Sunday, March 20, 2011

Slow Cooker Mole

3 large chicken breasts or pork roast
28 oz can of crushed tomatoes
1 4 oz can diced green chilies
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 tsp sugar
1 onion, diced
1 clove garlic, crushed
1 tsp balsamic vinegar
1/2 oz unsweetened dark chocolate

Place meat in a crockpot. Combine crushed tomatoes, chilies, chili powder, cumin, salt, sugar, onion and garlic. Pour over chicken. Cover crockpot and cook on low for 8 hours. Shred the chicken with two forks. It should fall apart very easily. Stir in vinegar and cut-up chocolate until chocolate has melted completely. Serve on top of diced cooked yams or cooked rice. Also great in quesadillas or wraps, or in a toasted bun as a sandwich.

Made for Brian March 2011
Used pork roast and made burritos. Had bowls and quesadillas with leftovers.

Monday, March 7, 2011

Blueberry French Toast Casserole

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup frozen blueberries

Preheat oven to 350 degrees. Grease an 8x8 inch baking pan.

Line bottom of the pan with bread cubes. In a large bowl, beat together the eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour the egg mixture over the bread and stir to coat. Cover and refrigerate overnight.

Before baking, stir again. Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top along with the blueberries. Bake in preheated oven about 45 minutes, until the top is golden.

Top with syrup!

Made for Brian March 2011.