Shredded Chicken

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Birthday Feista

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite or root beer)

1 pork roast

Cook in crockpot for 6-8 hours 

Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar 

1 1/2 t. salt (add after cooking)

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 60 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

1-2 t. SPOG (salt, pepper, onion, garlic) to taste

Stir into a medium sized bowl cooked rice while still hot.  

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 1/2 t. granulated garlic

2-4 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.

Katie's Queso

16 oz. Velveeta Cheese

1 jar salsa

Heat in crock pot.  

Shredded Sweet Pork

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite)

1 pork roast

Cook in crockpot for 6-8 hours.  Shred & Serve.

Costa Vida Pinto Beans in the Instant Pot

 Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1/4 c. brown sugar

1 1/2 t. salt 

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Lazy Lasagna

Lazy Lasagna

1 pound hamburger

1/2 c. diced onion

1 t. granulated garlic or 2 cloves

1 t. oregano

24 oz. spaghetti sauce

3 cups water

4 c. egg noodles

1 c. cottage cheese

2 c. shredded mozzarella

In a large skillet cook hamburger until browned. Add onion, garlic, oregano, pasta sauce, water, and egg noodles.  Cover and cook about 10 minutes, until noodles have absorbed the liquid and are mostly cooked. Stir in the ricotta cheese. Sprinkle with shredded mozzarella cheese. Cover and cook for another 5 minutes until cheese has melted.

If using less noodles use less water.  

Dutch Oven Breakfast Pizza with Hash Brown Crust

Dutch Oven Brakfast Pizza with Hash Brown Crust

Crust:

20 - 30 oz. shredded hash browns

2-3 T. butter

salt 

pepper

Lawrys' Season salt

1 egg, beaten

1/2 c. shredded cheddar or mozzarella cheese

Toppings:

onions & peppers, diced, fresh or frozen 

1 lb. breakfast sausage or bacon, cooked and diced

2 c. shredded cheddar or mozzarella cheese

4-6 eggs

Prep the Crust: Place butter in the bottom of a 12inch dutch oven over low heat until butter is melted.  Stir in Hash browns and sprinkle with seasonings.  Cook until hash browns are partially cooked.  Stir in  1 beaten egg and 1/2 c. grated cheese.  Cook a little longer.  Press the mixture firmly into the bottom and slightly up the sides.

Add Toppings: Sprinkle onions and peppers over the hash browns, The layer the cooked sausage or bacon, followed by shredded cheese.

Beat the eggs (or crack them directly on top for sunny-side up style) and pour over the cheese.

Cover and place over 8-10 briquettes on the bottom and 12-14 on the top.  Bake for 15-20 minutes, or until the eggs are cooked to your preference and the cheese is bubbly.