If it isn’t obvious enough from the lack of baked goods being posted, it just hasn’t been my week in the kitchen. My mojo is no mo’. At least for the moment. I accepted it after the fifth batch of failed cupcakes.

This has happened before. And will likely happen again. Ebbs and flows. I will have days, weeks, at a time where things just don’t turn out in the kitchen. My touch and talent seemingly gone. While it’s very uncomfortable for me, and a serious blow to my confidence, it won’t last forever. But just in case, I did a sage smudge and deep cleaned my house for good measure.

I’ve learned that the most important thing to do when a funk like this happen is to not force it. Which, admittedly, I had been doing earlier this week; wanting so badly to bake the ideas from my imagination into a reality. It was a lot harder not to force it when I was baking professionally. It was my job to bake. I couldn’t just not. I had to force it. And the results were always less-than-ideal. Dry cupcakes, over-risen bread, croissant dough riddled with holes.

Eventually, things settle down. Things get back to normal. My cupcakes will turn out, my cookies will not crumble.

Until then, there’s tacos. With pico. And guac. They’re so delicious and so simple – made in the slow cooker so that even my struggling-self could knock them out of the park.

It’s odd, none of my baking is turning out but would you

LOOK.

AT.

THESE.

PHOTOS.

They’re some of the best I’ve ever taken! Just goes to show, even though things weren’t turning out in the kitchen, this week wasn’t all bad. Silver linings, I guess.

Slow Cooker Salsa Chicken Tacos with Pico de Gallo and Guacamole

1 package boneless, skinless chicken breasts (about 4 pounds)

1 medium sweet onion, sliced thin

Salt and Pepper, to taste

1 jar of your favorite salsa (I used a mango chipotle one from a local store)

1 batch Pico De Gallo, recipe follows

1 batch Easy Guacamole, recipe follows

Lime, Cojita cheese, cilantro and flour tortillas, for serving

Place chicken breasts and onion in crock pot, sprinkle with salt and pepper before pour salsa over top. Cover and cook on low for 5 – 6 hours, turning halfway through. When chicken is fork tender, turn off slow cooker and remove chicken. Shred with two forks before returning to the slow cooker until ready to serve.

When ready to serve, wrap tortillas in aluminum foil and place in a 300 degree oven for 10 minutes.

To assemble tacos: place chicken on warmed tortilla and top with pico, guac, cheese, and cilantro. Serve with wedge of lime.

Pico De Gallo

5 Roma tomatoes

½ medium red onion

1 jalapeño pepper

½ bunch of cilantro, finely chopped

Juice of one lime

Salt and pepper, to taste

Seed and dice the tomatoes. Similarly, dice the onions and jalapeño. In a large bowl, combine veggies, cilantro and lime juice. Season to taste. Refrigerate until ready to use.

Easy Guacamole

2 ripe avocados

1 cup prepared Pico De Gallo

Juice of one lime

Salt and pepper, to taste

Cut, pit and dice avocado. In a large bowl, combine the avocado, pico, lime, salt and pepper. Mash with a fork until fully combined. Refrigerate until ready to use.