I love cooking with beer! When I found this chicken cheesesteak recipe on the blog over at Sally Cooks, I had to try it out! Mr. Cooper and I hate to be in a cooking rut. These hearty sandwiches were a hit. Thanks so much, Sally!
Here is my take on the recipe:
- On the bottom of the crockpot, add a layer onion, green, red, yellow and jalapeño peppers. I used the frozen ones I already chopped (fresh from the farmer’s market).
- Mince four garlic cloves. Add to the pot.
- Add two large chicken breasts. It is okay if they are frozen, too.
- Sprinkle the chicken with a 1/2 tsp. garlic powder, 1/2 tsp. chili powder, 1/2 tsp. salt, and 1/2 tsp. pepper.
- Pour a bottle of your favorite beer on top of the chicken. I used a 12 ounce bottle of Bud Light. It was the perfect amount.
- Cover and cook. I cooked this for 4 hours on HIGH. Sally suggests you cook it 6-8 hours on LOW. It will taste amazing either way. I didn’t have six hours before my hubby came home.
- Once it is done cooking, use a fork and shred the chicken. The meat falls apart.
- You can serve this with or without buns. I put two slices of ultra thin provolone cheese on a deli bun and topped it with chicken cheesesteak. Enjoy!
This sandwich will warm you up! There was enough left over for his lunch tomorrow! This one is on my economic edibles list!
We had some unexpected bills happen this week (car repairs we did not budget). I am genuinely frugal when it comes to grocery shopping. However, with the car drama, I need to be extra strategic in menu planning.
This is not a “happy housewife” blog post. I am far from the Betty Crocker wannabe that some women in the 50’s dreamed up. There is nothing wrong with being a housewife…and this situation is only temporary.
I fill my days with trying to figure out ways to make our lives run smoother while waiting on my opportunity. In order to make our income last longer, I have implemented some money saving strategies:
- I clip coupons
- I shop the sale ads
- I freeze leftovers so we can use them in his lunch box
- I make a plan for the week’s meals
Having a plan is the biggest part of the strategy. Its just not economical to eat what you are hungry for at the moment. It is much more effective to make a meal that can turn into a next day lunch or pop into the freezer for the next week. Four months into this marriage and unemployment…I have figured this out. Not having a plan is too expensive and not healthy on the waistline.
What you are your ideas to keep lunch and dinner ideas fresh and cost effective?
My favorite season: FALL! This is my first autumn equinox not in Indiana, and I hope Texas will not disappoint in this season of splendor. The leaves are not turning the majestic oranges and reds yet as they do in Indiana. I am just grateful of how it is pleasant to be outside again. Texas is one hot state!
So is my chili and cornbread! My Texan approved chili has a new companion. Jalapeño cornbread! Yum.
We all have our secret recipes, and mine is chili. I’m not giving away the recipe for it. I will tell you the secret to this amazingly moist and spicy cornbread.
2 boxes of Jiffy Corn Muffin Mix (yes, a box mix)
1 can of cream style corn
1 fresh jalapeño pepper, chopped
Preheat oven to 400 degrees. Prepare corn muffin mix as directed. Add can of cream-style corn and pepper. Blend well. In a greased baking dish, spread mixture evenly in the pan. Bake for 10 to 15 minutes longer than what is directed on the muffin mix box. I baked mine for approximately 35 minutes. Test it around 30 minutes. My oven seems to over bake if I don’t watch it. It is one of the joys of renting!
Serve with your favorite fall stew, chili or soup. What is better than the first day of fall chili? Day two chili! Enjoy!
Yum. Sprinkles almond dark chocolate cupcake for my 35th birthday.
Sprinkles. I ❤ Sprinkles. Mark this one off my 35 for 35 list.
Of course we judged our respective cupcakes with our best Cupcake Wars‘ Chef Florian Bellanger impersonations.
Mr. Cooper selected a milk chocolate cupcake with chocolate sprinkles. He did not say in a heavy French accent, “I do not like this cupcake.” My almond dark chocolate cupcake with flakes of almond was the clear winner. No contest. Well done. Thanks for the birthday treat, Candace Nelson.
Next time, I would like to try the strawberry cupcake. It wasn’t on the rotation schedule. Darn, we have to go back.
There is also a Sprinkles Ice Cream shop next door. We could only handle so much awesome in one day… maybe next time. 🙂
Mr. Cooper and I ventured out this morning to the Dallas Farmers Market before the afternoon temperature rise. Back in Indiana, we loved to visit our local farmers market.This Dallas discovery date has been the best to date. Hopefully, when autumn arrives we can visit more outside locations. Dallas is a wonderful place to live and explore.
We taste tested new fruits and veggies. My husband will eat cucumbers with vinegar and salt! I actually enjoy fresh mango. I look forward to many more visits to the Dallas Farmers Market (my mom will love it!)
We purchased a two bags full of produce that was very reasonably priced. Our favorite was the apriums, a hybrid fruit of apricot and plum. Delicious! I can only imagine what these beauties will taste like ice cold with glass of wine– yum.
Ahhh…cilantro. My new foodie favorite that is transforming my cooking!
Our next Dallas Discovery date will take place next week at Sprinkles Cupcakes. We are celebrating my 35th birthday. As for the Farmers Market, I can’t wait for white pumpkins and gourds.
I prepared stuffed peppers for my hubby tonight while I take my first sewing class since junior high! Sewing together my little baby blanket taggies tonight! Part two of Chevron Baby Taggie will be posted later.