Kansas City Slow Cooker Chicken

This is an easy recipe to start in the morning in the crockpot and have lots of chicken ready at dinner time. I had enough for dinner and extra to freeze for BBQ chicken sandwiches later. I served it right out of the pot over a bowl of brown rice and it was delish. The cast of characters:

Chop some onion and put in a bowl. Add 1/4 cup ketchup and 1/2 cup apple cider vinegar:

Add 1/2 cup sugar, 1 TBSP soy sauce, 1/2 tsp dry mustard, and 1 cup low sodium beef broth (sometimes I don't measure but don't tell Mr. H):

Whisk well:

In a large skillet heat a couple TBSP of olive oil. Season 4-6 boneless skinless chicken breasts with salt & pepper. Cook for 2 minutes on each side until nicely browned. Mmmmmmm:

Move chicken to crockpot and pour the sauce over the chicken:

Cover and cook on low for 6 hours. I shredded it easily with 2 forks

I served it just like this (there is a good amount of sauce in there) over brown rice. The rest I froze to have later on buns with some BBQ sauce (Sweet Baby Ray's or whatever floats your boat). Yum.

4-6 boneless skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup sugar
1 onion diced
1 TBSP soy sauce
1/2 tsp dry mustard
1 cup low-sodium beef broth

In a large skillet heat olive oil. Season chicken breasts with salt & pepper and brown for 2 minutes on each side. Move chicken to crockpot. Combine all other ingredients in large bowl and whisk well. Pour over chicken. Cover and cook on low for 6 hours. Serve over noodles or rice or use for BBQ chicken sandwiches.

Saturday, In The Park

After a popcorn, candy, soda filled fest at the Imax in 3D Green Hornet (there were some good laughs and I think the whole IMAX 3D thing made it seem better, if you can get past the bumbling, comedic superhero and don't take it too seriously it was good) me and the grandman, nephew and nieces headed to the park to burn off the sugar and giant (free refill) popcorn.

Ariel (Happy Birthday darlin!)

Athena (ethereal)

Collin (over the top-so deep in thought)

and last but not least Daniel (you made it buddy!)

The girls:

The boys:

The whole crew:

I love you guys!!!!!

Mmmmm Bacon

When I left for work this morning at 6am it was dark. When I got home at 7pm it was dark. That's a big bowl of wrong.

But when I got home and opened the door the wonderful smell of cooked bacon invaded my senses. Mmmmm....Bacon.

Mr. H cooked up a big batch of bacon for BLT's for dinner. A little too late for dinner for me but I did pack up my lunch for tomorrow....nice fresh OroWheat bread, bacon, mayo, lettuce, tomato.....yumm.

The only problem is when I get to work in the morning the bacon will be calling out to me...Sheryl....bacon...mmmmm.

So how long will I hold out? BLT for breakfast I'm thinkin.

A Love Of Ice Cream Ruined Forever

ALERT! Viewer discretion advised. Do not read any further if you are squeamish about stories where awful things are found in food.

Mr. H and I were watching the movie Death at a Funeral and if you've seen it there is a totally disgusting scene where one of the characters was helping Uncle from his wheelchair onto the toilet and his arm got stuck underneath Uncle and, well, I'll let your imagination take over.....

Ironically, an equally disgusting (actually more so because it involved real props and yours truly) scene was  taking place simultaneously at Casa Holmes'.

I debated writing about it because it is so gross and I think it has possibly scarred me for life but maybe this will help me deal......and maybe I can find some words of wisdom out there to get me over this......

Mr. H bought me some of my favorite ice cream. He is not a fan of Mint Chocolate Chip Ice Cream but got some just for me cause he is like that.

So we were watching the movie and I was slowly enjoying my treat when....crunch! What was that? This is a smooth, creamy, melt in your mouth, NOT CRUNCHY, treat. Did I bust a tooth? Spit out the crunchy pieces.....root around with the tongue to try to find a broken tooth somewhere in there...nothing.

Examine the evidence and to my horror what do I find????

Holy Crap! What creature are these from? Call in CSI! So now I can never eat my favorite ice cream again. I'm not sure I can ever eat anything again that is not raw food. I can't stop thinking about it. aaaaagggghhhh.

So what do you do when this happens? Send the evidence to Dreyer's so they are alerted that their product comes with an extra, no charge for that ma'am, surprise?

I am one of those people who would never make it on those shows where you have to eat disgusting things like bugs or RODENT TEETH????

I may need to seek therapy. I apologize for sharing this story but I am hoping it helps me heal. Maybe it is a conspiracy by vegans and global warming activists to try to stop people from eating meat and dairy. You know, less cows, less methane....I'm just sayin.

Rainbows and Unicorns

My job is a bit stressful. Nuf said. So we try to have a little fun sometimes. One of my co-workers, whom we shall call D from here on out, was having a rough day and mentioned (s)he had the best intentions of having a "unicorn and rainbow" day. But life seems to get in the way and I wanted to turn that frown upside down, if you will, as it were.

