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Slow-Cooker Chicken with Lime, Honey and Soy

April 6 049 Edited Slow Cooker Chicken with Lime, Honey and Soy

When I read a recipe from a slow cooker cookbook,  I expect to use only my slow cooker. Imagine my surprise when the original version of this recipe called for frying the chicken, sauteing  an onion, and boiling a sauce all before slow cooking. Help me.

Still, I liked the idea of using Chinese Five Spice, honey, and lime, so I took what I wanted from the recipe to create a dry rub and a liquid marinade. Within minutes, my chicken was seasoned and simmering, and I was out the door to waste time in the best of ways. I.e. socializing with friends over adult beverages.

Then I came home to this.

April 6 059 Edited Slow Cooker Chicken with Lime, Honey and Soy

It may be worth noting that this recipe calls for chicken thighs as it is easier to overcook leaner cuts of chicken such as boneless, skinless breast in the slow cooker. Feel free to use the cuts of meat your prefer, just be aware you may need to monitor the cooking process more closely and/or reduce the cooking time.

I served my chicken over a mixture of basmati and forbidden rice, and then tucked the leftovers into an omelet. I imagine it would make for an equally good sandwich or maybe even work as a taco like this slow-cooker adobo chicken. Enjoy!

April 6 053 Edited Slow Cooker Chicken with Lime, Honey and Soy

Chicken with Lime, Honey and Soy
  • 1 to 1½ pounds boneless chicken thighs (about 6)
  • 1 teaspoon Chinese Five Spice
  • ½ teaspoon black pepper
  • ½ teaspoon wasabi powder
  • 1 cup chicken stock
  • ⅓ cup honey
  • 3 tablespoons lime juice (from 1-2 limes)
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • Optional:
  • 1 green onion, thinly sliced
  • Rice, cooked according to package instructions
  1. Mix the Chinese Five Spice, black pepper and wasabi powder together.
  2. Rub the spice mixture into the chicken thighs, then place the meat into a slow cooker.
  3. Whisk together the chicken stock, honey, lime juice, soy sauce, and minced garlic.
  4. Pour the liquid mixture over the chicken in the crock pot, turn heat to low, and cook for 4 to 6 hours until the chicken is tender.
  5. When done, remove the chicken from the slow cooker, place in a large bowl, and use two forks to pull the chicken apart into shreds.
  6. If desired, transfer the liquid left in the crock pot to a saucepan over high heat. Bring to a boil and then reduce by half, about 10-12 minutes. Pour this mixture over the chicken before serving. (Or just reserve the liquid as is and pour over any leftovers to reduce dryness).
  7. Also if desired. serve over rice and top with green onion.
I used 1.34 pounds of boneless chicken thighs for this recipe. The original recipe called for 2½ pounds of bone-in chicken thighs.
You can add 1 teaspoon of coarse salt if desired. The soy sauce provides enough salt for my tastes.

Greek Lentil Soup

March 30 029 Edited Greek Lentil Soup

Welcome to the simplest soup recipe of all time.

I have been working my way through a page of soup recipes I tore from a magazine upwards of four years ago. I started with winter tomato soup and followed it with a carrot and sweet potato soup spiced with ginger. Savory Moroccan soup is right up there on my list.

Then there was this Greek lentil soup.

Little excited me about vegetables and lentils in broth, but I made it anyway. I can tell you I made it because I wanted to cook with something I do not typically use (the lentils). I can tell you I also wanted to use up a rogue carrot, leftover celery stalk, and a can of tomatoes I opened for some reason but then did not use in its entirety.

March 30 011 Edited Greek Lentil Soup

Both of those are true, but in all honesty, I made this soup simply because it was on the page, and I wanted to cross it off. I’m not sure what that says about my personality, but it’s probably not good.

The good news is my assumption that a soup made from leftover vegetables and lentils would taste dull was proved wrong. I was surprised by its rich, almost buttery, flavor.

Lentil soup is a far cry from cake, of course, but for a simple soup, it was deceivingly delicious. Top it with a dollop of sour cream or plain Greek yogurt for a bit more deliciousness. Then enjoy.

March 30 026 Edited Greek Lentil Soup

Greek Lentil Soup
  • 1 tablespoon olive oil
  • ½ teaspoon minced garlic
  • 1 small yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3 cups chicken or vegetable stock
  • ¾ cup diced tomatoes, including juice
  • ½ cup dried red or brown lentils, rinsed
  • 1 bay leaf
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried basil
  1. Heat the olive in a large pot over medium heat.
  2. Add the garlic, onion, carrot and celery and saute until soft, about two to three minutes.
  3. Add the remaining ingredients to the pot (stock through basil) and bring to a boil.
  4. Reduce heat to low and simmer 15 to 20 minutes until the lentils are tender.
  5. Remove the bay leaf before serving.
I used red lentils for this soup. The soup may require thinning with ½ cup of water or additional broth, depending on your tastes.


Banana Walnut Cookies {Secret Recipe Club}

April 6 008 Edited Banana Walnut Cookies {Secret Recipe Club}

I suspect most of us are familiar with “it’s 5 o’clock somewhere” as an excuse to stretch the parameters of  the socially acceptable time to throw back a drink. I tend to have an “it’s 8 o’clock somewhere” attitude when cookies are involved for breakfast. I do not know if this is a terrible (because I’m up before 8 a.m. on a weekend and eating cookies for breakfast) or fabulous (because I’m eating cookies for breakfast) way to live. I choose the latter.

My Secret Recipe Club assignment this month, Daily Dish Recipes, helped me with my fabulous lifestyle. I baked banana nutmeg cookies that are cake-like, finely spiced, and all around delicious. I frosted them with store-bought (it was the path of least resistance) cream-cheese icing and sprinkled them with nutmeg. And then I ate them for breakfast. And lunch. And maybe dinner. (I totally ate these for dinner.)

April 6 028 Edited Banana Walnut Cookies {Secret Recipe Club}

Daily Dish Recipes is written by Nicole, and she is serious about cooking.  You will find a plethora of recipes on her site that will leave you hard-pressed to make just one. For the second SRC in a row, I looked long and hard at guacamole-pasta dish. The breakfast potato skins stuffed with bacon, eggs, and cheese also got my attention.

I also like the culinary bucket lists Nicole shares on her site, as well as her admittance that she adds to the lists at a faster rate than she crosses items off . I have a few must-tries and would-like-to-dos rattling around in my head that are probably going to require putting in writing in order to get done. The culinary list seems like a great way to start. Eating dessert for breakfast is already crossed off. You should try it too. Enjoy!

April 6 006 Edited Banana Walnut Cookies {Secret Recipe Club}

5.0 from 1 reviews

Banana Walnut Cookies {Secret Recipe Club}
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ⅓ cup butter, softened
  • ⅓ cup shortening
  • 1 teaspoon vanilla
  • 2 eggs
  • 2-3 very ripe bananas, mashed
  • ½ cup chopped walnuts
  1. In a medium bowl, whisk together the flour, baking powder, nutmeg, baking soda and salt. Set aside.
  2. In a large bowl, combine the sugar, butter, shortening and vanilla and beat until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Beat in the mashed banana followed by the flour mixture.
  5. Fold in the walnuts.
  6. Scoop by rounded tablespoons onto parchment-lined baking sheets.
  7. Bake at 350 for 8-10 minutes until the tops of the cookies are very lightly browned.
  8. If desired, frost when cool and sprinkle with nutmeg or additional chopped walnuts.
I used two ripe bananas that yielded ½ cup of mashed banana.


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