Crockpot Chicken Enchilada Soup

October 6, 2013: Happy CROCKtober, slow cooker lovers!! *Note- I wrote this almost a year ago... I have REALLY fallen behind on my posting!** Today we got back from one of my top two favorite vacations- to Costa Rica! We have spent the past week hiking to waterfalls (and kissing under them!), drinking coconut milk straight out of a coconut, monkey watching, zip lining, hot tubbing, laying out, and taking in some of the most amazing views I've ever seen. 

The sun rose about 5:00am every morning, but don't worry, I wasn't awake to see the sunrise. Many other people in our house were, though. We were so blessed to join Keri & Bradley, Bradley's cousin, Keely, and their other couple-friends, Cori and Jeff, on our trip. The four bedroom, two story home was incredible, and we had plenty of room for the seven of us to spread out and have both our private time with our significant others, but also all hang out together, too. 

Picture this: We went ziplining through the rainforest with howler monkeys hootin' and hollering' as we put our feet up and zoomed through the forrest upside down or superman style. 

We hiked down a hidden dirt road for 30 minutes, only to come across an oasis with three waterfalls feeding into it. And not just trickles on the side of a Colorado mountain waterfall- we're talking roaring, knock you off your feet, hundreds of feet tall waterfalls. 

We went to a wildlife refuge where we were a foot away from jaguars with only a chain link fence between us and their baring teeth. Well, this one doesn't look so malicious, but trust me, many of them looked like they could take me out in one fatal chomp!

We had a Kudamundi we named Mr. Wiggles who greeted us on the other side of the sliding glass door every day. We ate lunch with monkeys swinging in the trees 10 feet away. We had a personal golf cart to take to our meals in an open-air cafe where we were often the only patrons because it was the rainy season. We had Mixology class, Costa-Rican style and took over the bar for the afternoon. And, of course, we cheered on the Rangers and cooked out to the sound of parrots squawking and another storm rolling in.

When we came home, we were spent. We were exhausted from traveling, hungry for burgers, and feeling very very lazy. I wanted to make something that was as easy as possible, so I could focus on getting laundry done, re-organizing my life, and getting ready for the upcoming week. 

Crockpot Chicken Enchilada Soup
Servings: 4

Ingredients:

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups low sodium fat-free chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce (or more to taste)
• 1/4 cup chopped cilantro (plus more for garnish)
•  15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz skinless chicken breasts (16 oz total)
• 1/4 cup chopped scallions, for topping
• 3/4 cup shredded reduced fat cheddar cheese
• fat free sour cream (optional)

Directions:

1. Heat oil in a saucepan over medium-low heat. 
2. Add onion and garlic and sauté until soft, 3-4 minutes. 
3. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. 
4. Add cilantro and remove from heat. 
5. Pour into crock pot.
6. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.
7. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
8. Remove chicken and shred with two forks. 
9. Add chicken back into the soup, adjust salt and cumin to taste. 
10. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. 

Keep on cookin'!
-Katherine

Cooking Ingredient Must-Haves

My oldest friend, Keri, got married in November of 2012. Read about their engagement here. Being a new bride, Keri has started to cook at home more for herself and her husband, Bradley. When we were in Ruidoso, Keri asked what sorts of things I buy at the grocery store. After talking to her, Andy suggested that I write a blog entry describing cooking ingredient must-haves for your kitchen- a "basic staples list" if you will.

So here it is, a list of basics that I believe no cook should be without. I fill my fridge and cupboard with low fat, fat free, healthy choices for my quick, easy, and healthy recipes. Of course, brand/nutritional content is your choice.

I suggest buying the non-perishable items in bulk at a place like Costco. They're less expensive- you can stock up, and you don't have to worry about those spoiling.

In your freezer: Meat, etc.

• Boneless, skinless, chicken breasts
• least expensive & best quality I've found is Costco. You can get a bag for $18 of about 14 breasts that are individually wrapped
• They stay frozen in the freezer, so just buy a bag and pop it in. Pull out however many you need when you're ready for them.
• Porkchops, lean cut
• Again- Costco. Buy them in bulk, and wrap them individually in plastic wrap. Put the wrapped chop in a freezer baggie & freeze until you need them.
• Hash browns

In your cabinet: Spices & Herbs You can get these fresh or ground. Substitute 1 tbsp fresh for 1 tsp dried. 1/4tsp ground for 1 tsp whole seeds.

