Traders Village will be having Dollar Chili day on Saturday, February 18th. The Dollar Chili will be served in the Big Red Patio next to our family entertainment area of rides and… After a long cold winter, Traders Village and "La Z" Radio 98.3 FM KBOC, will be ready to go out and welcome the beautiful North Texas Spring Time. Festival de Primavera Musical is… Come out and see clogging groups from the North Texas area perform all their favorite routines on Sunday, March 5th, under the Big Red Patio.  The dancing will start at 11:30am an… Select at least two products to compare. You've added the maximum number of products to compare. Would you like to compare the products you've added? You've already added the maximum number of products to compare.Crock Pot Thai Chicken is a 3 ingredient crock pot dish that’s as easy as they come! This was one of the best weekends in awhile as we had nothing on the agenda. When life gets crazy, a free weekend is like a rare jewel to be treasured and polished.

Or maybe just treasured. I got so much done these past two days! So I guess it actually wasn’t free… Even when there’s nothing scheduled we still find ways to fill the time with chores, errands, etc. Anyway, it was also Ben’s birthday weekend and instead of going out for dinner or drinks he decided he wanted to cook at home all day Saturday. Super random, but also fine by me! After running out to buy a pasta roller, he spent a few hours rolling and cutting fresh pappardelle pasta to pair with a bolognese sauce full of veggies, pancetta, red wine, fresh rosemary, beef, and pork that he simmered on the stove top all afternoon. (Recipe from his brain – I don’t know how he does it!) Lincoln was as nervous as his Dad was to see how it’d turn out…The slow-cooked sauce was packed with flavor, and you really can’t beat the taste and texture of homemade pasta. Sunday the boys packed up and headed out to brunch while I worked, then we spent the afternoon at a friend’s house watching football and chowing on Cheeseburger Dip.

Think I’ll recreate for ya’ soon. While the boys were away, I popped the ingredients for Crock Pot Thai Chicken in the crock pot so it’d be ready for dinner after we returned from Sunday funday. THREE ingredients including a Spicy Peanut Vinaigrette, light coconut milk, and chicken breasts are tossed together in the crock pot, slow cooked all day, and then served over coconut rice. This dish tasted like the islands and could not be simpler. Like I said – just three ingredients! Besides 1-1/2lbs chicken breasts, you’ll need 3/4 cup each Spicy Peanut Vinaigrette and Light Coconut Milk, both of which I got at Trader Joe’s. If you don’t have a TJ’s near you, any Asian peanut vinaigrette or even a similar marinade would work instead. Add all the ingredients to a 5.5 – 6 quart crock pot and cook on low for 6 hours or high for 3 hours, or until the chicken is very tender. When the chicken has about 20 minutes to go, make a batch of Coconut Rice to go underneath.

This rice is MA JAM. Ben, who hates all things coconut, is even a fan of this stuff. Start by sauteing 1 chopped green onion, 1 minced garlic clove, and 1/2 teaspoon fresh thyme (or 1/4 teaspoon dried thyme) in 1 Tablespoon coconut oil until tender. Then add 1 cup each light coconut milk and water. This recipe is great because between the chicken and rice you only need 1 can of light coconut milk! Bring the liquid to a boil then add 1 cup long grain white rice, pop a lid on top, turn the heat down, and then simmer until all the liquid has been absorbed and the rice is fluffy, about 15 minutes.sons of anarchy gifts walmart Add a big ‘ol scoop of coconut rice onto a plate then top with a couple pieces of slow cooked chicken and chopped peanuts. assassin's creed brotherhood hoodie for sale

Drizzle a bit of the cooking liquid over everything then dig in! Crock Pot Thai Chickendairy freeDescriptionCrock Pot Thai Chicken is a 3 ingredient crock pot dish that's as easy as they come! Cut chicken breasts in half then lay in the bottom of a 5.5 - 6 quart crock pot. Add 3/4 cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts to get liquid underneath. Cover and cook on high for 3 hours or low for 6 hours, or until very tender.aek hoodie When chicken has 20 minutes left, make Coconut Rice. hoodie allen the pageantHeat coconut oil in a medium-sized saucepan over medium heat. Add green onion, garlic, and thyme then saute until tender, 2 minutes. Add remaining coconut milk (1 cup,) water, and salt then bring to a boil. Add rice, place a lid on top, then turn heat down to medium-low and simmer until rice is tender, 15-20 minutes.

Scoop rice onto plates then top with chicken and drizzle cooking liquid on top. Sprinkle with chopped peanuts, if desired, then serve. Fresh and tropical tasting, I almost which I had a juicy mango to chop and sprinkle on top. Hope you enjoy this easy crock pot meal! Making dinner last night. “Crab-stuffed grouper with polenta and spinach in a spicy cream sauce” sounds way better than “two frozen things from Trader Joes”, buy cialis and yet they are the same. This entry was posted on Wednesday, February 1st, 2012 at 9:20 am and is filed under Bucket Of Sunshine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. #1: Hormel Natural Choice Pepperoni is ah-one-ah-spicy-sausage that ranks as America's preferred pizza topping. And that makes good sense. The spicy, air-dried sausage is an Italian-American creation, after all. Made from a blend of pork and beef, the fine grind of this salami creates a soft, easily sliceable cured meat.

