ROCK THE CROCK...MISS SCARLET'S ROAST

 

EASY, EASY FOUR INGREDIENT ROAST IN THE CROCKPOT

This is so easy I'm almost embarrassed to share it. But I'm a giver so I
will and you will not be disappointed. This came to me from a good friend.
Not the kind of friend that gives you their treasured recipe and eliminates a bunch
of stuff so it will never be as good as theirs. I mean, who are those people?
 Lady,if your freaking recipe for chocolate chip cookie is your claim to fame....I
feel for you. Real friends give real friends real recipes.

So here you go friend.

Add a piece of roast. Your choice.

Add a stick of butter

 Just stick it on top of the roast. Then pour on a packet of au jus gravy.

Then a package of Ranch dressing mix.

 

 

Last thing ....either five whole pepperoncini peppers or the equivilant in

sliced ones.

 

 

Then it should look like this

 

Cook on low for 5-6 hours. Great with mashed potatoes. Lots of

wonderful gravy. You are welcome!!!!!

FOOD MOVIES SPICE UP SUMMER VIEWING MENU!!!

Foodies have four star quality viewing this summer with two fantastic movies.
I saw Chef with no expectations and loved it. Actor John Favreau was also the
director of this winning movie which had a fraction of the budget of 100 Foot
Journey.The cast was brilliant with  stars like  Dustin Hoffman, Scarlett Johansson,
John Leguizamo and Sofia Vergara, Oliver Platt and Ribert Downey Jr.

The restaurant culture was vivid and real . The plot revolves around a reviewer
who puts a culinary kiss-of-death to the once inventive Chef , who is now forced
to stick to the trite menu his boss, Dustin Hoffman, insists he dishes out.

So what does he do ? He gets a food truck and with his best sous chef and son
makes his way across the country. The food and the fun are fabulous and the
inventive use of social media is exciting to see.

Of course he ends back up with his ex wife Sofia Veregas. Hey , it's his movie!!!
I went home and made Cuban sandwiches.



Oprah Winfrey and Stephen Spielberg produced the most anticipated
food movie of the year. It was sweet, beautiful scenery and everyone did
what a good movie needs. The food and the market scenes were luscious.
and there were two generations falling in love mixed in this delectable
two hours between riveting shots of France that made you want to pack up
your bag and move there..

I have to tell you I am the biggest fan ever of Bollywood movies. I love them.
I can't get enough of them and then I can't wait for the end of the movie to see
the unbelievable dancing. it gets me every time. Monsoon wedding and Slum
Dog Millionaire brought it home.  This movie, however lacked the passion I
was looking for.

Dame Helen Mirran did a great job and the dreamy star Indian actor was a new
kind of leading man. The story was good but the movie was two hours and could
have seriously been cut by half an hour to make it perfect. But in spite of those
little flaws I loved it.

It's amazing when you go to a movie at four thirty on Sunday afternoon and it's packed.
Mostly with middle aged people. Let's face it, make a decent movie and they will
come. So wake up Hollywood and remember that I have nine kick ass script like The
Estrogen Files, Where Have All the Prom Queens Gone and Fever Dancing in
War Zones just waiting to be discovered.

SUMMER LAID BACK DINING





I grew up in mostly in England. We also lived in

 

 Italy and Holland but

England was where my Nana and Grandad lived. England was home. I

loved the rainy weather and the traditions like having afternoon tea. No

matter where I am I check to see if there a cup of Earl Gray and a scone with

clotted cream anywhere in sight.

 

Everyone thought I was bat-ass crazy when I wanted to build the above

conservatory. But I got my wish and it arrived like an erector set in big boxes

after taking with a jolly fellow named Barry who assured me that it was an easy

project, dispute the fact that his company had never sold one in America.

Several builders later it was up. Lots of plants hit an untimely death until I

agreed to have it tinted. What was I thinking ?

 

I love this place. I love to drink coffee there and work on my screenplays . I

love to listen to the rain and watch the snow fall. It is amazing. I also like to

dine there. So I set it up fancy and I'm giving you two easy going  dishes that are

conservatory worthy.They aren't your usual tea and crumpet fare, but they are

easy and modern.  Let me know which ones you like.

