Crock pot cilantro lime chicken, deconstructed!

If you are like me, heating up the kitchen during the summer months is not an option.  If I don’t have time to grill, I turn to my crock pot. 

This recipe is one of my favorites.  Simply add the ingredients to your crock pot and walk away.  In hours, you have a flavorful chicken ready for use in tacos, fajitas, or in sandwiches.  If there are leftovers, simply make a Mexican chicken salad (onions, peppers, corn and black beans with lime-cilantro dressing) the next day!

I add a splash of beer to my crock pot, though it isn’t required.  I think it gives the chicken an extra kick!

Cilantro lime chicken

6 boneless, skinless chicken breasts

16. oz jar salsa

Optional:  one jalapeno pepper, diced, seeds removed if desired

1 pkg. Taco seasoning

¼ c. fresh lime juice (Reserve juiced lime and cut into quarters)

1 TB. dried cilantro

Optional:  ¼ c. beer

Add the salsa, taco seasoning, lime juice, juiced lime, beer, and cilantro to the crock pot and stir.  Add the chicken breasts, and coat with the salsa mixture.

Cover the crock pot, and cook on high until tender, about four hours.  (The chicken may also be cooked on low for six to eight hours.)

Shred the chicken, and serve in taco shells, tortillas, or on rolls.  Add additional salsa, onions, peppers or cilantro if desired.

Cilantro lime chicken, deconstructed 

6 boneless, skinless chicken breasts

16 oz. jar salsa 

>Health alert:  Commercially made salsa may contain all sorts of interesting ingredients.  It may be high in salt or sugar.  It may contain MSG or thickeners.  If any of these are a dietary concern, check the product labels carefully.  In the alternative, make your own.  (see the recipe below) and adjust the ingredients as necessary.

Optional:  one jalapeno pepper, diced, seeds removed if desired

1 pkg. Taco seasoning

>Health alert:  Prepackaged taco seasoning may contain excessive salt or MSG.  If this is a dietary concern, check the product labels carefully.  In the alternative, make your own (see recipe below), and adjust the ingredients as necessary.

¼ c. fresh lime juice (juiced lime reserved and cut into quarters)

1 TB. dried cilantro

Optional:  ¼ c. beer

(Follow the instructions above.)

Easy salsa

2 c. chopped tomatoes, seeds removed

6 cloves minced garlic

1 medium onion, diced

½ red bell pepper, diced and seeds removed

1 jalapeno pepper, diced and seeds removed

1 TB. lime juice

¼ c. fresh cilantro, chopped

Salt and pepper to taste

Add all ingredients to a blender or food processor and chop until the mixture  reaches the desired consistency.

Taco seasoning

1 TB. chili powder

1 ½ tsp. ground cumin

1 tsp. Kosher salt

1 tsp. black pepper

½ tsp. paprika

¼ tsp. garlic powder, onion powder, crushed red pepper flakes, and dry oregano

Pour all of the ingredients into a zipped plastic bag and shake well. This recipe creates the equivalent of one store-bought seasoning envelope.

Red, white and blue baked Alaska, deconstructed!

With the fourth of July upon us, a great dessert for a cookout is this easy baked Alaska.  Since you control the colors of the ice cream, you can add or omit any that your desire. I like to make mine red, white, and blue.

This is a not a dessert that can be made quickly, since the ice cream needs to be frozen solid before it can be covered in meringue.  It takes me at least two days!

Easy baked Alaska

1 qt. strawberry ice cream, soft

2 qts. vanilla ice cream soft

1 c. thinly sliced strawberries

1 c. blueberries

Angel food cake

6 large eggs, separated

Pinch of tartar sauce

1 c. sugar

2 sparklers or mini-flags

Line a large bundt pan with plastic wrap. Add a layer of strawberry ice cream, and top with the sliced strawberries.  Add half of the vanilla ice cream and smooth the ice cream into a level layer.  Mix the blueberries into the remaining ice cream, and stir.  Add this layer on top and smooth until level. Freeze at least overnight. 

