Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

If you want  sauce and want extra to have some to pour over the chicken and the rice, double the sauce ingredients.

Crabby Crescents

Crabby Crescents
Makes 24
.
1 can (8 oz) refrigerated crescent rolls
1 package (3 oz) cream cheese, softened
3/4 cup chopped cooked crabmeat (the imitation stuff will work too)
1 chopped green onion
1 tsp old bay seasoning
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 egg white, beaten
.
1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. Unroll dough on work surface, pinch the seams to seal
3. Cut into 6 rows by 4 rows to make 24 squares.
4. In small bowl, mix cream cheese, crabmeat, onion, old bay, and red pepper.
5. In another bowl, mix egg white with a fork till frothy.
6. Spoon 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, working diagonally, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner.
7. Lightly brush exposed corner with egg white.
8. Roll moistened corner of dough over roll; press to seal.
9. Place on cookie sheet.
10. Brush outside with more egg white.
11. Repeat with remaining squares and filling.

12. Bake 10 to 15 minutes or until golden brown.