Until Friday for a wonderful professional conference. I even had the opportunity to showcase my research tonight, which was very exciting. Plus, I love Boston and had so much fun when I was here last summer with Slip. Perhaps more important than the conference? My tasty to-do list (short and sweet):
- Lobster roll. Please. Thank you.
- Return to The Friendly Toast in Kendall Square
Today I tossed a few things in the crock pot— 5 ingredients to be exact— and made the easiest, and one of the tastiest, dinners we’ve had in a while. I found this recipe on Pinterest and have seen it circling some of the food blogs. My schedule has been crazy busy lately (hence the lack of posting), but this could be easily made any night of the week. I highly recommend it!
Crock Pot Chicken Tacos
- 1 package boneless skinless chicken breasts (4-6 pieces)
- 1 16 oz. jar salsa (I used Newman’s Own Garden Medium)
- 1 package taco seasoning (I used reduced sodium McCormick)
- 1/2 onion, sliced
- 1/2 bell pepper, sliced
Add ingredients to the crock pot. Fill empty salsa jar halfway with water and add to crock pot. Give a little stir to mix in taco seasoning. Cook 4-6 hours on high or 6-8 hours on low. When chicken is done it will shred easily with 2 forks.
How easy was that?!
When chicken is done, create your tacos with some cheese, sour cream, lettuce, guacamole, etc. You could also use this chicken for enchiladas, burritos, or just eat it plain— it is that delicious!
Pop the champagne! Pass the cupcakes! And then I will crash, because it has been a long 3 years… but now I’m officially MSW, MPH! Yippee!
Today I turned in my very last piece of school work— onward to graduation!! In a little over a week I’ll finally be graduating, after three years, with an MSW and MPH. To celebrate, I’ll be eating a delicious meal with my family at Talula’s Garden— I can’t wait. As a little pre-celebration last night Slip and I went out to dinner at Buddakan, somewhere I’ve been wanting to try since I moved to Philadelphia. We got to celebrate me finishing school and our engagement. And everything was absolutely delicious. Plus, they sent out this for our dessert (in honor of our celebration):
The lighting wasn’t great for food photos (the sparkler helped with the dessert), but here’s a rundown of what we had:
- Edamame Ravioli in a truffle sauternes broth (ah-ma-zing. best dish of the night)
- Peking Duck Buns (a classic)
- Wasabi Tuna Tataki with ginger somen noodles
- Dungeness Crab Sticky Rice
- a side of Chinese Eggplant in Garlic Sauce
Let’s just say, when we decided to go all out, we went all out. The ravioli was amazing, and I’ll just called it an addition to begin carb-loading for the Broad Street Run on Sunday. The sticky rice and eggplant were my other favorites. Until we got the dessert! Which was unbelievable. Our sparkler decked sweet was the milk chocolate caramel tart with jasmine vanilla ice cream and caramelized bananas. We also shared some doughnuts over coffee— five spice sugar doughnuts with chocolate dipping sauce, blackberry jam, and ginger cream cheese.
I would be happy enough coming back to Buddakan anytime soon, though I think a feast like this is a once in a long while occurrence.