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!