Weekly Speaking: October 21st

{images by James Newman}

This last week I ...

• realized that being a gluten-free & refined sugar-free gal as the seasons change and holidays approach is harder than anticipated! I'm about to hit the 9-month mark, and have far less migraines to prove it. However, not being able to partake in homemade pumpkin bread and chicken pot pie is definitely a bore to my taste buds.
• couldn't resist making this recipe again. But now I've simplified it to just the chicken, stock, and green salsa ... and it is so beyond amazing.
• had an incredible appointment at Devachan - and my curls are grateful! Have you embraced your inner Curly Girl?
• participated in a live chat with Nate Berkus about his new book, The Things That Matter. I cannot wait to share more about it with you.
• saw the leaves really begin to turn ... and that magic never ceases to amaze me!
• watched one friend move away to start a new chapter in her life, and another one suffer the loss of a grandparent. Someone else lost a parent, another announced her pregnancy. One is dealing with divorce, another one celebrated an anniversary ... just like the seasons, our lives change. How do you deal with change?

I'm sending you so much love & light as we start another week!

xx JN

In the Crock-Pot: Mexican Shredded Chicken

There is nothing overrated about walking in the front door after a long day to the aroma of dinner simmering in the Crock-Pot.

Maybe it's all those years living in the Southwest, but there is nothing more comforting to me than Mexican food. And among my favorites, shredded chicken tacos. With Cinco de Mayo just a few days away, I couldn't help but be inspired for a new Mexican dish!

Recently while spending the afternoon with a friend of mine, he introduced me to his newest obsession: the Crock-Pot he received from his sister as a birthday gift. Now let me tell you, this guy can cook (yes, we have hosted dinner cook-offs with friends and competed against each other ... that's how much we love to play in the kitchen!) So when Jason says, "You have to try this ..." I know I"m going to be beside myself in short order. He introduced me to slow cooker chicken. Ummmmm.

I have always associated my Crock-Pot with pot roast, my mother's (infamous) shredded beef, and my homemade 3-bean chili (before the days I introduced Le Creuset in my kitchen.) Shredded chicken? Why hadn't I thought of that?? Thanks to Jason, I started researching recipes online, merged a few together, and this is what I came up with:

Mexican Shredded Chicken*
serves 6-8

2-1/2 lbs. boneless, skinless chicken breasts (either frozen or thawed)
1 packet taco or fajita seasoning (I prefer the gluten-free varieties)
1 12-oz. jar of salsa or 1 can enchilada sauce (I prefer green sauce, but red is totally great, too)
1-1/2 cups chicken stock

*You can purchase all your ingredients for about $13 at Trader Joe's

Place all of the ingredients in the Crock-Pot - no need to stir. Cook on low for 6-hours (if thawed) or 9-hours (if frozen). Cooking times with Crock-Pots vary, so the true test is once the chicken falls apart when pierced with a fork. Shred the chicken directly in the Crock-Pot. Serve with flour or corn tortillas accompanied with shredded cheese, black olives, cilantro, lime wedges and sour cream.

Time crunch? Cook the chicken on high for 4-hours if you're home and can keep an eye on it.

xx JN