Get Off The Couch and Cook

Get Off The Couch and Cook -

Shredded Chicken with Tomato & Jalapeno

shredded-chicken-tomato-jalapeno-titleLet your slow cooker do the work for a delicious shredded chicken cooked with tomatoes and fresh jalapenos.


 

Question: what do you do when you see a really good deal on something at the grocery store that you are buying anyway?  Do you buy a one or two more?  Or do you buy as much as you can afford because it is such a good deal that is going to save you a lot of money in the long run?

I tend to go with the latter if it is something that has a long shelf life or can be frozen.  This is why I bought 8 whole chickens.  The chickens were on ad for 88¢ per pound which was a pretty decent deal so I was planning on getting just 2 or 3.  Then I saw an end cap in the poultry section for the same chicken at 44¢ per pound.  44¢!!!  I felt like a dooms day prepper but it made me so happy to put 6 of the 8 in the freezer for later.

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One of the chickens ended up in the slow cooker the next day with a rub of ancho chile powder, cumin, and garlic powder then topped with a can of diced tomatoes that had been mixed with garlic and jalapeno.  After the chicken was taken out of the slow cooker, residual fat was skimmed from the sauce left in the cooker before the chicken was shredded and mixed back in along with some lime juice and cilantro.

Even with the ancho and jalapeno, this was not spicy at all but the chicken had a good flavor that could easily be upped in the spice area if you wanted.  You could also use the shredded chicken in a multitude of ways but I liked the simplicity of just wrapping them in tortillas with a couple of dashes of hot sauce and a small dollop of sour cream.

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Curious about the 2nd chicken that I didn’t put in the freezer?  Check back Thursday. 🙂

Shredded Chicken with Tomato & Jalapeno
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Prep time: 
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Makes: 4-6 servings
 
Ingredients
  • 2 tsp ancho chile powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1½ tsp kosher salt, divided
  • ½ tsp black pepper
  • 5 lb whole chicken
  • 15 oz can no-salt-added tomatoes
  • 1 Tbsp jarred minced garlic
  • 1 large jalapeno, seeded, deveined, and finely chopped
  • ½ c cilantro leaves
  • 2 Tbsp lime juice
Instructions
  1. Remove the giblets, etc. from the chicken (if applicable). Rinse the chicken with cold tap water and pat it dry. Set it on a cutting board.
  2. In a small bowl, blend together the chili powder, garlic powder, cumin, oregano, 1 tsp of the salt and pepper. Rub all over the chicken, including between the skin and meat. Set the chicken in the slow cooker.
  3. In a medium bowl, store together the diced tomatoes, garlic, jalapeno and remaining ½ tsp of salt. Pour around the chicken. Cover and cook on low 6-8 hours or on high 3-4 hours or until the chicken is cooked through.
  4. Remove the chicken from the slow cooker and set it on a (clean!) cutting board. Let it set while using a large spoon to skim as much of the fat as possible off the top of the sauce.
  5. Remove the skin off the chicken and discard it along with the bones. Shred the chicken meat and add it to the slow cooker along with the lime juice and cilantro.
  6. Stir to coat well.
  7. Serve with tortillas, sour cream, hot sauce, etc.
Notes
Added from BHG.com

 

Hawaiian Pulled Pork

hawaiian-pulled-pork-title

Another delicious pulled pork recipe but this time it’s cooked with slightly tropical flavors and topped with a sweet & spicy sauce!


 

One of the many great thing about living in the South is pork is abundant and inexpensive.  Maybe it is in the North as well but I haven’t lived there in 11 years.  Huh… 11 years ago today as it happens.  Happy anniversary to me then!    One of the greatest bonuses of pork butt going on sale is that I can get so many additional meals out of it.  A single 6 lb roast costs about $9 on sale and we get at least 10-12 servings out of it.  Even more if we use it for tacos or carnitas.  Plus the convenience of the slow cooker just fills it with all sort of win.

I’ll admit, though, that I’ve been getting a little burnt out on pulled pork, though, because we’ve been having it 3 weeks out of 4 it seems which means pulled pork for lunch every week.  So I had to come up with a different way of making it for a change.

