Danika Trice admits that she’s not a huge fan of cooking. “I don’t like to cook at all,” explains Trice, “I just love to use my crock pot.” Trice explains that with the family of three always on the go that it’s just easier to cook in a crock pot with her lifestyle.

“I first started using my crock pot a few years ago when my Nana sent me one while I lived in Arizona. I had moved out West to live with the love of my life and I just started using it all of the time.” Trice said that the move was a lifestyle change for her. “I grew up with my mom and Nana making home cooked meals so I hated going out to eat. My husband’s family that lived out West always traveled for work, so he wasn’t used to the southern comfort that I was.” Not only did she have new domestic responsibilities, Trice admitted that she also had to expand her horizons when it came to different types of foods. “Matt’s mother is Korean and he was so accustomed to the Korean-American fusion dishes, so I had to learn to try new things,” she explained. Trice said the strangest thing she’s tasted to-date has been sea urchin. “It’s just something I’d never thought I’d try.”

When Trice returned to Calhoun to be with her family for the birth of their daughter, Aslann, now 18 months old, life remained on the constant go. “We both work full time jobs and my daughter keeps me busy,” shares Trice, “now my best friend refers to be me as the ‘Crock pot Queen’ because I can make just about anything in a crock pot.” Trice says that the little free time she has is spent playing with her daughter, spending time with the family, and reading. Trice also confesses that her guilty pleasure is watching The Bachelor Pad. “I’m a sucker for reality T.V.,” laughs Trice.

Today, Trice is sharing her recipes for “Sweet and Sour Chicken” and “Ultimate Apple Crisp”.

To nominate someone to be featured as Cook of the Week, email Tasha at tbunch@calhountimes.com

“Sweet and Sour Chicken”

Ingredients

2-3 lbs of boneless, skinless chicken thighs

1 14oz can of Pineapple chunks, in juice

1 medium yellow onion (chopped)

1 ¼ cups of bottled sweet and sour sauce

Garlic salt and pepper to taste

(1/4 cup of water, optional)

Spray slow cooker with non-stick spray and layer in the chicken. Pour pineapples and juice over the chicken and top with chopped onion. Pour in sweet and sour sauce over all and add the extra water

“Ultimate Apple Crisp”

Ingredients

6-8 apples

1 cup of brown sugar

1 cup dry oats (quick or rolled)

1 cup flour

1 Tbsp of cinnamon

¾ cups butter (melted)

½ stick of butter (cut into pieces)

Core, peel, and slice apples and place in a microwave/oven safe baking dish. In a separate bowl, mix together brown sugar, oats, flour, and cinnamon. Add melted butter and mix with a fork thoroughly. Place mixture on top of apples and microwave on high, uncovered, for 10 minutes. Let stand for two minutes. Place cut up