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Tuesday, August 19, 2014

Root Beer Pulled Chicken Sandwiches

root beer pulled chicken
If you don’t own a slow cooker, you need to go buy one right now!  Yes, this is one amazing sandwich but if you start cooking with a slow cooker, life will become so much easier. You can’t go wrong, all you have to do is throw everything into the pot and magically you will have dinner.
Instead of licking your computer screen because you want a taste, you need to try this right now!
Ingredients:
2 1/2 pounds boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 can (12 ounce) root beer-not diet
1 Tablespoon vegetable oil
1 onion, chopped
1 cup ketchup
1/2 cup brown sugar
1/4 cup dark Karo syrup
2 Tablespoons yellow mustard
2 teaspoons liquid smoke
10 Kaiser rolls, sliced
Rainbow slaw:
1 cup mayonnaise
2 Tablespoons apple cider vinegar
1 Tablespoon vegetable oil
2 teaspoons sugar
1 teaspoon celery seed
1/4 teaspoon black pepper
1 pkg (12 ounce) broccoli slaw
1 cup snow peas, thinly sliced
Directions for slaw:
  • In a bowl, whisk together mayonnaise, apple cider vinegar, vegetable oil, sugar, celery seed, and black pepper.
  • Fold in broccoli slaw and snow peas. Cover and refrigerate until serving.
Directions:
  • Coat slow cooker with cooking spray.
  • Sprinkle chicken with salt, pepper, garlic salt, and place in slow cooker. Pour root beer over chicken.
  • Cover and cook on low for 4 to 6 hours.
  • Meanwhile, heat oil in a medium pan over medium heat. Add onion and cook for 5 minutes, until golden.
  • Stir in ketchup, brown sugar, Karo syrup, mustard and liquid smoke. Simmer, and cover for 10 minutes. Stir occasionally.
  • Drain liquid from slow cooker, reserve 1/2 cup of the liquid.
  • Shred the chicken, and then stir in the warm sauce and the reserved cooking liquid.
  • On each bun, place chicken mixture and top with the rainbow slaw.

Monday, August 18, 2014

Lou Lou Girls Fabulous Party # 20

lou lou girls linky party
Thank You! To everyone that shared their amazing projects last week! I’m always impressed, we had so many outstanding projects shared at this party! Please spread the word and if you have your own party and it’s not listed, please let us know and we would LOVE to add it! Now on to this week’s Party
  • Link up your furniture makeovers, DIY projects, home decor, crafts, recipes, thrifty finds and archive loves. We want to see whatever is inspiring you!
  • Grab a Lou Lou button or link back in some way!
  • We would love to have you follow along with us! We will be back every Tuesday with our favorites and yours with a brand new party!
  • We will PIN each and every post who join the party!
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Most Viewed: Miz Helen’s Country Cottage
texan squash casserole
Cassie’s Favorite: Home. Made. Interest.
10-Hydrating-Infused-Water-Recipes_pinterest
Amber’s Favorite: Home. Made. Interest.
Smores-Brownies_pinterest-tutorial
Jessica’s Favorite: Two Keck Girls
peaches and cream pie
Kimberly’s Favorite: Redo It Yourself Inspirations
recycled belts redoit
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Chicken Massaman Curry

thai
This fabulous post is being brought to you by my son, Zac! It is so fun because he will instant message me on Facebook and tell me about new food ideas that he has found or he has tried in the past. Sometimes, I haven’t even heard about some of the ingredients and I feel like I’m on the TV show “Chopped”!
Zac has seriously broaden my “culinary box” by introducing me to things that I would never think about trying. I really love this recipe! The flavor is rich but not so different that the kids won’t like it.
Ingredients:
2 Tablespoons vegetable oil
3 Tablespoons curry paste
1 slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast, cubed
3 Tablespoons brown sugar
3 Tablespoons fish sauce
3 Tablespoons tamarind paste
1/3 cup peanut butter
3 cups potatoes, cubed
1 (13.5 ounce) can coconut milk
3 Tablespoons fresh lime juice
* The spices can be purchased at a International food store or even Amazon
Directions:
  • Heat vegetable oil in a large pan over medium heat. Stir in curry paste and minced ginger; cook and stir for about 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  • Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk.
  • Bring to a boil, then reduce heat to a low heat, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.
  • Add the lime juice and cook an additional 5 minutes.
  • Serve over rice.