 

 

 

Sesame Noodles with Chicken

Courtesy of the Barefoot Contessa


I like this cold !!!!!!

Ingredients

• Kosher salt
• 1 pound spaghetti or Chinese egg noodles
• 2 tablespoons toasted sesame oil
• 1 garlic clove, peeled
• 1 (1-inch) piece peeled fresh ginger
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 3/4 teaspoon crushed red pepper
• 1/4 cup hot water
• 1 Kirby cucumber, halved and sliced
• 1 cup shredded cooked chicken
• 6 scallions (white and green parts), sliced
• 1/4 cup dry-roasted peanuts, chopped

Directions

Game Plan: Make the sauce while the noodles cook.
Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle. Maintain its punch by storing it in your refrigerator.

---

 

FRITTATA SANDWICHES by MARIO BATALLI

• ingredients
  • For the Frittata Sandwich:
  • 1/4 cup Milk
  • 6 Eggs (beaten)
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil plus more for the bread
  • 1/3 cup Spring Onion (sliced)
  • 3 tablespoons Parmesan Cheese plus a block to shave onto sandwiches (grated)
  • 1 bunch Asparagus (blanched and cut into coins)
  • 1 Baguette
  • Salt and Pepper
  •  
  • For the Asparagus Salad:
  • 1/2 cup shaved asparagus
  • 2 scallions (sliced)
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons Parmesan (grated)
  • 12 pancetta slices/wheels
   
  
  

  
  

    

  
  

  
  
   

  •  
      
    For the Frittata Sandwich: Preheat oven to 325F.
  • 2
    1/4 cup Milk
    6 Eggs (beaten)
    Beat together the milk and the eggs.
  • 3
    2 tablespoons Butter
    1 tablespoon Olive Oil
    1/3 cup Spring Onion (sliced)
    1 bunch Asparagus (blanched and cut into coins)
    3 tablespoons Parmesan Cheese (grated)
    Salt and Pepper
    In a large non-stick skillet, add the butter and olive oil, and sweat the spring onions and asparagus until soft. Turn down the heat to medium-low. Add the eggs and cook until set around the edges, about 4-5 minutes. This should be a thin frittata. Add the cheese, a pinch of a salt and pepper and stir in. Transfer to the oven and cook until just set, about 5 minutes.
  • 4
    1 Baguette
    Olive Oil
    Slice the baguette through the equator, and then into 6-inch-long sections. Brush the inside of the pieces with olive oil. 
  • 5
    Parmesan Cheese (grated) 
    On a grillpan preheated to medium-high, grill the brushed pieces of baguette until toasted and golden. Shave parmesan over the still warm baguette.
  • 6
    1/2 cup shaved asparagus
    2 scallions (sliced)
    juice of 1/2 a lemon
    2 tablespoons olive oil
    salt and pepper to taste
    2 tablespoons Parmesan (grated)
    12 pancetta slices/wheels
    For the Asparagus Salad: Add all ingredients in a mixing bowl and toss to combine. 
  • 7
      
    Flip the finished frittata out of the pan and onto a cutting board and cut into slices. Place on top of the shaved parmesan on the baguette and sandwich. Top with some of the asparagus salad, a couple sliced of pancetta and the top of the baguette.
  •  
  •  
  •  
  • HAPPY DINING!!!!!!   
   
  
  

  
  

A TART FROM A TART!!!!!

 

BLUEBERRY FRANGIPANE TARTS

 

 

These are stellar tarts. You will be so proud to know how to make

them and happy,happy,happy to eat them. This is my mom's

recipe and it is gooooood. You make four individual tarts, but

with a little math you can make one big one. But whatever you make

there will never be enough. They are so delicious.

 

Start with 4 4x75  centimeters loose bottom tart tins (remember

she's a Brit)

 

14 oz of chilled sweet shortcrust pastry

4 oz butter

4 oz sugar

2 eggs lightly beaten

4 oz ground almonds

few drops of almond essence

4 oz blueberries

2 tbs almonds

 

Line tart tins with parchment and prick pastry and let chill

for fifteen minutes

 

Preheat oven to 375

 

Bake tart tins for fifteen minutes and remove from oven.

