Honey Sesame Chicken

It doesn't get any easier than this, folks.  If you're looking for an easy and delicious dinner, this is the dish for you!  Serve it with rice and a vegetable and you're all set.

Note: I would suggest keeping the sauce and chicken separate since the sauce has a pretty strong flavor.  Top with the desired amount of sauce and enjoy!

HONEY SESAME CHICKEN

• 4 boneless, skinless chicken breasts, fresh or frozen
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 cup onions, diced

-------------------------------------

• 1 heaping tablespoon cornstarch
• 1/3 cup water
• sesame seeds
• green onions, sliced 

In a slow cooker, combine honey, soy sauce, ketchup, oil, garlic, pepper flakes, and pepper.  Add onions.


Place chicken in slow cooker, turn to cover with sauce.


Cook on low 3 to 4 hours or just until chicken cooks through.


Remove chicken from slow cooker, leaving sauce in ceramic insert.


Turn heat to high on slow cooker.


Whisk cornstarch into water and pour into slow cooker.  Whisk to combine sauce.


Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.


Shred chicken.


Return chicken to pot and toss with sauce.


NOTE: You can also keep the chicken and sauce separate here.  I think I prefer keeping things separate so as to control the sauciness.


Sprinkle with sesame seeds and top with chopped green onions.


Serve over rice.


Serves: 4-6
Source:  A Bountiful Kitchen

Amaya's Pink Ruffle Cake

I haven't made a cake in a while, so was excited to make this for my birthday twin: cutie pie Amaya.

I thought it turned out pretty nice.  And I'm very in love with my new cake stand.

Here are the details and linked recipes for each part of the cake:

• Cake: Really Good White Cake
• Filling: Lemon Curd
• Frosting: Vanilla Buttercream

And, a few notes:  

• I made two batches of the buttercream.  One batch is typically enough for a 9-inch layer cake, but the ruffles use up more than you would on an average frosting job.  
• I found this video on ruffles very helpful.  I've watched it many times.  
• Before putting the ruffles on the cake, do a crumb coat and refrigerate the cake for about 20 minutes.  A crumb coat is a very thin layer of frosting that seals in all of the insides and crumbs before you do the "real" frosting.  You should use about one cup of frosting for the crumb coat.  This is what the cake looked like after the crumb coat. 

And the finished product!  TA-DA!!

Happy birthday, Amaya!  

Cherry Crisp

I love a good crisp.  I think I'd almost always prefer crisp to pie.  The crumbly topping is so delicious, and in my opinion, better than pie crust.  And, when it's warm and served with a scoop of melty vanilla ice cream?!  Good night.  Also, good news, crisp is WAY easier to make than pie!  It's a no-brainer, really.

CHERRY CRISP

Cherry Filling:

• 6 cups pitted cherries (fresh, frozen, or canned)
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla

Topping:

• 3/4 cup oats
• 1/2 cup brown sugar
• 3/4 cup flour
• 1/3 cup sliced almonds
• 1/2 teaspoon salt
• 1/4 teaspoon almond extract 
• 5 tablespoons butter, melted 

Mix cherries, sugar, flour, and vanilla and transfer to a 9-inch square baking dish.


Mix oats, brown sugar, flour, almonds, salt, almond extract, and melted butter until crumbly.


Spread topping mixture on top of filling.


Bake at 350 degrees for 30-45 minutes or until hot and bubbly.


Source:  Not totally sure; I looked at and modified several recipes.

Really Good White Cake

I really wanted this recipe to be good.  I've always prefered white cake to any other kind.  Having a good solid homemade version seemed like a really good idea.

These cupcakes were perfect. Moist and simple. Top with your favorite frosting and you won't be disappointed.

I subbed out the vegetable shortening for coconut oil.  Added bonus: I made my own buttermilk using the method below*.  I love when I can make something without having to go to the store.

* Homemade Buttermilk:  Place 1 tablespoon white vinegar in a liquid measuring cup.  Add milk until the total liquid reaches 1 cup.  Let stand for 5-10 minutes.

WHITE CAKE

• 1 cup (8 ounces) butter, softened
• 1/2 cup coconut oil
• 3 cups sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Preheat oven to 350.

Prepare three 9-inch round cake pans with butter and flour, taking care to remove all excess flour.  

In a stand mixer, with the paddle attachment, cream together the butter and coconut oil.  

Slowly add sugar, one cup at a time, making sure to fully incorporate each cup before adding another.  

Add eggs one at a time, making sure to fully incorporate each egg before adding another.  

Add vanilla extract.  

Sift together flour, baking powder, and salt.  

