Indian chicken curry

I'm such a sucker for an easy, international meal that can be made in a crock-pot.  Plus, this is loaded with spinach (one of my favorite vegetables).  This is also the perfect recipe to dip your toes into the international because it uses curry powder which most people have had before. 

 {Indian chicken stew}

Indian chicken stew
from bhg.com

makes 8 servings

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2-15 ounce can garbanzo beans (chickpeas), rinsed and drained
2-14 1/2 ounce can diced tomatoes, un-drained
1 bay leaf
2 tablespoons lime juice
1-9 ounce package fresh spinach 
Cooked rice

1. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Stir lime juice into chicken mixture. 
4. Stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. 
5. Serve over rice. 

Please note that this is not necessarily a traditional Indian curry since curry powder is a British invention to mimic Indian's garam masala spice.  However, this does mirror an Indian curry since it is cooked over a long period of time.  Again, this is a recipe for the novice cook who wants to dip their toes into international cuisine!

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spicy peanut chicken

The Hubby LOVES peanuts and peanut butter (as in we go through a jar of peanut butter a week).  When we first moved in together, he thought that having peanut butter in anything savory was just bizarre.  Peanuts were for eating alone, and peanut butter was best in a sandwich or fudge.

How times have changed because he loved this dish so much, he didn't leave any for me to take for lunch the next day (I adored this too by the way).  I am still amazed by the change in his tastes over the last few years, and I am so proud of him!

 {add more chili flakes for more spice!}

spicy peanut chicken
adapted from www.bhg.com

makes 6 servings

1 large onion, sliced about 1/4 inch thick
1 1/2 cups sliced carrot (3 medium)
2 peppers, sliced about 1/4 inch thick
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 tablespoons creamy peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 garlic, minced
1 can unsweetened coconut milk
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup frozen peas
Hot cooked rice
Chopped peanuts and cilantro (optional for garnish)

1. Mix everything but the peas, rice, peanuts, and cilantro together in a crock-pot.
2.  Cook on low for 6-8 hours or until chicken is cooked through.
3. Add peas about 30 minutes before serving.
4. Serve over rice and topped with peanuts and/or cilantro.

Have you tried peanuts in a savory dish like the one above?  Did you like it?  If you did, you should check out the another recipe with peanut-lime sauce!

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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

 {Moroccan turkey stew}

 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew

adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped

1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pepper

1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving

1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
2. Cook on high for 6-8 hours or until squash is done.
3. Stir in lemon juice.
4. Serve stew with either/both cilantro or parsley.  (I loved it with both)

How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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Hungarian Goulasch

I can say that in the winter, I crave hearty, warm foods.  I save the salads for summer.  I have a soft spot for a good goulasch, and this recipe did not disappoint especially since it can be made in my favorite crock-pot!

 {Hungarian Goulasch}

 {Hungarian Goulasch side view}

 {Set in a crock-pot and go!}

 {I boiled potatoes separately because I have to agree with The Hubby on this one--potatoes in the crock-pot cook and taste weird}

Hungarian Goulasch
from a farmgirl's dabbles

3 pounds beef chuck roast, cut into 1" cubes
5 medium carrots, peeled and sliced into 1/2" diagonals
16 oz. whole fresh mushrooms, quartered
1 large onion (local), chopped
3 large cloves garlic (local), minced
2 cups low sodium beef broth
1-6 oz can tomato paste
2 tablespoons Worcestershire sauce
1/4 cup Hungarian sweet paprika
1/4 cup brown sugar
1 teaspoon yellow mustard (or 2 teaspoons dry mustard)
2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
Cooked potatoes, egg noodles or bread

1. Place beef, carrots, mushrooms, onion and garlic in the crock-pot. 
2. In a medium bowl, whisk together remaining ingredients, and then add to the slow cooker. 
3. Stir a bit to combine. 
4. Cover and turn heat to low. Cook for 6 to 7 hours, or until beef and veggies are very tender. 
5. Serve in bowls with steamed potatoes, egg noodles, or a warm loaf of fresh crusty bread.

How about you-do you crave heavier foods in the winter?

