Savory Shredded Chicken

Ingredients

1 Tbsp Oil

1 onion chopped
3 diced tomatoes
2 Whole cooked chicken breasts shredded
1 Tbsp Salt
3 Cups Broth, fat skimmed off top

Directions
1. Place dutch oven on medium-high heat on your stovetop. Add oil to pan, let oil get hot. 
2. Add onions, cook until clear. The onion will finish cooking in this process and will also become fragrant. 
3. Add tomato and shredded chicken. Stir. Add salt, and then broth. Stir. 
4. Place lid on top, and simmer for 15 min.  Do not take lid off and stir, because you need the steam in there. When timer goes off, let sit for 10 minutes, keeping lid on. 


You can eat this in burritos, Sandwiches, on top of tostadas, or anything else you can think of! =)

Cooking Chicken 101

Need to know how to cook a raw chicken? Well here is a lesson in cooking chicken so you can use it for other recipes that call for pre-cooked poultry.


Ingredients:

Clean and skin the raw chicken(s). You can leave whole or cut into pieces (e,g. Legs, Wings, Thighs, ect...)

Stove Top:
Place Chicken(s) in Dutch oven pot with all the ingredients above, bring to a boil on high heat and then lower temperature down to a low heat and let simmer with lid on top. Cook for 1 hour, then remove from heat. Chicken should be thoroughly cooked through.

Crock Pot:
Place Chickens and all ingredients in a crock pot. Place temperature on low heat and cook for 6 hours, chicken should be cooked thoroughly.

Note: Water does not have to cover chicken, it just needs to be enough so that the chicken is moist and can create steam.

Remove Clove of Garlic after cooking

Chili Oil

18 small red chilies

5 California chilies

3 heaping table spoons minced garlic

4 ½ cups olive oil

1. Put chilies in the blender to make a chili power out of them

2. Heat oil on # 4 or a med low heat. Add Chili powder.

3. Cook until the peppers sizzle. Do not scorch or let it smoke. Let cool.

It must set for 24 hours before use. Store in a cool dark cupboard it will last 3 to 6 months. Perfect for making stir-fry and other various savory dishes, just use in place of oil and it will at a little zing of flavor!

Rodney's Second Place Chile

3 lbs Chile' ground beef
1 Green pepper (diced)
1 Yellow onion (diced)
6oz can Jalapeno Peppers
Cloves garlic or 1/4 teaspoon garlic powder
1 14oz can stewed tomato’s
4 tablespoons Chile' powder
1 tablespoon ground cumin
1/4 teaspoon cyan powder (optional)
1/4 teaspoon black pepper
1 teaspoons salt
1/2 teaspoon paprika
2 cups water
32oz can kidney beans

In a 6 quart pot Cook Hamburger, onions and Green pepper. Drain fat.

In Blender combine Jalapeno peppers ( I dump in juice and all), Garlic and stewed tomatoes. Blend to a pulp. Add to Meat.

Add all dry ingredients along with water. Stir well and simmer for at least 1 hour add beans and heat an additional 20 minutes.
Its even better when you let it cook for 3 or 4 hours then put it in the fridge overnight. Then I heat it for 1 hour before I want to serve it Adding beans during the last 20 minutes of cooking time.

Cherry Fluff

1 Carton (8 ounces) frozen light whipped topping

1 Can (20 ounce) crushed pineapple drained

1 Can (21 ounces) Cherry pie filling (I used the lite pie filling)

1 Can fat free sweetened condensed milk

½ Cup coconut

¼ Cup chopped pecans

Combine all in a large bowl, mix well. Chill overnight (tastes good in less time but gets better as it sets) makes 12 2/3 cup servings. 250 calories.

Roasted Red Potatoes with Garlic

Ingredients

1 lb of small red potatoes: sliced uniformly the same size.

1 head of garlic : or 2 Tsp minced garlic

2 Tbs olive oil

1/2 Tsp salt

1/4 Tsp pepper

Directions

Preheat oven to 350.Wash potatoes, slice and arrange in a single layer; in a 9x13 casserole dish.Add minced garlic on potatoes.Drizzle olive oil over the top.Add salt and pepper.Bake for 30-40 minutes until tender. Toss the potatoes in the pan with the drippings.

** If using cloves of garlic , place garlic cloves underneath potatoes.When cooked squeeze garlic over potatoes.

Makes 8 small servings, 92 calories

or

about 5 larger servings, 147 calories

Chicken Tacos with Charred Tomatoes

Ingredients

• 2 plum tomatoes, cored
• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 teaspoons canola oil, divided
• 1/2 cup finely chopped white onion
• 1 clove garlic, minced
• 1 small jalapeño pepper, seeded and minced
• 2 teaspoons lime juice, plus lime wedges for garnish
• 2 teaspoons chopped fresh cilantro
• 2 scallions, chopped
• 6 small corn tortillas, heated (see Tip)

Preparation

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Tips & Notes  

• Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.   

Nutrition, Per serving: 297 calories; 9 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

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