Crockpot Buffalo Chicken Loaded Sweet Potatoes

Buffalo Chicken Loaded Sweet PotatoesHappy Tuesday!  I meant to post this recipe for Crockpot Buffalo Chicken Loaded Sweet Potatoes yesterday but things got crazy!  Did you see the eclipse!  I hope you were able to get away from work or school or wherever you were to see it.  It was pretty crazy.  Here in Denver we got to see it 92% complete.  It was a little eerie outside during the fullest point.  I felt like I had sunglasses on because the color seemed off.  We could also feel the temperature drop. And did you get a chance to look at the shadows from the trees?  Way cool!  I guess if you missed it, you can always wait the 7 more years for the next one.  NBD.

Buffalo Chicken Loaded Sweet Potatoes

Crockpot Buffalo Chicken Loaded Sweet Potatoes

How about these Sweet Potatoes!  I may be a little biased but they were delicious!  When I was little, I would love when my mom would have baked potatoes “with all the junk on top” for dinner.  We would have diced ham, turkey, cheese, sour cream, black olives, onion and bacon bits loaded as high as we could on top our baked potatoes.  That was definitely my inspiration for this recipe with a slightly healthier take.

If you’re like me, you can’t seem to force down another grilled chicken breast and sweet potato.  Staying healthy is definitely not easy but this recipe makes enough buffalo chicken to last a couple of days.  Make a burrito or top a salad with it for a quick and easy lunch.  Or just make a couple extra potatoes and have it again!  And did you know that Franks RedHot is Paleo approved?  I put the #%&* on everything!

Crockpot Shredded Buffalo Chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Category: Entree

Cuisine: Chicken

Yield: 4

Crockpot Shredded Buffalo Chicken

Ingredients

  • 4 Chicken Breasts
  • 1 1/2 Cups Franks RedHot Sauce
  • 1 Tbsp. Coconut Oil
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper
  • 4 Sweet Potatoes
  • 1 Cup dairy-free plain yogurt (I like Bellwether Farms )
  • 2-3 Green Onions- sliced
  • 4 Strips of Pork Bacon or Turkey Bacon

Instructions

  1. Spray the inside of the crockpot with cooking spray. Trim chicken and place in your crockpot.
  2. Add in the buffalo sauce, coconut oil, garlic powder and black pepper. Mix well to coat chicken and cover for 4 hours on high or 8 hours on low. Shred the chicken using to forks to pull apart.
  3. Wash and prick potatoes with a fork. Microwave for 8-10 minutes or more until soft inside.
  4. Cook bacon in microwave according to packaging.
  5. Top potatoes with shredded chicken, yogurt, green onions and crumbled bacon.
  6. Enjoy!
http://acopperqueen.com/2017/08/22/buffalo-chicken-loaded-sweet-potatoes/

I would love to hear what you think of this recipe or suggestions on other recipes you would like to see.  Comment below or shoot me a message!

Kate- A Copper Queen

Avocado Cream Enchiladas

Ready for a Vacay

What a busy day! I have so much to do before I leave for Mexico tomorrow morning for a bachelorette party!  As I’m sitting here, I think I have about 15 different lists sitting on my desk of things to do.  This post was initially going to go up this morning but I am easily distracted.  The week feels like it went so slow up until today when I have a million things to get done.

However, here is the recipe for Avocado Cream Enchiladas.   I wanted to share a recipe with some Mexican flair for two reasons.  First of all, tomorrow is Cinco de Mayo.  Secondly, did I tell you I’m going to Mexico?!  (Can you tell I’m super pumped?)  The mix of flavors and creamy chicken give these enchiladas an added twist on the traditional ones.

Avocado Cream Enchiladas

These babies are easily be made dairy-free by swapping the greek yogurt for plain goat milk yogurt and using a dairy-free cheese on top.  I like the white corn tortillas but you could also use flour tortillas instead.  Either way, I hope you enjoy these along side a delicious margarita or cold Corona.

Avocado Cream Enchiladas

As for the green enchilada sauce, I really like to make my own using a recipe from Primal Palate.  However, if you are pressed for time, simply grab a couple of cans of your favorite from the store.  No shame.

Avocado Cream Enchiladas

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 10-12 Enchiladas

Avocado Cream Enchiladas

Ingredients

  • 3 Chicken Breasts- Shredded
  • 1 Avocado
  • 1 (6oz) Plain Greek Yogurt
  • 3 Cloves of Garlic- minced
  • 1 Tbs. Fresh Lime Juice
  • 1/4 Cup Cilantro- finely minced
  • 1/2 tsp. Cumin
  • Salt & Pepper to taste
  • 2 Cans Green Enchilada Sauce (or make your own. My favorite recipe from here from Primal Palate
  • 10 -12 Corn Tortillas
  • 1/2 Cup Monetary Jack Cheese- Shredded
  • Optional: Cilantro for garnish

Instructions

  1. Cook and shred 3 chicken breasts. I like to boil them because it keeps the chicken moist, then shred using two forks to pull them apart. Place shredded chicken in a large bowl and set aside.
  2. Preheat oven to 400 degrees.
  3. Scoop out the avocado and put in the blender or food processor. Add the greek yogurt, garlic, lime juice, cilantro, cumin and salt and pepper. Blend until all ingredients are mixed well.
  4. Add avocado cream sauce to shredded chicken and mix well.
  5. Place a few spoonfuls of the chicken mixture in the middle of a corn tortilla and roll gently.
  6. Place enchiladas in a 9x13 dish. Pour your enchilada sauce over the top of the rolled enchiladas. Sprinkle cheese over the top and bake at 400 degrees for 15-20 minutes or until the cheese is melted.
  7. Top with cilantro to garnish. Enjoy!
http://acopperqueen.com/2017/05/04/avocado-cream-enchiladas/

I can’t wait to tell you all about Tulum!  Hope you all enjoy some good food this weekend and let me know how you like these Avocado Cream Enchiladas!

