Posts Tagged ‘chicken’
Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!
In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.
I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!
One year ago: Chocolate Chip Cookie Dough Brownies
Two years ago: Butterscotch Truffles
GUACAMOLE TORTILLA CHIP-CRUSTED NACHO CHICKEN
1/4 cup buttermilk
4-4 oz. chicken breasts
1/2 cup finely ground On The Border Guac Blast Tortilla Chips
1/4 cup plain Greek yogurt (or sour cream) (I used 0% plain Chobani)
1/2 cup On The Border Medium Salsa
1/2 cup shredded cheddar cheese
- Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
- Place buttermilk in a shallow dish. Add chicken to buttermilk, turning to coat.
- Place ground chips in another shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in ground chips, pressing slightly and turning to coat.
- Arrange chicken on rack; coat chicken with cooking spray. Bake for 13 minutes or until chicken is done.
- While the chicken cooks, combine the Greek yogurt and Monterey jack Queso in a small bowl. When the chicken is done, top with queso mixture, followed by salsa and shredded cheese. Put back in the oven until the cheese starts to melt; about 1-2 minutes.
Disclosure: I was provided with complimentary On The Border products by Truco Enterprises. I was not compensated for this post. All thoughts and opinions are my own.
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza
Two years ago: Cake Batter Fruit Dip
CHICKEN MANGO QUESADILLAS
2 Tbsp olive oil
1/2 lb. chicken breasts, cut into bite-sized pieces
3/4 tsp salt, divided
1/2 tsp black pepper, divided
6 oz. reduced fat cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
4 Tbsp unsalted butter, softened, divided
1 cup chopped mango, divided (I used thawed, frozen mango)
4 whole wheat tortillas
- Heat the olive oil in a large skillet over medium heat. Add the chicken, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring for 5 minutes or until no longer pink. Remove from the heat.
- In a medium bowl, add the cream cheese, cheddar, cilantro, and remaining salt and pepper and stir until well combined.
- Heat a separate large skillet over medium heat. Spread 1/4 cup of the cheese spread over the top of the tortilla. Top with 1/4 cup cooked chicken and 1/4 cup chopped mango over half of the tortilla. Melt 1 tablespoon of the butter in the skillet and place the tortilla in the skillet.
- With a spatula, fold the tortilla in half, cooking until golden brown, 2 to 3 minutes on each side. Remove from the skillet and cut the quesadilla into wedges to serve. Repeat with remaining ingredients.
Source: Adapted slightly from The Picky Palate Cookbook, page 123.
There are two situations in which I will always struggle to stay awake: journal club/seminar and watching TV while lying down. For journal club or seminar, it has nothing to do with the quality of the material presented but rather the darkness of the room or auditorium. No matter how energized I am before entering, I without fail will bob my head at least once. Of course when it’s over I return to my alert, awake state. Bizarre.
Then there’s falling asleep watching TV. If you ever watch TV with me, do not let me turn horizontal because I will be out before you know what happened. Again, I do not necessarily have to be tired but it’s probability of occurring increases with the lateness of the day. For this reason I have a chaise lounge attached to my sectional couch allowing me to stretch out yet stay upright and awake! And yes I own a huge sectional and live alone. ::sprawl::
However, I will never fall asleep in front of food so let’s talk about these burgers. Chicken burgers sometimes can end up a bit dry, but with the addition of Greek yogurt that does not happen here. I was drawn to these not only because of their use of Greek yogurt, but also the rosemary. The last time I made a chicken burger with rosemary it blew my mind – fresh rosemary adds such great flavor!
One year ago: Whole Wheat Thin Crust Pizza Dough
CHICKEN BURGERS WITH GARLIC-ROSEMARY GREEK YOGURT
Makes 4 burgers
GARLIC-ROSEMARY GREEK YOGURT
1/2 cup nonfat Greek yogurt (I used 0% Chobani)
2 Tbsp finely chopped fresh rosemary leaves
1 garlic clove, minced
Garlic-rosemary Greek yogurt (full quantity from above)
1/2 tsp salt
1/4 tsp black pepper
1 lb. ground chicken
4 toasted burger buns
Lettuce, tomato, mayo, etc. (for serving)
- Set a grill pan over medium to medium-high heat. Spray with nonstick cooking spray.
