Friday Recipe: Peanut Butter Cup Crack Brownies

Friday Recipe: Peanut Butter Cup Crack Brownies

Make these!

Immediately!

They are insanely delicious- thank you pinterest for your gifts of deliciousness and DIY ideas.

These brownies are topped with miniature Reese’s Peanut Butter Cups, and then an additional layer of chocolate-peanut butter-rice krispie goodness. I ate the whole pan in two days.

This recipe is courtesy of Culinary Couture, and I would definitely recommend checking out her blog for more deliciousness.

peanut-butter-cup-crack-brownies

Sooo good.

Ingredients

1/2 cup all-purpose flour
1/3 cup Hershey’s cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, melted
1 cup granulated sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 eggs

1 and 1/2 cups mini unwrapped Reese’s peanut butter cups

3/4 cup milk chocolate chips
1/2 cup peanut butter
1/2 tablespoon unsalted butter
1 cup Rice Krispies

Preheat oven to 350 F.  Spray an 8×8 inch pan with non-stick cooking spray and set aside.

In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In another medium-sized bowl, using an electric hand mixer, beat together melted butter and sugar until well-combined. Add eggs and vanilla, and beat until well-incorporated.

Using a spoon, stir in dry ingredients. Pour batter into prepared pan and bake for 20 minutes.

After 20 minutes, sprinkle the mini Reese’s peanut butter cups on top. Then, return to the oven and bake for an additional 5 minutes. Definitely check this after the 5 minutes – sometimes it may need an additional minute or two!

In the meantime, melt together the chocolate chips, peanut butter, and butter over a double boiler or in a microwave. Once completely smooth and melted, stir in Rice Krispies and mix together to evenly coat.

Immediately after removing the brownies from the oven, spread the Rice Krispie layer on top. Let cool to room temperature, then refrigerate for 2 hours before cutting and serving.

Let me know if you enjoy the recipe! I know I did!

Save Money, Drink Tea (The Right Way)

Raise your hand f you can’t get through your morning without a little bit of morning caffeine – I know I certainly can’t. In fact, 65% of Canadian adults drink coffee, at an average of 2.8 cups a day, and 55% of coffee being consumed at breakfast (read more here).

Now, I myself am a tea drinker – tea is re-gaining popularity in North America, at the moment, due in part to speciality shops like Davids’ Tea and Teavana. These shops have marketed towards the younger generation, and created a new image of tea – not of it being a beverage that our grandmothers are drinking, but as something fun and delicious for us younger, ‘cool’ people (are you cool? I’m pretty sure I’m not – how do you tell?).

Davids’ Tea in particular has great marketing, and has created a huge range of what is more accurately to be called ‘tea and flavoured’ drinks, as many f their product offerings are not true teas, but teas with extras. These extras range from the usual  – fruits and nuts – to the not so usual – popcorn or sprinkles, anyone?

With all these new fancy options out there, people are discovering new teas and new things to enjoy – but at a recent brunch and knitting session with my gals, I discovered that not everyone knows how to properly prepare tea.

Now, it’s certainly no crime to prepare it in different ways, and although I consider myself a bit of a tea snob, you’ll never catch me with a thermometer, precisely measuring water temperatures or getting upset if I have to add my milk into the cup after adding tea.

BUT – there are some guidelines that I would definitely suggest you follow if you’re interested in brewing tea in ways that will bring out the right flavours, and best of all – save you money!

Tea, when brewed with a little guidance, is one of the cheapest ways to get our morning caffeine fix. I’ve included a link to a great article below with lots of info on different teas and some great guidelines for you to read. Of the many tea info sources on the web, I like this one as it stays relatively simple, and gives guidelines that don’t require any fancy equipment (or snobbery).

But before you read that, here are my own personal basic guidelines:

Pots

  • always brew tea in a pot
  • don’t buy one cup pots, those are pointless (even if they’re pretty)
  • Buy a minimum 4 cup pot, but a 6 cup pot is best!
  • Brewing in a pot means you are using one tea bag, and it’s going a lot further, saving you money

Tea Bags vs. Loose Leaf Tea

  • First of all, and most important – buy tea you like!
  • Tea bags – use only once! (small pulverized tea is optimized for fast brewing, and dispenses its flavour in one go)
  • Loose leaf tea – can usually be used 2-3 times! (large leaves means longer brewing time, and tea is not totally used up after one brew)

Black Tea

  • Boil that water!
  • Add milk to your cup before adding tea

Not Black Teas

  • Follow temperatures instructions from the article below, or that come with your tea
  • different teas need different temperatures, so you don’t burn the leaves, and end up not enjoying that more expensive tea

Fruit Infusions

  • Go nuts! (actually – nutty teas are delicious)
  • But really, experiment, and find what you like, there’s a lot of this stuff out there
  • Try it iced! A little fruit infusion can go a long way if you get an iced tea jug and keep it in your fridge
  • Iced fruity teas often go well with beverages of the adult variety… just sayin’

Let me know if you find any of these tips useful!

