This recipe is so easy to prepare, and requires very little prep. It all bakes on one sheet pan, making cleanup a breeze. The flavors are Mediterranean inspired, but versatile, so you can really serve your lemon chicken and potatoes with a wide variety of sides, or repurpose leftovers in an array of ways.

Why You'll Love This Lemon Chicken with Potatoes

• Ditch the Dishes - Your lemon chicken and potatoes all cook on one gorgeous sheet pan. You can totally "leave it in the sink to soak" for the night - guilt free.
• Fan Favorite - The brightness from the lemon and the subtle savory notes from the herbs create a beautifully seasoned dish that even the pickiest eaters will love.

Ingredients for Lemon Chicken 

• Chicken Thighs - Chicken thighs are one of my favorite cuts because they get so juicy and tender. For this recipe you will need 6 boneless, skinless chicken thighs. You may use chicken breasts, but I always opt for thighs for a moist garlic roasted chicken.
• Olive Oil - Olive oil makes a great base for your chicken seasoning mixture. You'll need 3 tablespoon total. Half will go into your chicken seasoning, and the other half will go straight on top of your chicken and potatoes before baking.
• Stone-Ground Mustard - Stone-ground mustard provides a delicious tang to the dish. Plus, the texture of stone-ground mustard helps the seasoning mixture stick to the chicken to thoroughly infuse flavors. You will need 2 tbsp.
• Garlic Powder - Garlic powder provides a delicious, savory base note for your chicken and potato dish. You will need 2 tsp.
• Paprika - Smoked paprika adds just a slight zing and smokiness to your meal. You will need 1 tsp.
• Oregano - Oregano brings out those savory, Mediterranean flavors in this classic lemon chicken and potato recipe. Dried oregano works best. You will need 1 tsp.
• Salt and Pepper - You will need 1 teaspoon salt and ½ teaspoon black pepper to season your lemon coating.
• Lemon Juice - You will need ⅓ cup of lemon juice, which is about 2 lemons. I highly recommend using fresh lemon juice. Bottled lemon juice tends to have a slightly more bitter taste.
• Lemon - In addition to the lemon juice, you will need to slice 1 lemon for garnish. It not only looks beautiful on the pan and on the plate, but it also allows your tablemates to add a fresh squeeze of lemon juice right before sinking their teeth in. If you want more of a bright less slightly sweet flavor just shave a little lemon zest instead. So yummy!

Ingredients for Potatoes 

• Potatoes - For this dish, you can opt for either baby red potatoes or baby yellow potatoes. Red potatoes will retain a slightly firmer texture, while yellow potatoes have a naturally buttery and creamy flavor. You will need 24 oz, which is about the size of a bag of baby potatoes. Wash and halve your potatoes before baking.
• Parmesan - Fresh-grated Parmesan makes a delicious garnish when plating. If you want your plates to look extra fancy, you can also have some fresh herbs on hand.

Substitutions

• This recipe is just as delicious with any cut of chicken. If you prefer to use chicken breasts instead of thighs, reduce the cook time by a few minutes. Make sure your chicken reaches an internal temperature of 165F and do not over cook as you will for sure get dry chicken! 
• You can swap your dried oregano for Italian seasoning or Greek seasoning. If your seasoning mixture contains salt, make sure to reduce the amount of salt you add to the lemon mixture.

How to Make Lemon Chicken and Potatoes

1. Prepare a baking sheet with non-stick spray or parchment paper and preheat the oven to 390F. In a large bowl, combine the chicken thighs, half the olive oil, stone-ground mustard, garlic powder, smoked paprika, oregano, half the salt, half the pepper and lemon juice. Give chicken a good massage to infuse flavors. You can cover and store in fridge if prepping ahead of time.
2. On the sheet tray, spread the halved potatoes and chicken thighs. Layer on lemon slices and sprinkle leftover seasoning and olive oil. Add as much or little as you desire.
3. Bake for 35- 40 minutes, then broil and the end for about 2-3 minutes for extra crispiness.
4. Let sit for 5-10 minutes before serving and garnish with fresh-grated Parmesan or fresh herbs as desired.

Step-by-Step Instructions

Start by preparing your baking sheet. You can spray the sheet pan with cooking spray, or for quicker cleanup, line it with parchment paper. Preheat your oven to 390F.Next, season your chicken. Grab a large bowl and add your chicken thighs, half of your olive oil, the stone-ground mustard, garlic powder, smoked paprika, oregano, half of your salt and pepper, and your lemon juice. Massage the mixture into the chicken to absorb the flavors. If prepping ahead, you can cover your bowl tightly and store it in the refrigerator for up to a day.

On your prepared baking sheet, spread out your halved potatoes and chicken thighs. Top with your lemon slices, and sprinkle on the remainder of your salt, pepper, and olive oil.

Next, bake your chicken for 35-40 minutes. Then, broil for an additional 2-3 minutes.

Remove your cooked lemon chicken and potatoes from the oven and set aside to rest for 5-10 minutes. Garnish with Parmesan and fresh herbs as desired, and enjoy!

Cook's Tips

• For peak flavor, marinate your chicken anywhere from 30 minutes to 4 hours.

• Make sure your pan is big enough to avoid overcrowding. This will ensure you get crispy potatoes and a nice crisp on your chicken thighs.

Storage Instructions

• Store leftovers in the refrigerator for up to 4 days.
• You can also season and prep the chicken one day in advance of cooking.

Serving Suggestions

• This chicken potatoes dish is delicious as is, but if your diners prefer something a little saucier, you can add melted garlic butter, a white wine sauce, or garlic cream sauce.
• Serve your lemon garlic chicken and potatoes on their own or atop rice. This dish goes great with a warm green veggie like broccoli or asparagus, garlic lemon green beans, or a side salad. Warm, buttered rolls are always a great addition to this meal.

FAQ:

Is it okay to cook raw chicken and potatoes together?

It is absolutely fine to cook your raw chicken and potatoes on the same baking sheet for this dish. Doing so saves on dishes and adds to the depth of flavor. There are no food safety concerns since you will cook the chicken and potatoes through.

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Lemon Chicken and Potatoes

30 Minutes to whip up this lemon chicken potatoes recipe

Course dinner

Cuisine American

Keyword baked chicken, chicken and potatoes, lemon chicken

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Ingredients

• 6 Chicken Thighs boneless & skinless
• 3 tablespoon Olive Oil
• 2 tablespoon Stone Ground Mustard
• 2 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ⅓ cup Lemon Juice about 2 Lemons
• 1 Lemon sliced for garnish
• 24 oz Baby Red or Yellow Potatoes 1 bag, washed and halved
• Parmesan Cheese for topping

Instructions

• Prepare a baking sheet with non-stick spray or parchment paper and preheat the oven to 405F.
• In a large bowl, combine the chicken thighs, half the olive oil, stoneground mustard, garlic powder, smoked paprika, oregano, half the salt, half the pepper and lemon juice. Give chicken a good message to infuse flavors. You can cover and store in fridge if prepping ahead of time.
• On the sheet tray, spread the halved potatoes and chicken thighs. Layer on lemon slices and sprinkle left over seasoning and olive oil. add as much or little as you desire.
• Bake at 390F for 35- 40 minutes, then broil and the end for about 2-3 minutes for extra crispiness.
• Let sit for 5-10 minutes before serving and garnish with fresh grated parm or fresh herbs as desired.

Looking for more family weeknight dinners? Try these: 

Chicken Sheet Pan Dinner

Easy Sheet Pan Teriyaki Salmon

Sheet Pan Chicken Fajitas

Made this lemon chicken recipe and love it? Leave me a comment and rating below.  For more inspiration follow us on Instagram Or like us on Facebook

The post Lemon Chicken and Potatoes appeared first on Charisse Yu.

This cranberry pot roast only requires 10 minutes of prep. The crockpot does the rest for you! You can start it in the morning for an easy weeknight meal. Leftovers keep well in the refrigerator and freezer, making this a great choice for manic Mondays.

Why You'll Love This Cranberry Pot Roast

• Weeknight Win - This cranberry pot roast recipe doesn't require many steps or dishes. Just sear, toss in the crockpot, mix and go! Leftovers work great for weekday lunches.
• Fall Festive - This dish of warm meat and veggies is pure comfort food. Cranberries and cranberry sauce give it a festive touch. It makes a great addition to a Friendsgiving spread as well!

Ingredients for Cranberry Pot Roast

• Chuck Roast - This recipe is for 3 pounds of chuck roast. You may also use flat or point brisket, rump roast, top round, or shoulder roast.
• Salt and Pepper - You will need 1 ½ teaspoon salt and ½ teaspoon pepper to season your meat.
• Garlic Powder - Your sauce will get its own seasoning, but we will keep it simple for the meat with just salt, pepper, and garlic powder. You will need 1 teaspoon garlic powder.
• Olive Oil - The first step of this recipe is to sear the meat. You will need 1 tablespoon of olive oil or a similar oil with a high smoke point.
• Onion - Dice one medium-sized onion for your crockpot roast.
• Carrots - Carrots add such a warm element, while also lending fiber and vitamins A and C. You will need 3, roughly chopped.
• Thyme - Thyme adds that classic holiday flavor to a dish. You will need 2-3 sprigs. You may want a little extra to garnish plates for an elevated look.
• Cranberries - Fresh cranberries add such a vibrant burst of color and flavor to the dish. You will need 1 cup.
• Beef Broth - Beef broth creates the base for our sauce. You will need 1 ½ cups.
• Tomato Paste - 1 tablespoon tomato paste adds depth and robustness to your sauce base.
• Gravy Seasoning - You will need 1 packet of seasoning for your sauce. You can use gravy seasoning or pot roast seasoning.
• Balsamic Vinegar - Balsamic vinegar helps to bring out the flavors of the cranberries. You just need 2 tbsp.
• Cranberry Sauce - Cranberry sauce enhances the cranberry flavor, while also adding a little sweetness. You can use the canned kind. You will need 1 cup.
• Potatoes - Of course, we need potatoes in our crockpot roast. Russet potatoes work well. You should medium dice 2 large potatoes.
•  

Substitutions

• If you don't eat beef, you can substitute pork shoulder or lamb shoulder.
• Don't like onions?  You can swap your seasoning packet for dry onion soup mix instead!

