One very important element I forgot to mention last week is that the first thing I do before I start cooking, before the radio gets turned on, and even before the first drink is made is that I put on my high heels. No joke. Sunday “happy hour” suppers cannot start unless I’ve got my heels on. I also recommend doing all cooking and cleaning in high heels. It’s my secret weapon for great legs. When I worked as a personal trainer I used to tell my female clients this and they all would look at me like I’m crazy and laugh. I would tell them they should try it as an extra leg workout. I’m dead serious. I have the legs to prove it. Haha!
My sunday suppers normally take about 2 hours to make. Last week I threw some ribs in the crockpot for 7-8 hours. I then cooked up some chili lime broccoli slaw, mac n cheese, and cornbread as the side dishes. This comprised our actual sunday meal. For the week I made the breakfast casserole, shredded chicken salad with cranberries and walnuts, and homemade “chipotle.” This consists of cubed chicken, cilantro lime rice, and blackbeans. Plus we had a lot of leftovers with the ribs etc…So I cook ALL of this in about 2 hours with my cocktail, in my heels, and jamming to the radio!
I cannot tell a lie. The cornbread is a box mix that I bake in a loaf pan. It’s sooo good!
Broccoli slaw
I use 1 bag of broccoli slaw mix. Regular cabbage coleslaw mix works just as well.
I throw it into a skillet with a little bit of olive oil. I add about 2 TBL applecider vinegar then I season it with chili powder and smoked paprika. I let it cook for about 5 minutes and then add the juice of a lime and cook for about 2 more minutes. This keeps it crunchy but let’s the flavors incorporate together. This is one of those recipes I “throw” together and don’t actually measure. You know those kind- a pinch of this, a lil of that….
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