Egg Fried Rice bowls with Teriyaki Mushrooms

Last night I impressed myself. Earlier in the week I knocked it out of the park with the Bahn Mi Bowl and this was the other item on my weekly menu that I was super excited to have. This turned out so good. Next time I'll have to double the recipe because there wasn't enough for us to have seconds and everyone wanted more. I used shitake mushrooms last night but next time I want to use oyster, they just didn't have them at the store when I was shopping. I just love the texture of this meal between the crunchy bok choy, mushrooms and pork belly. You could easily sub pork belly for any type of meat or even tofu. It would be good without the meat as well.

Egg Fried Rice bowls with Teriyaki Mushrooms
1 lb pork belly
1 package bok choy
2 tbsp water
1 package mushrooms, quartered
2 tbsp honey
2 tbsp rice vinegar
4 tbsp soy sauce
5 garlic cloves, minced
1 piece of ginger, minced
3 eggs, slightly beaten
1 tbsp oil
3 cups cooked rice

Cook pork belly place on paper towel lined plate and drain fat from pan.
Add 1/2 tbsp oil and add mushrooms, cook until softened about 5 minutes.
In small bowl mix honey, rice vinegar, soy sauce, ginger and garlic.
Add pork belly back to mushrooms and pour teriyaki sauce over the top.
Cook on medium for a few minutes until sauce thickens and becomes sticky, stir regularly.
While this cooks add 2 tbsp water to a frying pan, bring water to simmer and add bok choy. Cover and steam for about 5 minutes, until bok choy is tender.
Heat a frying pan with 1/2 tbsp oil add eggs, cook over low heat stirring regularly until cooked.
Add cooked rice and 1 tbsp of soy sauce, stir until combined.
Serve the egg fried rice, topped with the mushroom pork belly and bok choy.
Top with sesame seeds and green onion.
You could easily sub out the pork belly for any of your favorite meat or meat substitute.
 Enjoy!

Bahn Mi Bowl---Instant Pot

When I first came across this recipe I knew we'd love it. Although when my husband saw it on our menu for the week he questioned it being in a bowl rather than a sandwich. But after last night he's a believer, this was so good. We ate every last bite.





Bahn Mi Bowl
1 lb pork tenderloin
1/4 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
1 tbsp brown sugar
5 garlic cloves crushed
1 tsp sesame oil
3 tbsp vegetable oil
Rice noodles (I used Pad Thai)
Pickled Carrots, Cucumbers  and Radishes:
6 tbsp rice vinegar
1 tsp sesame oil
2 tbsp coconut aminos
5 green onions
1 bunch cilantro
1 large cucumber sliced
4 large carrots sliced
4 radishes sliced
* I use the Cuisinart attachment to slice all together, including cilantro and green onions

Season pork with salt and pepper.
Set saute on high on Instant pot
Add sesame oil and vegetable oil.
Saute pork loin until brown on all sides.
While it sautes, mix together the soy sauce, brown sugar and garlic cloves.
Pour over pork.
I did my pork on the slow cook function for 1 hour and 10 minutes. You could use the meat function as well for 25 minutes. (More or less depending on size of loin)
Make pickled carrots and radishes.
Combine the white vinegar, sugar and salt.
Pour over shredded carrots and radishes, toss well and store in fridge for at least 30 minutes.
When pork is done take it out and either shred or cut it into pieces.
Place back in Instant Pot to allow it to soak up the remaining sauce.
Place noodles on bottom of bowl, drizzle with a little soy sauce
Add pork, carrots, radishes, cucumbers, red cabbage, cilantro, green onions. Jalapenos would be a great topper as well, ours last night just happened to be extremely spicy.
Enjoy!

Chicken Enchiladas Verdes

Since I first used tomatillos recently I realized I needed to find more ways to use them. This recipe spoke to me and as always I made the necessary tweaks (didn't use jalapeno because I have 4 little mouths who eat dinner with us) to make it the perfect Verde Enchiladas. I also cheat when I make my Enchiladas, I don't roll them, I layer them.. I love writing down my recipes to help mix up my weekly menu planning.

