Ingredients
Directions
Add ingredients to a zip lock bag and squeeze the bag till meat is fully coated. Let marinade for 1 – 4 hours. Grill meat and slice or dice and serve with tortillas
Brown ground beef and sausage in large pot, when brown add in rest of ingredients and simmer on low covered for 2-3 hours, stirring occastionally
Place the beans in a pot, and fill with enough water to cover with 2 inches or so. Bring to a boil and then let simmer for 3 hours or so, stirring occasionally. Add in all other ingredients and with an immersion blender blend beans till mostly smooth. Simmer for about 30 minutes or more till the desired thickness is achieved.
Combine first 7 ingredients in a microwavable bowl at least 1 quart sized. Microwave for about 8 minutes. Add eggs and some salt to bowl and beat. Microwave eggs for about 2 minutes or until cooked. Chop eggs and add to rice. Stir in peas and 3 green onions chopped.
This is a really easy to make and fresh tasting Thai dish. The lime juice brings a freshness to the dish and the brown sugar balances out the lime’s acidity. It took me about 30 mins of prep work and about 10 mins of cook time.
Heat pan on high then add canola oil, then add in curry paste and fry for about 30 seconds to wake up the flavor, then add in coconut milk and stir until curry paste is blended in. Add brown sugar and ginger stir till mixed. Add in the vegetables and cook till almost tender. Add chicken in and cook until the chicken is no longer pink. This should be quick since it is sliced thinly. Serve over rich and top with cilantro and green onion.
Add garlic and peppers into a mortor and pestle and crush together then put into a bowl and mix in oyster sauce, soy sauce, white and brown sugar, and fish sauce till combined. Add oil into a hot pan and then add the chicken. Stir till it starts to brown and then add in a tablespoon of the mixture from the bowl. Keep stirring till it starts to caramelize. Add in the rest of the sauce and stir till pan deglazed and a coating forms on the chicken. Add basil and green onions to the pan and stir till mixed, then remove from heat immediately and serve with rice.
Note: The first time I made this, the sauce looked very thick and I added 2 tablespoons of water to thin a little. This was a mistake, the sauce has to be thick to coat the chicken. If it doesn’t cote the chicken the sauce along with most of the flavor will be all at the bottom of the pan.
This is a great meal to use up the leftover turkey. Tastes great and is pretty healthy.
Ingredients
Directions
Add butter into pan over medium high heat, then add olive oil. When hot add garlic and lightly fry (don’t brown). Add in carrots, celery and onions and fry about 1 minutes more. Add in flour and stir and fry for another 2 minutes. then add in chicken broth slowly stiring and mixing with rue until smooth. Add potatoes, turkey, about half the salt, sage, curry powder and black pepper. Cook until vegetables are tender. Add as much additional salt until seasoned to your preference. Serve and enjoy.
Ingredients
Directions
Saute hamburger and sausage in Instant on Saute setting till browned. Add in sauce, pasta, and water. Cook for 5 minutes on high pressure and when done use fast pressure release. Add onion and pepper, then stir. Add about 2 oz of additional water set pressure cook to 1 min and close lid. Wait about 2 minutes till lock pin rises and press cancel, wait another 2 minutes and do a fast pressure release, then stir in cheese and pepperoni and close lid and let set for about 3-4 minutes, then serve.
I wanted a sweet treat that was healthy (like a muffin) to go with my coffee and I came across this recipe. Wow for being healthy (Fruit – banana, egg – protein, cocoa powder – flavor and anti oxidants), it doesn’t taste like it.
Ingredients
Directions
Peal smashed banana into mug and eliminate large chunks by smashing with a fork then add to mug with egg and cocoa powder. Mix well. Microwave for 1 min 30 seconds. Cool for a short time, not too long. Eat warm (maybe after about 1 min of setting).
I decided to make this because we love going to the Vietnamese Pho restaurants for Bun Bo Hue, but I wanted to see how a homemade recipe comes out. I researched it, went through a bunch of recipes, took out what I liked, and WOW it is great. It has many levels of complexity that I only noticed when I went to the really expensive places where they make their own Pho from scratch. I was surprised I could achieve this level of flavor on my my first try.
Update: I went back to the expensive Pho restaurants and either they weren’t as good as I remember or went downhill. This one was way better.
Ingredients
Meat
Broth
Chili Oil
Noodles:
Toppings/Garnish:
Directions:
Put 1st 8 broth ingredients on a cookie sheet lined with aluminum foil and toast with torch or put on aluminum foil on gril to toast (it enhances flavor but not absolutely needed), do not burn. Add into instant pot along with rest of broth ingredients and pressure cook on high for 20 minutes. While broth cooks brown short ribs in a frying pan then set aside. When broth is finished, strain into pour into pan or bowl and set aside. Remove flank steak from strained ingredients and put into instant pot. Add in browned short ribs into instant pot with flank steak and cook on high pressure for 25 minutes with natural pressure release then keep warm until rest of ingredients ready. Add oil into pan and heat for about 3 minutes on low and then add rest of chili oil ingredients and increase heat to medium and cook for about 6-10 minutes, do not burn the garlic and remove from heat. Cook pre-soaked noodle for about 10 -20 mins till done then drain and rinse. Chop and slice toppings. For serving add noodles, then broth, some of the chili oil, then top with your choice of toppings. Eat and enjoy.