I’ve always had an affinity for Cuban food. I guess that’s what happens when you live on the lower East side of New York. My love for Cuban food has only increased when I became friendly with Manny, the owner of the restaurant Mi Gente. I typically make this dish in the slow cooker but flank steak just calls for the pressure cooker. Instant Pot Ropa Vieja is on the menu. Continue reading “Instant Pot Ropa Vieja”
There’s nothing like cuddling up to a warm bowl of chili. It’s one of my favorite comfort foods, so when the weather dropped from 78 to a balmy 58 degrees, I seized the moment and made a big batch of chili in the instant pot. This is my seize the day Instant Pot Chili. Continue reading “Instant Pot Chili”
Bulgogi or Korean marinated steak is over a thousand years old. Only a dish that wonderfully delicious could survive hundreds and hundreds of years. So when fellow food blogger Amy from KimChiMom suggested I make her Korean marinated beef (bulgogi) I was all in. It’s adjusted to work for our family but this Instant Korean Marinated Beef (Bulgogi) is loved by all. Continue reading “Instant Pot Korean Marinated Beef (Bulgogi)”
I’ve been on a mission to make the most out of my Instant Pot. Now that it’s wonderful steam isn’t needed to make baby food so it can be used for other wonderful things. Like dessert. I’ve been dying for a good Key Lime pie and this Instant Pot Key Lime Pie is it. Continue reading “Instant Pot Key Lime Pie”
Summers are always eventful. To save time and get delicious meals on the table quickly, I’ve been relying on our pressure cooker. I’m happy to say this Instant Pot Chicken Gyro recipe made my day a little brighter because I was able to play with the kids. Continue reading “Instant Pot Chicken Gyros”
The last couple of days have been cooler than expected. And on those days I just want something warm and inviting. This chickpea masala or chana masala is just that. Super easy in the pressure cooker and you can adapt it however you want. Filling with a spicy kick at the end, that’s exactly what I like in a dish.
I stumbled upon beef barbacoa through my students obsession with a Mexican grill I shall not name. They were constantly rushing out of class to try to make it there and back before lunch was over. Of course, the bright side of them catching my attention was that it encouraged me to check the place out. It was delicious and a dish I knew I wanted to make my way.
The first time I had French food was in Quebec, Canada on a trip with the international club. There I was, in a French speaking city not knowing a lick of French. Luckily, I was with a bunch of people that spoke French and so I was in very good hands. One night for dinner, I ordered Boeuf Bourguignon also known as Beef Burgundy. There are so many aspects of this dish that I love. The rich layers of flavor, the tenderness of the beef. It’s an extremely hearty dish that’s like a nice warm hug.
September 15 through October 15 is Hispanic Heritage Month. This Mexican Shredded Chicken is inspired by all the wonderful people in my life who hail from all over Latin America and the Caribbean. I could not let this month go by without doing an inspired dish. Viva la revolucion!