3-6 lbs Frozen Chicken (boneless, skinless, breast or tenderloins)
Salt
Open your frozen chicken and dump the entire bag into a crockpot. Sprinkle some salt over the top of it and put the lid on. Cook on high 5 hours. You don't need to add any water cause the frozen chicken is already infused with juice.
Once the chicken is cooked use tongs to put chicken in your kitchen aid mixer. Only pick out the good pieces, leave all the gunk and gross fat stuff in the crockpot juices.
Once the chicken is in the kitchen aid mixer use your dough hook to mix the meat on a medium speed. It will shred the meat for you. Stop the mixer, stir the meat with your tongs and mix one more time to finish the shredding. (If you don't have a mixer with a dough hook you can use a hand mixer in a big mixing bowl.)
Use the tongs to put the shredded chicken into freezer zip lock bags. Label the bags and freeze!
After the chicken juice has cooled, dump the chicken water and gunk down the garbage disposal.
That's it! Freezer bags full of cooked, shredded chicken without touching the meat!!!
Thursday, April 3, 2014
Caramelized Sweet Onion Dip
4 cups chopped onion (2 large sweet onions should do it)
1/2 tablespoon butter, melted
1/2 tablespoon olive oil
3 tablespoons low-fat cream cheese
4 tablespoons low fat sour cream
3 tablespoons low fat mayo
1/2 teaspoons Worcestershire
1/8 teaspoon kosher salt
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/2 tablespoon butter, melted
1/2 tablespoon olive oil
3 tablespoons low-fat cream cheese
4 tablespoons low fat sour cream
3 tablespoons low fat mayo
1/2 teaspoons Worcestershire
1/8 teaspoon kosher salt
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
Preheat oven to 400 degrees. Place onion in a heavy
dutch oven and toss with butter and olive oil. Cover pot and cook for 1-1
1/2 hours, stirring every 20 minutes, until a caramel brown color. Tip:
You might want to decrease oven temperature after about 45-60 minutes to 350
degrees, and start stirring every 15 minutes to avoid burnt edge bits.
Remove from oven and set aside to cool.
- OR -
Put onions with olive oil in crockpot on high for 11 hours.
Place cream cheese in a microwave-safe mixing bowl and heat
for 15-ish seconds until warmed enough to be easily stir-able. Add sour
cream, mayo, Worcestershire, salt, thyme, and garlic. Stir to combine and
then mix in caramelized onions. Chill overnight before serving.
Yields about 1 1/4 cups dip.
Nutritional Info per Tablespoon:
Cal: 26, Fat: 1.8 g, Carbs: 2g , Fiber: .3 g, Protein: .6 g
Cal: 26, Fat: 1.8 g, Carbs: 2g , Fiber: .3 g, Protein: .6 g
Guacamole (that Jake actually likes)
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html#?oc=linkback
Tuesday, February 25, 2014
Sweet, Sweet Potato Fries
Ingredients
- sweet potatoes, peeled, sliced into fries
- coconut oil (melted in the microwave for like 30 sec)
- salt
- cinnamon
- chili powder
- paprika
Preheat oven to 400degF. Cover a baking sheet with aluminum foil. Toss the sweet potatoes in a bowl with the coconut oil and seasonings (sorry I don't have measurements, I just sprinkle til I think I have enough...). Mix til well coated. Spread the fries out on the baking sheet. Bake for ~30 min, flipping them half way through. I like to cook mine til the edges blacken a little and they kind of caramelize. These are a delicious side dish and so sweet - without added sweeteners!
Coconut Ice Cream (no dairy!)
