Crock Pot Chicken and Potatoes

Easy, foolproof, and delicious.

Frozen chicken breasts
Italian dressing
6 red potatoes
Bag frozen broccoli
Garlic (I prefer the squeeze kind)
Italian seasoning

Place frozen chicken into crock pot, cover with Italian dressing

Scrub and boil your potatoes, then quarter chop them

Why are red potatoes soo much better than brown?

Place over chicken, squeeze a few tablespoons of garlic in. Ignore my photo, you will put the broccoli in later. If you cook it as long as everything else it turns mushy and falls apart. That's why I'm here, so you know what to do and what not to do. Sprinkle with Italian seasoning.

This is the best invention ever.

Cook on high for 6 hours. 4 hours in, add your broccoli.

When done, remove and separate with a slotted spoon.

Now drool over the best potatoes EVER and the juicy tender chicken. 

Notice how I have mushy pale broccoli mixed with green, microwaved fresh broccoli. Live and learn.

Misadventures in Baking Cinnamon Rolls

One fine Saturday morning I got the idea to make homemade cinnamon rolls. The canned stuff just ain’t good enough for me. It’s too sweet, trans-fatty, and artificial tasting. And too easy… I like a challenge.

Plus I had this amazing leftover cream cheese/whipped cream frosting I used it to frost a cake, but it actually came out of a cinnamon roll recipe from pinterest. So, that needed to get out of the fridge before I started eating it with a spoon every time I opened the door.

When my alarm went off the only thing that got me out of bed was the idea of making these. Quickly enough, those optimistic dreams quickly went down the drain…

Recipe:

¾ cup milk

half stick butter

-

3 ¼ cups AP flour

¼ cup sugar

1 packet dry active yeast

½ teaspoon salt

¼ cup water

1 egg

-

1 stick butter

1 tablespoon cinnamon

1 cup packed brown sugar (I didn’t have any, so I used white sugar)

Heat the milk in a saucepan until it bubbles. Remove and stir in butter. It will melt in the milk. Let cool slightly.

In bowl, combine 2 cups flour, the sugar, yeast, and salt. Mix it up well.

Add milk mixture, water, and egg. Beat well.

Stir in the rest of the flour, about half a cup at a time.

Easy, right? Yeah well this is where it started to fail very very fast.

Place dough on lightly floured surface and knead for about 5 minutes, or until smooth. No photo for these next couple steps due to being elbow deep in sticky dough.

Place back in bowl and cover with a damp cloth to let the dough “rest”.

Confession: I’ve never used yeast for anything and was very afraid. I had no clue. Like the student I am, I just followed directions exactly. Somewhere along the way I messed up, but guess what? It turned out alright.

Meanwhile, melt your stick of butter; mix in the tablespoon of cinnamon and 1 cup of sugar (or brown sugar if you actually have what you’re supposed to. I didn’t)

Mmmm

Take the dough after about 10 minutes and roll out to a rectangle type shape.

This wouldn’t work.

Dough was everywhere. Under my nails, stuck to the counter, smeared on the cabinet, on Cessna’s fur.

And it was SO sticky.

And it wouldn’t flatten nice at all.

I wanted to cry.

Next, spread the butter cinnamon mixture over the dough. No photo for this either because at this point, I thought this was a lost cause.

I attempted to roll the dough up like you’re supposed to, but all it wanted to do was stick to the counter. Sigh.

Frustrated, I plopped the blob into my pan.

Shoot, I forgot to grease it.

Stick in the oven for 25 minutes.

Crap, I should take a picture.

Take it out when it looks like this:

Anxiously smell and poke. It seems okay? It’s just not in roll form, but who cares, right?

Taste. It’s heavenly.

Cut a piece out. It’s like a hybrid of cinnamon roll, coffee cake, and monkey bread. Yum.

Plop a nice spoonful of frosting on top. It will do that sexy melt into all the cracks thing.

Smile because it wasn’t a failure.

So, while the end product wasn’t what I originally wanted, it was SO GOOD. I recommend trying it.

Flying

My favorite part of being home so far (wait, do I still call it 'home'? Or is it 'back where I'm from' or what?) was by far on Tuesday when we went flying. J's sister and her bf, who is also a pilot, took us up to Milwaukee where we ate dinner. Then we flew along the shore of Lake Michigan down to Chicago and around the city.

