Good Morning my friends! I hope everyone had a good weekend! To kick off the new week on the positive, this is The Workout of the Week, from GoodAttitudeFood.com. This is The Crack Chicken (w/Cauliflower) and Dumbbells Workout.
Pics of the week
In The Post This Week…
Coming up in the post this week, I am sharing another version of what is quickly becoming one of favorite recipes to “riff” on; Crack Chicken. This week I added a sneaky, healthy ingredient, that you would NEVER know was there; Cauliflower. The recipe will be in this week’s The Food, on the main post! In addition, there will be another week of the FTB Dumbbell Workout.
Get Right Into TheFood Bruh!
Yep, getting right into TheFood this week: Crack Chicken (w/Cauliflower).
I am not a huge fan of cauliflower. I eat it cauliflower because it’s healthy. In case you don’t believe me, check out some facts: According to The Mayo Clinic, Cauliflower is a “Nutrient Superstar”.
Trader Joes sells frozen mashed cauliflower. It comes in a bag and the stuff is shaped like ice cubes. I like to sneak a few “cubes” into meals to add some nutrients and “healthy stuff”! These go great in chicken dishes. A person would never know cauliflower was there unless you made the meal.
Crack Chicken… Soooo Good
Crack Chicken is one of the best recipes I have found on the Inter-Webs. The basic recipe is chicken, cream cheese, bacon, and some spices. I have been trying different versions of this for a few months. Since discovering it, this has quickly become my go-to party dish. I even tried to make it with a Chicken of the Woods mushroom I found and harvested… that one didn’t turn out with the mushroom, but I still made a “riff” of Crack Chicken that was a delicious hit at a friend gathering. Today’s version was really, really, good!
- 2lbs of Chicken – I used frozen boneless chicken thigh meat
- One 8oz package of cream cheese
- 1lbs of bacon
- 1/2 a big yellow onion (or one small one)
- A 12 oz can of Beer – I used Farm Girl by Left Bridge Brewery
- 1 packet of powder ranch seasoning
- spices – cayenne powder, garlic salt, dark chili powder, and black pepper – roughly a teaspoon of each, or to taste…
- Herbs – Thyme, Rosemary, Garlic, and Sage
- 1 tablespoon of Better Than Bouillion – or sub in a bouillon cube w/2 cups of water, or use chicken broth
- 2 cups of water (unless using chicken broth)
- Frozen Mashed Cauliflower Cubes – from Trader Joes – 4 or 5 cubes
- about 1/2 cup of Mozza cheese
- about 1/2 cup of shredded cheese
- green onions
- about 2 tablespoons of Crystal hot sauce
- Cut the bacon – I do it when the bacon is about half frozen.
- Heat up the instant pot – saute regular for 30 minutes
- Dice up your veggies while the pot warms up – dice up the yellow and green onion and any other veg that needs it that you want to add.
- When the Instant Pot is hot, add the bacon and the yellow onion. Stir frequently to make sure nothing burns on the bottom of the pot. I deglaze the pot using the beer. About every five minutes pour a bit of the beer in (take a swig of the beer) then scrape any crusties off the bottom of the pot. Add the spices and some herbs a few minutes into the sautee. Cook for about 30 minutes, or until the bacon is crispy.
- Remove the bacon. Set aside for later – set in on some paper towels to get rid of all the grease.
- Add the chicken, remaining herbs, 1 tablespoon of garlic, broth (or better than bouillon and water). Set the Instant Pot to Pressure Cook on High for 20 minutes. Make sure the o-ring is on tight and in the correct position before putting the lid on. Be sure the release valve is in the sealed position. Make sure the pot pressurizes.
- After the 20 minutes, release the steam and open the Instant Pot. Add the cream cheese, mozzarella cheese, shredded cheese, bacon, green onion, cauliflower cubes, and Crystal Hot Sauce (or sauce of choice).
- Put the lid back on, again making sure o-ring is seated correctly, and the steam valve is in the sealed position. Pressure cook on High for 10 minutes.
- Release the steam valve. Stir the dish. Let everything cool for about 10 to 15 minutes.
- Serve as desired. I used some flour tortillas, some arugula, and some of the dish to make some really good tacos! You can eat this like a sandwich, a taco, as a chip dip, or even just as is, with nothing else.
The workout this week is a 100% copy of what I did last week. Maybe it’s good to have a little consistency for a week or two. Been working dumbbells two days a week for a few weeks now. Great workouts. Anywhoo, not going to rewrite everything from last week… just check the link!
Make It A Great Week
Thank you for reading! A “YUGE” Thank you to the awesome content providers! Thank you, thank you, thank you! Thank you for Disc Golf! 🙂 Make it a great week everyone!
Be happy and healthy my friends! Be the hero or heroine in your story! I have to end this post with the same question as the last few weeks. You know that song, Blowin’ in the Wind…
“How many roads…????”