Cheese melts in residual heat.
Makes 5-6 servings.
We love Mexican flavors and Southwest cuisine, and I love pressure cooking, so here is my version of a spicy taco bowl. It’s faster than messing with taco shells and making filling, so it’s a hasty and tasty meal for taco night. Enjoy.
Chicken Taco Bowl
Makes 5 – 6 servings
- 1 pound boneless, skinless chicken thighs (frozen or thawed)
- 1 cup dried black beans (not soaked)
- 1 cup brown long grain rice
- 12 ounces salsa or 1 regular size can Rotel® diced tomatoes with green chilies
- 2½ cups chicken broth or water
- 1 ounce chili or taco seasoning mix
- 8 ounce block Monterrey Jack cheese, shredded
- (optional) fresh cilantro sprigs
- In the pot of a pressure cooker, place chicken, beans, and rice. Pour salsa and broth over them. Add 1 ounce chili seasoning mix.
- Seal and bring to pressure. Cook 18 minutes (stovetop) or 23 minutes (electric).
- Remove from heat (or hit “cancel”) and allow pressure to drop on its own. Natural depressurization takes approximately 15 minutes.
- Carefully open cooker and stir. Chicken should easily shred, or you may remove it, shred it separately, and stir it into the rice and beans mixture. Top with cheese and cover. Do not return to heat.
- After a minute or two, the residual heat will melt the cheese and the taco bowl is ready to serve with optional garnish.
Variation: add 1 cup frozen corn kernels before adding the cheese.
Thousands of people received an electric programmable pressure cooker for gifts during the holidays, or purchased one during the black Friday sales. Dozens of social media groups offer recipe exchanges and tips. One frequent question that I see on a daily basis is “How do I convert my slow cooker recipe for the _________(insert brand name of electric pressure cooker)?”
As a veteran pressure cooker cook, I feel qualified to address this question. I hope my recommendations help you. Here’s an example: A favorite slow cooker recipe of ours is slow cooker chili, based on Hurst’s HamBeens brand Slow Cooker Chili. I substitute ground turkey for the beef and Rotel for the diced tomatoes. I also use 1 quart chicken broth and 3 pints water instead of using all water, but otherwise I follow the recipe on the package.
First I turned on the pot and browned the onion and turkey. Then I added all other ingredients and sealed the pot. I cooked the recipe on high pressure for 40 minutes, followed by natural release. The beans were tender yet not too mushy, and the chili was delicious. However, the finished product was a little soupy for our preference.
However, it’s always better to err on the side of caution (that is, too much liquid) when cooking dried beans. Also, reheating the leftover chili evaporated any excess moisture. Therefore, the only conversion I suggest is cooking time. Each pot differs in buttons and settings, so you’ll have to consult your own manufacturer’s manual or website to know how to set high pressure for 40 minutes.
Where did I get the 40 minutes? I consulted the cooking chart for dried beans (without soaking) and used that time. Since beans take the longest cooking time, that’s what you should choose. If you’re a Crockpot veteran, you already know there’s a range of cooking time when slow cooking. There’s also a range with pressure cooking, so if I tell you 40 minutes and someone else tells you an hour, cook for the minimum time. It’s easy to check for doneness and bring the pot back to pressure to add cooking time. The contents are already hot, which means your pot returns to pressure quickly.
Note: If you’re using a stovetop pressure cooker, reduce cooking time to 35 minutes followed by natural release. The electric models take a tad longer to cook.
Safety first. The new cookers are the safest yet, but you have to follow the rules. Don’t overfill (2/3 pot for most dishes, 1/2 pot for bean dishes) and always use liquid. Even the shortest cooking time requires a minimum amount of liquid to reach pressure. Read your manual. If instructions are missing, either visit the manufacturer’s site or contact them.
Final word of advice: Cook! Don’t leave your new cooker in a box in a closet. Use it. Experience is the best teacher. Also, join a group or two on Facebook and read through their posts. You’ll find answers to your questions, and you’ll learn there is no one way to cook a dish.
