Spray a 6-quart crockpot with pan spray and add the cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt into the bottom of it. Stir everything together until combined.
Lay 4 chicken breasts over the soup mixture in the bottom of the crockpot. Cover and cook on low for 5-6 hours or high 3-4 hours. Make sure the internal temp of the chicken is 165-170 degrees.
Before the last 30 minutes of cooking, shred the chicken with two forks or hand mixer and add broccoli florettes, sour cream, and shredded cheddar cheese. Stir to combine. Cover and cook for the remaining 30 minutes until the broccoli is tender and heated through.
Serve over rice and garnish with more shredded cheese.
Happy Taco Tuesday! Let’s stay on that Hawaiian Chicken jag.
Grilled Hawaiian Chicken Tacos
• 2 pounds Boneless Skinless Chicken Thighs
• Corn tortillas, warmed or charred on a grill or gas flame
For the marinade:
• 1/4 cup Light Brown Sugar
• 1/4 cup Low Sodium Soy Sauce
• 1 teaspoon Minced Fresh Ginger
• 1 teaspoon Minced Fresh Garlic
• 1/2 cup Pineapple Juice
• 2 tablespoons Ketchup
• 2 teaspoons Sriracha Sauce
• 1/2 teaspoon Worcestershire Sauce
• Lime wedges, for squeezing
For the Pineapple Pico de Gallo:
• 1 cup Pineapple, chopped (fresh or canned)
• 2 tablespoons Chopped Red Onion
• 1/2 cup red, yellow or orange Bell Pepper, diced
• 1 tablespoon Chopped Cilantro
• Juice from one lime
Mix all Pico ingredients in a bowl and refrigerate until using.
• Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce and Worcestershire sauce together, add ingredients to a large resealable plastic bag and whisk together.
• Add the chicken to the bag, seal, and store in the refrigerator to marinate for 2-4 hours.
• After marinating, preheat a grill. Remove the chicken from the marinade and grill the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165°
• Once the chicken is fully cooked, remove from grill. Set on a cutting board. Let it rest for a few minutes to cool slightly. Chop the chicken into strips or cubes.
• Make the tacos by filling the corn tortillas with the cut-up chicken, top with the pineapple Pico de Gallo and fresh cilantro. Serve with lime wedges.
Cut chicken breasts in half lengthwise to make four even cutlets. Place them between plastic wrap and pound just until they thin out a bit (make sure they’re all even in thickness so they evenly cook). Season chicken with salt and pepper. Dredge the chicken in flour, shake off the excess flour and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add a couple of turns of olive oil and 1 Tbsp butter. Once the butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (DO NOT OVER COOK). Set the chicken aside and tent with foil to keep warm.
Add more oil to the pan if you need to along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown. Stir in onion powder and minced garlic and saute another 30 seconds or until fragrant.
Add Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down, ab then add 3/4 cup chicken stock and while stirring add cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with salt.
Return chicken to pan and sprinkle the tops with chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to a consistency you like. The sauce will thicken as it cools. Serve with pasta.
2 lbs hot Italian sausage, casings removed and broken up like ground beef
2 onions, diced
1 head garlic, finely diced
1 can diced green chiles
1 can diced jalapenos
2-28 ounce can diced tomatoes (keep another one handy if you need more)
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons chili powder
2 tablespoons garlic powder
1 package of chili mix. I like Shelby’s
Kosher salt and fresh-ground pepper to taste
1 teaspoon cayenne pepper
2 tablespoons paprika
2 bay leaves. Don’t eat the bay leaves
2 (14 ounce) cans of your favorite beans (optional)
1 or 2 cups red wine
Remove your tri tip from the fridge. Trim as much fat off the trii tip as you want and season liberally with salt and pepper. Allow the tri tip to reach room temperature.
Heat your grill or bbq with a hot zone and cold zone.
Sear the tri tip on both sides, about 3-4 minutes. Don’t walk away while searing…It’ll catch on fire if you don’t watch it. Move it around if you have to so it doesn’t burn. After searing, move the tri tip to the cold zone and turn down the hot zone to medium high.
Cook the tri tip until the internal temperature reaches 130 degrees. Get it off the grill and rest it at room temperature while you brown your sausage.
Heat a large stock pot or Dutch oven over medium-high heat. Add a couple of turns of olive oil to the hot pot. Add your onions and cook through until translucent, about 4 minutes.
