Wish Upon A Dish

February 13, 2018

5-Ingredient Slow-Cooker Balsamic Chicken


I have spent the last few weeks tearing my house down to the bare walls and building it back up to the best organized shape it has ever been in.

I think all those Pinterest posts on Dollar Store Organization has had a big influence on me.
They always say it gets worse before it gets better and in this case, it was so true.

I thought once I bought all the bins, put same type articles in each, I would experience that satisfaction of being totally organized. Not to be.

For the first 3-4 weeks I couldn't find a thing. I spent more time wasted on removing items from 2-3 bins before even getting warm. I thought I would remember what was in each bin as long as it was in a certain room but, NO.

So, my advice to anyone who starts a huge organizing project is this.....
buy big labels and label everything before putting them in their new location.

Along with personal items, I have also been purging my printed 'wish list' recipe file. There is no way I would ever have time to cook each one. About a year ago, I scanned all my old Bon Appetit, F&W, Food Network, and Cooks Illustrated indexes on to a stick and recycled all the magazines. If I am looking for inspiration I can read through that stick in about 30 minutes instead of each magazine.

This dish was part of a series of 5 ingredient Slow Cooker recipes recently emailed my way and I needed a few simple, unattended dinners while I completed my project.

The original recipe called for thighs but I wanted to try a breast in the slow cooker.
I used 2 skin-on, bone-in breasts, a bottle of balsamic dressing, garlic and grape tomatoes.

I have a small Crockpot I use when I need dinner with no leftovers. This time I needed two breasts for two nights while The Nudge was involved in a yearly meeting of all worldwide buyers.

Last night I made a batch of polenta to serve my chicken over and it was a good meal.
Tonight I am ripping the other breast into a pot of Pasta a Ceci.

Since I will be home alone quite a bit this year, I think I need to use my slow cooker more often.

5-Ingredient Slow-Cooker Balsamic Chicken
Adapted from Pillsbury

* 2 bone-in skin-on chicken breast halves
* 1 cup favorite balsamic vinaigrette dressing
* 4 cloves minced garlic
* 1 /2 cup grape tomatoes
* Fresh basil leaves, optional

1. Preheat slow cooker while washing and drying chicken.
2. Pour half bottle of dressing & garlic into insert. Place chicken breasts, meat side down on top of dressing.
3. Set heat to high for hours or until internal temp of breast reaches 165, checking at 3 hours. Mine was spot on at that time.
4. Add the tomatoes after 1 hour.

Serve over polenta, pasta or grain of choice and top with fresh basil.

January 20, 2018

Homemade Teriyaki Sauce

An Asian trifecta (teriyaki vinaigrette, teriyaki butter & teriyaki soba) elevates a simple dish of spinach & scallops. Did I say homemade teriyaki? #wishuponadish #refrigeratorstaple


My first linked recipe from my Instagram account.
You will use this sauce on everything. There is always a jar on the door in my fridge. While I personally think it is best with scallops, it is no slug with shrimp or chicken.

The beauty of this recipe is you can add balsamic vinegar to dress greens (like the spinach & mushroom salad above) or butter to make a silky sauce (like the one I tossed with the soba). It’s even good on chicken wings. 
I suggest making a double batch. I guarantee you will reach for it over and over.

Teriyaki Marinade
Prep time: 15 minutes
Yield: about 1 cup

* 1" piece of ginger root, minced
* 1 large clove, minced
* 2 green onions, chopped
* 6 tablespoons Tamari (best soy sauce available)
* 1/4 cup Mirin (or dry sherry, sake or white wine)
* 3 tablespoons sesame oil
* 2 tablespoons maple syrup or buckwheat honey

Measure all ingredients into a large glass container and give it a day for the flavors to blend together and mellow.

Stores for 1-2 months in the fridge.

 

January 17, 2018

A New Year, New Recipes & a Final Phase of this Blog

Happy New Year!
I know my posts have been sporadic.
Actually for the last months of 2017, my posts were mostly for The Recipe Redux and even then I missed many months, and since it wasn't fair to the group to not put in an effort, I sadly resigned.

I thought taking a vacation from blogging would give me time to figure it all out and I realized I still loved creating new dishes, using new techniques and trying new foods but found out that I just did not enjoy writing the whys or the time it took to style the dishes and do the photography.

Once I discovered Instagram there was no returning to the old format of this blog.
I loved snapping a quick pic of my dish and writing a small description. I never wanted a blog as a business. I wanted it to be a place to teach others about dishes and food discoveries as they related to Diabetes, even after I had mine under control.
I love sharing healthy, nutritious and delicious tasty recipes.

Since Instagram is all about the pic, I am keeping this website open to post the recipe, in case someone would like to cook my dish.

Basic, simple and easy to access.

I pulled over a hundred favorite recipes off this blog so I could update them. They were favorites of mine and needed small tweaks. Once done I will snap a pic for my Instagram account (Wish Upon A Dish) and include a link to here where you can get the recipe and a small description of why it was a favorite, along with how I updated it.

I hope to eventually go through each recipe.
See you soon!