Cut the angel food cake in half, and position one half on a cake plate.  Remove the ice cream from the bundt pan, and flip it onto the cake (rounded side up), matching up the center holes. Remove the plastic wrap.  Put the plate in the freezer while preparing the meringue.

Separate the eggs, place the whites in a bowl, and allow them to come to room temperature.  Add the cream of tartar and whip the whites with a mixer on medium high until foamy, about two minutes.  Slowly add the sugar, whipping the whites on high, until they are glossy and hold stiff peaks. 

Remove the cake from the freezer and completely cover it with the meringue, using any extra to create peaks or waves on top.  Keep the cake in the freezer until you are ready to serve the dessert.  Then, using a cook’s torch, brown the meringue with the flame, moving the torch constantly in circles.  Add the sparklers and light them just before serving.  (Extinguish the sparklers before serving.)  Store any leftovers in the freezer.

Easy baked Alaska, deconstructed

1 qt. strawberry ice cream, soft

2 qts. vanilla ice cream soft

>Fat alert:  Ice cream is high in fat.  If this is a dietary concern, a low-fat version, or frozen yogurt,  are the best alternatives.

>Health alert:  Ice cream can be high in sugar. If this is a dietary concern, low or sugar-free versions are available. 

>Health alert:  Ice cream is a dairy product.  If this is a dietary concern, try vegan alternatives made from almond or coconut milk. 

1 c. thinly sliced strawberries

1 c. blueberries

Angel food cake

>Health alert:  Angel food cake is traditionally made from egg whites, flour, and sugar.  Some versions contain a significant amount of sugar.  If this is a concern, check the product label carefully.  In the alternative, make your own using an alternative sweetener, or limiting the amount of sugar used.

>Health alert:  If egg whites are a concern, any type of cake or crushed cookies may be used.  In the alternative, make the cake yourself, using an egg alternative.

 6 large eggs, separated

 >Health alert: Baked Alaska is frosted with meringue, which is made from egg whites. If this is a dietary concern, a frosting alternative may be used.  However, it will not be possible to brown the frosting with a cook’s torch! 

Pinch of tartar sauce

1 c. sugar

>Health alert:  The sugar used in the meringue sweetens the frosting.  It may be replaced with a alternative sweetener.

2 sparklers or mini-flags

(Follow the instructions above.)

Spring vegetable risotto, deconstructed!

I love risotto.  But I am not the type of person to sit at the stove, methodically adding a ladle of warm chicken broth every five minutes until the rice is plump and creamy. 

So I cheat:  I add two to three cups of chicken stock to prepared rice, cover the pot, and let the rice simmer.  In 20 minutes, I simply have to add a bit more liquid, a pat of butter, and Parmesan cheese, and it is ready to serve. 

I do start with the traditional basics, though. I melt butter and blend it with olive oil, then sauté garlic, onions, and other vegetables until they are soft.  As a final step, I add the rice and stir iuntil it is completely covered in butter and oil, then cook it until it just starts to brown.  THEN I add the chicken stock, cover the pot, and let the rice simmer for 20 minutes.

It is a simple, easy meal for a warm spring night, when vegetables have just started to come in and no one wants to heat up the kitchen!  Of course, you can add any meat or seafood you choose to this recipe, but sometimes, the taste of fresh produce is quite satisfying.

Spring vegetable risotto

3 TB. butter

1 TB. olive oil

3 cloves of garlic, minced

¼ c. green onions, chopped

Optional:  ¼ c. mashed potatoes or pureed cauliflower

¼ c. red bell pepper, chopped

Optional:  Jalapeno pepper, diced

¼ c. shredded carrot

¼ c. frozen peas

¼ c. frozen corn

2 tsp. Herbes d’Provence

1 1/3 c. Arborio or while long rain rice

3-4 c. chicken stock

Optional:  ¼ c. white wine

1 c. grated Parmesan cheese

Salt and pepper

In a sauce pan, melt two tablespoons of butter and mix in the olive oil.  Saute the garlic, and green onions, until they are soft.  Add the rice and stir, making sure all of the rice is completely coated.  Saute until the rice just begins to turn brown. 