 

To make filling:

 

 

beat together butter and sugar beat in eggs andn stir in the ground almonds

and essence. Divide filling between the cases sprinkle with the blueberries and

almonds

 

Transfer to oven and bake for 25 minutes until golden.

 

Cool for 20 minutes,

Get set to impress.!!!! Mum says best served with

a lovely cup of tea.

RECIPE FOR SUMMERTIME SLAW!!!!

 

 

When it's too hot out to even contemplate putting on the oven or the stove

cole slaw is my go to alternative. I am lazy. I don't want to chop my own

cabbage so I buy a bag of plain coleslaw at the veggie counter. But what goes

in it makes the magic.

 

I chop the following:

 

celery

carrots

zucchini

red peppers

green peppers

 

then I add a can of drained black beans

handful of goats cheese or feta cheese

 

Mix up olive oil and lime juice and pour it on

 

Add salt , pepper

 

Then throw in whatever protein you have.... shrimp

                                                                       chicken

                                                                       beef

 

 

It's delicious and I really could eat this almost every day. It tastes different every

single time I make it because it becomes whatever I have in the fridge.

Give it a try. You'll be please you did!!!

 

PINK POODLES FOREVER !!!!!!!!

MY ALL TIME FAVORITE SUMMER DRINK-MAKE IT YOURS!!!!

 

Perfect for summer days, lounging at the pool, wallowing in heartbreak, celebrating a

big win or a new love. This stuff is good for everything. And the best thing about it is that

because it's pink and it's called a pink poodle...no man in sight will ever want to take your drink

away or mess with the ingredients that go in it. So enjoy!!! I actually made this one up.

 

Ingredients:

 

One pretty glass

Fill with ice cubes

One shot of vodka

One shot of Lemoncello

Add pink lemonade or strawberry lemonade

 

 

It;s delicious and can be made in a big beverage dispenser.

SALUT!!!

 

 

 

HAPPY CINCO YA'ALL WITH SUE'S COUSIN SHERRY'S SPECIAL SALSA!!!!

SOOOO GOOD!!!

Happy Cinco de Mayo ya'all!!! No one knows salsa better than
chicks from Madill ,Oklahoma. Mexican food in itself is actually
a food group there. And no one knows salsa like my good friend Sue's
cousin Sherry. I've actually had people who own restaurants ask for the
recipe. And believe me that doesn't happen to me very often.

So here it is.....from a half Mexican Brit who doesn't even speak  Spanish
but knows a good salsa when she sees one. Happy Happy Cinco to you.
Believe me you will be singing Ricky Martin songs and doing the macarana.

2 cans Rotel tomatoes
1 medium can stewed tomatoes
2 cucumbers peeled and diced
2 large fresh tomatoes peeled and diced
1 small bunch of green onions,diced
1 Rotel can white vinegar
1/4 cup sugar
1 Tsp Italian seasoning
1 tsp oregano
1 tsp sweet basil
1 ts garlic pepper
1 tsp thyme

Place Rotel tomatoes, canned tomatoes and all spices in the
food processor. Process a few seconds to chop and blend. Add
white vinegar and sugar, process a few more seconds. Ass diced
fresh vegetables and process a few seconds more. Add salt to taste
and /or Tabasco. Makes two quarts. Will stay in fridge for a long time.


Special thanks to the Madill A Taste of Heaven Cookbook from the
First United Methodist Church.

YA YA JAMBALAYA!!!!!!!

Mardi Gras may be but an embarrassing memory.....but the food of
New Orleans is one of my standard favorites.

I still remember working on a documentary the year before Katrina with
 my good friend and colleague Mike Priest. We really worked hard and were
hoping to be the first documentary on Mardi Gras in Hi Def. We  went
to crayfish boils, we caught beads, rode on floats, went to the purple only
party, documented  the Zulu krewe  get ready for their parade.
We had a blast. My son Sami went as a production assistant and I will
never forget his face when he came face to face with a group clad only
in Mardi Gras beads, very creative!!!

I drift. I think we all agreed on jambalaya. It's the perfect dish for a gloomy
day. Here's how I do it.

