chicken

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

/ Jodi / 27 Comments

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce.

This past Sunday, I made a new recipe with chicken that turned out so yummy, I couldn’t wait to share.

With a few simple ingredients, but also the finest you can find or afford, you can create this amazing dish in just a few minutes before putting in the oven for a half hour.

Turn your sound on for just a few seconds, and click the arrow below to experience the glorious sizzling of these little gems as they brown in olive oil and a bit of butter!

These chicken breasts, pounded as flat as possible, are stuffed with thinly sliced salty, high-quality prosciutto,  fresh, creamy mozzarella cheese and a few simple spices before being rolled in flour and browned in olive oil and butter.

Once browned,  white wine is poured in to blend with the browned bits and juices to create the most amazing gravy!

We enjoyed our Cheesy Chicken Prosciutto Roll-Ups with a fresh garden salad.  The only thing we were missing was some crusty bread to sop up every last bit of gravy.

I cannot recommend this winner of a chicken dinner more highly.  I slightly revised a recipe I found at mangiamichelle.com.

Here is how I made it.

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

Ingredients:

  • 2 lbs. (3 large) chicken breasts, sliced in half horizontally to create 6 pieces
  • 6 paper-thin sliced high-quality proscuitto
  • 1 lb. fresh mozzarella ball, sliced
  • 1 tsp. Italian Seasoning (or your favorite i.e. oregano, sage, thyme)
  • Salt and pepper to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 cups white wine
  • 1/2 cup flour

Directions:

Preheat oven to 350 degrees F.

Pound the chicken pieces until they are as flat as possible to about 1/3 inch thick.  Sprinkle with salt and pepper and seasoning.  Lay a slice of prosciutto on top followed by a slice of mozzarella.  Roll up and secure with a toothpick or two to secure.  Dredge each chicken roll-up in flour.

Heat olive oil and butter in a large oven-safe skillet over medium heat.  Brown each roll-up on each side for about 4-5 minutes.  Pour wine over all, and stir up browned bits and butter to incorporate.  Baste sauce over chicken.  Place in oven, and bake for 30 minutes. 

Enjoy!

Cheers & Hugs,
Jodi

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

/ Jodi / 43 Comments

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages.

You totally have to love when your grown sons start sharing recipes with you!  I am so proud of the great cooks they have both become (and so happy for the lucky wives they have because of it!!!).

My younger son shared this recipe recently he found online at slenderkitchen.com.  I tweaked it up a bit by changing garlic salt to fresh garlic, oregano to rosemary, doubling the sausage, and zipping it up with horseradish mustard.  It is a healthy, clean eating meal that is gluten-free and Paleo as well.


But it is also super delish!

Imagine a pan full of crispy roasted potatoes coated in a mustard-garlic glaze, caramelized Brussels sprouts, and hearty sausage that only takes about 10 minutes to throw together.

One-pan meals are so awesome, and I love making something that also serves as an extra lunch or two to take the the office and dinner another night that same week.

I roast it all up in my all-time favorite baking pan, the Pampered Chef Large Stoneware Bar Pan.  It is so worth the investment for how beautifully and evenly it bakes and roasts.  I use this pan at least once a week for roasting veggies or baking.  I can’t imagine my kitchen without it.

Here is the recipe for how I made it.  Tweak it up to your tastes and share your ideas!  You could use butternut squash instead of potatoes, cauliflower or carrots or green beans instead of Brussels sprouts.  The ingredients and combinations are pretty limitless.

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

Ingredients:

  • 1 lb potatoes, cut into bite-sized chunks (I used a bag of mixed baby potatoes in white, yellow, and purple and cut them in half)
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole grain or horseradish mustard (I used horseradish – you can use your favorite!)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp. fresh rosemary, chopped (you might also like to use oregano – dried or fresh)
  • 1 1/2 lbs. chicken sausages (I used two packages of Aldi’s Never Any Brand – one Italian Sausage and one Tomato Basil)
  • 1 lb fresh Brussels sprouts (cut in half)
  • Salt and pepper to taste (I used Malton Sea Salt flakes)

Directions:

Preheat oven to 425 degrees F.

