Instant Pot Keto Queso Chicken Soup

It’s been a while since we made this, but I’m just getting around to posting it…. Just from the name alone you can tell that this is going to be a good recipe! IP, Keto friendly, Queso, Chicken, Soup – I think I like every one of those keywords. LOL. This soup was really easy to make, and it tasted as good as you’d expect. It’s literally a cheese soup with chicken added. It’s like a fiesta in your mouth!

Instant Pot Keto Queso Chicken Soup

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine American, Mexican
Servings 0

Ingredients
  

  • 1 lb chicken breast
  • 3 cups chicken broth
  • 1 tablespoon avocado oil
  • 2 10oz can Rotel with diced green chiles
  • 1 tablespoon taco seasoning
  • 8 ounces cream cheese
  • 1/2 cup heavy cream or whole milk
  • Salt to taste
  • Pepper to taste

Instructions
 

Stove top:

  • In a cast iron dutch oven (or normal poheat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
  • Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
  • Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.

Instant Pot:

  • Cook the chicken in the IHere is our IP Chicken recipe. Once cooked, set on side. Later, shred the chicken while you wait on the soup to come to together.
  • Set you IP to saute and heat the oil. Stir in the Rotel and taco seasonings, cooking for a minute until the spices are toasted.
  • Add in the broth, cream cheese, and heavy cream into the soup. Let cook for about 15-20 minutes.
  • (OptionaTransfer soup to blender and pulse until smooth. You can also use an immersion blender, if you don’t have a Vitamix or equivalent. Add it back to the IP.
  • Add your shredded chicken back to the soup base in the IP, and cook for about 5 minutes to reheat the chicken. Season with salt and pepper to taste.

Notes

Original Recipe: https://www.castironketo.net/blog/keto-queso-chicken-soup

Nutrition

Serving: 5g
Keyword Keto
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Category: Main Courses, Side Dish, Slow Cooker & Instant Pot, Soup & Stews | LEAVE A COMMENT

Oven Bacon

There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.

Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.

Bacon in the Oven

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Servings 0

Ingredients
  

  • Bacon thick cut is better

Instructions
 

  • We recommend using 400 F to cook your bacon… But your bacon may vary.
  • If using thicker bacon, always lean towards the lower temp.

Oven set to 350 F

  • Bake your bacon for 22 to 27 minutes.

Oven set to 375 F

  • Bake your bacon for 20 to 25 minutes.

Oven set to 400 F

  • Bake your bacon for 18 to 23 minutes.

Oven set to 425 F

  • Bake your bacon for 15 to 20 minutes.

Notes

Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
Keyword Bacon
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Category: Appetizers & Snacks, Breakfast & Brunch, Comfort Food, Main Courses, Sauces, Seasonings, Dressings and Condiments, Side Dish | LEAVE A COMMENT

Maple Bacon Brussels Sprouts

These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.

The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!

Maple Bacon Brussel Sprouts

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 pound Brussels sprouts trimmed
  • 1/2 cup Avocado oil or oil of choice
  • 6 tablespoons pure maple syrup
  • 8 slices bacon cut into 1/2-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Prep brussel sprouts by trimming the bottom off.
    Depending on their size, cut them in to halves or quarters, and toss into a large bowl
  • Drizzle with the oil and maple syrup; stirring to coat them all
  • Place Brussels sprouts in a single layer in a baking dish.
  • Sprinkle with bacon; season with salt and black pepper.
    (Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Notes

This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/
Keyword Bacon, Brussel Sprouts, Maple Syrup
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Category: Main Courses, Side Dish | LEAVE A COMMENT

Instant Pot Autumn Mash

I love me some mashed potatoes. Those rich creamy carbs that just melt away on your tongue… You know what I’m talking about. Well I was excited when i came upon this variation of one of my favorite dishes.

The Autumn mash is a wonderful adaption of mashed potatoes. Using mostly parsnips, carrots, and cauliflower it doesn’t hold anything back in terms of flavor. It’s hard to describe, but I feel that with the addition of the parsnips that it really add depth to what would otherwise just be mashed veggies.

