Finally joining Pinterest this year opened up an entire world of recipes and bloggers for me.
How fun is that?!
The crockpot recipes alone could keep me busy for half of 2014 : )
I found this recipe on my Pinterest page and adapted it slightly, subbing in chicken for pork and simplifying a few other steps.
With a busy New Years week ahead, I thought this would be the perfect recipe for lunch this week. A healthy and satisfying way to start 2014.
The smell attracted the BOY’s attention and Cooper went sniffing around looking for chicken.
This soup is really hearty and satisfying, full of flavor and good stuff…hopefully like the year ahead!
For the last day of the year, I thought it would be fun to share what I learned from WordPress this afternoon.
My top 5 most popular posts in 2013 are…
1. No Bake Quinoa Energy Balls March 2012
2. What Do You Do with an open Cake Mix? April 2012
3. Fun with Cake Mixes March 2012
4. 32-Bean & 8-Vegetable Soup March 2012
5. Easy and Clean Chicken Curry October 2011
The most common search terms were…
What to do with leftover cake mix
Quinoa energy balls
Paleo pumpkin muffins
Salad dressing mixing bottle
The majority of my referrals came from…
Pinterest and Bloglovin
Thank you to everyone who continues to follow my blog, stop by, and comment. You make each year more and more fun!
Chicken Posole Crockpot Stew
Adapted from Foodie Crush
2-3 pounds of boneless, skinless, chicken breasts
1 onion, sliced
½ whole head of garlic or 2 tsp chopped garlic
16 ounces chicken stock
1 lime, juiced plus rind
1 large jalapenos, seeded and sliced
3 bay leaves
1 tablespoon oregano
1 10-ounce can Rotel tomatoes with green chiles
2 carrots, chopped
1 15-ounce can hominy
Layer half of sliced onion on the bottom of your crock pot. Place chicken on top of onions. Add half head of garlic (no need to remove paper wrap) or 2 tsp chopped garlic, the rest of the onion slices, chicken stock, bay leaves, jalapenos, lime juice, lime rinds, oregano, carrots, hominy, and Rotel tomatoes. Cover and set to low and cook for 6-8 hours or until meat is tender and pulls apart easily.
Remove meat from the crockpot and set aside to cool enough to handle and shred chicken. Remove lime rinds and bay leaves and discard. Remove garlic (if using whole head), discard paper casings and chop finely and add garlic back to the crockpot with the shredded chicken. Cover and cook for an additional half hour or until warmed through and carrots are fork tender.
Serve with avocado or tortilla strips.