Showing posts with label slow cooker meals. Show all posts
Showing posts with label slow cooker meals. Show all posts

Tuesday, April 22, 2008

Portable meals

Tuesday: Chicken and Shrimp Jambalaya in the Slow Cooker
See recipe below on Sunday's menu

Reflections from the Backcounter

I have found that it is much more challenging to manage my family now that each child has their own calendar. I remember fondly the days when they were all nested safely in the house and the only thing I had to do was blend them into my calendar. Adding to the hilarity is the need to keep everyone fed and the challenge is to avoid fast food. Tonight is a perfect example. Horse show! I need a portable meal. The crockpot is my salvation. We are trying out the Chicken and Shrimp Jambalaya and I plan to haul the slow cooker to the show grounds. There will be no eating until the classes are completed and once the ribbons are pinned, I know that my crew will be ravenous. Of course, I am working today and will be scrambling at the last minute just to leave the clinic in time to pick up everyone and race to the barn. I have found terrific recipes in a cookbook called: Not Your Mother's Slow Cooker Cookbook. ( Beth Hensberger). This has been a great resource for me as the recipes are varied and contain fresh ingredients.
I did the prep last night and assembled the ingredients in the crockpot this morning . It only took a few minutes and I am optimistic that this will make a delicious dinner. The only additional item is french bread and butter.
The roasted vegetable and penne casserole from yesterday was a hit. The kids had two to three helpings each. I didn't even have time to take a photo as they dove in and devoured it. Not to mention the fact that we did not eat until 8:30! Yikes.

Peace,

Julia

Friday, April 4, 2008

Horse show fare


Friday: Slow Cooker Green chile burros



This is a great end of the week meal because the prep is so easy. Just throw everything in to the slow cooker before you go to work and when you get home your meal is waiting. Shred the meat by using two forks. Serve on warm tortillas sprinkled with cheese and cilantro. Wrap and eat. We add chopped tomatoes and lettuce on the side.


Reflections from the Backcounter


Horse shows. Always a challenge to organize. In any event there are two competitors, one equine and the other human. Both need to be in top shape and form to succeed and the synergy between horse and rider is a prerequisite to win. What is not apparent to the casual observer is the team of frazzled "Barn moms" supporting the exquisitely turned out teen riders. Behind the bejeweled hair, perfect makeup, highly polished boots and Ralph Lauren demeanor is a weary, sweaty, dusty mother toting boot polish, dust rags, hair brushes and water bottles (for horse and rider!) The event begins with the gathering of the gear two to three days in advance and the last minute modifications are made as girls seem to grow a size between each competition.

As I sit here early in the morning, I am inventorying the garment bags, boot and makeup bags and am plotting my catering strategy. Food at horse shows is the epitomy of the greasy spoon carnival fare we have all encountered at the state fairs of our childhood.

We are going fully prepared as this competition is in the hinterland and there is no returning for provisions. Wish us luck


Peace,

Julia

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