Ingredients
- 2 13 oz cans of regular, full-fat coconut milk (find in Asian section), chilled overnight in fridge
- 2 tsp Vanilla extract
- 1 cupish Sweetener (sugar, stevia, honey, etc)
- (or for Whole30 use 100% frozen juice concentrate, just a few spoonfuls, like white grape or pear)
Optional Additions
- Sunflower Seed Butter (or peanut butter if you can eat that stuff without dying)
- Sliced bananas
- Frozen blueberries
- Other fruit
Mix the cold coconut milk, vanilla extract and sweetener in a blender. Note, the coconut milk will separate when it's cold and all the fatty milk will be at the bottom. This is totally normal and you'll be blending it together anyways. If you're adding the butter stuff, add it to the blender too. I never measure the ingredients, I just taste the mixture after it's blended and add more of whatever I think it needs.
Pour the mixture in your ice cream maker and mix for like 25 min. If adding fruit, add it in the last 5 min or so. Enjoy right away for a soft treat or move to an airtight container and freeze for a more firm texture.
To freeze without an ice cream maker
No ice cream maker? No sweat.
You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:
1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.
Lebanese Mjudra
from Laura Sawaya
Syrian Bread (flat bread)
2 ¼ cups warm water
2 T. shortening, melted
1 T. yeast
1 T. sugar
1 T. salt
2 cups wheat flour
3 cups white flour
Let raise. Knock down and form balls. Roll out balls of dough until flat. Broil in oven until baked, flipping half way through.
Note from Steve’s sister: As for the bread; I was surprised to note that if my flatbread was too crunchy instead of soft it was because I did not add enough flour, not because there was too much flour. I make my dough really sticky and then when I am rolling it out work in a lot of flour until I can handle the dough without it sticking to things. Also, just FYI; Liz and I have different bread recipes. Mine calls for 2 cups wheat flour, 2 cups white flour. Hers calls for 2 cups wheat, 3 cups white, which might explain why my bread was so crunchy to begin with. I have done a lot of experimenting, and you can make the bread with as much wheat or white as you would like. My favorite is 3 cups wheat, 1 cup white. All wheat makes a yummy, nutty tasting bread but it is not very good the next day. Everyone I have ever taught to make the bread eventually use a cookie sheet to cook the bread on because it bothers them to have a pile of flour in the bottom of the oven to vacuum out when they are done.
Tabouli
Cut into small pieces: parsley
Lettuce
Tomatoes
Green onion
Dressing: 2/3 cup lemon juice
2 t. salt
½ t. pepper
1/3 – 2/3 cup vegetable oil
Mix all ingredients in large bowl. Can add bulgar wheat.
Mjudra
6 cups water brought to boil
Add: 2 t. salt
1 cup lentils
Simmer, covered, for 25 minutes
Add: 1 large onion, chopped
½ cup rice
Simmer another 25 minutes (covered). Add pepper to taste after cooking is done.
Tsatziki sauce (yogurt dipping sauce)
2 cups plain yogurt
1 cucumber; peeled, grated and drained
1 clove pressed garlic
2 Tbsp olive oil
1 tsp vinegar
salt and pepper to taste
Homus recipe:
2 cups cooked chick peas
1 Tbsp tahini
1 whole pressed garlic (no joking)
1/2 cup olive oil
1/4 cup lemon juice
salt and pepper
Souvlaki
2 lbs chicken
5 cloves chopped garlic
1 Tbsp oregano
olive oil
stir fry until cooked, add salt and pepper and lemon juice.
Syrian Bread (flat bread)
2 ¼ cups warm water
2 T. shortening, melted
1 T. yeast
1 T. sugar
1 T. salt
2 cups wheat flour
3 cups white flour
Let raise. Knock down and form balls. Roll out balls of dough until flat. Broil in oven until baked, flipping half way through.
Note from Steve’s sister: As for the bread; I was surprised to note that if my flatbread was too crunchy instead of soft it was because I did not add enough flour, not because there was too much flour. I make my dough really sticky and then when I am rolling it out work in a lot of flour until I can handle the dough without it sticking to things. Also, just FYI; Liz and I have different bread recipes. Mine calls for 2 cups wheat flour, 2 cups white flour. Hers calls for 2 cups wheat, 3 cups white, which might explain why my bread was so crunchy to begin with. I have done a lot of experimenting, and you can make the bread with as much wheat or white as you would like. My favorite is 3 cups wheat, 1 cup white. All wheat makes a yummy, nutty tasting bread but it is not very good the next day. Everyone I have ever taught to make the bread eventually use a cookie sheet to cook the bread on because it bothers them to have a pile of flour in the bottom of the oven to vacuum out when they are done.
