Tag Archives: pepper

Sweet and Sour Made Easy

Anyone else LOVE sweet and sour chicken from Chinese restaurants? Thought so. But don’t you feel a little guilty afterwards? Maybe.

Well, this sweet and sour chicken recipe is super easy AND healthier than the fried version. Why? Because it’s made in the crock pot. You can throw all the ingredients together in the morning before work, whip up some rice when you get home, and boom! Delicious and healthy sweet and sour chicken. And I promise you won’t miss the fried!

I found the original recipe from Cooking Classy on foodgawker. I didn’t change too much…mostly just the cooking times, increased the liquids (I like a lot of sauce) and the amount of veggies.

This dish is perfect for the summer, because the crock pot won’t heat up your kitchen. So make this recipe soon!!

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Slow Cooker Sweet and Sour Chicken
(Serves 4-6)

1 1/2 – 2 lbs. chicken tenderloins
2 c. low sodium chicken broth, plus 1/3 cup
1/2 c. light brown sugar
1/3 c. granulated sugar
1/3 c. rice wine vinegar
Juice of 1 lemon
1/4 c. low sodium soy sauce
3 tbsp. tomato paste
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 tsp. ground black pepper
1/2 – 1 tsp. Sriracha sauce OR 1/4 tsp. red pepper flake (optional)
1 c. diced fresh or frozen pineapple chunks
1 large bell pepper, color of your choosing, diced
1 large yellow or red onion, diced
1/3 c. cornstarch
Sesame seeds for garnish, optional

In your slow cooker, combine the 2 cups of chicken broth, sugars, vinegar, lemon, soy sauce, tomato paste, garlic, ginger, pepper and optional Sriracha or red pepper flake. Stir to combine. Add chicken tenderloins, pineapple, bell pepper, and onion. Combine with the sauce.

Cook on low for 6-8 hours or high for 3-4 hours. About 30-45 minutes before you’re ready to eat, whisk together 1/3 cup of reserved chicken broth and 1/3 cup cornstarch. Pour into the crock pot and gently mix in. The chicken will be tender enough to break up into smaller pieces, but don’t break it up too much! Cook until the sauce thickens, about 30-45 minutes. Serve over white or brown rice. Garnish with sesame seeds, if desired.

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Delicious & Nutritious Salad: Perfect for a BBQ!

With Memorial Day weekend right around the corner, I wanted to give you all a PERFECT salad recipe that is absolutely delicious for a backyard BBQ. Black bean salad loaded with colorful veggies. Super easy. It can be easily doubled, tripled, etc. It’s so flavorful, packed with veggies and protein – it really could be a meal in itself!

This recipe is a real crowd pleaser. My mom and I have made this for countless occasions with many different mouths trying it. It’s always been a hit. It’s great for warm weather parties because there’s no mayo in it. This salad travels well and keeps for days. It can be eaten room temperature or right out of the fridge! It’s also good in the morning with some scrambled eggs.

For the veggies, you basically want to chop them to the size of the black beans, they can be a bit bigger, but you really want everything to be uniform so you don’t have large chunks of certain things. It helps pull the salad together 🙂

I hope you enjoy it! If you bring it to your Memorial Day picnic, I promise you will not be disappointed!

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Black Bean Salad
(Serves 6-8)

3 cans of black beans (organic, low sodium, whatever you prefer), rinsed and drained well
1 orange bell pepper, diced into 1/4″ pieces
1 pint of grape tomatoes, diced into halves or quarters depending on size
1 1/2 c. frozen or fresh corn off the cob
4 scallions, sliced (whites and greens!)
1 jalapeno, minced, seeds and ribs removed (optional)
2 limes, juiced (about 1/4-1/3 c. juice)
1/3 c. olive oil (or oil of your choice)
2 tbsp. chili powder
1/2 tsp. cumin
1/4-1/3 c. cilantro, chopped (optional, for garnish)
Salt and pepper to taste

In a large bowl, whisk together lime juice, olive oil, chili powder, cumin and 2 teaspoons salt and 3/4 teaspoon black pepper. Pour in your beans, peppers, tomatoes, corn, jalapenos (if using) and scallions. Mix well. Season with salt and pepper to taste. Sprinkle with cilantro, if desired. Serve!

Couldn’t be easier, right? 😉

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