Instant Pot Fiesta Chicken

Instant Pot Fiesta Chicken is one of the easiest recipes to make! It's simply dump, done, and eat. No need for extra prep or steps! And, in less than half an hour, you can have a hearty and delicious meal that is perfect served over rice, eaten in tortillas, or even as a nacho topping!

Ingredients

• 2 chicken breast frozen or raw

• 1 1.1-ounce packet Fiesta Ranch dip mix

• 1 15.25-ounce can black beans, drained and rinsed

• 1 10-ounce can diced tomatoes with green chilies, undrained

• 1 4-ounce can diced green chilies, undrained

• 1 can corn not drained

• 8 ounces cream cheese

Instructions

1. Add all ingredients to the Instant Pot.

2. Close Instant Pot and set to sealing position. Select manual high pressure (the manual button or the pressure cook button on the newer models) and set timer for 25 minutes. When Timer is up, allow for a natural pressure release.

3. Pull chicken out and shred. Return chicken to pot and stir.

4. Serve over rice, if you choose, and enjoy!

Provincial Tomatoes

Delicious fresh tomatoes broiled with a tasty cheese topping.

Ingredients

• 2 large tomatoes, cut into 1/4 inch slices

• salt and pepper to taste

• 1 tablespoon olive oil, or as needed

• 1/2 cup grated Parmesan cheese

• 1/4 cup grated Asiago cheese

• 1/4 cup dry bread crumbs

• 2 tablespoons dried parsley

Directions

1. Preheat your oven's broiler.

2. Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.

3. Broil for 5 minutes, or until the top is golden and toasty.

Japanese Onion Soup

This is the basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.

---

Ingredients

• 1/2 stalk celery, chopped

• 1 small onion, chopped

• 1/2 carrot, chopped

• 1 teaspoon grated fresh ginger root

• 1/4 teaspoon minced fresh garlic

• 2 tablespoons chicken stock

• 3 teaspoons beef bouillon granules

• 1 cup chopped fresh shiitake mushrooms

• 2 quarts water

• 1 cup baby portobello mushrooms, sliced

• 1 tablespoon minced fresh chives

Directions

1. In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.

2. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials.

3. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.

Baja Grilled Chicken Tacos

These grilled chicken tacos are a treat with a bit of exotic flavor for our area. This recipe features a seasoning mix known as Sazon. Fill warm tortillas with sauteed chicken and serve with your choice of garnishes and black bean and corn salad.

Ingredients

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 2 teaspoons dried Mexican oregano

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1/4 cup fresh lime juice

• 1 teaspoon olive oil

• 1 pound skinless, boneless chicken thighs

• canola oil cooking spray

• 1 (10 ounce) package corn tortillas, or as needed

Directions

1. Combine cumin, oregano, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.

2. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.

3. Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

---

Sazon Seasoning

Open Fruit of the Achiote Tree

Sazon, the spice mixture above, is like the magic spice blend in many of my Latin dishes. It’s commonly found in the supermarket in small envelopes that you add to stews, beans, rice, etc. It gives yellow rice that yellow color and basically makes anything taste good! Goya is the most popular brand, , but it’s not easy to find in our region so I make my own which I keep stored in a small spice jar, so instead of using a packet of sazon, I use one and a half teaspoons of this in it’s place.

The key ingredient in this spice mix is ground annatto, the spice that gives yellow rice that yellow color. Annatto is derived from the seeds of achiote tree. In India it’s referred to as sindoor, and in the Philippines, it is called atsuete. You can find it in hispanic markets, but if you can’t find this, turmeric would be a good substitute. Annatto is also used to artificially color many cheeses.

Kadai Chicken

This is one of the delicious and easiest chicken dishes I have ever made. You can increase or decrease the chili peppers according to your taste.

Ingredients

• 5 teaspoons vegetable oil

• 7 dried red chili peppers, finely chopped

• 5 tomatoes, finely chopped

• 4 boneless chicken breasts, cut into bite-size pieces

Directions

1. Heat oil in a large skillet over medium heat.

2. Add chili peppers; cook and stir until browned, about 1 minute.

3. Add tomatoes; cook and stir until softened and reduced, about 7 minutes.

4. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

Buttermilk Cornbread

I’m usually not a fan of cornbread. More often than not, to me cornbread has the appeal of a dry sponge. However, this recipe has become one of the few cornbread recipes I like. I have two requirements for cornbread. It needs to be sweet and moist.

Ingredients

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 teaspoon baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.