D, I heard, likes oatmeal raisin cookies and reese's p-butter cups so I sent a request to the unicorn and rainbow folks to bless my friend with happiness.

What happened you ask? They came through and poured their blessings onto him.

The little buggers were busy all night and we arrived the next day to:

Yes, you guessed it, Rainbows and Unicorns, and oatmeal raisin cookies, and reese's p-butter cups. And D had a few moments of smiles and happiness.

Thank you D, you brought smiles and happiness to all those around you today.

New Years Eve Fireworks

Boys will be boys. Here is Mr. H on New Years Eve at my little brother Jay's house. We heard some firecrackers going off down the street...and well....that's all it took.

Notice the awesome headgear worn by Mr. H. The maker is John Hanly & Co., making hats since 1893. Mr. H was asked by a student of his to write a letter of recommendation as the student was applying for an ambassador program where if selected he would travel to Ireland, Scotland and England. The student was selected and brought this beautiful handmade wool tam from Ireland to Mr. H in appreciation. Mr. H wears it backwards which I say does look dashing. It has a brim but little bro calls him Andy Capp when he wears it frontward. I covet it and want to steal it.

Pumpkin Cream Cheese Muffins

http://annies-eats.net/2010/10/08/pumpkin-cream-cheese-muffins/

I found this recipe on the above blog. A little bit of work but well worth the effort. I'll be bringing them into work tomorrow for my co-workers as they deserve the treat!

Plan ahead as the cream cheese mixture needs to sit in the freezer for a few hours. Mix one block of cream cheese with 1 cup powdered sugar. Look at that lovely red silicone scraper that Santa left in someone's stocking this year:

Transfer mixture to a piece of plastic wrap (see previous post for hint) and shape into 1 1/2 inch diameter log. Smooth plastic wrap tightly around log and and reinforce with piece of foil.

Put in freezer and chill at least two hours.

Preheat oven to 350. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In large bowl combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

Fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Hungarian Goulash Soup

This is one of my favorite winter soups. And with Mr. H being half Hungarian, this recipe gives me a little sense of bringing some family heritage into the mix.

Before I get into the recipe I'd like to just mention that I often say "I learn something new everyday." Even though I've been around the block (ok a few times) it surprises me sometimes the things I learn about that I would think I should know.

Like all those times I patiently waited for the cream cheese to soften on the counter when the recipe calls for softened cream cheese.....well right inside the little flap on the box it says that you can just pop the cream cheese in the microwave for about ten seconds and voila....softened cream cheese. I just noticed that today. inorite? OK, I hear you sniggering...you knew that all along. OK, so I'm a little slow, or non-observant, or whatever.

The other thing I learned today, after many years of frustrating struggles with saran wrap and tin foil rolls flopping out of the box when trying to tear off a sheet, is that there are these nifty little punch tabs on the ends of the box. Amazing....you just punch them inward and...again...voila...the roll stays put:

How is it that I never noticed that before until today???? OK, stop the sniggering already.

Here is something that I do know and faithfully practice every time I am cooking. I sharpen my knife:

Now on to the recipe for this deeelicious soup.

Saute diced onions in oil in a large pot or an incredibly amazing Le Creuset dutch oven if you happen to have a wonderful husband who bought you one for your birthday.

Throw 1 lb of beef stew meat (I use a sirloin or top round or whatever is on sale) cut in 1/2 inch pieces into a ziploc bag with some flour to coat. Add it to the onion and brown. It will start to make that lovely brown layer of naughty bits in the bottom of the pan.

Stir in a couple cloves of minced or pressed garlic (I have found it so much easier to press the garlic than mince for most recipes).

Stir for just about thirty seconds. Then add the spices: 1 tbsp Hungarian Paprika, 1/4 tsp dried marjoram, 1/2 tsp caraway seeds, a little salt & pepper to taste. Stir for another thirty seconds. Then add one 14 oz can diced tomatoes, 2 cans low sodium beef broth and three sliced carrots. Bring to a boil then cover and simmer for 45 minutes.

Then add 1 lb potatoes peeled & cubed and simmer for another 20 minutes (you might have to turn the heat up a little to get the simmer going again after adding the potatoes.

Pour into bowl and serve with a dollop of sour cream and some rolls or bread to sop up the delicious broth.

I'm tellin ya, ya gotta make this.

1 lg. onion, peeled & chopped

3 tbsp. oil
1 lb. stew beef cut in ½ inch pieces
3 tbsp. flour
1 tbsp. Hungarian paprika
1/4 tsp. dried marjoram
1/2 tsp. caraway seeds or more if desired
 2 cloves garlic crushed
4 c. beef broth or beef stock
1 can (14 oz.) diced tomatoes
3 carrots sliced
1 lb. potatoes, peeled & cut into 1/2" cubes
Salt & pepper to taste

Saute onions in oil in a large pot. Dredge beef in flour and brown with onions. Add garlic and seasonings. Cook 1 minute. Add tomatoes, broth, and carrots. Cover and simmer for 45 minutes. Add potatoes and simmer for 20 minutes.

Serve with sour cream or yogurt.