Chocolate Gingerbread (with a Kick)

I've been surfing the blogosphere for some time now, trolling for new and exciting recipes to give a go. One thing that I've noticed is that quite a few British and Australian folks have recipes that call for "treacle". Treacle, it turns out, is a bit like our molasses in The States, only it is much darker, with a more bitter and almost smoky taste to it. So imagine how excited I was to find both treacle and golden syrup at a lovely little place here in town.

To break in both the black treacle and golden syrup, I decided on a cake from Nigella Lawson, a gorgeous looking dense chocolate gingerbread cake. But I decided to give it a try with a bit of chili powder in it, as I've seen in a few other recipes online (plus I think Vosges was a bit of an inspiration, as they have a chocolate/cinnamon/chile bar that is quite tasty). When I made the cake I also added a bit more ginger, because the chocolate seemed soooo strong and frankly, I was craving gingerbread more than chocolate when I made this.

And the outcome? Chocolate + chili + gingerbread = the best cake, literally, that I've ever eaten. Ever. The cake is rich and soft and spicy, and oh so smoky. Nigella wasn't kidding when she called this a "chocolate cake for adults". So many things going on, and I doubt the kiddies would appreciate the heat and treacle/ginger going on. The one thing I might (just might) change would be the icing. It's almost overkill, and doesn't set up too well (instead it just seems to soak into the cake). A plain old dripply white icing would be perfect, I think.

This is the kind of cake that keeps well - the slice I ate today (after sitting for a day) was just to-die for. Equally chocolatey and sweet while spicy and aromatic from the gingerbread, with a warming heat that hits you at the back of the throat after you devour your slice. Wow. You've gotta try this.

Spicy Chocolate Gingerbread

Ingredients:

For the cake:

1 1/2 sticks unsalted butter

1 c. plus 2 Tbsp. dark brown sugar

2 Tbsp. white sugar

3/4 c. golden syrup (or light corn syrup)

3/4 c. black treacle (or molasses)

1/4 tsp. ground cloves

1 tsp. ground cinnamon

2 tsp. ground ginger (I added an extra 1/2 tsp.)

1 1/2 tsp. chili powder (this is totally optional!)

1 1/4 tsp. baking soda

2 Tbsp. warm water

2 eggs

1 c. milk

2 c. all-purpose flour

1/3 c. unsweetened cocoa

6 oz. package or 1 c. semisweet chocolate chips

For the frosting:
2 c. confectioners' sugar

2 Tbsp. unsalted butter

1 Tbsp. unsweetened cocoa

1/4 c. ginger ale

Preheat the oven to 325F and tear off a big piece of parchment paper to line the bottom and sides of a roasting pan of approximately 12 x 8 x 2 inches deep.

In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger. In a cup dissolve the baking soda in the water. Take the saucepan off the heat and beat in the eggs, milk and soda in its water. Stir in the flour and cocoa and beat with a wooden spoon to mix.

Fold in the chocolate chips, pour into the lined pan and bake for about 45 minutes until risen and firm. It will be slightly damp underneath the set top and that's the way you want it.Remove to a wire rack and let cool in the pan. Once cool, get on with the frosting.

Sift the confectioners' sugar. In a heavy-based saucepan heat the butter, cocoa and ginger ale. Once the butter's melted, whisk in the confectioners' sugar. Lift the chocolate gingerbread out of the pan and unwrap the paper. Pour over the frosting just to cover the top and cut into fat slabs when set.

Makes about 12 slabs.

Happy Halloween!

No recipe today, but I thought I'd post anyway just to wish everyone a Happy Halloween! I pity those of you that don't have changing seasons, I really do. The maples look just gorgeous right now.


Okay, then, I'm signing off. Have a safe holiday! Until I return tomorrow, please enjoy the photo of our Halloween pumpkin this year. I've affectionately named it JLo.

Sauerbraten

Cold weather is here, which means I can finally make my all-time favorite dish: Sauerbraten. This German lady and her German husband love love love their sauerbraten, a traditional dish from Deutschland.

Translated from German, sauerbraten means "sour roast". Essentially, it is a roast marinated in vinegar and spices for a few days then slow roasted in the oven. Do not, however, let this description deter you from the dish. I can't describe the taste if you've never had this, except to say it is absolutely delicious. Tart and tangy and sweet, with the most tender fall-apart roast meat. If you like Carolina BBQ, that vinegary sweet thick sauce, then you will love sauerbraten. And it is actually quite easy to make, just takes some planning ahead for that good long marinade.


