Category: Freezable

Vegan Chocolate Zucchini Bread

Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.

I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)

Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards.  Plus, the packaging is gorgeous!

I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.

Ingredients:

  • 1 1/2 cups packed grated zucchini
  • 1/2 cup (4 oz) coconut oil, melted
  • 2 1/2 cups flour
  • 1/2 cup Divine Cocoa Powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon coffee or vanilla extract

Continue reading Vegan Chocolate Zucchini Bread

Basil Anchovy Pesto

One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.

A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)

 

This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!

Ingredients (makes 1 pint):

  • 1 cup extra-virgin olive oil, plus more for storing
  • the juice and zest of two lemons
  • 1 (2 oz can) anchovy fillets
  • 4 cups packed basil leaves
  • 12 oz grated Parmigiano-Reggiano cheese
  • 1 cup unsalted roasted cashews
  • 4 garlic cloves

Continue reading Basil Anchovy Pesto

Cranberry Pistachio Zucchini Bread

I haven’t the faintest idea who decided to put zucchini into bread (and the internet really wasn’t much help), but I’m happy they did. At first blush, it seems like an odd choice. But the zucchini in the batter makes for a wonderfully moist bread!

Zucchini is one of my favorite summer produce items, and we have been experiencing some truly lovely summer-like weather in Philadelphia. So, even though zucchini season is a month or so away (July through September), I couldn’t resist buying a bunch of zucchini recently.  When I realized over the weekend that I had yet to use them, zucchini bread immediately popped into my mind!

This Cranberry Pistachio Zucchini Bread uses one of my favorite flavor combinations – pistachio and cranberry – but is really versatile. Feel free to experiment with different nuts and dried fruits, or omit them altogether.

Ingredients:

  • cooking spray
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 to 2 cups freshly grated zucchini (~1-2 zucchini)
  • 1 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pistachios
  • 1/2 cup dried cranberries

Continue reading Cranberry Pistachio Zucchini Bread

Mojito Slushies

What. Is. With. This. Rain? I feel like it’s never going to stop raining in Philadelphia! It is now mid- to late May and all I want to do is enjoy some warm weather on my deck. Even if the weather isn’t cooperating, I can still pretend it’s summer with the help of David Burtka’s cookbook: Life is a Party.

Chef, actor, and entertaining authority David Burtka knows that every day can be a party. Over a lifetime of throwing epic gatherings, the Cordon Bleu-trained Burtka has perfected the formula for creating easy and perfect get-togethers at home. Now, in the pages of his debut cookbook, he’s sharing all of his secrets and an intimate look into the lives of one of Hollywood’s favorite families. Everything you need to throw a memorable party, or to make a delicious weeknight meal, can be found in the pages of Life is a Party. The cookbook is broken into sixteen party themes – from cozy game nights at home to elegant New Year’s fêtes-are built around doable, show-stopping menus that take the guesswork out of high-impact hosting. Complete with endless and fun ways to mix-and-match dishes, create stunning decor, prep ahead, and get guests involved, David helps you put all the elements in place to make every party a success without ever losing your cool.

The cookbook is broken into seasons to help plan party themes for different holidays and weather. Each party theme is better than the last! But after this weather, I knew I had to make a summer-themed recipe to help me dream of nicer days. I was drawn to a cocktail from the “Sunday Funday” party theme: Mojito Slushies. This yummy spin on the classic cocktail is the perfect refreshing cocktail to cool you down from hot summer days! This recipe is also a great make ahead recipe, with minimal work when you’re ready to serve it.

I also have a copy of Life Is A Party to give away! More details after the recipe.

Ingredients:

  • 2 cups sugar
  • 2 1/2 cups water, divided
  • 1 large bunch fresh mint
  • 2 cups fresh lime juice (12-16 limes),
  • ice
  • 24 oz white rum (or 24 oz lemonade for a mocktail)
  • mint sprigs, for garnish
  • lime wheels, for garnish

Continue reading Mojito Slushies

Oatmeal Chocolate Chip Lactation Cookies

Not going to lie. I never thought I’d post a recipe for lactation cookies on my blog. (And no, I haven’t hidden the pregnancy and birth of my first child from you. I made a batch of these cookies, or more correctly, the cookie dough, for my sister-in-law.) But, here I am sharing a recipe for Oatmeal Chocolate Chip Lactation Cookies.

