The day’s finally here. We had plans on doing an eclipse-themed treat but that didn’t pan out the way we had hoped it would. We’re watching the eclipse coverage on t.v. and we’re making a drinking game out of it, taking a drink each time they mention the solar eclipse.
Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.
*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.
Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)
This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap to make and has a comfort food feel to it !
¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .
Hope you enjoy life !
*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !
You can tell by the picture why we named him Count Midnight !
He was a stray that started hanging around. It took us around a year for him to start trusting us. Then we noticed that he had a problem with one of his front legs. It looked like pus was coming out from puncture marks. Even though he had started to let us pet him a little bit, we had never picked him up. But with that infected leg, we knew we had to take the next step of picking him up and putting him in a carrier to see our vet. We got him to our vet who went ahead and treated his leg and gave him his shots while he was under getting neutered. We kept him inside while he recovered. During his recovery time, he got to know our other cats and what life was like on the inside of the house. At that time, we had thought that we weren’t going to adopt any more cats, we just wanted to make sure he was good to go on his own. The day came when it was okay to let him out and when we opened the door for him to leave he just sat there and looked at us like we were crazy. He had got a taste of what life was like on the inside and he was never going back outside again ! When we saw how much he wanted to stay inside we knew that the other cats had gained a new brother ! We were surprised when he took such a liking to our dog Benny.
(Sorry Benny’s decapitated-looking in this photo.)
He absolutely adores Benny ! He follows him around like a shadow. We never imagined that a cat off the streets and a dog from the shelter would become buddies. Count Midnight has been with us a little over a year now, making life a little more interesting and wonderful !
1 tsp. Asian sesame oil (we used toasted sesame oil)
10 oz. (10 packed cups) baby spinach (we just got two 5 oz. bags of spinach and didn’t bother measuring it to see if it produced 10 packed cups worth)
Cooked rice or rice noodles (we used white rice)
Take a 12-inch skillet out and place it on the stovetop. Set the heat to medium-high and once the skillet’s hot, add in the ground pork and salt. Breaking up the meat in the process, cook the pork for 5 to 7 minutes or until it’s fully cooked.
While the pork’s cooking, make the dressing by taking a small mixing bowl out and whisking together in it: the lime juice, white vinegar, fish sauce, granulated sugar, and the sesame oil.
Once the pork’s cooked, take two tablespoons of the dressing and pour it into the skillet. Take half of the spinach and add that to the skillet as well. Once the spinach has wilted down some, add the other half of the spinach to the skillet, tossing the spinach pork mixture around in the skillet until all the spinach has wilted (should take only a minute or so to achieve). Take the skillet off the heat and pour the remaining dressing into the skillet, tossing the pork and spinach in the dressing. Serve the skillet mixture over your choice of rice or rice noodles and enjoy !
This turned out to be a good tasting recipe even if it’s not the best looking one we’ve ever made. We think it could be improved a little but otherwise we’d be willing to make it again !
We got this recipe from Fine Cooking.
We weren’t paid in any form to promote Fine Cooking.
1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped (we used rotisserie chicken breasts and just tore the meat into strips)
1 cup Italian salad dressing (the recipe recommended Kraft balsamic vinaigrette but we used Newman’s Own balsamic vinaigrette) or to taste
Take a large mixing bowl out and add everything but the dressing to it, giving everything a quick stir. Now pour the dressing in, tossing everything together so the ingredients are all distributed as well as being equally coated in the dressing. Put a lid on the bowl and refrigerate the salad until you’re ready to eat.
This may not be the best looking dish but it’s definitely a tasty dish. The dressing will make your chicken look like it’s gone to the tanning salon !
We don’t know where we got this recipe from.
We weren’t paid in any form to promote Kraft or Newman’s Own.
1 pound fresh green beans, trimmed and snapped in half (if the green beans looked too long then we cut them into thirds rather than just cutting them in half)
1 ½ tablespoons unsalted butter (we used 2 tablespoons)
½ teaspoon lemon pepper (we used Mrs. Dash lemon pepper)
¼ teaspoon salt (we used kosher salt)
Place the green beans in a large skillet, adding enough salted water (we used table salt to salt the water) to cover the green beans afterwards (when the green beans started to float we figured that was enough water). Turn the heat up high enough for boiling to occur. Turn the heat down to medium-low* and let the beans simmer long enough for them to start to soften, roughly 5 minutes*. Drain the water out of the skillet and return the skillet (with the green beans still in the skillet) to the stovetop. Toss the butter into the skillet and cook, stirring constantly, long enough for the butter to get melted (they suggest this make take 2 to 3 minutes to achieve).
Throw the garlic into the skillet, stirring constantly just long enough for the garlic to get tender and fragrant (the original recipe suggests this will take 3 to 4 minutes to achieve). Take the skillet off the heat and stir in the lemon pepper and salt, making sure that all the green beans get tossed in the seasoning.
*We turned the heat down to low while the green beans were simmering for 5 minutes and then turned it back up to medium-low afterwards.
We got this recipe from Allrecipes.
We weren’t paid in any form to promote Mrs. Dash or Allrecipes.