Mix together 2 Tbsp olive oil, mustard, garlic, rosemary, salt and pepper.  Toss the potatoes with the mixture, and spread out in a large baking pan.  Roast in oven for 25 minutes, tossing once or twice during roasting.

Remove pan from oven and push potatoes to one side.  Spread out Brussels sprouts on other side of pan evenly.  Drizzle with olive oil and sprinkle with salt and pepper.  Place the chicken sausages in the middle of the pan between the potatoes and Brussels sprouts.

Increase oven temperature to 475 degrees F, and place the pan back in the oven to roast for another 15 minutes.  Shake the pan once or twice during the roasting time to ensure even roasting.

To serve, slice sausages into bite-sized pieces and toss all into a bowl.

Enjoy!

Cheers & Hugs,
Jodi

Apple Cider Roasted Chicken and Butternut Squash

/ Jodi / 52 Comments

Apple Cider Roasted Chicken with Butternut Squash.

The calendar says it’s Spring in our little corner of the world, but Mother Nature insists it’s Winter.  I guess since our Winter this year was often more like Spring, we have to deal with a bit of Winter in Spring.

The day I made this recipe last week (the second official day of Spring), we had more snow fall in one day than we have had in one day in the past eight years (approximately 8 inches).

So this super easy, healthy, delicious one pan oven-roasted meal I found at TheLemonBowl.com and tweaked slightly was a welcomed delight.

Using cinnamon as a spice for a savory meal is a surprising delight!   Don’t be afraid to use it liberally.  When combined with salt and coarse black pepper and lots of garlic, it just sings with flavor.

The original recipe called for apple cider, which I did not have, so I found a lonely bottle of Angry Orchard Hard Cider in the back of the fridge that kicked butt in this recipe!  I’m sure you could also substitute apple juice.

I was really tempted to throw in a handful of cashews or pecans (and might next time).  What do you think?

I served this with a simple salad of fresh greens, and  here is how I made it.  Hope you will give it a try.

Apple Cider Roasted Chicken and Butternut Squash

Ingredients:

  • 1 large butternut squash, peeled and cubed (approx 4 cups
  • 1 large bulb garlic (approx. 12 cloves), peeled
  • 2/3 cup apple cider (I used Angry Orchard Hard Apple Cider!)
  • 3 large boneless, skinless chicken breasts, cut in half horizontally
  • 1 Tbsp cinnamon
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • Chopped parsley for garnish (optional)

Directions:

Preheat oven to 350 degrees F.  Place butternut squash cubes and whole peeled garlic cloves on bottom of large cast iron skillet or roasting pan.  Pour cider over all.

Place chicken breasts on top.  Drizzle with olive oil.  Season all with cinnamon, salt, and pepper.

Cover loosely with foil and bake for 45 minutes.  Remove foil and bake an additional 5 minutes or until chicken is done and butternut squash is soft.

Enjoy!

Cheers & Hugs,
Jodi

Honey Garlic Chicken Stir Fry

/ Jodi / 54 Comments

Honey Garlic Chicken Stir Fry.

Do you love going to those fun hibachi restaurants where they cook delicious stir fry meals right before your eyes?

This honey garlic chicken stir fry recipe reminds me of the fresh deliciousness of those experiences.

This might very likely be my all-time favorite chicken recipe!

It is simple and easy, made from ingredients typically kept on hand, and so adaptable to your tastes.

Make it with mushrooms and snow peas and onions if they are your favorite vegetables or what you have on hand.

Make it with beef or pork or shrimp – whatever you like best.

Whatever you like, please do try this awesome recipe.

I wonder if it will become one of your favorites like it is for me?

Here is how I made it this past week.

Honey Garlic Chicken Stir Fry

Ingredients:

  • 2-3 Tbsp. olive oil
  • 2 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
  • salt and pepper to taste
  • 2 cups fresh broccoli florets
  • 1 cup sliced carrots
  • 1 cup sweet red peppers, chopped
  • 1 cup zucchini, sliced
  • 5 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1/2 cup low sodium soy sauce
  • 6 Tbsp. honey
  • 3 tsp. cornstarch

Directions:

Heat 1-2 Tbsp oil in a large skillet over medium-high heat.  While oil is heating up, steam carrots in microwave for 3-4 minutes.

