Category: Main Dishes


Oct
2024

Pumpkin Risotto

categories: Main Dishes, Meatless Meals
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Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.
Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Today I want to share a yummy recipe I found years ago for a creamy, meatless pumpkin risotto. I think it’s a fun meal to make during the Fall when everything seems to be pumpkin this, and pumpkin that!

However, since the pumpkin used to make the risotto is canned pumpkin puree which can be bought in almost any grocery store, it is a convenient dish that can be made and enjoyed as a MAIN dish or SIDE dish ANY TIME of the year! Whoo Hoo!

Even if you have never made risotto before, please give this recipe a try. You only need to be able to add ingredients and continuously stir the risotto as it cooks. It’s EASY! Here’s how to make pumpkin risotto.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Heat The Veggie Broth

Place about 4 cups of vegetable broth in a large saucepan. Heat the broth on LOW heat and continue to simmer while you make the risotto.

You will be adding the hot vegetable broth a little at a time to the rice as it cooks, which is why you keep it simmering on the stove.

Vegetable broth simmering on a stove while cooking risotto.

Let’s Make The Risotto

In a separate large saucepan, heat extra virgin olive oil on Medium heat, then add chopped onions. Cook the onions, stirring often, for about 3-4 minutes, until the onions are translucent and soft.

Stir in uncooked Arborio rice, and continue to cook on Medium heat for about 1-2 minutes until the rice is coated with the olive oil.

Chopped onions are cooked in olive oil in a large saucepan until tender.Arborio rice is added into the cooked onions and olive oil.

Adding Liquid When Making Risotto

The secret to making a good, creamy risotto is to add liquids a little at a time, then cook until that liquid is absorbed into the rice, then add more liquid.

To do this, add “some” of the vegetable broth (a couple of ladles) and half of the white wine to the rice and onion mixture. Only add enough liquid to just barely cover the rice.

Bring the liquid to a boil, then reduce the heat to LOW. Continue to stir constantly and cook, until the liquid has been absorbed.

A small amount of white wine and vegetable broth are added to the rice.

Add the remaining wine and a bit more of the veggie broth (a couple of ladles) again. Stir and continue cooking on LOW until this liquid has been absorbed.

Continue cooking the risotto, stirring constantly, until all the remaining veggie broth has been added in batches, cooking each “batch” until the liquid has been absorbed. This usually takes between 15-20 minutes, on average.

After liquid has been absorbed, a little more broth is added to rice and cooked.

Time To Make It “Pumpkin” Risotto

When all the remaining broth has been incorporated into the risotto, it should be fairly creamy in texture.

Stir in pumpkin puree, finely minced ginger, nutmeg, and dried basil. Stir to fully incorporate these ingredients into the risotto. Take a little taste, then season lightly with salt and black pepper (to suit your taste).

Risotto is creamy after all wine and broth has been cooked into the rice.Pumpkin puree, ginger, nutmeg, and dried basil are added to the risotto.

Simmer the pumpkin risotto on LOW heat, stirring constantly until everything is fully heated through.

Remove the pan from the heat, and stir in 2 Tablespoons of butter, to finish the dish. Stir until the butter is fully melted and incorporated into the pumpkin risotto.

Butter is added to hot pumpkin risotto and stirred until melted.

Serve The Pumpkin Risotto

Now the hot pumpkin risotto is ready to be served. Spoon portions of the risotto onto plates or into serving bowls.

If desired, sprinkle a very small amount of dried basil over the top of each portion (optional). Serve the pumpkin risotto immediately while very hot… and enjoy!

Dried basil is sprinkled on top of the risotto before serving.A large white bowl, full of pumpkin risotto is served.

The risotto should be very creamy in texture, and it has great flavor! I really hope you enjoy this meatless main dish. It is very filling but is also absolutely delicious!

A fork lifting out a bite of the pumpkin risotto from a white bowl.

Thanks for stopping by, and I trust you (and those you love) will enjoy this meatless recipe. Please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More MEATLESS MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few meatless meal recipes you can check out, including:

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Recipe adapted from Patti, at: comfycook.com/2013/09/pumpkin-risotto.html

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Pumpkin Risotto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Category: Main Dish, Meatless Entree
Cuisine: All Cuisines
Keyword: pumpkin risotto
Servings: 6
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups vegetable broth (or more, if needed)
  • 1 Tablespoon extra virgin olive oil
  • 1 cup diced yellow onion
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 cup canned pumpkin puree (NOT pie filling!)
  • 1 teaspoon finely minced fresh ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon dried basil
  • 2 Tablespoons butter
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.

  2. In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.

  3. Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.

  4. Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.

  5. Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).

  6. Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).

  7. Sprinkle risotto with additional basil (optional). Serve immediately while hot.

Nutrition Facts
Pumpkin Risotto
Amount Per Serving (1 (1/6 of total))
Calories 377 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 83mg4%
Potassium 342mg10%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 6473IU129%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.


Sep
2024

TexMex Chicken Strips

categories: Chicken, Main Dishes
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Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.

