Fast & Easy Dinner: Corn and Arugula Gnocchi in a Cream Sauce

I've made this dinner a few times now, and after the first time, I knew it was a keeper. No lie it is seriously scrumptious and surprisingly so. I've had corn in soup and casserole, but I never thought to put it in pasta. Brett has more than once requested that we have "that gnocchi recipe with corn in it and what not". It is one of his favorite meals now. Lucky me, it is exceedingly simple and fast to make. I will admit I found this recipe a few years ago while perusing the net in the search of healthy and cheap dinners. We were living in our first apartment, and I was new to planning meals. Much of my inspiration at times came from the internet, but I almost always modify recipes of meals, because the list of ingredients is too expensive for my bunch. With this meal, most of the ingredients I already had around the house except arugula and gnocchi, and it looked so unique. If it's different, I want to try it. 

First off...Gnocchi

If you do not know what gnocchi is, they are basically little potato dumpling that take the place of pasta in a dish. Luckily, with the spread of cuisines, you can buy them in your local grocery store. Yes, they sell them even at Walmart. Some stores have whole wheat version or mini gnocchi, but I love the classic gnocchi the most. At the stores, they may be hidden on the top shelf next to the pasta, but I promise you they are there, and they are worth the 2-3 dollars.

Gnocchi Facts

1. Gnocchi is Italian for dumpling.
2. Since gnocchi is made of potatoes, it is extremely filling. A little serving goes a long way. We always have leftovers.
3. Gnocchi takes 3 minutes to cook in boiling water! Over 2x fast as noodles!
4.  Gnocchi floats to the top of boiling water when it's done.
5. They are heavenly little bundles of joy that you will want to buy again and again.

Gnocchi can be prepared in the simplest of ways with a good marinara or my sister's favorite with pesto. Pesto Gnocchi and grilled chicken can be a complete dinner, but if you want to push your boundaries, I suggest you try this dish.

Note: I made a double batch of this recipe. This recipe will make half as much. 

 Boil water and add gnocchi. They are done when they float to the top of the pot - about three minutes or so.












Add corn, cream, seasonings, and cream cheese into a pan and stir for about 10 minutes.

 These are probably seasonings you already have at home. Also, if you cannot eat spicy food, leave the crushed red pepper out, but I think a little makes all the difference.

 Add cooked gnocchi back in.

 Stir in arugula and serve! Yum!

Corn and Arugula Gnocchi in a Cream Sauce

Modified from Better Homes and Garden
Servings: 4 servings 1 cup each
Time: 20 minutes max

2 cups frozen whole kernel corn

1 pound shelf-stable potato gnocchi

3/4 cup half-and-half 

3 ounce package cream cheese, cut up (regular, reduced fat, or neufchatel will work)

1/2 teaspoon each salt, garlic powder and dried basil or oregano

1/4 teaspoon freshly ground black pepper

3 cups torn fresh arugula (or spinach if arugula is not available)

 

Crushed red pepper (optional)

Directions

1. In large pot cook gnocchi according to package directions. Drain gnocchi reserving 1/2 cup of the pasta water. Do not rinse.
2. For cream sauce, in medium saucepan combine corn half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently until the cream cheese is melted into the sauce and corn is heated. Stir in reserved pasta water.
3. Return cooked pasta to sauce; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.

 And done! In the words of Barefoot Contessa, now how easy was that!

Exploring Red Wing: Our New Home

This is an older picture. The snow has been gone for weeks.

Sometimes this blog veers from food into the other tales of my life. Though I love food, there are many new changes in my life that I want to share with my readers. As previously mentioned, I am in a whole new places with no familiar faces besides my husband. For the past two months, this beautiful state has been a frozen wasteland, and I subsequently have been confined to a 500 ft apartment. It may not be much, but it's ours, and after taking a couple of months to adjust to the change of graduation and moving, I am ready to embrace my new home.

The gift of warmer weather and sunshine lately has done wonders for my mood. Just a week ago, the temperatures were below zero, and I never thought I would see temperatures in the 50s and 60s so soon. It is a much-needed blessing, because I have been told I have "cabin fever". Well, if you were unemployed and in a tiny apartment seven days a week, you may be too. Or maybe it's just me.