Tea Drinking: 17 Ways You’re Drinking Your Tea Wrong

Friday Recipe: Experimental Melon Drop Sangria

Friday Recipe: Experimental Melon Drop Sangria

It’s been a little while since I’ve posted – I’ve been in the middle of my final weeks of school!

Our major client presentation took quite a lot of energy and time, but was absolutely worth it – from the six teams competing in my class presenting to our client, my team was chosen as the winner! Our client has chosen to implement our marketing plan, and I can’t wait to see how those changes work for them. Compared to our major project, my last week of exams was a walk in the park. The nice thing about showing up to class and doing well on all your projects is that once you’re making your study notes, you realize how thoroughly you know your stuff.

Now that our exams and project are finished, it’s time to celebrate! Over the last couple of months, I’ve been working with the Marketing Consulting Team at Algonquin to plan our final celebration, and tonight our graduating class is celebrating at a wonderful dinner down town!

Myself and a number of friends are getting together before heading out tonight, and despite the unseasonably cold weather today (currently about 4 C), I decided to make some celebratory sangria. I’m currently dubbing it ‘experimental sangria’, seeing as I’ve made it from mostly ingredients I already had in my fridge and freezer  – I love how versatile sangria is as a creation.

Ingredients gathered from the back of the fridge!

Ingredients gathered from the back of the fridge!

I wanted to give this sangria an extra special twist, and decided to try incorporating one of the teas out of the Spring Collection at Davids’ Tea, Melon Drop. This tea immediately won me over when I tried it – it’s a delicious mix of honey dew and watermelon, accompanied by apple, papaya, and kiwi. To add this into my sangria, I brought some water to steaming hot, and steeped it at triple strength to get it extra flavourful.

Tea is one of my favourite things.

Tea is one of my favourite things.

To add to that base, I pulled oranges out of my fridge, and some frozen mango out of my freezer. I topped it off with some Dr. McGillicuddy’s Intense Peach and one of my favourite wines, Gazela, a vino verde from Chile (and it’s extremely affordable, $8.99 from the LCBO!).

And some items from the LCBO.

And some items from the LCBO.

Experimental Melon Drop Sangria

2 cups Melon Drop Tea
2 Handfuls Frozen Mango
1 Orange, sliced
1/3 cup Dr. McGillicuddy’s Intense Peach
1 bottle Gazela (or another wine! Choose one you love!)

Oranges.

Oranges.

Liquids.

Liquids.

I prepared my sangria directly in my Davids’ Iced Tea Pitcher, with it’s built in steeper for the tea. If you are also doing this, start by bringing your water to steaming hot, and adding two cups into your pitcher along with triple the amount of tea called for. If you are not preparing this tea in a pitcher, I would suggest preparing the tea in a glass measuring cup or really big mug. Using tea filters is one of the easiest ways to steep your tea, as tea balls will not hold enough tea! Bring your water to boiling, and add it directly to your tea. Let your tea steep for at least 10 minutes.

Once the tea is well steeped, transfer it into your pitcher (or keep it in your pitcher, if you started with one), but don’t throw away your tea bags. Add the mango, orange, and Intense Peach, topping it off with your wine. Put the tea bags back in, and move your sangria into the fridge to chill.

To serve, remove the tea bags, and put a couple of frozen mango pieces in each wine glass before pouring – this will keep your sangria deliciously cold! (and gives you a snack when you’re done).

Finished product, off to chill!

Finished product, off to chill!

If you like, add some simple syrup to your sangria when adding fruit to sweeten this up. Simple syrup is super easy to make: boil equal parts water of sugar until the sugar has dissolved, and let it cool. That’s it!

Let me know if you like this sangria recipe, and I’ll share more over the summer!

Friday Recipe: A Delicious Method of Eating Easter Candy

My family isn’t super religious, but we certainly do enjoy our holiday meals.