Add dry ingredients and buttermilk to the butter/coconut oil mixture alternately with buttermilk, beginning and ending with dry ingredients. 

Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.  

Scrape down sides and bottom of bowl, making sure all ingredients are mixed well.  

Evenly distribute cake batter between cake pans and place pans into oven.  

Bake for 25-30 minutes, or until a toothpick comes out clean.  

Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Note on Cupcakes:

Fill cupcake tins 1/2 full and bake for approximately 18 minutes.  Makes approximately 36 cupcakes.  

Source:  add a pinch

Red Enchiladas

When I came back after the holidays, I brought 180 corn tortillas with me in my suitcase.  I have yet to find decent ones here and was really missing them.  Now I have a freezer full, which makes me super happy.

So, I was pretty excited to bust out some of my stash for these enchiladas.  And, I was pleasantly surprised by this recipe because it changed my mind about red enchiladas, which aren't usually my fave.  These are simple, flavorful, and freeze well.  This is a recipe I will definitely come back to often.

RED ENCHILADAS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon oil
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin 
• 3 teaspoons sugar
• 2 (8 ounce) cans tomato sauce
• 1 cup water 
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded jack cheese
• 1 cup chopped cilantro
• 18 (6-inch) corn tortillas 
• salt and pepper 

In a large saucepan, combine onion, jalapeno, 1/2 teaspoon salt, and oil.  

Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.  

Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.  

Stir in tomato sauce and water.  Bring to a simmer.  

Nestle the chicken into the sauce.


Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts.  

Transfer the chicken to a plate and set aside to cool.  

Continue to simmer the sauce over heat until slightly thickened, about 5 minutes.  

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  

Season sauce with additional salt and pepper to taste.  

Transfer the onion mixture from the strainer to a large bowl and set aside. 

Shred the chicken and add it to the bowl with the onion mixture.  

Add 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup jack cheese, and cilantro and mix well.   

Wrap 4-5 tortillas in a damp paper towel and microwave on high for 45 seconds-1 minute, or until warm and pliable.  

Spoon 1/3 cup of the chicken mixture into each tortilla, tightly roll, and lay seam side down in a greased baking dish.  

Heat oven to 400 degrees.  

Pour the enchilada sauce evenly over the top of the enchiladas and top with the remaining cheese.  

Cover dish with foil and bake for 20 minutes, or until heated through.    

Remove foil and bake another 5 minutes, until the cheese browns.  

Let stand for 10 minutes before serving.  

Serve with sour cream, guacamole, salsa, and chopped cilantro. 

Source:  Mel's Kitchen Cafe

Pesto Chicken Salad Sandwich

I just finished eating this sandwich:

It was so easy.  And, fast (like, 10-15 minutes from start to finish, fast).  And gooooooooooood.  I inhaled it and then felt very happy.  I felt obligated to share this recipe as soon as possible because of its delicious goodness.

Enjoy!    


PESTO CHICKEN SALAD SANDWICHES

Pesto: 

• 3/4 cup fresh basil leaves
• 2 cloves garlic
• 3 tablespoons pine nuts
• 1/2 cup grated parmesan
• 1/3 cup olive oil 
• Kosher salt, to taste
• black pepper, to taste

Sandwich:

• 2 cups chicken, cooked and shredded
• 1/4 cup Greek (or regular) plain yogurt
• arugula or spinach
• tomatoes, sliced
• mozzarella, sliced 
• baguette or sliced artisan bread, toasted 

Combine basil, garlic, pine nuts, and parmesan in the bowl of a food processor.  

With the motor running, add olive oil in a slow stream until emulsified.  

Season with salt and pepper to taste.  

In a large bowl, combine chicken, pesto, yogurt, and salt and pepper, to taste.  

Serve on baguettes or artisan bread. topped with arugula, sliced tomatoes, and sliced mozzarella.  I toasted the artisan bread with the mozzarella on it so the bread was toasty and the cheese was melty and delicious.  YUM!  

Source:  Damn Delicious 

Homemade Taco Seasoning

I made this homemade taco seasoning as Christmas gifts for my teammates at school.  I opted to leave it in layers and put instructions on the tag to shake well before using.  Doesn't it look pretty?  Homemade taco seasoning = practical gift.  I like practical.

 

HOMEMADE TACO SEASONING

• 1/2 cup chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 4 teaspoons paprika
• 4 tablespoons ground cumin
• 8 teaspoons table salt
• 4 teaspoons black pepper
• 1/8 teaspoon cayenne

NOTE:  These amounts make a pretty hefty portion.  I think it's nice to make a bunch and have it on hand.  But, if you'd prefer to make only a small amount, see portions below:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon black pepper

Source: Mel's Kitchen Cafe