How to make Slow cooker Cranberry Pot Roast

1. Pat the roast dry with a paper towel and season it liberally with salt, pepper and garlic powder.
2. Over medium-high heat, sear each side in olive oil for around 3-4 minutes on each side, making sure to get a nice browned crust.
3. Add all ingredients to crockpot and give a good stir to fully incorporate the seasoning and tomato paste. Optional step: deglaze your pan with a little beef stock and add juices and cooked bits to the crockpot for added flavor. Cook on low for 7-8 hours, or high for 5-6 hours, or until roast is tender and vegetables soften.
4. Serve over rice or mashed potatoes if desired and garnish with fresh herbs.

Step-by-Step Instructions

First, prepare your meat. Pat it dry with a paper towel and sprinkle on your salt, pepper, and garlic powder.

Next, heat your oil in a pan on medium-high. Sear the roast to get a brown crust on all sides. It should take about 3-4 minutes per side.

Add everything to the crockpot, stirring well to make sure your seasoning and tomato paste mix well into the broth. If you really want to boost the flavor, you can deglaze your pan with a little bit of the broth, and pour it into the crockpot as well.

Cook your cranberry pot roast until the roast is tender and veggies are fork-soft. You can either set the crockpot to low heat for 7-8 hours, or high heat for 5-6 hours.

Enjoy your roast atop rice or mashed potatoes. Garnish with fresh herbs if desired.

Cook's Tips

• Deglazing the pan will really add an extra depth to your flavor. You can use a little bit of your broth, or you can add a splash of red wine to the pan for this step.

• Tougher cuts of meat, like chuck roast, work best in the crockpot. If using leaner cuts, you may want to check the meat sooner into the cooking time to be sure they don't dry out. It's even better in the instant pot. Sear and cook on high pressure for about an hour.

Storage Instructions

• Store leftovers in the refrigerator for 3-4 days.
• Cranberry pot roast will keep in the freezer for up to 3 months.
• If freezing, you can separate your meat and liquid into portion sizes for faster reheating.

Serving Suggestions

• Serve with rice, buttered noodles, or mashed potatoes.
• Warm rolls, mashed sweet potatoes, broccoli or collard greens all make great sides with this dish.

FAQ:

Looking for more weeknight slow cooker or instant pot dinners? Try These! 

Slow Cooker Birria Tacos

Slow Cooker Beef Bourguigonon

Instant Pot Beef Stew 

Tried this Slow Cooker Cranberry Pot Roast recipe or any other recipes and love it? Please leave me a comment and recipe rating below.  Feel free to also tag me, I love to see your creations and sharing them. For more inspiration follow us on Instagram Or like us on Facebook

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Cranberry Pot Roast

This cranberry pot roast is delicious and perfect for a cozy evening in.

Course dinner

Cuisine American

Keyword cranberry pot roast, family meals, instant pot roast, slow cooker meals

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 6

Calories 192kcal

Ingredients

• About 3 lbs Chuck Pot Roast
• 1.5 teaspoon Salt
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 1 medium Onion diced
• 3 Carrots rough chopped
• 2-3 springs of Thyme
• 1 cup Fresh Cranberries
• 1.5 cup Beef Broth
• 1 tablespoon Tomato Paste
• 1 Packet of Gravy Seasoning or Pot Roast Seasoning
• 2 tablespoon Balsamic Vinegar
• 1 cup Canned Cranberry Sauce
• 2 large Russet Potatoes medium diced.

Instructions

• Pat roast dry with a paper towel and season it liberally with salt, pepper and garlic salt.
• Over med-high heat sear each side in olive oil. around 3-4 minutes each side, making sure to get a nice browned crust.
• Add all ingredients to crock pot and give a good stir to fully mix seasoning and tomato paste. Optional but you may also deglaze pan with a little beef stock and add juices and cooked bits to the crock pot as well for added flavor.
• Cook on low for 7-8 hours or high for 5-6 hours or until roast is tender and vegetables are softened.
• Serve over rice or mashed potatoes if desired and garnish with fresh herbs.

Notes

Left overs may be refridgerated for 3-4 days or kept frozen for up to 3 months. Separate portions with juice and chill for faster cooling and better quality when reheating.
Other cuts of beef like flat or point brisket, rump roast, top round and shoulder roast may be used. Also pork shoulder and lamb shoulder make great non beef alternatives.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 40g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 855mg | Potassium: 523mg | Fiber: 3g | Sugar: 19g | Vitamin A: 5183IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg

The post Cranberry Pot Roast appeared first on Charisse Yu.

Though it has a fancy feel, you can prepare this meal so easily. You'll have lots of extra time to prepare a salad, crusty bread, wine or dessert. It also holds up great for leftovers. I even like to sneak a forkful straight out of the fridge when I'm packing lunches.

Why You'll Love This Creamy Chicken Pasta

• Ready in 30 - This tasty dinner dish comes together in under 30 minutes. It's convenient, especially on busy weeknights. This low-stress recipe allows you to remain present and confident for date night.
• One Pot Wonder - Nothing makes a recipe an instant favorite for me like finding out it only requires one pan! Easy cleanup is always a plus. Not only is it easy, you know there will be depth of flavor layered into every element of the dish!

Ingredients for Creamy Chicken Pasta

• Pasta - Cook 10 oz of rigatoni according to package directions and set aside prior to beginning the recipe.
• Chicken Breast - Pack a protein punch with 3-4 large chicken breasts. Boneless skinless chicken is great, but you can also use boneless chicken thighs. 
• Flour - Flour helps bind and thicken the sauce for your creamy chicken pasta recipe. You will need ¼ cup plus 2 tbsp.
• Salt and Pepper - You will need at least 1 teaspoon salt and ¼ teaspoon pepper to season your chicken. You may wish to add more to taste.
• Thyme - Thyme adds a lovely savory note to this dish. You will just need ¼ tsp.
• Basil - You will need ½ teaspoon dried basil to season your pasta sauce. You should also roughly chop ¼ cup of fresh basil to garnish the finished dish.
• Butter - Butter adds a touch of creaminess to this dish. You will need 1 tablespoon to saute your chicken, and a second tablespoon for the sauce.
• Garlic - Of course we will need a heavy garlic presence! Mince 4 cloves of garlic for your creamy chicken pasta.
• Sundried Tomatoes - Thinly slice 5 oz sundried tomatoes. You can use the seasoned or unseasoned kind, whichever you prefer!
• Tomato Paste - A little tomato paste gives this dish a beautiful color, and adds just a touch of acidity to break up the richness from the cheese, butter and cream. You will need 2 tbsp.
• Chicken Broth - 2 cups of chicken broth complete the sauce. You can use the boxed kind, or your own homemade bone broth for added nutrients.
• Parmesan - Parmesan cheese really brings this creamy chicken pasta together. You will need ½ cup grated, though you may also want additional parmesan for garnish.
• Heavy Cream - You can't make creamy chicken pasta without heavy cream! You will need ⅓ cup.
• Spinach - Baby spinach works best as it wilts to the perfect size when heated in the sauce. You should prepare 1 cup.
•  Optional Garnish - You may wish to garnish with fresh herbs, extra cheese, or freshly cracked black pepper.

Substitutions

• For a nondairy option, you can substitute nondairy heavy cream and plant based butter and parmesan.

• To infuse even more flavor, rub your chicken breasts with a little pesto before sauteeing.

How to make Creamy Chicken Pasta

1. Cook pasta according to box directions in water, until aldente.
2. Lightly flour chicken breast and season with salt and pepper generously.
3. Over medium-high heat, sauté prepared chicken breast in 1 tablespoon butter for 4-5 minutes on each side. Make sure your internal temperature reaches 165F. Set chicken aside reserving all the juice and fond in the pan. You can also use a neutral oil or olive oil. 
4. Over low heat, add sundried tomatoes, basil, thyme, salt, pepper, garlic, tomato paste, and 1 tablespoon butter. Cook until mixture is fragrant and softened.
5. Sprinkle 2 tablespoon of flour into the pan and cook for 30 seconds.
6. Pour the chicken broth into the pan to deglaze it, then add the parmesan and cream, while vigorously stirring to combine. Simmer for 2-3 minutes or until sauce has thickened.
7. Fold in baby spinach and noodles. Simmer to marry the flavors and soften the spinach.
8. Arrange sliced chicken breast on top and enjoy with fresh parmesan and basil leaves. Serve right away.

Step-by-Step Instructions

First, cook your pasta according to the directions on the box. Take care not to overcook your pasta, as it will need to get added back into the pan at the end.

Next, prepare your chicken breasts. Lightly flour them and season generously with salt and pepper.

Cook your chicken and use a meat thermometer!!! That's the trick to moist chicken, don't over cook it (165F ) . Heat your pan over medium-high and melt 1 tablespoon of butter. Sauté your chicken breasts for about 4-5 minutes on each side. Set your cooked chicken breasts aside, but leave all of the juice in the pan.

Turn your heat down to low and add your sliced sundried tomatoes, dried basil, thyme, garlic, tomato paste, salt and pepper, and 1 tablespoon of butter to the pan. Cook until the ingredients soften and herbs and garlic are fragrant.

Next, sprinkle 2 tablespoon of flour into the pan and cook for 30 seconds. Be sure to keep an eye on the time, as cooking too long can cause your flour to solidify.

Pour your chicken broth into the pan. Scrape the pan to deglaze it. Add your parmesan and cream, and stir vigorously. Simmer for 2-3 minutes until your sauce is thick enough. Fold in your baby spinach and cooked pasta. Simmer until your spinach begins to wilt.

Slice your chicken breast and nest it atop your finished pasta. Garnish with parmesan and chopped basil. Enjoy!

Cook's Tips

• Make sure you use a big enough pan or cook your chicken in batches. Overcrowding the pan can lead to rubbery chicken.

• Another way to ensure your chicken stays perfectly moist is to butterfly or thinly slice your chicken breasts prior to cooking.

If you're in a pimch you can use italian seasoning instead of the other seasonings, but following the recipe is best! 

Storage Instructions

• Refrigerate for up to 4 days.
• Freeze for up to 3 months in an airtight bag
• Reheat in the microwave in 60-second intervals.

Serving Suggestions

• Serve alongside crusty bread with butter or oil.
• To set the scene for date night, serve with a pinot grigio or chianti.

FAQ:

Looking for more delicious dinner recipes? Try these:

Pizza Rolls Air Fryer

Greek Meatballs

Ranch Chicken

Tried this Creamy Chicken Pasta  recipe and love it? Please leave me a comment and rating below.  Feel free to also tag me, I love to see your creations and sharing them. For more inspiration follow us on Instagram Or like us on Facebook

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Creamy Chicken Pasta

This is a wonderful twist to a typical creamy chicken pasta. It has some tomato and is definately a must try

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 10 oz Rigatoni Pasta
• 3-4 large Chicken Breast
• ¼ cup Flour + 2 tbsp
• 1 teaspoon Salt plus extra for taste
• ¼ teaspoon Thyme
• ½ teaspoon Dried Basil
• ¼ teaspoon Pepper plus extra for taste
• 2 tablespoon Butter
• 4 Garlic Cloves minced
• 5 oz Sundried Tomatoes thinly sliced
• 2 tablespoon Tomato paste
• 2 cups Chicken Broth
• ½ cup Parmesan Cheese grated
• ⅓ cup Heavy Cream
• 1 cup Baby Spinach
• ¼ cup Basil Leaves rough chopped for garnish
• Optional Garnish: Fresh Herbs Extra Cheese, Cracked Pepper

Instructions

• Cook pasta, according to box directions, until aldente.
• Lightly flour chicken breast and season with salt and pepper generously.
• Over medium high heat, sauté prepared chicken breast in 1 tablespoon butter for 4-5 minutes in each side. Internal temperature should reach 165F. Set chicken aside reserving all the juice and fond in the pan.
• Over low heat, add sundried tomatoes, basil, thyme, salt, pepper, garlic tomato paste and 1 tablespoon butter. Cook until mixture is fragrant and softened.
• Sprinkle on the 2 tablespoon of flour and cook for 30 seconds.
• Pour in the chicken broth to deglaze the pan then add the parmesan and cream, while vigorously stirring to combine. Simmer for 2-3 minutes or until sauce has thickened.
• Fold in baby spinach and noodles. Simmer to marry the flavors and soften the spinach.
• Top with sliced chicken breast and enjoy with fresh parmesan and basil leaves. Serve right away.

Notes

Best kept refrigerated for up to 4 days.
May be frozen up to three months in an air safe bag or container.
Reheat by microwave in 60 second intervals.

The post Creamy Chicken Pasta appeared first on Charisse Yu.

These tasty wraps are also full of health benefits. They are high protein and contain healthy fats, B vitamins, calcium, choline, and antioxidants. You can fill them with whatever you like to complement your personal nutritional journey. In this recipe, I suggest chicken, cheese, tomato, avocado and lettuce for a well-rounded wrap that will keep you full and satisfied all day!

Why You'll Love This Viral Cottage Cheese Recipe

• Carb Conscious - These wraps are a great alternative to tortillas! They are lower in carbs, full of nutrients, and naturally gluten-free. This recipe is gluten free  plus it doesn't taste like cheese scrambled eggs in wrap form! I'll try cottage cheese pancakes next! 
• Very Versatile - The chicken and avocado filling suggested below is just the start. You can customize your wraps to suit your mood. You could even fill yours with potatoes, cheese and bacon for a portable breakfast. This is perfect for meal prep too. I've made it in the morning, and put it in the refrigerator in time for lunch! Even my son says they taste great!

Ingredients for Cottage Cheese Wraps

•  Cottage Cheese - Cottage cheese is of course the hero of this recipe. High-protein, low carb and packed with nutrients, 1 cup cottage cheese makes the base for these wraps. I prefer full fat cottage cheese, but please let me know in comments if you try low fat protein cottage cheese. 
• Eggs - Eggs also pack a nutritional punch, and help to bind these wraps. You will need 2 eggs for one sheet pan. Using egg whites alone changes the texture in my opinion.
• Salt and Pepper - It takes about ¼ teaspoon salt and ⅛ teaspoon pepper to season these viral cottage cheese wraps.
• Garlic Powder - A little garlic powder really kicks your flavor up a notch. You just need ¼ tsp. If you prefer you can use italian seasoning. 

Optional Fillings:

• Chicken Tenderloins - You can fill your cottage cheese wraps with whatever you like, however I think that chicken is a great starting point. You can expect to use 2-3 cooked chicken tenderloins.
• Cheese - Cheese fits really nicely into this wrap. You can add one slice of your favorite kind.
• Tomato - Tomato brings a nice element of brightness to this wrap. You will need 2 slices.
• Avocado - Avocado is such a delicious and healthy alternative to mayonnaise in any sandwich. You can slice or mash ¼ of an avocado for this wrap.
• Lettuce - A little lettuce can add a satisfying crunch to this wrap. Wash and dry 2 leaves of your favorite kind!

Substitutions

• For a vegetarian-friendly option, fill your wraps with roasted veggies and hummus.
• You can use these to make tasty dessert wraps as well. Simply forego the seasonings and fill your cooked wraps with fruit, nutella, peanut butter, or honey.

How to Make Cottage Cheese Wraps

1. Prepare a large baking sheet with non-stick spray and parchment paper, making sure the parchment paper is slightly larger than the baking sheet for easy removal. Preheat the oven to 350F.
2. Blend cottage cheese, eggs and seasoning until smooth and pour onto prepared baking sheet.
3. Bake for 30-35 minutes. Wrap should no longer be wet and should easily come up from the parchment paper.
4. Remove wrap from parchment and fill with toppings. Gently roll it up using the top of the baked wrap as the outside of the wrap. The inside should be the underside of the baked wrap.

Step-by-Step Instructions

Start by preparing your baking sheet. Spray with nonstick spray, and then line with parchment paper. It is best if you leave a little overhang on your parchment paper for easy removal. Preheat your oven to 350.

Next, prepare your wrap mixture. Blend your cottage cheese, eggs, salt, pepper, and garlic powder, until your mixture is smooth. 

Pour it onto the baking sheet. Bake your cottage cheese wrap for 30-35 minutes. When your wrap is ready to come out, you will see that the surface is no longer wet, and you should be able to pull it up from the parchment paper easily.

Once your wrap is cool enough to handle, remove it from the parchment paper, and flip it over onto a plate to build your wrap. The top of the wrap should become the outside. Fill it with your chicken, cheese, tomato, avocado and lettuce, or whatever other fillings you prefer. Enjoy!

Cook's Tips

• Blend your cottage cheese, egg, and seasonings until completely smooth. Lumps can cause your wrap to fall apart. A high-speed blender works great!

• Don't rush into filling your wrap. If you handle it before it cools through, your wrap will be more likely to fall apart.

Storage Instructions

• Store cooled cottage cheese wraps in an airtight container in the refrigerator for up to 4 days.
• Reheat refrigerated wraps in a skillet for about a minute on each side, until flexible.

Serving Suggestions

• These wraps go great with a side salad dressed with vinaigrette.
• Use these viral cottage cheese wraps to make a lighter take on a burrito, using black beans, pico de gallo, avocado and cheese for your fillings.

FAQ:

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Cottage Cheese Wrap

This low carb, gluten free cottage cheese wrap recipe is easy and takes only a few minutes!

