Monday, April 15, 2019

Cheesy Chili Mac with Beans & Beer

Cheesy Chili Mac with Beans & Beer (4/15/19) *****





Ingredients

1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)
1 Medium Onion, chopped
2 Tbsp olive oil
2 Tbsp Chili Powder, mild
2 tsp Cumin
1 tsp Oregano, dried
1/4 tsp Chipotle Powder (optional, or cayenne pepper)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper
8 Cloves of Garlic, minced
16oz beer
(1) 4oz can of Green Chiles (mild, fire roasted are good)
(1) 4oz can of diced jalapeños 
(1) 15.5oz Can of Red Kidney Beans (rinsed & drained)
8 oz Elbow Pasta (macaroni)
(1) 14.5oz Can of Diced Tomatoes (juice and all)
(1) 15oz Can of Tomato Sauce
2 1/2 cups Sharp Cheddar Cheese, shredded

Instructions

Press the Sauté (Normal) button on the Instant Pot. Add the olive oil, onion, garlic and ground beef and cook, stirring occasionally, until almost done.

Make sure to scrape up any brown bits on the bottom of the pot (deglaze).

Add beer and the spices. Stir.

Add in the chiles, jalapeños and beans. Stir to combine. Let the contents come to a simmer.

Add the pasta, stir and submerge it.

Press the Cancel/Keep Warm button to cancel the sauté mode.

Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).

To Pressure Cook

Put the lid on the pot and set the steam release knob to “Sealing” position.

Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.

When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

Add cheese, if using, and stir. Let sit a minute until melted.

Season with more salt & pepper to taste, if desired.

Garnish as desired. Serve it right away!  Serves 4-6.

Thursday, February 21, 2019

Southwestern Beef and Rice Skillet

Southwestern Beef and Rice Skillet (2/21/19) *****
Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 cups uncooked instant rice
2 cans (10 ounces each) diced tomatoes with mild green chilies
2 cups beef broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Directions

Set Instant Pot to sauté, cook beef, onion, green pepper and jalapeno until meat is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes. 

Add rice, tomatoes, broth and seasonings.  Set pressure cook to 10 minutes.  

After the 10 minutes, let pressure out naturally for 10 minutes, then do a quick release. 

Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Enjoy!

Saturday, February 16, 2019

Ropa Vieja

Ropa Vieja (2/16/19) *****





Ingredients


2 lb. beef flank steak

1 tablespoon olive oil

salt & pepper to taste

1 medium onion, sliced

4-5 cloves garlic, minced

1 cup beef or chicken broth

one 15 oz. can diced tomatoes

2 cups sliced mild/sweet peppers of your choice (my favorite for this recipe are cubanelles, but anaheims or bells work well too)

1/2 teaspoon dried oregano

1 teaspoon ground cumin

1 bay leaf

1/2 to 1 teaspoon Goya Sazon or Adobo seasoning (optional, to taste - or substitute a blend of your own)

1/2 cup chopped fresh parsley

2 tablespoons vinegar (top choices: white wine, distilled, apple cider)

1/2 cup chopped green olives


Instructions


Season the flank steak generously on both sides with salt and pepper. 


Add the olive oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). 


When the oil is hot, place the meat into the cooker, taking care to ensure a large flat surface is in contact with the bottom of the pot. 


Brown the meat well on both sides, then transfer it to a plate to rest.


Add the onions and garlic to the pot, and continue to cook over medium saute heat, stirring frequently, until the onions begin to soften. 


Add the broth and deglaze: take a moment to scrape any browned bits from the bottom of the pot. 


Add the canned tomatoes, sliced peppers, oregano, cumin, and bay leaf (and seasoning blend, if using); stir to combine, then nestle the browned flank steak into the stew.


Cover the pressure cooker with the lid, ensuring that the valve is in sealing position. 


Cook under high pressure for 40 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode before closing the lid, then press ‘Manual’ and "+" to select 40 minutes).


When the cooking time is up, allow at least 10 minutes for the pressure to release naturally. 


Open the lid and carefully shred the meat by pulling it apart into long fibers with two forks. 


Discard the bay leaf, then mix in the parsley, vinegar and green olives. 


Season to taste, and serve with rice and your favorite Cuban-style accompaniments.

