Tuesday, March 29, 2016

Pressure Cooker Steel Cut Oats

I used my instant pot to make steel cut oats. They turned out perfect! This coconut almond flavored recipe turns them into a treat.

1 tablespoon coconut oil
1 cup steel cut oats
3 1/2 cups almond milk
1/2 can coconut milk (around 3/4 cup)
1 tsp  vanilla
1/2 tsp coconut flavoring
1/4 cup agave or sugar (I used agave)

Add oil to pressure cooking pot, select Sauté.  When oil is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes. Add remaining ingredients and stir.

Select high pressure and set 10 minutes cook time.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure.
When valve drops carefully remove lid.

Stir oats. Cover and let sit five minutes until oats are desired thickness.

Top with shredded coconut, chocolate chips, sliced almonds, and splash of milk.

Saturday, March 26, 2016

Copycat Chic-Fil-A Sauce

This sauce was a great copy of Chic-Fil-A sauce, but I need to try making copy cat chicken for a complete copy. 

1/2 cup Mayo
2 Tsp mustard
1 tsp lemon juice
2 Tbsp honey
1 Tbsp smokey BBQ sauce (I used masterpiece)

Mix all together and serve.

Wednesday, March 16, 2016

Spinach Pesto

Recipe from: Nate Berkus Show

2 C Fresh spinach
2 Roasted Garlic cloves
1/4 C Extra virgin olive oil
2 tablespoon lemon juice
Sea salt to taste

1 teaspoon lemon zest to garnish
1. Cook pasta as directed on package, strain and stop the cooking process with cool water. Set aside.

2. Blend up your spinach pesto in a food processor. Adding in the spinach, garlic, olive oil, lemon juice and season well with sea salt to taste.

3. In a large bowl, add the strained pasta. Toss in the spinach pesto, 2 cans of tuna with oil, sea salt and lemon zest. Toss well to coat, all of the pasta.

4. Garnish with lemon zest and serve up warm!

Sunday, March 6, 2016

Instant Pot Applesauce

10 apples-peeled, cored, and sliced
2 Tbsp brown sugar
1/4 cup apple juice 
1 tsp cinnamon

Put all ingredients in pot and stir. 
Set high pressure 5 minutes. Quick release. 
Mash with potato masher and serve warm or chill. 

Saturday, March 5, 2016

Instant Pot Broccoli Beef

The beef turned out so tender and the flavor was wonderful. We are looking forward eating leftovers!

Recipe adapted from Pressure Cooking Today 

  • 1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 6 cloves garlic, minced
  • 1 cup beef broth (I used 1 cup water with 1/2 Tbsp beef broth paste from Costco)
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 2 tablespoons sesame oil
  • 1/8 teaspoon red pepper flakes
  • 1 lb. broccoli florets
  • 3 tablespoons water
  • 3 tablespoons cornstarch

Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when brown. 
When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more. 
Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved. 
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.  Let natural release. 

Cook broccoli until broccoli is tender. (I cooked on the stove)

In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add steam broccoli. 

Serve over hot, cooked rice. 

Lime Ranch Chicken

Recipe from Recipe for Disaster

1 lb. chicken, cut into strips
1 packet ranch salad dressing mix
1/4 cup lime juice
cooked rice

Combine ranch dressing mix and lime juice. Toss mixture with chicken strips and let chill in fridge for at least 30 minutes. Grill, bake or cook in a skillet and serve over cooked rice.

Make-Me-Crazy Grill Marinade

Recipe from Plain Chicken

1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil

Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.

Man-Pleasing Chicken

Recipe from Witty in the City

Preheat your oven to 450ºF
Then, mix together
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice wine vinegar.

Put 1.5 pounds of boneless, skinless chicken breasts in a baking dish. Pour your maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
Put 1.5 pounds of chicken in baking dish. (I used boneless, skinless breasts) Pour the maple mustard mixture over them, turning the chicken in the mixture so they are fully coated.
Bake the chicken for 40 minutes or until meat is done. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving.
Serve the chicken, making sure to spoon some extra sauce over the top.
**Can sprinkle with some fresh rosemary if you have it.