A Twist on Mexican Rice

 Whelp,

Since I haven't been here for a while 

I'm going to start this post with a cute highchair sleeping baby.

Is there anything more cute?

Now that you are done going OOOOO, AAHHHHH

we can move on to the Twist on Mexican Rice.

 We are all trying to eat healthier, better ingredients, low calories,

right?

I know, I am.

I have made the switch to all organic produce.

Once I do some more research on meats I will add organic meats 

into my diet also.

Just by switching to organic produce,

I feel better

I have more energy,

food digests better,

I've lost weight (not much, but some),

and I'm in an all around better mood daily.

Our bodies were not created to digest chemicals, and preservatives.

Now that I have switched, there is no way I can ever go back to eating

plastic, fake, no nutrition, no flavor at all produce.

 The twist on this Mexican rice is,

I used ground chicken in place of ground beef.

Was it just as good?

It was better!

 As I went along creating this I jotted down everything I put in it.

Now all I have to do is put it in recipe form for you.

This makes a fantastic side dish.

A Twist on Mexican Rice

1 lb. ground chicken
1 c. rice (not instant)
1/2 of a green pepper (chopped)
1/2 of a medium sized onion (chopped)
Add about a TBS of olive oil to a deep skillet. Heat over medium heat. Once olive oil is heated add all four ingredients listed above. Brown all of them together until chicken is done.
Add:
1 TBS oregano
1 tsp. cumin
1/2 tsp. white pepper
1/2 tsp. garlic powder
Stir together well.
Add:
2 c. chicken broth
1 can chili beans (un-drained)
1 can diced tomatoes (un-drained. I used seasoned tomatoes)
Bring to a boil, turn down heat to low, cover with lid, and simmer for 20 minutes.

A Mexican Pulled Pork & The Weekend

 We had a crazy short weekend.

Come Monday morning Johnie and I both

wanted one more day to recuperate.

We took off on the Harley early Saturday 

and didn't return home till Sunday night.

There were birthday parties in both families.

The little cutie pictured above was the life of the party.

You could definitely tell that it was her birthday.

 And this little lady....

She had a house full of friends.

Oh how I remember the days of birthday parties and

slumber parties......

(diced fine fresh jalapeno and garlic cloves)

 On Monday I did manage to make this awesome

Mexican Pulled Pork.

With it being a crock pot recipe it made our 

working lives so much easier.

I put it in the crock pot before I left for work

and Johnie finished it up when he got home.

Teamwork I tell ya.

 I love the way this pulled pork turned out so tender.

We filled flour tortillas with melted cheese,

the meat, lettuce, tomatoes, and salsa.

Can't get any better with a meal that cooks itself. 

The inspiration for this recipe came from 

Yummy Healthy Easy.

I made some changes because I didn't really care for the

amount of sugar that was used.

If you want the original recipe make sure you visit the 

highlighted link.

Mine is typed out below.

A Mexican Pulled Pork (Crock Pot)

1 (3 lb.) pork loin roast
21 oz. coke
1 (10 oz.) can red enchilada sauce
1 (10 oz.) green enchilada sauce
3/4 c. brown sugar
1 diced fine, fresh jalapeno
4 cloves garlic, diced fine
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

Place the pork and coke in the crock pot. Cook on high for 6 hours. Mix the rest of the ingredients together and add to crock pot. Cook on high an additional 3 hours. Remove pork from crock pot and shred. You can add some of the sauce to the shredded meat if you want.
This meat is perfect for tacos, enchiladas, or just eaten on a bun as a pulled pork sandwich.

See ya'all soon