Just a few asides: for one, I always roast a big hunk of meat when I do this, then I can use the leftovers to make sandwiches for lunch the rest of the week (on rye bread with just a smear of horseradish spread, mmmm). Also, if you can't find juniper berries at your local market, try a spice shop (e.g. Penzey's in KC) or sometimes organic markets will carry them.



Sauerbraten




Ingredients:
2 c. water
1 c. cider vinegar
1 c. red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 Tbsp. + 1 tsp. salt, additional for seasoning meat
1/2 tsp. freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 tsp. mustard seeds
1 (3 1/2 to 4-lb.) bottom round
1 Tbsp. vegetable oil
1/3 c. sugar
18 dark old-fashioned gingersnaps (about 5 oz.), crushed

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 to 5 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 to 5 days of marinating, preheat the oven to 325 F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps.


Slice the meat (or if it gets as tender as mine and slicing is impossible, just shred off in big chunks) and serve with the sauce. Serve over noodles, spaetzle, or with dumplings.

Harvest Rice Salad

I make this rice dish fairly often, it's a combination of a few different recipes I've seen. Aside from coming together easily, it is also filling and a great mix of flavors and textures. The rice gives the dish a nutty base. The onions and cranberries sweeten it up. The bell pepper and almonds give it a nice crunch, and the lemon zest seems to brighten up all the flavors in the dish.

I like to serve this with salmon or grilled chicken, and I think it's perfect for a cool autumn evening.

Harvest Rice Salad

Ingredients:

1/2 c. slivered almonds
2 c. chicken broth
1/2 c. uncooked brown rice
1/2 c. uncooked wild rice
3 Tbsp. butter
3 onions, sliced into 1/2 inch wedges
1 Tbsp. brown sugar
1 c. dried cranberries
1/2 c. green bell pepper, diced
1/2 tsp. lemon zest
Salt and pepper to taste

Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.

Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer about 50 minutes, until rice is tender and broth is absorbed.

In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.

Stir cranberries and green pepper into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and lemon zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

Ten Restaurant's Signature Chopped Salad

The Hubs and I were married one year ago today. One of the awesome parts of our wedding reception (there were many, but this was a good one) was the fact that the hotel's Ten Restaurant catered the meal. To me the most important thing on that wedding menu, with no argument from the husband-type man, was to serve their signature chopped salad for our first course. I am a sucker for a chopped salad anyway, but this one is truly amazing! It's like a beefed up BLT, in salad form: lots of juicy tomatoes and bacon and blue cheese, plus chicken and green onions and the biggest surprise of all, pasta. And nothing is more appropriate as a dressing as the mustard vinaigrette it's tossed in - it's flavorful but doesn't take away from the ingredients in the least.

I love love love this salad. It is and always has been my most favorite thing on the restaurant's menu. I love it so much, in fact, that I weaseled the recipe out of a friend years ago. I make it frequently for dinner and can attest to the fact that even in leftovers form, wilted greens and all, it's absolutely delicious

And now, in celebration of this fine occasion, I spread the love along to my dear readers. Give this one a try, you will not be disappointed.

Ten Restaurant's Signature Chopped Salad

Ingredients:

1/2 head iceberg lettuce, rinsed and drained
2 romaine hearts, rinsed and drained
2 baked chicken breasts (approx. 2 cups cubed chicken breast meat)
6 bacon strips, fried and crumbled
1 c. diced tomatoes
1 c. cooked ditalini*
1/2 c. green onions, chopped
4 oz. blue cheese crumbles

For the mustard vinaigrette:
1 Tbsp. rice wine vinegar
1 tsp. red wine vinegar
1 tsp. water
1 tsp. minced garlic
1 tsp. dry mustard
1 to 2 Tbsp. sugar, to taste
1/2 tsp. kosher salt, or to taste
1/2 c. salad oil
1 Tbsp. olive oil
1/4 tsp. dried oregano
Pinch of crushed red pepper flakes
Pinch of coarsely crushed black pepper

Chop the iceberg lettuce and romaine hearts and place them in a large salad bowl. Add the cubed chicken, crumbled bacon, tomato, ditalini, green onions and blue cheese crumbles.

