Tender Crockpot Beef Tips

3 lb beef tips (or "stew beef", or beef chuck cut in 1½-inch cubes)

1 T cornstarch

2 tsp kosher salt

1 tsp black pepper

2 T neutral oil

To Sauté and Deglaze:

1½ cups chopped onion

8 oz chopped brown or cremini mushrooms, optional

4 tsp minced garlic

2 T tomato paste

For the Slow Cooker Liquid:

3½ cups beef broth

1 tbsp minced fresh thyme or 1 tsp dried (or rosemary) 

1 bay leaf

1 T Worcestershire sauce

1 T soy sauce

1 T Dijon mustard

½ to 1 tsp kosher salt to taste

To Thicken Gravy:

2 T cold water

1 T cornstarch

Garnish:

1 T minced fresh parsley

Pat beef dry. Toss with cornstarch, salt, and pepper. Heat oil in a large skillet over medium-high. Brown beef in batches without crowding. Transfer browned beef to the slow cooker.

Add onion and mushrooms (if using) to the skillet. Cook, stirring often, until softened and golden, 4 to 5 minutes. Stir in garlic and tomato paste and cook for about 2 minutes, until darker and fragrant. Pour in a splash of the broth to deglaze, scraping up all browned bits. Transfer everything to the slow cooker.

Add the remaining broth, thyme (or rosemary), bay leaf, Worcestershire, soy sauce, Dijon, and salt to taste. Stir to combine. Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is fork-tender.

Whisk cold water with cornstarch until smooth. Stir into the slow cooker and cook for 10 to 15 minutes, until the gravy is silky and lightly thickened. Discard bay leaf.

Taste and adjust seasoning. Sprinkle with parsley. Serve over mashed potatoes, buttered egg noodles, or rice.

Southern Poppyseed Chicken Casserole

4 chicken breasts, 5 cups shredded chicken

2 T butter

1 onion finely diced

2 T flour

1 cup milk

1 ½ cups chicken broth

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups Town House Crackers 40 crackers – 1 sleeve, crushed

½ cup butter

1 T poppy seeds

Preheat oven to 350º. Spray a 9 x 13 baking dish with cooking spray.

In a large skillet, add butter and onions and cook over medium heat until the onions are soft, about 3-5 minutes. Add flour and cook for 1 minute.

Warm milk in the microwave for 1 minute. Slowly add warm milk and chicken broth to the onion mixture, whisking continuously until it has thickened.

Once thickened to the consistency of soup, remove from the heat and whisk in sour cream.

Add shredded chicken to the sauce and pour into a baking dish.

Crush the crackers and add melted butter, stirring with a fork to combine. Add poppy seeds and stir to combine.

Cover the chicken mixture with the cracker mixture and bake for 25-30 minutes until it starts to bubble.

Serve over rice.

Farmer's Casserole

6 cups frozen, shredded hash brown potatoes

1½ cups shredded Jalapeno Monterey Jack Cheese (or cheddar)

2 cups diced, cooked ham (or bacon)

½ cup green onions, sliced

8 large eggs, beaten

Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)

¼ teaspoon salt

¼ teaspoon ground pepper

Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture.

At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°. Bake, uncovered, for 1 hour and 15 minutes or until the center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 1 hour and 30 minutes.

Creamy Southern Baked Mac n Cheese

• 1 T butter for buttering the pan
• 16 oz elbow macaroni, uncooked
• 10 cups water mixed with chicken Bouillon
• 8 oz sharp cheddar cheese shredded, save half for topping
• 8 oz colby jack cheese shredded, save half for topping
• 8 oz mozzarella cheese, shredded
• 8 oz American cheese, cubed
• 4 oz cream cheese, softened
• 1 cup half and half
• 1 cup heavy cream
• kosher salt and freshly cracked black pepper to taste
• ½ teaspoon smoked paprika
• 1-2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 2 large eggs

Instructions

• Preheat oven to 350º. Butter a 9X13-inch baking dish and set aside.
  
  
• Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tablespoon salt if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
  
  
• While the pasta boils,  mix the half and half, heavy cream, half of the cheddar, half of the colby jack, all of the mozzarella, all of the American cheese, and all of the cream cheese in a large mixing bowl.
  
