Slow Cooker Sesame Chicken

Slow cooker recipes are wonderful anytime of the year, but I especially appreciate them when the weather starts to turn cool. My niece contributed this recipe in a recipe group that we were a part of last year, and I readily tried it. The recipe is very easy, and so flavorful. Inexpensive chicken thighs are slow cooked until the meat falls off the bone. It is then shredded, added back into the sauce and served over stir-fried broccoli and cooked rice. A sprinkling of toasted sesame seed and dinner is ready! This recipe comes from www.emilylovesfood.com  Blessings...

Recipe:

6 skinless chicken thighs, bone-in
1/2 an onion, finely chopped (1/2 cup)
2 cloves garlic, minced or 1/2 tsp. garlic powder
1/2 cup honey
1/2 cup soy sauce
1/4 cup tomato paste
2 tsp. sesame oil
1 tbsp. cornstarch
1/4 cup water (I used chicken broth; it adds better flavor)
2 cups broccoli florets, chopped into bite-sized pieces
1 tsp. sesame oil to stir-fry the broccoli
rice
toasted sesame seed, if desired

1. Place the chicken in the slow cooker and turn the heat to high while the sauce is being prepared.
2. Whisk together the onion, garlic, honey, soy sauce, tomato paste and oil in a bowl; pour over the chicken. Cook on high heat for 1 hour; reduce heat to low and continue cooking for another 3 to 4 hours.
3. About 20 minutes before serving, remove the chicken from the slow cooker to a 9 x 13-inch baking dish. It's easy to shred the chicken in a large flat dish.
4. In a small bowl, combine the cornstarch and the water, or chicken broth, and stir into the sauce in the slow cooker. Turn the heat up to high to thicken the sauce.
5. Prepare the rice according to package directions.
6. Shred the chicken and add it back to the sauce to warm through.
7. In a skillet, heat the 1 tsp. sesame oil over medium-high heat. Stir-fry the broccoli pieces until they turn a fresh rich green color, their outsides look moist and they are crisp-tender. This only takes a few minutes.
8. To serve, top rice with broccoli, then chicken and sprinkle with sesame seed, if desired. Yummy!

Yield: 4 to 6 servings

The Family Dinner Hour: A "Recipe" for Building Strong Relationships

The family dinner hour is that precious time when we stop the frantic pace of life and focus on our loved ones. During this time, ignore the phone, television, the knocks at the door, and the stuff of the world, and listen closely as your loved ones share about the events of their day. Connect. Pay close attention. In so doing, we pay value to those who are the most valuable to us.

Life can get really frantic, and the level of stress in a family can soar out of control very quickly. Children are the most vulnerable to the stress levels in the lives of their parents. The family mealtime can be a time of quieting down and re-connecting. This time of connecting and relationship building is vital to the well-being and health of the family.

Prepare a simple meal, focus on your loved ones, and strengthen your family. Blessings...

Broccoli Scalloped Potatoes (with ham)

This all-in-one-dish meal was created by Denell Syslo, from Fullerton, Nebraska. Her wonderful recipe was contributed to, and accepted by, "Taste of Home" for one of their cookbooks. As you have probably noted by this time, I have used many "Taste of Home" recipes over the years. I love the ease and simplicity of recipes  shared by home cooks, and this one is no exception. The recipe is very easy, but it does take time to prep the vegetables and make the sauce. Once this is done, pop it in the oven for an hour and dinner is ready. I served Autumn Tossed Salad, recipe posted on 9/24/2014, alongside. Blessings...

