1 1/2 pounds boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 T. dried onion
2 T. ketchup
1 T. oil
1/2 t. garlic powder
2 t. cornstarch dissolved in 3 T. water
Sesame Seeds
Put chicken in the crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic powder. Pour over chicken.
Cook on low for 3-4 hours or on the high setting for 1 1/2 to 2 1/2 hours or till chicken is cooked through.
Remove chicken from crock pot leaving the sauce.
Dissolve 2 T. cornstarch in 3 T. water and pour into crock pot.
Stir to combine the water/cornstarch mixture with the sauce. Replace the lid and cook on high for ten minutes or until slightly thickened.
Cut chicken into bite-size pieces and return to crock pot.
Sprinkle with sesame seeds.
Great served with Fried Rice and Broccoli!
Never underestimate the abilities of a man once you send him off to the kitchen with a Martha Stewart magazine. Over the weekend the Mister was hungry. It didn't look like I was going to let go of my work anytime soon, so as he usually does on the weekends the Mister cooked...and it was great.
Grilled Shrimp and Bacon with Lemons
16 large shrimp (about 1 1/2 pounds), shells split, but not removed, deveined
2 lemons
1 T. Old Bay seasoning
1 T. extra virgin olive oil
4 slices thick-cut bacon (about 6 oz.)
Toss shrimp in a large nonreactive baking dish with zest and juice of one lemon, the Old Bay seasoning and oil. Marinate in the refrigerator for 30 minutes.
Heat grill to medium-high. Slice remaining lemon into 1/4-inch slices. Grill lemon slices, shrimp and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.
Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp.
Toss until well combined.
Serves 4
Crisp Red Potatoes with Garlic-Herb Oil
1 1/2 pounds red potatoes
Large flake sea salt
3 T. extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, coarsely chopped
2 garlic cloves, finely grated
Heat grill to medium-high. Place potatoes in a large pot, and fill with cold water. Season with salt, and bring to a boil.
Reduce heat, and simmer until potatoes are tender, 12 to 13 minutes. Drain, and let cool slightly. Halve potatoes, and toss with 1 T. oil.
Meanwhile, whisk together parsley, garlic, and remaining 2 T. oil in a large bowl.
Grill potatoes directly on grates, flipping until slightly charred and crisp, 1 to 2 minutes per side. Toss with garlic-herb oil.
Season with salt.
Serves 4
