1) Castela Trunk on Target.com, $82.44 - This trunk would be perfect at the end of the bed to store blankets and pillows. 2) Household Essentials 4-Tier Revolving Shoe Tree (Chrome) on Target.com, $55.99 - Eric constantly makes fun of me because of how many shoes I have, so this would make all my shoes a little more organized. 3) ClosetMaid Cubeicals 9 Cube Organizer (Espresso) on Target.com, $39.99 - I just love cubicles like this, if you would add a few bins this would be perfect for more storage. 4) Home Dark Global Folio Bin (Nature's Brown) on Target.com, $15.99 - I would use this bin on my night stand to hold magazines, glasses, or anything to have handy beside the bed.
|Photos by Genovese Photography|
4 Bone-in Pork Chops (you can use boneless)
1 envelope Onion Soup Mix (1 Oz. Packet)
1-½ cups Chicken Broth
1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium)
1 envelope Dry Pork Gravy Mix (1 Oz. Packet)
Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours.
Serve with mashed potatoes to take advantage of all the yummy gravy.
Cook’s Note: I prefer a thick cut bone-in pork chop, however, if all you can find is boneless, then go with that. I probably wouldn't go with a real thin cut though. You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.
1 tablespoon flavorful olive oil
2 large onions
1 teaspoon sugar
1/4 teaspoon salt
2 - 3 bay leaves
1 teaspoon thyme
2 tablespoons dry white wine (I used champagne)
2 cups beef broth
Thick slices of French bread, small enough to fit inside the rim of the soup bowl, for each serving
2 teaspoons cognac or white wine (I used champagne)
Freshly ground pepper to taste
Approximately 1/2 cup shredded Gruyere cheese for each serving
1. Combine the butter and oil in the slow cooker and cover. Turn the slow cooker on low and allow the butter melt and the oil to heat which you slice the onions.
2. Peel the onions, slice in half lengthwise, slice thinly into half moons. You should have about 4 cups of onion slices. Add them to the cooker. Sprinkle the salt and sugar over the onions. Toss with oil, butter, sugar and salt to coat them. Cover and cook on HIGH for 1 hour, stir. Turn the temperature down to LOW and cook until they are dark brown and caramelized, but not burned. (I cooked mine about 5 hours.) They will have cooked down to a fraction of their original volume and most of the liquid will be evaporated. If you are home, stir the onions once or twice during the cooking time to help them cook evenly. (I didn't stir mine after the first hour and they browned nicely.)
3. When the onions are done, add the wine, broth, bay leaves and thyme. Cover and continue to cook on LOW 4 -5 hours.
4. When you are ready to serve the soup, stir in the cognac. Add salt and pepper to taste. Toast the bread. Preheat the oven to 350. Put the bread slices on a baking sheet and bake until toasted, 10 - 15 minutes. Increase the temperature to 400.
5. Pour the soup into 2 ovenproof soup bowls; place on a baking sheet. Drop a bit of the cheese into the soup. Top each bowl with bread. Pile the rest of the cheese on top of the bread. Place the baking sheet in the oven and bake until the cheese is melted and browned, about 10 minutes. You can also put it under the broiler for a minute or two to help brown the cheese. Serve immediately. Serves 2.
2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Server over rice. Makes 4-6 servings.
3 boneless, skinless chicken breasts
2 cans (15oz) chicken broth
2 cans (15oz.) full of water
1 teaspoon onion powder
½ teaspoon garlic powder
1 Bottle BBQ sauce (or make your own, see below)
1 package of Kaiser rolls
BBQ Sauce ingredients: (see Cook’s note)
2 cups ketchup
½ cup packed light brown sugar
2 tablespoons orange juice
1 tablespoon molasses
2 teaspoons worcestershire sauce
1 teaspoon garlic powder
½ teaspoon liquid smoke (I use hickory)
1 teaspoon dry mustard powder
¼ teaspoon cayenne pepper
salt & pepper to taste
In a pot, add chicken broth,water, onion powder and garlic powder. Boil chicken breasts in broth for about 15-20 minutes until chicken is thoroughly cooked. Take chicken out and allow to cool.
With two forks (or your hands), shred the cooled chicken. Put the shredded chicken, plus one bottle of BBQ sauce into your slow cooker. Give it a stir and set slow cooker on low for about 2-3 hours. When ready to serve, lightly toast your buns under the broiler or in a pan and then pile on the BBQ chicken!
Cook’s Note: I like to make my own BBQ sauce because it's pretty easy to if you have the ingredients on hand. This is my own recipe that I've calibrated over the years. Combine all the BBQ ingredients in a medium bowl, making sure to break up any brown sugar clumps. Taste and add more salt & pepper or cayenne pepper if necessary. Combine BBQ sauce with shredded chicken and continue directions as above.
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup and red pepper in slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken and shred with 2 forks. Add the chicken back in and then add cumin, cilantro, and corn. Cover and cook for another 30 minutes. Serve with tortilla chips, cheese and sour cream.
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4-5 pound boneless pork butt (shoulder)
1 14 1/2-oz can beef broth
1/3 cup hot sauce (I love Texas Pete!)
1/3 cup Worcestershire sauce
1/2 cup ketchup
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup mustard (I made 3/4 of the measurement yellow mustard and the other 1/4 spicy brown - yum!)
5 tablespoons hot sauce (Once again, loving the Texas Pete here!)
1) Place pork butt in bottom of large slow cooker.
4) Place pork on cutting board; reserve 1/2 cup cooking liquid. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.
1) Foliate Lace Dress from Forever 21, $24.80 2) Mirror Front Armoire from JCPenney, $249.99 - I have always wanted an armoire for my jewelry and this is absolutely wonderful 3) Supersoft Long Robe from Victoria's Secret, $59.50 - who wouldn't want a comfy robe to lounge around in :-) 4) AK Anne Klein Watch, Women's Silvertone Bracelet from Macy's, $55.00
The long anticipated bridal collection from the folks behind much-loved Anthropologie, BHLDN (pronounced "Beholden"), will be unveiled on February 14th - what a wonderful Valentine's Day gift to women everywhere!! Here's a little view into what you can expect from the line, a quote taken directly from BHLDN's Facebook Page, "It will bring together a curated collection of heirloom quality wedding gowns, bridesmaid frocks, party dresses, assorted jewelry, headpieces, footwear and lingerie." Sounds like heaven on earth to me!!
1/3 cup olive oil
1/3 cup sherry vinegar
3 T. fresh oregano leaves
1/2 cup fresh flat-leaf Italian parsley, coarsely chopped
7 cloves garlic, coarsely chopped
1/2 - 3/4 t. red pepper flakes
4 T-bone steaks (about 1 inch thick)
Yukon Gold potatoes, cut into wedges
1 T. minced rosemary
1) Preheat oven to 375 degrees.
2) Toss potato wedges with a little olive oil, rosemary and salt. Place in 9" x 13" pan. Roast in oven until tender - about 30 minutes.
3) In a food processor, combine oil, vinegar, oregano, parsley and garlic - process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer and stir in the red pepper flakes to taste. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
4) Meanwhile, prepare a gas/charcoal grill for direct-heat grilling over high heat and oil the grill rack or preheat a broiler. When ready to cook, remove the steaks from the marinade. Place the steaks on the grill rack or put them on a baking sheet and place under the broiler. Brush the steaks with the remaining marinade. Cook, carefully turning once, for about 8 minutes total for medium-rare or until done to your liking.
6 T. garlic and herb spreadable cheese, softened (I use 6 Laughing Cow Light Garlic & Herb Wedges)
8 slices prosciutto or thinly sliced deli ham
30 medium asparagus spears, trimmed
1) Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread three tablespoons cheese on each pastry sheet. Top each with four slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
2) Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto two baking sheets.
3) Bake for 15 minutes or until the pastries are golden brown.
1/4 cup canola oil
3 tablespoons grated Parmesan Cheese
1 teaspoon garlic powder
1 teaspoon garlic oregano
1 teaspoon dried parsley
1) Preheat oven to 400 degrees.
2) Cut each biscuit into thirds. Roll each piece into a three-inch rope and tie into a knot; tuck ends under. Place two-inches apart on a greased baking sheet. Bake for 8 - 10 minutes or until golden brown.
3) In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Serve warm.
Image from Design*Sponge
12 – 14 oz. chocolate (Recommended 8 oz. semi-sweet chocolate chips and 4 oz 56% or higher cacao chips)
2 T. cocoa powder (dark, dutch process is best!)
1 1/2 t. Cinnamon
1 t. espresso powder
5 T. Flour
1 1/4 cups sugar
2 sticks unsalted butter (1 cup)
Tools: , mixer, sifter for powdered sugar
1) Butter and flour 10 inch springform or torte pan with removable bottom.
3) Melt and stir butter and chocolate together over double boiler until everything is melted and smooth.
4) Beat eggs and sugar in mixer until starting to thicken.
5) Add remaining dry ingredients to mixer, and fold in slowly.
6) Slowly fold in melted chocolate to dry mixture so eggs do not curdle.
7) Pour into pan and bake for 25 – 45 minutes.
8) Cake will vary in baking time (I don’t know why!) so check with a toothpick frequently after 25 minutes.
9) Cool on rack.
10) Sprinkle top with powdered sugar and serve with fresh raspberries or raspberry coulis.