While there are lots of pepperoni sausages sold in their stick form, the most commonly available are the pre-sliced rounds, a la Hormel. So come along as we taste our way through six national brands of sliced pepperoni. In terms of flavor, a good slice of pepperoni should have salt, spice, and heat in good balance, with a little spike of acidity. Too much acidity and the pepperoni can taste sour, but with too little, there's nothing to cut through the fat. Paprika is the predominant seasoning in the American salami, and it is also responsible for giving the pepperoni its characteristic orange color—the pink comes from nitrates. A good pepperoni will have some detectable paprika flavor and not just bleed orange. Garlic flavor and a slight smokiness make for desirable pepperoni flavor characteristics as well. The fine grind of cured pork and beef keeps pepperoni on the soft side compared to most dried sausages. So chewy and soft are par for the course when eating slices straight from the bag.

However, when pepperoni meets heat, the textural differences really start to matter. A pepperoni that has a meaty chew but can also achieve a crackling crisp rim is the holy grail of pizza pepperoni. To that end, there were two rounds of testing. The first round was snacking style, sampling all six brands in their unheated state. In the follow up round, the 'ronis were applied to a cheese pizza to see how the flavors and textures of these dried sausages transformed. And while cupping is a point that has been much discussed on Slice, we didn't place too much emphasis on it in this pre-sliced pepperoni taste test, but would give it more weight in a pepperoni stick taste test. In round one, tasters praised the uncured Hormel pepperoni for its "classic pepperoni flavor" and described it as soft, salty, and with a late, but spicy heat. But it was in the pizza application that this brand really excelled. "Little, but packs a punch," wrote one commenter. The thicker cut of this pepperoni allowed it to form "nice cups" and simultaneously achieve the some crispness around the edges.

It had a "more complex, and less predictable flavor" that really came through in the pizza round. It was the clear winner for pie-topping pepperoni! These uncured pepperoni boast pork and beef raised without antibiotics, raising the all-natural, minimally-processed bar. The thickest cut of the brands tried, these meaty rounds make for a top snacking pepperoni, but tasters found the brownish "nitrate-free" color less visually appealing. The flavor descriptions ranged from "more salami-ish" to "more turkey-like." But as a less "in-your-face, I'm pepperoni" way, they are easier to eat by the slice, despite the more pronounced vinegary tang. On a slice of cheese pizza, the thick Wellshire pepperoni had some cupping in form, but the heat of the "hearty" and "meaty" pieces was lost in the other components of the pizza, making it "more jerky than pepperoni." Unlike the straight garlic, paprika, salt components of most commercial pepperoni, tasters identified a fennel seed flavor in the Margherita brand, describing it "like a sausage and pepperoni rolled into one."

Others found it a tad on the salty side, but no one claimed it lacked flavor. Tasters picked up on more paprika flavor in this brand when cooked. It maintained its pronounced vinegary heat even in the face of cheese, sauce, and dough, making it the second most favored sliced pepperoni in the pizza round. Ciao ran a close second to Wellshire Farms for being good eatin' on its own. The spice and heat are not for the tender mouthed, however. "It definitely leaves a burn," commented one taster. But it's less salty and "captures the classic pepperoni flavor." While the Trader Joe's sold brand did well in the snack portion of the tasting, there was more dissension in the pizza round. Some thought it cooked up nicely, while others noted that it was "limp and greasy, thin without the benefit of crisping." In terms of flavor, however, it was mostly agreed to be spicier and not get lost in the flavors of the pizza. The shock of bright orange makes these a visual standout. "Fake!" surmised one taster.

And it seems the tasting yielded concurring elaboration with, "Ick. This tastes like bologna with hot sauce." Sadly, Bridgford came in last on round one. However, in a surprise turn around, this ultra thin pepperoni one some tasters over in the pizza round for the "nice crackle." Others found the "thinness kind of appealing, oddly." And somehow in the grease-releasing heat, some of that odd bologna flavor seeped away. This most ubiquitous of brands fell in the middle of the pack for the first tasting. It was described as being "like a little kid pepperoni." There wasn't necessarily anything wrong with it, but it lacked that little something extra. Or as others put it, "BORING." Where Hormel ranked in the middle on the first tasting, its rank slipped to the bottom in the pizza taste test. Those "bland, boring" characteristics caused it to get "completely lost in the pizza shuffle." The grease factor didn't help, but the main complaint was that it was just "nothing special."