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As I was doing some recipe housekeeping, I came across my Spicy Honey Glazed Chicken with Pineapple recipe which, through a series of thought processes, made me decide to do a Hawaiian spin on pulled pork.  I did a quick Google search and, armed with a few other recipes, I came up with my own version.

The pork by itself was delicious, slightly sweet and very tender but the sauce… oh, the sauce!  It’s actually the same liquid that the pork is cooked in but reduced on the stove top then spooned on top of the pork.  The spice of the chili sauce really sings where it wasn’t nearly as noticeable in the pork itself.

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I love how the sauce did double duty like that so I only had to deal with measuring and mixing once.  Yay for lazy cooking!  And I did not mind eating these leftovers multiple days in a row at all.  The leftover sauce was an amazing dip for the leftover oven fries as well.

Now that the weather is starting to cool off, the next pork roast will be made in the oven.  I am more excited about that than a normal person probably should be but I don’t care.  I like the crunchy skin that you only get from the oven. 🙂

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Hawaiian Pulled Pork
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Makes: 12 servings
 
Ingredients
  • 5-6 lb pork butt roast
For the rub
  • 2 Tbsp brown sugar
  • 1 Tbsp garlic powder
  • 1 Tbsp paprika
  • 1 tsp ground ginger
  • 1 tsp kosher salt
For the sauce
  • 1½ c chili sauce (12 oz bottle)
  • 1½ c pineapple juice (12 oz can)
  • 1 c Asian sweet chile sauce
  • 1 c low-sodium chicken broth
  • ½ c brown sugar
  • ½ c soy sauce
  • 2 Tbsp jarred mince garlic.
Instructions
  1. In a small bowl, mix together all of the rub ingredients. Rub all over the pork roast and place the rubbed roast in a 6-qt slow cooker.
  2. In a large bowl, mix together everything for the sauce. Reserve at least 2 cups of the sauce and pour the rest slowly over the roast. Do not completely submerge the pork, leave at least ½" of the pork exposed. If there is any leftover, add it to the rest of the reserved sauce. Cover and refrigerate the sauce.
  3. Cover the slow cooker and cook on low 8 hours (or on high 4 hours).
  4. About a half hour before you are ready to deal with the pork, pour the reserved sauce into a small sauce pan and bring to a simmer over medium-high heat. Simmer, stirring often, until reduced into thin syrup that coats the back of a spoon, about 20 minutes. Remove from heat.
  5. Remove the pork from the slow cooker and remove the bone and any large pieces of fat. Shred the rest with 2 forks and place back in the juices in the slow cooker.
  6. Use tongs to serve the pork (on buns, if you'd like) and top with the reduced sauce.

 

Tamale Casserole

tamale-casserole-title

The flavors of tamales without all the work – a perfect weeknight meal!


 

Happy Secret Recipe reveal day!

This month I was assigned the blog Tea and Scones.  Not only will you find lots of delicious scone recipes there but there are lots of other baked good recipes along with other adventures with different cooking/baking groups and review of recipes from a variety of cookbooks.  You can tell a lot of love and time goes into and out of that kitchen in Lousiana!  I ultimately decided on this tamale casserole recipe because 1) it fit in really well with the way I already cook so I already had almost everything on hand and 2) it wasn’t a loved recipe on the blog so changes were welcome.

As you are aware, I rarely make recipes exactly as they are printed. 🙂

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I definitely added more seasoning as was suggested and it turned out perfectly! I made the topping as directed but it turned out really, really thin for me so I had to up the cornmeal.  It was a little dry in the end but when it was mixed in with the filling beneath, it offered a good texture so I don’t think I’d change it.

What I really loved was how quickly it all came together and the fact that it can be cooked in one pan as long as the pan is oven proof and safe for the stove top so there was less to clean up.

