Crock pot Chicken Piccata

Currently, I'm a part of a thirty day challenge! Do something every day for thirty days and it becomes a habit! I committed to writing daily! Goal is to actually write some fiction... but inspiration wanes so I will have to do my blogging in the meantime.

Hence, I'm blogging this recipe without pictures! I will have to insert the pics the next time I make this. Because make it, I will! It was fabulous!!! I mean really fantastic! I have made chicken piccata many times. I usually use white meat tenderloins and saute in a lemon caper sauce, but this recipe transformed the dish so that every single bite of chicken was bursting with lemony, buttery yumminess!

Tools Needed:
* Crock Pot
* Kitchen Shears
* Crock Pot Liner (if you don't like to do the dishes)

Ingredients:
* Boneless, skinless chicken thighs
* Flour
* 1/2 onion, sliced
* 1/4 C capers, drained
* 2 cloves garlic, minced
* 1/3 C Sauvignon Blanc wine
* 2 fresh lemons (no bottled juice)
* 2 TBsp melted butter
* 1 TBsp olive oil


First, you will need one package of boneless, skinless dark meat chicken thighs. Using kitchen shears, cut your meat into thin strips. Salt your meat with garlic salt. Add flour to a freezer bag and toss to coat. Spray your crock pot (hopefully shielded with the liner that you can toss when done).

Now, slice your onion, mince that garlic, drain the capers, measure your wine and olive oil, melt your butter, and juice those lemons. Zest a wee bit from the lemon as well. Mix your "sauce" together and pour over your chicken. Cook on low for 6 - 7 hours.

Serve over rice or noodles. I like the Lipton garlic noodles. Top with some fresh Parmesan. Delicious!!!!!

(Pics to come!)

Philly Cheese-steak Sandwich

Last summer, we stopped in Philly on our travels back home after a summer in the States. My husband had done his undergrad and grad school in New Jersey, so year ago, he spent many a weekend heading to Philly for concerts, ballgames, and cheese steaks. So naturally, he wanted to take me to his favorite spots. His number one: Pat's King of Steaks! 

Now, I always thought of a cheese steak sandwich as being meat with flavors so-overpowered by the green pepper then topped with some provolone cheese served on a soggy bun. In other words, I never found the sandwich to be appealing, perhaps because it was this mall version that stood out in my mind. But I am one to try new things, so we stood in line to try this famous hoagie, and well... it's pretty darn good! No peppers and Cheez-Whiz??? Yep! I'll take another!

So here we are back in Japan... far, far from a sandwich of this sort. But I knew the main ingredients, so I tried to create my own. This is what I came up with and the family loves it!

Ingredients:

* Steak - I like to pay for the good cut, so I bought filet, but then added more meat from the market. My suggestion would be one steak for each person dining.

* Onion - onion cooks well in the crock pot and adds flavor

* Garlic (minced from the jar or fresh)

* Italian dressing seasoning pack

* Worcestershire

* Broth (beef or chicken)

* Cheez-Whiz (oh yah!)

* Buns

Instructions: 

* Line your crockpot with the slow-cooker bag (best invention ever!). 

* Pour one cup of broth into the base of your crockpot; add two cloves garlic and 2 TBsp Worcestershire.

* Slice your meat... thin

* Slice onions

* Add to crockpot

* Cover with the Italian Season packet

* Heat on low, stirring occasionally for about 4 hours. When you find that the meat is cooked to your liking, turn setting to "keep warm" 

When everyone is hungry and ready to eat, you will want to make the meat smaller and drain the broth so that you avoid soggy rolls. My suggestion is to scoop the meat into a colander places over a larger bowl. Cut the meat to the size desired using kitchen sheers. 

When first removed

After cutting

After making your meat bite-sized for sandwiches, return it to the crockpot to warm while you heat up the Cheez-Whiz. Microwave is fine. Slice your bread and top with your meat and heated and cheese! Enjoy!