 My kids love eating out, and sesame chicken is always a favorite. But it gets expensive, and this is an easy alternative that makes enough for everyone. Even if you have a teenager in the house. I gave this recipe from Allrecipes a try in the Delaney Test Kitchen a while ago, and it was an instant favorite. I make it with 2 pounds of chicken just to make sure there’s some left for me. I serve it with sticky rice and roasted broccoli. It’s yummy every time. Enjoy!
Sesame Chicken in the Slow Cooker INGREDIENTS: · 1 ½ pounds skinless, boneless chicken breast · ½ cup honey · ¼ cup soy sauce · 2 tablespoons ketchup · 2 tablespoons dried minced onion · 1 tablespoon vegetable oil · ½ teaspoon garlic powder · 2 teaspoons cornstarch · 3 tablespoons water · sesame seeds PREPARATION: · Step 1 Spray the inside of the slow cooker with cooking spray. Spread chicken into the crock of a slow cooker. · Step 2 Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken. · Step 3 Cook on Low until the chicken is tender, about 3 to 4 hours. · Step 4 Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; then pour into the sauce in the slow cooker until smooth. · Step 5 Cook on High until slightly thickened, about 10 minutes. · Step 6 Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture. Cooking Note: You can also cook the chicken in sauce on High for 1 1/2 to 2 1/2 hours, if you want it finished sooner. I thought this recipe sounded like a good, quick solution for a busy weeknight. But after making it and seeing how quickly it was devoured, I also think this is a great solution for lunch or nibbles when you have a house full of guests at the holidays.
This was a huge hit in the Delaney Test Kitchen, and while the recipe says that leftovers will keep in the fridge for three days, I’ll just be honest and tell you there won’t be any leftovers. Enjoy! Ham and Cheese Sliders INGREDIENTS: · 4 tablespoons (1/2 stick) unsalted butter · 1 tablespoon Dijon mustard · 1 teaspoon Worcestershire sauce · 1/2 teaspoon onion powder · 1/4 teaspoon kosher salt · 1 (12-ounce) package Hawaiian sweet rolls, such as King's · 12 slices Swiss cheese (about 7 ounces), divided · 12 thin slices deli ham (about 10 ounces) · 1 teaspoon poppy seeds PREPARATION: 1. Arrange a rack in the middle of the oven and heat the oven to 350°F. 2. Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine. 3. Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish. 4. Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese. 5. Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil. 6. Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving. NOTES: Make ahead: The sandwiches can be assembled and the butter mixture prepared up to 1 day in advance and refrigerated separately. Melt the butter again before using, 30 to 35 seconds in the microwave. Storage: Refrigerate leftovers in an airtight container for up to 3 days.  As a busy working mom, I am always on the lookout for yummy one-pot dinners. This one is actually two posts - one for boiling the pasta and one for everything else - but it was still easy. And this one was a bonus for the Delaney Test Kitchen since it has pasta in it – which is beige, and thus very popular in my house. This was a HUGE hit! And I even caught the boys actually eating the greens instead of picking them out. That is a solid win in my book. I’ve been asked to add this into our regular dinner rotation. And if you are worried about it being too spicy, it wasn't. It had just a light little kick that amped up the flavor. Pasta With Andouille Sausage, Beans and Greens INGREDIENTS: · Salt and black pepper · 1 pound rigatoni or any pasta with ridges · 2 tablespoons extra-virgin olive oil, plus more for drizzling · 12 ounces Andouille sausage, diced · 1 shallot, minced · 2 garlic cloves, minced · 1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups) · 1 tablespoon fresh thyme leaves · 1 (15-ounce) can cannellini beans, drained and rinsed · 1 cup diced fresh tomato (from 1 large) · ¼ cup chopped flat-leaf parsley · ¼ cup thinly sliced chives · 1 lemon, zested and cut into wedges, for serving · ¼ cup grated Parmesan, for serving PREPARATION: 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package’s instructions. 2. Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes. 3. Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste. 4. Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce. 5. Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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