Crock Pot Honey Sesame Chicken

Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey
1/4 cup ketchup

 1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch

 1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Crab Salad Sandwich

Ingredients:
2 (8 ounce) package imitation crab
3/4 cup mayonnaise
2 teaspoons lemon juice
1/4 cup green bell pepper (finely chopped)
1/4 cup onion (finely chopped)
salt and pepper (to taste)
paprika (to taste)
spinach leaves
4 wheat crescents  

Step 1: Break up the crab into small chunks. You can do this with your hands or use two forks to shred the imitation crab meat. Place crab into a medium bowl. Add mayonnaise, lemon juice, green bell pepper, and onion. Season with salt and pepper and paprika. Mix until well combined.
Step 2: Place lettuce onto the bottom half of a bun (I prefer mine toasted), top with crab mixture and the top half of the bun.

Balsamic Glazed Salmon

Ingredients
2/3 C Balsamic vinegar
3 Tbs brown sugar
2 Tbs whole grain Dijon mustard
1/2 tsp sea salt
2 green onions, chopped
6- 6oz  salmon fillets, skinned

Directions
In a large zip top bag, add the Balsamic vinegar, brown sugar, Dijon, salt and green onions. Mush to combine. Add the salmon to the zip top bag, seal tightly and turn to coat. Place in a shallow dish and refrigerate for 2 hrs, turning after 1 hr.
Preheat oven to 400 degrees. Remove salmon fillets from the zip top bag. Place on a rimmed baking sheet and bake in the oven for 15-25 minutes, until the fish flakes easily with a fork. While fish bakes, pour remaining marinade in a small sauce pot. Bring to a boil, reduce heat and simmer until reduced by half and thick.
Once fish is cooked through, brush with glaze and garnish with more green onion (green tops only).

Australian Meat Pie!!!!

• 500 g minced beef (a little over 1 lb)
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Directions:

1. 1
   Pre-heat oven at 425 degrees.
2. 2
   Brown meat and onion.
3. 3
   Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. 4
   Boil and cover for 15 minutes.
5. 5
   Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. 6
   Let cool.
7. 7
   Grease a pie dish and line with puff pastry.
8. 8
   Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. 9
   Trim edges and glaze top with milk or beaten egg.
10. 10
    Bake in a very hot oven, 425 degrees Celsius for 15 minutes.
11. 11
    Reduce heat to 350 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. 12
    Serve with veggies, fries, or salad.

Basil Caper Salmon

Ingredients (serves 2)
- 2 salmon filets (skin-on is fine)
- about 8 basil leaves – chopped
- 1 Tbsp capers – chopped
- 1 shalot – chopped
- 2 Tbsp olive oil (1 for the pan, 1 for the topping)
- 1 Tbsp white wine vinegar
- fresh ground pepper
Directions:

1. In a non-stick skillet, heat 1 Tbsp olive oil.  Add the salmon and let it cook skin-side down first for about 3 min.  Then flip and cook for 3 more min or until desired well-ness is achieved.
2. While the salmon is cooking, combine the other ingredients in a small bowl and mix together.
3. Serve the fish with the topping on top.
4. Enjoy!

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

• Variation Grilling Directions:Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

Crock Pot Lasagna

Ingredients

1 lb. ground beef (or ground turkey/ or chicken)

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Brown the ground beef in a pan with a little oil.

2. Add chopped onion and garlic to the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes 

* Variations *

1. Use Italian sausage in place of ground beef or with ground beef

2. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

3. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

Eggplant Parmesan

Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.

Cheese and Green Chile Enchiladas

recipe from Rachael Ray Show

Ingredients

    3/4 pound Monterey jack, shredded (3 1/2 cups)
    2 4-ounce cans diced green chilies, drained
    1 cup sour cream or Mexican crema
    1 small yellow onion, grated
    2 cloves garlic, grated or finely chopped
    A small handful cilantro leaves, chopped, plus whole leaves for topping
    1 teaspoon ground cumin (about 1/3 palmful)
    Kosher Salt
    Pepper
    Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
    12 corn tortillas
    Thinly sliced jalapeño peppers and red onions, for topping
    1 lime

Direction

Preheat the oven to 425°F.


In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.
Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.


Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeños, red onions, whole cilantro leaves and lime juice.
Yields: 4

Key West Chicken

I was looking for something different, and I had some limes... so BAM Key West Chicken! It was juicy and had a great flavor!

