Carly's Chicken Tortilla Soup

March 2, 2015: In February of 2015, I posted a picture on Instagram of a hodge podge soup that I had made. I called it Slow Cooker Sweet Potato Chicken Chili- cause that's what it was, plus black beans & corn. Andy and I were iced in with little in our pantry, so we threw it all together in the crockpot and eight hours later had a delicious soup without ever having to leave our warm little house. My sister-in-law, Carly, posted a comment on my picture on Instagram. She said, "Sounds good! I made tortilla soup tonight." Of course I asked her for her recipe, and once the ice thawed, I adventured to the store and bought the ingredients. Out came Carly's Chicken Tortilla Soup, and I'm pretty sure it was the best damn soup I've ever had. And with new tastes comes old memories. 

Slow Cooker Sweet Potato Chicken Chili

I remembered one cold day, taking my cousin (who on all accounts is my "pseudo-sister") Central Market's Chicken Tortilla Soup when she was sick in college. I'm beginning to think tortilla soup is a cure-all dish for head colds and cold hands. Below is my Maid of Honor toast from Ashlea's wedding in December of 2012. It's not about soup or being cold or even having a cold, but it is about being sisters, so I found it quite fitting for this recipe. And a huge thanks to my new sister for the meal that's sure to be on our go-to recipe list from now on.

Andy, Kate, and Carly at Andy & Kate's wedding
at The Omni Fort Worth Hotel- November 15, 2014

"Hi, for those of you who don’t know me, I’m Kate or “Katherine” to most of my family, and I’m Ashlea’s Maid of Honor.  When I got my note in the mail asking me to fill the role of Maid of Honor, I was immediately overwhelmed with pride, excitement, and a major dose of reality. We are growing up. We were no longer playing dress up in our mom’s clothes, but instead, my Lil Cuz was going to dress up in white lace.  We were no longer decorating our rooms with Tweety Bird & Jonathan Taylor Thomas posters, but, instead, we were decorating for a wedding reception.  Standing in my kitchen, holding your letter, I wasn’t sure I was ready to grow up.

Kate (18 mos) and Ashlea (1 month) with Granny at Kate's parents' house for Christmas 1987
in Fort Worth, TX

When we were little, Ashlea and I both had older brothers, but neither of us had a sister.  I used to ask Santa Claus for a little sister, but apparently it doesn’t work that way.  I didn’t quite understand why I never found a little pink bundle of joy under the tree until I came across this quote, “God made us cousins because he knew our moms couldn’t handle us as sisters.”  Probably true, considering the adventures and mischief we got into.

Kate & Carly at Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

I think Ashlea would agree with me in saying that our best adventures were at our Granny & Papa’s house.  Their house was home to a garage full of cardboard boxes that were perfect for making forts that went from one end of the house to another.  It was home to a moth-ball smelling, blanket filled closet that made for the best hide and go seek hiding spot.  We spent Christmases in the den, helping Papa scratch off Lottery Tickets and Easters in the backyard having Easter egg hunts.  Then there was the kitchen that made me fall in love with cooking- where we had pizza for breakfast and s’mores & hotdogs for midnight snack, with frozen apple juice & frozen peaches in between.  We made all kinds of messes- dying Easter eggs, making sticky Rice Krispie treats, and mixing every ingredient in the kitchen into what we called a “Portion Potion.”  Despite our messes and adventures, Granny & Papa never told us “No.”

Ashlea & Kate before Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

We sat on Papa’s lap eating chocolate ice cream while he watched his programs, and we sat on Granny’s lap while she rocked us until we were in our twenties.  We crawled into bed with them in the mornings to read the funny papers and we snuggled up at night to watch Johnny Carson- Ashlea & I were inseparable, and Granny & Papa were our heroes.

Kate & Ashlea at Kate's wedding- November 15, 2014
The Omni Fort Worth Hotel

When I moved to Austin to start at UT, I thought Ashlea and my’s sisterly moments would come to a halt, but luckily I was wrong.  Being the intelligent woman she is, and against her brother’s crimson-colored wishes, Ashlea called me in 2006 and told me she, too, was going to be a Longhorn.  And, to make this proud sister even more proud, Ashlea chose to go through recruitment and pledge my same sorority, Delta Gamma.  I remember calling Granny on bid day, and tearfully telling her, “Ashlea is really going to be my sister!”  Granny, in her calm, sensible, and wise tone simply said, “Well Katherine, I thought she already was.” 

