CROCK POT SESAME CHICKEN

CROCK POT SESAME CHICKEN
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in
3 Tablespoons water
Sesame seeds

Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. 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 2 teaspoons of cornstarch in 3 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 and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

CRACK ROLLS

CRACK ROLLS
from my Facebook feed (You can't eat just one. ~Glenda)

 1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar.

In another bowl, combine sugar and cinnamon; set aside.

Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style.

Dip in melted butter, then in cinnamon-sugar.

Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.

 Yield: 16 roll-ups. Good warm or cold. ADDICTING!

Asian-Style Barbecue Sauce

Asian-Style Barbecue Sauce

 Ingredients

• 1 cup hoisin sauce
• 1/4 cup soy sauce
• 1/3 cup freshly squeezed orange juice
• 3 tablespoons cider vinegar
• 2 teaspoons dry mustard
• 1 green onion, chopped fine

Directions

In a small bowl, mix all ingredients together until combined.

Note: Pairs well with chicken and pork.

Pot Roast Sliders - Easy Crock Pot Recipe

Pot Roast Sliders - Easy Crock Pot Recipe

 Ingredients

• 3 to 5 lbs. Boneless Chuck or Arm Roast
• 1 Packet McCormick Brown Gravy Mix
• 1 Packet Lipton Onion Soup Mix
• 1 Packet Good Seasonings Italian Salad Dressing Mix
• 1 cup Water
• 2 Packages of Fresh Bakery Dollar Buns
• 8 oz. Sliced Swiss Cheese for Topping
• Butter for spreading on buns to toast

Directions

Spray the inside of the crock pot with non stick cooking spray. Place the roast in the bottom of the crock pot, open 3 packets and pour over roast. Then pour the cup of water over the top. Turn crock pot on low and cook for 6 to 8 hours.

When roast is fully cooked and ready to shred, it will pull apart easily with a fork. Internal temperature of the roast will be 170 degrees or greater. Once roast is done, remove from crock pot and place on cutting board.

Using two forks, shred beef and remove any unwanted parts of the roast. Strain the gravy created when cooking the roast and place back in crock pot on hold. Place the shredded beef back into gravy to hold flavorful juice.

Slice dollar buns and butter lightly. Toast them in oven or broil to lightly brown. Once done, spoon a portion of pot roast onto bun and top with swiss cheese.

 For even more fun with these tasty sandwiches, spoon some extra gravy onto pot roast on the bun or serve with gravy for dipping similar to a french dip.

Spanish Chicken with Chorizo and Potatoes

from http://pickyin.blogspot.com/2011/07/spanish-chicken-with-chorizo-and.html

Spanish Chicken with Chorizo and Potatoes
Recipe from Nigella Lawson's Spanish Chicken with Chorizo and Potatoes from her book Kitchen: Recipes from the Heart of the Home.

Serves 6.

 Note: I added salt and used a little more oil than the recipe called for. I would add the zest of another orange the next time, finding the citrus flavor of just one orange slightly lost in all that chorizo. Refrain from using the juice as you want your chicken to roast, not braise. Recipes as simple as this will depend much on the quality of your ingredients so get the best quality of chorizo you can from your trusted butcher. Depending on the efficiency of your oven, the chicken may be done in less than an hour, since they're cut pieces - I'd check at the 45 or 50 minute point.

Halal options: I have been told by a trusted sources (one halal food dealer and the guys from Las Vacas) that it's possible to get halal chorizo from the cold cut section/deli of Cold Storage at Bangsar Shopping Center specifically. Failing that you can use any beef sausages and add some smoked paprika when seasoning the chicken.

3 tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
750 grams (1 and 2/3 pounds) chorizo sausages, whole if baby ones, or cut into 4-cm (1.5 inch) chunks if regular-sized
1 kilogram baby potatoes, half the larger ones
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste

Preheat the oven to 220°C/gas mark 7 and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each.

Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

Leftovers "Pizza"

Leftovers "Pizza"
Makes an 8-inch square "pizza".

Depending on how you like your eggs, adjust the baking time. Eggs will continue to cook after the "pizza" is removed from the oven, so stop baking while they are slightly underdone.

Ingredients
Leftover roasted chicken (or whatever meat you have left from your weekend roast), tear up the meat into small pieces
Leftover roasted/baked/cooked potatoes (again this is from the roast leftovers), diced into small cubes
8 cherry tomatoes, diced
1 ball of mozzarella (cow or buffalo is fine)
4 eggs
4 slices of bread, crust removed
2 tablespoons chopped parsley
drizzle of olive oil
salt and freshly ground pepper to taste

Put oven rack in middle position and preheat oven to 220°C.

