It all started with baking chocolate chip cookies...

It all started with baking chocolate chip cookies...I haven't done that for awhile. I haven't made chocolate chip cookies (with pecans) in almost a year. I knew, when I decided to do that, I was moving forward. It was a simple recipe, just one I got from the back of a flour bag. Flour, Baking Powder, Salt...Brown Sugar, Granular Sugar, Vanilla, softened Butter and Eggs. 375/8 minutes. Simple.

Last night, after attempting chicken mole (don't get too excited...it was a jarred brand) and red rice I decided I needed something else. I usually would do Chicken Tortilla soup, but I didn't feel I had the ingredients in my pantry to pull that off so a light bulb went off over my head, and I remembered that I had an enchilada soup recently and I thought, I bet I can pull that together.

I was so pleased with the meal, I felt like taking a victory lap around the kitchen. That's a big deal for me.

:)

And I did it all in a crock pot. (Not the chocolate chip pecan cookies obviously, but everything else.)

So here's how it all came together. Tomorrow is the official end of spring break, I got home from a mini (very mini) hotel stay to a house that wasn't necessarily messy, but it also looked nothing like how I thought my house was going to look after several days at home.

Anywho...I had committed to cooking at home and I was functioning on only a few hours of sleep, immediately following a vacation (and now I need a vacation from my vacation). I didn't feel like grocery shopping, let alone showering, cleaning, putting on make up...

First step...get out of bed. Always a good place to start.
Next step...check out the pantry. Mole in a glass jar! Score!
Next...check the freezer. Frozen chicken.

Okay...menu decided. Out came the triple crockpot and the meal was off. In the first crockpot, I opened the jarred mole and combined it with 3 parts water (next time I'm using chicken broth). I set it to warm and used a whisk once or twice in the first few hours to combine the paste and the water.

The second crock I sprayed with non stick spray and placed the frozen chicken pieces with a smidgen of olive oil, salt and pepper. I placed that crock on high.

The third crock, about 30 minutes prior to the meal I did the enchilada soup. Chicken broth, enchilada sauce, rotell, carrots, canned pinto beans, canned carrots, lemon juice, lime juice, cinnamon, salt, pepper and honey.

Now for the rice. This isn't the traditional red rice, but my variation was light and fluffy and it just worked. I placed both the water and the rice in the pot together and brought them to a boil. (The way you'd prepare a potato for mashing). Here's the secret to my red rice...tomato bullion cubes. One for each cup of rice to be produced. Once all 3 came to a boil, I simmered for 15 minutes with the lid on and then without lifting the lid, I turned off the burner and let the pot just sit.

When it came to serving, I moved the cooked chicken to the mole and served out of the crock. For the enchilada soup, it was layered with red rice (optional), tortilla chips, the soup itself and then topped with shredded cheese and a teaspoon of sour cream.

And...the best part, I avoided the grocery store.

Easy peasy.