Jodi’s Crockpot Honey Garlic Chicken

Crockpot Honey Garlic Chicken

This meal is so easy even this one-handed cook pulled it off handily. (I crack myself up.) 😀

My wonderful blog friend Jodi at The Creative Life in Between posted yet another mouth-watering dish for me to steal. I followed her recipe except cut it in half and used smoked paprika in place of the optional smokey paprika chipotle.

Dried Oregano and Honey Garlic Sauce

I thought I was out of dried oregano so snipped some fresh and dried it in the toaster oven first, but then found my last year’s dried batch — not in the empty and clearly labeled oregano jar — but in a Mrs. Dash container labeled in Sharpee with my husband’s printing. Go figure.

We served ours over rice and garnished with additional sesame seeds and snipped green onion (I demonstrate my prowess with that task below).

Snipping Green Onion Wearing Traction Device

This is a spicy, slightly sweet explosion of flavor! The daughter went back for seconds and had the leftovers the next day. My husband ate a large sub just a few hours earlier and didn’t have any. Hiss loss!

Please pop on over to Jodi’s place to find a handy-dandy printable recipe here —> Crockpot Honey Garlic Chicken.

Crockpot Honey Garlic Chicken

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Baked Corned Beef, Spinach, and Swiss Cheese Braid

Corned Beef Spinach and Swiss Cheese Braid

I am so pleased with this! Although it’s another “what to do with your leftover corned beef from St. Patrick’s Day post,” I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)

I’m astounded that I actually baked a bread-type item without it being a total failure. Believe me, I had my doubts. My prep shots looked like I had a disaster in the making, but I am so happy with how it turned out — not only in taste, but in appearance. The crescent pastry puffs up nicely and hides most of the defects from squishing the seams of the dough together, cutting it up, then braiding it. (I also added some sesame seeds on top at the last minute, what a great idea!)

Corned Beef Spinach and Swiss Cheese Braid ~ Uncut

Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry.

Corned Beef, Spinach, and Swiss Cheese Braid

6-ounce bag fresh spinach
2 8-ounce canisters refrigerated butter-flavored crescent rolls
1 1/2 cups cooked corned beef, sliced/chopped
Yellow mustard
4 ounces Swiss cheese, grated
1 egg white, beaten
Sesame seeds (optional)

Preheat the oven to 375 degrees. Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Strain all the water out by pressing on it with paper towels in a colander to get as much moisture out as you can.

Turn that Frown Upside Down! I love my new Zak Spoons and Serving Tray

Next, line a baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls and press the seams together as shown below on top of it. Feel free to brag how you can do that better than me.

Crescent Dough Pressed Together

Add the sliced/chopped corned beef down the middle.

Corned Beef on Pastry Dough

Squirt yellow mustard all over it. A pattern is optional.

Mustard on Corned Beef

Top evenly with spinach.

Spinach on Mustard and Corned Beef

Spread the grated cheese over the spinach.

Swiss Cheese Over Everything!

Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling, as shown below.

Crescent Dough Cut

“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.

Sandwich Loaf Halfway Braided

Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!

Corned Beef Spinach and Swiss Cheese Braid

Download and Print this Yummy Recipe!

Best Chicken Wings Ever

Best Chicken Wings Ever

No, really. These are Genius! For years, my husband has been trying to cook perfectly crisped chicken wings. He’s tried double-frying in oil, frying then baking, baking then grilling — you name it. And then there was this magical moment about two weeks ago when I hopped over to one of my favorite foodie websites and a recipe for these chicken wings popped up in the Genius Recipes column. Really? Really? Can it be true?

I immediately printed the recipe and ran downstairs to show it to my husband. He wasn’t even skeptical about it and was anxious to try this new version, and promptly put “chicken wings” on the grocery list white board. Much to his dismay he came home wingless that day from the grocery store. “I can’t believe the store had no chicken wings!” I’m a persistent shopper and would have tried a second (or even third) store, but the wings would have to wait until another day.

Cured Chicken Wings

His next trip out a couple of days later and produced said wings. He was all set to cook them up for dinner when he discovered (much to his dismay again) that the recipe required a full 24-hours of prep. “Didn’t you read the recipe?” “Well, uh, I read the ingredients but didn’t read through the instructions.” Cooking Basics 101. Read the entire recipe through at least once (0r more) before starting to cook. Don’t be put off by the 24 hours though. That is mostly all hands off time while the chicken wings “cure” in the refrigerator, for lack of a better word.

I can truly attest that these are the most perfectly crisped chicken wings I have ever had in my life! Crunchy skin on the outside, and completely juicy and tender on the inside. And there is a bonus to them too! Forget the goopy, buttery red hot sauce known to adorn the ubiquitous Buffalo Wings. The recipe also included an amazing dipping sauce that is this spicy, tangy-I-can’t-put-words-to-it delicious! Without further adieu…

Dipping Sauce Ingredients

Best Chicken Wings Ever
Very slightly adapted from Maximum Flavor (Clarkson Potter, 2013) and borrowed from Food52

Vegetable oil spray for racks
3 large egg whites
2 teaspoons baking soda
1 3/4 teaspoon sea salt
4 pounds whole chicken wings
1/4 cup low-sodium soy sauce
3 tablespoons apple juice
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes
1 tablespoon toasted sesame seeds
1 garlic clove, finely minced
1/2 teaspoon fresh ginger, finely minced
1 green onion, finely sliced

Oil 2 wire racks and place them over a large rimmed baking sheet. Mix the egg whites, baking soda, and salt in a bowl and stir until salt and baking soda are dissolved. Dump each chicken wing, one at a time, into the mixture and coat evenly. Lift the wing from the bowl and drain off excess marinade. Place each wing on the racks. Refrigerate the wings, uncovered, overnight.

