recipe

Grandma’s Old-Fashioned Apricot Nut Bread

/ Jodi / 36 Comments

grandmas-apricot-nut-bread-2

For those of you that have been following my blog for a while, you may recall this recipe.

It is worth repeating – at least for me.

Let me share what I wrote in my post two years ago when I first shared this recipe that is one of my ALL-TIME favorites.

grandmas-apricot-nut-bread-1

December 15, 2014:

One of my favorite things to bake (and eat) for the holidays is my Grandma’s Old-Fashioned Apricot Nut Bread.

For me, it is like spending a little time with Grandma – even though she’s been gone for 20 years now.  The smells that fill the house… using her recipe card – complete with stains from baking episodes past… using her old tin measuring cup, snipping apricots, chopping nuts…  To me, the holidays aren’t truly here until I make Grandma’s Apricot Nut Bread and spend a little time with her through this ritual.

When I was young, I spent Christmas vacations (and every other moment I could) with Grandma.  We spent a lot of our time together in the kitchen.  While we were cooking or baking, Grandma would tell me stories about her childhood.  It was sadly a pretty short one, because she had to become Mama to her baby brothers at only 9 years old when her mom died at a devastatingly early age.  We would talk about her early married life with outhouses, coal furnaces, and washboards.  And some of my favorite stories, especially when I was young, were the ones she would tell about me when I was a baby and how she danced in the hospital hallway with the doctor after I was born and how she fed me her homemade chicken soup on my first day home.

We laughed while we worked, and I never felt so loved.

One of the things Grandma made every year was Apricot Nut Bread.  Growing up, it really wasn’t my favorite.  I much preferred the lady locks or nut horns or nut roll – even the chocolate chip cookies.  This bread is not overly sweet.  It is not overly moist.  But as an adult, it has become my absolute favorite.  A slice with a swirl of creamy salted butter or a schmear of rich cream cheese and a cup of coffee might just be my favorite way to start the day.

This weekend, I once again made my annual batch of Grandma’s Old-Fashioned Apricot Nut Bread.  I can  only hope for cherished times like this to share with my granddaughter some day.

grandmas-apricot-nut-bread-loaves

Here’s the recipe if you’d like to try.  May it bring you as much joy as it does me.

Grandma’s Old-Fashioned Apricot Nut Bread

  • Servings: 2 medium or 1 large and 1 small loaf
  • Print

Ingredients:

  • 1 cup dried apricots, chopped
  • 1 cup boiling water
  • 2 eggs
  • 1 cup sugar
  • 2-3/4 c. flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chopped walnuts

Mix together 1 cup chopped apricots and 1 cup boiling water.  Let stand until the rest of the ingredients are ready.

In larger mixer bowl, beat two eggs and gradually add 1 cup of sugar.

In a third large bowl, stir together flour, baking powder salt and baking soda.

Add the first two mixtures to the dry ingredients – alternating as you incorporate.  Fold in chopped nuts.

Bake one large loaf at 375 degrees F for approximately 40 minutes, then 350 degrees F for 20 additional minutes, or until toothpick inserted comes out clean.

For smaller loaves, bake at 350 degrees for 40-50 minutes.

P.S. I typically quadruple the recipe, and I get 8 mini loaves and 1 large loaf.  We eat the large loaf (right away!) and I give away the mini loaves.

Cheers & Holiday Baking Hugs,
Jodi

Best Ever Pecan Pie

/ Jodi / 31 Comments

pecan-pie-2

If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

pecan-pie-1

I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

pecan-pie-3

But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi

 

 

 

Pappardelle with Beef Ragu

/ Jodi / 30 Comments

beef-ragu-with-pappardelle-1

We had our first snow of the season here in Mars yesterday.

Not only did it snow, but it snowed ALL day!

After a 73 degree F day on Friday, it was quite a shock, but also such a glorious treat for a lazy Sunday to build a fire in the morning and burn it all day long while cooking and watching football and reading and resting.

After a very busy and exciting week, it was nice.  It was also the first day I didn’t see my new granddaughter since she was born, so I am thankful for text messages and IM pictures and so proud of her Mom and Dad for the amazing job they are doing.  They are naturals, and my heart is so very full.

beef-ragu-with-pappardelle-3

My belly is full too….. after making and feasting on this amazing recipe I tweaked a bit from Jamie Oliver’s recipe.

What a perfect dish to cook for hours on a cold day teasing our noses with the amazing aroma and warming the house with the oven on for hours.  Jamie Oliver does his in a pressure cooker.  You could also do this in the crockpot.  But we were home all day, and I was perfectly content to have the oven on.

beef-ragu-with-pappardelle-2

I swear I am a “wannabe” Italian!  I adore Italian food.  In Italian cuisine, ragu is a meat-based sauce that is commonly served with pasta.  Pappardelle are large, broad, flat pasta noodles that originate from the Tuscany region and are similar to wide fettuccine. The name derives from the verb “pappare,” which means to gobble up.

