Chillin at Jimmy Carter’s

I think I have found my new favorite Mexican food spot, you guys. They’re authentic, they’re classy, and they’ve got lots and lots of soups. What more could you want?

This past week, I finally got to check out Jimmy Carter’s Mexican Café in the Hillcrest/Balboa Park neighborhood. It’s been there for decades, but I am behind; I know. I had no idea what a great place I was missing. The service isn’t just great; the servers treat you like you’re a guest in their home … because you practically are. Most of Jimmy’s employees have been working for him for decades. It is quite apparent that everyone there loves their jobs, and loves Jimmy himself.

The food is ALL homemade. It is ALL authentic. It is ALL Jimmy Carter approved. But for me, the best part is the soup list.

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Albondigas (meatball soup)

There are four soups that are on the permanent, daily menu – Creamy Black Bean, Chicken Tortilla, Albondigas, and Chicken Pozole.

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Green chicken pozole

There is menudo every weekend.

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But that’s not all! Every day, the chef picks 2-3 more soups to have on special that day (Check out Jimmy Carter’s Instagram page for daily special announcements). There are over two dozen rotating soups, from calabaza y elotes and caldo de res, to Mexican clam chowder and spicy pork guerrero.

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Chicken tortilla soup

Their soup list is INSANE. I managed to escape with their internal soup list, which details the ingredients and garnishes for each one.

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I mean, right?! And this is just the soup list.

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I’ll take one of each!

You could eat here every day for a month and never have the same meal twice. I love it!

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In addition to the albondigas and green chicken pozole, I also checked out some delicious wet tacos (above) and some mini quesadillas (below) stuffed with chicken and carnitas.

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I also would be remiss if I didn’t tell you about their sauces.

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Every item on the menu can be topped with one of their handmade and super-authentic spicy sauces.

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I got to try them all, and I think the Tlaquepaque is my favorite. I see why it’s the most popular … it’s creamy and spicy and good on literally everything.

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There is literally nothing I would not like to eat with this sauce, but Jimmy himself recommends the cheese enchiladas with this gorgeous stuff on top.

Don’t forget the drinks and dessert! In addition to a super-huge menu of authentic Mexican cuisine, Jimmy Carter’s offers a fun assortment of cocktails and other drinks. As you know, I recently discovered the beauty of the tequila mule for myself, so I sampled JCMC’s mezcal mule.

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Outstanding!

And, although I was definitely slowing down by this point (those soups were so good I was licking the bowl), I had to sneak in a few tastes of the coconut flan.

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All in all, I am so glad I finally visited. I will definitely be back to try more of those amazing soups and sauces.

Instant Pot Mexican Food Night

If you have an Instant Pot, you probably already know about all of the amazing things it can do, and all of the ways it makes cooking for your family a little bit easier. My boyfriend had a special request for dinner last week, so I used my IP to make it happen.

First, being that we both live in San Diego, we eat tons of Mexican food. There is a taco shop on nearly every block in this town. But, since my beloved is allergic to most kinds of beans, it totally cramps our taco shop style. So I decided to make him some refried beans with navy beans – the only type that won’t make him sick. This recipe can be adapted for whatever type of beans you prefer or are not allergic to. 🙂

Refried Beans

  • 4 cans beans (I used navy beans but you can use any type)
  • one onion, chopped
  • 4-5 cloves of garlic, minced
  • 2-3 tbsp. of (concentrated) tomato paste
  • 3 cups of GOOD vegetable stock*
  • salt and pepper
  • garlic powder
  • paprika
  • oregano
  • 1 tbsp. extra virgin olive oil
  • one jalapeno pepper, minced (optional)

Directions:

Put your IP on the sauté function and add the chopped onion, garlic, jalapeno (if applicable) and olive oil. Cook for 4-6 minutes or until the onions are somewhat translucent. Turn off heat.

Open the cans of beans, drain and rinse them, and add to the pot. Add the tomato paste and spices, and mix well. Slowly add the vegetable stock* and put the lid on with the valve closed.

Set on high pressure, and cook for 1-3 hours (the longer you cook it, the more the flavors will marry and get stronger, but cook it for at least one hour). Use natural release.

