Delicious Recipe

Ingredients for 8 servings 6 potatoes, peeled 2 cups grated parmesan cheese (220 g), divided 3 teaspoons salt, divided 4 tablespoons olive oil, divided 1 sweet onion, diced 1 lb ground beef (455 g) 14 ½ oz diced tomato (410 g), 1 can, drained 4 tablespoons fresh parsley, chopped, divided 1 teaspoon paprika (2 g) ½ teaspoon pepper 6 cups spinach (240 g) 2 cloves garlic, minced 1 cup ricotta cheese (250 g) 1 cup shredded mozzarella cheese (100 g) Preparation Preheat oven to 350˚F (180˚C). Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until ...

Ingredients Seafood 1 lb Shrimp Produce 2 tbsp Basil 1 Basil 4 cloves Garlic 1/2 cup Sun-dried tomatoes Condiments 2 tsp Lemon juice Pasta & Grains 2 cups Penne pasta source : https://www.tastemade.com/videos/creamy-shrimp-and-mozzarella-pasta

Ingredients 6 soft tortillas Taco filling 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I d...

INGREDIENTS 1 tablespoon olive oil 1 small red onion, chopped 2 tablespoons minced garlic 1 cup water 1⁄2 cup organic quinoa 1 teaspoon ground cumin 1⁄2 teaspoon red pepper flakes 1 (15-ounce) can organic black beans, drained and rinsed 1⁄4 cup freshly squeezed lime juice 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 6 to 8 small organic corn tortillas, warmed 1 small avocado, halved, pitted, peeled, and sliced INSTRUCTIONS In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent. Add the water, quinoa, cumin, and red pepper flakes. Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy. Stir in the black beans, lime juice, salt, and pepper. Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve. This article and recipe adapted from site

INGREDIENTS 1 large onion 4 garlic cloves 2 big carrots 2 celery stalks 1 portobello mushroom 1 red pepper 2 tbsp avocado oil (or vegetable oil) 1/2 tsp salt 3/4 cup red wine 2 cups cooked lentils (I use french lentils) 2 cups crushed tomatoes 2 bay leaves 1 tsp Italian seasoning 1 tsp oregano 1 tbsp coconut sugar (or brown sugar) 1 tbsp lemon juice salt & pepper to taste 3/4 cup water 1 large handful of fresh parsley, finely chopped pasta, spaghetti squash, rice…etc. for serving INSTRUCTIONS Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!) Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates. Next, add in the lentils, and crushed tomatoes, and the r...

INGREDIENTS 2 cups Onion, diced 5 cloves Garlic, minced 4 tablespoons Butter 2 pounds Chicken thighs, boneless, skinless, cut into bite-size pieces 15 ounces Tomato sauce, no added sugar 3 tablespoons Tomato paste 2 tablespoons Red curry paste 2 teaspoons Garam masala 1 1/2 teaspoons Ground ginger 1 teaspoon Salt ½ teaspoon Smoked paprika 1/2 cup Heavy cream Cilantro, garnish INSTRUCTIONS Set your Instant Pot to SAUTE and add butter, onion and garlic. Saute for approximately 5 minutes until the onions are tender. Press OFF to cancel the saute. Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes. When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker. Remove the lid and using a slotted spoon remove the chicken ...

Ingredients 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note) 1 tablespoon olive oil 2 tablespoon unsalted butter divided 1.5 lbs chicken breast or thighs 1 teaspoon salt 1/2 teaspoon black pepper 3 garlic cloves minced 1 small yellow onion 2 celery stalks chopped 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander 2 cups water 2 cups low-sodium chicken stock 2 cans green chiles 4 ounces each 1 cup half and half see note 1 tablespoon cornstarch 1 cup whole kernel corn optional 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes. The Instant Pot will beep and start coming to pressure...

