COOKING THURSDAY ~ SLOW COOKER TERIYAKI DUMP CHICKEN ~ BLOG 365.316C

SLOW COOKER TERIYAKI CHICKEN aka TERIYAKI DUMP CHICKEN
Adapted from DINNER AT THE ZOO 

1 1/2 pounds boneless skinless chicken breasts
2 teaspoons garlic, minced
2 teaspoons ginger, minced
1/4 cup QUALITY honey
3 tablespoons packed brown sugar
1/2 cup Bragg’s liquid aminos
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar
1/4 cup cold water
2 tablespoons cornstarch
Prepared rice
1 tablespoon sesame seeds, optional
2 tablespoons sliced green onions, optional

  • Place the chicken breasts in a slow cooker.

  • In a small bowl, whisk together the garlic, ginger, honey, brown sugar, liquid aminos, sesame oil and rice wine vinegar.

  • Pour over the chicken.

  • Cover and cook on HIGH for 3 hours or LOW for 5 hours.

  • Remove the chicken from the slow cooker and shred with two forks.

  • Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.

  • Place the saucepan on the stove over medium high heat and bring to a simmer.

  • In a small bowl, whisk together the cornstarch with the water until dissolved.

  • Pour the cornstarch into the pan and bring to a boil.
  • Cook 1-2 minutes or JUST until sauce has thickened.

  • Pour the sauce over the shredded chicken and toss to coat well.
  • Serve over prepared rice.
  • Sprinkle with sesame seeds and green onions.


COOKING THURSDAY ~ APPLE CHERRY CAKE ~ BLOG 365.316B

Another scrap recipe of unknown origin adapted slightly to our tastes.

APPLE CHERRY CAKE ~ SLOW COOKER
1 cup plain yogurt
1/2 cup milk
1 LARGE egg
3 tablespoons butter, melted and cooled
1 teaspoon PURE vanilla
1 3/4 cups AP flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon QUALITY apple pie spice
1/2 teaspoon salt
2 medium apple, cored, peeled and chopped
1/2 cup SMALL chopped walnuts
1/2 cup chopped dried cherries or craisins, the tarter the better 🙂
Ice cream

  • Lightly coat 3-4 quart slow cooker with non-stick cooking spray.
  • In a large bowl whisk together the yogurt, milk, egg, butter and vanilla until smooth.
  • In another bowl sift together the flour, sugar, baking powder, apple pie spice and salt.
  • Whisk dry ingredients into wet ingredients until well blended.
  • Fold in apples, cherries and walnuts.
  • Spoon batter into prepared slow cooker and spread smooth.
  • Cover and cook 2-2 1/2 hours until cooked through and toothpick comes out clean. Turn crock halfway through if possible.
  • Remove crock from cooker and cool uncovered for 10 minutes.
  • Invert to cooling rack or platter and cool completely.
  • Serve with a scoop of cherry chocolate chunk ice cream.

COOKING THURSDAY ~ OVEN ROASTED CORN ON THE COB ~ BLOG 365.316A

OVEN ROASTED CORN on the COB

Ever since I tried roasting corn on the cob in the oven I never looked back or tried another way. This method is quick, simple and Keeps the corn tender, caramelized and oozing with flavor! Oh and the best part, it can be prepared in advance to save you even more time.

4-6 ears ears corn, husks and silk removed
4 tablespoons butter, melted
1 teaspoon garlic powder
1-2 teaspoons RED ROBIN seasoning mix or creole seasoning

  • Preheat the oven to 425°.
  • In a small bowl add the melt3ed butter and whisk in the garlic powder and seasoning of choice until well blended.
  • Pour into a shallow baking tray.
  • Add ear of corn and roll each ear of corn until well coated in butter mixture.
Wrap each ear of corn individually in a sheet of foil.
  • Place seam side up on another baking sheet.
  • Bake for 20-25 minutes, turning the tray halfway through roasting. 
Remove and cool for a minute or two before serving.
  • Brush with more garlic butter if desired.


HAPPY HOMEMAKER MONDAY ~ RECIPES & MENUS ~ week 45 of 2026 ~ BLOG 365.313

Be sure to join us at Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

GOOD MORNING friends! I hope your week was longer than mine was. It was a whirlwind of activity getting ready for the craft fair & bazaar along with all my normal activities so it seemed like it was only 3 days long!! The fair/bazaar could have gone better, but it also could have been worse, so I am ever so thankful that it is FINALLY over! 

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE 

If you followed along with me last week you saw that what was forecasted was not even close to what really occurred on most days. This week they are forecasting a MAJOR atmospheric river that will drop A LOT of rain in our area and majorally north of us.

I’m hoping that we are at the most southern end and it isn’t as bad as predicted. Ironically, this will be more than likely be the forecast they get right. We really need the rain after the drought ridden summer we had, BUT NOT all at once. Fortunately for us we had to change our trip to next week well before this forecast came about so we won’t be wet and soggy during the downtime.

11/9 Monday 63° /49° RAIN & THUNDER ACTUAL ~ took all day to get to 61° for all of an hour around 2PM-3PM before it started cooling back off to RAIN, CLOUDS, SUN & BREEZY BACK TO RAIN
11/10 Tuesday 67° /44° CLOUDS ACTUAL ~ started off so foggy you literally couldn’t see your hand in front of your face…
11/11 Wednesday 66° /45° CLOUDS
11/12 Thursday 63° /46° RAIN
11/13 Friday 61° /46° RAIN
11/14 Saturday 57° /43° RAIN
11/15 Sunday 53° /39° RAIN
11/16 Monday 52° /35° PARTLY CLOUDY

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I changed the bed and towels and did 3 loads of laundry yesterday.
  • GROCERIES & ERRANDS Not much on this week’s list so will probably skip shopping until next week. 
  • PROJECTS & TRAVELS We rescheduled our trip to next week, but will be keeping a close eye on the weather and reevaluate as necessary. In the end I signed up for just the one class, the covered bridge on the 29th.
  • THINGS THAT MAKE ME HAPPY completed obligations and events… watching Hallmark Christmas movies… successful new recipes…. the smell of the first fires of the season…

READING TIME

I’m still reading THE BAKER and THE BODY, BLYTHE RIVER MYSTERIES #1 by Jesse Leigh Murray

FUNNIES

MENU PLANS

The trip for this week is a bust, so I scrambled to get a menu together made with ingredients from the freezer and pantry that I already have. I did pick up a few things at grocery outlet, like these beautiful Brussels sprouts. 🙂

 11/9 MONDAY 11/10 TUESDAY 11/11 WEDNESDAY
11/12 THURSDAY
 11/13 FRIDAY 11/14 SATURDAY 11/15 SUNDAY
DINNER
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
PAN FRIED CHICKEN with CAJUN CREAM SAUCE & BALSAMIC VINEGAR SEARED BRUSSELS SPROUTS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BRAZILIAN STEAK and SALAD
ETOUFFEE & HONEY MILK ROLLS
PAINTING CLASS CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
PAD THAI CHICKEN
DESSERT
 
11/16 MONDAY 11/17 TUESDAY 11/18 WEDNESDAY
11/19 THURSDAY
 11/20 FRIDAY 11/21 SATURDAY 11/22 SUNDAY
DINNER
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
Taco Tuesday
before heading off to the coast!!
Tidal Waves (a favorite coastal restaurant)  for dinner
??
??
MILLION DOLLAR SOUP and BISCUITS
MISSISSIPPI CHICKEN and PORK & BEAN BREAD
DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

The first two pictures are items that didn’t sell at the craft fair and I decided to keep for the upcoming holidays.

I bought the beaded drums when my girlfriend and I went shopping and out for lunch at a fun new restaurant and the tin soldier was from a garage sale yesterday.

The pig picture is one I took at the butcher shop as a tutorial 🙂

The Santa picture is actually a wreath, but it’s laying down because it needs a repair before it will hang.

My Christmas cacti are ALL starting bloom which makes me really happy.

And a friend sent me this picture of her littles enjoying the leaf pile that they raked up.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • APPLE CHERRY CAKE
  • CARAMEL
  • TERIYAKI DUMP CHICKEN
  • OVEN ROASTED CORN on the COB

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ COPY CAT CPK SMASHED PEA & BARLEY SOUP ~ BLOG 365.309D

I recently had this soup on a visit to my SIL. I instantly fell in love with it and set out to replicate it. As Emeril would say, BAM, this is it!!