This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Slice And Season The Chicken

Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!

Prepare The Seasoning Mix For Gluten-Free Option

If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.

Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).

Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.

Making Seasoning Mix (For Regular Version)

For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!

Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Time To Enjoy Some TexMex Chicken Strips!

When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.

Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.

Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!

I hope you have the chance to try this recipe, and trust you’ll enjoy it! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of recipes featuring chicken for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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Author's signature

Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com

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TexMex Chicken Strips
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

Category: Dinner, Lunch
Cuisine: American
Keyword: TexMex chicken strips
Servings: 4
Calories Per Serving: 349 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 2 large
  • 1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
  • 2 Tablespoons yellow cornmeal
  • 1½ teaspoons paprika
  • ¾ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 large eggs lightly beaten
US Customary - Metric
Instructions

  1. Preheat oven to 375℉.

  2. Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.

Make Seasoning Mix:

  1. Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

    Regular version?: Use all purpose flour instead of almond flour.

  2. Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

Coat The Chicken And Then Bake:

  1. Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.

  2. Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.

  3. Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.

  4. Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!

Recipe Notes

Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).

Nutrition Facts
TexMex Chicken Strips
Amount Per Serving (1 (1/4 of total))
Calories 349 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 166mg55%
Sodium 464mg20%
Potassium 509mg15%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 1g1%
Protein 34g68%
Vitamin A 670IU13%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!


Sep
2024

Coconut Shrimp and Orange Sauce

categories: Main Dishes, Seafood
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Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.
Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Orange Sauce For Dipping 

To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

An orange sauce is made with marmalade, Dijon, honey and hot sauce.

Prepare The Batter For the Shrimp

The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

Flour, cornstarch, salt and pepper are combined in a large bowl.Water and oil are added to dry ingredients to make a batter for the shrimp.

Getting Everything READY 

Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

Shrimp are patted dry on paper towels before coating them in batter.

Batter Up!

Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

Each shrimp is coated in the batter, one at a time.Battered shrimp are rolled in shredded coconut, until covered.

Cooking The Shrimp

IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

Coconut shrimp are cooked in hot oil in batches until golden brown.Shrimp on a large baking sheet are kept warm while remaining shrimp cook.

Serving The Coconut Shrimp And Orange Sauce

Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

Coconut Shrimp and Orange Sauce are served as a main dish or appetizer.Cooked coconut shrimp are golden brown and crunchy when served.

I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious shrimp recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

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Coconut Shrimp and Orange Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Category: Appetizer, Main Dish
Cuisine: American
Keyword: coconut shrimp, orange sauce
Servings: 4 (main dishes-more if served as appetizer)
Calories Per Serving: 773 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Orange Sauce:
  • ½ cup orange marmalade
  • 3 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • ½ teaspoon Tabasco sauce or other hot sauce
For Shrimp:
  • 16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
  • ⅓ cup all purpose flour
  • ⅓ cup cornstarch
  • 1½ teaspoons salt
  • 1½ teaspoons pepper white or black
  • ¾ cup cold water
  • 1½ Tablespoons vegetable oil (for batter)
  • 2 cups vegetable oil (for frying shrimp)
  • 2½ cups shredded coconut
US Customary - Metric
Instructions

  1. Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.

  2. In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.

  3. Place shredded coconut on cookie sheet or large plate; spread it out.

  4. IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.

    Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.

  5. When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.

  6. Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

Nutrition Facts
Coconut Shrimp and Orange Sauce
Amount Per Serving (1 (1/4 of total))
Calories 773 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Trans Fat 0.1g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 183mg61%
Sodium 1235mg54%
Potassium 540mg15%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 61g68%
Protein 26g52%
Vitamin A 32IU1%
Vitamin C 3mg4%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

 

 


Sep
2024

Instant Pot Pork Carnitas

categories: Instant Pot Recipes, Pork
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Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!
Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

“Wow… these are SO GOOD” were the first words out of my mouth after taking my first couple of bites of Instant Pot Pork Carnitas! The flavor of the shredded pork was fantastic, and the meat was so tender and juicy! I found this recipe in one of the first Instant Pot cookbooks I ever bought and LOVE it!

Instant Pots are known for quickly pressure cooking many foods, and MEAT always seems to turn out well when cooked in one. This simple recipe produces flavorful, juicy shredded pork for tacos, but the meat can also be used in burritos or enchiladas!

Carnitas is the name given to this Mexican dish (translated it means “little meats”). For this version, a pork shoulder roast (3 pound) is cooked with citrus juice, onions, garlic, and a variety of spices until it is tender.

The well-seasoned pork shoulder is cooked, shredded, and then used to fill taco shells. Carnitas tacos are garnished with cilantro, chopped onions, and hot sauce (optional), and served. They are so good, and I’m confident you’ll love them! Here’s how to make Instant Pot Pork Carnitas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt into the Instant Pot. Add fresh orange juice and stir until the ingredients are combined.

