Monday, April 6, 2020

Crockpot Monday: White Chili

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How are you all doing? Hanging in there? Eating well? I hope so! Today, I'm bringing you a delicious chili recipe that you can throw in your crockpot in the morning then come back and enjoy for dinner.

White Chili:

Ingredients:
1 (16 ounce) bag of frozen white corn
2 (15-ounce) cans of White Beans
1 (4-ounce) can of green chilies
1 cup chopped white onion
2 minced garlic cloves
1 cup vegetable broth
juice from one lemon
1.5 teaspoon cumin
1/2 teaspoon Italian seasoning
salt and pepper to taste
mozzarella cheese (optional garnish)

Directions: 
Add everything to the crockpot.
Cook on low for 8-9 hours, or high for 4-6.
Serve with shredded mozzarella cheese if you’d like.





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Thursday, April 2, 2020

Writing Prompt Thursday: Fridge

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Wow, Thursday again. The days are blending into one another and I'm lucky to keep up with where I am. How about you? How are you doing? I think this week's question is one that could cause some anxiety, but I'm going to answer it anyway... Ready?

If I looked into your fridge right now, what would I find?

Let's see...cheese, Roger's salami, milk, orange juice, eggs, guacamole, sour cream, Roger's yogurt, and a store brand pizza. I think that's about it. I know that there's no hamburger or other meats.

It's not perfect, but at least it's not penguins eating tacos!






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Wednesday, April 1, 2020

Wordsmith Wednesday: How I'm Trying To Help

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Happy Wordsmith Wednesday! If you're like me, you're hunkered down at home, watching as the chaos surrounds us. It can feel crippling, as if there's nothing that we can do. I hate feeling helpless so I've decided to do whatever it is that I can to help creatives keep on creating. It breaks my heart to see them saying that they don't know how they can keep going when their money is going to things like feeding their children that they don't normally have at home. I know this feeling well. My youngest son is home from college and tomorrow we'll go through the rest of my grocery budget that needs to stretch until the 19th. I'm not quite sure what I'll do but I'll figure something out. This post isn't about me, it's about you! I want to help you to keep creating, so I'm offering the following specials until April 30th.

Comic Creators: Get a single issue edited/proofread for free! I'm limiting this to 5 spots so please get in on this as quickly as possible. Not sure if I have space? Just message me on Facebook (Katrina Roets) or email me: Katrina@KatScratchPress.com .

Prose Folks: I'm offering 10% off any book of any length. Depending how long your story is, this could be quite the deal! I'm not limiting the number of these that I'm doing but the longer you wait to contact me, the further down the line you'll be. Like I said above, just message me or email me to get on the list.

I sincerely hope that this helps. If you're not in a position to take advantage of these specials, please consider passing the information along. I'm not limiting this to current clients. This goes for anyone who reaches out to me.

Stay safe, my friends!







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Monday, March 30, 2020

Crockpot Monday: Honey & Cinnamon Glazed Carrots

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Honey & Cinnamon Glazed Carrots:

Ingredients:
4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
1/2 cup of orange juice
2 Tablespoons honey
1 Tablespoon butter
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions:

Toss everything into the crockpot and stir.

Cook on high for 6 hours or 4 on low. Carrots are done when they reached the desired tenderness.






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Thursday, March 26, 2020

Writing Prompt Thursday: Family

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Wow, holy long time no prompt, huh? This whole coronavirus thing has knocked me sideways. First my kids were sent home from college, then there was a lot of back and forth as to where they'd be staying and now that we've sorted all that out, I'm trying to get back to some sort of schedule. So...on to the prompt!

If you had been able to choose, would you rather have been an only child or part of a very large family?

This one is tough. My childhood was a bit wonky and though I'm the oldest of five, I'm not close to any of them and one of them I've never even met. I grew up in the same house with one sister and a brother lived nearby with my mother. So, I guess I was part of a middle sized family. If I had to choose...well...based on my family history, I think I'd go with only child. I felt so left out of things as a kid that I felt like I was alone a lot of the time anyway. Plus, let's face it...less kids means more tacos for me!






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Monday, March 23, 2020

Crockpot Monday: Garlic Baked Potatoes

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Garlic Baked Potatoes:

Ingredients:
4 large baking potatoes
2 Tablespoons melted butter
2 Tablespoons olive oil
salt and pepper
8 garlic cloves

Directions: 

Peel the garlic and cut it into long slivers.

Wash your potatoes, and pat dry. Carefully cut slits into each potato every half inch almost to the base. The potato should start to separate a bit like an accordion.

Shove as many garlic slices as you can in each slit of each potato. Place the potatoes into your crockpot.

Liberally salt and pepper. Combine the melted butter with the olive oil and drizzle over the top of each potato, trying to get some in the garlic-filled slits, if you can.

Cover and cook on high for 2-4 hours or on low for about 6. They are done when the potatoes reach desired tenderness.

Top with sour cream.






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Monday, March 16, 2020

Crockpot Monday: Corn Risotto

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Corn Risotto:

Ingredients:
1.25 cups Arborio rice
1 Tablespoon olive oil
1 Tablespoon butter
1 teaspoon onion flakes
4 chopped cloves of garlic
4 cups chicken or vegetable broth
1 package of frozen corn (16 oz)
1 teaspoon salt
1/4 to 1/2 tsp cayenne pepper, depending on taste

to add later:
1/4 cup heavy cream
1/2 cup shredded parmesan cheese

Directions: 

Put the tablespoon of olive oil into the bottom of the crockpot, and swirl the rice and the onion flakes in it.

Chop the garlic and add, along with the salt and cayenne pepper. Add the frozen corn and the broth. Stir well. Drop in a pat of butter.

Cover and cook on high for about 2 hours, checking every 45 minutes or so. This is done when the liquid has absorbed and the rice is tender. Unplug, and add the cream and parmesan cheese. Cover for 5 minutes, or until cheese melts completely.






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