Instant pot carnitas

 INGREDIENTS

INSTANT POT CRISPY CARNITAS INGREDIENTS:

1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)

fine sea salt and freshly-cracked black pepper

1 tablespoon avocado oil or olive oil

1 batch mojo sauce (see below)

for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)

MOJO SAUCE INGREDIENTS:

1 cup beer (or chicken stock)

6 cloves garlic, minced

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon freshly-cracked black pepper

INSTRUCTIONS

TO MAKE THE INSTANT POT CRISPY CARNITAS:

In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.

Season pork chunks on all sides with salt and pepper.

Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.

Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to “Sealing”.

Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).

Set the oven broiler to high heat.

Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.

Chicken and biscuits casserole

 Ingredients

FOR THE FILLING:

2 cups chicken broth

1 cup half-and-half

⅓ cup butter

1 cup chopped onion

1 cup peeled and chopped carrots

1 cup chopped celery

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

4 cups cooked, diced or shredded chicken

½ cup frozen peas (not thawed)

FOR THE BISCUITS:

2 cups Bisquick

⅔-¾ cup cold buttermilk (or sub with regular milk)

¼ teaspoon dried parsley

2 tablespoons butter, melted

⅛ teaspoon garlic powder

** Can also use other biscuit recipe from this blog**

Instructions

PREPARE FILLING:

Preheat oven to 425 degrees F. Spray a 2 ½ - 3-quart casserole dish with cooking spray and set aside.

In a separate bowl, whisk together chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium-high heat. Add onion, carrot and celery; sauté for 10 minutes. Add flour and continue cooking and stirring for 1 more minute. Reduce heat to medium and gradually stir in the chicken broth mixture.

Continue cooking over medium heat, stirring regularly, until thick and bubbly (about 5-6 minutes). Make sure that the mixture doesn’t boil. Stir in the salt and pepper. Add chicken and frozen peas.

Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 10 minutes while you prepare the biscuit dough.

PREPARE BISCUITS:

Use a fork to stir together the Bisquick mix, buttermilk and parsley until a soft dough forms.

Remove the chicken mixture from the oven, take off the cover, and give the filling a stir. Use a large scoop to drop about ¼-cup of the biscuit dough at a time onto the hot chicken mixture. You should have about 8 biscuits on top of the dish.

Return dish to the oven and bake, uncovered, for about 12 minutes, or until golden brown and a toothpick inserted in a biscuit comes out clean.

Stir together melted butter and garlic powder; brush over warm biscuits and serve.

German oven pancakes

Ingredients

• 1 cup all purpose flour
• 6 eggs
• 1 cup milk
• 6 tablespoons melted butter divided
• 2 tablespoon sugar
• 1/2 teaspoon of salt

Instructions

1. Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.

2. Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

Baked oatmeal cups

 INGREDIENTS

Oatmeal Cups Base

3 cups old-fashioned rolled oats

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon sea salt

1 1/2 cups milk (I use unsweetened vanilla almond milk)

1/4 cup maple syrup

2 Tablespoons ground flaxseed (see subs below)

1 teaspoon vanilla extract

Chocolate Chip 

2 Tablespoons peanut butter

2 mashed bananas (about 1/2 cup)

1/4 cup mini chocolate chips, divided (dairy-free, if needed)

Apple Cinnamon

1/2 teaspoon cinnamon (1 teaspoon total)

2 Tablespoons almond butter

1/2 cup applesauce

1/4 cup diced apple, divided

Blueberry Almond

1/2 cup applesauce

2 Tablespoons almond butter

1/4 cup blueberries, divided

2 Tablespoons sliced almonds, divided

Peanut Butter Banana

3 Tablespoons peanut butter

2 mashed bananas (about 1/2 cup)

banana slices, for topping (optional)

INSTRUCTIONS

Oatmeal Base

Preheat oven to 350°F and line a 12-cup muffin tin with silicone liners. Paper liners work too. Spray liners with non-stick spray.  

In a large bowl, mix rolled oats, cinnamon, baking powder and salt.

In another bowl, whisk together almond milk, maple syrup, ground flaxseed and vanilla. Let sit for about 5 minutes before adding remaining wet ingredients which will vary based on which type of oatmeal cup you’re making.

Chocolate Chip 

Add peanut butter, mashed bananas and 1/8 cup of mini chocolate chips into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining mini chocolate chips.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Apple Cinnamon

Add extra cinnamon, almond butter, applesauce and 1/8 cup of diced apples into the bowl with the ground flaxseed and almond milk.

the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Blueberry Almond

Add almond butter, applesauce, almonds and 1/8 cup of blueberries into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with remaining blueberries and almonds.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

Peanut Butter Banana

Add peanut butter and mashed bananas into the bowl with the ground flaxseed and almond milk.