* About that vegetable stock… homemade is definitely best. Since you already have an Instant Pot (I assume, or you wouldn’t be reading this), I recommend doing this part first. Take all of the vegetable scraps that you have left over from a week of cooking … the ends of herbs and celery, the tops and peels of onions, the seeds from inside gourds, carrot tops and zucchini tips. Save them in a big baggie or mason jar. At the end of the week, empty that bag or jar into the IP, cover it with water, then add ANOTHER 2 cups of water, and cook on high pressure for at least 3-4 hours. If you open the lid and the stock doesn’t seem dank enough (you want it good and dark!), go for another 2 hours. Strain out the leftover vegetable scraps, and there you have some amazing vegetable stock. If you cannot do this, storebought is also OK. But honestly, the stock is where these beans get their flavor.

Of course, one cannot survive off of beans alone, so I also made some delicious chicken tinga … based on one of my favorite Del Real Foods recipes. I based it off of the recipe from A Pinch of Yum, but adapted it to a quick cook in the Instant Pot. This cooks up really fast, even using chicken that isn’t pre-cooked.

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Chicken Tinga

  • 2 lbs. boneless, skinless chicken thighs
  • 1 medium onion, chopped
  •  1 head of garlic, chopped
  • 1 10-oz can of crushed tomatoes
  •  3-4 chipotle peppers in adobo sauce
  •  salt and pepper
  •  1 tbsp. cumin
  •  1 tbsp. dried Mexican oregano
  • 1 tbsp. extra virgin olive oil
  •  1 1/2 cups chicken or vegetable stock (see above for tips on how to make the best vegetable stock)

Put Instant Pot on sauté setting and add onions, garlic, and chipotle peppers. Once the onions are slightly translucent, add the chicken, stock, and spices. Make sure the chicken is covered. Switch to high pressure and cook for 35 minutes, with natural release. Shred chicken and serve immediately.

We made the chicken into a bunch of different dishes … enchiladas, tacos, burritos, even nachos.

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Don’t forget the cocktails … a couple of weeks ago I went to Fred’s Mexican Café in Old Town, and had my first tequila mule (they call it a Donkey Punch). It changed my life.

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So, for our homemade Mexican food night, I subbed my usual whiskey mule for a big tequila mule.

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Pour a generous shot of tequila over ice and add ginger beer or ginger-lime Boochcraft high alcohol kombucha, then add a shot of bitters and a squeeze of lime.

Salud!

 

 

 

Mardi Gras and ShamROCK

Being a food blogger and influencer is a great gig in San Diego! Almost weekly there are amazing events for foodies, from tasting tours to brewery fairs to block parties.

Coming up on the 16th of March, there will be an amazing ShamROCK St. Patrick’s Day block party in the Gaslamp District in downtown San Diego. Last weekend there was a 20-restaurant food and cocktails tasting tour in the Gaslamp for Mardi Gras. And we even got to preview both parties last Monday!

The preview party was a three-stop tasting party; it started at the Dive, where we sampled banana whiskey and banana whiskey mules …

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.. then we moved on to the Smoking Gun, where we sampled Hurricane cocktails and these AAAHHHHmazing lemon pepper chicken drummettes.

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I think these may be the tastiest chicken legs I have ever had in my life (and that is  BOLD STATEMENT). They are topped with a housemade ranch dressing and a spicy, herby wing sauce.

Unfortunately, on the actual date of the Mardi Gras party, I planned to hit the Smoking Gun last, but they were out of chicken by the time I arrived. It was brutal. Luckily I managed to distract myself with lots of beads and posing for pictures with my friends.

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I told you this was brutal.

The preview party finished up with a fabulous whiskey and green beer-tasting at the Field … who also participated in the Mardi Gras tasting with this spicy and creative (but definitely not gumbo) “Irish Style Gumbo.”

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It wasn’t bad, but it would never fly in NOLA.

I think my favorite food item from the Mardi Gras tasting (since I was denied another chicken leg) was the blueberry and brie waffle from Brian’s 24. It was my first time at Brian’s, and I loved the waffle (not too sweet, and the brie was whipped and blended with the cream cheese) as well as the ’57 Chevy cocktail they were making fresh at the bar.

