All of us get stuck in a rut from time to time, and I am emerging from a major cooking rut. I used to love cooking us dinner on my days off, but in my new life that includes a 4 month old, I am fizzling out on energy and enthusiasm come 6pm. By the time Josh walks in the door, I really just want a giant hug and a dirty vodka martini. We scrap together dinner - and some nights it's my favorite popcorn with truffle salt and parmesan cheese, or triscuits and dubliner.
A few weeks ago, Blue Apron came to my rescue. My friends have raved about BA, and basically the complete recipe is delivered to your doorstep, with all ingredients on ice and step-by-step instructions and pictures to walk you through the recipe. We signed up for 2 weeks (3 meals per week), and made every meal together in the kitchen. Needless to say, it was a BLAST. We cooked together while Charlie napped in the evening, and the instructions were very easy to follow. It didn't feel like work, it was just fun. Our favorite recipe was center cut pork chops with beet, heirloom carrot and hazelnut salad. The beets made the recipe shine, and the pork chops were seared to perfection and continuously topped with herb-infused butter while sizzling in the skillet. Our least favorite was fried rice, because the rice was cooked right then and the ONLY way to get good fried rice is to use day old rice. But, in the end, it was just what I needed to get back in my kitchen.
If there is one thing that I want to teach Charlie it's how to regroup, get back up, and get back in the game. We all fall down from time to time. One of my favorite quotes is if you're not failing, you're not trying. It's the getting back up that matters, with a new plan and fresh outlook. I am now back on my feet, with a new approach for our life that I'm optimistic will work. On weekdays that I am on baby duty while Josh works, I am going to use my slow cooker and make recipes in the morning when I have the most energy. I have an entire "crockpot" pinterest page with tons of recipes that look amazing. Here is a link back to my very favorite slow cooker white chicken chili.
Shredded chicken in the slow cooker is a no brainer. It takes just a few minutes to set up, and the chicken is so moist and easy to shred. We used this chicken in burritos topped with pico de gallo, black beans and avocado, and in salads and ramen soup. We love spicy food so I used a jalapeno and added Tapatio hot sauce at the end. It would also be perfect in enchiladas or a Chipotle bowl with brown rice.
4-Ingredient Slow Cooker Salsa Verde Chicken
from Gimme Some Oven
6 boneless chicken, skinless chicken breasts
2 cups salsa verde
1 (12 oz) bottle of beer (I used Miller Lite)
2 teaspoons cumin
salt and pepper
1 jalapeno, diced (I left the seeds in for extra spice)
Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tongs or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the stredded chicken in the refrigerator for up to 5 days, or in the freezer for up to 3 months.