So, why am I sharing these? Because they are GOOD. Like. Really good. Also, these are perfectly acceptable to have even when you’re not nursing. (What? I had to sample them before giving them as a gift!) But if you want other cookie options, I have plenty to choose from as well!

Oats, brewers yeast and wheat germ are ingredients that not only promote lactation, but have a bunch of other great benefits:

  • Brewer’s yeast helps maintain a proper digestive tract while also enhancing energy and strengthening the immune system. It’s also a source of protein, potassium, iron, zinc and magnesium.
  • Wheat germ is a good source of magnesium, zinc, potassium, folic acid, and vitamin E. It also can boost your immunity, reduce the risk of heart disease, and help maintain a healthy weight.
  • Oats are high in fiber and iron, protein and complex carbohydrates.

After that lesson, I think we all deserve a little treat!

Ingredients – makes about 2 dozen cookies (get all ingredients here):

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup flour
  • 3 tablespoons brewers yeast
  • 1 1/2 tablespoons wheat germ
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (I like to use a mixture of milk and dark chocolate chips)

Continue reading Oatmeal Chocolate Chip Lactation Cookies

Mandu (Korean Dumplings)

A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.

I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!

This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.

Ingredients:

  • 1.5 cups finely chopped green cabbage
  • 1 medium sized zucchini, finely chopped
  • 1 (4 oz) package sliced shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, white and light green pieces finely chopped, dark green pieces sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1/2 lb ground pork
  • 1/4 lb ground beef
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper, to taste
  • 2 packages dumpling skins (I found these in my local Asian grocery store)

Continue reading Mandu (Korean Dumplings)

Cookies and Cream Donut Milkshakes

If you follow me on Instagram, you may have seen that I had the opportunity to try a featured milkshake at Bassett’s Ice Cream using Tastykake’s new Cookies and Crème Mini Donuts.

The donuts are the first offering from Tastykake Scoop Shop™, an ice cream-inspired line of sweet snacks. Scoop Shop Cookies & Crème Mini Donuts are available everywhere Tastykake is sold for $2.99 per 9.5oz bag or $1.79 for the six-count single serve option.

The Scoop Shop line features fan favorite ice cream flavors in sweet snack form and will be launched in two phases, the first already available, with phase two planned for late April. Leveraging trends in the snacking category, Tastykake Scoop Shop explores the crossover of two sweet snacks by borrowing flavor and forms from different categories. The first Scoop Shop item, Cookies & Crème Mini Donuts, blends one of the brand’s top-selling product types with a proven favorite ice cream flavor. And they really nailed it, the donuts really do taste like cookies and cream! Phase two combines mint chocolate chip ice cream flavor with a creme-filled cookie for the Mint Chocolate Chip Cookie Sandwich (um, YUM), so be on the look out for those in late April. The new treats create a fun snacking experience that ice cream and sweet snack lovers will appreciate.

To help celebrate the launch in its hometown, Tastykake partnered with another Philadelphia icon and the nation’s oldest ice cream company – Bassetts Ice Cream – a full-service frozen dessert distributor. I was thrilled to try this partnership from two brands with tons of Philadelphia history, more than 250 years of combined history in Philly! I headed over to Reading Terminal Market (fun fact: my husband and I were actually married in Reading Terminal) to try the limited-edition milkshake item. Kirby the Krimpet, the Tastykake mascot, even made an appearance!

The milkshakes are made with Bassetts’ cookies and cream ice cream, chunks of Tastykake’s Cookies & Crème Mini Donuts, and chocolate syrup, topped with whipped cream and garnished with a Cookies & Crème Donut. The shakes are sold at Bassetts’ original retail location in Reading Terminal Market for a limited time.

I swear they made these Donuts and milkshakes just for me, Cookies and Cream is my favorite! So naturally, I wanted to try to make my own version at home, this recipe for Cookies and Cream Donut Milkshakes. I picked up two pints of Bassetts’ cookies and cream ice cream, a bag of Tastykake Cookies & Crème Mini Donuts, milk, chocolate syrup, and whipped cream, and I was ready to go!

