Mexican Casserole

Mexican Casserole

Ingredients:

2 teaspoons extra virgin olive oil
1 pound 93% lean ground chicken or turkey
1 small yellow onion, diced
1 teaspoon kosher salt
1 cup uncooked long grain brown rice
1 large red bell pepper, cut into wide strips (about 3/4 inch)
1 large green bell pepper, cut into wide strips (about 3/4 inch)
1 (15-ounce) can low-sodium black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes in their juices
1 cup corn kernels, fresh, frozen and thawed, or drained from a can
2 cups of your favorite salsa (1, 16-ounce jar); I used a chunky medium salsa
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 cup shredded Mexican blend cheese,

For serving: chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

Directions:

Step 1: Turn the Instant Pot to SAUTE and add the oil.

Step 2: Once the oil is hot and shimmering, add the chicken, onion, and salt.

Step3: Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes.


Step 4: Add the brown rice, red bell pepper, green bell pepper, black beans, diced tomatoes in their juices, corn, salsa, chili powder, cumin, and garlic powder. Stir to combine.

Step 5: Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.


Step 6: Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.

Step 7: Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal. Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb.

Step 8: Serve hot with any desired toppings.

Mexican rice_final

Mexican Chicken Rice!

Directions:
Step 1:
Heat a little oil to saute the chicken breast with salt and pepper.
Step 2:
Take 2 TBSP of oil in a pan. Once it heats up, add the chopped onion and garlic.
Step 3:
Once they’re brown, add the green and yellow bell peppers.
Step 4:
Add a cup of tomato pulp, mix well, and let it boil for sometime.
Step 5:
Add all the spices and the salt as per taste. Mix well.
Step 6:
Add rice and stir. Then add water, mix well,  and let it boil.
Step 7:
Once the rice is half cooked, add cheese, spring onions, cilantro and jalapeños. Close the lid and cook till the rice is done. Video of making Mexican Chicken Rice!
new-york-strip-steak-with-chimichurri-sauce-8-500x350

Strip Steak with Chimichurri Sauce

Ingredients


Steak-4 pounds New York strip steaks, (1 1/2 inch thick)
salt as per taste
black pepper, ground
olive oil

Chimichurri Sauce

1/4 cup water, (hot)
2 teaspoons oregano, dried
2 teaspoons kosher salt
1 1/3 cups parsley leaves, loosely packed flat-leaf
2/3 cup cilantro leaves, loosely packed
6 garlic cloves minced 
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil, extra-virgin

Directions:

About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature

Step 1:

For Chimichurri Sauce

Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.

Step 2:

Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.

Step 3:

Add oregano water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.

Step 4:

Grilling Steak

Heat grill to medium-high heat. Clean and then carefully brush the grill with oil. Brush the steaks on both sides with olive oil and season generously with salt and pepper.

Step 5:

Place the steaks on the grill and cook until charred grill marks, about 6 minutes covered. Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center of steak registers 115°F for rare (about 2 minutes), or 120°F for medium-rare (about 3-5 minutes), or longer for medium and medium well doneness.

Step 6:

Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.

WhatsApp Image 2018-10-09 at 4.53.04 PM

Crab Bisque!

Ingredients

4 T. unsalted butter
1/2 c. minced shallots
4 large cloves garlic, minced
1/4 c. flour
6 c. seafood stock
1-1/2 c. heavy cream
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 14.5-oz. can fire roasted tomatoes
1/3 c. tomato paste
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
3/4 to 1 lb. fresh or thawed frozen lump crab meat
1/4 c. dry sherry, or dry white wine
1/3 c. minced fresh parsley

Directions:

Step1: 

In a large soup pot over medium heat, melt the butter. Add shallots and garlic, and sauté until very soft, stirring regularly for 5 to 7 minutes.

Step 2:

Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.

Step 3:

Turn heat up a bit to medium-high and bring it to boil. Then turn heat down to simmer for 15 minutes. Add cream and bay leaf, and bring the mixture back to simmering, stirring and scraping the pan bottom occasionally.

Step 4:

Stir in fire roasted tomatoes and tomato paste, and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.

Step 5:

Stir in the crab meat. Cook until about 5 to 10 minutes. Stir in the sherry and heat for another 2 to 3 minutes. Taste, adding more salt and pepper if needed.

Step 6:

Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and freshly ground black pepper. Serve with oyster crackers or soft rolls.

honey garkic salmon

Aromatic Fiery Salmon with Honey Garlic!

Ingredients

12 oz (350g) salmon fillets, cut into 2-3 strips
1/4 cup (60ml) honey
4 cloves garlic, minced
2 tablespoons whole-grain mustard
1 tablespoon soy sauce
1 teaspoon apple cider vinegar or 1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon hot sauce of your choice (Tabasco, Sriracha, Asian chili-garlic sauce)
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1 lime, sliced into wedges

Directions:

Step 1:

Season salmon fillets with salt and pepper. Set aside.

Step 2:

In a bowl, combine honey, mustard, hot sauce of your choice, soy sauce, apple cider vinegar (or lime juice) red pepper flakes and a pinch of salt. Stir to combine and set aside.

Step 3:

Heat olive oil in an oven-proof skillet and fry the salmon on the side until half done. Flip salmon and add minced garlic into the skillet and cook until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until sticky.

Step 4:

Finish off by broiling the salmon in the oven for 1 minute, until the surface becomes slightly charred. Serve over rice with more sauce and a sprinkling of chopped cilantro.

pizza1

Mushroom, Garlic and Spinach Pizza!

Ingredients:

Pizza dough

Garlic 4-5 cloves minced

Cheese as needed

Mashrooms 5-6

Spinach a bunch

 

 

 

Directions:

Step 1:

Preheat oven to 475 degrees. Spread the dough into a circle on a lightly oiled sheet pan.

Step 2:

Brush oil onto pizza dough. Sprinkle on evenly the garlic, cheese, mushrooms, and spinach. Bake for 10-12 minutes until cheese is bubbly and crust is golden.

Step 3:

Remove from oven and top with fresh torn basil and red pepper flakes.

rsz_quinoa_salad2

Healthy Lemony Chickpeas Quinoa Salad

 

This yummy high protein quinoa salad with zesty lemon and chickpeas is easy to make and healthy meal for those who want something healthy. Step it up with crushed red pepper for the hint of spice!
What You Need?
  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • 1 full lime juice
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 cup cucumber diced
  • 1 1/2 cup cherry tomatoes
  • 1 can chickpeas
  • 1/2 cup cilantro
Directions:
Step 1:

Cook quinoa: wash quinoa and drain. Boil 2 cups of water and pour washed quinoa and cook with closed lid till all the water gets absorbed. Turn off the heat to let it cool.

Step 2:

Make salad dressing: Whisk 1/4 cup olive oil, juice of one lemon, 2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp crushed red pepper in a bowl.

Step 3:

Mix together: Mix 1 cup cucumber diced, 1& 1/2 cup cherry tomato, 1 can chickpeas (garbanzo beans)rinsed and drained, 1/2 cup cilantro with cooked quinoa. Pour the salad dressing and mix well. Add lemon juice as per taste and our healthy quinoa Salad is ready.

Vary ingredients like crushed red pepper, lemon juice, salt as per the taste buds and even add lemon zest to bring the aroma up!