Break out the slow cooker to make INCREDIBLE shredded chicken! This is one of my go-to recipes when I need a hassle-free recipe that feeds a crowd (especially around the holidays). Throw a few ingredients into your slow cooker, set it, and forget it (do you remember those infomercials?) Then I usually whip up a quick gravy to finish it all off. Your loved ones will thank you for making this for them.
There are many shredded chicken recipes out there, but this recipe calls for beer and butter. It’s worth repeating – Beer AND Butter! What do they say? Butta’ (and beer) make everything betta’. Or something like that.
When it comes to beer, there are a million styles and varieties to choose from, but for this recipe I think it’s best to use any type of light beer. We typically use a can of Miller Lite, but any light lager will do. Don’t be afraid. The beer adds a nice dimension to the meat that’s mild yet tasty. So don’t skip this step! Then we get to glorious, glorious butter. Butter adds a silky richness to the chicken. It’s a scrumptious combination. Trust me, I’m from Wisconsin. I know my beer and butter.
Spray the slow cooker with non-stick cooking spray or use a liner. Place chicken breast in 5 quart slow cooker. Add the beer, chicken stock, butter and soup mix. Cover and cook on high for 1 hour, then low for 6-7 hours until meat is tender and shreddable. Shred meat and keep warm while you prepare the gravy.
Melt 2 Tablespoons unsalted butter in a small pot. Add flour and whisk, cooking for 1-2 minutes (it should be paste-like). Use 1 cup of chicken stock from the slow cooker mixture (or your own) and slowly incorporate it into the flour/butter roux while continuously whisking. After all of the liquid is incorporated and no lumps remain, raise the heat to medium/medium high until the gravy simmers. Add pepper, salt, and cayenne. Simmer for 2-3 minutes until the gravy thickens. Add gravy to chicken in slow cooker, mix, and serve on hot, tasted rolls.
’tis the season for fresh strawberries! The recipe is easy to whip up in a few minutes and you’ll have delicious sweet strawberry butter that you can spread on your next bagel, toast, biscuit, homemade muffins… whatever you can get your hands on!
I came up with this recipe idea when I visited the local market here and purchased way too many strawberries for one sane person to buy. I needed to find another way to use them outside of just popping them in my mouth (although I did plenty of that too). I do not have the tools necessary to can or jar fruits (although a goal of mine some day) and thought about my childhood when my grandparents would take me to local farms for their farmer’s breakfast and the farmers would always have homemade varieties of fruit butters (although the strawberry was my favorite).
Those were such treasured times with my grandparents that I will never forget. So in a sense this recipe is a nod to the many times I devoured delicious strawberry butter atop fresh biscuits at those farms with my grandparents.
I never realized how easy this recipe is to make. Granted, I semi-cheated by using butter I had purchased from the store, but still, this easy recipe has inspired me to try to make other fruit butters at home!
To get restaurant quality Hollandaise sauce is a little tricky. The emulsion of egg yolks and butter that has dated as early as the 17th century is not something that comes easy to the novice chef. Hopefully with these tips, you’ll crank out the perfect Hollandaise sauce in your own home.
The most important part of this recipe is to keep the eggs moving constantly over a low, gentle heat (not piping hot but not room temperature either) then add the butter slowly to create a stable emulsion. If you do this, your sauce should turn out creamy and rich every time.
10 tablespoons unsalted butter, cut into 1 tablespoon pieces
2 teaspoons fresh lemon juice
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
Fill a medium sauce pan with 1-inch of water and bring to a simmer over medium heat. Reduce heat to low.
Place egg yolks in a medium bowl and whisk until they lighten in color, about 1 minute.
Add the lemon juice and cayenne pepper. Place bowl with eggs over saucepan with simmering water and whisk constantly until thickened and doubled in volume, about 3 to 5 minutes.
Remove bowl from saucepan with water and whisk in butter 1 tablespoon at a time. Season with salt and use immediately or keep warm, covered, over double boiler over very low heat for up to 30 minutes.
Save your arms and make this in a Blender --
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.