prosodic: (Default)
I guess I'm back to doing Meetup Sunday again. Same thing as last time - potluck lunch at the winery. Though I would assume they're moving it indoors, since it's now cold.

And since I just RSVP'd and it is tomorrow and I want to use what I had on hand:

- Chickpeas? Check.
- Pureed pumpkin? Check.
- Lemon juice? Check.
- Olive oil? Check.
- Garlic? Check.
- Spices? Check.

Thusly, pumpkin hummus (my own recipe, adapted from 2 other recipes):

1 can chickpeas, drained and rinsed
1 c. pumpkin puree
3 TBSP. lemon juice
1 TBSP. water
1 clove garlic, minced
1/2 tsp. salt
fresh cracked pepper to taste
1 tsp. cumin

Combine all in food processor. Add olive oil until you have the consistency you want. Sprinkle with smoked paprika.

hummus

I'm bringing a box of crackers I already opened and didn't really like (Town House Flatbread Crisps - sea salt & olive oil flavor), but they actually go really well with this hummus. I may stop at the store on the way there though, and pick up some additional crackers. I don't want to bring the box of Wheat Thins that Lance has been snacking on.
prosodic: (me)
20121111_174037

I based this off a chicken wing recipe, modified it to chicken breasts (since the husband hates chicken wings), and it was crazy good. Smoky and sweet, with wonderful flavoring from the smoked paprika (a new-to-me spice).

In a gallon size Ziploc bag, combine:
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper

Add 1.5 pounds of boneless, skinless chicken breast (or hey, if you want bone-in with skin, so much the better. This recipe was originally for crispy, flavorful skin anyway). Zip bag closed and shake until the chicken is well coated. Let it hang out in the fridge for 3-4 hours.

I had 3 rather large, thick breasts. I baked them on a foil-lined baking pan for 40 minutes at 350 degrees. Your mileage may vary.

While the chicken was baking, I made the roasted red pepper creme. This involves a tub of original flavor Philadelphia Cooking Creme. Scoop out about 1/3 of the creme into your food processor. Add some roasted red peppers from a jar - whatever amount you want according to your tastes. Pulse until well blended and a saucy consistency. (Note: I made it as soon as the chicken went in the oven, so the creme was room temp by the time the chicken was done.)

And that's all there is to it. When the chicken's done, let it rest a few minutes so it stays juicy, then slice it and spoon the creme over the top.

I served this with egg noodles (mixed with the remainder of the cooking creme and some dill) and peas. Definitely making this again.
prosodic: (Default)
Made this to take to a potluck barbecue that I went to last night. It was DEVOURED.

I combined parts of 2 different recipes for sundried tomato bread because I didn't want to go out and buy additional ingredients. Lucky for me, the result was delicious. This bread is perfect for making sandwiches - it wasn't nearly as dense as a lot of bread machine breads tend to be. I made a parmesan herb dipping oil to go with this - which quickly disappeared - but someone else started eating this with spinach dip and said it was really good.

In the bread machine pan, add ingredients in this order:

4 tsp. olive oil
3/4 c. + 2 TBSP. water
2 TBSP. snipped dried tomatoes (not oil-packed)
3 c. flour (I used half bread flour, half all-purpose)
1/2 c. parmesan cheese (I just used Kraft)
1 TBSP. sugar
1 tsp. Italian seasoning
3/4 tsp. salt
1 tsp. yeast

Make sure the yeast and water have no contact with each other as you're adding ingredients or it'll ruin the bread. Set the bread machine on the basic bread setting for a 1.5 pound loaf.

Note: When I made it, the dough didn't spread out in the pan, which convinced me that the bread wasn't going to turn out. It pretty much just formed into a ball inside the pan and baked that way. So if that happens to you, don't worry.
prosodic: (dessert)
From the September issue of Family Fun magazine (I got a complimentary subscription and just pass them on to my SIL every so often - but I had to copy down this recipe before I send this one on).

