Slow-Cooker Oriental Chicken

Unanimous vote to make again!

4 large chicken breasts, cut into cubes
2 tbsp vegetable oil
1/3 c reduced-sodium soy sauce
2 tbsp brown sugar
2 tbsp water
1 clove garlic, minced OR 1 tbsp garlic in a jar
1 tsp ground ginger
1 tsp teriyaki seasoning OR 1/8 c teriyaki stir fry sauce
1/4 slivered or shaved almonds

In a skillet , brown chicken in oil over medium high heat, then transfer to slow-cooker.

Combine soy sauce, brown sugar, water, and seasonings. Pour over chicken. Cook on low for 4 hours. Sprinkle almonds on chicken when serving.

*** We had it served over rice with a side of peas. Snow peas or broccoli might be a nice addition in the last 1/2 hr of cooking. I would also try this recipe with pork sprinkled with toasted sesame seeds.

Granola Bars

2 1/2 cups Quick Oats
1/2 cup Whole-Wheat Flour
1/2 cup Wheat Germ
!/2 cup Sliced Almonds or Chopped Pecans
1 cup Dried Fruit, such as Cranberries, Cherries, Blueberries; Apples or Apricots
1 tsp Apple Pie Spice
1 cup Honey
1/2 cup Peanut Butter
1 tbsp Vegetable Oil
2 tsp Vanilla Extract

1) Preheat oven to 325 F. Lighly grease a 9 x 13 rimmed baking pan.
2) Combine first six ingredients in a large mixing bowl.
Stir to blend and set aside.
3) Combine honey, peanut butter and oil an a medium size pot over medium- low heat. Heat until well blended, but ensure it does not boil.
Stir in vanilla extract.
4) Add liquids to dry ingredients and stir quickly until combined.
Mixture will be sticky and lumpy.
5) Spread mixture evenly into pan; press firmly to remove air pockets.
6) Bake 20-25 minutes, or until edges begin to brown.
7) Cool pan on cooling rack for 10 minutes, then score into 24 bars.
Let cool completely before cutting.
Store in airtight container, in refridgerator, for up to one week.

This recipe has been given the seal of approval by my husband worthy enough to make on a regular basis. Baker's note: I also added 1 tbsp of flax seeds, and reduced almonds to a quater cup, but replaced the contents with sunflower seeds. Next time, I may try almond butter or nutella as the binding agent instead of PB.

Strawberry Muffins

A perfect way to use up strawberries which are slightly off.

1/4 c Canola Oil
1/2 c Milk
1 Egg, beaten
1/2 tsp Salt
2 tsp Baking Powder
1/2 c White Sugar
1 3/4 c White Flour
1 c Chopped Strawberries
1/2 tsp Vanilla
3/4 tsp Cinnamon
1/4 Brown Sugar

Mix wet ingredients in a separate bowl (incl berries) then add to dry. Batter will be very thick.

Makes 10 muffins; bake for 25 mins at 375F.

Raspberry Buttercream Icing

My girlfriend loves cupcakes even more than I do, and she gave me this wonderful recipe that I must try...maybe for Valentine's day! Thanks Becka!

1/2 c solid vegetable shortening
1/2 c (1 stick) butter or marg, softened
1 tsp clear vanilla extract (apparently available at the Bulk Barn)
4 c sifted confectioner's sugar (approx 1 lb.)
1/3 c seedless raspberry preserves
rose icing colour, optional
1 pint fresh raspberries, optional

n large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.

Christmas Turkey

I have been very neglectful of the blog as of late, and hope to rectify this in the next few months.

This post is just a photo of the excellent turkey I cooked at my aunt's house at Christmas time. Simply baste with liquified butter and season with Victorian Epicure's Turkey rub...baste again later with butter. Be sure to cover with foil is any parts start to turn too brown before the rest is cooked.

Cupcakes

This post isn't so much a specific recipe, as it is a great idea for a kid's birthday party. Here is an idea which has dual purpose: set up a cupcake bar! Party attendees will still enjoy their cake, and, in addition, is another means of keeping children occupied during the party. First, prepare ready-made cake mix in advance and ice them; display on a decorative trays, cake stands, or cupcake stands. Remember to insert the candles into each cake and have your guests sing ‘Happy Birthday’ prior to the decorating frenzy. Second, set out various toppings such as glitter sprinkles, sugar-shapes, gummy bears and chocolate candies; the possibilities are endless and all items are readily available at your local bulk store. Third, have a fabulous time decorating your custom cupcakes, you’ll find adults gravitating to the bar also. Please note, toothbrushes should be included in loot bags; otherwise, parents may be cursing their dental bill!

Smokey Stuffed Onions

4 small to medium yellow onions (white or videlia are nice substitutes)
1/2 c reduced sodium chicken broth
4 slices smoked bacon, cut into 1/4 inch pieces*
1 slice grain bread, torn into small pieces
1 c Gruyere or Swiss cheese, shredded
2 tbsp chopped flat-leaf parsley (or 1 tbsp dried)
coarse sea salt and fresh ground pepper

-Peel and core onions: Carefully cut bottom off of onion in order for it to sit flat. Do not remove much of the onion itself, otherwise it will fall apart during baking. Cut onion approx 1/4 1/3 from top, discard to composter. Hollow the onion by using a melon baller to remove the core, leaving 1/4-1/2 inch wall on sides and bottom. (usually 2-3 layers of the onion.) Chop 1/2 the insides for use later in this dish, save the other portion for another meal. *** this is not a s difficult or time-consuming as you may think!***
-Preheat oven to 450F. arrange onions cored side up in a baking dish. Pour both in bottom of pan. Cover with foil or lid and bake until tender, about 20 mins. Remove onions from pan, draining any liquid from cores, then from pan; return onions to pan, cored side up. Set aside.
-In skillet, cook bacon oven medium heat until crispy. Add the reserved chopped onions and cook, stirring frequently, until caramelized. Let cool.
-Add bread cheese, parsley and S&P to cooked bacon mixture. (I prefer to let the bacon and onion mixture cool prior to added cheese etc, otherwise it becomes too gooey when stuffing the onions.)
-Fill hollowed onions with the above mixture, using the back of a small spoon to pack tightly. -Bake uncovered until golden, about 20-25 mins.
-Upon serving, garnish with more shredded cheese.

* Make-life-easy tip: Keep a good quality pair of scissors in kitchen, solely reserved for cooking purposes. Easily "chop" bacon directly into frying pan! Pop scissors into dishwasher`s cutlery tray, ensuring they are in the open position.