• Chipotle Taco Meat

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 2 TBSP olive oil
    • 1 pound ground chicken, beef, or turkey
    • 1 yellow onion, chopped
    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt
    • 3/4 c. water
    • 1/4 cup fresh cilantro, chopped (optional)
    • 12 hard shell tacos
    • Taco toppings: cheese, lettuce, tomatoes, sour cream, guacamole, salsa

    Directions:

    1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the meat is browned, about 5 minutes.
    2. Once meat is browned, add the chipotle chili powder, paprika, cumin, garlic powder, oregano, and salt, and then stir to combine. Once combined, add the water.
    3. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes.
    4. Remove from the heat and stir in the cilantro, if desired. 
    5. Stuff taco shells and fill with desired toppings.

    Chipotle Taco Meat:

  • Lemon Linguine – Instant Pot

    Ingredients:

    • 1 tsp. olive oil
    • 4 TBSP butter, divided
    • 4-6 cloves of garlic, minced
    • Juice of 1 lemon
    • 1 TBSP salt
    • 1 1/2 tsp. pepper
    • 4 c. water
    • 1 lb. linguine
    • 10 oz. (or 1 1/4 c.) plain Greek yogurt
    • 1 c. freshly grated parmesan cheese (or more)
    • Milk, if desired to thin

    Directions:

    1. Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
    2. Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
    3. Close the lid, and select manual for 3 minutes. When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
    4. After 5 minutes, remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.

    Lemon Linguine – Instant Pot:

  • Thai Sweet Chili Salmon

    Ingredients:

    • 16 oz. salmon
    • Olive oil
    • Salt and pepper
    • Smoked Paprika
    • Garlic powder
    • Onion powder

    Sweet Chili Sauce:

    • 1/4 c. Thai sweet chili sauce
    • 1/4 c. honey
    • 2 TBSP soy sauce

    Directions:

    1. Preheat oven to 450F.
    2. In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
    3. Line a baking sheet with foil and spray with cooking spray.
    4. Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
    5. Cook until done. Time varies depending on the thickness.
    6. Serve with the sweet chili sauce drizzled on top.

    Thai Sweet Chili Salmon:

  • Chicken and Noodles

    Ingredients:

    • 2 lb. chicken breast
    • 2 14 oz. cans of cream of chicken or celery soup (or 1 of each)
    • 32 oz. chicken broth (plus more if you want more of a soup)
    • Better than bullion, to taste (if using low or now sodium broth use about 1 TBSP)
    • 1 tsp. Thyme leaves
    • 3 celery stalks, chopped
    • 3 carrots, chopped
    • 2 TBSP butter, sliced (optional)
    • 1 24 oz. package of frozen Reames egg noodles
    • Salt and pepper, to taste

    Directions:

    1. Place chicken in the crockpot and season with salt and pepper.
    2. In a medium bowl, combine the cream soups, broth, bullion, and thyme leaves; then pour the soup mixture over the chicken.
    3. Add the celery and carrots, and then add the sliced butter.
    4. Cover and cook on low for 6 hours. After 6 hours, remove chicken and shred/chop and add back to the crockpot. Add the frozen egg noodles, cover and cook for an additional 2 hours. You may stir a few times during the 2 hours, and add more broth at this time if you want more of a soup.
    5. Taste and adjust seasoning.

    Chicken and Noodles:

  • Chicken Tikka Masala

    This Tikka recipe is the best homemade Tikka I have ever made.
    Recipe from Damn Delicious.

    Ingredients:

    • 1 1/2 TBSP Olive oil
    • 1 1/2 lbs. boneless chicken, cut into 1-inch chunks
    • Salt and freshly ground black pepper, to taste
    • 1/2 medium sweet onion, diced
    • 3 TBSP tomato paste
    • 3 cloves garlic, minced
    • 1 TBSP freshly grated ginger or ginger paste
    • 1 1/2 tsp. garam masala
    • 1 1/2 tsp. chili powder
    • 1 1/2 tsp. ground turmeric
    • 1 (15-oz.) can tomato sauce
    • 1 c. chicken stock or water
    • 1/2 c. heavy cream

    Directions:

    1. Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the skillet and cook until golden, about 4-5 minutes.
    2. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
    3. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    4. Stir in heavy cream until heated through, about 1 minute.
    5. Serve over rice.

    Chicken Tikka Masala:

  • Instant Pot Chicken Noodle Soup

    Recipe adapted from Balancing Motherhood. Takes about 45 minutes – 1 hour from start to finish.

