Advertisements

Monthly Archives: April 2017

SLOW COOKER HONEY TERIYAKI CHICKEN

SLOW COOKER HONEY TERIYAKI CHICKEN

Ingredients

4 boneless chicken breasts, approximately 2 lbs
½ C soy sauce or Bragg
½ C honey
¼ C rice wine vinegar
¼ C onion, chopped
2 garlic cloves, minced
¼ tsp pepper
¾ tsp ground ginger
¼ C water
3 Tbsp Cornstarch
Optional garnish: green onions, sesame seeds

Directions

1. Grease your crockpot with cooking spray and place the chicken breasts in the bottom. In a small bowl combine the soy sauce, honey, rice wine vinegar, onion, garlic, pepper, and ginger. Pour over the chicken breasts. Cook on high for three to four hours or low for four to five or until chicken is finished cooking and shreds easily.

2. Once the chicken is cooked, remove with a fork and shred on a plate.Pour the sauce into a medium saucepan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About two minutes. Add the chicken back to your slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with sesame seeds if desired.

IMG_3411.JPG

Source The recipe Critic

Coming up next week on cooking with Court

Honey Glazed Pork Chops with mushrooms

Slow Cooker Beef and Black Bean Stew

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Advertisements

Ridiculously Easy Roasted Turkey Breast

I know that this is off subject but I want to share with you a few updates on the progress of the product testing program that I joined last month with a company Ridiculously called Stove Alert. Here’s the original article: Product Tester Newbie.

The new name of the company is now called Stove Sense. They too have started the process of designing a logo for the company. I will write another update as soon as they announce the logo.

Now onto the recipe.

This incredibly easy Herb and Garlic Roasted Turkey Breast is an excellent way to enjoy a flavorful roasted turkey without the bother!

Prepare. Pop in the oven. Relax and enjoy!

Simple Herb and Garlic Roasted  Turkey Breast

Ingredients

2-3 lbs Jennie-O turkey breast, bone in, skin on Rinsed and pat dry
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage leaves
1 tsp salt
½ tsp ground black pepper
2 Tbsp olive oil

Directions

Preheat the oven to 350 degrees. Line a baking sheet with foil and grease it with non-stick cooking spray. Set aside.

1. In a small bowl combine the garlic, herbs, salt, pepper, and olive oil. Rub the mixture all over the turkey, top to bottom, and underneath the skin. Place the turkey in the previously prepared baking sheet.

2. Bake in the preheated oven for forty-five minutes to one hour, or until an instant-read thermometer inserted into the thickest part of the breast, without touching bone, reaches 165 degrees. Cover the turkey with foil and allow it to rest for at least ten minutes. Carve and serve!

Flavor the moments

rsz_img_3398

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

IMG_3354.JPG

 

Tuna Fish Tacos 

Canned seafood is ready when you are. It’s a convenient option to fast food, and it’s usually lean, healthful and helpful. Many tins are also interchangeable, so you can change what you have on hand – something you can’t do with fresh seafood. And, the greatest part? You need to look no further than your kitchen cupboard for the beginnings of an excellent dish.

These tuna tacos are a great example! They are delicious and incredibly easy to fix. Oh, guess what? There is no cooking involved except for when you have to warm the tortillas in the oven or in the microwave.

Satisfy your taco cravings while eating healthy by fixing these yummoelicious fish tacos.
Tuna Fish Tacos

Ingredients:

(Dressing)

1/2 C Daisy sour cream
1/2 C Duke’s mayonnaise
2 Tbsp. chopped cilantro leaves
1 Tbsp. minced Goya’s chipotle chile pepper in adobo sauce
1/8 tsp. salt

(Salsa)

3 small tomatoes
1/3 C chopped sweet onion (such as Vidalia)
1/3 C loosely packed cilantro leaves
1 small jalapeno pepper, seeded and chopped Optional
1 clove garlic, minced
1 Tbsp. freshly squeezed lime juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350 F degrees

(Tacos)

12 small corn tortillas
1 1/2 C finely shredded green cabbage (I used shredded brussel sprouts)
2 cans Starkist tuna in water, drained, excess moisture removed and broken into flakes

Directions:

1. Dressing: In a medium bowl, mix together sour cream, mayonnaise, cilantro, chipotle pepper and salt to taste. You will have approximately one cup of dressing.

