Thursday, October 17, 2013

Crocktober: Crock Pot Cashew Chicken and Soup

Now how can you say you don't like crock pot food?  If that is your mantra, you may have not tried this recipe:

Crock Pot Cashew Chicken:

2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup
 
Go here for the directions to assemble and cook.  And perhaps change your mind about crock pots.


The Apronista

And not just another soup:
Garth Williams, illustrator

Zuppa Toscana

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp. minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp. flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste
 

5 comments:

  1. My crockpot gets used a LOT! I love having new recipes to try! Thanks a bunch:) Have a blessed day dear friend, BIG HUGS!

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  2. Yummy looking recipes. I want to try crock potting again but had dry results in the past. Had of the bigger crock pots and the very first time it was a success. After that, bleh. I want to get a smaller one. What size? And if a recipe doesn't specify which size to use, is the recipe universal for all crock pots?

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  3. I don't have a proper crockpot but most of my everyday cooking is of a similar type - just using a cast iron casserole and cooking long and slow in the oven. I find this method of cooking is a Godsend when time is short but I still need to produce real homemade food that doesn't need a lot of last minute fiddling with or additions. I am going to try this recipe - looks like a nice variation on my standard chicken casserole. Cooking enough for several meals that after day one just need reheating in the same casserole saves so much time and effort. Three cheers for crockpots say I! E x

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  4. wow...its must be so nice...wanna try

    ReplyDelete

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