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Sheet Pan Chicken –Honey Balsamic with Veggies

I put together this recipe the other night and I must say that it was very delicious. The most work came from cutting up the vegetables and you can really use any veggies you’d like . This time I used a mix of red pepper, mushrooms, carrots and string beans. I would recommend adding a red onion but I didn’t have one in the house so didn’t use it. The onion would add a nice layer of flavor.

Also I used Chicken Thighs and again the timing on this recipe was for thighs –Chicken Breasts would be different as they cook much faster than thighs so not 100% about how that would work out but by all means give it a try.

I like thighs because they can take the heat and my opinion is they are tastier.

Please follow me on Instagram @cookingwithcandi thanks and Enjoy!

Ingredients:

This is for the Honey Balsamic Chicken:

6 Bone in , skin on Chicken Thighs —

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 Tablespoon minced Fresh Garlic

1 Tablespoon Dried Oregano

1 Teaspoon Chili Powder

1/4 cup Olive Oil

2 Tablespoons Whole Grain Mustard

Kosher Salt to taste–1 Teaspoon to start

Sheet Pan Vegetables:

I used about 1/2 lb. String Beans

2 Carrots peeled and sliced into strips (see photo)

Mushrooms–8 oz. Box –sliced

Bell Peppers–I used a Red Pepper cut into 6 long slices

You can use Sweet Potatoes, Broccoli, Red Onion, and really any veggies you like

2 Tablespoons Garlic Powder

3 Tablespoons Olive Oil

Salt and Pepper to taste

Directions:

Pre-heat oven to 425 degrees

Mix together in a bowl all the ingredients under Honey Balsamic Chicken — put in a ziplock bag along with the chicken thighs. Set aside for about 15 minutes while you prepare the vegetables.

*Marinate the chicken for at least 15 minutes or up to an hour but no more than this. Do not let chicken marinate for more than an hour because the vinegar acids start to break down the tissue in the meat and can make the chicken tougher .

Then I cut up all the veggies and put on a sheet pan that has been sprayed with Cooking Spray. ( I use a very large Sheet pan) and toss the veggies with the Olive Oil , Garlic Powder and some Salt and Pepper and spread them out on the Baking Sheet.

After the initial 15 minutes of marinating you then place the chicken thighs on top of the veggies and bake for 30-35 minutes — you can check the internal temperature of chicken with a meat thermometer and it should read 165 degrees if they are done.

I then remove the chicken to a plate and continue cooking vegetables for another 5 minutes, then I added back the chicken and turned oven to broil and probably 3-5 minutes is all you need to get everything nice and crispy! You’ll have to watch your oven but start with 3 minutes and check on it.

I added Brown Rice and had a most tasty delicious meal!

This is how it looked before cooking–take note of the size of the vegetables

Red Lentil Soup–Vegan –Meatless Monday

This soup comes together very quickly and easily. Even a beginner can master this one and look like a pro. While I am not a Vegan occasionally I will write up a recipe and change some ingredients to make it Vegan for all of you Vegetarians and Vegans out there. Mostly Pantry ingredients involved here but if not it’s time to stock the pantry with these items. I believe this soup should yield 4 very large servings or 6 moderate sized appetizer portions. Prep your ingredients and get cooking. Why not a red soup for Valentines Day?

Please follow me on Instagram @cookingwithcandi thanks and Happy Valentines Day to all.

Ingredients:

1/4 cup extra virgin Olive Oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 Teaspoons Ground Cumin

1 Teaspoon Curry Powder

1/2 Teaspoon dried Thyme

1 large can 28 oz. diced tomatoes–I didn’t drain

1 cup Red Lentils–you may want to pick over the lentils and rinse

4 cups Vegetable Broth

2 cups Water

1 – 3 Teaspoons Kosher Salt as needed to taste. Start out with 1

*Pinch of Red Pepper Flakes– this is optional and if you do like as I do you may want to add at beginning and at end

Freshly Ground Black Pepper

*also optional and I didn’t add because I didn’t have in the house but would add next time–some chopped fresh Kale or Collard Greens– remove any and all tough stems and ribs. You can buy baby Kale that’s been washed and use right out of the container

1 to 2 Tablespoons Fresh Lemon Juice-1/2 to 1 whole Lemon–this added a delicious layer of flavor and I wouldn’t skip it

Directions:

Heat the 1/4 cup Olive Oil in a Large Dutch Oven Pot over medium heat.

