Most of the reason that my weekend was so wonderful is because I got to visit with family. You see, I am one of those fortunate people who absolutely adores my extended family, so any chance to spend time with them is warmly embraced. Once upon a time (over the weekend) there were three fabulous cousins who went out on the town. We ate. We drank yummy stuff. We went window shopping in Old Town Fort Collins. We even each picked up a little something special at Kansas City Kitty, one of my favorite shops in town. We browsed other shops where we tried on hats, admired all the young ladies trying on their (flashback to the late eighties!!!) sequined prom dresses, and absorbed some always welcome and much needed Colorado sunshine and fresh air. It was refreshing in every way. The End.
And now it is Monday, I am back to reality and I need to do all the crap that I denied the existence of for the past few days. *sigh*
Wait! I'm having a flashback!
|The cousins enjoying a leisurely lunch in Old Town.|
|How cute are they???|
|Look! More hats!|
While I was eating my lunch yesterday (3/4 of a can of black olives and 2 pieces of dark chocolate.... what?), I was multi-tasking by throwing dinner in my beloved crock pot. I used chicken, in honor of Easter chicks.
The following crock pot recipe is what I created = my favorite dish to date. I'm writing it down so that I don't forget, because this girl has some major memory issues. Good thing I have a belt buckle with my name on it because I would probably forget that.... hey, where is that belt buckle?
Let's call it...
Johi's Black & White Chicken Chili
3 frozen (or thawed) chicken breasts (toss 'em in whole)
1 small white onion, chopped
2 cloves garlic, minced
1/3 c. diced red pepper (green would be great, but I had red)
3/4 c. frozen corn
4 oz. can of diced green chilies
20 oz can of diced tomatoes
32 oz. of chicken broth
1 can black beans (drained)
1 can great northern beans (drained)
1/2 teaspoon of sea salt
1/2 teaspoon black pepper
1 teaspoon cumin
2 Tablespoons sugar
1 1/2 cups cooked brown rice- optional
Toss everything together in crock pot. Turn crock pot on low and cook at least 6 hours. Once chicken is cooked, remove and shred, then add back to soup.
Add rice about one hour before serving. (You could leave out the rice for a more brothy soup, but I had some left over in my fridge and really liked the addition.)
|OMG, this is so freaking good.|
Serve with tortilla chips, shredded jack cheese and beer. Or in my case, deliver to cousin who is visiting from San Francisco (and is staying with other cousin, because Smelly Cat makes her itchy), drink tea and talk about living with intention- which we both highly recommend. Enjoy!