For those of you who know me well, you know that I am a gourmet cook...pause for laughter from those who really know me...did I leave out an important word? Let's try that again.
For those of you who know me well, you know that I am
not a gourmet cook. I despise cooking and find our family over at the Del Taco way too often. So, when my mom gave me a newspaper article about slow cooking a few weeks ago, I thought, "I can do that." I thought I would share our favorite recipes thus far in my cooking adventures. I'd like to start by thanking Jennica for supplying me with all those foreign spices and such so I didn't have to buy a million new spices to try out a recipe. I
seriously would be standing in the aisle at the grocery store eyeing over the $6.00 bottle of whatever it was I needed and think, "I know Jennica will have it, and I only need a teaspoon." And every time, she did!
I got these recipes from
here. 365 days of slow cooking. This lady spent the last year of her life using her crock pot every day! Wow. Not all recipes are meals, some are amazing treats and sides, but heck - I'm impressed! I can't even say that I use my
kitchen everyday, let alone
cook in it! (K, maybe that's an exaggeration, but just a little one).
Recipe #1 (I put the link for those who want to venture off my blog and see the picture, but I'll list 'em here for you who don't want to leave my blog)
Cashew Chicken
Serves 4-6
2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
1/4 cup all purpose flour
1/2 tsp black pepper
1 tbsp canola oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp brown sugar
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on low for 3 to 4 hours. Add cashews and stir. Server over rice.
Wakewii family review: I knew the girls would freak out about the nuts...but they didn't. Maddie was scraping the bottom of the pot, and
Macie quickly learned where I kept the extra cashews in the pantry and was found all week touting them around with her. This recipe got 5 stars from all of us. (Except Lindsay, but these days, she won't eat).
Recipe #2
Beef and Broccoli
Serves 4-6
1 lb roast, sliced into thin strips
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
2 Tbsp sesame oil
3 cloves garlic, minced
2 Tbsp cornstarch
2 Tbsp water
Fresh broccoli florets (as many as desired)
Place beef in the slow cooker. Mix the soy sauce, brown sugar, oil, and garlic together. Pour over beef. Cover and cook on high for 3 hours or on low for 6 hours. Combine cornstarch and water in a cup. Add to slow cooker. Stir well to combine. Add freshly steamed broccoli. Stir to combine. Cover and cook for 20 minutes longer on high or until thickened. Serve over rice.
Wakewii family review: Maddie was gone this night, so I don't know about her. I made this one because it contains Lindsay's 2 favorite food (I used steak strips) and broccoli. She wouldn't even try a bite.
Jer and I loved it. I even made ham fried rice - and there was
ooohing and
ahhing by all at my mad skills there!
Jer said it wasn't as good the next day,
the broccoli sucked up too much of the sauce.
Recipe #3
Cafe Rio Chicken and dressing
5 lbs boneless, skinless chicken thawed
1
sm bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
Mix all ingredients except the chicken in a bowl. Place chicken on bottom of a greased
crock pot.
Pour mixture in bowl over the top of chicken. Cook on high 5-7 hours. Shred chicken with a fork and reserve juice to pour over chicken when serving.
Wakewii family Review: Wow! This one was loved by all! I didn't do a whole 5 pounds, so I just adjusted the amounts for what I used. Everyone loved the dressing the most and we found ourselves pouring it on pretty
much everything for the next few days!
Tomatillo Creamy
Café Rio Dressing
1 package Hidden Valley Buttermilk Ranch mix
1 cup buttermilk
1 cup mayo
2
tomatillos (peel outer skin layer)
1 clove minced garlic (1 tsp of
pre-packaged stuff)
1/3 bunch cilantro, chopped
½ tsp lime juice
1
sm jalapeno (seeds removed)
Put all ingredients into a blender. Add extra mayo if dressing is too thin. Refrigerate.
Those are all that I've tried thus far, let me know if you try these, or any of her other recipes!
And just to show you how ambitious I'm feeling tonight, I just planned our meals for the next 12 days!
In case you care, here's the list- in no particular order - I don't want you to show up on a day that sounds good:
Creamy Italian chicken
Taco soup
Beef and Broccoli
Tacos with rice
10 grain pancakes with bacon
hamb. pie with GREEN mashed potatoes and GREEN jello for GREEN day
veggie burgers, fries and potato salad
homemade chili with tortillas
lasagna
ham with
aug raten potatoes
cashew chicken
cafe
rio chicken
I do
believe you just survived my first - and probably last - recipe post. Congratulations!