This recipe is courtesy ESPN TrueHoop. They care about recipes just as much as you and I do.
Make these a day ahead to give the caramel time to soften and the custards time to set.
Yield: Makes 4
1/4 cup sugar
1 tablespoon water1 1/2 cups low-fat (1%) milk
1/2 teaspoon ground cinnamon2 large eggs
1/2 cup fat-free sweetened condensed milk
1 teaspoon vanilla extractPreheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
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Ingredients:
1/3 c. (3 ounces) cream cheese
1/4 c. green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Non stick cooking spray
2 Tbsp vegetable oil (optional)
Kosher salt
Method:
Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave 20-30 seconds, so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half an inch from the edges, and then roll up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15-20 minutes or until crisp and the ends get golden brown. Cool approx 5 minutes. Serve with sour cream, guacamole, salsa or pico de gallo.
Makes approx 16.
This recipe is courtesy the Cusick Family.
1 – 27 oz. can of whole green chilies (can also add 1 small can)
1 lb. monterey jack cheese – grated
1 lb. cheddar cheese – frated
6 eggs
4 c. milk
1 c. flour
2 tsp. salt
Slice chilies in half and de-seed. Cover bottom of greased 9×13 pan with chilies. Add cheese. Repeat two times. Mix eggs, milk, salt & blend in flour. Pour over chilies & cheese.
Bake at 350 degrees for 1 hour.
3 c. sweet potatoes (peeled & diced)
1/2 onion
-saute in large pan in 1 tbsp. oil until tender
-add water to prevent sticking
2 c. black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. salt
-Add & cook until heated through
8 tortillas (flour)
1 1/2 c. cheddar cheese
Place in a greased 9×13 pan.
bake @ 350 degrees for 20-25 minutes
serve with sour cream, lime & cayenne
Ingredients:
Serves 12
- 1 stick butter (8 tablespoons), melted and cooled, plus more for pans
- 6 large eggs, separated
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup all-purpose flour
- 2 1/2 cups milk
- One 12-ounce can evaporated milk
- One 14-ounce can sweetened condensed milk
- One fresh coconut
- 2 cups heavy cream
- Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish
- Heat oven to 350 degrees. Generously butter a 9-by-13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
- Add yolks to the whites, and beat until completely combined. With the mixer running slowly, add sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in butter.
- Sift 1/4 cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in 1/4 cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from oven, and transfer to a wire rack.
- About 5 minutes before the cake is done, whisk together the three milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set cake aside, and let stand until cool. Cover cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
- Before serving, heat oven to 450 degrees. Place whole coconut in the oven, and bake for 20 minutes. Remove from oven, and using an awl or a screwdriver, pierce the three “eyes” of the coconut. Turn over, and drain the liquid. Using a hammer, break open coconut. To remove the meat from the shell, insert a small spatula or a grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer curls to a baking sheet, and let stand uncovered for 30 minutes. Place in oven, and bake until edges are golden, about 10 minutes. Remove from oven, and set aside until cool. These curls can be stored in an airtight container for up to 5 days or frozen for future use.
- When ready to serve the cake, whip cream to soft peaks. Slice cake into twelve servings, top with whipped cream, and serve with the fruits and toasted coconut curls.
1 avocado chopped
1 heaping T. of each (chopped):
Tomatoes, purple onion, cilantro, pomegranate seeds (if not in season use dried cranberries)
1 tsp. Jalapenos (use more if you want zest)
add kosher salt & lime juice to taste
For large groups triple or quadruple recipe
One rotisserie chicken (Costco)
Saute 1 lg. onion
One clove garlic
Add chicken & cook for a few minutes
Add 1 qt. tomatoes – drained & chopped
One can diced green chilies
3/4 c. chicken broth
salt/pepper
cook until liquid is almost gone
Place chicken mixture in the middle of tortilla, sprinkle with cheddar cheese, fold sides in and roll. Use toothpicks to hold.
Fry & top with sour cream, salsa, lettuce & avocado.
1 small bottle Kraft Zesty Italian dressing
1 T. chili powder
1 T. cumin
3 cloves garlic – minced
5 lbs chicken breast.
Cook all together in a crock pot for 4 hours, shred the meat & cook 1 additional hour.
7 chicken breasts
2 Cans ROTEL brand diced tomatoes & green chilis
1 tsp. pepper
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic salt
CAN ADD:
1 tsp. cayenne pepper
Dash – tabasco sauce
Lime juice to taste
METHOD
Place all ingredients in crock pot except lime juice. Cook on low all day or high if less time or more breasts added. Shred chicken with fork, place back in pot to absorb juices. Squeeze in lime juice prior to serving. Serve with tortillas, taco shells, rice, lettuce, etc.
This is one of my favorite soups. Holly Olson is credited with finding it. If you want a good sense of it’s aroma Adam Eshenroder’s fleece jacket is drenched in the smell, 2 Months & 4 washes later, I think it’s now a part of the jacket.
Ingredients:
2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin1/2 cup long-grain white rice
Method:
Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
Makes 6 to 8 (main-course) servings.