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Speaking of cocktails, Ambrose whiskey was a major sponsor, so almost all of the establishments participating in the tasting tour offered some sort of cocktail made with Ambrose banana whiskey. I am a huge fan of whiskey and whiskey mules, but I did not care for the banana flavor.

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I understand from the company rep that they hired a chemist or scientist to find out a way to make whiskey taste like bananas, yet only use natural ingredients. I am glad they managed to do this without anything artificial … but, why? You really hired a guy just to find a way to make whiskey taste bad? What did it ever do to you?

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Anyway, I will have to find a way to make a boozy banana shake or bananas foster to use this whiskey.

Obviously, since it was a Mardi Gras themed tasting tour, there was a lot of jambalaya, gumbo, and Cajun-spiced dishes. Among the best were the chicken and andouille sausage jambalaya (with a Hurricane) at Suckerfree:

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… or the Southern shrimp n grits from Tin Roof:

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… or the Cajun mac and cheese from Henry’s Pub:

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… and the chicken and sausage gumbo (and martinis) at the Dive:

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There were also some amazing fish dishes, like the ceviche (and jungle juice cocktail) from the Rockin Baja Lobster:

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… as well as this amazing ceviche de pescado and seco de res (rice dish) from Machu Piccu.

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This is the second time I have been to Machu Piccu for a tasting tour, and it is very tasty. The service is wonderful, too.

Are you psyched for the ShamROCK party yet? I will be giving away a pair of tickets to the greenest party of the year in the next week, so check back soon!

 

 

Toast of Gaslamp 2018

The holiday season got kicked off right here in downtown San Diego last weekend … most of the tasting walking tours you generally get tickets to in this town are small bites of food only, and the Toast of Gaslamp is one of the few where you get food AND cocktails.

I went to the event (after giving away a pair on my Instagram page) with an awesome foodie friend, because of course you need an awesome foodie friend for an event like this one. Luckily, most of the participating restaurants were on Fifth Avenue or very close.

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First, we were all supposed to dress in festive holiday outfits. In contrast to the previous few days when the weather was FREEZING (read: San Diego “freezing,” which is about 40 degrees), Saturday was sunny and warm. Definitely the weather you want when you are doing a walking tour, but not when you’re wearing festive winter hats.

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So, this cute ensemble didn’t last long. (By the way, these gorgeous purple couches are at Side Bar downtown, where we also enjoyed a lovely taste of a cauliflower tempura dish.)

I think my only complaint about this event (other than the weather, which is hardly anyone’s fault), is that the tasting ticket all the participants were given also said what the tastes and sips were, and some of them turned out to not be correct.

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For example, the first entry, American Junkie, supposedly offered chipotle bacon mac and cheese with BBQ pulled pork garnish (!!) and crispy rock shrimp. The mac and cheese unfortunately was not really there, but the shrimp with sweet aji Amarillo sauce was delicious, as was the watermelon mule.

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Because it was a holiday theme, lots of the food samples offered were sweets, like this gingerbread spread on plain bagels at Spill the Beans

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Or these delicious New Orleans-style beignets at The Dive

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I think one of my favorites was the chicken and waffle bite at Tin Roof, although their “Yule Mule” was a little too sweet for me.

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Although most of the non-dessert food samples turned out to be some sort of ceviche — luckily, all of them were quite delicious, especially the shrimp ceviche from Bar Vie and the house ceviche from Machu Picchu — there was also some ultra-smoky pulled pork and coleslaw from Gaslamp BBQ

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Stay tuned for more next year! 

Smoke a (meat) fatty this weekend

There are a million amazing things you can make in a smoker, mostly involving meat. It’s a time-honored tradition now to coat a nice piece of protein in a spicy dry rub, perhaps inject it with some moisturizing, tenderizing marinade, and slow-smoke it over low heat for hours until the meat has reached perfection.

That’s one way to do it.

