Honey Veracha Chicken & Rice

This post has been sponsored by True Made Foods in conjunction with NC Blogger Network. I received compensation in exchange for my honest opinion and review.

I’m not one to use Sriracha in recipes because my tolerance for super hot sauces is a bit lower than most folks. I love spicy foods but when things are too hot, I feel like they lose flavor over the heat of the spice.

That is why, when I was ask to give True Made Foods’ Veracha sauce a try, I was a bit reluctant at first. However, I quickly learned that Veracha stands for Vegetables + Sriracha. That’s right… the secret to True Made Foods sauces is that they contain vegetables! For a conscious eater like myself, I love the idea of products combining flavor and nutrition. The Veracha sauce contains carrots, butternut squash, and spinach. I know what you’re thinking, “But can they really hide vegetables in their sauces?” I had to find out!

True Made Foods was kind enough to send me a bottle of their Veracha sauce to sample, along with their Ketchup and BBQ Sauce. Since I was unsure as to how spicy their Veracha sauce was, I opted to make a slow cooker version of Honey Sriracha Chicken. [I’ll include that recipe below.] The combination of honey with the hot sauce cuts out some of the heat.

To my surprise, the Veracha sauce is not at spicy as Sriracha. Don’t get me wrong, it still has a kick to it, but the heat of the spices are not over-powering. It is packed full of flavor — delicious, mouth-watering flavor! There’s a hint of sweet to it just before it delivers a wonderfully spicy heat. It is incredible! And did I mention that it’s made with vegetables? This sauce is truly the best of both worlds. I will never make Honey Sriracha Chicken again. From this point forward, I only make Honey Veracha Chicken!

Since True Made Foods created such an amazing hot sauce, I knew that I couldn’t wait to try their Ketchup too. It also contains carrots, butternut squash, and spinach. Their ketchup has 50% less added sugar than most other brands! Y’all… this is amazing ketchup! It is tangy and sweet, and the perfect thickness. It makes other brands taste watered-down and bland. You have got to try it for yourself!

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You can find their products in a number of places. You can place an order online via their website, or you can find them in select Super Target and select Whole Foods. Their Veracha and Ketchup can also now be found in all Lowes Foods!

True Made Foods is making American food healthy, turning empty calorie foods into nutrient dense foods. Their hot sauce is pure Paleo, and their Ketchup and BBQ Sauce are also gluten free and vegan. All are non-GMO!

Fun Fact: The carrots and butternut squash used in these products come from family-owned farms in Eastern North Carolina.

Please follow True Made Foods on Facebook, Twitter, and Instagram.

If you’re looking for an easy recipe for these products that highlights their incredible taste, consider Honey Veracha Chicken & Rice!

INGREDIENTS
3 chicken breasts
1.5 cups water
1/2 tablespoon olive oil
1/4 cup honey
4 tablespoons TMF Veracha sauce
1 tablespoons TMF Ketchup
salt and pepper to taste

INSTRUCTIONS
Place chicken breasts into the slow cooker.
In a medium-sized bowl, combine together the remaining ingredients.
Pour mixture over the chicken breasts.
Cook on high for 4 hours or low for 8 hours.

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When chicken is cooked thoroughly, remove from slow cooker and shred with a fork.
Remove 1.5 cups of the Honey Veracha chicken broth from the slow cooker and set aside.
Return shredded chicken to the remainder of the broth and adjust the slow cooker to warm.

ADDITIONAL INGREDIENTS
1 cup white Jasmine rice
1.5 cups Honey Veracha chicken broth
2 zucchini
small onion
coconut oil

ADDITIONAL INSTRUCTIONS
In a saucepan, bring Honey Veracha chicken broth to a boil.
Stir in rice, cover. Reduce heat and simmer for 15 minutes or until all liquid is absorbed.
In a separate saucepan over medium-high heat, sauté diced zucchini and onion in coconut oil.
When tender, add cooked rice to saucepan containing sautéed vegetables.

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Serve shredded chicken with rice, and enjoy!

*Because I absolutely love the flavor and can’t get enough of it, I drizzled a small amount of Veracha sauce directly on top of my chicken for an added kick of spices. 🙂

 

Slow Cooker Creamy Chicken & Rice Soup

There are days that I plan to blog about food, and I do a fabulous job capturing beautiful photos in the kitchen. Then, there are other days that I quickly throw something together and regret later that I didn’t photograph the process with my Canon DSLR and good lighting.