Shaved Brussels Sprouts Washed & Ready to eat
In my previous post, I sang the praises of shaved Brussels Sprouts. This week I picked up a free recipe card at the grocery store and tried it. It paired Brussels Sprouts with carrots, adding a sweetness to balance the sulfur-like taste of veggies in the cabbage family. Yum! So with apologies to Publix for a couple of modifications, here it is.
Brussels Sprouts and Carrots
- Nonstick cooking spray
- 1 package shaved Brussels sprouts
- 5 oz. carrots cut into matchsticks
- 1 Tbsp. butter
- ¼ tsp. Kosher or pink Himalayan salt
- ¼ tsp. fresh ground pepper
- Spray skillet with cooking spray and preheat on medium 2-3 minutes.
- Add Brussels sprouts and carrot matchsticks, cover, and reduce heat to low. Cook for about 5 minutes or until sprouts and carrots are tender but not overcooked.
- Remove skillet from heat. Add butter, salt, and pepper and toss.
- Serve immediately.
Note: This dish also works in the microwave oven. Use a microwave-safe dish, rinse sprouts and carrots, and then cover with a wet paper towel. Microwave on High 2-3 minutes, stir, and add butter. Cover and let stand for five minutes. Season, toss, and serve.
I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.
Hasty Tasty Shrimp “Campy”
- 2 medium zucchini, spiral-cut into noodles
- 3 cloves garlic, minced or grated
- 10 oz. frozen cooked salad shrimp (no need to thaw)
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded Parmesan cheese
- salt & pepper
- Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
- Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender.
- Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
- Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
- Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.
So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.
I previously sang the praises of spiral vegetable slicers when I bought my SpiraLife. I upgraded to the fancier model but still love my trusty hand-held.
My latest experiment involves sweet potatoes. I peeled a Beauregard (grown locally) and combined its noodles with one zucchini, also spiral-cut, and steamed over low heat for about ten minutes.
I added salt and pepper, and then tossed the “noodles” with a dressing I made from 1 Tablespoon soy sauce, one clove garlic, and a pinch of Chinese Five Spice seasoning. I topped it off with chopped fresh cilantro. Delicious!
You can change up your vegetables by mixing up the combinations and/or dressings or sauces. What a fun way to be sure you’re eating your vegetables. Enjoy!
I look for ways to make my post-holiday dinner life easier, and one of those hasty tasty meals is individual turkey pot pies. These are great make-ahead dishes made easier by using a can of crescent rolls dough. It’s also a great use-up of leftover side dishes. Use whatever vegetables you have. Here is how I made mine:
Individual Turkey Pot Pies
(makes 4-6, depending on the size of your oven proof dishes. I used Corningware)
- 3 cups cubed cooked turkey
- 2 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 cup beans
- 1 cup whole kernel corn
- 1 cup mushrooms
- 1 cup green beans
- 1½ cups leftover gravy (or use cream of chicken soup)
- 1 can refrigerated crescent rolls or similar prepared dough product
- Nonstick cooking spray
- Preheat oven to 375°F.
- In a large skillet, saute the carrots, celery, and onion. Cook for ten minutes.
- Meanwhile, prep individual baking dishes with cooking spray, and roll out the crescent roll dough. Cut portions of dough to fit the tops of each dish. (Note: Dough shouldn’t completely cover the dish unless you cut several vent holes)
- To the skillet, add garlic and stir. Then stir in the turkey and all other vegetables. Cover and simmer until all vegetables are tender but don’t overcook.
- Stir the gravy into the skillet mixture. Add water if mixture is too tight or stiff. Cover and remove skillet from heat.
- Spoon pie filling in equal portions into each baking dish. Top with the dough.
- Place all baking dishes on a baking sheet and place on the center rack of the oven. Time for 40 minutes.
- Check pot pies. If dough is browned, remove the baking sheet carefully from the oven and allow the pot pies to cool for ten minutes.
- Serve on a plate to protect your dining table and to allow guests to add sides such as leftover cranberry sauce or dressing. Enjoy!