This year let’s do something other than Recipe Week! I am going to post the 7 (hopefully 7 if I am really focused this summer) recipes as I make them, not necessarily in the same week. It seems like we are so busy this summer that I may not be able to post 7 times in a row! We are traveling to see our families, attending concerts with friends, and I am also a nanny for the three awesome boys that I look after in the summer. Hope you are having a great summer as well! I was finished teaching on May 26 and have been enjoying some lazy summer days ever since.
I have high hopes of posting pictures from my year in 4th grade on the blog so that it will help fellow 4th grade teachers spark some ideas for their classroom! This fall, I will be back in 3rd grade so I am very excited about blogging about my third grade adventures again. (There are a few posts from the one year I taught third grade on my blog already, from the 2013-2014 year.)
Here is my first recipe for the summer. It is from Better Homes and Gardens magazine, July 2015 edition.
Sweet Hot Coriander Chicken
The only change I made was I decided to put all ingredients in the crock pot for 6 hours on low because I was going to be out of the house that day and didn’t have time to cook! The non-crock pot original recipe is below, and I look forward to trying it that way sometime soon, too.
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. packed dark brown sugar
- 2 tsp. Sriracha sauce
- 1 tsp. ground coriander
- 1 tsp. chili powder
- 4 skinless, boneless chicken breast halves, flattened to 1/2-inch thickness *I did not flatten them.*
- 1/3 cup orange juice
- For marinade, in a small bowl stir together oil, sugar, Sriracha sauce, coriander, and chili powder. Place chicken n in a shallow dish. Spoon marinade over chicken; turn to coat. Let stand 15 min.
- Heat a very large skillet over medium-high heat. Add chicken; cook 10 minutes or until done (165 degrees F), turning once halfway through. Transfer to a plate. Cover to keep warm.
- Add orange juice to pan; cook 2 minutes or until reduced to about 2 Tbsp., stirring to scrape up browned bits. Spoon sauce over chicken. Season to taste with salt and pepper. Top with cilantro. Makes 4 servings.