I’m sure this won’t come as a surprise, but we’re not big fans of Mexican food in the OCF house. The Mister can’t eat anything spicy, and I just don’t really like it much. Too many weird ingredients that I don’t like. I’ll eat a soft taco or a taco salad, but you can keep the salsas, refried beans, black beans, pinto beans, cilantro and guac to yourselves. But sometimes you just want to make something different and just do it your own way so that you do like it. So that’s what I did with Enchiladas. I’d see recipes for them but I didn’t like anything in it. That green sauce? Ewww, what’s up with that? So I decided to make up my own. Do it the way we’d like it. And I’m pretty happy with how it turned out!
Ever since I got my new Wolfgang Puck Multi-Cooker that you can brown/sear in, I’ve been in heaven. That thing is wonderful! I love that I don’t have to dirty any extra dishes. Everything can be made in 1 pot! I don’t have to pour anything into a saucepan so that I can thicken it on the stove. I can do it right in the crock pot. I’ve definitely been using my crock pot more because of this. So this recipe is AWESOME if you have a Multi-Cooker, but if you don’t you can still make it in a regular crock pot.
A friend posted a recipe for Slow Cooker Honey Sesame Chicken on Pinterest and it sounded wonderful! I knew I needed to add it to my long list of recipes to try. And what made it even better is that I had everything on hand to make it already. Don’t you love that?
(Adapted from Six Sisters Stuff)
- 2 pounds of boneless skinless chicken breasts
- Salt and pepper
- 1 cup honey
- 1/2 cup soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 4 teaspoons cornstarch dissolved in 6 tablespoons water
- Sesame seeds (Penzeys, of course!)
Preheat crock pot to the sear setting if you have a Multi-Cooker. If you don’t, you can skip the browning step OR you can brown the chicken in a pan on the stove. That’s totally up to you. Season both sides of chicken lightly with salt and pepper. Add in 1 tablespoon of Sesame Oil. Brown the chicken.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.
Cook on low for about 4 hours or just until chicken is cooked through.
Remove chicken from crock pot. Turn the crock pot setting to “Sear” and let it heat up. Shred the chicken.
Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. It should thicken up pretty quickly. If you don’t have a crock pot that will heat up quickly to allow you to thicken the sauce, you can try one of two things. Once you add in the cornstarch mixture you could replace the lid and cook sauce on high for ten more minutes or until slightly thickened (I would think that it would take longer than 10 minutes, but this is what they had in the Six Sisters Stuff recipe so I’m guessing it works?); OR you could transfer the sauce to a saucepan and thicken it that way. It’s totally up to you. As you can see below, the sauce is bubbling away and thickening very nicely.
After the sauce has thickened, add the shredded chicken back into the crock pot and toss with the sauce before serving.
As usual I usually change or tweak a few things. So this is the part where I tell you what changes I made from the original recipe I saw. To start, I used 2 lbs of boneless skinless chicken because I wanted leftovers! This worked out well because we got a few more days out of this meal. Perfect for lunch!
Since I used my handy dandy Multi-Cooker, I decided to brown the chicken first. So what I did was I put 1 tablespoon of sesame oil in the crock pot and browned the chicken in that. I did not use the 2 tablespoons of vegetable oil that the recipe called for. I thought the sesame oil gave it some great flavor. If I wasn’t going to brown the chicken first I probably wouldn’t even add in the oil.
I’m usually a “double the sauce” kind of girl when it comes to recipe. I feel that some recipes skimp on the sauce. But not this one! There is no reason at all to to double the sauce – you get plenty, trust me!
Instead of serving the chicken in chunks, I decided to shred it. I thought this was a great idea – the sauce gets mixed in and it’s nice and sticky – goes well with the rice!
And we don’t like heat, so I didn’t add in the red pepper flakes. But if you like heat I’m sure you can add in however much you want!
This week’s 5 Ingredient Friday recipe is quick and easy. I was browsing the Parade Magazine that comes with the Sunday paper and came across a recipe for Dripping Roast Beef Sandwiches with Melted Provolone that looked out of this world! The prep time, cook time and bake time were all under 5 minutes each, so I knew I had to share this with you. You can either do it on the stove top or in the crock pot.
Now to be honest, there are 6 ingredients in this recipe. But I do not like pickled banana pepper rings so I left them out. If you want to add them you can look at the original recipe linked above to find out more information.
- 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
- 1 tablespoon reduced sodium Worcestershire sauce
- 3/4 pound thinly sliced deli roast beef
- 4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
- 4 slices deli provolone cheese cut in half
- Heat the oven to 400°F.
- Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
- Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
- Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
- Easy Substitution: You may substitute 1/2 of a 11.25-ounce package Pepperidge Farm® Texas Toast (4 slices), prepared according to package directions, for the rolls in this recipe. Serve the sandwiches open-faced.
