Angela's 'Best Chicken...Ever!'

I happened to think ahead and cook up some black beans for this recipe. Angela and Rebecca served this for one of the main meals at our family reunion last summer, and it was delicious! Don't tell anyone, but it's also really easy, for you put the chicken in the crockpot for the day and walk away. I love recipes like this.

In Crockpot, place 4 or 5 boneless, skinless chicken breasts.

In a bowl, mix together:

2 T. olive oil

Juice of one fresh-squeezed lime

2 T. chili powder

         ( I make my own chili powder: 2 t. cumin, 1 t. paprika, 1 t. oregano flakes, 1 t. cayenne, 2 t. garlic powder)

Sea salt

1 diced jalapeno

5 minced garlic cloves (unless you've followed the chili powder recipe above. Then it might be a little too much garlic)

Drizzle mixture over the chicken breasts that are in the crockpot. Cover and cook on low for 8 hours. When it's done, shred chicken with a fork. 

Shortly before mealtime, slice up a red bell pepper and a couple onions. Sometimes I will include a poblano pepper as well. Saute until translucent. Don't overcook.

Serve shredded chicken with black beans,  cooked rice (we like Basmati), peppers and onions, and guacamole.

This makes a nice buffet lunch. You might also want to have hot tortillas ready to make a wrap, and some shredded Mozzarella or Italian cheese in a bowl. Extra fresh-squeezed lime juice in a small pitcher would be a great addition as well.

Delicious!

COOKIES: Gluten-Free Chocolate Chip Recipe

Yes, they're as good as they look. This is an altered recipe. In other words, I took a couple different ideas, changed things a bit, and mixed up this gluten-free dough.

This recipe makes approximately 6 dozen cookies, and each cookie is at least 3" in diameter.

With your electric mixer, just to make things easier, cream together the following ingredients:

1 c. butter, softened
1/2 c. Crisco shortening
2 c. packed brown sugar
1/2 c. white sugar
2 t. vanilla
2 eggs

In a separate bowl, combine the following:
3 c. white rice flour
1 c. tapioca flour
1/2 c. potato starch
2 t. baking soda
2 t. baking powder
2 t. salt

Now, with the electric mixer running at a low speed, slowly add the dry ingredients to the wet ingredients. I like to add a half cup at a time. Continue to mix until the ingredients are thoroughly combined.

Slowly add 12-24 oz. semisweet chocolate chips and 1 c. chopt walnuts. Mix thoroughly.

Roll cookie dough into 1 1/4 inch balls. Grease cookie sheets. I use large jelly roll pans and get a dozen cookies on each pan. You should probably place them about 2.5 to 3 inches apart.

Bake at 375 degrees for 11 minutes. Remove from oven, let cookies cool while still on pans.

If the cookies look suspiciously moist after they have sat out for a minute or two, I return them to the oven for another minute. That should take care of any remaining glossiness and make sure the cookies are done.

I actually added a half package of butterscotch chips to this recipe, but next time I'll just use the chocolate chips and walnuts. The butterscotch chips made them too sweet for me. I should have known better than to try to improve on chocolate chips and walnuts!

These cookies are going to the grandkids today! Don't worry, I will leave a plate of cookies with Joe too. :-)