The next day, preheat the oven to 450 degrees. Put the baking sheet of wings into the oven and cook for 15 minutes.

Meanwhile, combine the rest of the ingredients in a small bowl.

Amazing Dipping Sauce

Flip the wings over and bake for another 10 minutes. Turn the wings over again and bake about another 10 more minutes, until nice and golden. Take the sheet of wings out of the oven and let cool for 5 minutes.

Serve with the dipping sauce. Can you say Genius? And the second bonus is that the leftover dipping sauce can be used to marinate almost anything!

Best Chicken Wings Ever

Download and Print this Yummy Recipe!

Spicy Korean Beef with Carrots and Rice

Spicy Korean Beef with Carrots and Rice

Can you say simple and quick? Like in under 30 minutes quick? And this packs a LOT of flavor with so few ingredients. I’ve been meaning to make this forever it seems, and tonight when I was seriously pressed for time in getting dinner on the table, I pulled up this recipe from the blog Lizzy Writes that I had pinned on Pinterest.

I scoured my freezer, pantry and fridge, and I could not believe it: I had every single ingredient necessary for this! No trip to the store necessary. Badda Boom Badda Bam! Dinner is served. I also added shredded carrots to the mix simply because I had some on hand, and also made steamed, shelled edamame as a side — a perfect accompaniment. Steamed broccoli would also go well with this. So what are you waiting for???

Spicy Korean Beef with Carrots and Rice
Adapted from Korean Beef by Lizzy Writes

3/4 cup dried white rice
1 1/2 pounds lean ground beef (or ground pork or turkey)
1 1/2 tablespoons sesame oil
1 heaping tablespoon minced garlic
1 teaspoon fresh ginger, minced
1/2 cup shredded carrots
1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
Ground black pepper
4 or 5 green onions, diced
1 tablespoon sesame seeds

Start by cooking the rice according to package directions. Meanwhile, prep the veggies and heat a large skillet over medium high heat. Brown the meat with the garlic, ginger, and carrots in the sesame oil. Drain the fat and add the brown sugar, soy sauce, and crushed red pepper flakes. Grind a bunch of black pepper over it all and mix it together.

Turn heat to low and simmer while you toast the sesame seeds in an oven or toaster oven for about 7 to 10 minutes, no need to preheat. (Keep an eye on them!) When rice is done, spoon a portion of rice in a bowl or on a plate, top with the beef mixture, then garnish with chopped green onion and toasted sesame seeds. Wow! So deeee-licous!

p.s. My daughter said she wasn’t that hungry and didn’t want anything spicy because she wasn’t feeling so good. Well. She ate her entire bowl. So there!

Spicy Korean Beef with Carrots and Rice

Download and Print this Yummy Recipe!

Baked Ham and Swiss Cheese Sliders ~ A Party Hit!

Baked Ham and Swiss Sliders

I was invited to a very good friend’s house for Super Bowl Sunday, and she said I didn’t have to bring anything except myself and daughter (hubby was out of town), and that there would be plenty of food. I accepted, with reservations in my mind. You see, I’d been seeing these fantastic ham and cheese sliders posted on Pinterest for quite awhile, and I was really hankering to make them. I called her the next day and asked if I could go ahead and make them for the Super Bowl party. She of course said it was OK, but warned me it really wasn’t necessary. Well! I am so glad I did make them! They were a fantastic hit, and I’m chagrined I made half of them with just turkey and Swiss cheese and mayo. The issue is we had a few picky kid eaters at the house, but two of the three tried the ham ones with the Dijon/Worcestershire/Onion sauce and ended up loving them! So I ended up with some turkey ones left to bring home, but my daughter took those for school lunch the next couple of days, so it worked out. The original recipe for this came from King’s Hawaiian website, recipe here. My adaptation was to use fresh onion instead of dried, less butter and deli meat (a pound per 12 rolls is a bit overkill on the meat, but certainly feel free to add that amount if you want).  A lot of the recipes on Pinterest use poppy seeds instead of sesame. Poppy seeds are very expensive, did you know that?

These are a cinch to make and can be easily halved per the original recipe. But a double batch will fly off the plate!  So why not bookmark this page for a great party/potluck idea? I’m just adding the recipe below for the Ham and Swiss sliders, since the Turkey and Swiss just didn’t do it for me.

Pan of Ham and Swiss and Turkey and Swiss Sliders

Baked Ham and Swiss Cheese Sliders

2 12-packs King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
1 stick butter
1 cup chopped onion
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 pound thinly sliced deli ham
Sliced swiss cheese to fit, about 10-12 slices
2 tablespoons sesame seeds

Preheat oven to 350 degrees. Using a large bread knife, cut the entire block of rolls in half, keeping the tops and bottoms intact. Lay the bottom halves in a 9 x 13 baking pan (the two fit perfectly!). In a small bowl, microwave the butter, onion, Dijon, and Worcestershire for two minutes, covered. Bowl and steam will be HOT! Carefully uncover and spread half the mixture on the bottom of the rolls. Layer the ham and cheese, then add the tops of the rolls. Mix the sesame seeds into the rest of the butter mixture, then spread the rest of it on top of the rolls. Cover tightly with foil, and bake for 20 minutes. Remove the foil and bake for 5 minutes more. Separate sandwiches with a sharp knife. Serve hot to your hungry guests immediately!

Edit: I forgot I to tell you I sprayed the baking pan lightly with oil to prevent sticking!