Well it’s officially Winter. And unlike most people, this realization is not determined for me by such things as “calendars” or “science”. I know it’s winter when I step outside to find a snow squall whirling through the atmosphere and am no longer able to control obscenities from flying from my mouth relating to how bitterly cold it is.
That was yesterday morning.
And so begins the (god-willing) 2.5 months of the year that I resent living in Pennsylvania. Most of the time, it’s a great place to live. Having seasons is something I don’t take for granted. Spring and Fall? Love it. Summer? Give me a pool and a margarita and I’m happy as a clam. But winter… That sh*t is whack.
And I honest to God will never understand people who get excited for snow. Granted I don’t partake in outdoor winter sports… I mean, I tried once. And it was disastrous. And I’m athletic. I played sports, you guys. I can do things.
So when I fail miserably at something? Not happy about it. Full out pouty mode. (And FYI, the sport was snowboarding, and I not only almost gave myself a concussion but I was covered in bruises from head and had trouble sitting down for weeks. And in my defense, I never saw a doctor and am still convinced I was truly concussed.)
So besides causing me to have to wake up even earlier to dust off my car, drive like a Grandma who is one black ice patch away from a full on panic attack, and complain in excess about how cold it is, I guess it’s not that bad…
Nope, it’s awful. The bears know what’s up.
Cheesy Crockpot Chicken Chili
Cook time: 8 hours
1 bag of frozen mixed corn, black beans, onions and peppers (or could combine all separately)
3-4 boneless, skinless frozen chicken breasts
8 oz can diced tomatoes
8 oz reduced-fat cream cheese
1 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
1 tsp dried Mexican oregano
1 tsp dried cilantro
handful of crispy french fried onions for garnish
Directions: Place chicken breasts in the bottom of your crockpot or slow cooker. Cover with frozen veggies. Pour tomatoes over top and add garlic powder, chili powder, cumin, cilantro and oregano. Place cream cheese on top and cover. Cook for 8 hours on low. Once finished cooking, use two forks to pull apart chicken and combine all the ingredients. Serve with a sprinkle of crispy fried onions.
This super easy crockpot chili is perfect for cold wintry nights (oooh sounds like a sexy romance novel) and the crispy onions on top are a fantastic add-on. They add a little crunch and a lot of flavor.
Something I do love about winter, however, is cozy sweaters. And I don’t know what got into me, but lately I’ve been doing this weird thing… well I’ll just show you:
Yes I am wearing my cardigan backwards. Call me crazy, but I think it looks super cute to have the buttons run down the back, plus I don’t get that awful gaping thing where the sweater goes across the lady lumps. I’m sure a few people wondered if I forgot to take my crazy pills when they saw me walk by, but whatever, I think it’s cute so there.
Just lie to me.
Have you had snow yet this year? Love it or hate it?