Page 97 – CWEB

Pozole

CWEB

June 29, 2021

This Mexican pork stew is a celebratory dish, often served for special occasions and holidays. It contains hominy, which is dried field corn soaked in an alkali solution. After soaking, the corn is washed. It is then used for making masa, or used as is in soups and stews. Most markets sell canned hominy in the bean section or with the canned vegetables.

INGREDIENTS

2 1/2 lbs boneless pork shoulder cut into 2 inch pieces
1 tsp salt divided
1 tsp ground black pepper divided
2 tbsp vegetable oil
2 medium yellow onions peeled and chopped
2 medium poblano peppers seeded and diced
1 chipotle pepper in adobo minced
1 cinnamon stick
4 garlic cloves peeled and minced
1 tbsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 can lager-style beer 12 ounces
4 cups chicken broth
2 cans hominy drained and rinsed, 15 ounces
1 tbsp lime juice
1/2 cup chopped cilantro

INSTRUCTIONS

Season pork pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the SautÃ© button on the Instant Pot ® and heat oil. Add half the pork to pot in an even layer, making sure there is space between pieces to prevent steam from forming. Brown 3 minutes on each side. Remove from pot and reserve on a plate. Repeat with remaining pork.
Add onions and poblano peppers to pot and cook until vegetables are just tender, about 5 minutes. Add chipotle pepper, cinnamon, garlic, paprika, chili powder, cumin, oregano, and coriander. Cook until spices and garlic are fragrant, about 1 minute. Return pork to pot and turn to coat with spices. Stir in beer and broth and press the Cancel button.
Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 35 minutes. Once cooking is complete allow pressure to release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. If you prefer a thicker stew, press the SautÃ© button and let stew reduce to desired thickness. Season with remaining salt and pepper, then stir in hominy, lime juice, and cilantro. Serve hot.

RECIPE NOTES

PER SERVING
CALORIES: 407
FAT: 13g
PROTEIN: 43g
SODIUM: 1,016mgFIBER: 6g
CARBOHYDRATES: 24g
SUGAR: 4g

*Manual and Pressure Cook buttons are interchangeable

Source:- Cosorithis

Chicken Cacciatore by Cleanfreshcuisine

CWEB

June 28, 2021

Chicken Cacciatore is an easy, delicious family style recipe!

Ingredients

4 to 5 Pounds Chicken Pieces; I used thighs and drumsticks, but this recipe works just as well with breasts. If you use boneless breasts, simply cut the baking time in half.

1/4 Cup Olive Oil

1/2 Sweet Onion, peeled and cut into rings

8 Cloves Garlic, minced

1 28 Oz. Can Diced Tomatoes

1 6 Oz. Can Tomato Paste

1/2 Cup Dry Red Wine

1 Tsp. Cane Sugar

2 Tsp. Garlic Powder

2 Tsp. Black Pepper

3 Tbsp. Dried Oregano

Preparation

1. Heat oven to 375 degrees.

2. Rinse and dry chicken pieces.

3. In a large skillet, heat the olive oil over medium high heat. Add chicken and sprinkle with half of the garlic, pepper and oregano as it browns in the hot oil. Brown both sides and transfer chicken to a 9â€³ x 13â€³ baking dish

4. Peel and cut the onion into 1/2â€³ slices. Mince the garlic (*here is an easy way to clean and mince garlic: cut the tips off of the garlic clove; place clove on a cutting board and smash with the flat side of a knife. Peel should come off easily).

5. Add sliced onion and garlic in the hot oil and saute for 3 to 4 minutes until lightly browned. With a slotted spoon, remove from pan and arrange over chicken.

6. In a large bowl combine the tomatoes, tomato paste, wine, sugar, and the rest of the garlic, pepper and oregano. Blend well with a whisk.

7. Pour over the chicken and vegetables

8. Cover with foil and bake for 40 minutes. Remove foil and bake, uncovered, for another 40 minutes. (Cut baking time in half for boneless breasts.) Serves 6 to 8

Credit: Foodista

Beer-Braised Beef Nachos

CWEB

June 28, 2021

Braising a big hunk of beef usually takes 3 hours. Here, we get it done in less than 1.

INGREDIENTS

FOR THE CHUCK ROAST

2 tsp dried oregano
2 tsp packed brown sugar
1 1/2 tsp kosher salt
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 beef chuck roast 2 lbs
1 tsp vegetable oil
1 can Mexican lager 12 oz
1 medium yellow onion sliced

FOR THE NACHOS

1 bag corn chips 13 oz
3 cups Monterey Jack
1 cup pickled jalapenos
1 avocado cubed
2 Radishes sliced into rounds
1/4 cup loosely packed cilantro leaves
1/4 medium red onion finely chopped
Lime wedges for serving

INSTRUCTIONS

In a small bowl, whisk together oregano, brown sugar, salt, chili powder, cumin, and garlic powder. Rub spice mix all over chuck roast.
Set Instant Pot to SautÃ© and add oil. Sear all sides of chuck roast until golden, about 2 minutes per side. Pour in lager then scatter onions over chuck roast and secure lid.
Set Instant Pot to Pressure Cook/Manual on High for 55 minutes. Let pressure release naturally for 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.
Preheat oven to 375 °F and line a large baking sheet with aluminum foil.
Remove roast and use two forks to shred into bite-size pieces.
Spread an even layer of chips onto the baking sheet, then top with one-third of the cheese, jalapeÃ±os, and shredded beef. Repeat twice more. Bake until cheese is melty, about 10 minutes.
Garnish with avocado, radishes, cilantro, and red onion. Serve with lime wedges.

