Shredded Beef Tacos

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Shredded Beef Tacos

Ingredients:
Meat:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered, optional
2 jalapenos, quartered, optional

Taco:
6-8 taco shells, hard or soft
8 oz queso fresco, crumbled

Optional toppings:
diced onion
sour cream
cilantro
avocado
salsa

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. Don’t forget the edges! You are looking for a nice brown exterior. Once browned, add in the beef broth and onion and jalapeno, (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

Warm tortillas and assemble the tacos. Add a few spoonfuls of beef and then your desired toppings. My go to toppings for anytime I make steak or beef tacos is always, queso fresco, onion, cilantro, & sour cream. Yum! Enjoy!!

Note: This meat is great frozen. It freezes very well. You can put in a freezer safe container with some of the juices.

Instant Pot Shredded Beef

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Instant Pot Shredded Beef

Ingredients:
3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered (optional)

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. You are looking for a nice brown exterior. Once browned, add in the beef broth and onion (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

This meat can be served up with potatoes or noodles, your favorite veggie side or a salad. Or tacos & burritos!

Crispy Skin Chicken Thighs

One of the main proteins I get asked about is chicken. It seems like the world can never get enough chicken recipes! This one is beyond simple to make! It’s just some seasoned up chicken thighs, baked in the oven and the chicken comes out crispy and juicy. Here ya go!

Crispy Skin Chicken Thighs

Ingredients:
8 chicken thighs, bone in, skin on
2 t garlic powder
2 t onion powder
2 t oregano
2 t parsley
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Direction: Preheat oven to 400°. Place the chicken in an oven safe baking dish or a rimmed baking sheet. Pap the chicken thighs dry with a paper towel. (This will help the skin get nice and crispy.) In a small bowl mix together all of the above spices. Evenly season the chicken thighs with the seasoning blend. Place in the oven 45-55 minutes. Chicken is cooked when juices run clear and the internal temperature reaches 165°.

Note: The cook time depends on size of the thighs. If you are using boneless you would need to reduce the cooking time. See my Favorite Amazon item link at the top of the page for my internal thermometer.

Chicken Gyros with Tzatziki Sauce

This chicken recipe is a super healthy take on a gyro. It’s made with marinated chicken with Greek yogurt and herbs. The good thing about this is you can put anything else you’d like in the pita. Below I gave a few options. This particular one I made I put feta cheese, onion, tomato and kalamata olives. Yum! This comes out really delicious. It’s super simple to make and great for left overs. This chicken is great even on a salad. The marinade really makes it!

Chicken Gyros with Tzatziki Sauce

Ingredients:

Chicken:
6 chicken breasts, diced
2 T olive oil
1 cup plain Greek yogurt
1/2 lemon juice and zest
3 garlic cloves, grated
2 t salt
2 t pepper
1 t dill
2 t oregano
1 t parsley

Directions: In a medium mixing bowl add the above ingredients except the chicken. Mix well to incorporate. Next add in the diced chicken and mix to make sure all the chicken is coated. Cover and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.

Tzatziki Sauce
1 1/2 cups cucumbers, grated
1 1/2 cup plain Greek yogurt
3 T extra virgin Olive Oil
1 T dried dill, (2 T fresh)
1 T lemon juice
2 garlic cloves, grated
1 t salt

Directions: Once cucumbers are grated wrap in a towel and squeeze out the excess liquid. Do this until most of the excess moisture seems to be removed. Add to a bowl. Add in all the above ingredients. Mix well. Place in the refrigerator to let the flavors marry. Taste and adjust seasoning as needed. Save for later.

Gyro Extras:
Pita bread
Onions
Tomato
Kalamata Olives
Feta Cheese
Cucumbers
Lettuce
Peppers

Directions: Heat a large non stick skillet on medium high heat. Once heated, add in the chicken. Make sure the chicken is completely flat and not overlapping. Turn the pan up to high. Let the chicken cook 3-4 minutes and then mix and let cook another 3-4 minutes. In order to get the nice coloring of the chicken you may need to drain any excess liquid. Sometimes the marinade produces to much liquid. If that happens, just drain out the liquid and that will help the chicken brown and get crispy.

To assemble the gyro warm the pita slightly. You can either warm in the oven in foil or the microwave wrapped in paper towel. Add the tzatziki sauce to the pita and top with a few spoonful of chicken. Next top with your favorite toppings. I personally like onion, you can use white or red, tomatoes and some kalamata olives, add some crumbled feta and enjoy!

Note: This chicken is great frozen. You can freeze any extra for another meal. Use any toppings you like to make the gyro delicious to you.

Chicken Francese

This chicken francese recipe is a pretty simple and basic recipe. I love a recipe that has simple ingredients. I enjoy making this and serving with a nice chunk of crusty bread for dipping in the juice. This is a great week night meal. It doesn’t take long to make and it’s sure to please the family!

Chicken Francese

Ingredients:
6 boneless & skinless chicken breast,
3/4 +2T cup all purpose flour
3 eggs
2 T water
1/4 cup olive oil
2 lemons, 1 sliced, 1 juiced
1 1/2 cup chicken broth, low sodium
1/2 cup dry white wine
3 T butter
2 T flat leaf parsley, chopped
salt
pepper

Directions: Put the chicken breasts between 2 pieces of plastic wrap and pound chicken breast to about 1/4 inch thick. Add 3/4 cup flour to a shallow bowl/dish. Add in the flour and season with salt and pepper, mix together. In another shallow bowl/dish add in the eggs and water and beat together. Heat a large saute pan on medium-high heat. Add in the oil.

Dredge the chicken breasts into the the flour mixture on both sides, then dip in egg mixture to full coat. Make sure to let the excess egg drips off. Add to the heated oil and cook for 2-3 minutes until golden and then flip and cook 2-3 minutes. Complete this with all of the chicken breasts. Remove the chicken when done and set aside.

Add half of lemon slices to the pan and let cook until it becomes fragrant, about 2-3 minutes. Add in the butter and let melt slightly. Add in the 2 T of flour and whisk. Add in the chicken broth, wine and juice from lemon and mix well. Let simmer 4-5 minutes until lightly reduced. Season with salt and pepper to taste.

Add the chicken back to the pan and let simmer about 3-minutes on low to warm the chicken through. Serve with sauce and slice of lemon on top. Sprinkle with chopped parsley for garnish. Enjoy!

Chili Cheese Baked Hot Dogs

Sometimes you just need a meal that’s more indulgent and a little fun! That’s where these baked chili cheese hot dogs come in. They are best eaten with a fork! They are fun to make, can be made super quickly and you only need a few ingredients! They are prefect for when you have friends over, after a night out drinking or just a fun meal for kids!

Chili Cheese Baked Hot Dogs

Ingredients:
1 package all beef hot dogs
1 can no bean chili
1 package hot dog buns
1/2 onion, chopped
1 cup shredded cheese
1/2 cup cheese sauce/dip, optional

Directions: Preheat oven to 375°. In an oven save dish add the hot dog buns with the hot dogs. Spoon on an even amount of chili over each hot dog. Sprinkle with onion and then cheese sauce (if using) finally sprinkle with shredded cheese. Put in the oven for 15 minutes until heated through and cheese is melted. Serve immediately! You’re need a fork!!