Instant Pot Autumn Mash

Print Recipe
Course Dinner
Cuisine American
Servings 0

Ingredients
  

  • 1 head roasted garlic
  • 4 tablespoons ghee divided can subsitute Butter
  • ½ onion coarsely chopped
  • ¾ pound parsnips or about 5 small parsnips peeled and coarsely chopped
  • 1 pound carrots or about 2 large carrots peeled and coarsely chopped slightly smaller than parsnips
  • 1½ pounds cauliflower florets or 1 small head of cauliflower coarsely chopped
  • ½ cup bone broth or organic chicken broth
  • kosher salt to taste
  • Freshly ground pepper to taste
  • Minced chives optional

Instructions
 

  • Start with roasting a head of garlic.
    “Roast” the garlic in an Instant Pot by following this recipe!
  • Hit the “Sauté” button on your Instant Pot and add three tablespoons of ghee once the pot if hot.
  • Toss in the onions and cook until softened, about 2-3 minutes.
  • Add the chopped parsnips, carrots, and cauliflower into the pot, and squeeze in the roasted garlic bulbs. Sprinkle salt, to taste.
  • Pour the broth in, and give everything a good stir.
  • Cancel the “Sauté” function.
  • Lock on the lid of the Instant Pot with the valve in the sealed position and cook under high pressure for 5 minutes.
  • Release the pressure manually.
  • Season to taste with salt and pepper, and stir in the remaining tablespoon of ghee. Purée the mixture with an immersion blender or in a food processor until smooth.
  • Top with fresh chives and serve!

Notes

Original recipe: https://nomnompaleo.com/instant-pot-autumn-mash
Keyword carrots, cauliflower, Mash, Mashed, parsnips, Vegetables
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Category: Comfort Food, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Miso Maple Roasted Veggies

You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.

The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.

Miso-Maple Roasted Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 pounds root vegetables cut in roughly 1/2-inch pieces
  • 2 tablespoons miso paste see above
  • 2 tablespoons maple syrup or honey, if you prefer
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons Sesame Oil Any avocado or canola oil will work

Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
  • Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
  • Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
  • Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
  • Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.

Notes

Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots
Keyword Maple Syrup, Miso, Vegetarian
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Instant Pot Mexican Quinoa

Our friend had gaven us their Costco size bag of quinoa, so I was tasked with finding tasty ways to use it up. After googling around for quinoa, and various other ingredients we already had on hand, I stumbled upon this recipe.

I’m a lover of less dishes when cooking, so using our Instant Pot to a make a one-pot meal… Sign me up! This recipe is a true winner when it comes to one-pot meals as well as easy and tasty Instant Pot recipes.

I’ve been using it for meal prepping what i like to call deconstructed burrito bowls. I can portion and fill a few bowls and we can eat this for lunch or dinner for a few nights. (Yeah less cooking on week nights!)

It has all of the flavor of everything you’d want in a really filling and delicious plate of Mexican food. This has become a bookmarked recipe in our house!

Instant Pot Mexican Quinoa

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mexican
Servings 0 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 3 garlic cloves chopped
  • 1 jalapeno chopped, de-seed for less heat
  • 14.5 oz can fire roasted tomatoes
  • 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
  • 15 oz can black beans drained and rinsed
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili powder or to taste
  • 3/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper
  • 1 cup quinoa uncooked, 180 grams
  • 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
  • 2-3 tablespoons chopped cilantro
  • 1 lime juice of 1 lime
  • 1 avocado diced

Instructions
 

  • Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
  • Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
  • Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
  • Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
  • Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
  • Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!

Notes

Original Recipe: https://www.cookwithmanali.com/instant-pot-mexican-quinoa/
Keyword Instant Pot, Vegetarian
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Category: Main Courses, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Homemade Blueberry Syrup

We bought a big bag of the Paleo pancake mix at Costco. If you shop there, then you have seen it or might already have a bag of it. We’ve been trying to work thru what kinda feels like an endless bag of mix, and are actually almost half way thru it.

But to help wash it down, and more importantly to use up the bag of frozen blueberries, we have been mixing up this syrup. It’s a great tasting syrup. If you’re watching your carbs… Skip this one. lol.

