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Main dish

Slow Cooker Jerk Chicken

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Slow Cooker Jerk Chicken
Never had Jerk Chicken? Well, you’re in for a treat. ‘Jerk’ is just a style of seasoning that hails from Jamaica, but with our easy slow cooker recipe, there’s no need to travel all the way there to have it. The seasoning is traditionally either used as a dry rub or a wet marinade and is usually based on Scotch bonnet peppers and a fair bit of allspice. While we’ve subbed in red pepper flakes for the Scotch bonnet since it’s easier to find around here, our crockpot version still maintains the flavor of that delectable spicy sauce and makes for a crowd-pleasing meal any night of the week.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • For the chicken:
  • 3 pounds boneless, skinless chicken thighs
  • 1 red bell pepper, seeds removed, diced
  • 1 green bell pepper, seeds removed, diced
  • 1 red onion, thinly sliced
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can whole corn kernels, rinsed and drained
  • 2 limes
  • For the sauce:
  • ⅓ cup water
  • ¼ cup honey
  • 1 lime, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced or crushed
  • 2 teaspoons salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
Instructions
  1. Whisk together sauce ingredients (water, honey, lime juice and zest, olive oil, garlic, salt, red pepper flakes, cinnamon, cumin, nutmeg, and allspice) together in a medium bowl and set aside.
  2. Place chicken in slow cooker and add in bell peppers, red onion, black beans, and corn.
  3. Pour sauce over everything, then cover and cook on high for 3-4 hours, or until chicken is cooked through.
  4. Optional: broil chicken for 3-5 minutes, or until browned.

Watch the recipe video here:

Bring the taste of the Caribbean into your kitchen.Recipe Link > https://bit.ly/2NfM1bj

Posted by 12 Tomatoes on Sunday, July 21, 2019

Main dish

Cream Cheese Enchiladas

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Cream Cheese Enchiladas
Cream Cheese Enchiladas recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8-10 flour tortillas
  • 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and ½]
  • 1-2 (4 oz.) cans green chiles
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  • Fresh cilantro, garnish, optional
Instructions
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, stir together ½ cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
  3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
  4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
  5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining ½ cream cheese and cook for 5-7 minutes, or until thickened.
  6. Remove from heat and pour green chile sauce over enchiladas.
  7. Top with remaining cheese.
  8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
  9. Optional: broil for 3-5 minutes, or until lightly browned.
  10. Remove from oven and let it rest and set for 10-12 minutes
  11. Garnish with fresh cilantro, optional

Watch the recipe video here:

Well now we're hungry! Cream Cheese Enchiladas Recipe: http://bit.ly/309ZNPh

Posted by 12 Tomatoes on Thursday, May 9, 2019

Main dish

Chicken Mole Enchilada Casserole

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Chicken Mole Enchilada Casserole
I have more than once wondered why everything can’t be covered in mole sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups shredded cooked chicken
  • 12 corn tortillas, halved
  • 3 cups Monterey Jack or Mexican blend cheese, grated
  • 1 jar Dona Maria mole
  • 3 cups chicken broth
  • Sour cream, for serving (optional)
  • Fresh cilantro, chopped, for serving (optional)
  • Red onion, thinly sliced, for serving (optional)
Instructions
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
  3. Pour ½ cup of the mole sauce into the prepared baking dish and line bottom with 8 tortilla halves to cover entire dish.
  4. Top with 1 cup of the chicken and cover with ¾ cup of the mole sauce. Top with ¾ cup of the cheese. Repeat with another layer of tortillas, chicken, mole sauce, and cheese.
  5. Add one more layer of tortillas, chicken, mole sauce, and cheese. Add a final layer of tortillas and cover evenly with mole sauce. (You may have some sauce leftover.) Sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
  7. Let sit 5 minutes before serving. Garnish with sour cream, red onion, and cilantro, if using. Enjoy!

