Today I had my first foray with raw meat in the slow cooker. It didn’t go well…at first.
I dumped my package of pre sliced tenders into my croc pot, poured some Famous Dave’s BBQ sauce in there, mixed it up and set it on low for 7 hours.
About 5 hours into the simmer sesh- I smelled a combo of delish bbq (I know I don’t eat meat but I like the scent- whatever) and burnt something.
This is what I saw when I opened the lid:
What did I do? Oh maybe salvage the chicken in the center and pull it out- NO. I decided to stir the pot around and see what happened.
I dipped my pinkie into the sauce and bravely took a taste (even though it had been doing the tango with the chicken) and it tasted like B.S.
Now, at this point I had to make a serious decision – do I scrap the whole thing and saw we should order dinner in or run out to the grocery- buy more chicken and try a different tactic?!??
I am NO quitter, I promised Alex dinner so I ran out and got some more chicken.
This time I mixed 2 cups of Dave’s with a cup of Italian dressing, 1/4 cup of brown sugar and a dash of worstescher sauce and set the croc on high for 3 hours.
This is what happened:
OH HELLS YES.
I served it with some rolls, broccoli, cheesy instant rice and asparagus. And he loved it.
Well …to be fair, he said the sauce could have been a bit thicker- I’m thinking that tomorrow’s lunch will be the perfect consistency.
I hope at least.
I steamed the broccoli then roasted it for a bit in the oven with some lemon olive oil and seasoning
another glamour shot of the bbq chic
Who’s excited for Super Bowl Sunday?!?
I mean, even if you don’t like the NFL, Katy Perry or the commercials- you have to like the parties, right??
Today’s recipe is perfect to bring to your friend’s house or to make at home for your party- even if it’s just a party of two or one. As always- feel free to modify (subtract the chicken, swap chicken for beef, omit onions) cause it’s YOUR dish.
This bad boy recipe is a keeper and Alex swears it’s even better the next day, so don’t fret if you make a whole pot and it’s just for one- TREAT YOself!
Do i smell CHICKEN?!?!
The Wifey’s SUPER BOWL of Enchilada Pie
WHAT YOU NEED/GROCERY LIST:
not pictured- raw marinating chicken
- a pkg of corn tortillas
- a bag of shredded Mexican blend cheese
- a pkg of Cojita cheese
- a bag or can of enchilada sauce
- a can of refried beans
- a small yellow onion (we’ll be using a half- chopped)
- a bag of instant/ready rice- Spanish blend
- a small can of green chills (located in the taco isle with the beans, mix and sauce)
- a packet of taco mix
- a package of chicken breasts – either already cut into tenders or whole (raw) OR a cooked chicken from the deli
- a bag of tortilla chips (I like Donkey brand)
- a small tub of sour cream or greek yogurt
- a small jalapeño
- a couple tsps of vegetable oil (if you’re cooking your chicken) and a pat of butter
- a croc pot OR baking dish
WHAT TO DO:
- the night before you want to marinate your chicken breasts and store in zip locks or tupperware. I dumped about half cup of jalapeño vodka and half the taco mix packet into a tupperware, added the chicken tender cutlets and shook it up. You can use oil or any spiced marinade you have laying around.
- if you are using your oven- pre heat to 350 degrees
- pour your oil into a large skillet and pat of butter and turn on medium/low heat
- cook the chicken until browned on both sides and SLIGHTLY undercooked. You want to see no or very little pink- but don’t want to overcook since it will be baking as well in the pot or oven.
- while the chicken is cooking combine the: refried beans, 1/2 cup of both cheeses, small can of green chills, a dash of the enchilada sauce, rice and your chopped onions into a bowl.
- when chicken is done, cut into small pieces and add to the mix- give it a stir and add a dash of salt and pepper.
- pour enough enchilada sauce to cover the bottom of the croc pot or baking dish.
- begin to layer: lay a tortilla on top of the sauce, add enough mix to cover the tortilla when spread out, add a sprinkle e of cheese and a drizzle of enchilada sauce. Repeat until your stack is three layers high.
- place a corn tortila on top and cover with cheese and remaining sauce. Add a few thin slices of jalapeño in the middle for color.
- OVEN: bake for about 1 hour, checking to make sure the cheese isn’t burning. CROC POT/SLOWCOOKER- cook on LOW for 2 and a half hours.
- keep slow cooker on “warm” until you’re ready to serve it- but only for a max of two hours.
- Slice into pieces and serve with sour cream/greek yogurt, tortilla chips and assorted hot sauces and enjoy being the night’s MVP!
I served Jordan a slice – he ate the evidence as soon as he finished filming
WATCH HOW TO MAKE IT..HERE!