Pour wet ingredients into the large bowl with the dry ingredients.

Scoop mixture evenly into muffin tin with liners and top each cup with banana slices, if using.

Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean. Allow cups to cool before transferring to a storage container and placing them in the fridge or freezer.

NOTES

Flaxseed substitutions: 2 Tablespoons of chia seeds or 2 eggs or 1/3 cup egg whites

Honey can be subbed for maple syrup

Sweet potato and black bean quinoa bowls

 Ingredients 

Roasted Sweet Potato:

▢1 large sweet potato, peel and diced

▢1 teaspoon extra virgin olive oil

▢1/2 teaspoon chili powder

▢1/4 teaspoon cumin

▢1/4 teaspoon kosher salt

Quinoa:

▢3/4 cup red quinoa

▢1 3/4 cups water

▢1/2 teaspoon kosher salt, divided

▢1/2 teaspoon chili powder

▢1/2 teaspoon cumin

▢1/4 teaspoon garlic powder

▢Juice of half a lime

▢2 tablespoon cilantro, chopped

Cilantro Cream Drizzle:

▢1/4 cup plain non fat Greek yogurt

▢1/4 cup cilantro, chopped

▢1/4 teaspoon agave nectar or honey

▢Juice of half a lime

▢Pinch of salt, garlic powder, and chili powder

Other Ingredients:

▢1 cup black beans, rinsed and drained

▢Cilantro for garnishing

Instructions

Roasted Sweet Potato:

Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.

Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa:

Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.

Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle:

In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls:

In 2 or 3 serving bowls divide the quinoa mixture. Top the quinoa with the black beans and roasted sweet potato. Drizzle the cilantro cream on top with a spoon. Top with more cilantro if desired.

Egg drop soup

 Ingredients

4 cups chicken stock (about 1 liter, organic or homemade preferred!)

1/2 teaspoon sesame oil

3/4 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon white pepper

1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look...")

3 tablespoons cornstarch (mixed with 1/3 cup water)

3 eggs (lightly beaten)

1 scallion (chopped)

Instructions

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.

Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

Ladle the soup into bowls, top with scallions, and serve!

Pretzel bites.

 INGREDIENTS

1 1/2 cups warm (110 to 115°F) milk

1 tablespoon brown sugar

2 teaspoons coarse sea salt*, plus extra for sprinkling

1 (0.25-ounce) package active dry yeast

4 1/2 cups all-purpose flour, plus more if needed

2 tablespoons melted butter, plus extra for brushing

9 cups water

1/2 cup baking soda

1 large egg (whisked with 1 tablespoon water)

INSTRUCTIONS

Mix the dough. Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.

Knead the dough. Add the flour and melted butter. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.

Let the dough rise. Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Heat oven. Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.

Prepare the boiling water solution. Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

Form the pretzel bites. In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.

Boil the pretzel bites. Very carefully, use a spatula or large wire strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Use the spatula to transfer the pretzel bites to the parchment-lined pan, and repeat with the remaining pretzel bites.

Add egg wash and salt. Finally, brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.

Bake. Bake until the pretzel bites reach your desired level of golden brown color, about 12 to 14 minutes. Transfer to a cooling rack.

(Optional: Brush with extra butter.) If you would like your pretzel bites to taste extra buttery, brush them with extra melted butter just before serving.

Serve warm. These pretzel bites taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!

Smoked sausage with potatoes and green beans

  Ingredients

For the Green Beans

2 tablespoon olive oil

½ teaspoon red pepper flake

1 pound green beans, trimmed

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

¼ cup water

For the Potatoes

1 pound small baby potatoes, quartered

1 tablespoon butter

1 tablespoon olive oil

salt and fresh ground pepper, to taste

For the Smoked Sausage

1 tablespoon olive oil

1 package (14 ounces) smoked sausage, like, Andouille sausage or Polish sausage

1 teaspoon Italian seasoning

1 teaspoon dried oregano

2 cloves garlic, minced

¼ cup chicken broth or beef broth

chopped fresh parsley, for garnish

red pepper flake, for garnish

Instructions

Heat 2 tablespoons olive oil in a large (14-inches) skillet over medium heat.

Add the pepper flakes and stir around to coat with the oil.

Add green beans; cook, stirring often, for about 5 minutes, or until beans start to brown.

Stir in the garlic and salt, and cook for 10 seconds.

Pour in the water; cover. Cook for 2 minutes, or until crisp tender.

Remove green beans from skillet and keep them covered.

Wipe down the skillet and set it back over medium heat.

Heat 1 tablespoon butter and 1 tablespoon olive oil.

