3 Boneless, skinless Chicken Breasts
2 pats (about 2 tsp) butter
2 cans cream of chicken soup
1 can chicken broth
4 carrots sliced
4 stalks of celery, sliced
1 small can peas
1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters
In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.
Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.
Preheat oven to 350 degrees. Lightly spray a baking dish with nonstick spray.
3 boneless, skinless Chicken Breasts
1 can or fresh roasted Whole Hatch Chile’s or Ortega green chile’s
6 slices pepper Jack cheese
1 (14 oz) can green enchilada sauce or verde sauce
First you are going to need to butterfly your chicken breasts, cutting them 3/4 of the way through to make a pocket. Stuff each chicken breast with a couple chile’s and a piece of peperjack cheese.
In your Baking dish pour about half of your green enchilada sauce in the bottom. Place stuffed chicken breasts in your baking dish on top of the sauce. Top with the remaining enchilada sauce and remaining piece(s) of cheese.
Bake at 350 degrees 45-60 minutes or until chicken is cooked through and is no longer pink. Serve with a side of Spanish Rice and ENJOY!! 🙂
Preheat oven to 400 degrees. Lightly spray with nonstick spray one 9inch baking dish
1-1/2 pounds ground beef
1/2 white onion, diced
1/2 Tbsp hamburger seasoning
1 Tbsp bbq sauce
1/3 cup ketchup
2 Tbsp yellow mustard
2 cup shredded sharp cheddar cheese
10 sliced bacon, cooked and crumbled
1/2 package tater tots
Place ground beef, onions and hamburger seasoning in a skillet and brown, drain. Stir in bbq sauce, ketchup and mustard. Place in your prepared baking dish. Sprinkle with crumbled bacon.
Top with shredded cheese and then place tater tots on top.
Bake at 400 degrees for 45 minutes or until tots are crispy.
Preheat oven to 425 degrees.
2 sheets puff pastry thawed
4 (6inch) pie tins
3 chicken breasts, cooked and shredded or 1 rotisserie chicken
2 cans cream of chicken soup plus 1 can of water
1 bag frozen peas and carrots, thawed
1 can diced potatoes
1 tsp water
In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot pies with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂
1 head of cabbage, shredded
2 large peaches, diced
2 jalapenos, diced fine
1 bunch green onions, chopped greens only
1/4 cup mayo
1 tbsp stone ground mustard
2 Tbsp apple cider vinegar
Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.
I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..
I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….
1/2 cup packed light brown sugar
1 Tbsp onion salt
2 tsp black pepper
1 tsp garlic powder
1/4 tsp ground cloves
1/4 tsp mace
1/3 cup white vinegar
2 cups ketchup
3/4 cup peach preserves, pureed with one fresh peach peeled (about 1/4 cup, so you should have 1 cup peach when finished)
2 Tbsp Worcestershire sauce
2 Tbsp honey
4 Tbsp butter, cut into cubes
In a large sauce pan place all the ingredients except the butter and with a wooden spoon stir to combine, bring to a boil stirring to make sure the brown sugar has dissolved. Once it reaches a boil, place lid on your pot, turn down heat and let simmer for 25 minutes stirring occasionally. With a whisk, a couple cubes at a time add butter and whisk until the butter cubes have melted, remove from heat and let cool. ENJOY!! 🙂
Adapted from Simplyscratch.com
1/2 cup stone ground mustard
1/2 cup pure honey
1/2 of a lemon juice
1/2 tsp diced garlic
1/2 tsp Hungarian paprika
1/2 tsp kosher salt
1/4 tsp cayenne powder
1/4 tsp Red chili flakes
2 boneless skinless chicken breasts
In a small bowl add everything except the chicken and whisk together.
In a casserole dish place chicken, reserve 4 Tbsp of your honey mustard sauce in a small bowl. Pour remaining sauce over chicken, to coat. Cover with plastic wrap and let sit on your counter for 30 minutes.
In the meantime start your coals or let your gas Grill get warmed up on your bbq. Once your grill is ready grill your chicken until cooked. Ours took about 20-25 minutes. Remove from grill and place on a plate pour your remaining sauce over each of the chicken breasts and let rest about 5 minutes. ENJOY!! 🙂