• Basil
• Black pepper (you need more than what's in your pepper mill)
• Brown sugar
• Cayenne pepper
• Cinnamon- it can be substituted for nutmeg or allspice
• Chives
• Cumin
• Garlic salt
• Garlic powder
• Lemon pepper
• Oregano
• Paprika
• Powdered sugar
• Rosemary- if you want fresh, let me know- I have humongous bushes of this
• Sage
• Salt (you need more than what's in your salt shaker)
• Sugar or sugar-substitute
• Vanilla extract

In your refrigerator: Dairy & Perishables

• Milk
• Sour cream (buy in the 8 oz containers though unless the recipe specifically calls for it because it expires)
• Cheddar cheese
• Cream cheese
• Lemon/lime juice
• Minced garlic (in a jar)
• Butter (I use Smart Balance Light with Flax Seed Oil)
• Eggs
• Lettuce
• Salad dressing of your choice
• Reduced fat sausage *Freeze if not using by use-by date
• Reduced fat ground beef *Freeze if not using by use-by date

In your pantry/cupboard

• Chicken broth *Refrigerate after opening. Also, you can pour it into an ice tray and freeze leftovers. Pop out a cube or two when needed.
• Beef broth
• Cream of chicken condensed soup
• Cream of mushroom condensed soup
• Barbecue sauce *Refrigerate after opening.
• Bread crumbs- seasoned or non, your pick
• Croutons
• Pasta
• Black beans
• Corn
• Tomato sauce
• Tomato paste
• Marinara sauce
• Diced, canned tomatoes
• Canned, stewed tomatoes
• Onion, fresh
• Worcestershire sauce *Refrigerate after opening.
• Soy sauce *Refrigerate after opening.
• Mustard *Refrigerate after opening.
• Mayonnaise or mayo-substitute *Refrigerate after opening.
• Ketchup *Refrigerate after opening.
• Tabasco sauce *Refrigerate after opening.
• Salsa or hot sauce *Refrigerate after opening.
• Olive oil
• Vegetable oil
• Non-stick cooking spray- we buy the "Pam: Olive Oil" spray for cooking and "Pam: Grilling" spray for the grill
• Aluminum foil
• Plastic/seran wrap
• Ziplock baggies (snack, sandwich, and freezer size)
• Crockpot liners
• Parchment paper

These ingredients are all found in my recipes. What I usually like to do is stock up on the above items when I can. Sometimes it seems frustrating to buy an $8 spice when you only need 1/4 tsp at a time, but you'll be able to use the rest for quite a while before it goes bad.

Chicken Spaghetti

Andy and me in Maui, HI

When sifting through recipes online a month ago, I asked Andy if he'd ever heard of Chicken Spaghetti.  "Heard of it?" he surprisingly asked.  "Well yeah, we used to have it every week before our soccer games.  The moms would rotate cooking it for our team."  Turns out Chicken Spaghetti is much more popular than I ever knew- geez, I'd never even heard of the stuff until I came across the recipe. 

Mr. & Mrs. Jennings at the Pro Football Hall of Fame

Speaking of Andy's mom, that night we went to meet her, Andy's dad, Andy's sister (Carly) and brother-in-law (Slate), and Andy's precious nephew, Greyson, at Patrizio's for Carly's birthday dinner.  Carly and Slate had been in the Dominican Republic at the beginning of July, and Andy and I had just gotten back from Hawaii.  To add to it, Andy's parents had been on a road trip to the Pro Football Hall of Fame, so we all had vacation stories to share and Carly's birthday to celebrate.  And actually, for lunch that day, we had met Andy's cousin (Clint), Clint's wife (Patty), and their two sons (Guy and Coleman) for lunch at Joe T's.  It was quite the Jennings family day!

Coleman and me at Joe T's for lunch

But back to dinner... Greyson wasn't feeling very well, and we had him watching both Hop and Dora the Explorer on two different iPhones to keep from crying about his sore throat.  He wasn't satisfied with either Hop or Dora, so double screen time it was. 

Slate in the Dominican Republic

Carly professed that she'd forgotten her camera when they went to the Dominican, but was able to show us pictures from her iPhone (when it wasn't being used by Greyson- cue the crying).  I was prepared with our 550 photos on my friend, Whitney's, iPad that she had graciously let me borrow for our Hawaiian adventure.  (Thanks, Whit!)  We probably looked like super iGeeks in the middle of the restaurant, but it was fun to relive all of our trips.

Carly in the Dominican Republic

I did my best to try Chicken Spaghetti.  Given that it was from Cooking Light, I'm sure it wasn't as good as what Andy had growing up (let's be honest, full-fat foods often win that contest).  However, Andy claimed that he did like it, and was pleased that it was lighter and lower-fat than traditional Chicken Spaghetti.

Chicken Spaghetti
Cooking Light
Servings: 6; Weight Watchers PointsPlus Value: 8

Chicken Spaghetti

• 1 c fat-free shredded cheddar cheese
• 12 1/2 oz canned chicken, drained & flaked
• 10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, undiluted
• 10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup, undiluted
• 10 oz canned tomatoes with green chilies, drained
• 1/2 fresh mushrooms, chopped
• 1 small onion, diced
• 1 medium green pepper, diced
• 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 14 1/2 oz cooked whole-wheat spaghetti

1. Combine cheese, chicken, condensed soups, green chilies, mushrooms, onion, green pepper, garlic salt, and black pepper in a sauce pan on the stovetop
2. Cook spaghetti per instructions on box
3. When sauce mixture is hot and cheese is melted within, and spaghetti has been cooked and drained, pour sauce mixture over noodles

Keep on cookin'!
-Katherine

S'Mores Stuffed Cookies

Jennifer and me camping at PK in 2010

My love for camping began in elementary school, when I was a member of both Camp Fire and Indian Princesses.  Our troop and tribe would go on camp outs at Camp El Tesoro and Camp Carter with our moms and dads.  I think my love for s'mores started on one of these many father-daughter or mom-and-me camping trips.

Andy and me camping at PK in 2010

In the words of Ham from the iconic 1993 movie, The Sandlot, "First you take the graham, you stick the chocolate on the graham.  Then you roast the 'mallow.  When the 'mallow's flaming... you stick it on the chocolate.  Then cover with the other end.  Then you scarf.  Kind of messy, but good!"  "Good" doesn't do s'mores justice.  They're the perfect combination of gooey, crunchy, messy amazingness without which no camping trip is complete.

Michael and me camping at PK in 2008

The last few times I have been camping, it has been to the same spot out at Lake Possum Kingdom by our friend, Brian's, lakehouse.  We load up the trucks with tents, sleeping bags, coolers, hot dogs, and of course, s'mores stuff, and head out to the lake for a night of star gazing, beer drinking, and cool weather cuddling fun.  The timing for camping in Texas is a bit of an art.  You can't go when it is too hot or you will be sweating in your sleep all night.  You can't go when it is too cold or you will have to many layers on to function.  The perfect camping weather is about 60-65 degrees without a cloud in the sky- neither of which is frequent in Texas.

Chelsea and me camping at PK in 2009

Recently, I found a recipe on Pinterest (duh, are you surprised?) for s'mores stuffed cookies.  Say what?!  A s'more INSIDE of a cookie.  Now that's inventive.  Similar to the layered Reese's Brownie Bars and Oreo Cookie Dough Brownies, S'Mores Stuffed Cookies definitely fall into the category of "Is This Real Life?" kind of desserts.  They're super easy to make and much less messy than a traditional s'more.  These insanely sweet treats will leave you (like Smalls in the Sandlot) certainly wanting "s'more."  "Some more of what? I haven't had anything yet, so how can I have some more of nothing?"  "You're killing me, Smalls! These are s'mores stuff!"

Andy and me camping in 2010

S'Mores Stuffed Cookies

S'Mores Stuffed Cookie, photo props to my LPC-S, Phil

• 1 tub Nestle Tollhouse Chocolate Chip Cookie dough
• 1 package marshmallows
• 5 Hershey's milk chocolate bars
• 12 graham cracker pieces

1. Prep a 9x13 pan by either coating it in non-stick cooking spray or with a layer of parchment paper
2.  Spread 1/2 of the tub of cookie dough in the bottom of the pan
3. Layer 1 layer of graham crackers atop the dough
4. Layer 1 layer of the Hershey's chocolate bars atop the graham crackers
5. Cut the marshmallows in 1/2 to make one side flat.  Layer a layer of marshmallows atop the chocolate bars.
6. Place second half of the graham crackers in a layer atop the marshmallows
7. Spread the second half of the cookie dough atop the graham crackers
8. Bake at 350° for appr. 30 min

Keep on cooking'!

