Monday, July 16, 2012

Slow Cooker Chicken Tacos Verdes

It's no secret that I love Mexican food.  I'm pretty sure I can eat it everyday of the week, nonstop, and never get tired of it.  Here's an easy weeknight meal when you're short on time.  Plus, the WORLD'S MOST HELPFUL HINT: You can shred chicken in your stand mixer!!  I'm not kidding- it shredded my chicken in less than 15 seconds.  I'm never two-forking it again.  Delicious and foolproof; I hope you enjoy!

  • 2 pounds of boneless skinless chicken breasts
  • 1 onion, diced
  • 1 (16 oz.) jar of salsa verde
  • 1 (4 oz.) can diced green chilies ( I used jalapenos)
  • 1 tsp ground cumin
  • 2 cloves of garlic, minced
  • shredded cheese
  • guacamole
  • pico de gallo or fresh salsa
  • tortilla shells
  1. Place chicken in the bowl of a slow cooker. Top chicken with the diced green chiles, cumin, onion and garlic. The pour the salsa over the chicken.
  2. Cover and cook on low  for 8 hours.
  3. Remove chicken from pot and shredded.  Mix in enough of the juice leftover in the slow cooker to make the meat moist.
  4. Spoon chicken into tortillas and top with shredded cheese, guacamole and pico de gallo.

What I've Been Up To...

So, summer is just flying by with multiple weekend trips, my husband's birthday, my birthday, anniversary, VACATION!, work busyness, studying for my upcoming exam and my sister's upcoming baby shower.  Whew!  Needless to say, my kitchen hasn't put out that many new meals lately.  But, I thought I'd share with you my kitchen's latest creation since I've converted my kitchen table to a sewing/studying table.  I found the idea for these cute burp clothes on Pinterest and thought they'd be great for my cousin's new baby, Charlie.  Charlie's mom, Natalie, has always liked monkeys, so I thought they'd be cute for her new "little monkey."  I like how they're contoured as to not bunch up around your neck.  I hope you enjoy!

Sunday, July 8, 2012

Mexican Stuffed Peppers

I used leftover rotisserie chicken to make this simple stuffed bell pepper dish.  I hope you enjoy!
  • 6 large bell peppers ( you can use any color you'd like I stuck with red and green)  
  • 1 cup cooked brown rice
  • 1 16 oz can of black beans drained and rinsed
  • 1 can of Rotel
  • 1 lime juiced 
  • 2 large cooked diced or shredded chicken breasts 
  • 1 cup of corn
  • 1 1/2 cups shredded extra sharp cheddar cheese 
  • 1/2 cup shredded Monterrey jack cheese
  • 1 tbs of  your favorite taco seasoning ( I used Mystic Blue Spice's  Chipotle Taco seasoning)
  • 1/2 tsp salt
  • 1 jalapeno pepper sliced
  • sliced scallions for garnish 

Preheat oven to 350.

Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff. 

Place cored peppers into a large baking dish.

In a large mixing bowl combine, rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt.

Stuff each pepper with your filling.

Top with Monterrey jack cheese and jalapeno slices.

Bake for 20-30 minutes or until the peppers are tender and the cheese is bubbly.

Allow to cool for about 15 minutes before enjoying!

Tuesday, July 3, 2012

Chicken Posole

Mmm...the joys of a good chicken posole.  This one is delicious!  I'm going to be blunt and say it might be my best soup I've ever made.  Thank you to Cooking Classy for this fabulous recipe and recipe tips.  I definitely will be using fresh tomatoes for every soup recipe in the future.  I hope you enjoy!

2 lbs boneless, skinless chicken breasts, grilled and shredded*
1.25 lb Roma tomatoes (about 5)
1/2 large yellow onion
2 green onions
3 cloves garlic
1-5 jalapenos, to taste**
1/3 cup cilantro 
6 cups chicken broth (you can add an additional 2 cups if desired)
1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp cumin
Salt and freshly ground black pepper, to taste
1 (29 oz) can Mexican Style hominy (don't drain)

Serve with:
lime wedges
shredded Monterrey or Cheddar cheese
sour cream
chopped fresh cilantro, for garnish (optional)
diced avocados
tortilla chips

Dice tomtatoes, yellow onion, green onions, garlic and jalepenos into chunks then toss into food processor along with 1/3 cup cilantro. Pulse until everything is chopped into very small pieces (you may need to do this in batches depending on how much your food processor can fit, alternately you can chop these all up by hand). Pour mixture into a large saucepan, add in chicken broth, chili powder, sugar, cumin, salt and pepper. Bring mixture just to a boil then reduce heat and simmer 30 minutes (or up to 1 hour). Add in hominy and grilled, shredded chicken and cook a few minutes until heated through.  Top with grated cheese, diced avocados, sour cream, optional cilantro and serve warm with tortilla chips.