Last week when my sister-in-law Jessica was here to help, she cooked dinner for us every night. We kept telling her she was working too hard, but she just ignored us and kept slaving away. One night she even made homemade onion strings (recipe from The Pioneer Woman) that were TO DIE FOR. Sadly, when I went to photograph them, I discovered that my 50 mm f/1.4 lens was broken. (Side note: this was a horrifying discovery. Amazingly, when I took it to the camera store, I was within ONE DAY of the manufacturer’s warranty. It was a Halloween miracle!) Back to food…even though there’s no photo, you can be sure that Jessica’s onion strings were amazing and beautiful. And beyond tasty.
Another night Jess made teriyaki chicken for us in the crock pot. She got the recipe from her friend Carol who has seven kids and does an amazing job of making food that kids will eat and like, as well as adults. This teriyaki chicken was no exception! We loved it! And it was super easy to throw together, so I’m definitely adding this to the repertoire.
- Chicken (Jess used 3 boneless skinless chicken breasts)
- ½ cup soy sauce
- ½ cup sugar
- ¼ teaspoon garlic powder
- ¾ teaspoon ground ginger
- 1½ tablespoons red wine vinegar
- 2 tablespoons oil
- (Jess used three chicken breasts and doubled the sauce recipe above)
- Place chicken in crock pot. Mix all other ingredients together then pour over top of chicken. Cook on low eight hours. (Jane note: I think Jess cooked it for about half that time at high since we started cooking later in the day.) Once chicken is cooked, shred with two forks and mix with sauce. Sauce will seem too thin, but once the chicken is shredded and mixed in it will be perfect.
- Serve over rice.
Carol has a blog where she catalogs her recipes for her own use. Jess had only super nice things to say about both Carol and her food, so I’m sure it would be worth browsing around her recipes for ideas! (Hopefully Carol doesn’t mind me linking to her!)