Ohhhh my, yet another crazy couple of weeks have eaten my time right up. I just turned my laptop on for the first time since my LAST post…..almost a MONTH!!
It is still snowy here…
We also went to a microbrew fest and drank some beer….
Awesome or embarassing…can’t decide which.
Then for TJ’s birthday, I had to try and top 28 beers for 28 years. It went OKAY 
We went to Petoskey…tiny town north of us, with Shawn and Niki. We shopped downtown, watched Michigan State FAIL, gambled, bar hopped all the dive local bars
“what…is it SPRING BREAK, or something?!”- said the little old lady in the back corner. Notice: the complimentary potato chips in plastic bowls, the lack of draft beer, the incredible mullet the man with no sleeves is sporting. NOT SEEN: the antique register, the EIGHT bottles of liquor to choose from, and the potluck food…which was set out for a FUNERAL WAKE for one of the regulars. We lasted ONE whole drink.
We also dined like kings and queens off of the complimentary all you can eat cafe at the tiny hotel we stayed in. Check out the loot-
I know, you’re totally jealous.
Fortunately, we had REAL food waiting for us at home.
Spicy Crockpot Chicken with Jalapeno Cheddar Dumplings
For the Chicken:
1 lb boneless skinless chicken thighs, seasoned with salt and pepper
1 onion, diced
1 green pepper, diced
1- 14.5 oz can chicken broth
1- 14.5 oz can diced tomatoes
1- 10 oz can enchilada sauce
1- 4 oz can diced green chiles
2 dried chiles, minced. I used pasilla. If you want to learn more about using dried peppers, check out my home girl Fanatics site. She is the queen o’ mexican cuisine!
1. Preheat a nonstick pan to medium high. Add chicken thighs & sear- about 5-6 minutes per side. In your crock pot, layer the peppers & onions, the seared chicken on top, and the remaining ingredients on top. Cook on low for 6-7 hours, or on high for 3-4 hours.
2. When chicken is ready, make your dumplings.
Jalapeno Cheddar Dumplings
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp salt
3 Tblsp butter, melted
3/4 cup milk
3 Tblsp chopped pickled jalapenos
1/4 reduced fat cheddar cheese
1. Sift together dry ingredients.
2. Whisk melted butter into milk. Stir milk/butter mix into dry ingredients. Fold in cheese & jalapenos.
3. Slowly drop spoonfuls of the batter on top of the chicken mixture. Cook on high for another 20-30 minutes.
Serve! Talk about comfort food. Juicy, fall apart chicken..savory & spicy sauce…cheesy chewy dumplings. Add a bit of fresh cilantro & lime juice to brighten up all the flavors, and…OLE!
Annnnnnd….now I am off to enjoy a fat glass of red wine, kick my feet up, and watch some college basketball with my loves. GO MSU!!!!
