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Zesty chicken & taters in foil

Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?

LEMON CHICKEN AND POTATOES IN FOIL

INGREDIENTS:

3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.

 

4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.

 

Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂

 

 

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Million Dollar Spaghetti

Do you ever want to become a tycoon? Not exactly the right one. But, at least you can feel like a millionaire. Well, this ”rich” pasta deserves to carry boastfully that title and will quickly assist you with that. I believe I should start each post about pasta with the same sentence: “I love to eat pasta”. A lot! When I was cooking, this pasta it felt like I was dressing it in an elegant suit as if I had MILLION DOLLARS in my pocket. No, I’m not saying this spaghetti costs a million dollars to make! It’s just so good that it tastes like a million bucks!

Million Dollar Spaghetti

Ingredients

1 Tbsp of salt
1 (16 oz) package spaghetti noodles Barilla
1 lb ground beef
1 Tbsp olive oil
1 (16 oz) jar spaghetti sauce Prego
1/2 C. butter, sliced – divided
1 C. cottage cheese
1 (8 oz) package cream cheese, softened Philadelphia
1/4 C. sour cream Daisy
1 (8 oz) package shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F. and line a 9×13-inch casserole dish with parchment paper or foil and set aside.

1. While the oven is preheating, bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, occasionally stirring until “al dente” (cooked through but firm to the bite), approximately twelve minutes. Drain.

2. Add a few drops of olive oil to your skillet then place ground beef into the pan. Next, turn on the stove to medium-high heat. Cook and stir beef in the hot skillet until brown and crumbly, five to seven minutes, drain and discard grease.

3. In a large bowl, combine spaghetti sauce, pasta, and ground beef and stir well. In another bowl combine the cream cheese, sour cream, and cottage cheese until well blended. Place half the slices of butter into the bottom of a 9×13-inch casserole dish. Spread half the spaghetti into the baking dish.

4. Top spaghetti with creamy mixture. Layer remaining spaghetti over smooth mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for thirty minutes. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly brown about for fifteen more minutes.

5. Enjoy! 🙂

Recipe adapted from Sugar Apron

Cooking tips: Before you pour the spaghetti noodles into the boiling water cut them into halves so that you don’t make a big mess.I sometimes will set two separate timers whenever I bake something. I especially do this when I’m not in the kitchen or near the oven.

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God laid it on my heart to share with you today being bold and courageous does not only apply to cooking, but it applies to our daily lives too. You might ask how do you know He wanted me to share that with you?

Since I’m a Christian, I can hear Him speak to me. Even though He’s invisible, I know he’s there. This is a great way to live! Sound interesting? I’d love to talk to you anytime.

I understand all of you either have had or are still currently experiencing nervous scary moments of doing something or opening up about a certain subject. I also know how frustrating it can get sometimes. I, myself, have had several experiences in my past when I would get so terrified of talking about certain things or being fearful of doing something! I admit I still get fearful and worry about numerous of things just like you do. However, whenever I do sense fearfulness or something bothers me, I always go to God for help and pray about it.

For example, one of the big concerns I’ve had for a long time is opening up about Cerebral Palsy to certain individuals because I worry about what they might think of me and how they will treat me. However, whenever I do start to worry about people’s opinions of me I often say one of my favorite verses inside my head ”Thank you for making me so wonderfully complex Your workmanship is marvelous—how well I know it. Psalm 139:14.” I love it because it always helps my worries go away, and gradually I have learned not to worry about what others think of me.

I do not know what you’re going through right now, but I need to let you know that God does care about you and your trials. I also wanted to let you know that I will be praying for you. 🙂 🙂 My prayers for this blog are not only to help you improve your confidence to cook, but I also hope and pray that my blog will make a difference in your life.

Thank you so very much for reading my extremely long post. Have a great night and I hope you have a great weekend!

  Coming up next week:

Lemon, chicken, and potatoes baked in foil

Crockpot Chicken Garlic Parmesan

Country Style Pork chops

 

Parmesan cheese enthusiast

I know I’ve already told you this before, but I love parmesan cheese. I enjoy it so much that I use it a lot in my cooking and put it on pretty much anything. And today is no different because I am going to be sharing with you how to cook pork chops with parmesan. This pork chop recipe is delicious and it’s definitely a keeper. 🙂

Parmesan-Crusted Pork Chops

Ingredients

Two large eggs

1 C. dried Italian seasoned bread crumbs

3⁄4 C. parmesan cheese, freshly grated

10 oz (up to 12) center cut pork loin chop, (1/2 to 3/4-inch thick)

salt and pepper to taste

6 tbsp olive oil

One lemon, cut into wedges, for serving (Optional)

Directions

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each chop with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set chops aside.

2. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.

3. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat tablespoons of oil in an enormous skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

 

 

Transfer the chops to plates and serve with lemon wedges.

 

Recipe adapted from Kitchme

Notes: Since, my chops were thin I cooked them for about 2-3 minutes. But, if you’re cooking thicker chops you need to cook them for 15 to 20 minutes until a meat thermometer reaches to the internal temperature of 145° F. (medium rare) and 160° F. (medium)

I pray for you often that God would help your confidence with cooking continue to grow.

Thank you again for reading!

A new outlook on veggies

I have to confess to you that I’m not a fan of eating veggies. My main reason for not wanting to eat vegetables is because they have no taste. Haha! 😀 Still, I do like to consume healthy foods, and I know several of veggies is a part of living a healthy life. Since that fact, I do my best to make them taste yummy. When I discovered roasting them, I was amazed at how it changed the taste from just being steamed or sauteed. Roasting imparts a delicious slightly sweet and smokey flavor that makes veggies pretty amazing. A few weeks ago, I posted a blog post how to make broccoli taste delicious, and it’s an excellent example of that. If you are the same as me and want to live a healthy lifestyle, but you do not want to eat bland veggies. Then may I suggest making them outstanding by roasting your vegetables?

Oven Roasted Green Beans

Ingredients

1 lb of frozen green beans
2 tbsp olive oil
½ tsp salt
About 10 grinds of fresh ground pepper (or to taste)
½ tsp onion powder
½ tsp garlic powder

Instructions

1. Preheat oven to 425 degrees

2. While oven is preheating, prepare a lipped baking sheet with aluminum foil

 

3. In a medium bowl combine olive oil, salt, pepper, onion powder and garlic powder. Toss mixture into the baking dish. Spread beans onto a baking sheet. Stir beans and mixture until well blended.

 

5. Roast for 30 minutes (at 15 minutes remove to stir)

 

6. Enjoy!

Recipe adapted from Frugal living mom

So I, unfortunately, will not be able to post any crockpot recipes for awhile because my family recently had a little accident with the glass top/lid thingy. So until we get another one I will be posting ones that require using the oven or stove. Moreover, I promise 🙂 I will do my best to not make it stressful for you as much as possible.

Tomorrow I will teach you how to make Spaghetti. Yummy. 🙂

Have a great night, cooks. 🙂

 

 

 

A fun weekend and crispy chicken

Hey cooks, Before I start telling you about today’s recipe I want to share with you a little bit of what I did last weekend and why. On Saturday morning, I participated in a 5k named Walk with me benefiting an organization called Easter Seals. The event was at the Houston Zoo. I had a fabulous time looking at all of the animals and cherishing God’s beautiful creation. I’ve included a collection of some photos from the walk at the very bottom of my post.

Why did I walk in the fun run you might ask??? because of two reasons; 1. When I was first diagnosed with Cerebral Palsy, my parents were nervous and didn’t what C.P. was so they turned to Easter Seals for help. 2. I have been walking in this 5k since 2013, after I had discovered they assisted my family and me, thought it was cool and decided I would give back to a fantastic organization that helped my family and me so long ago.

And for those of who don’t know what Easter Seals is; they provide numerous of services, resources, and other programs to kids and adults who have various special needs just like with my family and me.

Finally moving on to today’s original topic lol

One of my all-time favorite social media sites I often go to besides Facebook for cooking inspirations is Pinterest. I admit it’s pretty addicting lol. I enjoy scrolling through it looking for recipes to cook and blog about like the one I’m going to be showing you in a few seconds. I chose to cook this one today because of two reasons; 1. They are delicious 2. Since I’m encouraging you to overcome your fear of using the oven or stove, I thought I’d let you decide how you want to cook your chicken. Like me, for example, I prefer to bake mine. Have fun and if you start to worry remember to ask God for help. 🙂

Fried or baked crispy coconut chicken

Ingredients

Vegetable oil for frying
Non-stick cooking spray for baking
1/2 C. flour
1/4 tsp salt
1/8 tsp pepper
1/4 – 1/2 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 – 4 C. of sweetened coconut flakes (Baker’s Coconut)
3 – 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Preparation instructions for chicken

1. Get a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. I cut my chicken into strips.

2. In a bowl mix flour, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat. 

3. In a third bowl add coconut flakes. Take chicken and immerse in flour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate and or a baking dish. Do this to all chicken.

