Slow Cooker Shredded Mexican Chicken

2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke
Hot sauce to taste

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

(source: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/)

Chicken Marinade

1⁄4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1⁄2lemon, juiced
1⁄2 cup brown sugar
1 1⁄2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves


In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.Then whisk in olive oil and pepper.

Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight.

Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees. Discard marinade.

Lightly oil your grill or broiler pan. Grill or broil about 10 minutes per side.

(source: http://www.geniuskitchen.com/recipe/amazing-chicken-marinade-29598)

Instant Pot Black Beans

1 (1-lb.) bag (2 cups) black beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water

Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button.

When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.

(Source: https://www.camelliabrand.com/recipes/instant-pot-black-beans/)

7-Up Marinade (for Grilled Chicken!)

2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish
½ tsp. minced garlic
1 cup oil

In a medium bowl, mix all ingredients together. Trim Chicken and poke holes with fork. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge. Marinade 8 hours or overnight

Grill chicken and eat up!

(source: https://www.chef-in-training.com/2012/06/easy-7-up-marinade/)

Smoked Paprika Roasted Sweet Potatoes

3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons smoked paprika
Kosher salt, to taste

Preheat oven to 425 degrees F.

Place sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated with the oil. Sprinkle smoked paprika evenly over the sweet potatoes and toss again. Season with salt.

Place the baking sheet in the oven and roast for 30-40 minutes, tossing once, or until sweet potatoes are tender and slightly browned.

(Source: https://www.twopeasandtheirpod.com/smoked-paprika-roasted-sweet-potatoes/)

Ham & Cheese Breakfast Casserole

7 large eggs
1 (12 oz) can evaporated milk can use 1 1/2 cups “regular” milk if you like
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
1 (28 oz) bag Frozen Potatoes O’Brien w/ Onions & Peppers keep frozen
2 cups chopped ham
1 (8 oz) bag shredded mozzarella cheese
1 (8 oz) bag shredded cheddar cheese
1/4 cup shredded parmesan cheese

Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray.

In a large bowl whisk together eggs, milk, salt, and pepper. Set aside.

In another VERY large bowl, mix together frozen potatoes (break up any clumps), ham, and the three cheeses.

Pour egg mixture over potato mixture and stir to combine.

Pour mixture into prepared pan.

Bake, uncovered, for about 1 hour - 1 hour 15 minutes, or until bubbling and the eggs have set and the potatoes are tender.
Remove from oven and let rest for about 5-10 minutes.

(Source: https://showmetheyummy.com/ham-and-cheese-breakfast-casserole-recipe/)

Cinnamon Syrup

1 cup sugar
1⁄8 teaspoon salt
2 tablespoons flour
1⁄2 teaspoon cinnamon
2⁄3 cup water
2 tablespoons butter

Mix sugar, salt, flour, and cinnamon in a small saucepan. Add water and bring to a boil. Boil until thickened. Stir in butter.

Serve over pancakes, waffles, or french toast.

(Source: http://www.geniuskitchen.com/recipe/cinnamon-syrup-37023)

Chocolate Pudding

INGREDIENTS

1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 teaspoon vanilla extract

DIRECTIONS:

In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally.

Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.

Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.

(Source: https://www.melskitchencafe.com/the-best-vanilla-and-chocolate-pudding/)