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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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STRAWBERRY SHORTCAKE

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STRAWBERRY SHORTCAKE


 

This Strawberry Shortcake is one that will make memories. A buttery sweet biscuit (scone) topped with sweet juicy strawberries and a homemade sweet cream! What could be better?


INGREDIENTS

STRAWBERRIES:

2 pounds (908g) strawberries, sliced

2 tablespoons sugar (this may very depending on the sweetness of your berries)

juice from ½ a lemon, optional

BISCUITS:

2¼ cups (300g) all purpose flour

¼ cup (50g) sugar

2 tsp baking powder

¼ teaspoon salt

zest of 1 lemon

½ cup (113g) butter, cold and cubed

½ cup (120ml) heavy whipping cream

1 large egg, lightly beaten

1 tablespoon vanilla

WHIPPED CREAM:

1½ cups (355ml) heavy whipping cream, cold

3 tablespoons powdered sugar

1 teaspoon vanilla


INSTRUCTIONS

STRAWBERRIES:

Place sliced strawberries in a medium bowl and sprinkle with sugar. Add lemon juice if desired. Toss to coat; set aside.

BISCUITS:

Preheat oven to 400°F.

In a large bowl combine the flour, sugar, baking powder, salt, and lemon zest. Cut the butter into the dry ingredients until it resembles coarse crumbs. This can be done with a pastry blender, 2 knives, or your fingers. Add the cream, egg, and vanilla and mix just until it starts to come together.

Transfer to a work surface and knead dough gently 5-10 times and then pat into a ½" circle. With a 3 inch round cookie cutter, cut out rounds and place the biscuits on a baking sheet. Reroll scraps if desired. Bake for about 15 - 18 minutes or until lightly brown.

WHIPPED CREAM:

Place the cream, sugar, and vanilla in the bowl of your stand mixer, fitted with the whisk attachment (can also use a hand mixer or wire whisk). Whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

SERVING:

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

STRAWBERRY SHORTCAKE


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