Edible Cravings Catering
|Posted on January 10, 2018 at 6:00 PM||comments (2)|
Last night my family and I had Chicken Tortilla Soup using my Instant Pot. I think I’m in Love with this kitchen accessory. If you are busy woman or a busy person, I would invest in this product. This baby is fast, simple and just awesome! I chopped my veggies and prepped for all my ingredients before using my pot. Just quickly, I’m going to list all the ingredients I used and most of them I already had in my pantry/freezer.
Here’s what I used:
1 tablespoon of olive oil
1 pkg of chicken tenderloins
5 cups of chicken broth
1 can of rinsed black beans
½ cup of frozen corn
1 chopped green pepper
1 chopped yellow onion
8 oz. can or tomato sauce
1 can of rotel or 1 can of diced tomatoes
(I used the rotel because it already had the chilies added)
Spices Used on Chicken and Soup
1-2 tablespoon of cumin (added to the chicken and to the liquid ingredient when added)
2 tablespoons of salt and pepper (added to the chicken and to the liquid ingredient when added)
1 teaspoon of minced garlic (added to chopped veggie before adding the liquid)
1 tablespoon of chili powder (added to chicken and liquid ingredients when added)
1 tablespoon of taco seasonings.
Here’s what I did:
I set my Instant Pot on sauté to begin warming. I added my olive oil and my chopped peppers and onions and sautéed until tender for 3-4 minutes if medium chopped. Next I added the chicken broth, tomato sauce, the rinsed black beans, frozen corn, seasoned chicken and the remainder of the spices. I also added some crushed tortilla chips as a thickening agent. I would say a small handful, my hands are small (6 chips).
Now put your lid on and lock your lid. Change your setting on your Instant Pot to Soups and Stews and set your time to 8-10 minutes. I set my time for 10 minutes. Once the soup is done, do not open the vent, let it release its pressure by sitting for 10-15 minutes. The Instant Pot will automatically change settings to warm. When the time has passed open the vent and dinner is served.
Our dinner was ready in less than 45 minutes. OH YES! I forgot during the 10 minutes when your soup is cooking, you can set up all your toppings. (Shredded cheese, sour cream, limes, jalapenos, tortilla chips cilantro, avocados whatever your heart desires….it’s all optional)
If you try this let me know and ENJOY. Until next time, BYE!
|Posted on November 11, 2017 at 12:25 AM||comments (1)|
I know I am super late with getting our halloween treats posted for you to see. So here are a few pictures showing this Halloween season. Enjoy!
And we are still eating candy!
|Posted on October 27, 2017 at 11:40 AM||comments (3)|
I love this time of year and Halloween really makes fall official. It is also a reason to eat a lot of candy or should I say sweets/treats. I think sweet and treats sounds better than saying candy. What do you think?
This time of year beginning with Halloween you will find yourself surrounded by all kinds of sugary goodness. These last couple of years my Baby Chef and I have enjoyed making Halloween goodies. She loves helping me cook and she loves being involved with me in the kitchen. Last year we made a Halloween cake and cupcakes with candy corn and Pepperidge Farm Milano Cookies.
This year I was able to find some pretty simple recipes that seem to be kid friendly, fun and on a stick. This will make it easier to pass out and share with her friends next week. My Baby Chef will be able to get her hands in on all the Halloween fun! The recipes names, pictures and links are listed below.
Recipe #1 are Jack-O-Lantern Pops
Recipe # 2 are Peanut Butter Popcorn Balls.
Recipe #3 are Jack Skellington Oreo Pops
These are the recipes we will be attempting over the weekend. I will post our pictures later as Part 2 of this blog featuring The Good, The Bad and The Ugly. When you go to the links you will find many more recipes you can try. Feel free to comment back and share your pictures with me. Until then, I’ll be Hallowing at you later! LOL.
|Posted on October 13, 2017 at 10:25 AM||comments (1)|
Hey Happy Friday!
So, just as I promised, here's my first recipe to share with you. It's perfect for the weekend and it's easy. I will list all the ingredients followed by the instructions to cook.
First thing first.
1 can of refrigerated biscuit dough
1/2 a cup of sugar
1 tablespoon of cinnamon
1/2 cup of brown sugar
1/4 cup of butter or margarine
1/4 cup of nuts, pecans raisins (Optional-select what you like)
Preheat oven to 350. Grease your muffin pan. Mix your sugar and cinnamon mixture together in a bowl or plastic bag. Take the biscuit dough and cut in to 4 slices. Drop the biscuit slices into the cinnamon/sugar mixture coating all over. After coating the dough add each quarter into the muffin cup. You should be able to get 3 into each cup. Also, if you adding nuts or raisins add between the slices of dough. In a small sauce pan melt your butter and brown sugar until smooth on a low heat. Pour the mixture over the each muffin cup covering the biscuit dough. Bake using the instruction time on the biscuit can. Once they are done remove from oven and place on a plate to cool and enjoy!
I cannot wait to see who will try this and tell me what you think! Send me your comments.