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slowly approaching high tailing it into the end of April (Wait, what?.. seriously?) and with the end of April comes the inevitable heat of the summer.
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Especially here in the Lone Star State. But- this heat doesn’t exactly mean you can’t pull out the slow cooker for ease in your main meal making. It surely doesn’t stop me.
Plus, I’m still in the ‘new toy’ phase with my sorta kinda brand new crock. I got her for Christmas and my life has never been the same.
Okay.. so that may be a lie. But, I do adore this kitchen appliance so very much.
This recipe slightly resembles that of a favorite build-your-own-burrito (bowl) eatery.
With my weird chicken issues- I usually stick to the all-natural shredded beef or carnitas. Calorically, across the board of meat options, they are very similar.
I made this for a week night meal for my Fireman and me- prepping the ‘sauce’ and meat the afternoon before and allowing it to sit in the marinade over night. I just poured it all into the base of my slow cooker and stuck it in the fridge with the lid on it.
While it did take up a massive amount of space in my fridge- it was for less than 24-hours, so I made due with the mess my fridge was in. I refrained from opening the doors to look at it too much.
My OCD habits would have put me in a mind spin.
This takes awhile to cook- about 10-12 hours. I started mine on HIGH when I was leaving the house that morning at 7am, and my cooker goes straight to warm after the timer goes off- so I was set for the rest of the cooking time.
Worth. Every. Hour.. Minute.. Second.. it took
I served these beef tacos with a black bean and wild rice salad (recipe to come soon!) and extra salsa at the table for sprinkling!