Ingredient: soy sauce

Thai Pineapple Peanut Satay Chicken

Original recipe found on Carlsbad Cravings.

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 Thai Pineapple Peanut Satay Chicken
This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Peanut Sauce
Other
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Peanut Sauce
Other
Instructions
  1. Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.

Slow Cooker Balsamic Glazed Roast Beef

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 Slow Cooker Balsamic Glazed Roast Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
  2. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
  3. Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!
Recipe Notes

Recipe adapted from Closet Cooking

Slow Cooker General Tso’s Chicken

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 Slow Cooker General Tso's Chicken
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
  2. Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
  3. Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
  4. Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!
Recipe Notes

Recipe adapted from The Kitchn

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich.  Original recipe from Cooking Light.

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 Mushroom French Dip Sandwich
Course Main Dish, sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Course Main Dish, sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.

Lettuce Tacos with Sesame Cumin Beef

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 Lettuce Tacos with Sesame Cumin Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
  2. Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
  3. In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
  4. Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray