Instant Pot Salsa Verde Chicken

You can make tender, tasty shredded chicken in salsa verde right in your Instant Pot. This tasty and easy recipe is great for busy weeknights or making meals ahead of time. It's great for people on the keto diet and tastes great!

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts
• 1 cup salsa verde
• 1/2 cup chicken broth
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

Season the chicken breasts with cumin, garlic powder, paprika, salt, and pepper

Pour salsa verde and chicken broth into the Instant Pot

Place seasoned chicken breasts into the Instant Pot

Close the lid and set the Instant Pot to Manual mode, high pressure, for 10 minutes

Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure

Carefully open the lid and remove the chicken breasts from the Instant Pot

Shred the chicken using two forks

Serve the shredded chicken with the salsa verde sauce from the Instant Pot

Knuspergamba Sushirolle

The crunchy tempura shrimp, fresh avocado, and cool cucumber in the Knuspergamba Sushirolle are all wrapped up in sushi rice and nori. It's a great mix of flavors and textures, perfect for sushi fans who want something crunchy.

Ingredients:

• 200g sushi rice
• 4 nori seaweed sheets
• 200g cooked and peeled shrimp
• 1 avocado, sliced
• 1 cucumber, julienned
• 4 tbsp tempura batter mix
• Oil for frying
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Follow the directions on the package to cook the sushi rice

On a bamboo sushi mat, put a sheet of nori

Cover the nori with a thin layer of sushi rice, leaving about an inch of space at the top

Put the cucumber, avocado, and shrimp in the middle of the rice

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

Put oil in a deep pan and heat it over medium-low heat

Making sure each sushi roll is fully covered, dip it in tempura batter

It should take about two to three minutes on each side to fry the rolls in the hot oil until they are golden brown and crispy

Take it out of the oil and let it drain on paper towels

Cut the fried sushi rolls into small pieces that you can easily eat

Put it on the plate with pickled ginger, soy sauce, and wasabi

Chewy Frosted Sugar Cookies

These chewy frosted sugar cookies are a delightful treat that's perfect for any occasion. The soft and buttery sugar cookies are topped with a smooth and creamy frosting, making them irresistible to kids and adults alike. Customize the cookies with different shapes, colors, and sprinkles to add a festive touch to your celebrations.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk
• For Frosting:
• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Food coloring optional
• Sprinkles or colored sugar optional

Instructions:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined

Be careful not to overmix

Divide the cookie dough into two equal parts, shape each into a disk, cover with plastic wrap, and refrigerate for at least 1 hour

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Roll out one disk of chilled dough on a lightly floured surface to about 1/4-inch thickness

Use cookie cutters to cut out shapes and transfer them to the prepared baking sheet

Reroll and cut the remaining dough until it's all used

Bake the cookies for 8-10 minutes or until the edges are lightly golden

Don't overbake if you want them to be chewy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

For the frosting, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth and creamy

Add food coloring if desired

Once the cookies are completely cooled, frost them using a knife or offset spatula

Add sprinkles or colored sugar on top of the frosted cookies for a decorative touch

Allow the frosting to set before storing the cookies in an airtight container

Enjoy these chewy frosted sugar cookies with a glass of milk or share them with friends and family!

Italian Hot Chocolate

It's nice to treat yourself to Italian hot chocolate on cold days because it's so rich and creamy. Due to the real chocolate added, it is thicker and creamier than regular hot chocolate. This recipe will make you feel warm all the way through!

Ingredients:

• 2 cups whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 ounces dark chocolate, chopped
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whipped cream, for topping optional
• Grated chocolate, for garnish optional

Instructions:

Turn the milk on medium heat and stir it around a few times

Whisk in the vanilla extract, chopped dark chocolate, cocoa powder, and salt until the chocolate is smooth and well mixed

Keep cooking and whisking the hot chocolate for another 5 minutes, or until it gets thicker and hot all the way through

Put the hot chocolate into mugs

Add whipped cream on top, and if you want, you can decorate it with grated chocolate

Enjoy while hot!

Elote Baked Mac and Cheese

Elote Baked Mac and Cheese has grilled corn kernels, cotija cheese, and a hint of chili powder. It combines the creamy comfort of traditional mac and cheese with the bold flavors of Mexican street corn (elote).

Ingredients:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup grilled corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup crushed tortilla chips

Instructions:

Preheat oven to 375F 190C

Cook elbow macaroni according to package instructions until al dente

Drain and set aside

In a saucepan, melt butter over medium heat

Whisk in flour and cook for 1-2 minutes until golden brown

Gradually whisk in milk until smooth and thickened

Stir in shredded cheddar cheese until melted and smooth

Add grilled corn kernels, mayonnaise, sour cream, chopped cilantro, chili powder, garlic powder, salt, and pepper

Mix well

Add cooked macaroni to the cheese sauce and stir until evenly coated

Transfer the mixture to a greased baking dish

Sprinkle crumbled cotija cheese and crushed tortilla chips on top

Bake in the preheated oven for 20-25 minutes until bubbly and golden brown

Serve hot, garnished with extra cilantro if desired

Paleo Cheez-Its

Enjoy the cheesy flavor of these Paleo-friendly crackers without any grains or dairy. Perfect for snacking or dipping!

Ingredients:

• 2 cups almond flour
• 1 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp salt

Instructions:

Preheat oven to 350F 175C

In a bowl, mix almond flour, nutritional yeast, garlic powder, and salt until well combined

Gradually add water, 1 tablespoon at a time, until a dough forms

Roll out the dough between two sheets of parchment paper until it's about 1/8 inch thick

Using a knife or a pizza cutter, cut the dough into small squares to resemble Cheez-Its

Place the squares on a baking sheet lined with parchment paper

Bake for 12-15 minutes, or until the edges are golden brown and crispy

Remove from the oven and let cool completely before serving

Paleo Portobello Fajitas

These Paleo Portobello Fajitas are a delicious and healthy alternative to traditional fajitas. Packed with flavor from spices and veggies, they are served in lettuce wraps for a grain-free, low-carb option.

Ingredients:

• 4 large portobello mushrooms, stems removed and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• 8-10 lettuce leaves, for serving

Instructions:

Sliced portobello mushrooms, bell peppers, onions, and minced garlic should all be well coated after being tossed in a big bowl of olive oil, chili powder, cumin, smoked paprika, and salt and pepper

Heat a sizable skillet to medium-high temperature

After adding the seasoned veggies to the skillet, cook for 8 to 10 minutes, stirring now and then, or until the vegetables are soft and starting to brown

After the food is cooked, add the lime juice to the fajita mixture and mix well

Spoon the fajita mixture onto a lettuce leaf, then roll it up like a taco to serve

Savor your Portobello Fajitas on the Paleo diet!