Makes: 16 bars
Prep: 15 minutes
Bake: 30 minutes

- 1/2 c. sugar
- 1/2 c. butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 c. crushed graham crackers
- 3/4 c. all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 3 (1.55 oz.) chocolate bars
- 1 (7 oz.) jar marshmallow creme

Grease an 8-inch square baking pan. Heat the oven to 350 degrees.

In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.

Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow.

Bake until golden brown, about 30 minutes. Let the bars cool before serving.
prosodic: (art)
The box of Nilla wafers in my pantry has a recipe on it for something called Nilla yogurt freeze.

- 2 Nilla wafers
- 2 TBSP. lowfat yogurt (they recommend strawberry, but you can use any flavor)
- 2 TBSP. reduced fat Cool Whip

Place 1 wafer in the bottom of a paper muffin liner. Top with a combined mixture of yogurt & Cool Whip. Place another Nilla wafer on top sideways.

Freeze for at least 1 hour. Eat.

Ok...so I have the Nilla wafers, obviously. I have some blueberry acai yogurt in the fridge. I also have leftover Cool Whip, which I needed to do something with anyway.

Just looked deep into the pantry and also found muffin liners.

Hooray! I now have dessert for tonight!

Going into the kitchen to make this in 3...2...
prosodic: (me)
AKA Italian Sausage and White Bean Soup

Thanks to those who offered up suggestions as to soup additives. We just ate dinner and this soup was so freaking delicious.

So...the recipe (roughly...as always, I didn't measure ingredients):

- 5 Italian sausage links, casings removed (I used Foster Farms mild turkey Italian sausage)
- minced garlic and onion flakes to taste (or use fresh onion if you have it)
- Worchestershire sauce to taste
- 1/2 pound Great Northern beans, soaked overnight (by all means, use canned if you have it)
- 3 cups chicken broth (or in my case, 1 can chicken broth and about 1-1/4 c. water with a bouillon cube)
- tomato paste (roughly 3 TBSP.)
- 2 bay leaves
- 1 lb. bag frozen sliced carrots
- 2 tsp. Italian seasoning (I used Pampered Chef's sundried tomato and herb seasoning)
- fresh pepper

Brown sausage with garlic and onion flakes until cooked through. Because my sausage had so little fat, I had to cook it in a bit of olive oil. Add 2 generous splashes of Worchesterhire, or however much suits you.

While meat is browning, add all other ingredients to a 5-6 quart slow cooker. (I actually added the tomato paste to the soup after it was already cooking, but ideally, it should be added before.) Once meat is browned, drain (if needed) and add to slow cooker. Set slow cooker to low and cook for 7-8 hours.

About half an hour before the soup was ready, I made cornbread (just sounded good to me, and it actually went well with the soup, I thought). I also cooked some small seashell pasta.

I added some thawed chopped spinach to my soup bowl (from a bag of store-bought frozen spinach) and some julienned sundried tomatoes. When the soup was ready, I ladled it over the spinach and tomatoes, added the amount of pasta I wanted, stirred and then sprinkled parmesan over the top. Then I served with buttered cornbread.

So goooooooooood. Oh my God.

By the way, this makes pretty thick soup, so if you want it soupier, add more liquid. I'm very happy with it.

Oh, and don't forget to remove the bay leaves before serving!
prosodic: (cook)
Well, egg salad isn't really a summer recipe, but it's cold and I just made some. Here's my own recipe:

- 1 shallot
- 4 hard boiled eggs
- 4 heaping TBSP mayo (I use a big spoon and not a measuring spoon)
- salt, pepper, parsley flakes and paprika to taste

Combine all in a food processor and process until finely chopped and combined. If you don't have a food processor, you can push the eggs through a garlic press (I'm not joking...I've done this before) and chop the shallot up as finely as possible and then mix with the other ingredients. This makes more of an egg paste, which can be spread on bread or crackers.

And I came across the recipe while I was going through old magazines. This may be my lunch this coming week:

Cold Cucumber Salad

Place 3 medium seedless cukes, peeled and chopped; 3/4 c. thinly sliced green onions, 1 TBSP. lemon juice, 1 tsp. lemon zest; 1 tsp. sea salt; 1/2 tsp. fresh cracked pepper; and 1-1/2 c. veggie broth in a blender or food processor and puree. Stir in 1/2 cup of sour cream and chill until very cold, about 1 hour. Serve topped with additional chopped cucumber, green onion, and lemon zest.
prosodic: (cook)
For [livejournal.com profile] wendywoowho, because I promised her this recipe weeks ago. It's an old family favorite. I posted this a few years back, but I can't find it.

(My mom recommends Macintosh apples...I prefer Granny Smith)

1 cup sugar
1 stick butter - cut into small pieces
2 cups hot water (hot enough to melt the butter)

Put all these ingredients in a bowl and set aside

Preheat oven to 350 degrees

1-3/4 cups flour
1/3 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup shortening
2/3 cup milk
6 medium apples - peeled, cored, cut into bite-size pieces

Mix flour, sugar, salt, powder & soda. Cut in shortening. Stir in milk and mix well (add more flour if needed). Separate dough into 4 pieces. On floured surface, roll each dough ball into a thin circle, place handful of apple pieces into center of dough and fold up edges to enclose apples. Place each dumpling into square baking dish. Stir sugar, water and butter mixture until dissolved and ladle onto dumplings to fill baking dish to within half an inch of the top. Bake 50-60 minutes.

I would love to take one fresh from the oven, pour milk over it, sprinkle sugar over it liberally, and eat. So amazing. I suppose ice cream works with it too, but I always had it with milk, so it seems sacrilegious to eat it any other way. Leftovers are always reheated for breakfast the next morning. :)
prosodic: (cook)
I love crock pot days. It's so nice to come home to something that smells good and is already cooked.

Right now, I have Italian beef sandwiches in the crock. Well, they're not Italian beef sandwiches yet...they're large chunks of rump roast with seasonings, but they'll be sandwiches tonight.

- 4 lbs. rolled rump roast (or boneless sirloin roast)
- 1 packet Italian dressing mix (0.7 ounces)
- 2 tsp. Italian seasoning, crushed
- crushed red pepper (I omitted because I never use it)
- 1/2 tsp. garlic powder (I also added onion powder)

Trim fat off roast and slice it into 2 or 3 inch pieces.

Mix all seasonings together with 1 cup of water. Pour over roast.

Cook on high 5-6 hours or low 10-12 hours.

Remove meat with slotted spoon onto a cutting board. Shred using 2 forks.

Serve meat on hoagie rolls (I'll toast mine and melt some provolone on top). Drizzle juice over meat, if desired.

Poor Reece. She has to be crated up all day, smelling this cooking.
prosodic: (cook)
This Christmas, it just seems to hard to put forth any effort into baking. Last year, of course, we were moving here from overseas, so I didn't bake at all. This year, I'm not really knocking myself out or anything. Our sugar cookies are coming from a tub (Nestle Toll House). I'm at least making homemade icing for those.

And I just took these out of the oven:

Chewy Brownie Cookies

1 pkg. brownie mix (10-15 oz.)
1/2 c. flour
1 egg
1/4 c. oil
2 TBSP. water
1 cup chocolate chips
1/2 cup chopped pecans (optional)
powdered sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine brownie mix and flour. Add egg, oil and water and mix until combined. Stir in chocolate chips and nuts.

Roll dough into 1-1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on cookie sheet that has been sprayed with cooking spray. Bake for 12-15 minutes, or until cookies start to get crackly on top. Don't overbake. Remove immediately to cooling racks.

Makes about 2.5 dozen.

