I think a visit to my local chapter of Chocoholics Anonymous may be in order. I’ve consumed copious quantities of the sweet stuff in the past two days!
First, some literally TDF Homemade Fudge Sauce (had the consistency of warm brownie batter…went back for seconds of just the sauce…omg) over some peppermint ice cream at work yesterday, and today I chowed on a Milk Chocolate Pecan Turtle and Dark Chocolate Ganache filled White Chocolate Snowman! All completely worth it, I’m just saying – too much chocolate makes IGE go blehhhh. To vegetables!
Or crock pot dinners! (I may need to do a little research into crock pot-aholics anonymous as well…just sayin’!) Tonight: Crock Pot Santa Fe Chicken.
Crock Pot Santa Fe Chicken
Adapted from Skinny Taste
1 can chicken broth
1 can diced tomatoes with green chilies
1 can black beans, drained & rinsed
8 oz frozen corn
3 green onions, sliced
1 teaspoon cumin
1 teaspoon dried cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon cayenne pepper (more or less to taste)
Salt, to taste
2 large chicken breasts, thawed
1. Combine all ingredients from chicken broth to salt in crock pot. Salt chicken breasts, lay on top of mixture and cook on low for 7 hours.
2. Remove chicken breasts and shred with two forks. Return shredded chicken to crock pot, stir to combine, taste and adjust seasonings.
3. Serve over cooked rice, or in tortillas. Top with more green onions, sour cream, cheese and fresh cilantro.
HO-ly cow, this was so flavorful!
Sometimes, at least for me, the combination of black beans, diced tomatoes, corn and green chilis can be kind of flavorless for whatever reason. This was SO delicious though! I’m giving credit to the green onions and cilantro.
The chicken was cooked to tender, flaky perfection. It literally shredded itself!
The bed for my santa fe chicken was some brown rice.
Which I cooked up for about 25 minutes, then added a wee bit of butter, salt and cilantro. Some lime juice would have been perfection, but alas, I found myself limeless tonight.
One thing – cheese is a must with this dish. Just a sprinkle will do ya’. It just kind of brings all the flavors together in one, gooey bite. YUM!!
This would also be insaaaanely good over some tortilla chips.
Tonight I’m going to babysit the love of my life – baby nephew Finn – and then I’ve got to pack, pack, pack my life away for our vacay. We leave tomorrow, wheee!
Have a good night everyone!
Which is worse: packing or un-packing?
I say un-packing, because inevitably I’ll end up packing a zillion more outfits then I really need, and I’ll have to hang it all back up when I come home…or actually, wash it even if I didn’t wear it because it’s become wrinkled in my suitcase. Oh well, clearly vacation is worth some wrinkles!