Another way take a little bit more hands-on work, but it’s an amazing smoked dinner that you can have on the table in half of the time it takes for your average brisket or pastrami or beer-can-chicken. One of the best things about smoked meats is that it takes very little work prior to smoking … you generally coat and/or inject your meat (as per above) and then the next few hours is hands-off, and you can enjoy a few beers while your meat cooks itself. A fatty takes a few additional minutes of prep time, but then you only need half of the smoking time.

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In a nutshell, you make a fatty with three main ingredients: 1) bacon; 2) ground meat; and 3) a stuffing of some sort. I have seen breakfast fatties with eggs inside; a Big Mac fatty stuffed with pickles and special sauce; and all sorts of other variations stuffed with mushrooms, cheese, vegetables, sauces … you name it.

This Thanksgiving, I decided to create two different Thanksgiving Fatties, both made using ground turkey, one stuffed with homemade cornbread stuffing and the other with some super-cheesy homemade mac and cheese. I think the mac and cheese version was better, mostly because (as you can imagine) the stuffing dried out the finished product — just slightly, but it was definitely dry. That isn’t to say not to make it, but just make sure you serve it with extra gravy.

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Mac and cheese on the top rack; mac and cheese-stuffed fatty on the bottom.

The mac and cheese version  -especially because my homemade cheese sauce tends to be extra saucy and cheesy – was very moist and flavorful. (See the end of this post for my homemade mac and cheese recipe!)

The procedure itself is very simple:

Step 1, make a bacon weave over a piece of plastic wrap:

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Step 2, cover the bacon weave with ground meat (make sure it is seasoned well):

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Step 3, add whatever stuffing you are using (this is the cornbread stuffing):

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and Step 4, roll and smoke.

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I smoked mine for about 3 hours over wood chips at approx. 300 degrees. The rack I used is actually for grilling vegetables, but it isn’t really necessary; it works just as well to use a bit of aluminum foil.

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As promised, here is my recipe for the most amazing homemade mac and cheese you will ever have:

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Starbright’s Kitchen Homemade Three-Cheese Smoked Mac and Cheese

  • 1 1-lb box of macaroni noodles, cooked to package directions
  • 2 cups milk
  • 1 cup chicken broth (* or use vegetable broth to keep it vegetarian)
  • 2 tbsp. flour
  • 2 tbsp. butter
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated Asiago cheese
  • 1 pinch nutmeg
  • 1 tsp. paprika
  • salt and pepper
  • panko crumbs or cooked bacon for topping (optional)

First prepare a white sauce by mixing butter and flour over low heat, then SLOWLY whisking in milk and stock. Once the mixture has become a thick sauce, add the cheese and spices.

Simmer for an additional 5 minutes, stirring constantly, until the sauce is thick and creamy. Taste and add more salt and pepper if necessary.

Add the cooked noodles and mix completely. Add any optional toppings. Transfer to smoker-safe dish and smoke for 2-3 hours over low heat.

Happy smoking!

Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

Latin Food Fest 2018

What a weekend!

This Saturday I enjoyed an afternoon of Latin food and music from all over southern California, including tons of delicious wines and sangrias, and more than one type of tequila (hiccup). I got a little sunburned, but it’s a small price to pay to enjoy all the bites and drinks I want for three hours, while partying at the Embarcadero Marina Park.

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It was a beautiful day, and the sangria was flowing like … wine.

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Most of the vendors were drink companies, so the few that were food had pretty long lines. Luckily they were all delicious, so who can complain? I really loved the bacon-wrapped hot dog con todo (with everything)…

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… and the Sheraton’s sample of marinated pork loin, savory sourdough bread pudding, house salsa roja and pineapple mostarda:

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There were many other fine offerings, like this fancy short rib appetizer:

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… potatoes with three “Mojo sauces” from Driana (Chef Adriana from the Food Network):

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… this gorgeous ceviche …

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…this amazing beef tartare from Born and Raised

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and even this simple classic from Northgate Market: the humble carnitas street taco.

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Definitely some honorable mentions go to the Gallo Pinto (beans and rice)…

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… the Brazilian torta …

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and the Peruvian steak:

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The annual event is about $27-40 per person (depending on when you buy tickets) without VIP. The general admission lasts from noon-3 p.m., which is plenty of time to sample everything at least once.

