Featured Post

SLOW COOKER QUINOA ENCHILADA CASSEROLE

-
Image
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...
Post a Comment

LEMON TIRAMISU |

-
LEMON TIRAMISU |



Heavenly lemon dessert with layers of lemon curd, lemon ladyfingers and lemon mascarpone!

INGREDIENTS

LEMON CURD:

1 and 1/2 cups - Homemade or store bought

LEMON SYRUP:

1 large lemon

2 tablespoons granulated (caster) sugar

1/2 cup water

4 basil leaves (optional)

FILLING:

1 and 1/2 cups heavy (thickened) cream

500 g mascarpone

1/3 cup powdered (icing) sugar

TO ASSEMBLE:

18 savioardi or ladyfinger cookies

Lemon slices, to garnish

INSTRUCTIONS

LEMON CURD:

Make lemon curd following the recipe instructions. Set aside.

LEMON SYRUP:

Using a sharp knife, cut off the bright yellow part of the lemon. Squeeze out the lemon juice. Set aside.

To make lemon syrup, place lemon juice, lemon peel, sugar and water in a saucepan over medium heat.

Bring to a gentle simmer.

Cook until the syrup is slightly thickened, for about 5-6 minutes.

MASCARPONE FILLING:

Using an electric hand mixer or stand mixer fitted with a whisk attachment, whip cream on medium-high speed until soft peaks form, about 3-4 minutes. Cover and refrigerate until ready to use.

Place mascarpone, sugar and 1 cup lemon curd in a bowl. Using the mixer with whisk attachment, beat until smooth and creamy.

Add whipped cream. Fold in gently. 

ASSEMBLE:

Working one at a time, dip the ladyfinger biscuits in the lemon syrup, and arrange at the bottom of a 8” x 8” non-metallic baking dish in a single layer.

Break the ladyfingers in halves as needed to fill in any gaps.

Top with half of mascarpone filling.

Repeat with the remaining ladyfinger biscuits and mascarpone filling.

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours or overnight.

Before serving, top with a layer of 1/2 cup lemon curd.

Garnish with lemon slices, if desired, then slice or scoop to serve.

LEMON TIRAMISU |


Comments

Post a Comment

Popular posts from this blog

Green Chili Chicken Enchiladas (New Way)

-
Image
A creamy, cheesy twist on the classic enchiladas — filled with tender chicken, smothered in green chile sauce, and topped with melty cheese for a rich, comforting meal!  Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Yield: 8 enchiladas Ingredients: * 2 cups cooked shredded chicken * 1 can (10 oz) diced green chiles * 1 can (10 oz) green enchilada sauce * 1/2 cup sour cream * 1/2 cup cream cheese, softened * 2 cups shredded Monterey Jack and cheddar cheese blend (divided) * 8 flour or corn tortillas * 1 tsp garlic powder * 1 tsp cumin * Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking pan. 2. In a bowl, mix chicken, green chiles, sour cream, cream cheese, half the shredded cheese, garlic powder, cumin, salt, and pepper. 3. Spoon filling into tortillas, roll tightly, and place seam-side down in the pan. 4. Pour green enchilada sauce evenly over the rolls. 5. Sprinkle the rest of the cheese over the top. 6. Cover wit...
Read more

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

-
Image
Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday. Ingredients 2 (8.5-ounce) boxes cornbread muffin mix 1 cup chicken broth 3 cups shredded rotisserie chicken 1 (15-ounce) jar salsa (mild or medium) 1 (12-ounce) bag frozen corn kernels, thawed 2 cups shredded Cheddar cheese 1 cup lightly crushed nacho-flavored tortilla chips 1 (2.25 ounce) can sliced black olives, drained 3 medium green onions, chopped 1 cup ranch dressing 1 teaspoon hot sauce, or to taste Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray. Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish. Bake in the preheated oven for 15 minutes. Add shredded chicken on top of the cornbread ...
Read more

Mediterranean Protein Power Salad 🥗🐟🥚

-
Image
Ingredients: 2 cups arugula or mixed greens 🌿 ½ cup cooked chickpeas 🧆 ½ cup cooked pasta (fusilli or rotini) 🍝 ¼ cup tuna chunks 🐟 1 boiled egg, quartered 🥚 ¼ cup shredded carrots 🥕 ¼ cup mixed olives (green & black) 🫒 ¼ cup diced mozzarella or feta cheese 🧀 1 tbsp olive oil & 1 tsp lemon juice 🍋 Salt, pepper & chopped parsley to taste 🌿 Instructions: 1. Layer greens in a bowl. 2. Arrange chickpeas, pasta, tuna, egg, carrots, olives, and cheese neatly on top. 3. Drizzle olive oil and lemon juice. 4. Season with salt, pepper, and parsley.
Read more