We’re officially settled in our new place now! The whole cross-country, three-day move was certainly annoying, but we somehow managed to avoid all major disasters. Packing up and moving after you’ve gotten married is surprisingly different from packing up and moving as a single person – all those lovely wedding gifts are very fragile! Every time our Uhaul (yes, Uhaul, ugh) hit a bump, I would sigh despondently, sure all our dishes and glasses and Waterford crystal were gone forever. But – amazingly – we’ve unpacked almost everything, and the only casualty appears to be a bathroom soap dispenser. Success!
Speaking of the move, I have to tell you how awesome my husband is. Not only did he have to deal with me sighing and glaring at him every time the truck he was driving hit a bump, he had to pilot that truck through some pretty serious hills/mountains (mountains, right?), all while taking marathon conference calls for his job. Not to mention the fact that our move coincided with his birthday. What a champ!
This is the first meal I made us in our new apartment, and you may notice that the only kitchen accessory this requires (other than a knife and a fork) is a crockpot. And that, my friends, is because the only kitchen accessory I could find was my crockpot. God bless that thing, because this is delicious!
CROCKPOT BEER CHICKEN TACOS (adapted from Cassie Craves)
3 boneless, skinless chicken breasts
1 bottle (12 oz) beer
2 tbsp chili powder
1 tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp pepper
1 tbsp lime juice
1 15-oz can black beans, rinsed and drained
1 cup frozen corn
2 cups grated cheddar cheese
Flour tortillas and toppings (I used diced tomatoes, avocados, and green onions)
1. Mix chili powder, cumin, paprika, garlic, onion, salt and pepper in small bowl. Whisk beer into seasoning mixture and combine well.
2. Place chicken in crockpot and cover with beer mixture. Cover and cook 7-8 hours on low, or 4 hours on high.
3. Shred chicken with two forks, keeping any leftover liquid in the crockpot. Add lime juice, black beans, corn and cheese, stirring to combine. Cover and cook 10 minutes longer, or until heated through. Taste and adjust seasoning as necessary.
4. Spread chicken mixture over warm tortillas, topping with tomatoes, avocadoes, green onions, etc.
Yum! So it was fun eating out nonstop during our move, but I was really excited to get back in the kitchen. This was a great first meal back!