{Crockpot Cashew Chicken}

{Crockpot Cashew Chicken}

I’ve got a great, no hassle meal for you to cook tonight {or one night this week}.  I bet you already have a lot of the ingredients, and I’m sure you own a crockpot.  The rest is easy peasy and very yummy!

I was inspired by this recipe I found on Six Sisters’ Stuff, but as usual tweaked it a bit to fit my family’s likes.

Ingredients for Crockpot Cashew Chicken

1 boneless skinless chicken breast per family member

1/4 c flour

1/4 tsp black pepper

1 T extra virgin olive oil

1/4 cup soy sauce

2 T rice wine vinegar

2 T ketchup

1 T brown sugar

1 clove minced garlic

1/4 cup ginger dressing

1/4 tsp red pepper flakes

1/3 cup cashews

Ingredients

That Ziploc bag in the bottom right corner of the photo is the chicken, cut up and tossed in the flour/pepper mixture {no one wants to really see raw chicken, do they?!}.

Once the chicken is coated with the flour/pepper mixture, heat the extra virgin olive oil in a skillet and brown the chicken pieces for about 2 minutes on each side.  It will not completely cook through, it just gives it a bit of a crispy coating.  Add your chicken to the crockpot.

crockpot

Combine the remaining ingredients in a small bowl {except for the cashews} and pour the mixture over the chicken in the crockpot.  Cook on low for about 3 hours.

Mixture

Once your chicken is ready, prepare some brown rice and a yummy veggie to serve on the side such as broccoli.  Serve the chicken on top of a bed of rice and sprinkle with some cashews for a salty crunch.

Crockpot Cashew Chicken

It’s the perfect meal to serve after a cold winter’s day and the red pepper flakes give it a subtle spice that tastes delicious.  Red pepper flakes might be my favorite ingredient to use right now, and I really just discovered it last year.  Boy, was I missing out!

Enjoy!

wtyfgh-signature

Linking up here.


About Meredith Hazel

Meredith is a stay at home mom and has been blogging since 2012. She started Wait 'Til Your Father Gets Home as a creative outlet in between nap times for her little one. Wait 'Til Your Father gets home is a combination of crafting tutorials, DIY projects, recipes and, sharing some of life's journey along the way.

{ginger chicken romaine wraps}

{ginger chicken romaine wraps}

I’ve got a super simple, very refreshing, and totally delicious recipe for you to try one night this week!  It’s so simple that I now know it by heart.

To make {ginger chicken romaine wraps} you’ll need:

2 cups cooked, cubed chicken (I usually make one chicken breast per person)

1/4 cup shredded carrots

1/4 cup shredded celery

1/4 cup ginger dressing (I find mine in the produce section)

2 T mayo

2 T soy sauce

salt & pepper to taste

romaine hearts

chow mein noodles

To get started, cook and then cube your chicken.  Usually it takes about 30 minutes for two chicken breasts to cook @ 375 in my oven.  Oven temperatures/times may vary though!

Add to your cooked chicken the carrots, celery, ginger dressing, soy sauce, mayo, salt & pepper.

Stir until combined.

Prepare your romaine by tearing off large pieces and washing them.

Spoon the chicken mixture onto individual romaine leaves, top with a sprinkle of crunchy chow mein noodles, and serve with rice!  You could even put the chicken mixture in the fridge for a few hours and serve this dish cold.

Do you have any simple recipes that you know by heart and make all the time?  This has become one of our summer favorites for sure this year!

Enjoy!

Please leave a comment, I love to hear from my readers!

I’ll be linking up at these great parties!

In case you missed it on Friday, join in on Keep Calm & Link Up by clicking here!  We’d love to see what you’ve been working on :)

About Meredith Hazel

Meredith is a stay at home mom and has been blogging since 2012. She started Wait 'Til Your Father Gets Home as a creative outlet in between nap times for her little one. Wait 'Til Your Father gets home is a combination of crafting tutorials, DIY projects, recipes and, sharing some of life's journey along the way.

{asian marinated steak}

{asian marinated steak}

It’s that time again…please head over to One Artsy Mama today (through noon tomorrow) to vote in the One Crafty Contest!  All contestants had to incorporate Mod Podge into the projects!  I love how my project turned out and I’m so excited to share the tutorial with all of you tomorrow after voting concludes.

Have I got a yummy (and easy) dinner idea for you!  Typically, our dinners consist of some variation of boneless, skinless, chicken breast, but every once in a while we get to eat steak.  I found this marinade idea on Pinterest, by Alice of Savory Sweet Life.  It’s actually a Pioneer Woman recipe…so you know it’s a keeper!

To make {Asian Marinated Steak} you’ll need

1/2 cup soy sauce

1/2 cup sherry

1/2 cup honey

2 Tablespoons ginger dressing

2 Tablespoons minced garlic

2 teaspoons red pepper flakes

2 flat iron or flank steaks

garnish: toasted sesame seeds and green onion slivers

*I modified my ingredients from the original recipe*

As with most marinades, simply combine all ingredients, pour over the steak in glass baking dish or sealed contained and refrigerate for at least 30 minutes.  I let ours marinate for about 2 hours and they were perfect!

When my hubby got home he was on grill duty.  After about 8 minutes on the grill the steaks were ready!  Flat iron steaks are super thin, so they take no time to cook.

We served them with a salad, made with homegrown lettuce from our garden, and baked potatoes.

Enjoy!

(And please remember to vote today!)

