• Instant Pot Chicken Carnitas with Chipotle Peach Salsa

    Recipe from Half Baked Harvest.

    Ingredients:

    Crispy Chicken Carnitas:

    • 2 lbs. chicken breast
    • 5 garlic cloves, chopped
    • 1 TBSP chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 tsp. dried oregano
    • Salt and pepper
    • 1 12 oz. bottle of Negra Modelo beer
    • 1 TBSP honey
    • Juice of lime
    • Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion

    Chipotle Peach Salsa:

    • 1/2 c. salsa verde
    • 1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
    • 1/2 c. chopped ripe peaches
    • Salt

    Directions:

    1. In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
    2. Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
    3. For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
    4. To serve: add carnitas to tortilla and top with salsa and desired toppings.

    Instant Pot Chicken Carnitas with Chipotle Peach Salsa:

  • Lighter Creamy Cajun Chicken Pasta

    So flavorful and comes together in 30 minutes, so it’s perfect for a quick weeknight dinner.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. spiral pasta or other short cut pasta
    • 4 TBSP olive oil
    • 1 lb. chicken, cut in bite size pieces
    • 1 TBSP plus 1-2 tsp. Cajun seasoning
    • Salt and pepper
    • 1 onion, sliced
    • 2 bell peppers, sliced
    • 3 garlic cloves, chopped
    • 1 c. chicken broth
    • 1 c. milk
    • 3-4 oz. cream cheese, at room temperature
    • 1/2 c. freshly grated parmesan cheese
    • 2 TBSP basil, chopped

    Directions:

    1. Cook pasta al dente according to the package, and then drain.
    2. Meanwhile, heat skillet to medium high and add 2 Tablespoons of olive oil, onion, chicken, and 1 Tablespoon of Cajun seasoning. Cook until browned, about 5 minutes, and then remove chicken from pan onto a plate.
    3. To the skillet, add 2 Tablespoons of olive oil, the bell peppers, and garlic. Cook another 5 minutes, until peppers are soft. Stir in 1-2 teaspoons of Cajun seasoning, salt, and pepper. Cook another minute, then add broth and milk. Then add the cream cheese and whisk until smooth. Bring sauce to a gentle simmer and cook for 5 minutes.
    4. Stir in parmesan, then add the pasta and cooked chicken and cook for 2 minutes. Remove from heat and add basil.

    Lighter Creamy Cajun Chicken Pasta:

  • Greek Orzo Salad

    This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.

    Recipe from Midwest Foodie.

    Ingredients:

    Salad:

    • 16 oz. orzo pasta
    • 1 c. cucumbers, sliced
    • 1 c. sundried tomatoes, julienned
    • 1 c. Kalamata olives, halved
    • 1 14 oz. can of artichoke hearts
    • 1 15 oz. can chickpeas, drained
    • 1/4 c. finely diced red onion
    • 1/4 c. parsley, chopped
    • 4-6 oz. feta, crumbled

    Dressing:

    • 2/3 c. olive oil
    • 1/3 c. balsamic vinegar
    • 1 lemon, zest and juice
    • 1 tsp. dried oregano
    • 2 garlic cloves, finely minced
    • 1 TBSP Dijon mustard
    • Kosher salt
    • Pepper

    Directions:

    1. Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool.
    2. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined.
    3. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.

    Greek Orzo Salad:

  • Grilled Hawaiian Chicken

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 2-3 lbs. boneless chicken breasts
    • 1 c. pineapple juice
    • 1 c. soy sauce
    • 2/3 c. brown sugar
    • 1 TBSP of ginger paste
    • 1 tsp. garlic powder

    Directions:

    1. Place chicken breasts in a Ziploc bag.
    2. In a bowl, whisk pineapple juice through garlic powder together.
    3. Pour HALF of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 hours or up to 24 hours.
    4. Refrigerate the remaining marinade.
    5. When ready to cook, simmer the reserved marinade in a small saucepot, until sauce thickens to desired consistency.
    6. Grill chicken, slice, and drizzle with the reserved marinade.

