Anne Can Cook

It's been crazy hereabouts. I've had job interviews and banquets and lots of planning to do. Next week I will be in Colorado, so I've been scrambling to get the details together for that.

So, no updates. I promise I'll get back on the ball when I come back. Right now I'm chowing down on some modified Pioneer Woman Mac & Cheese, and I'm about to watch My Name Is Bruce on Netflix.

Cheers, all! See you in a week or so.

For my birthday, my grandma gave me the Taste of Home Healthy Living cookbook. I love me some Taste of Home, so I was pretty stoked to start going through it to find recipes. This one is really easy, but it's also really spicy. I'm not totally sure how to cut down the spice, since the chili sauce it calls for is a large part of the overall sauce. Maybe by using a mild wing sauce instead? I'm not sure.
Even though I had to have two glasses of milk to eat it, the results of the recipe were pretty good.

Indonesian Peanut Chicken:
1-1/2 lbs. boneless skinless chicken breasts, cubed (I just used one and it was fine-not too much extra sauce or anything)
1/3 c. chopped onion
1/3 c. water
1/4 c. creamy peanut butter (they recommend reduced fat, but I used the creamy Skippy Natural I had on hand)
3 Tbsp. chili sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
brown rice
ToH also recommends 6 Tbsp salted peanuts and 6 Tbsp. chopped sweet red pepper for garnish, but I didn't have these on hand so I just left them out.

Place chicken in a slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, pepper, and cayenne. Pour over chicken. Cover and cook on low for 4-6 hours, until chicken is tender.
Shred the chicken. Serve over brown rice. Sprinkle with peanuts and peppers if desired.

EAT. Put out the fire with milk!

Monday was my birthday. Our office was closed for Easter break, so I didn't go to work or do anything special in particular, really. I did, however, promise my coworkers I would bake something. I picked One Bowl Brownies from AllRecipes. The comments offer a modification with 12 Tbsp of cocoa and 3 Tbsp of oil, which is what I did. I also added about 2 Tbsp of Penzeys cinnamon and (shh!) a dash of cayenne, because I like spicy chocolate.

This is a pretty decent brownie recipe. My coworkers sure liked them.