1 large onion, peeled & diced large
1 package (16 ounce) diced red potatoes, fresh
1 cup diced green pepper, fresh
4 boneless skinless chicken breasts, rinsed and patted dry
1 1/2 tsp garlic salt
1 1/2 tsp ground black pepper
1 can (10 ounce) condensed cheddar cheese soup
3/4 cup Bass Ale
3/4 cup bacon crumbles (Jill used turkey bacon)
Fresh thives, finely choped, for garnish

Directions

In a 5-quart slow cooker, combine onion, potatoes and green peppers.
Season both sides of chicken breast with garlic salt & pepper. Place in slow cooker on top of vegetables.
In a small bowl, stir together cheddar soup, Bass Ale & bacon crumbles. Pour over chicken.
Cover and cook on LOW setting for 3 1/2 to 4 1/2 hours.

Serve hot with chive garnish.

Jill also notes: Next time I make this, I’m going to omit the potatoes from the recipe, and make mashed potatoes on the side.

Ingredients

Ice cubes
1-1/4 shot Absolut Vodka (or your brand of choice)
1 11.5-oz can of Guinness
Bloody Mary mix (the spicier, the better)
Pickle juice
2 pickle slices, or 1 mini dill
3 pepperoni slices
Sliced cheese, in small cubes (pepperjack or swiss the best)
4 squirts Tabasco sauce (chipotle the best)
2 shakes each, salt & pepper

Pour 1/4 glass of ice cubes into a pint glass. Now add the 1 1/4 shots of Absolut, then the Guinness, which should bring the glass to half-full. Guinness is the special ingredient, make sure you have it!  Now add the bloody mary mix to fill the glass, leaving just enough room at the top for the last few ingredients.

Next add a shot glass of pickle juice, the tabasco sauce, and the salt & pepper.  Stir to mix.

Garnish with the pickle slices, pepperonis, and sliced cheese.

You now have the best Bloody Mary ever. Enjoy!

4 Tbsp corn oil
2 medium red onions, sliced
2 small jalapenos, halved lengthwise and seeded
2-3 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, thinly sliced
4-5 Tbsp lemon juice (from 2 lemons)
1 3/4 lb boneless chicken breast, cut into 1 1/2-inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 cup canned unsweetened coconut milk
1/4 cup plain yogurt
Indian flatbread (nan) or pitas

Heat 2 Tbsp oil in large skillet over medium heat.
Place the onion in skillet and cook for 5 minutes.
Add jalapenos, garlic, ginger & 4 Tbsp of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a bowl, set aside.
Add the remaining 2 Tbsp of oil to skillet and raise heat to med-high.
Add the chicken and stir fry until golden brown, about 8 minutes.
Add the cayenne, coriander, cumin, mustard seeds & salt.
Stir fry for 2 more minutes.
Add the peaches, onion mixture and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to med-low, and simmer gently for 2 minutes.
Taste & add the remaining lemon juice if necessary.

Serve with the yogurt, flatbread/pitas, or all if desired.

3 cups diced cooked chicken or turkey
3 cups cubed peeled potatoes
2 cans (14 1/2 oz each) chicken broth
1 package (16 oz) frozen mixed vegetables
1 medium onion, chopped
1 stalk celery, thinly sliced
1 1/2 teaspoons black pepper, divided
1 teaspoon salt, divided
1 bay leaf
1 cup milk
1 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 (9-inch) refrigerated pie crust

In Crockpot Slow Cooker, combine chicken, potatoes, chicken broth, mixed vegetables, onion, celery, 1/2 teaspoon black pepper, 1/2 teaspoon salt and bay leaf.  Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.  Remove bay leaf.

Preheat oven to 400F. In small bowl, mix milk and flour. Gradually stir flour mixture into Crockpot.  Stir in remaining 1 teaspoon pepper, poultry seasoning and remaining 1/2 teaspoon salt. If using a removable Crockpot, carefully place 9-inch pie crust over vegetable-meat mixture. Place removable crock inside preheated oven; do not cover. Bake 15 minutes or until crust is browned.

For a non-removable Crockpot, spoon vegetable-meat mixture into 13 x 9-inch casserole dish. Roll out pie crust and carefully place on top of vegetable-meat mixture.  Bake in oven for 15 minutes or until pie crust is brown.

Serve immediately.

Makes 8 servings.