4 tablespoons fresh cilantro, chopped (half for garnish)
1 avocado (optional)
Sour Cream (optional)
Stove-top Method: Add chicken broth, shredded chicken, and the rest of the ingredients into a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Slow Cooker Method: Add chicken broth, rotisserie chicken, and the rest of the ingredients into a slow cooker, and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Add the beans during the last half hour of cooking. Shred the chicken.
1 pound thinly sliced boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons butter
1 cup sliced mushrooms
1 cup chicken stock
1/2 cup Marsala wine
1 teaspoon basil
1 teaspoon onion powder
Mix flour, Runnin Wild Peppered Sea Salt Seasoning, garlic powder, pepper, and Runnin Wild Garlic Butter Seasoning in a shallow dish. Coat chicken in flour mixture. Reserve excess flour to use for thickening.
Heat 2 tablespoons of the oil and butter in a large skillet on medium heat. Add 1/2 of the chicken, cook 5 to 6 minutes or until browned on both sides. Remove from skillet. Repeat with remaining chicken.
Heat remaining 1 tablespoon of oil in skillet. Add mushrooms; cook and stir 2 to 3 minutes. Add chicken stock; stir to loosen any browned bits in bottom of skillet. Stir in wine, basil, and onion powder. Bring to boil. Reduce heat to low; simmer 5 minutes. If thicker sauce is desired, whisk in 1 to 2 tablespoons of the reserved flour.
Return chicken to skillet; simmer until heated through. Serve over cooked pasta if desired. Enjoy!
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly; set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, Garlic Butter Seasoning, Seafood Seasoning, and celery and cook 1 minute. Add the Cajun Seasoning to taste. Stir in the broth, and corn. Bring to a simmer, then pour in the milk and cream.
When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens.
Stir in crab meat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with Peppered Sea Salt to taste. Enjoy!
Place sliced meat into a bowl, and season with Runnin Wild Peppered Sea Salt, Runnin Wild Steak Seasoning, black pepper and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillos and jalapenos. Puree until thick. Heat 1 tablespoon of canola oil in a large skillet over medium high heat. Pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth.
Reduce heat, and simmer for 20 to 30 minutes. Transfer mixture to a serving dish.
Heat oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat and spoon over some tomatillo mixture. Top with onions, tomatoes, avocado, and cilantro. Garnish with a wedge of lime. Enjoy!
Preheat the oven to 250 degrees. Place brisket in a large roasting pan (disposable aluminum foil pan is fine).
Pour beer over the meat, and place onion sections on top. Season with garlic and Runnin Wild Peppered Sea Salt.
Combine the barbecue sauce, molasses, and liquid smoke; pour over the roast. Cover pan with aluminum foil.
Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain 1/8 inch slices. Enjoy!
Preheat oven to 350 degrees. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece.
Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk, and Worcestershire Sauce. Season with Runnin Wild Peppered Sea Salt and Runnin Wild Wild Game Seasoning. Stir and cook mixture until heated; another 5 minutes or so.
Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with provolone cheese. Top with the other half of bread.
Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!