Regardless, Brett and I have taken this opportunity to explore the surrounding area. He explores the downtown with me in the evening while Baxter, my dog, and I check out the neighborhood during the day. I love our walks. My poor dog has been stuck inside more than I have. The ice and snow hurts his paws, making him limp and shiver as he tries to do his business. That is fun for no one, but this week, we are free!

So here are some things I have learned about Red Wing, good and bad:

• Local businesses are the heart and soul of this town: local bakery, butcher shops, grocery stores, restaurants, and a book store. One stop shopping is for the boring.
• Thrift shops have just become my new favorite things, considering we have three downtown, and two are within two blocks of where we live. Oh the possibilities!
• People are really nice here, and if you go to a park or in a store, someone is probably going to talk to you. 
• Getting your drivers' license, car registration, or anything else is a HUGE pain. Minnesota's DVS is nothing like Indiana's BMV. For once, Indiana is really, really good at something. 
• Coming from a world of fields and flat lands, the hilly and water front Red Wing is a huge change. Also, the Mississippi River is absolutely gorgeous. 
• It is odd to walk out my door and realize I live between two huge bluffs. It is like looking at mountains. Did I mention I am from a flat state?
• If I thought Indiana drivers were bad, then you have not been to Minnesota. Expect people to cut you off, not wait for their right of way, be impatient, and speed every where you go. 
• There are no ice cream stands or hot dog stands like back in Indiana. :( DQ and Culver's cannot compare to Sycamore and B&K Root Beer. 
• Everyone goes outside as soon as it warms up. I have seen many families outside walking just for the fun of it. Plus, Red Wing really promotes walking as part of being healthy.
• There are no country roads, just high ways and town roads. 
• I love living near downtown. It reminds me of where we lived in Lafayette and makes this place feel more familiar.
• Everyone knows where my husband works as soon as I say Prairie Island. Nuclear plants tend to be well-known, since they are not common. 

The bluffs along the Mississippi River

Though Red Wing, Minnesota is part of the Midwest, it is quite different from my hometown of Logansport, Indiana, and our college town of Lafayette. It may be full of farms, but it still retains that small town livelihood that was lost long ago in Logansport. I miss my family, friends, and the familiarity of back roads and being around people who know us best. This place is strange, but over the next year, I hope it will become home. A place where I am  happy to return to after adventures to far away lands. In saying that though, I have to become part of the town, and that is starting to happen.

So here are my goals for the near future:

• Get a job, if not two, in the next month or so, which is a great way to get to know people and start to pay off my student debt. See I can be optimistic sometimes! 
• Starting buying my meat and bread locally when we need it. At least if I buy my meat from the small shops here, I know where it is coming from, and it has to be better than anything at Walmart. Plus, it's pretty cheap anyways.
• Get a library card, and start checking out books. One, I love books. Two, I need to stop spending money on books. It's an addiction. 
• Make our apartment feel like home. Currently, I am in the middle of rearranging our enclosed front porch to make it functional yet comfortable, so we can actually have people over or just sit out there and play cards, eat dinner, whatever.
• Lastly, remember that this work is not in vain. Yes, we may have a few more hills to climb in the near future, but together, I know Brett and I can do anything and have fun at the same time. Could it really be worse than both of being a full-time students and working at McDonalds? I doubt it. 

Together, I know that Brett and I can make anywhere home, and it is time for us to start building our lives here. It's a new part of my life, and I am actually finally read to embrace it rather than hiding scared in the apartment. Some of us may take longer to adjust than others, but I am not ashamed of that. Considering my depression and anxiety issues, I am proud of how I am adjusting. It could be much, much worse, and I am thankful to have a supportive husband who is patient with me and understanding.

So I invite you today to go have your own little adventure, whether it is just a walk around the neighborhood or creating something new in your kitchen. Life is short, so enjoy as many moments as you can. Put down the smart phone, turn off the t.v., and spend time with the ones you love.

Have a wonderful day!

Waste Not Want Not: Crock Pot Veggie Broth from Scraps

So I love recycling. I know it is a little strange, but I love that the little things I do not only help the Earth, but they also make me feel good. Come on, who doesn't want to feel good about themselves? In addition, I try to keep our grocery bill down by using our food efficiently by getting the most out of what we buy. Since I live in an apartment, I cannot yet really make a compost pile, because I have no place to garden and no yard. Booo! Furthermore, I hate throwing away food scraps. I feel like they could be put to better use, which is why I jumped for joy when I figured out veggie broth could be made from vegetable scraps.