Tabouli
Cut into small pieces: parsley
Lettuce
Tomatoes
Green onion
Dressing: 2/3 cup lemon juice
2 t. salt
½ t. pepper
1/3 – 2/3 cup vegetable oil
Mix all ingredients in large bowl. Can add bulgar wheat.
Mjudra
6 cups water brought to boil
Add: 2 t. salt
1 cup lentils
Simmer, covered, for 25 minutes
Add: 1 large onion, chopped
½ cup rice
Simmer another 25 minutes (covered). Add pepper to taste after cooking is done.
Tsatziki sauce (yogurt dipping sauce)
2 cups plain yogurt
1 cucumber; peeled, grated and drained
1 clove pressed garlic
2 Tbsp olive oil
1 tsp vinegar
salt and pepper to taste
Homus recipe:
2 cups cooked chick peas
1 Tbsp tahini
1 whole pressed garlic (no joking)
1/2 cup olive oil
1/4 cup lemon juice
salt and pepper
Souvlaki
2 lbs chicken
5 cloves chopped garlic
1 Tbsp oregano
olive oil
stir fry until cooked, add salt and pepper and lemon juice.
Lentil Tacos
From Laura Sawaya
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
shredded lettuce
shredded cheese
sour cream
chopped tomatoes
whatever else you like on your tacos!!
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa or just add to tacos. Either way works well.
3. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream and whatever else you like!
1 cup finely chopped onion
1 clove garlic, minced
1 teaspoon oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
shredded lettuce
shredded cheese
sour cream
chopped tomatoes
whatever else you like on your tacos!!
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin, and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa or just add to tacos. Either way works well.
3. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream and whatever else you like!
Two Ingredient Pancakes
Two Ingredient Pancakesoriginal source unknown, tutorial by Our Best Bites
Ingredients
1 large banana (it should yield abt 1/3-1/2 cup, mashed)
2 eggs
1/8 teaspoon baking powder (optional but recommended)
1/8 teaspoon ground cinnamon (optional but recommended)
*When I add PB2, I do 2 tablespoons, and I find the powdered peanutbutter blends best if I pulse the mixture in the blender just a few times.
1 large banana (it should yield abt 1/3-1/2 cup, mashed)
2 eggs
1/8 teaspoon baking powder (optional but recommended)
1/8 teaspoon ground cinnamon (optional but recommended)
*When I add PB2, I do 2 tablespoons, and I find the powdered peanutbutter blends best if I pulse the mixture in the blender just a few times.
Instructions
Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. When pan is hot (water droplets should sizzle) Spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup. Yield: 10-12 3″ pancakes.
Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. When pan is hot (water droplets should sizzle) Spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup. Yield: 10-12 3″ pancakes.
Nutritional Info (per 1 pancake alone)
Cal: 22 Protein: 1.2 g Fat: <1 2.6="" carbs:="" g="" p="">
Cal: 22 Protein: 1.2 g Fat: <1 2.6="" carbs:="" g="" p="">
NO DOUGH PIZZA!!!!!!!
From Karry Seaver
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese
Topping
1/2-cup pizza sauce
1 1/2 cups shredded mozzarella cheese
Toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13-baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, ou until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Friday, January 10, 2014
Eggs on the Golden Rod (Seaver Style)
INGREDIENTS
Hard boil the eggs. Cool them off in the fridge or in ice water. Peel (by cooling them off first the egg inside the shell will shrink, making them WAY easier to peel). After peeling, cut the eggs in half and remove all the yellow egg yolk into a separate bowl. Cut the egg whites into small pieces. Smash up the egg yolk so it resembles yellow sprinkles.
