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.
If you’re anything like me, you tend to make way more rice than you need. I seem to ALWAYS have leftover rice in my fridge! This Spanish Rice is a great way to spruce up your leftover rice for your next taco/Mexican night.
I like peas and carrots in my Spanish Rice. Feel free to take a more traditional approach to your own rice and omit the veggies if you’d rather keep it simple.
Wow, it is snowing here AGAIN in Colorado today! It’s supposed to keep snowing for the next three days. Usually I would be ready for Spring to arrive weeks ago, but because Colorado has been so prone to wildfires the last two summers, I am thrilled that we are getting some late minute precipitation before thunderstorm season. This probably isn’t enough snow to really help that cause, but I can hope!
Because it has been so snowy lately, I made this vegetable soup to warm us up. This soup is packed with vegetables and reminds me that Spring is right around the corner. I can’t wait to pick out fresh produce from our local Farmer’s Market. It’s one of my favorite things to do on Saturdays when it’s sunny and warm outside.
Anywho, I added some cheese tortellini to our soup pot because we love tortellini in soup (plus it makes this soup that much more filling). If you are trying to keep this Vegan, simply use Vegan tortellini or noodles to add a bit more body to this soup or omit the noodles completely. Your choice!
In a dutch oven or soup pot, saute the carrots in the olive oil over medium heat. After a couple minutes or so, add the onions and celery. Cook for another 2 minutes and add the garlic, stirring for a minute until fragrant.
Add the broth, thyme, basil, poultry seasoning, chives, salt and pepper, and red pepper if using. Add the corn, peas or edamame and spinach. Bring the soup to a boil then lower the heat. Allow to simmer for 10 minutes, or until the carrots are softened.
In the mean time, bring a medium pot of water to a boil. Salt the water then cook your tortellini according to the package directions (boiling for 2-5 minutes).
Add the can of tomatoes to the soup and the cooked tortellini. Gently combine, taste and adjust seasonings if necessary and serve hot, preferably with freshly baked bread for dipping.
Only one more day until I leave for Wisconsin. Not permanently mind you, but an extended stay for me none-the-less. I just finished packing and I thought I’d write a quick ditty to you before I disappear. I do have access to the internet out there but my mom seems very offended whenever I log on. So this may be farewell for a couple of weeks!
As always, I look forward to seeing my family and friends while I am out there. However, this visit is not entirely for leisure. My mom is updating her condo and needs an extra pair of hands. She is putting me to work out there! How dare she. I am unemployed and have better things to do, like watch tv and sit on my butt all day. Honestly…
Anywho, you’re probably asking me what Wisconsin has to do with this steak sandwich. Not much, unless you relate steak to Wisconsin cows… and the blue cheese to … well, Wisconsin cheese. Then yes, Wisconsin and this sandwich has everything to do with one another!
I was inspired to make this sandwich when I came across Pioneer Woman’s Blue-Cheese Sauce recipe. I really wanted to incorporate some greens on my plate too so we settled on making a steak sandwich instead of her original recipe which was steak and sauce. Boy am I glad we did it this way! The sauce and steak are very heavy, so the peppery arugula really was a nice, lighter accompaniment. A fantastic combination.
I will definitely make this sauce again with future steak recipes. It’s sinful and delightful and everything your mother warned you about (i.e. it’s really frickin’ good).
1 (12-ounce) 1-inch thick New York strip boneless steak, trimmed *See Note
salt and pepper
2 cups arugula
2 sandwich rolls, split and buttered
For the sauce:
4 tablespoons butter
1 medium yellow onion, sliced
salt and pepper
1/2 cup heavy cream
1/4 cup crumbled blue cheese
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon olive oil in a medium saute or grill pan over high heat until it's almost smoking. Reduce the heat to medium low and cook the steak for 7 to 10 minutes, turning once, until medium rare in the middle. Remove to a plate, cover with aluminum foil and allow to rest for 10 minutes. Slice the steak into very thin strips.
While the steak rests, saute onions in 4 tablespoons of butter over medium-high heat. Season with a bit of salt and pepper. Cook for 8 to 10 minutes, stirring from time to time, until dark and caramelized. Add more butter if the onions begin to look dry. Reduce heat and pour in cream. Cook for 3 to 5 minutes, or until reduced by half and thickened. Stir in blue cheese until melted. Remove from heat and set aside.
To assemble, toast the buttered sandwich rolls in a pan over medium heat. Place a layer of onion-blue cheese sauce on the bottom of the roll, top with steak strips and a pile of arugula.
You can use any cut of steak you fancy really. Just make sure you slice your cooked steak very thin for your sandwich.