Oh, hey! Yeah yeah yeah, I know… it’s been *quite* awhile. More on that later. Let me just PLEASE share this awesome recipe with you.
Ten years ago, some lovely person gave us a crock pot for our wedding. It was even on our registry. But it took us ten years to actually use it. JD and I literally wiped dust off of the top of the box.
But, when Alice-Anne was born (again, I’ll catch you up later), we were brought two amazing recipes… a beef stew and this sesame chicken recipe, both of which required a slow cooker. We wanted to try making them ourselves and decided to finally take the crock pot out of the box for the sake of yummy grub.
Some new things I’ve learned about the crock pot: your house smells amazing for a long time, the loose pot lid may scare your two-year-old, and I may have been missing something by not using this darn dish for so long! Here is an amazing recipe for a pretty great dinner, thanks to Damn Delicious:
Crock Pot Sesame Honey Chicken
1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce (we used the low-sodium)
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs (this is specific and important)
salt and freshly ground black pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish
- In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
- Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
- Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
This was just awesome, and I highly recommend it!
There’s not a lot of cornbread that I’ve enjoyed in my lifetime. Always dry, boring… truly, a waste of calories. But, my mother-in-law always nails it. Like, better-than-soft-bread good. When I asked about the recipe, she referenced the Fannie Farmer cookbook, which I’ve used since she gave it to me when JD and I first got married. Since the cookbook is long and filled with tons of recipes, I’ve passed over the cornbread because of my dry history with the food. But I took a stab at the recipe, and holy cow, so good. Here’s my adjustment to the Fannie Farmer recipe:
Cornbread (modified from the Fannie Farmer Cookbook)
3/4 cup yellow cornmeal
just under 1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons bacon fat (yes)
- Preheat the oven to 425 degrees.
- Grease an 8-inch square cake pan.
- Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well.
- Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Soooooo good. Mad props to the mother-in-law for changing my long-standing views on cornbread!