Crockpot Chicken Taco Soup

This recipe is actually HEALTHY (relatively)! I say relatively because it is much healthier than many of the things on this blog. However, this recipe does call for optional garnishes- cheese and sour cream. If you are in bikini season or channeling Jillian Michaels, just sub the cheese and sour cream for the light versions. Still tastes delish! I like to make this when I am going to be busy all day and want something easy. You can throw all the ingredients in the crockpot before work and it'll be done by dinner time!

-Ingredients-

1 red onion, chopped (red Italian sweet onions are amazing, you'll never want another onion)

1 (16 oz) can of chili beans

1 (15 oz) can of black beans

1 (15 oz) can whole kernel corn

1 (8 oz) can of tomato sauce

1 (12 oz) bottle of beer (GOOD BEER, not Keystone ok?)

2 (10 oz) cans of diced tomatoes with green chiles, undrained (think Rotel)

1 package of your favorite taco seasoning

3 boneless, skinless chicken breasts

*OPTIONAL TOPPING ITEMS* 

sour cream, shredded cheddar cheese, chopped cilantro, tortilla chips

-Directions-

1. Place ALL the ingredients in the CrockPot/slow cooker. Stir lightly to blend.

2. Set the CrockPot on LOW for 6 hours and cook. 

3. Remove the chicken breasts, let them cool, and shred them. Return shredded chicken to CrockPot.

4. Cook for an additional 45 min-1 hour.  

5. Top with garnishes if you like and SERVE!

 

 

Mamaw Nina's Fried Chicken

Mamaw Nina's Fried Chicken

This fried chicken is my great grandmother's recipe. She was a great cook! This is a true Louisiana fried chicken recipe over 100 years old.

-Ingredients-

2 cups of all-purpose flour

1 teaspoon of cracked black pepper (for the flour)

--some more black pepper (just to season the chicken)

1 teaspoon of white pepper 

1 teaspoon paprika

garlic powder (to season the chicken)

3 eggs

1/2 cup of buttermilk

2 quarts of vegetable oil

1 (4 pound) chicken, cut into pieces (or you can use breast tenderloins, whichever you prefer)

-Directions-

1. Put oil in an electric skillet or frying pan. The oil should be deep enough so that it can cover the chicken when you put it in (about 1/2 to 1/3 full)

2. Heat up the oil on medium-high heat while you're mixing the batter and flour mixtures. You will know the oil is ready when you throw in a pinch of flour and it sizzles.

3. Season the chicken with garlic powder and black pepper. A light sprinkling will do.

4. Mix the flour with the cracked black pepper, white pepper, and paprika until blended.

5. Mix the eggs and buttermilk in a separate medium mixing bowl.

6. Dip each piece of chicken into the flour mixture until coated, then into the batter until saturated, and back into the flour mixture, coating it once more. 

7. Place the chicken in the HOT oil and brown each side. Bone-in chicken will take longer than boneless tenderloin. Cover the bone-in chicken and cook for 30 minutes on medium heat. Boneless tenderloin cooking time will vary based on thickness of chicken...about 15-30 minutes depending on the chicken. Make sure the chicken is nice and CRISPY and a golden brown color! Cut into the center of the chicken before you take it out to make sure there is NO PINK!

8. Drain the fried chicken on paper towels.

Serve with mashed potatoes and gravy, y'all!