Crockpot Honey Chicken

Crockpot Honey Sriracha Chicken
recipe and photo submitted by Dawn Pitner Davis as seen on Crockpotgourmet
Ingredients
• 1 to 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup Sriracha sauce
• 1/4 cup honey
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• For the drizzle:
• 1/4 cup mayo
• 1/4 cup greek yogurt
• 1/4 cup sweet chili sauce
• 2 tablespoons honey
• 2 teaspoons hot sauce
•
Instructions
1. Cut chicken into large bite sized chunks
2. Place in crock
3. In a bowl mix together Sriracha, 1/4 cup honey, soy sauce and lime juice
4. Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through
5. Whisk together drizzle ingredients (You can use 1/2 cup mayo or 1/2 cup greek yogurt instead of 1/4 cup of each. I used all mayo.)
6. Serve chicken with rice or noodles as desired with a generous drizzle of the sauce

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Slow Cooker Chicken Breast Casserole Recipe

4 chicken breast


1 packet Fiesta Ranch mix (by the salad dressing)


1 can black beans

1 can Rotel


1 can corn not drained

1 block cream cheese.

On high in the slow cooker for 4 hours or 6 on low.

Eat over rice or with tortillas!

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Sesame Chicken Photo courtesy of Marci Karuza Peters

Sesame Chicken

By anme
Ingredients:

Servings:
4
Sauce
1/4 cup honey
1/4 cup soy sauce
1/3 cup chicken broth
1 -2 tablespoon sesame oil (to personal taste)
1 teaspoon ground ginger
1/2 tablespoon chopped garlic
1/2 tablespoon brown sugar
1 dash red chili pepper flakes
2 teaspoons cornstarch (or more is you want a thicker sauce)
Chicken
4 chicken breasts, cut into cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
1/2 teaspoon Chinese five spice powder (optional)
2 drops sesame oil
cornstarch, to coat
To cook
vegetable oil (for frying) or peanut oil (for frying)
sesame seeds (to garnish)
sliced green onion (to garnish)
prepared rice, to serve
Directions:

1
Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
2
Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked thru. Remove from pan and keep warm in oven while making the sauce.
3
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
4
Mix cornstarch with a little water (about 1/4 cup) in a cup until disolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking.
5
Add chicken to sauce on the stove until heated thru.
6
Remove and sprinkle with sesame seeds and green onions and finally enjoy!

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Bacon wrapped stuffed chicken breast

I'll warn you now it's quite lengthy but well worth it
2 Chicken breast (flattened)
Bacon 4 to 5 pieces per chicken breast
Dijon mustard
Sliced smoked provolone cheese
Uncooked asparagus
Salt and pepper (to taste)
preheat oven to 350° flatten out the chicken breasts season with salt and pepper, spread the Dijon mustard (approximately 2 table spoons) layer 2 slices of smoked provolone, and uncooked asparagus. Wrap everything with bacon and hold together with toothpicks. Bake for approximately 20 to 30 until chicken is thoroughly cooked. If there is any bacon and asparagus left over wrap the bacon around the asparagus fry it up and serve as an appetizer.

Haitian rice and beans with coconut milk
2 cups of rice
1 cup of dried black beans
1 can of coconut milk
5 cups of water
A pinch of garlic powder (if desired)
1 Maggi (or Seasoning)
Diced green peepper
2 tablespoons of oil

Directions for the Beans

Wash and drain dried beans and place in a medium pot.Add water and let them boil on high. Check beans from time to time for tenderness. If you like your rice dried-cooked, you don't want your beans overcooked.

Usually, it takes about 35 to 45 minutes, depending on the kind of beans that is used.

Once cooked, drain the beans and keep 1 1/2 cup of the boiled water aside for the rice cooking.

Directions for the Rice

Heat the oil in a pan; then add the green onions and cooked beans.Cover for 2 minutes; Then add the salt and coconut milk Reduce heat to medium and keep on stirringAdd boiled-bean water (that you kept aside!)Add maggi, garlic powder and green peeper. Add a bit of salt, if neededIncrease the heat slightly and let content boil covered Uncover and add the rice. Stir everything As the water reduces, also reduce the heat and simmer for 35 minutes.

Hollandaise sauce
4 egg yolks
1 sick unsalted butter (melted)
1 1/2 tablespoons of lemon juice
Pinch of salt (to taste)
Vigorously whisk egg yolks and lemon juice until the yolks have doubled in size. Then using a double boiler over simmering heat slowly drizzle melted butter into egg yolks and whisk vigorously until well blended. Add salt to taste.

Thanks Chef Doug https://www.facebook.com/douglas.christian.33671

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Auggie's Cold Ginger Chicken

Ingredients:
3 1⁄2 Pound Whole Chicken or cut bones in
2 Tablespoon Sesame oil
1⁄4 Cup Vegetable
1⁄2 Cup Ginger, chopped
1⁄2 Cup Green onions, minced
1 Teaspoon Salt

Instructions:
1. Place the chicken in a covered stock pot filled with enough water to cover the chicken.
2. Bring to a boil and simmer for about 25 minutes.
3. Turn off the heat and let the chicken stand in the cooking liquid about another 25 minutes.
4. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
5. Cut the chicken into pieces and arrange neatly on a platter.
6. Refrigerate until the chicken is cold.
7. Heat vegetable in a small saucepan. Once it is hot, add the ginger and green onions.
8. Cook for about 30 seconds, then add the salt.
9. Pour the hot sauce over the cold chicken and serve on a bed of white rice.

Enjoy!

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Spanish Yellow Rice

Spanish Yellow Rice: 

First coat your rice pan with oil...

then add Four cups of water while bringing to a boil 

add 3 packs of sazon (spanish seasoning), 1 tablespoon of adobo, 

1 tablespoon of garlic powder, 

2 big tablespoons of Sofrito, (could add in pieces of ham,and/or Spanish olives)
Bring to a boil then add 4 cups of rice (i use Goya medium grain) bring the heat down to 2. (Low)
Cook about an hour or until rice is cooked stirring rice about 30 mins into cooking.

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