Mexican Haystacks

My favorite thing is when people think for me.

I don't know about you, but I have a really hard time justifying turning off my brain. Notice I didn't say actually turning it off, but justifying doing it. There's too much to do! Being a planner has its price.

So whenever our family is invited over to someone's house for dinner, I jump at the chance to blog about whatever they're cooking. Free thoughts! Free ideas! I need those. I can't tell you how many times I've stared blankly at the page, wondering what recipe should come next.

I also love when recipes have fun names. Haystacks. When Callie said that we were having them, I thought of that weird caramel dessert with the pretzel sticks that no one really wants to eat.

"That's...ummm...cool," I said, as I secretly began planning a trip through the drive-thru on the way there.

But when she said it was Mexican food, my heart started racing and I jumped on Google. Such a cute and original idea! If you don't get it, the rice acts as the hay, and you stack all the ingredients on top. Love it. I also love it because it can be customized for each person. No complaints. Just take what you want, leave what you don't.

Forget avocados -- this is the perfect food! On second thought, throw that on there, too. Love the guac.


Directions:


There are only two real rules when it comes to haystacks, or so I've noticed from my Google image research:

It must have meat.

It must have rice {aka, "hay"}.

I don't care what else you do. Your kitchen, your business. But this is the heart attack in a bowl that I made for Tim.

Start with the rice.

Meat and queso.

Beans. Can't skip the beans. Ever.

Shredded Mexican cheese. I can have two types of cheese, right? Stop judging me.

Lettuce, "for color," as Tim said.

Sour cream. Yumm.

And fritos. Or tortilla chips. Or nothing. I'm staying out of it.

Guys...I can't express to you how good this stuff is. It's my new guilty pleasure. I've made it three times in two weeks. Again, please don't judge me.

That's it! Oh, and buy napkins. This stuff is messy. I'm not allowed to eat on the couch anymore because we don't have any more chances to flip the cushions -- I've spilled on every available side. Oops.

Here are some other toppings that you might enjoy:

• Olives
• Salsa
• Guacamole/Avocados
• Cilantro
• Pulled pork
• Mexican chicken
• Onions
• Tomatoes
• Corn
• Peppers
• Red onions

I'm sure there are more, but I only have a few more hours before Judah wakes up, and I seriously need to shower. You know...just livin' the dream!

Love and haystacks,

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Crock Pot Chicken Taco Chili

I'm obsessed with this chili.

I was making it so much that Tim told me I had to stop. He needed a break. I promised him it would end. Eight days later, there it was again. Mysteriously in the crock pot, beckoning me to put on my sweats, turn on The Bachelor and dig in. But unlike The Bachelor, it's not a guilty pleasure. Seriously. It's not all that bad. It's actually really, really delicious.

So grab your sweatpants ladies {and gents}. It's chili time!

Ingredients:

• 1 onion, chopped {optional}
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 2-3 boneless skinless chicken breasts
• 8 oz. block cream cheese {if you're counting calories, skip this step}
• 1/4 cup chopped fresh cilantro {optional}


Directions:

First, toss the chicken breasts in a crock pot. Mine are frozen, which is totally okay.

Drain both cans of beans.

In no particular order, pour all the ingredients into the crock pot and on top of the chicken. You can't see 'em all, but they're all there!

Mix it up. Cook on low for 4-6 hours or on high for 3-5 hours. The main thing here is the chicken. We need that to be fully-cooked.

Now, you have two options. Option 1: You can remove the chicken breasts, shred them and put them back in the crock pot, or Option 2: You can grab two forks and fish around for the chicken and shred it while it's still in the crock pot. I personally go with the latter, but that's your call.

Cut up the block of cream cheese and evenly disperse.

Mix well until the cream cheese is melted and the chili is smooth. I normally then put the crock pot on low and let it sit for a few minutes since the cream cheese is typically cold.

Serve with either tortilla chips or corn tortillas. Top with the cilantro, if you'd like.

This is just the skeleton of the recipe; you get to add the fat. Here are some other add-ins that would work really well with this dish:

• Lime juice
• Pinto beans {or any type of beans, really}
• Sour cream
• Fritos
• Peppers
• Tomatoes
• Avocado
• Grilled onions

You get the point. Good luck and enjoy!


Love and chili,

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