Isn’t Papparedelle so much more fun to say than wide noodles?  And doesn’t it sound so much more delicious?!

beef-ragu-with-pappardelle-4

Hubby said I could definitely make this for company!  It is so full of flavor!  I could just lick the sauce from a spoon!  And then…… when you top it with a tiny bit of finely grated orange zest and rosemary…. the flavors just BURST with freshness too.  The balance between tender slow cooking with deep, layered flavors and fresh, bright citrus – even though just a tiny bit – is simply amazing!

Here is the recipe as I slightly tweaked from Jamie Oliver’s recipe shared in The New York Times.  Hope you will give it a try.

Pappardelle with Beef Ragu

Ingredients:beef-ragu-with-pappardelle-2

  • 2 lbs boneless beef chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary, plus 1 Tbsp finely chopped leaves for garnish
  • 2 sprigs fresh sage
  • 1 medium sweet onion, peeled and cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 large carrots, peeled and thickly sliced
  • 3-4 celery stalks, thickly sliced
  • 1/2 cup sliced sweet red and yellow peppers (optional)
  • 2 cups dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound pappardelle
  • 4 Tbsp butter
  • 1 Tbsp finely grated orange zest
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 275 degrees F.

Heat 1 Tbsp olive oil in dutch oven on stove top over medium-high heat.  Add beef cubes, and season with salt and pepper to taste.  Stir until beef is well browned on all sides, about 5 mins.  Add rosemary and sage sprigs, onion, garlic, carrots, celery, and sweet peppers. Continue cooking until vegetables are softened, about 5 more mins.

Add wine and continue to simmer until liquid has reduced by approximately half, about 15 minutes. Add tomatoes.  Secure lid and place in oven for 3 1/2 hours.

Cook pappardelle in boiling salted water for 6-7 minutes until al dente.   Drain and rinse in cold water.  Return pasta to pot.  Add butter and Parmigiano-Reggiano cheese.   Mix gently, cover with lid, and let butter melt.

Remove beef ragu from oven.  Discard herb stems and coarsely shred beef with two forks.

To serve, place pappardelle in shallow bowl, top with beef ragu, sprinkle with orange zest, finely minced rosemary and some more freshly grated Parmigiano-Reggiano.

Enjoy!

Cheers & Hugs,
Jodi

Easy Cinnamon Roll Apple Pie

/ Jodi / 53 Comments

cinnamon-roll-apple-pie-1

When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!

cinnamon-roll-apple-pie-3

We love apple pie.  We love cinnamon rolls.  Who doesn’t??!!  Putting them together to make an EASY apple pie = Winner!

cinnamon-roll-apple-pie-2

If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.

I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday.  After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this.  But when we did….. thumbs up all around!

I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls.  It turned out wonderfully amazing!  And the smell……..  can you even imagine the wonderful smell?!?!

Hope you will give this delicious treat a try.  (Thanks for sharing Terri!)

Cinnamon Roll Apple Pie

Ingredients:cinnamon-roll-apple-pie-3

  • 6 cups peeled, cored, and thinly sliced tart apples
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 cans Pillsbury Cinnamon Rolls

Directions:

Preheat oven to 350°F/180°C.

Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon.  Cook on medium heat for approximately five minutes until tender.  Add flour and stir.  Cook one more minute until thickened.

Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter.  Layer on the bottom and up sides of pie pan to form bottom crust.  Add the cooked apples.

Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.

Enjoy!

Cheers & Hugs,
Jodi

Pumpkin Banana Chocolate Chip Bread

/ Jodi / 33 Comments

pumpkin-banana-chocolate-chip-bread-1

What do you do when you have over-ripe bananas and a half of a can of leftover pumpkin puree (from making Chewy Pumpkin Cinnamon Chip Cookies – which Hubby has officially declared his current all-time favorite cookie!)?

pumpkin-banana-chocolate-chip-bread-2

Well – you make wonderfully sweet and delightful Pumpkin Banana Chocolate Chip Bread of course!

Have you ever thought of combining pumpkin and bananas in a yummy sweet bread?

Wowza!  Pure blissful deliciousness!

pumpkin-banana-chocolate-chip-bread-3

If you are looking for a lovely Autumn sweet bread to enjoy with your morning coffee, afternoon tea, or to curb your after-dinner sweet tooth, look no further.  And how fun is it to make four mini loaves instead of one big loaf so you can keep one (or two) and share the others as sweet surprises for friends or loved ones!  To me, that is more than half the joy in baking…. creating something I can share to make someone smile and brighten their day and tantalize their tummy.

Make this bread to share as a Thanksgiving hostess gift or guest’s sweet surprise.  Or just make it to enjoy!  I’m betting you will!  Warm from the oven, a slice with some melting salty butter is just about heavenly!