Today is one of those days that I regret.

I was in the midst of juggling cleaning with crafting, and had very little time to cook. I had chicken in the refrigerator that was about to expire, and a cabbage head that needed to be eaten. It was a cold, windy day… and this quickly transpired:

SLOW COOKER CHICKEN & RICE SOUP

Ingredients

  • 1lb thawed, thin chicken breasts
  • 1/2 small onion, chopped
  • 1 cup carrots, sliced
  • 1/2 small cabbage head, coarsely chopped
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon lemon rosemary
  • 2 Tablespoons Earth Balance Vegan Butter
  • 5 cups gluten-free chicken broth
  • 1 cup culinary coconut milk
  • 3/4 cup Jasmine rice

Instructions

Layer all ingredients into a 6-quart crock pot. I started with the chicken breasts on the bottom, topped with onions, carrots, and cabbage, and then added spices, rice, and broth/milk. Cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. (If not, remove chicken and allow rice to finish cooking before final step.) Shred chicken then stir back into soup and serve. Soup will thicken as it cools. Serves approximately 4.

Quick. Easy. Delicious.

Lucky Casserole

I sometimes struggle with cooking because, well, it’s just me… and most recipes yield so much food that it takes me all week to consume it. Because of that, I’ve fallen into a funk and cook very little these days. However, when the mood strikes me, I don’t always have time to research recipes and swing by the store for ingredients. I’m known for opening up the fridge and using whatever is in there to create a meal. Most often, it’s a miss. Occasionally I get lucky and create a hit. I definitely got lucky with this casserole concoction and wanted to share this quick, easy recipe with you. I’m showing you a gluten-free, dairy-free option but the ingredient list is generic so that you can adjust the recipe to your liking. (Note: This is not a sponsored blog.)

Ingredients:
Chicken breasts
Italian dressing
3 medium-sized squash (any variety)
1 small onion
Breadcrumbs
Cheese
Butter
Nutritional yeast (optional)

Preparation:
Place two small chicken breasts into a crockpot.
Cover with Italian dressing. (I used the entire bottle.)
Cook on LOW for approximately 6 hours or HIGH for approx. 3 hours.
30 minutes before the chicken has finished cooking, remove and shred, then return to dressing in crockpot to finish cooking.

Dice squash and onion.
Place in refrigerator until you’re ready to assemble the casserole.

Instructions:
Preheat oven to 350 degrees.
Grease an 8×8 casserole with butter.
Begin with a layer of diced squash & onions, add layer of chicken, and sprinkle with yeast.
Repeat another layer of each; veggies (add a couple pats of butter to the second layer of veggies), chicken, and yeast.
Top with breadcrumbs and a few pats of butter.
Bake for 25-30 minutes.
Add layer of shredded cheese and place back in for 10 more minutes, or until cheese is melted.
Serve hot.

This makes approximately three servings.


This is just before I placed the casserole in the oven.


And this is the delicious outcome!

Again, this is not a sponsored post… but I did want to mention a few of my favorite gluten-free, dairy-free ingredients if you’re looking for those alternatives.

Daiya cheese, in my opinion, is the best cheese alternative. It melts well, and is very creamy and flavorful. I also love that it is soy-free too!
Glutino makes wonderful gluten-free products. Their breadcrumbs are a terrific alternative to wheat-based breading.
Earth’s Balance buttery spread is a plant-based product that tastes just like the real thing! Organic, non-GMO, and Vegan… it is the perfect substitution to butter.

Go ahead and give this recipe a try, then let me know if you get lucky! 😉 Happy eating.

Veggie Spaghetti

My brother and sister-in-law recently gave me this Joie Veggie Spaghetti. I have been debating on purchasing a zucchini noodle maker for quite some time, but couldn’t decide which option to buy. There are so many! I’m glad that I waited because I love the option that they chose for me.

At first glance, it seems too simple. Will this small kitchen utensil really do the trick? To my surprise, it really is a great little tool. I love that it is compact, and I can toss it into a drawer with my other kitchen gadgets. I also love that it is safe; the blade is encased so it’s virtually impossible to cut yourself. The Veggie Spaghetti also requires little cleanup. And it’s so easy to use!

