RECIPE: SHREDDED CHICKEN

Meal prepping at its finest right here! We all know when it comes to meal prepping, the simpler the better. It takes a lot of work to meal prep after all! The beginning of the month in our household involves purchasing the bulk of what we will be eating for the month and meat is definitely almost always on our menu. To make things easier however, I like to prep our meat ahead of time for the month to come and then freeze into portions depending on what recipe I am using it for. It saves us the trouble of worrying about what to do when we forgot to take our meat out to thaw the day ahead of time. This way… you can easily thaw within a couple of hours and everything is good to go to just either throw into your dish or quickly cook up. Today I am sharing with you my go to recipe for prepping chicken! This super easy and simple approach allows you to simply mix a few ingredients, add them to a crockpot, and simply forget about it until everything is ready to go! It definitely saves you time and energy in the future if you take a few to prep ahead! Take a look below for this super simple recipe and give it a try! I don’t think you will be disappointed. 

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Recipe serves: 8-10 Adults
Prep time: 5 Minutes
Cook time: 6-8 hours


Ingredients:

One family sized pack of boneless, skinless chicken breasts
Soy sauce, 1/4 cup
Chicken Base, 2 Tbsp
Hot water, 1 cup
Black pepper, 1 Tbsp

Instructions:

  • Place chicken evenly into the bottom of a large crock pot.
  • In a liquid measuring cup add to the water your soy sauce, chicken base, and black pepper. Stir until all ingredients are combined with the water.
  • Pour your liquid on top of the chicken breasts evenly and place the lid onto the crockpot.
  • Cook on the high settings for 6-8 hours or until chicken is fully cooked and can easily be shredded.
  • Use what is needed for meals throughout the week and freeze the remaining for later use. [Plastic wrap and then covered in foil works well.]

There you have it! A simple recipe that not only cooks a large amount of food for you to use in the future, but because of the long cooking time it sits in all of those flavorful juices and absorbs that flavor! When cooking with the chicken in the future you will not have to worry about seasoning the chicken with salt or pepper. It will already have the perfect balance! Be sure to save those juices after cooking too however! They can make a great base for future soups, sauces, or gravy. Just be sure to drain the mixture using a fine mesh strainer to capture any of the floating fat or gristle and place into a jar that is freezer safe. [Recommended use is 6 to 8 months from date of freezing.] This recipe can also be replaced with pork roasts as well and works evenly as well. This is a staple in our home for whenever we meal prep for the month and hopefully it will become a staple recipe in your home as well! Feel free to leave any comments and questions you have down below, as I would love to hear from you! To stay in touch, be sure to subscribe or join any one of my social network sites to receive the latest updates on new blog posts or recipes. 

Until next time, take care.

To make gluten free]
– Replace soy sauce with Tamari[gluten free natural soy sauce]

– Use a gluten free chicken base [Better than Bouillon]**They do not make claims that there’s is gluten free**

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RECIPE: ASIAN JALAPEÑO CHICKEN

This is a new one for me. I have never heard of Jalapeño chicken until it was requested by a friend. Popular in Asian buffets, this dish is the result of a blend between Asian and Hispanic cuisine. Golden fried chicken coated in a tangy and savory sauce, accompanied by spicy jalapeños and sweet carrots… this dish overall is a sensational dish for your tastes buds that leaves you wanting more. Take a look down below for my recipe and enjoy!

Recipe serves: 3 adults
Prep time: 15 minutes
Cook time: 15 minutes


INGREDIENTS:

1 Chicken breast, cut into bite sized chunks
1 Carrot, peeled and sliced at a diagonal
1/2 white onion, cut into chunks
1 Green bell pepper, cut into bit sized chunks
2 Jalapeño peppers, sliced into coins
3 Large garlic cloves, minced
2 cups white rice
Oyster sauce, 1 1/2 Tbsp
Soy sauce, 1 Tbsp
White sugar, 1/2 Tbsp
Sesame Oil,  1/2 Tbsp
Water, 2 Tbsp
Red pepper flakes, 1/4 to 1/2 tsp
Rice flour [or regular flour,] 1 1/2 Tbsp
Corn starch, 1/2 Tbsp
Salt, pinch
Black pepper, pinch
Vegetable oil [or peanut oil,] 3 Tbsp

INSTRUCTIONS:

  • Start your rice if you are cooking in a rice cooker. If you are using instant rice wait until the end.
  • In a dish combine your oyster sauce, soy sauce, white sugar, sesame oil, water, and red pepper flakes.
  • Gently hammer your chicken to tenderize [do not hammer flat however.] Place in a bowl and add salt, pepper, rice flour, and corn starch. Evenly coat the chicken. Let the chicken sit out to warm up a little before frying.
  • Place your onion, green bell pepper, jalapeño pepper, and garlic into a bowl. [Leave carrots out as they take longer to cook.]
  • Place your sauce dish, chicken bowl, and vegetable bowl over near your burner. This will make it easier to cook at a high temperature and not burn your dish.
  • In a wok, place your vegetable oil [or peanut oil] and turn the burner onto medium high. Let the oil heat up until hot.
  • Throw the chicken into the wok, laying the chicken evenly in the oil. Wait until one side reached a golden brown color and then turn the chicken over to fry the other side. Once fully fried, remove from wok and let train on a plate lined with a paper towel.
  • Toss carrots into the wok and fry for five minutes. Add in the remaining vegetables.
  • Slowly pour in a little at a time your sauce. Wait until it coats your vegetables and isn’t pooling at the bottom. Repeat process until you have used half of the sauce.
  • Add chicken back in.
  • Slowly add the remaining sauce, making sure that it is coating the veggies and meat and not sitting at the bottom of the pan. Move quickly to not burn. This entire sauce process should take no more then 10 minutes, as the vegetables will become soft otherwise and not crisp.
  • Turn off burner and serve the dish with white rice.