    Ingredients:

    • 3-4  chicken breasts (about 1.5-2 lbs.)
    • Water to cover chicken in the Instant Pot
    • 3 TBSP butter 
    • 3 carrots full size, chopped
    • 4 celery stalks, chopped
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 2 inch knob of ginger, sliced
    • 1 TBSP Italian seasoning
    • Salt and pepper to taste
    • 64 oz. chicken broth
    • 8 oz. wide noodles
    • 1 bay leaf

    Directions:

    1. Place chicken in Instant Pot and cover with water; place lid on Instant Pot and set to manual cook for 8 minutes. When 8 minutes is up, quick release. Remove chicken and shred or chop and set aside. Rinse Instant Pot.
    2. Meanwhile, chop carrots, celery, onion, garlic and ginger.
    3. After the chicken is cooked and removed from the Instant Pot, turn the pot to sauté, and when the pot says HOT, add the butter. Once the butter melts, add the carrots, celery, and onion, and sauté for 5 minutes.
    4. After 5 minutes, add the garlic, ginger, Italian seasoning, and salt and pepper. Then add the broth, cooked chicken, egg noodles, and bay leaf. Set Instant Pot to manual for 4 minutes, and then quick release. Remove bay leaf and sliced ginger.
    5. Taste and adjust seasoning, as necessary.

    Instant Pot Chicken Noodle Soup:

  • Cincinnati Chili

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 TBSP olive oil
    • 2 lbs. lean ground beef, chicken, or turkey
    • 1 small onion, chopped
    • 1 TBSP chili powder
    • 1 TBSP smoked paprika
    • 1 TBSP unsweetened dark chocolate cocoa powder
    • 2 tsp. ground cumin
    • 1 1/2 tsp. ground allspice
    • 1/2 tsp. ground cloves
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. cinnamon
    • 1/2 tsp. cayenne
    • 1/2 tsp. garlic powder
    • 2 c. chicken broth
    • 1 (28 oz.) can crushed tomatoes
    • 2 (8 oz.) cans tomato paste
    • 2 TBSP apple cider vinegar
    • 1 TBSP Worcestershire sauce
    • 2 bay leaves
    • Sugar to taste (about 1 TBSP)
    • Serve over pasta with: shredded sharp cheddar cheese, chopped onions, and kidney beans 

    Directions:

    1. Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground meat into the pot. Brown the meat, breaking up the meat as you go.
    2. Once the meat is browned, drain fat, if necessary, and then add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, cloves, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, Worcestershire sauce, bay leaves, and sugar.
    3. Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better. Alternatively you can transfer the chili to a crockpot and cook on low all day.
    4. Serve over pasta with cheese, onions, and kidney beans.

    Cincinnati Chili:

  • Thai Peanut Chicken Ramen/Drunken Noodles

    If you want this more like ramen, then use the 4 c. broth and up to 4 squares of ramen. If you want this more like a drunken noodle dish, use 4 c. broth and 6 squares of ramen.

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 4 c. chicken broth
    • 1 can (14 oz.) coconut milk
    • 1/4 c. low sodium soy sauce
    • 2 TBSP fish sauce
    • 2 TBSP honey
    • 1/3 c. creamy peanut butter
    • 1/4 c. Thai red curry paste
    • 3/4 lb. chicken breasts
    • 1 inch fresh ginger, grated
    • 1 clove garlic, minced
    • 4-6 squares ramen noodles
    • juice of 1 lime
    • 3 cups fresh baby spinach
    • 2 red bell peppers, julienned
    • 1/3 c. fresh basil or cilantro, roughly chopped, plus more for serving

    Directions:

    1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
    2. Once done cooking, use the natural or quick release and release the steam.
    3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, red peppers, and basil and/or cilantro. Let sit 5 minutes or until the noodles are soft.

    Thai Peanut Chicken Ramen/Drunken Noodles:

  • Buttermilk Ranch Dressing

    Ingredients:

    • 3/4 c. mayonnaise
    • 1 1/4 c. buttermilk
    • 3 tsp. garlic powder
    • 3 tsp. minced onion
    • 2 tsp. fresh parsley
    • 3 tsp. fresh chives
    • 3 tsp. fresh dill
    • 1/2 tsp. salt
    • 1/8 tsp. black pepper
    • 2 tsp. sugar

    Directions:

    1. In a mixing bowl add mayonnaise and buttermilk and whisk until smooth.
    2. Add all other ingredients and whisk until well combined.
    3. Transfer to a mason jar for storage.

    Buttermilk Ranch Dressing:

  • Instant Pot Chipotle Tortilla Soup

    Recipe adapted from Half Baked Harvest

    Ingredients:

    • 2 TBSP olive oil
    • 1 medium yellow onion, chopped
    • 4 cloves garlic, minced or grated
    • 2 poblano peppers, seeded and chopped
    • 1 TBSP smoked paprika
    • 2 tsp. ground cumin
    • salt and pepper, to taste
    • 1-2 lb. boneless skinless, chicken breast
    • 2 (14 oz.) cans fire roasted diced tomatoes
    • 4 c. chicken broth
    • juice of 2 limes
    • 1/2 c. fresh cilantro, chopped, plus more for serving
    • Serve with: sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips

    Directions:

    1.  Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
    2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
    3. Ladle the soup into bowls. Top, as desired, with sliced avocado, lime wedges, cheese, chopped chipotles in adobo, sour cream, and tortilla chips.

    Instant Pot Chipotle Tortilla Soup: