Here are the two recipes I promised. I already posted a photo of the salmon salad the other day and of course forgot to take a photo of the chicken last night. So I found this photo online at The Taste of Home website which is where I got the recipe. They serve it with pasta.
Sarah’s Salmon Salad
1/4 cup of maple syrup (the real stuff not that imitation crap)
2 TBLS Soy Sauce ( Sarah prefers dark soy sauce because of the richer flavor)
1 clove minced garlic
1/4 tsp garlic salt (we use garlic powder, there’s already enough salt in the soy sauce.)
1/8 tsp black pepper ( I only use freshly ground black pepper. I am a pepper snob)
Mix up the first 5 ingredients in a small bowl. Place Salmon in a shallow baking dish and coat with the mixture. Cover the dish and marinate in the fridge for 30 minutes. turning once. Preheat oven to 400 degrees F (200 degrees C). Cooking time is about 20 minutes give or take. You have to use your own judgement to see if it is cooked through. I cook it with the skin side down. When it’s done I just peel off the skin.
Now those are the actual directions. My daughter doesn’t measure anything. She just pours the stuff on and we usually cook about 2 pounds of salmon for all of us.
We make a buffet style salad. I fill bowls with salad ingredients like: salad greens, grape tomatoes, avocado, yellow peppers, cashews, dried cranberries, crumbled goat cheese, FF croutons and I put out a couple of different bottles of FF dressing. My favorite being a balsamic vinaigrette. Of course, you can make up your salad with anything you want and then I just place the warm salmon on top.
It really is awesome and if you aren’t fond of salmon this might change your mind.
Rosemary Cashew Chicken
1 whole chicken– I buy a whole chicken, usually a 7 pounder because we have a lot of big eaters and we love leftovers. I have the butcher cut it up and skin it. They can’t skin the back or the wings so I don’t use them. You can save them for soup stock. I have it skinned because of WW.
1 med. onion sliced thin
1/3 cup frozen orange juice concentrate (do not water down the concentrate)
1 tsp dried rosemary or 1 TBL fresh rosemary
1 tsp salt (I don’t use the salt -blood pressure problems and people eat too much salt anyway.)
1/4 tsp cayenne pepper
2 TBLS cornstarch
3 TBLS water
1/3 cup chopped cashews.
Put chicken pieces in slow cooker. Combine in a bowl, onion, OJ concentrate, rosemary, salt and cayenne. mix it up and pour over chicken.
Cook on low for 4-5 hours. Mine usually cooks for 5 hours because I use a 7 pound or more chicken.
About 1/2 hour before it is finished, mix cornstarch and water until smooth and add to pot stirring it well into the liquid which there will be a lot of. Add the chopped cashews.
Don’t be afraid of the cayenne and OJ concentrate. This is not a “Hot” dish because of the cayenne and the OJ does not over power the chicken. You just get a hint of citrus. The meat falls off the bone it is so damn tender. Be careful because there could be bones in the gravy so watch out for kids. My SIL likes dark meat and my daughter likes white meat which is why I use a whole cut up chicken to make everyone happy. You could make the same recipe using chicken breasts on the bone. I don’t recommend using boneless chicken breasts in a slow cooker. If you cook them even a bit too long they shred. With a slow cooker you do not want to overcook chicken. I serve this over Jasmine rice and with broccoli.
With a big chicken I use a 7 quart slow cooker. If you have a smaller slow cooker use a smaller chicken or just use the chicken breasts on the bone or chicken thighs or whatever the hell kind of chicken you like.
I will guarantee that this recipe is very tasty. Everyone here loves it.
Remember with a slow cooker to not be tempted to take off the cover and stir. Only take off the cover when you have to. You lose a lot of heat by removing the cover.
The Rosemary cashew chicken is about 7 weight watcher points for one piece of meat and some gravy.