Instant Pot Crispy Chicken Carnitas

Yummy! Came home from work not knowing what the heck I should make us for supper. So I made something up! I would definitely make this one again. The recipe isn’t as detailed this time around and I was literally making it up as I went along. Ask me if you have any questions. I foresee many variations of this recipe being possible!

Instant Pot Crispy Chicken Carnitas

INGREDIENTS

  • 4 chicken breasts (frozen)
  • 1/2 cup lime juice
  • 2 cups chicken broth
  • chili powder
  • brown rice
  • onion
  • tortillas
  • toppings of choice

DIRECTIONS

  1. spray instant Pot with non-stick spray
  2. place frozen chicken breasts in instant pot
  3. put chicken broth, and lime juice over chicken.
  4. Season with desired amount of chili powder, salt and pepper, add some onion if wanted.
  5. Turn on instant Pot on manual setting for 16 minutes.
  6. Prepare brown rice.
  7. Remove chicken.
  8. Shred chciken and lightly top with some oil and chili powder.
  9. Spred out on baking sheet.
  10. Broil in oven till desired crispiness.
  11. Warm up tortillas.
  12. Top with desired toppings and enjoy!

Recipe: http://www.kiefertshome.com

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Honey Garlic Baked Cauliflower

If you know me (Bobby) at all you will know I’ve never really ate vegetables other than the basic corn. Well hello recipe! Today I tried making this baked cauliflower with a honey garlic sauce on it. Super yummy! Check out the recipe below. I added in some homemade baked french fries for a side (didn’t help the healthy factor I know!)

Honey Garlic Baked Cauliflower

INGREDIENTS

  • 1 small head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs
  • 2 large eggs, whisked

FOR THE SAUCE:

  • 6 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce

DIRECTIONS

  1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with some foil.
  2. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. (I messed up and got impatient with this step, be patient and take the time to do one-by-one and don’t get too much egg mixture into the bread crumbs. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.
  3. Bake for about 20-25 minutes or until coating is a dark golden brown and crunchy.
  4. While the cauliflower is cooking, make sauce on the stove. In a small bowl, completely dissolve cornstarch in water and set aside. Add all sauce ingredients except the cornstarch + water to a small pot or saucepan. Bring to a gentle simmer and stir a few times until ingredients are mixed. This should only take a few seconds. Then add cornstarch water to the sauce. Stir until sauce reaches a simmer again (make sure to stir otherwise the cornstarch will clump up) and cook until sauce thickens (about 2 minutes). Allow sauce to cool a few minutes and thicken even more. Drizzle over cauliflower or toss cauliflower in sauce. Garnish with fresh chopped scallions if desired.

Recipe: http://www.kiefertshome.com

Original recipe from: https://kirbiecravings.com