Breakfast Casserole

 

I don't make casseroles too often--my kids prefer a lighter breakfast--but breakfast casseroles are fun sometimes, even for dinner or potlucks. My kids loved it, but I made sure the onion and peppers were diced ridiculously small so they didn't notice. I got this beauty from Holly Nilsson. Enjoy! Serves 10+.

Breakfast Casserole

20 oz shredded hash browns, thawed

1 lb breakfast sausage

1/4 c onion, diced

1/2 red bell pepper, diced 

1/2 green bell pepper, diced

2 c cheddar cheese

8 eggs

1 12-oz can evaporated milk, or 1 1/3 c milk

1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350 degrees.* Spray 9x13 or 3 qt baking dish with cooking spray. 

2. Heat large skillet over medium high heat. Brown sausage, breaking it up as it cooks, until no pink remains. Drain grease from skillet. 

3. In sprayed dish, add hashbrowns, cooked sausage, onions, bell peppers, and 1 1/2 c of the cheese; gently mix together and spread evenly in pan. 

4. In large bowl, add eggs, milk, salt, pepper, and Italian seasoning; whisk until combined. Pour over hashbrown mixture in pan and sprinkle remaining cheese on top. Cover dish with foil.

5. Bake in preheated oven 55-65 minutes or until cooked through. 

* Can prepare ahead through step 4 and refrigerate. May need to add about 10 minutes to cook time.

Corned Beef and Cabbage

 

We never tried corned beef growing up but I make this every year (except this year because I was horribly ill). It's so good and my boys love it extra when served with Irish soda bread. I got this from Laura Tabul, who so generously shared this recipe with the world. Enjoy!

Corned Beef and Cabbage

1 3-lb corned beef brisket with spice packet*

10 small red or yellow potatoes, scrubbed clean

5 medium carrots, peeled

1 large cabbage head, washed

1. Place corned beef in stock pot and cover with water. Add spice packet, cover with lid, and bring to a boil. Reduce heat and simmer until corned beef is about fork-tender, about 2 hours. 

2. While beef is simmering, cut potatoes in half. Cut peeled carrots into 3-inch pieces. Cut cabbage into small wedges. 

4. When corned beef has cooked 2 hours, add potatoes and carrots; cook until vegetables are almost tender and meat is fork-tender, about 10 minutes. Add cabbage and cook 15 minutes more.

5. Remove meat and let rest for 15 minutes. Leave broth and vegetables in stock pan. Slice meat across the grain. Serve with vegetable and broth.

* Cook time for fork-tender corned beef is 45-50 minutes per pound, so adjust accordingly by adding more or less time in step 1. (This is where those math skills come into play.)

Irish Soda Bread

 

My boys LOVE this and I serve it with corned beef and cabbage every St. Patrick's Day. We are not Irish but it is a fun and delicious tradition! It is kind of like a giant biscuit. Thank you, allrecipes.com. I love so many of your recipes! Serve warm and dip in corned beef juices. Serves 6-8.

Irish Soda Bread

4 c flour

4 Tbsp sugar 

1 tsp baking soda

1 Tbsp baking powder

1/2 tsp salt

1/2 c butter, softened

1 c buttermilk*

1 egg

1/4 c butter, melted

1/4 c buttermilk*

1. Preheat oven to 375 degrees. Lightly grease jelly roll pan.

2. Mix flour, sugar, baking soda, baking powder, salt, and 1/2 c softened butter in a large bowl. Stir in 1 c buttermilk and the egg. Turn dough out onto a lightly floured surface and knead slightly (I just knead it in the bowl a few times). Form doough into a round and place in the center of prepared jelly roll pan. 

3. Combine melted butter with 1/4 c buttermilk in a small bowl; brush mixture over dough. Use knife to cut an X on top of loaf. You can pour it all on (like lazy me) or continue to brush with mixture every 15 minutes while baking.

4. Bake in preheated oven until toothpick inserted in center comes out clean, about 45 to 50 minutes. However, start checking at 30 minutes. 

