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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

https://www.foodstyle.icu/

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 oven to 200C (180C fan)/390F/gas 6. Put the sprouts in a roasting tin, toss with them with the oil, pimenton and some seasoning to taste, then roast for 25-30 minutes, until they are tender and slightly crisp.

While the sprouts are roasting, put the honey, oregano, garlic and extra-virgin olive oil in a large bowl and blend to combine. Once the sprouts are ready, tip them into the honey mix and toss; keep the roasting tin.


Scatter three-quarters of the cheese over the base of the roasting tin, then arrange the sprouts on top in a single layer. Scatter the rest of the cheese all over the top, then return to the oven for 10 minutes, until the cheese is golden and crisp. Serve immediately.

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