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.
I’m pretty much a fan of mini anything. Mini corn dogs, mini burgers, mini pizzas, mini cheesecakes, mini chocolate chips, etc. etc. I admit, I’m the person near the food table at parties, happily talking in between handfuls of bite-sized foods.
Mini tacos in wonton shells make tiny crispy, crunchy, spicy, Mexicany, chickeny, cheesy, tasty (yep, I ran out of adjectives that end in ‘y’) finger foods. These are easy to make as an appetizer for guests or to enjoy as an entree for taco night served along side some Spanish Rice.
taco toppings (we had shredded cheddar and fresh pico de gallo, yum!)
Place the chicken in a slow cooker. Add the salsa, green chiles, seasoning, lime juice and add enough water to cover the chicken. Cover and cook on high for 2-3 hours or low for 5-6 hours or until chicken is tender. Once the chicken is cooked, shred the meat with two forks in the pot. Set the slow cooker to warm and set aside.
In the mean time, make the taco shells. You can bake your shells or deep fry them. To bake them, brush the wonton wrappers lightly with olive oil. Drape them over a wide edged baking sheet to create a taco shape. Bake at 375 degrees for 5 minutes or until the shells are golden brown. Deep frying the shells can be tricky. Your goal is to get a basic shape of a taco shell. I used my tongs and fried one wonton wrapper at a time. I gently fried one side for about 5 seconds, then used my tongs to fold one corner across to the other corner while leaving an opening and frying the other side of the shell. You'll have to work quickly but you'll get it! Drip dry the fried wonton shells on a paper towel.
To assemble the tacos, take a shell and add a bit of chicken (doing your best to drain the chicken as you do so). Add a bit of cheese and pico de gallo (or whatever you like to eat on tacos), then devour!!
Have you seen those commercials for Taco Bell’s new Cantina Bowl? “Experience our new citrus-herb marinated chicken, flavorful black beans, guacamole made from real Hass avocados, pico de gallo prepared fresh daily, roasted corn & pepper salsa and a creamy cilantro dressing, all served on a bed of cilantro rice.”
I must say, they worked on me. I purchased one of these suckers the other day and I haven’t stopped dreaming about it since. Their Cantina Bowls are amazing!
And no, I am not getting paid to write this article (although I wish I were … *wink wink Taco Bell*).
This is my favorite item on any fast food menu by far. The ingredients are fresh and the lime and cilantro really makes everything pop. This is my rendition of their Cantina Bowl. I made sure to marinate the chicken in lime and herbs and mix plenty of cilantro into the dressing. It’s not perfect, but it’s pretty dang close! Give ‘er a try and let me know what you think!
Combine the marinade ingredients in a ziplock baggie and add the chicken. Make sure there is enough oil to cover the chicken and close it tight. Refrigerate for 30-60 minutes.
In the mean time, cook the rice.
Combine the ingredients for the dressing, taste and adjust flavors to your taste. Chill in the fridge.
In a large pan over medium high heat, add a bit of the marinade (oil) to the pan then add the chicken. When the chicken begins turning white on sides of each piece, flip the chicken over and cover the pan with a lid. Lower the heat to a simmer and leave the chicken undisturbed for 6-8 minutes. Check the internal temperature of your chicken and remove from the heat once cooked to temperature (165 degrees). Allow to rest for 5 minutes then slice into bite-size pieces.
Heat the black beans and corn kernels in a medium pot over medium heat. Add salt and pepper to taste.
To build your cantina bowl, place the rice, black beans and corn, chicken and lettuce in a bowl then drizzle with lime-cilantro ranch dressing. Add dollops of pico de gallo and guacamole and serve.
Mister had asked me the other night if I had ever tasted Chicken and Biscuits before. I asked, “You mean chicken and dumplings, right?” Nope! This is something that Mister’s mom made for his family when he was growing up. Since the nights are cooler and we find ourselves snuggling more than usual, I decided to make this stick to your ribs dish.
Overall the dish is very easy. I used leftover chicken from my Juicy Herbed Chicken Breast, canned Cambell’s soup, frozen veggies and canned biscuits. This is great for chilly weekday nights where you want to feel warm from the inside out. This is definitely comfort food. We had plenty of extras, being just the two of us and this Creamy Chicken and Biscuits warmed up nicely the next morning for breakfast. Yum!
I have many moments throughout my day where I find myself bouncing around on some of my favorite food blogs and I always manage to end up on Skinny Taste. I was looking for something to do with the chicken drumsticks that had been thawing in my fridge for two days and came across this finger-licking good recipe! This glaze is amazing. If you have ever ordered teriyaki glazed wings at your favorite wing joint, this recipe is for you (yeah, I’m talking to YOU). Gina (from Skinny Taste) recommends using this glaze on drumsticks, wings or thighs. Anything with a bone really.
My Mister was especially thrilled to hear that I used Sriracha hot sauce in this recipe. That boy could put this hot sauce on anything … and he does. It is super tasty, so I don’t blame him there but if you’re not a big heat junkie you can always omit the hot sauce from this recipe. Personally, we added a bit more than the recipe calls for but that’s just us.
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
If you’re like me, sometimes you find yourself staring into your pantry or fridge and see something that inspires the heck out of your next meal. Today’s entrée was inspired by a can of artichoke hearts leftover from Mister’s Vegan Baked Ziti dish. I originally saw this recipe on Kate’s Framed Cooks blog and mentally bookmarked it.
The artichokes in this recipe soak up the lemon juice like little flavor-packed sponges. Who knew artichokes could hold so much bright citrus? They really freshen up otherwise dull chicken breasts. The hint of fresh thyme is a nice touch too – mostly because it gave me an excuse to go to the local greenhouse and buy myself a thyme plant. Double win.
No, you’re not dreaming, you didn’t miss the apocalypse and you aren’t still tipsy from last night’s festivities. You read that right – a healthy chicken pot pie recipe!
Comfort food is definitely my food sin. I am a sucker for baked mac and cheese or homemade deep dish pizza. It is a rare occasion to see this Foodie craving a salad or skipping a meal. I am a mid-west, meat and potato kind of gal – dontchyaknow? Any recipe that caters to both my tastebuds and my health is alright by me!
I had to use this picture from Eat Better America because I was impatient and hit the broiler button. I couldn’t resist – the smells were driving me nutty! I don’t recommend doing this unless you enjoy bits of burnt crust!
1 box refrigerated pie crusts, softened as directed on box
Cook and drain vegetables as directed on bag. Set aside.
Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in the onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
Add the soup and sour cream. Add chicken and cooked vegetables and combine. Pour into an ungreased 2-quart round casserole (your filling should be about two inches lower than the edge of the casserole dish to allow room to bubble). Unroll one pie crust and place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust to allow for steam.
Place the casserole dish on a cookie sheet and bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.
For this recipe I cooked the chicken breasts in a hot pan. Add a tablespoon of olive oil to a pan and set it to medium - medium/high heat. Pat the chicken dry and add the breasts to the hot pan. You want to hear sizzling! Adjust temperature as needed and sprinkle a bit of salt, pepper and poultry seasoning on the chicken. Cover the chicken with a lid and leave it until all of the chicken has turned white on the outside, about 3-5 minutes depending on the thickness of your chicken. Flip the breasts over, adding a bit of olive oil if the pan looks dry. Re-season and cover with a lid. Let these finish for another 2-3 minutes. Remove the chicken and let the breasts rest for 10 minutes before cutting into bite-sized pieces.
Note: You do not need to FULLY cook the chicken for the recipe. Cook them to 90% or so. The chicken will finish cooking as it bakes in the pie.
I wanted to make him something really special to make him feel welcome. I looked in my All About Roasting cookbook for some ideas. I like this book because it breaks down the science behind roasting everything and includes a million delicious recipes. In regards to chicken, the writer, Molly Stevens, describes how you can prep chicken two different ways: in a wet brine or dry salted. I used the brine method this time to create my tender and juicy chicken. This recipe is a take on my Lemon-Tarragon Chicken recipe.
For the brine, I used:
1 gallon cold water
3/4 cup kosher salt
2/3 cup sugar
1/4 cup olive oil
2 lemons and their juice, quartered
1 bunch tarragon leaves (this is optional, but I love this flavor with chicken)
Bring all the ingredients to a boil and cool (or add ice cubes if you’re in a hurry). Remove the giblets from the chicken, put the chicken in a large ziplock bag and add the brine. Remove as much air as possible, seal and refrigerate for 8 to 24 hours. This brine will leave your meat nice and moist while the skin crisps up in the hot oven.
For the chicken, we put our veggies (chopped in inch or so chunks) and red potatoes (quartered) in the pan first, then topped it with the dressed chicken. This way the veggies simmer in the flavorful chicken drippings. Yum!
I like to believe that Follow had the best meal of his life tonight. Welcome to Colorado little guy!
1 bunch tarragon leaves (this is optional, but I love this flavor with chicken)
For the chicken:
One 3-1/2 to 4-pound chicken
2 teaspoons olive oil or unsalted butter, softened
salt and pepper
1 lemon, reserved from brine
Vegetables, roughly chopped (optional - carrots, red potatoes, onion, etc.)
For the brine:
Bring all the ingredients to a boil and cool (or add ice cubes if you're in a hurry). Remove the giblets from the chicken, put the chicken in a large ziplock bag and add the brine. Remove as much air as possible, seal and refrigerate for 8 to 12 hours.
