Filed under: Mexican | Tags: chicken, chicken tacos, cooking, family, Food, mexican food, Recipes, refried beans, rice, shredded chicken tacos, tacos
Shredded chicken seasoned Mexican style, just like the taco shops in San Diego. Stuffed with lettuce, cheese and tomatoes. Add rice and beans, guacamole, sour cream, salsa, hot sauce… whatever you like and you’ve got a great Mexican dinner!
Mexican Style Shredded Chicken Tacos with Rice and Beans
Ingredients: Shredded Chicken
1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )
4 cups water
1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 teas. onion powder
2 teas. chili powder
1 teas. dry oregano
1/4 teas. cumin powder
Method: Shredded Chicken
Thoroughly wash your chicken and then simply add all of the ingredients to a medium to large skillet, or, sauce pan big enough to hold everything. Bring it to a boil and boil for about 10 minutes. Reduce heat to low to medium low and simmer for about 30 minutes with the lid cracked. You’re looking for a nice little bubble.
After about 40 minutes, most but not all of the liquid should have evaporated and the chicken should be falling apart when poked with a spoon or spatula. Go ahead and shred it with your spatula or spoon and remove from heat to cool slightly. It should look like the picture. It’s ready for tacos.
Ingredients: Shredded Chicken Tacos
shredded chicken
10-15 corn tortillas ( 6in.)
1/2 head lettuce ( shredded )
1 tomato ( small dice )
6 oz. shredded cheddar cheese ( or whatever you like )
3-4 cups oil ( for frying )
wood toothpicks
Method: Shredded Chicken Tacos
These are non-toxic toothpicks 
Add your oil to a medium size skillet to fill about a 3/4 in. up the side and heat to 350 degrees. Carefully place 1 tortilla at a time into the hot oil and fry for about 5 to 10 seconds a side. All you’re doing at this stage is getting the tortillas pliable. Remove and stack them on a plate. After all of your tortillas are done, flip the whole stack over to allow the excess oil to drain evenly.
These can be done while your chicken is cooking.
When your chicken and tortillas are ready, add about 2 to 3 tbsp. of the shredded chicken across and just above the center of a tortilla and fold it over. “Sew it up” with 2 toothpicks as shown in the picture. Continue until all of your tacos are done.
Note: Turn the heat on your oil down to low while you’re assembling the tacos. Heat it back up just before you finish with your tacos.
Once your tacos are done, place 3 or 4 into the hot oil (350) and fry for about 2 to 4 minutes a side or until they turn the color of corn chips ( golden ). Remove and drain on paper towels or a cooling rack. Removing the toothpicks is easier while they’re still hot, right out of the fryer is easiest but be careful, they’re hot!
Now, just open them up and add your toppings! Add beans and rice and make it a meal.
The crunchy shells, the spicily flavored chicken topped with salad fixings, whats not to love.
Rice and beans added to your plate… reminds me of the drive-thru or walk-up window at most any taco shop in San Diego. Enjoy!!
Thanks for stopping by and HAPPY COOKING!
David
Check out our cookware store at www.onestopcook.com
Filed under: Country | Tags: asparagus, cooking, family, Food, gravy, peaches, pork loin, Recipes, roast pork, yams
Tender and juicy pork loin roasted to perfection, smothered in a peach and wine sauce. Served with baked yams and roasted asparagus. This meal is great anytime of year. The pork just melts in your mouth, the yams are baked in a glaze of more peaches and a little bit of orange marmalade. The asparagus is lightly roasted and has a hint of lime juice for a background note of citrus. Simply delicious!
Ingredients: Pork Loin Roast
3lb. pork loin roast
12oz. peach nectar
3 cups chicken broth
3 cups water
4 tbsp. salt
1 tbsp. black peppercorns
1 1/2 tbsp. dry parsley
2 teas. dry oregano
2 teas. dry sage
1 teas. dry thyme
1 teas. dry rosemary
1/2 oni0n ( small dice )
2 stalks celery ( small dice )
3 cloves fresh garlic ( minced or crushed )
1/4 cup wine ( blush or “pink” wine )
Method: Pork Loin Roast
Combine all ingredients except your pork into a medium to large sauce pan and bring to a boil. Boil for at least 5 minutes to release the flavors into your broth. This is your brine for soaking the pork loin.