Season chicken cubes with salt and pepper to taste.  Allow to rest.

Add broccoli, carrots, red peppers, and zucchini to skillet.  Stir fry until vegetables are tender (approx. 3-4 mins.).

Remove veggies from skillet, and allow to rest.

Add remaining oil to skillet and stir fry seasoned chicken.  Cook 3-4 minutes on each side.

Add the chopped garlic, and cook for approx. 30 seconds.

Add the veggies back to the pan, and cook for a couple more minutes until the veggies are warmed through.

In a bowl, whisk together the chicken broth, honey, and soy sauce.  Pour over chicken and veggies.  Cook for one minute.

Whisk cornstarch with equal amount of cold water.  Add to skillet.  Bring to a boil, and cook for another minutes or so until sauce begins to thicken.

Serve over rice.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from DinnerAtTheZoo.

Old-Fashioned Homemade Chicken Soup for Beginners

/ Jodi / 56 Comments

When I have a head cold, nothing makes me feel better than the smell and taste of good old-fashioned chicken noodle soup.

So when my throat started aching, nose started running, cough began croaking, ears felt like they were stuffed with cotton, and head began pounding this week, I knew I had to get a pot of soup on.

Not only does the smell comfort me and remind me of Grandma’s house and love, but the steam clears up the stuffed nose and the warm broth soothes my sore throat.

When other foods lose their flavor when your head is congested, nothing tastes as good as homemade chicken soup.

If you are a beginner cook, I hope you will find this recipe easy to follow.  It is made from staple ingredients I almost always have in my kitchen, and though it takes a couple hours to simmer,  you can throw it together quickly and forget about it during that time – enjoying the aroma and anticipation of comfort.

Here is how I make it.

Old-Fashioned Homemade Chicken Soup for Beginners

  • Servings: approx. 12
  • Print

Ingredients

  • 2 lbs Boneless, Skinless Chicken Breasts (I like to use Trader Joe’s Frozen Organic Boneless & Skinless Chicken Breasts)
  • 12 cups water
  • 6 sticks celery cut into 4-5 inch pieces
  • 1 cup shortcut carrots
  • 5-6 tsp. chicken soup base (I like Bell-View)
  • 2 large cloves garlic
  • 2 large sweet onions, halved
  • 1/4  cup fresh chopped parsley (or 1 Tbsp dried parsley)
  • 1 Tbsp ground pepper
  • 12 oz. pkg Kluski egg noodles (I like Pennsylvania Dutch brand)

Directions:

Place frozen chicken breasts in large soup pot.  Cover with 12 cups cold water.  Add celery, carrots, chicken base, whole garlic cloves, onions, parsley, and pepper.  Cover and bring to a rolling boil.

Once boiling, reduce heat and simmer with lid tilted slightly so it is not tight fitting, but allows steam to escape.  Simmer for approximately 2 hours or until broth level reduces 1/2 – 1 inch.  You can tell this by looking at the side of the pot where a line will be formed where soup started.  This will allow the broth to build depth of flavor.

When soup is almost done, boil noodles in a separate pot, cooking 2-3 minutes less than directions.  Drain and rinse well with cold water.  Set aside.

When soup broth is done, pour through strainer into a larger pot.  The broth will go into the pot, and the chicken and vegetables will remain in the strainer.

When cool enough to handle, chop chicken and vegetables into bite-sized pieces.  Add back to broth, then add drained and rinsed noodles.   Stir to incorporate all.

Your soup is now ready to enjoy.  This soup keeps well for up to a week in the refrigerator and also freezes well.