The plane we took was a Piper Aero, which is super tiny and fun. Seriously, the smaller the better with those things. I hadn't been up in a VERY long time, so my nerves definitely came back on takeoff. Then I remembered how fun it is and was able to relax and enjoy myself.

Chicago skyline featuring Lake Michigan, Grant Park, Millennium Park, the Sears Tower, Prudential Building, Trump Tower, and many more

Back in the heyday, J used to have a little Cessna. On our first date we did the same thing over downtown and it was SO magical. Seriously, what more could a girl ask for? Let's be honest. I was about to turn 17, I had a mouth full of braces, and a major crush. J was handsome, hilarious, super sweet, way older, and even more out of my league. I was smitten as a kitten.

I was feeling all warm and sentimental reminiscing about our first date and how it was love at first sight. I remember I wanted so badly to rip his headset off so I could kiss him right then and there! When we first started dating we would fly everywhere, just for the hell of it. Some of my favorite memories together are from the plane or the airport.

The Sears or Willis Tower, depends on what generation you're from.

How lucky am I? Not everybody gets the chance to fly, let alone around the most beautiful city in the world.

I also have an incredible video that puts the pictures to shame, but until I can get the card reader I need for my new camera, pics will have to do.

New Years Glitter Gradient Nails

I realize I have skipped the necessary Christmas update, but I'm anxious to show y'all my nails for NYE. Now,  I should explain how I really have no plans. In a perfect world we go downtown Chicago and do the fabulous thing. But the night just might end up with me being drunk with my boyfriend in a random basement. But I promise you I'm gonna look damn good doing it. I have a gorgeous Juicy Couture charcoal silk dress, black lace tights, and purple suede Nine West pumps I've been dying to wear. So of course I needed a pretty manicure for this.

Oh my god my cuticles are AWFUL! Do they really look like that? And I got polish on my skin. Ugh. Why can't they look like my favorite girl from The Polishaholic? Her pic is below with the color I used since I didn't have it with me.

Anyways, this was super easy- I started with two coats of OPI Burlesque collection's Tease-y Does It. Honestly there were SO many colors I could have chosen that would look fabulous, but I loved the sexy vamp-y look of this.

That's what gorgeous nails look like! Jen, show me your ways

Next, I took one of those cheap-o sponge eyeshadow applicators and dipped it in my new NYX polish, which I purchased for $1.49. It's an exact dupe for OPI Serena Williams collection's Servin Up Sparkle and I was sooo excited when I discovered it.

Score!

So once you get some on the applicator, dab it on the top half of your nails. VERY IMPORTANT: make sure your base color has dried first. Then once the glitter coat has dried, get some more polish on a sponge and concentrate it on the tips. Let dry and slap on a top coat. Gorgeous!

Home For The Holidays

Well, I'm back in Chicagoland for Christmas.

It sucks.

There is NO SNOW even though it is super cold.

Also, the Illinois tollway is doubling their tolls. I have a lot to say about that, but I'll save it for another time when I'm not so furious I'm ready to start a riot.

All in all, after being back for less than two days I have remembered why I left in the first place, and I'm ready to head back to Tennessee.

I am, however, looking forward to spending Christmas with J's family, and ringing in the new year downtown. Mostly because I have majorly cute outfits picked out. And that just makes everything better.

My stylist, aka Nikki, will be cutting major length off my hair tonight and doing a color I've never done before... I CAN'T WAIT! I haven't had a hair cut since September and I am soo sick of what I've got.

Pics of hair and nails to follow.

Chicken Enchiladas

My dearest friend Chelsea Lee is a Mexican. Not really. She’s Caucasian. But her grandmother is Mexican. Therefore, Chelsea does not speak any Spanish, but she sure can cook some mean ethnic food. She was kind enough to teach me this recipe, which my boyfriend loves very very much. It’s easy to keep the ingredients stocked in your pantry for one of those days where you don’t know what to make. Plus, they taste so yummy and authentic, Haley once described it as, “It tastes like you cooked it in your cast iron skillet over open flame in your hut with dirt floors while your 7 children ran around chasing the chicken whose head you have to cut off.”

I think that’s her way of saying it’s good.

