creative OUTput - not everything can make the cookbook challenge!

Cookbook Challenge

Not every recipe for the cookbook challenge comes from my over flowing old cookbook recipe collection

in the gorgeous what was I thinking binder - did that ever look good?

My Pinterest boards are pretty well stocked as well  I need to de-clutter my pinned recipes as well.  

It being the start of the new school year - that calls for a crock pot recipe!

 From my "Crock Pot Love" board is Asian Teriyaki Chicken from Lake Lure Cottage Kitchen - but it didn't really come out!  We liked it "OK" but not a big hit - and I think I am to blame The recipe called for boneless, skinless chicken thighs - but they were not on sale!  So I used the bone in, skin on thighs that were!

At 99 cents a pound - can't beat that!  I try my hardest to buy grocery's on sale not be too brand loyal.  Everything (except milk) goes on sale at some point.

My favorite pomegranate is regularly $4.00 a bottle, but I bought it when is was on sale and I had a coupon which the store doubled so I brought it home for only $1.00!

Any way, I thought the chicken came out too mushy - but the sauce was very tasty!  I recommend buying a fat separator which is very helpful - especially with skin on, bone in, dark meat thighs!

I am going keep the sauce part of the recipe and try it with some baked chicken another time.  

Asian Teriyaki Chicken 

12 boneless, skinless chicken thighs - about 3 pounds

3/4 cup sugar (I was out so I used light brown sugar)

6 Tbsp cider vinegar

3/4 tsp minced garlic

3/4 tsp ground ginger 

1/4 tsp pepper

4 1/2 tsp cornstarch 

4 1/2 tsp cold water

Place chicken in 4 quart crock pot.  Combine sauce ingredients (through pepper) and pour over chicken.  Cook on low for 4-5 hours.

After cook time, remove chicken to a platter - keep warm.  Skim fat from cooking liquid and place liquid in a sauce pan and bring to a boil.  Combine water and cornstarch until smooth.  Gradually stir into sauce until thickened.  Serve chicken with rice (I also added some sauteed Asian vegetables)

 My other recipe from Pinterest is just too silly to keep! 

Cookie Cake

Mix up a box of chocolate cake, pour into a bundt pan and add chocolate covered graham crackers to the cake 

and bake as directed by the cake mix.  Yup - I did it!  It was good in an interesting way.  It's like the cookies caramelized - strange but in a good way.

 I gave a piece to my neighbor's 11 year old who likes to check in with us once in a while - she thinks I am the best baker ever!  

I think I can remember this one and I might make it again if I thought I had some cookies that were going stale-but that doesn't really happen around here!

Tip:

If you don't own a cooling rack as suggested in most baking projects - turn a cupcake pan upside down and voila!  A cooling rack!

We are currently slow roasting a pork roast for a Carolina Pulled Pork Sandwich 

 My son's Carolina college football team is playing tonight - so my husband is making this for dinner to eat with the game!  He roasts the pork in a 250 degree oven for 6 hours!  To add flavor and keep the pork moist, he puts a cast iron pan filled with water and added rosemary on the bottom shelf in the oven.  It does make the house smell good!  He will use a bottled sauce (can't complain when's he's doing the cooking!) but will serve it on the side - I am not as big on the sauce as he is and the kids vary.  He will make a coleslaw salad - again on the side.  I like to heap it all together on a large bun!

Just call me when we're ready for game time!

Pam