Katherine & Ashlea building a snowman at our Granny & Papa's house
in Wichita Falls, TX

Granny was right- she always was right.  Lee Lee, you have always been my sister.  As little girls, every Christmas at Midwestern’s Fantasy of Lights, every one of your bounce house birthday parties, every lake day ending with a fabulous sunset- you made them all complete.  To this day, I brag to everyone about you- my cousin, my Delta Gamma Grand Little Sis, my UT cheerleader, my Physical Therapist, and my very first friend. 

Kate giving her Maid of Honor toast at Ashlea's Wedding
December 15, 2012

Your courage, patience, faith, hope, and love have been a pillar of strength for your family, through the good times and the hard.  I know Granny, Papa, and your Bubba are watching down on you and Mark today, beaming at their handiwork and crazy proud of the woman you have become, just as I am.  Let’s raise our glasses to Ashlea & Mark- You two have found a love so great and unconditional- a love that lasted across high school halls and across the state.  Y’all have cared for one another, supported one another, and cheered for one another for 7 years thus far, so here’s to 77 more.  As our Granny would say, “Keep on making memories.”  Cheers.

Carly's Chicken Tortilla Soup

Servings: 8; Adapted from The Food Network

Carly's Chicken Tortilla Soup

• 2 tbsp vegetable oil
• 1 med onion, chopped
• 2 cloves garlic, minced
• 1 chipotle in adobo sauce, minced
• 1 tbsp chili powder
• 2 tsp salt
• 6 c chicken broth (we use unsalted)
• 1 c corn kernels (fresh or frozen, thawed)
• 1 tomato, chopped
• 3 chicken breasts
• 1/2 c cilantro leaves
• 1/4 c lime juice
• 1 doz tortilla chips, crumbled (for garnishing)
• 1/2 c cheddar cheese (for garnishing)
• 1 avocado, peeled, pitted, and sliced

1. Heat oil in a medium saucepan over medium heat
2. Add onion, garlic, chipotle, chili powder, and salt and cook until onion softens
3. Add chicken broth, bring to a boil
4. After this has been boiling for appr 10 mins, add chicken breasts. Allow to boil for 20 mins.
5. Reduce to simmer and add corn. Cook for 5 mins more.
6. Stir in tomato, cilantro, and lime juice
7. Ladle into bowls. Top with chips, cheese, and avocado as desired. 

Keep on cookin'!

-Carly & Katherine

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

Pollo & Patate (Chicken & Potatoes, Italian Style)

Andy and me at the Roadhouse, Rodeo 2013

On Saturday, January 26th, Andy, me, our friends, Paige & Kyle, and their friend Kenny adventured out to the rodeo grounds for the day.  We rode a few rides, checked out the chickens and goats, and walked around the exhibit halls.  The exhibit halls are, afterall, my favorite part of the rodeo.  After rodeo-ing all day, Andy and I met our friends Jason & Holly for dinner at Fireside Pies. 

Andy and me at Bulls Night Out 2013

Over the course of dinner, my voice started getting more and more hoarse, and I just figured it was from walking around in the cold all day, surrounded by dust and hay.  I woke up on Sunday morning, voice still hoarse, but with the most intense sinus headache I've ever had.  Keep in mind, I've had sinus surgery, so I know sinus pain, but this was like nothing else.  It felt like someone had cracked open my face, poured concrete in it, and was then jack-hammering the concrete out.  My body was aching and sore, and I was coughing and congested.


Brittney and me at the Backstage Club, Rodeo 2013

I googled my symptoms, and my symptoms kept coming up as symptoms of the flu.  No way... I got the flu shot. In October. We are required to get it at work.  But, nonetheless, I felt terrible.  I called in sick to work on Monday, and I hadn't called in sick in over a year and a half.  I went to the doctor who stuck a cotton swab up my nose and confirmed my Flu Type A. Ugh. 

Andy and me at the midway, Rodeo 2013

Prescription cough syrup and Tamiflu were called in to CVS, and I was sent to bed.  My doctor told me Type A Flu was "highly contagious" so I quickly texted Andy, and I suggested that he call his doctor for a Tamiflu prescription, too.  His doctor called him in the preventative little pack of pills, and he never did get sick.  I had been wanting to get into watching Downton Abbey, so Netflix and the humidifier were both turn on and into bed I went.  When I picked up my prescriptions, I grabbed a bottle of Pedialyte (which is my best friend when I am sick & dehydrated), and whipped out my neti pot. 

