Sunday, January 5, 2014

Hawaiian Chicken - Crock Pot

Ingredients:
2-3 chicken breasts (whole) 1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 tbs soy sauce (not gluten free, you can purchase gluten free)
1/2 can of large pineapple chunks
1/2 cup of pineapple juice (from can)
2 chopped bell peppers (I used red and yellow)

Directions:
cook on low for 6-7 hours
shred and serve over rice


***I do not own this recipe, I got it off pinterest***

Hawaiian Chicken - Crockpot recipe


HAWAIIAN CHICKEN

in the bag: 

  • 2-3 chicken breasts (whole)
  • 1/2 cup white sugar
  • 1/2 cup vinegar
  • 3 garlic cloves, minced
  • 2 tbs soy sauce
  • 1/2 can of large pineapple chunks
  • 1/2 cup of pineapple juice (from can)
  • 2 chopped bell peppers (I used red and yellow)

to cook: 

  • cook on low for 6-7 hours
  • shred and serve over rice

Hello, Hawaii? Delicious called and wants its chicken recipe back. Or something like that. Anyhow: suffice to say this one was a hit. Juicy and sweet and bursting with flavour, this one will become a family ‘classic’ for sure. 
*** I found this on pinterest, I do not own it***

Cilantro Lime Chicken Crockpot


CILANTRO LIME CHICKEN

in the bag: 

  • 3 chicken breasts
  • juice from 2 limes
  • 1 bunch cilantro, chopped
  • 1 (16 oz) bag corn
  • 2 garlic cloves, minced
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • 1 tsp cumin
  • salt and pepper

to cook:

  • cook on low for 8 hours
  • shred meat and serve in tortillas
  • garnish with sour cream, salsa and grated cheese, if desired

I was looking forward to this meal most of all; maybe that’s what made it so disappointing. It might be worth making again, with a few changes. For instance, I would add the corn only at the end, maybe for the last 15 minutes or so and just to heat it through. I’d also add more heat to it; maybe some chill powder or cayenne pepper. 

Crock Pot Mongolian Beef


MONGOLIAN BEEF

in the bag: 

  • 1 pound flank steak, cut into bite-size pieces
  • 1/4 cup cornstarch
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 1 tablespoon minced garlic
  • 3 large green onions, sliced diagonally into 1/2 inch pieces
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 teaspoon minced fresh ginger root (I used powdered)
  • 1/2 cup hoisin sauce

  1. Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes.
  3. Place all ingredients in a Ziploc bag.

to cook:

  • Cook on Low setting for 4-6 hours.
  • Serve over rice or rice vermicelli.
We loved this recipe! The beef was melt-in-your-mouth tender and had a pretty authentic Chinese takeout flavour. Served with steamed broccoli it was a real treat. This is definitely a recipe we will repeat


***I do not own this recipe, I found on pinterest***