|The theme for the week was Taco Salad|
|warm queso, seasoned ground beef, and shredded spiced chicken|
|Home baked taco bowls, guacamole, green chilies, pico, lettuce, cheese, sour cream and salsa|
|Apple Cheesecake Bars|
Shredded Mexican Chicken
4 lbs chicken breast
1/2 cup chicken broth . . . but next time 1/4 cup chicken broth
1 1/2 teaspoons cumin . . . but next time 2 tsp cumin
1 tbs chili powder . . . but next time 2 tbs chili powder
1/2 tsp coriander
1/2 tsp paprika
handful of cilantro (with stems)
2 limes (just the juice)
1 jalapeno, chopped . . . but next time 2 jalapenos
4 cloves garlic (chopped)
. . . but next time 1 onion, sliced
Everything went into the crock pot and cooked on low for 5 hours. Then I removed the cilantro and let it cool, drained but saved the juice, and used my Kitchen Aid to shred the meat. I returned the juice and shredded chicken to the crock pot to keep warm for serving. Next time I will alter the seasoning as I listed above and remove the onion slices when I take out the cilantro stems and leaves.
The Apple Cheesecake Bars were a big hit and really easy to make. Dorothy's recipe and directions at Crazy for Crust were really easy to follow and the prep time was very short. I had the whole thing crumbled, tossed, blended, and baked in an hour. Don't tell any of the ladies, but for the next Lunch Bunch I think I am going to make another recipe from Dorothy's blog called Peanut Butter Caramel Shortbread Bars. Shhhhh.
Just one more quick thing. I thought a lot yesterday about others that have come and gone from our hallway and participated with our lunches. One in particular is especially in my thoughts and prayers lately. Shannon, you are missed, and we are all lifting you up this week and for the weeks to come. Know you are welcome and we would love to have you visit on any Friday to share a meal with us. I think of you every time I use your recipe for Ramen Salad and miss your fabulous desserts. God Bless.