* I always make buttermilk about adding 1 Tbsp lemon juice or vinegar to a 1 cup measuring cup then fill the rear of the way with milk. Let sit 5 minutes until you see it clotting. (Use 3/4 tsp lemon juice or vinegar for 1/4 c buttermilk).

Kodiak Chocolate Chip Cookies

Fresh baked chocolate chip cookies are the reason I’m not model weight: they’re my Achilles heel. I have a bunch of Kodiak cake boxes to use up and this is a break from pancakes and waffles. They’re delicious, and have a lot of fiber and protein*! 

Kodiak Chocolate Chip Cookies

3/4 c butter, room temperature 

1 c brown sugar

1 1/2 tsp vanilla

1 egg

1 c quick oats 

1 1/2 c Kodiak powder 

3/4 c chocolate chips

1. Preheat oven to 350 degrees. Cream butter and brown sugar until smooth. Stir in egg and vanilla. 

2. Stir in Kodiak mix and oats until blended. Stir in chocolate chips. 

3. Bake in preheated oven 9-11 monies or until edges and a little of the tops are golden brown. 

* For one large cookie:

Caramel Popcorn

 

I usually don’t like caramel popcorn as much as honey popcorn, but is the best and is so easy to make. I love it warm best. You can double the caramel sauce, but I think these portions give a better balance of sweet and savory. Makes one large bowl; serves 6-8. 

Caramel Popcorn

2 3 oz bags microwave butter or plain flavored popcorn

1/2 c (1 cube) butter

1/2 c brown sugar

16 marshmallows

1. Pop popcorn in microwave according to directions; place in very large bowl, careful not to include any unpopped kernels. Set aside. 

2. Melt butter in small saucepan over medium heat. Stir in brown sugar and marshmallows until marshmallows melt and mixture is smooth. Let simmer 1 minutes, stirring constantly. Remove from heat 

3. Pour caramel mixture over popcorn and stir until evenly coated. Eat warm (my favorite) or form into baseball sized balls and store in an air tight container for later. Enjoy!

Tamara's Chicken Caesar Wraps

I had a delicious Caesar wrap from Chili's years ago, which is where I got the inspiration. My kids LOVE this and so do I. And it's easy to make! My youngest likes the salad on the side, but he still eats all of it. You can use leftover grilled chicken or make it just for this meal. You don't even need to add anything because you have all four food groups, but it is good with a green smoothie. Half of a head of lettuce seems extreme for each one, but trust me...it's necessary and delicous. Serves 4.

Tamara's Chicken Caesar Wraps

2 large chicken breasts

2 Tbsp avocado or olive oil

1 Tbsp smoked paprika

1 1/2 tsp garlic salt 

1/2 tsp dried parsley flakes

1/2 tsp pepper, to taste (or more if you like spice)

4 burrito-sized flour tortillas

1 c shredded or sliced cheese

2 heads romaine lettuce

1/4 c creamy Caesar dressing*

Optional toppings: sliced avocado, sliced tomato, sliced cucumber, sauteed mushrooms

1. Preheat the grill to 375 degrees, or medium to medium-high. 

2. Cut chicken breasts in half length-wise (two long skinny pieces, each wrap will get a long skinny piece) and place in medium bowl. Drizzle oil over top. Sprinkle garlic salt and pepper over top. Toss to coat thoroughly with oil and spices (I use my hands but you can use tongs or a large spoon). This is where you can be creative and use any other spices you love. Place on preheated grill and cook 6-8 minutes on each side, or until center is no longer pink. Set aside about 10 minutes. Slice breasts into 1/2" strips, keeping each breast piece separate.

3. Meanwhile, wash and chop both heads of lettuce. Place in a large bowl and drizzle with dressing. (*my favorite is Ken's Steak House brand; add more or less to liking). Toss to coat then set aside.

