In The Kitchen: Crock Pot Chicken Curry

I’ve been loving my crockpot, you guys! I don’t make something in it every week, but when I do, it makes my week so much less stressful. When I get home from work, I already have a healthy meal prepped, and I can just throw it in the microwave and be done! It’s really been a great solution for me. I’ll continue to share which crockpot recipes I’ve tried and loved here on the blog, and please feel free to share some of your favorites with me! Here’s my Pinterest board featuring the recipes I’m hoping to make at some point.

A couple weeks ago, I made this chicken curry recipe, and I think it turned out pretty great! I even served it to my boyfriend, and he gave me a big thumbs up! I added bell peppers and kale to buff up the veggies in this recipe, and I think next time I’d add chopped up carrots, too. The bummer was, I didn’t cook the potatoes long enough, so they weren’t as soft as I’d have liked, but I’ll remember that for next time!

Easy Chicken Curry // Imperfect Chevron

This isn’t the BEST picture, but trust me, this curry is better than it looks. Try it out and let me know what you think of this recipe!


In The Kitchen: CrockPot Love

Happy February, all! Is it just me or was January just a giant blur? Yeah.

Anyway, I wanted to share a fun slow cooker recipe I made last week after buying my very first crock pot! I’ve been eating really poorly lately (read: schlepping home after work exhausted and making a sandwich or popping in a microwave meal), and I want to change that. I feel much better about myself (and feel much happier!) when I’m eating a balanced diet filled with greens and protein, so I’m trying to get better about it. I decided to buy a crockpot so I could make a week’s worth of meals in advance and pop them in the microwave when I get home from work. It worked so well last week, I’m excited to try lots of slow-cooker recipes in the weeks to come!

Okay, sorry for rambling a little there. Let’s get to the food! I adapted this recipe for Slow Cooker Chicken Fajitas. The recipe suggests straining off some of the liquid at the end to make your fajitas, but I skipped that step and just ate mine like a hearty stew. So good!

How amazing does this look? In The Kitchen // Imperfect Chevron

It tasted really good, and I was overall really glad to have easy microwavable and healthy meals during the week. In the future, I’d probably cube up some avocado and throw some cilantro on top! And maybe add a little more spices?

Do you have any go-to crock pot or slow-cooker recipes? Feel free to share with me!


In the Kitchen

*This post is not sponsored, and all opinions are my own*

I was flipping through a magazine last month when I came upon this recipe, and I immediately tore the page out to save it. It just looked like the perfect fall meal–comforting, easy, and hearty. I’ve just been waiting for the perfect opportunity to try it out.

In the Kitchen via Imperfect Chevron

Luckily, this weekend was my mom’s birthday! So I pulled out the dutch oven and made this one-pot, amazingly easy, delicious stew. It turned out so good! Definitely better than I expected. Everyone in my family was impressed with the stew, and presented me with the “Cooking Genius” award (Ok, they didn’t. But they did really love this meal!).

In the Kitchen via Imperfect Chevron

Anyway, add this awesome chicken stew to your fall/winter meals! It is easily dairy free (just don’t add the optional parmesan cheese over your individual serving), so it gets bonus points for that. Your family and friends will love it! If you’re serving a big group, I’d definitely double the recipe.

In the Kitchen via Imperfect Chevron

For her birthday, my mom requested this lemon bundt, which was SO GOOD AND LEMONY. I used this glaze (And had a total emergency because it was so liquidy and instantly rolled off the cake and spilled all over the floor and table. Frosting everywhere, frosting flood. But we’ll just ignore that doofy part!) and it was the perfect frosting to compliment the cake. Let us eat cake! (:


In the Kitchen

If you follow me on Instagram, you know I love food. Pretty much my whole grid is made up of food (and my pets, of course!). But I don’t share my love of eating and cooking on the blog very often, and I want to change that. So today I’m introducing a little mini-series called “In the Kitchen,” where I’ll share some of the recipes I’ve been making lately.

This year, I’ve really gotten back into trying new recipes and experimenting in the kitchen, and this first “In the Kitchen” is going to be a fun mix of different things!