Watch the recipe video here:

I have more than once wondered why everything can’t be covered in mole sauce.Recipe Here: http://bit.ly/30a90pE

Posted by 12 Tomatoes on Monday, August 12, 2019

Main dish

Raspberry Chocolate Cookies

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Raspberry Chocolate Cookies
Raspberry Chocolate Cookies
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ brown sugar, packed
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dark chocolate chunks
  • 1½ cups frozen raspberries
Instructions
  1. Preheat oven to 350º F and line 1-2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl or mixer, cream together butter, sugar and brown sugar for 3-4 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one a time, then mix in vanilla extract.
  5. Gradually mix dry ingredients into wet ingredients, mixing until just incorporated, then gently gold in chocolate chunks and frozen raspberries.
  6. Using a ice cream scoop or tablespoon, drop 2-tablespoon scoops of dough onto lined baking sheet and place in oven.
  7. Bake for 10-12 minutes, or until edges are just golden brown.
  8. Remove from oven and let cool 10-15 minutes before transferring to wire rack. Enjoy!

Watch the recipe video here:

Fruit and chocolate are a match made in heaven.Recipe Link > http://bit.ly/2NhcGnY

Posted by 12 Tomatoes on Saturday, July 20, 2019

Dessert

Peach Pretzel Salad

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Peach Pretzel Salad
Peach Pretzel Salad recipe.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Crust:
  • 2 cups pretzels, crushed
  • ¾ cup (1½ sticks) unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
Filling:
  • 2 cans peaches, drained, peaches pat dry
  • 2 cups water, boiling
  • 1 (8 oz.) container frozen whipped topping
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 (6 oz.) package peach jello
  • ½ cup sugar
Instructions
  1. Preheat oven to 400ºF, and grease a 13x9-inch baking dish with nonstick spray.
  2. In a medium bowl, combine pretzels, sugar, cinnamon and nutmeg. Stir in melted butter, and mix thoroughly.
  3. Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
  4. In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
  5. Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
  6. In a large bowl, combine jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
  7. Top the cream cheese layer of the cake with peach slices, then gently pour gelatin over cream cheese layer.
  8. Refrigerate until set, 2-3 hours. Serve chilled, and enjoy!

Watch the recipe video here:

Peach Pretzel Jello Salad – just trust us on this one! ? Written recipe: http://po.st/T8T0or

Posted by 12 Tomatoes on Thursday, April 11, 2019

Main dish

Chicken Enchilada Pasta Bake

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Chicken Enchilada Pasta Bake
Chicken Enchilada Pasta Bake
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (16 oz.) package spaghetti
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10.75 oz) can fiesta nacho cheese
  • 1 (15 oz.) can rotel fire-roasted tomatoes
  • 1 (4 oz.) can green chiles
  • 1 cup low-sodium chicken broth
  • 1 cup sour cream
  • ½ cup black olives, plus more for garnish
  • 2 cups Mexican blend cheese, grated, divided
  • 3 cups cooked chicken, shredded or cubed
  • Green onion, finely chopped, garnish
  • Cilantro, garnish
Instructions
  1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
  2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  3. In a large bowl, combine chicken soup, nacho cheese, sour cream, chicken broth, fire-roasted tomatoes, green chiles, olives and 1 cup of the Mexican cheese, and stir until well-combined.
  4. Add drained pasta and cooked chicken into nacho cheese mixture, toss together to combine, then transfer to greased baking dish.
  5. Sprinkle remaining Mexican cheese blend over baking dish, then place in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through. Top with green onions and olives, serve, and enjoy!

Watch the recipe video here:

Creamy Chicken "Enchilada" Spaghetti – the kiddos go crazy for this one! Written recipe: https://po.st/mbjaFd

Posted by 12 Tomatoes on Tuesday, April 9, 2019

Main dish

Pecan Cobbler

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Pecan Cobbler
Pecan Cobbler
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • 1½ cups pecans, roughly chopped
  • 1½ cups self-rising flour
  • 1½ cups sugar
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ cups brown sugar, packed
  • 1½ cups hot water
Instructions
  1. Preheat oven to 350º F.
  2. Place 6 tablespoons butter in 9x13-inch baking dish, then place baking dish in oven for butter to melt.
  3. Sprinkle pecans over melted butter, then set baking dish aside.
  4. In a large bowl, whisk together flour, granulated sugar, milk and vanilla until mixture comes together.
  5. Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once batter gets poured into baking dish.
  6. Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.
  7. Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown.
  8. Remove from oven and let cool for at least 15 minutes before serving.

Watch the recipe video here:

How to make Pecan Cobbler Written recipe: http://po.st/ayd0PQ

Posted by 12 Tomatoes on Thursday, April 4, 2019

Dessert

Strawberry Cheesecake Lush

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Strawberry Cheesecake Lush
Strawberry Cheesecake Lush
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 package vanilla sandwich cookies (36 cookies)
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1½ cups powdered sugar
  • 2 (16 ounce) containers whipped topping, divided
  • 2 packages (3.4 oz each) instant pudding mix, cheesecake flavor
  • 3 cups milk
  • 4 cups sliced strawberries
Instructions
  1. Using a food processor, pulse sandwich cookies until they are fine crumbs. You can also place cookies in a large ziploc bag and crush them with a rolling pin or heavy glass.
  2. In a large bowl, mix together the cookie crumbs and melted butter until well combined. Press cookie mixture into a 9x13 inch baking dish. Chill in refrigerator.
  3. Meanwhile, in a medium bowl, combine powdered sugar, cream cheese, and 1 cup of whipped topping, and beat with electric mixer until smooth. Spread over cookie layer in pan.
  4. In the same bowl, combine pudding mix, milk, and 1 cup of whipped topping, and beat with electric mixer for 2 minutes. Spread over cream cheese layer in pan.
  5. Top with sliced strawberries and spread more whipped topping over the top to cover. Garnish with additional strawberries if desired. Chill until ready to serve.

Watch the recipe video here:

?No-Bake Strawberry Cheesecake Lush ?Written recipe: http://po.st/Tz8wUb

Posted by 12 Tomatoes on Saturday, February 2, 2019

Main dish

Cherry Bars

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Cherry Bars
https://www.facebook.com/136841459683926/posts/2465876810113701/
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Bars:
  • 1¾ cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract or almond extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 1½ teaspoon baking powder
  • 1 (21 oz.) can cherry pie filling
  • ¼ teaspoon salt
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon almond extract
Instructions
  1. Preheat oven to 350º F and lightly grease a 13x17-inch jelly roll pan with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt, then set aside.
  3. In a large bowl, cream together butter and sugar for 3-5 minutes, or until fluffy and lightened in color.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually beat in flour mixture until just incorporated, then spread ⅔ dough mixture into greased baking sheet.
  6. Spread cherry pie filling into an even layer on top of dough, then crumble or drop remaining dough on top of pie filling.
  7. Place baking sheet in oven and bake for 33-35 minutes, or until edges of crust are just golden brown and toothpick inserted in center comes out clean.
  8. Remove from oven and let cool completely.
  9. To make glaze: whisk milk and almond extract into powdered sugar, adding ½-1 tablespoon more milk in if needed.
  10. Drizzle glaze on top of cooled cherry bars, then let set before slicing and serving.

Watch the recipe video here:

?Cherry Bomb Bars ? Written recipe: http://po.st/Kkii2g

Posted by 12 Tomatoes on Thursday, January 31, 2019

Main dish

Italian Sausage Orzo Soup

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Italian Sausage Orzo Soup
Italian Sausage Orzo Soup
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ¾ pound Italian sausage links, casings removed
  • ½ red onion, finely chopped
  • 4 cloves garlic, minced
  • 2 ribs celery, finely chopped
  • 1 cup orzo pasta
  • 3 cups low-sodium chicken broth
  • 3 cups water
  • 2 (15 oz.) cans diced tomatoes
  • 1 tablespoons Italian seasoning
  • 1 tablespoon oregano
  • ½ teaspoon ground fennel, optional
  • ¼ teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup parmesan cheese, grated
Instructions
  1. Take ground sausage and roll them into small balls. Meatballs should be 1½-2 teaspoons in size.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat and add meatballs, searing until browned on all sides. Transfer sausage balls to a paper towel-lined plate and set aside.
  3. Add onion and celery and cook for 6-8 minutes, or until softened and translucent, then add garlic and cook for another 1-2 minutes, or until fragrant.
  4. Season generously with salt and pepper, Italian seasoning, oregano, fennel and red pepper flakes.
  5. Pour in orzo pasta and toast for 2-3 minutes, stirring so as not to brown, then pour in chicken broth, water and tomatoes (including juices).
  6. Bring mixture to a boil and cook for 9-12 minutes, or until orzo is al dente, then reduce heat to low and return sausage meatballs to warm up. 4-5 minutes.
  7. Taste and adjust seasoning, if necessary, then stir in parmesan cheese and serve hot.

Watch the recipe video here:

Italian Sausage Tomato Orzo SoupWritten recipe: http://po.st/uPZ1Q9

Posted by 12 Tomatoes on Friday, January 18, 2019