I’ll definitely be back next year!

 

 

Instant Pot Love – How to make yogurt, cheesecake, meatloaf and more

Do you have an Instant Pot yet?

It was apparently the hottest gift for the 2017 holiday season, so if you’re like me, someone who loves you bought you one of these babies.

Happy Holidays to me!

It’s really an amazing machine.

It’s a pressure cooker – but not one of those old and clunky ones that your grandmother used to have that made horrible noises and looked like it might explode at any moment.

This is a computerized cooking machine that is smart enough to remember your past settings and cook everything from hardboiled eggs to cheesecake to BBQ ribs.

After using this machine for a few weeks, I was able to happily donate my old slow cooker (because the IP has a slow cooker setting that doesn’t involve pressurization), my rice cooker (it makes all rice, quinoa, oatmeal, and any other type of grains in half the time of the best rice cooker on the market), and my yogurt maker.

Yogurt

Speaking of yogurt, you can literally make a ton of it at the touch of a button. I recommend setting it up before you go to bed at night, and you’ll wake up to yogurt!

All it requires is:

  • a gallon of milk,
  • a small container of plain yogurt (approx. 6 oz.), and
  • a 5 oz. can of sweetened condensed milk.

Put it on the “Yogurt” setting for 10 hours (or more) and then refrigerate.

That’s it.

Six quarts of homemade Greek yogurt.

That yields 6 quarts of yogurt.

Wow!

Adapting Your Favorites to the IP

My first experiment with this machine was for a tagine recipe … one of my favorite Moroccan dishes with chicken, chicken livers, green olives, preserved lemons, and other veggies.

Instead of slow cooking this for 8-9 hours, or on the stovetop in a fancy tagine clay pot, I simply placed all the ingredients in the Instant Pot and pressure-cooked it for 25 minutes.

Instant Pot Moroccan chicken

I have to admit, I was still a little nervous. Would that be enough time to cook chicken? And to make sure all of the flavors were properly cooked in to the meat?

To my pleased surprise, it turned out beautifully. If you are trying to adapt your favorite recipes to the Instant Pot, check out this link.

I think the most important thing when adapting is to check the pressure release – a “quick release” of the pressure will let the steam escape right away and are for recipes that are not generally slow-cooked (see, for example, the meatloaf and mashed potatoes recipe, below).

For a recipe like this chicken where you want the flavors to be infused into every bite, you will want to do a “natural release” method after the cooking time is over. It takes a few extra minutes, but it’s worth it. And it’s still ready to eat in a fraction of the time.

Sweet Dishes

One of the first rookie mistakes of the Instant Pot is to neglect the sealing ring. The IP comes with a clear ring that fits on the inside of the pressurized lid.

At the very least, you need to make sure the sealing ring is cleaned after every use, or the flavors from whatever you cook will stick to the ring and get into everything you cook later.

If you intend to use your Instant Pot for savory dishes (chicken, ribs, eggs) as well as sweet dishes (cheesecakes and desserts), then the first thing you need to do is buy at least one extra sealing ring. I got a pair of them on Amazon.

Now I only use the red sealing ring for desserts and sweet dishes.

I also purchased a springform pan that fits inside a 6-quart Instant Pot, and I can use this for cheesecakes and other desserts as well as lasagna.

Cheesecake

I made a couple of different types of cheesecake to see how well it worked. Basically, you can make the crust however you like (crushed cookies with melted butter, or even a brownie that is only partially baked in the oven).

Oreo crust!

Then the filling recipe is simple:

  • 4 8-oz. packages of cream cheese
  • 4 large eggs
  • 1 1/2 cups sugar

The most important thing to remember is that the cream cheese and eggs MUST be at room temperature. If not, they will not blend properly and will result in a lumpy cheesecake. Make sure all ingredients are blended and smooth, then pour into your springform pan.

Cook on the (high) pressure setting for 45 minutes, and use the natural release method (which will take about another 10-15 minutes).

Let it cool and garnish with your favorite toppings.

Oreo cheesecake with berries.

This is one of my favorite recipes because it’s so easily adaptable. Try it with lots of different crusts and/or toppings!

