This recipe is a easy, yet delicious dish. It as simple as using your crock-pot to cook the chicken and the oven cooking the taco shells. There is nothing like great, tasty slow-cooked chicken inside a crispy hard shell you cooked. Now there are two methods for cooking the shells. You can use the "Quick Taco Shell Maker" as seen on TV (all of that stuff works, right?) or you can simply use the racks in your oven. This recipe will account for 2 tacos, even though I made more. The measurements are approximate,so if you want to add more spices you can! Here is what I did:
2 boneless chicken thighs
2 tsp kosher salt
1 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
2 corn tortillas
Take chicken thighs and remove skin. Place in crock-pot and add spices. Add water to bottom of crock-pot to add moisture, just enough to cover the bottom. Cover and cook on high for about 2 hours.
When chicken is ready, take the corn tortillas and spray both sides with cooking spray and cook in a 400 degree oven on your taco maker or simply hanging on your rack face down for 8-10 minutes or until it is brown and crispy.
Shred chicken and place in shells, add toppings if desired. You can put cheddar cheese, cilantro, onions, etc. Whatever floats your taco boat.
These were really good!
Every now and then I make a discovery that brightens my day. My wife and I had went to Sams and bought some pork butts that were relatively cheap. We decided due to the size, we would cut the butts in quarters and make 2 small roasts, and two batches of pork steaks.
As I was trimming the meat, I noticed a nice fat cap on one side. I usually remove this and discard it, but I noticed something. As I cut the cap off I actually cook a layer of the meat with it. So I ask myself the question, I wonder if I could slice it thin and make bacon? The result? You bet your bacon you can! This is what I did.
1 Boston butt
2 tbsp kosher salt
2 tbsp brown sugar
grill, used for smoking and hickory
Take the fat caps from the Boston butt and remove them, but leave some meat on it. Then slice long -way down the cap and slice into about 1/8 of an inch pieces.Take your kosher salt and put generously on your caps and do the same with the brown sugar. Place it in the fridge, covered, over night.
After you have seasoned it, take the bacon out and rinse it off. You can store it in the freezer for later or you can go ahead and get it ready to cook.
On a smoker grill with hickory smoke,try to regulate your grill temp to about 200 degrees. Smoke bacon for about 1 1/2 hours.
Take back and place in a oven on 400 degrees for about 20 minutes.
No joke, this bacon was better than store bought! This should yield you about 10-12 pieces. Try it sometime!
This is similar to a previous recipe I made, but decided to do a twist on the presentation. I promise you, I will never go back to beef since I have been cooking turkey burgers. The burgers are moist and delicious. The recipe will make three patties.
1 lb ground turkey
1 large sweet potato, cut in thin discs
1 cup coleslaw mix
1/2 cup mozzarella cheese
2 tsp Worcestershire
2 tsp smoke paprika
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
Take salt, pepper, garlic powder paprika, and Worcestershire and add to ground turkey. Mix well until all is incorporated. Shape into 3 large patties.
Place sweet potato discs on a cooking sheet that has been sprayed with cooking spray. Salt and pepper for flavor, about 1 tsp for each. Cook in a preheated 350 degree oven for 20 minutes.
Cook your turkey burgers in a large skillet on medium heat, turning every 3-4 minutes. They should be cooked in about 15 minutes, depending on the size of your burger. In the last 4 minutes place mozzarella on the top to melt.
For the slaw, I added 2 tsp of mayo, 3 tsp of white vinegar, salt, pepper to taste, and about 1/2 tsp of sugar.
Plate and eat. This is one of my favorites! Printable recipe here.
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Welcome to my food blog! I will be cooking some recipes, trying some I have found, and show off some tasty food...