Slow Cooker Balsamic Chicken

My little one and I are packing up for a long weekend trip to sunny Florida to see family there.  I'm so excited to see the sun again.  I love the cooler weather that fall and winter bring (yup, even the below freezing temperatures), but I really hate the gray that seems to take over the landscape as soon as the leaves drop.  I've given up trying to take food pictures in the natural light, because the most natural light we see during the day is the glow of a bright day on television.  This is the first time for baby to fly (she's a bit over one), so I'm a little nervous about how she's going to deal with 2 hours cooped up on a plane.  But, on the other hand, I've flown with my husband several times, and if I can make it through a flight with him, then I'm thinking a one-year-old in my lap is going to be no problemo.  I have a Simply Cookie Saturday scheduled to post (you're just going to have to wait!) for while I'm away, but I wanted to leave you with a great fall slow-cooker dish.  This is so simple and tasty.  Next time, I'll definitely toss some broccoli in at the end, but feel free to adjust to your tastes.  I've heard quite a few friends talking about a balsamic chicken in the slow-cooker, but I'm not a huge fan of tomatoes, so this is a tomato-free variation.  

Slow Cooker Balsamic Chicken

2 large chicken breasts, cut into large chunks (I used boneless, skinless, frozen, breasts)

2 Tbl flour

3/4 Cup brown sugar

1/4 Cup Diet Sprite (or similar white soda)

1 clove crushed garlic

1/2 tsp. grated ginger (I like fresh)

2/3 Cup balsamic vinegar

2 Tbl soy sauce

black pepper to taste

Toss chicken breasts in flour to coat and set aside.  Combine all other ingredients in a large slow cooker.  Add chicken and stir.  Cook on low for 6-8 hours, or on high for 2-3.  About 20 minutes before serving, pull chicken slightly (not to the consistency of pulled pork), you just want nice bite size chunks.  Add any vegetables you'd like (broccoli or sugar snap peas would be great).  Cook on high for 10-20 minutes more.  Serve over brown rice.  

This post is linked to A Little Nosh's Tastetastic Thursday and Miz Helen's Full Plate Thursday check out all the great recipes there!

Pumpkin Crumb Bars

Just about every blog I read has had at least one (if not several) inspiring pumpkin recipes (I can't wait to try this Pumpkin Risotto from Lauren @ Hey, who cut the cheese).  I hadn't jumped on the bandwagon, because despite the fact that we carve pumpkins in October, they've always been a Thanksgiving treat for me (yes, I'm slightly mental, why do you ask).  Turkey day is the only day I'm willing to touch pumpkin pie, and I think it's just because of nostalgia.  I decided to give pumpkin it's first outing for the year and make a simple dessert.  This is a rich, easy bar dessert.  Also, it's Monday morning, so I'm just going to leave it at that.

Pumpkin Crumb Bars
Crust
1 yellow cake mix (remove 1 cup and set aside)
1 large egg
8 Tbl melted butter

Preheat your oven to 350°.  Mix all ingredients and press into the bottom of a lightly greased 9x13 pan.

Filling
2 large eggs
1/4 Cup sugar
2/3 Cup evaporated milk
1 tsp. cinnamon
15 oz. pumpkin puree (not sweetened)
1/3 cup brown sugar

Whisk all ingredients together and pour over the crust.

Topping
1 Cup reserved yellow cake mix
1/2 tsp cinnamon
1/2 Cup sugar
1/2 Cup butter

Mix all ingredients together and then drop dollops on top on the filling.  Bake for 35-40 minutes.  Allow to cool and cut into single servings.

Jäger-Schnitzel

Do schools still ask children about their ethnic heritage?  This was a huge deal when I was in elementary school, we'd have nationality day and everyone would bring in food and 'costumes' from their nationality.  I would think that this is beginning to go by the wayside as we as a country are becoming more and more a true melting pot.  I just think it's becoming harder for children to define their heritage by one nationality and I also think that is a wonderful thing.  On the other side of the coin, I do think it's important to learn about other cultures (especially their foods!).  Somehow today's post got a little serious...Let me lighten things up a bit for you.  For dinner, I made Jäger-Schnitzel.  Jäger-Schnitzel is a variation of the traditional German dish Wiener-Schnitzel (minds out of the gutter--it's pronounced with a "v" sound).  Wiener-Schnitzel is made with Veal Cutlets and is breaded, seared in a skillet, and served with lemon slices.  It's super delicious, but I have never cooked veal and the pricey-ness can make it prohibitive for a weekday dinner.  Jäger-Schnitzel on the other hand is made with pork cutlets, served with a mushroom sauces and can be prepared traditionally (with no flour, eggs, or bread crumbs) or Wiener style, which is lightly breaded.  This looks and tastes like a dinner that takes hours to prepare, but is really quick and simple.  I went with the lightly breaded style and it turned out really well.  It's especially delicious served over smashed potatoes with roasted asparagus on the side.  I hope you give this dish a try (and give the recipes of a other cultures and countries a try, too!).  P.S.  This is probably not the most authentic German dish you'll ever try-but it's a simple way to get the flavors of a delicious German dish

Jäger-Schnitzel-Weiner Style

4 boneless pork loin chops

16 oz clean, sliced mushrooms (fresh, not canned)

4 Tbl butter

4 Tbl canola oil

1/3 Cup white wine (chicken stock if you prefer not to use alcohol)

flour

salt & pepper

2 eggs

In a large heavy skillet or cast iron pan, heat 2 Tbl butter and 2 Tbl oil over medium-high heat.  Pound pork chops to 1/4 inch thick and pat dry.  Set up 2 dishes, in one place about 2 cups of flour seasoned with salt and pepper.  In the second dish, scramble the two eggs.  Dip the pork into the flour, then the egg, and then to the flour.  Shake any excess off.  Cook the pork cutlets in the skillet until brown on the outside and cooked through.  Remove the cutlets to a plate.  Add  the remaining oil and butter to the pan and saute the mushrooms.  Add the wine to the pan and add the pork back in.  Cook until the sauce begins to thicken.  Serve and enjoy.  

Linked up to A Little Nosh's Tastetastic Thursday and Miz Helen's Full Plate Thursday