Ingredients 2 lb chicken pieces (3kg) (I used a mix of drumsticks and thighs) 2 onion (diced) 1 can diced tomato 2 cups carrots (diced) 2 cups zucchini (diced) 2 cups button mushrooms (diced) 2 stalks celery (chopped, including the leaves) 1 cup chicken stock (add an extra cup if you want it soupy) 2 cloves garlic 2 tsp salt 1 tsp dried thyme to taste black pepper Instructions Add ALL the ingredients into your instant pot. Seal the lid and set to cook for 30 minutes on HIGH. Quick release the pressure. Serve. This article and recipe adapted from site

Ingredients 1.5 lb boneless, skinless chicken thighs, diced into 1” pieces 2 cups carrots, diced in 1/2 inch chunks (about 3 long carrots) 2 lbs red potatoes, quartered 1 white onion, halved, and then cut into 1/2 inch slices 5 ribs celery, diced 2 tablespoons olive oil 2 tablespoons minced garlic 5 cups water, mixed with 8 scoops Vital Proteins Chicken Bone Broth, divided OR 5 cups chicken broth 2 tablespoons arrowroot flour 1 tablespoon dried parsley 1 and 1/2 tsp salt 1 tsp pepper 1 tsp dried thyme 1 tsp dried rosemary 2 bay leaves Instructions Heat olive oil in a large stock pot. While oil is heating, season chicken with salt and pepper. Add chicken to the stock pot and cook on high heat for for about 6 minutes, stirring occasionally, until brown on all sides. Remove and set aside on a plate Add onion, celery, carrot and minced garlic to the stock pot. Cook for about 4-5 minutes until onion starts to become translucent, stirring often and scraping the bottom to loosen the browned b...

Ingredients 8 chicken legs medium size legs 1 can enchilada sauce we prefer medium, 28 oz. can, or use bottle of (not honey style) barbecue sauce + 3/4 c water 1/2 onion Instructions Spray the inside of your Instant Pot with non stick spray and pour half your can of enchilada sauce inside. If using barbecue sauce pour in half your bottle of sauce + 1/2 c water. Put 4 legs down staggering them so they aren't overlapping. Make a second row of drumsticks trying not to overlap them. Cut onion into large pieces and put on top of chicken. Pour remainder of enchilada sauce over everything and put lid on your pressure cooker, close steam valve too. If using bbq sauce dump the remainder of the bottle of sauce + pour 1/4 c. water into the bottle and shake to get remaining sauce, then pour this on top of your chicken too. Set to pressure high for 10 minutes. Allow to naturally release pressure for 10 minutes. Release rest of steam. Check the middle of one of your legs to ensure they are cooke...

Ingredients 2 tbsp olive oil 2 large boneless, skinless chicken breasts salt cracked black pepper 4 garlic cloves pressed 1 1/2 cups marinara sauce 1 tbsp fresh minced basil 1 cup shredded Mozzarella cheese 3 tbsp grated Parmesan cheese 1/2 tbsp fresh minced basil Instructions Note: this recipe will work for 2 large chicken breasts sliced in half or 4 small chicken breasts (not cut in half).  Slice large chicken breasts in half, width-wise, to create 4 thin chicken breast halves. Season all sides of the chicken with some salt and pepper. Set Instant Pot on "saute" and let it heat through.  Add some olive oil to the pot and place chicken breast halves in it. Let chicken saute until it starts to brown on one side and flip them over. Let them saute until that side starts to brown and take chicken out.  Add garlic and saute until fragrant. Add marinara sauce and basil and stir well.  Let it heat through and turn off the saute. Nestle chicken back into the pot, in the mid...

Ingredients 6-8 bone-in, skin-on chicken thighs 2 tbsp butter ⅓ cup honey ½ cup soy sauce (or coconut aminos) ½ cup water 5 cloves garlic, chopped 1 tbsp apple cider vinegar 1 tbsp sesame seeds, optional for garnish salt and pepper Instructions Season chicken thighs with salt and pepper and set aside. Heat the Instant Potin SAUTE mode, add butter. Arrange chicken in the pot and saute for about 2-3 minutes per side. (usually 4 thighs can saute at one time.) While the chicken is sautéing, in a medium sized mixing bowl add the honey, soy sauce, water, garlic, and apple cider vinegar and mix well. Once all the chicken is sautéed, press CANCEL. Place all chicken back inside the Instant Pot if you sauted it in shifts. Pour the honey mixture over top of chicken. Lock the lid, close the steam valve and press the POULTRY button. Adjust time to 20 minutes. When Instant Pot is done cooking, do a quick steam release by carefully opening the steam valve. Place the chicken in a serving dish to rest ...

