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Showing posts from May, 2024

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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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Purple Velvet Cake

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Ingredients: 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt 2 cups granulated sugar 4 large eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk 2 tablespoons purple food coloring 1 teaspoon vinegar 1 recipe Cream Cheese Frosting (recipe follows) Cream Cheese Frosting Ingredients: 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups powdered sugar 2 teaspoons vanilla extract Directions: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, beat sugar and eggs until fluffy. Mix in oil and vanilla. Alternately add dry ingredients and buttermilk to the egg mixture, starting and ending with dry ingredients. Mix in purple food coloring and vinegar. Pour into prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out...
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Thai Green Papaya Salad

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Recipe video above. In Thailand, Green Papaya Salad is traditionally made in giant mortar and pestles large enough to hold the entire salad. The dressing is pounded first, and the rest of the salad is added, pounded a little and finally tossed. For this home version, we use an ordinary size mortar instead. We make the salad in stages, then bring it all together at the end in a bowl. Different method. Same result! Like all good Thai food, the taste of the finished dish should be a balance of sweet, salty, sour and spicy. The lime brings zing, palm sugar adds sweetness, while the fish sauce and dried shrimp lend deep savouriness and complexity. For a truly authentic experience, be brave and don't skimp on the chilli. Green Papaya Salad is MEANT to be spicy! Ingredients Dressing: 2 tbsp garlic , roughly chopped (10 normal or 4 large garlic cloves) 6 bird eye chillies, , roughly chopped with seeds (use fewer for less spicy, Note 1) 6 tbsp dried shrimp (Note 2) 1 cup palm sugar , grated...
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