-Katherine

Key Lime Pie



My dad and me at Epcot Center, November 2003

 The only pie I liked when I was younger was my Granny Strickland's Cherry Pie with Blue Bell Homemade Vanilla ice cream on top.  I certainly wanted nothing to do with anything that was greenish-yellow and of a think, custard-like consistency.  Senior year, my dad and I went on a "college visit" to Disney World.  See, when I was a senior, it was considered an "excused absence" to miss school, if one was visiting a college/university.  Lucky me, there is a college associated with Walt Disney World called the Disney Institute. (For real, click the link).  My dad had a lawyers convention on the beach in Florida, so he stole me away for a week and headed to Orlando.  I mean, we went on a college visit to the Disney Institute.

Me and my dad on the Twilight Zone Tower of Terror ride-
we started making funny faces in all of the pictures on the rides

Now, my dad has always had a way of making the most out of our Disney World vacations.  We have been five times, and each time he gets better and better at planning our adventure.  I kid you not, my dad will copy the "ideal itinerary" from the Unofficial Guide to Disney World, minimize the pages, laminate them, and provide each person in our party with a copy of the game plan.  Sometimes they have wrist straps attached to them.  When I was younger, I hated how strictly he adhered to the schedule ("We have to be at the gates when they open so we can be in the Space Mountain line by 8:04, so we can be in the Splash Mountain line by 8:52.")  Senior year, I loved our punctuality.  We did more in three days at Disney World than we had done when we'd spent seven days there in the past.  It was a whirlwind trip, but it was so fun being a kid again at 17. 

Me and Dopey at Magic Kingdom, November 2003

My dad and me on the Rockin' Roller Coaster

After our Disney visit, we went to my dad's lawyer conference on the beach.  I don't remember where we were, but I do know that I had just figured out how to text message.  I sent my mom a message saying, "I think I belong on the beach.  How about the Disney Institute instead of UT?"  It was at this conference that I tried key lime pie for the first time.  How had I never tried it before?!  It was light, tangy, and very refreshing! You mean my mom had been baking this pie for the past 10 years, and I had been leaving it up to my dad to consume the whole thing?!  Well, there would be no more of that, sorry Pop.

My dad and me at Rainforest Cafe at Disney World, November 2003
This was also the night I got a text from my mom telling me I'd received my first college admittance letter!

My mom's key lime pie is made with full-fat ingredients because desserts are made for indulgence (and my dad is picky).  I wanted, however, to find a lighter recipe for the pie.  I came across one on Weight Watchers last week, and I made it for Andy's fantasy football league draft party at my house.  I totally forgot about it during the party, so I took it to our friends, the McDaniels', house that night when we went over to watch True Blood.  Per my dessert eaters, and per myself, this lighter version is just as good as the full-fat, but without the guilt.  Guilt-free indulgence? Count me in.

Andy and his KA buddies at my house for their 2011 Fantasy Football Draft
Andy, Matt, Adam, Derek, Thomas, & Caleb

Key Lime Pie
Weight Watchers
Servings: 12, Weight Watchers PointsPlus Value: 5

Key Lime Pie

• 6 oz graham cracker pie crust
• 14 oz sweetened, condensed milk
• 8 oz fat-free egg substitute
• 3/4 c fresh lime juice
• 3/4 c fat-free whipped topping

1. Preheat oven to 325
2. Place crust on baking sheet, set aside
3. In a medium bowl, whisk together milk, egg substitute and lime juice- pour into crust
4. Bake about 15 mins, until center looks set, but still shakes a little when you tap it
5. Remove to a wire rack and cool completely
6. Transfer pie to a refridgerator and chill for 1-2 hours
7. Slice into 12 slices & garnish each slice with 1 tbsp whipped topping

Key Lime Pie

Keep on cookin'!
-Katherine

Tequila Shrimp Skewers

Although I have posted numerous posts about how I did not eat much seafood as a child, shrimp is one of the few creatures of the sea that I did like.  I started snow skiing when I was two and a half years old, and we went almost every year when I was younger.  On one trip to Beaver Creek, Colorado, they would have a "kids dinner" so the adults could get rid of their rugrats for a bit and have a nice meal.  One spring break in elementary school (or "Lower School" at our school), my friend, Kate Thompson, and her family happened to be staying at the same resort as mine.  The one night I remember best, Kate and I got a little mischievous.  We played hide-and-go-seek in the hotel, and we snuck into the parents' dining room where our families were eating.  I couldn't tell you anything else about the whole trip, except that my parents were eating shrimp.  I don't know why or how I remember that, but it is the one detail of the whole vacation that stands out to me.  My parents made a deal with me that they would give me a saucer full of shrimp if we would return to the kids' room where we belonged.  Done and done.


