Recipe #52 - Crock Pot Teriyaki Chicken

Well, ladies and gents - I did it.  I made at least one new recipe a week for the past year.  This may be the only resolution that I have ever kept.  This will be the last post, so hope you enjoy this one.  I first saw the recipe on Facebook from a high school classmate of mine, Marian.  It was from a site called "Lake Lure Cottage Kitchen" and was first posted in August of 2011.  This one is sooooo easy and so good.  I made it for my book club last evening and it was a big hit.  I made as is and served with a salad and on a bed of fluffy white rice.  I am getting out of this blog thing just in time.  They changed the way you post photos and I don't get it.  Happy Cooking!


CROCK POT TERIYAKI CHICKEN
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice



Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend.
 Serve with chicken and rice.

Recipe #51 - Jen's Incredible Baked Meatballs

This week I made homemade meatballs.  You can use them in a variety of ways, either with tomato sauce and spaghetti, or as Swedish meatballs with wide noodles.  I found this on Pinterest and made as is.  There's nothing better than homemade meatballs!  The recipe is called "Jen's Incredible Baked Meatballs" and can be found on the blog "Cooking with Honey."   Sorry no pics - they won't download for some reason.  Happy Cooking!

This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Tip #1: Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.

Jen's Incredible Baked Meatballs:

1 pound hamburger, grass-fed if possible
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced or grated (1/2 a large onion)
2-3 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh flat-leaf parsley or basil

Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.

Tip #2: If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.