Chicken Enchiladas Verde
2 lbs tomatillos, husked and rinsed (about 12-16 depending on size)
1 medium onion, peeled and chopped
1 tbsp olive oil
1 cup cilantro
5 garlic cloves peeled
1 dozen corn tortillas
3 1/2 cup shredded cooked chicken (I made this in my instant pot)
2 tbsp sour cream
4 oz Cotija cheese, crumbled
6 oz grated cheddar cheese

Garnish 
green onions
cilantro
sour cream

To Make the salsa Verde:
Preheat oven to broil, 550 degrees.
In large bowl toss together tomatillos, onion, garlic cloves and olive oil.
Place on cookie sheet with foil.
Roast in the oven for 7 minutes, until there are some brown spots on everything.
Turn the tomatillos and lower the oven to 400 degrees
Cook for another 5-8 minutes, until the tomatillos are soft.
Transfer to food processor and add cilantro and salt to taste.
I like mine very smooth so I ran this until a smooth consistency, but if you like it chunky don't process as much.

To make the Enchiladas:
Preheat oven to 350 degrees.
Move salsa to a pot on stove on low. 
Spread 1 cup salsa onto bottom of baking dish.
Then add a layer of chicken.
Take your corn tortilla and dip it in salsa, covering it completely.
Layer on top of chicken.
Add a sprinkle of Cotija and cheddar.
Spread a layer of salsa, chicken, tortillas, cheese and repeat.
Very last you'll pour all remaining salsa over the top and sprinkle with all remaining cheese.
Place in oven for 20-25 minutes.
Once done, set out to cool for 10 minutes before serving

 Enjoy!
***If you want to use the jalapenos you'll want to use 2-3 stem end cut off (remove seeds to cut down on heat, or if you like the heat leave the seeds) Then they'll get cooked on the cookie sheet with the tomatillos, onion and garlic.

Coconut, Almond, Date Balls

I'm always looking for new and healthy snacks for my four insatiable children. I get tired of feeding them the same snacks day after day and I'm sure they're tired of it too. I was on a hunt for something, not only easy but tasty and that they could help me make. I found just the thing, and what I'm even more excited about is the variations these can take on, I could make just about any flavor I want. The kids devoured them, and I honestly think it may be my favorite "cookie" like snack ever. As in the best cookie I've ever had. These were so simple, I'm all ready to make another batch and am inventing other twists of ingredients on this recipe.

Coconut, Almond, Date Balls
1 cup almonds
1/2 cup shredded coconut
1 cup pitted dates (about 8)
2 tbsp. coconut oil
1/2 tsp sea salt
1/2 tsp vanilla bean paste
1 tsp cinnamon
1 tsp nutmeg

In food processor blend together the almonds and shredded coconut until a fine consistency.
Add in the remaining ingredients and process for about 45 seconds, or until the mixture starts to come together (sticky).
Take 1 teaspoon at a time and roll together in your hands to make small balls.
Place on parchment lined cookie sheet for an hour.
Store in fridge for up to 3 weeks.
Enjoy!

Pozole Verde Beef Stew----Instant Pot

I usually can tell from just reading a recipe a) if we'll like it and b) the tweaks I'll make to the recipe to ensure it's exactly what I want the end result to be. I love trying new soups, and I really love trying new recipes  that have ingredients that I don't typically use. I absolutely love how this recipe turned out, it was perfect on a nice cold night.

Pozole Verde Beef Stew
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt & pepper
3 garlic cloves, minced
1/2 onion, chopped
1 lb beef stew meat
1 25 oz can hominy, drained and rinsed
1 jar green salsa (I use Trader Joes brand)
1 1/2 cup bone broth
Avocado
Cilantro
Lime
Green onion
That's it!

Cut stew meat into 1 inch pieces.
In mixing bowl, mix cumin, garlic powder, salt, pepper and add stew meat. Mix well.
Place everything in the Instant Pot, except avocado, cilantro, lime and green onion.
Stir well.
Close Instant Pot and cook on high pressure for 22 minutes.
Quick release pressure.
Serve with avocado, cilantro, lime and green onion
Enjoy!!!!
Hint: If you haven't bought Hominy before you can find at most grocery stores near the canned corn.