Easter dinner this year was smaller than it has been in the past – my immediate family (mom, dad, two brothers, and my sister-in-law), live in Ottawa and we had a great family dinner consisting of delicious ham and several sides. Quite often in the past, my family drives down to Oshawa where my grandparents lived, and where a large part of my extended family still resides.

We have jokingly referred to these meals as ‘feeding the thousands’. Over the years for Christmas, Thanksgiving, Easter, and other family events, we have gathered the many members of my extended family in the home of my Aunt Judy to eat (read: demolish) meals consisting of both a ham and a turkey, a minimum of four types of cooked veggies, salad, bread rolls, more than one crock pot full of mashed potatoes, scalloped potatoes, and various other items. We also always finish up with dessert. Usually two or three cookie and square trays, a minimum of three (usually more) pies – apple and pumpkin are popular – and frequently some sort of other interesting and delicious dessert. Possibly a cheesecake.

Although these family get togethers involve a lot of noise, overeating, and the discreet requesting of names of extended family members I don’t know very well, I have always loved them. Getting to see these members of my family I don’t get to see regularly is always a highlights of the holidays. We laugh, we eat (too much), and we play a lot of music.

That said – sometimes it’s really nice to not hop in a car and drive four hours only to have to drive four hours to get home again two days later!

This years small gathering was wonderful – and my mom, as always, sent us kids away with a bag full of Easter candy and a chocolate bunny. The chocolate bunny didn’t last long (being consumed over the next two days), but I decided to get a little more creative with some of my other Easter chocolates – primarily, that king of Easter candy, the Cadbury Creme Egg.

WP_20150407_012

Sooo delicious!

WP_20150407_010

A key ingredient in many of my recipes.

 

Creme Egg Croissants

1 package Pillsbury Croissants
Cadbury Creme Eggs
Assorted other chocolate

 

 

 

 

 

 

Pre-heat your oven to 375 F. Grease either a cookie sheet or a muffin tin – both work work well. Wrap up your Creme egss or other chocolates inside of your croissant – but don’t get stuck on the idea of a perfect croissant shape! Some of my croissants were more turn-over shaped, and others turned out more muffin shaped. Place those bad boys in the the oven for about 10 minutes.

Voilà! Deliciousness wrapped up inside more deliciousness.

What lies inside this golden delicious pastry?

What lies inside this golden delicious pastry?

I may have eaten three of these immediately.

I may have eaten three of these immediately.

Never Iron Again!

Alrighty, so today I’m handing out my technique for not ironing shirts and other items!

I don’t know about you guys, but I do not exactly have room in my teeny apartment for a full size ironing board. And, since my last roommate moved out, I haven’t had an apartment sized ironing board either. When I do want to iron, I am obligated to iron over a towel on my table – which isn’t that bad, don’t get me wrong, but I also really don’t like ironing. Mostly because I frequently find that I am trying to fit ironing around my morning when I notice the shirt I want to wear has a few more wrinkles than is strictly appropriate, and I have little time.

How have I solved this problem? Vinegar!

First off, vinegar is a great multi-use tool that has a million uses. Cleaning, cooking, deodorizing – lots of uses! It’s also super cheap, which is one of the reasons I love using it for everything.

But how do I solve the wrinkle problem with vinegar?

Spray bottle, bitches. (pardon my profanity)

Very wrinkled shirt!

Very wrinkled shirt!

No-Wrinkles Spray

Mix 1 part vinegar with 1 part water into a spray bottle – feel free to add a few drops of your favourite essential oil if you want. Tea tree oil is a great oil to add, because it works with the vinegar to get rid of any odours that may be lingering in your shirt.

Re-purpose an old spray bottle - after washing it out very thoroughly.

Re-purpose an old spray bottle – after washing it out very thoroughly.

Hang up your shirt, and give it a few sprays – not too many, or the vinegar smell will stick around longer than you want! Shake your shirt, then let it hang while eating breakfast/having your morning coffee/running around trying to find your keys.

Return to find your shirt wrinkle free! Give it another shake to smooth out any lingering wrinkles.

A shirt I can wear in public.

A shirt I can wear in public.

And pro-tip for collars and cuffs – vinegar doesn’t put the crease back into these – use a hair straightener! As long as you are not using product in your hair before straightening it, your ceramic plates are nice and clean, and perfect for handling those tricky small areas that are difficult to handle even with an iron. Men, do not be afraid to borrow your ladies’ straightener for pressing an impressive collar.