Add your sausage. Cook until just browned.
Add the canned tomatoes. Stir to incorporate completely. Bring the pot to a mild boil, then turn down to a simmer.
While simmering, cube the tri tip. Add the cubed tri tip, all of the spices, chiles, jalapenos garlic and wine. Stir to incorporate completely. Bring it back to a mild boil then turn down to a very low simmer and simmer for at least one hour to several hours. As the chili simmers, thin with water or broth if needed. If the chili is too thin for your liking, add masa.
Add beans (optional) about a half hour before serving.
Serve with corn bread, flour tortillas, crackers or garlic bread and toppings.
TOPPINGS:
Sour cream (kicked up sour cream recipe follows)
Cheddar cheese
Sliced radishes
Sliced green onion
Sliced avacado
Pickled jalapeno
Lime wedges, for squeezing
Kicked Up Sour Cream
1-16 ounce container sour cream
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cayenne
1 tablespoon fresh lime juice
A few dashes of hot sauce
Mix all the ingredients in a bowl. Keep chilled in fridge ’till service.
Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground testure and begins to bubble, about 10 minutes.
Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
Preheat the oven to 350 degrees. Arrange hot dog buns on a baking sheet. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and a portion of remaining diced onion over the meat sauce. Repeat with remaining hot dogs.
Brown the ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes.
Add chili powder, cumin, cayenne, oregano, garlic powder, onion powder, salt and pepper. Stir until mixed evenly.
Add the flour and stir in with the seasoned ground beef.
Pour in the broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. It smells really good at this point. When it thickens up, then it is ready to pour over the cheese enchiladas. If the gravy is too thick for your liking, add a little more broth.
Heat The Tortillas
In a skillet, heat the enchilada sauce to barely boiling, then turn down to a slight simmer.
Submerge each tortilla in the hot enchilada sauce to make it soft and pliable before adding the cheese and rolling it.
Enchiladas
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
Add about 1/4 cup of shredded cheddar cheese on the lower third of the sauced tortilla. Then tightly roll the tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions and chopped cilantro just before serving.
1/2 lb. hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/4 lb. sliced ham
1/4 lb. thinly sliced pepperoni
1/4 lb. sliced salami
1/2 cup sliced black olives
2 cups grated provolone cheese
2 cups grated mozzarella cheese
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated parmesan cheese
Dough:
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
To make the Stromboli:
Preheat the oven to 375 degrees. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.
4 buns, toasted with butter in a skillet or on a grill pan.
1. Cook the beef, onion and pepper in a skillet over medium-high heat breaking the beef up as you cook it, drain excess grease if you want to.
2. Add the garlic and cook for a minute.
3. Add the mixture of the corn starch and broth, followed by the ketchup, Worcestershire sauce, steak seasoning and cook until the sauce thickens a bit, about 3-5 minutes.
4. Place the provolone on top of the beef mixture, then put the skillet under the broiler until it has melted. Mix the cheese into the meat.
2 onions, halved and thinly sliced into half moons
12 ounces fresh mushrooms, sliced
6-7 tablespoons all-purpose flour
A pinch of cayenne pepper, or crushed red pepper flakes, to taste
3 cups beef broth
2 teaspoons Worcestershire sauce
Kosher salt and fresh-ground pepper, to taste
1 teaspoon beef bouillon powder
THE PATTIES
2 lbs ground beef
2 tablespoon Christopher Ranch jarred minced garlic
2 eggs
2 packages Lipton soup mix
2 tablespoons Worcestershire sauce
1/2 cup dry breadcrumbs
Kosher salt and fresh-ground pepper, to taste
In a bowl, combine the patty mixture until combined. Shape into 6 oval patties.
Heat oil in a large skillet over medium-high heat. Use a cast iron skillet, if you have one.
Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking in the gravy) remove to a plate.
To the same skillet, add sliced onion and mushrooms; cook stirring and scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper or pepper flakes; stir for 2 minutes.
Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).
Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.
Mix the oil, soy sauce, ketchup, honey, hoisin sauce, garlic, salt and pepper and pour over the chicken.
Bake at 375° for one hour or until sauce is caramelized.
Serve wings on a large platter garnish with cilantro and lime wedges.
Hoisin Sauce
¼ cup soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon hot sauce, or to taste
1 garlic clove, minced
Pinch of black pepper, or to taste
Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.