Add the chicken stock and peppers, and stir.  Bring the mixture to a boil, and then turn down the heat.  Cover, and let pot simmer for about 20 minutes, until the liquid is absorbed.  Add additional chicken stock, carrots, peas, corn, and Herbes d’Provence, and let simmer until the mixture is wet, but creamy.  Remove from the heat, add one tablespoon butter and the Parmesan cheese, and stir.  Taste, and season if desired with salt and pepper.  Let sit for a few minutes and serve.

Spring vegetable risotto, deconstructed

3 TB. butter

1 TB. olive oil

>Fat alert:  Butter and oil are fats.  The amount of fat may be reduced or eliminated, however, if the vegetables are roasted in the oven, and the rice is lighted misted with a cooking or light margarine spray.

>Ingredient alert:  The butter and oil add a rich flavor and creaminess to  the risotto.  If the amount is reduced, consider adding mashed potatoes or pureed cauliflower. 

3 cloves of garlic, minced

¼ c. green onions, chopped

Optional:  ¼ c. mashed potatoes or pureed cauliflower

¼ c. red bell pepper, chopped

Optional:  Jalapeno pepper, diced

¼ c. shredded carrot

¼ c. frozen peas

¼ c. frozen corn

>Health alert:  Most of the vegetables listed above may be banned or limited on various diet plans.  Choose the vegetables that best meet your dietary needs.

2 tsp. Herbes d’Provence

1 1/3 c. Arborio or long-grain rice

>Health alert:  Risotto is creamy, in part, because of the gluten in the rice.  Gluten-free rices are available, and may be used in place of Arborio rice.  However, to ensure the mixture is creamy, consider adding mashed potatoes,  pureed cauliflower, or cream. 

 3-4 c. chicken stock

>Fat alert:  Commercial chicken broth may be high in fat.  Reduced-fat versions are available.  In the alternative, thin the broth with water or use a lemon-infused water instead.

>Health alert:  Chicken broth is made with meat.  If this is a dietary concern, vegetable or seafood stock may be used. 

>Ingredient alert:  In this recipe, the chicken broth is used to season the rice. However, commercial chicken broth may be high in salt. Low-sodium versions are available. In the alternative, make your own and eliminate the salt, or use water infused with lemon.

>Health alert:  Commercial chicken broth may contain MSG.  If this is a dietary concern, check the product label carefully. 

Optional:  ¼ c. white wine

1 c. grated Parmesan cheese

>Fat alert: Cheese is high in fat, but reduced-fat varieties are available.  In the alternative, the amount used may be reduced.

>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced.  

>Health alert: Cheese is a dairy product. If this is a dietary concern, vegan substitutes are available.  However, check the product labels carefully.  Many vegan varieties are high in fat.

Salt and pepper

(Follow the instructions above.)

Coconut cookie bars, deconstructed !

Ok.  I admit I have a serious sweet tooth!  

While I have tried to cut back on sugar, coconut cookie bars still tempt me.  When I am being especially good, I will add dried fruit instead of chocolate, and use gluten-free graham crackers or cookies for the crust.  But the coconut provides just the right touch of sweetness.  

One bar or two with tea, and I am golden...for a day!

Coconut cookie bars 

2 c. crushed graham crackers

Optional:  1 c. chopped nuts

Optional:  ½ c. toffee or raspberry chips

1/2 c. butter

2 c. baked, sweetened coconut

2 c. mixed chocolate chips (milk, semi-sweet, white and raspberry chocolate)

1 can sweetened condensed milk

Preheat the oven to 350 degrees.  While it is heating, place the baking dish in the oven with the butter. Let the butter melt completely.

