This was cooked in the slow cooker. But of course it can be made in the Instant Pot or other appliances also. In the IP I would cook this under high pressure for an hour.
bag with 15 kinds of beans (or others if you prefer)
3 stalks celery
bag of pre sliced carrots
3 red potatoes
3 cloves garlic
pack diced ham
1 1/2 cartons of vegetable broth
It’s so easy! Chop and dice up all your veggies, dump everything into the slow cooker and let it cook for about 6-8 hours on low. Enjoy!
This dish was entirely made in my electric skillet.
I know everyone has their own version of chili con carne and opinions on what should or shouldn’t be in it, so this is my version!
2 lbs ground beef
4 strips thick cut bacon, I used applewood smoked
1 small can tomato paste
a medium sized can fire roasted tomatoes
cup of ketchup
medium sized can Lima beans
medium sized can black beans
medium sized can dark red kidney beans
2 bell peppers; I used one green and one yellow
3 cloves garlic
6 chili powder
red pepper flakes
Mrs Dash garlic and herbs
cup of water
2 pouches Uncle Ben’s jasmine Ready Rice
First I sliced up the bacon strips in smaller strips and fried those half way done in the skillet, then added the ground beef and browned it until it was close to being done. Then I added the garlic, bell peppers and onion diced.
Once that had cooked for a few minutes I added the spices: 6 chili powder, cumin, red pepper flakes to taste, Mrs Dash and paprika. Add the cans of beans, tomato paste fire roasted tomatoes, ketchup and water and give it a good stir, then put the lid on the skillet and let simmer for about 10-15 minutes. Add the rice, stir well, turn the heat off and let sit for five minutes, serve and eat! Enjoy!
This dish was cooked in my electric skillet.
5 chicken thighs
pack of Uncle Ben’s jasmine Ready Rice
7 cloves garlic
bag snow peas (make sure to clean them and peel the edges off so they’re not stringy!)
1 red bell pepper
half to a full cup sesame, ginger terriyaki marinade
red pepper flakes to taste
First I marinated the chicken thighs in the terriyaki marinade along with 4 cloves of garlic, roughly chopped up, 2 lemons sliced up, red pepper flakes to taste and a spoonful of olive oil. Massaged it all together real well inside 2 Ziploc bags (in case one leaks) and put it in the fridge the rest of the day.
When dinner time rolled around I put a little olive oil in the skillet and got it medium hot before putting the chicken in it. Don’t get 5he skillet too hot as there is sugar in the marinade and it will burn really quickly if you’re not careful.
when the chicken was seared I took it out of the skillet and placed it on a plate and put it to the side.
While the chicken was cooking I had chopped up all the veggies and put those in the skillet.
just browned them for about 5 minutes on low/medium heat. I then added a cup of water, put the chicken back in as well and out the lid on the skillet. Cooked it for about 15 minutes and added the bag of ready rice.
You can then turn off the heat and let it sit for a few minutes so the rice gets nice and warm too, stir it all together and you’re ready to eat!