Mercury Rising

Well, it's hot. The mercury reads 95º with 50% humidity. I keep reminding myself of what a blessing this is, as we trudged through feet upon feet of bitter snow this winter. If I can just manage to recall the wondrous variety that God offers us and appreciate it, it helps to keep those sweating, cranky moments at bay.

With the heat, it's prime crock pot cooking time...no need to run the oven and tax the poor air conditioner that tries to keep up in this 103 year old house. So today's crock pot culinary delight is Reuben Chicken. Those little ladies of mine were even more thrilled to venture out in the heat to find out that the reason for our trip was a missing can of...(drum roll, please)... sauerkraut. So, for any other parents out there looking for an easy, sure-not-necessarily-to-delight-the-kids meal, the recipe follows. May you all enjoy the sun that God gave us, the air conditioning that we are lucky enough to use, and the wafting scents of onions and sauerkraut in your homes.

Chicken Reuben

• 1 Tbsp butter
• 1 large Vidalia onion, chopped
• 4 to 6 chicken breasts
• 1 happy-to-go-get-it-in-the-heat-with-the-fam can of sauerkraut (14.5 oz)
• 1 c. grated Swiss cheese
• 1 bottle (16 oz) Thousand Island dressing

Saute chopped onions in butter in a large skillet. Place half of the chicken breasts in crock pot. Top with half of the cooked onions, half of the sauerkraut, half of the Swiss and half of the salad dressing. Repeat layers. Cook on low for 6 hours.