Stopped by a flea market and Goodwill on Saturday. I got some frames to make this little necklace board (see my art blog for full "tutorial!"):
We did a little spring cleaning...
And I organized all my shoes. (From left to right I've got sandals, work flats, heels, causal/non-work shoes, and tennis shoes...Hopefully, that'll make getting dressed for work a little easier in the mornings)
Then we went to go see Alice in Wonderland (in 3-D of course!)
For dinner, we tried a new slow cooker recipe - orange chicken! It was a little too orange-y, so perhaps the 4oz vs. 8 oz of orange juice will work better in the future. The recipe is below with the tweaked / less amount of OJ.
2 chicken breasts, cut into chunks
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt
4 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
1/2 cup flour
olive oil, for browning the chicken
1 tablespoon kosher salt
4 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
And went to church on Sunday. Of course, I had to go pick up the paper for coupons afterwards!
Then we went to the park! Unfortunately, I couldn't get a good photo of the two of us to document that fun run, but it's FINALLY warming up outside!!! :)
Hope you had a great weekend!