Recipe:

2 tbsp. chopped onion
4 garlic cloves, minced
1/4 cup butter
5 tbsp. unbleached flour
1/4 tsp. white pepper ( black pepper would work just fine if you don't have the white)
1/8 tsp. salt
2-1/2 cups milk
2 cups (8 oz.) shredded Swiss cheese, divided use
2 pounds medium potatoes, peeled and very thinly sliced (about 6 potatoes)
2 cups julienned fully cooked ham (see note)
2 cups frozen broccoli florets, thawed and patted dry (see note)

1. In a large skillet, saute onion and garlic in butter for 3-4 minutes.
2. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup of cheese. Reduce heat; cook for 1-2 minutes or until cheese is melted (sauce will be thick).
3. Remove from the heat; gently stir in the potatoes, ham and broccoli.
4. Transfer to a greased 13 x 9 x 2-inch baking dish or line pan with non-stick pan lining paper. (I love pan lining paper for ease of clean up!)
5. Cover dish tightly with foil and bake at 350 degrees for 1 hour.
6. Uncover and test potatoes with a fork to make sure they are very tender. If they are, sprinkle casserole with remaining cup of cheese and return to the oven for about 5 minutes to melt cheese.

Yield: 8 servings
Note: I used packaged cubed ham; so easy to just take it out of the package and throw it in the pot.
Note: I used fresh broccoli and it worked perfectly.

Autumn Tossed Salad

Dinner salads can get so boring, so when I come across one that is loaded with cheese, nuts and fruit, I gladly give it a try. This combination of cashews, Swiss cheese, cranberries, pear, and apple in a lightly-sweetened poppy seed dressing is wonderful. This is a reader-contributed recipe from a "Taste of Home" cookbook. Blessings...

Recipe:

1/2 cup fresh lemon juice
1/2 cup sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
1/2 tsp. salt
2/3 cup vegetable oil
1 tbsp. poppy seed
1 bunch romaine, torn
1 cup (4 oz.) shredded Swiss cheese
1 cup cashews
1 medium apple, chopped
1 medium pear, chopped
1/4 cup dried cranberries

1. In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing on low speed, gradually add oil in a steady stream. Stir in poppy seed. Transfer to a covered container and refrigerate for 1 hour or until chilled.
2. In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat.

Yield: 10 servings
Note: I cut the dressing recipe in half and the yield is 3/4 cup. For two of us, I used 1/4 cup cheese, 1/4 cup cashews, 1/4 apple, 1/4 pear, 2 tbsp. cranberries and a few lettuce leaves. There will be plenty of dressing for two more salads. You might use this as a guide for your family's needs.
Note: The addition of cubed, cooked ham makes this a wonderful main dish salad.

Black Bean Soup (2)

Black bean soup is a favorite of ours. The simple Mexican flare and warm spices make it a wonderful comfort food, especially on the cool days of fall. We enjoy flour tortillas alongside, with maybe a bit of sour cream stirred into each serving of the soup. This recipe makes less soup than the recipe posted on 5/16/2012 and is a little different in the preparation technique. Both soups are mildly spiced, which helps when serving the children at your table. Blessings...

Recipe:

1/2 cup chopped onion
1 large garlic clove, minced
1 tbsp. olive oil
2 cups chicken broth, divided
3 cans (15 ounces each) black beans, rinsed and drained, divided
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tsp. ground cumin

1. In a saucepan, saute onion and garlic in oil for about 3 minutes or until tender.
2. In a blender or food processor, place 1/2 cup chicken broth and 1 can beans; cover and process until smooth. Add to onion mixture.
3. Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 10 - 15 minutes to blend flavors. Simple and delicious!

Yield: about 6 cups
190 calories per cup
11 grams fiber per cup

This recipe is another favorite from a "Taste of Home" cookbook.

Herbed Green Beans

The recipe for this simple, tasty way to prepare fresh green beans came from mccormick.com, via our local newspaper, a few weeks ago. The blend of balsamic vinegar, olive oil, and a few herbs stirred into cooked green beans and warmed over a low flame is so good. This is a very easy, mild tasting vegetable dish to get on the table for the family. Blessings...

Recipe:

1 lb. tipped and tailed green beans, cut into 1-inch pieces
1 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. finely crushed rosemary leaves
1/2 tsp. thyme leaves
1/4 tsp. sea salt
1/8 tsp. ground black pepper

1. Place beans in a medium saucepan. Add enough water to cover beans. Bring to boil. Reduce heat to low; simmer four to six minutes or until tender-crisp. Drain. Return beans to saucepan.
2. Toss with vinegar, oil, rosemary, thyme, sea salt and pepper. Cook and stir over low heat one to two minutes or until heated through.

