Tag: Cilantro

Grilled Zaatar Chicken

Although some may think this is in bad form, hosting friends is when I love to try out new recipes. Luckily, I get more hits than misses, but it’s always fun to experiment with friends who are up for the adventure.

Grilled Zaatar Chicken

So when we recently hosted a bunch of friends at our house for the weekend, I decided to try this Grilled Zaatar Chicken recipe. I love a good prep ahead recipe (and a good On the Grill recipe!) so that I can get a bunch of things done ahead of time, and this Grilled Zaatar Chicken tastes best when allowed to marinate overnight.

If you’re unfamiliar with za’atar, it is a Middle Eastern spice blend. The ingredients in the blend can vary, but the blend I used, Pereg Za’atar (paid link), contains quinoa flour, coriander, olive oil, hyssop (a mint-like herb that has a slight bitterness to it), parsley, salt, and sour salt.

Ingredients (makes 4-6 servings):

Marinade:

  • 1/2 cup whole plain Greek yogurt
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh oregano leaves, chopped
  • 6 garlic cloves, pressed (paid link) or minced
  • the zest of 1 lemon
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons za’atar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-3 lbs boneless, skinless chicken thighs

Yogurt Dip:

  • 1/2 whole plain Greek yogurt
  • 1 garlic clove, pressed (paid link)
  • the juice of 1 lemon
  • 1/4 teaspoon za’atar (I used Pereg Za’atar – paid link)
  • salt and pepper, to taste

Other, for serving:

  • olive oil
  • the juice of 1 lemon

Continue reading Grilled Zaatar Chicken

Homemade Ceviche

Note: I attended a tasting of Ripe Life Wines at Spring Lake Seafood and received additional bottles of Ripe Life Wine in order to make this Homemade Ceviche. Opinions are mine alone.

Before I go into the Homemade Ceviche recipe, I want to highlight a wine company that I recently tried and love. If you follow me on Instagram, you may have seen that I went to a wine tasting of Ripe Life Wines at Spring Lake Seafood in Spring Lake, NJ. I was given the opportunity to try a bunch of Ripe Life Wines’ selection paired with delicious food offerings of Spring Lake Seafood.

Ripe Life Wines grew from owner Mary McAuley’s desire to create the perfect wine for a clambake, and the Clambake Unoaked Chardonnay was born. The company now offers its Clambake Unoaked Chardonnay, a Clambake Rosé, a seafood-friendly red called Fisherman’s Red, and Moules Blanc de Blancs Brut, a dry American sparkling wine.

You can pop into Spring Lake Seafood in Spring Lake, NJ or Dock and Claw in Beach Haven, NJ to enjoy a tasting. To see my experience at Spring Lake Seafood, including the yummy food pairings, you can see that here and here.) The food and win pairings really are not to be missed!

For this post, I wanted to highlight Ripe Life Wines’ OG. The Clambake Unoaked Chardonnay. Chardonnay is commonly “oaked,” in which the wine is aged in oak barrels, resulting in flavors of butter, vanilla, or caramel. Unoaked Chardonnay, like the Clambake Chardonnay, is instead aged in stainless steel barrels, resulting in a lighter, crisp, clean finish that doesn’t compete with the delicate flavors of seafood. Clambake Chardonnay has a lovely lemon/apple/pear flavor to it, making it the perfect accompaniment to both raw seafood dishes, and richer seafood dishes such as lobster and clams with drawn butter.

As soon as I had my first sip of the Clambake Chardonnay, I knew I wanted to try to pair it with a homemade ceviche.

Ceviche, originating in South America, is a dish consisting of diced raw seafood that has marinated in acid (typically lime juice) to “cook” the seafood. The seafood is then mixed with onions, cilantro, and other ingredients to create a colorful and flavorful dish. Although homemade ceviche can sound a little intimidating, it’s actually really easy to make at home! My knife skills aren’t great, so if yours aren’t as well, the recipe will turn out just fine.

Ingredients (serves 4 as an appetizer):

  • 1 Fresno pepper
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 16 oz halibut, cut into bite sized pieces
  • 1 avocado, chopped
  • 1 peach, chopped
  • 3/2 cup cilantro, minced
  • 1/4 cup red onion, finely chopped
  • 1/3 cup fresh lime juice (2-3 limes)
  • 1/2 cup fresh orange juice (~4 oranges)
  • corn tortilla chips, for serving

Continue reading Homemade Ceviche

Spicy Carrot Dip

Note: I was sent a copy of America’s Test Kitchen The Complete Modern Pantry Cookbook in order to write this review. Opinions are mine alone.

Recently, my husband and I moved to the suburbs. One of the biggest adjustments has been having to make basically every single meal at home, where when we lived in Philadelphia, we were able to get amazing takeout whenever I was too wiped to cook or hadn’t gone food shopping.

So when I was contacted to review America’s Test Kitchen The Complete Modern Pantry Cookbook (paid link), I jumped at the chance. This book gives you more of a blueprint than tried and true recipes so that you can easily use whatever you might have on hand. The Complete Modern Pantry has a ton of information and tips to help home cooks reduce waste, save money, and get the most out of their grocery purchases.

