Instant Pot Chicken Green Chili

Ingredients:

1 Tbsp. vegetable oil
1 yellow onion, diced
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. oregano
2-1/2 lbs. chicken breasts, boneless & skinless
16 oz. LaVictoria Salsa Verde
1 C. chicken broth

Toppings:
2 packages queso fresco, crumbled (or sour cream)
2 avocados, diced
8 radishes, chopped fine
8 sprigs cilantro (optional)
Shredded cheese

Instructions:

1. Set the Instant Pot to the sauté setting.

2. Add the vegetable oil.

3. When oil is hot, add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.

4. Add the garlic, and stir for another minute.

5. Add the cumin and oregano and stir for another minute.

6. Add chicken broth and 1/2 of the salsa verde into the pot.  Top with the chicken breasts and pour the remaining salsa verde over chicken.

7. Place the lid on the Instant Pot and set to "manual".  Set the timer for 14 minutes.

8. Use a natural release (let the Instant Pot release the pressure by itself). Once complete, remove the chicken from the pot and shred the chicken with a fork.

9. Return the chicken to the pot and stir to combine.

10. Serve in a bowl with the toppings or use for burritos or tacos.

11. Extra Instant Pot Chicken Chili can be frozen in an airtight container.

IP Mexican Quinoa

Ingredients:

1 Tble. olive oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 onion, chopped
1 C. quinoa
1 C. vegetable broth
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 C. corn kernels, frozen, canned or fresh
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tble. chopped fresh cilantro leaves

Directions:

1. Set IP to saute.  Heat olive oil until Hot.  Add onion and cook until translucent stirring frequently.         Add garlic and jalapeño stirring frequently until fragrant, about one minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt    and pepper, to taste.
3. Select Manual for 10 min. NPR for 5 min.  Slowly release pressure until  pin drops.
4. Stir in avocado, lime juice and cilantro.
5. Serve immediately.

Cranberry Millionaire Salad

Ingredients:

3 cups Fresh Cranberries
3/4 c. sugar
1 c. water (**I tweeked this and used the pineapple juice from the tidbits + water to make 1 cup liquid)
1 Cinnamon Stick
2 cups sour cream
2 cups pineapple tidbits, well drained (reserve liquid)
2 cups mini marshmallows
1 cup chopped pecans roasted
2 cups sweetened flaked coconut
**Tweek: add 3 drops of wild orange essential oil while cranberry sauce is cooling

Directions:

1.  Combine cranberries, sugar, water/pineapple juice, and cinnamon stick in a saucepan.  Bring to a boil, reduce heat and let simmer 10 minutes.  Cool completely (sauce will thicken upon cooling).

2.  Add 1 1/2 cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight.

Baked Creamy Chicken Taquitos

Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray

Directions:
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with Cilantro Ranch Dressing, guacamole, or our favorite salsa.

Six Sisters Recipe

Tweets: 6 oz cream cheese and 2 extra Tble. green salsa

Greek Orzo Salad

Ingredients:

Orzo pasta cooked to al dente

Feta

Salt

Multicolored mini sweet peppers chopped

Red onion chopped

Rice vinegar

Tomato chopped or chopped sun dried tomatoes

Kalamata olives sliced 

Fresh Basil chopped

Extra virgin olive oil

Chopped garlic

Mix and chill. 

Freezer Smoothie Packs

Ingredients:

1 cup spinach, packed
1/2 banana, cut up into 1-inch pieces
1/4 cup non-fat plain Greek yogurt, frozen (about 2 frozen cubes)*
1 cup mixed frozen fruit (mangos, pineapple, strawberries)
1 to 1 & 1/4 cup water or milk (cow, almond, coconut, cashew, whatever kind you like)

Instructions:

In a zip-top sandwich bag, add the spinach, banana pieces, frozen yogurt cubes, and mixed frozen fruit.  Squeeze out the air and zip the bag shut.  Place in freezer.  Repeat for additional packs.

To prepare: Pour 1 to 1 & 1/4 cup water or milk in a blender.  Add one frozen smoothie pack and blend until smooth, adding extra water or milk if desired to preferred consistency.

Yield: 1 smoothie pack makes one 2-cup smoothie.

Find more recipes at superhealthykids.com

*To prepare frozen yogurt cubes,  place yogurt into ziplock baggie. Cut a small hole in corner of bag to create an open tip to squeeze yogurt out of.  Squeeze into ice cube tray and freeze.