4. Set oven to broil. Place one tortilla on a 1 1/2 foot long sheet of aluminum foil (or baking sheet). Spread sliced chicken breast (1/2 of a breast) along the center of the tortilla. Sprinkle with 1/4 cup cheese. Set under broiler; check after 1 minute. Once cheese is melted, remove from oven and set on plate; repeat until all tortillas have 1/2 of a chicken breast and melted cheese down the center. (You could microwave them, but  no more than 30 seconds per tortilla.)

5. Place the dressing-coated lettuce in the center of the tortilla, diving equally between the four plates. Add sliced avocado, tomato, and/or cucumber if using. Fold in half like a taco (my preference) or a burrito (my kids's preference). Serve immediately and enjoy!

* I use Ken's Steak House creamy caesar and we all love it.

Smoked Mahi Mahi

I love mahi mahi. It's healthy, delicious, more firm than other fish, and lacks that fishy taste (and super easy to make). My kids LOVED it, too! You can season anyway you like; the lemon pepper is a suggestion. Serve with sliced lemon, coconut rice and a steamed veggie. Serves 6. 

 Smoked Mahi Mahi 

 6 mahi mahi cuts 

 Olive oil, for coating 

 lemon pepper 

 garlic salt 

 1. Preheat smoker to 250 degrees; make sure the grates are clean. 

2. Pat mahi mahi cuts dry with paper towel and coat in olive oil. Sprinkle both sides with lemon pepper; set aside until smoker reaches temperature. 

3. Place oiled and seasoned steaks on grill and close lid. Smoke 45 minutes to an hour, or until internal temperature reaches 145 degrees. Serve immediately.

Quesabirria Tacos (birria meat)

 

The meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.

Quesabirria Tacos (birria meat)

2 lbs. beef chuck roast

4-5 short ribs, deboned

1 Tbsp. salt

1 tsp black pepper

1 10-oz can red enchilada sauce

1 7-oz can chipotle peppers in adobo sauce

1 Tbsp. chili powder*

3 Tbsp. apple cider vinegar

5 cloves garlic, peeled and minced

1 1/2 tsp oregano

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper

1 Tbsp. olive oil

1 c white onion, chopped

2 tsp ground cinnamon

2 bay leaves

32 oz. beef broth

16 yellow corn tortillas

1 1/2 c Oaxaca cheese, shredded

1. Prepare the meat: trim and cube the chuck roast and short ribs. Season with salt and pepper. Set aside in a large container with a lid.

2. Make the marinade: In a blender, place the enchilada sauce, chipotle peppers in adobo sauce, chili powder (*cut to 1 tsp for less kick), apple cider vinegar, garlic, oregano, paprika, cumin, and cayenne pepper. Blend until smooth.

3. Pour sauce over meat in container. Apply lid. Refrigerate at least 1 hour.

4. Preheat oven to 325 degrees. Drizzle 1Tbsp. olive oil on bottom of a french or dutch oven and heat over medium heat. Add chopped onion and sauté 3 minutes or until softened. Add marinated meat and all of the sauce. Stir in cinnamon, bay leaves, and beef broth. Cover, add to preheated oven for 3 hours.

5. Remove stew from oven and pull apart with tongs and/or forks, removing fat and set aside. Stir to coat with sauce. Wa-la! The meat is finished.

6. If making quesabirria tacos, prepare a paper towel-lined serving platter. Melt the reserved fat in a large skillet over medium-high heat. Dip one side of corn tortilla in stew sauce and place coated side down onto the heated skillet. Top tortilla with Oaxaca cheese. When cheese starts to melt, top with shredded beef and fold in half. Fry on both sides until crispy. Remove and set onto a paper towel-lined serving platter. Repeat with remaining tacos.

7. Top with more Oaxaca cheese and/or fresh cilantro, avocado, etc. Pour some remaining birria stew broth into a cup for a yummy dipping sauce.

Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Red Chili Sauce Pork

This is delicious pulled pork for enchiladas, tamales, burritos, tacos, or whatever any dish you use Mexican style pork! I used it in tamales and it was so delicious my picky kids even loved it. And it's super easy. Enjoy!