After your brine has boiled for at least 5 minutes remove it from the heat and let it cool completely to room temperature. If your brine is still warm it will start to cook the pork. We don’t want that yet.
Pour your cooled brine into a large bowl and place the pork loin in it. There should be enough liquid to completely cover your loin. Carefully place a piece of plastic wrap directly on top of the brine to cover. This will ensure your pork loin will stay submerged. A heavy plate can also be used to keep the loin below the liquid. Refrigerate for at least 8 hours, overnight is better.
After the pork loin has marinated in the brine remove it and pat it dry with a clean towel or paper towels. No need to season your roast any further, it has been soaked in a flavor bath already. Reserve 1 1/2 cups of your brine for the sauce.
Preheat your oven to 350 degrees.
Heat a large oven safe skillet to high and add about 2 tbsp. of olive oil to it. When the oil just starts to smoke, carefully place your pork loin roast into the pan fat side down. Try not to move it once it’s in the pan, it will get a much better sear if left alone. Cook on high heat for 3 to 4 minutes a side. This will give your roast a beautiful color.
After your pork loin has seared, place the pan with pork into your preheated 350 degree oven and roast for 45 to 50 minutes or until the internal temperature reaches about 145 degrees. Remove it from the oven and place the roast on a plate to rest for about 20 minutes. The internal temperature will then rise to about 155 degrees from carryover cooking and be ready to eat.
Pour the leftover pan drippings into a small bowl and place in your freezer for about 20 to 30 minutes.
This will separate the fat from the concentrated flavors left from your roast and is really worth the extra effort. That little bit of goodness is loaded with flavor you can add to your sauce. Just peel off the fat layer and discard saving the liquid.
How to use it is in the next segment of this recipe.
Ingredients: Peach and Wine Sauce
10 oz. fresh or frozen peaches
1/2 cup wine ( blush or “pink” wine )
1 cup chicken broth
1/2 teas. salt
1/4 teas. cracked pepper
1/4 teas. dry sage
1 teas. dry parsley
1/2 teas. dry oregano
1/8 onion
1 shallot
1 1/2 cups brine
1/2 cube butter or margarine
3 tbsp. flour
pan drippings
Method: Peach and Wine Sauce
Reserve 3 to 4 oz. peach wedges, flour, butter, pan drippings and brine.
Add all other ingredients to a blender and blend until smooth. Transfer to a medium size sauce pan and bring to a boil. Reduce to low and simmer for 30 minutes.
In another sauce pan, melt the butter over medium heat and add the flour to make a roux, stirring often. Cook for about 5 minutes and then add the reserved brine and pan drippings. Cook for another 5 minutes. Pour your sauce into the roux a little at a time to form your sauce. Bring back to a boil and add the reserved peaches. Reduce the heat back to low and simmer for about 20 to 30 minutes. Your sauce is ready.
Ingredients: Baked Yams
1 1/2lbs. yams ( peeled and 1in. cubed )
2 oz. peaches ( 1/2 in. chop )
1 tbsp. olive oil
1/4 teas. salt
4 heaping tbsp. orange marmalade
3 tbsp. maple syrup
1/2 cube butter or margarine
Method: Baked Yams
Pour the cubed yams into a baking dish that has a cover. Add the peaches, olive oil, salt, marmalade, maple syrup and butter and cover. Bake at 350 degrees for about 1 hour or until the yams are soft. Remove from the oven and let stand for 10 minutes. Serve
Ingredients: Roasted Asparagus
1 bunch asparagus
1 1/2 tbsp. olive oil
the juice of 1 lime ( about 2 tbsp. )
1 to 2 tbsp. parmesan cheese ( grated )
salt and pepper to taste
Method: Roast Asparagus
After washing your asparagus, hold 1 spear at both ends and bend it until it breaks. This will let you know where the tender part ends and the tough part begins. Use this piece as a reference to cut all of the asparagus.