- In a medium bowl, stir together the Greek yogurt, rosemary, and garlic until well combined. Add the salt, pepper, and ground chicken and use your hands to gently mix together.
- Divide the mixture into 4 equal portions, and shape each into a 3/4-inch thick patty. Transfer to the grill pan, and cook the burgers for about 6 minutes per side, or until an instant-read thermometer inserted in the center registers 165 F.
- Serve on toasted buns with lettuce, tomato, extra mayo or your favorite burger toppings!
Source: Adapted slightly from Tracey’s Culinary Adventures.
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
One year ago: Cheesy Potato Casserole
SLOW COOKER CHICKEN NACHOS
2 chicken breasts
1 jarred whole roasted red pepper
1/2 cup salsa
1 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced
1 large pinch salt and pepper
1 (14.5 oz) can pinto beans, drained and rinsed
1/2 bag favorite tortilla chips
2 cups shredded sharp cheddar cheese
1/4 cup sour cream (I used 0% plain Chobani instead)
1/2 cup chopped cilantro leaves
1 scallion, finely sliced
1 avocado, diced
1 lime, for the juice
- In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of salt and pepper. Cook on high for three hours (or low for six)*.
- Once the chicken is cooked, take two forks and shred the chicken and pepper right in the cooker. Add the pinto beans, toss to combine and cook an additional 30 minutes.
- Arrange the chips on a large platter. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Pop the platter under the broiler for a couple of minutes to the get the cheese all browned and bubbly.
- Remove the platter from the oven and top with Greek yogurt, chopped cilantro, scallions and diced avocado. Squeeze of lime juice over the whole thing and enjoy!
*Cooking times may vary. My slow cooker cooks hot so it only took about 3 hours on low.
Source: Adapted slightly from Bev Cooks.
Finally decided to get a z-pack in order to fend away this lingering sinusitis that I’ve been battling, but it hasn’t seemed to greatly increase my recovery rate. I may be wrong, but I feel as though the improvements this far are merely my own body’s accomplishments. Guess that means it could be viral, but either way it’s been a week and I’m tired of having stopped up nose and ears. So with that, let’s talk about some healthy comfort food.
If you haven’t tried quinoa yet, this this is a great place to start. As someone who has played around with quinoa a bunch, this was by far my favorite recipe using quinoa. It’s a healthier version of Chicken Parm! I’m almost mad at myself for not trying it sooner, especially after Tracey raved about it. I did note that she mentioned missing the breading on the chicken in the recipe she posted, so I decided to bread my chicken up! Obviously I do not know what it would’ve been like without it, but was very pleased with the results.
Two years ago: White Bean Chicken Chili
BAKED QUINOA CHICKEN PARMESAN
1/4 cup low-fat buttermilk
16 oz. chicken breasts, cut into bite-sized pieces
1/2 cup toasted Panko breadcrumbs
2 Tbsp grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 Tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 Tbsp balsamic vinegar
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes (I prefer petite diced)
1/2 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup quinoa, well rinsed with cold water
2 cups low-sodium chicken broth
1 cup shredded part-skim mozzarella cheese, divided
2 Tbsp grated Parmesan cheese
2 Tbsp Panko breadcrumbs
2 Tbsp chopped fresh parsley
- Preheat oven to 425 degrees. Place a wire rack on a large baking sheet. Coat the rack with cooking spray and set aside. Also spray a 2-qt baking dish with nonstick cooking spray and set aside.
- To make the chicken: Place the buttermilk in one shallow dish, and then combine the Panko, Parmesan, salt and pepper in a second shallow dish. Add chicken pieces to the buttermilk, turning to coat. Remove and dredge in Panko mixture. Arrange chicken on prepared wire rack and spray tops with cooking spray. Bake for 10 minutes or until done. Set chicken aside.
- To make the sauce: Add the oil to a large saucepan set over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the vinegar and scrape the bottom of the pan to release any browned bits. Continue cooking until the vinegar is almost completely absorbed. Stir in the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat and allow to simmer as you continue with the recipe.
- To make the quinoa: Transfer the quinoa to a saucepan and add the chicken broth. Set over medium-high heat and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes, or until the liquid has been absorbed.