When we cut up vegetables, there is almost always some part we throw away: the stem of tomatoes, carrot peelings, large parts of celery stalks and leaves, onion skins and parts, the tops of bell peppers. The list goes on. Yet, all of these parts can be saved, and EASILY, to use later.

All you have to do is save your veggie scraps in a ziploc bag, and then throw it in the freezer! Amazing and easy! Even better, you can make the broth in a crock pot, making this by far one of the simplest things I have ever made. Plus, it made our house smell absolute amazing.

Veggies to Use:

• Peppers
• Onion (even the skins)
• Carrots
• Celery 
• Mushrooms
• Tomatos
• Zuchini 
• Squash
• Herb springs and stems
• Others

Veggies to Avoid:

• Cruciferous Vegetables:
• Broccoli 
• Cauliflower
• Cabbage
• Brussel Sprout

• Dirty Vegetables (no dirt in the broth)
• Spoiled Vegetables

 Veggie Broth from Scraps Recipe

Prep Time: 10 min
Cook Time: 5-8 hours

Ziploc Bag full of vegetable scraps
8-10 cups of water
2 tbsp of Tomato Paste
4 cloves of garlic minced
2 bay leaves
salt and pepper to taste

1. Fill the crock pot with vegetable scraps just below the rim. 
2. Add 8-10 cups of water (depending on how full your crock pot is).
3. Mince garlic and add to crock pot along with tomato paste and bay leaves.
4. Cook on high for 5-6 hours or on low for 7-8.
5. Strain vegetable broth using a colander. Wire mesh ones will work best.
6. Use within a week or put in the freeze in mason jars, plastic containers, or whatever you wish to use.

Now off I go to make homemade tortilla soup and tomato soup! Yum!

Have a great day! Get cooking!

 

Baked Tomato, Squash, and Potato

I love vegetables! Yes, despite the evil depiction of vegetables to kids in cartoons, I grew up eating plenty of vegetables. However, my husband did not. When Brett and I first started dating, the only vegetables he would eat were iceberg salad, corn, and potatoes to which I would tell him, "The last two don't count. They're starches."

Yet, in a mere couple of years, my husband's palate has stretched infinitely. He eats a variety of foods, including every vegetable I throw his way. It took time and coaxing, but first of all, it took dressing up his vegetables. I had to prove to him that these things could taste good, really good, so I added spices, dressings, and what not to make vegetables look appetizing. Vegetables can be more than just steamed. They can be sauteed, roasted, and even baked.

This recipe reminded me of those days where I had to put a significant amount of time into dressing up Brett's vegetables. Luckily, those days are long gone. This recipe features vegetables. There is no way to pretend they are not there, because they are the star of the show! But it is one of the most attractive vegetable dishes I have ever made; it is really healthy, and it tastes pretty darn good too.

Dinner Idea: I served this with blackened salmon. It was delicious! I think fish goes really well with this, but chicken would work too.

 

Baked Tomato, Squash, and Potato

Recipe modified from Whole Living:
Serves 4-6
Prep Time: 10 min
Cooking Time: 1 hour

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, thinly sliced

3 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick

1-2 Yukon Gold potatoes, sliced 1/4-inch thick (I used 3-4 medium red potatoes, because that's what I had around the house.)
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves or 1 teaspoon of dried thyme leaves
2 tablespoons freshly grated Parmesan

 Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
   
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
   
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more. Enjoy!
   
   
   

    Have a wonderful day! Get cooking and make something beautiful!

My Relationship with Cooking: An Act of Self Love

Right now in Minnesota, the wind is blowing powerfully enough to shake our window air conditioner that is nestled in the wall. The turbulence of plastic matches the craziness that has been my life the past few months. Not all craziness is bad. Everyone can use a shakeup in their routines, but my routine is non-existent and dependent on a plethora of factors, which makes most things uncertain in my near future.

 For those of you who may not know me well or are reading my blog for the first time, I recently joined my husband in Red Wing, Minnesota after I finished my English Education degree. In addition, I am unemployed but hopefully not for long. I will not get into the paperwork mess of getting teaching licenses in different states and looking for short-term jobs, so I can pursue educational jobs this spring and summer. This is all in the hope that this fall I will be working at a school in some capacity, but before I can even apply, I need to have my licenses.

