Sunday a Little Different ~Brown Sugar Glazed Chicken

I know, I know, I'm skipping out on Catch-up Sunday again. I should be doing it this week as well as it was my last week looking after the house too, Tuesday my Dad returns I (hopefully) I won't have to do all the dishes anymore ;p Nah, I'm really looking forward to him being around again, although I have enjoyed my own freedom too.
Talking of which, that kinda brings me round to what I was going to write about today: make some dishes by cooking Slow Cooker Brown Sugar Glazed Chicken! I wanted to write another how to but I followed a recipe I found on a pinterest link and because I wanted to make a lot less than the recipe called for I guessed a lot of my measurements...so I can't really tell you exactly how I made it :x I'm pretty terrible for that really, if I haven't quite got what the recipe calls for or in this case the measurements weren't easily divisible, I just use the recipe as a base for making something similar XD That said, I think this one turned out pretty close to what the original author was going for ;p


I started with two chicken thighs, which I had to skin, per the recipe. I've never skinned chicken thighs before. As a general rule, I don't like touching meat so this was probably the most I've ever had to touch meat too, I'm a wuss like that. I'm also not particularly good with bone-in meat but I had these to use up so thats how this came about. Although people say that breast meat just doesn't have the flavour of meat on the bone, I can take that sacrifice next time :x I patted the meat with kitchen towel and rubbed in some herbs, garlic and a salt mix I had nearby for some flavour. It went in the slow cooker with some pineapple juice, soy sauce and even some fresh rosemary out the garden.


I left it in there for about 4 hours on high, although the recipe said to leave it longer, my amount was greatly reduced so I figured it wouldn't take as long to cook. I was right as when I checked it it was done, so I turned it to low and got some rice on the go. 15ish minutes later I was almost ready to plate up! I got the chicken out the slow cooker and put them on plates in the oven, which was set on very low, just to keep it warm.


I then thickened up the juices left in the slow cooker in a pan on the hob. I got it boiling then added a little cornflour mix, and let it bubble a little longer till it thickened up to almost a syrup x3 I'm a sucker for sweet savoury foods!


And so here's the finished meal! I think I did pretty well, and it tasted so good! That sauce over the top really made it and it was so good with the rice! I think the only thing that could've improved it was maybe a little green veg, maybe next time I'll cook a side of edamame beans too x3
If you want to give this a go too, the recipe I used is here. It's not a difficult recipe to follow and there is a certain appeal in throwing a bunch of stuff in a pot and walking away to come back later to dinner, isn't there?



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Sunday A Little Different- Hassleback Potatoes

So usually on Sundays I do a catch up but I thought today I would do something a little different as as I was looking back through this weeks photos I realised I'd pretty much already posted them all here, whoops! I guess the weather hasn't been too great this week to encourage me to get out, except for the first two days where I didn't do much but gardening.
So today I thought I'd show you how I made Hassleback potaotes for dinner one night. They were on my list of things I wanted to make and I finally found time! It was really easy too and super tasty, if you love cheesey potatoes like me I'm sure you'll love these as much as I did!
So, you'll need:

• A couple of jacket potatoes
• Butter
• Parmesan
• Cheddar Cheese (grated)
• Chives (optional)
• Sour Cream (optional, but totally worth it!)
• An Oven preheated to Gas Mark 6 (200C, 400F)

First you need to get the potoates, and cut slits in them but don't cut all the way through. Then cut up your butter and parmesan into thin little slices and alternately wedge them into the slits you made. It helps if the butter has only just come out the fridge when you cut it up, and put it into the potato as soon as possible so it doesn't squash. Now they are ready to go in the oven a while. I'd advise putting the potaotes on baking paper on an oven tray cause they make a bit of a mess as they cook! Some people say to put a dash of oil over the top of them before they go in but I have found this unnecessary, it's up to you though!
From here I'd give them 45 minutes to an hour. I checked mine at 45 minutes but they weren't quite done, so I left them to the hour. It all depends on the size of your potatoes I suppose! I had plenty to do in the mean time so I didn't mind the wait :] I grated the cheddar for the next step and went and got some chives out the garden.

Once the hour is up, don't eat them yet! You want to get them nice and cheesy right? So Get a nice little pile of cheddar and place some on top of each potato, I mixed some chives in too for a little extra flavour, I bet it would also be really good with some onion mixed in at this point! Once you've got a good amount of cheese on the top, they can go back in the oven for another 15 minutes.
Once that buzzer goes off, they're done! You can eat them straight away, but they are so good with a little extra sour cream on top! May as well add to the unhealthy XD
I served them on the baking paper they were cooked on, it kept the melted butter and crispy parmesan around the potato to enjoy with it!
Let me know if you give this a go, I'd love to see your outcomes too! Good luck x3


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