This is so good! A must try:)
Slow Cooker Honey Sesame Chicken
Recipe adapted from: http://www.sixsistersstuff.com
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
2 tablespoons 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 3-4 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 toasted sesame seeds (toast about 2T sesame seeds in skillet until golden brown) and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
For kids nothing is more fun than food on a stick! This recipe is great as an appetizer or as a main dish. I like to serve it with brown rice and salad. Enjoy!
Teriyaki Sesame Chicken Skewers
30 (8-inch) bamboo skewers
15 ounces teriyaki sauce
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juiced
1 tablespoon sugar
2 pounds boneless, skinless chicken thighs and/or breasts
1 tablespoon sesame seeds, toasted
1. Soak bamboo skewers in water for 1 hour to keep from burning later.
2. Mix all marinade ingredients together in container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
3. Preheat oven to 375 degrees F.
4. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.
I know it’s been awhile…but I promise I have lots to share with you. I plan to start writing again on a regular basis and share with you a bunch of new recipes. Below is a recipe for a family favorite. I have to admit it was a little hard to write down because I usually just go by sight when adding the various amounts of different ingredients. So, my advice to you if you try it…taste as you go and add more if you tastes dictates you to do so! Enjoy…surely this is a comforting meal on a cold day!
I Tablespoon olive oil
1 onion, chopped
1-2 carrots, diced
1 1/2 pounds of ground beef or turkey
1 cup of chicken broth (maybe a little less…start with 1/2 cup)
8 ounces of tomato sauce
1 teaspoon of chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 cup of frozen peas
1 cup frozen corn
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons of butter
1/2 cup milk
salt to taste
1. Preheat oven to 375 degrees F.
2. In a large saucepan over medium-high heat, heat the oil, then add the onion, carrots and meat. Cook until browned and softened, 8 to 10 minutes
3. Drain fat and add the broth, tomato sauce, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas and corn.
4. Pour the mixture into a baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 10 – 20 minutes.
6. Mash the potatoes with butter, milk and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
For the longest time my kids didn’t like anything breaded which was fine for me since few recipes or restaurants offer a healthy version of chicken tenders (nuggets, strips, or whatever else they’re called). Then a couple of years ago my oldest son tried some with his grandparents and decided that he loves them. I found this recipe for a baked version, made a few modifications and made them at home. Big hit!! They are a bit salty, so I reduced the original recipe’s full teaspoon to a 1/2 teaspoon. Feel free to omit the salt altogether. Enjoy!
Baked Chicken Nuggets
- 3 skinless, boneless chicken breasts
- 1 cup Panko bread crumbs, Italian or plain
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon dried basil
- 2 egg whites, beaten
- Preheat oven to 400 degrees F.
- Cut chicken breasts into 1 1/2-inch sized pieces.
- In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.
- Put egg whites in a bowl or dish for dipping.
- Dip chicken pieces into the egg whites first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes or until desired crispiness is achieved.
I have been meaning to share this recipe for a while. It’s a good one, especially if you like a real good lemon flavored sauce. I served this with brown rice. Delicious!
2 large lemons
6 boneless, skinless chicken breasts, pounded into thin even cutlets
salt and pepper
1/2 cup unbleached flour
4 tablespoons canola oil
1 small shallot, minced or 1 small garlic clove minced
1 cup low sodium chicken broth
5 tablespoons small capers, rinsed
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
1. Adjust oven rack to the lower-middle position, set a large heatproof serving or dinner plate on the rack, and heat the oven to 200 degrees.
2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve.
3. Sprinkle both sides of cutlets generously with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Working with one cutlet at a time, coat with the flour and shake to remove the excess.
4. Heat 2 tablespoons of the oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay half the chicken cutlets in the skillet. Saute the cutlets until lightly browned on the first side, 2 to 2 1/2 minutes. Turn the cutlets and cook until the second side in lightly browned, 2 to 2 1/2 minutes longer. Remove the pan from the heat and transfer the cutlets to the plate in the oven. Add the remaining 2 tablespoons of oil and heat until shimmering. Add the remaining chicken cutlets and repeat.
