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Showing posts from December, 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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José Pizarro’s recipe for crisp roast brussels sprouts with a manchego crust

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Honey, smoky pimentón and cheese add a golden, crisp twist to the familiar Christmas side These crisp roast sprouts with a manchego crust bring a creative twist to a classic side dish. Tossed in olive oil, smoked pimenton and honey, the brussels are roasted until caramelised and crisp, which helps to balance the smoky and sweet flavours. Fresh oregano and grated garlic add an extra dimension, while a good scattering of manchego gives them a golden, savoury crust. This simple yet flavourful dish is perfect for sharing and makes a fantastic addition to any meal, festive or otherwise. It’s also a fresh and easy way to enjoy brussels sprouts. Crisp roast brussels sprouts with a manchego crust Prep 15 min Cook 45 min Serves 4-6 500g brussels sprouts, trimmed and halved 2 tbsp olive oil 1 generous pinch smoked pimenton Salt and black pepper 1 tbsp honey 2 sprigs fresh oregano, leaves stripped 2 garlic cloves, peeled and grated 2 tbsp extra-virgin olive oil 50g manchego, grated Heat the ...
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