Have I mentioned that I love – and I do mean L-O-V-E my Instant Pot. It just sits there, on a table in the corner of my kitchen, waiting to hum to life and bring us something delightfully delicious. You can do everything from saute to bake to pressure cook or slow-cook. It’s a one-stop shop for so many things.
This chicken is amazingly simple to make. Throw your chicken into your slow-cooker, mix up the sauce in a bowl, pour over the chicken, cover, press start and walk away. With the slow-cooker humming along in the corner of the kitchen, Kiddo and I were able to bake a bunch of last-minute Flood Cookies.
In case you haven’t noticed, I’m a huge, huge fan of all things Italian. One of the lessons Americans can learn from their Italian neighbors is how to eat – how to enjoy every bite. Have you ever dined with true Italians? Sure, there’s a lot of food, but it’s more than just the food. Italians have an approach to dining Americans need to adapt.
Good morning everyone. Are you excited about embracing another wonderful day? I know I am. My guys and I had an incredible time at the Celtic Faire (as always), with plenty of grand food, good music and sports. Saint Patrick’s Feast Day is just around the corner. If you’ve been following along, then you know we’ve got some yummy things planned for that day. So what does all this Irish gibberish have to do with Tuscan Chicken? Nothing. I just didn’t want to get too Irished-out before the big feast day.
How many slow-cookers is too many? The reason I ask is because I’ve just shared with you an awesomely sinful recipe to honor National Chocolate Nut Day that utilizes a slow cooker, and that got me in a “slow-cooker” frame of mind. Which is fine, if you happen to have more than one slow-cooker.
One of the things that I love about this recipe is that the chicken can go straight into the crock frozen – no need to “think ahead”. When you are as forgetful as I am, this helps. Whipping up the sauce takes no time at all, so it’s easy to start in the morning and come home to the wonderful smells of dinner waiting.
We eat a lot of frozen Chinese Dinners in our house. Beef and Broccoli, Orange Chicken, General Tso (a Chinese American dish), the list goes on and on. Why frozen Chinese dinners? For one thing, I can cook up several different types of food all on one sheet pan. I line the pan with foil, building dividers into the foil liners to separate the different sauces. Another reason for the frozen dinner is convenience. We love Chinese food, but there’s a great deal of work involved when cooking from scratch. Still, the frozen route was getting old, and processed foods aren’t exactly on my heart-friendly radar. It was time to do a little Chinese cooking from Scratch cooking.
Warning – this is one of those rare Crock Pot dishes that does require the meat to be thawed first. It is the only drawback to an otherwise fabulous dish. That one tiny step – thawing out the chicken – is the only step that requires you to think ahead rather than stagger into the kitchen in the morning and throw everything into the pot.
Just when you thought we were putting the crock pot away, out comes another great recipe. I could not resist yet another Asian Inspired Chicken Dish. I don’t know about you, but it seems I always have plenty of nuts to work with during the holidays. But enough about my guys, let’s get to cooking!Continue reading “Slow-Cooker Asian Inspired Orange-Walnut Chicken”
What can I say – love all those French garlic rich chicken dishes. I adore chicken kissed with wine. I love playing around with new recipes. So here we are; with a new recipe to play with from Eat At Home Cooks.com. She has a great take on the Forty-Clove chicken – utilizing legs and cooking everything up in a slow cooker. The only changes I’ve made is to include warm baguettes and create a sauce of sorts using the chicken juices that accumulate in the pot reduced with a little white wine. Let’s face it, just about everything is elevated when wine is added to the dish. This recipe is a blend of her awesome crock pot method and my rendition of French Country Forty-Clove Garlic Chicken.
It seems like we have been doing a lot of Chinese Chicken in the crock pot that has you finish the sauce (or in this case the glaze) in a pan on the stove-top. Let’s face it, folks, most of the time crock pots render a lot of liquid. Now in the case of this Teriyaki Chicken, there wasn’t a whole lot of “sauce” left in the pot. What sauce was left was dark – and I do me dark – in color. At first I thought “oh no, it’s going to taste burnt”. Much to my delight, it was just a very dark, very rich sauce that only required a little thickening to transform into a deep, rich glaze.
Don’t you just love it when dinner is waiting when you get home, and the whole house has filled with the aromas of the meal that awaits you? Okay, so this particular recipe might not be “serving” ready when you get home, but it’s close. You’ll still need to make the rice and let the adobo sauce reduce just a little. But what’s a little longer for the taste buds to get fully primed?
It’s that time of the year – time to break out the crock pot. Sure, this pot is great for hardy winter meals like a big pot of slow-cooked stew or awesome soups. It’s also great for shredded meats for tacos, burritos and even hot sandwiches.
This recipe has been on my weekly planner for a while now. I kept postponing it because I kept forgetting to thaw out the darn chicken. Then it occurred to me – why thaw the chicken?
Most Chicken Taco recipes call for breast meat. Why not change things up a bit by using boneless, skinless chicken thighs instead? The flavor of the dark meat is superior to the white meat. The boneless, skinless variety of thigh meat isn’t overly fatty. And it’s a heck of a lot cheaper. All of these are definite reasons in favor of changing things up a bit.