Turtle cheesecake with brownie crust

I have tried similar recipes in the oven before, and I even made some in the oven while I was making some in the Instant Pot, just so I could see the difference in flavor and texture. The pressure cooking makes the filling much softer and lighter!

Food parties

During my first couple of weeks with the Instant Pot, I organized a few friends for a tamale party.

If you’ve never been to one, it’s basically a fun way to make a party out of something that can be pretty boring and tedious – making tamales.

Tamales are a popular dish around the holiday season, especially in the southwestern United States and Mexico. They are delicious concoctions of many types of fillings and masa (corn) dough stuffed into corn husks and steamed.

They are also a giant pain to make. Hence, a party.

Tamale party setup

Instead of spending hours doing all the work yourself, you get a few friends, everyone brings fillings and masa dough and corn husks (as well as a few bottles of wine and snacks to sustain you for a long afternoon), and everyone makes a bunch of tamales.

It’s a little bit of work, but everyone goes home with tons of tamales to eat (or freeze for later).

Tons of tamales. Literally.

As you can imagine, the Instant Pot made a ton of work a little easier.

The night before the party, I used my Instant Pot to make a vegetarian filling … literally a variety of vegetables and spices simmered for a few hours. Except that it literally took less than 20 minutes on the pressure setting. It took me longer to chop all of the veggies than it did for me to make a huge amount of delicious vegetarian filling.

Vegetarian tamale filling

I also made a chicken verde filling – literally a few boneless chicken thighs and a big can of salsa verde – that was ready in half an hour.

Saving the day at the tamale party

And, of course, tamales need to be cooked, too; and that usually takes 1 1/2 to 2 hours in standard steamer pot. But I actually brought my Instant Pot with me to the party (did I mention it’s very portable and has a handy handle on top?) and was able to steam a few batches right on the spot.

A full pot (I have a 6-quart) stuffed full of tamales steamed each one beautifully in 30-35 minutes. (Do a quick release afterwards.)

Weeknight Meals

Because the Instant Pot can make short work out of many dishes that would otherwise take hours and hours, it’s perfect for weeknight meals and holiday dinners.

For Christmas dinner I used it to make Brussels sprouts (in 3 minutes!); and for New Year’s, I made black-eyed peas and greens, a delicious Southern New Year’s Day tradition to bring good luck in the new year.

Usually it simmers in my slow cooker for 24 hours. This year, I made it in 35 minutes – from dried beans!

Black-eyed peas and greens for New Year’s Day.

Which brings me to another awesome feature of the Instant Pot – it’s multi-functionality! Although most recipes use the “pressure” setting, there is also an equally awesome “sauté” setting.

For example, before, when I made black-eyed peas in my crock pot, I would brown the onions and garlic and whatnot before adding them to the slow cooker.

With the Instant Pot, you can sauté the veggies, then add the rest of your ingredients and switch the setting to pressure to complete the dish! It saves tons of time in washing multiple pots and pans, not to mention that you are cooking the food in a fraction of the time.

Meatloaf and Mashed Potatoes

The meatloaf and mashed potatoes recipe from I Wash, You Dry is definitely going to be a weeknight supper regular for me. It’s so easy!

Meatloaf and mashed potatoes AT THE SAME TIME!

You place the potatoes and chicken broth at the bottom, then put the wire rack over the potatoes and place the foil-wrapped meatloaf on top. You can even cook a vegetable side dish in there, too.

Meatloaf and potatoes dinner

With only 25 minutes on pressure, and quick release, you can have a delicious dinner on the table in no time.

Sous Vide Eggs and Meal Planning

I usually eat breakfast on the go, and it’s hard to do that and stay healthy sometimes. Luckily, the Instant Pot is also great  for meal prep.

This is another cool Instant Pot accessory … a silicone mold. The Amazon listing says it’s for baby food and egg bites, among other things, but I use it mostly for eggs.

Sous vide egg bites

The most important thing to remember here is to not fill the cups all the way. I made that mistake my first time, and the egg mixture expanded and almost popped out of the container!

Ah well. They still tasted good!

This is a really great way to prepare an easy and healthy breakfast.