Let me know if you try this out, and enjoy this method!

(Not) Friday Recipe: Chocolate Wonders

Final projects are on, client presentations in school are upcoming, and excitement is being generating from my upcoming graduation – sadly, all of this ended up resulting in my absent-mindedness this week, and the missing of not one, but two updates. I’m sorry!

So, in apology, here’s one of my favourite easy cookie recipes: chocolate wonders!

They are super delicious, super easy to make cookies, that do not require baking. You can easily whip up a batch of these in ten minutes or less, and impress friends and family with their deliciousness. I love these cookies – more than once, I have made these in the morning before rushing off to school, when I’ve needed cookies for focus groups, impressing clients (business school, remember), and bake sales. I can make them while I’m eating breakfast, and they’ll be ready to go by the time I’m ready to leave – they are just that easy and fast.

Photo courtesy of Crazy Sweet Life

Chocolate Wonders (also known as chocolate haystacks in some households!)

2 cups sugar
1⁄2 cup milk
1⁄2 cup butter
1⁄2 cup cocoa
1 dash salt
1⁄2 teaspoon vanilla
3 cups rolled oats
1 cup flaked coconut

Add the sugar, milk, butter, cocoa and salt to a saucepan, and heat to boiling, stirring constantly. Let it boil for about 1 minute, then remove from heat. Add vanilla, oats, and coconut, stirring everything in quickly.

Drop by spoonfuls onto wax paper, let them cool, and enjoy!

These also keep very well in the freezer, if you want to make them ahead of any events or parties : )

Interviews are Serious Business

Interviews are Serious Business

Which is something I’m sure I don’t have to convince you of!

I’m close to finishing up at school, and trying to figure out at least a small portion of my future through the process of job hunting. It’s definitely something that is easy to try and procrastinate on, but certainly something you shouldn’t.

Many people underestimate how much work actually needs to go into a the search for a job – whether it’s a career, or something to just get you by. It takes a lot longer to get a job than a lot of students really imagine – not only does getting your resume up to date take work, but writing cover letters and simply finding somewhere to apply to can take forever.

Then, if you are lucky enough to get called in for an interview, your potential employer is going to have to interview quite a few people other than just you, and it’s going to take a while for them to consider all candidates and make a final decision.

Currently, I have access to a lot of great resources through my school – and if you are also a student, you may have these resources too! Never forget that a lot of help is available on campus. And if you’re not at school, check out your local library or community centre – they may also have some great resources!

My school’s student support services department offers a lot of different types of help for students who are getting into their job hunt. Students can drop in for a 15 minute resume review session during drop-in hours, or they can make an appointment and get targeted help with tailoring a resume and cover letter for their dream job. The Employment Success Centre will even help a student build a great LinkedIn profile, and offers mock interviews – an invaluable resource for students who have never interviewed for a professional position, or who get nervous.

Luckily, I’m not someone who gets nervous – but I have certainly made use of many of the resources available to me in order to create for myself the best possible chances of success in my job search. One of my resources was simply browsing Pinterest, looking for great articles and infographics that address many different areas of the job search!

Are you starting your job hunt, or looking for some interview tips? Follow the links below to get a little but of advice!

I hope that these links are helpful to anyone on the job search, and be sure to pass them on to anyone who might find them useful!

Friday Recipe: Earl Grey Tea Cookies

Friday Recipe: Earl Grey Tea Cookies

I’ve been informed by a couple of my non-baking friends that they are not completely sure as to what the picture my website banner is showing…

For those particular friends, they are cookies – specifically, some of my favourite Earl Grey Tea cookies!

A super easy cookie to make, that uses nothing particularly special, this recipe was given to me by my friend Melissa! Melissa is someone I’ve known literally my entire life, and her family, mine, and one other all lived on the same little dirt road in the country. Growing up in a rural area with children all in the same age range was quite helpful for our parents – their children has nearby friends that they could walk over to see, and they had nearby neighbours who could frequently help out with child care.

These days, we’re all spread out a little farther – some of us kids have stayed in Ottawa, but others have moved to Montreal and Toronto, or moved around to a few different places. Despite all this moving, whenever we’re all back home visiting for the holidays we often try to get together for tea – a long standing tradition among our little group. Around holidays, we all attempt to bake some goodies, and get together for a chat over a cup of tea. It’s a really nice way to stay in contact with old friends, and catch up on what everyone is up to these days.