Directions for frying

In a medium pot, add 2 – 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
Once the chicken is ready, check the oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If bubbles do not form around the spoon, then the oil is not hot enough.
Once the oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into the oil. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes. Gently remove golden chicken and set on a paper towel-lined plate. Cook chicken in batches if all does not fit into the pan.

Baking Method

If you’d rather BAKE instead of fry, follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non-stick foil, and spray with non-stick cooking spray. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through. 

Once all chicken is cooked, serve with your favorite sauce.
I dig this with a batch of homemade Chick-Fil -A sauce or choose your favorite dipping sauce and enjoy!

Recipe adapted from Nums The Word

Thank you so much for reading and have a great night!

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Death by Chocolate

I’ve decided every other weekend; I would pick certain recipes to make and then I’ll write about them. These recipes will be simple, fun, very healthy, somewhat healthy and some that are not so much. Haha!!! 😀 Moreover, for the first few weeks of me beginning this new section, I will not be posting any that’ll include the oven, and you won’t have to bother about wrestling with it. And yes, believe it or not, there are no-baking-required desserts 🙂 I will be using other small appliances like a blender and a microwave though.

I want to share with you a single serve dessert recipe I tried a few months ago, and I loved it. I hope you’ll enjoy it too just as much as I did!!

Gooey Brownie/Cake In Mug

You’ll Need:

1/4 cup plain all-purpose flour
1/4 cup packed brown sugar
2 Tbsp cocoa powder
2 Tbsp mild vegetable oil or melted butter
2 Tbsp milk or water
1/4 tsp vanilla (Optional)

Optional:

Chocolate Chips

Directions

1. In your heatproof mug, mix all the dry ingredients together, so there are as little lumps as possible. Make sure you get right to the bottom. Then add your wet ingredients, mix, so you get a yummy chocolaty paste.

2. Double check to make sure no dry ingredients have been left out at the bottom of your mug. At this point, you can add some chocolate chips, whatever takes your fancy. Microwave on high for 30 seconds at a time. Each microwave varies. I find that after a minute mine is done to how I like it. It’s cakey on top with a gooey brownie mixture underneath. If you want, pure cake carry on for another 30 seconds until it’s how you like it. Just make sure it doesn’t get that burnt smell!

3. Enjoy! 🙂

I want to encourage you to feel more confident baking/cooking with an oven, but I also want to make sure that I make my blog fun and a great learning experience on food without making it incredibly overwhelming for you as much as possible.

Coming up in two weeks I’ll teach you how to make peanut butter chocolate smoothies. Yummy! 🙂

Thanks for reading 🙂 Hope you are having a fabulous weekend!

 

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Recipe adapted from Musings of a Gem

 

Citrus salmon baked in foil

Okay, so I want to acknowledge three things. The first thing is I need to praise God for providing me the confidence in writing a food blog to not only share my enjoyment of cooking with able-bodied people but also to teach individuals who have physical challenges how to cook and or become more confident in the kitchen. And not mention I’m so very appreciative He has given me the love and talent for cooking because if weren’t for HIM this blog wouldn’t be here today. The next one is I would like to say thanks to all who has read and liked my blog posts. I really do appreciate it! 🙂 🙂

The third one is I’m very thankful I expanded my horizons a few weeks ago in eating the maple glazed salmon. I know I’ve said it before but that dish was fantastic and lol ever since then I feel like my likeness for seafood has increased. I hope if you get a chance to try it you’ll appreciate seafood just as much as I do. Moreover, I’m looking forward to trying new salmon recipes like the one I’m going to be showing you today.

Cilantro-Lime Honey Garlic Salmon (baked in foil)

Ingredients

1 lb salmon
1 tbsp olive oil
salt and pepper
2 tbsp honey
1 tbsp freshly squeezed lime juice
2 tbsp chopped cilantro
3 garlic cloves minced

Directions

1. Preheat oven to 400 F.

2. While the oven is preheating, get a sheet of wax paper and put it on your kitchen counter. Next, rinse the salmon with cold water then pat dry fish with paper towels. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.

