Wednesday, September 4, 2013

Crockpot All Purpose Shredded Chicken

This will save your life.  Well, not like CPR or exercise or a good stiff drink but it will provide you with endless possibilies for quick and easy meals.  When I see chicken breasts on sale, I load up and make this.  Then I divide the chicken into smaller portions, freeze it and think that I'm one smart cookie. 
 
4 boneless skinless chicken breasts
1/2 cup chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 dried oregano teaspoon
 
 Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into ziplock baggies. This makes just about six cups total.

Monday, September 2, 2013

Tamale Casserole

School is back in session, our calendars are filled to the brim and the days are getting shorter and nights colder.  Summer is slipping away and I for one am a little sad about it.  We had our fill of summer fun but impending Fall and the routine that comes with it has snuck up on me.  Again, just a little melancholy but this casserole makes me happy.  Why?  My older daughter told me it was the best meal I've ever made.  Now to be fair, she had just come from a long day of school and an intense volleyball game.  And it was way past dinner time so therefore, fried beetle dung also may have been the best thing she'd ever eaten.  But it is a rock solid choice if you need a change up from the typical taco night.  Not a morsel was left at our house!




6 ounces Cheddar cheese, grated
6 ounces Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (think that cute little Jiffy box)
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
1 pound ground beef (turkey or chicken are fine too)
 salt and pepper, to taste

Top with fresh chopped cilantro & sour cream if desired.

Preheat the oven to 400 degrees.
Spray a 13x9 baking dish with cooking spray.
Combine the cheeses in a small bowl.
In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and the green chiles. Stir until just combined.
Pour into the prepared pan and bake for 15 minutes or until just set.
While the cornbread is baking, cook your ground chicken in a skillet over medium heat until cooked completely through. Drain, if necessary, and salt and pepper the chicken.
Remove the cornbread from the oven and pierce all over with a fork.
Pour the enchilada sauce over the corn bread.
Top with the chicken and remaining cheese.
Return to the oven for another 15 minutes.
Sprinkle with the chopped cilantro or parsley and serve.

Recipe & pic from Buns In My Oven, a great resource for all things yummy!