For the mustard vinaigrette: In a small bowl, combine the vinegars, water, garlic, dry mustard, sugar and salt and whisk until blended. Pour in the oils slowly, whisking constantly until the mixture is emulsified. Whisk in the oregano, red pepper flakes and black pepper.

Pour as much of the Mustard Vinaigrette as desired over the salad. Toss to coat. Makes 4 main course salad meals, or 8 side salads.

*ditalini = very small, short tubes of macaroni. You can find it with other died pastas at the grocery store. If I'm out (which I happened to be the last time I made this salad, as witnessed in the pics) I will just use any tube-shaped pasta I have on hand. Just give it a rough chop before tossing into the salad.

Vosges Goji Bar Cookies

Oh, the oven is back! It's here! It's fixed! The landlord installed the new heating element, and it works like a champ. To celebrate my oven's return, and to break in the new element, I thought I'd make a quick batch of cookies.

Not just any cookies, though. See, I need to preface this by telling you that I have this fascination with Vosges Haut Chocolates. If I find myself in Chicago, it's mandatory that we stop by one of their stores. Vosges makes gourmet, exotic truffles in unusual flavor combinations ( dark chocolate + ginger + wasabi, for instance, as can be sampled in their amazing black pearl truffle). And while some combinations sound absolutely crazy, the creations are actually very good.

Luckily, you can find Vosges chocolate bars in a few places here in Larryville. I like to keep a Vosges chocolate bar or two in the house, in case of unexpected chocolate cravings. And I just happened to have an unopened bar of my absolute favorite, the Goji Bar. This bar is a "deep" milk chocolate studded with dried goji berries and Himalayan pink sea salt. It is very very good, and I thought perhaps perfect for celebratory Welcome Home cookies.

I took a basic chocolate chip cookie recipe, and instead of the chips used my Goji Bar (you can most certainly switch back to chips if you try this recipe). These cookies were The Yum - crispy edges and chewy centers, just the way a perfect cookie should be. The Vosges chocolate was great in these cookies, the goji berries were a touch of tart-sweet while the chocolate was just milky enough to be smooth. The sea salt takes a second to hit your palate, which makes for a nice little surprise. My only complaint, if you try this recipe: the cookies spread A LOT. However I think if you added much more flour, they would lose their amazing texture, so the spreading I will take.

Vosges Goji Bar Cookies

Ingredients:

1 c. butter, softened

1 c. white sugar

1 c. packed brown sugar

2 eggs

2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking soda

2 tsp. hot water

1/2 tsp. salt

2 c. chopped Vosges Goji Bar

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chopped chocolate bar. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Baja Fish Tacos

If you ever find yourself near Laguna Beach (California) and you're hungry, head down the PCH and find Taco Loco. Large patios and good music playing on the outdoor speakers will let you know that you're at the right spot. It may look like a hole-in-the-wall, but inside this tiny spot has a lot of character. The servers wear tie-dye T-shirts and the menu lists hemp brownies as well as a smattering of vegan offerings and lots of Mexican fare. However, hands down, the fish taco is the true star of this place, and makes it probably my favorite place for a meal in the entire town. There is nothing quite like enjoying a hot crunchy Taco Loco fish taco while basking in the warm California sun, the smell of the ocean nearby. Ahhh.

Now, people have been eating fish tacos in the coastal areas of Mexico for thousands of years. About 40 years ago, the fish taco migrated into Southern California (the San Diego area is well known for this fare). You can thank the surfers for that, dudes. And today, fish tacos are seemingly everywhere. I can even order them at several places here in Kansas. The problem, though? No one seems to get it right. I've seen them on menus on flour tortillas, with lettuce and tomatoes and cheddar cheese. No, no. That will not do at all. I much prefer the fish tacos we make at home, and surprise, my pets: very delicious and quick to make. Right up Nemmie's alley!

The true Baja fish taco consists of lightly-battered white fish. I tend to get creative with the fish part of the equation: sometimes grilled, sometimes battered, and sometimes just frozen battered-fish portions when I'm in a real hurry. But the other elements never change: served in a corn tortilla with shredded cabbage, white sauce, a bit of salsa, and a generous squeeze of lime.

