Happy Monday everybody!!
It’s been a COLD weekend in our neck of the woods. The first meteorological day of Spring (March 1st) was a FRIGID one. I hear it’s supposed to warm up near the weekend and I’m more than ready!!
I love my springtime and sunshine!
Speaking of weekends, I hope yours was relaxing and rejuvenating. We kept it close to home and quiet.
On Friday night we had a fun family movie night. I really wanted to see the movie Rise of the Guardians when it was in the theaters back near December….we missed it then and have been anxiously awaiting it’s arrival to iTunes, Amazon, Red Box etc. We purchased it through iTunes and viewed it through our Apple TV
It was really good. Some movies are worth a purchase and others are not. This one was definitely worth it for us. I was a little nervous when the villain, Pitch, showed up. One of his first scenes has him standing over a young girl’s bedside turning her “sweet dream” into a nightmare. CREEPY!! I thought this might send my little ones (ages 4, 7, and 9) over the edge but the contrary proved to be true.
The main role of the guardians is to protect children from fear and in this case, they did their job.
So, along with our movie we enjoyed my husband’s most favorite dish ever!!!
Spicy Chicken Tacos!!!
I found this recipe in Martha Stewart’s magazine Everyday Food
They are simple.
They are delicious.
They only have 5 ingredients!!
Grab some chili powder, Chipotle peppers in adobo sauce, jarred salsa, 4 cloves of garlic and 2 pounds of boneless/skinless chicken thighs.
Now….the name of this recipe ain’t playin’ when it says SPICY.
The instructions say to add in 2 tbs of chopped chipotles in adobo sauce. If I am cooking this for the children or don’t feel like chopping I just measure out 2 tbs of the adobo sauce alone. If you like the spice, add in the peppers and you can also use a hotter jarred salsa.
This time I went with the full monty and chopped the peppers. I had some seasoned ground beef for my kiddos to enjoy on their tacos.
Mix it all together in a mixing bowl.
Add in your chicken and coat it well. I also used boneless/skinless breasts this time because that’s what I had on hand.
Pile it all into your crock pot and cook in low for 8 hours or high for 4. I did add a little bit of water to the bottom just to keep things from getting too dry…maybe like 1/4 a cup.
Once it’s done shred it up and serve!
It is juicy and FULL of flavor.
We’ve done this in taco shells with sour cream and cheese but I think my favorite way to have them is nacho style. You know, spread over tortilla chips and cheese topped with sour cream.
You could also put this on flat bread and make a spicy chicken pizza.
The possibilities are endless.