Pumpkin Banana Chocolate Chip Bread

  • Servings: 4 mini loaves
  • Print

Ingredients:pumpkin-banana-chocolate-chip-bread-1

  • 3/4 cup softened butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 1 1/4 cups pumpkin puree
  • 3 mashed ripe bananas
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 1/4 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar with electric mixer on high approximately 2 minutes.  Add eggs and continue mixing until light and fluffy – 1-2 more minutes.  Add pumpkin and mashed bananas.  Mix well.

Add dry ingredients:  baking soda and powder, cinnamon, salt, and flour, and beat just until blended.   Remove from mixer.

Stir in 1 cup of chocolate chips with wooden spoon or spatula.

Pour into 4 greased mini loaf pans.  Sprinkle tops with remaining 1/4 cup chocolate chips.

Bake for 40 mins or until toothpick inserted comes out clean.

Cool 10 minutes in pans and then remove loaves to cooling rack to completely cool.

Cheers & Hugs,
Jodi

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

chewy-pumpkin-cinnamon-chip-cookies-3

Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

chewy-pumpkin-cinnamon-chip-cookies

I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

chewy-pumpkin-cinnamon-chip-cookies-2

Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Roasted Butternut Squash & Spinach Lasagna

/ Jodi / 27 Comments


roasted-butternut-squash-and-spinach-lasagna-1

Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….

O. M. G!

This might seriously be the most delicious thing I have ever made…

Roasted Butternut Squash and Spinach Lasagna.

(Either that or I was just totally craving butternut squash…. which I was… but still…)

roasted-butternut-squash-and-spinach-lasagna-3

When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!

roasted-butternut-squash-and-spinach-lasagna-2

I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!

This is one of those recipes where you kinda moan in delight after each bite.  (Well – at least I did!)  Hubby absolutely loved it too.  A LOT!

And when I shared some with my son, Nick – he called it “ridiculous!”

I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.

Okay – I think I’ve told you enough how much I loved this.  Now – please – go make it – and tell me it isn’t so!

Roasted Butternut Squash & Spinach Lasagna

Ingredients:roasted-butternut-squash-and-spinach-lasagna-1

  • 6 Barilla Oven Ready Lasagna Pasta Sheets
  • 1 Butternut Squash, cubed
  • 3-4 cloves garlic, minced
  • Salt & Pepper
  • 1/4 tsp ground ginger
  • 3 Tbsp olive oil
  • 1/2 cup chopped pepperoni slices
  • 2-3 cups fresh baby spinach
  • 2 cups ricotta cheese
  • 6 oz (4 thick slices) fresh Mozzarella cheese
  • 1/4 cup freshly grated  Parmigiano Reggiano cheese

Parmesan Cream Sauce

  • 3/4 cup half and half
  • 1/4 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup freshly grated  Parmigiano Reggiano cheese

Directions:

Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic.   Roast at 425 degrees F for 20 mins.

Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.

Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat.  Bring to a boil.  Briskly whisk in flour until incorporated and thickened.  Stir in 1 cup Parmigiano Reggiano.

Spread about 1/4 sauce on the bottom of 9×9 square baking dish.   Place two lasagna sheets side by side on top of sauce.  Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni.  Top with another 1/4 of sauce and repeat layers.

Top with remaining 2 sheets of lasagna and spread with remaining sauce.  Add sliced mozarella cheese and a few reserved pieces of pepperoni.  Finally top with 1/4 cup Parmigiano Reggiano.

Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly.   Let set for 10 minutes before serving.  Enjoy!

Cheers & Hugs,
Jodi

 

 

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

parmesan-garlic-spaghetti-squash-3

In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Stuffed Pepper Soup

/ Jodi / 59 Comments

stuffed-pepper-soup-2

If you are a soup lover like me – especially this time of year when the temperatures turn cooler and the days grow shorter – you are going to love this hearty, rich, and flavorful meal in a bowl.

stuffed-pepper-soup

If you love the taste of stuffed peppers, but not the fuss, you are going to be in heaven.

stuffed-pepper-soup-1

Stuffed Pepper Soup is one of my all-time faves.  You can make it on the stove top or throw it in the crock pot to simmer all day.  Your house is going to smell like Grandma’s kitchen, and your belly is going jump for joy!

Here is my easy, yummy recipe.

Stuffed Pepper Soup

Ingredients:stuffed-pepper-soup

  • 2 1/2 lbs. ground beef
  • 1/2 cup chopped onion
  • 3-4 cloves garlic, minced
  • 2 quarts water
  • 2 beef bouillon cubes
  • 1 28 oz. can tomato sauce
  • 1 28 oz. can diced tomatoes
  • 2 cups cooked white rice
  • 2 cups diced green pepper
  • 1/4 cup packed brown sugar
  • 2 tsp salt
  • 1 tsp black pepper

Directions:

In a large dutch oven, brown ground beef with onion and garlic.  Drain.  Stir in remaining ingredients, and bring to a boil.  Reduce heat, cover, and simmer for approximately one hour until peppers are tender and flavors have had the chance to blend.  Serve piping hot, and enjoy!

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