Pour the crushed graham crackers into the dish and spread evenly. Top with nuts, or flavored chips as desired.  Add the mixed chocolate chips and spread evenly.  Pour half of the sweetened condensed milk over the mixture, add the coconut, and press down.  Top with the remaining condensed milk and let sit for a half hour.  Bake for 20-30 minutes, until the top is golden brown.  Let cool completely before cutting in squares.

Coconut cookie bars, deconstructed 

2 c. crushed graham crackers 

>Fat alert:  Some graham crackers may be high in fat.  If this is a dietary concern, try a reduced-fat variety or a crushed, fat-free cookie.

>Health alert:  Some graham crackers may be high in sugar or salt.  If this is a dietary concern, check the product ingredients carefully.  Some reduced-sugar varieties are available. In the alternative, use a crushed, sugar-free cookie.  But again, check the product ingredients.  The trade-off for less sugar is often more salt!

>Health alert:  Most graham crackers contain gluten.  Gluten-free graham crackers or cookies are available, but many are high in sugar.  Check the product ingredients carefully. 

Optional:  1 c. chopped nuts

Optional:  ½ c. toffee or raspberry chips

½  c. butter 

>Fat alert:  Butter is fat.  In this recipe, the butter is used to form the graham cracker crust.  A light butter, or reduced fat margarine may be used.  In the alternative, spray the crushed graham crackers with I Can’t Believe It’s Not Butter or other margarine spray.

>Health alert:  Butter is high in salt.  If this is a dietary concern, use unsalted butter.

>Health alert:  Butter is a dairy product.  If this is a dietary concern, any vegan butter may be used.

2 c. baked, sweetened coconut

>Fat alert:  Sweetened coconut is high in fat.  (Unsweetened coconut may be worse!)  If this is a concern, try toasting your own (shave it on a zester) using only a touch of cooking spray or fat-free I Can’t Believe It’s Not Butter spray.

>Health alert:  Sweetened coconut is high in sugar.  Unsweetened coconut contains less sugar, but may be high in fat.  You will need to pick your poison, or toast your own.  

2 c. mixed chocolate chips (milk, semi-sweet, white, and/or raspberry chocolate)

>Health alert:  Chocolate chips may be high in sugar.  Sugar-free chocolate chips are available, but may be high in fat.  In the alternative, try only a cup of chocolate chips or use dried fruit, such as cranberries or strawberries, processed without sugar.

1 can sweetened condensed milk 

>Fat alert:  Sweetened condensed milk is high in fat.  Low-fat and fat-free versions are available.

>Health alert:  All varieties of sweetened condensed milk are high in sugar.  But this is the glue that holds this cookie together.  If sugar is a dietary concern, either reduce the amount of condensed milk used, dilute is with evaporated milk or water, or use a reduced sugar or sugar free caramel sauce.  In the alternative, make your owned condensed milk, and use an alternative sweetener.

>Health alert:  Sweetened condensed milk is a dairy product.  Non-dairy substitutes are available,but hard to find.  It is much easier to make your own. You simmer any milk substitute until it reduces, but that can take hours.  Instead, try this recipe: http://wholenewmom.com/whole-new-budget/easiest-vegan-condensed-milk-recipe/.  In the alternative, try a caramel sauce.

(Follow the instructions above.)

Curried chicken salad, deconstructed!

When I lived in Richmond, VA, I would often leave my office and walk down the street to a sidewalk vendor to get a curried chicken salad sandwich. 

I had never had one before, and after I left, I hadn’t had one since, until I found a recipe by Ina Garten.  After a few tweaks, it has just the right touch of spice and sweetness that I remember.  It makes a great sandwich to pack in a lunch, or to eat in a park on a warm summer day!

