Sunday, May 20, 2012

Crock Pot Teriyaki

Here is another Chinese inspired recipe that I totally love. And it's very easy. 12 boneless skinless chicken thighs (about 3 pounds) - I've used breasts and it's super tasty 3/4 cup sugar 3/4 cup soy sauce 6 tablespoons cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 4 1/2 teaspoons cornstarch 4 1/2 teaspoons cold water Hot cooked long grain rice Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Baked General Tso's Chicken

My husband loves Chinese food and I do not. Until I started cooking it at home. I have found a few recipes that I am in love with. This is one of them. 2 -3 pounds boneless chicken thighs or breasts, cut in strips 1 egg + 2 tbsp water whisked together to make an egg wash Combine 1 cup flour ½ tsp black pepper ¼ tsp cayenne pepper 3 tbsp ground ginger 2 tsp salt Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time. While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it. In a small bowl, mix together 4 tbsp soya sauce 4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch) ¼ cup water 2 tbsp toasted sesame seed oil 2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot) ½ tsp salt 2 tsp corn starch 3 cloves minced garlic 3 tbsp freshly grated ginger Set this mixture aside In a medium saucepan boil together 1 cup sugar ¼ cup water Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly. Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Man Pleasing Chicken

Holy smokes... I love this. It was easy and delicious. I used chicken breast because I didn't have any thighs but I think I'll try the thighs next time. Chicken thighs- 1 package Dijon mustard- 1/2 cup Maple syrup- 1/4 cup Rice wine vinegar- 1 tablespoon Fresh rosemary Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal! This is from the blog "Witty in the City" and here is the link:

Tuesday, February 21, 2012

Slow Cooker Mexican Pulled Pork Tacos

I made these tonight, and they were DELISH!!  They were on the spicy side, so our girls had cheese quesadillas instead.  Next time, I'll take it easy on the red pepper so we can all enjoy them!

Slow Cooker Mexican Pulled Pork

serves 4

1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa (I used the tomato sauce)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper (I didn't have any cayenne, so I used red pepper instead)
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (either flour or corn; I chose corn) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.  We also added sliced olives and guacamole.

To.  Die.  For.  Seriously.

Friday, February 10, 2012

Baked Chicken Stuffed with Pesto and Cheese

This is one of those meals I'm going to be thinking about until I make it again.  It was that good!

From "Kalyn's Kitchen"


4 large boneless, skinless chicken breasts
4 (heaping) T pesto or your favorite commercial pesto
4 (heaping) T low-fat sour cream
4 (heaping) T (or more) grated mozzarella cheese
2 eggs, beaten (or if they're large eggs one will probably be enough)*
Finely grated Parmesan cheese
6 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)*
black pepper to taste

(*I didn't even use the egg or flour.  I just used Parmesan as a "crust." --Kristen's note)


Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.  (Kristen here again, I didn't pound my meat.  I cut a "pocket" in my chicken to fill with the mixture.)

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

Thursday, September 15, 2011

Grilled Pork Tenderloin with Chimichurri

Our Best Bites has become a favorite of mine.  And I don't have the cook book yet...gasp!!  I can't even stand it!  Here's one I got off their website, and I cannot tell you how much delightful moaning I heard at the dinner table that night.  If the way to a man's heart is through is stomach, Nate's heart has never been more mine. 


2-3 pound pork tenderloin
1 1/2 c chopped parsley
1 1/2 c chopped cilantro
1/2 c loosely packed oregano leaves (or 1 Tbsp + 1 tsp dried oregano leaves)
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
3 Tbsp chopped garlic (6-7 cloves)
1 t kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup extra virgin olive oil

Place pork tenderloins in a ziplock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 c chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be sure not to cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for an hour or longer if you need to.  Place wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temperature to be about 160 degrees.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top. 

Chile Lime Chicken Tostadas in the SLOW COOKER

Okay.  This is one of our favorite meals.  Ever.  My girls LOVE it!!  If they love a meal, and we love a meal, it's a winner! 

I'm pretty sure I got it from Real Mom Kitchen.


1 can diced green chilies
4 cloves minced garlic
1 1/2 tbsp chili powder
3 tbsp lime juice
1 diced medium onion
2 boneless chicken breasts
1 can refried beans, warmed
tostada shells
desired toppings such as shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole (we use them all!)

Add chicken and onion to slow cooker.  In a bowl, combine green chilies, garlic, chili powder, and lime  juice.  Pour over chicken.  Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.
Spread warmed refried beans on tostada shells.  Top with chicken and other desired toppings. 

Take a bite and learn what food in Heaven will taste like!!