Ingredients:

  • 3 cups Bassetts Cookies and Cream Ice Cream
  • 2/3 cup milk
  • 6 Tastykake Cookies & Crème Mini Donuts, divided
  • 2 tablespoons chocolate syrup
  • Whipped cream, to taste

Continue reading Cookies and Cream Donut Milkshakes

Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

  • 1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water

Soup:

  • 4 tablespoons olive oil, divided
  • 2 yellow onions, chopped, divided
  • 4 carrots, peeled and chopped, divided
  • 2 stalks celery, chopped, divided
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • up to 8 cups water
  • 1 cup uncooked orzo (or rice to make gluten free)

Continue reading Pressure Cooker Chicken Orzo Soup

Chocolate Pumpkin Rugelach

I love the combination of chocolate and pumpkin together. So when I was trying to think of an update to a traditional cookie, my mind went right to these flavors, which brings me to this recipe for Chocolate Pumpkin Rugelach.

Rugelach are the perfect cookies for this combo. Traditional rugelach uses an apricot spread that is sprinkled with cinnamon sugar, walnuts, and raisins, and then rolled into a spiral. The pumpkin butter takes the place of the apricot spread, and mini chocolate chips are substituted in for the walnuts and raisins.

 

I based this recipe off the recipe I used in my Apricot and Raisin Rugelach post last month, based off a recipe from American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations.

 

Ingredients:

Dough:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 oz cream cheese, at room  temperature
  • 1/2 teaspoon salt
  • 2 cups all purpose flour, plus more for rolling the dough

Pumpkin Butter:

  • 1 (15 oz) can pumpkin puree
  • 1/3 cup light brown sugar, firmly packed
  • 2 tablespoons maple syrup
  • 1/4 cup water
  • the juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt

Filling:

  • 2 teaspoons ground cinnamon (or pumpkin pie spice if you have it)
  • 1/3 cup granulated sugar
  • 1 (10 oz) bag mini chocolate chips
  • 1 cup pumpkin butter (recipe above)

Egg Wash:

  • 1 large egg white
  • 1 teaspoon water

Continue reading Chocolate Pumpkin Rugelach

Peanut Butter Banana Muffins

Note: I was sent samples of PBfit in order to write this post. All opinions are mine alone.

I try to do a few make ahead recipes when I have the time on my weekends to make weekdays a bit easier. I tend to focus on dinners for busy weeknights, but from time to time I’m able to whip up some make ahead breakfasts as well. My favorite make ahead breakfasts? Muffins, of course! So I decided to make Peanut Butter Banana Muffins!

Not only are muffins an easy way to make a huge batch of future breakfasts, but they also freeze well! We always have bananas around the house, so when we end up with some overripe bananas, I love to use them in muffins. This recipe adds in some PBfit powder for peanut butter-y goodness!

PBfit is peanut butter powder made by pressing roasted peanuts, grinding those peanuts and mixing in some coconut palm sugar, and a pinch of salt. The result is a delicious peanut butter powder that has 87% less fat and 1/3 the calories of traditional peanut butter. Because it’s in powder form, it works great in baked goods!

Ingredients – makes 24 cupcake sized muffins, or 12 large muffins (get all ingredients here)

  • 2 1/2 cups flour
  • 1 1/2 cups powdered peanut butter, such as PBfit
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 3 cups mashed bananas (about 6 bananas)
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • 4 eggs
  • 2 teaspoon vanilla extract

Continue reading Peanut Butter Banana Muffins

Apricot and Raisin Rugelach

Note: I was sent a copy of AMERICAN COOKIE: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations for review. Opinions are mine alone.

Every cookie recipe has a back story, from the chocolate chip cookie to thumbprint cookies. What’s truly interesting about these back stories is how they align with the shaping of American baking through the generations. I love cookbooks that provide a back story to the recipes, like AMERICAN COOKIE: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations by Anne Bryn. Did you know that the first snickerdoodle cookie recipes were actually bars? Or that the first Girl Scout Cookies were baked at home to help raise money to send girls to camp?

Source: Penguin Random House

I assume I’m not alone in associating different recipes with different parts of my own life. I can’t look at a Peanut Butter Cookie without thinking of my family’s recipe, passed down from my great grandmother, or snack on a Neiman Marcus “$250” cookies without recalling many December weekends spent making them with my mom as a child.

I was first introduced to rugelach cookies — a cookie made by rolling a triangle of dough around a sweet filling — by my mother-in-law. She makes them every Christmas and has since my husband was little. So when I saw a recipe for Apricot and Raisin Rugelach in AMERICAN COOKIE, I knew I had to try them as a nod to my mother-in-law’s fantastic baking every December. This recipe differs from my mother-in-law’s version but the general idea is still there.