Beginner’s sidenotes/tips:  You can certainly use a whole chicken or chicken parts, but it is a lot more work to clean the chicken from the bone, and remove the skin and fat after cooking to cut up for the soup.  Using chicken breasts also eliminated the need to allow the broth to cool and fat to rise to top to skim off as there is little to no fat in the chicken breasts.  Chicken breasts also allow for a heartier soup with big chunks of tender chicken.  Buying a better grade and organic chicken will give you better flavor and better food value.  I’ve found with cheaper brands of chicken, there is fat and gristle that needs removed as well as ligaments that need cut out.

You can certainly use whole raw carrots, but the convenient short-cut carrots save the need for peeling and cutting down carrots into manageable pieces.

While dried herbs are always good to have on hand in a pinch, nothing will make your recipes better than using fresh herbs.  Fresh parsley as opposed to dried will really add a whole new sophisticated level to your soup.

Always cook your noodles separately, and drain and rinse well in cold water.  This will remove the starch that cooks off the pasta from being in your soup and “muddying up” the broth’s texture and flavor.  Rinsing in cold water will stop the “cooking” that still continues in food like pasta while it is still hot.

Cook noodles 2-3 minutes less than directions say to avoid soggy, mushy noodles in your soup.  As they sit in the soup, they will soften and plump even more, so no need to over-cook.

Do not add oil or salt to the noodles when boiling.  There is plenty of salt in the soup base that will make the broth.  It is almost impossible to “unsalt” soup, but additional salt can always be added for individual taste or preference.  If you over-salt, add more water to broth or consider boiling a whole peeled potato in the broth.  The potato will absorb some of the salt.  You can then throw the potato out, hopefully salvaging your broth.

Enjoy!

Cheers & Hugs,
Jodi

Pumpkin Chili

/ Jodi / 57 Comments

Pumpkin Chili.

Autumn is the season for all things pumpkin!  (Can I get an “Amen?”)

So when a friend recently mentioned pumpkin chili, I just knew I had to try it.

I found a recipe online and tweaked it a bit.

And Oh My Pumpkin Lovin’ Heart!!!!!

Not only is this pot of comfort delicious, it is healthy and nutritious!  It’s chock full of veggies and ground turkey and chicken.  Pumpkin is heart healthy with fiber, potassium, and vitamin C.  Tomatoes provide the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

A tub of this is being delivered today to a family near and dear to my heart who just welcomed a new baby (their second), along with some cornbread, so busy Mommy doesn’t have to worry.  Hoping big brother loves this as much as my granddaughter loved sampling all the ingredients that went into making this yesterday.

Give this yummy recipe a try, and let me know how you LOVE it.

Happy Pumpkin Season!

Pumpkin Chili

Ingredients

  • 1 lb ground turkey
  • 6 links (8 oz.) sweet apple with maple chicken sausage (or your fave), chopped
  • 1 sweet onion, chopped
  • 3 cloves garlic, minced
  • 1/3 cup chopped sweet red, orange, or yellow peppers
  • 2 16 oz. cans cannellini beans, drained and rinsed
  • 2 16 oz. cans pumpkin puree
  • 1 28 oz can crushed tomatoes
  • 1 16 oz can diced tomatoes
  • 2 cups chicken broth
  • 3 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1 tsp. cumin
  • 2 tsp. brown sugar
  • salt and pepper to taste
  • 4 Tbsp. olive oil

Garnishes (optional):  sour cream, shredded cheddar cheese, sliced green onions

Directions

In a large pot, heat 2 Tbsp. olive oil, and saute onion and garlic for 2 min.  Add peppers, and saute another 3-4 mins.  Remove from pot and reserve.

Add 2 more Tbsp. olive oil to pot, and brown ground turkey and chopped chicken sausage approx. 10 minutes.  Season with salt and pepper.

Add veggies back into pot, along with beans, pumpkin, tomatoes, chicken broth, and spices.  Stir well.

Lower heat, cover pot, and simmer for 1 1/2 – 2 hours, stirring occasionally.

To serve, garnish (if desired) with a dollop of sour cream, shredded cheddar cheese, and sliced green onions.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Brussels Sprouts & Chicken Salad

/ Jodi / 34 Comments

Roasted Brussels Sprouts & Chicken Salad.