Albondigas Soup

I use this blog as my own recipe book. I can go back to the blog and look through recipes we like that maybe we haven't had in a while. I love being able to flip through the recipes and change up our weekly menu. I menu plan every week and make a list off of that menu, and I try to keep variety. Every week we typically have some Italian dish, Mexican, Chinese, Indian...etc. When I make a great recipe I always make sure to write down how I made it so that I can make it again. This week this Albondigas soup turned out better than I've ever made it so I need to write this down. I made this in my dutch oven because I felt the urge to cook. But this could easily be done in the Instant Pot. See below for IP instructions.

Albondigas Soup
Meatballs:
1 cup rice (I use white)
1 lb ground turkey
1/2 an onion chopped
4 tbsp. chopped cilantro (or parsley if you don't like cilantro)
2 tsp cumin
1 tbsp. oregano
1 egg beaten
4 cloves of garlic minced
For the Soup:
3 cups bone broth (I use chicken because that's typically what I have on hand but beef would work just as well)
3 cups water
4 cloves garlic minced
6 large carrots chopped
4 potatoes chopped
2 tbsp. olive oil
1 can chopped tomatoes  (14.5 oz can)
1/2 lemon juiced
salt and pepper to taste

Heat oil in bottom of stock pot. Add onions and garlic and cook until translucent.
Add chopped carrots and potatoes and cook until a nice caramelization, about 5-7 minutes.

Add broth, water and tomatoes.
Bring to boil and turn down heat to simmer for about 5 minutes.
Mix meatballs and form into small balls
Slowly add meatballs to pot one at a time. Stir carefully.
Cover and let cook over low to medium heat for another 30-45 minutes.
Add lemon juice and fresh cilantro or parsley to taste.

Enjoy!

Instant Pot----Albondigas Soup
Recipe is same.
Set IP to sauté add onions and  garlic. Add chopped carrots and potatoes and cook until carmelization.
Add broth, water and tomatoes.
Mix meatballs and form into small balls
Add meatballs to pot one at a time. Stir carefully.
Close IP, and set to Soup mode timer on IP set to 20 minutes.
Manually release steam.

Add lemon juice and fresh cilantro or parsley to taste.
Enjoy!

Zuppa Toscana ---- Instant Pot

Need something cozy to eat before cuddling in front of the fire this Fall and Winter. I have a great recipe for you. I've made this many times before in my crock pot and love it, but seeing that I have the Instant Pot I figured I'd attempt it in there. I love it even more in the Instant Pot because you take out the extra step of using a different pan on the stove...and I'm all for using one dish when cooking.

Zuppa Toscana --- Instant Pot
1 lb Italian Sausage
1/2 lb bacon chopped
3 cups chopped potatoes
2 cups chicken broth
4 cups water
4 green onions, chopped
2 tsp garlic, minced
1 cup kale or spinach
1 cup heavy whipping cream

Chop sausage and bacon into bite sized pieces
Turn Instant Pot onto saute on the hottest setting.
Add tbsp of oil or butter
Add garlic
Stir in bacon and sausage, brown completely.
Cancel the Instant Pot, drain the grease off bacon and sausage.
Add potatoes, broth, water, green onions and bacon and sausage.
Close Instant Pot and set to "Soup" mode.
Change time to 25 minutes.
Once done, release pressure and open Instant Pot.
Add whipping cream and spinach/kale.
Close Instant Pot and set for manual 7 minutes.
Release pressure and Enjoy!!!!

Cranberry Sage Pies

Every Thanksgiving we look for unique recipes rather than just sticking with the traditional dishes, this is a recipe I stumbled upon a few years ago and it's become a favorite. We all look forward to it every year, so much so that we now incorporate it in our Christmas Eve feast as well. They will not disappoint, and they'd be a great potluck dish that will wow the guests.






