Chicken Tortilla Soup in the Instant Pot

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Busy weeknight?  I've gotcha!

Some nights I get home and cooking is the last thing I want to do after a long hard day at work.  We are all busy these days, running around doing errands, and a million other things that our days are full.  Getting a dinner that's healthy and tasty on the table just isn't always the easiest thing to do on weeknights.

I have a wonderful solution to that...the INSTANT POT!  This gadget is going to be your new best friend.  If you haven't gotten one yet, let me tell you it has enhanced my life so much in the last year, that it's becoming one of my most used appliances to date.  This is the one I use, and it works perfectly for me.  

The Instant Pot is the perfect tool to make soup, and on a weeknight soup and salad is just what the doctor ordered.  In 30 minutes you will have a filling and healthy dinner on the table!  The Instant Pot not only cooks your food faster it also concentrates the flavors, which makes for very delicious meals!

Bursting with Latin flavors, this healthy soup is one that you won't feel guilty about eating seconds!  The soup has tender pieces of chicken, corn, black beans, tomatoes, onion, and Latin spices to create a mouthwatering soup.  

So get yourself an Instant Pot and enjoy the freedom of cooking with a pressure cooker.  The dishes you can make are truly outstanding, just like this soup!

Enjoy!

Chicken Tortilla Soup in the Instant Pot

serves 6

1 Tablespoon of olive oil

1 yellow onion, diced

1 red bell pepper, finely diced 

1 lb boneless skinless chicken breast

1 quart chicken broth, low sodium 

1 can black beans, drained and rinsed 

1 14 oz can diced tomatoes, with their juice

1 cup corn, frozen or fresh 

3 cloves garlic, minced

1 tablespoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 lime

1/4 cup cilantro, chopped 

Turn on your instant pot to saute and allow to heat.  Add olive oil and heat for 1 minute.  Add onion and bell pepper and cook until softened slightly, about 3 minutes. 

Add the remaining ingredients except the limes and the cilantro.  Cover the pot with the lid and set the dial to pressure.  Press the manual button and set the time to 10 minutes.  When it has finished do a quick release.

Remove the chicken from the pot and shred.  Replace chicken in the pot.  Turn off Instant Pot.

Squeeze in the juice of the lime and stir in the cilantro.  Serve.

Effortless Apple Coffee Cake

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My love of apples is calling me.

With the different varieties of apples I've been eating lately I'm on an apple kick.  I wanted to make something comforting and yummy, but I wanted something simple.  

This dish has all the flavors of my mom's homemade coffee cake without all the effort!  

The batter is quick to pull together and in no time you will have a house smelling delectable and a coffee cake just waiting to snack on!

This is so good that you'll want to make this incredibly delicious dish for your next brunch.  

EFFORTLESS APPLE COFFEE CAKE

An old-time coffee cake filled with cinnamonly tart apples and topped of with a delightful crumb topping. Perfect for breakfast, brunch, dessert, or a snack with coffee.  This cake will remind you of your mom's and grandmothers coffee cakes, bring back the nostalgia of long ago!

A dish the whole family will love.  You'll want to make this over and over again!

Effortless Apple Coffee Cake

Topping:

1/2 cup brown sugar

3 tablespoons flour

1 1/2 teaspoons cinnamon

1 tablespoon butter

Cake:

1 1/2 cups flour

3/4 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup butter, softened

2 eggs

3/4 cup milk

1/2 to 3/4 can of a 14oz can apple pie filling

 Preheat oven to 350 degrees.

In a small bowl, Add topping ingredients. Cut in butter with flour, sugar, and cinnamon until crumbly. Set aside.

In a large bowl, cream butter and sugar with a stand or hand mixer. Add the flour, baking powder, cinnamon and salt. Mix until blended. Add milk and eggs one at a time and mix until well combined.

Pour 1/2 of the batter in to a greased 9x9" pan.  Top the batter with the apple pie filling.  Pour the remainder of the batter over the apple pie filling trying to cover as best as you can.  Sprinkle with the topping mixture.

Bake for 45 - 50 minutes, or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes, then slice and serve.

Side Dish Galore: Asparagus and Avocado-Herb Dressing

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Everyone needs a good side dish don't you think?

When I was planning my menu this past Easter I came across a wonderful side dish that screams "Spring" is here!  I knew instantly from the recipe that this had to go on my Easter menu.  I tell you it truly is a wonderful vegetable side dish!  The main star is Asparagus.  What says spring more than asparagus?  maybe carrots, but asparagus always reminds me to light spring meals.

This dish can be served at room temperature or made ahead and served cold.  Either way will do.  This is a good make ahead dish.  Nice tender asparagus is blanched until bright green, cooled, and then doused with an amazing avocado-herb dressing and topped with fresh basil, and chives!  Yum!!!!

So the only regret with this dish is that it took me so long to get it to you.  It was outstanding!  The dressing really makes the dish so don't skip that part.  The dressing actually makes a ton but it will keep for a few days and can be used on salad or as a dip for veggies.  Dang that stuff is good!  The addition of  fresh torn basil and chopped chives takes this dish over the top.   We liked this dish so much that I've made it three times in the last 3 weeks.  Gotta get that good asparagus in my belly while it's in season!

What do you eat this with?  This is the perfect side dish with Grilled Pork or Grilled Chicken or even a nice juicy Steak!  

This is definitely a side dish you will want in your recipe box!  Make this soon and enjoy!







Asparagus and Avocado-Herb Dressing

serves 8


2 lbs fresh asparagus, trimmed
1 ripe avocado sliced
1 c buttermilk
1/4 c fresh basil, divided
1/4 c fresh sliced chives, divided
1 1/2 oz goat cheese
1 Tbls white wine vinegar
3/4 tsp pepper
1/2 tsp salt
1/2 tsp sugar

Bring a large pot of water to boil over high heat.  Add asparagus and boil until crisp tender, about 3 minutes.  Drain, rinse under cool water and pat dry.  Set aside.

In a blender combine avocado, buttermilk, half of the basil, half of the chives, the goat cheese, vinegar, pepper, salt, and sugar.  Blend until smooth.  

Arrange asparagus on a platter.  Drizzle with dressing and top with the remaining basil leaves and chives.  Serve at room temperature.



adapted from : Cooking Light