Thanksgiving!

Tomorrow is the big day where we all like to show off our cooking skills. Unfortunately, I won't be in the kitchen tomorrow. I still live with my parents so they get to some in the spotlight.  Dad prepares and fries the Turkey,  Mom mixes and bakes. I might help chop or measure but mostly I'll be in the way. Plus,  by around noon, the kitchen is so hot that one can hardly stand it. 
On the menu we have fried turkey, Mashed potatoes, sweet potato souflée, green bean casserole, stuffing, spinach dip, a veggie tray, cheese and crackers.  Let us not forget the most important part, cranberry sauce! I love that stuff. It's great; the cold, tart, and juicy stuff goes great with turkey (especially the driest pieces).
I think the best part about Thanksgiving is that we get to spend the time with family. With times like they are, is nice to just sit down and remade with the people you really care for. Then, starting at about 6pm Thursday we all freeze our asses off trying to get the best Black Friday deals. It's a lovely tradition.
This Thanksgiving is pretty cool too; my birthday is on Monday (12/2).  Usually, Thanksgiving is to early and my birthday is almost a week or two later. This year I get to see everyone right before my birthday, which is pretty awesome.
Until next time, have a safe and happy holiday!

Katie can't cook

Brown sugar carrots

What you need:
1 small bag of baby carrots
1/2 stick of butter
2 or more tbs of brown sugar

What you do:
If you are using an oven, preheat to 350. If you are using a grill, start it up
Use tin foil to create a bowl-like container or packet
Put the carrots into the foil and add the brown sugar
Cut the butter into pads and put on top of carrots and brown sugar
Use more foil to make a top and seal by folding the edges
If you are using an oven, place the foil packet on a cookie sheet. You can skip this step for the grill.
Place the carrot packet in the oven or on the grill.
Let cook for 20 minutes then carefully check the carrots using tongs or oven mits.
Pierce them with a fork to make sure they are tender. They should not be crunchy.

Tips and tricks:
The carrots will look wrinkly after cooking.
If you don't have much time or you threw this together at the last minute, you can cut the carrots into medallions to make them cook faster.
Use more Brown Sugar for sweeter carrots.
To make this fancier, you can add a pinch of dill (the dried kind on the spice row at the grocery store) to the mix.

Home made chicken noodle soup

Love this stuff on a cold night. And its super easy!

What you need:
1-1.5 lbs of skinless chicken (you can do boneless to but if you get bone-in chicken you will have to de-bone it after boiling)
1 bag of frozen mixed vegetables
1 bag no yolk egg noodles
Optional: chicken bouillon cubes or granules

What you do:
Get a huge pot and fill it about halfway with water.
Add chicken and boil.
Once the chicken is cooked fully, you can turn off the heat to let it cool.
DO NOT DRAIN THE CHICKEN BROTH YOU JUST MADE!
If you have to, remove the chicken from the broth and de-bone, otherwise remove the chicken and shred it to small/bite sized pieces and return to the broth.
Add the whole bad of frozen vegetables and bring to a boil.
You may notice that you need more water, you can add some now.
My mom likes to make the noodles separately but you can just add them to the soup if you'd like.
Taste the soup and see if you need to add bouillon.

That's it! You are done!

Like I said this is great for winter and even snowy nights. It also makes a ton so you can save some for later. Its awesome and simple. We had some tonight for dinner.