Posts Tagged ‘red wine vinegar’

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Slow Cooker Shredded Ranch Chicken Tacos

May 10, 2017

Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!

You will need:

  • 2 lb chicken breast
  • 4 T olive oil
  • 3 T red wine vinegar
  • 1 packet Ranch seasoning
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 t oregano
  • 1/2 t crushed red pepper flakes
  • 1/4 t salt

Then you will…

  1. Combine everything in your slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Remove and shred the chicken.
  4. Return to the slow cooker and mix with the sauce.
  5. Serve with warm tortillas and your favorite toppings!

20170412 Crockpot Taco 01

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Rosemary Roasted Potato Salad

April 14, 2016

20160313 Roasted Potato Salad 01

We really enjoy warm potato salad…perhaps it is the German side of me? This one includes roasted potatoes for extra crispiness and sour cream for the tang. It is a great side dish to most pork, chicken and beef entrees.

You will need:

  • 2 lb small red-skinned potatoes, quartered into bite-sized pieces
  • 3 T olive oil, divided
  • 2 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1/3 c shallot, sliced thin
  • 2 cloves garlic, minced
  • 1/2 c sour cream
  • 1 1/2 t Dijon mustard
  • 1 1/2 t red wine vinegar

Then you will…

  1. Soak your potatoes for 15 minutes in cold water. Strain and shake off as much water as possible.
  2. Preheat your oven to 400 degrees.
  3. In a medium mixing bowl, combine the potatoes with 2 tablespoons of the olive oil, the rosemary, and salt and pepper to taste.
  4. Spread into a single layer on a baking sheet and roast for 30-40 minutes, stirring every 20 minutes. They should be browned and cooked through.
  5. Remove from the oven and allow to cool at least 10 minutes.
  6. Meanwhile, heat the remaining tablespoon of olive oil over medium in a nonstick skillet.
  7. Add the shallots and saute until they to begin to caramelize, about 5-8 minutes, stirring occasionally.
  8. Add the garlic and saute another 2 minutes, or until fragrant.
  9. Season with salt and pepper to taste. Remove from heat.
  10. In a large mixing bowl, combine the sour cream with the mustard and vinegar.
  11. Add the roasted potatoes and the shallot-garlic mixture.
  12. Stir until well combined; the potatoes should be evenly coated with the dressing.
  13. Serve warm or at room temperature.
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Six Spice Roast Chicken

March 20, 2014

I really enjoy roasting chickens. It makes your home smell wonderful, and then you can choose to serve it in so many ways. This one has a nice combination of spices to keep it flavorful. You can just serve it alongside potatoes and veggies; you can make soup or sandwiches; you can shred it and have it with a salad; or whatever you desire.

You will need:

  • 1 roasting chicken (6-8 lbs)
  • 2 t paprika
  • 1 t ground cumin
  • 1/2 t garlic powder
  • 1/2 t ground ginger
  • 1/4 t ground cinnamon
  • 1/4 t ground allspice
  • Salt + pepper, according to taste
  • 2 T olive oil
  • 1 t red wine vinegar

Then you will…

  1. Preheat your oven to 425 degrees.  Take out a roasting pan and have it at the ready.
  2. Remove any giblets from the chicken. Trim any areas where there is a significant excess of fat and/or skin such you around the neck.
  3. Place the chicken back side up in the roasting pan.
  4. Wash your hands.
  5. In a small bowl, combine the six spices (paprika, cumin, garlic, ginger, cinnamon and allspice). Mix in some salt and pepper according to your taste.
  6. Stir the olive oil and vinegar into the spice mixture.
  7. Spread the half of the spice mixture on the back of the chicken, being sure to get under the skin.
  8. Flip the chicken so the breast side is up. Spread the remaining half of the spice rub on the front of the chicken. Again, be sure to season under the skin.
  9. Bake for 30 minutes and then reduce the oven temperature to 350 degrees.
  10. Continue to roast the chicken until the internal temperature reaches 165 degrees. For a 6-8 pound chicken, this will be about another 90 to 120 minutes.
  11. Remember to baste the chicken with its juices periodically so the breasts don’t dry out.
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