January is nearly gone! Can you believe it? It's been quite a month around here... my oldest turned 19 and went to a residential program, my youngest turned 18 and started college auditions...as for me? I've just been trying to keep up! Today we're all snowbound and trying to mentally prepare ourselves for possibly record breaking cold this week. I think we need some comfort food....like fudge!

Fudge:
Ingredients:

3 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 Tablespoon salted butter
Cooking spray to spray down the crock
Parchment paper or non-stick foil to line a 9 x 9 baking pan

Directions:
Use a 4-quart slow cooker. Spray the crock well with cooking spray. Add everything into the crockpot. Cover and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost its form and can be stirred into a liquid state, spread it out onto a lined 9 x 9 baking pan.

Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.




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I was just talking to my oldest about having some sort of fancy food for dinner and what do I come upon? Orange chicken. That seems mighty fancy to me on a cold winter's day. Do you have a favorite cold weather food?

Orange Chicken:

Ingredients:
1.5 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil for browning the chicken
1 Tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup

Directions:

Dredge the chicken pieces with the flour, and shake off the excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. Sear it just enough to get the flour to stick and to get some nice color.

Add the chicken pieces into your crockpot. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4.

Serve over rice.
Enjoy!




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January ....already....wow...In just 5 days, my oldest will turn 19 and then will be off to a special "college" for five weeks. I'm not sure I'm ready for that but it's time. He needs to find his wings. And me? I'm going to need something delicious...

Maple Dijon Chicken:

Ingredients:
1 pound chicken breast tenderloins
1 cup chicken broth
2 sweet potatoes, peeled and chopped
1 onion, chopped
2 Tablespoons dijon mustard
3 Tablespoons maple syrup
3 cloves garlic, chopped
2 bay leaves
1 teaspoon thyme

Directions:

Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.

Peel and chop the sweet potato, and add to the pot. Add the onion and garlic.

Pour in the chicken broth. Add the bay leaves.

Cover and cook on low for 6-8 hours, or on high for 4-5.
Remove the bay leaves before serving and enjoy!




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