Sunday, October 19, 2014

pirate party

We enjoy parties and it was time for a pirate party- AArrgg!  The cake was almost too simple to make and since this party was for kids I used a box cake mix and two tubs of blue raspberry icing (I'd say yuck! but the kids loved it so it was a good move).  My son crushed up some graham crackers for an island and loved placing the sharks in the water ever so meticulously.  It was a busy day so last minute I had the idea to make the apple sailboats with salami sails.  We threw in a tattoo parlor, pin-the-eyepatch-on-the pirate a treasure hunt and some pirate t-shirts and called it a day!

italian chicken stew

It's soup season and this is a good one especially with a lot of sourdough bread for dipping! (I modified this recipe to be a crock pot recipe- who has 50 minutes to prepare dinner around dinner hour?!  Not me.)

italian chicken stew (Food Network, specifically Giada De Laurentis)
 3 frozen chicken breasts
2 stalks celery, chopped
2 carrots, sliced
1 small onion, chopped
salt and freshly black pepper
1 (14.5 ounce) can chopped tomatoes (I used pureed, my kids don't like chunks)
14 ounces chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
2 bay leaves
1/2 teaspoon dried thyme leaves
1 (15 ounce) can kidney beans, drained and rinsed (we omitted)

Place frozen chicken breasts in a large crock pot and turn the crock pot onto HIGH.  Add everything else and cook for 5-6 hours until you can shred the chicken right in the crock pot.  Serve with crusty bread.

Sunday, October 5, 2014

tangy slow cooker pork roast

I had two pork roasts in the fridge and wasn't sure exactly what I wanted to do with them.  I was out of liquid smoke so knew I'd better come up with another alternative.  That's when I found this recipe.  It's great!  I drizzled a little soy sauce over mine but the others drizzled teriyaki on theirs.  Either way, served over some brown jasmine rice and steamed carrots on the side- you're all set!

tangy slow cooker pork roast (
1 large onion, sliced
2.5 pounds pork roast
1 cup water
1/4 cup sugar (I used Splenda)
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic

Place sliced onion on the bottom of your slow cooker.  Place the pork roast on top.  Combine the rest of the ingredients and pour on top of the pork roast.  Cook on low for 6-8 hours.  Serve over jasmine or basmati rice with soy sauce and/or teriyaki sauce.