Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Month: March 2015

Slightly sweet leftovers

One of the great things about crockpot recipes is that you can cook a decent amount of food all at once and have plenty of leftovers. Remember that Slow Cooker Sesame Chicken I made? I had about half of that left over and I found myself wondering whether to just freeze them to eat later or use them for something else. I took half of it and added some chili beans and taco seasoning for a sweet chicken burrito filling. I combined that with some sharp cheddar cheese, lettuce, fresh tomato, and sour cream. That covered another two meals and they were fantastic!

The last couple of days I’ve been craving some chili. I thought I’d try using what was left of the sesame chicken to make a slightly sweet chili. Using the Taco Soup recipe as a base, I combined the sesame chicken mix into my crockpot with a large can of diced tomatoes, two cans of chili beans, a can of black beans, about a cup of whole kernel corn (from the freezer), a packet of taco seasoning, a packet of Ranch seasoning, and a mix of the following to taste: Tabasco sauce, ground chili pepper, ground white pepper, ground cumin, garlic powder, smoked paprika, sea salt.

It was delicious! I do not have any “starting” images, but here’s the end result:

I served a bowl of the chili topped with a mix of white and mild cheddar cheese and sour cream, with cinnamon rolls which were soaked in vanilla bourbon just before baking. They were very sweet and I found complemented the meal nicely. 🙂

Slow Cooker Sesame Chicken

I’ve been experimenting with crockpot recipes, and this one is one that I made last night. Of course dummy me forgot to take pictures!

Recipe Source: Family Fresh Meals

Ingredients:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds

Directions:

  1. Start by seasoning chicken lightly with salt and pepper and place into crock pot.
  2. In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
  3. Pour over chicken.
  4. Cook on LOW for 4 hours or on HIGH 2 hours, or just until chicken is cooked through.
  5. Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
  6. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
  7. Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
  8. Shred chicken with two forks and then return to pot and toss with sauce before serving.
  9. Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!

I left out the onion and did not have any fresh garlic, so I substituted garlic powder instead (though not enough, LOL). Unfortunately when it came to cooking the sauce after removing the chicken to shred and adding the cornstarch, I didn’t let the sauce cook long enough because it smelled so good and I was starving! (I choose the high for 2 hours route) So the sauce was a bit thin, but was VERY delicious nonetheless.

I served mine over some vermicelli and had plenty of leftovers to last me another meal or so. I may add a touch of Sriracha next time for some added heat, but this is definitely a dish I will make again!

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