crock pot
Crockpot Street Corn Chicken Pasta with Mexican Style Corn
INGREDIENTS
2 lbs chicken breasts
garlic salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
Tajín seasoning, to taste
2 cans Mexican-style street corn, drained
1 8 oz block cream cheese
1 cup chicken broth
1 lb penne pasta, cooked
2 cups shredded pepper jack cheese
1 cup sour cream
1 cup mayonnaise
fresh cilantro, for topping
extra Tajín, for topping
STEPS
1. Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Tajín.
2. Add the drained Mexican-style street corn, cream cheese, and chicken broth to the crockpot.
3. Cover and cook on HIGH for 3 hours, or until the chicken is cooked through and tender.
4. Shred the chicken directly in the crockpot and stir it into the creamy corn mixture.
5. Add the cooked penne pasta, shredded pepper jack cheese, sour cream, mayonnaise, and a little more Tajín.
6. Mix everything together until the pasta is evenly coated and the sauce is creamy and well combined.
7. Top with extra Tajín and fresh cilantro, then serve hot.
desserts
TITLE
INGREDIENTS
STEPS
dinner
Marry Me Butter Beans (With Creamy Tuscan Sauce)
INGREDIENTS
2 Tbsp unsalted butter (28 g)
4 cloves garlic (minced)
½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
¼ tsp ground black pepper
½ cup sun-dried tomatoes (roughly chopped)
½ to 1 cup vegetable broth* (120 to 236 mL)
2 15-oz cans butter beans (aka lima beans, drained, 425 g cans)
1 cup chopped fresh spinach
1 cup heavy cream (can sub half-and-half, 236 mL)
½ cup grated parmesan (50 g)
2 Tbsp chopped fresh basil
STEPS
Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
Fillings: Stir in ½ cup sun-dried tomatoes, ½ to 1 cup vegetable broth*, and 2 15-oz cans butter beans. Continue cooking on medium, uncovered, for 5 minutes.
Finish: Remove from heat. Stir in 1 cup chopped fresh spinach until wilted, then stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread, over rice, or with pasta.
Spicy Crab Sushi Bake
INGREDIENTS
4 cups cooked white rice
1 lb imitation crab, shredded & chopped
½ cup Japanese mayo
½ cup cream cheese
2 tbs sriracha
½ cup eel sauce
¼ cup furikake
seaweed
STEPS
1. Pre-heat oven to 450°F.
2. In a bowl, mix together crab, mayo, cream cheese, and sriracha.
3. In a 9x13 casserole dish, layer rice, furikake, and the crab mixture. Then drizzle on sriracha, mayo, and eel sauce. Top with more furikake.
4. Bake for 10 minutes then broil for 3-5 mintues until top is toasty.
5. Serve.
TITLE
INGREDIENTS
STEPS
soups
Creamy French Onion Ditalini Soup
ingredients: 2 tbsp butter
1 tbsp olive oil
2 yellow onions (diced)
Kosher salt
1 cup Gruyère (finely grated)
Black pepper
2 tsp balsamic vinegar
4 cups beef stock
1 sprig fresh thyme
1 cup ditalini
½ cup heavy cream
Garnish: (fresh chives and the crisps)
steps
1. Melt the butter and olive oil in a large pot over medium heat. Add the diced onions with a pinch of salt and stir to combine. Cover and cook for 5-10 minutes, until the onions have softened.
2. Remove the lid and reduce the heat to medium-low. Continue cooking the onions for 25-30 minutes, stirring every few minutes, until deeply caramelized and a rich golden brown. If the bottom of the pot starts to get too dark, reduce the heat slightly.
3. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper. Spoon the grated Gruyère (use the smallest side of your grater) onto the baking sheet in small piles, using a heaping tablespoon for each. Leave a little space between each pile and top with freshly cracked black pepper.
4. Bake the Gruyère crisps for 8-13 minutes, until melted and lightly golden around the edges. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool.
5. Once the onions are deeply caramelized, add the balsamic vinegar. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pot, until the vinegar has mostly evaporated.
6. Pour in the beef stock, then add the thyme sprig and ditalini. Increase the heat to medium-high and bring to a bubble, then reduce to medium-low. Cook according to the ditalini package directions, stirring occasionally so the pasta doesn’t stick to the bottom of the pot, until the ditalini is tender, about 10-14 minutes.
7. Remove and discard the thyme sprig. Pour in the heavy cream and stir until everything is creamy and combined. Taste and adjust the seasoning with salt and black pepper as needed.
8. Ladle into bowls and serve with fresh chives and the Gruyère crisps.