Main Dish

Spicy Ranch Shredded Chicken

I love my crock pot.  Isn’t it great to put a bunch of ingredients in the pot in the morning and it’s ready for dinner?  So convenient.  This recipe is on quite a few websites in a few different versions as Cafe Rio Chicken, this is my spin.  Use this flavorful chicken in so many ways, tacos, burritos, enchiladas, salads, nachos, stir in mayo and have chicken salad sandwiches, use in any casserole that calls for cooked chicken, etc.  The recipe makes enough to put it to use for a few meals, handy!  Grab a tortilla…

3-4 lbs boneless, skinless chicken breasts or tenders
1 pkg dry ranch dressing mix
1/2 cup water
1 cup Italian salad dressing
1 cup picante sauce (mild, medium, or hot)
juice of half a lime

Whisk together dry ranch dressing mix and water.  Add Italian salad dressing, picante sauce, and lime juice.  Put chicken in crock pot, pour sauce over top.  Cook on High 5-6 hours or Low 8 hours. Shred with forks and serve.

One Year Ago Today:  Mini Oreo Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish, Side Dish, Snacks

Cheesy Rice & Bean Dip

This is a quick and easy tortilla chip dip for an appetizer, spoon over chips and make nachos, or roll it up in a tortilla for a quick main dish.  Made with pantry items on hand, add cheese, sour cream, guacamole or whatever you have to doll it up.

1 box Mexican style rice, prepared as directed on box (Rice A Roni, Goya, Uncle Ben’s)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes, drained
1 small can sliced black olives
1 cup chunky salsa
1 small can green chilies
3 cups grated cheddar-monterey jack blend, divided
1/2 tsp ground cumin
1/8 tsp cayenne pepper (optional)
salt & pepper

Preheat oven to 400°.  In large bowl, mix prepared rice, pinto beans, black beans, tomatoes, olives, salsa, green chilies, 2 cups cheese, cumin, cayenne, salt, and pepper.  Pour into 9″ round or square cake pan or deep dish pie plate.  Bake for 20 minutes or until heated through.  Sprinkle on remaining 1 cup cheese and return to oven until cheese is melted.  Serve with tortilla or corn chips, flour tortillas, sour cream, salsa, guacamole, avocado slices.  Can add ground beef or chicken.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.