    Grilled Hawaiian Chicken:

  • Chicken Shawarma Feast

    This feast is beyond delicious.
    Serve with pita, naan, or tortillas.
    Chicken recipe from Noshastic, and rice recipe adapted from A Family Feast.

    Chicken Shawarma Ingredients:

    • 1 lb. boneless chicken
    • 3 TBSP fresh lemon juice
    • 3 TBSP olive oil
    • 4 garlic cloves, minced
    • 2 tsp. salt
    • 2 tsp. pepper
    • 4 tsp. ground cumin
    • 4 tsp. ground coriander
    • 2 tsp. smoked paprika
    • 1 tsp. turmeric
    • 1/2 tsp. ground cloves
    • 1/2 tsp. cayenne pepper, or to taste

    Middle Eastern Rice Ingredients:

    • 2 TBSP olive oil
    • 1 c. rice
    • 1 tsp. curry powder
    • 1/2 tsp. ground turmeric
    • 1 1/2 chicken broth or water
    • Salt, to taste

    Middle Eastern Chickpea Salad Ingredients:

    Salad:

    • 1 large English cucumber, diced
    • 5 green onions, diced
    • 1 15 oz. can chickpeas, drained and rinsed
    • 1 pint of grape tomatoes, halved
    • 1 red bell pepper, diced
    • 1 orange bell pepper, diced
    • 1/4 c. parsley, minced
    • 1/4 c. mint, minced
    • 3/4 c. crumbled feta

    Dressing:

    • Zest and juice of 3 lemons
    • 1/2 tsp. Sumac
    • 1 garlic clove, ,minced
    • 1/2 c. olive oil
    • 1 tsp. salt
    • 1/2 tsp. pepper

    Garlic Sauce Ingredients:

    • Mayonnaise
    • Garlic, minced to taste

    Directions:

    1. Chicken: Place the lemon juice through cayenne in a Ziploc bag and combine. Add the chicken and marinate overnight. Cook chicken on grill, stovetop, or oven.
    2. Rice: In a medium saucepan, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute; then carefully add broth/water. Bring to a boil and cover and lower heat to low and cook for 12 minutes. During the 12 minutes stir occasionally. After 12 minutes, remove from heat and let sit covered for five minutes, then fluff with a fork.
    3. Middle Eastern Chickpea Salad: In a medium bowl, combine salad ingredients. In a small bowl combine dressing ingredients, and then mix dressing with salad.
    4. Garlic Sauce: mix desired amount of mayonnaise and garlic to taste.


  • General Tso’s Tofu

    Recipe from Domestic Superhero.

    Ingredients:

    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 c. brown sugar
    • 6 TBSP Hoisin sauce
    • 6 TBSP rice vinegar
    • 6 TBSP ketchup
    • 4 TBSP soy sauce
    • 1 c. water
    • Crushed red pepper to taste
    • 2 TBSP sesame oil
    • 6 TBSP fresh ginger, chopped
    • 8 green onions, chopped

    Directions:

    1. Prepare Crispy Baked Tofu.
    2. In a bowl mix brown sugar through crushed red pepper.
    3. Heat sesame oil in a skillet, then add ginger and cook about 1 minute. Add the sauce to the skillet and simmer for 10 minutes, until thickened.
    4. Add tofu to the pan and toss to coat and top with green onions.

    General Tso’s Tofu:

  • Taco Salad with Cilantro Lime Dressing

    Note: make the dressing ahead so it can chill before serving.
    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Meat:

    • 1 lb. ground beef, turkey, or chicken
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. salt
    • Cayenne pepper, to taste
    • 1/2 c. mild salsa

    Salad:

    • 8 c. Romaine lettuce, chopped
    • 1 1/2 c. cherry tomatoes, halved
    • 14 oz. can of black beans, drained and rinsed
    • 14 oz. can of corn, drained and rinsed
    • 1/4 c. red onions, chopped
    • 2 avocados, sliced or chopped
    • 1/2 c. (or more) pepper jack or shredded cheese, grated

    Cilantro Lime Dressing:

