Tag: Pressure Cooker

Loaded Chicken Enchiladas
Dinner · Recipes

Loaded Chicken Enchiladas

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Loaded Chicken Enchiladas

Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.

Loaded Chicken Enchiladas

These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!

Loaded Chicken Enchiladas

LOADED CHICKEN ENCHILADAS

Ingredients:

  • 10 small four tortillas
  • 3 chicken breasts, cooked and shredded
  • 3 cups quesadilla cheese, divided
  • 1 white onion, diced
  • 1 cup chicken broth (I like Better Than Bullion Chicken Base)
  • 2 large cans diced green chilies, mild
  • 3 Tbsp green onion, diced
  • 1 large can green enchilada sauce
  • Sour cream
  • 4 Roma tomatoes, diced
  • Shredded lettuce
  • Avocado, diced
  • Cilantro, finely chopped

Directions:

  • Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
  • Preheat oven to 350 degree F.
  • Spray a 9×13-inch glass baking dish with cooking spray and set aside.
  • Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
  • Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
  • Bake for 20 to 25 minutes or until bubbly.
  • Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.
  • Enjoy!
Korean Beef Meatballs With A Side of Rice
Dinner · Recipes

Korean Beef Meatballs With A Side of Rice

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Korean Beef Meatballs and Rice

One of my goals was to try new things this year and this is one of my favorite new recipes! This recipe is easy, fun, delicious and not to mention…BEAUTIFUL! This recipe has it all…it’s fresh, saucy and full of robust flavors. This recipe even passed the toddler test….that’s right, my three year old cleans her plate when this is on the menu.

This recipe cooks up pretty fast and it uses two of my handiest kitchen appliances; the instant pot and air fryer. As a working mom, these two appliances really come in handy when it’s been a long day and everyone is tired and hungry. You can pretty much guarantee that the air fryer and instant pot are being used at least two times a week in our house. For this recipe I use the instant pot as a rice cooker and the air fryer to cook the meatballs. You could just as easily make this meal without both of these appliances by using the stovetop and oven.

This recipe is perfect for those that like to try new foods and flavors. My husband always says, “you eat with your eyes first”, so I strive for perfect plating when I present meals. This is one of those meals that doesn’t take to much fuss to plate as it is always a beautiful dish! Ingredients are important here to get all of those great flavors. I have also found that most of the ingredients can be found in your kitchen without having to buy up a ton of one off ingredients. That makes it a budget friendly meal as well! Now, I hope you enjoy this recipe as much our family does and don’t forget, if you try it out let me know!

KOREAN BEEF MEATBALLS WITH RICE

Ingredients:

  • 1/2 bag of frozen meatballs
  • 1/4 tsp fresh ground ginger
  • 3 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup light brown sugar
  • 1 Tbsp Sriracha Sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  • Cucumber, slices into thin rounds
  • Peanuts, chopped (for garnish)
  • Sesame seeds, lightly toasted (for garnish)
  • Green onion, for garnish

Directions:

  • Make rice in instant pot according to instant rice cooking directions.
  • Once instant pot is performing the natural release, add meatballs to air fryer and cook for 8 to 10 minutes at 350 degree’s F.
  • While meatballs are cooking, in a medium sauce pan combine ginger, garlic, soy sauce, water, brown sugar, Sriracha,vinegar and sesame oil. Bring to a simmer. Mix together cornstarch and tbsp of water and add to sauce.
  • Reduce heat to low and allow to simmer for 8 to 10 minutes.
  • Add meatballs to sauce.
  • To plate; add rice topped with meatballs, drizzle with sauce and top with a sprinkle of sesame seeds, green onion and peanuts.
  • Add thinly sliced cucumber in the side of dish.
  • Enjoy!
A Simple & Healthy Egg Roll Bowl
Dinner · Recipes

A Simple & Healthy Egg Roll Bowl

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Egg Roll Bowl

This is a popular recipe at our house that is fast and easy to make in the middle of the work week. My husband is especially fond of this dish and even offers to make it most of the time. To make thing easier…this is an Instant Pot recipe! For the longest time I wanted an Instant Pot to utilize as a multi cooker. I knew I would be able to utilize its many features in various ways when I needed to make something fast. This recipe is a great way to use the Instant Pot in two ways…first as a rice cooker and second as a pressure cooker.

I typically utilize my Instant Pot when I need to make soups, rice or cook up some fast chicken breast for shredding into a recipe. This recipe also uses the sauté feature which helps to jump start everything. I think you’ll find this recipe an easy one and maybe even one that you add into your meal rotation. Now, I am happy to share how easy and fast this meal is and I know you will enjoy it!

Egg Roll Bowl

Ingredients:

  • 1 lb ground chicken
  • 1 cup rice (cooked in instant pot on rice cooker setting)
  • 1 cup water
  • 1 bag of multi colored slaw mix
  • 1/2 cup chicken broth (I like Better Than Bullion)
  • 1 Tbsp soy sauce
  • 1 Tbsp garlic powder
  • 1 Tbsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 crown of broccoli, cut into florets
  • La Choy noodles (soup and salad topper)

Directions:

  • Cook the rice first. Put rice and water in instant pot, select rice cooker function and close lid with valve in sealed position. This will auto set to 12 minutes then natural release for an additional 10 minutes. Once natural release has reached 10 minutes past cook time of 12; quick release. Once valve has lowered open lid.
  • Place rice in a separate bowl to cool.
  • Turn instant pot to sauté and wait 30 seconds. Add chicken, soy sauce, garlic powder, salt, pepper and ginger; brown meat.
  • When meat is done; turn instant pot off. Add stock and slaw mix; do not stir. Close lid and turn valve to sealed position for pressure cooking.
  • Set the instant pot to ‘0’ minutes. Once done; perform a quick release and when pressure valve has lowered; open lid.
  • Do not stir. Add broccoli and close lid again and set to pressure cook for ‘0’ minutes. Once done ; perform a quick release and when pressure valve has lowered; open lid.
  • Stir and place in serving bowls on top of rice. Top with noodle toppers and enjoy!