Let me tell you about our weekend.
Friday we were supposed to have a relaxing evening at home..which we did until about 10:00 when our cat, Finley started acting really weird, running all over the house, breathing heavily and getting blood everywhere. We didn’t know what was wrong or what to do so we brought her to the emergency vet. After blood work and an x-ray and thoughts that she may have feline asthma, the vet came to the conclusion that the reason for everything was because she had a deep cut on her tail. We can only assume that the reason for the cut was because she bit it (she likes to play with her tail sometimes and got carried away this time…) It was kind of ironic because we had just finished watching 127 Hours. Anyway, she had to get stitches and has to wear an e collar for 10 days and get medicine every several hours. Needless to say, she is not a happy camper.
The rest of the weekend was a lot better though! Saturday we went to the Sharp Edge Bistro, and enjoyed delicious burgers and beer!
After that we went to Pittsburgh Ballet Theatres production of Streetcar Named Desire. It was really good! I’ve never been to a ballet before, because I’m more of a play and musical person but I really enjoyed it!
THEN, on Sunday it was so beautiful outside! SO, we went on the first bike ride of the year beside the rivers in Pittsburgh on the North Shore. I am so glad that the weather is getting nicer and we can enjoy our bikes and the outdoors more! I’m so excited for spring and summer!
Anyway, I know it’s getting warmer outside (for now), but it still gets pretty chilly at night. This Chicken Fajita Soup is perfect for these upcoming chilly spring nights. This recipe was inspired from a recipe I was given for a soup that is sold at Giant Eagle Market District.
1-2 chicken breasts
15 oz can black beans (drained and rinsed)
1 1/2 c frozen corn
1 can diced tomatoes with green chiles (I used Rotels diced tomatoes and green chiles, and Trader Joes fire roasted tomatoes with green chiles at different times and it tasted great with both)
1 14.5 oz can diced tomatoes
1 quart chicken broth
1.12 oz Fajita Seasoning (Next time I make this I will make my own fajita seasoning, with no chemicals or weird stuff)
1 tbsp lime or lemon juice
1/2 c chopped cilantro
Cheese (we used mexican blend, but it would taste great with cheddar, Pepper Jack, or pretty much anything)
Add chicken, black beans, corn, tomatoes, chicken broth, and fajita seasoning to the slow cooker.
Cook on low for 8-9 hours or low for 4-6.
Add lime or lemon juice, and cilantro. Cook for an additional half hour.
Serve, topped with cheese of choice.