2 1/2 lbs. chicken
salt and pepper
1 cup honey
1/2 cup soy sauce
4 Tbsp diced onion
4 Tbsp ketchup
2 Tbsp canola oil
2 clove garlic, minced
1/2 tsp red pepper flakes (optional)
4 tsp cornstarch dissolved in 6 Tbsp water
Sesame seeds
Season both sides of chicken 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 hours or just until chicken is cooked through (do not over cook, I have accidentally burnt it a couple of times in the crock pot, it really only needs a couple of hours).
Remove chicken from crock pot, leave sauce. Dissolve cornstarch in water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce for a few more minutes until slightly thickened. Cut chicken into bite size pieces then return to pot and toss before serving. Sprinkle with sesame seeds and serve over rice.
Friday, September 13, 2013
Sweet and Spicy Slow Cooker Chicken Tacos
This is a great recipe for freezing. I usually double it and freeze half for later. Let it thaw in the refrigerator over night and reheat in a saucepan on the stove.
1 lb. chicken
1 (14-ounce) can diced tomatoes, undrained
1/3 cup brown sugar
1/4 tsp red pepper flakes
Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.
Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices left in pot. Season with salt and pepper. Serve in flour tortillas with lettuce, sour cream, cheese, avocados, etc.
Baked Chimichanga
1 lb chicken
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4 oz.) can green chiles
1/2 cup chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
12 large tortilllas
Brown meat, add onion, garlic, chili powder and taco seasoning. Drain any liquid. Add cheese, chili peppers, and cilantro (and any other "optional" ingredients). Assemble like a burrito and place side by side in a baking dish. Sprinkle cheese and cilantro on top for garnish. Bake at 400 for 24 minutes or until golden brown.
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4 oz.) can green chiles
1/2 cup chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
12 large tortilllas
Brown meat, add onion, garlic, chili powder and taco seasoning. Drain any liquid. Add cheese, chili peppers, and cilantro (and any other "optional" ingredients). Assemble like a burrito and place side by side in a baking dish. Sprinkle cheese and cilantro on top for garnish. Bake at 400 for 24 minutes or until golden brown.
French Bread
French bread turned out to be really easy to make from scratch, Kenneth was surprised when I told him I made it.
2 1/2 cups warm water
2 Tbsp. sugar
2 Tbsp. yeast
3 Tbsp oil
1 tsp salt + a pinch
5-6 cups of flour
Mix the first three ingredients and set aside for about 10 minutes until yeast mixture is frothy. Add the next three ingredients --- adding the flour slowly. You want the dough to still be tacky and just starting to pull away from the sides of the bowl as it's mixing.
Set dough in an oiled bowl and cover. Let rise for ten minutes then punch the dough down. Cover again, let rise for another ten minutes then punch dough. Repeat process one more time (for a total of 3 punching sessions and 30 minutes rise time). During last rising time preheat oven.
Shape into loaves on lightly greased baking sheet and place in oven. Bake at 350 degrees for 22-25 minutes. Brush with bugger to make a soft crust.
This makes two medium sized french bread loaves. It can also be formed into a round loaf.
Whole Wheat Banana Chocolate Chip Muffins
We love these for breakfast or snacking. My kids don't even notice that they are made with whole wheat!
1/2 cup butter
1/2 cup packed brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cup chocolate chips
Preheat oven to 350. Line or grease a 12 cup muffin pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a tooth pick comes out clean, 23-28 minutes. Remove from oven and transfer to a rack to cool.
1/2 cup butter
1/2 cup packed brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cup chocolate chips
Preheat oven to 350. Line or grease a 12 cup muffin pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a tooth pick comes out clean, 23-28 minutes. Remove from oven and transfer to a rack to cool.
Friday, August 17, 2012
Desperate need of new recipes
I have been in a desperate need for new recipes so I thought that if I started this back up that others would contribute as well and help me out a little. Since I have been needing to broaden my recipe book, I have been trying a lot of new recipes and many of them have not been keepers, but finally tonight, I found a keeper. Even my kids loved them (with the help of a cilantro lime ranch dressing to dip them in.)
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
Source: OurBestBites.com
Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup green salsa (I didn't have any so I used 1/8 cup green enchilada sauce instead, then just froze the rest of the sauce to use for enchiladas later)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used some shredded mexican blend cheese)
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray
Instructions:
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Ingredients:
1/3 cup (3 oz) cream cheese
1/4 cup green salsa (I didn't have any so I used 1/8 cup green enchilada sauce instead, then just froze the rest of the sauce to use for enchiladas later)
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used some shredded mexican blend cheese)
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray
Instructions:
Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.
I also made the cilantro lime rice that is also on her website.
Café Rio Lime Cilantro Rice Source: my mother-in-law Sheri Denney
Ingredients:
2 Tablespoons butter
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin
Instructions:
In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Ingredients:
2 Tablespoons butter
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin
Instructions:
In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Yum, yum. All our tummies are happy and satisfied tonight, sadly, it has been awhile since that has happened. It seems like a lot of ingredients and work but it really wasn't bad at all. Enjoy!
Tuesday, March 2, 2010
Old Fashioned Pumpkin Cake
Hi, this is Brad. Had this cake yesterday at work made by a co-worker, it was stinking amazing! Soooo moist, and it tastes kinda like spice cake. This is an old-fashioned made-from-scratch pumpkin cake that will put pounds on your hips and a smile on your face.
OLD FASHIONED PUMPKIN CAKE
Mix together the following wet ingredients:
4 eggs
1 and 2/3 c. sugar
1 c. oil
2 c. pumpkin
Mis these dry ingredients seprately:
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix together wet and dry ingredients only until it is smooth. Bake in a greased 9x13 pan for 35-40 min (she didn't say a temperature...).
Cream Cheese Frosting:
3 oz cream cheese, softened
1 cube butter, softened
1 tsp. vanilla
2 c. powdered sugar
Add a little cream or canned milk to get the right consistancy.
Ohhhh man, I'm getting hungry just thinking of it. If anyone wants to bake this and bring it over to our house, I will taste it for you and tell you if you did it right. But you'll have to leave the rest of the cake for me to eat, too. :-)
OLD FASHIONED PUMPKIN CAKE
Mix together the following wet ingredients:
4 eggs
1 and 2/3 c. sugar
1 c. oil
2 c. pumpkin
Mis these dry ingredients seprately:
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix together wet and dry ingredients only until it is smooth. Bake in a greased 9x13 pan for 35-40 min (she didn't say a temperature...).
Cream Cheese Frosting:
3 oz cream cheese, softened
1 cube butter, softened
1 tsp. vanilla
2 c. powdered sugar
Add a little cream or canned milk to get the right consistancy.
Ohhhh man, I'm getting hungry just thinking of it. If anyone wants to bake this and bring it over to our house, I will taste it for you and tell you if you did it right. But you'll have to leave the rest of the cake for me to eat, too. :-)
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