SRC Archives - Parsley, Sage, and Sweet

Butterscotch Caramel Peach Cobbler

April 8, 2013 at 12:00 am | Posted in Dessert, Fruit, SRC | 111 Comments
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I just realized, I only have 4 posts in 2013, and three of them are Secret Recipe Club posts.  Welp, here’s another one!

Butterscotch Caramel Peach Cobbler - No Words.

For this months Secret Recipe Club  I was assigned the blog bcmom’s kitchen, written and photographed by Anna.  I loved reading through some of her posts..lots of great dishes, both sweet and savory.

Continue Reading Butterscotch Caramel Peach Cobbler…

Streusel Overkill is Good – Brown Butter Chocolate Chip Streusel Crumb Cake with or without Raspberries

February 4, 2013 at 11:59 am | Posted in Breakfast, Cakes, Dessert, Fruit, Giveaway, SRC | 78 Comments
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I love warm rainy days in the spring and summer.  I love the scent of lilacs.  I love the smell of Fall.  I love when someone brushes my hair.  Are you gagging yet?  Well you won’t be when I tell you what I love next.

Raspberry Brown Butter Pecan Chocolate Chip Streusel Cake

I love streusel..lots and lots of streusel.  Who doesn’t?  I don’t think I’ve ever met a person who doesn’t love streusel.  However, I know plenty of people who hate the scent of lilacs, abhor rainy days, despise Fall because it’s the official end of summer, and can’t stand someone else brushing, much less touching, their hair.

Continue Reading Streusel Overkill is Good – Brown Butter Chocolate Chip Streusel Crumb Cake with or without Raspberries…

Spicy Asian Marinated Flank Steak

January 7, 2013 at 12:00 pm | Posted in Asian, Beef, Dinner, Lunch, SRC | 65 Comments
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Happy New Year!  I always like to start the New Year with a BANG, and if you call the flu..make that the death of me flu, a BANG, then I guess I did.  Remember that ear infection I was talking about Christmas Eve?  That was a precursor to almost two weeks now of misery.  I am one hot mama, and I’m not speaking in a aesthetic sense. I’m speaking in 102 Fahrenheit sense.

Spicy Asian Grilled Flank Steak

SO, my holiday consisted of bed rest and lots of fluids.  Writing this post is not easy.  I write a paragraph..take a break, lather, rinse, repeat.

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Chocolate Marble Pumpkin Bark ‘Bars’ with a Nutella Cookie Bottom, and Salted Pepitas, for SRC

October 8, 2012 at 12:00 pm | Posted in Candy, Cookies, Holiday, SRC | 51 Comments
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I have never made any kind of chocolate bark.  No idea’s one of simplest treats you can cobble together in no time, and the add-in possibilities are endless.  I’ve also never met or known a guy named Nigel who isn’t British, but that’s beside the point.  There have been a lot of  nevers in my life.  We all have a lot of nevers in our lives and some of them should stay nevers, but chocolate bark isn’t one of that should stay a never, for most.

Well..I just crossed the chocolate bark never off my list.  BUT, this did not come about until I made a no-bake cookie by my Secret Recipe Club blog assignment..Kim of Cravings of a Lunatic.  I love her blog..I loved all the goodies I could choose from..I loved her no-bake Nutella cookies, which I chose after mulling over many goodies.

There are these Caramel Coconut Bars and these luscious looking meatballs..not to mention her array of other no-bake treats, (I was feeling the no-bake this month) but the two former choices were guest posts, so even if she made their recipes, I figured I would stick with something that was 100% hers or something she adapted or decided on herself.

Continue Reading Chocolate Marble Pumpkin Bark ‘Bars’ with a Nutella Cookie Bottom, and Salted Pepitas, for SRC…

Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli

September 3, 2012 at 12:00 pm | Posted in BBD, Breads, Dinner, Lunch, Pork, SRC, Twelve Loaves, Vegetables, Yeastspotting | 88 Comments
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One of my favorite sandwiches in the world is prosciutto, fresh mozzarella and roasted red peppers or in Jersey Italian – prah-joot, mootz-ar-ell and peppuhs.  When I was perusing through my assigned blog, Paulchen’s Blog?!, for this month’s Secret Recipe Club..I struck stromboli, and the first thing I thought of was how perfect one of my favorite sandwiches in the world would be wrapped up and baked as a stromboli.  I kept wavering back and forth between the stromboli and these butterscotch brownies...because next to being a peanut butter freak..I’m a pretty heavy butterscotch user too.

