Wednesday, November 22, 2017

The Best Black Friday Sales

Hi there! I hope you all have a Happy Thanksgiving! I'm cooking tomorrow but in the meantime I'm rounding up the BEST BLACK FRIDAY DEALS for you (and me, let's be honest) from the places I shop from the most. I don't know about you, but I prefer doing most of my shopping online in my PJ's. You've seen me show items from these retailers on my Instagram and my YouTube channel. Let me know if you would like specific recommendations from any.

{click retailer to shop}
Kate Spade: 30% off $250 or more with code: GIVEJOY 
Tory Burch: 30% off $250 or more with code: THANKS 
Old Navy: 50% off entire purchase 
Loft: 40% off with code: GIFTITUP
Ann Taylor: 50% off with code: THANKFUL
J.Crew Factory: 50% off everything
Nordstrom: up to 40% off select styles
J.Crew: 40% off with code: THANKU
Ray Ban: 20% off site wide
T3: 25% off with code: FRIDAY17
Banana Republic: 50% off site wide
Wayfair: up to 80% off selected styles
Pottery Barn: up to 50% off selected styles

World Market: 40% off furniture with code: FURNSALE
Overstock: up to 70% off site wide 

Macy's: extra 20% site wide (some exclusions) with code: HURRY
Stella & Dot: up to 30% off sale styles now-11/26, 50 NEW styles added Black Friday up to 50% off 

Thursday, November 02, 2017

Crockpot Salsa Verde Chicken Tacos

Hi everyone! I wanted to get this recipe for Crockpot Salsa Verde Chicken Tacos out because I get a lot of questions asking how I make this each time I mention it in a video on my YouTube Channel. I use the term "recipe" loosely. There are 3 ingredients! This is a super easy weeknight meal and it serves enough for a family or you can have leftovers like we do.


*3-4 Chicken Breasts depending on size. (I've been using 4 at my Husbands request for more leftovers) I also use frozen chicken for this. You could use fresh of course. Both turn out the same.
*1 16oz jar Salsa Verde (I like the Herdez brand but any will do)
*Cumin Powder


Place the chicken breasts evenly in the bottom of the Crockpot. Sprinkle the Cumin over evenly just to coat (see photo). Then pour the jar of Salsa Verde evenly over all the chicken breasts. Cover and cook on High 4-5 hours or Low for 8 hours. At the end of the cook time, or about an hour before, take two forks and shred all of the chicken. I then turn the Crockpot to Warm and let sit until ready to eat (usually about 30-40 minutes more). There will be quite a bit of liquid still, so I like to drain off most before serving so not to have soggy tacos.

We eat this using soft taco shells but of course you could use crunchy. I think I'm just programed to eat crunchy tacos with ground beef/turkey and soft tacos with chicken or fish. I hope you enjoy and leave me a comment if you're making them.

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