Weekend Shenanigans & Crockpot Sweet and Sour Chicken

Hello, hello!

How is your weekend going? 🙂

We’re having a pretty decent weekend.

Kicked it off by hanging out with my sailor and some of his buddies on Friday after work.

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Um, nope, not water in the glass but I do have water as a chaser. 🙂 And I may or may not have eaten a ridiculous amount of sausage pizza.

On Saturday, we were supposed to go to a Navy car wash but rain kept us away. We ended up going to lunch and watched the rain. I had an AMAZING turkey and cranberry chutney sandwich. Seriously, this was major happiness in my mouth!

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After lunch, we hit up our local “we sell everything under the sun” hardware store where I snagged an awesome new cast iron skillet!

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This thing is HUGE! It’s 17 inches and I can’t wait to use it! It’s a little too big to fit into my cabinet so it’s “put away” spot is going to be right there on the stove. Haha!

I met up with some friends later for a Blue Wahoos baseball game. Yes, the Blue Wahoos. No, I don’t get it either.

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Hugest. Picture. Ever.

It would have been so much better if they had won. They were leading 6-1 and they gave up 5 runs in the top of the 9th. *sigh*  We left during the top of the 12th because it didn’t look like the game was ever going to end. I checked after I got home and the game went through 16 (!) innings and they ended up losing 8-6.  They were so close! Oh well.

Today’s been pretty relaxing – laundry, grocery shopping, got Christine’s oil changed and I’ve been watching pre-season football and the Track and Field World Championships. I LOVE days like this.  🙂

Oh, and this happened, too.

Om nom nom!

Crockpot Sweet and Sour Chicken
makes 8 servings
(recipe from the coolest lady on the planet, Ms. Betty Crocker)

1 can (20 ounces) pineapple chunks in juice
1 cup baby-cut carrots, cut in half
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1/2 cup reduced-sodium soy sauce
1/2 cup packed brown sugar
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/4 cup cornstarch
1/4 cup water
Hot cooked rice or chow mein noodles, if desired

1. Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.

2. Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

3. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.

4. During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

5. Om nom nom!

Questions:

1. What did you do this weekend?

2. Baseball – FUN! or No Way, Jose?

– jennifer