Katie & me at the Backstage Club, Rodeo 2013

Andy insisted on cooking dinner that night so my germy hands wouldn't get all over his food, but the next night I made this recipe.  I already have a recipe called Italian Chicken & Potatoes, so I wanted to come up with a clever twist to differentiate.  According to google, "chicken & potatoes" translates to "pollo & patate" in Italian, so that's where the name comes from.  I tried to use ingredients that I already had, and I found this recipe on Crock a Doodle Do, a cute blog with a lot of crockpot recipes.  Hopefully when you make it, you'll be flu-free, but it is a great dish if you're craving comfort food.

Me, Candice, Brittney, Jenny, and Kirsten at the Roadhouse for Josh Weathers and Brittney's birthday

Pollo & Patate
By Crock a Doodle Do
Servings: 4; Weight Watchers PointsPlus Value: 11

• 4 boneless, skinless chicken breasts
• 16 oz bottle non-fat Italian salad dressing
• 1/2 c reduced fat parmesan cheese
• Italian seasoning, to taste
• 4-6 potatoes scrubbed, sliced thin
• 1/2 lb mini carrots

1. Squirt a small amount of Italian dressing at bottom of crock-pot.
2. Place two chicken breasts in crock.
3. Pour some of the Italian dressing on the chicken.
4. Sprinkle half of cheese onto the chicken.
5. Sprinkle Italian seasoning onto the chicken.
6. Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.
7. Sprinkle remaining cheese on top of chicken.
8. Pour carrots on top
9. Pour more of the Italian dressing on top of chicken and carrots.
10. Sprinkle Italian seasoning onto the chicken and carrots.
11. Place potatoes on top.
12. Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

Keep on cookin'!
-Katherine

Pork Roast (Crock Pot)

Me & Andy at Tillman's Roadhouse: NYE 2013

Last New Year's Eve, December 31, 2011, Andy and I went to Reata for dinner with a group of friends- read about our delicious Reata meal and our adventure to Brownstone for midnight toasting here.  This year, we met a group of friends at Tillman's Roadhouse.  In an effort to avoid driving on such a crazy night, my very generous parents picked us up from our house.  Our little makeshift taxi then picked up my oldest friend, Keri, and her new husband, Bradley, and then dropped us off at Tillman's.  (Thanks for saving us a $40 cab ride down to 7th Street, mom & dad!)  

Andy & me and Keri & Bradley met Ashley & Ryan (who we spent last New Year's Eve with, also), and our friends Cory, Rowe, & Kimberly.  Cory's boyfriend, Jeff, had to stay at work late, but Cory was a trooper and came out anyway.  At Tillman's, Andy ordered Pulled Pork Quesadillas for an appetizer, and
we split the Warm Spinach & Arugula Salad.  I had Maple-Wood Smoked Pork Chops, and Keri and I split a side of Roast Garlic Smashed Potatoes.  The potatoes were mashed, in fact, not smashed as in my Smashed Potatoes recipe, but they were still creamy & delicious.  As it turns out, Keri and I should have split the pork chops because we both only ate half of our plates! Live and learn.

Andy & me at Tillman's Roadhouse; NYE 2013

After dinner, we took some pictures on the patio, and headed over to Brownstone where we spent last New Year's.  Much to our dismay, Brownstone was closed, so we went to Pour House instead for midnight kisses and champagne toasting.

On New Year's Day I knew I wouldn't want to do anything but lay on the couch and watch TV, so I planned for two crock pot meals.  I got a new crock pot for Christmas, and I was eager to try it out.  Some of you readers may remember that I got a crock pot last year, which is true.  It was red and shiny and matched my other kitchen gadgets, but it didn't have a digital timer.  This is especially frustrating when something says "Cook on high for 5 hours" but 5 hours wasn't an option. Low for 8 or 10, high for 4 or 6. Ugh!


Ryan, Ashley, me, Andy, Kimberly, Rowe, Keri, Bradley, Cory
Tillman's, NYE 2012


Before leaving for our New Year's Eve celebrations, I had prepared my Cowgirl Breakfast Casserole and had it ready to go in the crock pot.  I also used my new (and completely awesome- kitchen gadget nerd alert!) immersion blender to prepare a marinade for Pork Roast.  It's SO much less work than a normal blender, and it gets sauces very well-blended.  All I had to do when we got home on New Year's Eve was put the Cowgirl Breakfast Casserole on the crock pot, punch in the time, and go to sleep.  It was hot and ready when we woke up! 


