Sweet and Sour Chicken Thighs

I find it hard to believe that just 6 years ago I barely knew how to cook or bake anything and would never have the ambition to ever modify a recipe at all. If I did make anything, I followed that recipe to perfection. During my university years, I was preoccupied with schoolwork and the university social life- I didn’t have any time or desire to spend what little free time I had in the kitchen. But then 6 years ago I found myself graduated, married, actually working for a living- and with a lot more free time. It was during this time that I realized how enjoyable cooking can be.

In those “early days” I relied heavily on my family and coworkers for recipe ideas as it would never occur to me to browse recipes online and the only cookbooks I owned were those that had been given to me as wedding gifts. How times have changed. I now collect cookbooks like I am trying to make my own little culinary library. However, there are some recipes from back then that are still among my favorite today- and this sweet and sour chicken is one of them. It is so easy to prepare and I have served it to picky eaters of all ages who all devour it. It is a basic, tasty recipe that appeals to almost everyone (seriously- who doesn’t like sweet and sour sauce?)

Sweet and Sour Chicken Thighs

  • 1 pack or 6-8 chicken thighs
  • 1 cup ketchup
  • 1 cup brown sugar
  • 1/2 cup vinegar

Preheat oven to 375 and place chicken thighs in a casserole dish. Mix together the ketchup, sugar and vinegar in a saucepan on the stove and bring to a gentle boil. Pour the sauce over the chicken thighs and cover the dish. Bake for 1 hour. This tastes amazing served over basmati rice.

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Garlic Chicken and Rice

This has been a bad week for cooking- I’ve had several major kitchen flops already this week and it is only Wednesday. Such is the joy of experimenting with new recipes. Although I must admit I am usually pretty lucky- for every kitchen fail I have many more successes. I hardly ever repeat the same recipe twice because I love experimenting with new ones so much. I spend an unhealthy amount of time perusing recipes on Pinterest and have an obsession with cookbooks. Especially cookbooks with pictures- I think I could drool over food porn all day long. Give me a cup of Starbucks coffee and an hour to wander through the cookbooks at Chapters and I’m a happy girl.

But the recipe I’m going to share with you today doesn’t come from the internet, or a cooking show or a cookbook….it comes from my dear old dad.Now don’t get the wrong impression- my dad is no chef. Growing up, it was my mom who did the majority all the cooking. But this is one meal that I only ever remember my father making and because of that it feels like comfort food for me. Eating this dish brings me back to family dinners around our dining room growing up. It is also a very versatile dish- I have made it with both chicken and pork and both turn out fabulous. It is also super easy to prepare- just throw everything into a roaster in the oven and wait and hour. That easy.

Garlic Chicken & Rice

  • 2 boneless, skinless chicken breasts or pork chops ( I prefer pork)
  • 1 cup rice
  • 1/2 cup garlic sauce
  • 2&1/2 cups water
  • 2 tbsp soya sauce (I usually throw in a little more because I love it)
  • 1 large onion (chopped)

Preheat oven to 350. Cut the chicken breasts into halves and place on the bottom of a roaster. Place the chopped onion, rice, garlic sauce, water and soya sauce on top and cook for 1 hour. Easy, huh? Serve with a side of veggies and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mustard Chicken

I love weekend mornings. In particular the weekend mornings when neither JD nor I have anything we have to do and can spend the morning just relaxing in our PJs. It is a cool & rainy Fall morning and I am snuggled up on our couch with the two dogs curled up at my feet, a cup of coffee in hand, reading blogs and could not be happier. There is no better feeling that enjoying a leisurely morning after a hectic work week and I am savoring every moment.

I have a new recipe baking in the oven for breakfast ( Raspberry Baked Finnish Pancakes- coming to la Casa Creighton any day now!) but the recipe I wanted to share with you today is one of my favorites. In fact, that was exactly what JD said to me yesterday as we were sitting down to eat “I think this is your favorite supper meal, isn’t it?”. And it is. I got it from the Everyday Cooking “Fresh Flavors Fast” cookbook a couple years ago and it has become part of our normal rotation ever since. It is quick to prep (less than 30 minutes) so is perfect for the nights when JD & I have both worked a long day and I don’t have my usual enthusiasm towards cooking dinner but always tastes delicious.One warning though- it does contain quite a bit of whipped cream so it isn’t exactly a low calorie dish. I have tried making it using skim milk or almond milk instead but in this case it is definitely worth the extra calories to use real whipped cream.

