This Slow Cooker Brown Sugar and Garlic Chicken recipe is sweet and tangy. The chicken slow cooks all day, then the sauce gets thickened up to make a nice glaze. This chicken goes well over brown rice or whatever your favorite rice is.
4 Large Chicken Breasts
1 Cup Brown Sugar
2/3 Cup Apple Cider Vinegar
1/4 Cup Lemon-Lime Soda
8-10 Garlic Cloves, minced or finely grated
2 Tablespoons Soy Sauce
1 teaspoon Black Pepper
2 Tablespoons Corn Starch
2 Tablespoons Water
Crushed Red Pepper Flakes, optional for serving
Combine chicken, brown sugar, apple cider vinegar, soda, garlic, soy sauce and pepper together in a slow cooker. Cook on low for 6-8 hours or high for 4 hours.
Once cooked, remove chicken from the slow cooker and shred it.
Pour the sauce into a saucepan and whisk in cornstarch and water. Bring to a boil and let bubble for 2-3 minutes to thicken. Remove from heat and let sit for a couple minutes before serving. The sauce will thicken up.
Serve chicken over brown rice with the sauce on top. Sprinkle on some crushed red pepper flakes to spice it up.
Yield: about 6 Servings
-Recipe adapted from Makin’ it Mo’ Betta–
Quinoa (pronounced “keen-wah”) is one of my new favorite foods. You should give this little grain a try!
1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds
Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb. Reserve some of the fronds for garnish. Cut the bulb in half and remove the core. Thinly slice the fennel.
Heat the olive oil in a saucepan (one with a lid) over medium heat. Add the garlic and saute for about 30 seconds. Add the fennel and saute for about 3 minutes to soften.
Add the broth and thyme to the pan. Bring to a bubble, reduce heat and simmer for 5 minutes.
Stir in the Quinoa. Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes. Remove the thyme sprigs.
Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.
Stir in the almonds. Garnish with some of the reserved fronds.
Serves: 4 as side dish
-Recipe comes from CookinCanuck.com–
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
These cheesy biscuits are adapted by a good friend of mine from a Paula Deen recipe. So good!!
1 ¼ cups Biscuit Mix
1 cup grated Sharp Cheddar Cheese
1/2 cup Milk
Garlic Butter –
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Preheat oven to 400°F, line a baking sheet with foil and spray with non-stick cooking spray.
In a small bowl, stir together the biscuit mix and cheese. Add the milk, stirring to combine.
Drop spoonfuls onto the prepared baking sheet. 12 biscuits total.
When the biscuits are almost done baking, combine the melted butter (microwave a few seconds), garlic powder, salt and parsley. Brush the garlic butter on the hot biscuits right when they come out of the oven.
Yield: 12 Biscuits
Looks sort of like mashed potatoes, tastes sort of like mashed potatoes…but it’s cauliflower!! This was really, very tasty! You should try this sometime.
1 head cauliflower, cut into florets
2 cups chicken stock (or water or vegetable stock)
½ cup Cheddar cheese
2 cloves garlic, grated
2 Tbsp butter
salt & pepper
In a large skillet that has a lid, bring to stock to a boil over high heat. Reduce heat slightly, add the cauliflower and cover. Cook until tender, about 8 minutes.
Drain cauliflower and return to the skillet. Mash the cauliflower with a potato masher. Still using the masher, mix in the cheese, garlic, butter and season with salt and pepper to taste.
Hummus is a wonderful dip for pita bread or chips, tortillas, or veggies that is so easy to make. You can also add different ingredients to this basic hummus recipe to make flavored hummus, like roasted red bell pepper, lemon zest, peanut butter, cilantro, pine nuts, paprika, sun dried tomatoes, avocado, or anything else you can imagine. Traditionally tahini, a paste made of ground sesame seeds, is added. I didn’t have any when I made mine though, but you could add a couple tablespoons of that if you have it.
15.5 oz can garbonzo beans (chickpeas)
2 cloves garlic, peeled
1 tsp lemon juice
extra-virgin olive oil
salt and pepper
Put garbonzo beans, garlic and lemon juice in the bowl of a food processor. Turn on and stream in olive oil until smooth. Season with salt and pepper to taste.
Chloe really likes hummus…she eats it from a tortilla. This picture is of Chloe after she had hummus for lunch.