There you have it! A delicious recipe that is the perfect blend between Asian and Hispanic cuisine. I would love it if you would tag me in any photos that you may post re-creating this dish! Be sure to leave any comments down below and reach out to me if you have any questions! Feel free to subscribe to my blog as well! I would love to stay in touch!

Until next time, take care.

To make gluten free]
– Replace soy sauce with Tamari[gluten free natural soy sauce]

– Replace oyster sauce with gluten free oyster sauce

RECIPE: CHRISTMAS CREAM PUFFS

Holiday treats are the best aren’t they? They are baked by those you love, there seems to be a never ending supply of baked goods surrounding the home around this time of year. While most people are busy baking cookies, cakes, fudge, and chocolate pretzels, I wanted to share with you my recipe for Christmas cream puffs!

This treat has a semi crisp shell that is filled with a custard and is topped with a delicious chocolate ganache. Made with lots of love, this is a dessert that I know many people love and very few have attempted to make. Today, I have made it easy for you! This minimal recipe is perfect for those looking to make something a little different without having a dish that is extremely complicated.

Take a peek and enjoy!

Recipe serves: 8-10 adults
Prep time: 15 minutes
Cook time: 20-25 minutes


INGREDIENTS:

Salted butter, 1/2 cup
Water, 1 cup
Salt, 1/8 tsp
Flour, 1 cup
Four eggs

Two 3.4oz packages instant pudding mix [French vanilla]
Heavy whipping cream, 2 cups
Milk, 3/4 cup

Semi-sweet chocolate chips, 1/2 bag [6 oz]
Salted butter, 4-5 Tbsp
Holiday sprinkles [optional]

INSTRUCTIONS:

  • Pre heat the oven to 425 degrees. Also, take the four eggs out of the fridge to warm up.
  • In a mixing bowl mix [with a kitchen aid or hand mixer] together the whipping cream, milk, and packages of pudding mix. Combined until thickened and place into the fridge.
  • In a medium pot on the stove add in your water and butter. Turn burner onto high and bring both to a rolling boil.
  • Once boiling add in the salt and flour and mix with a wooden spoon until a dough ball forms. Turn off heat and remove from burner.
  • Transfer dough to a new bowl and wait five minutes. Add in 1 egg at a time mixing the egg in quickly and evenly with a hand or kitchen aid mixer. Continue adding one egg at a time until all eggs have been incorporated.

Quick note: Do not all of your eggs at once. The dough it hot and too many eggs at once will result in the eggs scrambling and the dough needing to be thrown away. Also blending on a high speed will allow steam to escape the dough and it will cool faster.

  • Using a table spoon, scoop dough and place onto a large baking sheet lined in parchment paper [NOT wax paper!] Keep dough at least three inches apart from the next scoop.
  • Place your dough into the oven for 15 minutes. [Do not open the door, as this could cause your dough to collapse!]
  • After 15 minutes, open the oven door and quickly slit each cream puff at the top. [This will allow steam to escape resulting in the hollow shell.] Once each cream puff has been slit, close oven door and cook for 5 more minutes.
  • After the 5 minutes has passed, turn the oven off and gently crack your oven door with a wooden spoon. Do not fully open the oven door and do not remove cream puffs from the oven until the oven has cooled entirely. Opening the door or taking them out before the oven reaches room temp could cause them to deflate.
  • To create the ganache that goes on top, using the double boiler method melt your chocolate with 2 Tbsp butter. While stirring, once butter is melted add another Tbsp of butter into the chocolate. Repeat until the chocolate is smooth and glossy. Dip each cream puff top into the chocolate and add sprinkles before cooled.
  • Once the chocolate had cooled you can fill! You can either fill by poking a hole into the bottom and piping the custard into them or you can cut them in half and fill like a sandwich.
  • Place in the fridge for 10 minutes before serving to set.

Tips:

– When adding eggs into your hot dough, crack eggs and add them to the outside of your dough. [Not in the middle or on top] and slowly incorporate in with the mixer towards the middle. This will help to avoid your egg scrambling and your dough being ruined.

– To pipe filling into the bottom more easily use a large metal open star tip and rotate in a circular motion to cut open the bottom of the cream puff.

– To create a double boiler, simply add 1 inch of water into a sauce pan and place onto the burner. Before turning the burner on, place a heat proof bowl over top. [pyrex glass bowls work great!] Turn burner on low so the water heats up to help melt the chocolate. Do not let water come to a boil, but rather a light simmer at most.

– Avoid getting any water into the chocolate! [Even one drop!] This will cause the chocolate to seize, making it unusable.

I hope that you all enjoyed this recipe. If you have any questions or concerns feel free to ask me down below in the comments! I would love to help! I do want to also mention that this recipe could be used to make eclairs as well. You simple would pipe the dough into thick strips rather then scooping onto the parchment paper. The cooking time may vary though due to the increased size.

Happy Holidays!
Until next time, take care!

To make gluten free]
– Replace same amount of regular flour to gluten free flour [Bob’s Red Mills 1:1]. The size and texture will be different and more dense however.