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
In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
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.
For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
To serve: add carnitas to tortilla and top with salsa and desired toppings.
Instant Pot Chicken Carnitas with Chipotle Peach Salsa:
So flavorful and comes together in 30 minutes, so it’s perfect for a quick weeknight dinner.
Recipe adapted from Half Baked Harvest.
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
Cook pasta al dente according to the package, and then drain.
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.
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.
Stir in parmesan, then add the pasta and cooked chicken and cook for 2 minutes. Remove from heat and add basil.
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:
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
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:
Garlic, minced to taste
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.
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.
Middle Eastern Chickpea Salad: In a medium bowl, combine salad ingredients. In a small bowl combine dressing ingredients, and then mix dressing with salad.
Garlic Sauce: mix desired amount of mayonnaise and garlic to taste.
This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.
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
Preheat oven to 350.
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.
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.
In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
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.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
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.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.