Well, this post is long overdue. Life just got a little crazy these past few weeks and I didn’t get around to posting as many recipes as I normally do. I apologize for that! But I am human and this kind of thing just happens sometimes. But I’m here now and ready to get back at it.
Since things have been so busy lately I’ve really been relying on easy one-pot meals for dinner most nights. This is one of my favorites because you can make a huge amount of it on a Sunday and use it for meals throughout the week. It really is so versatile.. the chicken is perfect over some lettuce with some salsa, sour cream and avocado. You could also use the chicken for tacos which we really like to do.
Do you ever feel like you constantly have something you need to be doing? Like right when you sit down on the couch to relax the little devil on you shoulder tells you that there’s laundry in the washer that needs to be moved to the dryer or that instead of watching TV on a Sunday evening you really should be getting yourself prepared for the upcoming week. That’s really how I’ve been feeling lately. And I think a lot of it just me. For some reason I feel like there’s always something I could be doing instead of relaxing. I really don’t know why I am like that.
To most people cooking would seem like a chore and it’s not something that many look forward to doing. But luckily I really enjoy cooking, coming up with recipes and typing up blog posts. So in a way even though those things can be considered tasks, they are somewhat a way for me to relax. I’ve always enjoyed cooking because it’s something that you can be creative with and it really doesn’t require too much thought. If I have rough days at work I can go in my kitchen and start cooking up a delicious meal and doing so takes my mind off whatever went on that day. Basically the same feeling as reading a book or watching TV after a tough day at work.
This past weekend, Nathan and I decided to celebrate Valentines day by cooking a ‘fancy’ meal at home. We headed out to Whole Foods to pick out the finest scallops we could find and buy ingredients so I could take a shot at making risotto for the first time. And just so he could have something to contribute to the dinner he picked out a smaller filet mignon to throw on the grill. We also picked up a nice bottle of wine and some fancy cheese to enjoy while we were cooking. Doing that kind of thing, to me, beats going out to a restaurant any day. I think cooking together and really enjoying it can be so beneficial for your relationship. But hey, that’s just me. And what do I know?!
- 1 1/2 pounds boneless, skinless chicken breast
- 1/2 bunch fresh cilantro, chopped
- juice from 2 limes
- 1/2 yellow onion, diced
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 1 can regular or fire-roasted corn
- 1 can black beans
- Place chicken in crockpot and add remaining ingredients except for the corn and black beans.
- Mix everything until combined.
- Cook on high 4-6 hours or until internal temperature of chicken reaches 165 degrees.
- Remove the chicken from the crockpot and place in a dish.
- Shred the chicken and put back in the crockpot.
- Add the corn and black beans to the crockpot and cook for another 15-20 minutes.
- I usually make a pot of this at the beginning of the week and use the chicken for salads or tacos.
- It's really good on some lettuce topped with salsa, sour cream and avocado. Or in tacos!!