As usual, I made a few changes but that is to be expected! I prepared mine in my tiny crock pot. It worked out so well. I let mine cook in there for about 3 hours, although you do not have to let it cook that long. I used two cans of Condensed French Onion Soup, and I’m so glad that I did. I don’t think that one would’ve been enough. I also added a 1/4 cup of water in with it as well. I used 1 lb of roast beef, although next time I think I’ll definitely use more. We were able to get 5 sandwiches out of this, but I’d like some leftovers next time. And as you can see we use Amoroso’s Rolls in stead of Pepperidge Farm.
This was very good, especially for it being so quick and easy. I definitely recommend it. Mr. Curly Fry would’ve preferred those smaller club rolls, but we only had the long ones. Give these a try!
This week’s 5 Ingredient Friday recipe is something totally new for me. It’s my first time ever attempting to make beans that weren’t in a can! I came across Claire Robinson’s recipe for The 3 B’s – Beans (Bacon, Brown Sugar and Bourbon). I love baked beans and honestly all I’ve ever had were Campbell’s Beans. I usually open the can, doctor them up, heat and serve! But I wanted to try something new and I saw this recipe so I figured it would be perfect to try.
- 1 pound dried navy beans, soaked overnight in a large bowl of water
- 1 cup packed dark brown sugar
- 1/2 cup stone-ground or spicy Dijon mustard
- 1 1/4 cups water
- 2/3 cup bourbon
- 4 ounces slab bacon, rind removed and diced
- Kosher salt and freshly cracked black pepper
Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.
If the beans get too dry, add water, 1/4 cup at a time. If the beans are too wet and runny, remove the lid and cook, stirring often, until desired consistency is reached.
Eh. I was kind of disappointed with how these turned out. Not that I was expecting that much. They weren’t horrible, but they weren’t great. I was hoping these would be out of this world so that I had something new and exciting to take to picnics this summer…but this will not be that recipe.
As others said in the review, the beans were not done in the 4 – 4 1/2 hours that the recipe says. They weren’t even close to being done. I soaked those bad boys for 24 hours as well. After 4 hours, I knew that we were going to be going somewhere, so I transferred everything to a small crockpot and let them continue to cook in there for another 3 hours. I tasted them and they just kind of bland. I added a little bit of ketchup and a little more brown sugar hoping to help them out a bit. I added in the bacon and stirred and let those flavors mingle for a bit. I think the recipe was a bit heavy on the mustard. If I were to make this again, I’d knock that down a bit and add in some ketchup. I know, it won’t be 5 ingredients anymore, but I think it would definitely help the dish.
Recipe courtesy Claire Robinson, 2010 Show: 5 Ingredient Fix Episode: Big State BBQ
This week’s soup was French Onion Soup. This is one of my favorite soups. I’ve tried many French Onion Soup recipes, but came up with this one because I wanted more flavor, and I didn’t want to have to stand around all day caramelizing the onions. This recipe features caramelized onions done in the crock pot overnight. Yes, the crock pot! It makes life so much easier!
So depending on the size of your crock pot, you may need to adjust the amounts – more or less onions, etc. I do not suggest using a large crock pot. If it’s too large, the onions will just burn. I usually use a 1 1/2 quart crock pot, but this time I used a 3 quart crock pot. I definitely prefer the 1 1/2 quart one. If using the smallest one, you may only need the 3 large vidalia onions. You be the judge. My rule of thumb is to fill the crock pot all the way to the top with the onions. They will definitely cook down.
For our soup on Sunday night, I put the onions in the crock pot Saturday night around 8:30pm.
- 3 large vidalia onions, sliced
- 2 medium yellow onions, sliced
- 1 stick of butter
- 6 cups beef broth - I prefer to use Penzeys Beef Soup base and seasoning
- 1 Tablespoon fresh thyme
- 4 Tablespoons corn starch mixed with some water
- Salt & Pepper (to taste)
- Bread, cut into cubes
- Cheese – Gruyere, Provolone or whatever kind you’d like to use
Set your crock pot to the low setting. Place a stick of butter in the bottom of your crock pot. Put all of the sliced onions on top of the butter, making sure that they go all the way to the top of the crock pot. After they cook for a little while they will shrink down. Stir the onions and the butter together so that all of the onions are coated with the butter. I let them cook overnight. I stir them whenever I get a chance (before bed, when I wake up in the morning, etc).
When you wake up in the morning, they should have changed in color. As they cook throughout the morning/afternoon they will reach a nice mahogany color.
Midway through the afternoon I start to add my beef broth and the thyme. I usually bump the crock pot setting to high at this point. I let the broth, thyme and caramelize onions cook together. About an hour and a half before you’re ready to serve the soup, add in your corn starch/water mixture. This is to thicken the soup. Continue to cook until it is thickened how you like it. Feel free to add more corn starch if it’s not thick enough for you.
Ladel the soup into an onion soup crock, put the bread cubes in, and top with some cheese. Place under the broiler until the cheese stars to brown and is hot and bubbly.