Haven't tried them yet, but they sure smell good. And they were pretty quick to throw together and bake.

ETA: These are wickedly addictive. I think Lance already ate about a dozen of them.

***


Tried to go out shopping earlier. Got some stuff at Target, but not everything I wanted. And then I attempted to go to the post office, but I got fed up. It was ridiculous there. I'll try again on Monday. And I can forget about getting the flat rate Priority Mail boxes. I'll just box stuff up beforehand.

I came home, disgusted with myself for not doing all the shopping in August so I could avoid the crowds now. Or for not shopping online.

Anyway, Reece's Christmas is done.

In her stocking:
- a carton of liver treats
- a twin pack of Beggin' Chews (basically, very very thick Beggin' Strips)

Under the tree:
- a Chuck-It & 2 additional balls for it
- a rubber bouncy squeaky chicken toy

Dinner tonight is going to be turkey pot pie, with a crescent roll crust instead of a pie crust. I'll be working on that soon. Right now, I'm wishing Reece would just come inside already. I'm getting fed up with her messing around in the backyard and coming in with mud (or poop) all over her paws. I have a stupid tie-out stake that I can't get into the ground and Lance needs to do it. I'm sick of going out and chasing after her and trying to get her to come in. She never comes when we call her.
prosodic: (autumn bird)
A friend at work gave me a recipe for cranberry sauce.

I just made some.

Holy crap. I think I'll be eating cranberry sauce until Christmas.

Note to self for future reference: make a HALF batch. Good grief.

Oh, and for those interested...it's really easy, so you don't have to serve that crap out of a can (the only thing that's good for is meatballs, when mixed with cocktail sauce).

Simple Cranberry Sauce

- 2 cups water
- 2 cups sugar
- pumpkin pie spice or similar spices to taste
- orange peel to taste (optional...and this was something I added to the recipe)
- 4 cups cranberries

Boil water and sugar together on medium heat, stirring occasionally.

Add spices. Then add cranberries.

Cook until cranberries burst, stirring occasionally.

Cover and cool. Sauce will thicken as it cools.

If you're not feeding an army, halve this recipe. I still have about 2 cups of leftover cranberries, which I put in the freezer. So I may make a half batch around Christmas.
prosodic: (cook)
Dinner tonight (recipe from a Taste of Home pasta recipes booklet that came out this summer):

Sloppy Joe Pasta

1 lb. ground beef
1 envelope sloppy joe mix
6 oz. can tomato paste
8 oz. can tomato sauce
1 cup water
8 oz. cottage cheese (2% is fine)
7 oz. small seashell pasta, cooked and drained
at least 1/2 cup cheddar cheese (as Lance and I are cheese fanatics, we do this to taste)

In a skillet, brown ground beef. Drain. Add sloppy joe mix, tomato paste, tomato sauce, and water. Bring to a boil, turn heat to low, then simmer for 5-8 minutes, or until heated through.

Remove from heat, add pasta.

Pour half of pasta mixture into a greased 2.5 quart casserole dish. Spread cottage cheese over this layer. Top with remaining pasta. Sprinkle with cheddar cheese.

Bake at 350 degrees for 30-35 minutes until bubbly and melty. Mmmmmmmmmmmmmmmm.

The only variation to this recipe was that I added minced garlic after I finished browning the beef. Otherwise, I followed the recipe exactly (except I used way more than half a cup of cheese).

Lance very enthusiastically gave his thumbs up. Wants me to include this in my regular rotation.

The only criticism I have of this dish is that it's not spicy enough to really taste like sloppy joes to me. But then again, I never use a sloppy joe mix when I make sloppy joes. I always use whatever seasonings I have in my spice cabinet and barbecue sauce/ketchup/Heinz 57 and worchestershire. I wonder if using a chili mix might give it the kick I was hoping for...or adding chili powder to it next time.

