Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

7:58 AM

Instant Pot soured cream Pork Chops are a simple and delicious dinner recipe your whole family will love. Takes minutes to prep and you finish up with juicy pork chops smothered during a creamy sauce!





I’ll begin and say it: I wasn’t the most important fan of pork chops until I started making them in my instant pot. SO GOOD!

They get incredibly tender and don’t dry out in the least , which makes them such a joy to eat.

Ingredients

• 1 tablespoon butter, or coconut oil
• 2 medium onions, cut into slim wedges
• 4 boneless pork chops, a cut from the blade preferred as it is fattier
• salt + pepper, to taste
• 1 cup beef stock
• 1 teaspoon Worcestershire sauce
• 1 teaspoon arrowroot, OR organic cornstarch OR 1/4 teaspoon glucomannan
• 1/3 cup sour cream

Instructions

1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. 
3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of arrowroot and water (or your preferred thickener).
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INSTANT POT CHICKEN BURRITO BOWL

INSTANT POT CHICKEN BURRITO BOWL

7:20 AM

This recipe for fast Pot Chicken Burrito Bowl is full of flavor then easy to form . Boneless, skinless pigeon breast , Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and therefore the better part is, everything cooks right within the Instant Pot. This better-than-take-out burrito bowl goes to become a family favorite.

Ingredients

• 1 pound boneless skinless chicken breasts, diced into bite sized pieces
• 3 tablespoons of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of fire roasted diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 2 1/4 cups of low-sodium chicken broth
• 2 cups of reduced fat colby jack monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions

1. Add 1 tablespoon of olive oil to Instant Pot and hit Saute button, then hit adjust button to set to More.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Once oil is hot, add chicken to pot in two batches to encourage browning.
4. Once chicken is browned, add onions and cook until they start to soften.
5. Add additional tablespoon of olive oil and uncooked rice and toast uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Don't skip this step. Rice needs to be toasted.
6. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, paprika and cumin. Once the liquid is added, use wooden spoon or spatula to scrape up browned bits from bottom of pot to prevent burn notice.
7. Lock Instant Pot lid in place and set to Manual, High Pressure for 7 minutes.
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EASY FIRECRACKER TOFU

EASY FIRECRACKER TOFU

7:01 AM

I’ve been seeing this “Firecracker Chicken” everywhere Pinterest over the last few months and it's soooo good I had to make a vegan tofu version! These slightly spicy, slighty sweet, glazed tofu pieces are getting to be your new fav, they definitely are ours! The spice level is pretty mild so be happy to double or maybe triple the red pepper flakes if you wish heat.

Ingredients

• 1/3 cup cornstarch
• 1 tbs soy sauce
• ½ cup vegan mayo
• 1 ½–2 ½ tbs vegan milk (will depend how thick your vegan mayo is)
• 1 tbs soy sauce
• Fresh cracked black pepper
• ½ cup light brown sugar
• 1/3 cup franks red hot
• 2 tbs vegan butter
• ½ tsp vegan Worcestershire sauce
• ¼ tsp garlic powder
• 1 tbs apple cider vinegar
• ¼ tsp salt
• ¼ tsp red pepper flakes

Instructions

1. Heat oven to 350 degrees F, spray a large (9 x 11″) baking dish with cooking spray or grease with extra vegan butter and set aside
2. Cut tofu into 1-inch cubes, I like to filet it in half then cut into cubes.
3. In a large bowl, toss tofu with soy sauce and some fresh cracked black pepper and set aside
4. In a small saucepan add brown sugar, franks red hot, and butter heat over medium heat and stir until the butter is melted and brown sugar dissolves. Off the heat and add Worcestershire, garlic powder, apple cider vinegar, salt and red pepper flakes. Set aside.
5. Place the corn starch in a medium bowl and in another medium bowl mix together the vegan mayo and milk. How much milk you need will vary according to what mayo you use. I’ve found that different brands have different consistencies. I used the vegan Hellman’s brand which is the thickest I have found and I needed 2 ½ tbs of milk. You want the consistency to still be thick but not too thick. It needs to coat the outside of the tofu like a beaten egg would.
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VEGAN SWEET AND SOUR CAULIFLOWER

VEGAN SWEET AND SOUR CAULIFLOWER

5:02 AM

Sweet and sour cauliflower on a bed of rice is what an ideal dinner sound to me. an easy vegan and gluten-free recipe with amazingly delicious Asian flavors.






I love to cook for my family reception , but whenever we decide to eat out , usually I prefer Asian food. this is often because cooking Asian food reception is usually overwhelming and it’s a touch tricky to urge an equivalent flavors. But this recipe is different because it involves minimum steps. within the end, you get an amazingly delicious cauliflower dish with scrumptious Asian flavors.