Red Chili Sauce Pork

1 1/2 lb. pork shoulder or butt 

1 28-oz can red enchilada sauce 

1 bay leaf 

1/2 tsp salt 

1/2 tsp onion salt 

1 tsp dried oregano 

1 tsp cumin 

1/2 tsp pepper 

1 clove garlic, minced 

 1. Mix enchilada sauce, bay leaf, salt, onion salt, oregano, cumin, pepper, and garlic in slow cooker. Add roast, turning to coat. 

2. Cook on low 8 hours, or until meat pulls apart easily with a fork.

3. Shred pork and mix in with sauce. Serve immediately.

Tamales Deliciosos

I love a good tamale, though they're often too dry. I found this recipe from someone who'd lived in Mexico and was taught by a sweet old lady. They're the best I've ever had! Note this is how to make the dough and cook them, you have to decide on and make a filling yourself. Have your filling ready before making the dough. This pork is perfect! Makes 24 tamales. 

Tamales Deliciosos (that's delicious tamales, gringo)

 

4 c Masa Harina (Maseca brand if available) 

3 c broth (chicken, beef, or vegetable) 

2 tsp baking powder 

1 tsp salt 1 tsp cumin 

1 1/3 c lard or shortening (use lard if available) 

8 oz package dried corn husks square piece of plastic wrap 

Filling ideas: red chili pork, salsa verde chicken, refried beans, cheese, authentic Mexican rice 

1. Get your filling ready so the dough won't dry out after it is prepared. 

2. Soak the corn husks in very hot water for 30 minutes, or until softened. 

3. Make dough: In a large bowl, use an electric mixer to beat the lard and 2 Tbsp of broth until fluffy, 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl, stir into the lard mixture, and beat well with electric mixer. 

4. Add rest of the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out. 

5. Assemble: Lay a corn husk, glossy side up, on the counter with the wide end at top. Scoop about 1/4 c of dough onto the top center of corn husk. Lay a piece of plastic wrap over the dough and use hands to press and spread the dough into a thin layer--about 1/4 inch thick--along the top half of the corn husk (you need room to fold bottom half up). 

6. Place 2 Tbsp of desired filling in a line down the center of the dough. 

 7. Fold one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold up the bottom half of the husk. Optional: shred pieces of a husk and use to tie tamales closed. It looks prettier and you can use the tie to differentiate different flavors, but it's unnecessary. 

8. Place tamales upright with the open end up into an instant pot or steamer pot. If using steamer, lay a few soaked corn husks or damp towel over the top of the tamales before closing the lid. 

9. Steamer: Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check after 45 minutes. Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release 10 minutes, then quick release. 

10: Check Tamales: Remove one tamale and try to pull the husk off. If it pulls away cleanly then they're done. If not, continue to cook and keep checking every 5-10 minutes. Store leftover tamales in the refrigerator for 5-7 days.

Pancit Canton

I got this recipe from panlasangpinoy.com. SO GOOD. We all loved this so much, and I looked forward to leftovers for lunch! I doubled the pork because...well...we love meat. Serves 4. 

  Pancit Canton 

 8-oz bag flour stick noodles (should say "pancit canton" on it, look in international section of supermarket) 

4 oz thinly sliced pork (butcher at supermarket should be able to cut if they don't have) 

1 piece chinese sausage* 

1 tsp minced garlic 

20-30 pieces shrimp, deveined and peeled 

10 to 12 snow peas 

3/4 c shredded or thin sliced carrot 

1/2 large cabbage, chopped 

1 1/2 c chicken broth 

1 Tbsp oyster sauce, optional 

3 Tbsp soy sauce 

3/4 c water 

1/2 c flat leaf parsley, chopped 

3 Tbsp cooking oil 

salt and pepper to taste 

 1. Place 2 c ice and 3 c water in a large bowl. Set aside. 

2. Boil 6 c water in a stock pot. Once boiling, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables with a slotted spoon and immerse in bowl with ice water. Drain bowl after 2 minutes; set aside. Empty hot water from stock pot. 

