Slow Cooker Shredded Chicken (Mexican Style)

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Last year I brought you a great semi-homemade way to make Shredded Chicken Taco Meat using a slow cooker.  It's super simple and tastes great in a pinch, but now we are going to explore an even better version.  A totally, made from scratch version.

From scratch?  Yes!  You will be using all your own spices rather than taco seasoning and adding in some flavors and textures that will produce a chicken dish that is outstanding!  You'll still get to use the slow cooker and therefore the benefit of hands off cooking.  Here's the one I use.  Prepare your food in the slow cooker in the morning, and when you get home from work the house will smell like your favorite

taqueria!

SLOW COOKER SHREDDED CHICKEN (MEXICAN STYLE)

So what can you do with Mexican Style Shredded Chicken??  Well, how about filing for tacos, burritos, chimichangas, tostadas, flautas, chicken tortilla soup, enchiladas....it's endless I tell you!  And there is another plus to this recipe.  Make a big batch and freeze the shredded meat in portioned batches for future meals.  How great is that!

We ended up making street tacos with our chicken.  I found really small flour and corn tortillas at our Smart & Final store and they were the perfect bite sized vehicle for our tacos. 

This chicken meat is so versatile and has the BEST flavor you will want to keep this recipe handy because you'll be making this one often!

Enjoy!





Slow Cooker Shredded Chicken (Mexican Style)

1-1/2 - 2 pounds chicken breasts
1/2 cup medium salsa
1 4 oz. can mild diced green chilies
1 14.5 oz. can low sodium diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1 tsp ground cumin

1 tsp garlic powder 

1 tsp onion powder
1/2 tsp paprika

1/2 tsp dry oregano

1/2 tsp black ground pepper
1 tsp chipotle chili pepper seasoning (I used Mrs. Dash, no salt)

Place the chicken breasts in your slow cooker.

Add the remaining ingredients and place the lid on the slow cooker. Cook on high for 2-4 hours or on low for 6-7 hours.

Remove chicken and place on a cutting board and allow it to cool, enough to handle.  Shred chicken and return to the slow cooker so it absorbs some of that seasoned juice.  Strain the meat from the juices to use.

adapted from Carlsbad Cravings, Easy Slow Cooker Shredded Mexican Chicken

Spicy Apricot Glazed Chicken

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We're having and Indian Summer here and to go with my Indian Summer Fresh Corn Salad I turned to Pinterest for the main dish.

I love Pinterest and my goal is to actually 'make' the recipes that I pin!  Crazy huh?

So I found a wonderful grilled chicken dish that sounded perfect and quick for our Indian Summer Cookout.  Taste of Home's Spicy Apricot Glazed Chicken caught my eye with it's spicy yet sweet glaze.  I just love that flavor combination. 

The good thing about this dish is that is use stuff you may already have in your refrigerator like, chili sauce, hot mustard, and apricot preserves.  (I actually had to go buy the chili sauce as I don't use that often)

Now this recipe calls for broiling the chicken, but since it is too hot to cook inside I opted to grill the chicken on our outdoor grill.  The ingredients are simple and come together quickly. It's done in about 20 minutes so it make a great weeknight meal or it's perfect for a weekend get together.

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!  How perfect is that.  You're gonna love the flavor.  What a great way to jazz up your everyday chicken!

Enjoy!

print recipe

Spicy Apricot Glazed Chicken

by Beth - Slice of Southern October-2-2017

Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!

Ingredients

• 1/3 cup apricot preserves
• 1/4 cup chili sauce
• 1 Tablespoon hot mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 skinless boneless chicken breasts

Instructions

Preheat your grill to medium heat.  In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through. Grill chicken for 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. 

Details

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Yield: 4

Citrus Rosemary Glazed Turkey Breast

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If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!

My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.

For 4 people I chose a half bone-in turkey breast that was about 3 pounds.  If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast.  The glaze is the key to this recipe and I would double the glaze for a full breast.

You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have!  No kidding this turkey was soooo moist. 

I also used a new "must have" thermometer.  You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time.  This ensures the perfect cooking temperature is reached.  No more guessing!  After tasting this turkey I think this thermometer was the best buy ever!

This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.

Enjoy!

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan. 

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes. 

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.

