We all know it’s been a long winter. Everyone is sick of the snow and the cold. Some of us aren’t taking tropical vacations to take the edge off. So what can a person do to lighten their spirits in the dark of a northern Minnesota winter?
Ok, it’s certainly nothing major. But I’ve found that every little thing you can do to promote a festive atmosphere helps.
So, last weekend we had Trevor’s dad and our niece over for supper, and I decided it was going to be a fiesta. I put out colorful table linens (the table runner is actually from Jamaica, but it works!) and made a Mexican dish–one of the easiest things in my entire repertoire.
Basically, you take a roast, you put it in the slow-cooker, and you pour a bottle of salsa on it. Turn it on and you’re almost done. After a few hours (I’ve done it for three, six, and even nine hours), take the roast out, shred it up with a couple of forks, and put it back in the sauce. It’s wonderful in tortillas with some cheese and sour cream, or whatever you would normally put on tacos.
I’ve found that I like mine a little more on the tomato-ey side, so I typically also add a can of tomato sauce, an extra cup or two of salsa, and, if I’ve got the time, some fried onions and peppers. Really, you can do whatever sounds good to you–I think it would be impossible to mess this one up. It is also great with chicken–I did it a couple of weeks ago with chicken thighs. If you want it “saucier” but don’t want to go the tomato-ey route, you can add a cup or two of chicken or beef stock. Alternately, if you want it less saucy, when you shred the meat you can leave it out of the cooking sauce–it will still have that wonderful taste.
Really, it’s all up to your imagination.
Try it, and let me know how your fiesta goes!