Monday, April 30, 2012

Slow Cooker Honey Chicken

I know this picture is terrible.  But that is because the food was so good!  It was so good, that I forgot to take a picture until there was nothing left in the slow cooker but the dregs.  And it was so good that I still wanted to take a picture so that I would be sure and post it.  Just imagine it, surrounded with fluffy white rice and healthy veggies and a piece or two of chicken that doesn't look like there is seaweed hanging off the bottom of it.  That's how yummy it was.   It was also very easy and actually very fast, considering it was done in a slow cooker.  The recipe said 1 1/2 hours on high or 3 hours on low and I didn't believe it.  You should believe it.  

Slow Cooker Honey Chicken
adapted from:

4 chicken breasts (cut them into thirds, or you can use chicken fingers, like I did)
1 c. honey
1/2 c. soy sauce
1/4 c. ketchup
1 1/2 Tbsp. dried, chopped onion
1 tsp. minced garlic
1/4 tsp. red pepper flakes

Combine all the ingredients in a crock pot and stir it until it is mixed well.  Add the chicken and cook it on high for 1 1/2 hours or on low for 3-4 hours, or until the chicken is cooked through.  Serve it with rice and make sure to take a picture before it looks un-appetizing!

Saturday, April 21, 2012

Toasted Nutmegged Almond and Coconut Waffles

I wanted to be specific with the title so you knew the yummy goodness that this waffle offers.  I got the idea for adding the nutmegged (is that an adjective) almonds from the Klutzy Chef and loved the flavor so much I tried it in a lot of different things.  I also love toasted coconut so I always add this as well and the combination is awesome.  Add fresh fruit on top and you've got some amazing flavors and textures.

Toasted Nutmegged Almond and Coconut Waffles

Basic waffle recipe  (One of my favorites is this one, minus the bacon of course.)
Sliced almonds
Shredded coconut
Sliced fruit (optional)

Whip up your waffle batter.  Spread sliced almonds on cookie sheet and lightly spray with cooking spray or lightly drizzle with vegetable or olive oil, toss until they are all lightly coated.  Sprinkle with nutmeg then toss again.  Add shredded coconut to the cookie sheet.  Put your oven on broil and (set a timer if you're like me and you always forget and/or have set your oven on fire the last time you toasted coconut) toast the coconut and almonds until lightly browned.

When you're ready to make your first waffle, pour batter onto hot waffle iron then sprinkle generously with cinnamon, coconut, and almonds, right there on top of the batter.  Close the lid on that sucker and wait til all that deliciousness is baked right inside of that hot, fluffy waffle.

Slice fresh fruit on top and drizzle slather with syrup.  I can almost smell the nutmeg and cinnamon right now.

Tuesday, April 10, 2012

Rosa's Cucumber Stir-Fry

Rosa is our sister-in-law.  She is originally from Cambodia and makes a lot of really delicious Asian food, but this is the recipe that reminds me of her the most.  It is easy to make, has a light, fresh taste and looks so pretty with the green cucumbers! 

Rosa's Cucumber Stir-Fry

2 Tbsp oil
sugar (just a pinch or two-probably more like two)
1 tsp. minced garlic
1/2 onion, chopped
2 chicken breasts, thinly sliced (or cubed, or whatever you like)
salt and pepper to taste
3-4 Tbsp oyster sauce
1/2 c. water
1 large cucumber, thinly sliced

Heat the oil and sugar in a large frying pan on medium heat.  Add the onions and garlic and stir it all until it is brown.  Toss in the sliced chicken and cook it until it is no longer pink in the center.  Put a little salt and pepper on it, then add the oyster sauce and water and turn down the heat a little.  Stir in the cucumbers and let it cook for 5 minutes, or until the cucumbers are slightly tender.  Serve it over rice.