  1. First up, a lemon orzo salad! I went to lunch with my grandma early in the summer and ordered the most delicious, light but filling, lemon-y orzo salad served over spinach. I couldn’t stop thinking about the salad for days…literally, I dreamed about it. So I searched the internet for recipes and ended up with this one, which is the recipe that orzo dreams are made of. Seriously, my entire family loved it, and it’s my new go-to recipe for parties or having friends over. It’s really easy to make, and it’s also easy to just cut back on the amount of cheese for my fellow lactose-intolerant friends out there (the recipe calls for feta, but I actually used a bit of parmesan instead). Plus, it makes a TON, so it’s perfect for a large group of people, or you can have leftovers for days (which is my jam). I like to serve it over fresh spinach or lettuce! In the Kitchen via Imperfect Chevron
  2. To make my brother’s birthday extra special, I decided to make chicken coconut curry — a task that seemed a little ambitious considering I’ve never made curry before, but luckily it turned out great! I made this recipe, and made a few alterations. The recipe calls for poppy seeds, but I used a little extra thick coconut milk instead. I also added cooked potato chunks, salt, and a little curry powder to make it a little more flavorful. All in all, I felt like this recipe is a winner, and kind of a no-fail way to make a really impressive dish to wow your relatives into thinking you’re a cooking genius. Side note, this recipe is not spicy *as is* so if you want a little heat, add some of your favorite spicy spices (cayanne, red chili powder, etc.). Next time I make it, I’m going to add some spicier chili peppers.
  3. The team at A Beautiful Mess always has inspiring and creative vegetarian meal ideas, and when I saw their recipe for Polenta Pizza Bites I was salivating. I finally got around to making them this fall, and they were both easy and tasty. I liked them as a meal, but they’d make excellent appetizers as well. The polenta gets nice and crispy on the outside, and stays soft inside. I didn’t need to cook my polenta for as long as the recipe stated, but I sliced it fairly thin…just keep an eye on your polenta while baking so you don’t accidentally burn it.
  4. I’d been wanting to make this Spaghetti Squash Bake for a long time, and a few weeks back I went for it (even though 2 members of my family don’t care for spaghetti squash and have made their opinions loudly heard). Everybody tried it, and ended up really liking it, which was a major “I told you so!” moment. The biggest thing with this recipe is it takes a little prep work (you have to cook the squash in advance, which is really easy but takes upward of 40 mins usually). But it’s the perfect casserole to cook while you’re watching football or hanging around the house this fall. And, it’s a recipe that you can customize for your eating needs, i.e. you can add mozzarella or parmesan cheese, you can use lactose-free cheese, or you could skip the cheese altogether. Up to you!

So, that wraps up the first “In the Kitchen” with 4 tried and true recipes to add to your arsenal. Now go forth and cook well. (:


Chocolate-Dipped Bananas

Have you guys tried chocolate-dipped bananas yet? I’ve seen them lots of times at Costco but never bought them…my grandma told me a few weeks ago that she makes hers at home using chocolate bars, and I decided I’d try making some.

Oh, my gosh, you guys. So good!

It’s super easy, too, and it feels like you’re eating ice cream or some yummy frozen treat. It’s a great way to eat dessert and still feel satisfied while you’re dieting or trying to eat healthier.

chocolate bananas

All you do is slice your bananas and freeze them in a single layer on a cookie/baking sheet for a couple of hours (or until they’re frozen enough). Then, I chopped up my chocolate bar (I used a 72% dark chocolate bar) and melted it in the microwave using this video. And then, you dip the bottoms of the bananas in the melted chocolate and pop them back in the freezer for a few minutes before putting them in a zip-lock bag to store. See, really easy? And even my mom, who isn’t the world’s biggest banana fan, loves them!

I’ve already made a second batch, since we ate them so quickly. It’s a fun and easy summer treat that you won’t feel too guilty about eating! I hope you’ll try making these, you won’t regret it.

(mmm, chocolate)


Easy Italian Stir-Fry

One of my favorite dinners to cook are stir-fry’s — they’re both versatile and quick. I love that you can make an Asian-inspired stir-fry just as easily as an Italian stir-fry. Plus, you can pack in tons of veggies, and if you serve with a meat and either pasta or rice, you’ve got yourself a meal! My mom taught me how to make a great stir-fry, and I continue to make it at least once a week when I’m at school because it’s so quick and a pretty healthy meal.

Today, I’m going to share the secret to how I make a flavorful, veggie-packed, Italian stir-fry.
Cooking up the veggies. 

The secret ingredient is Italian dressing!!! I like to use the make-your-own-mix kind that they sell in a box at the grocery store, it just seems to have a good flavor.

