Cunckle

Jared and I have an adorable little nephew named "Oliver". He has grown quite fond of us actually and is used to seeing us every weekend. Oliver just celebrated his 2nd birthday party and has become so smart and quite the ham actually.

He has known Jared and I as Aunt Jen and Uncle Jared. However he calls me Jen or JenJen and Jared is known as "Cunckle" because he can't quite say "Uncle". It is super cute how he says it.

I just got an email from my sister-in-law this morning telling me that they saw Jared driving the utility bucket truck for work on his way to a power outage and he drove past them. I guess Oliver was still pretty sleepy but managed to see the truck and very softly say "Hi Cunckle". It is so cute how is associates vehicles with his family. He has another uncle who is a police officer and every time he sees a police car he thinks it is his "cunckle".

Actually last weekend the company Jared works for was in the St. Helens parade. Jared drove the bucket truck and Oliver got to go for a ride through the parade. He was so excited and was waving at everyone. Pretty much the sweetest thing ever!

Crab Stuffed Chicken Recipe (A MUST TRY)

Yummy yummy in your tum tum!

Jen Motherway’s Crab Stuffed Chicken Recipe


Ingredients:
½ cup chopped onion
½ cup chopped celery
3 tablespoons butter or margarine
One package of crab meat (imitation is the best)….if you buy the can, make sure it is drained, flaked and cartilage removed
½ cup herb-seasoned stuffing mix…..I generally just buy the Stove Top Chicken and use the whole package
5 tablespoons dry white wine….any white wine from a bottle will do
6 whole small chicken breasts, skinned and boned
1 package of hollandaise sauce mix
¾ cup milk
½ cup shredded swiss cheese

Chicken/Mixture:
In bowl, micro-cook onion and celery in butter, covered, about 2 minutes, stirring once.
Stir in the crab, stuffing mix, and 3 tablespoons of the wine.
Pound the chicken to flatten the breasts & sprinkle each side w/ salt and pepper.
Divide stuffing mixture among chicken breasts, roll up starting with short side and secure with a toothpick in the center. If additional stuffing mixture remains, just top the bowl off with the rest.
Place in a large microwave safe baking dish, sprinkle with paprika if desired.
Micro-cook covered until done (about 10-15) minutes (cut into the chicken to be sure).

Hollandaise:
In 2-cup glass measure, blend sauce mix and milk.
Micro cook, uncovered until boiling (about 2 ½ minutes, stirring every 30 seconds). Stir in remaining wine and cheese.
The sauce can be used to pour over the chicken, or over the asparagus you serve with the meal….or both!

Make sure everyone removes the toothpick before digging in & ENJOY!!!!