Bone-In Skin-On Chicken Breasts

Oh, My, GOD!

I just had to share this with you guys. I'm actually still eating it but I need you guys to have this recipe!

Bone-In Skin-On Roasted Chicken Breasts!

Pre-heat oven to 425*
Heat large saucepan over high heat with a little olive oil.
Season chicken breasts on both sides with seasoning salt. Pull the skin up to make a pocket, put seasoning in there too.
Turn heat down to medium, throw the breasts in the saucepan, skin side down, for 3 minutes, flip, let cook for 3 MORE minutes and then flip one more time to just crispen up the skin a bit more. Cook for around 3 minutes.
Put chicken breasts in a casserole dish, skin side up. Bake in oven at 425* for 20 minutes.
When you pull them out check with a thermometer to make sure they've reached 160* inside. Let rest for 3 minutes, EAT!

Enjoy!

xoxo
Steph

(Sorry for the super rushed recipe, I wanna eat, but this was so easy I had to share!)

Southwest Crockpot Meals!

As many of you know, I went a whole week (plus a little) without a stove, which SUCKED. But it forced me to get creative with cooking dinner because there's no way I could afford going out to dinner every night AND all those moving expenses. So...

Meal #1 Southwest Chicken Stew:

This was delicious and super easy. You literally just stick everything in the crockpot and turn it on low for 8 hours or high for about 4. When it's done, use two forks to shred the chicken (I found it easier if you just pull the chicken out and shred it on a plate). You'll know the chicken's done when it shreds super easy. Then stir it back in and it's ready to go. Serve with cheese, lime wedge, sour cream or whatever other delicious toppings you want! (I really wanna try this with some avocado and tortilla strips).

Chop up all your peppers and onions and dump it all in the crock pot.

Add your massive chicken breasts.

Dump everything else on top. Stir it, id it, turn it on and you're done.

Southwest Chicken Stew

2 large chicken breasts

1 bell pepper - chopped

1 jalapeno - chopped (leave the seeds for extra heat)

1 yellow onion

1 16oz can of corn

1 16oz can of black beans

1 16oz can of tomatoes  

1 8oz can of tomato sauce
1 tsp fajita seasoning
1/2 c. Absolut Cilantro (optional)

1. Dump everything in the crockpot and cover.
2. Turn the crockpot on low for 8 hours or high for 4. 
3. Remove chicken breasts and shred. Return chicken to cooker and stir.
4. Serve and enjoy!

Meal #2

Slow Cooker Enchiladas

1 lb ground beef
1 yellow onion - chopped
6 tortillas
2 cans of enchilada sauce
Shredded cheese

1. Add ground beef and chopped onion into the slow cooker, turn on high.
2. Break up beef and onion mix every so often.
3. When cooked, remove from slow cooker and drain. 
4. Turn off slow cooker and add a thin layer of enchilada sauce to the bottom of the pot.
5. In tortillas roll beef and cheese. 
6. Place rolled enchiladas into slowcooker adding more enchilada sauce between layers.
7. Dump second can of enchilada sauce over enchiladas.
8. Turn on low and cook until warmed through.
9. Enjoy!

I hope these recipes help if any of you find yourself in a oven/stove free situation and want some Tex-Mex!

xoxo
Steph