3. Heat wok or cooking pot over medium heat and add cooking oil. Saute garlic and onion 2-4 minutes. 

 4. Add sliced pork and sausage slices; cook 2 minutes more. 

5. Add soy sauce and oyster sauce, if using. Stir. Pour in chicken broth and water. Add salt and pepper and bring to a boil for 5 to 10 minutes. 

 6. Add shrimp and parsley. Cook 3 minutes. Add more water if it's evaporated. 

7. Add flour noodles. Gently toss until noodles absorb the liquid. 

 8. Add blanched vegetables. Toss and cook 1 to 2 minutes more. 

 9. Serve immediately. 

 * I use ground pork sausage and it is really good.

Steak and Shrimp Kabobs

These kabobs are SO delicious and super quicky and easy. You can put these together in the morning and refrigerate so they're ready to grill when you get home. The beautiful thing about making your own food is that you can put whatever meat or vegetables on it you want! My kids LOVE these, and frankly so do I, I just can't make enough. Serve with a garden salad, rice pilaf, and warm bread. Serves 4. 

Steak and Shrimp Kabobs 

1 bag xl shrimp (26-30 per lb), deveined and peeled 

1 lb stew chunks, or sirloin steak 8 oz 

whole button mushrooms 

bell pepper, seeded and cut into 1" chunks 

1 Tbsp olive oil 

1 Tbsp garlic or seasoned salt, or seasoning of your choice 

dash of pepper 

Skewers 

1. Make sure grill grates are clean. Preheat grill to 350 degrees. If using wooden skewers, soak in warm water (so they don't catch fire). 

2. Cut steak into 1" pieces if using a steak. 

3. Pat shrimp dry with a paper towel. 

4. Combine shrimp, steak, mushrooms, bell pepper pieces, olive oil, and seasoned salt in a large bowl. Sprinkle pepper over the top. Toss to coat evenly. 

5. Push skewer through a piece of steak followed by a piece of shrimp in a "c" curve. Add a mushroom (carefully, they break easily) and piece of bell pepper. Repeat until skewers are mostly full, leaving 2" at the bottom to handle. 

 6. Grill on heated grill 4 minutes per side, or until shrimp is opaque and steak is cooked to desired doneness. Serve immediately.

Easy Twist Rolls

I love bread. Like LOVE it. I don't bake it fresh often because then I eat too much and get sick. BUT, these were a delight on Easter Sunday as cute little bunny rabbits. You could make them just as twist rolls and serve for any occasion. Makes 6 large rolls.

Easy Twist Rolls

3 c flour
2 1/2 tsp yeast
1 c warm water
1 Tbsp sugar
1 tsp salt
1/4 c vegetable or canola oil
1 egg, optional
1 Tbsp course sea salt, optional
butter

1. Put warm (NOT HOT) water into a bowl (of a stand mixer, if you have one, with the paddle attachment). Add yeast, sugar, salt, oil, and flour. Knead on low-medium speed for 4 min, until a smooth dough forms; it should be thick yet soft and only slightly sticky. When it pulls away from the sides of the bowl, it's ready. Coat dough with oil and let rise in bowl until doubled in size; about 1 hour.
2. Meanwhile, lightly grease baking sheet; set aside.
3. Once dough has risen, press down with fist. Remove dough from bowl and turn it onto a lightly floured surface. Divide dough into 6 equal pieces; roll each piece into a rope about 14" long. If making a bunny, cut a 1/2" piece for the tail and roll into a ball.
4. Fold rope in half and loosely twist twice. Place on the prepared cookie sheet and press down the ends a bit. If making a bunny,  press the to the bottom of the twist for a tail. Whisk egg and brush on tails. Sprinkle with sea salt. You may also brush the egg wash and add salt anywhere you'd like. OR not use the egg wash and salt at all.
5. Once all are rolled are prepared, let rest just while preheat oven to 350 degrees.
6. Bake 23-25 minutes, or until the tops are golden brown and the edges look cooked. Brush warm rolls with butter.