COOK BACON
We like to cook our bacon in the oven. Put foil on a cookie sheet. Then set a cooling rack inside the cookie sheet. Line the bacon on the cooling rack. Cook on 400degF for 17-20ish min (Jake likes it really crispy). Cool off then crumble the bacon.
COOK GRAVY
Cook the gravy according to the instructions on the package.
COOK ROLLS
Bake the rolls according to the directions on the package. I like to cook them on the low end of the time range so they're still soft and fluffy instead of crispy. When you remove them from the oven, take them off the cookie sheet right away so the bottoms don't continue to overcook.
ASSEMBLE
Throw the egg WHITE pieces and the crumbled bacon into the white gravy. Mix. Break apart a roll and put it on a plate. Scoop some gravy mixture on top of the roll halves. Sprinkle with egg yellow on top. Add salt and pepper to taste.
This is our traditional Christmas Morning Breakfast. I love how filling it is (we usually don't even eat lunch that day cause we're so full) and it's super easy to make -especially cause the bacon and eggs can be made the day before.
This is the only picture I have of the finished project - with our messy kitchen and Scarlett making an attractive double chin face... At least she has clothes on! :-)
- 8-10 Eggs
- Bacon
- 2 White Country Gravy Packets (and the ingredients called for on the package)
- Pillsbury Biscuits (I like the peel apart layers)
- Salt and Pepper to taste
Hard boil the eggs. Cool them off in the fridge or in ice water. Peel (by cooling them off first the egg inside the shell will shrink, making them WAY easier to peel). After peeling, cut the eggs in half and remove all the yellow egg yolk into a separate bowl. Cut the egg whites into small pieces. Smash up the egg yolk so it resembles yellow sprinkles.
COOK BACON
We like to cook our bacon in the oven. Put foil on a cookie sheet. Then set a cooling rack inside the cookie sheet. Line the bacon on the cooling rack. Cook on 400degF for 17-20ish min (Jake likes it really crispy). Cool off then crumble the bacon.
COOK GRAVY
Cook the gravy according to the instructions on the package.
COOK ROLLS
Bake the rolls according to the directions on the package. I like to cook them on the low end of the time range so they're still soft and fluffy instead of crispy. When you remove them from the oven, take them off the cookie sheet right away so the bottoms don't continue to overcook.
ASSEMBLE
Throw the egg WHITE pieces and the crumbled bacon into the white gravy. Mix. Break apart a roll and put it on a plate. Scoop some gravy mixture on top of the roll halves. Sprinkle with egg yellow on top. Add salt and pepper to taste.
This is our traditional Christmas Morning Breakfast. I love how filling it is (we usually don't even eat lunch that day cause we're so full) and it's super easy to make -especially cause the bacon and eggs can be made the day before.
This is the only picture I have of the finished project - with our messy kitchen and Scarlett making an attractive double chin face... At least she has clothes on! :-)
Monday, June 24, 2013
Taco Soup
I thought I would give you another recipe because it's one of our favorites. When we don't have a lot of time this is the recipe we make. Thought you might like it!
- Hope Woolley
1 lb hamburger
1 packet of taco seasoning (I just add it to taste)
1 can corn (drained)
1 can kidney beans (drained)
1 can tomato soup
1 can milk (use the tomato soup can)
1 can tomato sauce (8 oz can)
mix it all together and and heat it up. serve with sour cream, fritos and cheese.
when I'm feeling really adventurous I add a can of diced tomatoes or an onion.