Although I’ve been out of college longer than I care to admit, the single-girl-cooking-for-one in me often reverts back to quick and easy meals for dinner most nights. I love to cook, but it is hard for me to justify the time and effort involved in preparing a large meal on a regular basis when I’m the only one eating it. And let’s not even talk about cleanup. Washing dishes has to be my least favorite chore!

It isn’t quite as easy to eat like a college kid these days. I have dietary restrictions now that prevent me from opening up the discounted, processed, canned pasta and meat concoctions that I practically lived on back then. I watch sodium intake, avoid gluten and dairy, and aim to eat as organic as possible. Plus, my taste has changed.

The Veggie Spaghetti made dinner prep extremely easy. I was able to make this delicious and satisfying meal in a matter of minutes. I wanted to share this simple recipe with you, so that you can see just how effortless it is to make healthier choices when it comes to eating!

I started with my Veggie Spaghetti and three small zucchini. I washed the zucchini, cut the stalk off of each, and inserted them – one at a time – into the gadget and twisted. It took less force to turn the zucchini than it does to open a twist-top bottle, so if you can do that… you can use the Veggie Spaghetti!

There were two small downfalls with this product. The first? If you do not trim the noodles as you go, the end will create a spiral cap that will eventually prevent the zucchini from turning any further. TIP: After a couple of turns, take a knife and trim the noodles from the Veggie Spaghetti. This will prevent the build up, and will give you the perfect noodle length.

When you’re finished, you’ll end up with a pile of zucchini like this! When you pick the zucchini up, it will begin to fall apart into individual noodles. You may have to peel a few of the noodles into individual strands, but it does not take long to separate them. I was very impressed with the precession of the cuts made by the Veggie Spaghetti.

Downfall number two, for me… I couldn’t twist the zucchini past this point. Perhaps that is a safety feature? It certainly prevents your fingers from getting close to the blades. I have seen other kitchen gadgets that come with an attachment that would stick into the zucchini and allow for a few more twists. There may be a way to alter this one (I guess I could have tried a fork?) but I’m not sure that anything will actually work. This small snafu results in some unused veggies. For some, this may not be a problem at all. For others, like myself, I don’t want to waste anything!

Once your zucchini noodles are cut and separated (even if you use something other than the Veggie Spaghetti), did you know that cooking the noodles is as simple as steaming them? That can be done on the stovetop or in the microwave!

This is a yummy-looking bowl of zucchini noodles, isn’t it?

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How do you steam your veggies? I have this Pampered Chef Small Micro-Cooker that I use for steaming anything from frozen broccoli to these zucchini noodles. I just popped them in the microwave for two minutes and they came out completely cooked. I do want to mention that it is not necessary to add water to the zucchini when steaming in the microwave. There is enough water in the veggie itself to handle the two minute steam. What I also want to recommend is that after you remove the zucchini noodles from the steamer, place them in a colander and allow them to drain while you prep the rest of your meal. If you skip this step, you may end up with some watery pasta sauce in the end.

Since I am always looking for the quick and convenient route in cooking, I do not make my own pasta sauce. Many of my friends do, but I stick to a jar of organic pasta sauce from my local grocery store. I always check the label to make sure there are less than seven ingredients, that it is low in sodium, and that it is gluten and dairy free. If you do not have dietary restrictions and are just looking for a quick meal… use any pasta sauce that you’d like. You could even grab an alfredo sauce if you prefer! [I heated a small amount of my pre-made sauce in the microwave, and then poured it on top of my steamed and drained zucchini noodles.]

Since I have a dairy allergy, I use Daiya brand cheese. I have found that this cheddar block-style cheese is great for shredding.

I grabbed a slice of my favorite gluten free bread and toasted it. While it was toasting, I softened a tablespoon of nondairy butter and added minced garlic to it. When the toast was finished, I spread the garlic butter on top to complete my meal. From start to finish, this took less than 30 minutes to make. I believe now that I know how to use my Veggie Spaghetti tool, this could easily be a 15-minute meal.

If you have a little more time on your hands, you can do so much with this meal. Need more subsistence? Brown ground turkey or extra-lean beef and add it to your pasta sauce. Want chicken fettuccine? Add grilled chicken breast (or strips of rotisserie chicken) to alfredo sauce. Be creative! Healthy doesn’t have to be boring.