In the end, I couldn’t stop thinking how melty and gooey would work well for this sandwich combination in a stromboli – so that was it, decision made.  BUT, as I thought it over, I wanted more cheese, another cheese, like provolone and definitely something green and garlicky to cut into all that rich, gooey cheese.  Oh, and why not top it with yet another cheese?  Asiago, perhaps?  OK, now we’ve got three cheeses, roasted red peppers and prosciutto.  What about the green stuff?

Continue Reading Three Cheese Broccoli Rabe, Prosciutto and Roasted Red Pepper Stromboli…

Pulled Honey Sesame Chicken Sliders with Rainbow Slaw for SRC

July 9, 2012 at 12:00 pm | Posted in Appetizers, Asian, Breads, Dinner, Lunch, Rainbow, Salads, SRC, Vegetables | 78 Comments
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We’re all familiar with loads of twists on pulled pork, pulled beef, pulled chicken – pulled any meat that can be shredded into juicy strands after being simmered in a sauce for a few hours – then slopped on a bun, which soaks up some of that sauce.  I’ve seen riffs on Asian pulled pork and chicken, but I’ve never seen the following Asian take on it until I scrolled through my blog assignment for this month’s Secret Recipe Club.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw
Does any carnivore NOT love Sesame or General Tso’s chicken?  Well, the blog I was assigned, Eat Little, Eat Big..authored and photographed by Susie, who just so happens to live on the beautiful island of Maui (lucky!), came up with this brilliant idea.  She simmered chicken breasts in a similar sauce used for sesame chicken – in a crockpot- for a few hours.  Voila, Slow Cooker Honey Sesame Chicken!

Initially, I was going to make her Crunchy Oven Baked Fish Sticks, but then  decided that there was no way I was turning on the oven in this oppressive heat.  We’re talking 98 – 100 degrees the past week, so I loved that this dish was slowly simmered in a crockpot..or slow cooker, whichever you prefer to call it.  Potatoes, puhtatoes.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

Of course I couldn’t leave well enough alone.  First, I toasted the sesame seeds, then I omitted the ketchup and used tomato paste instead.  I used Chili Paste (Sambal Oelek) in lieu of chili flakes, added rice wine vinegar for a bit of acid, and a little chicken stock for more sauce.

I also changed the cooking time since I was starting with semi-frozen chicken breasts, plus…to get that really shredded texture, more time was needed, semi-frozen or not.  To thicken the sauce after simmering, I made a slurry of cornstarch and chicken broth, instead of using cornstarch alone.  I grated some fresh ginger into the sauce simply because I couldn’t fathom sesame chicken without ginger.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

Before I even finished reading the recipe, I had decided to pile this pulled chicken on buns.   At the bottom of Susie’s recipe – she suggested doing just that.  SO, I piled this chicken on buns, but not just any buns.  Back in Dec, ’11, I baked some plain buns using an extra batch of dough I made from the Daring Bakers Char Siu Bao recipe  and froze them.  Instabuns! For the sliders, I used store-bought slider sized potato buns.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

I love Asian bun dough.  It’s soft and so velvety, so I knew they would make great vessels for burgers or sandwiches. Use any kind of bun you’d like, even a doughnut if that suits your fancy, since it, ummm, it seems to be all the rage, but I’m not really recommending it, so, proceed with caution, and an adventurous palate!  Oh, sprouted buns are also nice and  work very well because they’re sturdy, leaving lots of leeway for sauce soakage, without falling apart,  I highly recommend those along with the two aforementioned buns — not doughnuts.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

Finally, you know how much I’ve waxed on and on about my love of natural rainbows incorporated into dishes?  What better than an array of colorful vegetables to pile on these buns with the chicken?  We’ve got shredded red cabbage (the purple), a mix of red, yellow and orange bell peppers, and blanched snow peas –  all tossed together with a light vinaigrette.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

This is my summer of Eat the Rainbow.  Well, I’m trying to Eat the Rainbow.  More to come soon, I hope.  You see, I always say I’m going to make something, and then I never come through.  I’m definitely not cut out for blogging, am I?  OKay, I will rephrase that.  I will do my very best to regale you all with loads of rainbow inspired dishes this summer.  Hmm..maybe I should just stop saying it and try to actually do it?