    • 1 bunch of cilantro
    • 2 large tomatillos, husks removed and roughly chopped
    • 1 jalapeno, deveined and seeded, if desired, roughly chopped
    • 2 garlic cloves, peeled
    • 1 c. mayonnaise
    • 1 c. sour cream or Greek yogurt
    • Juice of 1 lime
    • 2 TBSP ranch seasoning mix
    • 1/4 tsp. smoked paprika
    • 1 1/2 tsp. salt
    • Milk, as needed to thin

    Directions:

    1. Meat: brown meat over medium heat in a large skillet, and drain any excess fat. Stir in all the seasonings and salsa and simmer for 1-2 minutes until thickened and warmed through.
    2. Salad: put all salad ingredients in a large bowl, top with meat, and dressing.
    3. Dressing: add all ingredients to a blender and puree until smooth. Chill before serving! Dressing may thicken in the fridge, so whisk in some milk before serving.

    Taco Salad with Cilantro Lime Dressing:

  • Jewish-Style Brisket

    This Jewish-style brisket is so delicious. It reminds me so much of the brisket my Grandma Boden would make. The sauce/gravy is everything!

    Recipe adapted from Sam Zien.

    Ingredients:

    • 5 TBSP oil
    • 5-7 lb. brisket
    • 4 garlic cloves, minced
    • 3 large onions, thinly sliced
    • 12 oz. tomato paste
    • 3/4 c. brown sugar
    • 1/2 c. soy sauce
    • 2 TBSP Dijon mustard
    • 1 TBSP smoked paprika
    • 4 c. beef stock

    Directions:

    1. Preheat oven to 350.
    2. Heat 2 TBSP of the oil over medium-high heat in a Dutch oven.
    3. Add the brisket and brown on both sides, 5-7 minutes per side.
    4. Transfer brisket to a platter and drain excess fat.
    5. Combine remaining 3 TBSP oil with the garlic in a small bowl; when brisket is cool enough to touch, rub the garlic mixture over the brisket, top and bottom.
    6. Put half the onions in the bottom of the Dutch oven and place the brisket on top.
    7. Combine the remaining ingredients, except the remaining onions and stock, in a medium bowl. Mix well and spoon over the top of the brisket, then top with onions.
    8. Pour the stock around the outside of the brisket, cover with a lid or very tightly with foil, and bake for 4-5 hours, until fork-tender (start checking at 3.5 hours).
    9. Transfer to cutting board, cover loosely with foil, and let rest for about 20 minutes. Then slice across the grain.

    Jewish-Style Brisket:

  • Make Ahead Creamy Mashed Potatoes

    This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.

    Ingredients:

    • 4-5 lbs. Yukon gold potatoes
    • 8-10 garlic cloves, peeled
    • 2-3 TBSP olive oil
    • 1/2 c. butter, melted
    • 3-4 oz. cream cheese, softened
    • 1 c. shredded cheddar cheese
    • 1 c. sour cream
    • 1/2 – 3/4 c. milk
    • 1/2 c. green onions, thinly sliced (reserve some for garnish)
    • 2 tsp. onion powder
    • 2 tsp. salt
    • 1 tsp. pepper

    Directions:

    1. Preheat oven to 350.
    2. Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
    3. Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
    4. In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
    5. Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.

    Make Ahead Creamy Mashed Potatoes:

  • Veggie Palak

    Ingredients:

    • Olive oil
    • 1 lb. fresh baby spinach
    • Salt, to taste
    • 1 14 oz. can diced tomatoes, drained
    • 1 TBSP minced garlic
    • 1 TBSP ginger paste
    • 1 tsp. garam masala
    • 1/4 tsp. chili powder
    • 1 1/2 tsp. cumin
    • 1 14 oz. can garbanzo beans, drained
    • 1 14 oz. can kidney beans, drained
    • 1 lb. potatoes, cooked and roughly chopped
    • 1 14 oz. can light coconut milk
    • 1-2 tsp. sugar or honey
    • 1 tsp. lemon juice

    Directions:

    1. Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
    2. Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
    3. After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
    4. Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.

    Veggie Palak: