Friday, October 2, 2015

Crockpot Sweet And Sour Chicken

Easy to make Crockpot Sweet and Sour Chicken is the perfect end to a busy day.Crockpot Sweet and Sour Chicken an easy to make dinner for a busy weeknight!

My recent obsession with Sweet and Sour Recipes is no secret it's been my thing lately.
I'm not sure if it has to do with fall or the fact my favorite Chinese spot is no longer around so it's either do it myself or go through Chinese food withdrawals the rest of my life.
Personally I'm picking option 1 because 2 really isn't an option in my book.
Crock Pot Sweet and Sour Chicken is so easy to toss together and perfect for those nights you don't have much time to hang in the kitchen.
I loaded it with pineapple, bell peppers, carrots and sugar peas so all it really needs is some steamed or fried rice and bam dinners done! 
I don't think it can get much easier then this! 

Sunday, September 27, 2015

Pumpkin Cheesecake With Butterscotch Swirl #SundaySupper

Pumpkin Cheesecake With Butterscotch Swirl is a fun twist on a classic dessert!

Autumn is finally here and with that comes all the amazing flavors like pumpkin, apple, caramel and of course butterscotch.
Since this is the first #SundaySupper since fall has begun we are celebrating with all the flavors of fall and I couldn't think of something more fitting then a Pumpkin Cheesecake With Butterscotch Swirl. 
I actually had to make 2 of these this week because the first time I tried to incorporate the Butterscotch Swirl directly into the Pumpkin Cheesecake but the butterscotch is too dense and fell into the cake instead of floating on top like I envisioned which would have been ok but the swirling into the cheesecake left some rather nasty looking cracks.
Colt quickly snuck the cheesecake to work the next day where he said it was devoured.
Luckily he said it had tasted amazing so I decided it was worth forging forward with a few modifications.
So for the second Pumpkin Cheesecake with Butterscotch Swirl I decided to cover the cheesecake in a sweetened sour cream and then I swirled the butterscotch into the sour cream topping for an elegant dessert perfect for fall.
If you are unsure of the sweetened sour cream topping you can serve it on the side with a drizzle of butterscotch sauce over the top or use stabilized whipping cream instead.
The flavors of this are perfect after even a heavy meal like Thanksgiving since the sweetened sour cream topping helps cut through the richness of the cheesecake providing a nice contrast.

Tuesday, September 22, 2015

Chicken Pot Pie

Chicken Pot Pie is loaded with carrots, peas and chicken in a creamy gravy then covered with a flaky pie crust.

The weathers been a bit more normal for Seattle the last few weeks with the cool chilly nights and wetter days we're use to.
With fall less then a day away I'm officially craving all things that equal comfort and Chicken Pot Pies always near the top of my list.
Granny always seemed to add it to the dinner rotation more frequently during the fall and winter so it brings back warm childhood memories of her rolling out pie crust in the kitchen and the amazing smells wafting from the oven.
She always made her Chicken Pot Pie in cute little ramekins perfect for individual sized portions that left the perfect crust to filling ratio.
We all know the best part of Chicken Pot Pie is the creamy rich chicken gravy filled with carrots, celery, peas, and plenty of brown flaky tender crust.
I choose to only do a top crust because too many times the bottom crust is left soggy and lifeless which isn't worth the extra work or time in my book.
I used 9.5 ounce ramekins for hearty portions sure to fill Colt and the kids but smaller ramekins would work equally well for those that don't eat as much.
Chicken Pot Pies a comfort food classic sure to warm the hearts and bellies of the ones you love.
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