So, what all have you eaten lately with this cooler weather? We’ve already had chili, spaghetti and hamburger soup, all made by Mom. I’m not big on cold weather but I do enjoy cold weather food. And it shows.
Here’s a good crockpot recipe that would be better with thighs, in my opinion. With breasts you can only cook it for four hours. With thighs you can cook it all day and have it ready for dinner when you get home from work. And these are all Rockdale-available ingredients.
Slow Cooker General Tso’s Chicken 4 boneless skinless chicken breasts cut into one inch cubes 1/4 cup cornstarch 1 tbsp vegetable oil 1/2 cup hoisin sauce 2 tbsp soy sauce 1/2 cup brown sugar 3 cloves garlic minced 3 tbsp rice wine vinegar 1 tsp sesame oil 1/4 tsp dry ginger 1/2 tsp crushed red pepper, to taste Optional garnish green onions, sesame seeds, additional red pepper flakes In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.
In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
Cook on low heat for 3-4 hours or until chicken is cooked throughout.
Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired. —kwc— Here’s one to eat on a cold morning. And it can be made the night before. Just leave the tater tots off the top and put it in the fridge for a quick morning breakfast even on a school day.
Tater Tot Breakfast Casserole 1 (32-oz) bag frozen Tater Tots, divided ( don’t thaw) 1 pound hot bulk pork sausage 1 medium onion, diced 1 red bell pepper, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1-1/2 cups freshly grated sharp cheddar cheese 1-1/2 cup freshly grated pepper Jack cheese For the egg mixture 8 large eggs 2 cups half-and-half 4 ounces diced green chilis 1 tsp dried parsley 1/2 t sp each papr ika, ground mustard, dried oregano, salt, pepper Preheat oven to 350. Spray a 9″x13″ baking dish with non-stick cooking spray; set aside. Heat a large skillet over medium-high heat. Add sausage, onions and bell peppers and cook while crumbling the sausage until the sausage is cooked through and onions are softened. Add garlic and sauté 30 seconds. Drain grease and add the mixture to the baking dish. Set aside to cool slightly.
In large bowl or liquid measuring cup, whisk together all of the Egg Mixture ingredients; set aside Add half of the tater tots to the baking dish with the sausage and half of both cheeses (3/4 cup each cheese). Stir everything to combine then spread into an even layer.
Pour Egg Mixture over the sausage mixture, then sprinkle remaining tater tots over top.
Bake uncovered at 350 degrees F for 70-80 minutes or until eggs are set. Remove from the oven and sprinkle with remaining cheeses. Return to the oven and bake an additional 5-10 minutes to melt the cheese. Remove from oven and sprinkle with chopped chives or green onions if desired.
(Overnight instructions: Assemble the breakfast casserole according to recipe instructions but don’t add the Tater Tots on top. Keep this half of the tater tots frozen until ready to use. When ready to bake, remove plastic wrap and let sit at room temperature for 30 minutes before cooking. Add the remaining half of frozen tater tots and bake according to recipe directions, adding an additional 10-15 minutes as needed.)
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