Month: January 2020

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Shredded Chicken Taco Bowl

The Shredded Chicken Taco Bowl is not only delicious, but low in calories and healthy, especially when using the cauliflower rice! Save some for leftovers – You will be happy you did:)

Ingredients:

  • Shredded Chicken Taco Meat
    • 3-4 chicken breast – skinless & boneless
    • 1 Pkg. taco seasoning
    • 1/3 cup chicken broth
    • 1 cup salsa
  • Other Ingredients
    • 2 cups cauliflower riced, heated/toasted
    • 1 can (15.5oz) black beans, drained & rinsed
    • 2 tsps. garlic – minced
    • 1 tsps. onion powder
    • 1/3 cup chicken broth
    • 1 avocado sliced/diced
    • 1 cup tomatoes diced
    • Sour cream (optional)
    • Shredded cheddar cheese or queso fresco
    • Salsa

Preparation:

  • Shredded Chicken Taco Meat
    • Place chicken breast, taco seasoning, chicken broth and salsa in Instant Pot .
    • Press “Poultry” and set timer for 15 minutes for frozen or 12 minutes for fresh.
    • Once cooking is completed and it is safe to open instant pot, remove chicken breast and shred, I usually use two large forks.
    • Return chicken to the juices and seasoning to absorb the flavors.
    • This can be used immediately or refrigerated for later use.
  • Seasoned Black Beans
    • Drain and rinse the black beans and place in a small sauce pan, add garlic, onion powder and chicken broth and simmer for about 5 minutes.
      • If they start to dry out, add a little more broth.
  • Assembly (You can assemble this any way you prefer!)
    • Place a layer of the riced cauliflower in the bottom of the bowl.
    • Add a layer seasoned black beans.
    • Add shredded chicken taco meat.
    • Add sliced avocado, diced tomatoes, sour cream, cheese and salsa.

Ole’, there you have it, Amigo! The ingredients can obviously be used for chicken tacos, taco salad and nachos as well. Enjoy!

Shredded Chicken Taco Bowl
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Crab Rangoon Cups

Crab Rangoon Cups

The fourth and final dish from the 5th Annual Hunt Family Christmas Cook-Off 2019 was prepared by Team Voltron (John Hunt & Abby Miller). These Crab Rangoon Cups were very delicious and devoured by all.

Ingredients:

  • 7 oz (200 g) Cooked crab meat (you can also use imitation crab)
  • 8 oz (250 g) plan cream cheese, room temperature
  • 2 green onions, chopped and divided
  • 1/4 tsp garlic powder
  • 1/2 tsp Worchestershire sauce
  • 1/4 tsp Old Bay seasoning
  • 1/4 cup mayonnaise (use the real stuff – not salad dressing)
  • 1-1/2 cups of shredded cheese (I used a 4 cheese blend of Provolone, Mozzarella, Parmesan and Swiss)
  • 12 won ton wrappers

Preparation:

  1. Pre-heat the oven to 425°F.
  2. Spray a 12 cup muffin tin with cooking spray.
  3. Place the mini tortillas or wonton wrappers in the muffin cups so that they form little bowls. You can fold the edges if you need to so they will fit.
  4. In a medium mixing bowl, combine cream cheese, garlic powder, Worchestershire sauce, Old Bay seasoning, mayonnaise, 1/2 of the green onions.
  5. Next, gently mix in the crab – it’s nice to have some chunks of meat in the crab cups for try to be gentle – just don’t over mix.
  6. Now, spoon the cream cheese crab mixture evenly into each cup in the muffin tin.
  7. On top of each crab cup, sprinkle the shredded cheese.
  8. Place into the oven to bake for about 18 minutes.
  9. When they finish baking, they should have slightly golden tops and the cheese should be a little bubbly.
  10. Sprinkle the remaining green onions on top of each crab cup, then allow to rest for 5 minutes before serving.

Well, that wraps up the 5th Annual Hunt Family Christmas Cook-Off 2019 recipe showcase. Now you all know why the new year diet is necessary!