Still...it was tasty. And great for when I want to have sloppy joes, but don't want to worry about leftover buns going to waste.
prosodic: (cook)
I made some really amazing chicken for dinner tonight.

- 1/2 cup grated parmesan cheese
- 1 envelope Good Seasons Italian dressing and recipe mix
- 1/2 tsp. garlic powder
- boneless skinless chicken breasts (the recipe called for 2 lbs., but I had 1.24 lbs. and it used up almost all the coating).

Preheat oven to 400 degrees. Mix parmesan cheese, dressing mix and garlic powder in a ziploc bag.

Moisten chicken with water. Stick in ziploc bag and shake until coated.

Bake in a shallow dish for 20-25 minutes or until juices run clear.

So simple and so so tasty.

***


And on another note, I love getting emails from my friends in Germany. But they also make me ridiculously homesick.

I think a lot about what I was doing this time last year. My cousins and aunt were visiting a year ago today. They were at the end of their visit. It was a quiet day spent at our house, with a little shopping in Sittard and a barbecue dinner. It was warm and sunny.

By contrast, I spent the day at work today. It was gloomy and chilly. And the main thought I have right now is how desperately I need this holiday weekend.
prosodic: (ex libris)
I am going off hiatus as a book reviewer for curledup.com. I decided that since I have some extra time right now, I might as well keep my writing fresh. And getting some new books is always good, too. ;)

The titles I selected:

- The Lodger Shakespeare: His Life on Silver Street (Charles Nicholl)

- The Triumph of Deborah (Eva Etzioni-Halevy) (I have reviewed two of her books previously, and both reviews were excerpted on her website)

- All For Love: The Scandalous Life and Times of Royal Mistress Mary Robinson (Amanda Elyot)

- Loss of Innocence: A Novel of the French Revolution (Anne Newton Walther)

- A Choice of Shakespeare's Verse (Ted Hughes)

- Good Neighbors, Bad Times: Echoes of my Father's German Village (Mimi Schwartz) (and my obsession with Holocaust literature continues)

YAY! So excited! I haven't been doing a lot of reading lately, except that I picked up Philippa Gregory's The Queen's Fool the other day and started reading that. So this will get me back into the books again.

And I still haven't broken in my library card! Been meaning to do that!

***


Oh, and while I'm at it...last night's dinner, which was much tastier than I was expecting. Adapted from a Betty Crocker recipe.

Slow Cooker Mexican Beef Stew
1.5 pounds beef stew meat
28 oz. can crushed tomatoes
1 tsp. chili powder
1 envelope taco seasoning
1 TBSP. onion powder
11 oz. can mexicorn, drained
15 oz. can black beans, drained and rinsed

Mix first 3 ingredients in a 3-4 quart slow cooker. Cook on low 9-11 hours.

Mix in remaining ingredients and cook on high for 15-30 minutes, or until stew reaches desired thickness.

Serve with sour cream and cheese. Yummy yum. The meat was just falling apart when I took it out.

I would actually consider this more of a chili variation than beef stew, but who cares? It's delicious!
prosodic: (cook)
[livejournal.com profile] girlfromsouth asked for the recipe, so I thought I would share. Super deliciousness! I served this with baked beans and a pile of caramelized onions...mixed everything up together, and devoured. Really filling and satisfying.

This comes from some Betty Crocker casserole & slow cooker recipes magazine that came out in the fall of 2006.

1 lb. ground beef
1/2 cup diced onion (or sub 1 TBSP. onion powder)
15 oz. can of tomato sauce
1 TBSP. packed light brown sugar
2 TBSP. worchestershire sauce
1 TBSP. yellow mustard (I used honey mustard and it was fine)

Cook beef and onion until meat is browned, about 6-7 minutes. Drain off fat. Add remaining ingredients and cook until mixture is boiling, stirring frequently.

While meat is cooking, mix together one pouch Betty Crocker cornbread mix (6.5 ounce packet), 1/3 cup milk, 2 TBSP. vegetable oil and one egg.

