Slow Cooker Queso Tacos

 Ingredients

• 2 pounds boneless skinless chicken breasts

• 1 packet (1 ounce) of your favorite taco seasoning or use homemade

• 10 ounce can of Rotel with lime juice and cilantro (you can use Original Rotel too, or use homemade

• 4 ounce can mild diced green chiles

• 1/2 cup chicken broth

• 3/4 cup salsa con queso - use your favorite brand or use homemade

• taco shells, hard or soft

• favorite toppings - lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso

Directions

Lightly spray slow-cooker with non-stick cooking spray.

Place chicken in single layer and sprinkle chicken evenly with taco seasoning. In a medium size bowl add Rotel, green chiles and chicken broth and mix well. Pour evenly over chicken.

Cook on low for *6 to 8 hours, or on high for *4 to 6 hours. Cooking times may vary depending on your slow cooker, adjust accordingly.

When ready, drain excess liquids leaving just a smidgen behind (I use a soup ladle), then shred chicken using two forks. Last, spoon queso on top and gently mix with chicken, coating chicken evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas (hard or soft shell) and your favorite taco toppings. Enjoy!

Tips

• *Adjust cooking time according to how fast or slow your cooker cooks - for some slow cookers, cooking on high, chicken may be ready in 3-4 hours

• Use the chicken for tacos, burritos, bowls and wraps.

• I purchased a jar of queso and used the leftover as a topping and for tortilla chips.

• You can use original Rotel or Rotel hot - this recipe is super easy to adapt to your taste if you like things spicy/hot.

Mel's Creme Brulee French toast

 

INGREDIENTS

• 6 tablespoons (85 g) butter
• 3/4 cup (159 g) packed light or dark brown sugar
• 2 tablespoons pure maple syrup, can sub corn syrup or pancake syrup
• 6 1-inch thick slices French bread, cut into 3/4-inch cubes (see picture in the post)
• 4 large eggs
• 1 cup half-and-half
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• Sweetened whipped cream + fresh strawberries/raspberries, for serving

INSTRUCTIONS 

• Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
• Lightly grease a 9X13-inch pan with cooking spray.
• Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
• In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
• Pour the mixture evenly over the bread.
• Cover the pan and refrigerate overnight (8-10 hours).
• Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
• Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

Tres Leches

 Ingredients:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 eggs, (large)
• 1 cup sugar, divided into 3/4 and 1/4 cups
• 1 tsp vanilla extract
• 1/3 cup whole milk

Syrup:

• 12 oz evaporated milk
• 9 oz sweetened condensed milk
• 1/3 cup heavy whipping cream

Frosting:

• 2 cups heavy whipping cream
• 2 Tbsp granulated sugar
• 1 cup berries, to garnish, optional

Instructions

How to Make Tres Leches Cake Base:

1. Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.

2. In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.

3. Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.

4. Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)

5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

6. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup:

1. In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

To Make the Whipped Cream Frosting:

1. Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh berries.

Mary's Banana Pudding

 1 can sweetened condensed milk

1 pint heavy whipping cream

1-1 1/2 c water

Mix together with electric mixer.

Add:

1 large vanilla instant pudding or 2 small

Layer with bananas and vanilla wafers.

Thai Red Curry Noodle Soup

 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 1/2 (8-ounce) package rice noodles
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.

Instapot 20 Minute Chicken Burrito Bowls

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) can chopped green chiles
• 1 cup long-grain rice
• 1 cup shredded Mexican blend cheese
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.

 

Raspberry Cream Pie

 

Ingredients

Ingredient Checklist

• 1 recipe unbaked pie crust (I like to use graham cracker crusts)

Raspberry Topping:

• ¼ cup white sugar (I prefer to add a little extra so its not sour)
• 1 tablespoon cornstarch
• 1 (12 ounce) package frozen raspberries
• 1 ½ tablespoons water
• 1 ½ tablespoons lemon juice
• 1 tablespoon butter
• ½ teaspoon vanilla extract

Cream Filling:

• 1 ½ cups heavy cream
• 1 (8 ounce) package cream cheese, softened
• ¾ cup powdered sugar
• 1 tablespoon vanilla extract
• ½ cup sour cream

• Directions

  Instructions Checklist

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 2

    Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.

  • Step 3

    Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.

  • Step 4

    Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.

  • Step 5

    Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.

  • Step 6

    Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.

  • Step 7

    Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

  Cook's Notes:

  I used the basic pie crust recipe from the Taste and Tell blog but a store-bought crust would work just fine!

  Tips

  Fresh raspberries will also work in this recipe.

Black Bottom Banana Coconut Cream Pie

 INGREDIENTS

COCONUT GRAHAM CRACKER CRUST:

•  1 1/2 cups (6 ounces) graham cracker crumbs (about 11 rectangle graham crackers)
•  1/2 cup (1 ounce) toasted shredded coconut (see note)
•  1 tablespoon brown sugar
•  1/2 cup (8 tablespoons, 4 ounces) butter, melted (I use salted)

CHOCOLATE GANACHE:

•  1/2 cup semisweet or bittersweet chocolate chips
•  1/2 cup heavy cream

PUDDING FILLING:

•  1 can (13.5 ounces) coconut milk
•  1 1/2 cups heavy cream or half and half
•  3 large egg yolks
•  3/4 cup (5.5 ounces) granulated sugar
•  1/3 cup cornstarch
•  Pinch salt
•  2 tablespoons butter
•  1 teaspoon vanilla extract
•  1 teaspoon coconut extract
•  2-3 medium bananas, peeled and sliced 1/4-inch thick (I prefer to leave the bananas out)

TOPPING:

•  1 cup heavy whipping cream
•  1/4 cup powdered sugar
•  1/4 teaspoon vanilla extract
•  1/2 cup toasted shredded coconut (see note)

INSTRUCTIONS

1. For the crust, preheat the oven to 350 degrees F. Combine all the crust ingredients together until evenly moistened. Press into the bottom and sides of a 9-inch pie plate. Bake for 8-9 minutes until very lightly golden. Remove from the oven and let cool completely.
2. For the ganache, heat the cream to a simmer in the microwave or on the stovetop. Add the chocolate chips. Let sit for 3-5 minutes until the chocolate chips are melted. Stir until glossy and smooth. Spread evenly over the bottom of the cooled crust. Refrigerate until ready to assemble the rest of the pie.
3. For the pudding, in a medium saucepan, add the coconut milk, cream (or half and half), egg yolks, sugar, cornstarch and salt and whisk to combine. Bring the mixture to a simmer over medium heat, whisking or stirring constantly. Cook until large bubbles pop at the surface the mixture has thickened.
4. Immediately remove from the heat and stir in the butter, vanilla and coconut extracts. Note: if the pudding separates or looks curdled at this point, whisk it vigorously for a minute or two until it comes back together (it will; I promise). Strain through a fine mesh strainer (optional, but helps get rid of small lumps). Press plastic wrap directly on the surface of the pudding and refrigerate until no longer warm, 1-2 hours.
5. To assemble, place banana slices in a single layer over the ganache. Spread half of the pudding over the bananas, spreading all the way to the edges to cover the bananas completely (so they don't brown). Top the pudding with another layer of sliced bananas and then spread the remaining pudding over the top, spreading all the way to the edges.
6. Refrigerate the pie until chilled, 1-2 hours.
7. For the topping, whip the cream, powdered sugar and vanilla together until thick and creamy (I use my blender; you can use an electric handheld or stand mixer). Spread whipped cream over pie and top with toasted coconut. At this point, the pie can be served immediately or refrigerated for another 1-2 hours (much longer and the whipped cream may get a little weepy and put off liquid).

NOTES

Toasted Coconut: I use this microwave method to easily toast the coconut. You can use sweetened or unsweetened coconut.

Crust: if using sweetened, shredded coconut, you can leave out the brown sugar for a less sweet crust.

Coconut Milk: use the coconut milk that comes in a can, not in cartons in the refrigerated section. You can use light or regular coconut milk, but the coconut flavor seems to be more prominent in full fat coconut milk.

Make-Ahead Tips: all of the components can be made several days ahead of time and refrigerated. Because the bananas tend to brown if made more than 12-18 hours in advance, if all the layers are made, it can be assembled quickly. The ganache will harden in the refrigerator, lightly warm in the microwave until just spreadable.