Yield: 4 to 6 servings
Note: I completely forgot to figure out the calorie count when I made this last evening; I'll have to do it the next time!

Italian Broccoli Salad

This recipe for a very easy broccoli salad uses only four ingredients and some bottled dressing. Fast and simple to get on the table after a short stay in the fridge to blend the flavors. And, it tastes great the next day if you make extra and have leftovers. Blessings...

Recipe:

2 cups chopped fresh broccoli florets and thin stems
2/3 cup chopped Roma tomato (1 3-oz tomato)
1/4 cup sliced black olives (8 olives)
1/4 cup chopped onion, white or red
1/2 cup lite Italian dressing (see note)
freshly grated Parmesan cheese, optional

1. Place chopped vegetables in a bowl and pour dressing over; stir to combine and cover.
2. Refrigerate salad for an hour, or more, to blend flavors.
3. Sprinkle individual servings with Parmesan cheese, if desired.

Yield: 2-1/2 cups
63 calories per 1/2 cup serving
1 gm. fiber
Note: I use Ken's Steak House Northern Italian with Basil and Romano Dressing and figured the calorie count accordingly.

Raspberry Chocolate Tart

A few weeks ago I pinned this recipe from www.rightathome.com onto my "recipes to make" board at Pinterest. My husband sure was glad that I did! I made it for our dessert last evening, and for the next four days, and he loved it. My husband's favorite fruit in all the world is raspberries, coupled with chocolate, and he was in heaven. This tart is nothing more than a thick layer of chocolate ganache over a layer of fresh raspberries and a chocolate cookie crust. So rich and delicious! Blessings...

Recipe:

Crust
1-1/2 cups Oreo Cookie Crumbs or chocolate wafer crumbs
1/4 cup sugar
4 tbsp. melted butter
10" tart pan with removable bottom or 9" pie plate

Filling
16 oz. semisweet chocolate chips
1 tbsp. light corn syrup
1 cup heavy cream
2 pints fresh raspberries
whipped cream for garnish, optional

1. Preheat oven to 350 degrees
2. Mix together the cookie crumbs, melted butter, and sugar and press evenly into tart pan or pie plate.
3. Bake for 20 minutes. Cool completely on wire rack before filling.
4. Heat the cream in a medium saucepan over low heat until very hot, but not boiling.
5. Add the chocolate chips and corn syrup; cover pan a let sit for 4 minutes until chocolate is melted.
6. Whisk mixture until cream and chocolate are combined, and mixture is shiny and smooth.
7. Spread one pint of the berries over the cookie crust.
8. Gently pour the chocolate over the raspberries, and smooth out the top, if necessary.
9. Refrigerate for 2 hours until ganache is set.
10. Decorate the top with the other pint of raspberries.
11. If desired, top each slice with a dollop of whipped cream.

Yield: 10 servings
460 calories per slice
6 gms. fiber
Note: The crust is easier to cut, because the butter softens, if the tart sits at room temperature for at least 1/2 hour before serving.

Turkey Salsa Skillet

Ground turkey is a great low-calorie, low-fat substitute for ground beef in this simple skillet meal. If you use mild salsa, as I do, this makes a good kid-friendly meal on a busy weekday night. Blessings...

Recipe:

3/4 lb. ground turkey
1/4 cup diced onion
1 clove garlic, minced
1 cup instant brown rice
1 16-oz. jar thick and chunky salsa
1/4 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon salsa salad seasoning or chili powder
1 16-oz. can black beans, rinsed and drained
1 cup frozen corn
1 cup water

1. In large skillet over medium heat, cook turkey, onion and garlic until turkey is no longer pink and onion is transparent.
2. Add remaining ingredients to skillet; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 15 minutes, or until rice and corn are tender.

Yield: 6-3/4 cups
249 calories per cup
6 gms. fiber

Tip: 1/4 teaspoon garlic powder can replace the fresh garlic.