Jambalaya

1 large  can crushed tomatoes

1 can beef broth

 1/2 cup chopped celery

1/2 cup chopped onions

 1 chopped green pepper

1 chopped rotisserie chicken

1 package andouille sausage

Shrimp (10 med to large)

salt/pepper

Louisiana hot sauce

Tomato sauce-small can 

 

Cooked Rice

 

In a large pan saute celery, onions, green

peppers in Olive oil  until limp. Chop andouille sausage into

thin slices and add to vegetables. Cook until sweating.

Add can of broth and crushed tomatoes. Add

chicken and a liberal dose of Louisiana hot sauce.

 If the mixture looks thick add a can of tomato sauce.

Toss in shrimp

 

At the last minute add cooked rice and sliced green onions

So yummy!!!!! Serve with French bread and salad

CRACK PIE...SOOO ADDICTIVE!!!!!

Fantastic!!!

CRACK PIE

I had read about crack pie and the urban legends that go with it.
After all , the name of the restaurant that invented it, Momofuku,
is pretty engaging in itself.  I was in  Manhattan and decided to
find the Momofuku Milk Bar myself and try this baby out. I
wandered around looking for the location at 51 NW 56th Street
and honestly couldn't find it. No storefront. The sort of place you
kind of had to be an insider to find. Well this outsider Magellan
doesn't give up and I finally found the number on a plain door.

Really. That's confidence. Which is exactly what you're going
to need to make this. It's complicated, there are lots of steps,
But like everything else in life. Amazing usually takes time.
Everyone should try it at least once. It is off the charts out- of- control.
Make it...then you need to take the recipe and burn it.

CRACK PIE

1 recipe Oat cookie (recipe to follow)

15 g light brown sugar/1 tablespoon tightly packed

1 g salt/1/4 teaspoon

1 recipe crack pie filling (recipe to follow)

confectioner sugar for dusting

Heat oven to 350

Put the oat cookie, brown sugar and salt in a food processor and pulse it off
and on until the cookie is like wet and. Put the crumbs in a bowl, add the
butter and knead it until it's moist enough to form in a ball. Divide the
oat crust evenly between 2 ten inch pie tins. Press the oat cookie crust firmly
making sure the bottoms and sides of the tin are evenly covered. Put both pie
shells on a sheet pan. Divide the crack pie filling evenly between the crusts.
Fill them up 3/4 of the way . Bake for 15 minutes. They should be golden
brown on top but jiggly.

Reduce the temp of the oven to 325 while keeping the pies inside the over.
When it reaches 325 bake for five more minutes. Transfer to rack to cool.
Dust with confectioner's sugar.

Ok....that's how you do it. But here';s what you have to do to get there.

OAT COOKIE
1 stick butter
1/3 cup tightly packed light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/2 cup flour
1 1/ cup rolled oats
1/8 teaspoon baking powder
pinch baking soda
1/2 teaspoon kosher salt
Pam
Heat oven to 350 degrees

Combine the butter and sugars in the bowl of a standard mixer fitted
with a paddle attachment.Scrape down sides with spatula. On low add
egg yolk and increase speed to medium until the sugar granules
dissolve and the mixture is a pale white.

On low speed add flour, oats, baking powder, baking soda and salt.
Mix for a minute until your dough comes together and any remnants
of dry ingredients have been incorporated.

Pam spray a quarter sheet pan and line with parchment.Plop down the
cookie dough and spread it out until it is 1/4 inch thick. The dough
won't end up covering the entire pan which is ok.

Bake for 15 minutes Cool.


Now for the CRACK PIE FILLING

1 1/2 cups granulated sugar
3/4 cups tightly packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1 1/2 teaspoons kosher salt
2 sticks butter melted
3/4 cups heavy cream
1/2 teaspoon vanilla extract
8 egg yolks

Combine the sugar,brown sugar, milk and corn powder and salt in the bowl
of a stand mixes fitted with the paddle attachment and mix on low speed.
Add the melted butter for 2-3 minutes until moist. Add heavy cream, vanilla and
continue mixing 2-3 minutes until any white streaks have disappeared. Scrape sides.

Add egg yolks, paddling them into the mixture to combine,but don't aerate the
mixture. Mix on low until glossy and homogeneous.

ROCK THE CROCK CHICKEN!!!!!

 

 

This is one of my familiy's favorites. It is the most unbelievable dishes to prepare.