For the chicken:
Remove the chicken from the brine and pat dry. Reserve one lemon from the brine and discard the rest. Let the chicken stand at room temperature for at least an hour. Position a rack in the center of the oven and heat to 400 degrees F (375 degrees convection).
Arrange vegetables in a single layer in the bottom of a large ovenproof skillet or roasting pan. Place the chicken on top of the vegetables, breast side up, and tuck the wing tips back so they are secure under the neck bone. Place the lemon quarters in the chicken cavity. Rub the olive oil or butter evenly over the breast and legs, season heavily with salt and pepper. With a sharp knife, cut slits into each leg to ensure the legs cook evenly with the breast. Tie the chicken legs together tightly if you have some butcher's twine (or stab them with a soaked skewer like we did). This will plump the breast up and not only make your chicken more attractive, but help the breast cook evenly as well.
Roast the chicken with the legs facing the rear of the oven (the back of the oven is usually hotter, so this helps the legs cook more quickly than the breast). Continue roasting until the juices run clear with only a trace of pink when you prick the thigh and an instant thermometer insterted in the thickest part of the thigh (without touching bone) registers 170 degrees, 1 to 1-1/4 hours. If the chicken is not fully cooked, place it back in the oven. I've found that 15 minutes of cooking averages an increase of 10 degrees F internal temperature. Once the chicken is cooked, lift the chicken with a meat fork or sturdy tongs inserted in the cavity and carefully tilt to pour the juice from the cavity into the roasting pan.
Transfer the chicken to a carving board with a trough and let it rest for 20 minutes before carving and serving.
Reserve the chicken drippings to make chicken gravy if desired. Reserve the chicken bones and boil with various vegetables (onion, carrot, celery) and spices to make a delicious homemade broth.
Last night I fell asleep thinking about my grandma. Mostly about how I miss those innocent moments where I went through my grandma’s jewelry as a little girl, delicately picking up each bracelet or pin and imagining myself wearing each piece like royalty.
I still have a very close relationship with my grandparents who have lived in Wisconsin all of their lives. I only mention this because they like to remind me every single time I talk to them, always asking me how I could move away from them (as if things weren’t hard enough). There is always a hint of guilt in their “hellos” and “goodbyes” and although I hate to admit it, it gets me every single time.
I miss them terribly. They are now both in their 90’s and still kicking. My grandmother is a cancer survivor. My grandfather has survived not one, but two strokes. I can only hope that I will be a fraction as strong as they have been as I grow older.
This recipe reminds me of them, in an uncanny way. My grandparents are creatures of habit – always going to the same restaurants and splitting the same meals. When I still lived in Wisconsin, I would invite them over from time to time and challenge them to try something new. This is one of those recipes I would cook for them if I could.
I kind of threw this recipe together on the fly after previously seeing this recipe on Pinch of Yum …from whom I borrowed this photo because her photography is gorgeous. Thank you!
Lite sour cream, watered down until smooth and drizzle-able
Fresh cilantro, for topping
Warm the olive oil in a medium sauce pan. Add the chicken and water, cover, and simmer at a medium low temperature. Do not turn the chicken and resist every urge to lift the cover. Once the tops of the chicken breasts are no longer pink, give them a couple more minutes then take the cover off and prick with a fork. Your chicken should be 90%-100% cooked. Shred the chicken, add the taco seasoning and add enough water to cover the shredded chicken. Simmer on low, covered, to let the chicken stew in the taco seasoning and soak up all of those flavors.
In the mean time, spray a cake pan with loads of non-stick spray and prep your veggies. Warm your tortillas by wetting a couple paper towels and putting your tortillas between them. Nuke the tortillas in the microwave for 45 seconds.
Preheat your oven to 400 degrees F. Divide the chicken (reserving the juices) and tomato chunks between the tortillas, add about a tablespoon of black beans, tablespoon of corn and a sprinkle of onion to each. Roll the tortillas up and place in the cake pan. Drizzle the reserved chicken water and taco spices on the rolled tortillas, sprinkle the enchiladas with cheese and sprinkle the remaining onion on top. Bake for 15 to 20 minutes, until the cheese is bubbly and the enchiladas are warmed.
Add your avocado chunks, sour cream drizzle and cilantro. Devour!!
If you have more time, slow cook the chicken, spices, water, tomatoes, onion, black beans and corn in a crock pot. Simmer on high for 3 hours (or longer on low). Use two forks to shred the chicken and mix everything together.
Now that the holidays are over, everything is coasting back to normal. I still enjoy pajama time on the weekends, I still refuse to go to the store because they are too busy (I’m an avid online shopper), and finally I still enjoy time spent in front of a grill.
I absolutely love this marinade recipe for BBQ chicken. The ingredients are fairly typical of your average pantry and it only take an hour for this baby to do its thing (although the longer it sits the better it is).