Zesty Zucchini

When I was growing up, especially during the summer months when zucchini was growing like weed in our garden, my mom made a zucchini dish cooked in canned tomatoes and topped with cheddar cheese. I thought I would adapt what mom taught me and make the dish with a Mexican flair. The zucchini cooks crisp-tender in a cumin-scented tomato sauce and is topped with gooey Mexican cheese. We loved it. Blessings...

Recipe:

1 tbsp. olive oil
3 cups sliced zucchini, 2 medium zucchini sliced into 1/4-inch slices
1 clove garlic, minced
1/2 cup chopped onion
1 can (14.5-oz.) diced tomatoes, undrained
1/4 tsp. salt
1 tsp. ground cumin
1/8 tsp. ground coriander
1/4 tsp. ground black pepper
1 cup Mexican Four Cheese Blend

1. In a 12-inch skillet over medium-low heat, saute onion and garlic in oil for 5 minutes, or until golden and fragrant.
2. Add zucchini, tomatoes, and spices; stir to combine and bring to a boil. Reduce heat to low; cover and simmer for 10 minutes, or until zucchini is crisp-tender.
3. Sprinkle with cheese, cover and simmer 3 - 4 minutes more, or until cheese is melted.

Yield: 3-1/4 cups
175 calories per approximately 3/4-cup serving
2 gms. fiber

Chunky Potato Soup

This yummy soup is full of chunks of potato and ham, and has a nice cheddar cheese broth. The soup is perfect for a fall lunch or dinner served with Brown Soda Bread; recipe for the soda bread is posted on 9/5/2014. The cheese broth is not thick, heavy, and gooey, but rather is a true broth consistency, which we really like. This kid-friendly recipe comes from "Grandma's Kitchen: Treasured Family Recipes". Blessings...

Recipe:

3 medium red or Yukon Gold potatoes (2-1/2 cups cubed potato pieces)
2 cups water
1/4 tsp. salt
1/2 cup chopped onion
3 tbsp. butter
3 tbsp. flour
1/8 tsp. crushed red pepper flakes
3 cups milk
1 cup shredded medium or sharp cheddar cheese, lightly packed (2 oz.) (see note)
1 cup cubed cooked ham (4-1/2 oz.)

1. Peel potatoes and cut into 1/2-inch cubes.
2. Place 2 cups water, 1/4 tsp. salt and potato cubes in a 4 qt. saucepan; bring to a boil and cook until tender, about 8 minutes. Drain, reserving liquid. Set potatoes aside.
3. Measure 1 cup of the cooking liquid, adding more water if needed; set aside.
4. In saucepan, saute the onion in the butter over low heat, don't brown. Add flour, pepper flakes and ground black pepper to taste. Cook and stir 3-4 minutes. Gradually add the reserved 1 cup cooking liquid; stir well. Add potatoes and milk. Add the cheese and ham.
5. Simmer over low heat 30 minutes, stirring frequently to melt cheese and prevent scorching. Taste and add more salt if needed.

Yield: 6 cups
224 calories per 1 cup serving
1 gm. fiber
Note: for stronger cheese flavor add 1 - 2 oz. more cheese.

Cranberry-Cabbage Slaw

This recipe came from a moment of need when fixing dinner one evening, and I didn't have the foggiest idea what I wanted to put on the table. This isn't normal for me; the keeper of lists and pre-planned menus, but this was one of THOSE days. The recipe is based on the idea of an Asian coleslaw recipe that has been popular with our family for years, find that recipe posted on 5/20/2013, but, I didn't have those ingredients in my pantry, so I used what I did have. The salad needs to be prepared two hours before serving to blend the flavors, so do plan in advance. Blessings...

Recipe:

3 cups shredded cabbage
2 green onion, sliced
1/2 cup sweetened dried cranberries
2 tsps. sesame seed, toasted lightly in a frying pan
1/4 cup rice vinegar
2 tbsps. Best Blend Oil or oil of choice
salt and pepper to taste
2 tbsps. sliced Butter Toffee Glazed Almonds or Honey Roasted Almonds

1. Combine first four ingredients in a salad bowl.
2. Measure vinegar into a small bowl; slowly drip in oil while whisking to thoroughly combine.
3. Stir dressing into salad. Taste, and add salt and pepper, if needed.
4. Refrigerate for two hours to blend flavors before serving.
5. At serving time, stir salad and sprinkle with almonds.