The Complete Modern Pantry is anchored in the realization that every pantry is unique. Rather than expect all readers to have similarly stocked pantries, the recipes and suggestions in this book focus on what the ingredients do for the finished dish, instead of what they are. This book also looks to remove many of the common hurdles to creativity by empowering home cooks to:

  • Utilize a wide range of tangible variations and suggested improvisation to core Test Kitchen recipes so new ingredients don’t need to be purchased.
  • Understand key principles to everyday recipes (and some not-so-everyday) so they feel confident iterating on them based upon what is on hand in their kitchen.
  • Recognize how simple changes to a few ingredients in a recipe can make a big impact on the appearance and flavors of a dish- getting rid of the monotony of common meals.

The book has plenty of information on how to store fruits and vegetables in a way that will extend shelf life, recipes that rely on frozen items such as frozen tilapia which is cost effective are included as are tips on making the most of ingredients.

I was really impressed with a lot of the main dishes in this cookbook but I couldn’t stop thinking about this recipe for Spicy Carrot Dip that would be perfect to serve last minute guests, so I wanted to highlight it here.

This recipe uses fresh carrots, plus a bunch of spices and hot sauce to deliver a flavorful dip! I actually had all of these ingredients already on hand, making it super easy to make.

Ingredients:

  • 2 1/2 tablespoons olive oil, divided, plus more for serving
  • 1 lb carrots, peeled and sliced
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • pinch chili powder
  • pinch ground cinnamon
  • 1/3 cup water
  • 1 teaspoon hot sauce
  • 1/2 tablespoon white wine vinegar
  • fresh cilantro, chopped, for garnish (optional)
  • crispy capers, for garnish (optional)

Continue reading Spicy Carrot Dip

Pressure Cooker Persian Lamb and Herb Stew

Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.

It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.

I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.

As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.

Ingredients:

  • 2 tablespoons olive oil
  • 3 pounds lamb cubes
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 green onions, sliced, divided
  • 1/2 cup mint leaves, chopped
  • 1/2 cup parsley leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/2 cup fresh dill, chopped
  • 1 1/2 cups boiled water
  • 1/4 teaspoon saffron threats
  • 1 yellow apple, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • the zest of one lime
  • cooked rice, if desired

Continue reading Pressure Cooker Persian Lamb and Herb Stew

Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

  •  1/3 cup tahini
  • the juice and zest of 2 large lemons (or 3 medium to small lemons)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro leaves
  • 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
  •  1/4 cup olive oil
  • salt and pepper, to taste

Continue reading Edamame Hummus

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

Continue reading Pressure Cooker Carnitas

Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

Source: Society Hill Films

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Source: Society Hill Films

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu,  including Indian Mango Chicken (shown above)- a dish made of  “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

 

Ingredients:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz frozen mango chunks
  • 1 (14 oz) can light coconut milk, thoroughly shaken
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon chopped ginger
  • 0-2 dried red chili peppers, depending on your spice tolerance
  • 1 teaspoon fennel seeds
  • 2 tablespoons oil (to make dairy free) or ghee
  • 6 cardamom pods, smashed
  • 2 cinnamon sticks
  • 4 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 2 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • fresh mango slices, for garnish

Continue reading Pressure Cooker Mango Chicken

African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

  • 1 tablespoon peanut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 4 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
  • 4 cups vegetable broth
  • 1 (13.5 oz can) light coconut milk
  • 1 teaspoon hot sauce, or to taste (I used sriracha)
  • 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
  • salt and pepper, to taste
  • 3 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • roasted peanuts, chopped, for garnish

Continue reading African Peanut Stew

Pressure Cooker Black Bean Dip

I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.

This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!

Ingredients:

Seasoning blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Other ingredients:

  • 1 1/2 cups uncooked black beans, rinsed
  • 1 red onion, chopped and divided
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • seasoning blend (above), or 1 1/2 tablespoons taco seasoning
  • the zest and juice of 1 lime
  • 1/4 teaspoon hot sauce

For serving:

  • bell peppers, finely chopped (I used mini sweet peppers for more color)
  • reserved red onion, chopped
  • cilantro
  • pico de gallo
  • sour cream (omit to make dairy-free)
  • tortilla chips

Continue reading Pressure Cooker Black Bean Dip

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

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

Grilled Lamb Pita Pockets

I’ve mentioned before that once warmer weather is here, I make it a priority to use my grill instead of my oven/stovetop whenever I can, like with this recipe for Grilled Lamb Pita Pockets. It keeps the temperature down in my house, and it’s super easy to grill! Plus, who doesn’t love the flavor that grilling adds to food?

I had a craving for lamb this week, so I decided to make grilled lamb pita pockets for dinner one night. I grilled lamb meatballs on skewers and then topped the meatballs with a drizzle of tzatziki and a Greek-inspired pesto sauce with some extra feta and cucumbers for good measure. I unfortunately didn’t have any tomatoes on hand, but would strongly suggest adding chopped tomatoes as well!

Ingredients:

Lamb Meatballs:

  • 1 pound ground lamb
  • 4 cloves garlic, finely minced
  • 1 shallot, finely minced
  • 1 tablespoon dill, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs

Tzatziki:

  • 1 cucumber, seeds scooped out and finely chopped
  • 1 garlic clove, finely minced
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon mint, finely chopped
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 1/2 cup plain Greek yogurt

Greek Pesto:

  • 1/4 cup walnuts
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup olive oil, plus more if needed
  • 2 tablespoons feta cheese

Other:

  • finely chopped cucumber
  • diced tomatoes
  • feta cheese, crumbled
  • pita rounds

Continue reading Grilled Lamb Pita Pockets

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