Pressure Cooker Meal! Bean/Taco Chicken

Super family/kid friendly recipe! This is a family favorite that I changed up a little to work in the pressure cooker, and my kids LOVE it. The chicken is so moist and flavorly. I like it with avocado and cilantro. My kids like it on chips. Eric just loves it either way :). So it's pretty versatile. I have also left out the corn.

(this makes enough to have lunches for my family…I hate figuring out lunch and it goes to school in a thermos well with Hailey)

In the pressure cooker add:

3-4 Large Chicken Breasts

1.5-2 cups salsa (homemade closer to 1.5. Store bought closer to 2)

about 1/4 cup taco seasoning (we had a bunch of Mel's Taco Seasoning already made on hand at our house this time) but you could throw the spices together right then too….or use regular taco seasoning. That would be great.

Pressure cook. If I do it from frozen, it needs around 20 sometimes even 25 minutes. If not, then like 13-16.

Shred chicken. (put back in pan if you took it out)

Then add in:

1 cup frozen corn (drained)

1 can black beans (rinsed and drained)

1 can kidney beans (rinsed and drained)

Pressure cook again for 3 minutes

Stir and serve! SO yummy!

Danielle

Taco Salad Dippers

So we just got alot of ground beef from Sam's parents for Christmas, and I am not much of a hamburger user in my typical cooking. So I am now on a ground beef recipe quest. 

This recipe was great! Super easy and filling because it has meat, rice, and beans!

I definitely halved everything (except the beans because halving a can of beans seemed obnoxious) and it was still A TON. Pretty much filled my 5 quart pot. However she says that this does freeze easily, so that's good to know.

I also added some hot sauce while it was simmering. 

I wish I had bought some sour cream to top it with. Oops. 

http://www.melskitchencafe.com/2010/07/taco-salad-dippers.html

• 2 pounds lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup rice (white or brown)
• 1 teaspoon oregano
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

DIRECTIONS

1. In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.
2. Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

Freezer Beef and Bean Burritos

I made these a while back and they have been so great to have in the freezer for days that I have no lunch foods. Mel does a great job using both cilantro and lime so that even though they are freezer burritos they still taste fresh and great.

I would probably add some more hot sauce (either while making it or just pour on while eating) to make them more exciting.

http://www.melskitchencafe.com/2013/08/freezer-beef-and-bean-burritos.html

INGREDIENTS

Rice:
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long grain white rice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
Filling:
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 3 tablespoons tomato paste
• 3 garlic cloves, finely minced
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 ounces extra lean ground beef or ground turkey
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 6-8 (10-inch) flour tortillas, white or wheat
• 5 ounces shredded sharp cheddar cheese (about 1 cup)
• 5 ounces shredded Monterey Jack cheese (about 1 cup)
• 6 tablespoons sour cream, light or regular

DIRECTIONS

1. For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
5. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Nachos Nachos- Day 3

I'm not even sure why I'm posting this other than I want it to seem like nachos week was 3 days not 2. Anyway just normal nachos but always good.

Inspired from:
http://thepioneerwoman.com/cooking/2013/05/loaded-nachos/

Tortilla chips
Ground Beef (I actually used the ground turkey that I didn't use the day before from the curry nachos)
Diced yellow onion
1/2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Chili
1/2 tsp Red Pepper flakes
Salt
Pepper
Either a can of beans or leftovers of refried beans (I used the refried beans because I had some in the freezer)
Shredded cheese
Guacamole
Diced Tomatoes
Chopped Cilantro
Hot Sauce
Sour Cream

Cook the meat and the onions. Add the spices and the beans and hot water if needed.

Layer the cheese and meat/ bean mixture on the chips. Throw in microwave or the oven. Top with toppings of choice.

What a silly post for me to put up here. Nachos.

Crispy Southwest Chicken Wraps

These were great and fast. And I only had to have hot things like a stove top on for like 10 minutes. Win for the hot apartment.

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Spicy beans and rice

This is how I do beans and rice when I am in a hurry and want something filling and have no meat thawed.  It serves 4-6 people.

Rice: 

-2 cups of rice

-4 cups water

-4 chicken bullion cubes

Cook like you normally cook rice

Beans: 

-Rinse two can of beans (I normally do black beans, but last time I did this I only had one can of black so I did a can of kidney beans as well and that was good)

-Heat some oil in a large skillet

-Once the oil is hot, add dehydrated onion (1/2-1 tbsp), garlic (heaping spoonful), cumin (1 tsp), Mexican chili powder (1/2-1 tbsp) (I eyeball spice amounts when I do this and I do it hot.  I will put approximates in parentheses) and cook for about 30 seconds to infuse the flavors

-Add the beans

-Add 1 can of rotel (which makes it even hotter, so Danielle, if you make this do barely any spicy stuff)

Cook over medium heat until heat through.  While it is cooking, you need to stir it often and (most importantly!) smash some of the beans with your spoon.  This thickens it up making it like a paste

-When it is cooked through and paste-like try it.  It will need salt and probably need some pepper too. 

Serve over your rice. 

Bean Curry

This has been slightly confusing/ fascinating to me for a while. So we tried it. At first we were both like hm that's ok, and then it grew on both us. Interesting flavors. I think I should have used a bigger tomato. I added extra Cayenne but I think it still needed more. Black eyed peas were an ingredient I never thought I would use.

No meat, but super filling because it's beans and rice. And literally like 15 minutes. Awesome.

Again from Mel's: http://www.melskitchencafe.com/2010/03/bean-curry.html

INGREDIENTS

• 1 tablespoon canola oil
• 1 onion, chopped
• 3 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger (see pictures of grating ginger here)
• 1 large tomato, chopped
• 1/2 teaspoon tumeric
• pinch cayenne, or to taste
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon Garam Masala
• 3/4 cup half and half
• 1 cup vegetable stock or chicken broth
• 1 can black-eyed peas, lightly drained
• 2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.
2. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

Beans and Rice with Apple/Lime Cilantro

So this is a Our Best Bites recipe.  The first time I tried it my opinion of beans and rice turned to become the most positive thing every!  

http://www.ourbestbites.com/2012/01/black-beans-rice-with-chicken-and-apple-salsa/

Thoughts: I never measure the granny smith apple, I just chop one apple up.  Fresh lime juice was better than the stuff in my fridge. However, that might have been because someone else made the salsa and she might not have put enough lime juice in there.  Also, the salt in the salsa is important because it makes everything juice.  

I also never eat this with chicken...because it doesn't need it.  

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Refried Beans

So, I really thought I already posted this but I can't find it...so maybe I didn't

Refried Beans in the crockpot that you don't have to refry

• 1 onion, peeled and halved-most of the time I just used dried minced onion but regular onion works too
• 3 cups dry pinto/beans beans, rinsed-I used 1 cup black beans and 2 cups pinto and I really think that is a winning combo. Often I am making a bigger batch than than this so I just do a 2 to 1 ratio
• The recipe doesn't call for this but I put a can of green chilis in
• 2 tablespoons minced garlic-I think I did at least double this
• 5 teaspoons salt-WAY TOO much according to everyone I talked to and what I read. I did 2 teaspoons plus a little Hailey put in, I thought it was good.
• 1 3/4 teaspoons ground black pepper
• 1/8 teaspoon ground cumin, optional-I didn't do this at all and I don't think it matters.
• 9 cups water and chicken broth combo (or just one or the other). So, I did 6 cups of broth (or I have used water/bouillon combo) and 1 1/2 cup water and added another 2 cups water. You can do whatever of course. I think the broth makes a difference.
• Optional-half a jalapeno seeded and chopped-I did not use this at all. I just added some jalapeno sauce at the end and it was good. I want my beans to taste like beans, not like HOT.


Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed.

Ok, so I didn't have time to babysit this but for me, they were done after 6 hours and I did add 1 1/2 cup water throughout the day, so next time, I will just add the extra water to start with...and pour it off if I don't need it at the end.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Ok, so I didn't strain them. I fished out the hunk of onion that was floating and threw away. Then, I poured off most of the water (and kept it) and I used my hand mixer to mash up the beans and added the water back in until it looked right. Then, like I said above, I added the jalapeno sauce until it tasted good. And, I put it on "warm" for a while until we were ready to eat. It was yummy.