Royal Rumble Kielbasa!

Tonight, my hubby and I are going over to our friend Ken's house for the WWE Royal Rumble party.  For those of you who are not familiar, WWE is affiliated with Mr. Vincent McMahon and his World Wrestling Entertainment company.

I made my famous kielbasa with red raspberry preserves in red wine.  I put all the kielbasa in my Presto Electric Skillet, and added minced garlic, parsley, cumin, black pepper, and red wine to it.  Allowed it to cook for a bit, then added the red raspberry preserves and let it thicken and make a nice sauce. Enjoy!

*Hugs + Happy Tums*

Ham steak a la maple mustard!

I finally found the Ham steaks, which were hiding from me in our freezer...lol.  Anyway, I found them and basted them in a mixture of spicy brown mustard, maple syrup, and lemon juice.  After I basted both sides, I put them on my little George Foreman grill and..viola...a yummy dinner :) Enjoy!

*Hugs + Happy Tums*

Scrambled Eggs!

Today Ted ended up going into work late, due to the in-climate weather, so I made us a nice breakfast.  It consisted of scrambled eggs and hash browns (not homemade...just heated up in the oven).  I put cumin, black pepper, garlic powder, cinnamon, vanilla extract, milk, and shredded cheddar cheese in the eggs.  Enjoy!

*Hugs + Happy Tums*

Peanut Butter Nutella Chicken!

This week, Slow Cooker Tuesday was moved to Slow Cooker Thursday.  What I had done this week, was inspired by my friend, Maryann.  During our visit yesterday, she had mentioned that she wanted to try making chicken with Peanut Butter and Nutella (for those of you who are not ingredient inclined, Nutella is a Hazelnut spread made from Hazelnuts, Cocoa, and Skim Milk).  I thought to myself, this sounds AWESOME.  So, I tried it, stepping outside the box, and adding some of my own ingredients to the mix as well.  Here is what I came up with...

Ingredients:
Chicken Breasts (I used about 6)
Pomegranate juice w/Nectarine (I used about 1/4c)
Chunky Peanut Butter (I used about 3tbsp)
Nutella (I used about 2-3tbsp)
BBQ Sauce (I used about 1tbsp)
Apple Sauce (I used about 4-6oz)
Black Pepper (to your liking)
Minced Garlic (to your liking.  I used about 4 cloves)
Maple Syrup (I used about 2tsp)

Directions:
Cut chicken breasts into 1/2"-1" pieces.  Place chicken in slow cooker.  Heat PB and Nutella in microwave, so it is mixable.  Stir, and add the rest of the ingredients.  Pour mixture over the chicken and stir.  Cook on LOW for 6 HOURS.  Enjoy!

**Serve over rice or pasta with your favorite vegetable.  I used think spaghetti and steamed sugar snap peas. **

*hugs + happy tums*

POMsteak!

Tonight, is another slow cooker Tuesday.  I made another concoction that literally took me minutes to invent and put together.  We had three steaks in the freezer, that I had thawed out.  I sprayed the bottom of the slow cooker with a non-stick spray.  Then, I placed the steaks on the bottom of the slow cooker, sprinkled them with some black pepper and sea salt and minced garlic.  I then put in the frozen sugar snap peas.  After everything was into the slow cooker, I poured my homemade POM BBQ sauce over everything.  Put the lid on and cooked it on LOW for 7 HOURS.  The steaks came out fantastic, they fell right apart.  On the other hand, the sugar snap peas didn't come out so great :\  Will have to steam those separately next time.  Trial and error, right?  Anywho, aside from the sugar snap peas being a bit of a fail, the steaks were DEEEEEEELISH!!!!!!!!  Enjoy!

*hugs + happy tums*

Britz Homemade POM BBQ sauce:
Ketchup
Brown Sugar
POM Juice w/Nectarine
Worcestershire Sauce
Maple Syrup
Cumin
Black Pepper
Apple Cider Vinegar

Belated Christmas dinner with great friends :)

Tonight my really good friend Carrie and her boyfriend, Matt came over to our house for a belated Christmas dinner :)  Our dinner menu consisted of Kielbasa, Broccoli, and Rice.  Carrie helped me prepare dinner.  She held the fort down on the rice and broccoli and I made the Kielbasa.

I put the Kielbasa in a large skillet and cooked it with red wine, apricot/mango and blackberry preserves, four cloves of garlic, black pepper, cumin, and maple syrup.  It was out of this world!  For dessert, Matt brought a Truffle Bomb cake, and it was just that........THE BOMB!!!!!!!

*hugs + happy tums*

Kickin' Chicken!

Tonight was week two of my slow cooker challenge for the new year.

This week, I made my own concoction, which consisted of the following ingredients:

Chicken breasts (4-5)
Vegetable Broth (1/2-1can)
Cumin (about 1tsp)
Orange Zest (about 1tsp)
Lemon Juice (about 1tsp)
Brown Sugar (about 1/4 c)
Garlic (4 cloves, minced)
Apricot Preserves (1/2 jar)
Black Pepper (about 1/2-1 tsp)
Baby Carrots
Green Beans (1 can)

Place all ingredients in the slow cooker and cook on LOW for 5 HOURS.  Serve over rice.  Happy Eating!

*hugs + happy tums*