In Recipes on July 19, 2012 at 6:25 pm
One of my favorite sites to visit is Hezzi-D’s Books and Cooks – I can always find something there that sounds yummy. This is one I can’t wait to try!
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 lb. chicken breasts
- 3 poblano peppers, stemmed, seeded, and chopped
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) bag frozen corn
- 1 t. black pepper
- 1 t. salt
- 1 t. cumin
- 3/4 c. plain Greek yogurt
- 1/2 c. cilantro, chopped
Place the onion and garlic in the bottom of a crock-pot. Rub the chicken with the salt, pepper, and cumin. Place the chicken on top of the onions. Layer the corn, poblanos, and tomatoes on top of the chicken. Turn the crock-pot on low and cook for 8-10 hours. Remove the chicken from the crock-pot and shred. Return the shredded chicken to the crock-pot and stir in the yogurt and cilantro. Serve in a tortilla or over top of couscous.
In Uncategorized on July 6, 2012 at 11:21 am
Getting ready for a vacation is more work than I thought! This vacation is different for us because we will be renting a condo on Long Lake North (http://www.longlakenorth.com) and the hardest part is making sure we don’t forget anything. We are cooking every day up there so we had to plan for breakfast, lunch and dinner. Made Spam Salad, Tuna Salad, Potato Salad, and Pickle Dip yesterday. Today it will be Cucumber Salad for my Mini (it is her favorite) and just making sure we have our list of things ready.
Thankfully the temperature is going to drop for us a little after today – this is a week straight of 90+ temps with heat indexes over 100…I truly hate this weather. No matter what we will have central air next week so there will be escape from the heat if we need it.
I will try to post while we are up there, and add pictures too.