…but I love it. I’ve already started our dinner, and I’m taking a little break before I begin to bake. The boys wanted Chinese this time, so I’m making a few separate things (like a Chinese buffet!)
The two of them enjoy General Tso’s Chicken, but it’s a bit spicy for me. So, I’m having Cashew Chicken. Since they’re both chicken dishes, I can start them together. In the slow cooker, I put 4 boneless, skinless chicken breasts (you can also use chicken tenders.) Then I mixed a can of cream of chicken soup (you can substitute cream of mushroom, too), a half can of water, a quarter cup of soy sauce, a half cup of brown sugar, a teaspoon and a half of ground ginger, and a pinch of red pepper. It’s all in the cooker now for a few hours. Then I’ll take the chicken out and chop it, returning some to the pot, and some I’ll put in a separate pot. To the cooker, I’ll add a quarter cup of hoisin sauce and some red pepper flakes. With the other, I’ll add a package of stir-fry vegetables, a can of water chestnuts, and a little more water. Once the veggies are tender, I’ll throw in the cashews. I’m also making brown rice, and both dishes will be served atop it. I have veggie eggrolls, too. For dessert, I bought some fortune cookies, and I’ll be baking some other cookies, too. That’s our slow boat [cooker] to China!
In the baking department, I’ll make some chocolate chips (my boys’ favorite,) and some Otis Spunkmeyer copycats. I’ll serve some for dessert, and I’ll freeze the others for my daughter’s sale. Tomorrow, I’ll be doing some breads – probably pumpkin and applesauce. Friday will be cupcakes. I’m hoping my hand holds out so I can decorate then before delivery. That process involves mixing a bowl of buttercream and putting it a pastry bag with a big star tip. With my wonky hand, that can sometimes be messy. I thought about doing a cheesecake, too, but that’s some heavy work. Maybe I’ll do mini-cheesecakes.
We’re having a heatwave today – the temps will go above freezing!!