Foodie Friday ~ Easy Shredded Chicken

Hi Friends,

Today I thought I would share my easy shredded chicken recipe with you. There isn’t much to it, but it’s very flavorful.

And EASY.

There is no work to this.

I don’t measure anything, just add to taste, so here is what you need.

Ingredients:

Chicken Breasts

Stovetop Stuffing - chicken flavor

Cream of Chicken or cream of celery soup

Water or chicken broth

So your first step is to put your Chicken breasts in the crockpot on low with enough water or broth to almost cover them. Go to work for 8 hours… come home. Done.

Next, take them out of the crock pot and place them in the mixer. They fall apart when you do this so really you don’t even have to break them up. But if they don’t break just make them into large chunks.

Turn the mixer on low.

Shred chicken.

Walla.

See… told you no work. ;)

Next you want to season and wet with the stuffing mix and soup.  I don’t measure. I just add and taste. Add and taste.

So add and mix and taste until you get the consistency and taste you are happy with.

Back in the crock pot on warm for a few hours to really cook in the flavor.

Tada! Done.

This also freezes really well so don’t be afraid to make a ton and save for later dates.

Until next time…

Carmen and the Primcats

Hosted by Walking on Sunshine

Foodie Friday ~ Eggplant Mozzarella Melt

Hi Friends,

I come to you today with an eggplant recipe that is so good!!!

Yum! Yum! Yum!

I made this with a friend and it was the first time I had ever tried eggplant. Holy Moly I have been missing out! So good!

Eggplant Mozzarella Melt

The recipe is a Martha Stewart Recipe and comes from here:

http://www.marthastewart.com/340875/eggplant-and-mozzarella-melt

Ingredients

2 large eggs 

 
Coarse salt and ground pepper 

 
3/4 cup plain dried breadcrumbs 

 
Olive oil, for baking sheet 

 
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds

 
1 loaf (8 ounces) soft Italian bread 

 
2 cups store-bought tomato sauce 

 
8 ounces part-skim mozzarella cheese, thinly sliced

Directions

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

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And here is our version!

Sorry… we were out of beautiful wood planks to display it on! Haha!!

Much cheesier and so darned delish! 

I hope you take the time to make this dish!

You will not be disappointed!

Thanks for stopping by today.

Until next time…

Carmen and the Primcats

Foodie Friday: Cheesy Garlic Baked Potato’s

 

Hi Friends,

Happy Friday!

I always see the best recipes on the internet and I think I will start sharing the ones that really tickle my fancy!

Here’s today’s from https://www.facebook.com/AttitudesInTheKitchen.

Cheesy Garlic baked potatoes with Herbed sour cream:

Ingredients:

16 ounces potatoes

3 to 5 garlic cloves, thinly sliced

4 tablespoons butter, melted

2 tablespoons olive oil

salt and fresh black pepper

Fresh chives (diced)

Bacon (cut into large chunks)

Shredded Cheese of your choice- 1-cup

Sour Cream, recipe follows**

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese.

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream

1/2 teaspoon garlic powder

1 tablespoon finely chopped fresh parsley leaves

Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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YUM!

I haven’t made this yet but intend to try it soon!

Until next time…

Carmen and the Primcats