Course Lunch

Cuisine American

Keyword cottage cheese wrap, gluten free wrap, keto bread

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 1 serving

Calories 660kcal

Ingredients

Cottage Cheese Wrap

• 1 cup Cottage Cheese
• 2 Eggs
• ¼ teaspoon Salt
• ¼ teaspoon Garlic Powder optional
• ⅛ teaspoon Black Pepper

Optional Fillings

• 2-3 Cooked Chicken Tenderloins
• 1 slice Cheese
• 2 Slices Tomato
• ¼ Avocado
• 2 Lettuce Leaves

Instructions

• Prepare a baking sheet with non-stick spray and parchment paper, making sure the parchment paper is slightly larger than the baking sheet for easy removal. Preheat the oven to 350F.
• Blend cottage cheese, eggs and seasoning until smooth and pour onto prepared baking sheet.
• Bake for 30-35 minutes. Wrap should not be wet and she easily come up from the parchment paper.
• Remove wrap from parchment and fill with toppings. Gently roll up the wrap using the top of the baked wrap as the outside of the wrap. The inside should be the underside of the baked wrap

Nutrition

Calories: 660kcal | Carbohydrates: 17g | Protein: 64g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 455mg | Sodium: 1687mg | Potassium: 1209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5158IU | Vitamin C: 22mg | Calcium: 457mg | Iron: 3mg

FAQ

Looking for more healthy low carb recipes? Try These:

Delicious Shrimp Ceviche 

Keto Blueberry Muffins 

Keto Chicken Patties

4 Ingredient Cauliflower Bread

The post Cottage Cheese Wrap appeared first on Charisse Yu.

This easy beef pot pie recipe comes together in just about an hour. Most of that is bake time, which makes this an ideal meal for those nights when you need to multitask. You can prepare these mini beef pot pies in a muffin tin, making them convenient to prep and to enjoy!

Why You'll Love These Mini Beef Pot Pies in a Muffin Tin

• Serving Size - These individual beef pot pies are portion-sized and ready to go, making plating and serving a breeze! The presentation is cute, plus it allows each person to get a taste of the crispy, buttery crust in every bite.
• Cutie Pies - This is one of my favorite kid-friendly dinner ideas, especially if my kids are having friends over. My kids love that they get to eat pie for dinner!

Ingredients for Beef Portion

• Beef - You will need 1 pound of beef stew meat for your mini pot pies. Boneless beef chuck roast works well. Cut your meat into small chunks. Lean ground beef is also an option, but I prefer chuck for sure. 
• Peas and Carrots - Keep things simple by grabbing a bag of frozen peas and carrots. You will need 1 ½ cups.
• Potatoes - Potatoes are such a yummy part of these muffin tin beef pot pies. You will need 1 cup, diced. Canned potatoes work great for this recipe!
• Onion - You will need ½ an onion, finely diced. I recommend yellow onion to bring a subtle, savory note to the dish.
• Garlic - Garlic brings out the natural flavors of your beef and veggies. You need 1 tablespoon garlic powder for these mini beef pot pies.
• Tomato Paste - 3 tablespoon tomato paste will combine with your beef broth to form the sauce for your beef pot pie filling.
• Worcestershire Sauce - Worcestershire sauce really unlocks the flavor profile of your stew beef. You will need 3 tbsp.
• Rosemary - Part of what makes beef pot pies so cozy and craveable is that subtle herbaceous note balancing out the creamy, savory counterparts. You will need 1 teaspoon dried rosemary to start.
• Thyme - Finish your herb blend with 1 teaspoon chopped thyme!
• Flour - It is important to include a thickening agent for your filling, otherwise it will not firm up. Flour is the ideal choice, and you will need 2 tbsp.
• Beef Broth - Double your dose of protein, iron, zinc and B vitamins. These individual beef pot pies call for both beef and beef broth, making it a nutrient-dense dinner. Prepare 1 ¼ cups beef broth.
• Oil - You will need a little oil to cook your beef. You can use 2 tablespoon of olive oil or butter, whichever you prefer.
• Salt and Pepper - Season your beef with a little salt and pepper, to taste.

Ingredients for Crust

• Pie Crust - It takes about 2 pre-made, refrigerated pie crusts to make 6 mini beef pot pies in a muffin tin. I've used puff pastry before and it works, but pie crust gives it a traditional feel. 
• Crescent Rolls - Crescent rolls provide a delicious alternative to top your mini pot pies.
• Egg (optional) - Adding an egg wash to the top of your beef pot pies can add a lovely little crisp, and lend a beautiful golden finish. If you wish to do an egg wash, you will need 1 beaten egg.

Substitutions

• Make this recipe gluten-free by substituting a gluten-free pie crust. Skip the crescent roll tops, and add more gluten-free pie crust for your tops! If you are going gluten-free, be sure to purchase Worcestershire sauce marked gluten-free, and sub your flour for cornstarch or arrowroot powder.
• If you don't like peas and carrots, you could substitute carrots and celery. Green beans, mushrooms, corn, or even diced zucchini can also make great filling options for your muffin tin beef pot pies.

How to Make Mini Beef Pot Pies

1. Set your Instant Pot to Sauté mode. Heat olive oil or butter in the Instant Pot. Season the beef with salt and pepper. Once the oil is hot, add the beef and sear it until browned on all sides.
2. With the Instant Pot still on Sauté mode, add the chopped onions, veggies and potatoes. Sauté for 2-3 minutes until the onions soften. Stir in the tomato paste, rosemary, garlic powder and thyme, cooking for 1-2 minutes more. Stir in the beef broth and Worcestershire sauce. Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.
3. After cooking, carefully perform a Quick Release to release the pressure. Open the lid and sprinkle the flour over the filling, then stir well. Set the Instant Pot to Sauté mode again and cook for 3-5 minutes until the sauce thickens.
4. Preheat the oven to 350 °F. Grease a 6-cup jumbo muffin tin. Roll out dough and cut 6 large circles (5-6 inches) for the bottoms.
5. Press the dough circles into the muffin cups to form the bottom crusts. Use crescent dough and roll up 6 tops. Spoon the cooled filling into each crust-lined muffin cup, filling each about ¾ full.
6. Place a crescent top on each pie. Seal the edges by pinching the dough together. Brush the tops with the beaten egg for an egg wash, if desired. Bake for 25-30 minutes, or until the crust is golden brown. Let the pies cool for 5-10 minutes before carefully removing them from the muffin tin.

Step-by-Step Instructions

First, prepare your filling. If you don't have an Instant Pot, you can cook your beef and veggies on the stovetop, but if you are using an Instant Pot, go ahead and set it to saute mode.  Add your oil or butter to the Instant Pot. While it heats, season your cubed beef with salt and pepper, then add to the Instant Pot. Sear the beef until it is brown on all sides.

Next, add your chopped onions, veggies and potatoes. Saute until your onions are soft.

Stir in your tomato paste, garlic powder, rosemary and thyme. If you are using ground cinnamon, you can add this at this step as well. Cook for another 1-2 minutes. Stir in the beef broth and Worcestershire sauce.

Close the Instant Pot and set the valve to sealing. Cook on high pressure for 35 minutes. Next, quick release the pressure on your Instant Pot. Then, carefully open the lid and sprinkle flour over your filling. Stir well. Return your Instant Pot to saute mode, and cook your filling for 3-5 minutes to thicken your sauce to the correct consistency for your beef pot pies.

Preheat your oven to 350F and grease a jumbo muffin tin. While the oven preheats, prepare your pie crusts. Roll out your dough and cut 6 large circles for the bottoms of your mini pot pies. Each circle should be 5-6 inches. Press the circles into the wells of the muffin tin.

Open your crescent roll dough, and form 6 pie tops. Set aside. Spoon your cooled beef pot pie filling into the pie crusts, filling each well ¾ to the top.

Top your mini beef pot pies with the crescent tops. Pinch the edges to seal. Brush the tops of your crescent dough with your egg wash if you are using it.

Bake your muffin tin beef pot pies until the tops are golden brown. This should take 25-30 minutes. Remove your pot pies from the oven and let them cool for 5-10 minutes in the muffin tin. Carefully remove and enjoy!

Cook's Tips

• When choosing your broth, you can make your own in the Instant Pot, or you can opt for beef bone broth for increased levels of collagen and other nutrients!

• Don't skip the last step! Cooling your beef pot pies in a muffin tin is important. As the pot pies rest, the filling will thicken, which will make them less likely to break upon removal.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat leftover beef pot pies in the oven at 350F until warm through.

Serving Suggestions

• For an elevated presentation, serve your muffin tin beef pot pies pre-plated, with a sprig of fresh thyme on top.
• For a warm and rustic plateful, serve these mini pot pies alongside roasted cinnamon apples, glazed carrots, a cranberry walnut salad, green beans almondine, mashed sweet potatoes, or roasted asparagus with button mushrooms.

FAQ:

Looking for more comfort food recipes. Try these:

4 Ingredient Chicken Pot Pies

One Pot Cheesy Broccoli Rice and Chicken

Filipino Picadillo

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Beef Pot Pies

These beef pot pies are tasty and is a more approachable recipe than traditional recipes!

