Good morning! This weekend we attended the 2016 St. Louis Air Show. It was quite a show!!! Wow! All the planes, helicopters and jets you could want. Here are some of my favorite photographs I took at the show. I shot these with a Nikon D7100 55-200mm lens. Why use that camera? It isn’t full frame. This cropped sensor camera makes my 200mm lens now 300mm lens. Woo hoo! It’s just the regular old lens that comes with the camera. Nothing special about it.
Recipe:
Great for all those upcoming Graduation Parties!!! This is the BESTEST, FASTEST, EASIEST way to ever make shredded chicken. I don’t know about you, but boneless skinless chicken breast does not fall apart in the crockpot. No matter how long you slow cook it. That stuff is so lean that it takes me half an hour to shred and even still – the shreds are big and chunky and uneven. But no more!
Today we make any kind of shredded chicken we want! I used this chicken for:
Freezer Meals…
Taco Filling….
add per pound of chicken: 1.5 Tb. chili powder, 3/4 tsp. coriander, 3/4 tsp. cumin, 3/4 tsp. oregano, 3 cloves of minced garlic, 1/2 cup tomato sauce and 1/2 cup chicken broth, after cooking: 2 tsp. cider vinegar and 1 tsp. brown sugar with salt and pepper to taste
BBQ Chicken Sandwiches…
add 1/2 cup chicken broth and BBQ sauce to taste
Chicken salad….
Whatever you like!
The recipe is based on the sale packages of chicken at our store. The sales are usually packaged in 4 pound packages, so that is what I make and then freeze.
- 4 pounds boneless skinless chicken breast
- ½ cup water
- 1-2 tsp. kosher salt
- 1 tsp. ground black pepper
- For pressure cooker: add ingredients. Turn on for 15 minutes on high pressure.
- For slow cooker: add ingredients. Turn on LOW for 3 hours.
- For oven: add ingredients to casserole dishes in one layer. Cover with foil and bake at 375 degrees 40 minutes or until clear.
- Now the magic: add half the chicken to a mixing bowl. Turn on your mixer to low. Mix until shredded - about 1 to 2 minutes. Repeat as necessary. Add some of the broth made in the pan back to the chicken for freezing, tacos or BBQ filling.
- For taco meat and BBQ meat, I removed the chicken stock from the pot. I added about ½ cup of stock back into the pot. I added my taco or bbq seasonings and cooked on saute for about 10 minutes.