Yield: 4 to 6 servings
Note: I didn't figure out the calorie count because most of the dressing will be poured down the drain after serving the salad with a slotted spoon. Basically, the cabbage marinates for two hours producing a wonderfully sweet flavor from the cranberries without added sugar.

Marinated Mixed Vegetables

Marinated vegetable salads are wonderful to have in the fridge because they will last for a week, or more. I love the ease of having a side dish already prepared and ready for use when something is needed quickly on a busy day. The time invested into making a few different dishes at one time can be a very big help if time gets away later in the week. The wine vinegar and garlic in this recipe give the vegetables an Italian flair but, if wine vinegar is too strong for you and your family, do use another more mild vinegar. This recipe was adapted from Lee Bailey's "Country Weekends" cookbook. Blessings...

Recipe:

1 very small head cauliflower, in florets (see note)
3 carrots, cut into rings
1 large green pepper, cut into strips and then halved into bite-sized pieces
1/2 pound green beans, tipped and tailed, and cut into 1-inch pieces
1 large zucchini, cut into strips (see note)
2 tbsp. minced fresh parsley

Marinade:

3 cloves garlic, crushed
1 cup vegetable oil (see note)
1-3/4 cups wine vinegar
1/3 cup sugar
salt to taste
2 tsp. dry mustard
freshly ground black pepper to taste

1. Put vegetables into a refrigerator container with a cover.
2. Whisk together the marinade ingredients and pour into the container with the vegetables. Stir and store in the refrigerator for at least 48 hours. Stir a few times over the two days.

Yield: 8 servings
Note: Because there are only two of us, I cut the recipe in-half, so I omit the cauliflower and zucchini.
Note: I use olive oil instead of vegetable oil, so the salad must be removed from the fridge at least an hour prior to use to bring the olive oil to room temperature. We really like the Italian taste.

Because of the marinade, I can not figure out the calorie count. I don't know how much marinade is consumed with the vegetables.

Brown Soda Bread

This wonderful variation of Irish Soda Bread comes from "Cook's Country" online, Feb./Mar. 2013. The traditional soda bread recipe, that I have been making for years, is made with white flour and is delicious, but the addition of whole- wheat flour and wheat germ takes the flavor to a whole new level. We loved it with butter and honey alongside our Split Pea Soup, recipe posted on 9/2/2014, this week for dinner. Soda bread is also wonderful with potato soup, so you might try Sausage Potato Soup with Sage, recipe posted on 1/3/2014, or Potato Soup, Florentine Style, recipe posted on 2/6/2013. However you serve it, it is a wonderful bread. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1-1/2 cups whole-wheat flour
1/2 cup toasted wheat germ
3 tbsp. sugar
1-1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1-3/4 cups buttermilk (I use low-fat)
3 tbsp. unsalted butter, melted (I used salted butter)

1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk together dry ingredients in a large bowl.
3. Combine buttermilk and 2 tbsp. melted butter in 2-cup liquid measuring cup.
4. Add wet ingredients to dry ingredients and stir with rubber spatula or wooden spoon until dough just comes together. Turn out dough onto lightly floured counter and knead until cohesive mass forms, about 8 turns.
5. Pat dough into 7-inch round and transfer to prepared sheet. Using sharp serrated knife, make 1/4-inch-deep cross about 5-inches long on top of loaf.
6. Bake until skewer inserted in center comes out clean and loaf registers 195 degrees, 45 to 50 minutes, rotating sheet halfway through baking.
7. Remove bread from oven. Brush with remaining 1 tbsp. melted butter. Transfer loaf to wire rack and let cool for at least 1 hour.