Place spices (chili powder, cumin, etc.) in the Instant Pot's inner pot.Stir fresh orange juice into the spices in the Instant Pot.

Add The Remaining Ingredients

Add 1 yellow onion that has been cut into wedges, minced garlic and 1 bay leaf (found in the Spice section at the grocery store).

Cut a 3 pound boneless pork shoulder roast into 2″ chunks, and add the pieces to the other ingredients in the Instant Pot.

Onion wedges, garlic and a bay leaf ready to go into the Instant Pot.Cubes of pork roast are added to the spices and onions in the pot.

Stir well, until all the pieces of pork have been coated with the orange juice and spice mixture. Now let’s cook the carnitas!

Pork and onion are mixed with the spices and orange juice until coated.

Cooking The Pork Carnitas

Lock the lid of the Instant Pot in place, and flip the Pressure Release knob to SEALING. Press the MANUAL button and program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that (same cooking time/pressure).

Most Instant Pot appliances take between 13-15 minutes to reach full pressure, then the programmed cooking time begins. The pressure button will pop up when the Instant Pot has reached full pressure.

Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is naturally released.

After 20 minutes, flip the Pressure Release knob over to VENTING. This will allow any remaining steam to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

After pressure cooking, the pork will be removed from the Instant Pot, to shred.

Shred The Pork

Transfer the pork to a cutting board or large plate. Use two forks to shred the pork into smaller pieces, then set the pork aside.

Remove as much pork fat (or grease) as possible from the liquid in the Instant Pot. Lift the inner pot out to do this. The pot is very hot, so protect your hands by wearing oven mitts. You can use a fat separator or spoon the grease off the top. Reserve 1 Tablespoon of the fat/grease and set it aside to be used later (discard the rest of the grease)!*

Pour the remaining orange juice/spice liquid back into the inner pot. Add the shredded pork, then stir to fully combine. Place the inner pot back inside the Instant Pot.

TIP: If making this ahead of time, lock the lid in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. This will keep the pork carnitas mixture warm for as long as 10 hours.

Two forks are used to shred the very tender, seasoned pork carnitas.Shredded pork is added back into the sauce in the Instant Pot.

Ten Minutes Before Serving

About 10 minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High.

Use a slotted spoon to transfer the shredded pork from Instant Pot into the skillet, spreading it evenly. Heat the pork for 8-9 minutes, stirring occasionally, until it has browned and become slightly crisp. If the pork starts to dry out too much, add a small amount of the remaining liquid in the Instant Pot, and stir it in.

Prepare the corn tortillas for the tacos. If you’re using store bought taco shells, heat them per the package instructions. When you’re cooking/shaping them yourself, cook them in hot oil, and drain on paper towels.

Shredded pork carnitas are reheated in skillet.

Corn tortillas are fried in oil to make taco shells for Instant Pot Pork Carnitas.

Time To Enjoy Instant Pot Pork Carnitas!

Fill the taco shells with the carnitas mixture, then top each taco with chopped onions, cilantro (and hot sauce), and serve!

The recipe yields a fair amount of shredded pork, enough for approx. 8 servings (two tacos each). We use small tortillas (5″), but if you use large tortillas (8″), you may only have enough for 6 servings.

We LOVE Instant Pot Pork Carnitas Tacos, because there’s so much flavor in the pork from the onions, garlic, orange juice and spices! I’m sure you’ll love them, too!

Instant Pot Pork Carnitas are served in taco shells, with onions and cilantro.Three of the Instant Pot Pork Carnitas with onions and cilantro on a plate.

I hope you have the chance to make these absolutely delicious pork carnitas! They taste fantastic, and it’s so convenient to make them early in the day. You can keep the meat WARM in the Instant Pot until you’re ready for dinner. YUM!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I recently began adding Instant Pot recipes to my website (more on the way), and have several published that you might enjoy, including:

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source (highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 185, published in 2018 by Ten Speed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Pork Carnitas
Prep Time
10 mins
Cook Time
1 hr
Natural Release (inactive time)
20 mins
Total Time
1 hr 30 mins
 

Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

Category: Dinner, Main Dish
Cuisine: Mexican
Keyword: instant pot, pork carnitas
Servings: 8
Calories Per Serving: 184 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons chili powder
  • 1 Tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt
  • ¾ cup fresh orange juice
  • 1 medium yellow onion peeled, cut in wedges
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 3 pound boneless pork shoulder roast cut into 2" chunks
For serving: corn tortillas, chopped onion and cilantro, hot sauce (as desired)
    US Customary - Metric
    Instructions

    1. Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt in the Instant Pot. Add orange juice; stir until ingredients are combined, then add onion wedges, garlic, bay leaf and pork. Stir until all pork chunks are fully coated with sauce.

    2. Lock the lid in place, and set the Pressure Release knob to SEALING. Press the MANUAL button; program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that also (same cooking time/pressure). It should take 13-15 minutes to reach full pressure, then the programmed cooking time will begin. *The pressure button will pop up when it's reached full pressure.