Friday, February 15, 2019

Bean Mac & Cheese

Bean Mac & Cheese (2/15/19) *****





Ingredients


1 Medium Onion, chopped

1 cup Celery, chopped

2 Tbsp Chili Powder, mild

2 tsp Cumin

1 tsp Oregano, dried

1/4 tsp Chipotle Powder (optional, or cayenne pepper)

1 1/2 tsp Sea Salt

1/2 tsp Black Pepper

8 Cloves of Garlic, minced

32 oz Chicken Broth

(1) 4oz Can of Green Chiles (mild, fire roasted are good)

(1) 15.5oz Can of Pink Kidney Beans (rinsed & drained)

(1) 15.5oz Can of Red Kidney Beans (rinsed & drained)

(1) 15.5oz Can of White Kidney Beans (rinsed & drained)

16 oz Elbow Pasta (macaroni)

(1) 14.5oz Can of Diced Tomatoes (juice and all)

(1) 15oz Can of Tomato Sauce

2 1/2 cups Sharp Cheddar Cheese, shredded


Instructions


Press the Sauté (Normal) button on the Instant Pot. Add onion and celery. Sauté until almost translucent, stirring occasionally. 


Make sure to scrape up any brown bits on the bottom of the pot (deglaze).


Add garlic and the spices. Stir.


Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.


Add the pasta, stir and submerge it.


Press the Cancel/Keep Warm button to cancel the sauté mode.


Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).


To Pressure Cook


Put the lid on the pot and set the steam release knob to “Sealing” position.


Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.


When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.


When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.


Add cheese and stir. Let sit a minute until melted.


Season with more salt & pepper to taste, if desired.


Garnish as desired. Serve it right away!  Serves 6-8.

Sunday, February 3, 2019

Arroz con Pollo con Cerveza

Rice with Chicken and Beer (2/3/19)





Ingredients


4 boneless skinless chicken thighs, cut into small pieces

Salt and pepper to taste

4 tablespoons olive oil, separated

1 cup onion, finely chopped

2 cups of peas and carrots (canned)

3 cloves garlic, finely chopped

2 cups white rice

3 cups of beer

1 packet of seasoning with saffron

 

Instructions


Season the chicken with salt and pepper to taste.


Turn on the Instant Pot ON and select "sauté".


Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink.


Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, garlic, peas and carrots for 3-5 minutes, or until onion is translucent. 


Add the rice, beer, and saffron seasoning. Mix to combine. Taste and add more salt and pepper if necessary. 


Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.


When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".


Mix and fluff with a fork and serve hot.

Thursday, January 31, 2019

Chicken Chili Mac with Chickpeas

Chicken Chili Mac with Chickpeas (1/31/19) *****




Ingredients


2 lb skinless boneless chicken thighs, cut into 1/2” pieces

1 Medium Onion, chopped

1 cup Celery, chopped

2 Tbsp Chili Powder, mild

2 tsp Cumin

1 tsp Oregano, dried

1/4 tsp Chipotle Powder (optional, or cayenne pepper)

1 1/2 tsp Sea Salt

1/2 tsp Black Pepper

8 Cloves of Garlic, minced

32 oz Chicken Broth

(1) 4oz Can of Green Chiles (mild, fire roasted are good)

(1) 15.5oz can of chickpeas

16 oz Elbow Pasta (macaroni)

(1) 14.5oz Can of Diced Tomatoes (juice and all)

(1) 15oz Can of Tomato Sauce


Optional - To Make Cheesy Chicken Chili Mac

2 1/2 cups Sharp Cheddar Cheese, shredded


Instructions


Press the Sauté (Normal) button on the Instant Pot. Add the chicken and cook, stirring occasionally, until almost done.


Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).


Add garlic and the spices. Stir.


Add in the broth, chiles, and chickpeas.  Stir to combine. Let the contents come to a simmer.


Add the pasta, stir and submerge it.


Press the Cancel/Keep Warm button to cancel the sauté mode.


Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).


To Pressure Cook


Put the lid on the pot and set the steam release knob to “Sealing” position.


Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.


When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.


When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.


Add cheese, if using, and stir. Let sit a minute until melted.


Season with more salt & pepper to taste, if desired.


Garnish as desired. Serve it right away!  Serves 6-8.

Wednesday, January 30, 2019

Mangu (mashes plantains)

Mangu (1/30/19)  *****


Think mashed potatoes, but with green plantains instead of potatoes. 




INGREDIENTS


6 Green Plantains Peeled and diced in half or quarters

2 cups water

Salt to taste

2-3 tbs Butter *or to taste

2 Large red onions cut in rings

6-7 garlic cloves, minced

1/2 cup White Vinegar

Olive oil


INSTRUCTIONS


Cut onions into rings then add vinegar, olive oil and garlic to taste and a pinch of salt. Set aside.