You can customize the flavorings (and control the salt and fat, etc.), and make a whole pan of these in less than half an hour – 8 minutes of pressure cooking (which means it will take a moment to get to the appropriate pressure) and then 10 minutes to let the steam naturally release.

The result is a pan of delicious and super-fluffy egg bites you can eat all week long.

Coming soon

In addition to some fun and useful Instant Pot accessories, I treated myself to a new cookbook, too!

I really adore Indian food, and I can’t wait to experience how much easier it is to make at home with the Instant Pot!

Coming up soon on Starbright’s Kitchen!

Please stay tuned to Starbrightskitchen.com to see the creations from Urvashi Pitre’s Indian Instant Pot Cookbook!

 

 

 

 

 

 

 

 

 

Low Carb Chicken Tetrazzini – and a giveaway!

I really love the Del Real Foods company.

Two years ago, I participated in a recipe contest using Del Real products, and although I wasn’t one of the winners, they gave me a free trip to Los Angeles to film my very first recipe video! (If you haven’t checked out my awesome video, click here.)

In addition to Del Real just making great food  – authentic Mexican food that only requires heating – they are also a caring and thoughtful company. A few months after I filed the video, I began treatment for Stage 2 breast cancer, but Del Real Foods didn’t forget about me … they even sent me a huge box of free, delicious, easy-to-cook food! It was such a blessing to me to have healthy and tasty food that I didn’t have to spend precious energy cooking.

So in addition to being a great company that makes healthy food, they are also just good people.

Recently, I came home to this.

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Isn’t that a beautiful sight?

Yep, I knew right away that it was packed full of delicious Del Real food, but it also contained a cool lunch box, a sweet reusable shopping bag, a couple of water bottles and two awesome t-shirts. And the good people at Del Real Foods want to share the same box with one of my lucky readers!

But first, here is my favorite new recipe using Del Real Foods shredded chicken.

I first got the idea for this recipe from a video I saw on the Fit Men Cook Instagram page, where they used spaghetti squash and rotisserie chicken to create a low-carb (read: no pasta) chicken tetrazzini. I adapted this recipe to a) add Del Real pre-cooked shredded chicken, b) add red onion and “zoodles” (spiralized zucchini) to the spaghetti squash (for extra colors and flavors), and c) I cooked it all in little acorn squash bowls, just to make them adorable.

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Low-Carb Chicken Tetrazzini

(adapted from Fit Men Cook)

  • 1 package of Del Real shredded chicken;
  • Two acorn squashes, with the tops sliced off and the insides scooped out;
  • 1 spaghetti squash, sliced into rings
  • 1 zucchini, spiralized
  • 1/2 red onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup grated cheddar or Monterey jack cheese
  • 3/4 cup milk (can substitute coconut milk or other milk)
  • 1 cup chicken broth
  • 1/2 cup parmesan cheese
  • 1/2 panko or breadcrumbs (optional)
  • 2 tbsp. diced rosemary
  • 2 tbsp. dried thyme
  • 2 tbsp. parsley
  • 1 tbsp. extra virgin olive oil

First, slice the spaghetti squash into rings and remove the seeds inside. Lay each slice on a baking sheet (with a spray of olive oil) and bake for about 20 minutes at high heat. Let it cool; then you can easily remove the “spaghetti” on the inside.

(Note: unless you are using your spaghetti squash for a “boat” or something, this is probably the easiest and fastest way to prepare it. Save time and try it this way the next time you make spaghetti squash for anything!)

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Mix the squash, the zoodles, the herbs and half of the parmesan cheese, and set aside.

In a medium saucepan, sauté the garlic and onion with olive oil and let cook until the onions are translucent. Add the milk, the cheese, and the chicken broth and let simmer until it thickens slightly.

Blend the squash mixture with the milk mixture, then add in the shredded chicken. Then fill the acorn squashes (or mason jars), cover with more parmesan cheese (and optional breadcrumbs) and bake at 300 for about 20 minutes until the cheese and crumbs form a crust on top.

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Note: This mixture is quite tasty by itself and can be used as a healthy side dish as well as baked in a large casserole dish for a party or large dinner. I decided to use mason jars and squash, mostly so I could use the mason jars for an easy lunch, but this recipe is totally adaptable.