    3. Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is released. After 20 minutes, flip the Pressure Release knob over to VENTING. This allows any remaining steam inside to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

    4. Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.

    5. Lift the inner pot out (it's hot, so wear oven mitts!). Remove as much pork fat/grease as possible from the liquid by using a fat separator or by spooning it off the top. **Reserve 1 Tablespoon of the fat/grease; set it aside to be used later (discard remaining fat/grease).** Pour remaining juice/spice liquid back into the inner pot. Stir in the shredded pork until combined. Place inner pot back in the Instant Pot. Lock the lid back in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. **This keeps the pork carnitas mixture warm for as long as 10 hours (in case you prepare it early in the day).

    6. Ten minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High. Use a slotted spoon to transfer shredded pork from Instant Pot into the skillet, spreading it out evenly. Cook the pork for 8-9 minutes, stirring occasionally, until it's browned and slightly crisp. If the pork dries out too much, add a small amount of the remaining liquid in the pot, and stir it in.

    7. Prepare taco shells (your preferred method). Fill taco shells with carnitas mixture, top with chopped onions, cilantro and taco sauce, as desired. Serve and enjoy!

    Recipe Notes

    NOTE: The caloric calculation is for the pork carnitas only. It does not include tortillas and toppings (chopped cilantro/onion/taco sauce), as these amounts will vary per user.

    Nutrition Facts
    Instant Pot Pork Carnitas
    Amount Per Serving (1 (1/8 of total))
    Calories 184 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 3g19%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 70mg23%
    Sodium 554mg24%
    Potassium 477mg14%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 729IU15%
    Vitamin C 14mg17%
    Calcium 38mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!


    Sep
    2024

    Maple Glazed Baked Chicken

    categories: Chicken, Main Dishes
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    Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!
    Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

    Today I want to share a totally SIMPLE recipe (4 servings) I found awhile ago in one of the cookbooks I own. It only takes about 5 minutes to get this dish ready, then into the oven it goes! How easy is that?

    Maple Glazed Baked Chicken is lightly seasoned with salt and pepper, then covered with a sauce made from 3 common ingredients (butter, maple syrup and lemon juice). It is not overly seasoned, which means any leftover chicken you may have can be used in other dishes.

    This is such an EASY recipe to make, especially when you’re really busy or your schedule is tight, and need to get a meal on the table! Serve the chicken with a favorite side dish and enjoy this easy meal. Here’s how to make Maple Glazed Baked Chicken.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prep The Chicken

    Pat four boneless, skinless chicken breasts dry using paper towels to absorb the moisture. Season the chicken on both sides with salt and black pepper. NOTE: The chicken should be seasoned with enough salt and pepper to suit your taste.

    Spray a baking dish with non-stick spray and place the seasoned chicken pieces in the dish in a single layer. Set the pan aside.

    Boneless, skinless chicken breasts are blotted dry using paper towels.Seasoned chicken breasts in a single layer in greased baking dish.

    Make The Maple Glaze

    Melt butter in a medium saucepan, then add real maple syrup and fresh lemon juice. Stir these ingredients until combined.

    Bring this simple, but tasty sauce to a low simmer, and continue cooking for 5 minutes, stirring occasionally as it simmers.

    To make sauce, butter is first melted in a medium saucepan.Real maple syrup and lemon juice is added to butter and simmered 5 minutes.

    When the sauce has finished cooking, it will be golden brown in color (will look like caramel). The sauce will have also thickened slightly.

    Butter, maple syrup, and lemon sauce is ready to baste on the chicken.

    Bake The Seasoned Chicken Breasts

    Bake the seasoned chicken breasts (WITHOUT the sauce) at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce!

    AFTER the chicken has baked for 10 minutes, remove the pan from the oven. Spoon all of the sauce over the pieces of chicken, to cover.

    Seasoned chicken breasts are baked 10 minutes, then removed from oven.The maple lemon and butter glaze is spooned on semi-baked chicken until covered.

    Back In The Oven

    Once all the sauce has been used to cover the chicken, put the pan back into the hot oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

    The time it takes to finish baking the chicken breasts will depend on the thickness of the pieces you use. Check on the chicken at the 15 minute mark is my recommendation.

    The maple glazed baked chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear from the chicken when pierced.

    When finished cooking, the Maple Glazed Baked Chicken is removed from oven.

    Let the chicken “rest” for 2-3 minutes to let the internal juices redistribute through the meat. Once it has rested, the maple glazed baked chicken is ready to be served.

    As you serve the chicken, be sure to spoon some of the remaining sauce in the pan over each piece, to add additional flavor! Serve, and enjoy this simple dish with your favorite side dishes.

    NOTE: The chicken will NOT be heavily browned once finished baking. If you absolutely have to have it browned more, place it under a broiler for a minute or two, but keep an eye on it, so it won’t burn!

    Sauce is spooned over the Maple Glazed Baked Chicken, and then served.

    I hope you enjoy this easy chicken recipe. Any leftover chicken you may have can be used to top salads or pasta, etc. because it’s not overly seasoned, so it is quite versatile.

