Sunday, November 23, 2014

Shredded Chicken

A great recipe to make shredded chicken for when you need pre-cooked chicken.  I can do up to 6 breasts in my 12-inch skillet at a time.  Makes 3-4 cups cooked, shredded/chopped chicken.

  • 1 tablespoon olive oil
  • 4 (about 2 pounds) boneless, skinless chicken breasts
  • Salt and pepper
  • 3/4 cup water or low-sodium chicken broth

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover and simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. If needed, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding/chopping. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Recipe Source: from Mel's Kitchen cafe inspired by a method from America’s Test Kitchen

Monday, November 17, 2014


This is my first time ever making Thanksgiving dinner!  I'm a little nervous, but mostly excited.  Here are a few of the recipes I'll be using:

Roasted, brined turkey & gravy
Creamy mashed potatoes
Dixie Salad
Butternut Squash with Baby Spinach
Autumn Pear Salad
Sausage Cornbread Stuffing
Rainbow Jell-O

Maple Pecan
Banana Cream
Cranberry Custard Pie
Tollhouse Pie