So I wait...

I am not good at waiting. Uncertainty makes my anxiety worsen, and it is something I struggle with. Add in some massive student loan payments looming in the future and I have to actively make myself relax and stay positive. Again, it is a struggle. It is a harder struggle, because I just moved to a different state where I am not licensed yet. I love my husband, but all this has made my career path quite messy.

What does this all have to do with food?

Cooking is my therapy. The kitchen is my creative space, where I can play freely, indulge in sensations, and create whatever I choose. A simple task like dicing vegetables calms me. For some reason, I find the act of peeling carrots to be quite therapeutic and beautiful. Underneath the rough exterior, that you peel away is something vibrant and beautiful. Cooking gives me a chance to slow down and focus on the action of creating. If I want to (or need to), I turn up my music and sing my lungs out in the kitchen, usually to 90s alternative music. Sometimes I even dance like a fool!

This is the time I take for myself. Most people I  know have a hobby of some sort: sports, scrap-booking, sewing, knitting, video games, etc. I have other small hobbies like writing and reading, but my first true love will always be cooking. It makes me feel joyful, accomplished, and proud. It doesn't hurt that my husband loves and appreciates almost everything I make for us, whether it is dinner, a quick snack, or an elaborate dessert.

It took me awhile to realize that food is how I show my love and care for others. I get this trait from my family. Parents cook to nurture their children. Often, my father would cook something new and interesting he found online or saw on Food Network for family and friends. Growing up, I was always in the kitchen watching and learning, waiting for any opportunity to assist or learn. Eventually, I got plenty of opportunities to make myself lunches, my parents and family members dinner, and I learned that cooking is less work and more play if you enjoy it. Often, I would play mad scientist in the kitchen, combining spices and sauces available to create something new and different. More often than not, the flavor profiles would be unique and tasty. I came to love to cook for others and show them my world of possibility.

These traditions have long-lived with me. Sometimes I still get that creative urge to go see what I can create out of the few things we have left in the chicken, inspiring meals like Asian Barbecue Chicken Sliders, because we did not have the traditional ingredients to create a barbecue sauce. These creative and inspiring moments are my favorite, because I am left with such a feeling of joy. It is awesome to say, "I made that, and it rocked!"

So now, with the tumultuous changes and stress in my life, I find myself often in the kitchen, going back to basics, where I can breathe and slow down. Life is hectic, and it never stops. Who knows what will happen in the next month, months, or year? I honestly do not know where my career is headed. Only time will tell. Regardless, I love myself enough to take time for myself to do the things I enjoy. It makes the days a little brighter and better - a much-needed reprieve from the sometimes depressing realities of money, debt, and job searching. Real life can be such a bummer at times.

Therefore, I invite you to find or return to the things that make you happy. Winter may be almost over, but those blues have hit some of us quite hard this year.

Give yourself the love you deserve, do what you love, and find a little joy in everyday.

All My Love,
The Midwestern Wife

Cheap & Easy Lunch: Mediterranean Hummus Wraps

Lunch. It always seem to get the short end of the stick. With our sodium-filled lunch meat sandwiches (bland as they are) or the quick fix or fast food, lunch rarely seems appealing or satisfying for that matter. Often, those of us with busy lives make what is simple, and that is usually sacrificing nutrition over simplicity. Most of the people I know put little thought or effort into what they consume at lunchtime, but it is an extremely important meal. Why neglect it? This is the time of day where most of us are considerably hungry after working hard all morning, but we do not want something that will make us sleepy or sluggish afterwards. We need fuel for our bodies and brains, and why shouldn't we eat something that tastes delicious? Why not look forward to lunchtime for the food not just because it is a break for the busy day?

Well, I have found a solution to all of these problems. The past month of so I have made homemade soups to eat at lunch with a salad, but I needed a change. I quickly get bored with the same old same old and desired something that took a little less time to prepare and to eat - no using the microwave to warm up lunch this week. Furthermore, usually I like my lunches to take under ten minutes to assemble, and with a little prep works, these Mediterranean Hummus Wraps are done in less than five. Now how is that for easy!

