4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot.
In a small bowl, combine honey,
and pepper flakes.
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 4 teaspoons of cornstarch
in 6 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,
then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Got the idea for this recipe from the greatest blogger EVER! The Pioneer Woman of course!
1/2 block Of Cream Cheese
2 whole (to 3) Green Onions
1 whole Everything Bagel (or Any Kind Of Bagel)
1 Or 2 Slices Of Muenster Cheese
Slices of Turkey
Place ½ a block of cream cheese on a plate and mash it a bit with a fork. Next, chop up 2-3 green onions
and mix them with the cream cheese until thoroughly combined.
Slice all veggies (tomatoes, cucumbers, red onions) thinly.
Slice bagel in half. Toast Bagel.
Spread the cream cheese generously on both sides of the bagel.
Layer the vegetables. First lay the sprouts over the cream cheese to help them stay put. Next one slice of cheese.
On the other half of the bagel arrange the cucumber slices in a circle.
Next lay tomatoes over cucumbers,
followed by slices of red onion
Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Bagel Sandwich.
Russ can’t WAIT to eat!
Hey YOU, yeah you, I am trying to eat my dinner!
This is the best sandwhich I EVER had!
2 tbsp. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into ¼-inch cubes
2 cloves garlic, minced
3½ cups vegetable broth
½ head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
Melt the butter in a large pot or Dutch oven over medium-high heat.
Add the shallots
and onion and cook,
stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
garlic and vegetable broth.
Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower
and cook about 5-6 minutes more,
until the cauliflower is tender. Stir in the cheese and mustard.
Puree with an immersion blender
(or a food processor, vented to allow the steam to escape). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste.
Serve warm topped with additional shredded cheese
12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water
as the label directs.
and toss with the milk in a large bowl;
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
and garlic to the pan
and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise,
sour cream and 3 tablespoons chives
with the pasta until evenly combined.
Season with salt and pepper.
Add the lettuce;
toss again to coat.
Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
½ lb flank steaks or ½ lb tri-tip steak
½ cup honey
2 tablespoons chipotle chiles in adobo , minced
3 tablespoons Dijon mustard
½ cup lime juice
3 garlic cloves , minced
½ teaspoon allspice , ground
1 teaspoon cumin , ground
½ cup cilantro , chopped
salt and fresh pepper , ground
Season to taste with salt and pepper.
Marinate steak at least 1 hour.
Drain off marinade into small sauce pan and simmer.
Grill or BBQ steak, basting with marinade.
Slice steak against the grain and pour remaining marinade over meat.