- When the quinoa is almost done cooking, preheat oven to 375 degrees.
- Add the cooked quinoa and the chicken to the sauce and stir to combine. Add half of this mixture to the prepared baking dish then top with 1/2 cup of the mozzarella. Add the remaining half of the quinoa mixture and sprinkle with the remaining mozzarella. Top with the Parmesan cheese and then the breadcrumbs.
- Cover the dish with foil and bake for 15 minutes then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Garnish with the parsley before serving.
After the quesadillas I posted earlier this week, I had to make something else with the avocado ranch. Judging from your responses I don’t think you’ll have any complaints about it’s reappearance today. This time you get to dip taquitos in it! I made these for my friend’s house-warming party and they were a huge hit. Guess it shouldn’t come as a surprise since they contain cream cheese, bacon, and ranch. They can do no wrong!
In case another recipe featuring this avocado ranch wasn’t exciting enough, I am also off to NYC for some serious food blogger action tomorrow! I’ll be teaming up with Tara (Chip Chip Hooray), Tracey (Tracey’s Culinary Adventures), Joanne (Eats Well With Others), Lauren (Keep It Sweet Desserts), Kayle (The Cooking Actress), and Jennifer (Bake or Break) starting with brunch and then we are following our bellies from there!
One year ago: Funfetti-Peanut Butter Layer Pie
Two years ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
BAKED CHICKEN BACON RANCH TAQUITOS WITH AVOCADO RANCH
Makes 20 taquitos
8 oz. reduced fat cream cheese, softened
4 cups cooked, shredded chicken
12 slices bacon, cooked and crumbled
2 cups shredded pepperjack cheese
3 to 4 Tbsp chopped green onion
1 (1 oz.) package dry ranch dressing mix
20 (6-inch) flour tortillas
1 ripe medium avocado
1/2 cup plain Greek yogurt (I used 0% Chobani)
2 Tbsp freshly chopped parsley
2 Tbsp freshly chopped dill
1 garlic clove, minced
1 tsp worcestershire sauce
1/2 tsp white vinegar
1/2 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
- Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
- Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry ranch dressing mix and taste. Add more for stronger ranch taste. Mix well.
- Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up. Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray and sprinkle with salt.
- Place pan in oven and bake for 10-15 minutes or until edges and tops are golden. Let cool for a couple of minutes.
- While the taquitos are baking, make the avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired.
I have a confession to make. I am a candle hoarder. You see, I love finding candles in amazing scents and thinking how great they will make my apartment smell. Yet somehow they end up being stashing away for some “special occasion” because I don’t want to waste such an awesome smell on just a regular ol’ day. And what if I cannot find that scent again? The horror! Apparently my own existence in my apartment did not seem like a good enough reason to burn them. And that makes absolutely no sense. So, I have since changed this strange habit of mine because candles are meant to be BURNED. Plus I refuse to box up several large candles whenever I graduate and move this summer.
While I am offering up my habits, I present to you yet another variation of guiltless alfredo. I cannot get enough of it – it’s just so easy to make! And with the absence of heavy cream there’s really no excuse not to make it. This version is made with avocados and results in an amazingly green and creamy sauce. But just so you are ware, it is thicker than traditional sauce due to the avocados. It is also especially delicious when paired with the spicy chicken.
GUILTLESS AVOCADO ALFREDO PASTA WITH SPICY CHICKEN
4 servings of pasta of choice
1 cup arugula (I use spinach because the grocery was out of arugula)
2 large avocados
1-1/2 cups 2% milk
2 oz. reduced fat cream cheese
1/2 cup Parmesan plus 1/4 cup
1 Tbsp all-purpose flour
1/2 tsp black pepper
1/2 tsp salt
1/2 lb. boneless, skinless chicken tenders
1/2 tsp black pepper
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Pinch cayenne (plus additional as desired)
2 Tbsp olive oil
- Cook pasta in lightly salted boiling water until almost cooked through (just before al dente). Reserve a cup of the cooking water.
