter (for greasing the crock pot)
  • 2 cups light sharp cheddar

First you are supposed to cook the pasta for as long as the box says. I still find this idea to be a bit confusing, because I thought the crock pot cooks the pasta. I did bring water to a boil and cook the pasta for 4 minutes (quinoa only takes 4 – 6 minutes to cook – that seemed like the flash to me in terms of pasta cooking), but I am still dubious that this needed to happen.

While I was waiting for the water to boil (and yes a watched pot never seems to boil), I melted the butter in the microwave. I then added all the other ingredients to this mix. I also buttered the sides of the crock pot to reduce the chance of the cheese and the pasta sticking to the edges. After the pasta was cooked, I put it in the crock pot, followed by the butter and more mix and lastly by the cheese. I gave it a quick stir and then set it on low for 2 hrs.

The recipe called for 2.5 – 3.5 hrs of cooking on low. The issue I came against, was I only had a 1 hr window right before I wanted it done or a 2 hr window to start cooking in the morning. So I put the crock pot on low for 2 hrs when I could, and then put it on warm for the rest of the day (from 11 am – 6 pm). Now in this time period is when I think the dish became less like mac ‘n cheese and more like a yummy cheese dish.


Next time, I will make sure to cook all at one time so I can stir the dish. This dish is a high maintenance dish. I prefer more low maintenance dishes, as I cannot always be present as much as this version of mac ‘n cheese needed. As the only adult to eat the mac ‘n cheese, I like it! It feels very light, while most mac ‘n cheeses feel heavy. I did give the mac ‘n cheese to the twin two-year olds and one seemed to like it, while another proceeded to say, “No thank you, I want chocolate.” I am not sure if he is a good source.

The Nitty Gritty:

  • Total Cost: $22
  • Total Time: 3.25 hours – 15 minutes for prep
  • Serving Size: 8 people