Crock Pot Apple Whisky Herb Chicken

Every so often I feel the need to just randomly make stuff up. Ok so maybe it's more than every so often. =) Well yesterday was one of those days. I bring you.... Crock Pot Apple Whisky Herb Chicken. It was amazing. My hubby ate 1/2 the large chicken himself!

As always...Adjust the seasonings to your own tastes. These are just about what I used since I didn't use measuring spoons...My ninja crockpot has a roaster insert so my chicken was not sitting in the liquid but it would be just as good if it was...

1 whole chicken
1/2 stick butter
1 tsp thyme
1/2 tsp rosemary
1/2 tsp sage
1/2 c whisky
1/4-1/2 c water
1 apple large
salt
pepper

rinse and pat dry your chicken. Make sure to take the giblets and all that out. Make your compound butter with the herbs and set aside. Quarter your apple. Lift the skin on your chicken and rub underneath the skin with the compound butter spreading evenly. Stuff the apple up into the chicken cavity. Tie the feet shut. If there is left over apple that wont fit just put it in the liquid. Sprinkle salt and pepper on the top. Pour your whisky and water in the bottom and cook on low for 8-9 hrs. I had a huge chicken so I did 9.

You can roast off the top in the oven if you like the skin but we don't eat the skin so I didn't bother. I just took it out. Let it rest about 10 or so min and started to debone and remove all the skin.

Snow Day Equals Comfort Food Day

Well here in NC it's snowing life nobody's business. So I took it as a sign to kick back relax and enjoy some free family time. Stared with breakfast. A perfect poached egg with toast. Was so decadent. I don't know why I don't make them more often really. Then lunch was shine frozen left over beans and bacon soup with homemade croutons. Perfect after shoveling my steps and walkway. And tonight for dinner.... crock pot apple, rosemary thyme sage whisky roast chicken with low calorie cheesy vegetables (the veg recipe is from east what you love) and for dessert.  Fruit salad. Wen eating all this plus a cookie my hubby fed me I'm still under my calorie goal for the day! it will be 1 calorie is all but still haha. Now to not have any extra snacks before dinner or bed and ruin my victory!

If the crock pot recipe turns out as good as it smells I'll post it tomorrow.

Busy Busy...

So 5 am came early this morning. I have the house feeling all clean and sparkly and the pups fed and napping all before 7am. I have to say I was oddly productive for so early. Next up coffee and some book shopping. I have decided to upgrade my nook finally and get the nook simple touch. I am old school with the 1st gen nook. It still works but it's seen better days. Barnes and Nobles lowered their price to 99.00 from the 120.00 and I had another 10% off with an additional 5% off from Upromise which made it 15 bucks cheaper...I can handle that. It paid for the case to protect it in. I opted to have it shipped with free express 1 day shipping so that I didn't have to wait at the store. They were crazy backed up. I can use my old stand by for one more day.

Fayetteville is expected to be drowned in snow starting tonight again. But we shall see. We have plenty of food here so I say BRING IT! I live for more time with my hubby.

This weekend I made some baked oatmeal. Was pretty good I must say. Thick creamy and not to sweet. Makes a 9x13 pan so there is oatmeal for days which if this snow hits may come in handy.

Here is the recipe...

3 c. old fashioned oats

1½ c. brown sugar

5½ c. milk

½ c. peanut butter

3 eggs, beaten

1 c. raisins

1 c. chocolate chips

Instructions

1. In a large saucepan, combine oats, sugar, milk, peanut butter, and eggs.
2. Simmer over medium heat 20 minutes, stirring often, until thickened.
3. Stir in raisins.
4. Pour into greased 9x13 inch pan and top with chocolate chips.
5. Bake at 350 degrees for 40 minutes or until oatmeal is set.
6. Serve warm; top with milk or additional brown sugar if desired.

 

New career....Mindy's Puppy Love Pet Care Service...TAH DAH!

So since I have had my surgery and had so many complications it has left me unable to hold down a FT job. My hubby works so hard for us and I wanted to contribute in a more tangible way aka financially. Every little helps I figure. So I was thinking one afternoon what can I do???? It hit me. Pet Sitting! I have been wanting to volunteer at the animal shelter around here. I love pets...all kinds...I have had, hamsters, rats, a snake, a bird, dogs of all sizes, and a cat. Heck even a hermit crab and fish! So here I am starting my own business as a pet sitter! Lets pray this takes off! I have accounts at sittercity.com ( https://www.sittercity.com/pet-sitting/nc/fayetteville/11485907 ), care.com (http://www.care.com/p/melindab1186/pc ), and petsitter.com ( http://petsitter.com/mindy-s-puppy-love-service-pet-sitter-dog-walker-fayetteville-nc ). The first two websites even have background checks completed so people know I am not a crazy haha!

New Addition and Slow Cooker Italian Stuffed Peppers

First the most important thing....Our new addition! Her name is Emma.

Buster the chubby boy here loves her and Nana in the back won't even look at me she is so jealous we brought a new lil girl home. I am sure she will warm up to Emma. Such Characters! I love her so much and we just got her today!

Now on to the PEPPERS!

This recipe cooks 3-4 hrs on High. Just a heads up.

6 med green bell peppers
6 oz Italian turkey sausage
1 pound ground turkey
1 cup slightly under cooked with a tad bit of liquid still in the mix.
1/2 cup diced onion
1/4 c fresh parsley (this time I only had dried so about 1.5-2 tbs)
1/4 c fresh basil (same deal as the parsley here)
1/2-3/4 tsp dried oregano
2 tbs grated parm
1/4 cup bread crumbs
1 large egg
1/2 tsp black pepper
1 26 oz  jar of prego traditional
1/4 tsp crushed red pepper flakes

Now. cut the tops off the peppers, core them, seed them and set aside. You can cut up the bit of pepper from the tops to add if you like.

Mix the rest of the ingredients Italian turkey sausage through prego. BUT ONLY USE about 3 TBS of the Prego. reserve the rest for later.

Now stuff your peppers and set them in the slow cooker upright. Add the red pepper flakes to the prego and pour over the pepper tops. Next add about 3/4 cup water to the bottom of the cooker and set on high3-4 hrs until done.

Remove peppers and if your cooker has a simmer function reduce the sauce down and spoon over. If not you can skip this part or reduce it in a pot on the pan. I like mine saucy so I reduce it and spoon it over and dip some bread in it....

OPTIONAL...because its in the picture....I grate some sharp cheddar over the top at the end because I love cheese!

this is left overs the next day....