- In a food processor add the flesh of the avocados, milk, cream cheese, 1/2 cup parmesan, flour and process until smooth. Transfer to a pot over medium high heat. Simmer until warmed, about 5 minutes. Add the salt and pepper, plus additional to taste. Add the noodles into the sauce, simmering until noodles have finished cooking, about 3 additional minutes (add reserved cooking water if sauce becomes overly dry and thick).
- In a bowl stir together the black pepper, chili powder, smoked paprika, garlic powder, onion powder salt and cayenne. Add additional cayenne for a higher level of heat. Add chicken and toss until well coated.
- Heat olive oil until hot but not smoking in a pan over medium high heat. Add the chicken, flipping once, until cooked through.
- Plate pasta, top with arugula and then chicken. Sprinkle with remaining parmesan cheese and serve immediately.
Source: Adapted from Domestic Fits.
I thoroughly enjoy cooking with others, but I don’t do it much living by myself. Thankfully my friend Maggie has gotten more into cooking lately and we’ve had a few dinner-made-at-home dates. Most recently we made this quesadilla pie and while making it I showed her a trick for her to use with her new Kitchenaid standmixer (she has the green 6 quart one and I’m jealous – don’t tell my 5 quart). After you cook your chicken (or pluck all the meat off a rotisserie), plop into the bowl of your standmixer, fitted with the paddle, and stir on low. Proceed to watch as it magically shreds it, perfectly!
With that little trick, this recipe becomes super easy prepare. Everything gets mixed together, with a little cheese reserved for the topping, and then goes on its merry way into the oven. I thought it was perfection, but at the same time might add a little jalapeno next time to add a little spice. Maggie’s boyfriend Will thought it was a bit heavy on the cilantro but I didn’t mind. However, some people are more sensitive to it’s flavors so adjust accordingly.
One year ago: Chicken Caesar Salad Pizza
Two years ago: Apple Harvest Oatmeal
CHEESY CHICKEN QUESADILLA PIE
4 (10-inch) flour tortillas, white or wheat
Nonstick cooking spray
3 cups cooked, shredded chicken
8 oz. (2 cups) sharp cheddar cheese, shredded
1/3 cup minced fresh cilantro
Salt and pepper
1 cup milk
1 cup all-purpose flour
1 tsp baking powder
Sour cream, optional
- Preheat the oven to 425 degrees, making sure an oven rack is in the middle position. Grease a 9-inch deep dish pie plate with cooking spray. Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla. In a medium bowl, toss the shredded chicken with 1 cup of the cheese, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture into the pie plate.
- In the same bowl that the chicken mixture was in (no need to wash it), whisk together the eggs, milk, flour, baking powder and 1/2 teaspoon salt until smooth. Slowly pour this liquid mixture into the pie plate covering the chicken evenly. Sprinkle with the remaining cheese. Bake for 25 minutes, until the surface is golden brown. Let the casserole rest 5-10 minutes before serving, topped with a dollop of sour cream.
Source: Adapted slightly from Mel’s Kitchen Cafe
Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.
- Spicy Oven Fries by Cravings of a Lunatic
- Healthy Snacking with Radish Dip by Juanita’s Cocina
- Arugula, Walnut Pesto by Dinners, Dishes and Desserts
- Farro, Apple & Pecan Salad by It’s Yummilicious
- Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie
- Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker
- Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress
- Dark Chocolate Covered Walnuts by All Day I Dream About Food
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
- Kung Pao Chicken Tacos by The Dutch Baker’s Daughter
- Honey Soy Glazed Salmon by Curry and Comfort
- Apple Walnut Spinach Salad by Magnolia Days
- Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious
- Maple Mustard Glazed Salmon by That Skinny Chick Can Bake
- Make-Ahead Chocolate Oatmeal by Crumb
- Hoisin Flounder by Taking on Magazines
- Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen
- Veggie Nachos by Dine & Dish
- Cheesy Quinoa and Asparagus Bake by Hungry Couple
- Ahi Tuna Salad by Noshing with the Nolands
- Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
- Thai Chicken Soup by From Cupcakes to Caviar
- Italian Turkey Quinoa Meatloaf by Rachel Cooks
- Black Bean Quesadillas by Pastry Chef Online
- Sautéed Rataouille with Quinoa by Whipped
- Polenta Rounds with Apples and Cheddar by Diethood
I have been lucky enough to not have heart disease affect my life, but my gene pool doesn’t lack in other diseases so I can definitely relate to Kim’s loss and also being thankful for those that remain in good health. And staying in good health can benefit from eating the right foods.
