Slow-Cooked Whiskey-Molasses Shredded Beef

1 beef Bottom Round Roast (2 1/2 to 3 pounds), cut into 1-inch pieces
1/2 cup whiskey
1/4 cup plus 2 tablespoons apple cider vinegar, divided
1 can (6 ounces) tomato paste
4 tablespoons packed brown sugar, divided
1/4 cup molasses
1-1/2 teaspoons salt
1/2 teaspoon ground red pepper (omitted)
1 tablespoon Dijon-style mustard (Hellmann's Dijonnaise)
2 cups shredded carrots (coleslaw mix)
2 cups diced granny smith apple (julienned)

COOKING:
Place beef Bottom Round Roast in 4-1/2 to 5-1/2 quart slow cooker.  Combine whiskey, 1/4 cup vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper; pour over roast.  Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is, fork-tender.
Remove roast from slow cooker; shred with 2 forks. Skim fat from sauce as needed.  Return beef to slow cooker.

To make the slaw: Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons brown sugar and mustard in large bowl.  Add carrots and apples; mix well. Season with salt and black pepper, as desired.  Refrigerate until ready to serve. Serve beef with slaw.
Cook's Tip: Thinly sliced pears, celery, red cabbage, green cabbage or bell peppers, or a pre-packaged slaw mix can be used in place of the carrots or apples.

ALTERNATE COOKING METHOD
This recipe can be made in a 6-quart electric pressure cooker. Place beef Bottom Round Roast in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Shred beef; return to pressure cooker. Combine cooking liquid, whiskey, 1/4 cup cider vinegar, tomato paste, 2 tablespoons brown sugar, molasses, salt and pepper in small saucepan. Simmer 20 to 25 minutes until desired consistency is reached. Combine sauce and shredded beef. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Original recipe can be found here Slow-Cooked Whiskey-Molasses Shredded Beef

Juicy Oven Baked Chicken Breasts

Chicken Seasoning Blend
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground pepper (Penzeys California Pepper)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil (Pampered Chef Sweet Basil Rub)
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley (optional)
1 1/2 T brown sugar
fresh chopped parsley, for garnish (optional)

Instructions
Preheat oven to 425F.
Combine first 11 ingredients in a small bowl; using a fork, stir around the seasonings until thoroughly incorporated. Set aside.
Pat chicken dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil (garlic infused olive oil) all over each chicken breast.
Sprinkle seasoning blend evenly over the chicken breasts on all sides, gently rub it in to cover the entire piece of chicken. You don't have to use the entire seasoning blend; use as much as you like.
Transfer to the oven and cook for 22 to 25 minutes, or until internal temperature reaches 165F. Thinner breasts will need less time, thicker breasts might need a little more time in the oven. Start checking for doneness at the 20 minute mark.
For a browned, crispy top, set your oven to broil on high for the final 4 minutes and broil the chicken until golden on top.
Remove from oven and transfer chicken breasts to a serving plate.
Let chicken rest for 10 minutes before cutting.
Garnish with fresh chopped parsley and serve.

Recipe Notes
HOW TO STORE COOKED CHICKEN BREASTS
Refrigerate cooked and completely cooled chicken breasts in an airtight container for up to 4 days.
HOW TO FREEZE COOKED CHICKEN BREASTS
Wrap each cooked chicken breast in plastic wrap, then add a layer of aluminum foil over the plastic wrap. Transfer the wrapped chicken breasts to a freezer bag and freeze for 4 months.
When ready to use, remove from freezer and set in the fridge overnight to thaw out.

Original recipe that includes a brine can be found here Juicy Oven Baked Chicken Breasts

Caprese Chicken Stuffed Peppers

1 tbsp. extra-virgin olive oil

1 lb. boneless skinless chicken breasts

1 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper
Other seasonings to taste

2 c. cherry tomatoes, halved

2 1/2 c. shredded mozzarella, divided

3/4 c. ricotta

1/3 c. shredded fresh basil, plus more for garnish

2 cloves garlic, minced

4 bell peppers, halved (seeds removed)

1/2 c. low-sodium chicken broth

Balsamic glaze, for drizzling

DIRECTIONS

Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning, salt and pepper. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.

In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic and season with salt and pepper.

Stuff tomato mixture into peppers and sprinkle tops with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender and cheese melty, 40 to 45 minutes.

Garnish with more basil, drizzle with balsamic glaze, and serve.

