Slow Cooker Sweet Fire Chicken

This is an awesome recipe! My husband loves eating Sweet Fire Chicken when we go eat Chinese food so I decided to try making it at home as a surprise. He loved it, of course! Like most Slow Cooker recipes it's about putting it all together in the pot and letting the flavors meld together over time. The combination of spices, peppers, and pineapples together with the chicken is super tasty. My family loved it and I'm sure yours will too!

Ingredients:

4 boneless skinless chicken breasts (cut them into cubes)

1 red bell pepper, cut into chunks

1 can of pineapple chunks, drained

For the sauce:

2 teaspoons of minced garlic

1 1/2 teaspoons of crushed red pepper flakes (if you want it hotter add another 1/2 teaspoon)

2/3 cup of sugar

1 cup of water

2 tablespoons of sweet red chili sauce

1/2 teaspoon of salt

4 tablespoons of cold water plus 3 tablespoons of cornstarch

Procedure:

1. Cut the chicken and bell pepper. 
2. In a bowl mix together the ingredients for the sauce, except the 4 tablespoons of cold water and the 3 tablespoons of cornstarch.
3. Add the chicken, bell pepper, and pineapple into a greased slow cooker.
4. Pour the sauce into the slow cooker and give it a stir. 
5. Cover and cook for 2-3 hours on high or 4-5 hours on low.

After cutting the chicken and peppers prepare the sauce. First put the minced garlic in a bowl.

Then the pepper flakes.

Followed by the sugar.

The cup of water.

And the sweet chili sauce.

Lastly add the salt.

Mix thoroughly.

Put the chicken in the greased slow cooker.

Followed by the peppers.

And the pineapples.

Stir to combine.

Cover and cook for 2-3 hours on high or 4-5 hours on low.

Put the cornstarch in a separate bowl.

Then add the cold water and stir to combine.

Remove the lid.

Pour the cornstarch mixture into the slow cooker, 30 minutes before serving.

Mix well.

Cover and cook for the 30 minutes.

It will come out super moist, soft, and tasty. Enjoy!

Pecan Pie

I've heard a lot about how good the pecan pie is. So this past Thanksgiving I decided to give it a try and make it! Let me tell you something, it is amazing! I used Ree Drummond's recipe. I didn't make the pie crust from scratch, because truthfully with my one year old asking for attention I didn't have the time. I used a 9' pie crust. You can use light or dark corn syrup, for this recipe I used the light syrup. The baking time varies with this recipe. Mine took exactly 70 minutes, but it could take more or less time. It's worth every second! This is gonna be a regular, at least once a month at my house! Hope you guys loved it as much as my family. Until the next one! 

I left out an egg... it's 3 eggs not 2 ;)

Ingredients:

1 cup granulated sugar
3 Tablespoons of brown sugar
1/2 teaspoon salt
1 cup of light corn syrup
1/3 cup melted salted butter
1 teaspoon vanilla extract
3 whole eggs beaten
1 cup chopped pecans
1 9" pie crust


Procedure:

1. Preheat oven to 350 degrees F. 
2. Mix the granulated sugar, the brown sugar, salt, light corn syrup, melted salted butter, vanilla extract and the eggs together in a bowl. 
3. Pour the pecans in the bottom of the pie shell.
4. Pour the syrup over the top of the pecans. 
5. Cover the top and crust gently with aluminum foil.
6. Bake the pie for 30 minutes. Remove the foil and continue baking for 20 minutes. It's important  not to burn the crust nor the pecans.
7. The pie shouldn't jiggle a lot when removed from the oven. If you see it jiggling a lot it's important to put back the foil and bake it for 20 more minutes, until it sets. 
8. Allow to cool overnight.

Add the granulated sugar.

Add the brown sugar.

Add the salt.

Add the light corn syrup.

Add the melted butter.

Add the vanilla extract.

Add the eggs.

Mix it all up.

Chop the pecans.

Add the pecans to the pie crust.

Pour the syrup over the pecans.

Put the aluminum foil gently over the pie. Bake for 30 minutos

After the first 30 minutes, remove the foil and bake for 20 more minutes.

If it shakes a lot, you need to put the foil back and bake for 20 more minutes.

Put back the foil to prevent the pie from burning.

Enjoy!!

Pumpkin Pie

Thanksgiving! I just love this holiday because it's all about amazing and tasty food! Getting the family together and eating good food, there is nothing better than that. No holiday meal is complete without dessert and there is nothing like the classic thanksgiving dessert. Not everyone in my family cares for pumpkin pie but I love it! It brings back memories of eating it with my grandmother as a little girl. Normally the pumpkin pie uses a little less ground cloves, but I really love it so in my recipe I put a little extra. Hope you guys love this recipe as much as my family and I. Let the holidays begin! Enjoy! Until the next one!

Note:  I love ground cloves! If you feel it's too much clove for your taste, you can add 1/4 teaspoon vs the 1/2 teaspoon I used.

Ingredients:

3/4 cup of granulated sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
2 large eggs
1 can of pumpkin Puree
1 12oz can of evaporated milk
1  9 inch pie crust


Procedure:

Mix the spices in a bowl.
Beat the eggs in the mixer.
Add the pumpkin puree.
Add the spices and mix.
Once it's well mixed add slowly the evaporated milk.
Mix well.
Add the pumpkin mixture in to the 9" pie crust.



Step by step photo procedure:

Mix the spices in a bowl.

Beat the eggs in the mixer.

Add the pumpkin puree.

Add the spices and mix.

Once it's well mixed add slowly the evaporated milk.

Mix well.

Add the pumpkin mixture in to the 9" pie crust.