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, pg. 204, published in 2004 by T & L Group

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Maple Glazed Baked Chicken
    Prep Time
    5 mins
    Cook Time
    25 mins
    Total Time
    30 mins
     

    Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: maple glazed baked chicken
    Servings: 4
    Calories Per Serving: 227 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 boneless, skinless chicken breasts about 5 ounces each
    • salt and black pepper (season to taste)
    • 1 Tablespoon butter
    • ⅓ cup real maple syrup
    • 4 teaspoons fresh lemon juice
    US Customary - Metric
    Instructions

    1. Preheat oven to 450℉. Lightly spray/grease a baking dish (big enough for 4 chicken breasts to bake in a single layer).

    2. Pat chicken dry, using paper towels to absorb moisture. Season chicken on both sides with salt and pepper (season to taste). Place seasoned chicken in prepared baking dish in a single layer. Set pan aside.

    3. Melt butter in a medium saucepan on Low heat. Add maple syrup and lemon juice; stir until combined. Bring sauce to a low simmer; continue cooking for 5 minutes, stirring occasionally. Set aside.

    4. Bake seasoned chicken breasts at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce! AFTER 10 minutes, remove the pan from the oven. Spoon the sauce evenly over the pieces of chicken, to cover.

    5. Put sauce-covered chicken back into the oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

      NOTE: The time it takes to finish baking the chicken depends on the thickness of the pieces used. Check the chicken at the 15 minute mark for doneness. Chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear when chicken is pierced.

    6. When chicken is done, let it rest for 2-3 minutes so internal juices can redistribute through the meat. Transfer chicken to plates, then serve, remembering to spoon remaining pan sauce over the pieces of chicken. Enjoy!

    Nutrition Facts
    Maple Glazed Baked Chicken
    Amount Per Serving (1 g)
    Calories 227 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 2g13%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 80mg27%
    Sodium 156mg7%
    Potassium 484mg14%
    Carbohydrates 18g6%
    Fiber 0.01g0%
    Sugar 16g18%
    Protein 24g48%
    Vitamin A 122IU2%
    Vitamin C 3mg4%
    Calcium 36mg4%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

     

     


    Aug
    2024

    Instant Pot Ground Beef Stroganoff

    categories: Beef, Instant Pot Recipes, Main Dishes
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    Instant Pot Ground Beef Stroganoff is really easy to make and it’s delicious! This one pot meal of beef, noodles and creamy sauce serves 6.
    Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

    If you have access to an Instant Pot and are craving a simple yet comforting and filling meal that is fairly budget-friendly, I’d like to share this recipe for Instant Pot Ground Beef Stroganoff.

    This recipe uses 1 pound of ground beef, and the finished dish (with egg noodles and sauce) will yield 6 delicious servings in under 30 minutes! Half of that time is inactive prep time letting the Instant Pot come to full pressure, so I think that is a great deal.

    I have slowly begun to roll out some tried and true Instant Pot recipes onto my blog this summer, and today I want to share one of my favorites! There are still quite a few Instant Pot recipes I’ve already made, still waiting patiently for me to finish writing their blog posts, but for now, here’s another one!

    Instant Pot Ground Beef Stroganoff is so easy to make, I think you will be pleasantly surprised. Here’s how to make this dish.    

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Ground Beef

    The first thing you will need to do is brown and cook the ground beef. To do this, press the SAUTÉ button (Medium heat). Let the Instant Pot heat up for a minute, then add the ground beef to the inner pot.

    Continue to stir the ground beef until it is fully cooked through and there is no pink remaining in the meat. Press CANCEL to turn off the heat, then drain the fat out of the pot (and discard). 

    Ground beef is cooked and browned in the Instant Pot.Once fully cooked, the grease is drained off of the meat.

    Time To Add Other Ingredients

    Add dry minced onions, minced garlic, beef broth, Worcestershire sauce, salt and black pepper to the ground beef in the pot.

    Pour uncooked wide egg noodles into the liquid, and then stir well, to combine them with the other ingredients.

    Beef broth and seasonings are added to the Instant Pot.Uncooked egg noodles are added and stirred into the broth.

    Use the back of a large spoon to gently push the noodles down as much as possible into the liquid. Add up to a half cup of water (or additional beef broth), if necessary, to partially submerge the noodles.

    Open a can of cream of mushroom soup and spoon it over the top of the noodles in the pan. DO NOT STIR THE SOUP IN! Just spoon or spread it out as best as possible over the surface of the noodles.

    The egg noodles are pressed down as much as possible into the liquid.Cream of mushroom soup is spread over the top of the noodles.

    Cook The Stroganoff

    Lock the lid on the Instant Pot and turn the top pressure knob to SEALING. Push the MANUAL button and cook the ground beef stroganoff for 5 minutes on HIGH pressure.

    It will take the Instant Pot 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. At that point the machine will begin cooking and counting down the 5 minute time!

