Chicken Pot, Chicken Pot, Chicken Pot Piiiiiiiieeeee

As summer draws to a close I start to get really excited. Now don’t get me wrong, I do love summer. There was a point in my childhood where I basically lived in the pool my every waking moment. But that’s the thing isn’t it? Summer is made for outside activities, not cooking (unless it’s a BBQ of course). So as we get closer to fall and winter and the days get cooler and nights even more so, baking can again return to the kitchen without having to run the AC to counteract.

The fall brings with it delicious, starchy veggies that just beg to be made into soups and stews that warm your insides while the outside world starts to get cold, windy and wet. I know we’ve still got almost 2 weeks until fall technically starts, but here in Oregon we got our first rain since July. So dinner tonight almost begged to be a chicken soup type dish. And if you’re going to do chicken soup, why not make it even more amazing by making it pie?!

Chicken Pot Pie
CHIKAN. GOOD.

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You are not prepared!

…for the best shredded chicken for tacos EVER.

Ok ok, I may be exaggerating a little, but I haven’t had better…yet.

These are somewhat similar to my beef tacos so far as I cook them both in a slow cooker and use all the same toppings. The only thing with these is the ingredients are stupidly simple. Now, I COULD say they’re “So easy a caveman could do it” but I prefer, it’s so easy that if my cat had thumbs she would be making this daily. (Of course the cat having thumbs would probably create a whole ‘nother set of problems that this world is just not prepared for.)

After I made this amazing chicken and fed it all to my very, very lucky coworkers I still had some leftovers. Now I could probably eat these tacos for a week straight, but why not mix it up in form a little?

Enter the Tostada!

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