Key Lime Tartlets

 Spring is in the air and it's time to serve something light and full of flavor.  These little babies are just the ticket!  The base recipe is so versatile that you can easily adapt it to lemon or even strawberry flavor.

You'll need:

15 mini phyllo shells
4 ounces light cream cheese (room temperature)

3 Tbl plain low fat Greek yogurt
3 Tbl white sugar
1 1/2 Tbl lime juice
3/4 Tbl vanilla extract
Zest of 2 limes and toasted sliced almonds

Preheat your oven to 350* .  Place phyllo shells on a small baking sheet and bake until crisp           (about 5 minutes).  Transfer shells to a wire rack and let cool completely 

.Combine cream cheese and yogurt in a medium mixing bowl.  Beat until smooth, add sugar, lime juice and the zest of  1/2 a lime.  Spoon or pipe filling into shells and garnish with zest and almond.        ,  Makes 15 tartlets - serve immediately

I like to prep ahead as much as possible so I made my filling a day in advance.  I think that letting the filling chill in the fridge overnight lets those flavors marry even better.  Don't add the filling to the shells early or your shells will get soggy.

 

Sticky Chicken

               

                                                  

• I know a lot of ya'll are working from home and you're bored to death with eating the same ole things.  If I see another boneless chicken breast, I think I might scream.  But this recipe will make you scream in a GOOD way!  This is the easiest thing I may have ever made!  It's 12 ingredients and that's counting a Tablespoon of hot water! 10 minutes to prep and 3 hours in the crock pot!  Easy ingredients, easy clean up and it is delicious!

You'll need:

8 Chicken Drumsticks (really any cut of chicken is fine)

• 3 Garlic Cloves
• 1 tsp Ginger, Ground

1/2 cup Honey

• 1/3 cup Soy Sauce
• 1 tsp Sriracha (any hot sauce is fine)
• 1/3 cup Balsamic Vinegar

Black pepper

• 1/2 cup Brown Sugar
• 1 Tbl Cornstarch
• 1 Tbl Hot Water
• Sesame seeds

Fresh Cilantro or Scallions

In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.

Spray the crock pot with nonstick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 3 hours, flipping chicken a couple of times during the cooking process.

Once finished cooking, remove the chicken pieces and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 10 minutes (or until the sauce starts to thicken up*). Just before serving, sprinkle with torn cilantro leaves or scallions and sesame seeds.

This is so easy and so quick to make.  You can throw it in your crockpot at lunch and you're ready for dinner before the end of the day!  I served this with white rice and sautéed green beans!  This will be a frequent repeat at our house.  I hope you love it too!