CHOCOLATE KEY LIME PIE ON A STICK

INGREDIENTS
Pie Crust:
1 cup Graham crackers, finely crushed
2 tablespoons sugar
A pinch of salt
2 tablespoons melted butter

Filling:
3 egg yolks
14 ounces condensed milk
8 Limes or ½ cup lime juice
A pinch of salt

2 cups melted chocolate

PREPARATION

Preheat the oven to 350˚F/180˚C.

Combine the pie crust ingredients in a medium bowl and mix well.

In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.

In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.

Scoop the filling onto the crust in the tin, about ¼ cup each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.

Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.

Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.

STICKY PORK

Ingredients
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon EVOO
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated or ginger spice
1/2 cup honey
2 tablespoons to 1/4 cup sriracha
1 tablespoon rice wine vinegar or white wine vinegar

Instructions

In a liquid measuring cup or a small mixing bowl, whisk together the honey, sriracha, and rice wine vinegar. Set aside.
Pour the oil into a skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds. Pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and somewhat thickened, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

CHICKEN ENCHILADAS

2 cloves garlic
1 10-oz. can diced tomatoes with green chiles (Rotel)
4 oz. cream cheese (Half a block)
2 cups shredded chicken (Boiled chicken works well)
1 15-oz. can black beans
1 can corn
½ tsp cumin
8 soft taco sized (8 inch) tortillas
1 batch homemade red enchilada sauce (about 2 cups)

Mince the garlic and sauté it in a large skillet over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
Rinse and drain the can of black beans, then add them to the skillet along with the corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
Preheat the oven to 350 degrees. Scoop about ⅓ to ½ cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

EASY ENCHILADA SAUCE
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water
3 oz. tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt (or to taste)

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use!