Recipe from: www.delish.com

Slow Cooker Creamy Fiesta Chicken

2 lbs boneless skinless chicken breasts about 2-3 breasts (4 medium chicken breasts)

½ packet dry Ranch dressing mix (about 1 tbsp) (omitted)

½ packet taco seasoning (about 1 tbsp) (Used half recipe of Homemade Taco Seasoning to taste)

10 oz Rotel tomatoes

1 can yellow corn drained

1 can black beans drained and rinsed

½ medium onion diced

2 tsp minced garlic

8 oz cream cheese (softened)

salt to taste (omitted)

1. Combine corn, rotel, black beans, onion, garlic in the bottom of a slow cooker. Place chicken on top and sprinkle with taco seasoning and Ranch mix.

2. Cook on low 4-6 hours or on high 3-4 hours. 

3. Shred chicken in the slow cooker. Set cream cheese on top of the chicken to soften. Cover and turn slow cooker to low for 30 minutes. 

4. Stir in cream cheese and serve chicken mixture over Mexican rice or with pasta or tortillas. 
(I removed the chicken to shred, removed about ¾ C of liquid to a small bowl, put the cream cheese in with the veggies and stirred until creamy, added the shredded chicken back in and mixed together - left the crock pot on warm until we were ready to eat.  Used extra liquid to loosen up the chicken and veggies. Served over Spanish rice)

Picture from lilluna.com

Recipe from lilluna.com

Ground Beef Enchiladas with Easy Red Enchilada Sauce

1 tbsp cumin powder

1 tsp dried oregano (Mexican oregano)

1 tsp chili powder 

1 tsp garlic powder

1 tsp onion powder

1 tbsp olive oil

1 onion chopped

2 garlic cloves minced

1 lb ground beef (80/20)
4oz cream cheese (optional)

2 cups refried beans (1¾ cups beans if your using cream cheese)

3 cups Red Enchilada Sauce (recipe below - use all of the sauce you make)

8 flour tortillas 

8 oz Monterey Jack cheese shredded

Chopped cilantro to garnish (sliced green onions to garnish)

• In a small bowl whisk together the spices and set aside. Preheat oven to 350°F.
• Heat oil in a large skillet over high heat. Add onion, cook for 2 minutes. Add garlic and cook another minute. Set aside
• Add ground beef, spices and cook for 2 minutes, breaking up meat as it browns. Add refried beans and cream cheese.  Stir to combine. Cook for 2-3 minutes. Set aside to cool slightly. (brown ground meat and drain off fat. Add in onions, garlic, and spices, cook for 2-3 minutes. Add refried beans and cream cheese (if using), stir to combine. Cook for 2-3 minutes, set aside.)
• Pour some of the enchilada sauce to cover bottom of 9x13 baking dish.
• Place approx 1/4c of the beef filling in the center of a tortilla and fold over each side. 
•  Place seam side down in the baking dish that has some red enchilada sauce on the bottom and repeat until done. This makes about 8 nice sized enchiladas. (6 using large tortillas)
• Top with the remaining enchilada sauce and cover with aluminum foil to bake 15 minutes.
• Remove foil sprinkle with shredded Monterey jack cheese (to taste) and bake another 10 minutes uncovered. Serve with chopped cilantro (green onions) sprinkled on top.

Easy Red Enchilada Sauce

Ingredients

1/4 cup lard or olive oil

1/4 cup flour

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Mexican oregano (Note: any oregano works)

1/4 tsp cayenne powder (Note: increase spice level, add more to taste)

1/2 tsp marjoram

1/2 tsp salt

1/4 cup (2oz) tomato paste 

3 cups chicken broth

1 tsp apple cider vinegar (Note: can use white vinegar instead)

• In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
• In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
• Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
• Remove from heat and whisk in the vinegar. Season to taste with salt (didn't need any more salt) and use immediately. If using later, allow to cool. Store in airtight container, or freeze.

Recipes from keviniscooking.com

Instant Pot Pork Tenderloin with Garlic Herb Rub

1 cup low sodium chicken broth
1 tablespoon balsamic vinegar
1 lb pork tenderloin
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Glaze:
2-3 tablespoons honey
1 tablespoon ketchup
1 tablespoon water
1 tablespoon corn starch

Instructions:

• Place trivet in the Instant Pot and add chicken broth and balsamic vinegar.
• Trim silver skin from the side of the tenderloin. Cut in half and place on the trivet in the Instant Pot or pressure cooker.
• In a small bowl, combine garlic powder, parsley, seasoning salt, onion powder and black pepper. Sprinkle half over tenderloin in Instant Pot. Flip and sprinkle remaining seasoning over top.
• Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen).
• When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid.

To Make the Glaze:

• Turn the Instant Pot to sauté and add the honey and ketchup. 
• Stir together the water and corn starch, whisk into the Instant Pot. 
• Let simmer for 2-3 minutes until thick and bubbly. 
• Taste and adjust seasoning or sweetness to taste.
• Slice tenderloin and serve with glaze as desired.

