Archive for June, 2010
Source: The Meal Planner
Several weeks ago, the “Lost” finale aired. If you watched all of the related shows, you would literally have been watching TV for 6 hours straight — from 7 p.m. to 1 a.m. Rick and I didn’t sit in front of the TV quite that long, but we did watch from 7 to 11:30 p.m., which was long enough for me!
Anyway, in preparation for this event, I thought that if we’re going to be sitting in front of the TV for 4+ hours, we should probably be doing something while we’re at it! That’s where my idea for our “Lost” dinner party comes in. I’m always looking for an excuse to have a dinner party, even if it’s just Rick and me (which was the case this time). It’s so much fun for me to create a menu and organize my day to make sure everything gets made on time … I don’t know, I just love it!
I wanted to create an island-themed dinner party to go with the “Lost” theme. Rick kind of laughed at me, because he said the recipes I chose weren’t really island-themed, but whatever … I think they are!
I chose these Honey Mustard Lime Chicken legs as our main dish (now, isn’t lime island-y?? Sheesh.) They had a really great flavor to them, although the honey mustard dominated. The meat got so tender, it literally fell off the bone, which makes it a little hard to eat — I definitely recommend using a fork! If you prefer chicken wings, that can be done as well! For directions on using chicken wings instead of legs, check out this post — just swap out the ingredients for the sauce and use the sauce from this recipe instead!
Honey Mustard Lime Chicken
8 chicken legs
1/2 cup honey mustard
3 tbsp. lime juice
2 garlic cloves, minced
1 tbsp. soy sauce
Combine all ingredients in the crockpot and stir to make sure all the chicken pieces are evenly coated. Cook on low for about 6 hours, no more than 8.
This recipe caught my eye the first time I saw it. I starred it in my Google Reader, but, of course, forgot about it. About a week ago, I saw some stew beef on special at the grocery store and it triggered my memory. I grabbed it up, along with the rest of the ingredients I needed, because I couldn’t wait to try this recipe.
Rick loves traditional stir frys, so I think that’s what he was expecting from this recipe. While it’s not as good as a stir fry, for the simplicity of this recipe, it tasted great. Don’t you just love tossing everything in the crockpot, leaving for work, and then dinner is ready for you when you get home? I’d say that fact bumped this recipe up quite a few notches! We’ll definitely be making it again.
P.S. This is yet another recipe from Stephanie Cooks. Have you noticed how many recipes from her blog I make? It seems to be at least once a week! If you haven’t seen her blog before, definitely check it out!
Coat crockpot with cooking spray. (I used my 3.5 quart crockpot, and it was almost overflowing!) Place frozen veggies in the bottom of the crock and top with stew beef. In a medium bowl, combine stir fry sauce, water, and crushed red pepper. Pour over beef and veggies.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5, but low is recommended.
At end of cook time, discard spice packets from Ramen noodles. Break up noodles as best you can and stir into meat mixture. Cover and let stand for about 15-20 minutes until noodles are cooked. Stir before serving. Enjoy!