[ Crockpot Honey Garlic Chicken ]

 

I haven't made this yet.  Not my pic.

Ingredients

CHICKEN:

• 6 large chicken thighs skinless and bone-in
• 1 tablespoon olive oil divided

RUB:

• 1 teaspoon paprika mild or smoked
• ½ teaspoon brown sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pinch cayenne pepper optional
• 1 teaspoon coarse salt
• ¼ teaspoon cracked pepper

HONEY GARLIC BUTTER SAUCE:

• ½ cup honey
• ½ cup unsalted butter
• 6 cloves garlic finely chopped or minced
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar or cider vinegar
• 1 pinch salt 
• ½ teaspoon cracked pepper

ADDITIONAL:

• ¼ cup water or chicken broth
• 2 teaspoons cornstarch

Instructions

CHICKEN:

• Pat dry boneless, skinless chicken thighs with paper towel. Combine ½ tablespoon of oil with rub ingredients. Season chicken, rubbing the mixture into the chicken.
• OPTIONAL SEAR: Heat remaining ½ tablespoon oil in a large pan or skillet over medium heat. Sear chicken for 2 minutes each side to get a nice sear. (Do not cook chicken all the way through, this step is purely for flavour.)

  Transfer chicken thighs to a 6-qt (litre) slow cooker bowl.

SAUCE:

• Melt butter in the same pan the chicken was in, scraping up any leftover browned bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute. 

  Remove from heat.

SLOW COOK:

• Pour sauce over chicken in slow cooker bowl, flipping thighs in the sauce to evenly coat. Cover with lid and cook on HIGH heat setting for 2-3 hours, or LOW heat setting for 5-6 hours. Baste with sauce half way through cooking.
• Transfer chicken onto serving dish and tent loosely with foil. Let rest for 5 minutes.
• While chicken is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.
• Whisk ¼ cup water (or broth) with 2 teaspoons of cornstarch/cornflour into a lumpfree slurry. Whisk into sauce and let simmer for a good 2-3 minutes, or until thickend into a syrup-like consistency. (Please note: sauce will thicken as it cools). 

  For a thicker sauce, repeat this step with 1 teaspoon extra cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened. Continue this step until reaching your desired consistency.

BROIL:

• Place slow cooked chicken thighs on a lined baking sheet. Baste chicken with some of the thickened sauce, about 2 tablespoons per thigh. Broil briefly for 1-2 minutes each side to char the edges.
• Slice chicken and serve drizzled with Honey Garlic Butter Sauce.

[ Honey Garlic Roasted Carrots ]

 I haven't made this yet.

Ingredients

• 2 pounds carrots washed and peeled, or unpeeled
• ⅓ cup butter
• 3 tablespoons honey
• 4 cloves garlic minced
• ¼-1/2 teaspoon salt plus more for seasoning
• 1 pinch black pepper cracked 
• 2 tablespoons parsley fresh, chopped 

Instructions

• Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
• Trim ends of carrots and cut into thirds.
• Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
• Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper. 
• Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
• Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
• OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
• Season with a little extra salt and pepper if desired. Garnish with parsley.
• Arrange onto serving platter and enjoy!

[ Chicken Stir Fry ]

 

Ingredients

• 1 lb boneless, skinless chicken breastcut into 1 inch cubes
• salt and pepper to taste
• 2 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1 inch pieces
• 1/2 red bell pepper cut into 1 inch pieces
• 1/2 cup baby carrots sliced 
• 2 tsp minced ginger
• 2 garlic cloves minced

Stir Fry Sauce

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Instructions

Stir Fry Sauce

• In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice and/or chow mein if desired.

[ Honey Garlic Chicken ]

 An incredible quick and easy way to serve up chicken breast - seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list! It's absolutely worth the extra step of dusting the chicken with flour because it creates a crust for the sauce to cling to. 

Ingredients:

Ingredients

• 500g / 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup flour (Note 1)
• 3 1/2 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
• 1 tbsp soy sauce , light or all purpose (Note 2)
• 1/3 cup honey (or maple syrup)

Instructions

• Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
• Place flour in a shallow dish. Coat chicken in flour and shake off excess.
• Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
• Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.
• Turn heat down slightly to medium high.
• Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
• Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
• Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
• Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

[ Asian Honey Chicken ]

This was a hit with the family.

