Crock Pot Honey Sesame Chicken

I don't have many crock pot recipes so I'm excited to have found this keeper.  The recipe comes from the blog, The Comfort of Cooking.   It's so easy and really delicious!  The only improvement I can think of, is to add steamed broccoli at the end as there is plenty of the yummy sauce to go around.

YIELD: Serves 4-5

INGREDIENTS:

8 boneless, skinless chicken thighs

Pepper (no salt needed as soy sauce has enough salt)

1/2 cup diced onion

2 cloves garlic, minced

1/2 cup honey

1/4 cup ketchup

1/2 cup low-sodium soy sauce

2 tablespoons olive oil

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

1/3 cup water

1/2 tablespoon (or more) sesame seeds

3 scallions (green onions), chopped

Serve with rice

DIRECTIONS:

Place chicken in Crock Pot and  season both sides with pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 4 hours, or high for 3 hours.

Remove chicken to a cutting board. Shred chicken into bite-sized pieces; set aside. 

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, stirring often, until slightly thickened.

Add Chicken back into sauce and heat through.  Serve over rice and top with scallions and sesame seeds.

Chinese Chicken Salad

I had forgotten all about this Chinese Chicken Salad recipe until my daughter asked me for the recipe the other day.  I've been making this salad for years but the recipe never made it on my blog because I  never remembered to take a photo but this time I did.  So here, Megan, is the recipe for Chinese Chicken Salad that you were craving.  Thanks for the reminder, it was delicious.

Dressing:

4 tablespoons rice wine vinegar

4 tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup salad oil

3 tablespoons sesame seeds, browned (see note)

Salad:

1 head lettuce, cut up (or 1 bag)

1 cup cooked chicken breast, cut into bite size pieces

4 green onions, sliced 

1/4 cup sliced almonds, browned  (see note)

1 cup chow main noodles

1.  Mix vinegar, sugar, salt and pepper and whisk in salad oil until combined.  Add browned sesame seeds.

2.  In a large bowl add lettuce, chicken, onions, almonds.

3.  Pour dressing (you may not need all the dressing) over salad and sprinkle salad with chow mien noodles.

Note:  To brown almonds, put on cookie sheet and brown in 400 degree oven for a few minutes.  Watch carefully as they can burn fast!  Do the same for the sesame seeds on a different cookie sheet as the sesame seeds will brown first.  This step is important as browning will bring out their flavor.

Makes 4 main dish salads

Bacon Wrapped Chicken Tenders with Fresh Sage

I love growing herbs during the summer.  It's a great feeling when you need a certain herb and it's just growing right outside.  I grow parsley, basil, mint, rosemary and sage.  I don't make a lot with sage but I was glad I had it once I found this recipe.  These Chicken tenders are so quick and simple to make.  The sage leaves gives the chicken  a lot of flavor and bacon just makes everything better!  Once the bacon is crisp (about 6 minutes per side) the chicken tenders are moist and cooked perfectly.      

• Ingredients:
• 8 fresh sage leaves
• 8 chicken tenders (about 1 1/4 pounds)
• 8 slices bacon
• 1/2 teaspoon olive oil





Directions:
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. You won't need a toothpick, once bacon is cooked on one side, it's easy to flip with a spatula. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes.  Transfer to a plate with paper towels to drain.  Serves 4 (2 per servings)




Original recipe comes from Martha Stewart/Everyday Cooking

Pulled Pork Stuffed Sweet Potato

I subscribe to a LOT of food blogs and am inspired daily to make something different.  This recipe comes from The Novice Chef Blog.  Her food photography alone will have you drooling and she has so many great recipes.  When I saw this recipe I was so excited because I had left over BBQ pork to use up.  I LOVE sweet potatoes and BBQ pork so this combination is a winner.  I just can't believe I didn't think of it myself!  I will be making this every time I have leftover BBQ pork (or beef).  Simple and delicious!

To bake sweet potatoes, preheat oven to 400.  Scrub potatoes under water and wrap in foil.  Very important to wrap potatoes in foil or bake on a foil lined pan as they will leak and the sweet syrup will burn on the bottom of your oven.   Bake for about 1 hour.  Larger potatoes will take longer.  You want them to be very soft when you squeeze them.   No need for butter as they are super soft and moist. 

                           

Caprese Style Portobellos

I got this recipe over at Proud Italian Cook.  I subscribe to her blog and when I saw  this email I went right out and got the ingredients to make these.  OMG, if you like mushrooms you will love these.  Great as a side dish but I could eat one of these for lunch and be happy.  Simple and Delicious!

Ingredients

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved (make sure you get good tomatoes)
• shredded  mozzarella
• fresh basil
• salt and pepper
• Extra Virgin olive oil
• Balsamic glaze 

  

  I really like this brand of balsamic glaze from Traders Joes but you can find the glaze at your local grocery store.  It's thicker and sweeter than just plan balsamic.

Instructions:

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil for easy clean up.
3. Brush the mushrooms with olive oil.
4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.
6. Drizzle with balsamic glaze.  

Strawberry, Chicken and Feta Salad

I made this salad twice in one week, it's that good.   First time I made it I used feta and second time, used blue cheese.  Both are good, I don't know which one I liked better.  I also used sugared pecans (recipe below) but walnuts and almonds would work too.  The recipe comes from Cinnamon Spice and Everything Nice, check out her blog, she has great recipes. 

Ingredients (2 entree salads)

Dressing:

• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil
• coarse salt and fresh black pepper

Salad:

• 2 packed cups baby spinach
• 2 packed cups chopped romaine hearts
• 1 heaping cup sliced strawberries
• 1 cup chopped or shredded cooked chicken
• 1/3 cup crumbled feta cheese (can also use blue cheese)
• 1/4 cup chopped walnuts (I used sugared pecans-recipe below)

Instructions

• Whisk the honey, vinegar and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper.
• In a large bowl toss the spinach, romaine and strawberries together. Drizzle lightly with dressing and toss. Divide among 2 plates.
• Arrange the chicken over top and sprinkle with feta and walnuts. Serve with additional dressing, salt and pepper.  (I didn't have to use all the dressing)
• *sugared pecans (In medium skillet (non stick) heat 2 Tablespoons sugar over medium heat until sugar starts to melt, add 1/2 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. You may  have extra but they make a great snack.
  
  

I'm a Pillsbury Bake-Off Finalist!  

It sure feels good to say that.  I want toTHANK everyone who voted for me.  I am SO excited and  looking forward to the Bake-Off in Vegas on November 10-12.   I had the time of my life last year in the 45 Bake-Off and can't wait to have that much fun again.  This being my second time, I don't feel I'll be as nervous as I was the first time so I can really enjoy every minute of the whole process.    I'll keep you all updated to the goings on but in the mean time try out the recipe, Strawberry Cream Cheese Puffs.  They are simple to make and delicious!

Click here for the recipe-Strawberry Cream Cheese Cream Puffs