Texas Roadhouse Rolls with Cinnamon Honey Butter

For those who love Texas Roadhouse as much as I do, you're welcome. For those who have never had them, you're welcome. Soft, delicious, and WAY too divine with the cinnamon honey butter. I don't want to eat anything else ever, and die happy of sweet, fluffy overload. Gratefully borrowed from africanbites.com. Makes 12-15 rolls.

Texas Roadhouse Rolls with Cinnamon Honey Butter

1 Tbsp warm water
2 1/4 tsp active dry yeast
1 c milk
6 Tbsp butter, cut into pieces
5-6 Tbsp sugar
1 tsp salt
1 large egg
3 1/2 - 3 3/4 c flour
butter, for brushing over baked rolls

Cinnamon Honey Butter (optional)
1/4 c (half cube) butter, softened
2 Tbsp powdered sugar
2 Tbsp honey
1/2 tsp cinnamon

1. Combine water (NOT HOT) and yeast. Let sit and dissolve for about 5 minutes.
2. Meanwhile, in microwave safe bowl, combine milk, butter pieces, sugar, and salt. Microwave for 1 minute. Stir until everything is melted. Combine with yeast mixture. Make sure it's warm, not hot, then whisk egg into mixture. Mix 2 minutes (medium speed if using a mixer).
3. Add 1 cup flour at a time while mixing, up to 3 cups. Add 1/4 c more flour at a time until dough pulls away from side of bowl, yet is still a bit sticky to the touch. It's better to have too little flour than too much! Knead by hand or with dough hook for 3-4 minutes. Coat dough with oil in bowl and cover, letting rise 1-2 hours, or until doubled in size.
4. Push dough down with fist. Roll into a rectangle about 1" thickness. Use a knife or pizza cutter to cut dough into 12-16 similar squares.
5. Spray jelly roll pan with cooking spray; place rolls on pan 1/2"-1" apart. Cover lightly with a kitchen towel and let rise about 30 minutes or until dough is puffy. Preheat oven to 350 degrees.
6. Meanwhile, make cinnamon honey butter.
7. Bake 12-15 minutes, or until golden brown. Brush tops of hot rolls with cold stick of butter. Serve warm or cold, though warm is best, with a dollop of cinnamon honey butter, if using.

Taco Pie

I don't know how I've lived 41 years and haven't heard of this deliciousness. My kids devoured it. My husband and I couldn't stop eating it, along with the horchata I made. Yum. I use refrigerated pie crusts because of lazy. I look forward to experimenting with this one! My family of 6 ate 1 1/2 pies. Thank you, website I got this from but can't remember which one. Thank you. Serves 4.

Taco Pie

Ingredients:
1 pie crust
1 lb ground beef
3 Tbsp homemade taco seasoning, or 1 packet commercial seasoning
1/2 c chopped onion
1/2 c salsa

1 can black or pinto beans, drained
2 c lettuce, shredded
1 medium tomato, diced
1 c shredded cheese
sour cream dollop, optional

1. Preheat oven to 350 degrees.
2. Pat crust into pie pan and sprinkle a pinch of taco seasoning in bottom. Bake 7-10 minutes, or until crust starts to brown.
3. I a medium skillet, cook beef and onions until beef is browned and cooked through. Drain.
4. Add salsa and remaining taco seasoning. Add drained beans and cook 3-4 minutes more.
5. Pour into crust and top with cheese. Bake for 15 minutes, or until crust is golden brown.
6. Let cool for 5 minutes. Top with lettuce, tomato, and sour cream dollop, if using.

Fall Off the Bone Instant Pot Ribs

I love a good barbecued rib, but the Instant Pot makes fall-off-the-bone ribs in so much less time! My kids ask for these all of the time. Each rack of ribs serves 3-4 (depending how big each person is, 2 racks feeds my family of 6 with a few leftover).

