So this recipe is perfect for those times when you forget to unthaw your food……but you have an idea for a great dish. This is exactly how this dish came about.
1/3 cup honey
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup amini acid (or low sodium soy sauce)
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon sriracha (or your favorite hot sauce)
15-20 chicken wings
1 tablespoon cornstarch
In a sauce pan add the honey, brown sugar, balsamic vinegar, amino acid, garlic, ginger, sriracha and black pepper to taste. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugar dissolves). Remove from heat and allow to cool for a 2 minutes.
Place the chicken into the crock pot. Pour the sauce over the chicken and move the chicken around so that it is completely coated with sauce. Put the lid on and cook on high for 5 hours if using frozen chicken and 4 hours if your chicken is unthawed. Flip chicken a couple of times during the cooking process.
Once finished cooking, remove the chicken and place in a medium bowl. Now in a small bowl, mix together the cornstarch and 2 TBS of the liquid from the crock pot, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the crock pot and let cook for about 10 minutes (or until the sauce starts to thicken up). Just before serving, sprinkle with sesame seeds.
I was chatting it up with my mother the other day. She mentioned that her co-worker made some Kale in the crockpot. I told her that sounds interesting. I just might try it myself. I knew that I wanted the Kale to taste similar to the Kale, Whole Foods serves at the hot food bar. I served the Kale with a Tea Leaf Oven Smoked Chicken.
So here’s what I came up with.
(1) 10 oz. Bag fresh organic of Kale
2 Cloves of organic Crushed Garlic
2 TBS of Amino Acid or Low Sodium Soy Sauce
1 1/2 Cup of organic Low Sodium Chicken Stock
2 tsp of Fresh organic Cilantro
1/4 Cup of organic yellow onions 1/4 Cup of green, yellow & red peppers
1/2 tsp of organic garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes and paprika
Wash and dry Kale.
Add chicken stock, amino acid(or soy sauce), onions, peppers, garlic, cilantro and seasoning to your crockpot.
Add your Kale then stir the Kale around to get an even coating of your liquid.
Set your crockpot on low for 8 hours or high for 6.
I hope you will give this recipe a try and enjoy it as much as my family and I do.
Thank you so much for taking the time to stop by, I greatly appreciate it.
I have been wanting to make this dish for quite some time. This was a big hit and my family really enjoyed it. I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family. I am always looking for ways to get more veggies in. This was a BIG HIT………. So now it’s time to share. I hope you will enjoy this as much as my family an I did.
This recipe is for a 6 Qt or larger crock pot
2 pack of Helen’s Kitchen Veggie Ground
1 qt of vegetable broth
1 pack of frozen yellow corn
1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
4 stalks of celery sliced
2 garlic cloves finely chopped
2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
3 of cans of diced tomatoes with liquid (I used one can of fire roasted and two cans of no salt added diced tomatoes)
1/2 cup of cauliflower puree
1/2 medium yellow onion, diced
Green or Spring onion finely chop all of it
1 TBSP olive oil
2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
1 tsp of garlic and onion powder for seasoning veggie ground
1/2 tsp of black pepper, salt
1/4 tsp herb provence
1 teaspoon sugar, optional
Step by Step
In a non-stick skillet add olive oil , veggie ground and the 1 tsp of garlic and onion powder. Cook according to directions which will be for 4-5 minutes and set aside.
In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.
Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.