InstaPot Chicken Chilaquiles

Posted on by aurorameyer

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.

 

 

Chicken Chilaquiles

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Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 2 cup Chicken cooked
  • 1 bunch Cilantro
  • 1 bunch Green onions
  • 1 Lime wedges
  • 1-2 green peppers diced
  • 1 28- oz. can Tomatoes fire roasted
  • 1 tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 tbsp Oil
  • 1 tsp Cumin ground
  • shredded cheese quesadilla, Monterey Jack and cheddar are all good options.

Instructions
 

  • In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  • While the chicken is cooking, dice the onion and green pepper.
  • When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  • Remove the chicken.
  • Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  • Use an immersion stick blender and blend the mixture. Bring to a boil.
  • Shred the chicken and add back to the pot.
  • Cover and put on keep warm until ready to serve.
Tried this recipe?Let us know how it was!

Mexican Roasted Corn Salad

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 Mexican Roasted Corn Salad
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don't get me wrong, the steak was delicious but the corn stole the show. Plus, it's simple enough for a weeknight dinner. He got the recipe here.
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Salad Ingredients
Dressing Ingredients
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Salad Ingredients
Dressing Ingredients
Instructions
  1. For the salad, lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side.
  2. Set corn aside and allow to cool enough to handle.
  3. Carefully cut the corn kernels off the cob on a cutting board.
  4. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  5. For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  6. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
Recipe Notes

My opinion:
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!

Yum

Slow Cooker Chicken Cacciatore

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 Slow Cooker Chicken Cacciatore
We've been using our crockpot quite a bit lately. We've also discovered the wonderful boneless skinless chicken thighs from one of our favorite grocery stores (or go-see store as our toddler calls them). The benefit of cooking the thighs in the crockpot is they dry out less and are more flavorful than the traditional chicken breasts. Cooking Light's crockpot recipes have become a go-to source. I did not expect this recipe to be as good as it was. Even the toddler ate some of it!
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Instructions
  1. Combine 1/2 cup water and flour in your favorite crockpot, stirring with a whisk. (Note: You can also use corn starch, which we will do next time.)
  2. Stir in stock and next 8 ingredients (through mushrooms).
  3. Add chicken thighs to the stock mixture; submerge in liquid.
  4. Cover and cook on LOW 7 1/2 hours (ours cooked about 9).
  5. Remove chicken.
  6. Leave whole or chop if using boneless skinless. If using bone-in, wait for them to cool, then remove bones.
  7. Add oil and pasta to slow cooker sauce; cover and cook on HIGH 15 minutes or until pasta is done to your liking. (It took a little longer than 15 minutes for us.)
  8. Stir in spinach until wilted.
  9. Divide pasta mixture and top evenly with chicken. Sprinkle with Parmesan cheese.
Recipe Notes

My opinion:
I didn't expect the capers to add so much to the dish. It was the right amount of salt and sweet from the tomatoes. The pasta cooked perfectly. Next time, I will use the corn starch and reduce the amount of liquid a little for the initial cooking phase. If we need more to cook the pasta, I'll add more at that time. All in all a good, flavorful dish that is perfect for a weeknight.

 

Yum

Weeknight Spicy Chicken Soup

Spicy Chicken Soup

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 Weeknight Spicy Chicken Soup
As the weather cools, we start eating more and more soups. I would never have tried this without the urging of J. It doesn't sound delicious.  Plus when he told me it was a Bon Appétit recipe, I thought it would be way too complicated and complex. Turns out, it's super simple and  does taste delicious. It's definitely a new favorite. We've used leftover turkey and rotisserie chicken and both have been wonderful. The recipe says it serves four, but it can stretched to serve more, or cooked down longer to serve less.
Courses Main Dish
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Ingredients
Courses Main Dish
Servings
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Ingredients
Instructions
  1. Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones.
  2. Heat oil in a large saucepan over medium-high heat.
  3. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, about 8–10 minutes.
  4. Add garlic and ginger and cook, stirring often, about 2 minutes; season with salt and pepper.
  5. Add shredded chicken, broth and cayenne and bring to a boil.
  6. Turn heat to low.
  7. Add spinach and divide soup among bowls.
  8. Top with scallions and serve lime wedges alongside for squeezing over.
Recipe Notes

My opinion:
That's it, really. It takes a total of between 15 and 20 minutes to prep everything and about 40 minutes to cook per the recipe.  This recipe is easy enough to be a weeknight dinner. If you let it cook down longer or reheat it for lunch the next day, the flavors intensify and meld together even more. If I am planning to eat it the next day, I leave the spinach out and add it in right before eating.  I adore this dish!

Crockpot Alton Brown Pork Loin

AB Crockpot Pork Loin
I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!

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 Crockpot Alton Brown Pork Loin
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Ingredients
Servings
Ingredients
Instructions
  1. Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine.
  2. Add the chipotle pepper (s) and squish together to combine.
  3. Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. (At this point, we usually freeze this mixture together.)
  4. If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight).
  5. When you're ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
  6. If you can, flip it once, but if you can't it's ok.
  7. When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.

My opinion:
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!

p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.