When meat mixture is done, spread into 8 inch square pan. Top with 3/4 cup shredded cheddar cheese. Top with cornbread mixture, being sure to spread it evenly.

Bake at 350 degrees for 25-35 minutes. Five minutes before cooking time is up, sprinkle another 1/4 cup cheese on top and put back in the oven to melt the cheese.

(Note: I used reduced fat ingredients for this wherever possible, as well as the leanest ground beef I could find. The result is something that tastes completely sinful, but actually isn't all that bad in terms of fat and calories).

***


Karyn's Baked Beans

I don't really measure ingredients, but if you give this a quick taste before you put it in the oven, you'll be able to judge if it needs anything additional.

1 can Van Camp's pork and beans, liquid mostly drained
Heinz 57 sauce (somewhere around 1/4 cup)
1 TBSP. onion powder
squirt of mustard
1 TBSP. packed light brown sugar
several dashes of worchestershire

Mix up in a baking dish. Cover and bake on about 250 degrees for a couple of hours. If you bake something else with it, it can withstand the heat being turned up, but check it periodically to make sure the beans don't get dry.
prosodic: (a spot of tea)
I am drinking tea! Out of a proper cup!

I had a multitude of errands to run on the base today, and I just got back from doing that not long ago.

First stop: the medical clinic...where I had to track down the woman who was supposed to buy our car. No easy task. I asked at the reception desk on the first floor. They told me that she worked on the second floor, but couldn't say which office. So I wandered around the second floor until I found someone and asked them. They said that they didn't think she was in today, and then checked the directory and made a phone call and managed to get her on the phone. So I told her about the situation with the car and she was very cool about it. I'm so glad. It's a lose-lose situation for us both, and I am well aware of that...we don't get to sell the car...she doesn't get a car.

Next stop: the Airman & Family Readiness Center, where I checked out a big box of kitchen things. YAY coffee cups! YAY proper plates and bowls! YAY utility knives! I don't need everything that came in the box...just certain things. But I was stupid and forgot baking dishes. I have plenty of pans for on the stove, but none for oven use. Lance and I will have to pick up some foil pans at the commissary tomorrow.

After that, I had to stop by the Canadian National Support Unit. I had it on good authority that they could give me a referral for a professional housecleaner, as I've asked around numerous places and have come up empty. YAY Canada! They had a name and number for me. So we'll be giving her a call and getting an estimate before we move out.

Then I stopped for mail, filled up the gas tank on the crap-mobile, and then came back here to wash up the dishes and finish up the load of laundry that I'm doing. I'm also waiting for a phone call, as Lance might be home early. I hope I hope I hope. I can't really go anywhere else right now in case he calls for a ride, but I have some cleaning I can do around the house, so I can keep myself busy.

Need to make a grocery list today too. Although with the tourtiere (which is about 3 dinners right there) and our Thanksgiving buffet at the chow hall on Wednesday evening, it's going to be a short list. I still want to make a special meal for Thanksgiving Day, and I think I'm going to make a pot of cocktail meatballs/weenies because Lance is used to having that around Thanksgiving and Christmas both. I'll get turkey meatballs if I can, just to make it more festive. :) And I can bake some banana bread or something. And I need to figure out something I can cobble together for book club that doesn't require much prep work. I can probably just get some pre-made herb-cheese spread and some crackers or something. Everybody knows our situation right now, so they're not really expecting me to bring anything.

ETA: I am making this:

- 1 package McCormick Spring Onion Dip Mix
- 1 cup sour cream
- 1/4 c. pitted and chopped Kalamata or black olives
- 1/2 tsp. oregano

Mix together. Chill for one hour.

