gluten free

Slow Cooker Chicken Chile Verde

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If you follow us on Instagram, you have already seen this picture.  Not your typical beautifully crafted finished product recipe image, right?  But, the technique used to shred this chicken is such a game changer, you will appreciate why I shared this.  

Besides, there wasn’t a particular dish that I was preparing this chicken for.  There are many ways you can use this Chicken Chile Verde.  Let your imagination run wild with that.

When I made this yesterday, I just scooped some of the chicken into a couple of romaine lettuce leaves and added chunks of avocado–low carb diet is happening right now.  Sort of.  You know what I mean.  My husband, however, made a burrito with his portion.

So, enjoy this recipe and the many ways in which you can use it. I would bet you could freeze it, as well, for future use.  

Slow Cooker Chicken Chile Verde
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Ingredients
  1. 4 boneless, skinless chicken breasts*
  2. 1 medium onion, diced
  3. 1 bottle Herdez Salsa Verde
  4. 2 t. chili powder
  5. 1-2 t. ground cumin
  6. 2 cloves garlic, minced
Instructions
  1. Rub the chicken with the chili powder and cumin. Place in a covered dish and marinate overnight in the refrigerator.
  2. When ready to cook, place chicken in slow cooker; add garlic, onion and then top with the Salsa Verde.
  3. Turn slow cooker to low and cook for 8 hours.
  4. To shred, remove the chicken from the slow cooker to a large mixing bowl, leaving the liquid inside.
  5. With a mixer (I used a hand mixer) shred the chicken--literally takes less than 10 seconds. I think I had my setting on about 2 or 3.
  6. Return shredded chicken to the slow cooker and toss to coat with the liquid.
  7. Serve in a variety of ways.
Notes
  1. Original recipe calls for 6-8 chicken breasts, but I used a pack of 4. You may want to increase your seasonings if you use that much chicken.
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens https://www.mormonmavens.com/

Deviled Eggs

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Happy 4th of July!! 

I know there are a bazillion recipes for deviled eggs out there, but I hope you try this one for your July 4th festivities or just whenever you want some of these tasty morsels!

Who doesn’t love all things Magnolia? This recipe is adapted from Joanna Gaines’ Magnolia Table cook book. It is the first recipe that I have tried from her and it did not disappoint. I made it for a Linger Longer at church this past Sunday and the platter emptied pretty quickly. Let me add that there were other deviled eggs on the table besides these.

One thing that you will appreciate is that there is BACON on these eggs. Yep. With brown sugar. So, WIN-WIN. Let us proceed…

Deviled Eggs
Serves 8
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Prep Time
30 min
Cook Time
35 min
Prep Time
30 min
Cook Time
35 min
Ingredients
  1. 12 large eggs
  2. 1/2 lb. bacon
  3. 1/4 c. packed light brown sugar
  4. 1 T. distilled white vinegar
  5. Kosher salt
  6. 1/2 c. mayonnaise (I used Hellmann's because Joanna prefers it)
  7. 2 T. dill weed (if you accidentally pick up sweet instead of DILL relish)
  8. 1 t. dry mustard powder
Instructions
  1. Preheat oven to 375 degrees F and line a rimmed baking sheet with foil. My bacon stuck to the foil so you could also add a cooling rack and lay the bacon on that. I will be doing that next time.
  2. Spread brown sugar on a plate and press both sides of the bacon slices into this to coat them. Lay slices on foil/cooling rack in the pan. Bake until crispy 14-16 minutes. Cool on baking sheet.
  3. While the bacon is cooking, place eggs in a single layer in a large saucepan, cover with water to 2 inches above the eggs. Use whatever trick you know to help the eggs peel easily, like adding baking soda to the water. The recipe uses the vinegar and salt. Bring the water to a full rolling boil, cover the pan, then remove from heat and let stand 10 minutes. The eggs will continue to cook off the heat.
  4. While the eggs are "cooking", prepare a large bowl of ice and water. When the eggs are done, drain them and put them immediately into the ice water. This will stop the cooking process and prevent you from getting egg yolks that are green around the gills. So to speak. Let the eggs stand in the water until completely cooled.
  5. Peel the eggs, rinse, then dry them. Slice in half lengthwise. Gently scoop out the yolks into a medium bowl, setting the whites aside. I put them on a sheet of parchment paper.
  6. Add mayonnaise, dill weed, mustard powder and 1/4 t. salt to the egg yolks. Mix well, mashing the yolks with the back of a fork to completely incorporate them. Use a spoon to gently fill the egg whites. I used a jam spoon which seemed just the right size. You could also place the filling in a small zip-top plastic bag, cut the tip off of one corner and squeeze the filling like a pastry bag, if you like.
  7. Chop the reserved bacon and generously top eggs with it.
  8. Arrange the deviled eggs on a platter, cover lightly, and chill in the refrigerator for at least 1 hour, or up 24 hours before serving.
Notes
  1. If you check out the original recipe you will notice that you can also dust the eggs with paprika or minced fresh dill and chives. I might try that next time myself--because next time I will get DILL relish instead of sweet.
Adapted from Magnolia Table
Adapted from Magnolia Table
Mormon Mavens https://www.mormonmavens.com/

Pink Grapefruit Sorbet

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I loooooove Ruby Red grapefruit.  So when I saw a recipe for it on Pinterest, I had to give it a shot.  But when I cut into what should’ve been two Ruby Reds, I was shocked to see just your regular ol’ grapefruit.  So disappointed.  But then I remembered that I had a large can of pink grapefruit juice in the pantry.  Surely that would do, even though fresh would be so much better.  So I used it, and it worked!  So delicious.

 
My next step after that was trying it with Agave Nectar instead of granulated sugar.  Still delicious!  If you love grapefruit, you’ll love this.  You can adjust the amount of tart to sweet by adjusting the amount of juice and sweetener.  Taste it just before you’re ready to put it into the machine and make your adjustments accordingly.
 
 
Ingredients (original):
1 1/2 cups fresh or canned grapefruit juice
2 cups sugar

2 cups water

1.  Combine sugar and water in saucepan and bring to boil over medium-high heat.  Reduce heat to low and simmer until sugar is dissolved.  Cool completely.
2.  When cool, add grapefruit juice and stir to combine.  Pour into freezer bowl of ice cream maker.  Turn machine on and freeze until slushy.  Transfer to an air tight container and freeze until firm, about 2 hours.

OR

Agave recipe:
1 1/2 cups fresh or canned grapefruit juice
1 cup agave nectar
2 cups water

1.  Combine juice, nectar, and water and stir until well mixed.
2.  Pour into freezer of ice cream machine and freeze as stated above.

Source:  can’t remember, sorry!