Add the prepared potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes, or until golden and cooked through. Stir frequently.

Remove potatoes from skillet; cover and set aside.

In the same skillet, heat up 1 tablespoon olive oil.

Add the sliced sausages and cook over medium heat for 5 minutes.

Season with Italian seasoning and oregano.

Stir in the garlic, and continue to cook for 20 seconds.

Deglaze with the chicken broth and stir around to coat.

Return prepared green beans and prepared potatoes back to the skillet; mix it all together and cook for a minute or two, or until everything is heated through.

Taste for seasonings and adjust accordingly.

Garnish with parsley and pepper flakes.

Serve.

Instant pot creamy chicken stew

Ingredients

• ▢1 Tablespoon butter
• ▢1 Tablespoon olive oil
• ▢2 boneless chicken breasts, cut into bite sized pieces
• ▢2.5 teaspoons Italian seasoning
• ▢Salt/Pepper
• ▢1 small onion,, diced
• ▢2 large red potatoes,, sliced
• ▢1 cup baby carrots
• ▢½ cup celery,, diced
• ▢¾ cup green beans, fresh or frozen
• ▢10.5 oz. cream of chicken soup
• ▢1 cup whole milk, don't substitute low-fat
• ▢1 cup sour cream, at room temp
• ▢1 oz. dry ranch dressing mix

Note: For the Instant Pot Version, one cup of Chicken Broth is also needed

Instant Pot Method

• Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
• Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
• Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
• Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
• Open the lid and switch to Saute mode.
• Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
• Let the soup simmer for about 5 minutes and serve!

Thai peanut ramen

 Ingredients

3 3 Ounce Packages Ramen Noodles

¼ Cup Creamy Peanut Butter

3 Tablespoons Low Sodium Soy Sauce

1 Tablespoon Chili Garlic Sauce

2 teaspoons Sesame Oil

2 Teaspoons Honey

2 Green Onions Sliced Optional

2 Tablespoons Crushed Peanuts Optional

Chicken

Instructions

Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside

In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey

Pour the sauce over the noodles and toss to coat

Serve topped with sliced green onions and crushed peanuts if desired. Can also add chicken or another meat. 

Lentils and rice

 Ingredients

½ cup finely chopped red onio

½ cup finely chopped red bell peppe

½ cup finely chopped white mushroom

2 tbsp. oi

1 tbsp. garlic powde

2 tsp. ground cumi

1 tsp. curry powde

1 cup brown lentils (dry

1 ½ cups brown basmati ric

3 ½ cups vegetable brot

Instruction

Put the red onion, bell pepper and mushrooms into the IP insert along with the oil

Press the sauté button

Sauté the vegetables until they are wilted and the onions are translucent

Add in the spices and stir

Add the lentils and rice and stir well to coat the rice with the spices

Finally, add in the broth and stir well

Press the OFF button on your IP. Put your lid on and close the vent, and then press the manual button

Adjust time to 24 minutes on high pressure

Allow a 15 minute natural release, then open the vent to release any remaining steam

Season with salt as needed and serve. .........she)rnrlsrn as needed and serve.

Teriyaki turkey rice bowl

 Ingredients

Teriyaki Sauce

1/2 cup Low Sodium Soy Sauce

1/4 cup water

2 tablespoons Red Wine Vinegar

2 tablespoons brown sugar or less as desired

2 tablespoons granulated sugar or less as desired

2 teaspoons minced garlic

1 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons warm water

Ground Turkey

1 tablespoon vegetable oil

1/2 cup diced onion

2 tablespoons minced garlic

1 pound Ground Turkey

1 cup finely chopped broccoli

2 large carrots peeled and grated

2 green onions diced, for garnish

4 cups cooked white or brown rice divided

Instructions

Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

Sausage and tortellini soup instant pot

 

Ingredients

• 9 oz Fresh Tortellini 225 gms
• 4 links Italian Turkey or Pork Sausage casings removed 
• 1 large onion chopped
• 5 cloves Minced Garlic
• 10 oz canned diced tomato 1 can 
• 2 tbsp tomato paste
• 1 cup heavy cream
• 2 cups baby spinach
• 2 tbsp Extra Virgin Olive Oil
• Salt to taste

Seasonings

• 1/2 tsp dried oregano
• 1/2 tsp red chili flakes
• 1/2 tsp Italian seasoning
• ground black pepper according to taste

Liquid

• 1 can chicken stock or broth 14.5 OZ 
• 1 cup normal water more if needed to dilute the soup once the pressure cooking cycle is over

Instructions

• Remove the sausage from the casings and set aside.
• Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
• Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
• Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
• Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
• Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
• When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
• Open the pot. Turn off the Instant Pot.
• Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
• Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
• Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot