Crock Pot Cashew Chicken

FOUND IT: On daydreamkitchen.com, via Pinterest.

I did my best to make this a little healthier, and served it to rave reviews.

Ingredients:

• One pound boneless chicken breasts or thighs.
• 1/4 cup flour
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil
• 1/2 lb fresh mushrooms (I used white), chopped small
• 1/4 cup soy sauce (I use reduced sodium)
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup 
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes
• 1/2 cup cashews
• Two cups steamed broccoli (optional)
• About two cups cooked brown rice.

Chop the chicken into small bite-sized pieces. Combine the flour and pepper in a gallon-sized Ziploc bag, then add the chicken and shake to coat. Heat the oil in a skillet over medium-high heat and brown the chicken. Add the cooked chicken and the mushrooms to your slow cooker.

In a bowl combine the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes, then pour this over the chicken and stir. Cook on low for 3-4 hours, then stir in the cashews and serve with the broccoli and rice.

Hot Brats

FOUND IT: My wife's cousin Erik brought it to a party at my house, and it was an immediate hit. He was kind enough to share the recipe.

This is the perfect party food: They're small, so everyone can try one. They've got a great flavor, with just enough spiciness. And they're addictive. The recipe does require you to get started a day ahead, but it's well worth the time.

Ingredients:

• 2 1/2 pounds bratwurst, in casings
• 1 onion, sliced thin
• 2 tbsp olive oil
• 2 cans or bottles of beer
• 3 tbsp brown sugar
• 2 tbsp cornstarch
• Either 1 cup of horseradish mustard or 3/4 cup brown mustard and 1/4 cup creamy horseradish
• 1 tbsp Worcestershire sauce
• 1 tsp dry mustard
• 5-8 dashes of hot sauce

Grill brats until browned outside but not cooked all the way through. Allow to cool for 15 minutes or more, then cut into quarters.

Saute the onions (in a soup pot or dutch oven) in the olive oil, then add the beer and the brats. Heat to boiling, then reduce heat and simmer for 30 minutes.

Combine the remaining ingredients and add that to the brat mixture. Simmer for another half hour.

Remove from heat, cool and refrigerate overnight.

The next day, reheat the mixture over low heat until warmed through, then transfer to a slow cooker. At this point you can check the flavor and add ingredients to taste. Cook on low for 4 hours.