  
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
  
  
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.
  

Loaded Cauliflower

1 head cauliflower, cut into bite sized pieces

salt and pepper to taste

1 C Alfredo sauce (homemade or store bought)

1 C cheddar cheese, shredded

4 slices bacon, cooked and crumbled

2 green onions, sliced thin

 

Preheat oven to 350⁰. Spread the cauliflower out on a baking sheet covered with foil or a Silpat mat, sprinkle with salt and pepper, and roast for about 20 minutes or until fork tender (you can also steam the cauliflower for 5-6 minutes- drain well & pat dry with paper towels).

Place the cauliflower into a greased 2 quart casserole dish. Pour alfredo sauce over the top. Top with cheddar cheese & bacon. Return to the oven for about 10-15 minutes until the cheese is melted & sauce is bubbly. Remove from oven.  Top with sliced green onions and serve hot.

Chicken Pot Pie

From: The Pioneer Woman

3 celery stalks, diced 

3 medium carrots, peeled

1 large yellow onion

4 T butter

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine, optional

1 cup heavy cream

1 teaspoon ground rosemary

1 teaspoon kosher salt

black pepper to taste

biscuits (or pioneer woman's perfect pie crust

1. Preheat oven to 400⁰

2. Finely dice the celery, carrots & onions

3. Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent.

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. 

7. Pour chicken mixture into a deep pie pan or small casserole dish

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown.

Chicken Pot Pie

1 cup potato, diced

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1⁄3 cup melted butter

1⁄2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1⁄4 teaspoon pepper

4 cups chicken, cooked and chopped

2 pie crusts (either store bought or your own recipe)

Directions

Preheat oven to 400°F.

Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half.

Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well.

Pour into shallow 2 quart casserole dish over 1 of the shells and top with pie shell.

Cut slits to allow steam to escape.

Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Chicken Pot Pie

Chicken breasts:

3 pounds chicken breast

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

The Perfect Pie Crust- HERE

⅔ cup butter

½ an onion chopped

⅔ cup flour

3 ½ cups chicken broth

1 cup milk

3 cups frozen mixed vegetables thawed and patted dry

½ teaspoon dried basil

pinch of garlic powder

Salt and pepper to taste

1 egg beaten

Instructions:

To prepare chicken breast: Season chicken with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.

Prepare pie crust. Cover and refrigerate while preparing the filling.

Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.

Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.

Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.

Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.

Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.

When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.

Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.

Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.

With a pastry brush, brush beaten egg over top of pot pie.

Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.

Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

Creole Style Jambalaya

• 3 Tablespoons olive oil divided
• 1 lb. chicken thighs cut into 1-inch pieces
• 1 lb. Andouille sausage sliced into ¼-inch discs
• 2 Tablespoons creole seasoning divided
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 medium yellow onion chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 3 celery stalks diced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper optional
• 1 bunch green onions chopped (separate white and green parts)
• 1 15-ounce can crushed tomatoes
• 2 Tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups long-grain white rice rinsed well (basmati or jasmine will work)
• 2 bay leaves
• 1 pound uncooked shrimp peeled and deveined and tails removed
• parsley chopped, for sprinkling on top

• Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
• Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
• Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
• Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
• Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
• Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
• Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.

Notes

• If you can't find Andouille sausage, sometimes called cajun sausage, kielbasa or Mexican chorizo are decent alternatives that are widely available.
• Will keep in fridge for 4 days.

THE best Quiche

Recipe adapted from: www.plainchicken.com

1 cup diced ham, bacon or cooked breakfast sausage or a mixture of each.

2- oz cream cheese

½ cup cheddar cheese, shredded

½ cup mozzarella or colby jack cheese, shredded

1 green onion, chopped

¼ tsp hot sauce, optional

½ tsp Worcestershire sauce

3 Tbsp sour cream

1 cup heavy cream

5 eggs

1 (9-inch) deep dish pie crust

Preheat oven to 350ºF.

If using ham, heat in skillet for 3 to 5 minutes to remove moisture. Remove from heat.

If using bacon, cook 1 lb & crumble. 

If using sausage, cook ½ lb until browned. Drain off grease.