Mmm, butter...

Only seven, totally pronounceable ingredients! Although yes, a lot of butter…

It was during one of these teas that Melissa shared her Earl Grey Tea cookies, and I immediately fell in love and requested the recipe! She gladly shared it, for which I was definitely grateful. One of the best aspects of this recipe is that I get to use my food processor for easy and quick assembly of this dough. These cookies are also very easy to pair with various different types of icings or glazes if you want to add a little twist on flavour, but are wonderful without as well!.

It's all 'bout that dough

Don’t forget the water with this step, it helps create a better dough.

Early Grey Tea Cookies

2 cups flour
1/2 cup sugar
1/2 icing sugar
2 tablespoons Earl Grey Tea, or about 6 teabags
1/2 tsp salt
1 tsp vanilla
1 cup butter, cubed

Place all dry ingredients into the food processor and pulse until well blended. Add vanilla with one tablespoon of water, and butter, and pulse until a dough is formed – about one minute. The dough will be a little crumbly, but should be a little dense and form fairly easily when pressed and rolled.

Roll the dough into two logs, about 1 inch in diameter. Chill about 30 minutes.

Yay, dough!

Dough should look like this!

Slice the dough, about 1/4 inch thick slices, and place on a greased cookie sheet.
Bake at 375 F for 10 minutes, or until the bottom edges start to turn golden brown.

These are delicious to enjoy with a cup of tea, and if you want to fancy them up a little bit, top them with an icing glaze – vanilla or lemon go particularly well! This is the lemon glaze I used last time I made these cookies, and that batch is the one pictured in my blog banner! It’s a particularly delicious and simple recipe (and those cookies really did NOT last long).

Let me know if you enjoy the cookies!

Mmm, cookies!

Mmm, cookies!

Adventures in Rental Decoration

Adventures in Rental Decoration

Pre-painted walls, pre-scuffed flooring, old cupboards…. Rental apartments can be boring, and definitely a little worn looking. Having lived in three apartments and a dorm room in the last six years, I’m definitely a little tired of not having a space which reflects a little of my own personality.

Putting up pictures and posters is definitely a great way to start shaping your space and giving it some colour and spark, but there are definitely some areas where that artsy poster you picked up at the campus poster sale four years ago just won’t cut it.

Prime example: the fake-wood closet doors that are oh-so-common in many rental spaces.

You know  – the dark brown ‘wood’ doors mounted on sliders that cover your entrance closet or hide the laundry in your bedroom. I personally haven’t seen a single apartment that has a paint scheme that actually matches those doors, and they can also really darken a space. Yes, you can un-hinge them and store them somewhere if you have the space, but not a lot of people do. This also leaves your nice hidden storage spaces exposed, showing your messy collection of coats, shoes, and random items to all of your guests.

In my apartment, I have three of these doors in my entrance-way, and it created a rather dark, and less appealing welcome than I wanted in my apartment. Luckily, I found a solution while browsing online that worked for me, both time-wise and budget-wise.

How About Orange has a great tutorial on how to cover your doors using fabric, water, and cornstarch! I read this blog, and got really excited – I also tried a test swatch on my doors to see if it worked, and got even more excited, because it definitely did. Using cornstarch and water, you make a paste that easily adheres fabric to surfaces, and then gets easily dissolved later using warm water for easy removal!

Less than picturesque doors in the process of being covered up!

Less than picturesque doors in the process of being covered up! The dark spots are where the cornstarch mix is still wet, and not dried.

Instructions are easy and simple:

1. Find a fabric you like ( I got mine on a ‘last chance’ sale at Ikea!), and get enough to cover your doors (or walls, or whatever else you want to cover). Cut it to size, by carefully measuring it! Use a sharp fabric knife/craft knife to get a nice even cut, but don’t worry about hemming the edges, because they’ll get ‘glued down’ with the cornstarch paste.

2. Mix up your cornstarch paste (“goop”): take 3/8 of a cup of cornstarch, and mix in a little bit of water so you have a thick paste, that is not lumpy. Boil 4 cups of water in a pot, and then add the thick cornstarch paste – if you don’t pre-mix the cornstarch, you end up with a lot of little cornstarch lumps in your mix that don’t dissolve, so don’t skip that step.

3. Paint the doors! Use a nice big painters brush (pick one up at the collar store for cheap), and thickly lay on the cornstarch paste. It’s pretty thick, so it doesn’t drip very much, but do lay down some newspapers to catch the odd drip.

