Melt in Your Mouth Mexican Chicken

This highly seasoned chicken is perfect for shredded chicken tacos, burritos etc. A 4lb chuck roast can replace the chicken.

Season chicken with salt and pepper and place in slow cooker.

Mix together 1 chopped onion, 1 tsp chili powder, 1 tsp garlic powder, 1 1/4 cups diced green chili peppers and 3/4 cup hot pepper sauce (I used Franks).

Spoon mixed ingredients over chicken in slow cooker.

Pour in water down along side of the cooker until chicken is one third covered.

Cover and cook on high for 6 hours. Reduce to low for 2 hours.

Once done shred and use on tacos, burritos, salad…anything you like. I used it for tacos.

Along side spanish rice and refried beans it was a yummy mexican feast!

Enjoy!

XOXO

Miss Kelley

Summer Harvest

Tomatoes are not ready to but my cucumbers are being very fruitful! I found a special treasure at the bottom of the patch:

Look at the size of this thing!

After tending to my garden and harvesting the cucumbers I got busy in the kitchen and made my Southern Cucumber and Onions ~

My hubby loves this stuff! Here is the recipe:

Southern Cucumbers and Onions

2-3 medium or 2 large cucumbers
1-1/2 cup white vinegar
1-1/2 cup water
1 tsp salt
1 tbsp red pepper (I use Chipolte Chili Pepper)
1 medium Vidalia sweet onion

Peel cucumbers, peel onion. Slice cucumber into a large bowl with lid. Dice onion and add to cucumbers. Add vinegar and water to bowl. Add salt and red pepper. Mix well, let stand 1-2 days depending on your preference.

Tonight we will have this salad, BBQ Chicken, Corn on the Cob and Cheesy Potatoes.

I love summer time!!

XOXO

Miss Kelley

Southwestern Ranch Salad

My family loved this so I thought I would share :)

What You Need:

4 cups torn mixed salad greens

1 can  (15 oz.) black beans, drained, rinsed

1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained

1 large  red pepper, chopped

4 tomatoes, chopped (about 2 cups)

1 cup  KRAFT 2% Milk Shredded Cheddar Cheese

1/2 cup KRAFT Ranch Dressing

Start with the mixed salad greens in a bowl

TOP with beans, corn, peppers, tomatoes and cheese.

Once served, drizzle with Ranch.

Enjoy!

Miss Kelley

XOXO

Yummy Buffalo Chicken Dip ~

Are you getting ready for the Superbowl? I have a terrific recipe to share! Its got some kick but if you can stand the heat you gotta try it ;)

4 boneless Skinless chicken breast halves, boiled and shredded

1 12 oz bottle Franks Hot Sauce

2 8 oz pkgs cream cheese

1 16 oz bottle Ranch dressing

1/2 cup chopped celery

8 oz monterey jack cheese or cheddar cheese grated

Preheat oven to 350

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.

Pour this mixture evenly over the chicken. Sprinkle with chopped celery.

Bake for 20 minutes then sprinkle cheese on top and bake another 15-20 minutes until bubbly

Serve hot or warm with sturdy tortilla chips or Celery.