Monday, May 27, 2013

Chicken Taco Burritos or Salad

This recipe is founded in the craze that many people have of going to Izzo's, Cafe Rio, or some other build your burrito eatery.  It is super easy with no mess or fuss

4 skinless chicken breasts or a whole chicken if you like (you can use boneless for ease)
2 packages of McCormick Chicken Taco mix
1 can of black beans
Mexican Cheese
Flour or corn tortillas -- your choice

Cook the chicken with NO seasonings in your crockpot for three to four hours on high -- every crockpot cooks differently it seems to me so you will have to gauge the time.  When the chicken is shreddable, it is done.

Let chicken cool somewhat and then shred.  Mix in taco mix and a few tablespoons of water.  Voila -- your meat is done.  All you need to do is put the meat and the fixings out and let everyone make their own.  It makes a great chicken taco salad also -- just use everything except the tortilla!

I like to top with a mixture of ranch dressing and puree of avocado with a little lime juice for a dressing.


Monday, March 25, 2013

Crockpot Chicken and Sausage Gumbo

I made this at my sister Melanie's house this week. Very easy though not as good as the old fashioned way. But it is a great way to make Sunday lunch while at church.

3 or 4 chicken breasts or thighs ( I use boneless)
1 lb of smoke sausage link
1 lb frozen okra
1 can chopped tomatoes regular sized can
1 small onion diced
1 bell pepper diced
2 celery stalks sliced
1 - 2 teaspoons liquid crab boil
1 -2 tsp garlic salt
2 bay leaves
For roux
1/2 cup oil
1 cup plain flour

Chop chicken into large pieces while raw.  Also chop sausage ino rounds. Put meat in crockpot. Put all other ingredients except oil and flour in crock pot. Cover with water or chicken stock. Cook on high for four to six hours depending on your crockpot. Near end of cooking make roux in skillet by browning flour and oil mixture.  It should be the darkness you want your gumbo to be. Add finished roux a spoon at a time until desired thickness is achieved.  Save any extra roux in fridge for up to three weeks to use on another dish. Serve over rice.

Friday, March 22, 2013

Georgia's Red Beans and Rice

When I was a little boy, my mother worked at our family's sporting goods store with my father.  We children had a daytime nanny named Georgia.  She cooked red beans every Monday.  We loved them.   And we would often eat them everyday until the huge pot was empty. Below is a tribute recipe to Georgia.

2 lbs. Camellia Red Beans ( you can use other dried red beans but they won't be as good)
One onion cut in quarters
One smoked ham hock (I like to use one from a bone-in ham we have had for Sunday dinner)
Salt and pepper to taste

Soak beans overnight in enough water to fill your large crockpot.  Drain water after soaking.  Put ham hock and onion in beans.  Cover with water and cook on low for six hours until falling apart somewhat.  Remove one cup of cooked beans and smash finely into a paste. Add back into mixture to cream the beans. Salt and pepper to taste. Serve over rice.  Add Louisiana hot sauce to your own bowl as you like.  We also like to fry smoked sausage links to eat with this.  Sometimes we cut up the sausage into slices and precook them to add into the completed beans.