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

Spanish Ham and Cheese Croquettes Recipe

-
Spanish Ham and Cheese Croquettes Recipe


Looking for a new favorite side dish, appetizer, or snack? You've got to try this croquetas recipe! Ham croquettes are a delicious dish served in Spain as tapas. You don't have to leave home to try these fabulous ham and cheese croquettes, here is our delicious ham croquettes recipe!


Ingredients

olive oil for frying and 2 Tablespoons inside

1 cup ham in thin squares

4 Tablespoons butter

4 Tablespoons all-purpose flour

1 cup sharp cheddar cheese shredded

2 large eggs beaten

1/2 cup bread crumbs

pinch salt

pinch nutmeg optional


Instructions

In skillet over medium heat melt 4 tablespoons butter in 2 tablespons olive oil. When the butter is melted, whisk in 4 Tablespoons flour until well combined and let lightly brown for 1-(2 minutes over medium heat. Add 1½ cups milk whisking constantly. Cook for 10-15 minutes or until thickened (more than gravy). Make sure you stir continuously to avoid avoid lumps. Add chopped ham, shredded cheese, salt, and optional nutmeg.

Spoon the mixture into a non-stick sprayed 8x8 dish and refrigerate at least 2 hours, but overnight is best.

Whisk 2 eggs in a bowl. In another dish measure out 1/2 cup bread crumbs. Then using a butter knife cut the chilled mixture into 1" by 4" logs that will resemble mozzarella sticks. Repeat until all have been cut. Refrigerate the logs for 30 minutes before frying.

Heat 2” deep olive oil in a large pot over high heat. When the oil is very hot, put several croquetas in at a time and cook about 2 minutes, turning repeatedly. When they are nicely browned, carefully remove the croquettes with a slotted spoon and put on paper towel lined plate to soak up excess oil. Keep the fried croquettas warm in the ove at 150 F until ready to eat. Serve warm.

Spanish Ham and Cheese Croquettes Recipe


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