Parmesan pasta

This is a one pot, homemade pasta roni. It’s easy! 

Ingredients: 

1. 1 Tbsp olive oil
2. 1/4 onion, chopped
3. 1 Tbsp minced garlic
4. 1 can chicken broth 
5. 2 cups water
6. 1/2 cup cream
7. 1 lb small pasta 
8. 1/2 cup Parmesan cheese 
9. Black pepper 

Directions:

1. Heat olive oil in a pan. Add onion and sauté until soft and starting to brown. 
2. Add garlic and sauté for 1 minute.
3. Add next 4 ingredients. Mix well. 
4. Bring to a boil, reduce heat, and cover. Simmer for the time according to pasta package. 
5. Add last 2 ingredients and mix well. 

 

Easy Corn Bread Muffins

These are soft and fluffy with just the right amount of sweetness.

Place all dry ingredients in a mixing bowl and combine.

Dry ingredients:

1. 1/2 cup yellow cornmeal
2. 1 + 1/2 cups all purpose flour
3. 1/2 heaping cup white sugar
4. 1 tablespoon baking powder
5. 1/2 teaspoon salt

Add remaining 5 wet ingredients in the center of the dry mixture. Mix on low until combined.

Wet ingredients:

1. 1/3 cup vegetable oil
2. 3 tablespoons of melted salted butter
3. 1 tablespoon honey
4. 2 eggs
5. 1 + 1/4 cups milk

Batter is quite runny. Fill muffin papers 2/3 full. 

Bake at 350 for 16-18 minutes.

Makes about 15 muffins.

Birria Tacos in the Instant Pot

 So yummy! Sorry, I don't have a picture of the tacos yet!

Ingredients:

A splash of olive oil

3 pounds chuck roast, cut into big cubes, salted

6 guajillo chiles

2 ancho chiles

3 chiles de arbol

1 large white onion

1/2 cup crushed tomatoes

6-8 cloves of garlic

1 can of beef broth

2 cups water

1/4 cup apple cider vinegar

2 bay leaves

1 tsp dried oregano

Salt and pepper, to taste

You will also need taco ingredients of your choice, such as corn tortillas, Mexican cheese, lettuce, sour cream, pico de gallo, etc.

Directions: 

1. Add olive oil to the Instant Pot and set to sauté. When hot, add the roast and brown, about 5 minutes.
2. Press cancel on Instant pot and all the rest of the ingredients. 
3. Select Slow Cook and adjust so that it is on High. Cook on high until tender, about 4 hours.
4. Check the meat. If not tender, you can pressure cook for 10-15 minutes and then check again.
5. Remove and throw away the bay leaves and any fat pieces.
6. Remove the meat and set aside. 
7. Ladle all of the veggies and half of the liquid into a blender and blend until smooth.
8. Return the blended ingredients to the instant pot.
9. Shred the beef and return to the pot as well.

To prepare the tacos:

1. Grease a griddle of frying pan.
2. Dip the corn tortillas into the sauce so that it is coated before frying on the griddle. Add cheese of choice to tortillas when you have flipped it once. 
3. When cheese is melted, remove the tortilla to a plate and add shredded beef from the sauce.
4. Add any other taco toppings you desire, and dip in more consume from the pot if desired.