Recipe from: www.thereciperebel.com

Instant Pot Apple Cider Pork Chops

Ingredients

• 6 medium-large russet potatoes peeled and quartered (left the peels on)
• 2 cups carrots cut into 2 inch pieces (cut in half)
• 1 1/2 cups Penzey's chicken broth
• Penzey's Sunny Spain to taste
• 1/4 cup whole milk (omitted)
• Himalayan pink salt and Penzey's black pepper to taste

For the Pork Chops:

• Penzey's black pepper to taste
• Penzey's Revolution to taste
• Penzey's Pork Chop Seasoning to taste
• 1/2 teaspoon salt (omitted)
• 1 1/2 lbs. / 3 bone in center cut pork chops (4) 
• 2 tablespoons canola oil (olive oil)

For the Apple Cider Mustard Sauce:

• 1 1/2 cups apple cider
• 1/4 cup packed brown sugar
• 1 tablespoon whole grain / stone ground mustard (Private Selection Lemon Tarragon Mustard)

Cornstarch Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Season the pork chops with salt and pepper (first 3 ingredients) on each side.
2. Turn on the Instant Pot and select Sauté. Once it reads Hot, add the canola oil, wait about 1 minute for the oil to heat up and add the pork chops to the bottom of the pot in one layer. If needed brown them in batches.  (I used a skillet, for me it's faster and easier. I did turn the InstantPot to Sauté briefly to heat the bowl a bit)
3. Cook the pork chops on each side for about 2-3 minutes, until golden brown. Remove to a dish and cover with foil to keep warm.
4. Turn off the Sauté mode.
5. Add the (un)peeled and quartered potatoes to the bottom of the instant pot. Add the chicken broth.
6. Place the trivet that usually comes with the IP on top of the potatoes, a steamer basket will also work.
7. Add the carrots. You may add foil to the trivet, to prevent the carrots from falling thru the spaces. Poke a few whole with a fork into the foil for steam to circulate.
8. Add the pork chops on top of the carrots.
9. Close the lid. Seal the valve. Select High Pressure and input 15 minutes. Do 20-22mins if the pork chops are very thick.
10. Once the Instant Pot beeps and the cooking time is zero let the pressure release naturally for 10-15 minutes.
11. Open the lid, remove the trivet with the pork chops and the carrots, add them to a plate and cover with foil to keep warm.
12. Drain the broth from the potatoes into a cup. (removing the potatoes is easier)
13. Transfer the potatoes to a bowl. Start mashing the potatoes and add broth little by little, until they are the consistency you desire. (Left ours quartered  gave a slight mash as butter was applied to them) You can also add milk or cream instead of the broth. Just do it little by little. Season the potatoes with salt and pepper. Cover the bowl with foil and set aside.
14. Clean the Instant Pot bowl and select Sauté 
15. Once it reads Hot add the apple cider, brown sugar and stone ground mustard. You can also stir in the mustard at the end.
16. Cook to a thick, syrupy glaze, stirring occasionally and until reduced by about half.
17. Stir the stone ground mustard now if you didn't at the beginning; season with salt and pepper.

Cornstarch Mix Optional:

1. To thicken the sauce quicker, mix in a cup cornstarch and water until fully dissolved, and add the mixture to the sauce. Stir to combine and simmer.
2. Serve the pork chops with mashed potatoes, carrots and top the meat with the glaze. (Sauce is good but we decided a little taste per bite is really all you need)

Recipe from: https://sweetandsavorymeals.com

Honey Garlic Instant Pot Chicken Breasts

Ingredients

• 1/3 cup water (Penzey's Chicken Broth)
• ¼ cup low sodium soy sauce
• ¼ cup honey
• 2 cloves garlic minced (2t Gourmet Garden Chunky Garlic Stir-in Paste)
• 1 teaspoon Penzey's Air-Dried Shallots
• ¼ teaspoon black pepper  (Penzey's black pepper to taste)
• 1 1/2 pounds boneless skinless chicken breasts (I used two medium size)
• 2 teaspoons cornstarch

Instructions

• Combine water or broth, soy sauce, honey, garlic and pepper (first 6 ingredients) in Instant Pot. Stir.
• Add the chicken breasts to the Instant Pot.
• Seal the lid and turn the steam valve to the sealing position.
• Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
• For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
• The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
• Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
• Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
• Remove chicken to a clean plate or cutting board.
• In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
• Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

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Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes.
5. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.
2. Freeze flat for up to 3 months.
3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Recipe from: https://kristineskitchenblog.com