Tequila Lime Shrimp Skewers

My other "young shrimp memory" was at my dad's friend, Darrell Keith,'s daughter, Courtney,'s wedding.  Courtney's wedding was one of the nicest weddings I had ever been to.  It was black tie, and my dad wore his tuxedo- as a nine year old, I was completely taken aback  At the center of the dancing, champagne, and elegantly dressed crowd, was a giant ice sculpture filled with shrimp.  I had seen ice sculptures before, but never to display food!  What a beautiful way to keep something like shrimp chilled!  I was mesmerized (and should have known right then that my fascination with food & food displays was not normal for a nine year old!)


An ice sculpture is a great way to keep cold foods chilled and beautifully displayed

 Shrimp is a very healthy and very easy to cook seafood.  It is easiest to cook them on a grilling plate, soaked wood plank, or skewers, as depicted below.  A little goes a long way with these fellas, and they go great with grilled fruits and veggies.  These Tequila Shrimp Skewers have pineapple and red pepper, but you could easily add green pepper, tomatoes, or squash to the skewers, also.  They are spicy, so we chose to pair it with a Gewurztraminer wine which brought out a lot of the flavor.  I made some Zatarains New Orleans Style Jambalaya Mix rice, too, to go with our spicy/Cajun them.

Tequila Shrimp Skewers
Kate Strickland
Servings: 4; Weight Watchers PointsPlus Value: 8

Tequila Lime Shrimp and Cajun Rice

• Juice of 6 limes
• 1/3 c tequila
• 1/3 c olive oil
• 1 tbsp salt (to taste)
• 2 tbsp sea food seasoning (to taste)
• 1 tsp ground pepper
• 2 lbs shrimp
• 1 pkg skewers
• 1 c pineapple
• 1 red pepper, sliced into chunks

1. In a bowl, mix together lime, tequila, olive oil, salt, sea food seasoning, and pepper
2. Mix in shrimp and marinate for 30-45 mins *don't leave the shrimp in marinate too long, otherwise it will start to cook in the lime juice!
3. Skewer shrimp and pineapple and pepper, leaving a little space between each one
4. Heat grill
5. Place the skewers on grill (on medium/hot)
6. Grill one side of the shrimp for about 2 min, then flip and grill another 1-2 min *shrimp should be pink on both sides

Tequila Lime Shrimp pairs well with 

Gewürztraminer wine



Mustard Crusted Salmon

My mom, Granny, and me catching some rays on the cruise ship

When I was a senior in college, my mom called me and asked, "What are you doing the last week of February?"  My response: "Umm, praying for college to hurry and finish, why?"

Mom, "Well, here's the deal.  Granny's YMCA water aerobics teacher is teaching a class on a cruise ship through Royal Caribbean.  If she gets her clients to go, she gets a discount.  So anyway, Granny is wanting to go.  Granny has recruited her sister, Aunt Frances, and her neighbor, Alice Litteken, to go, too.  When she signed up, they told her rooms were based on double occupancy, so she asked if I wanted to go."

Me, "Mom, you should! That'd be so fun for y'all!"

Mom, "Yeah, I think I will.  I wouldn't want her to get cold feet or anything.  But now here's the deal.  They managed to push the three of them in a room, and I am now in a room by myself.  And they're still based on double occupancy... sooo do you wanna go?"

Me, 'Senioritis?  Skip out for a week?  Take off to the Caribbean?'  "Yes."

Mom, "Well can you do it with school?"

Me, 'Don't know, don't care, sign me up.' "Yes."

My mom, my Great Aunt Frances, Alice, Granny, and me ready for formal dinner night on the cruise ship

So we went.  My mom, my Granny Poirot, my Great Aunt Frances, and Granny's neighbor, Alice.  Leaving out of Galveston, we were to go on Royal Caribbean Cruise Line and explore Jamaica, Cozumel, and Grand Cayman.  That's right: my 89 year old Granny, her "younger" sister, and her neighbor (who, as usual in my Granny's life, was also my Papa's 2nd cousin's wife).  There we were: ready to rock.

My mom and me on the beach in Jamaica

In Jamaica, Granny and her roommates signed up for a rafting cruise down the river in Jamaica.  Aunt Frances made them all three matching hats to protect them from the sun, and they were ready to go.  My mom and I, however, adventured over to Jimmy Buffett's Margaritaville for some drinks, dancing, and laying out.  Jamaica's water was crystal blue and the beaches were white- it was absolutely beautiful.  I was shocked how impoverished Jamaica appeared to be, but that didn't stop the locals from playing the bongo drums and selling us "We Be Jammin, Mon," woven bracelets.

