Thursday, August 4, 2011

Thrifty Finds

Little E and I hit our biggest Goodwill store in town a couple of days ago and we found a few treasures that I thought you might like. 

A vintage sheet that screams "happy summer!"
2 mint green pillow cases 
{50c each}
 A crocheted window valance in perfect condition
A cute yellow elephant to hold our pencils

And I've recently made the ancient discovery of the joys of crock-pot cooking (11 years after receiving my crock-pot!). Not sure why, but after happening upon a cook book at Target - Best Loved Slow Cooker Recipes - I've been whipping up some slow cooked meals. The draw for me? Preparing something early afternoon when I have some downtime and then having a meal ready and waiting at 5:30, one that cooked itself while I was enjoying some sunshine with the boys. The timing is perfect for us. 

So this is what we had yesterday, Chicken Parisienne. It was supreme!
The recipe - 

6 boneless chicken breasts, cubed
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 can (103/4 oz) condensed cream of mushroom or cream of chicken soup, undiluted (I used the mushroom)
2 cans (4 oz each) sliced mushrooms, drained
1/2 cup dry white wine
1 container (8 oz) sour cream
hot cooked egg noodles

1. Place chicken in crock-pot and sprinkle with salt, pepper, & paprika. Add soup, mushrooms and wine; mix. Cover and cook on high for 2-3 hours. 
2. Add sour cream during last 30 minutes of cooking. Serve over noodles.

My favorite part of slow cooking a chicken breast is that you, in fact, do not have to cube the chicken as it suggests. You can put it in the cooker completely whole and even completely FROZEN. Yes! So I cooked it for 3 hours and then broke the chicken apart with a couple of forks. And then added the sour cream for the 30 minute ending. It tasted so good, especially after a sprinkle of freshly grated parmesan. 

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Thanks for reading!
xx Kirsty

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