Course dinner, Lunch

Cuisine American

Keyword hearty dinner recipe, mini pot pies

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6 pies

Calories 541kcal

Ingredients

For The Filling

• 1 lb chuck roast cut into small chunks
• 1 ½ cups frozen peas and carrots
• 1 cup canned diced potatoes
• ½ yellow onion finely chopped
• 1 tablespoon garlic powder
• 3 tablespoon tomato paste
• 3 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 tablespoon flour
• 1 ¼ cups beef broth
• 2 tablespoon olive oil or butter
• Salt & pepper to taste

For The Crust

• 2 refrigerated pie crusts or
• 2 cans of crescent rolls for tops only (about 2 per top)
• Optional: 1 egg beaten (for egg wash)

Instructions

• Make the Filling (Instant Pot Version):
• Set your Instant Pot to Sauté mode.
• Heat olive oil or butter in the Instant Pot.
• Season the beef with salt and pepper. Once the oil is hot, add the beef and sear it until browned on all sides.
• With the Instant Pot still on Sauté mode, add the chopped onions, veggies and potatoes.. Sauté for 2-3 minutes until the onions soften.
• Stir in the tomato paste, rosemary, garlic powder and thyme, cooking for 1-2 minutes more.
• Stir in the beef broth and Worcestershire sauce.
• Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.
• After cooking, carefully perform a Quick Release to release the pressure.
• Open the lid and sprinkle the flour over the filling, then stir well.
• Set the Instant Pot to Sauté mode again and cook for 3-5 minutes until the sauce thickens.
• Prepare the Crusts:
• Preheat the oven to 350 °F.
• Grease a 6-cup jumbo muffin tin.
• Roll out dough and cut 6 large circles (5–6") for the bottoms.
• Press the dough circles into the muffin cups to form the bottom crusts.
• Use crescent dough and roll up 6 tops.
• Assemble the Pies:
• Spoon the cooled filling into each crust-lined muffin cup, filling each about ¾ full.
• Place a crescent top on each pie. Seal the edges by pinching the dough together.
• Brush the tops with the beaten egg for an egg wash, if desired.
• Bake:
• Bake for 25-30 minutes, or until the crust is golden brown.
• Let the pies cool for 5–10 minutes before carefully removing them from the muffin tin.

Notes

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for the best texture.

Nutrition

Calories: 541kcal | Carbohydrates: 48g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 787mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3587IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 5mg

The post Beef Pot Pie appeared first on Charisse Yu.

These healthy bagels are not only delicious but also versatile. Whether you top yours with the included cream cheese spread, turn them into breakfast sandwiches, lunch sandwiches, or even pizza bagels, one thing is certain - they won't go to waste!

Why You'll Love These High Protein Bagels Recipe

• Ready in 30 - These nutritious bagels only take 30 minutes to make! This recipe is easy to prepare in the evening, before bed, or even the morning of, with just a little planning.

• Protein Packed - This recipe uses Greek yogurt to turn a classic morning favorite into something that energizes, rather than bogs you down. You can feel good about this meal!

Ingredients for Greek Yogurt Bagels 

• Greek Yogurt - Greek yogurt makes for soft, protein-rich bagels. Measure 1 ½ cups of plain Greek yogurt. I've use full fat greek yogurt, but if you want to use 0% that should work also. 
• Flour - You will need 2 cups of all-purpose flour to act as the base for these bagels.
• Baking Powder - Baking powder keeps your bagels light and airy inside. You will need 1 teaspoons baking powder. 
• Salt - ½ teaspoon kosher salt activates your baking powder and brings out the natural flavor of these bagels.
• Honey - These high-protein bagels need just a touch of sweetness to balance the flavors. Honey really complements the flavors of the gochujang cream cheese. You will need 1 tbsp.
• Egg - You can achieve a nice golden crust on your bagel tops by adding egg, however this step is not required. If you wish to do an egg wash, you will need one egg.
• Everything Bagel Seasoning - You will need 2 tablespoon everything bagel seasoning if you wish to make them into everything bagels. I highly recommend it, as this flavor is a household favorite for us! You can also add poppy seeds, or just onion flakes. 

How to Make High-Protein Bagels

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to mix evenly or use a stand mixer.
3. To the dry ingredients, add the Greek yogurt and honey. Mix until a dough forms. You may need to knead it a bit with your hands to bring everything together.
4. Divide the dough into 4-6 equal portions, depending on the size of the bagels you want. Roll each portion into a ball, then press a hole in the center of each ball to form the bagel shape.
5. For a golden, shiny top, whisk the egg and brush it over the bagels before baking. Follow up with a dusting of Everything Bagel Seasoning.
6. Place the bagels on your prepared baking sheet and bake for 18-20 minutes or until golden brown on top.
7. Let the bagels cool before slicing and enjoying!

Step-by-Step Instructions

To make your high-protein bagels, start by preheating your oven to 375. Line a baking sheet with parchment paper. Next, combine your dry ingredients. In a large bowl, mix together your flour, baking powder and salt.

Add your Greek yogurt and honey to the dry mixture. Mix until a dough forms, using your hands to knead until smooth. Form your bagels! You can choose to make 4 large bagels, or 6 medium-sized bagels. Separate the dough into equally-sized portions and roll into balls. Poke a hole in the center of each ball, giving it a bagel shape.

If you wish to do an egg wash, brush the tops of your bagels. Then, add your everything bagel seasoning. Next, place your bagels onto a lined baking sheet, and bake at 375F for 18-20 minutes. The bagels are ready when the tops are golden brown.

Allow bagels to cool, then slice, top with cream cheese spread, and enjoy your high-protein breakfast lunch dinner! 

Start by preparing your cream cheese. Combine your softened cream cheese, gochujang, soy sauce and honey.

Fold in your scallions evenly. Top with sesame seeds if desired. I also like adding everything bagel seasoning for extra flavor. Set aside.

Cook's Tips

• Check your bagels at 18 minutes, and if they are beginning to brown, be sure to remove them promptly, to avoid drying them out.

• Allowing your bagels to cool is not just a protective measure for your mouth. As your bagels cool on the pan, they will actually finish cooking inside. Slicing them too soon may result in bagels that are a bit too soft.

Storage Instructions

• Store leftover high-protein bagels in an airtight container at room temperature for up to 2 days.
• After baking and cooling completely, you can wrap your leftover bagels in plastic wrap and place in freezer bags. They will keep in the freezer for up to 3 days.
•  Reheat frozen bagels in a toaster, or in the oven at 350 for 10 minutes.
• Gochujang scallion cream cheese will last up to 5 days in the refrigerator.

Serving Suggestions

• For added protein, spread your cream cheese on your sliced bagels, and top with flax seeds, chia seeds, or hemp hearts.
• Make it a nutritious breakfast board! For a charcuterie style spread, offer your protein bagels and cream cheese alongside other toppings and spreads like chopped bacon, hummus, mashed avocado, pickled red onion, capers, shredded cheese, or even egg patties!

FAQ

Looking for more breakfast recipes? Try These: 

Microwave Scrambled Eggs for Meal Prep 

Healthy Coffee Cake with Chai

BONUS: Ingredients Gochujang Scallion Cream Cheese Spread (Optional)

• Cream Cheese - You will need 8 oz softened cream cheese to form the base of your cream cheese spread.
• Gochujang - Gochujang is a spicy, Korean red chili paste. You will need 1-2 tbsp. Don't be afraid of the kick. The cream cheese and honey really work to mellow out the spiciness. If you aren't a big spicy food person, start with less gochujang and add more to taste.
• Scallions - Scallions are one of the most delicious bagel toppings in my opinion, and their flavor goes so nicely with the gochujang. You will need 2 tbsp, finely chopped.
• Soy Sauce - Soy sauce lightly balances the sweet and spicy spread with a little umami. You will need 2 tsp.
• Honey - Honey really unlocks the flavor of the gochujang! You will need 1 tsp.

How to make Gochujang Cream Cheese Spread

1. Allow the cream cheese to soften to room temperature for easier mixing.
2. In a bowl, combine the softened cream cheese, gochujang, soy sauce and honey,
3. Fold in the chopped scallions until smooth.
4. If desired, sprinkle a few sesame seeds on top for extra texture and flavor.

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High Protein Bagels

You won't believe how easy it is to make homemade bagels! Plus, you control the ingredients and this has more protein that store bought!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 Bagels

Calories 216kcal

Ingredients

• 1 ½ cups of Plain Greek yogurt
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon salt
• 1 tablespoon of honey or maple syrup
• 1 egg for brushing the tops of the bagels, optional
• 2 tablespoon Everything Bagel Seasoning

Instructions

• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to mix evenly or use a stand mixer.
• To the dry ingredients, add the Greek yogurt and honey. Mix until a dough forms. You may need to knead it a bit with your hands to bring everything together.
• Divide the dough into 4-6 equal portions, depending on the size of the bagels you want. Roll each portion into a ball, then press a hole in the center of each ball to form the bagel shape.
• If you'd like a golden, shiny top, whisk the egg and brush it over the bagels before baking. Follow up with a dusting of Everything Bagel Seasoning.
• Place the bagels on your prepared baking sheet and bake for 18-20 minutes or until golden brown on top.
• Let the bagels cool before slicing and enjoying!

Nutrition

Serving: 6bagels | Calories: 216kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 562mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 0.02mg | Calcium: 116mg | Iron: 2mg

The post High Protein Bagels appeared first on Charisse Yu.

Whether you are a football fan or not, this dish is a crowd-pleaser. The flavors are tried and true, and the instant pot makes tender, juicy chicken breast every time. You can also prepare it using rotisserie chicken for an even easier winter recipe.

Why You'll Love This Chicken Chili

• Flavor Bomb - This isn't just your average creamy, white chili. This recipe brings fun, zesty flavors to the table. It is anything but boring. 
• Easy Cheesy - This recipe is so simple to prepare! And if you are in a time crunch, you can make it even easier. Replace the chicken breast with rotisserie chicken, and you can cut your cook time in half.

