It's funny when I don't blog for awhile and go back and look at the stats - number of hits - and find of the no blogs numerous hits on the old stuff....kinda makes you wonder who is reading at four a.m. anyway!
Otherwise, yeah, so don't we all have a throw down meal or two in our arsenal? Like the tried and true or the quick and easy? Just throw them together in a jiffy and rock on?
I made one today/tonight. It was so dang easy and truly very tasty. I totally stole the way to cook the chicken from my cute hair stylist on Saturday when she sat through my seemingly never-ending quest to plan meals and make a grocery list while having my hair highlighted and cut. In fact, she was a little amazed at the amount of work that goes into the whole process!
Anyway, here is what I made and it was tres easy! Seriously crunchy, tasty, and light - just in time for summer.
Ingredients:
Chalupa shells
Boneless, skinless chicken breast
1 jar of mild picante sauce (I use Pace, so shoot me...but if I were cooking only for me I would have used hot, not mild - you be the judge, whatever you like and any brand that floats your boat.)
1 cup of chicken broth
A handful of monterrey jack cheese (if you like that, I don't, he does!)
1 package of pre-chopped cole slaw greens/carrots (do not need the cole slaw dressing)
1 avocado
2 limes and 1 lemon
Some olive oil
A few cherry tomatoes for garnish (optional)
Several on hand seasonings - I used garlic salt, lemon pepper, cayenne pepper, chili powder, black pepper, sea salt...but really you could use whatever!
In your crock pot, place the chicken breasts, pour over the picante sauce and chicken broth. Cook on low for six hours.
When you get home, preheat the oven to 350.
Prepare the cole slaw = cole slaw, two limes halved and squeeze juice over cole slaw, add two twirls of the bowl of olive oil, sprinkle liberally with chili powder, salt, pepper. Add cayenne pepper to your personal liking. Set aside.
Cut the avocado, spoon out, mash with a fork. Add a liberal amount of garlic salt, lemon pepper, black pepper and cayenne pepper to your personal liking. Set aside.
In the oven (once preheated) heat the tostadas with a bit of cheese on them (if you like that, I don't, he does). They heat maybe three to four minutes.
While this is going on, take the chicken from the crock and shred with a fork (yep, it is that tender).
Take the hot tostadas (and cheese if you prefer, I don't, he does) out of the oven. Place shredded chicken on top, then a layer of the cole slaw, then a healthy dollop of the avocado mixture and a couple of halved cherry tomatoes for garnish.
Viola! Dinner.
Easy, realtively healthy, crunchy, spicy, and super easy! Summer is on.
Love, spajunkie
(apologies for lack of pictures...it was over in a flash)