On warm Summer days, salads are so great for dinner!

And there are so many fresh ingredients available to mix and match.

I had some fresh Brussels Sprouts and thought they might work great in a dinner salad.

They are so delicious roasted simply with olive oil, garlic powder, salt and pepper.

Then all you have to do is add your favorite greens to a bowl and top with some yummy, healthy additions of fruit and nuts and cheese and protein and more veggies.

The grand finale topping is the roasted Brussels sprouts and a drizzle of balsamic vinaigrette.  It is a full meal deal covering all the  bases!

Here’s the recipe for the way I made it, but feel free to mix and match and tweak it up to how you like.   Roasted Brussels sprouts are a great addition to any salad!

Roasted Brussels Sprouts & Chicken Salad

Ingredients:

  • 1 lb. Brussels sprouts
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • Salt & Pepper to taste
  • Chopped Romaine lettuce or your favorite mixed greens
  • 1/4 cup chopped carrots
  • 1/4 cup chopped walnuts (or almonds or pecans)
  • 1/4 cup golden raisins (or dried cranberries or cherries)
  • 1/4 cup shredded Parmesan cheese (or your favorite)
  • 1 grilled chicken breast, sliced
  • Balsamic Vinaigrette Dressing (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Cut stems off Brussels sprouts, then cut into quarters.  In mixing bowl, combine Brussels sprouts, olive oil, garlic powder, salt, and pepper.  Pour into baking pan and roast approximately 25 minutes, stirring occasionally.

In a bowl, add lettuce.  On top of lettuce, add carrots, nuts, raisins, cheese, and chicken.  Top with a half cup of Roasted Brussels sprouts (or as many as you like – leftovers are always delish too!)

Pour dressing on top, then mix.

Enjoy!

Cheers & Hugs,
Jodi2

Yellow & Green Grilled Chicken Spring Mix Salad

/ Jodi / 50 Comments

yellow-and-green-spring-mix-salad-1

Yellow & Green Grilled Chicken & Spring Mix Salad.

They say it is important to balance colors in our diet.

yellow-and-green-spring-mix-grilled-chicken-salad-2

I love to make salads from whatever I can find in the fridge and pantry – especially at lunch time – when it is only me, and I can make it whatever way I want!

I often make a large batch of grilled chicken during the week so I can have leftovers for salads and snacks.

I love mixing veggies and proteins and fruits and nuts in a beautiful, colorful meal.

yellow-and-green-spring-mix-grilled-chicken-salad-3

This yellow and green salad just “happened.”  I had not planned it to be yellow and green, but when it ended it up that way, I marveled at it’s beauty as well as it’s deliciousness.

For this “springy” lunch time salad in the middle of February – when the temperatures in our part of the world have been more spring-like than wintry – I found myself topping a bed of Spring Mix greens with beautiful yellows.

Enjoying yellows and greens not only in my salad, but in the air here in Mars in this beautiful stretch of Spring in February.

Yellow & Green Grilled Chicken & Spring Mix Salad

Ingredients:

  • 2 cups mixed greens -Spring Mix
  • 1/4 cup sliced Vidalia sweet onion
  • 1/2 cup yellow cherry tomatoes, halved
  • 1/4 cup shredded cheddar cheese
  • Handful of golden raisins
  • 1 grilled chicken breast, sliced
  • Balsamic Viniagrette Dressing
  • Salt & Pepper to taste

Directions:

Place Spring Mix salad greens in large salad bowl.

Add onion, tomatoes, shredded cheese, golden raisins and chicken.  A handful of walnuts and/or pumpkin or sunflower seeds  would be great too!

Drizzle with Balsamic Viniagrette and a dash of salt and pepper.

Enjoy!

