1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
Wednesday, May 11, 2016
Monday, May 9, 2016
Brown Butter Cinnamon Crinkle Cookies
10 tablespoons butter, sliced
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
Homemade Lemonade
2 cups sugar
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
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