To make the stir-fry, you just need to pick whatever veggies you like and chop them. I like to use broccoli, kale or spinach, mushrooms, peppers, carrots, etc. Basically you can throw in any vegetables you have on hand. I would definitely recommend using spinach or kale as a kind of “filler” vegetable — you won’t really notice it’s there, and you can pack in a lot more vitamins and minerals that way.

I usually cook my meat (chicken) first, all I do is put a little Italian dressing in a hot skillet and cook the chicken until it’s no longer pink. I take the chicken out of the skillet and set it out of the way.

Then, I add more Italian dressing to the pan and cook the vegetables, stirring to coat them with the dressing lightly. I cook them until they’re soft, and then I add the chicken back to the pan and mix it all together.

I like to serve it with pasta, so I put my pasta on the plate and then top it with the stir-fry and a little Parmesan cheese. And that’s it! Easy and delicious. I think that even people who aren’t crazy about vegetables would probably like this, because it’s so flavorful and fresh!

I hope you try this easy stir-fry, I’d love to hear about it if you do! Enjoy (:


Homemade Pizza Rolls

Did you ever eat those frozen pizza rolls as a kid?

I’ll be the first to admit I hated anything with spaghetti sauce as a kid (I was a total freak, I know). But a couple years back, when I was still in full-blown vegetarian mode and my family went on a vacation to Florida, my mom bought me some frozen pizza rolls to eat for lunch. I fell in love with them! And pretty much anything with spaghetti sauce is my BFF now that I’m in my twenties.

Anyway, I had some leftover pizza dough in my freezer from Thanksgiving this year (you can read that post here), so this weekend I decided to whip up some homemade pizza rolls to freeze. I figured I could pull them out of the freezer some night when I’m desperate for something fast. They turned out really good (although not very pretty, so don’t judge them by the way they look).

Homemade Pizza Rolls

First, I prepped my ingredients. I used 1 leaf of kale, and grated a little mozzarella and parmesan cheese to put inside with my spaghetti sauce.


Next, I cut my dough into little pieces.


I rolled the dough up into little balls, flattened them into circular shapes, and filled them with spaghetti sauce, kale, and cheese.


I folded them up like little burritos, and popped them in the oven (preheat 400 F, cook for 15-20 mins until they start to brown).


Like I said, they aren’t pretty. But they sure taste good! I can’t wait to eat them all up.

You could personalize these with any ingredients that you wanted, pepperoni, mushrooms, etc. Just don’t fill them too full, or you won’t be able to close them!


Kale Chips

I’ve always been pretty crazy about vegetables. Even as a kid, I only had a few veggies I wouldn’t eat! But I think that it can be pretty hard to get enough servings of vegetables every day. In an effort to eat more greens, I’ve been buying kale at my local farmers market. Kale makes a great addition to romaine lettuce in a salad, and tastes fabulous in stir fry dishes. I even sneak it into spaghetti! It’s yummy stuff.

I do think that kale can be kind of hard to get used to. It’s not a sweet veggie, which can put some people off when they first try it. But if you try to keep sneaking it in, I bet you’ll start to love it! When I first tried kale (only a couple of years ago, I’m a recent fan!), I decided to make kale chips–it was something I’d seen on Pinterest, and people raved that they were “as good as potato chips.” I thought to myself, “I’ll be the judge of that,” and I whipped up a crispy, salty batch. I ate the whole batch within a couple of hours.

While I love kale chips, and I love bringing them as a snack for lunch, I hate using my oven in the summer. It’s hard enough to keep the house cool, am I right? Don’t fear, kale lovers: I’ve found that using a skillet works just as well as the traditional oven method!

photo (3)

Stove-top Kale Chips


  • A few stalks of kale, torn into large bite-sized pieces
  • 1-2 tablespoons of olive oil
  • pinch of salt


1. Pour 1-2 tablespoons of olive oil in your skillet, depending on how much kale you’re cooking. You don’t want too much, just enough to coat your kale lightly. Don’t turn on the stove yet!

2. Add your kale pieces to the pan. Using your hands, massage the oil into the kale.

3. Add a dash of salt.

4. Cook kale on medium-low until crispy, stirring occasionally. When the kale reaches your desired crispy-ness, remove from heat and allow to cool.

5. Snack away! Go ahead, try not to eat the whole batch in one sitting. I dare you.


I hope you love this easy recipe. Do you have any good ways of incorporating more greens into your diet? I know a lot of people love green smoothies, although I’ve never been able to get myself to do that. Something about the color freaks me out a little bit. I also kind of prefer to eat my food, rather than drink it. I don’t know, maybe I’m weird!