Winter is a cold one this year but you can warm things up with a hearty chicken soup. This stick to your ribs recipe is easy to make and it’s easy on the paycheck too. Best of all the flavor is amazing. Nothing beats fresh home made chicken soup!
Directions
First, chop the celery, carrots, and onion into small bite size bits. Add the chopped veggies to the slow cooker. Next, finely chop the rosemary and sage and add to the slow cooker. Rinse the wild rice and add to the slow cooker. Next, add the vegetable broth and water. Add the dry seasonings to a small bowl and stir it together thoroughly. Next wash the chicken, then cut it in half and removing excess fat. Pat the chicken dry with paper towels, then rub olive oil over the surface of the chicken. Next rub the seasoning mix over the surface of the chicken. Place the chicken in slow cooker skin side up. Cook the soup on low for 8 hours, then pull chicken and place it on baking sheet. Using 2 forks separate the meat from the bones and add the meat back to the slow cooker. Continue cooking the soup on low for another 30 minutes. Serve and enjoy!.
Cooking garlic bread on the grill is something you can do out of convenience or just to impress your friends. It’s simple and easy so long as you keep your eye on the timer and do not overcook your bread. Grilled garlic bread makes an excellent side dish for just about any grilled meat or veggie.
Directions
First, peel and rough cut the garlic cloves adding them to a handy or mini chopper. If you do not have a handy chopper, mince the garlic by hand. Remove the leaves from 1 sprig of rosemary and add to the chopper. Add the olive oil to the chopper and power on the appliance until the contents are minced (about 45 seconds). Next, using a bread knife, slice the loaf of bread in half lengthwise, then cut in half widthwise. Next melt the butter in the microwave or stovetop and brush the butter on the bread. Spread the minced garlic rosemary mixture evenly on the bread. If you love garlic, rough chop more cloves and sprinkle on top of the bread. As an optional step, sprinkle kosher salt on the surface of the bread. Next preheat your grill to a low temperature. Once heated add the bread garlic side down and cook for 2 – 3 minutes over direct flame. Flip each bread and cook for another 2 – 3 minutes.
Avocado Garlic Cream takes your tacos, nachos, and fajitas to a new level. Add it on top of your chicken fajitas or use it as a simple appetizer with tortilla chips. Or try some on roasted new potatoes or mushrooms. This is an easy to make recipe and it yields a good amount for a big meal or appetizer.
Directions
First, cut the avocados in half and remove the seed. Cut the halves in half and push the flesh from the skin into the food processor. Next, rough cut 3 garlic cloves and add to the food processor. Add the remaining ingredients to the food processor. You can substitute more sour cream for mayonnaise if you are not a fan of mayonnaise. First pulse the food processor until the larger chunks of avocado are reduced. Then run the processor for about 30 seconds or until all contents are blended smoothly.
Directions
This recipe can be broken out into 2 days of work. On day 1 prepare the chicken marinade and let the chicken absorb delicious flavors overnight. On day 2 you can chop the veggies and cook everything on the grill. First thing to do is prepare a chicken fajita marinade. Cut and remove the seeds from a jalapeno and add it to a food processor or handy chopper. If you want some extra heat, leave the seeds in. Next, peel and rough cut 3 garlic cloves adding them to the food processor. Next, pick one cup of cilantro leaves and add that to the food processor. Add about a teaspoon of olive oil to the food processor and the run the processor for about 30 seconds to chop up everything. Scrape the large chunks down from the sides and run the processor again another 30 seconds. Add the contents to a 1 gallon zip seal bag. Next, add the juice of 2 limes to the marinade bag. Next add the cumin, chili powder, kosher salt, black pepper and olive oil to the marinade bag. Seal the bag and hand mix around everything. Next using a knife cut the 2 chicken breasts in half lengthwise creating 4 thin chicken breasts. Now the chicken breasts will match the thighs in thickness (roughly) and should cook at nearly the same length of time. Add the chicken breasts and thighs to the marinade bag. Seal the bag and mix up the contents until the chicken is evenly coated with the marinade. Place the bag in the refrigerator overnight and you have completed day 1 of this recipe. On day 2, chop the white onion and the peppers and place them into a mixing bowl. Add some cilantro and a light amount of olive oil. Season with cumin, chili powder, and kosher salt. Mix up the veggies then place them in a cast iron skillet for grilling. Next as an optional item, rub down an ear of corn with olive oil and season with chili powder and cumin. Now it’s time to preheat your grill. If you have smoke chips, use apple or pecan. Once your grill is preheated, set the burners to a low temperature and add the corn and the cast iron skillet of veggies. Let this cook for about 10 – 15 minutes then add the chicken. Cook the chicken about 7 minutes per side, then cook until the chicken reaches a safe 165 F. Continue to stir the veggies and rotate the corn during the cooking process. Once the chicken reaches temperature, remove from the grill and let it sit 5 minutes. At this time the corn should be finished, so remove this from the grill, cut in half, then slice the kernels from the cob. Finally, remove the veggies from the grill and let sit. Chop the chicken into small chunks. You are now ready to assemble some serious chicken fajitas! Heat up a few tortilla shells, add chicken, veggies, corn and whatever toppings you like.
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