Make a paste and mix with meat. An easy method is to put it all into a Zip-lock bag and shake. Set aside until you are ready to cook.
2 onions (I use Walla Walla Sweet but you can use whatever you prefer)
1 cinnamon stick
5 dried apricots
1 cup stock (I use whatever I have around, vegetable, beef, or chicken)
1 bay leaf
3 Tbspn honey
salt and pepper to taste
Saute onions in olive oil until translucent then set aside.
Saute meat in small handfuls until browned.
Add onions, meat and all other ingredients, then pressure cook in Instant Pot for 30 minutes.
One whole chicken, baked (I buy one at
the grocery store)
Queso Fresco cheese
Monterey Jack cheese
1/4 cup butter
1/4 cup flour
salt and pepper
To make a roux. Melt butter in saucepan. When it bubbles add flour and cook for one minute to create a thick sauce, whisking constantly. Keep whisking and slowly add two cups of stock. The roux will dissolve into the stock but you have to keep whisking the whole time. Bring to a slow boil, whisking continuously until the sauce thickens. Remove from heat and add 1 cup sour cream.
Tear chicken into small pieces and mix with one package Queso. Add paprika, salt, and pepper to mixture.
Roll chicken and cheese mixture into tortillas and line large baking pan.
Pour sauce over tortillas then top with Monterey Jack cheese.
Bake uncovered at 350º for 35 minutes or until cheese starts to bubble and brown.
If I had time I would saute a sliced sweet onion and mix it with the chicken and cheese but I was in a hurry this time.
2 lb boneless skinless chicken breasts, pounded flat and cut in half
Freshly grated parmesan cheese
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
salt and pepper
Heat oven to 350º
Heat large frying pan over medium high heat.
Add three tablespoons of olive oil and allow to heat.
Add peppers, onion, and garlic and saute until the onion starts to look translucent.
Remove vegetables from pan, add a couple more tablespoons olive oil, and lightly brown chicken breasts on both sides. You can do this is batches.
Return chicken to frying pan, top with generous spoonful of pesto, generous heaping of parmesan cheese, generous helping of vegetables. Use up all the vegetables and don't worry if they fall down in between the chicken.
Season the whole thing with pepper and a bit of salt.
Place frying pan in oven and bake for 25 minutes.
Note: You can also make this by sauteing everything in a smaller frying pan in batches, then baking it in a large flat casserole if you don't have a large frying pan.
salt and pepper
1/2 c butter
1 sweet onion diced
2 tbsp minced garlic
4 tbsp flour
1 can beef broth (10.5 oz)
1 tsp Coleman's mustard
2 tsp basil
2 tsp paprika
1 1/2 lb mushrooms, sliced
1 c sour cream
Cut beef into strips about 1 1/2 inches long. Season with salt and pepper
Heat skillet or dutch oven over high heat and then add butter and a splash of olive oil. When butter is melted add beef in small handfuls and brown.
(Instant Pot: Use the saute feature)
Reduce heat to medium, push beef to one side and add onion. Cook til translucent (about 3 to 5 minutes), then push to one side.
Add 1/4 cup flour to empty space and whisk until it thickens (now you have a roux), mix roux, onion, and beef thoroughly then slowly add beef broth while stirring. Add mushrooms, mustard, basil, and paprika, and bring to a boil. Cook covered at a simmer for 45 minutes.
(Instant Pot: Pressure cook for 25 minutes)
Stir in sour cream and serve. Really good served over wide egg noodles but since I generally don't eat pasta this mostly just gets ladled into a bowl and eaten.