TGIH...Thank Goodness It's Hurcules!

In my opinion this whole Hurcules storm thing is the ideal way to kick-off the new year and keep that holiday feeling alive. I'm all comfy cozy working from my apartment today and it's been a shockingly productive day.  

I've also had about 5 cups of tea and 3 cups of coffee but who's counting? The people over at Flour are starting to joke that I'll starve if they close early due to this storm because I've been in there a total of 4 times already today... don't judge. It's so close and so delicious. The Moroccan Mint tea is my favorite. 

So how were your holidays? I just got back from a week in Vail with the family and it was just such a blast. It's seriously heaven (see photo). I won't give you all the gory details, but what I will give you is the #1 highlight which was NYE dinner at Game Creek Restaurant. It. Was. Awesome. If you are headed to Vail in the near future it is a must do. You take the gondola out of Lion's Head and then once at Eagle's Nest you get on a SNOW CAT which takes you into Game Creek bowl to this gorgeous chalet where food heaven awaits. Hint: While the entire menu is stellar, the lamb is extraordinary. 

Don't worry, we didn't gorge ourselves at 5 star restaurants the entire time, each "couple" in my family took a turn cooking everyone dinner at the house. My fiance and I made our staple meal, enchillacos, which would be perfect on a snowy day like today! 

Crock-Pot Enchillacos: 

• Boneless, skinless chicken breasts (3 lb)
  
• 1 can College Inn chicken broth (low sodium if available) 
  
• 2 jars tomatillo salsa or sauce (I like the brands Frontera and Mrs. Renfros... I usually use one of each) 
  
• 1 diced red pepper 
  
• 1 diced green pepper 
  
• 1 diced onion (red or white) 
  
• Shredded Cheddar Cheese 
  
• Sliced Avocado 
  
• Tortillas (I like Joseph's low carb tortillas) 
  

Place chicken breasts in crock-pot and pour in chicken broth until chicken is just covered. Cook on Low for 3 hours. Drain out broth and shred chicken using two forks. Add tomatillo sauce, diced peppers, and diced onion. Cook on low for 2 hours. Stir and then pour a layer of Shredded cheese on top, cover, and let cook for 15 minutes. Warm tortillas and fill with enchillacos. Add avocado as a garnish and roll. 

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