Tuesday, March 25, 2014

Honey Sesame Chicken

For the record, this is really good. I got the recipe from a pin, which takes you to Six Sisters' Stuff:

Even though I made a few changes, the sauce is solid. This is one of those recipes that will be saved.

(See my notes in GREEN) 

Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center
4 boneless, skinless chicken breasts (thighs would be fine too) (I used pork)
Salt and pepper (I felt that soy sauce added enough saltiness and omitted salt)
1 cup honey
1/2 cup soy sauce (of course I used gluten free)
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil) (I used sesame oil for extra sesame flavor)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Sunday, March 16, 2014

This Week's Menu

... for your inspiration.


Monday, March 10, 2014

Shrimp & Quinoa

On the menu tonight: Shrimp & Quinoa.

Cook quinoa according to package directions. While it's going, prepare the shrimp:

Heat a pan to medium heat.

2 T. butter
2 garlic cloves, minced
1 lb cooked frozen shrimp, thawed
1/4 c. chopped red bell pepper
1 chopped sad tomato
dried marjoram
salt & pepper

Melt butter & add garlic. Sautee until the garlic starts to brown.
Add in tomatoes and red pepper. Cook until heated throughout. They will release some juice.
Add shrimp. Sprinkle a generous amount of dried marjoram, and salt & pepper to taste.
Cook until everything's nice and hot, and some of the juice has evaporated.
Serve on top of quinoa.

And, because you're trying to serve veggies with every meal, throw in a salad.

Quick & delicious.