Combine meat, cream cheese, hot sauce and Worcestershire sauce in a bowl. Add cheeses, green onion, eggs, sour cream and heavy cream. Pour into pie crust.

Bake for 50-60 minutes, or until set.

Chicken & Dumplings

Ingredients:

3 cups cooked chicken

6-8 cups chicken broth

2 cups flour

2 Tbs. butter

1/2 tsp. baking powder

salt to ttast- I just shake some in

¾-1 cup of milk

Instructions:

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. Roll the dough out ⅛-¼" thin with a heavily floured rolling pin. Dip your pizza cutter in flour and cut the dumplings in squares about 2″x2″.

Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. 

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they're not doughy tasting. Add the cooked chicken to the pot and you’re done!

Swedish Meatballs

Meatballs:

1 pound ground beef

1 pound ground pork

1 large egg

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pepper to taste

2 tablespoons olive oil (for frying)

I have also used a bag of Italian meatballs from BJ's. Bake them on a cookie sheet at 350⁰ for 25 min & make the sauce as directed.

Sauce:

1/4 cup butter (1/2 stick)

1/3 cup flour

3 cups beef broth

1/2 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 cup full fat sour cream

1 tablespoon chopped fresh parsley.

Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ - 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.

Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.

Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).

Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.

Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.

Whisk in the Dijon mustard and Worcestershire sauce.

Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it's not meant to be a super thick gravy).

Turn off the heat and stir in the sour cream.

Season with salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.

Great served over rice, mashed potatoes or noodles. 

Mama's Mini Meatloaves

Meatloaves:

1½ C Milk

8 slices White Bread

3 pounds Ground Beef, 80% lean

1½ C Parmesan Cheese, freshly grated

1/4 tsp Seasoned Salt

1 tsp Salt

Freshly Ground Black Pepper

2 T dried parsley

6 Eggs, Beaten

Sauce:

1½ C Ketchup

1/3 cup Brown Sugar

1 teaspoon Dry Mustard

1 dash Tabasco sauce

Instructions

Preheat the oven to 350⁰.

Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.

Add the remaining meatloaf ingredients (except hamburger) and use your hands to combine. Add Ground beef. Try to ensure that the bread is sufficiently combined into the mixture but try not to overmix as the ground beef will become tougher and lose some flavor.

Form the meat into mini loaves, (about 2½ X 3½"). Place them on a cooling rack inside a sheet pan. Lining the bottom of the pan with foil will make for easier cleanup.

Combine the sauce ingredients and brush 1/3 of it over the meatloaves.

Bake the meatloaf for 25 minutes on the middle rack. Remove from the oven and brush another 1/3 of the sauce over them. Bake for another 15 minutes.

Remove from the oven and let them sit for 10 minutes. Letting them rest allows the juices to absorb back into the meat.

Pro Tip: Use a meat thermometer to ensure the middle is 160°F before serving.

Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!

Makes about 12 mini meatloaves

Cheesy Potatoes

2 lbs. frozen hash browns, thawed

3/4 cup  (1 1/2 sticks) butter, melted and divided

1/4 teaspoon pepper

1 teaspoon salt

1/2 cup chopped onion or green onion (or 1/4 c dried minced onion)

1 (10 3/4-ounce) can cream of chicken soup

2 cups sour cream

2 cups shredded sharp cheddar cheese

2 cups crushed corn flakes

Preheat oven to 350⁰. Grease a 9×13″ pan or baking dish; set aside.

In a large bowl, combine thawed hash browns with 1/2 cup of the melted butter, pepper, salt, and chopped onion, blending well. Add in the soup and sour cream, then the cheddar cheese, mixing everything well. Spread mixture evenly into a 9×13″ baking dish. Mix remaining 1/4 cup melted butter and the crushed corn flakes together and sprinkle over top of casserole. Bake at 350⁰, uncovered, for 50 to 60 minutes. Serve hot.