Curried chicken salad

6 boneless, skinless chicken breasts

4 c. chicken broth

1 lemon, quartered

¼ c. diced red onion

1/2 c. diced celery

½ c. shredded carrot

4 TB. curry powder

1 ½ c. mayonnaise

¼ c. white wine

¼ c. Mango chutney

¼ c. golden raisins

1 c. salted cashews, chopped

Salt and pepper to taste

water

Add the chicken breasts to a pot, and cover with chicken broth.  Add 1 TB. curry powder and the quartered lemon.  Iif necessary, add water to cover the chicken. Bring to a boil, then let the chicken simmer until the internal temperature reaches 165 degrees, approximately 16 minutes.  Remove the chicken from the pot and let cool.  Chop into bite-size pieces and set aside.

In a large bowl, whisk together the mayonnaise, wine, chutney, and 3 TB. curry powder.  Taste and season as desired. In another bowl, add the vegetables, raisins, cashews, and chicken.  Add just enough of the mayonnaise mixture to lightly dress everything, and toss.  If desired, serve on a baguette with lettuce, or in a lettuce wrap.

Curried chicken salad, deconstructed

6 boneless, skinless chicken breasts

4 c. chicken broth

>Health alert:  In this recipe, the chicken broth is used to poach the chicken and add a little flavor. However, commercial chicken broth may be high in salt.  Low-sodium versions are available. In the alternative, make your own and eliminate the salt, or use water.

>Health alert:  Commercial chicken broth may contain MSG.  If this is a dietary concern, check the product label carefully. 

1 lemon, quartered

¼ c. diced red onion

1/2 c. diced celery

½ c. shredded carrot

>Health alert:  Carrots are high in sugar.  If this is a dietary concern, they may be replaced or eliminated.

4 TB. curry powder

1 ½ c. mayonnaise

>Fat alert:  Mayonnaise is high in fat.  A wide variety of low and reduced-fat varieties are available, and may be used as a substitute.  In the alternative, consider reducing the amount of mayonnaise used or substituting the mayonnaise with Greek yogurt. 

>Health alert: Mayonnaise contains eggs.  If this is a dietary concern, consider substituting Greek yogurt or an egg-free salad dressing.

>Ingredient alert:  A reduction in the fat in mayonnaise often translates into an increase in sugar or salt. Check the labels carefully.

¼ c. white wine

>Health alert:  Many white wines are high in sugar.  If this is a dietary concern, reduce the amount used, or replaced it with water.

¼ c. Mango chutney 

>Health alert: Commercial mango chutney may be high in sugar, salt and/or carbohydrates. If any of these are a dietary concern, check the product label carefully.  In the alternative, reduce the amount of chutney used, or make your own. Recipes are available on the Internet.

¼ c. golden raisins

>Health alert: Due to the dehydration process, golden raisins may be high in sugar, and/or salt.  Regular raisins may have less sugar, but not in any significant amount. Check the product label carefully, and if necessary, reduce the amount used, or substitute the raisins with fresh green grapes, apples, or pears.

1 c. salted cashews, chopped 

>Health alert:  If nuts are a dietary concern, any crunchy substitute will work.  Try crushed Rice Chex, ramen, or chow mien noodles.

Salt and pepper to taste

Water

(Follow the instructions above.)

Celebrate Memorial Day!

As we remember those who have died so

that we can be free, thank a veteran!  

(Why not bake them a cake?)

Pizza breakfast casserole, deconstructed!

We go through a lot of pizza in this house. Sometimes, we order it for a meal. But most likely, it serves as a late night snack for the teenagers who gather at my home after their various after-school jobs.

There are rarely leftovers, but every once in a while, I open the refrigerator and find a few slices carelessly stuffed into a zip bag.  After a few days, I usually wind up throwing it away. But recently, while cruising recipe sites, I found a recipe for pizza breakfast casserole. It was the perfect solution to those pizza leftovers!

Of course, the flavor will vary depending on the type of pizza used, and if the leftover is merely pepperoni pizza (the standard choice at my house), you may want to add some vegetables to increase the nutritional benefits and enhance the taste. At any given time, I may add extra pepperoni, red peppers, spinach, onions, asparagus, artichokes, mushrooms, tomatoes, bacon, chicken, Italian sausage, or ground turkey.

