Crock Pot Honey Sesame Chicken

This is supppperr yummy and easy too.  I am TOTALLY into crock pot recipes right now. Except the crock pot I have right now cooks everything in super speed.  Does anyone have a good crock pot they bought recently?  If so, what kind is it?  Anyways:  Here is the recipe.  I got it from YourHomeBasedMom click for the link.  Thanks!

Ingredients

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total)
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

Instructions

• Put chicken in crock pot. Season with salt and pepper
• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
• Pour over chicken
• Cook on low for 3-4 hours or high for 2 hours
• Remove chicken and shred.
• In a small bowl combine cornstarch and water.
• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
• Pour over chicken.
• Serve over rice
• Sprinkle with sesame seeds and green onions.

Copyright © YourHomeBasedMom

Creamy chicken with mushrooms

This is my sister Patti's recipe and it is great! Very quick (especially if you have chicken breats already defrosted) and easy and I usually have all of the ingredients on hand (except fresh mushrooms). The boys all gobbled it tonight!

2 Tbsp butter
4 chicken breasts (I cut them in half depending on how big they are)
1 1/2 + cups sliced fresh mushrooms (I've never tried the canned ones but no doubt fresh is best)
1 onion, sliced
1+ cloves minced garlic
2 cans cream of mushroom soup
1/2 cup milk
Fresh ground black pepper to taste (Mine definitely isn't fresh ground)
Hot cooked capellini or linguine noodles

In a large skillet melt 1 Tbsp of butter and brown the chicken breasts for 5 minutes on each side; remove from pan. Add 1Tbsp of butter to pan and sauté mushrooms, onions, and garlic until tender. Add soup, milk and pepper. Bring to a boil. Return chicken to skillet and reduce heat to low. Cover and simmer for 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles.

Tonight I served this with peas as a side dish and everyone ended up mixing their peas in with it and it was so yummy! Next time I will just add peas to the skillet and make it a one dish meal!

Best Ever Chewy Chocolate Chip Cookies
 
These really are the best ever cookie!! SOOOO yummy. My sis-in-law, Louisa gave me this recipe.  Just make sure you don't over bake them! 

1 cup margarine (softened)
1 cup brown sugar
1 ¼ cups white sugar
½ tsp salt
¾ tsp baking soda
2 eggs
1 Tbsp vanilla
3 cups flour
1 pkg Hershey’s Milk Chocolate Chipits

Beat margarine
Add brown sugar, white sugar, salt and
baking soda and beat with margarine
Mix in eggs and vanilla
Blend in flour
Stir in Chocolate Chipits
Spoon onto greased cookie sheet
Bake at 350° for 10 minutes

The Soup Nazi's Mexican Chicken Chili

  --> My mom was raving about this soup (they served it at their Relief Society party back in March) saying how delicious it is, so I requested the recipe. Turns out... she was right, and it's amazing.

The Soup Nazi's Mexican Chicken Chili

• 1 pound chicken breast fillets (4 fillets)
• 1 tablespoon olive oil
• 10 cups water <--- OMIT this if you don't feel like letting it simmer for 4-5 hrs!!! I just put 3 cups of water in mine, and only simmered it for a little over an hour...
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen yellow corn
• 1/2 carrot, sliced
• 1 celery stalk, diced
• 1 cup canned diced tomatoes
• 1 15-ounce can red kidney beans, plus liquid
• 1/4 cup diced canned/jarred pimento (fyi: it's the red bits that they stuff inside green olives... look for it by the pickles, or mexican food!)
• 1 jalapeno, diced (I just dumped a small can of chili's in mine instead!)
• 1/4 cup chopped Italian parsley
• 1 clove garlic, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• dash cayenne pepper
• dash basil
• dash oregano

On the side:
Sour cream
Pinch chopped Italian parsley

1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. (I used the crock pot, left it in there for a few hrs. nice n' tender) Cool the chicken until it can be handled. Do not rinse the pot.

2. Shred the chicken by hand (hahaha... psych! USE YOUR BOSCH/KITCHENAID!!!) into bite-sizes pieces and place the pieces back into the pot.

3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (unless you only put 3 cups of water... simmer until it's reduced to your liking, and all the veggies are tender!). Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.

Bannaberry Bombs

I was looking for a healthy banana muffin recipe  and I came across this one in my "Loneyspoons"  cookbook.  I have to find healthy baking recipes because I love to bake and I could probably be 300 pounds, especially when I am nursing!!!  I LOVE to eat when i am nursing!! :) Usually I eat pretty healthy but for some reason when I am nursing I find it hard.

Anyways, this is a great recipe.  It has a lot of fibre, flax, oats, whole wheat and blueberries.  If your family doesn't like blueberries in their muffins (like mine)  I just used half the amount of blueberries.  Also, this recipe doesn't have a lot of sugar, so make sure your bananas are nice and ripe!

• 1 cup quick-cooking rolled oats 
• 1/2 cup each whole wheat flour and all-purpose flour
• 1/2 cup sugar
• 1/4 ground flax or wheat germ
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup ripe bananas (about 3 large or 4 small)
• 1/4 cup butter melted
• 1 egg
• 1 cup fresh or frozen blueberries

1. Preheat oven to 375.  Spray a 12-cup muffin tin with cooking spray and set aside.
2. Combine dry ingredients in a large bowl.
3. in a med. bowl whisk together bananas, butter and egg.  add wet ingredients to dry and stir until just moistened.  Gently fold in blueberries.
4. Bake for 20 min.

Chocolate Zucchini Bread

Now that summer is over I am back!  All summer long we ate from our BBQ, I don't even think I turned on my oven.  BBQ chicken, steak, elk burgers. And corn on the cob.  A lot of Taber corn!!  I think this year was the best corn on the cob I have ever tasted. Yumm.  But I have to say I am a little bit corn cobbed and BBQ'd out and ready to get back to cooking and baking!

Anyways, Brad's cousin gave me two ginormous zucchinni's last week and I have been wondering what to do with them.  I got out my handy dandy bosch vegetable chopper thingy and I had my zucchini grated in no time(thank heavens!!! it used to take me FOREVER).  The boys helped me because they loved to push the zucchini in the little slot thingy.

Here is the recipe, it is from Our Best Bites.  Sooo yummy it's more like dessert!! I did use one cup whole wheat flour and one cup of white and you couldn't even tell.

Chocolate Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!

Corn Pone Ya'll!

Yum. This right here is the goods. A friend of mine here in Whitehorse passed this recipe on to me, and I'm not exactly sure who she got it from... but whoever you are: you rock! Pull these straight out of the oven, slice into squares, slather them in Becel margarine... and if you're not careful, you might just eat the whole pan! Trust me, I would know. Oh, and serve with TACO SOUP. You won't regret it. The key here is FINE GROUND cornmeal. Seriously makes all the difference!

Ingredients
1 c. sugar
½ c. butter or shortening (or margarine... works for me!)
2 eggs
1½ c. cornmeal (best when it's fine ground! Bob's Red Mill or similar)
1½ c. flour
3 t. baking powder
½ t. salt
1½ c. milk

Cream shortening and sugar. Add eggs and beat well. In a separate bowl combine cornmeal, flour, baking powder and salt. Add alternately with milk. Pour into greased and floured 9 x 13-inch pan. Baker at 350º for 45 minutes.