Food Wednesday

 Hi Everyone!

Today is Food Wednesday with Kathy from Hummingbird Studio at the lake.

 I am sharing Chicken Teriyaki and Sweet Potato cake. The Chicken is made in a slow cooker. I don't use mine very often but I was busy this day and thought why not?

You will need 1/2C Soy Sauce, 1/2C honey, 1/4C rice wine vinegar, 1/2 onion chopped, 2 cloves garlic chopped, pepper to taste, 1t Chinese five spice, 4 skinless Chicken breast or 6 skinned and boneless thighs. Corn starch, sesame seeds chopped sweet onion tops.  

You can click on photos for larger image.

	Season Chicken with pepper and set aside.
Chop onions and garlic	In a slow cooker  place in the chicken and all ingredients except cornstarch and sesame seeds.
Cook for 3 to 4 hours. The chicken should shred easily.	Remove chicken
and shred with a fork.	Transfer the sauce to a pan on the stove and start a boil. In a cup add a little less than a T of corn starch and just enough cold water to make a wet paste. Add to the sauce to thicken it.
Add the shredded chicken and low boil for about 4 minutes.	Serve over rice. Sprinkle with sesame seeds and a bit of green onion tops.
For desert	Ohhh so good.

In a small bowl add 1/2 ground almonds, 1/2C almond flour, 1/4 /C white flour, 1/2 C ground whole oats, 1/4t salt, 2t baking powder, 1t cinnamon, 1/2t cardamon, 1/4t each cloves and nutmeg. Mix and set aside. In a larger bowl add two eggs, 1/2C brown sugar and 1/4C granulated sugar. Mix at medium speed for 6 minutes. This puts air in the mixture. Make sure it is 6 or even more minutes. Mix in 1t almond or vanilla extract, 1 cup of cooked and mashed sweet potato. Mix in 1/2 c dry ingredients. Mix gently. Add the rest of the dry. You should have a wet and thick mixture. Spray a 9x9" backing dish with oil and dust with flour. Add the cake mixture and bake at 350°F or 175°C for 32 minutes. Stoves are different so check at 25 minutes. Once cooled drizzle a powdered sugar glaze over the top.

2T butter and add enough powder sugar to a thick mixture. Add almond extract and just a bit of milk. Adjust the sugar until you have a glaze. Top with chopped almonds. 

It is sooooo goood.

Hope you will try these.

Stop by Kathy's to add your recipe to the link.

 

Nicole