The type of crust in the pizza may also impact the result. We order hand-tossed crusts, which tend to be thick. They absorb the custard mixture well. You may find that thinner crusts are less absorbent, and there may be a need to reduce the amount of liquid.

Here is my recipe for using leftover hand-tossed, pepperoni pizza.

Pizza breakfast casserole

3-4 slices leftover pepperoni pizza

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  Diced Jalapeno pepper

4 eggs

1 c. Half and Half

3 TB. melted butter

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

Salt and red chili flakes to taste

Shredded Parmesan cheese

Preheat the over to 350 degrees. Spray a 9” x 9” baking dish with cooking spray, or if desired, brush with olive oil.

Cut the pizza slices into squares, approximately two by two inches in size. Arrange them on the bottom of the baking dish and set aside.

In a large bowl, mix together the eggs, Half & Half, cheese, vegetables, melted butter, garlic, and seasonings.  Combine until the eggs are completely mixed with the Half & Half.  Pour the mixture over the pizza slices and top with grated Parmesan cheese. (If desired, more pepperoni, Italian seasoning or crushed red pepper flakes may be sprinkled on top.) Cover the dish with foil, and let it sit about an hour.

Bake for 45 minutes.  Remove the foil and continue baking until the eggs are set, approximately 15 minutes.  Let cool slightly before serving.  If desired, garnish with fresh basil or spinach.

Pizza breakfast casserole, deconstructed!

3-4 slices leftover pepperoni pizza

>Fat alert: All that cheese and sausage makes pizza high in fat. But there are options. Use a pizza without fat-laden sausage or pepperoni, or with a low-fat cheese.

>Health alert:  Pizza crusts contain flour. If this is a dietary concern, many options are now available, including gluten-free crusts, or crusts made with corn, whole grain, or rice flour.

>Health alert:  Pizza is topped with cheese, a dairy product. If dairy products pose a dietary concern, the cheese may be replaced with a dairy-free, vegetable- based cheese.  

>Ingredient alert: This recipe was designed for wheat flour crusts.  Crusts made with alternative flours may require more or less liquid to achieve the desired results. You will need to experiment to determine whether an adjustment to the amount of liquid is required.   

¼ c. diced onion

¼ c. diced red bell pepper

¼ c. chopped spinach

Optional:  diced Jalapeno pepper

4 eggs

>Health alert:  If eggs are a dietary concern, egg whites or an egg substitute may be used. 

>Ingredient alert:  Certain egg substitutes may affect the texture of this casserole.  It may be necessary to adjust the amount of liquid to achieve a satisfactory result.

1 c. Half and Half

>Fat alert:  Half & Half is high in fat.  However, reduced-fat or fat-free versions are avaiable.  

>Health alert: Half & Half normally contains dairy products.  If this is a dietary concern, dairy-free substitutes are now available.

3 TB. melted butter

>Fat alert:  Butter is fat.  If this is a dietary concern, a light butter, margarine, or vegetable shortening may be used.

>Ingredient alert:  Butter provides flavor in this recipe.  A substitute may affect the flavor, and additional salt or seasonings may be required. 

2 cloves roasted garlic, mashed

1 tsp. Italian seasoning

8 oz. pkg, shredded Italian mix or mozzarella cheese

>Fat alert: Cheese is high in fat, but reduced-fat varieties are available.  In the alternative, the amount used may be reduced.

>Health alert: Cheese is high in salt. Low-sodium varieties are available. In the alternative, the amount used may be reduced.  

>Health alert: Cheese is a dairy product. If this is a dietary concern, vegan substitutes are available.  However, check the product labels carefully.  Many vegan varieties are high in fat.

Salt and red chili flakes to taste

Shredded Parmesan cheese

(See the notes on cheese above.)

(Follow the instructions above.)