Ingredients
6 tablespoons soy sauce
4 Tbs. honey
2 tablespoon olive oil
Juice of 1 Lime
2 teaspoon minced garlic
1 teaspoon parsley (or cilantro)
2 skinless, boneless chicken breast halves

Directions
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, garlic and parsley.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Chicken and Asparagus Calzones

bevcooks.com
For the Dough:
* 1 cup warm water
* 1 tsp honey
* 1 package dry active yeast
* 2 1/2 cups all-purpose flour
* 1 Tbs. extra-virgin olive oil
* 1 tsp salt

For the Sauce:
* 1 pound tomatoes (whatever you got in the garden) roughly chopped and pulsed until smooth in a food processor
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. tomato paste
* 1/2 red onion, finely diced
* 3 garlic cloves, minced
* 1/4 cup red wine
* 2 Tbs herbs (basil, thyme, oregano) plus more for garnish
* 1 tsp coarse salt
* 1 tsp freshly ground pepper

The Rest:
* 2 chicken breasts, seasoned with salt and pepper, grilled until cooked through and finely chopped
* 1/2 bunch asparagus, ends trimmed, grilled until crisp-tender and finely chopped
* 1 cup shredded cheese (your pick!)
* 1 egg, lightly beaten in a small cup

Directions for the dough:
In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
After an hour, divide the dough into 4 balls. Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
Roll out each dough ball until it’s about 12 inches in diameter, like a pizza. You’re ready for the filling!
Directions for the sauce:
Heat the oil in a medium saucepan over medium-high. Add the onion and garlic and saute 5 minutes.
Add the tomato paste and bloom 30 seconds.
Stir in the tomatoes, herbs, wine, salt and pepper. Simmer on low for 30 minutes.
Keep the lid off as you’ll want it to reduce and thicken a tad.
Putting it all Together:
On one half of each crust, layer some marinara, diced chicken, asparagus, shredded cheese and a little more sauce. Fold the other side over, sealing with your fingers, like a little pocket.
Repeat with remaining calzones.
Brush each calzone with the egg wash, sprinkle with herbs, and bake for 20 to 25 minutes in a 375 degree preheated oven.
Serve calzones with remaining marinara.

Basil Pesto

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

 

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.

Salad Bar

My husband really enjoys salad bars and I think they are a fun way to build your own meal! So I thought, why not bring the fun into a home "cooked" version!

Ingredients
I made some hard boiled eggs
Chopped some ham into pieces
Sliced onion
Mozerella shredded cheese
Spinach leaves
Diced green peppers
Slices of avocado
Assorted dressings
Feel free to add any of your favorite salad toppings!


Directions?
I think you got the idea! Just prep your food, and set the table! Make sure to have extra spoons for serving! Enjoy

Our Salad Bar Spread!

Chicken Salad Sandwich

I don't know if Chicken Salad Sandwich is deemed a "Southern thing", but honestly, I had never heard of them till I moved to the South. This could be because when I was growing up, Tuna Sandwich was my FAVORITE. And since they are almost the same thing when you think of it, may be my mom just stuck with the tuna and didn't bother with the other.
Well, Husband LOVES Chicken Salad Sandwiches every now and then, so it was time to learn what was in this mix. I made it up as I went along, and really, it was tasty! I can see the appeal :)

Ingredients:
shredded chicken (I used a leftover 1/2 of a whole chicken we had last night for dinner; I just picked off the chicken and threw away the bones)
mayonnaise
sweet relish
dijon mustard
parsley
garlic poder
salt and pepper
chopped celery
diced onions

Directions:
Add all ingredients (to your taste) to bowl and stir till well blended. Serve on a croissant (traditional) or any bread (as I did!).

The gang is all here!

Lunch is served! Ps, the flavors are GREAT a day later too! they meld together :)

Homemade Hot "Wyngz"

I told my husband in a text message that I was making "wyngz!!!!!!" for dinner and he cracked up! Hence, my recipe title. So this recipe really fixed our hot wings cravings, and the husband said "I have never had homecooked wings that tasted as good as a restaurants till NOW!" It was soooooo yummy! Maybe this Newly Wife should open up a restaurant ;)

Ingredients:
1 packet of buffalo wings seasoning
1 Cup buffalo wings sauce
3 lbs wings/ drumettes

Direction:
Put uncooked wings in gallon sized baggie and pour seasoning over them. Seal bag and shake. (After, I allowed the wings to "absorb" in the fridge for a couple hours). When ready to cook, preheat oven to 450 degrees, and cook spread out wings on a baking sheet. Cook for 25 min or till done. Turn on broiler when done for added crispyness (but keep watch as to not burn them!). Place cooked wings in a bowl and toss with a cup of sauce. Enjoy! Serve with a bed of rice (a trick we learned from a friend! It keeps the spice down and fills you up too! Plus, goes great with spicy sauce!). Tip: we used regular buffalo spicyness for both the sauce and spices, because mixed together, they get hotter than you think!

Husband showing off the sauce and spice packet! He REALLY enjoyed dinner, can you tell?

After the oven!

Saucy!

Wyngz on a bed of rice! YUMMM! try it ;)

Ranch Pork Chops

I really enjoy a meal that doesn't take a lot of ingredients, and you can throw into a crock pot and be DONE. Here is a recipe that does just that! What could be better then coming home to a home-cooked meal, that is already cooked for you? Nothing! Comfort at its finest :)

Modified from realmomkitchen.com

Ingredients:
4-6 pork chops, 1/2 inch thick (I used boneless)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Mushroom Soup
1 tbs parsley
1/4 cup chopped onions

Directions:
Place pork chops, and all other ingredients into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

All ready for some crock pot cooking!

Finished! It smelled delicious while cooking, and was juicy and tender when done!

