Lovin' From the Oven

Crockpot Brown Sugar and Garlic Chicken

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I haven’t been using my crockpot as much ever since we moved. Probably because it’s hidden behind a drawer now instead of out in the open. It’s a heavy thing to lug in and out! IMG_9027

But every time that I use it, I always wonder why I don’t use it more often. It’s a constant battle.

The chicken that this makes is very versatile. I served it over rice and used the leftovers the next day for chicken quesadillas.

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I’m all about using leftovers to make another meal since there are always leftovers in my household. Apparently, I don’t know how to cook for only two people. IMG_9042

The chicken is sweet and tangy, mostly sweet. IMG_9066

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Crockpot Brown Sugar and Garlic Chicken

Ingredients

  • 4 chicken breasts
  • 3/4 cup packed brown sugar
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons crushed garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon crushed red pepper
  • ground pepper
  • 2 tablespoons corn starch
  • 2 tablespoons water

Directions

  1. Place the chicken breasts at the bottom of a crockpot.
  2. Mix together the brown sugar, white vinegar, water, lemon juice, crushed garlic, soy sauce, red pepper, and ground pepper. Pour over the chicken.
  3. Cook on low for 6 hours or high for 4 hours.
  4. Mix the corn starch and water together, pour into the crockpot and let thicken for 5-10 minutes.
https://lovintheoven.com/crockpot-brown-sugar-garlic-chicken/

Baked Buffalo Chicken Popcorn With Creamy Buffalo Honey Dip

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IMG_5035Today kicks off Dine LA’s Restaurant Week! There are so many restaurants to try in so little time. Do you have plans to try any of the places? The only one on my list that I have right now it Arroyo Chop House in Pasadena. It’s a pretty safe choice and it’s not so far away from us.

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We’ve been eating out a lot more recently. Probably because it’s too hot too cook and I’m lazy. Does that make me a terrible wife? Sorry, DH. Oh, how I wish one of us could cook! That would make life so much easier.IMG_5033

Until then, I’ll keep trying. Slowly, but surely. I’ll make edible food eventually!

This baked buffalo chicken popcorn is not as flavorful as I would have imagined. There’s a lot of ingredients for a mediocre taste. The dipping sauce was definitely not for me. The honey in it threw me off. I prefer a strong and spicy dipping sauce, not something semi-sweet. Mayonnaise mixed with hot sauce alone probably would have been fine.IMG_5021

This recipe could use some improvements, but I’m not too sure what. Perhaps I had too much batter/breading for each piece of chicken? Less breading per chicken piece would have better since they were a little dry. Oh well, better luck next time!

Recipe from Carlsbad Cravings.

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Baked Buffalo Chicken Popcorn With Creamy Buffalo Honey Dip

Ingredients

  • 1 1/2 lbs. chicken breasts, pounded thin, cut into 1" pieces
  • 3/4 cup AP flour
    • Panko Breading
  • 1 1/4 cups panko breadrumbs
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4-1/2 teaspoon cayenne pepper
    • Buffalo Egg Wash
  • 2 eggs
  • 1/4 cup Frank’s Hot WINGS Sauce (not their regular hot sauce)*
    • Creamy Honey Buffalo Dip
  • 2 tablespoons honey
  • 1/4 cup mayonnaise (I use light)
  • 1/4 cup nonfat Greek yogurt
  • A couple dashes - 1 teaspoon Frank’s Hot Wings Sauce

Directions

  1. Line a baking sheet with foil and preheat oven to 425 F.
  2. Pour flour into a bowl.
  3. In another large bowl, mix together Panko Breading ingredients.
  4. In a third bowl, whisk together 2 eggs and 1/4 cup hot sauce.
  5. Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before tossing into the breading mixture.
  6. Bake for 20-25 minutes.
  7. Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together. Serve with the hot popcorn bites!
https://lovintheoven.com/baked-buffalo-chicken-popcorn-with-creamy-buffalo-honey-dip/

Chicken Fiesta Tacos

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I’ve been craving Mexican food more than ever recently. Perhaps it’s because there’s not that many good Mexican restaurants in my immediate vicinity. I live in the middle of all of the good Asian food, but that’s about it. Don’t get me wrong, that’s definitely good enough for me…. but sometimes, I want more!IMG_8811

That’s why I made it at home. If I can’t find it, I’ll make it! Although, let’s be real here… I’m still not very good at this cooking thing and going out to eat is still way better than my homemade meals. I would eat out for dinner every night if I could.

But that would get expensive… and probably unhealthy. IMG_8820

Here’s a recipe for a quick and easy dinner. You can add more or less of whatever ingredients you like in your tacos. Sour cream, guacamole, salsa, hot sauce… the works. Don’t let my limited kitchen cupboard stop you.

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Chicken Fiesta Tacos

Ingredients

  • 1 tbsp olive oil
  • 3 boneless chicken breasts, chopped into small cubes
  • salt and pepper, to taste
  • 3/4 cup brown rice, uncooked
  • 2 1/3 cup water
  • 2 tbsp taco seasoning
  • 1 tsp red cayenne pepper
  • 1 tsp paprika
  • 2 tsp crushed red pepper
  • dash of Tabasco
  • 1 can black beans, drained
  • 1 cup corn
  • 1 cup shredded Mexican mix cheese
  • 8 soft tortillas

Directions

  1. Add the oil in large sauce pan and cook the chicken with salt and pepper until brown over medium high heat, about 5 minutes.
  2. Add the rest of the ingredients to the pan, except for the cheese.
  3. Bring the mixture to a boil and then reduce heat to low. Simmer for 35-40 minutes until fully cooked. If you notice the water running low, add 1/4 cup more water at a time.
  4. Scoop the mixture into the middle of soft tortillas. Top with cheese and serve!
https://lovintheoven.com/chicken-fiesta-tacos/

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