Chicken Recipes – CHICKEN TACO FILLING

Chicken Recipes – CHICKEN TACO FILLING

This very popular recipe is all over the Internet with good reason. It is simple (three ingredients), easy (5 minutes of your time), delicious and versatile. Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost anywhere.

1 packet (4 tablespoons) taco seasoning (make your own)
1 cup chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crockpot and pour chicken broth over.

Cover and cook on low for 6-8 hours.

With two forks, shred the chicken meat into bite-sized pieces.

Use in soft tacos, hard tacos, burritos, nachos, etc.

To freeze, place shredded meat into freezer bags with the juices.

Press out all the air and seal

Famous Recipes – Caribbean Flavored Tofu

Famous Recipes – Caribbean Flavored Tofu
 
1 medium onion, chopped
3 scallions, chopped
2 Chiles, chopped, seeded
2 garlic cloves, minced
1 tbs 5 spice powder
1 tbs allspice
1 tbs coarse black pepper
1 tsp thyme
1 tsp ground nutmeg
1 tsp salt
1/2 cup soy sauce
1 tbs olive oil
3 pounds firm tofu
 
In a food processor, combine the onion, scallion, Chiles, garlic, five
spice powder, allspice, black pepper, thyme, nutmeg, and salt. Process into
a coarse paste.
With the machine still running, add the soy sauce and oil until
combined. Pour the marinade into a large shallow dish.
Slice the tofu blocks into 1/2 inch thick slabs (slice it lengthwise for
long slices). Add the tofu to the marinade and coat well. Cover and
refrigerate for 2-4 hours.
 
Fire up your barbecue grill. Grill the tofu on a well oiled grill.
Cook until browned on the outside and firm to touch (10-15 minutes). Make
sure not to flip too soon, or you may break the tofu. Transfer to a serving
platter and serve.
 
*You can also roast the tofu in an oven (on 500F) until well browned
and firm.

Famous Recipes – Crabmeat Stuffed Trout

Famous Recipes – Crabmeat Stuffed Trout

Prep: 15 min, Cook: 30 min.
1/4 cup plus 2 Tbs. unsalted butter
1/2 cup celery, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/2 cup lump crabmeat
1/4 cup breadcrumbs
1/2 tsp. white pepper
2 lbs. fresh trout, cleaned and deboned
1 lemon, cut in wedges
4 sprigs parsley
Preheat oven to 375°F. Melt 1/4 cup butter in a heavy nonstick skillet over
medium heat. Sauté celery and onions about 5 minutes or until celery is
soft. Add mushrooms and cook another 5 minutes. Stir in crabmeat and
breadcrumbs. Mix thoroughly. Season with salt and white pepper to taste.
Remove from heat. Using a spoon, fill each trout with mixture so that both
sides of the trout almost come together. Place on a buttered cookie sheet.
Dot top of each trout with remaining butter. Bake about 20 minutes or until
fish flakes easily with a fork. Serve with lemon wedges and garnish with
parsley.