2. Salsa: In another bowl, combine tomatoes, onion, cilantro, jalapeno, garlic, lime juice, salt, and pepper. Taste and adjust salt if necessary. You will have about two cups of salsa.

3. Tacos: Divide tortillas into two batches and wrap each in foil. Place in preheated oven and heat for ten to twelve minutes, until warm.

4. Place warm tortillas on a clean surface. Spread each tortilla with about 1 1/2 tablespoons of the dressing. Top with about two tablespoons of cabbage. Add approximately two tablespoons of tuna and using a slotted spoon add about two tablespoons of salsa.

Source Mommy living the life of Riley

rsz_img_3331

Slow Cooker Lemon Pork Chops

 

Do you need a simple slow cooker recipe that you can throw everything into your marvelous machine for those crazy busy weeknights and most importantly kid friendly? Well, let me just tell you that your whole family is going to love this zesty lemon pork chop dish. You are going to love it too as it requires little preparation and less than ten ingredients.

Lemon Pork Chops

1 Onion, sliced into thin rings

4 to 6 pork chops

2 lemons, juiced

1/4 C packed brown sugar

1/4 C ketchup

1/2 tsp salt

1/4 tsp black pepper

Hot Mashed potatoes or cooked brown rice, optional

Directions

Use a 4-quart insert. Separate the onion rings and place into the insert. Place the meat on top. In a small bowl combine, the lemon juice, sugar ketchup, salt, and pepper. Pour this sauce evenly over the top. Cover, and cook on low for five to six hours, or on high for three to four hours. Serve with rice or mashed potatoes.

Source 365 Slow Cooker Suppers

Vietnamese-Style Baked Chicken

Hello, fellow bloggers and cooks, Sorry that I haven’t been writing much on my blog within the past few days. Last Wednesday I went with my Grandma to Waco, Texas. We stayed there for a few days to visit with Family members and for my cousin’s birthday party. While I was there I got to do some baking and I cooked my favorite classic Million Dollar Spaghetti for my family. Everyone loved it! We all had an excellent time!

Now onto to the recipe!

When I got home from my trip I did not feel like cooking so chose to take the day off from my normal cooking day (Monday). I resumed it the next day to prepare this Vietnamese-style baked chicken; the Chicken thighs (or breasts) is marinated in a mixture of fish sauce, brown sugar, herbs and lime juice and then oven-baked to create a dish inspired with delicious flavors and browned to perfection. 

The side dish was: Buffalo Cauliflower Bites

VIETNAMESE-STYLE BAKED CHICKEN

INGREDIENTS

2 lbs bone-in, skin-on chicken thighs or breasts
¼ C soy sauce or Bragg
¼ C Asian fish sauce
¼ C dark brown sugar
1 Tbsp minced peeled fresh ginger
2 tsp hot chili-garlic paste (I used Wasabi Sauce)
1½ Tbsp fresh juice from 1 lime
1 tsp finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 tsp)
2 Tbsp fresh or dried cilantro
2 Tbsp Olive oil
Sliced limes and cilantro leaves, for garnish

INSTRUCTIONS

Set your oven to 425 degrees F. Line a rimmed baking with foil and lightly grease it with cooking spray. Set aside.

1. Place chicken in a large zipper-lock bag. In a medium bowl, combine soy sauce, fish sauce, sugar, ginger, wasabi sauce, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag over chicken, seal bag, and toss to coat well. Let chicken marinate for at least thirty minutes or overnight.

2. Then remove the chicken from bag, allowing marinade to drip off, and set it on the previously prepared baking sheet making sure to leave space between thighs/breasts. Pour the leftover marinade over the chicken and place it in the oven. Bake until thighs register 155 to 160°F on an instant-read thermometer, about thirty five-forty minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.)

3. If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about one minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for five minutes. Garnish with lime slices and cilantro, then serve.

Source Nerds with knives

rsz_img_3309