Now.... I haven't gotten overwhelming responses from the way I previously did my blog. So I am going to try something new. I think that this "something new" will make it easier for me to post/blog and you will still get your awesome recipes and some great tips and reviews.
I don't know how many of you are familiar with Pinterest... but it's amazing. I have been "pinning" recipes on there for a while now. What I plan on doing is trying at least one "pinned" recipe per week and sharing it here on my blog. I suppose it will be similar to "reader recipes". Another cool bonus is that you will be introduced to many many new cooking blogs.
Hopefully this new idea will be a hit... with me for blogging stamina and with you in your kitchen. I'm sure my husband is going to be ecstatic about me blogging again because that means yummy new dinners again.
Happy Cooking!!!
This week I made a recipe called "Honey Sauced Chicken"
It is awesome for lots of reasons. One being that it is a crockpot recipe OR an oven recipe. Love those kinds.
Click here for the original site
Honey Sauced Chicken
3/4 pound chicken (of your choice) (I used boneless skinless thighs)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced ( I added about 5 more cloves)
1/4 tsp. red pepper flakes ( I didn't add these, but hubs wishes I would have)
Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.
To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
Serves 2.
Review: AMAZING!!! It is very similar to sesame chicken or some similar asian dish. We love asian food in this house and every single child ate ALL of it. I don't know if that has ever happened unless it was pizza or actual chinese takeout. This is going on my faves!
Tips: I read all the reviews on the blog and did indeed agree that the sauce was watery at the end. So I mixed about a Tablespoon of cornstarch with some water to make a liquid and added it to the sauce. Stir it in and wait a few minutes and the sauce is thick. The more cornstarch you add, the thicker it will get. (but be careful... you don't want jelly) If you are in a hurry, you can dump it all into a pan and thicken it up that way. (that's what I did). Also please make note that the recipe on the original blog is for TWO servings. I had to quadruple it to feed my family. So make sure to do your math before you get to cooking! AND... if you are doubling the recipe make sure to account for a longer cooking time in the crockpot. One last tip... I diced my chicken up before putting it in the crockpot. I hate having to cut it up at the end when it's all hot... so this was easier for me. If your chicken is frozen, that won't work... but it's just a matter of preference.