Cheers & Hugs,
Jodi

Quick & Easy Chicken Broccoli Stir Fry

/ Jodi / 29 Comments

quick-and-easy-chicken-broccoli-stir-fry-1

Quick & Easy Chicken Broccoli Stir Fry

What a lovely treat it was to make for dinner earlier this week after all of the rich party foods of the holidays.

quick-and-easy-chicken-broccoli-stir-fry-2

After prime rib and tenderloin and rich macaroni and cheese casseroles and haluski and snacks and cookies for Christmas Eve and Christmas Day, followed by the generous bereavement food gifts, the New Year’s Eve snacks and New Year’s Day kielbasa and sauerkraut, it was wonderful to make a clean, quick and simple winner winner chicken and broccoli stir fry dinner with whole wheat pasta.

quick-and-easy-chicken-broccoli-stir-fry-3

This is so simple and so delicious, it is a perfect go-to staple for a weeknight dinner.  I’ll bet it would be great with shrimp too for a change up, but I was really in the mood for chicken.  Chicken is the one protein I actually crave.

Here is the recipe as I adapted slightly from what I found at Damn Delicious.  Hope you will enjoy as much as we did.

Quick & Easy Chicken Broccoli Stir Fry

Ingredients:quick-and-easy-chicken-broccoli-stir-fry-1

  • 2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 lb whole wheat spaghetti
  • 1 lb broccoli, cut into florets
  • 1 Tbsp. olive oil
  • 1 Tbsp. sesame seeds
  • Sauce:
    • 1/4 cup reduced sodium soy sauce
    • 2 Tbsp.  oyster sauce
    • 1 Tbsp. packed brown sugar
    • 1 tsp. ground ginger
    • 2 cloves garlic, minced
    • 1 Tbsp. sesame oil
    • 1 Tbsp. Sriracha Hot Sauce (more or less for your taste)

Directions:

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside.   Reserve 2 tablespoons.

In a medium bowl, combine reserved 2 tablespoons sauce and chicken; set aside to marinade.  This can be done several hours ahead to tenderize and flavor chicken.

Cook pasta according to package instructions.   In the last 2 minutes of cooking time, add broccoli.  Rinse and drain well.

While pasta is cooking, heat olive oil in a large skillet,  add chicken, and cook until golden, about 4-5 minutes. Stir in pasta, broccoli and remaining sauce until heated through and coated, about 2 minutes.

Serve immediately, garnished with sesame seeds.

Cheers & Hugs,
Jodi

Crockpot Honey Garlic Chicken

/ Jodi / 43 Comments

crockpot-honey-garlic-chicken-2

It is such a great time of year to slow cook meals in the crockpot.  And if you love the sweet and spicy flair of many Asian chicken dishes, you are going to love this fast and easy way to make a real crowd pleaser.

crockpot-honey-garlic-chicken

It seriously goes together in under 10 minutes, makes your house smell wonderful all day, and creates a dinner that tastes like you slaved.

crockpot-honey-garlic-chicken-3

Serve it with your favorite rice or noodle.  My son even liked it shredded up on a bun as a sandwich as it is so tender and juicy and falls apart that easy.  Serve with a salad, and you know it – you have another….

Winner Winner Chicken Dinner!

I made this for the last dinner before my son moved out this weekend and sent the leftovers with him.  He can enjoy it again in his new home.

Here is the recipe the way I made it.  Feel free to adjust hot sauces and seasonings to your taste.

Crockpot Honey Garlic Chicken

Ingredients:crockpot-honey-garlic-chicken-2

  • 2 lbs. Boneless Chicken Breast and Thighs (combo or one or the other if you prefer)
  • 3/4 cup ketchup
  • 3/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 1 Tbsp dried oregano
  • 2 Tbsp dried parsley
  • 1 Tbsp Sriracha hot sauce
  • 1 Tbsp Cholula hot sauce
  • 4-5 cloves fresh minced garlic
  • 1 tsp black pepper
  • 1 tsp smokey paprika chipotle (optional)

Directions:

  • Place chicken pieces in bottom of crockpot.
  • Combine remaining ingredients and pour over top of chicken.
  • Cook on low 4-5 hours.  Sprinkle with 1 Tbsp sesame seeds.
  • Serve over rice (I love brown rice and quinoa combo) and sprinkle with additional sesame seeds if desire.

Enjoy!

Cheers & Hugs,
Jodi