Granny, my Great Aunt Frances, and Alice in their hats that Aunt Frances made in Jamaica

Our next port was Cozumel.  As we are leaving the ship, my 89 year old grandmother who has had numerous open heart surgeries AND double knee replacement surgery stops to inquire about parasailing.  To her dismay, it was too windy that day and the parasail would not be able to go up.  "Oh well, maybe next time!" my optimistic Granny responded.  So instead of embarking on her dream-thrill-seeking parasailing trip, my mom and I took the three roommates to an all-inclusive hotel.  Granny practiced with the snorkel, we ate fresh coconut, and took pictures walking up and down the beach.

My mom, Granny, and me on the beach in Cozumel, Mexico

Lastly, we arrived in Grand Cayman.  I had been to Grand Cayman before with my parents in 8th grade, so I knew this time (being older and all) would be different.  We went on a glass-bottom boat and looked at all of the exotic fish and everything else under the sea.  After the boat tour, we went, again, to Jimmy Buffett's Margaritaville: Grand Cayman.  Oh, Granny just loved it!  Before I knew it, she was talking to the parrots, dancing to Fins, and ordering up a Cheeseburger in Paradise.  Then, she saw the menus.  In the corner of our paper menus, there was a picture of a salt shaker that said "Return this lost shaker of salt to another Margaritaville Caribbean location for a free margarita!"  Tricky restaurant- they knew that Grand Cayman was every ship's last port of call on their circuits, so the coupons were really of no good to anyone.  "Anyone except for you, Katherine!"  my Granny said.  What is she talking about?  "Well aren't you coming to all of these same places in a few weeks with your girlfriends from college on a Spring Break trip?"  Granny asked.  Why, yes.  Yes, I am.  I've never been on a cruise before but in the space of four weeks I happened to be going on two to the exact same ports.  Granny was a GENIUS!  Well, in Mr. Buffett's words, "that's all it took," and Granny was off, scooting around the restaurant, tearing off the coupons off of every single menu in that place.  By the time she was done, I had 30 "free margarita" coupons sitting in front of me.  And you bet your bottom dollar that when I was back in Jamaica four weeks later, we used those coupons up.  Management wasn't thrilled that my 89 year old Granny had figured out a way to cheat the system, but we were obligated to our free margs, and we drank them with pleasure.

At Jimmy Buffett's Margaritaville in Jamaica

Each night on the cruise, we ate dinner in the formal dining room.  Two of the six nights are "formal dinner" nights, and everyone dresses to the nines and looks fantastic.  The other nights, we were usually offered a choice of fish or chicken or beef, and I chose the fish often, in an attempt to branch out.  The salmon on the cruise was great (the lamb chops that one lady made me try were NOT so great).  Salmon is such a light meal, that I thought it would be great to try at home.  Here is a recipe that I recently tried for Mustard Crusted Salmon.  It's not prepared in the galley on board a ship in the Caribbean, but it is easy to throw on the grill in your backyard.

My mom, me, and Granny heading to formal dinner night on the cruise ship

Honey Crusted Salmon
Servings: 2, Weight Watchers PointsPlus Value:

Mustard Crusted Salmon

• 3 tbsp rosemary, chopped (again, don't have any?  Shoot me an email- I'll get you some, stat!)
• 3 tbsp thyme
• 1 tsp black pepper
• 2 sprays cooking spray
• 1 1/4 lb salmon fillets with or without skin
• 4 tbsp dijon mustard

1. Heat the grill for direct medium heat
2. Mix the rosemary, thyme, and pepper in a small bowl
3. Spray the bottome of the fish with nonstick spray (so they don't stick to the grill... you can also use a veggie or fish grilling plate for this)
4. Spread 1 tbsp mustard on top of each fillet
5. Sprinkle about 1 1/2 tbsp of the herb mixture on top of each
6. Place herb side up on the grill directly over heat
7. Cover the grill and cook until the fish flakes when gently scraped with a fork (ab 12 mins, depending on fish's thickness)

Granny practicing snorkeling in Cozumel, Mexico

Blackened Chicken

The first time I had blackened chicken was in a Blackened Chicken Pasta at Razzoo's- a Cajun restaurant, one of which is close to my house.  On my first visit to Razzoo's, I didn't eat fish, but I couldn't fathom getting a cheeseburger or a salad at a Cajun food restaurant, so chicken was my next best option.  As it turned out, the first bite of my Blackened Chicken Pasta was when I fell in love with Cajun food.  I love the spices, the zip, and the way that it makes your mouth water just from looking at it.