    Instant Pot Ground Beef Stroganoff is cooked on High pressure for 5 minutes.

    Final Step

    When the stroganoff has cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by carefully flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing the steam (and pressure) from the Instant Pot.

    Once the steam has stopped and the pressure knob (on top of the machine) has dropped back down, the Instant Pot is safe to open. Unlock and open the lid (and set aside).

    Stir in the sour cream immediately while the beef stroganoff is really hot. Continue to stir until the sour cream has been fully incorporated into the Instant Pot Ground Beef Stroganoff.

    After releasing steam, sour cream is stirred into the stroganoff until combined.Now the Instant Pot Ground Beef Stroganoff is ready to be served hot.

    Serve The Instant Pot Ground Beef Stroganoff

    Now this delicious meal is ready to be served. Ladle portions (approx. 1½ cups per serving) into bowls or onto plates, then garnish with chopped fresh parsley or dried parsley flakes (optional), and serve hot.

    The noodles are perfectly tender, and the beef and creamy stroganoff sauce are wonderfully delicious! We love this meal, and enjoy it with oven-roasted veggies served on the side.

    A serving of the stroganoff is accompanied by roasted carrots.Some dried parsley is sprinkled on the Instant Pot Ground Beef Stroganoff.

    I really hope you have a chance to try this delicious, satisfying meal, and trust you’ll love it as much as we do. It is so easy, and if you have any leftovers, store them in the refrigerator and microwave them to reheat.

    Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

    Looking For More INSTANT POT Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have finally begun adding Instant Pot recipes to my blog (with more on the way). Here’s a few more Instant Pot recipes you might want to check out (they’re delicious!):

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Instant Pot Ground Beef Stroganoff
    Prep Time
    5 mins
    Cook Time
    5 mins
    Additional Prep Time (inactive)
    20 mins
    Total Time
    30 mins
     

    Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

    Category: Dinner
    Cuisine: All Cuisines
    Keyword: instant pot, ground beef stroganoff
    Servings: 6 (approx. 1½ cups per serving)
    Calories Per Serving: 428 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound lean ground beef
    • 3 Tablespoons dried minced onion
    • 2 teaspoons minced garlic
    • 3½ cups beef broth
    • ½ cup water* *if necessary*
    • 1½ teaspoons Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 12 ounces wide egg noodles *uncooked*
    • 10.5 ounces cream of mushroom soup *canned = 1 can*
    • 1 cup light sour cream
    • fresh chopped parsley (or dried) as garnish (optional)
    US Customary - Metric
    Instructions

    1. Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard). 

    2. Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.

    3. Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!

    4. Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!

    5. When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).

    6. Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

    Nutrition Facts
    Instant Pot Ground Beef Stroganoff
    Amount Per Serving (1 (1/6 of total))
    Calories 428 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 110mg37%
    Sodium 1.183mg0%
    Potassium 672mg19%
    Carbohydrates 49g16%
    Fiber 3g13%
    Sugar 2g2%
    Protein 30g60%
    Vitamin A 163IU3%
    Vitamin C 2mg2%
    Calcium 109mg11%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.


    Aug
    2024

    Creole Shrimp and Rice

    categories: Main Dishes, Seafood
    6 Shares
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    Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).
    Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

    If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

    If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

    This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

    The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

    Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prep The Shrimp

    For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

    Large shrimp must be peeled, deveined and tail removed before cooking.

    Make The Creole Sauce

    In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

    By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

    Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

    Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

    Chopped onions, celery and bell pepper cook in oil and butter in skillet.Minced garlic, a bay leaf and Creole spices are added to cooked veggies.

    Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

    Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

    Tomato sauce, water and Worcestershire sauce are added to skillet.Creole sauce simmers in a large skillet until it has thickened.

    Time To Add The Shrimp!

    When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

    Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

    Shrimp are placed in the skillet of Creole sauce in a single layer.Tongs are used to flip the shrimp to cook the other side in the sauce.

    Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

    Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

    The shrimp are fully cooked in the Creole sauce and are ready to be served.

    Serve The Creole Shrimp And Rice

    Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

    It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

    Creole Shrimp and Rice, garnished with parsley, and served with lemon wedges.A white bowl, with Creole Shrimp and Rice and lemon slices inside.

    I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

    Looking For More SHRIMP Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Creole Shrimp and Rice
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
     

    Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

    Category: Main Dish
    Cuisine: Cajun, Creole
    Keyword: Creole shrimp and rice
    Servings: 4
    Calories Per Serving: 392 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 Tablespoons butter
    • 2 Tablespoons vegetable oil or other neutral oil
    • 1 medium yellow onion peeled/ finely chopped
    • 2 stalks celery finely chopped
    • 1 medium green bell pepper deseeded/ finely chopped
    • 4 cloves garlic minced
    • 1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
    • 1 teaspoon dried thyme
    • ½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
    • 1 bay leaf
    • 15 ounces tomato sauce (canned) = 1 can
    • 1 cup water
    • 1 Tablespoon Worcestershire sauce
    • 1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
    • Tabasco sauce to taste (start with 1-2 shakes)
    • salt and black pepper to taste
    • 2 cups COOKED rice (½ cup cooked rice per serving)
    Optional Garnishes For Serving: chopped parsley and lemon slices
      Instructions

      1. In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.

      2. Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.

