May 1, 2016

Ranch Shredded Chicken Tacos


Happy May!!!  Cinco de Mayo is this Thursday.  What kind of yummy stuff do you have planned for dinner?  If you need some help, I have a bunch of really really good Mexican recipes in my Recipe Index.  Or, you can always skip that and just make these tacos.  I used my go-to 4-Ingredient Mexican Shredded Chicken for these tacos and loaded them with cheese, salsa, cilantro and ranch!!!!  Wow, great decision, because the flavor of these will make your eyes roll to the back of your head and you'll be saying . . . mmm mmm mmm.

The chicken is so tender and juicy and the texture combination mixed with the crunchy taco shells and creamy ranch is like a perfect party in your mouth.  You will love these.  Serve with guacamole and rice.  

You might also like:

Ranch Shredded Chicken Tacos
From: Jenn@eatcakefordinner
(Printable Recipe)

Shredded Chicken
3-4 large boneless, skinless, chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained


For the Tacos
crunchy taco shells
ranch dressing
shredded Cheddar cheese
salsa
chopped cilantro
any other desired toppings

For the Shredded Chicken: Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   


For the Tacos:  Spoon shredded chicken into taco shells and top with ranch dressing, shredded cheese, salsa, cilantro and any other desired toppings.  Serve.  






April 24, 2016

4-Ingredient Slow Cooker Mexican Shredded Chicken (Go-To Recipe)




This has been my go-to recipe for shredded Mexican chicken for years.  It's so simple and you end up with juicy, tender and flavorful chicken that can be used in so many dishes . . . tacos, enchiladas, quesadillas, chili, nachos, burritos, etc . . .  This time, I added some barbecue sauce to the leftover and topped a cheese pizza with it and it was amazing.   

I always have these four ingredients on hand, so if I decide I want this for dinner, I can throw the ingredients in the slow cooker without having to plan ahead and make a special trip to the grocery store.

All you do is add some chicken broth, chicken breasts (I use frozen chicken breasts) and taco seasoning to a slow cooker.  Cook on low for around four hours, shred the chicken, add some of the cooking liquid and a can of diced green chiles and that is it . . . dinner is served!!  Everyone needs to have this recipe on hand.  If you are serving this to kids that don't like spice, you can always omit the can of green chiles.  

You might also like:

4-Ingredient Slow Cooker Mexican Shredded Chicken
From: Jenn@eatcakefordinner
(Printable Recipe)

3-4 large boneless, skinless chicken breasts
1 (14.5 oz.) can low-sodium chicken broth
3 Tbl. taco seasoning, plus more if needed
1 (4 oz.) can diced green chiles, undrained

Pour chicken broth into slow cooker.  Add the chicken breasts and top with taco seasoning.  Cover slow cooker with lid and cook on low for around four hours or until chicken is cooked through.  Remove chicken from slow cooker and shred, adding some of the cooking liquid, so the chicken is juicy.  Add the undrained can of green chiles and stir to combine.  Taste and add a little more taco seasoning, if needed.  Serve. Makes 3-4 cups of shredded chicken.   





April 17, 2016

Blueberry Pie Sheet Cake Bars


How has your weekend been?  It has flown by like usual.  I tried a new pizza place yesterday and it was so delicious.  I'm totally going back soon.  They only sell small personal pan pizzas, so it's great, because everyone can pick out their own toppings.  I tried a chicken alfredo pizza which was fantastic, except the menu said caramelized onions, but they ended up being raw onions.  Totally not the same thing, but it was still super yummy.  

BUT, we always need something sweet after dinner, right???  How about something sweet and fruity?   These sheet cake bars are such an easy recipe to make.  You can really use any fruit pie filling you have on hand.  I went with blueberry this time.  I don't love chunky blueberries, so I pureed my filling.  If you don't mind chunks, you don't have to puree.      

They are so soft and the texture is cake-like, but you can easily pick up these bars and eat them, no utensils are needed.  The recipe makes enough for a crowd, but you can cut the recipe in half if you prefer.  I went with store-bought vanilla icing this time, but they are also fantastic with homemade cream cheese icing.  Again . . . use what you have on hand.    
All you do is add half of the batter to your cookie sheet and spread out until it completely covers the bottom of the pan.  You might not think there is enough batter to cover the pan, but there is.  It will be a thin layer, but it will cover the pan. 
Then, you top it with the pureed pie filling and the remaining batter.  
Last, top with the cinnamon streusel mixture, bake and cool, then drizzle with icing.  So easy and full of delicious flavor.  

You might also like:

Blueberry Pie Sheet Cake Bars
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. unsalted butter, room temp.
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 1/2 tsp. baking powder
3 c. all-purpose flour
1 (21 oz.) can blueberry pie filling, pureed
  
Cinnamon Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold

For the Icing
1 can store-bought vanilla icing
or 
1 batch of this homemade Cream Cheese Icing

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla.  Add the baking powder and flour and mix until just combined.  Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan.  It might seem like there is not enough batter to cover the bottom of the pan, but it will.  It will be a very thin layer, but it puffs up while baking.  Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top.  Spread out slightly, but there should be many spots without any batter.  

For the Cinnamon Streusel Topping:  In a small bowl, combine brown sugar, flour, cinnamon and salt.  Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs.  Sprinkle over the top of the cake.  Bake for 33-35 minutes or until a toothpick inserted comes out clean.  Cool completely. Place opened container of store-bought icing in the microwave for 15-30 seconds or just until slightly melted and then drizzle over cooled bars.  Slice and serve.

Jenn's Notes: Recipe can be cut in half and baked in a 9x13-inch baking dish.  



LinkWithin