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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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BBQ

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 BBQ? Not today. We want our sticky hands sweet and big umami flavor. These are easier than you think and will give everyone's taste buds a smack and a smile. We do it every few weeks. And yes, they go great with baked beans and potato salad! Switch it up and do some Asian slaw!!



Ingredients

2.25 pounds baby pork chops

Brown sugar rib rub

1/2 cup brown sugar

1/2 teaspoon kosher salt – course

1/2 teaspoon chipotle chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cumin

Sticky Asian Sauce

1/2 cup soy sauce

1/3 cup brown sugar

1/4 cup honey

1 tablespoon rice wine vinegar

1 tablespoon grated fresh ginger

2 teaspoons sesame oil

2 cloves of garlic, finely chopped

1/4 tsp crushed red pepper flakes

THIS IS HOW WE ROLL...

Instructions

Preheat the oven to 300 degrees Fahrenheit.

On the back of the rack of ribs, score the white membrane diagonally one inch with a sharp knife or remove the white membrane completely.

Stir the brown sugar coast ingredients together in a small bowl. Tap the rub mixture on the front and back of the rib slab.

Place the ribs meat side down on a baking sheet that has been greased or lined with foil or parchment. Cover well with aluminum foil.

Cook the ribs covered for 2 to 2.5 hours. Test for tenderness and whether the meat pulls away easily from the bone. Cook for an additional half hour if needed.

Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.

When desired rib tenderness is achieved, remove foil.

Turn the oven into a grill. Brush the ribs with the sticky Asian sauce. Grill for 2-3 minutes then brush again with sauce. Grill an additional 2-3 minutes until the sauce begins to caramelize.

Top with any remaining sauce, sesame seeds and sliced green onions.

Enjoy 💙

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