Mustard Chicken (serves 3-4)

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  • 2 boneless, skinless chicken breasts (cut into thin pieces so they cook up fast)
  • 1 cup whipping cream
  • 1/2 cup chicken broth
  • 1 tbsp olive oil
  • 2 tbsp dijon mustard
  • salt & pepper to taste
  • 1 cup cooked basmati rice

Season the chicken breasts with salt and pepper and cook in olive oil until cooked all the way through (about 10 minutes). Remove the chicken and add the chicken broth to the skillet and cook until the liquid has been reduced by about half. Add the whipping cream and mustard and bring to a gentle boil. Remove from heat and this is where the magic happens- the sauce will thicken up a little. Pour the sauce over the rice and chicken and Enjoy! I usually serve with a side salad as the dish is fairly rich & salty itself.

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Apple Cider Chicken Thighs in the Slow Cooker

When I first started this blog I had no idea I would be posting recipes so often but that is what I find myself doing. I have always loved cooking & baking so it feels natural for me to share my passion. I also had no idea that so many of my recipes include chicken thighs- I swear the Creighton household does not discriminate against the other parts of the chicken, or against other meats for that matter. We eat it all here at la Casa Creighton- white meat, red mead, fish, vegetarian…there is almost nothing I wouldn’t try once. Chicken thighs just happened to be on sale for an awesome price at Sobeys last week. And when I woke up this morning there was a definitely Fall chill in the air and this recipe came to mind immediately. Apple cider, sweet potatoes and a slow cooker- if that doesn’t have Fall written all over it then I don’t know what does. Plus it is made with all basic ingredients you would find in my cupboards on any given day- always a bonus.  I cannot take the credit for this delicious recipe- I found it at Simple Nourished Living and make a couple little tweaks. Here is what you’ll need:

  • 1 package of boneless, skinless chicken thighs
  • 2 large sweet potatoes
  • 2 large potatoes
  • 1 large onion
  • 2 cloves of garlic
  • 1 & 1/4 cup chicken broth
  • 1 cup apple cider ( I had to substitute apple juice because I was all out of cider)
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • salt & pepper to taste

Place the chicken thighs on the bottom of the slow cooker & season with salt & pepper. Then add the chopped up potatoes & sweet potatoes. In a large bowl, mix together all the other ingredients & pour over the chicken, potatoes & sweet potatoes. Cook on high for 3-4 hours or low for 6 hours and Enjoy! So easy!

 

Honey Glazed Chicken Thighs

Today was one of those TGIF Fridays!  I consider myself an extremely lucky girl as I am one of those people who LOVES their job. Like I am that person who is annoyingly happy to come to work. I fell into pharmacy completely by accident (had always planned on being a teacher- even completed one year of my undergrad in an arts degree) but I cannot imagine myself doing anything else. My work is exciting and fulfilling, I have the best co-workers a girl could ask for and my patients are some of the cutest people ever. I know how lucky I am and I thank my lucky stars every day.

But today was just one of those days where I could not wait to get home to my hubby & furballs and enjoy the weekend. And what better way to kick my weekend off than by combining 2 of my favorite things? Wine & Cooking! So when the clock finally struck 5:00 I made my way home, poured myself a glass of wine & got to making one of my hubby’s most requested dinners- Honey glazed chicken. I got this recipe from a really good friend of mine when I first moved out and started cooking for myself & it has become a regular at la Casa Creighton ever since. I hope you guys enjoy it as much as we do!

Honey Glazed Chicken Thighs

  • 1 pack boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup honey mustard
  • 1/2 tsp chilli powder
  • 1 large onion
  • 2 tbsp butter or coconut oil

Preheat the oven to 350 degrees. Chop up the onion & brown it in a medium saucepan with the butter until the onion gets caramelized.

Then mix in the honey, mustard & chilli powder, bring it to a boil & let it simmer for a few minutes. Then place the chicken thighs in a casserole dish & cover with the honey glaze. Bake at 350 for 45-60 minutes, basting often.

It is a perfect “sweet with a little bit of heat”. Your taste-buds will thank you for giving this recipe a try!