I mentioned in a past post that “putting on the dog” no longer needs to be a difficult meal, it just needs to be new. I rarely use my slow cooker, and I don’t really know why. But this past Saturday I pulled it out, and here’s why:
Gray and I pestered Matt relentlessly about revamping the old tree house that the previous owners had built. It worked. He spent last weekend tearing it down to bare-bones, and he spent this weekend redesigning and rebuilding. I decided that it might be a nice idea help out given my role in creating this big job. So instead of spending the afternoon in the kitchen, I loaded up the slow cooker Saturday morning with this recipe for beef carnitas tacos and tried to be helpful. I’m not exactly sure how helpful I was.
This was one of the easiest dinners I’ve made in a long time. The meat took care of itself. I pulled it out of the slow cooker around 6 p.m., shredded it, and put it back in with a little bit of the liquid it produced while cooking. Then I made this super-quick copycat Chipolte corn salsa, set up a taco bar, and called the boys in.
I was also pleased that I was able to use three items from our garden — green peppers, jalapeno peppers, and tomatoes. It was a tasty and fun meal, and it would make a fantastic weeknight dinner. Matt also said the meat was even better at lunch the next day.
And those of you that know me will be super-surprised by this. I even took the easy route on dessert by letting Gray pick out cupcakes from GiGi’s. I really was serious about trying to be helpful.