So here’s the deal: every Wednesday I’ll be posting about food. Food is my favorite subject. Food is why I work out. I have a love affair with food that I’m trying to sort out, but the love is strong! These food posts will be new things I’ve tried, new recipes, and new techniques. Because remember, this blog is all about saying YES to new. My goal is to inspire you to say yes as well.
This weekend I made chicken chili. I know, I know…but hear me out. The crockpot is quite possibly the best kitchen appliance ever invented. It even has the easiest set of directions:
1. Put ingredients in crockpot.
2. Walk away.
Eventually, you come back of course. Perhaps after a good night’s rest or a marathon…or something.
All throughout the year we use this magical device to make dinners that last all week. As busy as I am, “what’s for dinner?” is never a question I want to be asking at 5 PM. EVER. This recipe is a fall back I use to make sure this doesn’t happen.
You will need:
3-3½ lbs Boneless Skinless Chicken Breast
2 cups of water
2 (15 ounce) cans of black beans (drained and rinsed)
1 (15 ounce) can of chili beans
1 (15 ounce) can of kidney beans (drained and rinsed)
1 (10 ounce) can of Rotel (or about 10 ounces of salsa)
3 cloves of garlic
¼ cup chili powder
1 tablespoon dried oregano
1 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
Add ingredients to the crockpot set to low for 8–10 hours. I usually run this bad boy overnight. Prepare to have enough to make about 12 servings. This is also a great opportunity to start using your freezer. The great thing about this recipe is that it’s pretty healthy considering the content. Feel free to season as you like, but since we usually add hot sauce I don’t find the need to add additional salt.
In other food NEWs, this weekend was filled with food firsts. Beer, or liquid bread since we’re talking food, is a summer staple. This weekend I found a new favorite to add to the category: Ballast Point’s Mango Even Keel. This session ale is my jam. In fact, it helped me get through writing this post. Also, no need to worry about the mango flavor, it’s not overpowering. It actually adds a crisp note to the bite at the end of each sip. I insist you give is a try at your Memorial Day shindigs.
In addition to beer, nothing says summer like ice cream. This summer I plan on putting together an ice cream diary for “research purposes”. On Saturday, I added an amazing new flavor to the list: Campfire S’mores. I picked up a scoop at my local drive-in dairy bar so I’m not 100% clear on it’s origin. This graham cracker flavored ice cream has a marshmallow fluff swirl and is loaded with chocolate chunks. The flavor is reminiscent of the molten dessert it’s named after, but can hold its own in my opinion. It is my current #1. I’ll be sure to let you know if anything dethrones it.
And finally, I found a giant bottle of sriracha at my local discount store.
For now, that’s all the food updates for this week. Check back next Wednesday and in the mean time, let me know what you tried!