5. Add the shallot to the empty skillet and return the skillet to medium heat. Saute for about 30 seconds. Add the broth and lemon slices, increase the heat to high, and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Simmer until the liquid reduces to about 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauce reduces again to about 1/3 cup, about 1 minute. Remove the pan from heat and swirl in butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.
Cinco de Mayo inspired me to try this new Mexican taco recipe. The family loved the lime chicken tacos so I thought I’d pass on this relatively easy and delicious recipe!
Chicken Lime Soft Tacos
- 1 1/2 pounds skinless, boneless chicken breast meat – cut into thin strips
- 1/8 cup red wine vinegar
- 1 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- shredded lettuce
- shredded cheddar cheese
- sour cream
1. Combine vinegar, lime juice, sugar, salt, pepper, and garlic in medium bowl. Add chicken strips, cover and marinate in refrigerator for 1-4 hours.
2. Saute chicken in a medium saucepan over medium high heat with liquid. Cook until liquid is gone and chicken is cooked through. Add chopped cilantro.
3. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat on the other side. Repeat with remaining tortillas. Tortillas can also be warmed in the microwave. Serve lime chicken in warm tortillas topped with lettuce, cheese, salsa, sour cream and avocado.
This is the BEST Vegetarian Chili that I have ever tasted. It even won a Blue Ribbon at the fair 3 years ago. I do not usually follow this recipe exactly the same every time. I like to use the Muir Glen Fire Roasted Diced tomatoes for the crushed tomatoes. I never add the jalapeno peppers or an entire 1/4 cup of chili powder. I use a little at a time and season it to my family’s liking. I also usually just grind some black pepper into the pot, never adding a full tablespoon. For the black beans I often have some leftover dried ones that I have cooked to use in the recipe. And…I sometimes add ground turkey and serve it over brown rice. Enjoy!
The Best Vegetarian Chili in the World
- 1 Tablespoon olive oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 teaspoon cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped,
- 3 cloves garlic, chopped
- 2 (4 ounce) cans chopped green chile peppers, drained
- 3 (28 ounce) cans whole peeled tomatoes, crushed
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can white kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 package of frozen corn
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic and green chili peppers. Reduce heat to low and let simmer for 5 minutes.
2. Mix the tomatoes in the pot. Season with chili powder and black pepper. Stir in the beans. Bring to a boil and then reduce heat to low, and simmer for 45 minutes. Stir in the corn and continue cookie for 5-10 minutes before serving.
If you make the delicious spaghetti sauce from my last post then you should definitely try it in this lasagna recipe. You can also use prepared sauce but this recipe is PERFECT when paired with the homemade sauce from my last post.
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
2 tablespoons fresh parsley
2 cups shredded mozzarella
3/4 cup grated Parmesan cheese
4 1/2 cups prepared spaghetti sauce
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
I have tried and tried many “best” spaghetti sauce recipes and had never really found one that I liked until this one. I usually double or triple the recipe and freeze the extra.
Best Spaghetti Sauce
1 pound sweet Italian sausage (I use chicken sausage)
1/2 pound lean ground turkey
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
- In a large pan, cook sausage, ground turkey, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
We had some particularly cold weather this past weekend so I knew it was time to pull out our all time favorite Chicken & Black Bean Enchilada Casserole recipe. So yummy and so comforting.
We really love this recipe and my boys love to take it for the lunch the next day so I usually add extra (I wouldn’t say double, but almost) to make it in a 9×13 inch pan. It’s easy to play around with if you want to make a little extra.
Chicken & Black Bean Enchilada Casserole
- 2 cups diced chicken breast meat
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4.5 ounce) can diced green chile peppers, drained
- 1 cup salsa
- 1 (10 ounce) can red enchilada sauce
- 8 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 (8 ounce) container sour cream
- Preheat the oven to 375 degrees F.
- Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, green chile peppers, and salsa.
- Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.