Have a great month, and bon appétit!
Honey Garlic Chicken
- 1 tablespoon dried parsley
- 1/2 cup ketchup
- 1/3 cup honey
- 3 boneless, skinless chicken breasts
- 4 garlic cloves, minced
- 1/2 cup soy sauce
- 1/2 teaspoon dried oregano
- 1/2 tablespoon toasted sesame seeds
Combine garlic, honey, ketchup, soy sauce, oregano, and parsley in a small mixing bowl.
Place the chicken in the bottom of your slow cooker.
Pour the sauce over the chicken.
Cook on low for 7-8 hours, or high for 4-5 hours.
Shred chicken in the slow cooker, and stir to combine with the sauce.
Serve over cooked rice noodles topped with toasted sesame seeds.
Peanut Butter Stacks
- 1 cup peanut butter
- 1 cup light Karo syrup
- 1 cup sugar
- 6 cups corn flakes
In a small saucepan over low/medium heat, combine the syrup and sugar until the sugar dissolves. It will not take long; do not overcook.
Remove from heat, and stir in the peanut butter until smooth.
In a large mixing bowl, gently combine the cereal and peanut butter mixture.
Place scoops of the final mixture on wax paper, let harden, and store in an airtight container.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.