Australian chef Kim McCosker is a lifesaver to anyone who struggles to find the time to cook a balanced meal. Try her four-ingredient recipes — chicken enchilada cake, pasta in a rich tomato sauce and key lime pie — on your next busy night.
- 8 flour tortillas
- 1 10-ounce can enchilada sauce
- 2 cups shredded chicken
- 1 1/2 cups shredded mozzarella cheese
Preheat the oven to 400 degrees Fahrenheit. Line an 8-inch round cake pan with parchment paper. Make layers in this order: tortilla, sauce, chicken and mozzarella. Continue the layering process until all ingredients are used, ending with a layer of cheese. Bake until the cheese is completely melted and the sauce is bubbling, about 30 minutes.If you'd like it a little moister, use 1 ½ cans of sauce.
- 2 28-ounce cans whole peeled tomatoes
- 2 sticks butter
- 4 onion, peeled and quartered
- 1 pound fresh linguine
In a large pot, combine the tomatoes, butter and onions and bring to a gentle boil. Reduce the heat and simmer for at least 2 hours, allowing time for the delicious flavors to develop. Transfer the sauce to a large bowl and keep warm. Rinse the pot, fill it with salted water, and bring to a boil. Add the linguine and cook for 6 to 8 minutes, or until al dente. Drain, rinse and stir gently into the sauce, or place the linguine on serving plates and spoon the deliciously flavorful sauce over the pasta.
- 4 large egg yolks
- 1 14-ounce can sweetened condensed milk
- 4 limes, 1 zested and all 4 juiced
- 1 graham cracker pie crust
Preheat the oven to 300 degrees Fahrenheit. In a bowl, with an electric mixer, beat the egg yolks until they are thick and pale yellow. Turn the mixer off and add condensed milk. Turn the speed to low and mix in half the lime juice. Once the juice is incorporated, add the other half of the juice and the lime zest and mix until blended (just a few seconds). Pour the mixture into the crust and bake until set, about 12 minutes.Optional: Serve with whipped cream or lightly dusted with powdered sugar.