Shoyu Chicken

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4 lb skin on, bone in chicken thighs
4 cups chicken broth
1 1/2 cups shoyu
1 cup packed light brown sugar
1 each bulb garlic cloves, peeled and smashed
1 pieces (s) 4-inch piece ginger, sliced 1/8 to 1/16 thick long ways
4 tablespoons cornstarch dissolved in 4 tablespoons water
Green onions for garnish

Combine all the ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.

Reduce to low and cook very slowly covered until chicken is tender, about 30 minutes to 35 more. Continue to skim the broth for fat and impurities.

Remove chicken to a serving platter.

Strain the sauce and bring to a boil. Thicken with the cornstarch slurry.

Glaze over the chicken and garnish with sliced of green onion.

Note: The dish tastes better the second day.

The original recipes uses skin on, bone in chicken. I used skinless, boneless chicken thighs to cut on calories.

Makes 6 servings

Creamy Garlic Spaghetti

I really liked this recipe I found on Just a Pinch by Melissa Briggs but next time I will do a recipe makeover and cut some calories. I am a pasta fan!

www.justapinch.com

2 teaspoons olive oil
4 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti
1 cu grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley ( I used 1 1/4 tablespoons dried)

On a pot, bring the olive oil to medium-low heat. Add the garlic and stir allowing to cook 1-2 minutes. Mix in butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil; add the pasta and cook for as long as box's directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Makes 4 servings

Slow-Cooker Taco Chicken

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2-2 1/4 lb boneless skinless chicken breasts
1/2 cup Italian salad dressing (I used Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
6-8 cloves smashed garlic (do not worry about actually chopping it....unless you want to)
1 tablespoon dehydrated onion
Juice 1 lime
Salt to taste
Chipotle Tabasco sauce to taste (optional)

Place all the ingredients except for the lime, salt and Tabasco sauce in the slow-cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with a fork and sprinkle with the lime juice. Taste and season with salt and Chipotle Tabasco sauce (It is smokey and a little milder than the original Tabasco sauce...so it is perfect here) to taste.

Serves 8-10

Note: I serve it with warm flour tortillas, shredded lettuce, chopped onions, tomatoes, avocados and cilantro, shredded cheese, salsa roja, salsa verde etc etc etc.

I sprinkled some Chipotle chili powder instead of the Chipotle Tabasco sauce.