Fall Fun To-Do List

I'm so excited about fall! It is my hands-down-absolute-favorite-cannot-get-enough season. I ran across a great Fall Fun To-Do List and I decided to make it our bucket list for the fall of 2014. My goal is to capture me and/or my family completing each one of these items. It's a challenge I gladly accept.

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To kick things off, I'm linking up with Amanda at Tickled Pink for her Countdown to Halloween. I hope you'll join in!

Here are a few things that I've accomplished so far...(*Items marked with FFL are directly from the Fall Fun To-Do List.)

I created our fall chalkboard art for the family room...



Hayride (FFL): I took G on her first hayride. She really enjoyed herself. Not only did she get to experience the hayride but she also had her first face painting experience.

Favorite scarf (FFL): I recently bought a new scarf and I love it! Something about scarves just says "fall".

Love Print Infinity Scarf



Of course I couldn't let Tuesday slip by without sharing a recipe.  This one is for the slow cooker. Mine gets double the use during the cold months and this tasty dish is surprisingly versatile.

Crock pot Hawiian Chicken

Ingredients:

2 large chicken breasts, boneless and skinless

1c pineapple tidbits with juice

1/2c chili sauce

1/4c water

1/2tbsp corn starch

Directions:

Place the chicken in the crock pot. Pour in the pineapple with juice and the chili sauce.  Cook on low for 7-8 hours. 

Remove the chicken and shred or chop. 

In a small bowl combination the water and corn starch.  Mix well. Whisk into the crock pot. Add the chicken and allow to cook on high for 10 minutes.  The sauce will thicken slightly. 

This serves well over rice and veggies or sets well on a toasted bun. Enjoy!

I hope you'll join in the fun this fall!

Also linking up with Green Fashionista for Tasty Tuesdays and

Love in the Kitchen for Tuesday's Table.

Homemade Beef and Broccoli

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I love a Girls' Night In. I love Chinese food. So naturally it's only appropriate to put the two together. (In all the excitement I forgot to take a picture of the spread but I promise it looked as good as it tasted.) I prepared a couple of my favorites and then I explored a new recipe. The menu...

Sesame Seed Chicken

Brown Rice
 

Simple Sesame Noodles
 

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And the newbie to my Chinese smorgasbord...

Beef and Broccoli

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Ingredients
1/2tbsp cornstarch
1lb uncooked flat iron steak, thinly sliced against the grain
1c low sodium chicken broth, divided
3c uncooked broccoli florets
1/2tbsp ground ginger
2tsp minced garlic
1/4tsp red pepper flakes
1/4c water
1/4c low sodium soy sauce

Directions:
Spray a large nonstick skillet with cooking spray. Cook the beef on medium heart until lightly browned and cooked through. Transfer to a bowl with slotted spoon.

Add 1/2c of broth to the same pan. Stir to deglaze the pan. Add the broccoli, cover and cook, tossing throughout until broccoli is tender. Uncover and add the ginger, garlic, and red pepper flakes. Toss and cook for about a minute.

In a small bowl, whisk together water, soy sauce, 1/2c broth and cornstarch until blended. Stir into the pan. Reduce to medium-low heat and bring to a simmer. Simmer until the sauce begins to thicken.

Return the beef to the pan and toss to coat.

(The original recipe from Frugal Maine can be found here.)

 

 

Linking up with Green Fashionista for Tasty Tuesday and Love in the Kitchen for Tuesday's Table.