JANUARY RECIPE HIGHLIGHT
FEBRUARY RECIPE HIGHLIGHT
1 C milk
1 C half-and-half
3 oz bittersweet or dark chocolate, finely chopped
1-2 oz coconut rum
In small saucepan over medium heat, heat milk and half-and-half until milk is almost to the boiling point. When milk starts to coat bottom of pan, you’ll know it’s done. Remove from heat and add chocolate and rum. Stir until fully melted. Top with whipped cream.
EASY TACO SOUP
1 lb lean ground beef
1 C chopped onion
1 T tomato paste
1 T chili powder
1 T ground cumin
1 T garlic powder
2 t kosher salt
2 10-oz cans Mexican flavor diced tomatoes with green chiles
1 15-oz can black beans , rinsed and drained
1 15-oz can chili beans with juice
1 C frozen corn kernels
4 Cs water
Shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream and lime for serving
In large stock pot over medium heat, cook ground beef, breaking into smaller chunks, until no longer pink. Add onion and cook until it softens, about 3 minutes, then stir in tomato paste, chili powder, cumin, garlic powder and kosher salt, and cook for 2 more minutes, stirring often.
Stir in tomatoes, black beans, chili beans and corn. Add water and bring to a boil, then reduce to a rolling simmer. Cook for 20-25 minutes, stirring occasionally. If you like a thicker soup, cook longer to thicken. Garnish with favorite taco toppings and serve.
Crock Pot Slow Cooker
In a skillet over medium heat, cook ground beef, breaking into smaller chunks, until no longer pink. Add onion and cook until it softens, about 3 minutes, then stir in tomato paste, chili powder, cumin, garlic powder and kosher salt, and cook for 2 more minutes, stirring often.
Transfer meat mixture to a slow cooker and add tomatoes, black beans, chili beans, corn and spices and stir to combine. Stir in 3 cups water. Cover and cook on Low for 6 hours or High for 3 hours. Taste for seasoning and top with favorite taco toppings before serving.
Sauté ground beef, onions and tomato paste in the insert of Instant Pot. Add spice seasonings and cook for 1-2 minutes. Add tomatoes, corn, and 3 cups water and bring to a boil. Lock lid into place and seal. Set to Pressure Cook for 8 minutes. Allow soup to Naturally Release for 15 minutes, then Quick Release pressure valve with handle of wooden spoon until soup has vented all the way. Stir, taste for seasoning, garnish and serve.
2 avocados, ripe but still firm
½ C flour
1/2 T dried oregano
1/2 T garlic powder
1/2 T chili powder
1 t kosher salt
2 T fresh lime juice (1 lime)
1/3 C olive oil
1 C panko
Preheat the oven to 425°. Add flour, oregano, garlic powder, chili powder and kosher salt to a bowl and stir to combine. Pour onto a plate.
In a bowl, stir together lime juice and olive oil.
Add 1/2 cup panko to a plate. Set up an assembly line with plate of flour, then bowl of oil, then plate of panko.
Cut avocado into slices about 3/4-inch thick (you’ll get about 16 total).
Dredge each slice in flour, then dip in olive oil mixture and tap off excess into bowl. Gently press into the panko to coat well. Lay slice on a parchment-lined baking sheet. Repeat for all slices. When panko starts to get gummy, refresh with remaining 1/2 cup dry panko.
Bake 12 to 15 minutes until golden. Serve warm with a dipping sauce, as desired.