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 !
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.
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes (we used chicken thighs)
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
One 2-inch piece ginger, peeled and finely grated
1 jalapeño pepper, seeded and finely diced (we used a 3-inch jalapeño and we left the seeds in)
1 tablespoon paprika (we used smoked paprika)
2 teaspoons ground coriander
1 (15-ounce) can crushed tomatoes (we used Hunt’s Crushed Tomatoes
½ cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
Sprinkle 1 teaspoon salt* and ¼ teaspoon pepper* over the chicken. Take a 4- to 6-quart slow cooker out and mix together in it: the garlic, ginger, jalapeño, paprika, coriander, tomatoes, heavy cream, and ½ teaspoon salt. Toss the chicken into the slow cooker, stirring the chicken around so it’s fully coated in the tomato mixture.
Put a lid on your slow cooker and let the dish cook on HIGH heat for 4 hours. 15 minutes prior to the 4 hour mark, take the lid off just long enough to add in the peas, putting the lid back on afterwards. Serve the slow cooker mixture over rice and top individual portions with the cilantro.
*We didn’t measure how much salt and pepper we sprinkled over the chicken, we just made sure it was well seasoned.
This turned out to be a really tasty dish ! Choosing to use smoked paprika gave the dish a smoky flavor it wouldn’t have had otherwise but the smokiness didn’t overwhelm the other flavors either.
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network or Hunt’s.