Grilled Chili Lime Fish or Chicken Tacos

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Tacos, Tacos, Tacos!

It doesn't have to be "Tuesday" to eat tacos.  In fact it can be any old day of the week and I'll eat a tacos without hesitation.  But, when summer comes I gravitate outside and grill my tacos.  Yum!  Although these Slow Cooker Beef Tacos may be an exception.

EASY GRILLED CHILI LIME FISH OR CHICKEN TACOS ARE ON THE MENU
Grilled Chili Lime Fish or Chicken Tacos are versatile and simple, plus they satisfy that Mexican food graving we all get from time to time.  Why two types of protein?  Well, since MGG loves fish and me, no so much, I bought a beautiful piece of Tilapia for him, and a got a nice chicken breast for me.  Who says you can't make different types of tacos in one sitting?  Not I.  This way we use all the same spices and ingredients and just adjust the protein to our liking.  Bingo, we're both winners with this dish!

Fish Tacos

The fish comes out flaky and tender with the perfect amount of spice.  The chicken turns out moist and flavorful as well, with hints of chili powder and citrusy lime bursting in your mouth on the first bite.  Top your tacos with a little crunch from the cabbage, and some buttery soft avocado and you'll be having a party before you know it. (above MGG added diced tomatoes and a radish to his for extra flavor)  They taste that good!  Oh, and don't forget to squeeze some lime on there for good measure.  It really takes your dish over the top.

Chicken Taco

What's better than fresh, healthy clean food to eat that's simple to prepare.  Remember, tacos are great for a any weeknight, weekend, or party.  There the perfect finger food that everyone enjoys!

Grilled Chili Lime Fish or Chicken Tacos

1 Tilapia filet
1 boneless skinless chicken breast, cut into 2 thin cutlets
2 Tbls Fiesta Lime salt free seasoning blend (Mrs. Dash)
6 corn tortillas

1 large hass avocado, sliced

1/4 c Monterey jack or queso fresco cheese

2-3 Tbls cilantro, chopped

1/4 small red cabbage, cored and thinly sliced

Lime wedges for serving

Sprinkle both chicken and fish with the seasoning blend on both sides.  Pressing down to adhere.

Preheat a grill to medium-high heat.  Brush grill grates liberally with oil.  If you are using both chicken and fish start grilling the chicken first.  Grill about 4-5 minutes on the first side.  Flip over and cook about 3-4.  Once you flip the chicken ad the fish to the grill and cook about 3 minutes per side or until opaque and flaky.   (Grilling time may need to be adjusted based upon the grill temperature or the thickness of your meat.) 

Remove fish and chicken and place on a platter, covered with foil to keep warm.  Add the corn tortillas to the grill and cook about 30-60 seconds per side until they have a slight char on them.  Remove to the platter. 

Cut chicken and fish into small strips or bite sized pieces.  Serve in the warm tortillas and top with red cabbage, avocado, cilantro, and cheese.  Other toppings such as tomatoes or radishes work well with this dish.   

Grilled Chicken with Tomato-Avocado Salad

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Today's dish screams summer.  

We're taking advantage of our warm evenings and grilling our dinner for a night under the stars with good food and good company.

I encourage you to take advantage of the last summer bumper crop of corn and tomatoes (Yum!) and pull together a dinner that is fresh and light. This dish was adapted from a Cooking Light recipe of the same name, and is perfect to throw together this weekend.  

The grilled chicken is flavored with a spicy rub that's easy to put together.  The salad is fresh with several types of tomatoes, avocado, and corn.  Top it with a homemade dressing made with buttermilk.  It's the perfect topping to the salad.  

Serve your fabulous dinner with a mixed fruit salad to keep the fresh theme going.

The result?  Killer dinner!!!  Your family and guest will think you are a genius! (shhh!  don't tell them how easy this was...)

Hope you enjoy this dish and take time to savor the end of summer.



