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Recipes

Instant Pot Series: Cafe Rio Sweet Pork

October 3, 2017 in Recipes

I am so excited to be doing a series of Instant Pot recipes!

I have tried a bunch of recipes to make Cafe Rio sweet pork and this copy cat recipe is the one that we love! Its already super easy but when you do it with the Instant Pot its so quick.

Here’s what you need:

2 lb pork

Coke—NOT diet

1/4 cup brown sugar

garlic salt or garlic powder

1 can diced green chilies

10 oz can red enchilada sauce

1 HEAPING cup brown sugar

 

DIRECTIONS:

(In the morning) Cut up your pork into pretty big chunks. Marinade in 1/2 can Coke + 1/4 cup brown sugar.

(In the late afternoon)
Turn the Instant Pot on ‘saute’. let it heat up while you drain the marinade. Then add 1 T olive oil to your Instant Pot and sear the meat for just a minute or two. Add garlic (fresh or powdered—doesn’t matter) and a can of Coke. Start the Instant Pot on Meat/Stew for 35 minutes.

While thats cooking make your sauce. Add that HEAPING cup of brown sugar, 1/2 can of Coke, red enchilada sauce, and green chilies to a blender (I use the NutriBullet).

Let your Instant Pot release naturally (don’t turn to ‘venting’). When the button releases drain (if necessary) and spread your pork. Add all the sauce to the Instant Pot and start it again for 10 minutes.

YOU’RE DONE

Put it on top of rice and beans and add lettuce, guac, salsa, chips, and of course DRESSING.

 

 

 

Here’s the RICE recipe. Also done in the Instant Pot!

1 cup white rice

1 t butter

1 t (ish) minced garlic (i use the squeeze kind)

2 3/4 cups water

2 cubes chicken flavor

juice from 1 lime

2 t sugar

3 T chopped fresh cilantro (i use THESE herb scissors)

 

Turn the Instant Pot to sauce and add butter and garlic. Stir just until you smell it. Add rice, water, chicken, and lime and stir. bring to a boil. Cover and turn to low for 15-20 minutes. Fluff with a fork and add sugar, lime, and cilantro.

 

and BLACK BEANS recipe for the Instant Pot!

olive oil – just a tiny bit

1 t minced garlic (i use the squeeze kind)

tiny bit of cumin (or to taste)

1 t of salt

1 can of black beans, rinsed and drained

1/2 can diced tomatoes

2-3 T chopped fresh cilantro

 

Turn your Instant Pot to saute. Add the garlic and a bit of oil. Add salt and cumin then beans and tomatoes. Use the manual function for 3 minutes. remove from heat either by turning it off for a while or moving it to a different bowl and add cilantro. If its too hot your cilantro will wilt and not be as pretty.

 

and lastly the DRESSING.

The recipe we love is HERE.

Enjoy!

Xo,

Aubrey

 

What’s For Dinner: Chicken Fajita Soup

March 5, 2015 in Recipes

As most of you know, cooking hasn’t always been my forte. When I was a newlywed I would be lying if I said I never started a fire in the kitchen. (That’s a story for a different day).

Life has changed a little bit and I actually enjoy cooking if I’m making something that doesn’t take years to make and if it’s something that tastes as good as what I would pay at a restaurant.

So my friends… that’s what today’s post is all about! We love soup at our house on cold weather days, and my husband scarfed this recipe DOWN. (That’s saying something because he’s quite the food critic when we go out to eat 😉 ) My sweet sister-in-law sent this to me saying how easy it was to make and she was completely right!

EASY CHICKEN FAJITA SOUP:

IMG_7974

Prep Time: 5 minutes

Cook Time: 4 hours

INGREDIENTS:
  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro (I used fresh cilantro since that’s what I had on hand)
  • 1 cup shredded cheddar cheese
INSTRUCTIONS:
  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado (my favorite!)
  • tortilla strips
  • Slap Ya Mama cajun seasoning

NOTE:

*The ingredient that made it all come together for me was the “Slap Ya Mama” seasoning. I had never heard of it before we moved to Texas and I am sold. I secretly put it on everything. Also, if you don’t have 4 hours for the crockpot just throw everything in with rotisserie chicken and it will be ready in no time! ENJOY:)

IMG_7969

{original recipe from: Six Sisters Stuff}

What’s For Dinner: Chicken Fajita Soup

March 5, 2015 in Food

As most of you know, cooking hasn’t always been my forte. When I was a newlywed I would be lying if I said I never started a fire in the kitchen. (That’s a story for a different day).

Life has changed a little bit and I actually enjoy cooking if I’m making something that doesn’t take years to make and if it’s something that tastes as good as what I would pay at a restaurant.

So my friends… that’s what today’s post is all about! We love soup at our house on cold weather days, and my husband scarfed this recipe DOWN. (That’s saying something because he’s quite the food critic when we go out to eat 😉 ) My sweet sister-in-law sent this to me saying how easy it was to make and she was completely right!

EASY CHICKEN FAJITA SOUP:

IMG_7974

Prep Time: 5 minutes

Cook Time: 4 hours

INGREDIENTS:
  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro (I used fresh cilantro since that’s what I had on hand)
  • 1 cup shredded cheddar cheese
INSTRUCTIONS:
  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado (my favorite!)
  • tortilla strips
  • Slap Ya Mama cajun seasoning

NOTE:

*The ingredient that made it all come together for me was the “Slap Ya Mama” seasoning. I had never heard of it before we moved to Texas and I am sold. I secretly put it on everything. Also, if you don’t have 4 hours for the crockpot just throw everything in with rotisserie chicken and it will be ready in no time! ENJOY:)

IMG_7969

{original recipe from: Six Sisters Stuff}

10-Minute Energy Bites

February 25, 2015 in Recipes

You guys.

Confession #8742: I’m a PB and Chocolate addict.

I’ve tried making a few different granola bars and energy bites to snack on and after making some adjustments to a few different recipes I tried, I’ve FINALLY figured out how to make the perfect energy bites! The best news is: These are NO BAKE, don’t contain a stick of butter, and taste like cookie dough. For real though.

Processed with VSCOcam with g3 preset

These literally take 10 minutes to make…if that!

INGREDIENTS:

1 C. Quick Oats

1/2 C. Peanut butter

1/3 C. Honey

1/2 C. Ground Flax Seed

1/2 C. Choc. Chips

1 pinch of Chia Seed (you can do more, but if you add too much, it tastes like a rice krispy texture… if that’s your thing then go for it!)

1 Teaspoon Vanilla

Combine all ingredients until it looks like oatmeal chocolate chip cookie dough. Cover bowl with plastic wrap and stick it in the fridge for 20 minutes. Once it’s cooled, take it out and make 1 inch sized bites! It makes about 20 (that is a total guess because I was secretly snacking on them during the process).

Enjoy!

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