Cranberry Sage Pies

For the Cranberry Sage Filling:
2 Cups fresh cranberries
4-5 med/large fresh sage leaves (to taste)
1/2 cup to 3/4 cup brown sugar, not packed (to taste)

2 tablespoon orange juice, freshly squeezed
1 teaspoon orange zest
2 teaspoons cinnamon
1 teaspoon nutmeg

For the Pie Pastry:
2 1/4 cups all purpose flour
1 tablespoon sugar
Zest from 1 orange
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter, cut into small squares
1 7.5oz container of creme fraiche
1 egg, lightly beaten

To make the pie pastry:
In a large bowl whisk together the flour, sugar, zest, salt and baking powder. Add the butter, with your hands until it resembles a coarse mixture. The butter should be pea sized when you stop working it in.
Stir in the Creme Fraiche. The dough will be very scraggly. Turn it out onto a well floured surface, and bring it together with a quick few kneads.
Pat the dough into a log, and roll it in a rectangle. Lightly flour the top of the dough, then fold it in half, then in half again, re-roll it out and repeat. Fold dough in half, then in half again and wrap tightly in saran wrap.
Chill for at least 1 hour. (I always make this the day before and refrigerate overnight, if you do this make sure to take out of fridge at least 2 hours in advance so that you're able to work with it).

Preheat oven to 425F, line a baking sheet with parchment paper.

Roll out your dough, use a circle cookie cutter to make the bottom. The tops can have a design (or you can just use a knife to make slices). Fill the bottom with 1 heaping teaspoon of filling. Fit the top and crimp edges with a fork, brush crust with the lightly beaten egg, sprinkle lightly with sugar.

Bake the pies for 12 minutes. Remove from oven and cool for at least 20 minutes before serving.

For the cranberry sage filling:
In a food processor pulse cranberries and sage until a fine texture.
Combine all the ingredients in a saucepan set over medium high heat. Simmer, stirring almost constantly, until mixture starts to thicken --- about 5 minutes. Turn to very low heat and let cook another 2 minutes. Transfer to a bowl and let cool, once cooled fill pies. (I always make this the day before and store in fridge until I'm ready to make the pies.).
If you have leftover pie filling it makes a great jam, or if you are like my kids you can eat straight out of the bowl with a spoon!

Instant Pot-----Whole Chicken

This recipe was super easy and tasty. I think what I loved most is that the leftover meat that we ate for lunch the next day had such a great depth of flavor. This isn't your typical, chicken, carrots and potatoes. It's a totally different spin on it. We served it with white rice, but you could use just about any starch with it. 

Instant Pot Whole Chicken

1 Whole Chicken

1/2 cup cilantro (no need to chop)

Whole head of garlic, peeled (I love garlic)

6 green onions, chopped

1 inch of ginger root (no need to peel)

1/2 cup soy sauce

1/2 cup water

Rinse your chicken, and sprinkle with salt

Turn your Instant Pot onto saute, adjust to the hottest setting

Put cilantro, 1/2 the green onions, 1/2 the garlic and the ginger root inside the chicken

Place chicken in and turn to brown on all sides

Add the remaining garlic and green onions

Add 1/2 cup of water to the bottom of Instant Pot

Pour the soy sauce over the top of the chicken

Close the Instant Pot

Cook on Poultry on high for 25 minutes

Enjoy!

Instant Pot----Creamy Cauliflower & Fennel Soup

It's the first day of September which means Fall is coming, when I think of Fall I think of cozy sweaters and scarves. Now I don't really live in a place that gets "really cold" but I can't help but love pulling on a sweater, wrapping a scarf around my neck and throwing on my boots. And of course when the weather is scarf worthy what is better than a nice warm soup for dinner. When I saw this recipe I knew we'd like it, and as always I tweak it to make it mine, to add flavors I know my family would enjoy. This soup really hit the spot, so creamy and flavorful, and easy.
Creamy Cauliflower & Fennel Soup
1 lb cauliflower
2 medium sized fennel bulbs, fronds removed
1 tbsp coconut oil
1 white onion, chopped
6 cloves of garlic peeled, left whole
1 cup coconut milk
3 cups bone broth
2 tsp salt
1 lb cooked chicken (I used my Instant Pot and cooked my chicken first, then picked it off the bone and kept the bones for bone broth and used the chicken in the soup)

Turn Instant Pot onto saute on high
Add coconut oil, onion and garlic cook for 2-3 minutes
Add cauliflower and Fennel and cook for 5 minutes, make sure to stir them up a bit
Pour in the coconut milk, bone broth, and salt
Cook on soup setting for at least 5 minutes
Once done release pressure, and remove the lid
Use a hand blender to blend until creamy and smooth.
Once smooth pour into a bowl and add chicken to the top and serve.
Enjoy!