Cilantro Lime Chicken - Crockpot

I am such a HUGE fan of chicken crockpot recipes that aren't smothered in cream sauces!  Do you remember my 3 ingredients recipe called  CROCKPOT CHICKEN SALSA?  I think I got the most feedback from that recipes saying how much they loved the recipe not only because it was sooo darn easy, but because it tasted sooo darn good!  Well this recipe is basically that recipe.... on Steroids..... minus the black beans....  Get it?  This will spice it up a bit, and give it a little bit of tang that changes it enough to call it another name!  Enjoy!  Oh and yes, this was inspired by Pinterest!

Cilantro Lime Chicken - Crockpot

About 4 boneless chicken breasts
1 small jar of your favorite salsa
juice from 1 lime
1 packet of taco seasoning
1/4 Cup chopped cilantro
1 jalapeno - finely chopped (optional)
Tortillas - I use corn (gluten free & less carbs)

Just add all the bottom ingredients in your crockpot and mix it really well.  Add your chicken breasts on top.  Set your crockpot on low for 4-6 hours.  When ready, shred your chicken and put back in the crockpot and let marinate for about 10 minutes.  Then add to heated tortillas with melted cheese, with your favorite toppings such as sour cream, avocado and fresh cilantro!  Enjoy!

Chicken Pasta Salad

 Once again, you can't go wrong with adding another salad to your BBQ list right?  I stole this recipe from someone in my ward that brought it to a ward party, and the sad thing is, I can't even remember from who!!  But I do know that it is an awesome salad, and I always get compliments on it!  This makes a HUGE batch so be prepared to take it to a party!

CHICKEN PASTA SALAD
12 oz box of bow tie pasta
12 oz box of cork screw pasta
20 ox can pineapple tidbits with juice
2 Cups chopped celery
4 chopped green onions
1 Cup cashew peices
1 1/2 Cups Red grapes (I cut them in half)
3-4 boneless chicken breasts - chopped and cooked

Dressing:
1 Cup Mayo
16 oz Bottle of Coleslaw dressing

Cube your chicken and cook until well done.  Cook your pasta according to the directions on the box.  Make sure both the chicken and the pasta cool before you add the other ingredients.  Just dump everything together in your bowl and mix it really well.  It's always better to let it sit the refridgerator for at least an hour before you serve.

Roasted Asparagus

So if you haven't noticed I have found this new love of Roasting vegetables rather than sauteing them and find that it gives off the best flavor ever!!!  This is just something simple really, but it definitely has to be added to my list of foods to make OFTEN!

1 Bunch Asparagus
Olive Oil
Sea Salt
Pepper
Parmesan Cheese

Preheat your oven to 400-425*.  Wash and snap off the the hard ends of your asparagus.  Get out a cookie sheet and spread the asparagus on it.  This list of ingredients is used to your liking of how seasoned you want it.  Just drizzle your olive oil over your asparagus, then lightly cover with your salt and  pepper.  Stir it around until its completely covered then lay evenly on pan and stick in the oven.  Roast in the oven for about 10 Minutes sprinkle your Parmesan cheese on, and roast for a couple more minutes until melted.  Wonderful!!

PALEO CRUNCH

Here is a another yummy granalo - Paleo Style!  I think I LOVE this one more that the first one I made:  Fall Trail Mix - Paleo. I'm sure the first thing your going to do is scan the ingredients, and if your not a coconut lover you will immediately turn away and choose not to make this.  But that is a HUGE mistake, because I for one, am NOT a coconut lover, never have been.  But this Granola is seriously soooo good and worth trying.  It makes 2 huge cookie sheets worth so if you don't want to have excess saved in the freezer like I do, cut in half.  But I'm always up for having extra around!

My favorite is the Flaked Coconut from Bob's Red Mill.