  INGREDIENTS Aji Verde 5 jalapenos, seeds removed if you don't like spice also remove veins 1 cup cilantro about a bunch 1 small yellow onion 1 large garlic clove 1/3 cup feta cheese or queso fresco 1 tablespoon lime juice 1/3 cup canola oil kosher salt to taste Aji Amarillo 1 small yellow onion 1 large garlic clove 1 tablespoon lime juice 1/4 cup ají amarillo paste 1/2 teaspoon huacatay paste 1/3 cup feta cheese or queso fresco 1/4 cup canola oil kosher salt to taste Peruvian Chicken 3 lb chicken, fresh or defrosted 3 tablespoons paprika 2 tablespoons ground cumin 1.5 tablespoons minced garlic 2 tablespoons lime juice 4 tablespoons canola oil 1 teaspoon freshly ground black pepper 1/2 teaspoon Kosher salt 1/4 cup chopped cilantro for garnish 1/2 cup water to add to Instant Pot only An easy Peruvian chicken recipe, pollo a la brasa along with aji verde and aji amarillo. INSTRUCTIONS Aji Verde Place everything but oil and salt in blender and pulse to chop. Stream in canola oil unti...

Ingredients 6-8 boneless chicken thighs skinless or with skin* sea salt and pepper to taste 1/2 teaspoon garlic powder 2 tablespoons olive oil 3 tablespoons butter 1/4 cup chopped onion 4 garlic cloves , sliced or minced 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking) zest of half a lemon Juice of one lemon 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW Chopped fresh parsley and lemon slices for garnish if desired 2 tablespoons heavy cream Instant Pot (I have the 6 Quart DUO) OR Cast Iron Skillet Instructions Season the chicken with salt, pepper, garlic powder and chili flakes. To cook in the Instant Pot: Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO). Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You ma...

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then quick release the...

Ingredients 1.5 pounds skinless boneless chicken breasts 2 cups chicken broth 2 packages 0.87oz Chicken Gravy Mix Instructions Place chicken breasts in the slow cooker. Mix together the chicken broth and gravy packets. Then pour over the chicken. Cover and cook on high for 4 hours. Take two forks and pull apart the chicken. The chicken should be fork tender. Stir the chicken in the gravy. Serve with mashed potatoes and veggies. This article and recipe adapted from site

INGREDIENTS 16 ounces dry pasta 3 tablespoons butter 2-3 cloves garlic, minced 3 tablespoons flour 1 cup chicken broth 2 cups half and half 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon red pepper flakes 1/2 cup grated Parmesan cheese 2 cups grated mozzarella cheese, divided 1-2 tablespoons chopped fresh parsley 1 (12 oz) fully cooked smoked sausage, any variety INSTRUCTIONS Cook pasta according to package directions until just al dente; drain. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour. Whisk in chicken broth until smooth, then stir in half and half. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt...

INGREDIENTS 1 cup macaroni, uncooked 1/2 pound ground beef 1/2 teaspoon garlic powder 1 teaspoon chili powder 1 pinch salt 1 pinch pepper 1 can tomato soup 1 ounce Mozzarella cheese INSTRUCTIONS Cook macaroni about 7 minutes. Brown meat in largest saucepan and drain off all fat. Add garlic, chili powder, salt and pepper. Mix well and cook on low about 5 minutes. Add cooked macaroni and tomato soup. Heat thoroughly. Just before serving, add in the grated cheese. Cover and heat until cheese melts. This article and recipe adapted from site

INGREDIENTS 1 1/2 tablespoons canola or vegetable oil 1 medium yellow onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 cup low-sodium chicken broth, divided 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt Freshly ground black pepper 1 (15-ounce) can black beans, drained and rinsed 1 cup frozen corn kernels 1 (16-ounce) jar salsa 1 cup long-grain white rice 1/2 cup shredded sharp cheddar cheese 1/4 cup coarsely chopped fresh cilantro INSTRUCTIONS Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute. Season the chicken all over with the salt and pepper. Add the ch...

Ingredients 3 cup Chicken (cooked and shredded) 2 cup Instant rice 22.6 oz Cream of chicken soup (one family style can) 1/2 teaspoon Onion powder 1/8 teaspoon Garlic powder Salt and pepper (to taste) 1 1/2 cup Cheddar cheese (shredded) Instructions Preheat oven to 350 degrees. Start by cooking rice according to package directions.  In a large mixing bowl mix cooked chicken, cooked rice, cream of chicken soup, onion powder, garlic powder, salt, pepper, and 1 cup shredded cheddar cheese. Add this to a casserole dish.  Top with remaining 1/2 cup of cheese and bake for 15-20 minutes. Serve and enjoy.  Optional: Top with fresh diced parsley for garnish. This article and recipe adapted from site