Hello, food enthusiasts! Today, I’m thrilled to share a few of my all-time favorite recipes from Half-Baked Harvest. Tieghan Gerard's creations are the perfect blend of flavor, ease, and visual appeal. Whether you’re cooking for yourself or for loved ones, these dishes are sure to impress. Let’s dive in!
Crockpot Creamy Cashew Chicken
This recipe is a lifesaver on busy days when you want a comforting meal without the fuss. The creamy cashew sauce is rich and flavorful, perfectly complementing the tender chicken.
Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
1 cup raw cashews
1 can (14 ounces) coconut milk
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions:
Place the chicken in the crockpot.
In a blender, combine the cashews, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, turmeric, salt, and pepper. Blend until smooth.
Pour the sauce over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Shred the chicken with two forks and stir it into the sauce.
Serve over rice, garnished with fresh cilantro.
Crispy Honey Ginger Salmon Bowl
This bowl is a delightful combination of crispy salmon, fresh vegetables, and a tangy honey ginger sauce. It’s perfect for a healthy and satisfying meal.
Ingredients:
4 salmon fillets
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/4 cup cornstarch
2 tablespoons olive oil
1 avocado, sliced
1 cucumber, sliced
1 cup cooked rice
Fresh herbs (like cilantro or basil), for garnish
Instructions:
In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, and garlic.
Pat the salmon dry and coat each fillet in cornstarch.
Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook until crispy, about 3-4 minutes per side.
Pour the honey ginger sauce over the salmon and cook for another 1-2 minutes, until the sauce is thickened and the salmon is cooked through.
Assemble the bowls with rice, avocado, cucumber, and crispy salmon. Drizzle with any remaining sauce and garnish with fresh herbs.
Instant Pot Sticky Korean Chicken
For a quick and flavorful meal, this Instant Pot sticky Korean chicken is a go-to. The spicy-sweet sauce is addictive, and the chicken is incredibly tender.
Ingredients:
2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup gochujang (Korean chili paste)
1/4 cup honey
2 tablespoons rice vinegar
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup water
1 tablespoon cornstarch
1 tablespoon sesame seeds
Green onions, sliced, for garnish
Instructions:
In the Instant Pot, combine the soy sauce, gochujang, honey, rice vinegar, garlic, ginger, and water. Add the chicken thighs and toss to coat.
Seal the Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally.
Remove the chicken and set aside. Turn the Instant Pot to sauté mode.
In a small bowl, whisk together the cornstarch and a bit of the cooking liquid to make a slurry. Stir the slurry into the sauce and cook until thickened.
Return the chicken to the pot and toss to coat with the sticky sauce.
Serve over rice, garnished with sesame seeds and sliced green onions.
These recipes from Half-Baked Harvest are sure to become staples in your kitchen. They’re not only delicious but also easy to make, allowing you to enjoy restaurant-quality meals at home. Happy cooking!
Warmly,
Julia