Menu Monday

Good morning! I hope you all had a great weekend! 

I participated in my first Holiday Open House of the season yesterday and had a great time meeting so many new people, sharing kitchen tips and easy entertaining ideas.

Today, on my Facebook page, I am sharing 5 new delicious recipes to get you through the week

will you hop over there and follow me? I post a new menu with recipes every Monday and kitchen tips throughout the week to inspire you to gather with your family around the table.

Here's the link, I hope you enjoy it!

Lauren Wyler- Independant Consultant with The Pampered Chef

On the Menu this Week:

Bacon, Linguini & Tomato Toss

Baja Shrimp Tostadas

Barbecue Chicken & Onion Pizza

Braised Chicken in Wine Sauce

Blackberry Balsamic Pork Stir-Fry Salad   

Brandy Cider Sangria

It's Fall Ya'll! 

Thanksgiving is only 2 weeks away and the weather here in Austin has only teased us with a few random cool days. Mulled Cider, Hot Chocolate and Hot Toddies are going to have to wait until we aren't so hot ourselves. 

Just because Mother Nature isn't bothering to be agreeable doesn't mean that we can't have a festive drink while we gather to celebrate all that we are thankful for.

I, for one, am very thankful for this drink! 

Brandy Cider Sangria- full of cinnamon, brandy and ginger-y apple spice in a refreshing chilled cocktail.

It's sure to warm your heart and not your hands!

Brandy Cider Sangria

1 cup apple cider

1 bottle dry white wine

1/2 cup brandy

1/4 cup honey

1 granny smith apple, sliced

1 fuji apple, sliced

2 cinnamon sticks

1 inch piece of ginger, peeled

Combine all ingredients in a large pitcher and allow to chill overnight or at least 4 hours

Artichoke and Olive Crock Pot Chicken

A few weeks ago I wasn't feeling great and it took me most of the day laying on the couch before I realized that 

we had nothing in the house for dinner. Luckily, I keep a very well stocked pantry 

(so well stocked that my husband frequently complains that I am hoarding for the end of the world)

 and I was able to take a peek in my pantry and freezer, grab some of my favorite things, 

throw them in the crock pot and enjoy a delicious meal a couple hours later!

 What is your favorite crock pot meal? I can never get enough of them!

Artichoke and Olive Crock Pot Chicken 

2 pounds boneless skinless chicken breasts

salt and pepper

 1c mixed sliced olives 

2 c sliced frozen fajita veggies 

2 large garlic cloves, thinly sliced 

1 Tbsp Italian seasoning 

1/2 Tbsp fennel seed 

2 (14.5oz) can diced tomatoes  (with juice)

6 Tbsp tomato paste 

1 (14.75 oz) jar marinated artichokes (not drained)

1/4 c marinated sun dried tomatoes 

1/2 c white wine (I used Pinot Grigio)

flat leaf Italian Parsley, chopped

 Place chicken breasts in the bottom of the crock pot. Generously salt and pepper them and then 

layer the remaining ingredients on top of the chicken. Cook on low for 4-6 hours. When ready to serve, 

stir in the parsley and place over rice or pasta.