And this is my Absolute favorite low Carb yogurt to eat it with.  It's Kroger Brand from Smiths called CARBmaster - Vanilla.  It only has 60 calories, 4 carbs & 3 sugars.  So WAAAY lower than your leading brands, but WAAAY more flavorful than GREEK yogurt.

PALEO CRUNCH

4 cups slivered almonds - I use whole raw almonds and blend them up in my ninja until they have a chopped texture

1 cup raw pumpkin seeds

1 cup raw sunflower seeds

3 cups unsweetened shredded coconut

1 1/5 cups almond meal/flour

2 tsp sea salt

½ tsp baking soda

¾ cup raw organic honey

2 tsp pure vanilla extract

2 tsp pure Almond extract (just use vanilla if you don't have Almond)

1/2 - 3/4 cup liquefied coconut oil (easiest to add this last) 

1 tsp cinnamon

Agave (optional)

Preheat oven to 240F

Mix  all ingredients except Agave.  You might have to heat your honey a little to get it to spread.  You will have to heat your coconut oil too if has turned solid.  Spread/press onto 2 rimmed baking sheets lined with Parchment Paper.  Drizzle with your Agave. Bake for 1 hour (or until nicely goldish)

*stir up once about 1/2 through baking time.  Do not stir again until completely cooled!  That way it keeps it chunky.  I actually like to turn off the oven after 1 hour, then leave the Paleo Crunch in their for another 10 min until it browns a little and it comes out in big chunks!  LOVE it that way!

**if you have to put one cookie sheet on lower shelf, pull this out to stir about 30 minutes in and keep an eye on it, it will bake faster and could be over-cooked if you leave it in the full hour. Let it cool.  Eat it dry or with coconut or almond milk as cereal, or on top of Vanilla yogurt.   Store with paper towels/napkins to absorb excess oil.  

Homemade Tortillas

This week I had the opportunity to demonstrate how to make homemade tortillas to our Relief Society!  I was really excited because I had two great recipes in mind, and kind of combined the two into my liking to share!  My Aunt DeAnne has a wonderful authentic recipe that she got from my uncles mother who is mexican.  The other recipe I have, I  found from Barefoot and Baking who's Grandmother is also mexican.  So I've got a great recipe here to share!

After you mix the dough, you shape them into balls about this size and let rest at least 15 min....

 Rolling them into a nice circle is the hardest part!!!

 Stick them on a griddle or a cast iron skillet....

 And wahla.... you have a yummy tortilla to go with any meal you choose!

 Then I also did a test, one with Crisco and one with Butter because I am not  a big fan of Crisco.  I choose not to cook with it.  But as you can see, Crisco wins this contest.  The one on the left is made with Crisco, and it it's light and fluffy and you get the bubbles that brown.  Where as the one on the right was made with butter, and it almost has the texture of flat bread instead of a tortilla.  Just heavy and not as pliable, so it breaks and cracks when you try and roll it.  So I guess I have one exception with Crisco when it comes to making tortillas....

Approximately 16 tortillas

4 Cups Flour
2 Tsp Salt
1/2 tsp baking powder
1/2 Cup Crisco
1 1/2 Cup Hot Water

Start with mixing your Flour, salt & baking powder.  Cut in your shortening until well combined.  It will still be flakey.  Slowly Add in your Hot water until you get a Play dough like texture.  It wont be sticky at all.  I usually only add about 1 1/4 cup water.  You will just have to watch it.  I then pull it out of my mixer and knead it a couple of times, then I pull apart small rounds of dough and roll them into little balls.  Keep them in a bowl and let rest at least 15 min but up to an hour is great.
Flour your surface area really well then take your ball and start rolling from the center each time.  That is the key to get the circle shape.  As much as I flour the rolling pin it still sticks to it and I just pull it off and rotate the dough, and roll again.  Then stick your tortilla on a heated griddle ( pretty hot) wait until it starts to bubble and the bubbles have browned on the bottom side.  Then flip and repeat.  Serve Warm.  You can freeze them in a freezer zip lock baggy if needed!  Enjoy!!!