Happy Tuesday, foodie friends! I am a little shocked that it’s almost Hump Day already, since it feels like the weekend just ended. I had the best weekend; I went to Madison with my sister, Mal, to visit our baby sister, Kaylee. Kaylee moved there in January, but because of my busy schedule, I haven’t had any time to visit yet. We drove up on Friday night, and decided to just stay in, which was so great! Kaylee cooked (more on that later!) and we watched lots of “Friends.” Saturday morning, we got up, walked Kaylee’s neighborhood, and spent the day in Madison. We started downtown, and took some pictures for Kaylee’s fashion blog before it started raining. Check out her blog here!
Enter food coma…which led to shopping. I’ve been trying to beef up my wardrobe, so it was well worth it. On the way home, we stopped at Trader Joe’s, Target, and Monty’s Blue Plate Diner for dinner. Despite my breakfast hate, I ordered the chilaquiles. I smell a breakfast blog post in the near future…
Sunday morning was spent being lazy, before heading back to the QC, where I promptly recreated Kaylee’s dinner from Friday night. This is, without a doubt, one of the easiest recipes I’ve ever made, and it. is. so. good.
What I’m Listening to: I was sitting on my couch, watching “Grey’s”…that’s how easy this recipe is.
Ingredients (makes 4 servings, 2 rolls each)
-2 or 3 medium chicken breasts
-1 16 oz. jar of salsa
-Red pepper flakes
-For serving, tortillas (we used flour, although corn would be a good gluten-free option), shredded cheese, sour cream, guacamole
Wash the chicken, then place in the bottom of a crockpot. Pour the salsa over the chicken, then shake the red pepper flakes on top.
Cook for one hour on high. After the hour, flip the chicken, and cook for one more hour. When the chicken is done, you can strain out the excess salsa, but I left it in. With two forks, shred the chicken.
Serve on tortillas with the toppings of your choice.