Pineapple salsa chicken

     Around the first of the year I saw this recipe over on Mels Kitchen Cafe.  Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know.  She is amazing.  If you have not been to her site you have too.  Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker.  That was one of my resolutions this year was to use my slow cooker more.  I am being serious.  It makes  my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time.  No fuss, no hassle especially during that busy time of the day.  Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness.   So right now anything I can do a time or two a week to make it easier I am all for.  Most the things I have ever made in my crock pot are so good!! win-win-win!!
   The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely.  It is not strong or overpowering but everyone will say.... mmm what is that?... so good!


  This recipe is adaptable too you can do more chicken if wanted.  All I had on had was four breasts and I felt like it was enough.  I  also used black beans but I think any bean would be good.  Black are just my favorite.    I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa.  Jacks Garden Fresh Gourmet I buy it  at Costco it is fresh and the best salsa I have ever had!!  It is all natural so it does not last very long just a few weeks...  but that just means I  have many excuses to break out the chips and salsa often (my favorite snack).

 Ingredients
4 fresh or frozen chicken breasts

 1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
 Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.

Directions
 Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.  Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid.  If making burritos this would be wise so it is not soupy.
  I made mine into a  salad (what I do most of the time),  but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers.  It is great and so versatile.

good luck soup

    Every year since I can remember on new years day my family and I would go to my grandma Adele's house on New years day for "Good Luck Soup" ( folklore has it that eating black-eyed peas on New Year’s Day brings good luck and money)  so that is what we always had for dinner of course we would also have a roast, pasta, salad, veggies, bread and dessert... who just east soup for dinner at her house???  I have always loved it. Last year while I was away from my family on new years I thought I would get the recipe from my grandma and try it myself.  So many memories flooded in with my first spoonful.  I love the soup, I love the tradition and I am not above just having a nice big bowl or two of soup for dinner!  Enjoy and HAPPY NEW YEARS!!!!


INGREDIENTS

2 cans black-eyed peas rinsed

2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)

Chicken stock, as needed

3 celery stalks, chopped

3 carrots, chopped

1 large onion, chopped

2 to 3 garlic cloves, minced

1 bunch of kale

1/2 teaspoon each of oregano, thyme and basil

2 bay leaves

Cayenne pepper, to taste

Salt and pepper, to taste



INSTRUCTIONS



Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.

Add vegetables and spices to pot  and bring to a boil. Remove center stems from kale and chop coarsely. Add kale and ham to pot, cover and continue cooking until kale is tender. Season with salt and Tabasco to taste and serve with Simmer for about an hour.  Peas should be tender but not mushy.  Remove bay leaves and serve.

This dish can be reheated for later serving, but don't cook too long, or the peas will break up.