On a side note, my pantry is hardly average. I just thought I’d include it so it didn’t feel so left out.
The result is nothing short of tender, juicy chicken that is sweet, sour, tangy and a bit exotic in flavor. There is nothing overpowering here, just simple BBQ folks, cuz that’s the way we like ‘er here in Coloradee.
Whisk all the ingredients together in a medium bowl. Pour into a gallon ziplock baggie (double bag it if you're afraid of leakage). Drop your chicken in and poke the meat with a fork so the marinade can really penetrate the meat. Toss to coat, place the bag in a small dish (again, just in case of leakage) then store in the fridge for at least an hour, overnight is best, tossing occasionally.
When you're ready to grill, take the chicken out of the marinade, rinse and pat dry. Grill as desired.
There are two words that will always make my heart flutter: ITALIAN and HEALTHY. I recently discovered this great food site called Julia’s Healthy Italian and was immediately inspired to try out one of her recipes. The thing I liked most about her recipes is that they were so simple. I don’t mean any disrespect to simplicity here, because simple can be a very beautiful thing. And in this case, this recipe was just that — beautifully simple.
What really makes this dish stellar is the fresh pasta. Now folks, I have never owned a pasta machine in my life and to be frank, I don’t know if I ever will own one. We made this pasta by using good ol’ fashioned elbow grease. It didn’t take long to prepare and the fresh pasta turned out even better than we had hoped! Thin and chewy in all of the right places. Yummy.
Because the pasta does not take long to cook, I had Mister prep the noodles while I started the chicken side of things. If I were cooking this dish alone, I would still prepare the noodles first, just in case my dough needed to rest at all. I recommend tossing your fresh pasta into a pot of salted, boiling water as soon as you turn your chicken over.
3 beefsteak tomatoes, chunked or one 28-ounce can plum tomatoes cut in half, juice discarded
2 tablespoons capers
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 chicken bouillon cube
1/4 cup dry white or Marsala cooking wine
pepper to taste
1 teaspoon of crushed red pepper flakes (if you like a little heat)
For the pasta:
2 cups flour (I used 1 cup all-purpose and 1 cup wheat flour)
1/4 teaspoon salt
water, as needed
For the pasta:
Blend together flour, eggs and salt. Add water, one tablespoon at a time, until dough comes together but is not sticky. Check after each tablespoon to see if dough has firmed. I used about 5 or 6 tablespoons. You'll need more if your flour is older.
Roll dough as thin as you can with a rolling pin. If dough starts to spring back when rolled, let the dough rest for ten minutes and try again.
Roll the flat sheet of dough into a jelly roll. Using a very sharp knife, trim the edges and slice the roll into small rounds (as wide as you want your noodles to be). Unroll the rounds into long noodles and toss them with flour on a baking sheet to dry or cook immediately. Fresh noodles will take about 4 minutes to cook. They are done when they float to the top of the water. Makes two medium-sized portions of pasta.
For the chicken:
In a large pan, sauté the onions in oil on medium for about 8 minutes or until the onions are clear and sweated. Add all the remaining ingredients except for the chicken breast and mix well. Place chicken on top of the tomato mix.
Cook with cover on for 10 minutes or so, until the chicken gets fully white on top. Turn chicken over and cook another 5 minutes.
Place a slice of chicken on each plate and top with tomato mixture and juice. Serve with fresh pasta and enjoy.
Toss your cooked pasta with fresh pesto for some major flavor butt-kicking.
Stir fry is one of my all time favorite dishes. There’s something about crisp, fresh veggies and a quick cooking method that makes me a happy girl. This stir fry recipe is especially rockin’. As Mary puts it, “The sweet and spicy combo kicks some major ass while the gooey texture of the fresh mango gives this dish a really great flavor and thickness.”
Fresh mangoes really make this dish. I absolutely love when mangoes are in season (and on sale!). I buy boat loads of them, slice and dice them and freeze them to use later on. Easy peasey and always on hand.
Combine the soy sauce, rice vinegar, and 1 tablespoon of garlic and ginger. Place the chicken in a large ziplock bag and add the corn starch. Toss to coat and add the marinade. Set aside while you prep the veggies
Add 2 tablespoons of vegetable oil to a wok or large frying pan and place over medium-high heat. When the oil is hot, add the chicken and stir fry it until it is cooked. Remove the chicken, along with it's delectable juices, and set aside.
Add the remaining oil to your pan and heat it. Add the onion, remaining garlic and ginger, and hot peppers. When the onions are clear, add the rest of your vegetables. Stir fry for a minute or so and add the mango and curry powder. Continue stir frying until the vegetables are cook yet crisp.
Add the cooked chicken and chicken juice and season with salt, pepper and red pepper flakes to taste. Serve hot over noodles or rice.
If you're not exactly sure how to pick out a sexy mango or how to cut a mango, check this article out.