3 lb beef chuck roast
2 tablespoons olive oil
1 chipotle in adobo, chopped (seeds removed for less heat)
1 tablespoon adobo sauce (from the chipotle with adobo can)
2 teaspoons dried cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon chili powder
1 cup lightly packed fresh cilantro, roughly chopped
1 onion, peeled and quartered
1 green bell pepper, seeded and cut into large chunks
1 cup water
Salt and pepper the roast generously.
Press sauté on the Instant Pot and add the olive oil. Brown the roast on both sides, 3-4 minutes per side, or until completely browned.
If needed, remove the roast and drain any oil or fat. Place the roast back into the pot and spread the chipotle pepper and adobo sauce on top of the meat. Then sprinkle with the cumin, oregano, salt, pepper, and chili powder. Sprinkle the cilantro over the top. Add the onions and bell pepper. Pour the water around the edges of the roast in the pot.
Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release. When the valve drops, remove the lid.
Remove the meat from the Instant Pot and let it rest for 5 minutes. Discard the veggies, reserving the liquid.
Shred the meat with 2 forks and return to the pot and stir into the liquid. Keep warm over low heat until ready to use.
(Source: https://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/)
Monday, November 13, 2017
Monster Cookies
2 large eggs
1 cup creamy peanut butter (I used JIF)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup old fashioned oats (use gluten-free oats for GF option)
½ teaspoon baking soda
½ teaspoon salt
½ cup Mini M&Ms
½ cup mini semisweet chocolate chips
Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.
Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling.
To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.
While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely.
(Source: http://whatmollymade.com/flourless-monster-cookies/)
1 cup creamy peanut butter (I used JIF)
¾ cup light brown sugar, packed
¼ cup granulated sugar
2 teaspoons vanilla extract
¾ cup old fashioned oats (use gluten-free oats for GF option)
½ teaspoon baking soda
½ teaspoon salt
½ cup Mini M&Ms
½ cup mini semisweet chocolate chips
Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.
Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling.
To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.
While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely.
(Source: http://whatmollymade.com/flourless-monster-cookies/)
Wednesday, November 8, 2017
Sweet Potato Taco Bowls
Ingredients
1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
3 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) fire-roasted sweet corn, drained
1-2 large avocados
3-4 fresh limes, separated
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup sour cream (I use fat free)
1 teaspoon hot sauce (like Cholula)
1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)
Cilantro-Lime Rice or Quinoa
1 cup quinoa or rice (+ 2 cups water)
1 tablespoon butter
1 large lime (2 tablespoons juice and 1 teaspoon zest)
1/3 cup finely chopped cilantro
Salt and pepper, to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture. Whisk until smooth.
Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
(Source: https://www.chelseasmessyapron.com/sweet-potato-taco-bowls/)
1 tablespoon chili powder
1/4 teaspoon EACH: garlic powder, onion powder, dried oregano
1/2 teaspoon paprika
1 and 1/2 teaspoon ground cumin
Seasoned salt and pepper
2-3 large sweet potatoes, peeled and chopped (about 4.5-5 cups)
3 tablespoons olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) fire-roasted sweet corn, drained
1-2 large avocados
3-4 fresh limes, separated
Optional toppings: fresh cilantro, jalapeno, cherry tomatoes, sweet peppers
1/2 cup sour cream (I use fat free)
1 teaspoon hot sauce (like Cholula)
1-2 large limes (1/2 teaspoon zest + 3 tablespoons juice)
Cilantro-Lime Rice or Quinoa
1 cup quinoa or rice (+ 2 cups water)
1 tablespoon butter
1 large lime (2 tablespoons juice and 1 teaspoon zest)
1/3 cup finely chopped cilantro
Salt and pepper, to taste
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture. Whisk until smooth.
Assemble: in bowls or on plates, add the rice as a base. Top with sweet potatoes, corn, & black bean mixture. Add your other desired toppings such as avocado, tomatoes, and additional cilantro. Drizzle the sauce over or serve as a side. Squeeze on some fresh lime and enjoy immediately!
(Source: https://www.chelseasmessyapron.com/sweet-potato-taco-bowls/)
Instant Pot Lentil Chili
INGREDIENTS:
1 pound lean ground beef or turkey (optional)
1/2 cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure.
Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
(Source: https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/)
1 pound lean ground beef or turkey (optional)
1/2 cup chopped yellow or white onion
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
28-ounce can crushed tomatoes
4 cups low-sodium chicken broth
1 1/2 cups (about 12-14 ounces) brown lentils, rinsed, picked through and drained
1 medium green bell pepper, cored, seeded and small diced
1 1/2 tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure.
Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
(Source: https://www.melskitchencafe.com/vegetarian-lentil-chili-instant-pot/)
Instant Pot Beef Stew
INGREDIENTS
2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar
Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
(Source: https://pinchofyum.com/instant-pot-beef-stew)
2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
1 medium onion, sliced thinly
2 stalks celery, sliced diagonally in thick pieces
6 carrots, sliced diagonally in thick pieces
2 tablespoons tapioca (the little round balls – they dissolve and thicken the gravy)
1/2 cup tomato juice
2 teaspoons salt
1 tablespoon sugar
Place everything in the Instant Pot and select the stew/meat setting (about 35 minutes). After it’s done, let everything mellow out for about 10 minutes before releasing the steam.
(Source: https://pinchofyum.com/instant-pot-beef-stew)
Sheet Pan Chicken Fajitas
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
(Source: http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272)
Kosher salt and freshly ground black pepper
1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges, for serving
8 fajita-size flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
(Source: http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272)
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