Once the oil is shimmering, add the chopped onions and carrots and cook, stirring often, until the onion has softened and is translucent. At least 5 minutes. Don’t Burn

Add the Garlic, Cumin, Curry Powder and Thyme. Cook until fragrant while stirring constantly for about 1/2 minute till everything is incorporated. Pour in the can of Diced Tomatoes and their juices and continue cooking for a few more minutes, stirring often .

Pour in the lentils, broth and the 2 cups Water. Add 1 Tablespoon Kosher Salt and if you like a pinch of red pepper flakes and sprinkle generously with Freshly Ground Black Pepper ( a few good turns on the grinder) Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to a low simmer. Cook for at least 45 minutes , or until the lentils are tender. I cooked for about an hour.

Transfer 2 cups of the soup to a blender , secure the lid, and be careful with hot soup (steam can burn) and puree the 2 cups until smooth. Pour the pureed soup back into the pot. If no blender take out the 2 cups place in another pot and use an immersion blender.

Add the chopped greens if you like now and cook for 5 more minutes or until the greens wilt. Stir in the Fresh Lemon Juice. Taste and Season with more salt, pepper and/or Lemon Juice to your liking. I definitely added more Kosher Salt about 1 1/2 Tablespoons. If you like it spicy add more Red Pepper Flakes as well.

Serve while hot.

Leftovers will keep well for 4 days in the refrigerator. Can be frozen for several months!!!!

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK you must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser that was vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love a lot of cheese. Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Happy Holidays to all — and visit me on Instagram @cookingwithcandi

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!

Brussels Sprouts and Apple Salad

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Actually this salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting.

I found it on a blog site Once Upon a Chef and made a few changes to it but it was absolutely delicious. Easy ingredients and you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long. The original recipe called for all brussels sprouts but I did 1/2 lettuce mix and 1/2 brussels. You can do whatever you’d like .

Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.

*salad should serve 4-6 as an appetizer size salad.

Enjoy! and follow me on Instagram @cookingwithcandi

Ingredients:

I used  about 1 12 ounce package of shredded Brussels Sprouts

app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces

1 large apple such as Honey Crisp

3 Tablespoons minced shallots, app. 1 large shallot

4 Tablespoons extra virgin Olive Oil

4 Tablespoons vegetable oil

6 Tablespoons apple cider vinegar

3 Tablespoons honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant (if you smell them you better remove them, they burn rather easily) set the timer for 4 minutes but they will probably take 6 minutes. Allow to cool and chop them up.

3/4 cup thinly sliced  Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.

Directions:

In a large bowl, combine the shredded Brussels Sprouts, lettuce, apple, vegetable oil, olive oil, shallots, apple cider vinegar, honey, salt and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to meld together.

When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.

 

Maple – Dijon Chicken with Brussels Sprouts and Butternut Squash.

Here’s a new recipe that I absolutely loved making and loved eating! Tasty and Easy and anyone can do it. All it took was a few pantry ingredients that almost everyone has in their home.

I just love one sheet meals — another reason to go out and buy a large sheet pan if you haven’t done so already. 18 x 13 is the size you’ll need because if you crowd the ingredients they end up steaming and not really roasting. Roasting is what you’re after here.

I chose Chicken Thighs because they can stand up to the cooking time along with the veggies. I didn’t use Drumsticks but you certainly can use both. If you insist on white meat you’ll have to remove chicken earlier than veggies or you’ll have dried out chicken for sure.

Enjoy this lovely sheet pan meal and I added Brown Rice.

Please follow my blog on Instagram @cookingwithcandi— thanks

Ingredients:

2 Tablespoons Reduced Sodium Soy Sauce

4 Tablespoons Dijon Mustard, divided

3 Tablespoons Pure Maple Syrup, divided ( used 2 and 1)

6 large bone in chicken thighs, or use 4 thighs and 4 drumsticks or whatever pieces you’d like

Kosher Salt and Freshly Ground Black Pepper

app. 12 ounces butternut squash, peeled, seeded and cut into 3/4 inch cubes

app. 12 ounce Brussels Sprouts, trimmed and halved

6 sprigs of fresh thyme

2 Tablespoons Olive Oil

 

and you’ll need some cooking spray — you can use Olive Oil spray or just regular spray

Directions:

Preheat the oven to 425 degrees. Spray an 18 x 13 inch large rimmed sheet pan

In a small bowl combine the soy sauce, 3 Tbsp. of the Dijon Mustard and 2 Tbsp. of the pure Maple Syrup

Season the chicken all over with Salt and Pepper and then arrange the chicken on the sprayed baking sheet

In a large bowl combine the Brussels sprouts, butternut squash, thyme, and olive oil, season with a sprinkling  of salt and pepper here too.

Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-Maple -Soy sauce over the chicken, turn to coat completely, and pour any remaining sauce over the veggies.

Bake until the chicken is cooked through and the veggies are tender, app. 35-40 minutes. Look at the chicken after 30 mins. I cooked for 35 minutes and it was browned up rather nicely.

Meanwhile, whisk together the remaining 1 Tbsp. Dijon and 1 Tbsp. Maple Syrup and remove chicken from oven.

Brush the remaining mixture over the chicken. Bake a few more minutes till browned and perfect looking.

Serve alongside some brown rice or any rice you’d like.

Amazingly Delicious.

Un-Stuffed Cabbage

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!

This will be on our Rosh Hashana menu this year with raisins and meat , sweet and sour, oh so perfect!

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Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

Tomato and Watermelon Salad

IMG_2227With the last breath of summer upon us I made this salad and it was absolutely delicious, refreshing and sweet and salty all at the same time!

The only thing is I was so busy serving my dinner that I forgot to take a photo of it! You’ll have to trust me on this one. It’s super easy and you can cut everything up and get it all ready ahead of time and put it together when you’re ready to eat it.

You’ll want to make sure that the watermelon and tomatoes are nice and cold so leave them in the fridge till you’re ready to serve! I added thinly cut red onion for a bit of a bitter taste but if you hate the onion thing you can easily omit it. I only used 1/2 red onion because I liked the flavor. I also used Basil but if you’d like you can substitute Mint very easily. Play with it.

Happy End of Summer and Enjoy Labor Day Weekend and Follow me on Instagram @cookingwithcandi

Ingredients:

I used small cherry tomatoes and used about 1 pint– I cut them in 1/2 , you can use any kind of tomatoes you like I would just cut them into small pieces about 1 -2 inch pieces

1 lb. seedless watermelon cut into small pieces about 1 -2 inches as well

red onion thinly sliced — I only used 1/2 red onion (read above)

1 teaspoon kosher salt plus a little more for sprinkling

Freshly Ground Black Pepper to taste

1/4 cup extra-virgin olive oil

2 Tablespoons Sherry Vinegar–I love the flavor of Sherry Vinegar and use it whenever I can –if no Sherry Vinegar substitute with White Balsamic Vinegar

1 cup crumbled Feta Cheese

Directions:

Combine the cubed watermelon and cut up tomatoes in a large Non-reactive bowl such as glass. Sprinkle with Kosher Salt and a few grinds of the pepper mill. I put into the fridge while I prepared my dinner. I also added the red onion at this point.

Whisk together in a small bowl the oil and vinegar with 1 teaspoon of kosher salt and a little more freshly ground black pepper to taste

Right before you’re serving take tomatoes and watermelon out of the fridge and add cheese to it, then the dressing and toss gently to combine. Let it sit for a few minutes and drain off the excess liquid because as it sat it got very liquidy. Serve with a slotted spoon.

That’s it! Totally Delicious and Refreshing!

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Champagne Vinaigrette and Kale/Brussels Salad

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Dressed Salad

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Ingredients

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View from Deck

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Joel’s Salad with lots of Parmesan Cheese–hey he ate it!

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This Champagne Vinaigrette appeared on my blog back in 2012. It’s really perfect on any kind of greens and this is the salad that I made along with it. I love Kale but I don’t like feeling like I’m eating the front lawn. I like my kale very finely chopped and massaged with dressing. I use my food processor to chop the kale and I dress the salad ahead of eating it and let it sit for a while so that the kale can absorb as much of the dressing as possible. This salad was really delicious and I know this is almost impossible to believe but I got Joel to eat some of it! The way I did that was to add a lot of parmesan cheese to his plate and he ate it.  Enjoy this dressing it is perfection in a bottle and good on almost anything you put it on.

Follow me on Instagram @cookingwithcandi thanks and I’ll follow you back .

Happy End of Summer!

Champagne Vinaigrette:

1 tablespoon Dijon Mustard

1 teaspoon whole grain mustard (Maille makes a wonderful mustard)

1/3 cup Champagne Vinegar

1 tablespoon Rice Wine Vinegar

1 teaspoon Honey

3/4 cup extra virgin olive oil

kosher salt to taste app. 1/4 teaspoon to start

freshly ground black pepper , a few grinds of the mill to taste

Ingredients for the Salad:

1 bunch of Kale or a bag of washed and chopped kale , baby kale is great as well

1/2 lb. of Brussels Sprouts, washed and cut thinly–now you can buy brussels already sliced which makes prep super fast and easy!!!

*this is optional but it adds pretty color and some more crunch. 1/2 small head radicchio, cored and thinly sliced

1/2 cup of Grated Parmesan or Shaved Parmesan

1/2 cup of dried fruit, I used dried craisins, but raisins, cherries, any of them will do

1/2 cup pignoli nuts, I roast them in the oven for about 4 minutes till they get toasty. ( in oven at 350 degrees for about 4 mins.)

*add any seasonal fruits or vegetables or protein you may like,  this is just a basic salad idea.

Directions:

Using my blender I threw all vinaigrette ingredients  except for the olive oil which I slowly streamed in through the top of blender until dressing emulsified. Taste for Salt and Pepper and you’re good to go.

Wash and Dry the Kale, remove the stems and ribs and just use the leaves. Even better you can buy triple washed kale already chopped. I still put that through my processor because it’s not chopped enough for me.

In the food processor I chopped up kale slowly, you don’t want to over chop the kale either. As soon as it starts to break down I stopped and removed it and added more.  I do it in sections till it’s all chopped.

Slice Brussels very thinly into slices , they will fall apart as you slice and mix them into salad.  Add Brussels to Kale with all other salad ingredients except for Parmesan Cheese. I added cheese when I was ready to serve to individual plates.

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Raw Chopped Salad pre dressing

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Happy Valentines Day Brownies – Chocolatey and Fudgey

This is a delicious easy to make Chocolate Fudgy Brownie. Perfect for Valentines Day , as it is such a Chocolatey Holiday. I have always had a  rather large sweet tooth and  Valentines Day always meant candy, chocolate, dessert of one kind or another and it was always up there with my other favorite , Halloween for pretty much the same reasons. How can you not like a holiday that has so much sweetness?  Make this brownie  anytime and  top with ice cream and chocolate sauce for an incredibly killer dessert. I personally cut them up into small pieces and don’t feel as guilty when I eat them. I came in today from being out all day and saw them on the cake stand and because I had cut them up so small, I indulged in two pieces and it just hit the spot!!! Make no mistake these are the real deal, and I never really understand why anyone would use a mix when this is so easy and all the ingredients are so readily available.  And you have bragging rights for Homemade. Just make sure you use an 8 x 8 baking dish, this really does make a difference. Enjoy and Happy V-Day!!!!

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Ingredients:

1/2 cup unsalted butter, melted

3 ounces unsweetened chocolate, chopped ( when you buy the box, the chocolate comes in squares, each square is an ounce)

1/8 tsp. salt (regular table salt)

1 cup sugar

2 large eggs at room temperature, lightly beaten

1 tsp. vanilla extract

3/4 cup Cake flour (make sure you use Cake Flour not regular Flour)

1 cup semi- sweet chocolate chips

1/2 cup chopped nuts ( I used chopped pecans , but chopped walnuts are good as well)

*extra unsalted butter for greasing the pan, I admit to using butter but you can spray with baking spray. (Pam)

Directions:

Preheat oven to 350 degrees. Grease an 8 inch square baking dish with unsalted butter ( or spray with Baking Pam)  In a saucepan melt the stick of butter and then when it is melted add the chopped unsweetened chocolate on low heat. Stir often until all the chocolate has been melted. Add the sugar in and let cool for at least 10 minutes.  Once it has sufficiently cooled off , take out another bowl and add beaten eggs and vanilla, and mix well and stir in chocolate mixture. Blend in cake flour ,salt and mix, do not  over mix, just mix till blended. Then add in chocolate chips, and nuts if you’re using them.

Pour batter into greased baking dish and spread evenly. Tap the pan on countertop to get rid of any air bubbles, about 3 or 4 times ought to do it.

Bake the Brownies for 30 minutes ( it’s exactly how long I did)  insert a cake tester or toothpick and it should come out almost clean. Be careful not to over bake.

Remove from the oven and cool completely before slicing into squares.

I actually took out of oven and let it sit out covered almost all day, so by the time I cut into them they were completely cool. I used a knife and wet it, so it would cut cleanly.

So yummy!:) Served with an ice cold glass of milk, perfection.

Also can sprinkle a little sifted confectioners sugar on top of cooled brownies before serving if you’d like.

–Set it and Forget it Chicken Taco Chili

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again.

It’s the Golden Globes Awards this evening and I intend on eating this in front of the TV Screen. No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper