Chicken Enchilada Casserole

 

INGREDIENTS

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh chopped cilantro

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
• Whisk together the enchilada sauce and salsa verde.
• Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
• Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
• Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
• Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Strawberry Biscoff Cheesecake

Ingredients

  

For the Crust

• 30 Biscoff cookies
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, melted

For the Cheesecake

• 16 ounces cream cheese
• 1/2 cup (100 g) granulated sugar
• juice of half a lemon
• 1 cup (240 g) heavy whipping cream

For the Strawberry Compote

• 1 pound fresh strawberries, chopped
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (118 g) water
• 2 tablespoons (18 g) cornstarch, sifted
• juice of half a lemon

Instructions

 

For the Crust

• In na food processor or blender, combine the cookies and the sugar. Pulse until the cookies become a fine crumb.
• Add the melted butter and pulse until the mixture resembles wet sand.
• Evenly and firmly press the crust into a springform pan or an 8-inch by 8-inch square pan. Refrigerate while you make other elements.

For the Cheesecake

• In a medium size mixing bowl, beat the cream cheese, sugar, and lemon juice until smooth – about 2 minutes. Set aside. 
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold the heavy whipping cream into the cream cheese mixture.
• Spread the cheesecake filling over the crust with a spoon or an offset icing spatula. Cover and refrigerate until you're ready to add the strawberry compote.

For the Compote

• This one is best made ahead of time so it can cool before adding to the cheesecake.
• Combine all of the ingredients in a medium saucepan over medium heat. Bring the mixture to a soft boil and cook for 5 minutes, stirring occassionally. It should coat your spoon well.
• Refrigerate until no longer warm. Spread evenly on top of the cheesecake.
• Refrigerate the dessert until ready to serve.

Brownie Berry Torte

 

Ingredients

  

• 1 box Brownie mix + ingredients called for on the box I use Ghirardelli, which uses eggs, oil and water
• 1 3-ounce instant vanilla pudding mix
• 1 14-ounce can sweetended condensed milk
• 1/2 cup water
• 1 cup heavy whipping cream
• fresh berries

Instructions

 

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Prepare brownie mix accordig to instructions on the box. Bake at 325 degrees F for about 20 minutes. Let cool completely.
• To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
• Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.
• Place one brownie layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer. 
• Serve immediately or coverate and refrigerate until you're ready to serve.

Cafe Rio Queso

• 16 oz Queso Blanco Velveeta, cut into cubes, see recipe notes for substitutions
• 1/2 cup Rotel original or hot (with habanero) OR 1/2 cup pico 
• 1/4 cup green chili sauce- mild, medium or hot
• 1/3 cup red enchilada sauce- regular or hot
• 2 tablespoons Coke, Diet Coke, or Dr Pepper to thin if needed
• 1/4 cup fresh cilantro, chopped fine*
• 3 stems green onion, chopped green and white portions*

• INSTRUCTIONS

  • Place cubed cheese in a 2 quart pan on stove top. 
  • Add the Rotel or pico, green chile sauce, and red enchilada sauce. Stir ingredients together over medium heat until the cheese is melted. 
  • Add the chopped green onion and cilantro to the mixture in the pan. Mix with a large spatula or spoon.
  • Add the soda to the queso and stir to thin. Serve while warm with tortilla chips.

Swiss Cream

 

INGREDIENTS

• ▢ 1 Tablespoon plain gelatin
• ▢ 1/4 C cold water
• ▢ 2 C heavy whipping cream
• ▢ 3/4 C granulated sugar
• ▢ 1 C plain greek yogurt
• ▢ 1 C sour cream
• ▢ 1 1/2 tsp vanilla
• ▢ Raspberries and blueberries for garnish

Raspberry Sauce

• ▢ 2 C fresh or frozen raspberries
• ▢ 2 C water plus 2 Tablespoons water divided
• ▢ 1/3 C sugar
• ▢ 2 Tbsp cornstarch

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  INSTRUCTIONS

  • Mix gelatin into cold water and allow to stand for one minute
  • Combine whiping cream, sugar and soaked gelatin in a pan.
  • Cook over medium heat until gelatin dissolves, approx. 5 minutes.
  • Transfer to a bowl and cool for 15 minutes
  • Mix in yogurt, sour cream and vanilla.
  • Pour mixture into individual cups.
  • Refrigerate until firm.
    
    
    8. Top with raspberry sauce and fresh berries.

    Raspberry Sauce

    • In a pan combine the berries, water and sugar.
    • Bring to a boil, reduce heat and simmer for about 20 minutes.
    • Mash up raspberries and put through a fine sieve to remove as many seeds as possible.
    • Throw away seeds.
    • Add cornstarch to remaining 2 Tbsp water, stir until smooth.
    • Add into raspberry mixture and bring to a boil over medium heat. Stir constantly.
    • 7. Cook for one minute and then remove from heat and cool. Add to top of Swedish Cream.
  
  
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