Tomorrow is the Super Bowl! Perfect timing for this loaded queso. It’s hearty, full of delicious flavours and fun to eat. Let’s get cooking.
1/2 pound of ground turkey
1 tablespoon of grape seed oil
1 1/2 tablespoon of Tex Mex spice
3/4 cup of beer (I used ginger beer)
1/2 cup of jalapeño cheddar cheese
16 oz Velveeta
14 oz can of tomatoes
1 can of black beans
1/4 cup of cilantro
First, in a large skillet cook the ground turkey in the grape seed oil with the Tex Mex spice.
Next, add in the ginger beer. Cook for 3-4 minutes.
Add in the jalapeño cheese and half of the Velveeta until it’s melted. Then add in the can of tomatoes (juices and all) and the rest of the Velveeta. Mix until melted.
Lastly, add in the black beans (rinse first) and cook for about 6-8 minutes. Then, top with cilantro and eat.
Eat up with chips or celery and enjoy the game!
This recipe is so tasty and quite filling. For other game day recipes check out Super Bowl Eats 2017 and Super Bowl Eats 2016. Enjoy the game tomorrow – let’s hope the Eagles take home their first ring.
Salted caramel is one of my favourite things to eat – and it’s so easy to make. The issue is I usually eat too much and then get a sugar headache. I need to stop that. The first time I made this gluten free salted caramel chocolate tart was last March when we made dinner for Bryce’s parents. We watch Top Chef and hold a friendly competition, the losers cook. Well, that was us last March. This delicious tart finished off our Mexican feast. It’s adapted from a few different recipes on Pinterest (like this one from Life Made Simple) – the first few were far too sweet and not enough caramel. Plus, it’s rare to find a good gluten free pasty crust. Let’s get baking!
2 cups plus 2-4 tablespoons of gluten free flour (with xanthan gum)
9 tablespoons of salted butter – frozen
8-12 tablespoons of ice water
1/4 cup of cream (30% or higher)
1/3 and 2 tablespoons cup of whole milk (3% or higher)
5 oz each of semi-sweet and unsweetened chocolate
1 egg plus an egg yolk
2 teaspoons of vanilla
1 cup of sugar
6 tablespoons of salted butter
1/2 cup of whipping cream (heavy – 35% or higher)
1 1/2 teaspoon of kosher salt
First, make your crust. In a bowl sift in the flour. Then, grate in the frozen butter and mix with a pasty cutter or your hands. Add in the egg and the ice water 1 tablespoon at a time. Mix until it’s a little crumbly. Get some plastic wrap and place the dough between two sheets. Roll out the size of an 8 inch tart pan. Place in the pan and bake at 415 for 18 minutes. Then let it cool completely.
Next, time for the filling. Get a skillet out and over medium heat warm up the cream and the milk. Bring it to a slight boil – you’ll need to keep an eye on it. Then, turn off the heat and add in the chocolate (I shaved mine first, just so it melted faster – you’ll spend time either cutting the chocolate up or waiting for it to melt fully in the cream). In a separate bowl whisk the eggs together. Then, slowly add about 1/3 of the melted chocolate into the eggs – you need to go slowly since you don’t want to cook the eggs. Whisk quickly to combine. Then, fully combine the eggs and all the melted chocolate. Pour into the cooled tart crust (be sure you leave room for the caramel) and place in the oven at 320 for 22-26 minutes.
Up next, make the caramel. In a skillet heat the sugar and keep whisking it around to keep it from burning. It’ll take some patience, yet stick with it. Licking the whisk will be worth it! Once the sugar is fully melted add in the butter. It’ll bubble, keep the heat on low and wait for the butter to fully melt. Next, slowly add the cream and boil for about 1 minute. Add in the salt and stir.
Once the tart is done, let it cool for about 15 minutes (the caramel can cool during this time, too). Then, pour the caramel over the tart and eat the leftover!
Top with a few rocks of sea salt and chill for about 3-4 hours. Then, cut and eat!
So good! It’s easy even though there are a lot of steps. Enjoy and happy baking.
It’s cream cheese cookie time – bonus, they’re gluten free, too! I made these deliciously light cookies and I want to share. Let’s get baking.
1/2 cup of salted butter
4 oz cream cheese
1 1/2 cup of powered sugar
1/2 teaspoon of baking powder
teaspoon of vanilla
1 3/4 cups of gluten free flour
First, get our your mixer. Cream the sugar, butter and the cream cheese. Then, add in the egg and vanilla. Sift in the dry ingredients and then roll into a log and chill for at least 2 hours.
Once the log is chilled it’s time to cut. I’m using this nifty knife to cut these cookies. When we travelled Cambodia we took a cooking class and this knife was used all the time. I loved it. So happy I have my own.
Cut and bake at 375 for 8-10 minutes.
Let them sit for about 5 minutes once they are out of the oven and then transfer to a cooling rack.
Done! Time to eat up.
Thanks for visiting and I suggest you bake up today and stay warm – it’s snowy out there.