Lay your spears out on a nonstick bake sheet to make 1 layer. Drizzle with olive oil, salt, pepper and parmesan cheese. Roll them around a little to thoroughly coat. Squeeze the lime juice over the top and place in a preheated 350 degree oven. Roast for about 10 to 15 minutes or until tender. Serve.
Your not going to believe how good this is. The pork loin is extremely moist and tender and the peach and wine sauce brings the flavor over the top. The yams have a beautiful sweetness from the peaches, orange marmalade and maple syrup. The asparagus has a subtle saltiness from the parmesan cheese and just a hint of citrus from the lime.
This is a great restaurant quality meal that will amaze everyone. A great holiday meal idea!
Thanks for stopping by and let me know what your think. HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Dessert/Candy | Tags: cooking, cream, family, Food, Recipes, shortbread, strawberries, strawberry shortcake, whipped cream
All of the flavors of strawberry shortcake layered and piled high. This is one dessert that’s simple to put together and everyone will enjoy! Just grab a big spoon and dig in!
Ingredients: Strawberry Sauce
2 cups whole fresh strawberries
5 tbsp. sugar
3 tbsp. karo syrup
1 tbsp. honey
1 pinch salt
1 teas. powdered gelatin
1 cup water
Method: Strawberry Sauce
Add everything to a blender and blend until smooth. Transfer to a medium size sauce pan and bring to a boil. This will activate the gelatin to thicken your sauce. After the sauce reaches a boil, remove it from the heat and let cool enough to refrigerate. Refrigerate at least 1 hour or until it is completely chilled. Your sauce is ready.
Ingredients: Shortcake
3 cups biscuit mix
4 tbsp. sugar
1/2 cup semi-sweet chocolate chips ( optional )
1 egg
3/4 cup whole milk or half-n-half
1/4 teas. cinnamin
1/2 cube melted butter
Method: Shortcake
Combine everything into a large mixing bowl and stir to mix well. Try not to over mix as this will make your shortcake tough. Pour your batter into a buttered medium size cake pan and smooth it out to an even layer. Bake in a preheated 425 degree oven for about 10 to 12 minutes or when a toothpick inserted into it comes out clean. Remove from oven and place on a cooling rack to cool. After it has cooled it’s ready to go.
Ingredients: Whipped Cream
1 qt. heavy whipping cream
3 tbsp. powdered sugar
1/8 teas. pure vanilla extract
Method: Whipped Cream
Add everything to a blender and blend until stiff peaks form. This will take 1 to 2 minutes and can be checked by dipping a spoon into it. Or you can whisk the ingredients in a bowl by hand until stiff peaks form. Or buy premade whip cream for the easy way out:-)
Ingredients: Strawberries -N- Cream
1 to 1 1/2 cups fresh strawberries ( sliced )
strawberry sauce
shortbread ( crumbled )
whipped cream
Method: Strawberries -N- Cream
Start by ladling about 4oz. of the strawberry sauce into the bottom of a big glass serving bowl. Sprinkle a few of the sliced strawberries on top. Add a layer of your shortbread. Pour more of your sauce on the shortbread,enough to cover and sink in a little. Add a layer of whipped cream and a sprinkle of strawberries.
Follow with another layer of shortbread, sauce, whipped cream and strawberries. Repeat the layers until your bowl is full ending with whipped cream. Top with more strawberries and sauce.
Chill for 1 hour in the refrigerator to give the shortbread time to absorb the sauce.
To serve simply spoon onto a plate or into a bowl. Delicious!
This is a wonderful recipe to do a day in advance. It’s very easy to put together. The actual time you spend in the kitchen is minimal. Most of the time is spent simply waiting for things to cool or chill. Both kids and adults will be begging for more:-)
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: Country, Slow Cook Recipes, Soups | Tags: beef, brussell sprouts, chuck roast, cooking, family, Food, pot roast, potatoes, Recipes, soup, vegetable beef soup
Tender and juicy! This pot roast is fall apart tender with all of the delicious flavors you’d expect from a great pot roast. Carrots, celery, onions, garlic and potatoes round out this fabulous easy to make dish. Add some sauteed brussell sprouts and you’ve got a great meal!
