A simple fall feast

I had some strange computer virus and we have not been able to blog.  Also in the past few weeks I have been serving some quick trader joe's stuff and have not had time to do any real cooking.  But last week I was watching Rachael Ray,  I have to say when I was learning to cook I made a lot of her 30 minute meals ( although I call them 45 minute meals). The other day she was making something that looked so easy and good I had to try it.  It was really good and really easy, it was great for company because all the work is done ahead and I just popped it in the oven. It was autumn roasted chicken and sausage with balsamic glaze: http://www.rachaelrayshow.com/food/recipes/autumn-roasted-chicken-and-sausages-balsamic-drizzle/
It came out great, you could easily make many combos from this one technique. I just served it with a green salad and it was a complete meal.
I was also really wanted dessert. I love the desserts on the Poineer Women Blog.  She had this bread pudding recipe and I thought I did not like bread pudding, this was to die for. http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/
 It was so easy.  I got it together before everyone arrived, keeping the wet and dry mixture seperate.  When I took the chicken out of the oven I put the wet mixture on the bread and through it in the oven. I made the sauce right before serving.  I had to give the leftovers away, it was so good.
The next time you have another couple over for dinner, this is a great, easy, menu. I actually had time to relax and visit.

Warm Spinich and Bacon Salad (make this!)

Since creating this blog, it has opened up a world to all kinds of cooking blogs. Thank you to Stephanie for introducing my to The Poineer Women.  Last night I made her Spinich Salad. It really was the best spinich salad ever! It is a spinich salad with a warm bacon dressing.  We had it for dinner last night and we were very happy.  While making it I was a little uncomfortable using the rendered bacon fat as the base of the dressing, usually I would try to make it lighter, but I really wanted to see how the recipe tasted as written.  It may not be super healthy, but I will take a moment to justify it.  I figured the raw spinich, mushrooms and onions gave me at least 3 servings of veggies and we felt full, but it was not heavy or greasy. I also would prefer to give my family something homemade than something full of preservatives. I am trying to introduce vegetarian night at least once a week (sorry T, its for your own good!), so we will have a nice healthy lentil soup tonight.  This salad is so good and is an easy weeknight meal, it was 2-3 large servings.  Enjoy!
http://thepioneerwoman.com/cooking/2009/06/the-best-spinach-salad-ever/

Veggie Chicken Slow Cooker chili

I tryed Chicken Chili again in the slow cooker, this time I created my own recipe.  Overall I was happy with the results, although if you like it spicier add some cayanne pepper. (Complete recipe following the pictures)

I chopped a medium zucchini, 1 onion,  2 tomatos, 1 red pepper and 2 Jalapeños and add them to the crockpot with 2 cans of raised white bean and veggie stock.

I took the skin off of 2 bone in chicken breasts and seasoned with salt and pepper.

I placed the chicken breast inside the veggie mixtured and cook on low for 6-8 hours.

Before serving I remove the chicken from the bone and shreded it and added it back to the slow cooker.

Here is the finished product with cheese and sour cream!

We all enjoyed it and I would make it again, it was very easy for a weeknight dinner.  All the work could be done in the morning or the day before. It also was very healthy, which is good after last weeks short ribs.

Veggie Chicken Slow Cooker Chili

1 chopped onion

1 med. chopped zucchini

1 chopped red bell pepper

2 Jalapeños chopped, ribs and seed removed

2 tomatos chopped

2 cans white beans(any type will do) rinsed

2 cups veggie or chicken stock

2 tbs. chili powder

1 tbs. cumin

2 bone in chicken breasts

Salt and pepper

1. Put all chopped veggies in the slow, along with beans and spices.

2. Season chicken with salt and pepper and put in the slow cooker.

3. Cover and set for 6-8 hours.

4. When chicken is finished remove it from slow cooker. Use 2 forks to remove it from the bone and shred.

5. Add chicken back to chili and stir. Serve with grated chees and sour cream.

A tasty disaster

A few times a week I try a few experiments in the hopes to be clever, this one was a big mess. I thought it would be fun, easy and economical to use my waffle maker as a Panini press. I have done it before and it worked, so I imagined a delicious sandwich with melted cheese, fresh tomato and a great whole grain bread. It did not quite turn out the way I planned. But part of doing this blog was to show, although this is hard to believe (ha, ha),  that I am not perfect in the kitchen. In fact I am far from it, but I always try to have fun and make something it at least edible. Below are the scary results.

The bread was too soft and the ingredients were too wet, leading to this sloppy mess. It covered the waffle maker. I was so hungry I scrapped it off of the waffle maker and I still ate it at although a bit soggy, it was still kinda good. I made this hot mess with basil mayo, prosciutto, tomato and fresh mozzarella if you want to try it in a frying pan or Panini maker you may have better luck.