Crock Pot Honey Sesame Chicken By Chef in Training

CROCK POT HONEY SESAME CHICKEN

　

(we doubled the original recipe, and even then we still wanted more!)
2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 clove garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Season both sides of chicken with lightly 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 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Enjoy!

Crock Pot Frijoles Charros By Crock Pot Slow Cooker

Ingredients
2 1/4 pounds pintoarr beans
1 1/2 quarts water, hot
1 1/2 quarts water, cold
1/2 medium onion
2 tablespoons oil
2 tomatoes, diced
1/2 onion, finely chopped
10 arbol chili peppers, finely chopped
1 cup cilantro leaves, finely chopped
1/2 pound bacon, chopped
3/4 pound ground chorizo sausage
1/2 pound cocktail sausages
　
Directions
1. Soak the beans overnight in the hot water. The following day, remove them from the water they were soaking in. Pour the cold water in your Crock-Pot® Slow Cooker and immediately add the beans and the half onion. Cover and cook for 2 hours on high.
2. Fry the tomatoes with the onion and the chili peppers. Add salt to taste.
3. Fry the bacon not letting it golden and remove the fat. Do the same with the chorizo sausage.
4. Pour the sauce, the bacon, the chorizo sausage and the cocktail sausages in slow cooker and stir with the beans. Cover and cook for 2 hours on high.
5. Add the cilantro and additional salt if necessary 15 minutes before cooking is finished.
6. If you choose to cook on low, cook for 8 to 10 hours. Add the sauce and the meats 3 hours before the dish is finished. Add the cilantro 15 minutes before finishing

Crock Pot Easy Turkey Chili By Crock Pot Sisters

Easy Turkey Chili:

1 large onion

2 cloves garlic

1 lb.lean ground turkey

2 tbs. chili powder

1 tbs. paprika

2 tsp. ground cumin

2 large chopped tomatoes

1 cup fat free chicken broth

2 cans kidney beans

1 bell pepper

Toss everything in a crock pot and cook for two hours on high or four hours on low setting.

Crab Cakes From Cooking Channel

TOTAL TIME:1 hr 20 min

Prep:30 min

Inactive Prep:30 min

Cook:20 min

YIELD:4 (2 crab cake) servings

LEVEL:Easy

Ingredients
Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows
recipe tools

SMARTER TARTAR SAUCE:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers
Directions

Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Yield: 3/4 cup

Tamale Dough By Mad Hungry Tv

Mad Hungry

　

Ingredients
2 1/2 cups masa harina
8 ounces lard or butter, at room temperature
2 1/2 teaspoons coarse salt
3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained)
1/2 cup plus 2 tablespoons warm chicken broth or water
Directions
Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.

Cheese Tamale By Mad Hungry Tv

Mad Hungry
Yield Makes 12
　
Ingredients
15 dried corn husks
2 large poblano peppers
1 recipe Tamale Dough
8 ounces Monterey Jack cheese, shredded
Salsa Verde, to serve
Directions
Place 12 husks in a large bowl, cover with hot water, and weigh down with a plate to keep husks submerged. Soak until soft and pliable, about 2 hours; drain. Peel remaining husks into thin strips to yield 24.
Place poblanos directly over open flame and char, turning with tongs, until blackened on all sides, about 5 minutes. Transfer to a large bowl, cover with plastic wrap, and steam 10 minutes. Using a paper towel, peel skin from peppers. Remove stems and seeds and coarsely chop.
Place a corn husk in your flattened palm. Pinch 1/4 cup dough with other hand and press into center of husk to make a 4-by-3-inch rectangle.
Press 1/4 cup cheese and 2 tablespoons chopped poblanos into center of dough. Close palm to seal edges of dough and place on a clean work surface with a long side of husk facing you. Roll husk away from you to form a tight log. Fold stem end of husk over and tie with a strip of corn husk. Twist thin end of tamale and tie with another strip of corn husk. Repeat this process to form remaining tamales.
Insert a steamer basket inside a large pot with 1/2 inch boiling water. Place tamales in basket, cover pot, and steam tamales for 1 hour, checking pot occasionally and adding hot water as needed to prevent scorching the bottom of the pot.
Serve tamales with salsa verde.

Crock Pot Turkey Meatloaf By Crock Pot Sisters

Turkey Meatloaf

2 20 oz packages lean ground turkey

1/2 onion chopped

1/2 c egg beaters

1/2 cup ketchup

1/4 cup barbecue sauce

1/2 cup dried bread crumbs

1 Tbsp dijon mustard

1/4 tsp salt

1/4 tsp pepper

Combine ketchup and bbq sauce.

Spray the bottom of the crock pot with non stick cooking spray. In a bowl, combine the ground turkey, onion, egg beaters, 1/4 cup of ketchup/bbq sauce mixture, bread crumbs, mustard, salt, and pepper. Mix well.

Shape into rectangular loaf and transfer to crock pot.

Spread the remaining ketchup/bbq sauce over the top.

Cook on low 6-8 hours or on high for 4 hours.

Crock Pot Potatoe Wedges

Parmesan Potato Wedges

2 pounds red potatoes, cut into 1/2 inch wedges

1/4 cup finely chopped yellow onion

1 1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp black pepper, or to taste

2 tblsp. butter, cut into 1/8- inch pieces

1/3 cup grated Parmesan cheese

Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.