      3. Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.

      4. Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).

      5. Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).

      6. Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

      Recipe Notes

      NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

      Nutrition Facts
      Creole Shrimp and Rice
      Amount Per Serving (1 (1/4 of total))
      Calories 392 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 5g31%
      Trans Fat 0.3g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 3g
      Cholesterol 229mg76%
      Sodium 1.587mg0%
      Potassium 757mg22%
      Carbohydrates 37g12%
      Fiber 4g17%
      Sugar 7g8%
      Protein 28g56%
      Vitamin A 1.729IU0%
      Vitamin C 37mg45%
      Calcium 151mg15%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).


      Aug
      2024

      Butter Chicken (Instant Pot)

      categories: Chicken, Instant Pot Recipes, Main Dishes
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      Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!
      Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

      The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

      I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

      I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare Sauce And Chicken For The Instant Pot

      Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

      Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

      Spices and diced tomatoes are placed in the inner pot of a pressure cooker.Tomatoes and spices are stirred until fully combined in inner pot.

      Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

      The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

      NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

      Three chicken breasts are placed on top of the tomato mixture.

      Cooking Butter Chicken In An Instant Pot

      Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

      The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

      As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

      Instant Pot is used to cook the chicken breasts and tomato/spice mixture.

      Remove And Slice The Cooked Chicken

      After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

      After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce. 

      Lid of Instant Pot is unlocked to reveal the cooked chicken breasts.Cooked chicken is removed from Instant Pot and cut into large cubes.

      Finish Making The Butter Sauce

      Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

      NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

      Immersion blender is used to puree the tomato/spice mixture in the Instant Pot.

      Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

      TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce! 

      NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

      Butter, coconut milk, garam masala and cilantro is added to the sauce.The sauce for the Butter Chicken is now ready.

      Add The Chicken Back Into The Pot

      Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated.  Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

      Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

      Butter Chicken (Instant Pot) is re-heated in the inner pot of the Instant Pot.

      Serve The Butter Chicken

      Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

      Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

      We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

      A bowl of butter chicken (Instant Pot), with rice and Naan bread on the side.Cubes of chicken are coated in the flavorful butter sauce.

      I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

      If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

      Thanks for stopping by my website today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

      Looking For More CHICKEN Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing chicken recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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      Butter Chicken (Instant Pot)
      Prep Time
      10 mins
      Cook Time
      10 mins
      Sauté Time + Natural Release Time
      30 mins
      Total Time
      50 mins
       

      Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

      Category: Main Dish
      Cuisine: Indian
      Keyword: butter chicken, instant pot
      Servings: 4
      Calories Per Serving: 514 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 14.5 ounces diced tomatoes (canned) DO NOT DRAIN
      • 6 cloves garlic minced
      • 1 Tablespoon fresh ginger minced
      • 1 teaspoon paprika
      • 1 teaspoon turmeric powder
      • 1 teaspoon ground cumin
      • 1 teaspoon salt
      • ¾ teaspoon cayenne pepper
      • 2 teaspoons garam masala** **DIVIDED USE
      • 1½ pounds boneless, skinless chicken breasts
      • 8 Tablespoons butter = 1 stick, cut into cubes
      • ¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
      • ¼ cup chopped, fresh cilantro
      US Customary - Metric
      Instructions

      1. Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.

      2. Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!

      3. Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.

      4. Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.

      5. Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.

      6. Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.

        NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.

      7. Place chicken back into the sauce remaining in the inner pot; stir until coated.  Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

      Nutrition Facts
      Butter Chicken (Instant Pot)
      Amount Per Serving (1 (1/4 of total))
      Calories 514 Calories from Fat 333
      % Daily Value*
      Fat 37g57%
      Saturated Fat 23g144%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 8g
      Cholesterol 169mg56%
      Sodium 1115mg48%
      Potassium 994mg28%
      Carbohydrates 9g3%
      Fiber 2g8%
      Sugar 3g3%
      Protein 39g78%
      Vitamin A 1348IU27%
      Vitamin C 14mg17%
      Calcium 71mg7%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!


      Jul
      2024

      Refried Bean Tostadas

      categories: Main Dishes, Meatless Meals, Mexican / Southwestern
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      Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.
      Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

      Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

      It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Refried Beans And Tostada Toppings First

      Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

      NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

      Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

      I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use. 

      Refried beans and water are heated in a small saucepan.Toppings for refried bean tostadas are placed on counter in small bowls.

      Fry The Tortillas Until Crispy

      Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

      Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

      Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

      A corn tortilla is placed in hot oil and fried until crisp.Tongs are used to press center of tortilla down into hot oil for crispness.

      When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

      The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

      A crispy fried tortilla is removed from skillet using tongs.Fried tortilla rests on paper towels used to absorb oil.