Pin or save the recipe card here:

chickentetrecipecard

Now, for the giveaway.

The Del Real Foods company has offered to let one of my lucky readers get this huge gift box full of food, t-shirts and water bottles, as well as this totally adorable lunch box and grocery bag. (I told you they were nice!)

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Here’s what the lucky winner will receive:

  • Two (2) Del Real Foods water bottles;
  • Two (2) Del Real Foods t-shirts (“Home is where the Tacos Are”);
  • One (1) Del Real Foods lunchbox with utensils;
  • One (1) Del Real Foods twine reusable grocery bag;
  • One variety pack of delicious Del Real Foods food products (actual products may vary)

(Note: when a winner is randomly selected, I will be contacting the winner for their mailing address. The box will be shipped to the winner by Del Real Foods.)

Click this link and enter as many options as you can to increase your chances of winning!

 

Mason Jar Salads and Mason Jar Dressings

These Mason jar salads are all the rage nowadays, and I am happy to say, I made these before they were cool.

Nothing to it, really, just get all of your favorite salad fixings together, plus a few mason jars. I like to use the wide-mouth pint jars (Ball and other companies even have them in pretty colors), and if you can obtain a few reusable plastic lids (like these), that would be even better.

mason jar salad

I generally like to keep it simple, so I make the same salad for every day. You can obviously change it up so you can have a different salad every day.

Once you have all of your supplies and ingredients, there are only two rules:

  1. Keep the dry stuff dry.
  2. Keep the wet stuff wet.

So, start with the dressing. Fill each jar with a tablespoon or two of your favorite or chosen dressing.

Next, add other wet salad ingredients: fresh tomatoes, legumes, fruits, beans or corn, pre-cooked (and pre-cooled) pasta, avocados, feta cheese, tofu, hardboiled eggs, etc.

Then try to put a “barrier” like chickpeas, quinoa, cucumbers or beets, but if you can’t create a barrier, just make sure the layers cover the whole jar.

Put your greens (lettuce, romaine, spinach, kale, etc.) at the top along with anything else that needs to stay dry, like tortilla crisps or crispy bacon bits.

That’s it!

Now you have premade, healthy meals that are ready to go all week.

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Mason Jar Dressings

OK, so these aren’t popular (yet, anyway) but they should be. You know that jar of strawberry jam or raspberry preserves in your fridge that you never use? The one that has just enough that you can’t use it for anything else? What about that one jar of mustard that only has a few teaspoons left? Do you have a container of yogurt that you need to use before it goes bad?

Oh yeah. We’re using up your fridge leftovers with this one.

First, take that almost-empty jar out of the fridge. Shake it around a little. Make sure it isn’t filled with toast crumbs from the last time you used it. The contents of this jar will be your binder.

Next, determine what flavors go well with that binder. Raspberry or strawberry (or other berries) go well with balsamic or dark vinegars. Mustard – particularly spicy mustard – is best accented with white or white wine vinegar. Then add fresh or dried herbs.

Here are a few ideas to mix it up:

  • Berry jam/jelly  +    Balsamic vinegar       +   fresh rosemary or basil = Balsamic Berry Dressing
  • Greek yogurt      +     White wine vinegar   +  fresh dill and lemon = Creamy Dill Dressing
  • Dijon mustard    +     White vinegar +  fresh or dried oregano = Herby Mustard Dressing
  • Pure Honey    +    Apple Cider vinegar  +  sriracha and lime = Spicy Honey Vinaigrette
  • Greek yogurt  + cilantro, lime, hot sauce + fresh, mashed avocado  = Baja Goddess Dressing
  • Creamy peanut butter + soy sauce, rice vinegar + cilantro, ginger = Peanut Ginger Dressing
  • Fresh hummus + white vinegar + feta cheese and fresh basil/herbs = Greek Hummus Dressing

Once you have established the flavors and the binder, simply add a few tablespoons of extra virgin olive oil and put the lid on the mason jar and shake vigorously until completely blended.

Baja Goddess Dressing

Baja Goddess Dressing