it seems like cheating...

...because it's just so easy. i decided to crock-pot-it again this evening. the end of the semester brings tests, projects, papers, and the most simple supers i can find. i must say, i have never attempted this one before this evening. i derived it from kraftfoods.com. in fact, i didn't believe it could possibly be as rewarding as a true chicken curry, however, the flavors were just as wonderful and the effort was minimal. i really do feel like a cheater. but my kitchen smells amazing.



arrange 4 chicken thighs (skin removed) in the crockpot. you can put several more thighs in if you'd like (probably up to ten). covered it with salsa (yes, that does say salsa), 2 tbsp of curry, and 1 onion (diced). cover and cook on low for 5 hours (longer if you added more thighs). you could add some coconut milk or ginger if you'd like. i opted out this time around. you could also stir in a little sour cream before serving for the creamier consistency. i don't eat rice, but i was tempted! this chicken would be great on top of rice.

call me a cheater.
call me what you will.

but none of you have blogged in weeks :)

except emily. great work friend. and great mac and cheese. mmmmmmmm.

Beer Margaritas

Those who know me well can tell you exactly how I feel about winter. They could probably tell you more politely than I would.

To celebrate the upcoming spring and summer, now presenting itself degree by warming degree, I give to you Beergaritas. These were the perfect compliment to a taco potluck Sunday night, and taste exactly like what you remember summer to be. Backyards, barbecues, frisbee and front porches.

Beergaritas

1 can limeade concentrate, thawed or slushy

1 cup tequila

4 beers (Corona was great)

limes, for garnish and to float

Combine in a festive pitcher. Throw in some limes in slices or wedges. Give it a stir.

Serve over ice. Salt optional. Summer soundtrack mandatory.

Awesome Macaroni and Cheese

The other night, we all had a feast for the kings. The theme was home cookin' and the results were outstanding. It all was delicious. The fried chicken, the mashed potatoes, gravy, green beans and my personal favorite, blueberry cake (made by Toni!). I contributed macaroni and cheese. I had noticed a recipe for "Fancy Mac" on pioneerwoman.com awhile back and have wanted to prepare, but really never had a good enough reason to prepare a dish with that many calories. Our feast on Monday merited just that. While I used Ree Drummond's wonderful recipe. I did adapt.

Awesome Macaroni and Cheese

Ingredients

• 4 cups Macaroni
• 8 Tablespoons Butter
  
• 2 whole Medium Onions sliced
  
• 10 slices Bacon
• 1 Tablespoon Bacon Grease
  
• ¼ cups All-purpose Flour
• 2 cups Whole
  
• ½ cups Half-and-Half
• 2 whole Egg Yolks, Beaten
• Salt And Pepper, to taste
• 4 oz. Grated Sharp Cheddar Cheese
  
• 4 oz. Grated White Sharp Cheddar Cheese
  
• 4 oz. Grated Monterrey Jack Cheese
  
• 4 ounces Grated Muenster Cheese
  

Preparation Instructions

Cook macaroni completely. Drain and set macaroni aside.

Fry the bacon in a skillet. Drain on paper towels and pour the excess grease into a mug.

I used the same skillet to saute the onions in 4 TBS of butter. After removing the bacon, I poured the grease in a mug and cleaned the skillet.

Using the same pot as the macaroni, I melted 4 TBS. of butter and 1 TBS of bacon grease. Sprinkle in the flour and whisk constantly while cooking for 1 minute over medium heat. I combined the milk and half and half before hand and poured it all in together. Cook until mixture is thick and add salt and pepper.

"Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute." (Drummond)

Add all the cheeses and stir until melted*. Add bacon and onions. Taste test the mixture, then add the macaroni and stir until well-combined.

Side note - Ree Drummond uses all sorts of fancy cheeses. I went to the store and bought what was on sale. I encourage using any number of whatever cheeses you have on hand.

Side note 2 - She also suggests baking it, but due to time constraints, I did not. All in all, it still turned out fantastic, but it is difficult to mess up melted cheese with bacon and onions. My roommate and I even took some to work the next day for lunch and it was still so delicious re-heated. I high encourage playing around with recipes and deciding what will suite you.

Much thanks to Ree Drummond for this dish! And to Toni for giving us a reason to eat it!

http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/

crockpot chicken chili

mmm...i love a good crockpot recipe. and while i agree with anna's previous statement, it may take some creativity out of the game, but there is definately room for a little bit of fun. there are two primary reasons i love the crockpot. #1: one pot wonders. you put all the ingredients into the pot and you don't dirty another single dish. LOVE that. #2: you return home after a long day to the smells of something wonderful. you feel like you have slaved away, and yet you are eating it within moments of hitting the front door.

this crockpot recipe is particuarly enjoyable because the ingredients are generally found already in the house. or you can shop with this recipe in mind and make it whenever the time is right. no major planning ahead.


put three boneless, skinless chicken breast into the crockpot. add chicken broth until the chicken is nearly covered. add chopped onion, cumin, garlic, salt, pepper (and whatever other seasonings/spices you desire). add 1-2 cans of great northern beans depending on your size of crockpot. cover and cook on low for five hours. taco seasing or tabasco sauce also provide a little kick. or you can go with green onions or diced canned tomatoes. the possiblities are endless!

chicken parmesean with roasted garlic and broccoli

my goodness how the time has passed! as it turns out, my okc friends and i are similar in more ways than one...we get preoccupied! but do not worry, while our blog activity has been sparse, the activities in our lives are not! just to list a few:

-an engagement!! and a party to follow
-an oscars watch party potluck
-an italian themed potluck
-a trip to paris
-a trip to boston
-a trip to seattle (can you tell it's spring break?)

perhaps these events shall appear in blogs to come. but for you, tonight, i have a simple and flavorful dinner.

the ingredients are few:

chicken breast
italian dressing
parmesean cheese
olive oil
chicken broth
your favorite spaghetti sauce (jarred or homemade, suite your style)
yellow squash

broccoli
minced garlic
grill seasoning








put the chicken in a large freezer bag and squeeze a considerable amount of italian dressing inside. squoosh it around while being mindful of salmonella (wash up people!) then sprinkle in as much grated parmesean cheese as you'd like. i don't measure much of anything for this meal. i went ahead and marinated my chicken overnight, at least 4 hours ahead of time should be sufficient. heat up a pan and coat it with olive oil. spinkle whatever additional seasonings you may like (i used thyme, oregano, and rosemary..plus some salt and pepper). place chicken in the pan and sear both sides of the chicken a bit. turn the heat down and add a little bit of chicken broth to keep it moist. cover and let simmer. heat up a separate pan and coat with pam. add the summer squash and saute until nearly cooked through. add the spaghetti sauce. once chicken is cooked through, add the squash mixture to the chicken.

for the broccoli...toss the broccoli florets with olive oil, minced garlic, and grill seasoning. spread out on a cookie sheet which has been covered with foil. bake at 425...for about 20 minutes. it will depend on the amount of broccoli.

high in protein. double the veggies...and low in carbohydrates! you can always add pasta if you need :) and now that grilling season is quickly approaching..the chicken and squash would be wonderful cooked on the grill!