Fall Off the Bone Instant Pot Ribs

*1-2 racks baby back ribs
1 c water
1 Tbsp liquid smoke
1/2 c apple juice, or 1/4 c apple cider vinegar
1-2 c barbecue sauce**
rib rub of your choice, OR

Rib Rub:
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 tsp light brown sugar

1. Rub ribs with rub of your choice, or with rub included. Leave whole, or cut ever 4th rib.
2. Add water, liquid smoke, and apple juice or vinegar to bottom of Instant Pot. Place cooking rack on bottom.
3. Place ribs in pot, circling them around pot for one whole rack of ribs, or stacking them meat-side-up on the rack.
4. Secure lid. Press "Manual" or "Pressure Cook" and cook in high pressure for 25 minutes. Allow pressure to release naturally.
5. Meanwhile, line jelly roll sheet with foil. Carefully remove ribs and place meat-side-up on foil. Turn oven on to BROIL. Brush barbecue sauce on top of ribs. Place under broiler 3-4 minutes to caramelize sauce on top.
ENJOY!

* 2 racks fits perfectly in my 8 qt Instant Pot, but I don't know about smaller versions.
** Our favorite is Sweet Baby Ray's

Creamy Slow Cooker White Chicken Chili

My friends made this at our church's chili cook off and she won 3rd place. The fact that she placed at all among the "real" red chili dishes is a miracle. This is SO delicious. I'll make White Chili when I'm watching calories, but this when I want an amazing chili. My kids get so excited when they see it on the table. Serves 6.

Creamy Slow Cooker OR Instant Pot White Chicken Chili

1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
24 oz chicken broth, or 3 c water w/3 tsp chicken bouillon
*1-2 15 oz cans great Northern beans, drained and rinsed
1-15 oz navy beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
3/4 tsp oregano
*1/4-1/2 tsp chili powder
1/4 tsp cayenne powder
small handful of fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 c half and half, or whole milk

Optional Toppings:
sliced jalapenos
sliced avocados
sour cream
minced fresh cilantro
tortilla chips
shredded cheese

SLOW COOKER:
1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. To with diced onion, minced garlic, beans, green chilies, corn, chicken broth or water with bouillon, and cilantro, Stir.
3. CROCK POT: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
INSTANT POT: turn Instant Pot to Chili/Beans setting and place lid on pot. Cook for 20 minutes. Quick release or natural release, depending on time you have.
4. Shred chicken. Add cream cheese, half and half or milk, and stir.
5. SLOW COOKER: Cover and cook in HIGH another 15 minutes, or until broth is creamy and thickens slightly.
INSTANT POT: push Saute button, cook 20 minutes, or until broth is creamy and thickens slightly
6. Stir well and serve with desired toppings.

* I'm careful with the spices as my younger children don't like them. It's best to add less and add more later to avoid too much spiciness for sensitive stomachs.

Easy Thai Khao Soi

When we visited Thailand, my husband and I fell in love with kao soi. It is a delicious spicy coconut soup with crispy chips or crispy wonton strips. This recipe I found online and tweaked is heavenly. You can find red curry paste in the Asian section of most grocery stores. Serves 6.

Easy Thai Khao Soi

6 c chicken broth
3 14-oz cans coconut milk
3 Tbsp fish sauce
4 large chicken breasts
6 garlic cloves, minced
2” piece ginger root, peeled and sliced thin
2 Tbsp brown sugar
2-6 Tbsp red chili paste*
24 oz egg or ramen noodles

Toppings: lime wedges, 2 sliced shallots or green onion, chopped fresh cilantro, tortilla chips or crispy wonton strips

1. Add chicken broth, coconut milk, fish sauce, chicken breasts, garlic, ginger, brown sugar, and chili paste in instant pot. Cool on high pressure 5 minutes. Once finished, use the quick release option. Shred chicken and return to broth.
2. Meanwhile, cook noodles according to package directions. Chop desired toppings.
3. Taste the broth and adjust fish sauce, brown sugar and curry paste according to desired taste. Serve with toppings. Enjoy!

No instant pit? No problem. 1. Add ingredients to large pot and bring to a boil. Simmer until chicken is cooked through, 10-15 minutes, depending on  size of chicken breasts. Continue with recipe as stated.

* If you’re feeding children, less is better. It makes it pretty spicy.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!