Sunday, August 17, 2014

Smore Popcorn

smore
Life is just too short, not to have a treat once in awhile! This is a fun little twist on s’mores. All the flavor without the smell of the campfire!  How fun would it be to break out this treat with a blanket and your family, to enjoy the beautiful summer night sky! Lots of giggles and memories in the making.
Ingredients:
1/2 box of Golden Graham cereal
1/2 bag of mini marshmallows
2 bags of microwave popcorn
1 package of milk chocolate chips
Directions:
  • Pop your popcorn. Remove the uncooked kernels and pour into a large mixing bowl.
  • Combine popcorn and cereal. Pour onto a two cookie sheets.
  • Sprinkle mini marshmallows on top of popcorn.
  • Turn oven on high broil. Place pan into the oven, leaving door open. Watching constantly, brown the marshmallows. Remove cookie sheet from oven.
  • Pour chocolate chips into a microwave bowl. Melt chocolate chips on 50% power in the microwave, stirring after 1 minute intervals, until chips are melted.
  • Drizzle chocolate over popcorn mixture. Let sit until popcorn has hardened.
  • Enjoy!

Strawberry Bars

strawberry bars 1
Sunday is my day to try out new recipes. I’m blessed to get a big piece of my family on that day and they become my guinea pigs! I love recipes that are pretty easy but the look and the taste would make people think that you slaved for hours. These yummy little bars fit into this category. I made them for dessert and they were gone before we were done cooking dinner!
Ingredients:
Crust and Crumble Topping:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/4 cup slivered almonds
1 1/2 cups flour
1/4 teaspoon salt
Filling:
1 egg
1/2 cup plain yogurt
1/2 cup sugar
3 Tablespoons lemon juice
2 teaspoons vanilla
1/4 cup flour
Strawberry Layer:
2 cups diced fresh strawberries ( you could substitute with raspberries or frozen fruit)
1/2 cup sugar
4 Tablespoons lemon juice
2 teaspoons cornstarch
2 Tablespoons flour (this is to thicken the juices, so you can decide if you need more flour or less)
Directions:
  • Preheat oven to 350 degrees. Line an 8 inch pan with tin foil and spray with cooking spray, set aside.
  • Crust and Crumble Topping: In a microwave bowl melt the butter.
  • Add the sugars and whisk to combine.
  • Add the flour and salt, and stir. The mixture will be dry and sandy.
  • Take out about 3/4 cup crumble out of the mixture and set aside.
  • Pour the remaining mixture into prepared pan, and using your fingers, press down the mixture until smooth and even. Set aside.
  • Filling: In a bowl, add the egg, yogurt, sugar, lemon juice, vanilla, and whisk to combine until smooth.
  • Add the flour and whisk to combine until smooth.
  • Add the flour and whisk until well blended.
  • Pour filling over the crust and use spatula to gently smooth out the filling.
  • Strawberry Layer: In a different bowl, add the ingredients for this layer, except the flour, and gently stir.
  • This is were you get to decide if the mixture is too runny. If it is add the flour, 1 Tablespoon at a time until it looks thick enough.
  • Gently add the strawberry mixture, so it doesn’t mix up your layers. Lightly smooth out the strawberries with your spatula.
  • Sprinkle the reserved crust mixture evenly.
  • Bake for about 60 to 75 minutes. Place your pan on a cookie sheet, so if there is overflow it won’t go on the bottom of your oven. When it’s done, the crumble on top will be golden brown and it will be bubbling around the edges. It will also be gently bubbling in the middle. About at the 50 minute mark, you will want to start watching, so you won’t over cook it.
  • Let completely cool before serving.
strawberry bars

Saturday, August 16, 2014

Fifth and Mae - Beautiful Handmade Jewelry


I just have to brag about my friend Michelle really quick. She has always been super fashion savvy and I have always been... well, not. She has the ability to see two completely different things and know how to make them look good together. That is what I love about her jewelry at Fifth and Mae. It has a sort of raw feeling to it that you can't find anywhere else. It's very artistic, unique and so so beautiful! Prices land somewhere between $5 and $20 which is a steal! Check it out at FifthandMae.com






Friday, August 15, 2014

Balsamic Glazed Chicken Medley


This may seem like a random array of vegetables, but it was delicious! I used frozen corn but fresh corn would have been amazing!!

Ingredients:

1/4 c Italian salad dressing
2 Tbs balsamic vinegar
1 Tbs honey
1/8 tsp crushed red pepper
2 Tbs olive oil
1 lb chicken breast tenderloins
10 oz fresh asparagus cut and trimmed
2 C frozen corn


Directions:

  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and corn to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute. Drizzle the dressing mixture over chicken and vegetables.