Wednesday, March 20, 2013

Slow Cooker Honey Sesame Chicken

recipe from Six Sisters Stuff

I am a sucker for a great slow cooker recipe. I love that you can get it ready way in advance and then just let the day take its course and not be in stress mode around dinner time. This recipe gives the chicken a delicious flavor, but it is quite sweet, so when I try it again, I may decrease the honey a little and see how it turns out.  

4 boneless skinless chicken breasts
Salt and Pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 Tablespoons canola oil
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
4 tsp corn starch
6 Tablespoons water
Sesame seeds

Season both sides of chicken breasts lightly with salt and pepper.  Place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3-4 hours or high 1 1/2-2 1/2 hours or until chicken is cooked through. Remove chicken from cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce.  Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces and then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.  Makes 4-6 servings.

*For a freezer meal, let chicken and sauce cool a little and then place in a freezer bag/freezer-safe airtight container. Seal tightly. When ready to use, defrost in refrigerator overnight, or until you are able to remove it from your bag/container. Place chicken and sauce in medium saucepan and heat through. Serve over rice/noodles.

Monday, March 18, 2013

Triple Layer Fudgy Mint Oreo Brownies

recipe from Averie Cooks via Pinterest

SUGAR COMA ALERT!  Okay. I saw these brownies on Pinterest and thought, "Oh my YUM!"  However, I must warn you. These are not for the sugary faint of heart. In fact, there are some ingredients in these that I am sure could be forgone and these would still be dreamy delicious. When I come down off of my sugar high, I will have to try them again omitting some of the ingredients I thought might be a little unnecessary. So here goes!

One 7 ounce jar of Marshmallow creme
1/8 teaspoon mint extract
8 drops + green food coloring
1 batch of brownies (brownie mix, water, oil, eggs)
One package of Cool Mint Oreo cookies
3/4 cup white chocolate chips (melted)
1 cup vanilla frosting

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray it with cooking spray.  In a medium bowl, stir together marshmallow creme, mint extract, and 4 drops of food coloring.

In a large bowl, prepare brownie mix as directed on box using water, oil, and eggs and fold in 12 hand-crumbled Oreos at the end.

Spread brownie batter in prepared pan.  Drop about 1/2 cup of minty marshmallow mixture onto brownie batter and reserve the remainder.  Gently pull a knife through the batter in S-shaped curves for a swirled design. Bake about 25 minutes or until brownies are set, taking care not to over bake. Cool completely, about 1 hour.

While brownies are cooling, make vanilla frosting by combining the following ingredients and beating until fluffy.

1/2 cup butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract
splash of milk, if necessary for proper consistency

In another small microwave-safe bowl, melt the white chocolate chips (microwave on high for 30 seconds; stir and microwave 30 seconds longer taking care not to scorch the chocolate. Stir until smooth.  Add the melted white chocolate chips and the vanilla frosting to the minty marshmallow mixture. Stir in 4 drops green food coloring and carefully spread over cooled brownies.  Sprinkle with 18 hand-crumbled Oreo cookies, slightly pressing then into the green mixture. Allow top layer to set fully before slicing and serving. Averie said she prefers these bars chilled. She stores them in the refridgerator in an airtight container (or in the freezer for up to 3 months). 

Friday, March 1, 2013

Barbeque Pulled Pork Sandwiches

recipe from Our Best Bites

I am really trying to bring on the summer vibes here. We're on our 3rd round of croup at our house and I have just decided it is definitely time for winter to be over!  So... enjoy a taste of summer barbeque at it's finest with these yummy and easy pulled pork sandwiches. 

3 lb. boneless pork shoulder
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
About 12 oz. of your favorite BBQ sauce (Bullseye anyone?)
About 12 high-quality rolls

Thick-cut dill pickle slices

Rinse pork roast well in cold water and trim off excess fat.  Pat dry.  Sprinkle roast with liquid smoke and seasonings and place the meat in a disposable freezer-safe container or gallon-sized Ziploc bag.
When ready to cook, place the seasoned roast in a slow cooker and cook on low for 9-11 hours or on high for 6-8.  Shred and add BBQ sauce. Serve on rolls with coleslaw and pickle slices.

Side dish suggestions: French fries, baked potatoes, fresh fruit, etc.