Lemon Tart

Lemon Tart

Ingredients

Crust

·       1 1/2 cups (201g) graham cracker crumbs

·       2 tbsp (26g) sugar

·       6 tbsp (84g) unsalted butter, melted

Filling

·       1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)

·       14 oz can sweetened condensed milk

·       2 tsp finely grated lemon zest

·       4 large egg yolks

Whipped Cream

·       2/3 cup (160g) heavy whipping cream, cold

·       1/3 cup (38g) powdered sugar

·       1/2 tsp vanilla extract

Instructions

Make the crust

1.     Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 350°F (176°C).

2.     Add the graham cracker crumbs and sugar to a food processer and pulse until fine. Pour into bowl with melted butter and sugar and mix well.

3.     Pour the mixture into the tart pan and press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Bake for 7 minutes, then remove from oven and set aside.

5.     In a large bowl, beat the lemon zest and egg yolks on high speed until pale yellow. Add the sweetened condensed milk and lemon juice to the egg mixture and mix until well combined.

6.     Pour the filling into the crust and bake for 15-17 minutes. The edges should be set and the center should jiggle a little when the tart is moved.

7.     Cool at room temperature for about 30 minutes, then refrigerate for 4-6 hours, or until completely cool and firm.

Finish it off

10.  To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.

11.  Pipe the whipped cream on top of the tart. I used Ateco tip 844 to create a rosette design. Cover and refrigerate tart until ready to serve. Best if eaten within 3-4 days.

Chicken Enchiladas Suizas

 

Chicken Enchiladas Suizas

Ingredients

• 5 cups Shredded Chicken
• 1 medium Onion
• 2 Poblano Peppers
• 3 Jalapeno Peppers
• 1 1/2 cups Cilantro
• (1) 28-ounce can Whole Tomatillos (or 12-16 - depending on size - fresh or frozen tomatillos - boil them until they split open)
• 1 1/2 Tbsp lime juice
• 2 teaspoons Honey
• 1 1/2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 cup Sour Cream
• 10 Flour Tortillas
• 4 to 5 cups Mexican Cheese

Instructions

• Heat oven to 420 degrees. Cut the onion, poblano peppers (remove inner ribbing), and jalapenos and place on baking sheet. Sprinkle with salt (and drizzle with oil, if preferred). Cook for 15-20 minutes, until softened. May cook for 25 minutes if you desire a more roasted flavor. Reduce heat to 350 degrees.
• Place peppers and onions in blender. Add cilantro, drained tomatillos, lime, honey, salt, and pepper. Puree until smooth. Add sour cream** and blend. Taste for seasonings and if you want it to be spicier. If you prefer more spice, add 1/2 to 1 whole jalapeno and blend again.
• Shred cooked chicken and set aside in a medium bowl. Pour about 1/2 to 3/4 cup of sauce all over the chicken to completely coat it.
• Pour a small amount of sauce into a 9 x 13 baking dish. Place shredded chicken into the center of each tortilla. Sprinkle with cheese. Roll up and place seam side down in baking dish. Repeat.
• Pour remaining sauce all over the enchiladas and generously sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and cook for 10 minutes longer, or until bubbly.
• Serve with cilantro and sliced avocados.

**Cook 2 lbs chicken tenders in instant pot with 1 cup water and 2 tsp poultry seasoning and 1 tsp kosher salt. Cook for 8 minutes. Use hand mixer to shred.

Macaroni Coleslaw Salad