This recipe contains a few great foods that may help lower the risk of heart disease. Whole grains such as qunioa are high in fiber which helps lower “bad” LDLs. Avocados can also help lower “bad” LDL levels while raising the amount of HDL cholesterol in your body. Yogurt actually may help against gum disease, but if left unchecked can elevate the risk for heart disease. I have also seen sweet potatoes and red bell peppers listed in a top 25 heart-healthy foods list due to their beta-carotene (a carotenoid).
And the best part about these burgers? They are really stinking delicious.
One year ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Two years ago: Spicy Cheetos Crusted Chicken
CHICKEN-QUINOA BURGERS WITH AN AVOCADO-YOGURT SAUCE
3/4 cup uncooked black quinoa (I used regular)
1 lb. ground chicken
1/2 red bell pepper, finely diced
1 cup cilantro leaves, divided in half
1 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1/2 tsp garlic salt
Coarse salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
3 Tbsp plain Greek yogurt
Juice from a lime (about 2 Tbsp)
4 whole wheat buns, toasted
1/4 cup crumbled cotija cheese
- Cook the quinoa in boiling water for about 15 minutes, until it pops into little spirals. Drain and set aside.
- In a large bowl, combine the chicken, cooked quinoa, red bell pepper, half the cilantro, chili powder, cumin, ground coriander, garlic salt, and a pinch of salt and pepper. Thoroughly mix with your hands, and then form four patties. You can chill these in the fridge if you want, or go ahead and cook them.
- Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside.
- In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt.
- Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a chicken-quinoa patty, more avocado sauce then some crumbled cotija cheese. Serve with sweet potato fries (or tots in my case).
Source: Bev Cooks
After having highs in the 70s over the weekend, the weather here in Memphis has drastically changed. Two days in a row we have had wintry mix with highs of 32. The warmth we recently had means everything hitting the ground melts and then later turns into ice. Since I grew up in upstate NY none of the wintry weather here phases me, however I do have to drive more cautiously due to the drivers around me and the inefficient systems set up to handle this sort of weather (since it’s not a common occurrence). The university closed at noon yesterday and even though I make jokes about it, I am really pulling for it to be closed at least until 1 pm today so I can get out of doing a journal club presentation. Although I have to go in to do lab work regardless. Priorities.
In other news, I think my slow cooker is incapable of actually cooking things slowly when it is not filled to maximum capacity. When I make corned beef and cabbage, for example, it is nearly overflowing and cooks perfectly on low for extended hours. But whenever I cook a small amount of chicken, fully covered in liquid but only filling the bowl 1//3 of the way, it cooks in about 2.5 hours on low instead of 5-7. I’m starting to think I need to invest in a smaller crock pot for such recipes because the whole point of the crock pot is to SLOW cook.
Nonetheless, the chicken for these tacos came out wonderful since I made them over the weekend and was able to check on the doneness. Unfortunately, it was done much too soon for dinner but just turned it to the warm function. I added more taco seasoning than the original recipe called because my sister-in-law made them and told me she would’ve preferred more seasoning – a wise move.
One year ago: Carrot Cake Oatmeal
SLOW COOKER CHICKEN TACOS
1-1/2 lb boneless skinless chicken (breasts or thighs, whichever you prefer)
10 oz. can enchilada sauce
3 Tbsp taco seasoning
A few dashes of tabasco sauce
1/8 tsp ground black pepper
2 oz. cream cheese
1 cup shredded sharp cheddar cheese
Whole wheat soft taco shells
Green pepper, diced
Red onion, diced
Guacamole (or avocado)
Sour cream (I used Greek yogurt)
- Toss chicken in slow cooker with enchilada sauce, taco seasoning, tabasco sauce, and pepper. Cook on low for 5-7 hours (cooking times may vary), until chicken is easily shredded with two forks. After shredding, stir in cream cheese and cheddar until melted.
- Serve with soft shell tacos and desired toppings.
Source: Adapted slightly from Pass the Sushi.