Slow Cooker Honey Sesame Chicken

Recipe

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
Sesame seeds
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Season both sides of chicken with lightly with salt and pepper, put into crock pot.
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In a small bowl, combine honey,
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soy sauce,
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onion,
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ketchup,
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oil,
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garlic
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and pepper flakes.
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Pour over chicken.
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Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
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Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch
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in 6 tablespoons of water
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and pour into crock pot.
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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,
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then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
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Turkey, Veggie & Cheese Bagel

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
Tomatoes
Cucumbers
Red Onion
1 whole Everything Bagel (or Any Kind Of Bagel)
Alfalfa Sprouts
1 Or 2 Slices Of Muenster Cheese
Slices of Turkey
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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
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and mix them with the cream cheese until thoroughly combined.

Slice all veggies (tomatoes, cucumbers, red onions) thinly.

Slice bagel in half. Toast Bagel.
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Spread the cream cheese generously on both sides of the bagel.
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Layer the vegetables. First lay the sprouts over the cream cheese to help them stay put. Next one slice of cheese.
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On the other half of the bagel arrange the cucumber slices in a circle.
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Next lay tomatoes over cucumbers,
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followed by slices of red onion
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Then Turkey
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Put the whole thing together and Voila! A cool, crisp, and deliciously fabulous Bagel Sandwich.
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Russ can’t WAIT to eat!
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Hey YOU, yeah you, I am trying to eat my dinner!
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This is the best sandwhich I EVER had!
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Creamy Cauliflower Soup

Recipe

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
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2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard
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Melt the butter in a large pot or Dutch oven over medium-high heat.
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Add the shallots
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and onion and cook,
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stirring occasionally, until slightly softened, about 4-5 minutes. Season with salt, then mix in the potato,
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garlic and vegetable broth.
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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
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and cook about 5-6 minutes more,
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until the cauliflower is tender. Stir in the cheese and mustard.
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Puree with an immersion blender
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(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.
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Serve warm topped with additional shredded cheese

BLT pasta salad

Recipe

12 ounce corkscrew shaped pasta
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1/2 cup milk
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12 ounces lean bacon
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3 medium ripe tomatoes, cut into chunks
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1 tablespoon chopped fresh thyme
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1 clove garlic, minced
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Kosher salt and freshly ground pepper
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1/2 cup mayo
1/4 cup sour cream
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4 tablespoons chopped chives
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5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
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Cook the pasta in a large pot of salted boiling water
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as the label directs.
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Drain
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and toss with the milk in a large bowl;
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set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. (I baked mine)
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Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes,
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thyme
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and garlic to the pan
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and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces;
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set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
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Mix the mayonnaise,
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sour cream and 3 tablespoons chives
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with the pasta until evenly combined.
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Season with salt and pepper.
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Add the lettuce;
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toss again to coat.
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Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

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Flank Steak With Lime-Chipotle Sauce

Recipe

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
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Mix honey
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with chilies,
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mustard,
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lime juice,
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garlic,
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cumin,
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allspice,
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and cilantro.
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Season to taste with salt and pepper.

Marinate steak at least 1 hour.

Drain off marinade into small sauce pan and simmer.
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Grill or BBQ steak, basting with marinade.
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Slice steak against the grain and pour remaining marinade over meat.

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Lasagna Soup

Recipe

I just thought this soup sounded so damn good! (oh and it was).

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions

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4 garlic cloves, minced
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2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
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for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage,
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My sausage was from Colorado MMMMMM
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breaking up into bite sized pieces, and brown for about 5 minutes.
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Add onions and cook until softened,
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about 6 minutes. Add garlic,

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oregano,
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and red pepper flakes.
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Cook for 1 minute. Add tomato paste
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and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes,
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bay leaves,
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and chicken stock.
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Stir to combine.
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Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta
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and cook until al dente.
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Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

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While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
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To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
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Corn with Bacon & Mushrooms

Recipe

2 slices bacon
1/2 cup thinly sliced shallots
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3 cups sliced mixed mushrooms, such as oyster, shiitake and/or baby bella
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4 ears corn, kernels cut from cob (see Tip)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook bacon in a large nonstick skillet over medium heat until crisp,
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5 to 7 minutes. Transfer to a cutting board and chop.

Discard all but 1 tablespoon of the bacon fat from the pan. Add shallots and cook,
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stirring, until softened, about 2 minutes. Add mushrooms and cook,
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stirring, until they begin to release their juices, about 3 minutes more. Add corn kernels
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and water and cook until the corn is tender-crisp,
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about 5 minutes. Remove from the heat; stir in chopped bacon and season with salt and pepper.
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Potato and Leek Rosti

One Year ago: Flank Steak with caramelized onions and balsamic glaze

Recipe

1lb 6oz large waxy potatoes (like Yukon Gold), peeled
1 large leek, trimmed
5-6 tbsp olive oil
1 egg, beaten
1 tbsp plain flour
salt and pepper
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1. Leave the potatoes whole and boil for 5 minutes.

2. Meanwhile, finely slice the leek
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and wash to remove any grit.
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Heat one tablespoon of the oil in a large frying pan,
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add the drained leek and cook 2-3 minutes to soften, turn into a large bowl.
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3. Drain the potatoes, rinse in cold water and drain again. Coarsely grate into the bowl,
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being careful with your fingers. Add the flour and toss with the leeks.

4. Add the egg and seasoning,
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and mix well.

5. Re-heat the frying pan, add 3 tablespoons of the oil, then drop tablespoons of the potato mixture into the pan, flattening to even rounds.
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Cook over a moderate heat for 4-5 minutes until the underside is deep golden brown, carefully turn the rosti and cook again until browned.
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Lift out of the pan and keep warm while cooking the rest of the mixture, adding more olive oil as needed.

Dinner is served!
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Spicy Honey Chicken

Recipe

8 chicken thighs – I did bone in and skin on mmmmmmm
2 t vegetable oil

Rub
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze
1/2 C Honey
1T Cider Vinegar
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Combine the rub spices in bowl and mix well.
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Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there!
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Grill chicken for 3-5 minutes on each side, until cooked through.
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While chicken is cooking, warm honey
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in the microwave so it’s not so thick. Add the vinegar
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and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler.

Remember how I had you reserve that extra couple tablespoons of glaze?  drizzle that on top now. Your taste buds will thank you.

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