Archive for the ‘Gluten Free’ Category

Delicious Pressure Cooker Beef Barbacoa

Love been barbacoa but hate how long it takes to make?  What if I told you that you could make DELICIOUS beef barbacoa in a fraction of the time when you use a pressure cooker!  This is true one-pot cooking at it’s finest!

Oh barbacoa how I love you… almost as much as I love pressure cooking in general. Ever since I had the mother of all nachos I became a HUGE barbacoa lover. Sure I’ve had it at that fast food chain quasi-mexican place (is it even considered Mexican?) but it was just ‘meh’. But when I had it at that one Tex Mex place I was in love. I shared my Chicken Barbacoa pressure cooker recipe and you guys went nuts over it. I’m not sure which you loved more – the flavors or the fact that it only took 10 minutes. LOL  But you loved it and that’s what matters to me.

Now this recipe takes more than 10 minutes as beef always takes longer in the pressure cooker than chicken. But trust me, it’s well worth it and so friggen good!   I’m actually making up a huge pot of it and putting it all in the freezer. I want to make sure both Mr. Fantabulous and I have food to eat while I’m out having surgery.  But who knows maybe he’ll surprise me and actually make a pot on his own. *wink*

Seriously you need to make this recipe!

Skinny Baked Crispy Crunchy Fish Sticks

These crispy crunchy fish sticks are super easy, baked so they are healthy AND seriously delicious! Whether you a little kid or a big kid, you’ll fall in love with these! High in protein and low in fat, since they are baked to crispy perfection, these fish sticks are a must-make!

So let’s show a raise of hands – how many of you as a kid loved those frozen fish sticks? Yep, me too!  Now, how many of you as an adult still eat them?  Nope, me neither. I’d say honestly somewhere in my late teens I stopped eating them. Which is sad as I loved fish sticks as a kid. Like one of my favorite meals was fish sticks dipped in copious amounts of ketchup (never tartar… gag!) and Mom’s mac ‘n cheese (never the blue box). I think for me it was a come to the realization that there was a whole world of deliciousness waiting for me to partake in.

As I grew into an adult and eventually was living on my own, I never really bought fish or those frozen fish sticks. I cooked other foods but just never fish. I love almost all seafood so why not make it? Dunno. Thankfully Mr. Fantabulous came into my life and was huge into eating healthy and living a high protein diet. At first, the man was all about tuna fish, chicken, and pasta. While I love all 3, there are way more things out there in the world to eat than just that. So I started buying fresh fish.

Cod was a safe bet as you really can’t screw that up – well you can if you overcook it but it’s so hearty and stable. From there we went through phases of tilapia, swai (yeah I read the articles but I still like it), haddock, pollock, and halibut. Monk Fish is to die for but also expensive. I’m not sure if I would use monkfish for fish sticks; kinda seems sacrilegious in a way. For this recipe, I went with haddock but you can go with whatever your local grocer has. And I know what you’re thinking “Can I use frozen fresh fish?” – the answer is yes. Just let it thaw properly (I thaw mine in the fridge), cut it and pat it dry before making the recipe.
Fish Sticks – what do you dip yours in?

10 Minute Pressure Cooker Chicken Barbacoa

Just 10 minutes and a pressure cooker is all you need to make this SERIOUSLY DELICIOUS Barbacoa Chicken!  It’s the perfect meal for weekly meal prep and when you want a killer nacho topping! 

So remember my sharing with you a few weeks ago my experience with the mother of all nachos I had at this one restaurant? They were this ridiculously massive piling of beef barbacoa nachos that we ate for 4 days that resulted in a slight obsession in my house. Yeah so I had to do it, I had to make barbacoa. But I couldn’t just stop at beef (don’t worry, that recipe will be coming up soon!). Oh no, I had to also go with chicken because um, chicken rocks and it’s super high in protein. Plus when you do weekly meal prep, chicken is almost always a must-have.

Now this recipe is crazy easy. I’d say the hardest part was lugging out my blender from the one cabinet and then putting it away. I’m not one that keeps ‘stuff’ on her counters. Even my stand mixer that I use almost every day I put away. Yeah, I know… “but if you use it every day, save the effort and leave it out.” I hear ya and I used to be like that but Mr. Fantabulous hates ‘clutter’ and likes clean lines. Honestly, once I saw how my kitchen looked with those clean lines I was sold.

So as you read above this dish takes 10 minutes in the pressure cooker once it comes up to pressure. If you wanted you could most definitely make this in the crockpot – go with about 4 hours on high but you’ll need more liquid for sure. And if you wanted to make this in the oven you can do so as well. I would go with 300F for maybe 4-5 hours (though check it after 3).
This dish will be a weekly repeater in your house!

Honey Garlic Broiled Flank Steak

By marinating this flank steak overnight you’ll tenderize it to the point it’ll just slice like buttah when you serve it!  Add some sauteed onions and peppers along with some killer Chimichurri sauce and you have one killer recipe!

So if you recall I was on this huge Chimichurri kick putting it on everything. Now I know you hate cilantro (what is wrong with you people who you hate it???) but even if you hate it you STILL need to make this dish. Skip the chimi and go with the steak with some avocado crema or salsa.  This marinated flank steak is done in minutes and seriously worth every. single. delicious. bite. Flank or Skirt steak are those 2 pieces of beef that so many people fail at making. I get it, it’s a tough piece of meat to get tender but I’m telling you what guys, if you follow my recipe and marinate it for 12-24 hours it’ll melt like buttah when you slice it.

The first time I ever tried to make flank steak at home was after a few days after I had gone to Chi-Chi’s for the first time. That steak for the fajitas was so tender. And me thinking that it was no big deal, as in a steak is a steak is a steak mentality just tossed some seasoning on it and pan fried it.  What I managed to do was turn a pretty pricey cut of beef into leather within minutes. I mean it looked gorgeous but folks this thing was so tough that it was like gnawing on jerky that didn’t break down… ever!

After that, I tried a few more times but never was successful. Then I decided to educate myself on this cut of beef. What made it so different from the other cuts of steak I mastered? I mean I have the #1 recipe on the net for how to cook the best damn new york strip steak in the world, how could I keep failing?  So to the internet, I went (and to a few local Mexican restaurants and the butcher shop).
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Pressure Cooker Guinness Corned Beef with Cabbage, Potatoes & Carrots

All of the amazing flavors as my infamous crock pot Guinness corned beef done in just 93 minutes all thanks to the wonders of the pressure cooker!  Hands down the BEST Corned Beef  with Cabbage, Potatoes and Carrots recipe ever!

My Guinness Crock Pot Corned Beef and Cabbage recipe is one of the most iconic corned beef recipes on the web. Since posting it 4 years ago it’s been liked/tweeted/pinned/shared millions upon millions of times. Simply put, it’s amazing and it’s easy.  No browning, no nothing – just dump it in and walk away.  The only part where you actually had to do work on that is if you wanted to make the Guinness Reduction sauce. For this pressure cooker recipe I didn’t make the sauce only because I was exhausted from working on the flooring with Mr. Fantabulous.  But what I did do was save the liquid and put it in the fridge. I’m actually going to make another corned beef and use that liquid (once I reduce it) as almost a Guinness bbq sauce and make pulled Guinness corned beef.

Genius, huh? LOL

93 minutes to serious deliciousness!

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