The Instant Pot really shines when you place tough cuts of meat in it because in a short time, it breaks it down into perfectly tender shredded meat. I’ve been having lots of fun creating Mexican inspired recipes with the Instant Pot simply because it makes it so easy.
I feel like trying to use words to tell you how good a dairy free queso is, well… that’s kind of a tough sell! But if I could just pass you one of these chips loaded with queso, guacamole, and pico, you wouldn’t need any words at all.
I have been on such a kick with freeze dried fruit lately. It started with our trip to Iceland where I took along some freeze dried berries to put into our pancake mix. (This is the photo of Tyler with those pancakes and freshly brewed coffee.)
Today marks the 500th recipe I’ve published here on the blog! At first when I looked ahead and saw that ranch dressing would be number 500, I thought ‘maybe I need to rearrange the schedule’.
I think I could live on any kind of Mexican inspired taco bowl every single day of the week, (really this isn’t an exaggeration). In fact I’ve been known to make big batches of all the different taco components to do just that. It’s kind of like meal prepping, but with the intent to eat the same thing over and … Read More
If I had to pick just 1 food to live on for life, it would probably be tacos. Pasta is way up there too, but overall tacos win out for their lively flavor and sheer versatility!
The first set of Whole30 Instant Pot Marinades from a few weeks back was so popular, I got going right away on this set! In fact I barely had the first set of recipes out when I started get lots of requests for more marinade recipes.
I really love making noodles out of veggies, and I think sweet potato noodles might be at the top of my list. They’re just so versatile, and their mildly sweet flavor works well with so many things.
It’s taken me a long time to start warming up to the Instant Pot. For starters, it seemed like everything I tried ended up with the dreaded ‘BURN’ signal beeping at me. Then there was the fact that if I didn’t somehow set off the burn mechanism, then my food was always under or overcooked.