Keri & me at Tillman's Roadhouse, NYE 2013

After breakfast, I got the Pork Roast started, and, again, didn't have squat to do but sit on the couch, catch up on DVR'ed shows, and watch The Lord of the Rings (which Andy has me watching so we can go see The Hobbitt while it is still in theaters).  Here's the recipe for my Pork Roast.  It was so tender that it shredded with a fork in the crock pot, and the marinade would have made an amazing base for gravy, had we been having mashed potatoes.  Instead of bothering with mashed potatoes though, and in an effort to keep things simple, Andy baked us some Baked Potatoes.  It was the perfect comfort food with which to ring in 2013, and the perfect snuggly day on the couch to eat it!
 
Pork Roast (Crock Pot)

Servings: 4; Weight Watchers PointsPlus Value: 7



Pork Roast and Baked Potato

• 2 lb pork sirloin 
• 1 pouch Lipton Onion Soup Mix
• 1 can of Campbell's Fat-Free Condensed Mushroom Soup (+1/2 can of water)
• 3 c beef broth
• 1 c mushrooms
• Salt & pepper to taste

1. Blend together the soup mix, condensed soup, water, beef broth, & mushrooms (I don't like whole mushrooms, so I make sure they're all chopped up)
2. Place pork roast in crock-pot
3. Cover roast with blended liquid mix
4. Cook on low for 8-10 hours or high for 6-7 hours

Keep on cookin'!

-Katherine

Cowgirl Breakfast Casserole

Westbrook Family Night at the rodeo!
Carly, Slate, me, Greyson, and Andy

Last year, I wrote an entry about my lifetime love for the Fort Worth Stockshow and Rodeo when I shared my recipe for Green Chili Fudge.  Each year, as a member of the Junior League of Fort Worth, I commit 50 hours to a volunteer placement.  The JLFW places our volunteers at numerous locations, including the American Diabetes Association's Camp Aurora, the Amon Carter Museum, Boys & Girls Club of Greater Fort Worth, Cook Children's Medical Center, and many more- click here to read more about our community involvement. 

Nicole, me, Jenna, Amanda, Kelly, Meredeth, and Anna
in the Rodeo Program Sales Committee Office

From my sponsor to my Co-Chair- and what a great one she's been as both!
Melissa and me

As a provisional, or your first year in the league, your placement is automatically the Junior League's upscale resale shop, the Double Exposure.  Beginning with your second year in the league, your first year as an active, you get to chose what placement you want.  After having so much fun yelling and selling at the rodeo last year, I immediately knew I wanted to be on the Rodeo Program Sales Committee for my placement.

Shanelle and me

As a member of this committee, we organize the girls who "yell and sell" programs at each of the performances, put the day sheets (the papers that tell which cowboy is riding which bull/horse/etc) into the programs, supervise the sellers, and yell and sell when we can.  We are supposed to attend as many performances as possible, including the Saturdays of the rodeo time that have three performances each.  That means that on Saturdays during rodeo time, we are at the grounds from about 8:00am until 9:30pm- and that makes for one long day!

Hook 'em ITB!
Pam and me

Since we are up at the colliseum so much during these three weeks, we have a meal sign up sheet for girls to bring breakfasts, lunches, and dinners to the committee.  I signed up for numerous meals since I like to cook so much, and my first meal was a Saturday breakfast.  I had made a yummy and easy breakfast casserole for my family on Christmas morning, so I thought I'd let the Rodeo Committee girls try it, too.  I wasn't sure how to adjust my recipe for 25 girls, but the final measurements turned out just right- with a little extra, too!  I bought tortillas to put it in and make breakfast tacos, but the recipe didn't originally call for that.  It can be served in bowls, as a regular casserole would, or in tortillas with hot sauce and shredded cheese on top- however you cowgirls like it!

The firemen hosted a shrimp boil for us one day- thank you!

Cowgirl Breakfast Casserole (Crockpot)
Servings: 30; Weight Watchers Points Plus Value: 6

• 1 doz eggs
• 1/2 doz egg whites
• 1 1/2 (32 oz/e) bags frozen hashbrowns
• 1/2 lb bacon, cooked
• 1 lb sausage, browned
• 1/2 c green onions, diced
• 1 green pepper, diced
• 3/4 lb cheddar cheese, shredded
• 1/4 tsp dry mustard
• 1/2 c skim milk

Cowgirl Breakfast Casserole ready to cook overnight in the crockpot

1. Layer potatoes, bacon, sausage, onions, green pepper, and cheese in the crockpot in two or three layers
2. Add cheese on top
3. Beat the eggs, milk, and mustard together
4. Pour egg mixture over the whole crockpot full of ingredients
5. Cook in crock pot on low for 10-12 hours or until eggs are set.