Kate- A Copper Queen

 

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

Over the holidays last year, my co-works and I had a team building event.  We decided on a cooking class where we made Chicken Tikka Masala.  I have been thinking about making a Paleo version of it ever since then.

Paleo Chicken Tikka MasalaMy husband and I never really venture out of our comfort zone as far as trying new foods.  However, we have been more daring lately when choosing restaurants.  I’m sure many couples are the same way when it comes to deciding where to eat that night.  You go back and forth asking each other “where do you want to eat? “.  Then finally you decide on the same restaurant you have been to 500 times because it’s close by and you are now both “hangry”.

Paleo Chicken Tikka Masala

Not that Indian food is really all that daring, but it is just not  something we choose as our go-to.  I decided to test my culinary skills and made my own version of Chicken Tikka Masala.  It is gluten and lactose-free and turned out delicious.  If you are not worried about the lactose, you could easily use heavy cream in place of the coconut milk and plain Greek yogurt in place of the sheep milk yogurt. My favorite sheep milk yogurt is this one here which I can find at the local grocery store.  I hope you enjoy it as much as we did!

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala

Prep Time: 5 hours

Cook Time: 1 hour

Total Time: 6 hours

Yield: 6

Paleo Chicken Tikka Masala

As one of the most popular Indian dishes, this Chicken Tikka Masala recipe is gluten-free and lactose free. This delicious mix of spices and tender chicken is easy to make ahead.

Ingredients

  • 5 Cloves Garlic- finely chopped
  • 2 tsp. ground Ginger
  • 4 tsp. Turmeric
  • 2 tsp. Garam Masala
  • 2 tsp. ground Coriander
  • 2 tsp. Cumin
  • 1/2 tsp. Cardamon
  • 1 Cup plain Sheeps Milk Yogurt or plain Greek Yogurt (My favorite here)
  • 1 tsp. Salt
  • 4 Chicken Breasts- cut into bite size pieces
  • 2 Tbs. Ghee or Butter
  • 1 small White Onion- thinly scliced
  • 1 (6 oz) can Tomato Paste
  • 1 tsp Red Pepper Flakes
  • 1 (28 oz) can Tomatoes- whole, peeled
  • 1 (13.5 oz) can Coconut Milk- Regular
  • 1/2 cup Fresh Cilantro- chopped
  • 4 cups Brown Rice- cooked

Instructions

  1. In a small bowl, combine garlic, ginger, turmeric, garam masala, coriander, cumin, and cardamon. Remove half of this spice mixture and set aside, covered in refrigerator.
  2. Stir sheeps milk yogurt into the half of the spice mixture. If you are not concerned about dairy free, you can easily use plain greek yogurt. Add chicken pieces to the mixture and coat well. Cover and refrigerate for 4-6 hours.
  3. Using a large pot, melt ghee or butter over medium heat. Mix in the onion slices, tomato paste, and red pepper flakes. Stir often until the onions are soft and tomato paste has started to darken, usually about 5 mins.
  4. Add in the remaining half of the spice mixture. Stir frequently for about 4-5 more minutes.
  5. Add whole tomatoes and juices, crushing with your hands as you add them. (Be careful! They will squirt on your clothes so wear an apron!)
  6. Bring to a boil then reduce to a simmer for about 8-10 minutes, stirring frequently. The sauce should start to thicken.
  7. Add in the coconut milk and chopped cilantro. Continue to simmer for another 30-40 minutes, stirring occasionally.
  8. While sauce is cooking, preheat broiler. Line a baking sheet with foil and spread out chicken mixture in a single layer. Broil until the chicken starts to blacken slightly, about 10 minutes. Note: The chicken will not be fully cooked.
  9. Add chicken pieces to the large pot with the sauce. Simmer until chicken is cooked through, about 8-10 minutes.
  10. Serve over brown rice. Enjoy!
http://acopperqueen.com/2017/04/27/chicken-tikka-masala/

What a week…

What a crazy week so far.  It’s so true that the older we get, the faster time seems so go!  I worked the past 3 days in a row which doesn’t happen a lot for me.  Yes, I think I’m going to make it 😉.

On Tuesday night, we went to a fundraiser for our friend, Will, who is cycling from the Golden Gate Bridge to New York this summer.  His father passed away unexpectedly this past December and had done this same ride previously.  Will is planning on replicating his father’s ride as a tribute to him.  I attended nursing school with his wife and they are truly one of the sweetest and most fun couples we have the pleasure of knowing.  They recently had twins and now have a beautiful family of 5!  You can find out more about Will’s Ride Across America here  if you are interested.

I am counting down the days until I leave for Tulum!  A group of us are heading to Mexico next week for a bachelorette party and I can’t wait for our beach getaway!  There may be snow in the forecast here this weekend and a warm, sandy beach can’t come soon enough!

Kate- A Copper Queen