Blueberry Syrup

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sauce, Side Dish
Cuisine American
Servings 2 cups
Calories 481 kcal

Ingredients
  

  • 2 cups blueberries fresh or frozen
  • 1/2 cup sugar or honey
  • 1 cup water + 2 Tablespoons, divided
  • 1 Tablespoon cornstarch or tapioca starch for grain-free

Instructions
 

  • Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
  • In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
  • Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

Notes

Original recipe: https://www.laurafuentes.com/better-than-ihops-blueberry-syrup-recipe/

Nutrition

Calories: 481kcalCarbohydrates: 71gProtein: 23gFat: 13gSaturated Fat: 1gSodium: 1320mgPotassium: 1627mgFiber: 28gSugar: 13gVitamin A: 13290IUVitamin C: 44mgCalcium: 197mgIron: 10.7mg
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Category: Side Dish | LEAVE A COMMENT

Chocolate Peanut Butter Quinoa Balls

So this is one of Traci’s recipes for a healthy snack. I’ll let her tell you more about them later. 

Chocolate Peanut Butter Quinoa Balls

Print Recipe
Course Breakfast, Snack
Cuisine American
Servings 0

Ingredients
  

  • 1/2 cup Peanut Butter
  • 2 tbsp Maple Syrup, pure use the real stuff, not the imitation maple junkl
  • 1 tsp Vanilla Extract
  • 1 dash Salt
  • 1 cup Quinoa, cooked slightly warm, not hot
  • 2 tbsp Chocolate chips

Instructions
 

  • Line a half baking sheet or plate with parchment paper and set aside.
  • In a bowl, add peanut butter, maple syrup, vanilla extract, and salt. Mix until thoroughly combined. Stir in Quinoa and mix until well combined. Fold in chocolate chips.
  • Take a heaping spoonful size of dough and roll it into a ball. Place onto the prepared parchment paper. Do the same until no dough remains.
  • Place in the refrigerator or freezer to chill for about 30 minutes.
  • Store in an air tight container in the freezer or refrigerator.
Tried this recipe?Let us know how it was!
Category: Appetizers & Snacks, Breakfast & Brunch, Vegetarian & Vegan | LEAVE A COMMENT

Caramelized Tomato Tarte Tatin

This is one hell of a treat! Traci has made this a few times, and it’s quite delicious. A caramelized tomato has such a neat savory flavor. 

If you want to amaze someone at your next potlock or get together, try this. It really is amazing. It sounds complicated, but overall it isn’t too difficult, it just takes a bit of time. The bright acidic pop of flavor from the tomato, that mixes with the caramelized sugars and sherry vinegar, and that gets rounds out with thyme. I’m salivating as I type.  

Carmelized Tomato Tarte Tatin

Print Recipe
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine French
Servings 0 people

Ingredients
  

  • 1 package All-butter puff pastry 14 ounces
  • 2 tablespoons unsalted butter
  • 3 red onions halved and thinly sliced
  • ¼ cup plus a pinch of sugar
  • ½ teaspoon sherry vinegar
  • ¼ cup Kalamata olives chopped pitted
  • 1 ½ pints Cherry or Grape tomatoes (about 1 pound ) a mix of colors is nice
  • 1 tablespoon Thyme leaves, fresh chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
  • Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
  • In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
  • Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
  • Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

Notes

Original recipe:  https://cooking.nytimes.com/recipes/1017616-caramelized-tomato-tarte-tatin
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Category: Desserts, Side Dish | LEAVE A COMMENT

Garlic Roasted Broccoli

How can anyone hate broccoli? I think it’s really tasty and that fact that it is such healthy vegetable makes it even better. The easiest way to bring out the full flavor of broccoli is to simply roast it in the oven. Tossed with some oil and seasoning and baked, you’ll have a hearty delicious side dish in 20 minutes. 

Substituting garlic oil for the oil and garlic, is a great way to cut out the actual garlic but keep that flavor. It’s a great way to make this fairly FODMAP safe.

Garlic Roasted Broccoli

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 12 ounces Broccoli florets
  • 2 tablespoons Olive oil
  • 3 teaspoons Garlic powder
  • Kosher salt (2 teaspoons) to taste
  • Black pepper to taste
  • Parmesan cheese to taste

Instructions
 

  • Preheat oven to 425 degrees F
  • Place your broccoli in a gallon size ziptop bag
  • In a small bowl, combine oil, powder, and salt (pepper if using)
  • Pour liquid mixture over the top of the broccoli
  • Shake until broccoli is fully covered
  • Pour broccoli out on to a greased cookie sheet, covered in aluminum foil
  • Bake for 20 minutes
  • Remove from oven. Sprinkle with additional salt, parmesan cheese if desired.
  • Serve immediately
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Category: Side Dish, Vegetarian & Vegan | LEAVE A COMMENT