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

In conclusion, these honey sesame chicken sliders are pretty, darn amazing and perfect for any party, so I do recommend you proceed without caution!  If you’re GF, eat it out of the slow cooker, like I did at one point.

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

Crockpot pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw

Crockpot Pulled Honey Sesame Chicken Sliders with Asian Rainbow Slaw
Prep time: 
Cook time: 
Total time: 
Yield: A ton of sliders, a half-ton of average sized sandwiches and maybe 6-8 unhinge your jaw, sandwiches
Inspired by Susie of Eat Little, Eat Big[
Honey Sesame Chicken
  • 4 semi-frozen chicken breasts, cut in half , OR, about 1 to 1½ pounds boneless, skinless chicken thighs *
  • kosher salt and pepper
  • ½ cup honey
  • 2 tablespoons rice wine vinegar
  • ½ cup chicken stock or broth
  • 2 tablespoons soy sauce
  • 2½ tablespoons tomato paste
  • 3 cloves garlic finely minced
  • 2 teaspoons fresh, grated ginger
  • 1 teaspoon chili paste (more if you like a lot of heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons chicken broth or stock
  • 1 tablespoon toasted sesame oil
  • Toasted sesame seeds, the amount depending on your preference
  • burger buns or slider buns
Asian Rainbow Slaw **
  • 1 small red bell pepper, seeded, ribs removed, sliced thin or shredded
  • 1 small yellow bell pepper, seeded, ribs removed, sliced thin or shredded
  • 2 carrots, peeled and shredded
  • About ¼ a small head red cabbage, shredded
  • 1 very small red onion or half a large red onion, sliced very thin
  • ¼ lb snow peas, blanched, each snow pea sliced in half vertically and horizontally. No worries about peas falling out - it just makes it better.
Dressing for Slaw
  • 5 tablespoons peanut oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon light soy sauce
  • 1 clove garlic, minced with kosher salt until it's a paste
  • 1 teaspoon freshly grated ginger
  • 1¾ teaspoons sugar
  • 1 teaspoon sesame oil
  • squeeze of lime juice
  • freshly ground black or white pepper (to taste)
For the Chicken
  1. Season frozen chicken breasts with salt and pepper, and place in the crockpot.
  2. Mix all the sauce ingredients together except for the sesame oil, sesame seeds, cornstarch and 2 extra tablespoons of chicken stock. Pour over seasoned, frozen chicken in the crockpot.
  3. Cook on low for 6-8 hours or high 3-4 hours, until the chicken starts to fall apart. Remove chicken from sauce and shred with two forks. Set aside in a bowl.
  4. Pour sauce into a medium saucepan and bring to a simmer. Stir together the cornstarch and chicken stock until smooth, then pour into the simmering sauce. Cook until the sauce has thickened, whisking constantly - it should only take a few minutes.
  5. Remove from heat and stir in the sesame oil and toasted sesame seeds. Pour over shredded chicken and mix well. Season with more salt and pepper if needed.
For the Asian Slaw
  1. Combine all the shredded or sliced vegetables in a large bowl.
  2. In a clean jar with a lid, combine all the ingredients for the dressing and shake like crazy until uniform. Pour over shredded vegetables and toss to combine.
  3. Cover bowl with plastic wrap and let the flavors blend in the fridge for a few hours. You can use it immediately, but it's much better after marinating for a few hours. SO, make this salad while the chicken is cooking.
Assemble Sliders
  1. Cut buns in half - toast if you like. Place a heaping spoonful of rainbow slaw on the bottom bun. Top that with a heaping spoonful of the pulled chicken. Pour some extra sauce over chicken and top with other half bun. Enjoy with plenty of napkins!
* Starting with semi-frozen chicken seems to help it shred better once cooked. Also, if your chicken breasts are kind of big, I would suggest doubling the sauce ingredients poured over the breasts in the crockpot. The cornstarch and 2 tablespoons of chicken stock for the thickening slurry remains the same, but add 2 tablespoons sesame oil instead of 1 when the sauce is thickened and done.
** If you want a really shredded slaw, use the shredding disk or very thin slicing disk in your food processor for all the veggies (stack the snowpeas to shred). I used a knife that needed to be sharpened so I couldn't slice the veggies as thin as I would have liked. It's much easier to pile a more shredded slaw on the sliders or sandwiches and much easier to eat.

Click on the blue frog below to see what my fellow SRC Group A participants chose from their assigned blogs.

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