Ingredients: Pot Roast
2 1/2 to 3lb. chuck roast
1 1/2 to 2 teas. salt
1 1/2 to 2 teas. cracked pepper
2lbs. (3) russet potatoes ( 1-1 1/2in. chunks, peeled optional )
2 stalks celery ( 1in. long pieces )
2 carrots ( 1in. long pieces )
1/2 onion ( large dice )
4 cloves fresh garlic ( minced or crushed )
1/4 red pepper ( large dice )
4 cups beef broth ( enough to cover roast )
1 tbsp. dry parsley
1/4 teas. dry rosemary
1 teas. dry oregano
1 tbsp. worsteshire sauce
2 1/2 tbsp. corn starch ( thickener )
1 to 2 tbsp. olive oil
Method: Pot Roast
Start by heavily seasoning your roast with salt and pepper. Be generous as this is the only salt and pepper you’ll need to use.
Heat a 5qt. stock pot or dutch oven to high and add the olive oil. When the oil just starts to smoke carefully place your seasoned roast in the pot with the fattiest side down first.
Sear both sides, about 7 minutes a side. Leaving the roast in one spot will give you better color so try not to move it until ready to flip. Just lift up one side to see if it’s ready to flip and put it back down, or if you have the color we’re looking for flip it.
Searing the meat first will start to build your flavors in the pot.
After your roast has seared, simply add everything else but the potatoes and cornstarch and turn the heat down to low. Cover and let it simmer for about 2 1/2 hours.
After 2 1/2 hours, add the cornstarch to a small bowl along with 1 or 2 ladles of the liquid from your roast.
Stir or whisk until the cornstarch has dissolved and pour the mixture back into your pot, stir.
Add your potatoes also and simmer another 1 1/2 hours. About 4 hours total. That’s it! Now just remove your roast, slice and serve it with the vegetables.
Note: A 15 oz. can of diced tomatoes can be added in with the potatoes to give you an extra layer of flavor if desired. I left that out because I planned to make a vegetable beef soup with my leftovers ( see the recipe below ).
Side of sauteed brussell sprouts.
Ingredients: Brussell Sprouts
1lb. fresh brussell sprouts ( cut in half )
1/4 cube margarine or butter
2 cloves fresh garlic ( minced or crushed )
2 tbsp. grated parmesan cheese
salt and pepper to taste
Method: Brussell Sprouts
Peel off the tough outer leaves of your brussell sprouts and slice in half lengthwise. Steam or boil them until soft, about 5 to8 minutes.
Melt butter over medium high heat in a skillet. Add your garlic and saute for about 1 to2 minutes, until garlic is soft. Add your softened brussell sprouts and saute another 2 minutes. Add your salt, pepper and parmesan cheese and saute for about 2 more minutes. Serve.
Succulent and juicy, this pot roast has amazing flavor. The beef just melts in your mouth, the vegetables are soft and delicious, the potatoes are al dente and the sauce is packed with goodness.
If you have some leftovers, here’s an awesome vegetable beef soup recipe to make. Add more of the same flavors and build on it, soups are very versatile. Here’s what I did to make this fabulous soup.
Ingredients: Vegetable Beef Soup
1-1 1/2lbs. leftover roast ( diced to bite size )
1lb. leftover potatoes ( diced to bite size )
leftover sauce with veggies ( about 1 1/2 qts. )
8 cups beef broth
2 cloves fresh garlic ( minced or crushed )
1/2 onion ( 1/2 in. dice )
1 stalk celery ( 1/4 in. slice )
2 tomatoes ( 1/2 in. dice )
1 cup frozen vegetables of your choice ( I used corn )
8oz. can tomato sauce
1 teas. salt
Method: Vegetable Beef Soup
This is a very easy soup to put together. Just add everything to a large stock pot or dutch oven, cover and bring to a boil.
I just used the same pot I had my leftover pot roast in from the night before.
After it comes to a boil, reduce heat to low to medium low and simmer for at least 1 hour, 2 is better. Give it a stir every now and then. Serve.
Makes about 1 1/2 gallons and freezes well.
These are both wonderful recipes and worth the effort, you wont be disappointed.
Thanks for stopping by and HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