Keep on cookin'!
-Katherine

Goulash (Crockpot)

I wear many hats at Cook Children's within our Behavioral Health department.  Read more about some of my hats, along with my recipe for Chicken Chili Tacos, here.  Perhaps you've read about my first day working as the unit secretary (if not, click here) and my Layered Taco Dip.  So now when people ask me what I do, it isn't such an easy question to answer.

My long answer? "Well, my primary role is a program/behavior specialist on the psychiatry inpatient unit at the hospital.  If you can't find me there, I will either be... working as a family/intake therapist in the Behavioral Health intake department, teaching parent education at either the hospital or our Partial Hospitalization Program (PHP), filling in as either the AM or PM secretary, teaching parent education at the Union Gospel Mission, attending Patient Education Counsel meetings, assisting with Family Connection meetings, or educating both junior Cook Children's volunteers and the community about resources available through our department."  Phew! That was a mouth full.  (Does this expression continue to work when blogging?  It was more like a finger full, but that doesn't sound quite right.)

I recently started training in the intake department to help as a family/intake therapist because our intake department is very VERY busy.  Every call for a behavioral health appointment or assistance (psychology, psychiatry, neuropsychology, counseling, immediate emergency help, partial hospitalization, hospitalization, etc.) has to be filtered through the intake office.  Intake usually has 50+ phone calls per day to return to families who are looking for help for their kiddos, in addition to verifying insurance, admitting patients to both our hospital and partial hospitalization program, and assessing emergency situations in the emergency room for children who are unable to keep either themselves or others safe.  My role is working in the office to triage the phones, complete assessments with families and provide resources for families.  I was ecstatic to help them out and gain even more well-rounded experience in the psychiatry department!

My hours working in intake are a little bit more normal than when I work as a program specialist (PS).  PS hours start as early as 6:30am and go until as late as 10:00pm, with occasional overnight shifts, as well.  My intake hours for the past few weeks have been 8:30am-4:30/5:00pm, which is much better for this very NON-morning person.  I don't usually use my crockpot when I am working as a PS because my shifts can vary from 8.5-13 hours, and I don't want my meals cooking that long.  However, the other day I was working in intake, so I thought it would be a great opportunity to put together an 8 hour meal.  I found a Goulash (basically beef stew) recipe on Pinterest, and I thought I'd try it out.  I put everything in the crockpot the night before and stuck the ceramic bowl part in the fridge to make it easier on me the next morning.  If you do this, you need to add about an hour to the cook time since the bowl will be very cold from being in the fridge.  The next morning, all I had to do was set the bowl into the electric part of the crockpot and set the crockpot to cook on low for 8 hours.

We have Italian food often, but I had not had egg noodles in a long time, and they turned out great- they're very light and have almost a nutty taste to them, which is a unique but delicious contradiction to the heartiness of the goulash.  You also have the option to put all of the ingredients into two large Ziplock freezer bags to store in your freezer until you are ready to cook it.  If you do this, wait on the noodles, just freeze the meat & veggies.  Cook the noodles on the day of serving and top them with the goulash.

The more I'm thinking about it, the more my positions at Cook Children's are starting to look like a big ol' pot of goulash.  The dozens of ingredients are kind of like my hats- each one very different and interesting on its own, but, when combined together, make an even more delicious medley of flavor and pizzazz.  A well-rounded meal with a flavor all my own.  "A jack of all trades," I've often been called.  Perhaps... but I prefer to think in food metaphors instead.

Goulash (Crockpot)
Pinterest, altered by Kate Strickland
Servings: 8; Weight Watchers PointsPlus Value: 11

Goulash on egg noodles

• 3 c chopped onions
• 2.5 c coarsely chopped green sweet peppers
• 2 c carrots
• 3 cloves garlic, minced
• 3 lbs beef stew meat, cut into one inch cubes
• 1 6-oz can tomato paste
• 4 tsp paprika
• 1/4 tsp ground black pepper
• 1/2 tbsp red pepper flakes
• 10 oz egg noodles, cooked per instructions on package

1. Put all ingredients EXCEPT NOODLES in a crockpot
2. Cook on low for 8-10 hours
3. Prep noodles as indicated on package
4. Serve goulash atop noodles

