This is his "Hey Girl, What's Up?" face |
Ash and Luna sleeping next to me on the couch |
Moxie cuddled up for her beauty sleep |
With all of this winter weather business I am primed and ready for some warmer weather. Hot, warm, temperate, I would even settle for less chilly than it is. NO SNOW! Or ice for that matter. If I ever win the lottery (although my chances would be higher if I actually played haha) I am going to buy myself an island somewhere where it is sunny and warm most of the time, then I will vacation to West Virginia (because it will always be home for me) where I will have a farm or something that I can go and have fun on. Not to mention that I would have a big house and provide for my family etc. charities and other philanthropic venture will surely benefit if I win. I guess I should just start playing so that this master plan can come into effect hahaha! I would probably have more luck getting hit by a bus.
I found this recipe on pinterest. It was very good, I think the way that the original recipe was lacked something so I tweaked it a bit.
Mexican Chicken Taco Bowls
Ingredients
- 1.5 lbs. chicken breasts (you could use less or more depending on the size of the package you buy)
- 1 (16 oz.) jar salsa
- 2 (15 oz.) cans black beans, drained
- 12 oz. frozen corn
- (one of the changes that I made when I made this again was to add a packet of taco seasoning mix. It added the extra flavor that it needed because the rice kind of blanded (not sure if that is a word) (made it more bland) out the flavor)
- 1 Tbsp chili powder
- 2 tsp cumin
- 3 cloves minced garlic
- ½ tsp dried oregano
- cracked pepper to taste
- 2 cups dry rice
- 8 oz. shredded cheddar
- ½ bunch cilantro or green onions (optional,I don't usually ccare for onions so I omitted these)
- sour cream and salsa for topping.
Directions
1) add the chicken breasts (can be frozen), the salsa, black beans, corn, 1/2 cup of water (so everything stays moist) and spices to the crock pot and cook on low for 8 hours. About 45 minutes before serving take the chicken out and shred it and return to the pot to cook the remaining 45 minutes.
2) cook the rice per package instructions.
3) serve by placing a scoop of rice in the bottom of the bowl, topping with the chicken mixture, add cheese, sourcream, cilantro, green onions, and/or salsa to garnish it with.
We really liked this dish once we got all of the spices worked out, Its cheap, easy, and works great for left overs!
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