Yield: 16 slices (see note)
138 calories each
2 gms. fiber
Note: I cut the loaf into quarters, then cut each quarter into 4 slices. The bread cuts very nicely, this way, into serving-size pieces.
Note: I did not test the internal temperature of the loaf and it turned out beautifully after 45 minutes of baking. I covered the loaf with foil when I turned it at 25 minutes to prohibit over-browning.

Apple-Cinnamon Muffins

A few weeks ago, I invited my friend, Patti, over for lunch and a time of getting caught-up with each other. We had a wonderful time of visiting over a very simple meal of Cream of Pumpkin Soup, the recipe was posted on 8/21/2014, fruit, and these Apple-Cinnamon Muffins. The pieces of fresh apple add wonderful flavor along with the cinnamon, and make for a moist muffin. With the encouragement of my husband and Patti, I added a cinnamon-sugar sprinkle to the top of each muffin. In Patti's words, "you can never have too much sugar". You were so right, Patti, the topping added a whole new layer of flavor that we loved. A cup of chai, recipe posted on 8/22/2014, added a bit more "warm" spice flavor to our time together. Blessings...

Recipe:

2 cups unbleached all-purpose flour
1 tbsp. baking powder
1-1/2 tsp. ground cinnamon
1 tsp. salt
3 large eggs
2/3 cup milk (I use 1%)
6 tbsp. butter, melted
1/2 tsp. vanilla
1/2 cup firmly packed light brown sugar
1 cup peeled, seeded and finely chopped apple

Topping:
2 tbsp. sugar
1/4 tsp. ground cinnamon

1. Grease 12 muffin cups. Set aside
2. Sift together the flour, baking powder, cinnamon, and salt. Set aside.
3. Combine the eggs, milk, butter, and vanilla in a bowl and mix well.
4. Beat in the brown sugar, then add the flour mixture. Stir in the apple, but do not overmix; batter should be lumpy.
5. Divide batter among the cups.
6. Combine the sugar and cinnamon for the topping; sprinkle over the muffins.
7. Bake in a 400 degree oven for 18 to 22 minutes, or just until a toothpick comes out clean.
8. Remove the muffins to a wire rack to cool or serve warm.

Yield: 12 medium muffins
189 calories each
1 gm. fiber

This recipe comes from Lee Bailey's "Country Desserts" cookbook.

Split Pea Soup

I love soup, and thankfully my husband never says a word about what is served for dinner. He does, however, often offer his own suggestions and I listen and do my best to please him. So you might say we work together. He definitely is a meat and potatoes man, but split pea soup is one of his favorites, so we have it often. This recipe is easy and I often make it even easier by putting the ingredients in the slow cooker early in the day. We love Irish soda bread with pea soup but this last time I made whole wheat yeast bread. It is a delicious bread and you will find the recipe posted on 2/11/2010. Blessings...

Recipe:

1 lb. bag dried split peas
8 cups water
1 lb. smoked ham hocks or 1 ham bone
1/2 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon minced fresh parsley
1/2 tsp. savory
1/4 tsp. black pepper
1 cup thinly sliced carrots
salt, if needed

 Slow Cooker Method:

1. Rinse peas and pick over. Place all the ingredients in the slow cooker and stir. Cover and cook on low about 7 hours.
2. Remove ham or ham hocks from soup and cut the meat off the bone. Cut into bite sized pieces. Return the meat to the slow cooker and taste for saltiness; add salt if needed. You may want to add a little more pepper and if the soup is too thick for your liking, thin it with a little milk.

Stove Top Method:

1. Place the peas and water in a soup kettle; bring to a boil. Boil for 2 minutes. Remove from the heat, cover, and set aside for 1 hour.
2. Add all remaining ingredients to the soup, except carrots and salt. Bring soup back to a boil; lower heat, cover and simmer for 1-1/2 hours.
3. Add carrots and continue to simmer, covered, for another 30 minutes. Test carrots for tenderness.
4. Remove meat from the bone and add back to the soup, taste and add salt, if needed. 

Yield: 9-1/4 cups
122 calories per cup
10 gms. fiber
Note: the soup will thicken as it cools