Grilled Chicken with Tomato-Avocado Salad

serves 4

For the Dressing:
1/4 cup nonfat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
1 teaspoon cider vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
1 garlic clove, minced

For the Chicken:

4 skinless, boneless chicken breast halves, pounded thin
1 1/2 tablespoons olive oil
1 teaspoon onion powder
3/4 teaspoon ground cumin
1/4 teaspoon chipotle or ancho chile powder

For the Salad:

2 ears yellow corn, shucked
1 yellow heirloom tomato, sliced
1 red heirloom tomato, sliced

1 orange heirloom tomato, sliced
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado

Preheat grill to high heat. Combine first 9 ingredients in a mason jar, shake to combine. Chill buttermilk mixture until ready to serve.

Combine oil, onion powder, cumin, and chipotle or ancho chile powder. Rub evenly over chicken. Arrange chicken and corn, on grill rack; grill 8 minutes or until done, turning chicken once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.

Slice chicken. Arrange on a platter or individual plates.  For the salad, arrange tomatoes on a platter alternating colors, and adding cherry tomatoes randomly.  Top with corn and avocado evenly on the platter.   Drizzle with dressing and serve.  

source:  Cooking Light via MyRecipes.com

Fall Salad: Crispy Chicken, Apple, and Spinach Salad

Everyone is talking about fall...

All over "blogland" I'm seeing posts for fall flavors.  Well I have to tell you, in Southern California it is. not. fall. by. any. means.  I want it to be...but when it's been 100+ degrees outside for a couple of weeks now I wouldn't say it isn't fall. Also, I'm not craving the hearty stews just yet.  But some relief was in sight.  The weather changed yesterday...about 15 degrees cooler. Phew!

So in honor of the "upcoming" fall, which will hit us mid to late in October, I've created a wonderful salad.  Still light, but has the flavors of fall.

That flavor being apples!  I love them, and if I can get them in a salad all the better!  On top of that we have some nice toasty walnuts, blue cheese, and a crispy chicken breast.

You will need to pan fry a chicken breast for this one. It really works with this salad, making it nice and crunchy, even a little warm.   If you don't want to take the time you can use leftover chicken chunks.  It will have a slightly different texture to the salad but it's all good!  

Hope you enjoy this...I'm trying to think of fall as I eat it!

I also wanted to share some wonderful pics I took of the 9/11 memorial that was set up down at Pepperdine University by Malibu California.  So wonderful it took our breathe away.  See for yourself.  There is a flag for every person, representing their country, so you may see some wonder flags from around the globe.

Enjoy!

Crispy Chicken, Apple, and Spinach Salad

serves 4

4 boneless skinless chicken cutlets (thin sliced)
1/4 c flour 1 large egg, beaten 2/3 c Italian seasoned breadcrumbs 4 T canola oil
1 bunch of baby spinach, washed
1 apple, skin on, cored and sliced thin
1/3 c toasted walnuts
1/2 c bottled poppy seed dressing
1/3 c dried cranberries
1/3 c blue cheese crumbles

Place flour in a flat dish, as well as the beaten egg and breadcrumbs in separate dishes.  Heat oil in a large skillet over medium high heat.  

Dredge the chicken cutlets in the flour.  Dip them in the egg, and then dredge them in the breadcrumbs. Place chicken in hot skillet and cook on each side 4 minutes or until done and golden brown.  Remove from pan and allow to rest for about 5 minutes.  Cut chicken into slices crosswise diagonally.

Divide spinach among 4 dinner plates.  Top with apple slices.  In a small bowl add walnuts, dressing, cranberries and cheese.  Mix together.  Top salads with chicken and drizzle with salad dressing.  Serve.

Chicken and Mango Rice Salad

Hope you all had a great Labor Day weekend!

Back to work, and back to the routine....so I've been on a salad kick lately and made a few more so I could take them to work for lunch. It is just too dang hot here to go outside...ever!  

You are gonna love this salad!  Plus, it's quick and easy to make.

The wonderful people at Tasty Bite sent me some samples to try and review.  Please note, that all opinions are my own.  Tasty Bite invites you to "Explore all natural, exotic flavors from around the world. Enjoy Tasty Bite by itself as a quick and easy bite, as a side dish. Tasty bite is your solution to a delicious and flavorful meal, ready to eat in 90 seconds!"  They have wonderful prepared packaged Indian and pan-Asian dishes.  