4. Put up the fabric! Start at an upper corner (if you’re short, like I am, make use of a tall roommate or family member), and slowly press the fabric into the paste as you move down from the top. If you get an air bubble, just lift up the fabric and re-position it; it takes a little while for the paste to dry, so you have some time to re-work any errors while putting up the fabric.

5. That’s it! Let it dry, try not to move it while it’s drying – it should be completely dry within a few hours/overnight (depending on humidity and temperature).

When you’re ready to move out, or you’ve decided you’re bored with the fabric, the great part is that the whole thing is an easy fix – grab a large sponge of warm water and soak your fabric. This dissolves the cornstarch, and the fabric peels right off.

Finished doors with a black ribbon accent where the fabric wasn't long enough; it hides where the seam is!

Finished doors with a black ribbon accent where the fabric wasn’t long enough; it hides where the seam is!

How durable is this? I put my fabric doors up last year, and there isn’t a single thread that’s started coming loose! And if something did work its way loose, all you have to do is mix up some new paste, and brush it over the loose edges, which will put them right back in their place.

If you give it a try, let me know how well it works for you!

Friday Recipe: Honey Sesame Chicken

Friday Recipe: Honey Sesame Chicken

As you know, I’m a student, and as I’ve addressed in a previous post, I sometimes simply have NO TIME to cook, which means that I end up eating less-than-healthy food.

And, as a student, I don’t think I can say enough how much I LOVE MY SLOW COOKER. Because that bad boy takes whatever I toss in, and turns it into amazing meals. Prep can take minutes, and there are no issues with leaving that particular appliance plugged in all day (unlike a hair straightener…)

As well, slow cookers can be surprisingly reasonable to buy – if you get the original Crock-Pot, no frills (like timers, etc.), then it actually costs less than $30.00! Or free, if you drop the right hints around Christmas time.

Slow cookers are amazingly versatile – open up Pinterest and type in ‘Slow Cooker’, and you’ll be amazed at the variety of recipes it gives you. Dinners, appetizers, sauces, desserts, and even crafts are are made super easy with my favourite kitchen appliance (well, it’s tied with my George Foreman grill, and my food processor…). You can even buy crock pot liners if you hate washing the pot after you’ve finished cooking!

One of the things I love most about my slow cooker is that all of the meals that come out of it are super easy to freeze and keep for later lunches and dinners, which makes my life easy in the morning – I can just grab a tupperware container out of the freezer and pop it into the microwave when I’m at school for something that’s delicious, and doesn’t cost me money.

With that all said, this recipe for Honey Sesame Chicken (which I found from Damn Delicious, photos also from there!) is crazy easy, and one of my favourites to make for later lunches.

Slow cookers: making my mouth water since 1990.

Slow cookers: making my mouth water since 1990.

I often make this one on Saturday or Sunday afternoon, because it takes less time than many other slow cooker recipes. I also love it because it uses simple ingredients, which are regularly stocked in my pantry. As well, chicken thighs go on sale for dirt cheap quite often – so whenever I see those on sale in my grocery flyer, I have a good idea of what meal I’m going to make this week!

Honey Sesame Slow Cooker Chicken

1 small onion, diced
2 cloves garlic, minced
1/2 cup honey (spray your measuring cup with cooking spray for easy pouring)
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish

In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired. Serve over a bed of brown rice, and freeze leftovers in lunch-sized portions for meals all week!

Definitely one of my go-to slow cooker recipes!

Definitely one of my go-to slow cooker recipes!

Notes:

I hate tomatoes! That also extends to ketchup – so I make this without any, and I find it completely delicious. If you DO like tomatoes (you freak), but don’t like ketchup, try adding in some fresh or canned diced tomatoes.
I also substitute half of the vegetable oil with sesame oil to give a richer sesame flavour – but not a straight substitute because sesame oil is expensive!
Also, if you really like spice, go ahead and add some sambal oelek – Thai red pepper and garlic sauce – in the bowl with the other ingredients. This sauce mixes perfectly well with the other ingredients, and adds another element to the flavour. I know it’s not likely a regular pantry staple in many kitchens, but I definitely suggest keeping some on hand – it adds well to stir-frys, asian dishes, and more! You can buy it in the asian foods section of your grocery store.

I’d love to hear what readers think of this recipe, when they’ve had a chance to try it at home!