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vegetable beef stew

Although today is supposed to be nice and sunny, tomorrow is supposed to snow here in Kentucky....  What better way to warm up than with this delicious stew made in the crock-pot so it can be ready for you when you get home?  Absolutely nothing!

 {vegetable beef stew}

 {Served with garlic cheese biscuits!  I used my biscuit recipe and added 1 teaspoon garlic powder and 1/2 cup cheese}

Vegetable Beef Stew

Makes 8 servings

2 tablespoons olive oil
2 pounds stew beef, cubed
1 cup red wine
2 potatoes, diced
2 cups beef glace (can be found with the stocks and broths)
1-14 oz can diced tomatoes
1-6 oz can tomato paste
1 cup corn
1 cup beans, cut into bite-size lengths
1 cup carrots, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon dried parsley
1/2 teaspoon black pepper

1. Heat oil in a large skillet until hot; add beef and sear on one side.  This might have to be done in more than 1 batch.
2. Place the seared beef in the crock-pot and add wine to de-glaze the pan.  Once all the browned and stuck bits are loose, place in the crock-pot.
3. Add the remaining ingredients to the crock-pot.
4. Cook on low for 6-8 hours.
5. Enjoy!

The weather here has been crazy the last few weeks.  Plus, it's been so dreary that the last few days of sunshine have been so fantastic for me especially.  I love cold weather, but the dreariness is for the birds!

Do you like vegetable beef stew?  What other stews do you like to make in the crock-pot?

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gourmet gifts | recipe in a jar

I have been meaning to try these recipes in a jar gift ideas for a few years now so this year I did it!  I even converted one of my original recipes into a jar recipe!

First up are cookies.  These cookies were fabulous and so easy; plus the jar looks beautiful!

 {Cranberry White Chocolate Chip Cookies in a jar}

Cranberry White Chocolate Chip Cookies
from cul de sac cool

Makes 18 cookies

1 quart Mason jar
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans (nut-free option: 1/2 cup rolled oats)

1. Mix the flour, baking soda and salt together.
2. Layer all the ingredients in a 1 quart mason jar in the order listed.
3. Print this FREE DIY Printable PDF file on card stock and cut out.
4. Attach recipe tags to jar.
5. Give out to family and friends! 

You can substitute out the dried fruit and chocolate for other flavors like raisin/semi-sweet chocolate, cranberries/semi-sweet chocolate, strawberries/semi-sweet chocolate, banana/semi-sweet chocolate, etc.  They are only limited by your imagination!

Next, I made my favorite bean/legume soups into a recipe in a jar!  This is so easy, and it was delicious!  This is even vegetarian friendly!

 {Lentil Soup in a jar}

Lentil Soup

Makes 8 servings

1 quart Mason jar
2 cups lentils
1 cup dried soup mix (carrots, onions, parsley, celery, etc)
1 teaspoon garlic powder
1 bay leaf

1. Layer all the ingredients in a 1 quart mason jar in the order listed.
2. Print this FREE DIY Printable PDF file on card stock and cut out.
3. Attach recipe tags to jar.
4. Give out to family and friends! 

I've already given them out to a couple of co-workers, and they said the jars were too pretty to empty!  Plus, they even got to try them out before I gave them the jars (I'm sneaky like that).  That is my one BIG piece of advice: try out the recipe BEFORE you give it out.  Most importantly, make it exactly how your gift-receivers would make it.  I made the cookies and soup exactly how they would if I had received them in a jar.  Luckily, they both turned out great on the first try for me, but that might not be true of other recipes.

So there you have it!   An entire week of homemade, easy, gourmet gifts!  I hope that you and your gift-receivers enjoy these delicious recipes!

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Thanksgiving | Sausage, Apple and Sage Stuffing plus GIVEAWAY!

When I was surfing Pinterest for stuffing recipes, I saw several that were done in a crock-pot.  I mean, how awesome is that to shove everything in a crock-pot Thanksgiving morning and let it do the work?   A no-brainer, that's what!