I may add some of my bruschetta dip mix to this too, just for a little extra kick. And then I can use up the mini-breadsticks I have in the pantry. Score!
prosodic: (angel1)
I've been up since 5:30, but going to bed early will do that. Lance didn't go to bed until 2 AM, so I tried to stay quiet this morning and had oatmeal and tea on the couch, watching The Golden Girls. Won't have the TV much longer, so I need to squeeze in TV watching when I can.

Went to Schinnen today. Bought a couple of books for the Seattle trip: The Other Boleyn Girl, which I'll read on the flight, and Water for Elephants, which is our November book club selection. I may read that on the flight back.

I was an idiot and ordered a BK Big Fish and onion rings for lunch when we were at Schinnen. Yuck. How did I ever use to think that this stuff tasted good? And I know I'm going to feel gross later. I certainly hope McChord has healthier options since we're staying there during our house hunting trip.

Now we're working on getting the house organized for the move. I popped in one of the CDs of our wedding reception music, so we've been singing along and generally being silly while we do our work.

I've got Balsamic Chicken in the crockpot, and the smell is just now starting to waft upstairs. Mmmmmmmmmm. I think dinner is going to be good tonight. Lance wants me to make fettuccine noodles to go with the chicken.

OMG... Stayin' Alive just came on. HAHAHA. I swear to God, that is THE song that EVERYONE plays at their wedding reception.

ETA: Dinner was a thing of beauty...gorgeous on the plate (I could've taken a picture, but Lance is annoyed when people take photos of food). Tasty too, although maybe just a tad too much balsamic (the original recipe called for half a cup...I reduced that to 1/3 and added veggie broth to make a 1/2 cup).

I had a recipe to go by, but I deviated:

1 lb. chicken breasts (you can use another half a pound...this makes plenty of sauce)
fresh pepper to taste
1 teaspoon garlic salt (+ extra shakes of garlic powder)
1/2 teaspoon onion powder
1/3 cup balsamic vinegar + veggie or chicken broth to make 1/2 cup
1 can diced tomatoes (I used petite diced)
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried marjoram (recipe called for thyme)

Throw everything in slow cooker and cook on low 6-8 hours or high 3-4 hours.

(Also, this was originally a skillet dish, but it cooks just as well in the slow cooker.)

We had this with fettuccine, peas, and crescent rolls. Mmmmmmmmmm.
prosodic: (Fairy)
No phone call yet. I tried calling my Dad, and immediately got his voicemail.

I'm trying to hold it together.

Went to the airport with Lance. It was a gorgeous day, weather-wise, so everything went fine. We got home, I put Orange Chicken in the slow cooker, Lance mowed the lawn, we made phone calls. Not necessarily in that order.

Spent the afternoon just getting caught up with the SIL. Around 5:30, we had snacks: cheese, party mix, crackers, dip. Dinner was going to be late.

I served dinner at 7:30. This was a new recipe for me, and it was good.

Slow Cooker Orange Chicken

1 lb. boneless, skinless chicken thighs (8 small...but I had 1.5 lbs., 6 thighs in the package)
3 TBSP. flour
1/3 c. orange marmalade
1/3 c. barbecue sauce (Kraft Original, if you have it)
2 TBSP. soy sauce
1/2 teaspoon powdered ginger

Toss chicken with flour in the slow cooker. Coat thoroughly. Add other ingredients and mix well. Cook on low 6-8 hours or high 3-4 hours.

I served with wild rice and green beans. Very very good.

We had brownie sundaes for dessert, and the Bourbon Vanilla ice cream I bought is very nice.

We watched The Muppet Show while we ate.

I had a couple glasses of wine, and I'm ready for bed. Kim just turned in. There's a very loud party going on at the restaurant down the street, which I expect to go on until the wee hours, so I don't know how much sleep I'll get tonight, even though I'm exhausted.

Expecting to get the phone call overnight. But I really don't know. I assume that Grandma is off life support by now. They should've turned it off yesterday. Now it's just waiting for the inevitable.

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prosodic: (Default)
Karyn

December 2015

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