Honey Garlic Chicken

There is nothing like the aroma of a meal cooking in the crock pot.  In my working days, I walked in the door from a hard day's work to the smell of a delicious meal ready to eat.  Be instantly de-stressed!  The source of this recipe and photo is dedicated to slow cooking . . . check it out.

How about the combination of honey and garlic?  It is one of my favorite appetizers when I order Chinese takeout.  This chicken dish would be perfect with rice, steamed broccoli and a salad with rolls.

This year, I'm focusing on frugal cooking . . . lots of chicken.  Another focus that goes along with frugal cooking is freezer cooking.  This meal would be perfect for two meals for two people . . . freeze half to enjoy another day later in the month!  I love having a great selection of meals ready to go in the freezer for those busy or lazy days.

Stephanie O'Dea, New York Times best selling author, features "A Year of Slow Cooking" on her website . . . check it out for many more delicious recipes, along with so much more, like an awesome store!  Link follows the recipe . . . it is my source for the photo and the recipe.

Ingredients

• 1  1/2 to 2 pounds boneless, skinless chicken thighs 
• 3 garlic cloves, smashed and chopped
• 1 teaspoon dried basil
• 1/2 cup soy sauce 
• 1/2 cup ketchup
• 1/3 cup honey

Directions

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster.  Check after 3 hours on high, 5 hours on low).


Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.

Cook on low for 6 hours or high for 3-4 hours.




Recipe and Photo Source: Stephanie O'Dea, A Year of Slow Cooking

Crock Pot Cream Cheese Chicken

Even though I am not working away from my home, the crock pot still gets a good workout.  It is one of the best culinary inventions ever.  Although it takes hours and hours for the food to cook, it is no fuss cooking at its finest.

Love the creamy texture of cream of chicken soup and cream cheese combined with the tanginess of Italian salad dressing mix.  Anything is better with either one of these ingredients!

Serve with rice or mashed potatoes, a side dish like steamed broccoli or salad and some buttered biscuits and you have an awesome meal with little effort . . . just time!

Ingredients

• 3 lb chicken, cut into pieces
• 1 package (2/3 ounce) Italian salad dressing mix
• 4 tbsp butter, divided - 2 tbsp melted
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 can (10 1/2 ounce) cream of chicken soup
• 8 oz cream cheese
• 1⁄2 cup chicken broth

Directions

Place chicken pieces in a crock pot and sprinkle with Italian salad dressing mix. Drizzle with 2 tablespoons of melted butter.

Cook on Low for 4-6 hours.

Melt 2 tablespoons of butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until smooth.

Add mixture to the crock pot and cook on Low for an additional hour.

Source

Jalapeno Pillows

Quick and easy semi-homemade appetizer from Pillsbury!

Let your imagination be the guide to ingredients like changing the type of cheese used, add some chicken or whatever meat you like, change the jalapeno peppers to roasted red peppers, etc.

Ingredients

12 oz cream cheese, softened

1 1/2 cups shredded Cheddar cheese 

(6 oz)1/2 cup diced fresh jalapeño chiles (or to taste)

Salt and pepper to taste

Garlic powder to taste

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits

1 egg

Water

Directions

Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside.

Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.

To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste.

Bake 12 to 15 minutes or until golden brown and firm. Serve warm.

Source:  Pillsbury website

Cheesy Crab Poppers

Gotta try these real soon!

There are a few things I would change in this recipe aside from adding some hot peppers or hot sauce.  I would saute the vegetables first since I hate biting into crunchy raw vegetables in this type of appetizer.

This one is a winner!

Ingredients

1 package (10 oz) of lump crab meat
1 box of Jiffy corn muffin mix
1 cup panko breadcrumbs
1 8oz package of cream cheese, softened at room temperature
1 cup shredded sharp cheddar cheese
1 large egg
1 stick of unsalted butter, melted
½ cup milk
½ red bell pepper, finely chopped
2 green onions, sliced
1 clove garlic, minced
2 tablespoons sugar
Pinch of salt
Canola oil, for frying



Directions

Combine all of the ingredients in a large bowl and mix well.

Roll the mixture into balls, just slightly smaller than the size of golf balls. Set on parchment paper or a baking sheet.

In a large, high walled pot or a wok, heat oil over medium-high. You want to make sure there is enough oil to cover ⅔ of the crab balls.

Test the oil to see if it’s ready by dipping the end (handle-side) of a wooden spoon in the oil. If the oil begins to bubble, it’s ready. If not, let it sit a bit longer.

Once the oil is ready, drop in 4-5 crab balls. Reduce the heat slightly and let them cook until a deep orangey-brown, turning occasionally. Remove the poppers from the oil and let them drain on a paper towel.

Once they’re cool enough to handle, cut a ball in half to check. If the inside is cooked well, then continue to cook the poppers in the same manner. If the inside seems to have cooked less than the outside, then reduce the heat of the oil and try again, leaving the poppers in for slightly longer until they reach the proper color.

Serve the poppers warm with dipping sauce of your choice!

This recipe makes about 30 poppers.


Photo and recipe source: Host The Toast