We're back!! Finally right? Who doesn't love a good comeback? Well with the holiday season over with we can now get back to one of our fave pass times which is bringing you guys awesome recipes and funny scripture from your blog mistress. Hopefully you guys enjoyed your holiday. Ma and I sure did. Always a good time to be had when our fam comes into town!
So lets get back into what we do here at Tuesdays with Dinah and Ma which is FOOD. So this week we're showcasing this unique recipe picked out by yours truly. As if you'd except anything less, ha. It involves a pairing of chicken and fruit with tortilla's. Aw come on it's not as bad as it sounds. Who knows after this recipe you may try pairing other meat and fruits?
Here's what you'll need:
Slow Cooker Apricot Chicken Tacos
PREP TIME: 15 Min
TOTAL TIME: 6 Hr 15 Min
SERVINGS: 4
Apricot Chicken:
*2 lb boneless skinless chicken breasts or thighs
*10 dried apricots
*1 cup Progresso® chicken broth (from 32-oz carton)
*1 tablespoon Sriracha sauce
*1 tablespoon vinegar
*1 tablespoon soy sauce
*1 cup chopped onion
*1 clove garlic, chopped
Sweet Chili Mayo:
*3 tablespoons mayonnaise
*3 tablespoons sweet chili sauce
*1 teaspoon lime juice
Serve-Withs:
*8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
*1/2 cup shredded lettuce
*1/4 cup chopped tomato
*4 teaspoons roughly chopped fresh cilantro
*4 dried apricots, if desired, diced into very small pieces
*8 lime wedges, if desired
DIRECTIONS:
1. Spray 6-quart slow cooker with cooking spray. Add Apricot Chicken ingredients to slow cooker. Cover; cook on Low heat setting 6 to 8 hours or until chicken
is falling apart.
2. In small bowl, mix Sweet Chili Mayo ingredients; set aside.
3. Use two forks to shred chicken, and drain excess juices. Serve chicken in tortillas topped with lettuce, tomato, cilantro and diced apricots. Garnish with lime
wedges.
(We couldn't find sweet chili sauce so we mixed two batches of mayo. ONe with sweet and sour sauce and the other with chili sauce)
WW Points: I couldn't find any info on it other than it's based on a 2000 calorie diet. Sorry!
Woot! What a way to start off a comeback. These taco's are delish! Super easy to make and the chicken and apricots blend nicely together.
Tid Bits:
*When taking out the chicken you can spoon out the apricots and chopped onion to add to your shredded cooked chicken.
Ma's Spot: I thought Dinah was crazy when she came to me with this recipe. I thought gee, apricots and chicken ew. I gotta say though this one was a big
winner. I loved everything about it, even down to squeezing the lime juice on top of the tacos. It gave it a nice flavor. There's really nothing bad I can say about
this recipe. It made a lot and you really don't need more than 2 tacos as they are very filling. So don't curl your nose and say ew. You gotta try this it really is
delicious!
Snack corner will be back next week but in the meantime Ma and I wanted to share a baking recipe for our new fave baked good we created over the holiday season. These bars are amazing and actually pretty simple. They were a hit with us and our loved ones. So give them a try!
Here's what you'll need:
Caramel Cookie Candy
Prep: 45 min.
Cook: 30 min. + chilling
Yield: 48 Servings
Ingredients:
•2 teaspoons plus 2/3 cup butter, softened, divided
•3/4 cup confectioners' sugar
•1 egg
•1-1/2 teaspoons vanilla extract
•2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•CARAMEL LAYER:
•1 cup sugar
•1 cup corn syrup
•1 cup butter, cubed
•1 can (14 ounces) sweetened condensed milk
•1 teaspoon vanilla extract
•2-1/2 pounds dark chocolate candy coating
Directions:
•Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.
• In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake at 375° for 16-20 minutes or until lightly browned. Cool on a wire rack.
• For caramel, combine the sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes
without stirring. Remove from the heat; gradually stir in milk.
• Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla. Pour
over prepared crust. Refrigerate for 2 hours or until caramel is set.
• Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4-in. x 3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in
chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container. Yield: 4 dozen.
WW Points: *7 per bar
It's good to be back and we'll be back again next Tuesday! Have a great week guys!
Spoons & Spatula's
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