 {Sausage, Apple and Sage Stuffing}

Sausage, Apple & Sage Stuffing
from sweet treats & more

Makes 8 servings

1 loaf sourdough bread, cubed and toasted
8 ounces ground pork sausage (KY Proud)
4 tablespoons butter, melted
1 1/2 cups Granny Smith green apples, chopped (KY Proud)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 teaspoons salt
1/2 teaspoons pepper
1/2 cup chicken broth plus more if desired
2 teaspoons finely chopped fresh sage 

1. Brown the sausage, drain and place in the bottom of a (6qt or larger) slow cooker. 
2. Stir in the remaining ingredients except for sage; toss everything together using two large spoons. 
3. Cover and cook on low for 2-3 hours or until the bread is browned on top and vegetables are tender. 
4. Before serving you can stir in extra broth if desired for extra moisture. 

Since we are coming up on cold weather and the holidays, I am giving away one of favorite pieces of kitchen appliances--a crock-pot!
 

{It's my favorite because it has clips to prevent it leaking when you transport the crock-pot!}

The giveaway is only for one crock-pot, and is open to anyone over the age of 18 in the US.  The contest is open from today until Tuesday, November 18 when the winner will be announced!  Use the widget below to enter!

a Rafflecopter giveaway

Good luck!

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Sloppy Joes

The Hubby is pretty awesome when he indulges my crazy recipes.  So every once in a while, I make a recipe that I know he will love or at least one of his past favorites (it helps to balance everything!).  I'd been wanting to share my Sloppy Joe recipe for a while, but I don't make it very often.  Plus, I'd been seeing on Pinterest that it can be done in a crock-pot!  Like I really needed another excuse to make this recipe....

 {Sloppy Joes}

 {Top view, and yes, I served it with steamed broccoli although The Hubby wanted fries!}

One year ago:  Roasted Garlic and Chili Pasta with Shrimp

Sloppy Joes

2 pounds ground beef (local)
1 large onion (local), chopped
2 cloves garlic (local), minced
1-8 oz can tomato sauce
2-6 oz can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns

1. Brown ground beef with onions and garlic cloves.
2. Combine tomato sauce, tomato paste, ketchup, brown sugar, soy sauce, and browned meat into slow cooker, stirring to combine.
3. Turn on low and cook 6-8 hours.
4. Serve on hamburger buns. 

This recipe works very well on the stove too!  Brown the meat, then add remaining ingredients and allow to simmer for 15-20 minutes.

As a personal note--please don't buy those spice mixes from the store!  They are made to last for years (seriously, check the expiration date!), and they can be made just as easily with items you have at home!  If you need taco mix or fajita mix, make them from scratch too!

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Pleasing Your Palate | Crock-pot/Slow Cooker

The weather is getting colder, and I know that many of you are pulling out your crock-pot for the first time since the end of spring.  As for me, I use it all year round!  In honor of the beginning of crock-pot season, I've rounded up my absolute favorite crock-pot recipes!

 {BBQ Meatballs}

 {Beef with Gravy and Buttered Noodles}

 {Chicken Cordon Bleu}

 {Chicken Parmesan}

 {Chipotle-Coffee Pot Roast}

 {Middle Eastern Garlic Chicken}

 {Ratatouille}

{Posole Verde}

 {Shredded Buffalo Chicken Sandwiches}

What recipes are you looking forward to making in your crock-pot this winter?

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Cashew Chicken

Since The Hubby has taken a turn for the better regarding Asian cuisine (still can't get him to like sushi, but he has tried it!), I'm taking full advantage of it.  This has nuts in it, and The Hubby is nuts for nuts!  I was obsessed with the sauce from this recipe.  I kid you not, I took the leftover sauce (no chicken) with the leftover rice and veggies for lunch the next day (even minus the nuts because The Hubby ate them all).  Seriously delicious!

 {Cashew Chicken}

 {Side view}

One year ago:  Brie, Bacon and Basil Pasta

Cashew Chicken
from Sally Cooks

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon brown sugar
2 garlic clove, minced
1 tablespoon ginger, minced
1/4 teaspoon red pepper flakes
2 tablespoons cornstarch (3 tablespoons tapioca flour)
2 tablespoons broth
1/2 cup cashews
Steamed vegetables and cooked rice/rice noodles

1. Place chicken in a crock-pot.
2. Mix soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes together and pour over chicken.
3. Cook on low for 6-8 hours.
4.  Drain liquid from chicken and place it in the saucepan.
5. Mix cornstarch and broth together in a cup, and then add it to the chicken liquid.
6. Cook sauce until thickened.
7. Pour sauce back into crock-pot.
8. Serve chicken with steamed vegetables and rice, topped with cashews.

How do you like Asian cuisine?  Is a favorite or just okay?

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Balsamic Beef

The Hubby and I are always up for a good pot roast.  So when he was showing he was willing to have balsamic (a recent development), I made this immediately.  We both loved the flavor; the balsamic really gives it a depth and smokiness. 

 {Balsamic Beef with mashed potatoes}

 {Side view}

One year ago:   Beef with Gravy and Buttered Noodles

Balsamic Beef
from Shugary Sweet

Makes 4 servings

2 pound beef chuck roast
1/2 cup beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1/4 tsp crushed red pepper flakes
3 cloves garlic, minced
2 tablespoons cornstarch (3 tablespoons tapioca flour for paleo)
2 tablespoons broth

1. Place roast in crock-pot.
2. Mix remaining ingredients together and pour over roast.
3. Cook on low for 6-8 hours.
4.  Drain cooking liquid from crock-pot and place in a saucepan.
5. Mix cornstarch (tapioca) and broth together and add it to the beef liquid.
6. Cook sauce until thickened.
7. Slice beef and serve over mashed potatoes (or cauliflower) topped with gravy.

If you don't believe that we love pot roast, you should try Chipotle-Coffee Pot Roast, Garlic Pepper Pot Roast, Sauerbraten (German pot roast),and Pot Roast Paprikash.

Do you love pot roast?

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White Wine and Herb Chicken

Who doesn't like a white wine, herb, and garlic dish with chicken and Parmesan rice?  I thought so!  I practically drank this sauce from a glass and inhaled the chicken.  Leftovers?  Claimed by me!

 {White Wine and Herb Chicken}

 {top view}

White Wine and Herb Chicken

Makes 4 servings

1 tablespoon olive oil
2 pounds chicken thighs, boneless and skinless
Salt and pepper
3/4 cup white wine
1 small onion, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons flour
2 cups cooked rice
1/2 cup Parmesan cheese

1. Heat oil in a large saute pan.
2. Sprinkle salt and pepper on chicken.
3. Sear chicken until golden brown on one side; place in crock-pot.
4. Add wine to hot pan and scrap the bottom to get the bits that are stuck.
5. Add wine, onions, garlic, and herbs to crock-pot.
6. Cook on low 6-8 hours or until chicken is done.
7. Remove all liquid from the crock-pot and turn it off.
8. Heat butter in a pan and add flour to make a roux.  Add chicken liquid and cook until thickened.
9. Heat rice in a pan and add Parmesan cheese.
10. Serve chicken over rice.

I had to make this twice (darn right?) because I completely forgot to take pictures the first time.  I sacrificed myself, and it was completely worth it!

PS--Don't forget to enter the giveaway which ends Sunday!

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BBQ Meatballs

I have a love/hate relationship with technology, and right now, I am in love.  I have figured out how to post from my phone so there shouldn't be any excuse for not posting!  YAY!!!

For my brother's wedding, I also made my favorite BBQ meatballs.  We had a potluck, and I am obsessed with these meatballs.  In fact, I believe of the 4 pounds that I made, I only had about 8 meatballs left!  All the wedding guests just demolished them!

 {BBQ Meatballs}

I also inadvertently knocked out a monthly food challenge hosted by Farmersgirl Kitchen!  Woot! 

{Save time and use pre-cooked, frozen meatballs}

{Done BBQ meatballs}

One year ago: Blackened Chicken

BBQ Meatballs

Serves 20

4 pound pre-cooked, frozen meatballs
4 cups BBQ sauce (I prefer Sweet Baby Ray's)

1. Crock-pot:  Place meatballs in crock-pot and pour sauce on top; stir with spoon until combined.  Cook on low for 6 hours or on high 4 hours.  Serve.
2. Oven:  Preheat oven to 400.  Grease baking sheets (it'll take at least two, twice).  Place meatballs and sauce in a bowl and stir to until combined.  Pour onto baking sheets and bake until hot, about 25 minutes.  Serve.

