Slow Cooked - Winter BBQ Chicken

This is a recipe from Southern Living with my adds and edits on it.  Its cooking right now and smells amazing!
~ Rub 1LBS Chicken Breasts (whole) w/
    2tsp. Salt
    2tsp paprika
    1/2tsp Garlic Salt
    1/2tsp Pepper
Add chicken into crock pot with 2T EVOO

Combine in small bowl:
1 C Coke
1/2 C Ketchup
1/3 C Brown Sugar
3T Apple Cider Vinegar
1/4C Bourbon
1/4C Tripple Sec

Pour Liquid mixture over chicken.
Slice 1 Orange and place 2 pieces over each breast

Cook on Low for 8H

Cornbread:
1 Box Glory Cornbread Mix
1 C Corn
2 Eggs
1/2C 2% Milk
 1/2 C Cheddar Cheese
S&P

Mix all and bake @400 for 15min.

 Ate this up with homemade Chow-Chow, Mayo, and some Hot and Sweet Peppers!

Planning my Trip...

To Mary's Greenhouse in McMinnville!

 http://www.marysgh.com/

I have been fighting the leaves all fall and winter long and am tired of raking them out of my shrubs.
I have decided that the perennial beds  that I have are the easiest to take care of, So I am turning my entire front yard into a Part Sun Perennial garden!

I am putting together my list.  Any suggestions of great plants I should include in a zone 6/7 climate in Part Sun/Part Shade garden please let me know!!!

Garlic Chilli Edamame

For Starters: Garlic Chili Edamame  (inspired by a visit (or 2) to Wild Ginger)
1 lb frozen edamame, in pods
2 tbsp soy sauce
2 tsp oyster sauce
1 tsp sesame oil
1 1/2 tsp Stiracha Hot Chili Sauce
2 tsp vegetable oil

Cook Edamame in boiling water as directed on bag. Drain and set aside.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, and chili sauce.
Heat a large wok over high heat.  When Wok is super hot add oil.
Add edamame and stirfry for 1 minute. Add sauce, and stirring frequently, cook for an additional 1-2 minutes.

Spicy Bean Soup

1/4C Each (Soaked in water for at least 6 hours)
Baby Lima Beans
Black Eye Peas
Chick Peas
Kidney Beans
Navy Beans
Pinto Beans
Red Beans

1 Andouille Sausage cut into 1" chunks and quartered
1 Red (or green) pepper
4 cloves Garlic
1 Large Anaheim or Pablano Pepper Finely Chopped
1 Yellow Onion - Chopped
2 Carrots -Chopped
1 T Red Pepper Flakes
4 C Vegetable Stock
1 Can (24oz) Whole Tomatoes (Hand Crushed and 1/2 Drained)
2 T Tomato Paste
2 T Balsamic Vinegar
1 T Sugar
1 T Basil & Thyme
2 Bay leaves
S&P

In large pot:
Saute Onion, Garlic, Peppers, & Carrots until onions are transucent.
Add all other ingredients and bring to a boil.  Simmer for 2.5 to 3 hours.