Last November, my boyfriend, Andy, organized a trip to New Orleans for his 26th birthday.  I was excited about my first visit to The Big Easy- excited about Bourbon Street, Hurricanes, Hand Grenades, and most of all- authentic Cajun cooking.  And luck for me, by the time we went to New Orleans, I had become an avid fish eater- something neither my mom nor I ever thought would happen.

We flew out super early on Friday, November 12th- Andy's birthday.  We were on Bourbon Street with our first Hurricanes in hand by 10:00am.  With only two full days in town, we had to get started early.  The first restaurant where we at was Acme Oyster House.  Acme Oyster House was a fun little hole in the wall, famous for their oysters on the half-shell and red and white checked table cloths.  I feasted on Chargrilled Oysters on the half-shell, boo fries (French fries with roast beef gravy and cheese on top- aka heartattackonaplate), and a fried catfish po-boy.  Go big or go home, right?  That night was a whirl of hand-grenades, hurricanes, mechanical bull & whale riding, dancing, The Beach, and whistles.

At The Beach- Happy 26th Birthday, Andy!

The next day called for brunch, so we used Andy's Yelp app on his iPhone.  If you're ever in a new city, Yelp is awesome.  It lets you look for restaurants, bars, and local hot spots.  You can read reviews and see menus, all from your phone.  You can get it from the Apple iPhone app store here.  We went to a place simply called Eat, a cute little restaurant inside of an old flat that used to be a house, I think.  At least that's what it looked like.  Nawlins is very alcohol and drink friendly, and Eat is BYOB.  I went down to the closest bar and picked up some mimosas and bloody marys and brought them back to the boys at brunch.  This second day, Saturday, we adventured to Harrah's for a little gambling, watched some college football, and ate beignets at New Orleans' famous Cafe du Monde.  We were covered in powdered sugar by the time we were ready for yet another meal.  For dinner, we went to a highly recommended place called Red Fish Grill.  Again, since -New Orleans is crazy drink friendly, we took in our frozen drinks from down the street right on in the restaurant.  I had Hickory Grilled Redfish- served on the half-shell with tasso and wild mushroom potatoes, topped with sauteed Louisiana jumbo lump crabmeat and lemon butter sauce- it was uh-mazing.

Michael, Andy, me, Chuckles, and Adam: Eating our beignets at Cafe du Monde

Inspired by our trip to Nawlins, a few weeks ago I made blackened chicken.  I have bought blackening rubs from Central Market before, but I made my own this time, and it was delicious.  We had baked potatoes for a side, so I've included a link to that recipe, also.  Enjoy!

Adam, Chuckles, Michael, me, and Andy: Outside of Harrah's

Blackened Chicken 

Kate Strickland

Servings: 2, Weight Watchers PointsPlus Value: 3 (the only calories are in the chicken!)

• 1/2 tsp paprika
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp ground white pepper
• 1/8 tsp onion powder
• 2 skinless, boneless chicken breast halves

1. Preheat oven to 350 degrees
2. Lightly grease a baking sheet
3. Mix together paprika, salt, cayenne pepper, cumin, thyme, white pepper, and onion powder
4. Oil the chicken breasts with cooking spray on both sides
5. Coat the chicken breasts evenly with the spice mixture
6. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot
7. Place the chicken in the hot pan, and cook for 1 min
8. Turn and cook 1 min on other side
9. Place the breast on the prepared baking sheet
10. Bake in the preheated oven until no longer pink in the center and juices run clear (at least 5 mins)

Blackened Chicken with Baked Potato

Honey Mustard Salmon

When I was in high school, my dad decided that he wanted to start climbing mountains.  No, not metaphorically.  Quite literally he wanted to spend days on end with an 80-100 pound pack on his back, sleeping in sleeping bags when the windchill was -30.  Okay dad, you want to climb mountains, you go right on ahead.  I'll wait for ya at the bottom- cold beer and greasy burger in hand.

His first adventure was to Mount Baker, but that wasn't nearly cold or high enough for him, so he decided to try to summit Denali, aka Mount McKinley.  At 20, 320 feet, Denali is the highest point in North America and is located in Alaska. 
 