Do you have any go-to recipes for events?  I'd love to hear about them!

PS--Don't forget to sign up for my giveaway!

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Beef and Broccoli

Asian cuisine has to be my second favorite (behind Mediterranean/Middle Eastern).  I just love the flavors and how easy it is to create something new.  I have always loved Beef and Broccoli at Asian restaurants, so I created my own version! 

{Beef and Broccoli}

{Placing ingredients in the crock-pot}

{Complete this dish by thickening the sauce with cornstarch}

 {Serve over brown rice for extra healthy-ness!}

Beef and Broccoli

Serves 6

Prep time: 10 minutes
Cook time: 7 hours
Total time: 8 hours

1 pound beef, sliced into strips
1 cup plus 3 tablespoons beef broth, divided
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame seed oil
3 cloves garlic, minced
3 tablespoons cornstarch
2 pounds frozen broccoli, thawed
Cooked rice

1. Place beef in the bottom of a crock-pot.
2. Mix 1 cup beef broth, soy sauce, brown sugar, oil, and garlic together and pour over beef.
3. Cook on low for 6-8 hours or until beef is cooked.
4. Add broccoli about 1 hours before ready to serve.
5. About 15 minutes before service, drain all liquid from the crock-pot and place in a saucepan on the stove.
6. Heat liquid until steaming.
7. In another bowl, mix cornstarch and 3 tablespoons broth until combined.
8. Add cornstarch mixture to hot liquid.
9. Cook liquid until thickened, and then add back to crock-pot.
10. Serve immediately over rice.

It's too bad the hubby doesn't care much for Asian cuisine, but I can tell I am slowly converting him.  Take this dish for instance, he said "it's good" while when he first met, he would have said "what crap is this?!"  Plus, he loves to head to BD's Mongolian Grill on the occasion!  Slow persistence is what it takes to change someone's mind, my friends.

Have you ever changed your mind about a cuisine or a certain food?

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Spicy Sesame Honey Chicken

Well this weekend was pretty awesome!  I had the chance to meet with other bloggers from the Southern Blog Society, specifically Danielle from Lou What Wear, Beth from Seersucker + Saddles, Grace from A Southern Drawl, and Heather from Her Kentucky.  All were wonderful and so knowledgeable.  Being a blogger newbie, I had a ton of questions, and I soaked in so much knowledge.  What does that mean for this little blog?  Lots of changes!  I'll be working on a new layout, business cards, logo, contests/giveaways, and guest posting for some other blogs!  So EXCITING!!!!

So about this recipe--made it several times because the hubby would eat it all before I could take a final picture!  This is from a man who "hates Asian cuisine"--just saying....

 {Spicy Sesame Honey Chicken}

 {Pouring marinade over chicken}

 {Marinating chicken}

Spicy Sesame Honey Chicken

Makes 4 servings

1/2 cup honey
1/2 cup soy sauce
3 tablespoons sesame seed oil
4 cloves garlic, minced
3/4 teaspoon chili flakes (can cut this if you don't like it too spicy)
1 onion, sliced
2 pounds chicken thighs, boneless and skinless
3 tablespoons cornstarch
3 tablespoons chicken broth
Cooked rice and/or steamed vegetables

1. Mix honey, soy sauce, oil, garlic, and chili flakes together until combined.
2. Place chicken and onion in a container; pour honey mixture on top of chicken and onion.
3. Marinate chicken overnight.
4. Pour chicken and sauce into a crock-pot.
5. Cook on low 6-8 hours.
6. Remove all liquid from crock-pot and place in a sauce pan on the stove on medium.
7. Mix cornstarch and chicken broth together in a small container.
8. Add cornstarch mixture to sauce pan; heat until sauce is thickened.
9. Serve with cooked rice and/or steamed vegetables.

I hope that you had a fabulous weekend also!  Here's to an awesome week!

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