When the Cascara Latte first came out, I was intrigued by the description…’subtle notes of dark brown sugar and luscious maple’. So we gave it a try. It wasn’t bad and they weren’t kidding when they used the descriptor ‘subtle’. Which was fine, because I don’t like super sugary lattes more then a couple times a year. The syrup they use is made from the dried fruit of the cherry, whose seeds become the coffee beans we know and love. I may try it again sometime, but I wouldn’t say it’ll be my go-to latte. The flat white still holds that spot for now!!
Saw this recipe, after getting my weekly email from Food.com. It was about Crock Pot recipes, one could make, during the hot months of summer. After perusing the list, this one caught my eye, because a) I was looking for a new chicken recipe to try out b) was made in the Crock Pot…win!! and c) had very few ingredients I already had on hand. I was able to put it all together and into the Crock Pot within 5mins…was loving it already!! I chose to use boneless, skinless chicken thighs, since that’s what I had in the freezer. I did defrost them a bit, for almost a day in the fridge first, but you could definitely cook it from frozen. Being that there wasn’t any bone, I cut the cooking time to 4hrs on Low, which was perfect. For our personal tastes I used 1/2 cup of sugar, a 1/3 cup of apple cider vinegar, 1/2 cup of Sprite Zero, 4tbsp of minced garlic, 1/2 tsp of ground black pepper and 1/2 tsp of cayenne pepper. At first I thought, the vinegar was REALLY strong, after mixing it all together. But after cooking, it mellowed out enough, for us to enjoy it. The chicken was moist, flavourful and reminded my hubby and I of sesame chicken…minus the sesames LOL I served it over rice, so it could soak up the sauce. I know, from the photo, it doesn’t *look* very appetizing…but we very much enjoyed it. If you’re looking for a new chicken recipe, that doesn’t require much work, then I’d definitely suggest you give this one a try!!