Showing posts with label slow cooker recipe. Show all posts
Showing posts with label slow cooker recipe. Show all posts

Sunday, July 26, 2015

Eva Gates’ Slow Cooker Honey Garlic Chicken




Please welcome today's guest, EVA GATES, author of the lighthouse library series and AKA that energizer bunny, Vicki Delany.  Eva's an entertaining author and a terrific cook. We've been lucky enough to be invited to her farmhouse table for an excellent meal and good company. Today she's sharing an easy and delicious recipe and giveaway.  Read to find out more.

Take it away, Eva!



          
Sometimes, even on the hottest summer days, you just feel like a hearty, hot meal. And that’s where your slow cooker shines.  No need to heat up the kitchen, just pop the chicken in the pot with a quick and easy sauce, turn it on, and head off to the beach or out to the swimming pool.

I love this dish, and it’s very economical too.  Rather than buying expensive chicken parts, get a whole chicken when it’s on sale and hack it to pieces.  Because the meat will be removed from the bones before being served, you don’t need to worry about appearances or ensuring all the pieces are similar size for serving presentation.

Slow Cooker Honey Garlic Chicken


Ingredients:


3 – 4 pound chicken, whole
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 tbsp olive oil
3 cloves garlic, minced
½ onion, diced
1/4 teaspoon crushed red pepper flakes
1 tbsp cornstarch

Directions:









Cut the chicken into pieces, and remove skin.

Place chicken pieces into the slow cooker.


In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes.




Pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 5 – 6 hours until the chicken is fully cooked to the point of sliding easily off the bone.  .



Remove the chicken pieces from the slow cooker and place them on a cutting board.





Cut the chicken meat off the bones and shred the meat into small pieces. Place the shredded chicken in a large bowl and discard the bones.


Whisk together the cornstarch and 3 tablespoons of cold water.
Transfer the liquid from the slow cooker into a saucepan set over medium-high heat and whisk in the cornstarch mixture. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes.


Add the chicken to the saucepan, stir into the sauce until all the chicken is coated.




Serve over rice or small tubular pasta with a green vegetable.



Enjoy!

This recipe freezes very well.

(I found this recipe at http://www.justataste.com/slow-cooker-crock-pot-honey-garlic-chicken-recipe/ and made some adjustments of my own)

Eva Gates is the author of the Lighthouse Library cozy series from Penguin Obsidian, set in a historic lighthouse on the Outer Banks of North Carolina. The first in the series, By Book or By Crook, was released in February and the second, Booked for Trouble, will be out September 1st.  Eva is the pen name of bestselling author Vicki Delany, one of Canada’s most prolific and varied crime writers.

Eva can be found at www.lighthouselibrarymysteries.com and Vicki at www.vickidelany.com

Follow Eva on Facebook at www.facebook.com/evagatesauthor and Vicki at https://www.facebook.com/Vicki.Delany.


Eva is offering an ARC (advanced review copy) of Booked for Trouble to one lucky reader (USA OR CANADA) at Mystery Lovers’ Kitchen Just leave a comment to enter the draw.


Wednesday, March 26, 2014

Pork in a Slow Cooker #recipe


From Daryl aka Avery:



I just got back from attending the Left Coast Crime conference in Monterey. I grew up in the Northern California area, and I often visited Carmel, a darling shopping and art destination right next door to Monterey, but I remembered Monterey not being up to snuff. Well, let me correct that opinion. Not only does it have a fabulous aquarium, but the town has changed. It's pretty. A shopping mecca. The wharf is kitschy fun.  The sea otters that abound are playful and loud! Bark-bark! And the history of Monterey is incredible, because of its expansive bay. I've shared a number of photos of the area on my Facebook page. CLICK HERE to view more.


Me with Mary Jane Maffini (Victoria Abbott)
and Jenn McKinlay (former MLK'er)

I often find I run on adrenaline at a conference. Go, go, go. Smile, laugh, have fun! It's wonderful to connect with readers. It's also fun to touch base with so many good friends. We talk family, writing, and the biz. It's a wonderful refresher that inspires me to get back to the computer and create.


But then I get home, and I'm exhausted! So for a week, I want easy food. Easy, easy.
The three of us the next day,
being goofy!



As you've probably notice, I've been posting EASY recipes more often. My protagonist in the Cookbook Nook series isn't a cook...yet. She's trying to learn, but recipes with either too many ingredients or too many steps unnerves her. She's getting better. She's challenged herself with a few recipes and they've turned out successfully. I know some real people who also request easy recipes. My stepdaughter, who has a bit of fear in the kitchen, took to this recipe in a second!


But don't think easy means bland. This is really really tasty! And you can prepare it all a day ahead and plop it into the slow cooker first thing in the morning, set the timer, and leave the house for 8-10 hours. How cool is that??  Serve with a crisp salad.

PORK IN A SLOW COOKER

Ingredients:

3-5 pound butt pork roast (I used Farmer John's brand)
8-10 dashes of Worcestershire sauce
4 tablespoons of your favorite dry rub spice
1-2 teaspoons salt (if your dry rub spice is salt-free)
1 onion, sliced

3 carrots, chopped

Directions:

The day before, place meat in a plastic with the dry rub. Cover all over. Seal the bag and set in the refrigerator.


When you’re ready to cook, place the seasoned meat and vegetables in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered.




Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks. Internal temperature of pork roast should be between 190º F and 205º F.

Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.

Serve warm.







The winner for last week's giveaway is

Kaye K.

Congrats. I'll be getting in touch with you!

******************


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