Flat Enchiladas

Ingredients:

2 C. dry Masa
2 rounded Tble. melted lard
1/3 C. cottage cheese
1/2 tsp. salt
1 egg (slightly beaten)
Approximately 3/4-1 C. chicken broth (you can broth and water 1/2 and 1/2 if you want)
1 16 0z. jar Frontera Gourmet Enchilada sauce Classic Red Chile
Shredded cheese
Chopped green onions (whites and greens)

Directions:

Mix masa and salt with a fork.  Add melted lard and stir with fork until combined.  Add cottage cheese and stir with fork until combined.  Add egg and stir with form until combined.  Add chicken broth ( you could use more or less of the chicken broth as you want the wet masa to cling together to form a ball). Should hold together when pinched with your fingers. Make pliable like play doh. Do not knead. Form patties ( I make mine 3 1/2 - 4 inches round and 3/4 inch thick but they can be made into whatever size you like).  This recipe makes about 12 patties this size.

Fry patties in 1/2 to 1 inch of oil until golden brown on each side. Make sure oil is at frying temperature so masa patties don't get oil "logged".

Warm enchilada sauce.  In a 13X9" pan place sauce in the bottom of pan to cover.  Dip fried patties into sauce lightly. Place in pan and lightly cover with remaining sauce.  Cover with shredded cheese.  Bake in 400 degree oven until warmed through, sauce slightly bubbles and cheese is melted.  Approximately 15 min.  Top with chopped green onions.  As a kid we used to eat these at the Sunset restaurant in Coolidge and they would put chopped green olives on them (loved them that way).  We would also eat them at Tag's restaurant in Coolidge but they didn't use the green olives.  I like to eat them with a dollop of sour cream on top.....YUM!

Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 tsp. salt
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions:

1. Poach chicken in a large pot of simmering water.  Cook until no longer pick in center, about 12 minutes.  Remove from pot and set aside.  Bring chicken cooking water to a boil and cook pasta in it. Drain.  Cut into small pieces or shred chicken and mix with noodles.*(see Tweeks)

2.  In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.  Season with salt and pepper.  Gently stir together cream soup mixture with the chicken mixture.  Place in a 2 quart baking dish.

3.  Melt butter in a small saucepan, and remove from heat.  Stir in crumbled crackers.  Top casserole with the buttery crackers.

4.  Bake at 350 degrees F for about 30 minutes, until heated through and browned on top.

Tweeks: I used 2 chicken breasts and added 8-10 sliced Portobello Mushrooms to make up for the other 2 chicken breasts.  Also added 3-4 Tablespoons finely chopped onions.  The canned soups I used were: Cream of Mushroom with Roasted Garlic and Cream of Chicken with Mushrooms. * I added the Mushrooms and onions to the chicken and noodles mixture.  Mine took 5-10 longer to cook.

Avocado Chicken Wrap

Ingredients:

4 cups chicken, cooked and cubed (or shredded)
2 large avocados, cut and cubed
1 tsp. garlic powder or 1-2 cloves fresh minced garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1/2 cup mayo
1/4 c. plain greek yogurt
Whole Wheat tortillas (I used regular because that's what I had on hand)

*Tweek: I added 1 shallot chopped finely and 1 Tble. cilantro chopped finely

Instructions:

Cut and Cube avocado.
Add to a large bowl with cubed or shredded chicken.
Mix in seasonings, lime juice, *(shallot & cilantro)mayo and greek yogurt.
Cover with plastic wrap and refrigerate for 30 minutes or more.
Spoon mix onto tortilla.
Fold like a burrito.

Hungarian Goulash

Ingredients:

1/3 c. vegetable oil
3 onions, sliced
2 Tble. Hungarian sweet paprika
2 tea. salt
1/2 tea. ground black pepper
3 pounds beef stew meant, cut into 1-1/2 inch cubes
1 (6 ounce) can tomato paste
1-1/2 cups water (adding 1 tea. of "Better than Bouillon")
1-2 cloves garlic, minced
1 tea. salt

Directions:

1.  Heat oil in a large pot or Dutch oven over medium heat.  Cook onions in oil until soft, stirring frequently.  Remove onions and set aside.

2.  In a large ziplock baggie, combine paprika, 2 tea. salt and pepper.  Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides.  Return the onions to the pot, and pour in tomato paste, water(broth), garlic and the remaining 1 tea. salt.  Reduce heat to low, cover and simmer, stirring occasionally, 1-1/2 to 2 hours, or until meat is tender. (I cooked for 2 hours).

Serves: 8

Beef & Bacon Stroganoff Recipe

Ingredients

• 1 pound lean ground beef (90% lean)

• 5 thick-sliced bacon strips, chopped

• 1 cup sliced fresh mushrooms

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 1 can (14-1/2 ounces) beef broth

• 1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted

• 2 tablespoons Worcestershire sauce

• 1 teaspoon pepper

• 1/4 teaspoon salt

• 1/4 teaspoon paprika

• 6 cups uncooked egg noodles

• 1 cup (8 ounces) sour cream

• 2 teaspoons prepared horseradish

• 1/2 cup shredded white cheddar cheese (I omitted this)

• Minced fresh parsley, optional

Directions

1. In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
2. Meanwhile, cook noodles according to package directions; drain.
3. Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired. Yield: 6 servings.

Chef John's Mushroom Gravy

Ingredients:

1/4 C. butter
1 (16 oz.) package sliced mushrooms
salt to taste
1/4 C. all-purpose flour, or as needed
3-1/2 C. beef stock
1 pinch ground black pepper to taste
fresh thyme leaves, to taste (optional) I used a slight pinch of dried ground thyme

Directions:

Heat butter over medium heat in a saucepan until it foams.  Stir in mushrooms.  Season with salt.  Simmer until liquid evaporates, maybe about 20 minutes (could be less).
Stir in the flour, cooking and stirring for about 5 minutes.  Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.  Season with black pepper and thyme.  Reduce heat to medium-low and simmer until thickened, about 30 minutes, stirring often.

Pioneer Woman's Pecan Pie

Description

Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.  It's simple. It's hearty. It's basic. And it's just so good.

Ingredients:

1 whole unbaked Pie Crust (I use "sylvia's Perfect Pie Crust" Recipe
1 C. White sugar
3 Tble. Brown sugar
1/2 tea. salt
1 C. Corn Syrup
3/4 tea. Vanilla
1/3 C. Melted Butter (salted)
3 whole Eggs, Beaten
1 C. (heaping) Chopped Pecans

Preparation:

First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top.  Cover top and crust lightly/gently with foil.  Bake pie at 350 degree
for 30 minutes.  Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.  Required baking time seems to vary widely with this recipe.  Sometimes it takes 50 minutes; sometimes it takes 75 (and then some).

Allow to cool for several hours or overnight.  Serve in thin slivers.

Edamame Succotash

Ingredients:

1 Tble. toasted sesame oil
1/2 C. finely diced red onion
1 tea. minced garlic
2 strips applewood-smoked bacon, finely chopped
1 C. (6 oz.) frozen edamame, thawed
1/2 C. fresh corn kernels, from 1 small ear
1/4 C. small-diced red bell pepper
Kosher salt and freshly ground white pepper

Directions:

In a large skillet, heat the sesame oil over medium heat.  Saute the onion and garlic until softened, about 2 minutes.  Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.

Add the edamame, corn and bell pepper and saute for 2 to 3 minutes.  Season with 1/2 tea. salt and 1/8 tea. white pepper. Remove from the heat and serve hot.

Magic Cookie Bars from Eagle Brand

Ingredients:

1/2 C. butter, melted
1-1/2 C. graham cracker crumbs (1 pkg.)
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 C. semisweet chocolate morsels
1-1/3 C. flaked coconut
1 C. chopped nuts

Directions:

1.  Heat oven to 350 degrees (325 degrees for glass dish).  Coat 13X9 inch baking pan with no-stick cooking spray.

2.  Combine graham cracker crumbs and butter.  Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with chocolate chips, coconut and nuts.  Press down firmly with a fork.

3.  Bake 25 minutes or until lightly browned.  Cool.  Cut into bars or diamonds.  Store covered at room temperature.

Melt-In-Your-Mouth Chicken Breasts

Ingredients:

4 boneless chicken breast halves
1 C. mayonnaise
1/2 C. freshly grated parmesan cheese
1/2 tea. seasoning salt
1/2 tea. ground black pepper
1 tea. garlic powder

Directions:

1.  Mix mayonnaise, cheese and seasonings.
2.  Spread mixture over chicken breasts and place in baking dish.
3.  Bake at 375 degrees for 45 minutes.

Garlic Roasted Potatoes

Recipe courtesy of Barefoot Contessa

Ingredients:

3 pounds small red or white potatoes
1/4 cup good olive oil
1-1/2 tea. kosher salt
1 tea. freshly ground black pepper
2 Tble. minced garlic (6 cloves)
2 Tble. minced fresh parsley

Directions:

Preheat oven to 400 degrees.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

White Chicken Chili

Recipe courtesy The Neelys

Ingredients:

2 (14.5-ounce) cans white beans
1 Tble. canola oil
1 medium jalapeno pepper, seeded and minced (leave seeds if you want hot version)
2 medium poblano peppers, seeded and chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 Tble. ground cumin
1-1/2 tea. ground coriander
1 tea. ancho chili powder
4 cups low-sodium chicken broth
2 limes, juiced, plus lime wedges for serving
1 rotisserie chicken, skin removed and meat shredded
1/4 c. chopped cilantro leaves
Sour Cream, for topping
Tortilla chips, coarsely crushed, for topping

Directions:

Drain and rinse the canned white beans.  In a medium bowl, mash half of the beans with a potato masher until chunky.  Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat.  Add the peppers, onion, and garlic and saute until soft and fragrant, about 5 minutes.  Season the vegetables with salt, and pepper, to taste.  Add cumin, coriander and chili powder and continue to saute for 1 more minute to toast the spices.  Stir in the chicken stock, and lime juice and bring to a simmer.  Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary.  Stir in the shredded chicken and cilantro and simmer until heated through, about 5 more minutes.  Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips and lime wedges.

Homemade Bread Crumbs and Croutons

Homemade bread crumbs and croutons are a great way to us the unwanted heels of your bread and they are much more nutritious and have less additives than store bought varieties.  I always save up my bread heels and then, once I've got a full gallon size bag of heels, I bake all my croutons in one sitting, which saves time and money.

Cut bread into cubes and place on a baking sheet.  Bake at 190 degrees** for 2-3 hours.  Making sure to check them at least every half hour or so.  Then turn off the oven and let the bread cubes remain in the oven until cooled or overnight.

Once the bread cubes are completely cooled and dried out, place them in batches into your food processor or Vitamin and process into bread crumbs. Or place dried cubes in heavy gallon-size ziplock baggie and use a heavy wood rolling pin to crush into bread crumbs. (Four bread heels make approximately 1-1/2 cups of bread crumbs.)


For seasoned bread crumbs you can simply add some Italian Herb Seasoning and a bit of sea salt to the breadcrumbs. Mix well to combine. I generally leave my bread crumbs plain, as I can easily season them if needed for a recipe.

Place bread crumbs in a freezer-safe container and store in the freezer.  Due to their very low moisture content, they will not "freeze" so there's no need to thaw, just use them straight out of the freezer in your favorite recipes.

Use Plain Croutons for Stuffing
If you are going to make stuffing, just save the plain dried croutons in a freezer-safe container in the freezer until ready to use.

Making Seasoned Croutons for Soups & Salads
If you want to make seasoned croutons for salads or soups, simply season the bread cubes prior to drying them out in the oven.  Add some olive oil and melted butter (or coconut oil) and your favorite seasonings, like dried Italian herbs, parsley, garlic powder and salt. Mix well to combine.  Then add your bread cubes and toss until well coated with the olive oil mixture.  Place seasoned bread cubes onto a parchment-lined baking sheet and dry out in oven as outlined above.  Once cool, transfer to a freezer safe container and store in freezer.

**If your oven doesn't go as low as 190 degrees, simply raise your rack to highest level (away from bottom heat source) and place your oven on its lowest setting (this would be for an electric stove).  Make sure to check the croutons at least every half-hour to ensure you do not over cook.  You don't want them to browned, just dried out.

Candied Coconut Sweet Potatoes

Ingredients:

4 C. mashed sweet potatoes (4 med. sweet potatoes or 2 large sized cans)
6 Tble. sugar
6 Tble. butter, softened or melted
2 eggs, beaten
1/2 can sweetened condensed milk (eyeball it)
1 tea. vanilla

Topping:

1 C. packed brown sugar
1-1/2 C. sweetened coconut flakes
1/2 to 1 C. large chopped pecans
6 Tble. melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking.  If using fresh sweet potatoes, preheat oven to 400 degrees.  Prick each sweet potato with a fork and place on foil in the oven.  Cook for 40-60 minutes or until tender.  Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl.  To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla.  Your butter should be soft enough to blend up easily.

You could mash it all up by hand, but an electric mixer works great.  You can also us a potato masher.  I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a greased 9X13 pan.

For the topping, combine brown sugar, coconut and pecans.  Pour melted butter over and combine.

Bake in a 350 degree oven for about 40-50 minutes.  It will be more or less depending on the size of dish you use, whether you increase the topping mixture.  The top should be nice and browned and bubbly so just keep an eye on it.