By Teri Cayton
The Parsons Advocate
Here we are already on the cusp of fall. Summer just went by so fast it is hard to believe we are headed into the end of another year. It is hard to comprehend that we are going into the year 2021. It just seems so far away from my childhood. Actually it is a lifetime away, ha ha get it? Momma Said, “Live every day like it is your last, cause it really could be.”
I would like to say hello to a friend of mine that really likes to read this silly stuff I write. A big Momma Said hello goes out to Nada Murphy as she isn’t feeling well. Thank you for being a loyal reader and for being brave enough to try some of the crazy recipes. Let me know if you try this week’s recipe. I enjoy hearing from folks that read my column and I like to think I bring a little bit of everyone’s childhood memories back.
Most people did not grow up with the simple life that we did but I think it helped me in life to appreciate things more. When you grow up with as little as we did you learn the importance of every little drop of everything. I use the last of the cake of soap, I rinse out my shampoo bottle, I add a little water to the last of the ketchup bottle and I do eat the ends of the loaf of bread. I try not to waste anything. I saw Mom do it all the time and you would be surprised at how much is left in the bottom of the bottle.
I still live a simple life but not a hard life. I own my home and I have money for food. I am not an extravagant person, I don’t have to wear rags but I don’t spend $50 on a pair of jeans either. I do buy good shoes because it is important to me to keep my feet healthy. Momma Said, “If you don’t have a good foundation, the best built building will fall down.”
SLOW COOKER HAWAIIAN STICKY CHICKEN
INGREDIENTS
- 2 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- 1 cup pineapple juice
- 1 cup crushed pineapple
- 3 medium garlic cloves
- 1 teaspoon salt
- 1/2 cup apricot jam
- 1/4 cup soy sauce
- 2 tablespoons teriyaki sauce
- 1/4 cup hoisin sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch mixed with 1 tablespoon water,
- hot cooked rice, for serving (optional)
- chopped green onions, for garnish (optional)
- sesame seeds, for garnish (optional)
INSTRUCTIONS
- Place the chicken breasts, chicken broth, pineapple juice, crushed pineapple, garlic cloves and salt in your slow cooker and set on high for 4 hours. Then remove the chicken to a cutting board.
- Drain the liquid from the slow cooker into a large measuring cup or bowl. Save 2 cups of the liquid (including some of the crushed pineapple) and put back into the slow cooker. Discard all of the remaining liquid.
- Add the apricot jam, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and cornstarch to the liquid in the slow cooker, and whisk to combine.
- Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
- Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