The white sauce is probably the hardest part to recreate: it's tangy and creamy and thin thin thin; also spicy, with a good mix of spices. The recipe below is from a Dan Diego native who did many experiments to get the sauce right; I think she nailed it. And now, whenever I want, I can have a slice of sunny SoCal right here in Kansas.

One last note: If it's made right, a fish taco is a total mess to eat. The cabbage falls all over the place and your fingers get covered in white sauce and salsa. So this is probably not the best thing to make when you're out to impress anyone with your grace and manners.

Baja Fish Tacos

Ingredients:

For fish:

1 c. dark beer

1 c. all-purpose flour

1/2 tsp. salt

1 1/2 lb. boned, skinned cod (or almost any white fish will do)

Oil for frying

For white sauce:

1/2 c. plain yogurt

1/2 c. mayonnaise

1 lime, juiced

1 jalapeno pepper, minced

1 tsp. minced capers

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. dried dill weed

1 tsp. ground cayenne pepper

3-4 c. shredded cabbage

Tomato salsa

2 limes, cut into wedges

10 warmed corn tortillas (steam in the microwave for just a minute, between layers of damp paper towels)

In a bowl, whisk beer, flour, and salt, blending well. Rinse fish and pat dry. Cut into about 10 equal pieces.

To make the fish: In a deep 5- to 6-quart pan, heat 1-in. of oil to 360 F. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes, lift out with a slotted spoon and drain briefly on paper towels; keep warm.

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

To assemble each taco: Take a warmed corn tortilla. Add a fish fritter, cabbage, white sauce, and salsa (however, I enjoy mine salsa-free). Squeeze lime over filling, fold tortillas, and eat.

Try any or all of these additional toppings: balsamic, malt or cider vinegar; onions; fresh or pickled jalapeno chilies; sliced radishes; green salsa; or hot sauce.

Passion-Fruit Gelee with Basil Cream

This comes from an old copy of Gourmet that I keep kicking around, but it can also be found on the epicurious web site. The recipe also calls for an egg carton (for proper tilting of glasses), but I found that a deep pan with tissue paper stuffed in the bottom worked just as well for this dessert.

This gelee cream is gorgeous to look at, and brings a very different taste to dessert. Not used to basil in dessert (mint? sure. basil? hmmm). But it is so very sweet and light and just perfect in the cream mixture, and the perfect foil to the perfume-y fruit gelee found below it. If you have enough time to get this pulled together before company comes for dinner, then definitely give this one a try.

Passion-Fruit Gelee with Basil Cream

Ingredients:

gelee:

1 3/4 tsp. unflavored gelatin (from a 1/4-oz envelope)

1/4 c. water

2 c. passion-fruit nectar (preferably Looza brand)

cream:

1/2 c. loosely packed fresh basil leaves

1/2 c. sugar

1 1/2 c. well-chilled heavy cream

1 tsp. unflavored gelatin (from another 1/4-oz envelope)

2 tsp. water

To make gelée:

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

Make cream when gelée has set:

Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

Grilled Salmon Vera Cruz with Lemon Thyme-Scented Salsa

Yum. This recipe is compliments of Rick Bayless, and I love it. Very spicy and flavorful, the salsa really perks up the fish (sometimes I get bored with salmon, all we seem to do is either a white wine or dill/mustard sauce with the stuff). This is definitely different, and the colors are bright and gorgeous (pictures don't do it justice!).

The best part of the whole thing: This dish is meant to be served at room temperature, and you can make the salsa up to 2 days ahead, plus grill the salmon a day ahead if needed (then just bring both to room temperature, on the counter for an hour or two).

Grilled Salmon Vera Cruz with Lemon Thyme-Scented Salsa

Ingredients:
1/4 c. extra-virgin olive oil, plus more for oiling the grill and the salmon
1 medium-sized onion, thinly sliced
4 cloves of garlic, finely chopped
7 c. diced (1/2 inch) ripe tomatoes
2 Tbsp. chopped fresh thyme leaves, plus a few sprigs for garnish
2 tsp. finely grated lemon zest
1 c. pitted, roughly sliced green olives (preferably manzanillo olives)
1/4 c. capers, drained and rinsed
3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
Salt, to taste
6 salmon steaks (7 to 8 ounces each), about 1 inch thick

Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes. **Note: I skipped all this craziness, and just grilled fish in my grill pan on the stovetop.

Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.

Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.

To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs. Serve immediately.

Oreo Truffles

I need to thank Sarah for this recipe. After over 2 weeks with no oven, I've been in quite the funk. These truffles, while not a baking recipe to fulfill that particular 'itch' of mine, came out perfectly and taste great. I was a bit surprised: I thought the truffle/oreo filling would be light, but in fact it really is quite rich. I wanted to spice things up a bit so I added some flavoring to my mixtures (vanilla to one-half the truffle filling, those are white-chocolate decorated; mint flavoring to the other half with green sugar sprinkles).

They were perfect, a great little treat after a filling dinner. Pretty fun to make, too!

Oreo Truffles (from Sarah)

Ingredients:
1 pkg. (1 lb.-ish) Oreo sandwich cookies
1 pkg. (8 oz.) cream cheese, softened
1 tsp. flavoring (vanilla, mint, almond, cherry; anything your little heart desires)
2 pkgs. (8 oz. each) semi-sweet chocolate chips
Decoration (melted white chocolate, sprinkles, raw sugar, etc.)

Crush cookies to a fine crumb in a food processor. Add cream cheese and flavoring; pulse until well blended. Put mixure in a large bowl.

Line a cookie sheet with wax paper. Roll cookie mixture from bowl into balls, about 1-inch in diameter. Place on cookie sheet. Refrigerate until firm, about 45 minutes.

Melt chocolate in a saucepan (do not burn). Dip balls in chocolate and place on another wax paper-covered baking sheet. Sprinkle with sugar or decorate as desired.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Chicken and Sweet Potato Soup

Well, I'm officially losing my drive. It is hard living without an oven, much harder than I thought it would be. My dinner choices seem to be narrowed down to either (1) soups/stews or (2) things I need to constantly stand over while making, like seared meats and veggies and things. No baking. No roasting. No heating in the good old oven. And desserts, don't even get me started on desserts. *Sigh.* However, enough whining. I'm going to try my best to suck it up and be a big girl about it! The landlord called to tell me the oven part is on back-order, but that means that, well, at least eventually I'll have an oven again, right?

Here's a soup recipe I made earlier in the week, and really liked. I made it on the stove top instead of in the crock pot, but that's only because I totally forgot to get it started before work that day, as I had planned. Oops. It was still very easy to pull together, though. And since I don't feel much like cooking as of late, it was a good one to make for dinner.

I really liked it - it turned out spicier than I expected, a nice plus (I love spicy foods). I am usually not a huge fan of sweet potatoes, but they give a great taste to this soup.

Chicken and Sweet Potato Soup

Ingredients:

3/4 lb. skinless, boneless chicken breasts, cut into 1" cubes

3 small or 2 medium sweet potatoes, pared and cut into 1" cubes

1 large onion, chopped

1 can (29 oz.) salsa-style diced tomatoes with chilies (undrained)

1 can (14.5 oz.) fat-free chicken broth

1 tsp. dried oregano leaves

1/2 tsp. ground cumin

1 1/2 c. frozen corn kernels (do not thaw)

In 4-quart slow cooker combine chicken, sweet potatoes, onion, tomatoes, broth, oregano, and cumin; cover and cook on Low for at least 6 hours. Stir in corn; cook on High until chicken and vegetables are very tender, about 30 minutes.

Tomatillo Shrimp Fajitas

Well, this one is a winner. Healthy, tastes great, and comes together sooo quickly: took me longer to chop the veggies than cook! I used frozen shrimp, because I'm too lazy to devein the things, and I also served them with lime slices (because limes make everything oh so much better). And a big thanks to Julie for the fabulous recipe!

Tomatillo Shrimp Fajitas

Ingredients:

Cooking spray

1 1/2 c. red bell pepper strips

2 tsp. bottled minced garlic

1 small red onion, vertically sliced

1/2 c. bottled green salsa

1 tsp. ground coriander

1/4 tsp. salt

1 1/2 lbs. peeled and deveined large shrimp

8 (6-inch) corn tortillas

2 Tbsp. chopped fresh cilantro

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, garlic, and onion; sauté 4 minutes.

Stir in salsa, coriander, salt, and shrimp; sauté 2 minutes or until shrimp are done.

Arrange about 1/2 c. shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 tsp. cilantro.