First off…do you have a remedy for a dry-tickly cough? Chris has tried Vicks vapo-rub on his feet, taking Nyquil, cough drops, and now Vicks 44 dry cough formula. We have Robitussin, but he can’t take that for a few hours and he’s still coughing…ideas?
And now, back to the food! Yesterday morning I prepped a whole Coleman Organic chicken for the crockpot. I mixed together all these spices with about a tablespoon of butter and 2 tablespoons of water:
- Stubb’s BBQ Dry Rub
- Emeril’s Essence
- Emeril’s Chicken Seasoning
- McCormick’s Chicken Seasoning
- Famout Dave’s Dry Rub
I mixed the melted butter, water and spices together into a paste and rubbed it all over the chicken, including under the skin. I chopped about 1/2 of a medium sized onion into roughly sized pieces and filled the chicken cavity. Then, placed the chicken in a dry crockpot (no oil or broth needed) and cooked on low for about 7 hours. This turned out fall-off the bone good! I was going to take a picture of the chicken in all it’s yummy glory, but it was so tender it disintegrated on the way out of the crock pot.
This chicken would also be really good made with more traditional spices and then you could use the juices from cooking as a pan gravy 🙂
To go with our chicken I made a pilaf using Bob’s Red Mill bulgur wheat and flax seed. I combined 1/4 cup flax, 1 cup bulgur wheat, 2 cups of hot water with 2 tablespoons of Organic Chicken Better than Buillion paste, a lot of Italian Seasoning and garlic. Be sure to toast your flax and bulgur first! Toward the end of cooking I added a drained can of kidney beans and a bag of corn I froze this summer. We also had Marie Callender’s corn bread on the side.
I was sadly disappointed that the pop machine was out of OJ 😦
Over lunch I ran to Wal-Greens to get Chris 2 kinds of cough drops, Vicks dry cough formula, more Shower Soothers tablets and some Robitussin. I stopped at the small gourmet grocer near my office to get honey for dinner tomorrow and also grabbed a salad to supplement my lunch, the salad bar looked too good to pass!! My salad had spinach, romaine, cherry tomatoes, bleu cheese, dried cranberries, black beans, garbanzo beans, cucumber and balsamic vineagrette.
I also had a PB and triple berry jam sandwich from home on Rudy’s honey sweet wheat bread.
Dinner tonight was all ready when I got home…almost. I had prepped a double batch of Kristin’s potato soup last night and it was simmering away in the crockpot. I used:
- 10 Yukon Gold potatoes
- 4 cups of chicken broth + about 4 cups of water
- a good amount of garlic/salt/pepper
- 1/2 cup of evaporated milk
- 1 cup of shredded cheddar
- about 1/2 of a medium onion
I omitted bacon as I’m a little terrified to cook it on my mother-in-laws gas stove! Something about bacon grease and open flame freaks me out. But anyway…when I got home, I realized Chris didn’t know how to make a grilled cheese!! This has long been a point of contention in our house – do you make your grilled cheese on the broiler of the oven or in a frying pan? I’m a frying pan girl, but Chris likes the broiler. So – my mother in law and I walked him through the pan method. The result was a very yummy grilled turkey and cheese, cut into 4 perfectly dippable triangles.
We topped our soup with a dollop of sour cream and a sprinkle of cheddar, next time we’ll be sure to have scallions (for me only) and bacon bits (for both of us for that extra zing.
Dessert tonight will be pieces of these chocolates…we’re both still too full from dinner to try them, but I promise a full report tomorrow!
Nightie night bloggies!!