Source:- Cosorithis

BBQ Ribs

CWEB

June 28, 2021

To serve fall-off-the-bone ribs, you need to cook them low and sloooow, right?! WRONG. How does 20 minutes sound?

INGREDIENTS

2 baby back ribs 1 1/2 LBS
1/3 cup packed brown sugar
2 tsp kosher salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/2 tsp mustard powder
1/2 tsp cayenne pepper
1 cup Water
2 cup barbecue sauce warmed

INSTRUCTIONS

If your ribs have a thin membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.
In a small bowl, combine brown sugar, salt, garlic powder, paprika, pepper, mustard powder, and cayenne. Rub mixture all over ribs.
Place trivet in Instant Pot and add water. Place ribs on trivet so that they are standing up.
Secure lid and set to Pressure Cook on High for 20 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid.
Using tongs, carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce before serving.

Source:- Cosorithis

Chicken Cacciatore

CWEB

June 26, 2021

Garnish with grated Parmesan cheese and chopped basil. Serve over pasta with rustic bread on the side.

Ingredients

2 chicken breasts

4 chicken thighs, bone in

2 teaspoons Salt, or to taste

1 teaspoon pepper, or to taste

2 tablespoons olive oil, plus more if needed

1/2 cup flour

1 large onion, chopped

1 large red bell pepper, chopped

6 cloves garlic, crushed

10 fresh mushrooms, quartered

1 (28 ounce) can tomatoes, drained and coarsely chopped

1/2 cup dry white wine

1 1/2 teaspoons dried oregano

Parmesan cheese, to taste

1/4 cup Fresh basil leaves, coarsely chopped

Preparation

1. In a medium-sized bowl, mix salt, pepper and flour together.

2. Wash chicken and remove excess skin. Dredge in flour mixture and shake off excess.

3. Heat oil is a large non-stick skillet over medium-high heat. Add chicken and brown on all sides.

4. Remove from the pan and drain on paper towels.

5. To the same skillet add the onion and garlic and stir until onion is soft, but not browned. Next, add red pepper and mushrooms; cook, stirring occasionally until softened.

6. Add tomatoes, white wine and oregano and cook until alcohol has burned off; 3-5 minutes.

7. Return chicken to skillet, cover and simmer on low for one hour.

Credit: Foodista

Your New Favorite Pot Roast

CWEB

June 26, 2021

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

INGREDIENTS

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion chopped
3 garlic cloves minced
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes halved
4 medium carrots peeled and sliced on the bias

INSTRUCTIONS

Generously season chuck roast with salt and pepper. Set Instant Pot to SautÃ© for 15 minutes, and heat oil.
When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
Slice roast against grain.

Source:- Cosorithis

Best-Ever Italian Meatballs

CWEB

June 26, 2021

Serving these meatballs with cute little cocktail skewers would be the classy thing to do, but we much prefer going the (insanely cheesy) slider route.

INGREDIENTS

1 1/2 lb ground beef
1/2 lb italian sausage
1/2 medium onion finely chopped
2 garlic cloves minced
1/2 box panko bread crumbs
1/2 cup grated parmesan
1/4 cup freshly chopped parsley
2 large eggs beaten
kosher salt
freshly ground black pepper

FOR THE SAUCE

2 tbsp extra-virgin olive oil
1/2 medium onion finely chopped
2 tbsp tomato paste
2 garlic cloves minced
1 tsp dried oregano
2 cans crushed tomatoes 28 oz
kosher salt
freshly ground black pepper

INSTRUCTIONS

In a large bowl, mix ground beef, sausage, onion, garlic, bread crumbs, Parmesan, parsley, and eggs gently with your hands until completely incorporated. Season with salt and pepper and form into 24 balls.
Set Instant Pot to SautÃ© and heat oil. When oil is shimmering, add onion and cook, stirring occasionally, until onion is soft, about 5 minutes.
Stir in tomato paste, garlic, and oregano, and cook until fragrant, about 1 minute.
Add crushed tomatoes and season with salt and pepper, then add meatballs.
Secure lid and set Instant Pot to Pressure Cook on High for 8 minutes. Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.

Source:- Cosorithis

Fall Off the Bone Chicken

CWEB

June 1, 2021

We’re not being dramatic with the name the chicken quite literally falls off the bone. It’s not the prettiest bird we’ve ever made, but it’s one of the best.