I’ll be linking up this week at these great parties:

 

Skip To My Lou

OrganizingHomelife.com

About Meredith Hazel

Meredith is a stay at home mom and has been blogging since 2012. She started Wait 'Til Your Father Gets Home as a creative outlet in between nap times for her little one. Wait 'Til Your Father gets home is a combination of crafting tutorials, DIY projects, recipes and, sharing some of life's journey along the way.

{avocado parmesan chicken}

{avocado parmesan chicken}

I’m not gonna lie.  Most of our meals at home revolve around boneless, skinless, chicken breast.  Don’t get me wrong, I love chicken, but it can get pretty old pretty fast if you have it every single night.  Luckily Pinterest has come to my rescue and provided me with tons of great recipes using chicken as the main ingredient.

Last week I made Avocado Parmesan Chicken for the first time and it was a huge hit!

 

I was inspired by a recipe I found on Cuisine Paradise, but tweaked mine a little bit.  To make this delicious meal, you’ll need:

  • 2 boneless, skinless chicken breasts
  • 1/2 c flour
  • 2 T milk
  • 2 eggs
  • 1 c breadcrumbs
  • 1/2 c marinara sauce
  • 1 avocado
  • 1/2 c mozzarella cheese
  • salt & pepper to taste

To get started, place both pieces of chicken breast in a large plastic bag.  Then use a meat mallet (or in my case a rolling pin) to flatten the chicken a little bit.

Once the chicken is at the thickness you’re looking for…mine was probably about 1 cm thick…get all of your dipping bowls ready.  Place the flour in one bowl, egg and milk in another, and breadcrumbs in the third.  Dredge the chicken first in the flour, then the egg mixture, and finally the breadcrumbs.  Place the covered chicken in a glass baking dish.  I put about a tablespoon of extra virgin olive oil in the bottom of mine.

Bake at 375 for about 30 minutes or until it”s reached an internal temperature of 165!

Once it’s cooked, remove it from the oven and add a few spoonfuls of sauce on top of the chicken.  Then slice the avocado lengthwise and cover each chicken breast.  Finally add shredded mozzarella cheese on the very top!

Return the baking dish to the over for another 5-7 minutes and you’ll soon have this…

I served it with a salad using fresh romaine lettuce from my garden!

Enjoy!

 

 

 

Please leave a comment, I love to hear from my readers!

I’ll be linking up to the following parties this week:

Skip To My Lou


Too Much Time On My Hands

OrganizingHomelife.com

HookingupwithHoH

One Artsy Mama

About Meredith Hazel

Meredith is a stay at home mom and has been blogging since 2012. She started Wait 'Til Your Father Gets Home as a creative outlet in between nap times for her little one. Wait 'Til Your Father gets home is a combination of crafting tutorials, DIY projects, recipes and, sharing some of life's journey along the way.

{honey mustard chicken}

{honey mustard chicken}

This recipe has turned into one of our weekly favorites lately.  Not only is it delicious, it’s inexpensive to make, not to mention super easy!  I got my inspiration from Pinterest and was directed to the Weight Watchers website.  So now we’ve got delicious, inexpensive, easy, and healthy?  I’m sold, are you?

To make {Baked Honey Mustard Chicken} you’ll need:

  • 2 boneless, skinless chicken breasts
  • 2/3 cup of your favorite Lite Honey Mustard Dressing
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 cup Cornflakes crumbs

 

To get started, combine the dressing, salt, and pepper in a small shallow bowl.  Remove about 1/3 cup of the mixture to drizzle on top of the cooked chicken.

Spray your baking dish with olive oil cooking spray or simply drizzle some olive oil on the bottom of the pan.  Preheat your oven to 375.

Now, dip the chicken into the dressing mixture, coating all sides, and immediately place in the crushed cornflakes, again, coating all sides.  Once the chicken is evenly coated with Cornflakes, place in your prepared baking dish.  Here’s my oven ready chicken…

Pop ‘em in the oven for about 35-40 minutes, or until your chicken is thoroughly cooked.  While your chicken is doing it’s thing in the oven, you’ll have just enough time for some clean up (no one likes salmonella) and some side dish-making!  This night I chose brown rice and zucchini.

Brown rice is pretty straightforward to make.  I like Uncle Ben’s (it comes in a large bag that lasts us about 3 weeks on average).  A serving for my husband and myself takes about half an hour.

Lately we’ve been LOVING zucchini with our dinners.  I simply chop up one large zucchini, drizzle some olive oil in a pan, and add about 1/3 of a Lipton Onion Soup packet.  After sauteing for about 10-15 minutes (depending on how soft you like your zucchs) they are delish!

When your chicken is ready, don’t forget to drizzle that extra dressing mixture on top!

 

Seriously, how good does this look?  I promise you’ll absolutely love this recipe!  I’ll be sharing this recipe at these fabulous parties…go check them out!

wednesday's wowzers


The Taylor House

Catch a Glimpse Button

button

I Heart Nap Time
the Grant Life

Weekend Bloggy Reading

 

Let me know if you give it a try, I love to hear from my readers!

 

Related Posts Plugin for WordPress, Blogger...

About Meredith Hazel

Meredith is a stay at home mom and has been blogging since 2012. She started Wait 'Til Your Father Gets Home as a creative outlet in between nap times for her little one. Wait 'Til Your Father gets home is a combination of crafting tutorials, DIY projects, recipes and, sharing some of life's journey along the way.