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.

Herb Crusted Salmon

This salmon dish was a huge hit when I made it. I used a larger piece of Alaskan salmon to make this dish. It can easily be made with smaller portions. Salmon hasn’t always been my favorite. I’ve learned to make it in ways that limit the fish taste to me!! LOL. Give this recipe a try and I’m sure you’ll love it as well.

Herb Crusted Salmon

Ingredients:
1lb Alaskan salmon, skin on
1 cup seasoned panko breadcrumbs
2 t garlic powder
2 t onion powder
2 t dill
2 t parsley
1 t salt
1 t pepper
3 T Dijon Mustard
1/2 lemon, juiced

Directions: Preheat oven to 400°. In a small bowl add in the panko breadcrumbs with the seasoning above and mix together. Add the salmon to a oven safe dish. Pat the salmon dry. Add the dijon mustard and brush over the salmon, fully coating it. Next top the salmon with the panko breadcrumbs. Drizzle with lemon. Place in the oven for 20-25 minutes. (Note: Cook time will vary depending on thickness of the salmon. Also, I prefer mine well done so I cook mine longer.)

Pork Sausage Breakfast Patties

I never knew how easy making homemade sausage patties was until I did it.  I know most people just buy the pre-made ones at the store.  Sometimes they are full with extra stuff you don’t need or want! So, this takes care of that.  These come out delicious.  They are full of flavor. I love that you can make them and freeze them for later.  These are a must try!

Pork Sausage Breakfast Patties

Ingredients:
2 lb ground pork
1 egg
3 garlic cloves, minced/grated
1 t dried thyme
1 t dried sage
2 t garlic powder
2 t onion powder
2 t dried fennel, crushed/chopped
1 t salt
1 t pepper
2 T olive oil

Directions: Mix ground pork with egg and seasoning above.  Use hands to make sure all meat gets seasoned. Form into 2 oz balls and flatten out into patties. Complete with all of the meat and set aside.

Heat a large saute pan to medium high heat.  Add in olive oil and let heat 1-2 minutes. Add the patties to the pan and cook for 4-5 minutes on one side and then flip over.  The patties will start to brown.  Once you flip patties over cook for another 3-4 minutes making sure it’s completely cooked through.  Internal temperature should read 160.  Cook in batches as to not overly crowd the pan.

If you are making a lot of patties, just brown on both sides, add to a baking sheet and finish cooking through in the oven. Serve with your breakfast favorites!

These sausage patties are great to freeze.  Cool them completely, wrap with saran wrap and freeze.  To warm frozen patties put in microwave or heat in a skillet on low heat. It’s a great meal prep item!

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Creamy Ranch Coleslaw

During summer I always try and make some light salads to have with meals.  I love to make pasta salads or cucumber and tomato salads.  This one beyond simple.  It’s only a few ingredients and it comes out so creamy and full of flavor.  I will definitely being making this again! It’s a perfect side to a summer BBQ or meal!

Creamy Ranch Coleslaw

Ingredients:
14 oz Color Coleslaw Slaw
1/2 packet Ranch seasoning Mix
4 green onions, sliced (both green and white)
1 T extra virgin olive oil
1/4 C + 1 T lite mayonnaise (More or less for flavor)
salt, to taste
pepper, to taste

Directions:  In a medium bowl add in the coleslaw mix and green onions.  Spoon in the mayonnaise and mix well. Drizzle with oil and season with Ranch packet.  Mix well. Season with salt and pepper to taste.  Refrigerate for at least 2 hours.  Mix well before serving.  Enjoy.

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