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• 2 pounds boneless, skinless chicken thighs

• 2 tablespoons taco seasoning

• 1 (8-ounce) can tomato sauce

• 1/2 cup (1 stick) salted butter

• sliced jalapeño peppers

• sliced red onions

• chopped tomatoes

• diced avocado

• shredded cheese

• sour cream


• Place the chicken thighs in a 4-quart or larger slow cooker and sprinkle each thigh with the taco seasoning.

• Pour the tomato sauce over the seasoned chicken and top with the butter. Cook on low for 8 to 10 hours, until the chicken is tender.

• Shred the chicken with a fork and mix it with the liquid in the slow cooker.

• If desired, serve the shredded chicken with sliced jalapeños, sliced onions, chopped tomatoes, diced avocado, shredded cheese, and/or sour cream.



• 3/4 cup shredded cheddar cheese, divided

• 1 packet taco seasoning

• 1 New York strip steak

• 1/4 stick butter

• diced tomato, for topping

• sour cream, for topping

• sliced avocado, for topping

• sliced jalapeño, for topping

• lime zest, for topping


• Preheat oven to 375°F. Line a sheet pan with parchment paper or a Silpat. Set out four glasses that are similar in height and rest a wooden cooking spoon over each pair of glasses. These suspended spoons will be used to shape the tortillas.

• Divide cheese into three mounds on top of lined sheet pan. Use hand to flatten and spread cheese into circles spaced 1-2 inches apart. Bake for 10-15 minutes, or cheese appears lacy and is golden-brown on the edges.

• Use a spatula to carefully drape tortillas over suspended spoons to create tortilla shape. Allow to dry and harden.

• Meanwhile, sprinkle taco seasoning over both sides of the steak. You may not use the whole packet.

• Preheat a grill or grill pan to medium-high. If using a grill pan, melt butter over the top and allow to brown slightly. For medium rare or medium steak, cook for 2-3 minutes. Rotate steak 90 degrees using a fork, and cook for an additional 2- 3 minutes. Flip steak with a fork, and repeat process. Remove steak onto a plate and allow to rest for 10-15 minutes, before slicing into thin strips against the grain.

• To assemble, fill taco shells with pinch of lettuce, a few strips of steak, a dollop of sour cream, a smattering of diced tomato and avocado, a few thin slices of jalapeño, and a dash of lime zest.



• 3 to 4 large chicken breasts ( 6oz to 8oz a a breast)

• 14 oz jar of pizza sauce

• 1 tsp oregano

• 1 tsp salt

• 1 tsp pepper

• 1 tbs olive oil

• 8 oz shredded mozzarella

• 6 oz pepperoni


• Preheat oven to 400.

• Cook pizza sauce in pan on low heat to reduce for about 10 minutes. This will keep the sauce from becoming watery in the pan when you bake it.

• Meanwhile, butterfly the chicken breasts and cut into 2 pieces.

• Pound chicken breasts.

• Mix salt, pepper, and oregano together.

• Sprinkle each breast with seasoning. Heat oil in a nonstick pan.

• Cook chicken breasts on each side for one minute, just enough to brown the outsides to lock in their juice.

• Lay chicken breasts in a 9x13 in baking dish.

• Spread all of the sauce on each of the chicken breasts.

• Cover the breasts in mozzarella and then pepperoni.

• Bake for 25 to 30 minutes.

• Rest for 5 minutes then serve.



• 2lbs ground beef

• 1 cup pork rinds, crumbed

• 1/2 cup Parmesan cheese

• 1 medium onion, chopped

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 3oz tomato paste

• 1 tablespoon Italian seasoning

• 1 tablespoon dried parsley

• 1 egg

• Salt and pepper to taste


• Preheat oven to 350 degrees

• In a large bowl place 2lbs ground beef and begin to break it up. This will help when mixing in the other ingredients.

• Mix in 1 medium chopped onion, 2 stalks chopped celery, and 2 cloves of minced garlic.

• Once those are well combined add in 1 tablespoon of Italian seasoning and 1 tablespoon of dried parsley.

• Next mix in 1 egg

• Then add a combination of 1 cup of crumbed pork rinds and 1/2 cup of parmesan cheese

• Add in salt and pepper to taste and mix until well combined.

• Place in a shallow baking dish and bake for 1 hour.

• Remove and top tomato paste and fresh parsley.



• 1 pound chicken breast (cut into small pieces)

• 1/2 cup white onion (diced)

• 1 cup bell pepper (any color - I like using a mix of all 3 colors)

• 1/4 cup coconut aminos

• 1/2 teaspoon garlic powder (OR 2-3 cloves fresh garlic)

• 1/2 teaspoon ground ginger powder

• salt & pepper to taste

• 1 tablespoon butter (or other fat: ghee, coconut oil, etc)


• Prep chicken and veggies: cut chicken into small pieces and dice all veggies.

• Add butter to a wok over medium heat. Once butter melts, add onions and garlic. Cook for about 5 minutes.

• Increase to medium high heat. Add bell peppers and continue to stir fry for 1-2 minutes.

• Add chicken, coconut aminos, and remaining seasoning. Stir fry until chicken is done (about 5- 7 minutes).

• Plate, serve, and enjoy!

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