Ingredients for Instant Pot White Chicken Chili

• Chicken Breast - You will need 2-3 large boneless skinless chicken breasts to make this chili.
• Salt and Pepper - The ranch is the primary seasoning in this dish, so you don't need a big variety of spices and herbs. Just measure out 1 teaspoon of salt and ¾ teaspoon pepper.
• Ranch Powder - Ranch powder is the secret ingredient that makes this chili so delicious. You need ¼ cup, which is equivalent to 2 packets.
• Corn - Corn adds a nice variety of texture, and a little pop of sweetness. Drain one can for this dish.
• Beans - Of course this chili has beans! You should have 1 can of chili beans with the juice. For your second can of beans, I recommend picking up a mixed variety, but black beans work great as well. Drain the second can of beans.
• Green Chilis - Green chilis add such a pretty pop of green, and their flavor is the perfect way to break up a heavier dish. You should opt for a small can of diced green chilis.
• Bacon - There is nothing like rich, smoky bacon to make your chicken pop. You will need ½ cup of diced, cooked bacon.
• Chicken Stock - You will need 2 ½ cup chicken broth or stock, although you may wish to have more on hand in case your chili gets too thick.
• Cream Cheese - Cream cheese is essential in any white chili! You will need 1 8oz block, softened.
• Cheddar Cheese - Gooey cheddar cheese really completes this dish. You will need 1 cup, shredded.
• Optional Garnishes - This dish can look elevated with a few garnishes like more shredded cheddar cheese, lime juice, bacon crumbles, parsley, sour cream or cornbread.

Substitutions

• If you're short on time you can substitute a rotisserie chicken in place of the raw chicken breasts. Just cook your chili for half as long. I do prefer defrosted chicken, but I don't see why using frozen chicken breasts would be a problem. The time may change however. 

How to make Instant Pot White Chicken Chili

1. Add chicken breast, salt, pepper, ranch powder, beans, corn, mild chilis, bacon and chicken stock to your instant pot.
2. With a secure lid and secured valve, pressure cook for 20 minutes on high. When done, release pressure valve manually and allow pressure release naturally. for around ten minutes or until safe to open.
3. When done, remove the chicken breasts from chili to shred.
4. Then, add shredded chicken, cream cheese and cheddar cheese back to instant pot. Cook with the lid off, using the saute function, for around 5 minutes stir everything together, or until all ingredients are incorporated and the cheese is smooth. Garnish with fresh bacon and cheese and enjoy.

Step-by-Step Instructions

First, place your chicken breasts, salt and pepper, ranch powder, beans, corn, green chilis, diced bacon, and chicken stock in the instant pot.

Secure the lid and valve. Pressure cook for 20 minutes on high. Then, release the pressure valve for around 10 minutes. Once it is safe, open the lid. Next, remove the chicken breasts from the instant pot and shred them.

Add the shredded chicken back into the pot. Add your softened cream cheese and shredded cheddar cheese as well. Set your instant pot to the saute function and cook for 5 minutes with the lid off. Once the cheese melts and everything comes together, your chili is ready!

Top your white chicken chili with more fresh bacon and shredded cheese, as well as cornbread, sour cream, or whatever other garnishes you like. Enjoy!

Cook's Tips

• You can shred your chicken using a fork in each hand. Or, for an even quicker option, place the cooked chicken in a large bowl and use an electric hand mixer to shred it.
• You will know it is safe to open your instant pot when the float valve on the lid comes completely down. Never open your instant pot before completely releasing the pressure. You may also use a slow cooker for this recipe. 

Storage Instructions

• Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
• You can freeze this finished dish in ziplock bags for up to 3 months.
• You can reheat leftovers in a pot on the stovetop, over medium-high heat, or in the microwave, in 30-second intervals.

Serving Suggestions

• Additional accouterments could include hot sauce, crispy fried onions or mushrooms, green onion, breadsticks, parmesan, or diced avocado.
• Turn your leftover chicken chili into nachos! Melt a little shredded cheese on tortilla chips in the oven and spoon your white chili on top.
• Serve with warm cornbread, or warm crusty bread slices.
• Feel free to add chili powder for a spicier version. Lime juice and northern beans would also add a nice flavor. Now let's get cooking! 

FAQ:

Looking for more delicious dinners? Try these instant pot recipes:

Slow Cooker Beef Bourguignon

Instant Pot Vegetable Beef Soup

One Pan Asian Beef and Noodles

Tried this chicken chili recipe recipe and love it? Please leave me a comment and recipe rating below.  Feel free to also tag me, I love to see your creations and sharing them. You can also print this recipe for later use. For more inspiration follow us on Instagram Or like us on Facebook

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Instant Pot White Chicken Chili

Make this 30 minute white chili for a cozy weekday meal!

Course dinner

Cuisine American

Keyword easy dinner, instant pot asian, pressure cooker recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 servings

Calories 405kcal

Ingredients

• 2-3 Large Skinless Boneless Chicken Breast
• 1 teaspoon Salt
• ¾ teaspoon Black Pepper
• ¼ cup Ranch Powder or 2 packs of Ranch Powder
• 1 can Corn Kernels drained
• 1 can Chili Beans in juice
• 1 can Mixed Beans or sub black bean
• 1 small can Mild Green Chilis diced
• ½ cup Bacon cooked and diced
• 2.5 cups Chicken Stock or Broth
• 1 8 oz block Cream Cheese, softened
• 1 cup Cheddar Cheese shredded
• Optional garnish: cheddar cheese parsley, bacon crumbles, sour cream, corn bread

Instructions

• Add chicken breast, salt, pepper, ranch powder, beans, corn, mild chilis, bacon and chicken stock to instant pot.
• With a secure lid and secured valve, pressure cook for 20 minutes on high. When done, release pressure valve manually for around ten minutes or until safe to open.
• When done, remove chicken breast from chili to shred.
• Then add shredded chicken, cream cheese and cheddar cheese back to instant pot. Cook with saute function, lid off, for around 5 minutes or until all ingredients are incorporated and cheese is smooth.
• Garnish with fresh bacon and cheese and enjoy.

Notes

Can be refrigerated for up to 3-4 days
May add more chicken stock for a looser consistency
For faster cook time substitute rotisserie chicken for the raw chicken breast. Reduce cooking time by ½

Nutrition

Calories: 405kcal | Carbohydrates: 10g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1513mg | Potassium: 404mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg

The post Instant Pot White Chicken Chili appeared first on Charisse Yu.

This dish combines the delicious flavors of ginger, brown sugar, soy sauce and sesame to make the perfect bite for a night in. It is super easy to make right in your instant pot, and it tastes great leftover, so tomorrow's lunch will be a breeze! Korean beef rice bowls are truly so comforting.

Why You'll Love This Beef and Rice Bowl

• Cozy and Customizable - One of the best parts of any rice bowl is that everyone can customize their own serving. Offer a variety of toppings so that picky eaters can make theirs exactly how they like it.
• Freezer Friendly - This is a great make-ahead meal. It holds up in the refrigerator as well as the freezer. Make a double batch and freeze some for busy nights ahead.

Ingredients for Beef and Rice Bowl

• Shaved Beef - You can use 1 pound of your favorite cut of shaved beef, or skirt steak, or tenderloin. If using skirt steak, make sure you cut against the grain. 
• Sesame Oil - Sesame oil acts as the fat in your marinade. You need 2 tbsp. You may wish to drizzle a small amount into your rice as well.
• Red Pepper Flakes - ½ teaspoon red pepper flakes give this dish just enough heat. If you like it extra spicy, you can have more onhand for serving.
• Ginger - Ginger is anti-inflammatory and so tasty. You will need 1 teaspoon ground ginger for your marinade.
• Onion - Slice one onion in preparation for this meal. Yellow onion works best.
• Green Onion - You will need 3 tablespoon sliced green onions for your marinade, but you should also slice some extra for serving.
• Garlic - Garlic really shines in this dish, so you want to pick out a good quality. You will need 5 cloves of garlic, peeled and crushed.
• Brown Sugar - 2 tablespoon brown sugar works to sweeten this dish, as well as to thicken up the marinade. If you are out of brown sugar, you can swap it for 1 ½ tablespoon honey.
• Soy Sauce - Soy sauce provides the perfect base for your marinade. You will need ⅓ cup.
• Rice - You should prepare your rice separately and set aside.
• Optional Toppings - You should offer a variety of toppings to go in your bowls. Fresh cilantro, eggs, kimchi, spicy mayo, green onion, cucumbers, carrot & sesame seeds are all great choices.

Substitutions

• For a gluten-free option, swap your soy sauce for tamari or liquid aminos.

• For a meatless version, swap the beef for tofu, baked eggplant, or plant-based steak or crumbles. Prepare your meat alternative on the stovetop or in the oven as you normally would, cooking your protein in the marinade.

• If you aren't a big fan of rice, try serving your beef atop rice noodles instead.

How To Make Korean Beef Bowls 

1. In a bowl or ziplock bag, combine the shaved beef, sesame oil, red pepper flakes, ground ginger, sliced onions, sliced green onion, brown sugar and soy sauce. Marinate for 1 hr or overnight if making ahead.
2. Place marinated beef, along with the juices, in an instant pot for 10-15 minutes on high pressure.  Note if you use thinner meat you should pressure cook for less time. When done, release pressure for 10 minutes. Be careful to leave plenty of space for steam.
3. Transfer to a dish and serve alongside rice and various toppings.

