Friday, June 20, 2014

oh stormy day

Wednesday as I was sitting in the living room watching some TV before everyone got home for the evening when I noticed that there were some pretty dark storm clouds heading our way. Not too soon after the boys walked through the door. They made it just in time too. Not too long after they came in the sky started getting really dark and the wind started blowing. We decided that since it is very rare that we get good storms these days we would sit outside and watch it and all it's glory.

Sadly our neighborhood got about 5 minutes of rain and 15 minutes of wind while 2 miles away got 2.5" of rain. It was really disappointing. Either way the boys had a fun time riding their bikes outside listening to the thunder and watching the lightning.  

After we were done playing in the drizzle that fell from the sky we headed inside for dinner where I had been cooking these crockpot chicken tacos all day. I originally found the recipe from Chocolate Therapy but made my own taco seasoning instead of using the packaged kind. I just like homemade better than the packaged stuff.

6 boneless skinless chicken breast
2 tablespoons homemade taco seasoning or 1 pkg taco seasoning
1 jar salsa - I used mild pace picante

Taco Seasoning Recipe:
2 tablespoons chili powder
1.5 tablespoons paprika
1.5 tablespoons cumin
1/2 tablespoon onion powder
1/2 teaspoon garlic powder
Dash of cayenne pepper
You can double the recipe if you like to have more on hand for a later date! 

1. Place all ingredients in the crockpot. Give it a good stir. 

2. Set on HI and cook for 6-8 hours. Chicken should fall apart when you stir with a fork.

3. Serve chicken on warm flour tortillas with lettuce, tomatoes, sour cream, guacamole and salsa.

You can even freeze and use your leftover meat to make an easy Chicken Tortilla Soup!
(recipe to come later)

For the rice:
Rice is one of Tyler's favorite things to eat so when he asked me if I bought the rice just for him I took that as the highest of compliments from a 6 year old. 

2 cups of long grain white rice
1 can petite diced tomatoes
1/2 cup water
1 tablespoon oil
Spanish rice seasoning
Knorr Caldo de Tomate seasoning

1. Heat oil in a large skillet. Add the rice and cook until slightly browned.

2. Add the entire can of diced tomatoes with juice, the water, spanish rice seasoning and caldo seasoning.

3. Bring to a boil. Turn down heat and cook on low until rice in cooked. Stir occasionally to prevent sticking. 

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