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I definitely plan to go back to Tea and Scones and try other recipes, especially now that the weather is cooling off some and I’m getting in the mood to bake. 🙂

Tamale Casserole
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Makes: 4 servings
 
Ingredients
Topping
  • 1½ c corn meal
  • 1 tsp kosher salt
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1½ c hot water (I used hot water from my tap because it comes out really, really hot but you may want to use boiling water)
  • ½ tsp baking powder
Filling
  • 2 Tbsp olive oil
  • 8 oz lean ground beef
  • Salt and pepper, to taste
  • 1 Tbsp jarred minced garlic
  • 1 Tbsp chili powder
  • 15 oz can black beans, rinsed and drained
  • 15 oz can no-salt-added diced tomatoes in juice, drained
  • 10 oz can tomatoes & green chiles, drained
  • 12 oz pkg frozen corn kernels (thawed, optional)
After...
  • ¼ c finely grated cheddar
Instructions
  1. In a medium bowl, add the corn meal, salt, chili powder and cumin. Stir in the hot water until smooth. Cover with a towel and set aside.
  2. Preheat the oven to 400º.
  3. In an oven proof skillet, heat the olive oil over med-high heat. Add the ground beef, salt and pepper. Cook, stirring often to break the meat into little crumbles until starting to brown and mostly cooked through. If needed, drain off any fat in the pan. Add the garlic, chili powder, beans, tomatoes, tomatoes with chiles, and corn to the pan, Stir to mix well.
  4. Remove the pan from the heat.
  5. Add the baking powder to the corn meal mixture and stir well. Spread even over the top of the meat mixture.
  6. Bake 25-30 minutes or until the corn meal mixture if dry and cooked through and golden brown around the edges.
  7. Remove from the oven and sprinkle with the cheese. Let sit 5-10 minutes or until the cheese is melted.
Notes
Adapted from Tea and Scones

 
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Crunchy Baked Green Beans

crunchy-baked-green-beans-title

Simple green greens go from boring to fun with just a little panko (Japanese style breadcrumbs), oil and seasonings and a few minutes in the oven.


 

Remember the Pork & Pepper Burgers I made a couple of weeks ago?  These beans are the side dish I made to go with those and it really was a good pairing as these brought a salty crunch to the mix.

And these could hardly be easier!  I used thawed green beans from the freezer but you could certainly use fresh as well.  Just be sure to parboil them first.  I have an issue with green beans squeaking when I chew them so I like the frozen ones better in that regard.

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The beans are coated in a little oil then tossed with panko, Parmesan and garlic powder then baked for only about 7 minutes.  It’s a super quick, super easy side which is perfect for weeknights.

What are some of your favorite fast sides for during the week?

Crunchy Baked Green Beans
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Prep time: 
Cook time: 
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Makes: 4 servings
 
Ingredients
  • 12 oz frozen green beans, thawed
  • 2 Tbsp canola oil
  • ¼ c panko
  • ¼ c finely grated fresh Parmesan
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt
Instructions
  1. Preheat the oven to 450º. Line a large rimmed baking sheet with foil or parchment paper. Set aside.
  2. Place the beans in a large bowl. Drizzle the oil over the beans and toss to coat well with the oil.
  3. Add the rest of the ingredients and toss to coat well.
  4. Spread the beans evenly on the prepared baking sheet.
  5. Bake 5-10 minutes or until the panko is golden brown and the beans are heated through.

 

Honey & Lime Glazed Chicken

honey-lime-glazed-chicken-title

Chicken is marinated in a sweet and tangy sauce which is then cooked and reduced to a glaze for the chicken while it roasts in the oven.

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One of the problems with a good deal on food in bulk is that it can be easy to get burnt out on said food.  That’s one of the issues I’ve been running into with the chicken quarters that my Kroger always seems to have on sale.  In fact, you can find a few of the recipes I’ve made using them here, here, and here.  Oh, and here!

Most of the time, I use these when I need shredded chicken for something but even that can get a little old fairly quickly.  But after adapting this recipe, I at least have something new in my arsenal to keep dinner a little more exciting.

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I *love* the way the honey caramelized on the skin.  I could see making these without the skin as well to reduce the amount of fat somewhat but I think the skin helps keep these from drying out while roasting.

By marinating the chicken for a couple of hours, the chicken itself was able to take on the flavors of the marinade so you get the tangy sweetness throughout instead of just on the outside but then the marinade is reduced into a glaze so you get the sticky tangy and subtly spicy on the outside.

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Honey & Lime Glazed Chicken
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Prep time: 
Cook time: 
Total time: 
Makes: 3 - 4 servings
 
Ingredients
  • Zest of 1 lime, finely grated
  • ½ c lime juice (I used the juice from the zested lime plus bottled lime juice )
  • ½ c low-sodium soy sauce
  • ½ c honey
  • 1 Tbsp jarred minced garlic
  • ½ tsp crushed red pepper flakes
  • 3 - 4 chicken leg quarters
Instructions
  1. In a medium bowl, mix together everything but the chicken until well-blended.
  2. Place the chicken in a large resealable bag and pour in the marinade.
  3. Press out as much air as possible and seal the bag. Move the chicken around in the bag until well coated with the marinade.
  4. Refrigerate 2 hours, flipping the bag over once halfway through.
  5. Preheat the chicken to 375º.
  6. Place the chicken pieces on a baking rack in a rimmed baking sheet. Bake for 20 minutes.
  7. Meanwhile, pour the leftover marinade in a small saucepan over medium-high heat. Bring to a simmer, stirring often, and let reduce to about half, about 15 minutes.
  8. After the 20 minutes for the chicken is up, brush the chicken pieces with some of the glaze. Bake 10 minutes more, brush again and bake another 5-10 minutes until the chicken is cooked through.
Notes
Adapted from EatingWell.com

 

Confetti Salad

confetti-salad-titleHang on to the last bits of summer with a make-ahead salad that incorporates lots of sunny colors and bright flavors!


 

I sometimes make so many new recipes for the site, that I end up missing one with my posts.  This is one I actually made a couple of months ago.  Oops!  I feel bad for missing this one, too, because it turned out to be so good and I loved eating the leftovers for lunch.

Even though the ingredient list may seem extensive, it’s actually pretty simple and quick to pull together since most of the ingredients are for the dressing.  Sure, you could use a bottled dressing but this seriously takes less than 5 minutes to make and tastes so much better.

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I think this could be fairly versatile as well since you could easily substitute out some of the vegetables.  There are a plethora of frozen veg and sweet roots like carrots that could also be used.  You could even use the dressing from this on a simple lettuce salad.  It’s basically a vinaigrette, after all!

I also think some chopped up onion would be good in this so please add it if you agree!  And let me know how good it is?  I really miss onions and have to live vicariously through others since there aren’t a lot of dishes I can add it to.

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This would make an awesome addition to a potluck, I think.  Especially since it can be made ahead of time and actually improves the longer it sets.  It also tastes just as good at room temperature as it does cold.  In fact, when I ate the last of it 5 days later, it was still amazing.  Which is good since this recipe does make a lot of it.

And, hey!  Since the salad already looks like confetti, it’s definitely a party salad. 🙂

Confetti Salad
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Prep time: 
Total time: 
Makes: 9-10 cups
 
Ingredients
Vegetables
  • 1 medium zucchini, quartered lengthwise and cut into ¼" slices
  • 2 red bell peppers, deseeded and cut into ¼" strips
  • 1 yellow bell pepper, deseeded and cut into ¼" strips
  • 2 large tomatoes, ½" dice
  • 3 c corn (fresh, canned, or frozen, thawed)
  • 15 oz can black beans, rinsed and drained well (or 2 cups cooked)
Dressing
  • ⅔ c canola oil
  • ¼ c red wine vinegar
  • ¼ c lemon juice
  • 2 Tbsp mustard
  • 1 tsp Sriracha (optional)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • ½ tsp freshly ground black pepper
Instructions
  1. In a large bowl, gently stir together all of the vegetables. Set aside.
  2. In a medium bowl, whisk together all of the ingredients fir the dressing. Pour over the vegetables and gently stir to combine.
  3. Cover and refrigerate 4-24 hours.
  4. Stir and serve.
Notes
Inspired by BHG

 

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