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Showing posts with category cooking with NESCO. Show all posts

Queso Blanco Dip


July 10, 2017 12:01 pm



This Queso Blanco Dip has just enough kick to keep things interesting, but it's mild enough for anyone to love. It's perfect for parties, tailgating, or just hanging out on the weekend. The salsa verde adds a certain chunkiness and heat, while the cream cheese and sour cream give it a smooth texture and a balance to the spice, giving it a full flavor, without an actual burn. If you're a spice lover, adding diced jalapea?os takes things up a notch. 

Ingredients:

Nesco® 1.5 QT. Slow Cooker
16 oz. cream cheese
32 oz. salsa verde (medium)
7 cloves minced garlic
3 cups sour cream
16 oz. package shredded Cheddar Jack Cheese
Chopped green onions for garnish
Tortilla chips or veggies for dipping

Combine all ingredients in Nesco Slow Cooker. Cook on Low heat for 3 hours, stirring every half hour. Dip is ready when all ingredients are heated through and well blended. Garnish and serve immediately. 



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Chicken Mole and Mexican Rice


May 5, 2017 8:36 am



Chicken Mole

Ingredients:

Chicken:
6-8 Boneless chicken breasts, defrosted
1 teaspoon garlic powder
1 teaspoon poultry seasoning
2 cups water

Mole Sauce:
2 Tablespoons vegetable oil
2 cups finely chopped onions
? cup chili powder
3 Tablespoons light brown sugar
1 teaspoon salt
1 teaspoon pepper
Pinch of ground cloves
1 16 oz. can diced tomatoes
3 Tablespoons cocoa powder
3 Tablespoons peanut butter
2 cups water


Add water to 11 qt. Nesco® Pressure Cooker. Place chicken breasts on wire rack in cooker and set regulator knob to PRESSURE. Set Cooker to HIGH temp for 5 minutes and press START. Timer will not begin counting down until ideal pressure is reached. Ensure that internal temperature of chicken reaches 180 for doneness. When finished, release the pressure but leave chicken in Cooker to keep warm.

In Nesco® 8" Electric Skillet, heat oil over medium-high heat. Add onion and cook until onions slightly are browned, about 10 to 12 minutes. Stir in chili powder, brown sugar, cloves and cook for 2 minutes, continuing to stir. Mix in tomatoes, cocoa powder, peanut butter and water. Let simmer over medium-low heat for 15 minutes, or until desired thickness is achieved.
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Mexican Rice

2 cups white rice
1 Tablespoon oil
1 teaspoon garlic
1 teaspoon cumin
1 1/2 teaspoon salt
16 oz. tomato paste
4 cups water
2 cups frozen peas and carrots


Preheat Skillet to medium-high and add oil. Reduce heat to medium, add rice, stirring constantly until lightly brown, about 3 minutes. Stir in garlic, cumin, salt, tomato paste and water. Raise heat to medium-high and bring to a boil. Cover and cook until rice is tender. Add peas and carrots, and cook for another 5 minutes. Fluff with a fork and serve. 


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