Mexican Street Corn Nachos

INGREDIENTS:

  • 3 cups corn kernels, frozen, canned or roasted
  • 1 jalapeno, seeded and minced
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon smoked paprika
  • Juice of 1 lime
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (11-ounce) package tortilla chips
  • 1 (8-ounce) package shredded Pepper Jack cheese
  • 1 cup crumbled cotija cheese
  • 1/4 cup Mexican crema*
  • 1/4 cup chopped fresh cilantro leaves

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
  • Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
  • Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
  • Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.

*www.damndelicious.net

Advertisements
Posted in Casseroles, Side Dishes/Vegetables | Leave a comment

Instant Pot Shrimp Boil

download

INGREDIENTS:

  • 1 1/2 pounds baby red potatoes
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1/2 medium sweet onion, chopped
  • 4 teaspoons Old Bay seasoning, divided
  • 1 tablespoon hot sauce
  • 3 ears corn, halved
  • 1 (16-ounce) pilsner or lager beer
  • 1 1/2 pounds medium shrimp, shell-on
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 lemon, cut into wedges

PREPARATION INSTRUCTIONS:

  • Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
  • Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
  • Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.

*www.damndelicious.net

Posted in Instant Pot, Seafood, Soups and Stews, Uncategorized | Leave a comment

Instant Pot Korean Beef

images

INGREDIENTS:

  • 1/2 cup beef broth
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced

PREPARATION INSTRUCTIONS:

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place chuck roast into a 6-qt Instant Pot®. Stir in beef broth mixture until well combined.
  • Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • In a small bowl, whisk together cornstarch and 3 tablespoons water; set aside.
  • Select high sauté setting. Stir in cornstarch mixture and cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

*www.damndelicious.net

Posted in Instant Pot, Meats, Uncategorized | Leave a comment

Instant Pot Chicken Burrito Bowls

download

 

INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup low sodium chicken broth, divided
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chiles
  • 1 cup long-grain rice
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves

PREPARATION INSTRUCTIONS:

  • Add chicken, taco seasoning and 1/4 cup chicken broth to a 6-qt Instant Pot® and gently toss to combine.
  • Stir in corn, black beans, salsa and green chiles.
  • Without stirring, add rice and remaining 3/4 cup chicken broth.
  • Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
  • Serve immediately, garnished with cilantro, if desired.

*www.damndelicious.net

Posted in Instant Pot, Meats, Uncategorized | Leave a comment