Tag Archives: mexican

Slow Cooker Mexican Chicken Soup

slow cooker mexican chicken soup There are days when even simple meals seem like a chore. I’ve had a rough day, there are still blog posts to write and the sink is already full of dirty dishes. On those days I rely on the easiest slow cooker recipe on the planet. Ok, I admit it, all slow cooker recipes are easy. But this one, my friends is extra easy because you only need 5 ingredients.

slow cooker chicken soup, mexican style! Ingredients
2 chicken breasts (frozen or fresh)
1 can of diced tomatoes
1 onion, diced
1 bag of frozen, diced peppers or 3 large multicolored peppers, diced
2 tbsp. of taco seasoning

Throw all ingredients into the slow cooker on low for 6-8 hours. If your chicken is frozen, throw it in first. I turn on the slow cooker and then go to sleep, when I awake the magical slow cooker has produced a delicious, filling soup. By the morn’ the chicken is falling apart, just shred it a bit with a fork and add a few toppings– my favorite are sour cream, cheese and avocado. A complete and easy meal that used only a handful brain cells.

Do you have any easy, slow cooker recipes? Let me know in the comments!

love,
melanie

 

Maple and Rum Horchatas

horchata1I like my milk heavy on the coffee. Is that how that saying goes? No? What I’m trying to say is a big glass of plain, dairy milk makes me cringe.

The first time I encountered horchatas was when I lived in L.A. I was scared to try them because I thought they were a big ol’ glass of watery milk. But we ordered one anyway and boy was I was wrong! Horchatas are refreshing, delicious and made from rice water and almond milk– which I actually enjoy. I also enjoy a little refreshing nip of rum–if you know what I’m saying.

Here’s my recipe for the perfect adult horchata.

Ingredients

  • 1  cup of uncooked long grain rice
  • 5 cups of water
  • 3/4 cup of unsweetened almond milk
  • 1/2 tablespoon of vanilla extract
  • 1 tablespoon of ground cinnamon
  • 1/4 cup of maple syrup
  • 4 shots of your favorite rum (We used Sailor Jerry’s for the nutmeg and cinnamon flavors.)

horchata2

Pour the rice and water into a  blender.  Blend the rice until it breaks up, but isn’t total mush– about 1 minute. Let rice and water stand at room temperature overnight.

The next day, strain the rice water into a pitcher. Discard the leftover rice. Whisk the almond milk, vanilla, cinnamon, maple syrup and rum into the rice water. Serve over ice.

So much more refreshing and relaxing than a glass of milk!

What is your favorite summer drink?

love,
melanie

Love Weekends: Burritos!

DSC_1044

So many salsa choices! DSC_1046 The triple bypass burrito.
DSC_1047 The “naked” vegetarian burrito.

This weekend George and I headed down to  beautiful Wilmington, NC. I’ve got a conference to attend this week, so we left a little early to spend the day by the water. Wilmington is home to one of our all-time favorite restaurants, Flaming Amy’s Burrito Barn. George and I used to drive 2 hours one way just to eat their burritos! Ahh, to be young again.

Flaming Amy’s caters to salsa nuts like me. They have a salsa bar with a ton of different options. My favorite is their pineapple salsa. I’m already dreaming up ways to duplicate it. And George loves Flaming Amy’s because he can get “The Triple Bypass” which is a ground beef burrito the size of a newborn baby.

What did you all do this past weekend?

love,
melanie