Anyways,

Measurements are not super specific here. That’s the beauty of it. You can make this your own style.

1 package chicken breast.

2 10 oz cans enchilada sauce. (They come in hot, medium, and mild. I use 1 hot and 1 medium because dear boyfriend enjoys it spicy. This is up to you.)

Packet taco seasoning.

Can of corn. (Optional.) I like Green Giant Mexicorn because it has some red and green peppers in it.

-

Vegetable oil

Corn tortillas. (The small kind. Ole brand is the best for this, but good luck finding them. Mission is good. So are Aldi brand. One time I got some other brand and they kept falling apart. Not cool.)

-

Mexican or Taco shredded cheese

Trim and boil your chicken.

Shred it. The finer your shred, the better. Don’t be afraid to use your fingers here. We’re getting down and dirty. But wash your hands first! We’re not getting THAT dirty.

Place chicken, 1 can sauce, half packet seasoning, and corn in pan. Cook over low/medium until the chicken soaks up all the sauce. No need to stir too often, you’re just letting it simmer and hang out. This is how it looks when it’s done.

In a separate pan, fill to about an inch with vegetable oil. Heat it over medium until it makes a couple little bubbles. Watch out, because if you make it too hot it will pop and burn you! Ouch. Trust me.

Drop your tortilla in, for about 30 seconds. You know it’s time to flip it over when it begins to rise and bubble up like a pancake. Use tongs to turn. Don’t overcook, or they will get crunchy! I should have gotten a picture of this. I was on the phone. As usual. You’re gonna want to make a big stack of these.

They’ll look like this. Not too dark, ok? Layer each one on a paper towel to soak the grease.

Now, fill each guy with a couple spoonfuls of your chicken mixture. Not too full, or they wont roll up nicely. If you didn’t have much chicken, you can stretch it but filling them up less.

Roll them up and place them ‘tab-side’ down. Line your little enchiladas up in the pan. Cover in a can of sauce. Or less than a can, it’s really up to you. I like to douse mine but SOME people think they’re too saucy. SOME people are boring. Also, I was trying to fit a lot in this little dish. You don’t have to squeeze them together so much.

Cover with a hefty amount of cheese. We love cheese. Being born so close to Wisconsin and all, I think it’s in our blood.

Bake for about 10 minutes, or until cheese is melted and bubbly.

YAY! Homemade enchiladas. Serve with some Mexican rice, chips and salsa, and Chelsea’s homemade flour tortillas. Maybe she can teach you about those one day. 

Beer Bread

This bread is SUPER easy. I really mean it. It’s delicious. Anybody can make it. It goes with everything. And I bet you already have the ingredients. What are you waiting for?

3 cups flour, sifted. (All Purpose works just fine here, I promise. I used Gold Medal’s “Better For Bread” flour and it turned out even better than before)

¼ cup sugar           

3 teaspoons baking powder

1 teaspon salt

-

1 can beer. (12 oz) Room temperature. (If you want a strong “beer flavor”, use a hearty dark beer like Sam Adam’s Boston Lager. For a more subtle flavor use a normal kind, as long as it’s not “light”.)

-

Stick of butter, melted.

Okay, ready?

Combine all your dry ingredients. It’s very important you sift your flour; otherwise it will end up with a hard, brick-like crust. You can really just do this with a fork or a whisk, no need to get fancy. Also, I added Parsley here. You can experiment with whatever kind of herbs or seasoning you want to put in. If you want to do cheese, stir that in after the next step.

This is the flour I find works best. But up until my discovery, All-Purpose was doing me good.

Pour in your beer. Mix.

VERY IMPORTANT: Do not over-stir. You really just need to get the flour wet. If you see dry flour on the edges of the bowl or whatever, don’t worry about it. If you stir too much you will also get that yucky brick we were talking about.

At this point if you are adding cheese, stir it in

Grease your loaf pan. I like to rub it with butter.

Dump your dough in. It will be very wet. No need to smooth it out or anything either.

Pour the melted butter all over the top. This gives it a nice, scrumptious, buttery crust.

Pop it in your oven at 375 for an hour.

Take the bread out and let it cool for 20 minutes. If you cut too soon the middle might not be done yet. I know it smells good. Your patience will be rewarded.

See? I told you it was easy.