pin it, do it – crock pot beer chicken (fail) and an arugula fig salad save

If you’re a subscriber – THANK YOU and I’M SORRY!   I’ve changed the name of my blog in the last few weeks and I know that’s always annoying if you get email notifications.  I’ve been dealing with issues with WordPress and had to make more changes early this morning, sorry for all the updates!

I’m loving my Crock Pot so far.   I’ve made so many delicious dinners that I keep meaning to post.   Pot Roasts, Ribs, and I’d had high hopes for Crock Pot Beer Chicken.  I mean hello, BEER + CHICKEN = AMAZING…nope.

I found this recipe on Pinterest and was inclined to give it a try because 80% of the commenters said it was the most amazing chicken ever created.  How could I deny myself the most amazing chicken ever?   The recipe is simple.  Chicken, seasoning, beer, cook.   I threw it all together in the morning and fantasized about juicy perfect chicken all day.   When I got home all I had was a greasy crock pot full of dry flavorless chicken.     I was so disappointed.   I’m not sure what I did wrong, I didn’t let it cook too long, I followed the recipe exactly.

There is a bright side though.  I was still hungry and because I had had a few bites of flavorless greasy chicken all I wanted were some greens.   I decided to throw together an Arugula salad with goat cheese, figs and a Maple Balsamic Vinagrette.

Salad Ingredients/Directions (sorry for weird measurements in salad, winged it, do what works for you)

2c Arugula

2tbsp Goat cheese crumbles

Fresh Figs (4  sliced)

1 slice Applewood Smoked Bacon (crumbled)

Mix all items together in bowl, set aside (makes 2 salads)

Maple Balsamic Vinagrette Ingredients/Directions

1/2c Balsamic Vinegar

1/4c Maple Syrup

1c EVOO

Mix together.   Pour over Salad

DEVOUR!

So if your Crock Pot Pinterest experiment doesn’t work out, just go for this arugula salad, you won’t be disappointed!

cozy

It’s 27 degrees out right now.   Winter’s coming, there’s no avoiding it, all we can do is prepare for it with all things cozy.

Big Chunky Sweaters (Nordstrom’s)

Fluffy Boots (Uggs)

Mac & Cheese  (Bacon and Caramelized Onion edition)

via all-recipes

Ingredients

1 16oz. package elbow macaroni

1/4 cup butter

1/2 cup sour cream

1 egg, beaten

2 tbs cream cheese softened

4 cups grated Asiago Cheese

4 cups grated Vermont cheddar cheese

4 slices bacon

2 tbs butter

1 large onion, sliced thin

4 cloves garlic, minced

1/8 tsp brown sugar

1/4 c chopped parsley (fresh)

1/4 c panko bread crumbs

2tbs butter

5tbs all purpose flour

3 cups milk

1/2 tsp ground mustard

1/2 tsp paprika

1/4 tsp salt

1/2 tsp pepper

Directions

Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
Microwave the bacon as needed, cut into small pieces, set aside.
Stir 2 tablespoons butter, the onion, and garlic iand cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9×13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.

Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

It’s definitely a once a year (or once every 2 years) recipe, but it makes a ton and tastes even better reheated.

studio finds

I’ve worked in many different studios over the years and you can ALWAYS find something amusing in them. Radio people love random stuff, this find yesterday was too good not to share: