Slow Cooker Sticky Chicken Drumette’s
Rice and Sauteed Broccoli
Chunky Cream of Mushroom Soup
Chocolate-banana-peanut butter milkshake
A kitchen without an oven is useless in a Western house. Here in China, 99% of houses do not have ovens. Everything is cooked on a stove top or burner. Simply stated, the Chinese do not bake. So when I called the office frantic about my oven door exploding on Sunday afternoon, the kind ladies at the front desk told me: We will call the supplier and see if we can order a new door. Well here’s the problem with that… This process is going to take a couple of days, at least. I don’t think the Chinese understood the gravity of the situation. Days without an oven… NOT GOING TO WORK IN THIS HOUSE.
Not to mention fixing the door does not solve the problem… Why did the door explode to begin with? Who knows!
I decided to utilize one of my favorite kitchen appliances, the slow cooker. I’ve never made chicken drumsticks in the slow cooker, but I’ve seen lots of recipes online that does. Tonight’s dinner is Slow Cooker Sticky Chicken Wings. Since I already took little drumsticks out of the freezer before the Great Oven Explosion of 2015, I substituted them for the wings. Prepping this dish took no time at all. In fact, I did it Sunday night and throw it in the refrigerator for all the flavors to fully develop.
I thought I was all good… chicken in the slow cooker, no oven needed… but as I reread the recipe (I’m notorious for not reading recipes all the way through before I begin them. I should really work on that) it appears I need to broil for 2-3 minutes at the end. I panicked and called the office, demanding I get some sort of baking contraption today. So they brought me a very unattractive oven until my old one can be repaired.
As for the Chunky Cream of Mushroom Soup, the simplicity of this recipe is what makes it absolutely delicious. The mushroom-water-cream ratio is perfect.
I didn’t want to try to bake in the new oven, therefore I decided to make my kids super happy and make milkshakes for dessert. According to my son, my milkshake invention, Chocolate-Banana-Peanut Butter Milkshake, tasted like he was eating a banana while eating a Reece’s Peanut Butter Cup. He then proceeded to drink 3 glasses of it. I’ll take that as a compliment.
I really hope you enjoy Week 2 of Menu Monday. The whole meal was super easy to make and the kids love it. Dinner really doesn’t have to be a complicated ordeal every night. I would love to know if you’ll make any of these recipes and I BEG you to let me know what you would like me to feature on the blog.
Asian Chicken Drumsticks
- 2 pounds (1 kilo) Chicken Wings or Little Drumsticks
- 2 T (18g) Cornstarch
- 1/3 cup (80ml) Soy Sauce
- 1/3 cup (80ml) Balsamic Vinegar
- 1/3 cup (66g) Brown Sugar
- 1/4 cup (60ml) Honey
- 3 Garlic Cloves, minced
- 2 t (10ml) Sriracha, or more, to taste
- 1 t (5g) Ginger Powder
- 1 t (5g) Black Pepper
- 1/2 t (2.5g) Onion Powder
- 1 T (8g) Sesame Seeds
- Sprigs of Cilantro Leaves, chopped
- In your slow cooker pot, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder. Add chicken drumsticks and toss gently. Cover and cook on low heat for 3-4 hours or high heat 1-2 hours.
- In a small bowl, whisk together cornstarch and 2T (30ml) water. Stir mixture into the slow cooker, then cover and cook on high heat for an 10-15 minutes more, or until the sauce has thickened.
- Preheat oven to broil. Line a baking sheet with parchment paper. Place wings on baking sheet and broil 2-3 minutes or until slightly charred.
- Pour remaining sauce in a bowl and serve with chicken drumsticks. Sprinkle chicken with fresh cilantro and sesame seeds.
Serve with rice and sauteed broccoli to make it a full meal!
Chunky Cream of Mushroom Soup
- 1 T (15g) Butter
- 1/2 Onion, large, chopped
- 1 lb (500g) Mushrooms, cut in half
- 3c (750ml) Water
- 1/2 cup (125ml) Heavy Cream
- Salt and pepper
- Green Onions, chopped for garnish
- Sauté onions in butter for 4-5 minutes or until soft. Add mushrooms and stir to mix. Being to boil to allow mushroom liquid to come out. When mushrooms are half the size they were add 3 cups of water.
- Boil for 20 minutes. Season with salt and pepper
- Purée with hand blender until creamy. Soup should be a little chunky.
- Return to boil. Stir in heavy cream right before serving.
Chocolate-Banana-Peanut Butter Milkshake
- 2 Cups (300g) Vanilla Ice Cream
- 2 Bananas, Ripe
- 3 T (45ml) Chocolate Syrup
- 3 T (45g) Peanut Butter
- 1 Cup (250ml) Milk
- Put all ingredients in blender and blend until combined.
(sorry about the milkshake picture. Not as clear as I thought it was when I took it)