Ultimate Baked Beans

• 2 28 oz can baked beans
• 12 slices cooked bacon chopped in 1/4 inch pieces
• 1/2 red onion diced
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/3 cup brown sugar
• 2 tbsp molasses
• 2 tbsp minced garlic
• 2 tbsp Worcestershire sauce

1. Preheat oven to 350 degrees.

2. In a casserole dish, or other oven safe dish. Add all the ingredients and stir until well incorporated. 

3. Bake for 1 hour, stirring halfway through. Can also cook bacon in the microwave for a couple minutes & put on top of the beans halfway through cooking time. Broil 2 min if needed to make crispier. (Can microwave bean mixture for 5-6 min to speed up cooking time, then pour into pan, add bacon & bake 35 min).

4. Serve.

French Toast Casserole

1 loaf stale bread (I used challah)
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 tablespoons vanilla

1/2 cup AP flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, cubed

Directions:
Grease a 9 x 13 inch pan.
Tear the bread into chunks or cut into cubes and place them in the greased pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.

In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
Preheat the oven to 350 degrees.
Take your pan with the soaking bread inside and sprinkle crumb mixture on top.

If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
Serve warm with maple syrup and butter, if desired.

Deep Dish Brownies

1 1/2 C butter, melted & cooled
5 eggs
3 C sugar
3 t vanilla
1 1/2 C cocoa powder
1 1/2 C flour
1 t salt

Optional add ins: 1-2 C chocolate chips or nuts

Preheat oven to 350 degrees. Cream together butter and sugar. Mix well. Add vanilla. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients & add to butter mixture in 3 Parts. Stir in any chocolate chips are nuts. Spread in 9X13 pan that has been lined with parchment paper and sprayed with cooking spray. Tap on counter to release any bubbles. Bake for 35 to 40 minutes.

The batter is very thick. After 10 minutes you can remove from oven and jiggle it to even it out.

THE Best Prime Rib

1 cup butter, softened

7 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

2 tablespoons salt

1 tablespoon pepper

5-7 pounds boneless ribeye roast, trimmed

2 tablespoons flour

2 cups beef stock

Preheat oven to 500°F

1. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
2. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
3. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
4. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
5. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
6. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
7. Remove from heat and strain the sauce into a gravy dish.
8. Carve the prime rib into ¾-inch slices, then serve with mashed potatoes, green beans, and sauce!
9. Enjoy!

Smothered Baked Chicken Burritos

2 lbs chicken breasts
1 Tbsp oil
1/2 c salsa
3 Tbsp brown sugar
4 oz. can mild diced green chilies
14.5 oz. can diced tomatoes, drained
1 Tablespoon chili powder
1½ teaspoons salt
1 tsp ground cumin

1 tsp garlic powder

1 tsp onion pwdr
½ tsp smoked paprika

½ tsp dry oregano

½ tsp pepper
1 teaspoon liquid smoke
Hot sauce to taste

6 tortillas
1 C shredded cheese

Cheesy Green Chili Sour Cream Sauce:

2 Tbsp oil
1 Tbsp butter
4 Tbsp flour
2 c chicken broth, warmed
1/2 tsp cumin
¼-½ tsp salt
¼ tsp pepper
½ c sour cream
4 oz. can mild chopped green chilies
½ c sharp cheddar cheese, shredded
Hot sauce to taste (opt)

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.

Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.

Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes.
Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes.
Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).

To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

Optional Toppings:
Tomatoes
Avocados/guacamole
cilantro
salsa
tortilla strips or chips

Keto Cheddar Bay Biscuits

• 2 C Blanched Almond Flour
• 2 tsp baking powder
• 2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1 Egg, beaten
• 1/3 C Heavy cream
• 1/3 C Butter, melted
• 1 1/2 C shredded Cheddar cheese

TOPPING:

• 3 tbsp Butter, melted 
• 1 1/2 tsp dried parsley
• 1/4 tsp Garlic powder
• 1/8 tsp Sea salt

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

In a large bowl, stir together the almond flour, baking powder, garlic & salt. Stir in shredded cheese, egg, cream & butter and mix to form a dough. Using a large cookie scoop place each ball on the parchment-lined cookie sheet and flatten slightly.

Bake at 350°F for 12-16 minutes, until lightly browned and a toothpick tests clean.

While biscuits are baking, melt the 3 T butter in microwave. Stir in the garlic powder, salt and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!