3. In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon. Do not completely cover fish with foil, leave it open (with foil sides up) and bake it just like that, at 400 F for 15-20 minutes.

4. Carefully remove salmon from foil, separating the salmon from the skin which will remain stuck to the foil. Place the salmon on a serving plate. Carefully scoop the sauce from around the salmon and pour over the salmon.

 

5. Enjoy 🙂 It tastes amazing, I promise!

Recipe adapted from Juila’s Album

Coming up next week

Easy Crockpot Taco Soup or Million Dollar Spaghetti

Crispy coconut chicken

Crusted Parmesan Pork Chops

I hope you have a fantastic weekend. 🙂 Thanks again so much for reading!

Eating tropical without leaving home

Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you free boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

 Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ½″ – 1″ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ½ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. 🙂

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. 🙂 My hope for you is that you keep practicing and don’t give up. 🙂

Thank you so much for reading.

 

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Not just for cowboys

I have a very long list of things I love about living in the vast state of Texas. But, I can’t share them with you today because that would take forever. However, I will tell you the two most important, and those are cute cowboys and chili. Not that I’m married to a Cowboy. But, if I ever do I surely would make him this dish. Moreover, if you have one in your life or wherever you have a family of your own then may I suggest you cooking this for your love one(s). And no worries if you don’t have a Cowboy cause they’re not required to eat this dish. 🙂

For those who don’t live in Texas, I know you probably think we are insane to be eating this dish all year round. But for us, this recipe is full of fantastic flavor and we’ll eat it regardless wherever it’s hot or cold outside. Haha! 😀

Cowboy Chili

INGREDIENTS

2 lbs. ground beef
2 Tbsp olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 tsp salt
½ tsp pepper
2  C. water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans (optional)
⅓ C. chili powder
¼ to ½ tsp cayenne pepper (optional)
2 tsp cumin
For thicker chili
⅓ C. cold water
2 Tbsp of flour

Optional:
Cheese
Cornbread
Fritos
Crackers

Let’s get cooking!

INSTRUCTIONS

Step 1. Pour two tablespoons of olive oil in a medium to large skillet then place meat into the pan. Cook on medium/high heat. Once the meat is thoroughly cooked and no longer pink, dump the meat into a colander  to drain the fat out.

 

Step 2. Then very carefully transfer the meat to a medium/large pot and return to heat. Add onion, bell pepper, garlic and sauté for 1 minute.

 

3. Next, add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne, and cumin.

Step 4. Bring to a boil over medium-high heat. Decrease heat to low and simmer for 20 min. If you would like a thicker chili mix add ⅓ cup water and 2 Tablespoons of flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.

Recipe adapted from Chef-In-Training

5. Enjoy! 🙂

 

Cooking Tips:

Disposing of the fat

I often use my kitchen sink dispose of the fat as I find it so much simpler and to prevent my sink from clogging up I place a small/medium glass bowl under my colander.

Concern of transferring a freaking hot pan with heated food in it

I know that moving hot food from one pot to another can be nerve-racking for some of you. Especially, if you don’t have a lot of upper body strength due to your physical limitations. I totally understand how you feel. Since I do have Cerebral Palsy, I know what it’s like to be uneasy to carry a hot pot from one section of the kitchen to another. However, because I’ve been doing this for awhile, my discomfort with taking a hot pan off of the stove and transferring it has gradually decreased.

Although, If you are a beginner cook and you frequently feel nervous whenever you carry a hot pot from the stove to the sink and back. Then I have a few recommendations I want to share with you I often use. I hope it will help you feel more at ease transferring hot meat.

I often put an oven mitt on my dominant hand then I’ll pick up the handle of the pan and cautiously transfer the hot pan to my colander. Next, using my non-dominant hand, I slowly dump the meat out with a slotted turner. If you don’t prefer dropping all of the meat all at once into your colander, you can also use a large solid spoon to scoop it out.

I have another chili recipe cooking with the crockpot and will be posting it on my blog pretty soon. That one is not as complex and doesn’t have as many ingredients like this one does.

Keep up the good work. I know you’ll be an excellent chef someday.

Thanks again for reading! 🙂 

Full of creamy goodness

What’s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6  C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES: It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’s thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of the choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. 🙂

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Option #2

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