Ingredients

3 large chicken breasts cut into smaller pieces
2.5 tablespoons cornstarch
2 tablespoons soy sauce
1/4 cup honey
1/2 tablespoon apple cider vinegar
1/4 cup chicken broth
1/4 teaspoon garlic powder
2 tablespoons olive oil or vegetable oil + more as needed

Instructions

1. Cut your chicken into smaller pieces (bite-size or slightly bigger is fine). Add the chicken to a bowl and sprinkle the cornstarch over it. Toss until coated.
2. Add the soy sauce, honey, apple cider vinegar, chicken broth, and garlic powder to another bowl.
3. Add the oil to a skillet over medium-high heat. Let the pan get nice and hot. Cook the chicken until browned on two sides (about 3-5 min/side). I did two batches so as not to over-crowd the pan. You may need to add another tablespoon or so of oil when cooking the second batch. Remove chicken from the pan and set it aside once it's seared. Important note: If the chicken is sticking, wait a little longer and it will release when it's nicely browned. I use tongs to make turning the chicken quick and easy.
4. Take the skillet off the heat and pour in the sauce from the bowl. Scrape up any brown bits from the bottom of the pan. Add the chicken back in. Reduce the heat to medium and return the pan to the burner.
5. Let it cook for a few minutes until the sauce has thickened up a bit and the chicken is fully cooked through (I spoon some sauce over top). Serve immediately. It's really good over rice!

[ Strawberry Coconut Honey Ice Cream with Dark Chocolate Chunks ]

Coconut-cream ice cream has been my favourite thing, until I got sick of the taste of coconut ice-cream LOL.  Tonight I tried my hand at berry flavoured ice cream, with some chocolate ... it sure didn't last long.

My new favourite.  By FAR.

*nom nom nom*

Strawberry Coconut Honey Ice Cream with Dark Chocolate Chunks

1/2 cup fresh strawberries

3/4 cup frozen mixed berries (it's what I had in the house.  I added this because I didn't have enough fresh berries)

1 tin coconut cream

1 tin coconut milk (light)

1/4 cup honey

1/8 cup Trader Joes dark chocolate chunks

Directions:

1. Place all ingredients in the blender EXCEPT chocolate chunks, unless you puree them well.  The chunks can clog the ice cream maker ... 

2.  Pour into prepared ice cream maker.  Turn ON *smile*.

3.  WAIT.

4.  Add chocolate chunks, near end.

5.  DEVOUR.   And then try and put any leftovers into an air-tight container to finish in the morning for breakfast.  

[ Chocolate Quinoa & Honey Mini Muffins ]

Please excuse my lack-of-manicure - but these are TOO amazing to not capture right now.  They are my "glory-hallelujah" - with no flour, no refined sugar ... and pure yumminess that completely hides any trace of "health".  TRUE. 

There's been a recipe that's been ALL over my FB newsfeed.  And then I tried a taste at my friend's place and was completely won over.  But when I went to make it today, I realized I didn't have coconut sugar (or organic cane sugar) - so I gave my attempt at using honey instead.  THIS terrified me.  Because if it didn't work, it'd be such a waste.  My cooking teacher in high school told me that baking is an exact science - and that's always intimidated me from trying to change recipes. 

I did a little reading, and altered the dry ingredient amount for the liquid honey ... and BOOM - hit that one right out of the park ...  

Also - I used mini muffin tins, and this recipe  is actually for a double-layered cake.  But who cares?  My kids are going to lose their minds when these show up in their lunch boxes next week ... 

Chocolate Quinoa & Honey Mini Muffins

2 cups cooked quinoa*
1/8 cup unsweetened coconut milk (or preferred milk)
4 whole eggs
1 teaspoon vanilla extract
1/2 cup Earth Balance, melted (or butter)
1/4 cup melted coconut oil
3/4 cup honey
1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:  

1. Preheat the oven to 350°F 

2. spray muffin tins with coconut oil, or line with parchment 

3. In a food processor or blender, combine the eggs, coconut milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.

4. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil  then blend until completely smooth, about thirty seconds to one minute.  Add honey, mix again.
5. Sift together the dry ingredients in a large bowl cocoa powder,  baking powder, baking soda and sea salt.
6. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
7. Spoon into muffin tins.

8. Cook for 18-20minutes

[Honey Mustard Dipping Sauce]

Other Fondue favourite ...

Honey Mustard Dipping Sauce

½ cup mayo
2 tbsp honey
2 tbsp mustard
pinch of salt
pinch of cayenne pepper

Directions

Mix in a bowl.  Chill.