My dad- hook 'em from the highest peak in North America!

On his first attempt in the summer of 2006, my dad realized just how unprepared he was for The Great One.  Denali was going to be even bigger and tougher than he had first anticipated, and he could not make it to the top.  Discouraged, he returned to Fort Worth, vowing to adventure back to Alaska the next summer to challenge Denali to a re-match. 

On his second attempt in 2007, his blood pressure spiked, he had a TIA, a mini-stroke, and his guide "highly suggested" that he head back down.  Denali had won again. 
Not one to ever give up easily, in 2008 my dad thought that the third time would be a charm.  Again, he packed his bag and adventured back to The Great One.  Unfortunately for him, his guide came down with pneumonia.  I'm pretty sure by this time, his prayer went about like this, 'Dear God, I can see that you really don't want me to conquer this mountain.  Clearly, you don't know Jack.  Sincerely, Jack.  P.S. I really, really don't give up.'

Knowing how much the mountain meant to him, my mom and I encouraged him to return for one last try.  So, he did-  One.  Last. Time. (And, yes, he had said "This is the last trip," every single year.)  The climbing company he went with kept a blog, and the climbing guide would radio down every few days via satellite phone to report on the climbers' status.  We checked that blog every single day, and probably three times a day.  On July 1, 2009, the climbing company he was climbing with posted a blog entry that simply said, "From Jack to Carolyn and Kate: "I knocked the bastard off!"  He was quoting Sir Edmund Hillary, the first man to summit Mount Everest.  Sir Edmund was referring to God, seeing as Mount Everest in the highest peak in the world and, undoubtedly, where God sits cross legged looking down on his work.  My dad had finally done it- he had conquered his mountain.  Both my mom and I knew that there would be other mountains (both methaphorically and literally), but this was his mountain.


They finally made it! Summitting Denali

Are you wondering where salmon comes into play yet?  On his second trip to Denali, my mom and brother and I all met my dad in Talkeetna, Alaska.  Talkeetna is at the base of Denali and has a population of about twelve.  Okay, I'm lying- it has a a population of 860, but it consists of two stopsigns and about nine shops.  I have no idea where those other 848 people were hiding, but I never saw them. 
The mayor of Talkeetna is a cat.  Yes, you read correctly- a cat, named Stubbs.  Apparently the people of Talkeetna grew weary of political b.s., and added Stubbs to the mayoral ballot.  He won, by vote, and is now the current reigning mayor.



Of course we had a Welcome Home party for him at the lake

We went to Alaska to meet my dad as he came off of Denali.  The plan was to adventure across glaciers in crampons, visit Denali National Park, and spend some quality family time together.  As it turns out, 10 days may have been a bit more than "quality time," but Alaska was the prettiest part of the country that I've ever seen.  Oh, and about it never getting dark in the summer?  It's true.  At midnight, it looked like what we Texans call "twilight," between the hours of 7-8, just after sunset.  It took Tylenol Simply Sleep and a sleep mask to get me to drift off.

Alaska is known for salmon.  Unfortunately for me, I was not a fish eater when we went on our Alaskan adventure, but now I am.  I love fish, actually, but I rarely cook it.  I have been cooking tilapia lately, but only for my fish tacos, so the other night I decided to try cooking salmon.  Here's the recipe I used, and it turned out delicious.  As delicious as Alaskan salmon?  Well, despite being from Kroger, this salmon was called "Alaskan Salmon," so I would hope so, but I guess I, like my dad, will have to adventure back to Alaska to find out.  Ha, he kept going back for the adventure, the daring, and the triumph.  I want to go back for the food.  Figures!

Honey Mustard Salmon
Servings: 4, WeightWatchers Points Plus Value: 9 (the glaze itself is only 3 points)
 

Honey Mustard Salmon with Smashed Potatoes



• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp butter
• 1 tbsp soy sauce
• 4 salmon fillets (appr. 6 oz each)
• Non-stick cooking spray

1. Preheat your grill to medium heat
2. Spray the grill with cooking spray (*or your fish WILL stick!)
3. In a small bowl, combine the butter and brown sugar and microwave for 30 seconds, until the butter and sugar have melted together
4. Stir in the mustard, honey, and soy sauce
5. Brush onto the salmon
6. Grill salmon on the grill, appr. 4 minutes on each side or 7 if you leave the skin on it

We also made this honey mustard glaze again the next night at put it on chicken- it's really delicious!