Hi! Remember me? I know it’s been a while. I will give out the cliff notes….
(1) Hubby had his drain removed on friday and is doing well. Monday, tomorrow he will start the interferon treatments. We are praying that the side effects will be minimal since this treatment is 5 days a week for a month. I will keep updates on how he is doing.
(2) My in-laws came in to town since we did not make it out to visit them this summer with all the health stuff going on. We have been swimming, jumping, eating snow cones, playing, watching movies……all the fun summer stuff.
(3) We had a fun dinner on the 4th of July
(4) Jack, my eldest son, lost another tooth. I keep kidding him he will start 2nd grade with no teeth!
(5) Kate, my middle child, had her 6th birthday. We went to Hawaiian Falls, again.
I have had time to try some new recipes. I had a request for chinese and this Sesame Honey chicken in the crockpot was a hit!
2.5 pound boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.
I also did this Tortellini recipe. I cut the water down and incresed the chicken broth so it wasn’t as soupy and served it with a homemade marinara.
Creamy Slow Cooker Tortellini Soup
1-1 1/2 – 2 ounce envelope white sauce mix
4 cups water ( cut down to 2)
1-14 ounce broth ( I used a whole carton)
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed ( or fresh)
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed ( or fresh)
1/8 teaspoon cayenne pepper
1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
1-12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)
1.Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.
4.Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.