Key West Chicken

Here is a fresh and a little different marinade I found called Key West Chicken from allrecipes.com

Ingredient:
6 tablespoons soy sauce
4 Tbs. honey
2 tablespoon olive oil
Juice of 1 Lime
2 teaspoon minced garlic
1 teaspoon parsley (or cilantro)
2 skinless, boneless chicken breast halves

Directions:
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, garlic and parsley.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Cook in a preheated 350 degree oven, for 30 - 45 minutes or till done. Make sure to cover the pan for easy clean up!

Pork Chop with Cider Sauce

I some times forget about pork. And then I finally eat some and my mouth waters and I wonder 'How did I ever forget you?!?'. Really, Pork can be cheaper than a cut of beef, and it can be as healthy as chicken! So on my last trip to the grocery store, I found a price on some chops and just had to try a recipe with them! I honestly have never cooked pork before, so it was a new adventure, but that's what I do! Constantly sticking my self in new cooking adventures and finding out the results as I go! 

But this recipe, oh my, SOOOO GOOOD! As it was cooking my husband kept telling me it smelled delicious. And as we ate, he said it was a better meal than going out to Outback Steak House! Yes! Chalking points up for the Newly Wife! Ya'll, this is delicious and juicy and a winner recipe for sure!

recipe from myrecipes.com

Ingredients

• 4 center-cut bone-in pork chops about 3/4-inch thick (we did 2 chops!)
• Salt and pepper 
• 2 tablespoons olive oil 
• 1onion, thinly sliced (my husband liked them thicker, they got the best flavor from the sauce!)
• 1 tablespoon finely chopped fresh sage (I used rubbed dried sage)
• 1 1/2 cups apple cider (I just brewed some apple cider in the Keurig and it worked great! It may have been a little more "water" than buying the cider, but the taste was great and it was cheaper!)

Preparation

1. Season pork chops with salt and pepper. In a nonstick skillet over medium-high heat, warm olive oil. Add onions and cook, stirring, until softened and golden, about 5 minutes. Push onions to edges of skillet and add chops. Cook, turning once, until browned, about 6 minutes total.
2. Sprinkle sage over chops and pour cider into pan. Bring to a boil, cover, reduce heat to medium-low and simmer until chops are cooked through, 8 to 10 minutes. Remove chops from pan, raise heat to high, and boil sauce until reduced and thickened, 2 to 3 minutes. Pour sauce and onions over chops and serve.

Letting the chops rest while the sauce finished cooking!

Hot and steamy dinner is served! Pork chops, sweet potatoes, broccoli, and spinach salad!

Sweet and Sour Chicken

Why order take-out or go to an Asian restaurant when you can make your self a yummy Asian dish? This one turned out delicious!

Modified from Kikkomanusa.com

Ingredients (Yield: 4 servings)

1 pound boneless, skinless chicken 

2 teaspoon cornstarch 

2 teaspoon Kikkoman Soy Sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 medium onion, cut into 1/2-inch squares
1 cup broccoli (mostly cooked)
1 bottle Kikkoman Sweet & Sour Sauce
[1 can (11 oz.) mandarin orange segments, drained-OPTIONAL]

Instructions

1. Cut chicken into 1/2-inch cubes. Combine cornstarch, soy sauce and sugar in bowl; stir in chicken. Let stand 15 minutes.
2. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
3. Heat remaining 1 Tbsp. oil in same pan. Add onion and broccoli; stir-fry 3 minutes.
4. Add chicken and sweet & sour sauce; reduce heat to medium. Cook and stir 1 minute. Gently stir in oranges; cook until heated through. 
5. Serve over rice.

Browning that chicken!

yummm... doesn't that look like the best "take-out" ever? Homemade baby!

Homemade Chocolate Chip Ice Cream

When my brother, Paul, came to visit for the weekend, we thought we would have some fun experimenting with the ice cream maker I got for Christmas! And with the mild winter we have been having here in NC, why not try now!
I looked up some recipes and decided to try a non-egg one for my first recipe. I doubled the recipe, and it served about 7 full servings (I like to think a serving of ice cream is at least three scoops!). Now, doubling this recipe wasn't the best idea... it started to over flow in the ice cream maker on the last minute! And then I forgot to stir in the chips, but I placed them on top, and I think that worked too! I froze it in a glass dish, and it tasted sooo creamy and milky when done! Next time, I will add some vanilla extract (to give the ice cream more flavor than just milk), or even some mint! Oh! Mint chocolate chip! Yummmm!

Recipe modified from www.ice-cream-recipes.com

Homemade Ice Cream Chocolate Chip Ice Cream Recipe
 Ingredients:
 1 pint milk
1 pint double/heavy cream
3/4 C sugar
5oz plain chocolate (grated)  [mini chocolate chips]
 Directions:
Place the milk and sugar into a saucepan and heat gently, dissolving the sugar. Place the milk to one side to cool and when cold, stir in the cream.
Transfer the complete mixture into an ice cream maker and freeze, following the manufacturer's instructions BUT remember to add the grated chocolate as the ice cream begins to thicken.