It’s amazing to think another week has just flown by and we’re into the second week of 2013! It looks like this year is going to move as fast as last year – maybe even faster.
Last night’s dinner was a bit different from previous ones in that instead of mom coming to our place, I went to hers. Dennis has caught this nasty flu and he has been lying low since Thursday, so I left him at home to fend for himself with some left over chinese food. I’m not going to talk too much about dinner at mom’s, other than to say it was delicious! We started with scallops wrapped in bacon as we sipped on a cocktail, followed by a tenderloin steak smothered with sautéed onions and mushrooms, mashed turnip (which I haven’t had for ages) and fresh green beans. Dessert which is my mom’s favourite thing was a raspberry short cake.
What I’m going to tell you about is a dinner I made New Year’s Day. I decided to get my Crockpot out and make a dinner I’ve been meaning to try for a few months now. The dish is a Honey Sesame Chicken. I love my Crockpot because the whole idea of putting ingredients in a pot and turning it on and essentially walking away letting the appliance do it’s magic is very freeing. There is seldom a time when the meal does not taste delicious with very little fussing around, and this one was no exception.
Here’s the recipe I used:
- 12 boneless, skinless chicken thighs or 6 chicken breasts
- Salt and pepper
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup of honey
- ¼ cup tomato paste
- ½ cup tamari sauce (wheat free if you’re gluten sensitive)
- 2 Tbsp. vegetable oil
- ¼ tsp. red pepper flakes
- 1/3 cup water
- 4 tsp. cornstarch
- ½ Tbsp. sesame seeds or more as you wish
- 3 scallions, chopped
- Place Chicken in Crock Pot and lightly season both sides with salt and pepper
- In a medium bowl, combine onion, garlic, honey, tomato paste, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours or high for 2.
- Remove chicken to a warm platter and keep warm leaving sauce in the pan.
- In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce and cover and cook on high for 10 more minutes or until sauce is slightly thickened.
- Serve over rice with vegetables of your choice and enjoy! ( I chose steamed broccoli and roasted beets.)
My evaluation of a meal always includes a decision on whether I would serve a meal to guests and this one passes the guest test. It was a rich and delicious meal, with complex rich flavours.
Dessert was easy. Mom received a box of chocolates for Christmas from a friend and because she doesn’t want to eat them all by herself, she came over for dinner with box in hand. We all ate a few chocolates with some coffee and tea and called it a meal. BTW they were Danielle’s Chocolates so they were rich and velvety made with wonderful ingredients.
Please come back and visit us next week for another edition of Sunday Night Dinner at Julia’s Place!