Ingredients

• 1 small head Cauliflower florets
• 3 tbs Olive oil
• 2 tbs Water
• 1½ tbs Corn flour / Corn starch
• For Sauce:
• 1 cup Vegetable broth (with salt)
• 1/4 cup Soy sauce / Tamari sauce
• 3 tbsp Brown sugar / Maple syrup
• 2 tsp Chili flakes
• 2 tbsp Tahini
• 5-6 cloves Chopped garlic
• 3 Tbs Rice vinegar

Instructions

1. Prepare the sweet and sour sauce by mixing vegetable broth, soya sauce or tamari sauce, rice vinegar, maple syrup, Tahini, chili flakes, and chopped garlic. 
2. Wash and cut cauliflower into 1 ½ to 2-inch size florets.  
3. In a pan add cauliflower oil and a splash of water. Stir and cover, let it cook on slow to medium heat for 4 to 5 minutes.  
4. Once cauliflower gets soften add half of the sauce and stir.  
5. Let it simmer for further 3 to 4 minutes or until the sauce is well absorbed. Make sure the heat is medium to low. Do not burn the sauce.  
6. Add cornflour into the remaining sauce and mix.
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SLOW BRAISED LAMB SHANKS

SLOW BRAISED LAMB SHANKS

4:52 AM

Lamb generally may be a pretty fail-safe thanks to someone’s heart but soft, succulent, fall-off-the-bone tender lamb shanks are the last word . This recipe involves an upscale wine gravy for the lamb shanks to braise in, flavored with rosemary, bay, onions, carrots and garlic. All the classics. Use an honest quality, full-bodied wine like Shiraz or Cabernet for the simplest end results. I’ve made this with wine too. It’s equally delicious, the gravy will just be lighter in color.

HOW TO MAKE SLOW BRAISED LAMB SHANKS

Start by searing the lamb shanks during a large, oven-proof deep pan/pot until well-browned on all sides. within the same pot, saute the onions, carrot, celery, garlic and herbs until soft and fragrant. i prefer to let the vegetables cook until they're beginning to brown to develop the maximum amount flavor as possible. Add the wine and stock then cover with a lid and place during a preheated oven. Allow to braise until the lamb shanks are tender and therefore the gravy has reduced. Serve with mashed potatoes, rice or polenta.

Ingredients

• 2 tbsp olive oil
• 4 lamb shanks
• 1 large onion finely chopped
• 2 large carrots peeled and finely chopped
• 2 celery ribs/sticks finely chopped
• 4 garlic cloves thinly sliced
• 2 sprigs fresh rosemary
• 1 bay leaf
• 2 tbsp tomato paste
• 1½ cups red wine
• 2 cups lamb/beef stock
• salt and pepper to taste

Instructions

1. Pre-heat the oven to 160ºC/320ºF. 
2. Season the lamb shanks generously with salt and pepper. Brown the lamb shanks in a large, deep oven-proof pot/pan until well-browned on both sides. Remove from the pan and set aside.
3. In the same pan, fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine and stock. Allow to come to a simmer then add the lamb shanks back into the sauce. 
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THE BEST EASY PIZZA TOAST

THE BEST EASY PIZZA TOAST

12:12 AM

Easy pizza toast is that the ultimate after school snack for teenagers (and grown-ups will like it too). Use any toppings of your choice during this 5-minute treat.





I’m so often asked for straightforward recipe ideas for teenagers . Both recipes they’ll love and recipes they will make themselves. and fortunately on behalf of me I even have two very eager pre-teens able to play guinea pig whenever I come up with a replacement idea

Ingredients

• 4-8 slices bread of your choice toasted
• 1 cup Pizza sauce
• 1-2 cups grated mozzarella
• salami/ toppings of your choice
• 1 teaspoon oregano

Instructions

1. Pre-heat the grill of your oven.
2. Place the toast on a baking sheet and add a generous spoonful of pizza sauce. Spread with the back of the spoon to the corners.
3. Top with a handful of grated mozzarella followed by the toppings of your choice.
4. Sprinkle over a little oregano.
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THE BEST CHICKEN SHAWARMA WITH EASY FLATBREAD

THE BEST CHICKEN SHAWARMA WITH EASY FLATBREAD

9:29 AM

Juicy chicken shawarma marinated in spiced yogurt then grilled may be a delicious dinner served wrapped in easy flatbread with crunchy vegetables

Shawarma is one among our favourite things to eat. once we were still dating, my husband and that i would often attend the local schwarma-place where he lived to enjoys giant wraps full of the juiciest grilled meat, pickles, aioli and crunchy vegetables. to the present day, i do know the thanks to treat him his to urge him a very good shawarma. i made a decision to form my very own a short time ago and that i need to say, this chicken shawarma ticks ALL the boxes.

Ingredients

For the chicken shawarma

• 1 cup plain yogurt
• 4 garlic cloves crushed
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp paprika
• ½ tsp chilli/red pepper flakes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 1 kg boneless, skin-on chicken thighs

For the easy flatbread

• 3 cups flour
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp garlic powder (optional)
• ½ cup plain/Greek yogurt
• ½ cup vegetable oil
• ¾-1 cup milk

For the garlic yogurt sauce

• 1 cup plain/Greek yogurt
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• 2-3 garlic cloves crushed
• 1-2 tbsp lemon juice
• salt and pepper to taste

For serving

• Pickles of your choice
• fresh vegetables of your choice (tomatoes, cucumber, avocado work well)

Instructions

1. Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour. 
2. In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. 
3. Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken. 
4. Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized. 
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