COPY CAT CPK SMASHED PEA & BARLEY SOUP serves 8

2 cups split peas
6 + 6 cups water
4 cups homemade chicken broth
2 small shallots, FINELY minced
2 cloves garlic, FINELY minced
Juice of 1 LARGE lemon
FRESH ground sea salt and black pepper
2 tablespoons FRESH chopped parsley
1 tablespoon FRESH chopped thyme or lemon thyme
1/2 cup pearl barley
2 medium carrots, FINELY diced
1 LARGE stalk celery, FINELY sliced
2 green onions, FINELY sliced for garnish

  • Rinse and sort the split peas.
  • Add them to a large pot with 6 cups of water.
  • Stir in the chicken broth, onion, garlic, lemon juice, salt, parsley, pepper, and thyme.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft.
  • Add carrots and celery after 1 hour.
  • While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
  • Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed.
  • When the split pea mixture has become a thick soup, use a slotted spoon to remove a good deal of the carrots and set aside.
  • Use an immersion blender to puree the peas until the mixture is smooth.
  • Drain any remaining water from the barley and add the barley to the split pea mixture along with the reserved carrots.
  • Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving.
  • Garnish each serving with the sliced green onions.

COOKING THURSDAY ~ MEMPHIS CHOPPED COLE SLAW ~ BLOG 365.309C

MEMPHIS CHOPPED COLE SLAW

1 medium head green cabbage, chopped into 1/4-inch dice see notes below
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed, FINELY diced
2 teaspoons salt
2⁄3 cup packed brown sugar
1⁄4 cup Mexican sour cream
1⁄4 cup Duke’s mayonnaise
1⁄4 cup yellow mustard or creamy horseradish
1⁄4 cup Heinz chili sauce
1⁄4 cup Heinz apple cider vinegar
FRESH ground sea salt & black pepper, to taste
1 teaspoon celery seeds

  • Toss cabbage, carrot, onion and jalapeno pepper pieces with the salt.
  • Let sit in the colander of your salad spinner at least 1 hour until wilted and excess moisture has drained off.
  • Rinse off salt with cool water, then spin dry.
  • Transfer to a large bowl.

 

  • In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed.
  • Whisk constantly until it comes to a SLOW boil over medium heat. Cook 1 minute more.
  • Remove from heat then pour over cabbage mixture.
  • Toss well to coat vegetables with sauce.
  • Cover with plastic wrap and refrigerate AT LEAST 1 hour before serving.

NOTES:

  • Cabbage mixture can be prepared up to 24 hours in advance.
  • Serve within 1 day of final preparation.
  • Celery seeds are a key ingredient. Harvested from wild celery and called Lovage they pack a flavor punch for many a recipe. DO NOT OVER USE – they pack a mighty punch that can be bitter if over used.

TO PREPARE CHOPPED CABBAGE EASILY:

  • Cut the cabbage head into quarters. Trim off and discard the hard core.
  • Separate the leaves of each quarter into small stacks that flatten.
  • Cut flattened stacks into 1/4 inch strips.
  • Cut strip stacks into 1/4 inch pieces.

COOKING THURSDAY ~ ROASTED GREEN BEANS ~ BLOG 365.309A

Tired of boring vegetables? Dress them up with some bold seasoning and roast them instead of boiling.

ROASTED GREEN BEANS serves 6

1/4 cup avocado oil
Juice of 1 LARGE lemon
2 cloves garlic, FINELY minced
1 LARGE shallot, FINELY diced
FRESH ground sea salt and black pepper, to taste
4 cups FRESH trimmed green beans

  • Preheat oven to 425°.
  • Line a large baking sheet with heavy duty foil.
  • In a large bowl whisk together the oil, lemon juice, salt and pepper until well blended.
  • Add green beans, garlic and shallot, tossing until well coated and mixed together.
  • Spread bean mixture in an even layer on the baking sheet.
  • Bake 15 minutes or until desired tenderness. Stir occasionally.