Rugelach cookies were first brought to America from Austrian-Hungarian immigrants, and has over time been adapted and modernized by Jewish-American bakers. Apparently, the original dough was quite time consuming to make. Somewhere along the line, cream cheese was added to rugelach dough, resulting in an easy to work with and flaky dough. Rugelach cookies have become a staple in many American households, and typically include raisins, nuts, spices and jam or preserves as a filling.

Ingredients:

Dough:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 oz cream cheese, at room  temperature
  • 1/2 teaspoon salt
  • 2 cups all purpose flour, plus more for rolling the dough

Filling:

  • 2 teaspoons ground cinnamon
  • 1/3 cup granulated sugar
  • 1 cup raisins
  • 1 cup walnuts, finely chopped
  • 1 cup apricot preserves

Egg Wash:

  • 1 large egg white
  • 1 teaspoon water

Reprinted from AMERICAN COOKIE. Copyright © 2018 by Anne Byrn. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

Continue reading Apricot and Raisin Rugelach

Lamb and Roasted Cauliflower Stew with Harissa

It really takes me a while to adjust to colder weather. I feel like I’m always freezing! So a warm and hearty meal is a must this time of year, especially a soup or stew.

This recipe for Lamb and Roasted Cauliflower Stew with Harissa from Saveur ups the warmth with some spiciness from harissa, a hot chili pepper paste used in Middle-Eastern cooking.

Ingredients:

  • 5 tablespoons olive oil
  • 4 tablespoons unsalted butter, softened and divided (omit for dairy free)
  • 2 pounds boneless lamb shoulder, trimmed and cut into 2″ pieces
  • salt and black pepper, to taste
  • 5 cloves garlic, minced
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • 2 red onions, minced
  • 1⁄2 head cauliflower (cut into large florets)
  • 1⁄3 cup dry white wine
  • 1⁄4 cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 5 cups beef stock
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1⁄3 cup jarred harissa
  • 8 pitted dates, roughly chopped
  • 1⁄2 teaspoon smoked paprika
  • 1⁄4 cup sliced almonds, toasted

Continue reading Lamb and Roasted Cauliflower Stew with Harissa

Pressure Cooker Chicken Broth

I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!

So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.

Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!

Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.

Ingredients:

  • 1 medium sized onion, quartered
  • 2 carrots, cut into large chunks
  • 2 stalks celery
  • 6 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 whole peppercorns, omit for stock
  • 1/2 teaspoon salt, omit for stock
  • the bones of 1 chicken carcass
  • 8 cups water, or as needed

Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.

Continue reading Pressure Cooker Chicken Broth

Red Lentil and Butternut Squash Soup

It’s most certainly soup season!

My husband says he doesn’t like soup, but he honestly just doesn’t like thin broth soups, like traditional chicken noodle soup. So I’m always in search of soup recipes that are thicker based — not necessarily from cream. Pureed vegetable soups have become a favorite in my house!

This recipe from Saveur for Red Lentil and Butternut Squash Soup mentions that it originates from Palestine, but I haven’t been able to find a similar butternut squash and red lentil soup to confirm that. No matter where this recipe originally comes from, the result is a perfect colder weather soup- creamy, filling, with a little bit of heat!

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 medium carrots,  chopped
  • 2 stalks celery, chopped
  • 1 medium white onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound peeled, seeded, and chopped butternut squash
  • salt and pepper, to taste
  • 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
  • 1 cup red lentils
  • Paprika, for garnish
  • Lemon wedges, for serving

Continue reading Red Lentil and Butternut Squash Soup

Pressure Cooker Barbacoa Beef Tacos

Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.

I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.

Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!

source: cosori.com

Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.

source: cosori.com

The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.

source: cosori.com

I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!

We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)

Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)

Ingredients: (makes 12 servings)

  • 6 garlic cloves
  • 1 medium onion, peeled and quartered
  • 1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
  • 2 tablespoons ground cumin
  • 2 tablespoons ground oregano
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • zest and juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 cups beef broth, plus a tablespoon or two, divided
  • 6 lbs boneless chuck roast, trimmed of excess fat
  • Salt and pepper, for seasoning
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 12 corn tortillas
  • 1 small white onion, finely chopped
  • Cilantro, for garnish
  • Lime wedges

Continue reading Pressure Cooker Barbacoa Beef Tacos

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