Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =( Right now the girls are taking all their books and making dominoes out of them all over the house.
Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!
Crockpot Salsa Chicken
4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes
Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.
You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos. I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.
Tonight the girls had tumbling practice, and I dropped them off. The girls wanted eggs and cereal for dinner, and I knew that I needed something else besides that. I contemplated sushi or a gyro, but then I saw this cute little Mexican restaurant on the corner of one of the shopping centers near their gym and decided to go in for a little treat for myself. I don’t get to do that very often; go out to dinner by myself. I selected the artichoke dip and crab cakes. I may have even had a small margarita 😉 Armando’ Caribe in Duluth, Ga is amazing!
Evening friends! I hope everyone is well. So glad tomorrow is Friday!!!! Earlier this week I made this. The first meal I used the pork to make BBQ sandwiches. They are always a hit.
Tonight, I used all the leftover pork to make these yummy enchiladas. Super easy! I took the leftover pork and some Mexican cheese blend and rolled them up in tortillas. Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes. Clean plates all around!
Today was so long, right? Silver lining… came home to dinner that had been cooking all day!
1 pork butt
1 onion, chopped
2 cloves of garlic, crushed
One large can of crushed tomatoes.
4 small cans of diced green chilies
3 tablespoons of tomato paste
3 tablespoons of Worcestershire Sauce
1 container of low sodium stock
a teaspoonish of paprika, cumin, chili powder, red pepper flakes, oregano, and marjoram
salt and pepper liberally
Sear all the sides of the pork butt with a bit of vegetable oil (heavily salt and pepper on each side) in a large cast iron or dutch oven. I did that last night.
In the crockpot, add the pork and all the other ingredients. Cook on high 4-6 hours or on low for 7-9 hours. The longer the better. I added the crockpot bag to a larger container to break up the pork, which at this point is just falling apart.
Add in tortilla chips, leftover tortillas, or corn chips.
Top with cheese, sour cream, avocado and possibly a nice runny egg.
Afternoon friends! I hope you all are having a great day. Last night I made steak fajitas for the family. Fajitas are always a favorite, and I usually stick to the same combination of flavors to marinate the meat (you can find it here). But I decided to change things up when I spied this lovely bottle of Chimichurri sauce in the fridge.
Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. You could easily make our own, but I received this bottle in my Argentina Try the Word food box. If you have never heard of Try the World and you are an adventurous eater who likes to try new flavors, I would highly recommend getting a subscription!
I added salt, pepper, a couple tablespoons of Worcestershire sauce, and about a half a cup of the Chimichurri sauce to a large zip top bag. I added the meat and let marinate for about 30 minutes.
I grilled each side, about 6-8 minutes per side for medium rare. Then I let the steak rest about 10 minutes before carving. I had my husband cut the steak across the grain into thin diagonal slices.
I also cooked up some veggies (peppers, onions, and mushrooms) to add to the fajitas. I added a bit of salt, pepper, and 1 tablespoon of Worcestershire sauce to the veggies as they sauteed, about 15 minutes.
While the meat rested, I warmed up some small tortillas. With the steak and veggies, I added some tomatoes, cheese, lettuce, sour cream, and a bit of hot sauce. Delicious!
Veggie Taco Perfection
(lettuce, tomato, radish, cheese, salsa, hot sauce, sour cream)
Like I really need an excuse to eat tacos and drink a big ass margarita! 😜🌮🍺
Beautiful Grilled Shrimp Tacos with some rad green tomatillo sauce!
I hope you ate lots of tacos and drank margaritas/ tequila/beer on this mostly American holiday (seriously, only one state in Mexico celebrates).