Peel plantains and cut into 1” slices


Place plantains, salt to taste and water in Instant Pot, cook on high pressure for 10 minutes.  Wait 10 minutes and then do a quick release. 


While the plantains are cooking, saute onions, garlic, salt, and vinegar in a separate pan. 


Once the plantains are ready, drain water into a separate container.  It will be reused. 


Add butter, a little bit of broth from the onions, and water a little at a time, and begin to mash


Mash until plantains are velvety smooth, adding water as needed. 


In the end, add onions over the top. 


Enjoy with fried Dominican Salami, Fried Dominican Cheese, and a Fried Egg for a traditional Dominican Mangu con Los Tres Golpes


NOTES


Mangu must be eaten when warm. Once it cools it will lose velvety texture. To avoid, feel free to mash plantains with cold water. This will slow down the rate at which the mangu hardens and loses texture.

Wednesday, January 23, 2019

Asopao de Pollo

Asolado de Pollo (Heavy Chicken Soup, 1/23/19)

Ingredients:

2 pounds boneless, skinless chicken thighs (cut into large chunks)
2 tbl olive oil
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon sea salt
2 tablespoons of Adobo Seasoning, divided*
1 (14.5-ounce) can diced tomatoes
1 1/2 cups uncooked medium grain rice
1 (15.5-ounce) can of Chicken Broth
4 cups water
1 cup small green olives stuffed with pimentos
1 can green peas
1 small sweet potato peeled and cut into 1/2” cubes (optional)
2 small potatoes, peeled and cut into 1/2” cubes (optional)
Salt and pepper to taste

Garnishment:
Chopped Avocado slices

Instructions:

Set the Instant Pot to sauté.  Pour some olive oil into the pot.  Slice the chicken thighs into 1” pieces and season with adobo. Cook until slightly browned.  Remove the chicken from the pot. 

Add more olive oil and diced tomatoes.  Mix in pepper, oregano, abobo, and olives.  Cook for 2-3 minutes. 

Add chicken broth and water.  Stir. 

Add chicken and peas. 

If adding a sweet potato, do it now.  This will help thicken the soup and give it a sweeter taste.   Also add potatoes.

You may be close to the limit of a 6qt pot.  If you exceed the limit, remove half of the potatoes and 1 cup of water from the ingredients list. 

Set to pressure cook for 20 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Stir, breaking up any pieces of sweet potato that may not have dissolved.  

Serve and enjoy!

Monday, January 21, 2019

Arroz con Gandules

Arroz con Gandules (Rice with Pigeon Peas) (1/21/19) *****




Ingredients
 • 8 oz chorizo (optional)
 • 2 cups of white rice
 • 2 Tablespoons of Sofrito
 • 1 (15 oz) can of gandules (pigeon peas)
 • 1 Packet of sazon – We used Goya
 • 4 ounces of tomato sauce
 • 2 cups of chicken broth
 • 2 Tablespoons of olive oil
 • 2 Tablespoons of olives
 • Salt and pepper to taste

Instructions

Slice chorizo into 1/8” slices. 

Hit Sauté button and add chorizo, olive oil, sofrito, olives, tomato sauce, sazon and cook for about 3 minutes until everything is blended well.

If you use chorizo, avoid the salt.  

Add the gandules and sauté for another minute or two.

Add the chicken broth and rice and stir. 

Cancel Sauté. Hit pressure cook for 10 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Serve

Notes

You can use water instead of chicken broth.

You can use chicken bourbon.

You can skip the olives if you don't like them.

You can add red peppers if you want.

Saturday, January 19, 2019

Cashew Chicken and Noodles

Cashew Chicken and Noodles (1/19/19) *****

Ingredients

1 cup chicken broth
1/4 cup brown sugar
2 tbsp soy sauce
1/2 tsp minced garlic dried
1/4 tsp sesame oil
1/8 tsp salt
1 pkg Top Ramen
1 cup cooked, frozen chicken chunks
2 cups frozen stir fry veggies
3/4 cup cashews

Instructions

Put the broth, brown sugar, soy sauce, garlic, sesame oil and salt into the Instant Pot liner. Stir until combined. 

Place the Ramen noodles (you can break it in half if you want, I don’t though) into the liquid and then flip it over (so both sides are wet).

Pour the veggies, frozen chicken and cashews on top. 