       “Build” The Tostadas

      Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

      Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

      Refried beans, then lettuce and grated cheese are added to crisp tortillas.

      Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

      The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

      The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

      TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

      Diced fresh tomatoes are added to the top of the tostada.Taco sauce, sour cream and cilantro garnish the top of the tostada.

      Serve And Enjoy The Refried Bean Tostadas

      Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

      One of the refried bean tostadas, ready to be eaten and enjoyed!Holding a tostada, with a plate of watermelon slices in the background.

      I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

      Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

      Looking For More MEXICAN-INSPIRED Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of Mexican-inspired recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

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      Refried Bean Tostadas
      Prep Time
      15 mins
      Cook Time
      5 mins
      Total Time
      20 mins
       

      Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

      Category: Dinner, Lunch
      Cuisine: Mexican
      Keyword: refried bean tostadas
      Servings: 4 tostadas
      Calories Per Serving: 213 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 medium corn tortillas
      • vegetable oil, for frying ½" deep in small skillet
      • 8 ounces canned refried beans = approx. ½ of a 16 oz. can
      • 2 Tablespoons water
      • 1 cup shredded iceberg lettuce
      • 1 cup grated cheddar cheese or Colby Jack
      • 1 medium red tomato diced
      OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired
        Instructions

        1. Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.

        2. Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.

        3. Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.

        4. Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.

        5. Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.

        6. Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

        Recipe Notes

        NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

        Nutrition Facts
        Refried Bean Tostadas
        Amount Per Serving (1 tostada)
        Calories 213 Calories from Fat 90
        % Daily Value*
        Fat 10g15%
        Saturated Fat 6g38%
        Polyunsaturated Fat 1g
        Monounsaturated Fat 2g
        Cholesterol 28mg9%
        Sodium 525mg23%
        Potassium 96mg3%
        Carbohydrates 19g6%
        Fiber 4g17%
        Sugar 2g2%
        Protein 11g22%
        Vitamin A 422IU8%
        Vitamin C 1mg1%
        Calcium 243mg24%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.


        Jul
        2024

        Garlic Herb Chicken Thighs (Air Fryer)

        categories: Air Fryer Recipes, Chicken, Main Dishes
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        Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!
        Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

        If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

        You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

        It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Prepare The Chicken Thighs

        Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

        Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

        Four bone-in, skin on chicken thighs, ready to be marinated.

        Make The Seasoning Mix

        The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

        That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

        Dry spices are combined in bowl for the chicken marinade.Garlic powder, salt, pepper, thyme, rosemary and tarragon are mixed.

        Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

        Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

        Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

        Chicken is covered with olive oil, then spices are added and combined.Chicken thighs marinate 30 minutes, covered in the spice and oil mixture.

        Now It’s Time For The Air Fryer!

        Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

        Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

        TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

        marinated chicken thighs are place in air fryer basket for cooking.

        Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

        After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

        Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

        Garlic Herb Chicken Thighs are flipped over halfway through air frying.

        Serve The Garlic Herb Chicken Thighs

        The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

        The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

        One of the chicken thighs, served with baked potato and green beans.Two garlic herb chicken thighs, served with green beans and baked potato.

        I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

        Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and make it a GREAT day!

        Looking For More AIR FRYER Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to check out, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
        Would you like to join our growing list of subscribers?

        There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
        You can submit your e-mail address there, to be added to my mailing list.

        Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature 

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        Garlic Herb Chicken Thighs (Instant Pot)
        Prep Time
        5 mins
        Cook Time
        20 mins
        Inactive Prep: Marinating Time
        30 mins
        Total Time
        55 mins
         

        Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

        Category: Main Dish
        Cuisine: All Cuisines
        Keyword: garlic herb chicken thighs
        Servings: 4
        Calories Per Serving: 374 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 4 large chicken thighs (bone in, skin on)
        • 1½ Tablespoons olive oil
        For Spice Mix:
        • 1½ Tablespoons garlic powder
        • ¾ teaspoon salt
        • ¼ teaspoon black pepper
        • ¼ teaspoon onion powder
        • ¼ teaspoon dried thyme
        • ¼ teaspoon dried rosemary
        • ¼ teaspoon dried tarragon
        US Customary - Metric
        Instructions

        1. Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.

        2. In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.

        3. Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.

        4. Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.

        5. Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.

        6. When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

        Nutrition Facts
        Garlic Herb Chicken Thighs (Instant Pot)
        Amount Per Serving (1 thigh (1/4 of total))
        Calories 374 Calories from Fat 261
        % Daily Value*
        Fat 29g45%
        Saturated Fat 7g44%
        Trans Fat 0.1g
        Polyunsaturated Fat 6g
        Monounsaturated Fat 14g
        Cholesterol 142mg47%
        Sodium 549mg24%
        Potassium 338mg10%
        Carbohydrates 3g1%
        Fiber 0.3g1%
        Sugar 0.1g0%
        Protein 24g48%
        Vitamin A 121IU2%
        Vitamin C 0.1mg0%
        Calcium 17mg2%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!