Crockpot Chicken Salsa Tacos

I really love creating and adapting recipes and rarely make the same recipe more than a few times a year...and then there was this. Probably one of my favorites and it is so simple that whenever I am in a hurry...this has just become my go to. 

You can make this recipe completely from scratch as I have done a few times...homemade salsa and taco seasoning. I really enjoyed those versions as well, but the simplicity of taco packets and the variety of different salsas on the market means I usually go with 'semi homemade' 

You really can mix this up each time. Sometimes I use green salsa but this last time I used spicy peach and the flavors just exploded off one another. If you want it more filling, add in corn or black beans. 

The options are endless!

Crockpot Chicken Tacos

1 lb chicken breast/tenderloins
1 packet taco seasoning
1 jar salsa
4 oz beer
4 oz chicken stock
1/2 lb zucchini (cubed)
extra pack of taco seasoning (optional for taste)
soft tacos/tortillas

Place the chicken in the crockpot, dump in the salsa and taco seasoning. Pour the salsa on top and then pour the beer and stock over it. Stir it and place on low for at least 5 hours and up to 8. About an hour before you plan to serve the tacos, add in the zucchini. Taste and if it needs more flavor, add in any spices or an extra packet of taco seasoning. 

Serve with cheese, sour cream, avocados or any of your favorite toppings.

Sweet & Spicy Fried Chicken (Gluten Free)

I have had to go the dreaded gluten free because of my endometriosis. Quite a few doctors have recommended it for infertility and pain management and after doing everything I possibly could to alleviate these problems otherwise, my philosophy is pretty much...what can it hurt. I am allowed to "cheat" sometimes but they believe keeping my gluten intake at a very low rate will make a difference. And so, here I go.

You will still see plenty of gluten filled recipes because I create lots of dishes for others and their opinions will be heard. and I have quite a few recipes that can easily be adapted either way and today's recipe happens to be one of those.

I am Southern, so it is almost a rule to love fried chicken and I follow the trend on this. Although, there are plenty of people that will argue that it isn't true fried chicken unless it is on the bone. I am not here to say either. I will just say that this is chicken, I did fry it. so you decide.

1 lb boneless chicken ( I used tenderloins and pounded them thin)
1 oz tequila
1 tbsp lime juice
1/4 cup sweet chili sauce
2  eggs (whisked with a little water)
1 1/2 cup flour ( I used gf)
2 cups bread crumbs ( i actually used tortilla chips and put them in food processor)

Mix together the tequila, lime juice and chili sauce. Place chicken in zip lock bag and pour marinade over. Place in fridge for at least 2 hours.

In three separate bowls, place egg mixture, flour & bread crumbs. Dip the chicken first in the flour, shaking off excess, then a quick dip in the egg wash and finally dredging it in the bread crumbs. Place on a plate while the oil heats up.

place about 2 cups canola oil in a frying pan ( I prefer a cast iron skillet) place on medium heat and after a few minutes, drop a bread crumb in to test and see if oil is ready. Place chicken in oil and cook on each side for about 5 minutes or until golden brown( this is for very thin chicken, cook longer for thicker pieces) Place chicken on plate with paper towel to soak up the grease.

You can sever with more sweet chili sauce or make a dipping sauce with 1/2 oz tequila, tsp lime juice and 1 1/2 oz sweet chili sauce.

Barbalo Chicken Sliders

This was an idea that came to me from one of our local wing places. I am not sure about you, but I could have wings for dinner multiple times per week. And for personal preference, please don't bread them. I am just not a fan of breaded ones, naked all day long. 

Anyways, one of their flavors is "barbalo" and it is basically exactly what it sounds like. A mixture of bbq and buffalo sauce (unless you're from Buffalo in which case, it's 'wing sauce') and it quickly became one of my favorite wing combos. 

Making menus for the week and I wanted to do an easy crockpot meal for one night and while I was going throuhg my sauces, I spied these two...sitting next to one another on my shelf, beckoning me to use them together and so I obliged. 

You can use this for so many dishes, tacos, over a salad or as I did, on a sandwhich. I used sweet rolls I found in the bread aisle and since they are smaller, they were perfect for sliders. 

I made this for myself when Tony was out of town, so feel free to double or triple this recipe if need be.

5 chicken tenderloins

1 cup bbq sauce

1/2 cup buffalo sauce

1/4 cup chicken stock

Combine the bbq and buffalo sauce. Place chicken in crockpot and pour sauce mixture over the chicken and then add in the stock. I cooked this on low for about 4 hours and that was all it took for mine. If you will be gone longer than that time, you should add more stock to ensure that it will not dry out as it cooks. 

You could serve this with a slaw or even the southern way of pickles. 

OTT: Richmond- Tazza Kitchen

For my foodies in Richmond, I have a new place for you guys to check out; Tazza Kitchen. We were in Richmond for my sissy in law's birthday and while the eats in Downtown Richmond are a plenty, we ventured out towards Short Pump for dinner the second night. They only opened last Wednesday and we left quite impressed. 

I loved the ambiance but not as much as I loved their white pizza. Oh. my. word. People. 

Prosciutto pizza with arugula.

 a perfectly made mojito

and as a {self proclaimed} bourbonista I am more than pleased to say the my Manhattan was pretty much close to perfect. As you already know I normally prefer my bourbon neat, but this way(if done correctly) can please my palate nicely.

I definitely recommend hitting this spot up. You can tell the owners are proud of the product they are putting out and since we had absolutely nothing left on our plates, I can say they have a pretty good reason to be pleased. If only I hadn't forgotten to take pictures of our small plates;)