We spent all of 2011 focusing on our goal of eating at as many different restaurants as possible and becoming one of Charlotte’s leading restaurant reviewers. With over 150 restaurants behind us and a partnership with wcnc.com, we think that we might have reached our goal. We’re now in the beginning phases of starting two new projects on urbanfoodlife. The first of our new projects will be to search the internet for the best food blog recipes and review our fellow foodies.
Our first food blog review victim.. www.sprinkledwithflour.com.
We came across the site while searching for recipes to use on the super awesome slow cooker Ella got for Christmas. The site is run by a stay at home mom aka domestic engineer and all the recipes are cross checked by her super-hero son. The recipe we decided to test out was her slow cooker chicken taco chili recipe which was originally adapted by skinnytaste.com.
The recipe calls for:
- 1 onion, diced (optional)
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 1 8-oz can corn
- 2 (14.5-oz) cans diced tomatoes w/chilies
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder (can reduce this amount for less spiciness)
- 2 garlic cloves, minced
- 3-4 boneless skinless chicken breasts
- 1 package shredded cheddar cheese
- Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot.
- Place the chicken on top and cover.
- Cook on low for 8-10 hours or on high for 6-8 hours.
- Before serving, use a fork to shred the chicken, and stir to mix.
- Serve over cooked rice and top with shredded cheddar cheese.
We chose this recipe both because we wanted to break in Ella’s new slow cooker and because we love anything taco related. The whole process went so smooth we can’t wait to find more thing to put in our slow cooker. We put everything together the night before, set the timer before work in the morning, and when we got home… the house smelled delicious and DINNER WAS READY :)
We thought the recipe was pretty solid but added a few extra ingredients for personal preference in the end. We made ours with whole grain rice, added the oh so essential sour cream, and chopped up our cilantro. We also bought all of the ingredients from Earth Fare so it was our first all natural meal! All-in-all we loved the end result. It was full of flavor and very filling. We have enough leftovers to last us for a week! We can’t wait to make more recipes with our slow cooker.
Sprinkledwithflour.com is a great site with gorgeous photos and plenty of delicious looking recipes. If you’re looking for something to cook tonight, check out her site!
