recipe — Housewife's Whimsy

I was surprised at how good this recipe was. I’ve been trying a couple of new recipes this month and thought this one might not rate with us. However, this dish has excellent Asian flavor! If you aren’t completely happy with the end sauce flavor you can mix in additional sesame seed oil and it will help balance out the flavors.Mom- you’ll pretty much want to print this puppy out and make it for dinner tonight. I think you guys will really enjoy this one! ;)

I only used two chicken breasts when I made this recipe, but I made a full complement of sauce. I would probably recommend adding a couple additional chicken breasts or cutting the amount of sauce in half. It was pretty saucy.This recipe is gluten free as written. I have used gf low sodium soy sauce, however if you don’t need to eat gluten free you can simply replace the gf soy sauce with any other type. It will not change the taste at all.

Sesame Crockpot Chicken:2lbs Frozen Chicken Breasts¼ Cup Diced Onion2 Cloves Minced Garlic½ Cup Honey¼ Cup Ketchup½ Cup Gluten Free Soy Sauce (I prefer the low sodium version as well)2 Tablespoons Olive Oil1 ½ Teaspoon Sesame Seed Oil¼ Teaspoon Red Pepper FlakesWhite Pepper to taste1/3 Cup Water4 Teaspoons Corn StarchSesame Seeds, Green Onion and Rice for serving.

Put the chicken in a crockpot and combine all remaining ingredients (except the water and corn starch) in a small bowl. Sir until thoroughly combined then pour over the chicken.

Cook on high for 4 hours, or low for 6-8 hours.

Approximately 15 minutes prior to serving remove the chicken and shred. Mix the water and corn starch in a small bowl and add to the sauce mixture. Add the chicken back into the crock pot and cook until the sauce has thickened, about 10 minutes.

Serve over rice and topped with sesame seeds. You can also serve with chopped green onion if you prefer.

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Source: Adapted from Six Sisters Stuff

Kale was on sale at the store this last week and I decided that we needed to try it. Neither Alex nor I had ever had it and I’ve read so many good things about it. There have definitely been some interesting recipes on the internet, it seems like kale goes with all manner of odd foods. I found that kale tastes a lot like spinach to me, which is good because spinach is one of the few green foods that I actually kind of enjoy.This recipe is a fantastic way to eat kale. It has a distinct garlic and onion flavor that lends itself to being quite tasty. I chose to saute the kale in extra virgin olive oil, but you can use whatever you have on hand. You want to make sure and “bloom” the flavors in the oil before you add the kale. This will give you a more full bodied flavor without the kale becoming too soft.

Sauteed Kale:2 Cups Shredded Kale3 Tablespoons Extra Virgin Olive Oil5 Cloves Garlic Minced1 Green Onion ChoppedSea SaltWhite Pepper

Wash your kale and shred it into medium sized chunks. Soak the kale if it is especially gritty.

Spread the EVOO in a large skillet and add the minced garlic and green onion.Let simmer until the oil has fully absorbed the garlic and onion flavor, about 4-5 minutes.

Add the kale and constantly turn until the kale is soft about 1-2 minutes.Add salt and pepper to taste. Enjoy!

Source: Adapted from: The Pioneer Woman