I've come up with all sorts of excuses for not blogging. Firstly, I don't feel the need to blog about every little knitting pattern I do. That's mostly just show and tell because somebody else did the work of figuring it out. Secondly, a lot of what I was working on were Christmas gifts and couldn't be shared until the recipients received them.
In the meanwhile, I have been busy! And one of the things that has grabbed my attention is Pinterest. Yes, that's right. I don't know what took me so long. Long before Pinterest, I kept a Google notebook (when it still existed) of DIY blogs and articles to try someday. This does just that but in a beautiful, visual way that really works for me. And while it is totally unoriginal with such awesome blogs out there as Pinstrosity, I thought a good way to keep up with blogging would be to recount my attempts at actually doing some of those Pins.
So, first up, we have Slow Cooker Teriyaki Chicken from Easy-Cookbook-Recipes. I'm always a little dubious of crock pot recipes. Experience tells me that just because you slow-cook something, doesn't mean it will come out tender. Often, I ended up with dried, tough meat with not a lot of flavor. Besides which, the photo doesn't really look like whole chicken breasts were just placed in a crock pot. It looks like the chicken was cut and pan fried in the sauce instead. But, this recipe included a good amount of Apple Cider Vinegar, which I figured would really help with making the meat nice and juicy.
And boy, was I right!
Now, when I got home from work, the tenderness of the chicken did appear questionable as the outer skin looked hard and dry. So, I did what any sensible cook would do and poked a chicken breast with a knife. After the initial cut (a little tough), it melted right through.
And here is where I differed from the original recipe. Rather than waste a pan on boiling the sauce, I broke apart the chicken right in the crock pot, mixed it up a little and set the crock pot on high for about thirty minutes. I did add some cornstarch and water, but didn't really find a noticeable difference in the consistency, nor did I care to. We like our sauce runny so we can mix it well with our starch.
I served it atop Uncle Ben's "Asian Style" rice with some extra frozen peas thrown in. I consider this the best tasting and simplest attempt at Asian food I've come across yet. It may not be true Teriyaki, but it's a lot better than Iron Chef's bottled sauce and I'm really pleased.
The husband said, and I quote, "I would definitely eat this again!" That, my friends, is a winner.