The idea for the wrap came from my love of pinwheels. Pickle pinwheels, cream cheese pinwheels, turkey and cheese pinwheels, and you get the picture. I love anything wrapped up, stuffed, and cute, because they are easy to eat and usually delicious. I love wraps and pinwheels of almost any kind. Yet, most of the foods I know like this are not exactly healthy. Cream cheese may be the yummy food of the gods, but I probably should not consume it on a daily basis.

Thus, I created a healthier alternative using hummus - the craze of recent years, making this delectable spread available to almost anyone. Look in your deli aisle at Walmart and I bet you will find hummus of different brands and flavors. Add some veggie, whole grains, and healthy fats, and this Mediterranean Wrap will keep you satisfied yet feeling light on your toes. It's crunchy, flavorful, and best of all, it is really, really good for you. 

Here is what you will need to make your wraps:

• olives of your choice
• leafy greens
• hummus
• whole wheat tortillas
• carrots
• cucumber
• red or yellow bell pepper

I used kalamata olives for their tangy taste. Last time I made these, I used a kale and spinach salad mix as my greens, but romaine was cheaper this week, so buy whatever sounds particularly good to you. Same goes with the hummus. I am partial to roasted red pepper hummus, but any kind will work well. They are all pretty tasty.

 Step 1: Prep your veggies. 

Look at all those colors for your lunch! Food can taste good and look good too.
To prep your veggies: Peel and then thinly slice your carrot. Slice the bell pepper. With the cucumber, I cut it in half lengthwise first, then scooped out the seeds in the center with a spoon. It keeps the wraps from getting soggy overnight. Store the veggies in an airtight container.

I usually do this on Sunday and use my veggies throughout the week. To make four of these a day, since Brett and I eat two for lunch eat, I used three carrots, two red bell peppers, and two cucumbers, which only costs a few dollars.

 Step 2: Spread that hummus!

On a whole wheat tortilla, spread 2 Tablespoons of hummus. I do not usually measure things, so a big dollop of hummus is about the same thing.

Step 3: Add your sliced veggies, olives, and leafy greens.

Place the veggies off center. I usually put mine a little to the right. This will making rolling the tortilla easier in the end, because it will wrap naturally while the hummus will make the tortilla stick together. See no expert skills required! The hardest work is prepping the veggies. After that, it is quick and simple.

Place three or four olives alongside your veggies. If you absolutely hate olives (which some do) you can substitute feta cheese for the olives.  It will still taste great and add some healthy fat and dairy to the wrap.

**Honestly, you could use feta and olives, but my goal is to keep lunches lighter, since I do not need the calories, but do whatever fits your situation and body. Be creative with your food.

  

Add some leafy greens on top, whether it is a few pieces of romaine or a handful of lettuce mix or spinach.

Step 4: Roll the wrap.  

Mine ripped a little today, but it will not matter after the next step. Just starting rolling the tortilla with the side that has the veggies. Roll tightly without (hopefully) ripping your tortilla.

Step 5: Slice and serve.

Slice your wrap at an angle for a visually appealing Mediterranean Hummus Wraps and serve! Don't those look delicious! I promise they are. Start treating yourself at lunch without breaking the bank or occupying your time. After all, you deserve it.

I hope you enjoy these wraps just as much as we do! Have a wonderful day!

As always, feel free to comment or ask questions.

Slow Cooker Honey Garlic Chicken

As the snow and severe cold once again settle in, my cravings turn to hearty food - the kind that sticks to your ribs and tastes delicious. But unlike my usual go-to of potatoes or pasta, I am craving Asian food; those umami flavors and sticky rice have been on my mind for the past few weeks. Yet, week after week, I put off planning a weekday meal for it.There are a few reasons for this.

Though I am familiar with making most foods, I have little experience with Asian food and flavors. Further, I do not own many of the ingredients to make authentic Asian food.

My solution to this dilemma was to find a simple recipe that did not require many unusual ingredients and was simple. Kelly Senyei offered the solution on her blog Just a Taste. She posted a recipe for slow cooker honey garlic chicken that I recreated and modified for dinner a few nights ago.

Brett has been thrilled with my Asian cuisine experiments, as have I. It can be daunting to try to create dishes that have unfamiliar flavors like hoisin sauce. Yes, they are really delicious, and with a little practice, we can all tackle new cuisines.

