Advertisements

Tag Archives: Cilantro

Pressure Cooker Newbie

Today I am not only going to be telling you about yesterday’s recipe, but I too want to give you some information on pressure cookers. Lol, so this post will  be a little long, so please be patient with me. 🙂

What is a pressure cooker? It’s similar to a crockpot/slow cooker, except they cook the food a lot faster. Why should you own one? 1. Today’s pressure cookers are foolproof: New pressure cookers are quieter and far easier to use than the old jiggle-top models. They have easy, intuitive methods for locking and unlocking the lid and reading and maintaining pressure levels. 2. They’re safe: If too much pressure builds up in one of today’s pressure cookers, multiple safety features allow that excess pressure to escape safely.

***I also included some website links and links to some books that have info that is not mentioned on this post regarding this appliance located on my links page***

A few weeks ago, I had referred to in one of my posts that I received one. (lol, I call it my cooking toy.) For awhile I didn’t get to use it because I couldn’t find any recipes that stood out and wanted to cook, until last week when I purchased my first pressure cookbook and quickly discovered this Tex-Mex Chili Mac recipe. I had the pleasure of preparing it in my new cooking toy. Although, since this was my first time of using the appliance I admit that it was a little scary at first, but I showed it who’s boss and it obeyed me lol. And yes, of course, it was delicious. 😀 My favorite thing about this dish is that it has a kick to it!  

Tex-Mex Chili Mac

Pressure Level
High

Release
Quick

Total time
forty-five minutes

Under pressure
5 Minutes

Ingredients

1 Tbsp vegetable oil

1 onion, chopped fine

1 Green bell pepper stemmed, seeded and cut into 1/2-inch pieces

3 garlic cloves, minced

2 Tbsps chili powder

1/8 tsp cayenne pepper

1 lb 85% lean ground beef

2 C water

1 (15-ounce) can tomato sauce

8 oz (2 cups) Barilla elbow macaroni

1 C corn, frozen

1 (4.5)-oz) can green chillies, chopped

2 Tbsp fresh cilantro, minced

salt and pepper, if desired

1 C Mexican cheese blend, shredded

Directions

1. BUILD FLAVOR: Pour oil into pressure cooker pot and heat it over medium-high heat until shimmering. Add onion and bell pepper and cook until softened, five to seven minutes. Combine garlic, chili powder, and cayenne and cook until fragrant, about thirty seconds. Stir in ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, three to five minutes. Stir in water, tomato sauce, and macaroni.

2. HIGH PRESSURE FOR FIVE MINUTES: Lock pressure-cooker lid in place and bring to high over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for five minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from the heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you.

4. BEFORE SERVING: Stir in corn and chiles and simmer over medium- high heat until corn is heated through and pasta is tender, one to three minutes Stir in cilantro and season with salt and pepper to taste if desired. Sprinkle individual portions with shredded cheese before serving.

Note: Get to know your pressure cooker: Please remember to read the user’s manual before using your pressure cooker, as it will have instructions specific to your pressure cooker that not all books cover on pressure cookers.

Source America’s Test Kitchen: Pressure Cooker Perfection

rsz_img_1312

Coming up next week on cooking with Court

Cider Dijon Pork Chops
Garlic Parmesan Roasted Carrots

The World’s Easiest Buffalo Chicken Sandwiches. Crockpot

CHEESY GROUND BEEF QUESADILLAS

Advertisements

Eat fancy without breaking your budget

I want to start off by saying I’m truly grateful and honored to be a food blogger, not just because of the popularity or the exposure it gets, but also because it has given me the opportunities to try new foods. For example, when I began blogging I didn’t like salmon at all, and now eleven posts later salmon recipes are my favorite. Then this past weekend my family and I went to a Mexican and seafood restaurant called Tampico Seafood to celebrate my Grandparent’s 60th wedding anniversary. We ordered red snapper and fried shrimp. And oh my goodness let me just say that they were tasty.

Forget going to a fancy seafood/steakhouse, try this delicious recipe!

Side dish Cauli-tots

Honey Glazed Salmon with Citrus-Avocado Salsa

Ingredients

Salmon

4 (6 oz) skinless salmon fillets, rinsed and pat dry
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
salt and freshly ground black pepper

Salsa

1 large Hass avocado, peeled, cored and diced1/3 cup chopped red onion 1 tsp orange zest
2 small oranges, peeled, sectioned and diced
*1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees.

Working with two salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with one tsp honey and rub over salmon to evenly cover, then sprinkle tops with one tsp flour and spread to cover. Heat a large skillet over medium-high heat. Add one Tbsp olive oil, once oil is hot add two salmon fillets to pan and cook until bottom is golden brown, about two minutes. While they cook, sprinkle tops of fillets in the pan with salt and pepper then drizzle and spread the top with one tsp honey and one tsp flour.

Carefully rotate salmon and cook until bottom is golden, about two minutes longer. Repeat process with remaining two fillets. Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about seven-ten minutes longer (cook time will vary depending on a thickness of salmon). Serve warm with citrus avocado salsa.

For the salsa: Combine all ingredients in a medium bowl and gently stir, while seasoning with salt and pepper to taste.*This can be made without the oranges, just omit the oranges and orange zest and use two avocados and up lime zest to two tsp.

Source  Cooking Classy


Coming up this week

Crispy Parmesan Garlic Chicken with Zucchini

Slow Cooker Tamale Pie

Baked Pork Chops and Apples with Brown Sugar Glaze and Garlic Parmesan Broccoli and Potatoes