 It is absolutely yummy. And it's a Lord-how-can-it-be-this-easy recipe. Unlike everything else in our complicated lives. You will thank me every time you make it.

 

 

INGREDIENTS

4 FROZEN chicken breasts

one package of taco seasoning

1 regular bar of Philadelphia cream cheese

1 medium jar of salsa

 

 

Put frozen, yes FROZEN chicken breasts in your crock pot. Add one package of any taco seasoning.

 

 

Cube the package of cream cheese and scatter around the chicken.

 

 

 

 

Add the salsa  

 

 

Put the crockpot on low for 8 hours and pour over rice or noodles.

You'll be happy!!!

 

 

 

  

TOUCHDOWN SHRIMP DIP RECIPE!!!!

Is it time to start thinking about the Super Bowl. Lets see men in tight pants, action, excitement
....yea..worth a passing thought. If you are involved in any entertaining at all you'll be
involved in some kind of cooking. You could always pick up something...but that will get
you a big time penalty. Super Bowl is all about eating all those yummy things you've been
trying to run/jog/swim off since January 1st. You deserve a break...and you deserve something
rich and Southern. Yes ma'am. So here's a tasy treat I've tested myself from Atlanta caterer
Dennis Dean www.dennisdeancatering.com

Ingredients

• 1 1/2 lbs deveined shrimp, cooked and deveined
• 8 ounces cream cheese, room temperature
• 8 ounces sour cream
• 3 tablespoons fresh lemon juice
• 2 tablespoon Worcestershire sauce, more to taste if needed
• 1 teaspoon chopped chives
• Crispy flat bread or tri-colored tortilla chips for dipping — located at most fine grocery stores

Directions
Rinse shrimp in a strainer, then toss with fresh lemon juice and set aside. Mix cream cheese and sour cream in a mixing bowl. Add shrimp cut up into 1/4 inch pieces and fold in until well mixed. Add Worcestershire sauce, cover and let set over night.
Place shrimp dip in a decorative bowl (we hollowed out a bread loaf and used it as a bowl). Top with chopped chives. Place bowl on a platter and surround with flat breads or tortilla chips.

 

BRUSCHETTA





Bruschetta


ingredients:
French bread or baquette
Goats cheese
Fresh Tomatoes
Basil leaves
Olive oil
garlic



Easy How To:

Slice your bread at a posh angle to give perfect little slices.
Rub toast with garlic nd brush on olive oil. Put in a 325 degree
oven until golden and pretty.

Mix together:
Chop up tomatoes
Crumble goats cheese
Chop basil leaves
Olive oil

Spread:
Spread the mixture on the toast and top

Pop back in the overn until goats cheese is melty

Enjoy.

These can be assembled easily and never fail to please.

ANOTHER GOOD MEAL!!!!

 

It's rough out there this time of year. We all want to find healthy dinners

that make us feel full and comfort us. After all it's stressful adding the holiday

in the mix. This is yummy and comforting and adds up to less that three

hundred calories a serving.

 

Ingredients:

1 can (14.5 oz) Hunts Fire Roasted Diced Tomatoes with garlic

3/4 cups water

1 cup instand white rice

1/2 cup shredded Cheddar and Monterray Jack cheese

2 slice Zucchinis

1 bell pepper

olive oil (a drizzle around the pan)

1 can premium black beans

 

Heat oil over medium heat and add zucchini and bell peppers. cook for five

minutes.Add beans and undrained tomatoes and water. Increase heat and

bring to a boil. Add rice and remove from heat. Let it stand for several minutes

then sprinke with cheese. You can also add some chicken .

YOU KNOW YOU LOVE IT!!!

I know...I know. The crockpot always seems to please at this time of the year. The
first time I ever tried white chili I was enchanted. So here's a crock pot version
that will make you sooooo happy when you come home after a busy day. Break
out the wine , or better yet a Corona with lime and enjoy. This recipe is terrific and
comes from the blog Design Wine Dine.

White Chicken Chili

Ingredients

Chili:1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans
1 – 15 oz can of white corn
1 onion chopped (sweet/Vidalia)
1 clove garlic finely chopped (I love garlic so I used 2)
1 package taco seasoning
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth

Toppings:
1/2 cup sour cream (I used low fat)
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese (I used Colby-Jack)
Corn tortilla chips (the authentic yellow kind)

Directions

Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours. (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).

Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing).

Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving. YUM!

* Yield: 6-8

YUMMY FISH BOWL!!!

Just because it's fall doesn;t mean you have to ditch salds totally. I know that those
great summer veggies aren't always available now. But there are some things you
can always count on. This fish bowl is sort of like my fave bowl at Chipotle's
but with fish, which we all know we should eat more of.. Plus it looks pretty and
 colorful and it's really tasty and really good  for you So here it goes..
.thanks to Pinch of Yum.

FISH BOWL

1 T chili powder
1T cumin
1/2 teaspoon cayenne pepper
3-4 tilapia filets
1-2 cloves of garlic
1 cup sweet corn
1 red onion diced
1 red pepper diced
1 can black beans (drained)
Cilantro
2 cupscooked  brown rice
have on hand: avocado
                       shredded cheese
                       cour cream

Mix spices together in a bowl and rub on both sides of fish. Add salt and pepper

In a nonstick skillet over medium heat drizzle in olive oil to covere. Add garlic . Saute
one to 2 mins. Add fish. Grill fish on each side until done. Add corn , pepper and onion until tender . add black beans.
Put in lettuce lined bowl and top with cheese , avocadoes, sour cream.
Easy and nutritious.

PUT A CROCK IN IT!!!

It's that time of year again that salads don't quite cut it. If the leaves are turning and the temp drops , soup is the only thing that will satisfy. I make every kind of soup and I usually rip off the recipes from other people. I have tried tons of recipes, and I will be sharing my best with you. I love this soup. It's super easy and it tastes great. Plus you can freeze it. I like to add a squeeze of lime, a little sour cream, cheese and crunched up tortillas . Sure that "ups" the calorie count, but it's a satisfying meal. Bon Appetit!!



Crockpot Chicken Enchilada Soup

c/o Table for Two

Ingredients

3 tbsp. butter

3 tbsp. flour

1/2 cup chicken broth

2 cups milk (I used 2%)

1 can (10 oz) of enchilada sauce

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) Rotel diced tomatoes and green chilies

1 package (10 oz) frozen corn

1 medium onion, diced

1 green pepper, diced

8 chicken tenderloins or 2 whole chicken breasts

Directions

1. In a large skillet, melt the butter over medium low heat and stir in the flour until smooth and bubbly.
2. Remove from heat and add in the chicken broth and 1/2 cup of milk, stirring to make sure there are no lumps.
3. Return to heat and bring to a gentle boil, stirring until it thickens. Then in a large bowl, whisk in the enchilada sauce and the chicken broth mixture.
4. Continue to whisk the mixture as you add the rest of the milk.
5. In a crockpot, combine the beans, tomatoes, frozen corn, onions, and green peppers.
6. Place the chicken tenderloins or breasts on top of this mixture.
7. Pour the sauce you just made over the chicken & veggie ingredients in the crockpot.
8. Cover and cook on low for 6-8 hours or high for 3-4 hours.
9. Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
10. You can top this with whatever cheese you like and whatever toppings (olives, guacamole, sour cream, etc.)

DRINK UP WITCHES!!!!!!

Who doesn't love a Halloween cocktail? That extra touch of imagination makes the whole experience much more fun. It's guaranteed to bring our your inner witch and make that warlock of yours howl with delight. And even if you're flying solo.....a great landing is always desirable. So here's a sample of the best from Esquire.

So drink up witches. Halloween only comes once a year.

Voodoo Child

75 oz Smith & Cross Pot Still Rum
.75 oz Barbancourt White Rum
.75 oz St. Germaine Elderflower Liqueur
.75 oz Cointreau
1 oz fresh-squeezed lime juice
.5 oz fresh-squeezed grapefruit juice
1 dash Angostura Bitters
6 dashes chili tincture (or lighter-bodied hot sauce)
Combine all ingredients into a mixing tin, add your ice, and shake aggressively for about 20 seconds. Strain over fresh ice into a tumbler and get creative with your garnish. Dry ice? Cayenne-dusted lime wheels? Thinly-sliced fresh red chili? Fugu powder? Up to you.