I chose to use the Thai Lime Rice to make a wonderful Chicken and Mango Rice Salad.  I just love rice salads.  Since they are served cold or at room temperature you don't have to fuss with heating them up.  I love the flavors of Thai food, so I decided to keep that theme and jazz up the salad a bit with some fruit and a protein.  Leftover chicken is perfect for this dish, or you can poach some chicken breasts as a quick fix.  The addition of cilantro keeps with the Thai flavors as well, or you can use basil.  The rice itself is steamed in coconut milk, ginger, lemongrass, garlic and basil.  This was a wonderful tender, flavorful rice.  All combined together this made a wonderful rice salad!

The rice is easy to make, just heat the pouch in the microwave for 90 seconds and your good!  Love the ease of having ready made ingredients handy to make these quick dishes.  I was pleasantly surprised by the  ingredients.  See for yourself.

INGREDIENTS
Water, Rice, Coconut Milk, Sunflower Oil, Raw Sugar, Lemongrass, Salt, Lemon Juice, Natural Flavoring(Soy, Vegetables), Basil, Kaffir Lime, Onions, Garlic, Green Chilies, Galangal, Spices. Contains: Coconut. 

I've spotted Tasty Bite pouches recently at Sprout's and Cost Plus World Market, however, they are also in most main grocery stores such as Ralph's, Von's, Whole Foods, Super Target etc.  Be sure to check the site for stores in your area.

All in all, this made a quick meal.  Tasty and fresh, with a good flavor profile.  I look forward to using some of their other items including this rice again.  I'm thinking it would make and excellent side dish to some Thai Basil Chicken Kabobs!  Don't you think?

Chicken and Mango Rice Salad

serves 2

1 pouch 8.8oz Tasty Bite Thai Lime Rice
1 mango, peeled and chopped
1 chicken breast, cooked 
2 T cilantro, chopped

Cook rice according to package directions.  Place in a medium bowl or container and allow to cool slightly.  Meanwhile peel and chop a fresh mango into bite sized pieces.  Add to bowl with rice.  Chop cooked chicken breast into bite sized pieces, or shred if you like.  Add to bowl.  Add chopped cilantro to bowl and stir to combine.  Rice may be refrigerated and served cold or at room temperature.

Pomegranate Grilled Turkey Tenderloin Salad

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We're loving the sunshine!

Too hot to cook inside, and a nice light meal is in order.

Let's fire up the grill and throw on something you don't typically see...turkey tenderloins!  That's right, turkey, it's not just for Thanksgiving!  Last summer I made a wonder Thanksgiving-esque dish.  The Grilled Turkey with Balsamic BBQ sauce and Tomato Dressing was just fabulous, you should absolutely try making this dish.  Look how pretty this one is...




So I thought that I'd bring back turkey again this summer, grilled and the topper to a great farmer's market salad!  This turkey is special.  It's marinaded in a wonderful pomegranate sauce.  The flavors are a little tart but also have depth from the soy and ginger.  The perfect combination to flavor up this turkey.  

To keep this meal light we made a fresh salad using farmer's market ingredients and topped it with the grilled turkey for a nice entree.  Add a little bread and some iced tea and you are set!  Summer sunshine for dinner! 

So, fire up your grill and get yourself some turkey for a change.  It's oh soooo good!

Enjoy!

Pomegranate Grilled Turkey Tenderloin Salad

serves 4

1/2 cup water
1/4 cup pomegranate juice
1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons low-sodium soy sauce 
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 turkey tenderloins
1 head Green leaf lettuce
½ c shredded carrots
1 cucumber peeled and sliced
2 tomatoes seeded and chopped
1 yellow bell pepper seeded and chopped
1/3 mild feta cheese crumbled
Oil and Vinegar vinaigrette

Combine first 8 ingredients in a large zip-top plastic bag. Add turkey and seal and marinate in refrigerator 2 hours, turning bag occasionally.

Heat grill to medium high heat. Remove turkey from the marinade and place on the grill. Discard remaining marinade. Cook 6-7 minutes per side or until meat has reached 160 degrees.

Meanwhile tear lettuce and place on a platter. Add carrots, cucumber, tomatoes, and bell pepper to the platter. Sprinkle with feta cheese. Drizzle with vinaigrette to taste.
 
Remove meat from grill to a cutting board and allow to rest 5 minutes. Slice meat into long strips at an angle. Place slice on top of the salad and serve.