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on one side. The parchment is really not necessary if your pan is shallow.

 Arrange the bread slices on the pan closely to form the "pizza" base. Place the leftover chicken and potatoes in small pieces all around the pan. Add the tomatoes and crumble the cheese evenly. Try to cover the entire bread surface to avoid a soggy crust after baking.

 Break the eggs one at each corner of the pan. Season according to taste and add the chopped parsley. Drizzle with just a little olive oil.

Bake until cheese is melted, egg whites are slightly firm and yolks still runny, about 8 minutes. Remove from oven, lift the parchment and cool the "pizza" on a rack for 3 minutes before serving it warm.

from http://pickyin.blogspot.com/2010/08/leftovers-pizza.html

Char Siu 叉烧 (Cantonese Barbecued Pork)

Char Siu 叉烧 (Cantonese Barbecued Pork)

Serves 4-6

Note: For a less fat option, use pork butt/shoulder or pork neck. If your oven is not tall enough to hang the pork strips from hooks, roast them on a rack lined tray and rotate every time you baste for even browning. If you have a charcoal grill the results will be even more awesome. Some people are adverse to fish sauce - if you're one of them, replace with more soy sauce, but the flavor will not be the same. As with all marinated meat, the longer it gets the better, so start this recipe one day ahead.

1 kilogram (2.2 pounds) pork belly, cut into 3 long strips, rind removed
7 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon garlic powder
4 tablespoons honey
3 tablespoons red fermented bean curd liquid only
1 tablespoon Chinese cooking wine (紹興花雕酒, Shao Hsing Hua Diao Jiu)
1 tablespoon sesame oil

In a small bowl, whisk all the marinate ingredients to combine well. Place the pork pieces into a zip lock bag, pour in the marinate and massage well to coat the meat. Place bag onto a plate or tray and refrigerate to marinate for at least 6 hours, preferably overnight.

When ready to roast, preheat oven to 200°C (convection fan on), with the wire rack on the top most shelf and a foil lined tray on the oven floor. Remove pork pieces and pierce one end with a S-hook each. Reserve the marinate in a bowl with a basting brush. Hang the pork strips from the wire rack over the drip tray and roast for 30-35 minutes, basting with the marinate every 15 minutes or so. Once pork is done, reduce the marinate liquid over medium heat on the stove for about 8-10 minutes. Slice the pork strips to serve, with the drippings from the roasting tray as well. It's best to slice only the amount you wish to serve. Store leftovers with the sauce to keep moist and reheat covered in a low oven for about 10-15 minutes. from http://pickyin.blogspot.sg/2013/02/char-siu-cantonese-barbequed-pork.html

CROCKPOT BEEF AND BROCCOLI

From a friends post on Facebook. I love Sesame Oil. Makes the sauce for Beef and Peapods taste so rich. A little goes a long way so store in fridge for freshness.

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice. http://goo.gl/NQUCC By Gabriele Lanham

Amazing Caramel Sauce

Add a tablespoon of this to coffee, top ice cream, or for dipping apples, the possibliites are endless! Anyone can make this, and if you are having difficulties send me a message and I'll help you!!


Recipe yields 1 1/2 cups (although I usually double it but its just as easy to only make a half batch)

1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt. Cook over medium-low heat and whisk gently for about 7 minutes or longer if you doubled. I remove the pot from the heat, add vanilla and return to cook for another minute or so to thicken a bit more. Take it off the stove and pour into a jar then pop it into the fridge and VOILA you're done!

Baked Italian Chicken Meatball Poppers

Baked Italian Chicken Meatball Poppers

YIELD: 90 (1 tablespoon) meatballs

2 lbs ground chicken breast
1½ cups Italian breadcrumbs
1 cup fresh grated Parmesan cheese
6 garlic cloves, pressed
½ small onion, grated
¼ cup tomato sauce
1 tablespoon dried Italian seasoning
4 tablespoons fresh basil, chopped
4 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
4 egg whites

Preheat oven to 350°. Prepare 2 baking sheets by lining with parchment paper. In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, scoop out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.

TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 20 minutes until lightly browned (for 2 trays). Remove and transfer to sauce or serve immediately.