Cheesy White Chicken Chili
-from Hope Woolley
1 T. oil
1 onion, chopped
3 cloves garlic, minced
2 cans green chilis
2 t. cumin
1 t. oregano or italian seasoning
1/2 t. cayenne pepper
30 oz chicken broth
3 cups chicken breast meat, cooked and chopped (I shred mine)
4 cans white beans, drained
1/2 - 1 cup sour cream (optional)
4-6 oz cream cheese (optional)
1 can whole kernel corn (optional)
12-16 oz grated Mexican blend cheese (You can use any combination of Monterrey jack, pepper jack or cheddar. Sta away from mozzarella because it's stringy when melted,)
In a 4 or 5 quart pan heat oil over medium-high heat and soften onion and garlic. Add green chilis ,cumin, oregano, and cayenne pepper. Cook a few minutes, then add broth, chicken and 3 cans of the drained beans. Mash the fourth can of beans (use a potato masher, fork or pastry blender and mix in a little bit of broth from the soup to make it a little easier.) and add it to the pot. Turn heat to low, wait until it is hardly simmering and add cheese slowly until completely melted. if you add the cheese while the soup is bubbling ferociously then the cheese will clump and stick to the chicken...yuck. (both times I made it I just added the cheese after, but you can do whatever you want.) You can add the sour cream, cream cheese, and/or corn if you would like, but the soup is great without them. (I've always added them) You can serve the soup with tortilla chips, extra cheese, fresh cilantro , jalapenos, green onion, salsa or serve over rice or in a bread bowl. I like it in a bowl with homemade bread. (obviously)
Jake's Favorite Rolls
4 1/4 -4 3/4 cups flour
1 package of yeast
1 cup milk
1/3 cup sugar
1/3 cup shortening or butter
1/2 tsp salt
2 eggs
In a bowl combine 2 cups of flour and the package of yeast.
In a small sauce pan heat and stir milk, sugar, shortening/butter and salt until warm. (Until shortening is almost melted.)
Add to flour mixture along with eggs. Beat with electric mixture on low for 30 seconds, scraping bowl. Beat on high until mixed. Using a spoon stir in remaining flour. Knead (with dough hook) Spray pam (or sprinkle flour) on top of dough, cover with towel and let raise for about an hour. Punch dough down. Make into rolls. (this is when I dip the top and bottom of the rolls into a little butter. This just makes the top and bottom a little more crisp and taste better) Let the rolls raise until they have doubled in size. When they have doubled in size bake at 375 degrees for 12-15 minutes. (It all depends on your oven. The rolls I made the other night were baked for 12 minutes. I probably should have checked at 10.) When I take the rolls out of the oven I usually brush some butter on top to make them look pretty.
- from Hope Woolley
Aunt Meredith's Root Beer
1 lb. (~2.2cups) sugar
Water to make 1 gallon
4 t. root beer extract
1 1/2 lbs. dry ice
Put sugar in deep container w loose lid. Add enough water to make 1 gallon. Stir to dissolve. Add extract and stir. Add dry ice and cover loosely. Let sit until carbonated, about 30-45 minutes.
I usually end up using a little more sugar and at least 50% more extract. Stir and taste as you adjust. It should be a little too sweet because once it's carbonated it cuts the sweetness a bit. We make 3 gallons at a time for our BBQs and use about 7-10 lbs dry ice for that much.
Do not put it into a sealed container while it has dry ice in it. It can explode.
For extract, ice used McCormick, Hire's and one other odd brand that I can't remember. It's pretty much a case of using what you can find. If you can't find any out there, I'll keep an eye out and see what I can find. Extract is usually on the baking aisle with other extracts.
Water to make 1 gallon
4 t. root beer extract
1 1/2 lbs. dry ice
Put sugar in deep container w loose lid. Add enough water to make 1 gallon. Stir to dissolve. Add extract and stir. Add dry ice and cover loosely. Let sit until carbonated, about 30-45 minutes.
I usually end up using a little more sugar and at least 50% more extract. Stir and taste as you adjust. It should be a little too sweet because once it's carbonated it cuts the sweetness a bit. We make 3 gallons at a time for our BBQs and use about 7-10 lbs dry ice for that much.
Do not put it into a sealed container while it has dry ice in it. It can explode.
For extract, ice used McCormick, Hire's and one other odd brand that I can't remember. It's pretty much a case of using what you can find. If you can't find any out there, I'll keep an eye out and see what I can find. Extract is usually on the baking aisle with other extracts.
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