Lock lid and pressure cook for 0 minutes. (Z-E-R-O. Not a typo.) Quick release, give it a stir and then it is already time to eat!

Serves 3-4

Thursday, January 17, 2019

Chicken Noodle Soup

Chicken Noodle Soup (1/17/19) *****





INGREDIENTS

2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tsp. fresh thyme leaves
2 bay leaves (optional)
2 lb. boneless skinless chicken thighs
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
4 c. cold water 
8 oz. egg noodles
Pinch crushed red pepper flakes (optional)
Juice of 1/4 lemon (optional)
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.

Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.

Wednesday, January 16, 2019

Arroz con Pollo

Arroz con Pollo (Rice with Chicken, 1/16/19) *****


Ingredients

4 boneless skinless chicken thighs, cut into small pieces
2 teaspoons paprika
Salt and pepper to taste
4 tablespoons olive oil, separated
1 cup onion, finely chopped
1 cup green pepper, chopped into small cubes
1 cup red pepper, chopped into small cubes
3 cloves garlic, finely chopped
1/4 cup green onion, finely chopped
2 cups white rice
3 cups chicken broth
1 packet of seasoning with saffron
2 cups frozen mixed vegetables (corn, carrots, peas and green beans)
Instructions

Season the chicken with paprika, salt and pepper to taste.

Turn on the Instant Pot ON and select "sauté".

Heat 2 tablespoons of oil. Add the chicken and cook for 5 - 8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from the Instant Pot and reserve.

Add the remaining 2 tablespoons of oil to the Instant Pot. Sauté onion, peppers, garlic and green onion for 3-5 minutes, or until onion is translucent. 

Add the rice and toast for 1 minute, stirring constantly.

Add chicken broth, seasoning or saffron, frozen vegetables, and cooked chicken. Mix to combine. Taste and add more salt and pepper if necessary. 

Bring to boil. Press "cancel". Secure the lid to the Instant Pot. Close pressure release valve. Select "manual", or "pressure cook", and adjust cooking time to 10 minutes.

When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".

Fluff arroz con pollo with a fork and serve hot.

Serves 4-6

Friday, January 11, 2019

Chilli Mac with Beans

Chili Mac with Beans (1/11/19) *****




Ingredients

1 lb 93% Lean Ground Beef or Ground Turkey (you won't need to drain as very little fat)
1 Medium Onion, chopped
1/2 cup Celery, chopped
2 Tbsp Chili Powder, mild
2 tsp Cumin
1 tsp Oregano, dried
1/4 tsp Chipotle Powder (optional, or cayenne pepper)
1 1/2 tsp Kosher Salt (or 1 tsp table salt)
1/2 tsp Black Pepper
8 Cloves of Garlic, minced
32 oz Chicken Broth
(1) 4oz Can of Green Chiles (mild, fire roasted are good)
(1) 15.5oz Can of Red Kidney Beans (rinsed & drained)
16 oz Elbow Pasta (macaroni)
(1) 14.5oz Can of Diced Tomatoes (juice and all)
(1) 15oz Can of Tomato Sauce
Optional - To Make Cheesy Chili Mac
2 1/2 cups Sharp Cheddar Cheese, shredded

Instructions

Press the Sauté (Normal) button on the Instant Pot. Add the ground beef and cook, stirring occasionally, until almost done.

Add onion and celery. Sauté until almost translucent, stirring occasionally. Make sure to scrape up any brown bits on the bottom of the pot (deglaze).

Add garlic and the spices. Stir.

Add in the broth, chiles, and beans Stir to combine. Let the contents come to a simmer.

Add the pasta, stir and submerge it.

Press the Cancel/Keep Warm button to cancel the sauté mode.

Add the tomatoes and tomato sauce, and let them stay on top. DO NOT STIR (this helps alleviate the potential burning that can happen with tomatoes).

To Pressure Cook

Put the lid on the pot and set the steam release knob to “Sealing” position.

Press the Manual (or Pressure Cook) button and the + or - button to select 4 minutes* (or 1/2 of the time on the pasta package directions), and make sure that High Pressure is also selected.

When cooking time ends and the unit beeps, do a Controlled Quick Release (QR) (slowly at first, in small bursts so sauce doesn't spew out of the knob) of the steam.

When the steam is all out and the pin in the lid drops, carefully open the lid, facing away from your face. Stir contents.

Add cheese, if using, and stir. Let sit a minute until melted.

Season with more salt & pepper to taste, if desired.

Garnish as desired. Serve it right away!

Serves 6-8