Step-by-Step Instructions

Start by preparing your marinade. You can use a mixing bowl, or simply pour your sesame oil, red pepper flakes, ground ginger, brown sugar and soy sauce into a ziplock bag and shake to mix. Then, add your shaved beef, sliced yellow onion and sliced green onions. Marinate for at least an hour. You can also make the marinade the night before, and leave your beef to marinade overnight.

Pour the entire contents of your bag into your instant pot, including the beef, onions, and marinade. Make sure there is enough room at the top of your instant pot for steam. Set your instant pot to high pressure for 20 minutes.

While your instant pot is cooking, it can be a good time to go ahead and cook your rice, and prep any additional toppings you wish to set out. I often use microwavable organic jasmine rice, or use my rice cooker for these bowls. 

Release pressure for 10 additional minutes.

Finally, transfer your cooked Korean beef and sauce into a dish and serve with your rice and toppings. Enjoy!

Cook's Tips

• If you don't have an instant pot, you can cook your beef in a skillet. First, remove the beef from the marinade and sear each side for about a minute. Then, lower the heat and pour the rest of the marinade and onions into the pan to finish.

• If you are short on time, it is okay to skip marinating the beef. Simply combine the ingredients and add to the instant pot with your beef.

• If you prefer, you can slice your own thinly sliced steak. You may even use lean ground beef to make it a Korean ground beef style. It's truly one of my favorite ground beef recipes. Freeze it beforehand to make it easier to cut. 

If you prefer to cook this easy korean beef dish via stove, you can cook stir fry it over skillet over medium for an easy weeknight meal. I mean my 9 year old boy says so! 

Storage Instructions

• Beef bowls leftovers will keep in an airtight container in the refrigerator for up to 4 days. I highly suggest separating the rice since it may get hard. 
• You can freeze this finished dish in ziplock bags for up to 3 months.
• You can reheat leftovers in a pot on the stovetop, over medium-high heat, or in the microwave, in 30-second intervals.

Serving Suggestions

• This dish goes great with egg rolls. Serve with a sweet and sour or sweet chili sauce.
• You can serve your beef atop pretty much any type of rice. If you have leftover white, brown, fried, or basmati rice, just heat and go. To use leftover sushi rice, you may want to add a pat of butter or a drizzle of your sesame oil to loosen it up a little.
• This can also make a fun appetizer. Turn it into lettuce boats and top with crushed peanuts and toasted sesame seeds. 
• If you enjoy a little spice add some red pepper flakes. 

FAQ:

Looking for more delicious dinners? Try these: 

Easy Beef Milanesa 

Ranch Chicken 

Instant Pot Beef Stew (Filipino Style)

Tried this Korean beef bowl recipe and love it? Please leave me a comment and recipe rating below.  Feel free to also tag me, I love to see your creations and sharing them. You can also print this recipe for later use. For more inspiration follow us on Instagram Or like us on Facebook

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Beef and Rice Bowl (Instant Pot)

This 15 minute pressure cooker recipe is easy to make and perfect for a weekday meal.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 275kcal

Ingredients

• 1 lb. Shaved Beef
• 2 tablespoon Sesame Oil
• ½ teaspoon Red Pepper Flakes
• 1 teaspoon Ground Ginger
• 1 Yellow Onion sliced
• 3 tablespoon Green Onions sliced
• 5 Cloves Garlic peeled & crushed
• 2 tablespoon Brown Sugar
• ⅓ cup Soy Sauce
• Optional Toppings: Fresh Cilantro Eggs, Kimchi, Spicy Mayo, Green Onion, Rice, Cucumbers, Carrot & Sesame Seeds

Instructions

• In bowl or zip bag, combine the shaved beef, sesame oil, red pepper flakes, ground ginger, sliced onions, sliced green onion, brown sugar and soy sauce. Marinate for 1 hr or overnight if making ahead.
• Place marinated beef, along with the juices, in instant pot for 10-15 minutes (depending on the cut of meat) Shaved beef I'd pressure cook it for 7-8 minutes on high pressure. When done release pressure for 10 minutes.
• Be careful to leave plenty of space for steam.
• Transfer to dish and serve along-side rice and various toppings.

Notes

1. Can be kept in an air tight container, in the fridge, up to 4 days.
   May be stored, cooked and frozen in zip tight bags.
   Can skip marination if pressed for time.
   May be reheated stove top over medium high heat in a pot or microwave for 30 second intervals.

Nutrition

Calories: 275kcal | Carbohydrates: 12g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 1152mg | Potassium: 515mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg

The post Beef and Rice Bowl appeared first on Charisse Yu.

This sweet potato balls recipe combines garlic, parsley, cheese and breadcrumbs to create a texture that is creamy, gooey and crispy. They make a tasty snack or appetizer. You can also serve them with just about any type of dinner entree.

Why You'll Love These Sweet Potato Balls

• Ready in 30 - This recipe takes just 30 minutes to come together, making it an easy side for weeknight dinners! Swap your baked sweet potato with these and surely the kiddos will find them fun to eat! 

• Healthy Helping - Sweet potatoes contain so many health benefits. Serve up a dose of antioxidants, fiber, potassium, magnesium, vitamins A, B6, and C, and more!

Ingredients for Sweet Potato Balls

• Sweet Potatoes - You will need 2 large, sweet potatoes. Peel and cube them to prepare.
• Garlic Powder - Season your sweet potato balls with 2 teaspoon garlic powder.
• Parsley - Fresh parsley gives this dish a bright pop in terms of flavor and appearance. Clean and chop ¼ cup.
• Parmesan - Parmesan works to bind these sweet potato balls, as well as lending a creamy, savory note. I used ½ cup of grated parmesan for this recipe.
• Breadcrumbs - Breadcrumbs help these sweet potato balls come together, and they also add a delightful crunch to the texture. You will need ¾ cup of your favorite breadcrumbs.
• Egg - You will need an egg to help it bind together. 
• Cheese - One of the best parts of these sweet potato balls is their gooey, cheesy center. You will need 1 ½ cups cubed cheese. I recommend cheddar, though you could also use mozzarella, gouda, or pepper jack.
• Salt and Pepper - You will want to season your mixture with salt and pepper. Start with 1 teaspoon salt and ¾ teaspoon pepper.
• Oil - You will need 2 cups of oil for frying. Vegetable oil works great, but you can also substitute any oil with a high smoke point.
• Cornstarch-added as thickener

Substitutions

• You can substitute gluten-free breadcrumbs for a flourless option!

• If you want your dish to be a little zestier, you can swap your table salt for seasoned salt. If you go this route, you can reduce your garlic powder to 1 ¾ tsp.

If you'd like it sweeter adding a tad of brown sugar will give it that perfect touch, but I feel the sweet potato is sweet enough! 

How to make Sweet Potato Balls

1. In a pot, boil sweet potato cubes for about 15 minutes or until tender with a fork. When done, drain well and set aside to cool.
2. Combine the parmesan cheese, cornstarch, egg, salt, pepper, garlic powder and chopped parsley in a large mixing bowl. Mix until all ingredients are well incorporated.
3. Mash your sweet potatoes and add to the spice mixture.
4. Add breadcrumbs to the sweet potato mixture. Depending on the wetness of the mixture, add breadcrumbs until dough is soft and not sticky.
5. Portion the dough into golf ball sized amounts and create a well for the cheese.
6. Add a cheese cube to each dough portion and pinch them closed. Bring frying oil to approximately 350F. This takes about 5 minutes over medium high heat. There should be enough oil to fully submerge the sweet potato balls. Fry them for 2-3 minutes, turning occasionally, until evenly golden brown. While cooking, prepare a paper towel to transfer the balls to remove excess oil and enjoy warm.

Step-by-Step Instructions

First, prepare your sweet potatoes. Boil them for about 15 minutes, or until fork tender. Drain and set aside.

In a large mixing bowl, combine your parmesan, egg, cornstarch, garlic, parsley, salt and pepper.

Next, mash your sweet potatoes until mostly smooth. It is okay if a few small chunks remain. Add the sweet potatoes to the seasoning mixture and stir until evenly combined.

Add your breadcrumbs. It should take ¾ cup, but you may also need to add slowly and adjust since your moisture content in your sweet potatoes may vary a little. You want to achieve a dough that is moldable, but won't stick to your hands. Portion the dough into balls of equal sizes. You should aim for the size of a golf ball. Make a well in the center. Next, add your cheese cubes to the center of each ball and pinch shut.

Heat your oil. The oil should reach 350F. This usually takes about 5 minutes on medium-high heat. Once the oil is hot, add your sweet potato balls, making sure to completely submerge them. Fry for 2-3 minutes, turning occasionally to make sure they fry evenly. Once the sweet potato balls are golden brown, remove them and place on a paper towel to drain and cool.

Cook's Tips

• If you struggle to get evenly sized balls, you can use a scale or an ice cream scoop.

• Make sure your breadcrumbs are fresh. Store them in an airtight container in the refrigerator to keep fresh longer.

• If you don't have a thermometer, you can try frying one ball first to make sure the oil is the right temperature.

For a healthier take, you may try oven baked sweet potato balls, but in my experience, food baked in the oven tend to give it a less crisp texture, plus no need to wait to preheat oven!

Storage Instructions

• These sweet potato balls are best fresh, however if you choose to refrigerate them, keep them in the refrigerator in an airtight container for up to 2 days and reheat in the air fryer.
• You can freeze the sweet potato balls for up to 3 months. Reheat in air fryer for 5 minutes at 375F, or in the microwave in 30-second intervals.

Serving Suggestions

• These sweet potato balls make a great side for burgers, wings, chicken and rice, salads, or soup.
• This dish is delicious on its own, but it can also be great to add dips. Chipotle mayo, tzatziki, buffalo sauce, aioli, sour cream, verde sauce, and ranch all make great options!
• Garnish with extra grated parmesan and some chopped green onions for an elevated presentation.

FAQ

Looking for more amazing apps? Try These: 

Baked Mac and Cheese Bites 

Cucumber Salad 

Tried this Sweet Potato Ballss recipe and love it? Please leave me a comment and recipe rating below.  Feel free to also tag me, I love to see your creations and sharing them. You can also print this recipe for later use. For more inspiration follow us on Instagram Or like us on Facebook

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Sweet Potato Balls

These sweet potato balls are so delicious you can't just have one!

Course Appetizer, Lunch

Cuisine American

Keyword appetizers, blw, sweet potato balls

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 24 Balls

Calories 68kcal

Ingredients

• 2 Large Sweet Potatoes peeled and cubed
• 2 teaspoon Garlic Powder
• ¼ cup Fresh Parsley chopped
• 1 teaspoon Salt
• ¾ teaspoon Pepper
• ½ cup Grated Parmesan
• ¾ cup Breadcrumbs
• 1 ½ cup of Cheddar Cheese Cubes may also use others such as gouda, mozzarella or pepper jack
• 2 cups Vegetable Oil may sub any oil with a high smoke point for frying
• 1 Egg
• 2 tbsp. Corn starch

Instructions

• In a pot, boil sweet potato cubes for about 15 minutes or until tender with a fork. When done drain well and set aside to cool.
• Combine the parmesan cheese, egg, corn starch, salt, pepper, garlic powder and chopped parsley in a large mixing bowl. Mix until all ingredients are well incorporated.
• Add breadcrumbs and egg to the small sweet potato mixture. Depending on the wetness of the mixture add breadcrumbs until dough is soft and not sticky.
• Portion the dough into golf ball size amounts and create a well for the cheese.
• Add cheese cube to each dough portion and pinch them closed .
• Bring frying oil to approximately 350F. This takes about 5 minutes over medium high heat. There should be enough oil to fully submerge the sweet potato ball. Fry the them for 2-3 minutes, turning occasionally, until evenly golden brown.
• Transfer to paper towel to remove excess oil and enjoy warm.

Notes

Best eaten fresh.
Can be kept in an air tight container, in the fridge, up to 2 days. Reheated is best by re frying, air frying or microwave, as they will soften when refrigerated.
May be frozen for up to 3 months and reheated by either air frier at 375F for 5 minutes or microwaved in 30 second intervals.

Nutrition

Calories: 68kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 215mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2814IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.4mg

The post Sweet Potato Balls appeared first on Charisse Yu.

This Filipino dish is commonly known as my lola says " giniling " and is a perfect dinner as it is fast, easy, nutritious, and easy to make ahead. It's the ultimate comfort food dinner. You can make a big batch and freeze it for later. Refrigerated leftovers also taste just as great the next day. You would traditionally serve this dish over rice, but you could repurpose the leftovers atop pasta or on a bun.

Why You'll Love This Filipino Giniling

• 30-Minute Meal - This dish comes together in just 30 minutes, making it a great option for busy weeknights.
• One Pan Wonder - The dishes can wait! You only need one skillet to prepare this Filipino picadillo.

Ingredients for Filipino Picadillo

• Olive Oil - You will need 1 tablespoon olive oil, or frying oil of your choice to keep your picadillo from sticking.
• Onion - Onion sets a delicious savory foundation for this picadillo. You want to small dice one whole onion.
• Garlic - Garlic paste works best to season this dish. You will need 1 tsp. Minced garlic may not bring quite as strong a flavor. If you are substituting minced garlic, be sure to use at least 1 clove.
• Ground Beef - You will need 1 pound of ground beef. The ground meat is the star of this dish, however, if you need to substitute it, ground pork or a meatless substitute can also work.
• Tomatoes - Full of potassium, fiber, and vitamin K, tomatoes are both tasty and healthy. You will need 1 cup of canned crushed tomatoes.
• Raisins - Raisins are one of the quintessential elements of any Filipino picadillo. They add a subtle touch of sweetness. You need ½ cup golden raisins.
• Potatoes - Potatoes round out this meal by providing textural variety, and keeping bellies full. Small dice 2 medium-sized potatoes.
• Carrots - Carrots contain vitamins B6, C and E. Something about cooked carrots feels so cozy to me. Small dice ¾ cup.
• Beef Broth - You will need 1 cup beef broth as the liquid for your Filipino picadillo.
• Fish Sauce - Fish sauce is a simple, yet complete way to season this dish. You will need 1 tbsp.
• Frozen Peas - Peas are great for digestion and blood sugar levels! You will need ¾ cup frozen peas.
• Green Olives - Olives are another part of what makes Filipino picadillo. You should opt for pitted green olives. Roughly chop ¼ cup.
• Salt - You will need 1 teaspoon of table salt to season this dish.
• Pepper - Prepare about ½ teaspoon ground black pepper.
•  Optional Garnishes - You may wish to garnish your finished product with additional olives or fresh herbs. Filipino picadillo goes best over rice, so you may wish to have some rice cooking while you're making it. 

Substitutions

•  For other meat alternatives, I'd use ground turkey or ground chicken, but to me beef is the best tasting 
•  Fish sauce is usually gluten-free. However, if you are serving someone with a gluten intolerance, you may want to double-check the packaging for allergen warnings.

How to Make Filipino Picadillo

1. Over medium-high heat, heat oil sauté the onion and garlic paste or minced garlic works too,  until fragrant and translucent.
2. Add tomato sauce and beef to the pan. Cook for around 5-8 minutes, or until ground beef browns.
3. To the pan, stir in the carrots, potatoes and raisins. Cook for an additional 3-5 minutes.
4. Lower the heat to medium-low and add salt, pepper, green peas, fish sauce and broth. Simmer with the lid on for an additional 10 minutes.
5. Remove from heat and serve over rice.

Step-by-Step Instructions

Start by heating 1 tablespoon olive oil over medium-high heat. Once the pan is hot, add your onion and garlic paste. Saute until the garlic is fragrant and the onions are translucent.

Add your crushed tomatoes and beef to the pan. Cook for 5-8 minutes. You want the ground beef to get a good brown on it, so avoid stirring too much. Once you brown the beef, you're ready to move on!

Add your carrots, potatoes and raisins to the pan and stir. Cook for 3-5 minutes to allow the flavors to meld.

Next, lower your heat to medium-low. Add your salt, pepper, frozen peas, fish sauce and beef broth. Cover the pan with a lid and simmer your picadillo for 10 minutes.

Your Filipino picadillo is complete! Serve it atop rice. Garnish with additional olives and fresh herbs as desired, and enjoy.

Cook's Tips

• When you add your liquids to the pan, scrape the bottom and stir to really bring out the flavors in the beef.

• This dish cooks pretty quickly. If you are cooking rice, I recommend starting that first so that it can finish in the background while you focus on your picadillo.

Storage Instructions

• Filipino picadillo will keep for up to 3 days in the refrigerator.
• You can freeze your picadillo for up to 3 months.

Serving Suggestions

• Serve your Filipino picadillo with steamed rice, it's such a yummy traditional way to eat filipino food. 
• Fried plantains make a great side with this dish.

FAQ:

Looking for more delicious dinners? Try these recipes here. And if you do try it please give it a recipe rating. 

Pork Sinigang Filipino Soup

Filipino Chicken Adobo

Instant Pot Beef Stew Filipino Inspired

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Filipino Picadillo

This is the ultimate comfort food. It has all the food groups and tastes so great

Course dinner

Cuisine filipino

Keyword 30 minute dinner, filipino recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Calories 573kcal

Ingredients

• 1 tablespoon Olive Oil
• 1 Onion small diced
• 1 teaspoon Garlic Paste
• 1 lb. Ground Beef
• 1 cup Crushed Tomatoes
• ½ cup Golden Raisins
• 2 Medium Potatoes small diced
• ¾ cup Carrots small diced
• 1 cup Beef Broth
• 1 tablespoon Fish Sauce
• ¾ cup Frozen Peas
• ¼ cup Green Olives pitted and rough chopped
• 1 teaspoon Salt
• ½ teaspoon Pepper
• Optional Garnish- Extra Olives Fresh Herbs

Instructions

• Over medium-high heat, sauté the onion and garlic paste until fragrant and translucent.
• Add tomato sauce and beef to the pan. Cook for around 5-8 minutes, or until ground beef has browned.
• To the pan stir in the carrots, potatoes and raisins. Cook for an additional 3-5 minutes.
• Lower the heat to medium-low and add salt, pepper, peas, fish sauce and broth. Simmer with lid for an additional 10 minutes.
• Remove from heat and serve over rice.

Nutrition

Calories: 573kcal | Carbohydrates: 55g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1911mg | Potassium: 1795mg | Fiber: 9g | Sugar: 24g | Vitamin A: 5254IU | Vitamin C: 51mg | Calcium: 101mg | Iron: 6mg

The post Filipino Picadillo appeared first on Charisse Yu.