What I love about this recipe is that it uses a slow cooker. Almost any Midwestern woman has a slow cooker somewhere in her kitchen. After my wedding a few years ago, I was the proud owner of two slow cookers, also known as crock pots. These babies save me a lot of time, especially when I do have the time to stand over the stove watching my food (or I don't want to). I feel in the future my experience with slow cookers will be invaluable when time wanes with the addition of kids (hopefully!) and more commitments that take my time out of my beloved kitchen.

 Step 1: Gather your ingredients. 

This is all the ingredients you will need in order to make the sauce. If you like a little spice in your Asian food, which I absolutely do, you can add crushed red pepper.

Though the recipe called for blackberry jam, I had black raspberry jelly that my awesome mother-in-law gave me for Christmas. Since I already had it at home, I used it instead, and the result was still delicious. If you are brave, feel free to use other berry jellies or jams, you may have at home.

Hoisin sauce can be an unfamiliar ingredient for many, but it is found in almost any local grocery store. I found it at my local Walmart in the aisle that has a limited amount of Asian food. It only costs a couple of dollars, but it is the heart of this recipe. Hoisin sauce is like an Asian barbecue sauce. It is made out of fermented soybeans. That may sound odd, but it is strangely delicious.

Some of you may have reserves about buying an ingredient just for one recipe, but I promise to show you other may to use the rest of your hoisin sauce in the future. Hint: it is the easiest way to make an awesome stir fry!

Step 2: Chop up your garlic and onion.

 

This is the only chopping you will have to do! Mince 4 cloves of garlic and dice up 1/2 cup of onion, which is usually about half of a medium sized onion.

Step 3: Mix up your marinade/sauce in a bowl.

 Mix the honey, soy sauce, jam, hoisin, sauce, olive oil, garlic, onion, and crushed red pepper.

Step 4: Lay chicken in the slow cooker and pour the sauce over the chicken.

 Try the lay the chicken so the breasts are not overlapping each other. Now, you can use either bone-in chicken or boneless chicken. It is up to you! However, depending on what type of chicken you use, the cooking times will vary. For boneless chicken, cook on low for 2-3 hours. For bone-in chicken, cook on low for 4-5 hours. 

 Step 5: Remove chicken and shred it.  

I usually just use two forks to shred my chicken. Otherwise, I tend to burn my fingers, but use whatever method you find easiest. Just be careful! The chicken will be hot.

Step 6: Thicken sauce in a pot with cornstarch.

In a small bowl or cup, add 1 tablespoon of cornstarch to 3 tablespoon of cold water. Do not use hot water! Mix the cornstarch until it is dissolved. Heat the sauce that you cooked the chicken in in a small sauce pan. Add the cornstarch to the sauce, and mix together. Once the mixture begins to boil, it will thicken up. Cook until sauce it thickens, about 3 minutes.

Step 7: Pour sauce over shredded chicken and serve over rice. Enjoy!

 

Slow Cooker Honey Garlic Chicken Recipe

2-3 boneless, bone-in (or boneless) chicken breasts (2 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam (I used black raspberry)
1/4 cup hoisin sauce
2 Tablespoons olive oil (use another oil if needed)
4 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
sliced scallions, for garnish (if you have them)
salt and pepper to taste

1. Dice 1/2 cup of onion and mince 4 cloves of garlic.
2. In a bowl, mix honey, low sodium soy sauce, blackberry jam, hoisin sauce, olive oil, garlic, onion, and red pepper flakes together.
3. Lay chicken breasts in the slow cooker without overlapping any of them.
4. Pour sauce over the chicken breasts.
5. Cook chicken on low. For boneless chicken breasts, cook for 2-3 hours. For bone-in chicken breast, cook for 4-5 hours. 
6. When chicken is cooked thoroughly, remove chicken and shred the meat.
7. Transfer the sauce from the slow cooker to a small sauce pan set over medium high heat.
8. In a bowl or cup, add 1 tablespoon of cornstarch to 3 tablespoons of cold water. Mix together until cornstarch is dissolved. 
9. Whisk in your cornstarch slurry into the sauce pan and let the sauce thicken and reduce for about three minutes or so.
10. Pour the sauce over the shredded chicken and serve over cooked rice.

For an even spicier kick, serve with a little sriracha on top.

I hope you enjoy this recipe just as much as we did! New cuisines do not need to be scary or difficult.

As always, feel free to leave any comments and questions you have for me. Have a wonderful day!