INGREDIENTS

1 tbsp packed brown sugar
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp freshly chopped thyme
1 whole small chicken 3 lbs to 4 lbs
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
2/3 cup low-sodium chicken broth
2 tbsp freshly chopped parsley

INSTRUCTIONS

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme.
Pat chicken dry with paper towels, then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.
Sear chicken until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken, then pour broth into the bottom of the Instant Pot.
Secure lid and set to Pressure Cook on High for 25 minutes.
Allow Instant Pot to depressurize naturally, then remove lid and take out chicken. Let rest for 10 minutes before slicing.
Garnish with parsley and serve warm.

Source:- Cosorithis

Chicken Breast with Stuffed Skin

CWEB

May 31, 2021

Enjoy with Lots of Love and Lots of Laughter! Ciao Bella, Catherine
xo.

Ingredients

1 whole chicken breast

Stuffing:

1 bunch of fresh Italian parsley — chopped

7 cloves of garlic — crushed& chopped

1 tablespoon heaping apricot jam

1/2 cup of grated Romano cheese

1 Zest of lime

1 Juice of lime

Dashes of sea salt

Dashes of whole ground black pepper

Olive oil for drizzling

Preparation

1. Preheat Oven 350 degrees:

2. Drizzle olive oil over the skin of the chicken breast and season with salt and pepper to taste.

3. Combine all of the ingredients for the stuffing in a small bowl and mix. Loosen the skin from the chicken and fill the stuffing under the skin.

4. Bake in the oven for 35-40 minutes or until the juices run clear.

5. This chicken is juicy and delicious!

Credit: Foodista

Spicy Korean Lamb Chops in the Instant Pot Duo Crisp or Air Fryer Lid

CWEB

May 31, 2021

Spicy Korean Lamb Chops in the Instant Pot Duo Crisp or Air Fryer Lid

You never knew delicious lamb could be so easy. It’s as simple as putting all the ingredients together into the Instant Pot, cooking it, then reducing the sauce before finishing the meat under the air fryer lid to a brilliant caramelized brown. Don’t be intimidated by the ingredients list, this dish is totally worth it. Most of the ingredients you probably already have in your pantry, and the rest are easily found in the Asian food section of your supermarket.

INGREDIENTS

2 lbs Lamb chops

For the sauce

6 1/2 tsp Red pepper powder
2 tbsp granulated sugar
1 tbsp curry powder
8 1/2 tbsp soy sauce
3 tbsp rice wine
2` tbsp garlic minced
1 tsp Ginger minced
2 tbsp Korean red pepper paste
2 tbsp ketchup
6 tbsp Corn syrup
1/2 tbsp sesame oil
1/2 tsp cinnamon powder
1 tsp sesame seeds
1 tsp black pepper
1/3 cup Asian pear ground
1/3 cup onion powder
1/2 tbsp Green plum extract Optional
2 cups Water
1 cup red wine
3 bay leaves
1 cup carrots diced
2 cups onions diced
1 cup celery diced

To serve with:

cilantro chopped
green onions chopped

INSTRUCTIONS

Place all the ingredients (except cilantro and green onions) into the Instant Pot inner pot and close and seal the lid. (Note: Do not cut or separate the lamb chops, cook the whole rack as one unit.)
Select the Pressure Cook/Manual button and set the time for 20 minutes on High pressure.
Natural release for 10-15 min, then open the stem release valve to release the rest of the pressure. Remove the lamb set it aside to cool.
To thicken sauce. Press Cancel then select SautÃ© and toggle to High. Stir constantly as the sauce cooks to prevent burning. Press Cancel once it has thickened.
Pour the sauce into a bowl and clean the inner pot.
Cut the lamb chops away from the rack by slicing between the bones. If using a Duo Crisp, arrange lamb chops individually in a single layer on the dehydration rack and place into the air fry basket. Put the air fry basket into the cooker pot. If using a regular Instant Pot with the Air Fryer Lid, put the chops on a trivet in the inner pot. Brush additional sauce over the lamb chops.
Put the air fryer lid onto the Instant Pot. Broil at 400 °F for 5 minutes. Once they are nicely charred, remove lamp chops and set aside. Repeat the process until all of the lamb chops have been broiled.
Serve with chopped cilantro and green onions. (Optional)

RECIPE NOTES

Pressure cook the whole rack of lamb without cutting it up. You can separate the chops before finishing them under the air fryer lid.

Did you make this recipe? Please rate and comment!

Source:- Cosorithis

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INSTRUCTIONS

RECIPE NOTES

Ingredients

Preparation

INGREDIENTS

FOR THE CHUCK ROAST

FOR THE NACHOS

INSTRUCTIONS

INGREDIENTS

INSTRUCTIONS

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

Source:- Cosorithis

INGREDIENTS

FOR THE SAUCE

INSTRUCTIONS

Source:- Cosorithis

INGREDIENTS

INSTRUCTIONS

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

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