Blackened Fish Tacos w/Pineapple Cucumber Slaw

1.5 pounds tilapia (I use 4 5 oz. fillets)
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter

Marinade
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub (in directions)

Spice Rub
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper (optional)

Pineapple Cucumber Slaw
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper to taste

Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.

Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.

Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.

Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.

Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.

Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.

(Source: https://carlsbadcravings.com/blackened-fish-tacos-recipe/)

Creamy Red Lentil Dahl

1 large onion , chopped finely
4 large garlic cloves , chopped finely
1 teaspoon red chili pepper flakes
½ teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons fresh ginger
2 slightly heaping teaspoons turmeric
1 teaspoon ground pepper , add more to taste if necessary at the end
2 teaspoons salt , add more to taste if necessary at the end
2 cups red lentils - No need to soak
3 large tomatoes, chopped into small chunks
1 can (a little under 1¾ cup) coconut milk
3½ cups water

Add 3 tablespoons of water (or oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.

Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.

Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.

Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.

Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.

(Source: https://avirtualvegan.com/creamy-red-lentil-dahl/)

Award Winning Instant Pot Chili

1.5 Pounds Ground Beef
6 Strips of Bacon, chopped
1 can Kidney Beans, drained
1 can Pinto beans, drained
1 can Black beans, drained
1 can Fire Roasted diced tomatoes with juice
1 can (6 oz) Tomato paste
1 large Red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tbls Dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Smoked Paprika
2 Tbls chili powder
1 Tbls Worcestershire sauce
1 Tbls Minced garlic

Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.

Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.

Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.

(Source: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/)

Pancakes

2 eggs
1.5 cups milk
4 Tbls butter, melted
2 cups flour
2 Tbls sugar
2 tsp baking powder
1 teaspoon salt

Beat egg until fluffy. Add milk and melted butter. Add dry ingredients and mix well.

Grease and heat a heavy griddle. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.

(Source: http://www.geniuskitchen.com/recipe/pancakes-25690)

Bran Muffins

1 1⁄2 cups wheat bran or 1 1⁄2 cups oat bran
1 cup buttermilk
1⁄3 cup vegetable oil
1 eggs
2⁄3 cup brown sugar
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 cup raisins


Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.

Sift together flour, baking soda, baking powder, cinnamon, and salt.

Stir flour mixture into buttermilk mixture, until just blended.

Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

(Source: http://www.geniuskitchen.com/recipe/classic-bran-muffins-63584)

Banana Muffins

3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour

Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and stir. Bake at 375 degrees for 20 minutes.

(source: http://www.geniuskitchen.com/recipe/best-ever-banana-muffins-62286#activity-feed)

Soft & Chewy Chocolate Chip Cookies

1 cup butter, softened to cool room temperature (not overly warm or melty)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
2 1/2 cups flour
2 cups chocolate chips



Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.

Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.

Add the egg and mix until evenly combined.

Add the flour and the chocolate chips and mix until combined and no dry streaks remain.
Scoop the cookie dough into rounded balls and bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.

(Source: https://www.melskitchencafe.com/soft-and-chewy-chocolate-chip-cookies/)

Belgian Waffles

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

Oil the waffle maker. Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites.

Cook in waffle iron on medium-high heat for around 5-10 minutes.

(Source: http://www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071)

French Dip Sandwiches (Instant Pot)

3 lb. chuck roast
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese

Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.

Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.

Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.

Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.

Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.

(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)

Zupas CopyCat Tomato Basil Orzo Soup

8-10 roma tomatoes, chopped in quarters
2 cloves of garlic, minced
2 teaspoons olive oil
1 1/2 Cup Tomato Sauce
1 Cup Vegetable or Chicken Broth
1 Teaspoon salt
pepper
1 tablespoon brown sugar
1 cup Milk
1 tablespoon basil, chopped
1 Tablespoon Butter
2/3 Cup Orzo Pasta
2 Tablespoons Fresh Parmesan Cheese


Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.

Remove from the oven and let cool for a few minutes; place the tomatoes and any accumulated juices from the pan into a blender and puree until you have 2 1/2 cups. If you come up short, just add tomato sauce.

Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the milk and simmer for 10-15 minutes. Stir in the butter and basil.

Meanwhile, cook the pasta per package instructions. Drain.

Ladle the soup into bowls, add a little pasta and parmesean and serve immediately.

(Source: https://ohsweetbasil.com/zupas-copycat-tomato-basil-orzo-soup-recipe/)

Enfrijoladas

ENFRIJOLADAS INGREDIENTS:
1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: avocado, cilantro, queso fresco, diced red onion, sour cream, lime wedges etc.)


BLACK BEAN SAUCE INGREDIENTS:
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt, or more to taste

TO MAKE THE ENFRIJOLADAS:
Heat oven to 350°F.

Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.

Gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.

Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately, garnished with your favorite toppings.

TO MAKE THE BLACK BEAN SAUCE:
Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)

(Source: https://www.gimmesomeoven.com/chicken-enfrijoladas/)

Butter Rice

1/3 cup butter
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves

Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.

Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}

Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.

(source: https://laurenslatest.com/laurens-famous-butter-rice/)

Mexican Corn Dip

2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately. (Eat with chips, or just by itself.)

(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)

Caramel Sauce

1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt


Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes.

(Source: http://thepioneerwoman.com/cooking/easy-caramel-sauce/)

Orange Rolls

3/4 Cup Sugar
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange

GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt

DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.

Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.

Bake at 350 until golden brown, (14-20 min)

GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!

(Source: https://ohsweetbasil.com/orange-rolls/)

Thai Red Curry Chicken & Vegetables

1 1/2 tablespoons olive oil or coconut oil
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper


Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.

Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.

Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water. Discard bay leaf.

Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

(Source: https://carlsbadcravings.com/thai-red-curry-chicken-recipe/#)

Pressure-Cooker Black Bean Soup

1 tablespoon olive oil
1 cup coarsely chopped onion
1 tablespoon mild or hot chile powder
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons dried oregano leaves
7 cups water
1 pound (2 1/2 cups) black beans, picked over and rinsed
4 ounces diced Spanish chorizo
4 to 6 cloves garlic, minced
2 bay leaves
Salt to taste


In a 6-quart pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute. Add the water, beans, chorizo, garlic and bay leaves.

Lock the lid in place. Over high heat, bring to high pressure for 30 minutes. Allow the pressure to come down naturally, about 15 minutes.

Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.

(Source: https://cooking.nytimes.com/recipes/1015847-pressure-cooker-black-bean-soup)

Lemon Ricotta Pancakes with Blueberry Sauce

TO MAKE THE BLUEBERRY SAUCE:
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups fresh or frozen blueberries
2-3 tablespoons granulated sugar
2 tablespoons water

TO MAKE THE PANCAKES:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1 large egg
2 large egg whites
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon canola oil

DIRECTIONS:
First, make the blueberry sauce. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Cover to keep warm and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together ricotta cheese, egg, egg whites, lemon juice, lemon zest, and canola oil. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix. The batter will be thick.

Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup of batter onto the hot griddle or skillet. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook the pancakes on the other side, about two minutes longer. Continue making pancakes until batter is gone. Serve warm with blueberry sauce.

(Source: https://www.twopeasandtheirpod.com/lemon-ricotta-pancakes-with-blueberry-sauce/)

Pressure Cooker Chili-Lime Chicken

2 pounds boneless, skinless chicken breasts
2 medium limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke

If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.

Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.

Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.

(Source: https://ourbestbites.com/2016/03/pressure-cooker-chili-lime-chicken/)

Homemade Hot Chocolate Mix

3 cups dry nonfat or whole milk powder (see note)
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or natural unsweetened (see note)
1 1/2 cups finely chopped white chocolate or white chocolate chips (see note)
1/4 teaspoon salt

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or almond milk (water works ok but the hot chocolate isn’t as creamy or flavorful). Top with whipped cream or miniature marshmallows, if desired.

(Source: https://www.melskitchencafe.com/homemade-hot-chocolate-mix-another-simple-gift-idea/)

Chipotle Shredded Beef (Instant Pot)

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/)

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/)

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/)

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/)

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)