Sausage Red Beans and Rice

Do the excess herbs make it look like I'm trying too hard? Well I am because this is a repeat recipe and one of Steven's favorites.  I had to make it again for the freezer test. Results are in frozen is great for a work lunch or even a family dinner but if you are going to have guests over make it fresh. Unless they just show up, then they get family dinner quality. Ya know, still good but maybe no garnish.

I used this on sale sausage and it was delish. I prefer non-flavored sausage for this dish, I'll add my own garlic thank you.

Red Beans and Rice

Greek Chicken Salad

A whiny threenager because Frozen keeps freezing, an overtired babe strapped to you, a little of this, a little of that and viola - dinner.  Its that easy.

P.S. Please note the new page of not-inclusive-just-our-favs Recipes (it took forever).

Greek Chicken Salad

• basic baked chicken seasoned with oregano, rosemary, thyme, salt and pepper.
• romaine lettuce
• red onion
• kalamata olives
• feta
• any vinaigrette dressing I used store bought bc I'm lazy
• I also included: avocado, grilled corn (leftover but delicious), and radishes. I used some pita chips for some crunch. If I had cherry tomatoes and a cucumber I would have thrown those in too.

Combine! I always start my making salads early in the afternoon because they take forever with all the chopping and the longer it sits out the more stuff I can scrounge up to add. Plus I'm a firm believer in a room temperature salad and sneaking bites along the way.

Slow Cooker Chicken Teriyaki

Why do we always want Chinese food for dinner, when lunch is like 40% off AND comes with an eggroll and a soup I won't eat!? I don't need to play those games with a slow cooker handy. 

Chicken Teriyaki

• 2 pounds boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tablespoon chopped fresh ginger
• 1/8 teaspoon pepper
• 1/4 cup cold water
• 3 tablespoons cornstarch
• garnish: toasted sesame seeds and sliced green onions

Add chicken breasts in a single layer to the slow cooker.  In a separate bowl whisk garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and pepper until combined and pour mixture over the chicken breasts. Cover and cook on high for 4-5 hours.

Remove chicken to a separate bowl and shred using two forks. Transfer the teriyaki sauce from the slow cooker to a saucepan.

Mix together water and cornstarch until its dissolved, whisk into the teriyaki sauce.  Bring to a boil over medium high heat and boil for about 2 minutes until thickened. Remove from heat, pour on top of the chicken and toss to combine.

Serve with rice and broccoli and top with scallions and sesame seeds.