I’m here. It’s been too long. But my posting wasn’t from a lack of trying.
See, Sunday morning I wasn’t able to log-in to my blog. And then I wasn’t able to load my site at all. Many of you ran into the same issue, and I’m sorry. The domain registrar kept pointing fingers at the host and the host at the registrar and if you ask me if any of this means anything to me, the answer is no. I am, without a doubt, tech-challenged. I just know I pay them each every month to keep this little blog up and running…and so imagine my frustration when, umm…it’s not up and running. And I have no clue how to fix it.
Robin from Grits Design (worth her weight in GOLD, I tell you) actually contacted me yesterday morning to say, “Hey, let me look into the issues going on on your site.” Don’t mess with that southern belle, let me tell ya. She means business when it comes to her bloggers! (Robin, you’re the bestest!)
So yesterday flew by and as I was out shopping to my little heart’s desire with the cutest baby ever (I’m totally biased, but she’s pretty darn cute anyway), my site was being moved to a new host. Of course by the time I had any time to post last night, there were baby baths to be had and recorded (she didn’t scream! in fact, I think she enjoyed it!) and then sleeping babies and so for the first time since she was born (4 weeks and 1 day ago, how did this happen!?), I went to bed when she went to bed…before 9pm.
So while I brainstormed some awesome text for this post while breastfeeding in the wee hours of the morning, I awoke to my internet being out. ARE. YOU. SERIOUS? The world is against this blog for the time being, let me tell you.
So this post being so late, it wasn’t from a lack of trying. But I think we’re on track now.
Quinoa chili in the crock pot? There’s something I’d never tried. And quite frankly, it was from a purposeful lack of trying. And had it not been for this here chili contest, I still wouldn’t have tried. When I think of things that do well in the crock pot, quinoa does not come to mind. However, I was wrong, wrong, wrong. This chili was not only reeeeally easy to make (and healthy!), the quinoa was also perfectly cooked. Plus, I loved that it didn’t have to be cooked separate but instead was all thrown in together. So easy, so good.
The Illini’s fate, not so good. We didn’t score until Ohio State put in their 2nd and 3rd stringers. Oyyy. Thank goodness there’s always chili.
- 1½ lbs boneless, skinless, chicken breasts
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup dry quinoa, rinsed
- 2 (14.5 oz) cans no salt added diced tomatoes
- 1 (15 oz) can tomato sauce
- 1½ Tbsp chili powder, or more, to taste
- 2 tsp cumin
- 1½ tsp paprika
- 1½ tsp sugar
- ½ tsp cayenne pepper
- ½ tsp ground coriander
- Kosher salt and freshly ground black pepper, to taste
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1½ cups corn kernels, fresh or frozen
- 3 Tbsp fresh cilantro, chopped
- Juice of 1 lime
- Combine the chicken, garlic, onion, quinoa, diced tomatoes, tomato sauce and spices in the bowl of a crock pot. Cook on low for 6-8 hours or on high for 4-6 hours until the chicken is cooked through.
- Remove the chicken from the crock pot, shred using two forks. Return the chicken to the crock pot, add in the beans, corn, cilantro and lime juice. Cook for 30-60 more minutes until the beans and corn are heated through.
Weekly Menu: November 3rd – 6th
- Monday: Butternut Squash Soup
- Tuesday: Sloppy Joes (from the freezer)
- Wednesday: Chile Relleno Chicken with Rice
- Thursday: Blackened Salmon Tacos with Corn Salsa
We’re off to work for me to get some insurance stuff taken care of 🙂