Goulash ingredients laid out and ready to go into my Ziplock bags

Keep on cookin'!
-Katherine

Buffalo Chicken Sliders

Ryan, Ashley, Natalie, Thomas, Dominique, Tyler, Chelsea, Chris, me, and Andy
after dinner at Reata on New Year's Eve 2012

For New Year's Eve 2012, I coordinated a dinner with a small group of couples at one of my favorite restaurants- Reata.  We planned dinner for 7:00 with the following friends: Thomas and Natalie McDaniel, Chris and Chelsea Stephens, Tyler and Dominique Wasinger, and the soon to be married Ryan and Ashley (Meyka) McCollum.  I know Thomas and Natalie from growing up in Fort Worth, and Andy and Thomas were fraternity brothers.  I know Chris from Fort Worth, and I met his now-wife, Chelsea, the same night that he did- on my 22nd birthday at The Cellar.  I was also a bridesmaid in their wedding.  Tyler is Andy's old roommate and fraternity brother, and we hadn't seen him or his wife since before they got married in November (on Andy's birthday, actually)- it was great to catch up with them!  Ashley is my little sis in DG, Jennifer, 's cousin, and she and her now-fiance, Ryan, play kickball on Andy's team.   Despite always being late to everything, Andy and I were right on time! Too bad everyone else had arrived before we did and were already seated!  Reata is always prompt and the service is impeccable.  Our waiter was helpful in picking out a Malbec wine to pair with our meal, and what a meal it was!

Andy and me at Brownstone, NYE 2012

The menu was delicious- offering a four course meal with different mouth-watering option for each course.  I chose to have the ever-popular tenderloin tamale, wedge salad with pico vinaigrette and blue cheese crumbles, pan-seared pepper crusted tenderloin, and the molten chocolate cake with drunken berries and vanilla cream.  I can't ever resist Reata's chocolate cake- for our anniversary last year, they even served it up with a sweet "Happy Anniversary" note written in chocolate- small details like this always make the biggest different to me.  But, I digress... back to New Year's: I was fat and happy to say the least!  Our meal was absolutely delicious.  Oh, did I already say that?

Andy and me at Brownstone, NYE 2012

After Reata, most of us headed to the 7th Street area and went to Brownstone for drinks and fun.  Thomas and Natalie took little Cakeball (as Andy and I call their un-born baby) on home for a restful evening, but they were definitely there in spirit!  Brownstone had a cover that included one free drink of your choice and a champagne toast.  Always being one for champagne, we bought our tickets and claimed a counter top as quickly as we could.  The night was full of sparkle dresses, catching up, toasting, a countdown to 2012, and, of course, midnight kisses!

Chelsea, me, Ashley, and Dominique at Brownstone

The next day, Andy and I were very slow movers, so I figured a crockpot recipe would be easiest.  I'd found this one for Buffalo Chicken Sliders, so we invited some friends over to watch the Cowboys game.  Like us, our friends were all couch-ridden, so it turned out to be just us and the sliders and my Baked Macaroni and Cheese.  The great thing about these sliders is how little it took to fill a big appetite.  Since our friends were being lazy at their own houses, we had a ton leftover for dinner the next night, and I even took some for lunches at work the next couple of days.

So cheers to 2012- I hope this year is full of laughter, smiles, and lots of healthy cooking for you and your's!

Buffalo Chicken Sliders
BigOven.com; altered by Kate Strickland
Servings: 6 (appr. 10-12 sliders); Weight Watchers PointsPlus Value: 4/slider

Buffalo Chicken Sliders on Hawaiian Roll

• 4 frozen boneless, skinless chicken breasts
• 1 (17.5 oz) bottle buffalo wing sauce (like Frank's)
• 1.5 c barbecue sauce
• 1/2 oz dry ranch salad dressing mix (like Hidden Valley's Ranch one here)
• 2 tbsp light butter
• Hoagie rolls- however many sliders you want to make
• (Optional) Ranch or Blue Cheese dressing for topping

1. Place the frozen chicken breasts into a slow cooker and pour in the bottle of wing sauce and barbecue sauce; add ranch dressing mix
2. Cover, and cook on low for 7-8 hours
3. Once chicken has cooked, add the butter, and shred the meat finely (often, the meat will fall apart as you stir the pot)
4. Pile the meat onto the hoagie rolls and top with optional ranch or blue cheese dressing

Keep on cookin'!

-Katherine