Gouda Cheese Fondue with Crostini

Ingredients

• Fondue:
• 1 lb. Gouda, cubed
• 2 cloves garlic
• 1 cup white wine
• ¼ cup cornstarch, enough to coat the cheese
• ½ cup fresh tomatoes, diced
• 2 tablespoons fresh basil, julienned
• Kosher or sea salt and cracked black pepper to taste
• Grated nutmeg to taste
• Shot of Tabasco
• 2 tablespoons Kirsch or Sherry

• Crostini:
• ½ sourdough baguette
• ¼ stick butter
• ½ teaspoon granulated garlic
• Fresh herbs of choice (basil, oregano, sage, rosemary)

Preparation

Fondue:

Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.

Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.

Crostini:

Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.

Crockpot Chicken Tacos

Crockpot Chicken Tacos

Recipe from Tasty Kitchen

Serves: 12 people

1 1 oz Envelope Taco Seasoning

6 Boneless, Skinless Chicken Breasts, thawed

1 16oz jar Salsa

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

When I don't want quite as much food I cut the recipe in half. You don't have to get too exact about the measurements. I use three or four chicken breasts--whatever comes in the smaller package at the grocery store--and use between half and 3/4 of the amount of salsa and taco seasoning called for in the full recipe. The only result of using too much salsa for the amount of chicken you use is that it will have more liquid when it's done. The flavor will be the same. Pour out a little of the liquid when the chicken is cooked and you're good to go!