Ever since I found this post about making your own Mexican spice mix, I have been addicted.
This time, I made chicken breasts in the skillet with this seasoning. I tend to put in a little bit more crushed red pepper than the recipe recommends, because we like it a little bit spicier.
I used a little lime juice on the chicken as well, and cooked over medium heat, turning once after about 8 minutes (these chicken breasts were HUGE). After I removed them from the pan, I added some shredded cheese to K’s portion and let the meat rest for about five minutes.
I cooked the chopped sweet peppers with the same spice mixture. I would normally add them to the pan the chicken cooked in, but this time it got a little bit burninated, so I cooked the peppers in a separate pan. Despite the chicken pan looking burny, the chicken itself was fine, and it was all delicious!
I once again forgot to thaw any meat for dinner on Friday, so when I realized this around noon I decided to try an experiment.
I threw a couple of frozen chicken breasts into the ninja crock pot (click here to see some ninja 3-in-1 crockpot reviews) along with a bunch of herbs and salt and pepper. I chopped up a few redskin potatoes and threw in some frozen green beans for good measure. Finally, I added a couple cups of water and some lemon juice, set it for 6 hours on low, and crossed my fingers.
It came out pretty well! The potatoes were cooked perfectly, which meant that the green beans were a little overdone in my book (just about right in K’s opinion – he doesn’t like his veggies to crunch). The chicken was tasty, but a little dry. I wonder if that is because of starting it frozen? Any sciencey folks care to speculate?
I’m getting a little more comfortable when it comes to experimenting and/or winging it in the kitchen. This time I made some slow cooker chicken, which is becoming a staple for us.
This time I put in two chicken breasts which were mostly thawed, a bottle of New Holland Full Circle, and the following spices:
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne
Then I put it on low for about 8 hours, and when it was done, used a spatula to break up the chicken. It turned out to be really tasty! A bit on the spicy side, but not so much that my sinuses truly cleared out, which means it could have been slightly spicier and it would have been okay with me. I chopped up some hearts of romaine and a red sweet pepper, and put some salsa on for good measure. I liked it in the taco shell, but even better as just a taco salad. It’s easier to eat that way!