Gomae (or Gomaae) is one of those dishes that my family likes to order when eating at Japanese restaurants. Gomae is a Japanese style spinach salad that is dressed with a sesame dressing. There is this one all-you-can-eat restaurant we used to go to a lot and we would order and consume many servings of this dish. The dish is good enough for us to order multiple times and healthy enough for us to consume guilt-free! So, I decided that I would attempt to re-create this great dish.

Gomae Japanese Spinach Salad

Surprisingly, this dish is quite easy to make. After boiling the spinach and cutting it into portions, the spinach is added to a delicious dressing made from crushed toasted sesame seeds, mirin, sake and sugar. I was surprised at how similar the taste was to the one we would order at Japanese restaurant. I was quite pleased and there were no left-overs as it was consumed almost immediately. What I like about this dish is that it’s so healthy, vegetarian and easy to make. It’s also very tasty and different from the typical salads we eat. I will definitely be making this over and over again!

Gomae (Japanese Spinach Salad)

Prep Time  15 mins

Cook Time  10 mins

Total Time 25 mins

Course  : Appetizer

Cuisine : Japanese

Servings: 4 servings

Author  : Liza Agbanlog

Ingredients

1 bag of ready-to-eat spinach (approx. 200 g)

salt to taste

Sesame Dressing

1/2 tsp of sake can substitute with 1/2 tsp of cooking sherry

1/2 tsp of mirin can substitute with 1/2 tsp of cooking sherry

3 tbsp roasted white sesame seeds

1 1/2 tbsp soy sauce

1 tbsp white sugar

Special Equipment

Mortar and Pestle or food processor

Instructions

1.Heat a skillet to low heat. Toast the sesame seeds by placing them into the skillet. When a few of the sesame seeds begin to pop, remove from the heat.

2.Grind the sesame seeds using a mortar and pestle. If you don't have access to a motor and pestle, you can grind them in a food processor.

3.In a small bowl, combine the sesame seeds, soy sauce, sugar, sake and mirin. Mix well.

4.Bring a large pot of water to a boil add a pinch of salt.

5.Add spinach to boiling water and cook for one minute. Drain and soak with cold water until cooled.

6.Drain the spinach and make sure to remove as much water as possible. Collect the spinach and cut into 4 pieces (see picture above).

7.Toss the spinach in the sesame dressing.

8.Serve and enjoy!

Recipe Notes

Recipe Source: Just One Cookbook

source: https://salu-salo.com/gomae-japanese-spinach-salad/

Who says good pizza can’t be healthy? Or healthy pizza can’t taste good? This Sweet Potato Crust Pizza with Tangy BBQ Chicken is gluten free, dairy-free, and packed with protein and veggies. And it tastes ahh-mazing!!

How to make sweet potato crust pizza that tastes even better than the real thing!

Sweet Potato Crust Pizza with Tangy BBQ Chicken

Pizza has been off the menu ever since I became lactose-intolerant about ten years ago. We also avoid gluten whenever possible, so that’s two strikes against those cheesy, doughy pies of deliciousness.

That is until my husband dreamed up the sweet potato crust pizza recipe that changed my life. Finally I can enjoy pizza without worry of an upset tummy! (Or busting a diet!)

And it is so so good.

I crave this pizza and once you try it, you will to

Originally published in 2015, this is a recipe that definitely stands the test of time. We’ve gotten tons of awesome feedback from readers who’ve tried our sweet potato crust pizza, so I’ve added our favorite reader-submitted ideas later in the post!

Health Benefits of Sweet Potatoes:

What makes this sweet potato pizza crust different from other gluten free pizza recipes?

Sweet potatoes are packed with vitamins and minerals:

Sweet potatoes provide a whopping 214% daily value of Vitamin A and 52% daily value of Vitamin C!

Plus they’re a good source of manganese, B vitamins, biotin, fiber, and potassium! (Source)

So this is not only a recipe that fits into a gluten free or dairy free lifestyle, it’s actually a healthy pizza for anyone!

Here’s what you need to make this amazing gluten free sweet potato crust:

3 medium sweet potatoes

1 egg

1 cup almond flour

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 tablespoon apple cider vinegar

How to make our gluten free sweet potato pizza crust:

- (We use this sweet potato crust recipe for almost all of our healthy pizzas! So, so delicious and goes with just about every kind of topping! Affiliate links provided for your convenience in re-creating this recipe; disclosure policy here.)

- Pre-heat oven to 400°.

- Cook sweet potatoes in microwave until soft.

- Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar.

- (For an extra kick, add a pinch of chili powder.)

- Mash ingredients until well combined and the mixture takes on a doughy consistency.

- One of the best things I've eaten in a LONG time-- healthy or not! (But it IS healthy!) Gluten free, dairy free and packed with protein and veggies.

- Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)

- Cook dough at 400° for 30 minutes.

- After you add your toppings (listed below), return pizza to oven and bake for an additional 10 minutes.

- Full printable recipe available for free at the bottom of the post.  Click here to jump to printable recipe. 

Barbecue Chicken Pizza Toppings:

1/2 cup barbecue sauce

1/2 cup tomato sauce

1 cup shredded rotisserie chicken (pre-cooked) – click here to learn how to make your own easy and thrifty rotisserie style chicken at home!

1 cup chopped spinach

1 medium red onion, sliced and sautéed

Spread cooked sweet potato pizza dough with mixture of barbecue and tomato sauce. Layer pizza with chicken, spinach, and red onion. Return pizza to oven and bake for an additional 10 minutes with toppings. We finished with an extra drizzle of sauce.

One of the best things I've eaten in a LONG time-- healthy or not! (But it IS healthy!) Gluten free, dairy free and packed with protein and veggies.

You can see from the photos there is a beautiful crispness to the edge of the sweet potato crust. It holds up really well with as many ingredients as we piled on, though it’s probably easiest to eat with a fork. But it is seriously so amazing you won’t mind 🙂

Reader tips from Pinterest:

As this is one of our most popular recipes, we’ve gotten a lot of awesome feedback from readers who tried it. These are our favorite tips that we wanted to share with you:

Prep and cook sweet potatoes in advance so they’re ready to go whenever you want to make this sweet potato crust pizza.

After cooking sweet potato crust for 30 minutes, flip and cook for an additional 5-7 minutes to get it extra crispy. Then add your toppings and cook as normal.

Feel free to substitute all-purpose gluten free flour for almond flour if needed.

Make Cooking Fun (and Easy!)

Subscribe to get our weekly recipe share newsletter with healthy family food, holiday treats and more!

Grab a free printable copy of this BBQ Chicken Sweet Potato Pizza Crust recipe:

If you love this recipe, rate it! Or tell us what you think in the comments below.

Sweet potato pizza - gluten free, dairy free

Sweet Potato Crust Pizza with BBQ Chicken

Prep Time   10 mins

Cook Time   40 mins

Total Time  50 mins

Who says good pizza can't be healthy? Or healthy pizza can't taste good? This Sweet Potato Crust Pizza with Tangy BBQ Chicken is gluten free, dairy-free, and packed with protein and veggies. And it tastes ahh-mazing!!

Course  : Main Course

Cuisine : American

Servings: 8 slices

Calories: 144 kcal

Author  : Stacey aka the Soccer Mom

Ingredients

Sweet potato crust ingredients:

3 sweet potatoes medium

1 cup almond flour

1 egg

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 tablespoon apple cider vinegar

Toppings:

1 cup pre-cooked rotisserie chicken shredded

1 cup spinach chopped

1 red onion thinly sliced

1/2 cup barbecue sauce

1/2 cup tomato sauce

Instructions

To make the sweet potato crust:

1.Pre-heat oven to 400°.

2.Cook sweet potatoes in microwave until soft.

3.Peel sweet potatoes and add to large mixing bowl with almond flour, egg, salt, dried oregano, dried basil, garlic powder, and apple cider vinegar. (For an extra kick, add a pinch of chili powder.) Mash ingredients until well combined and the mixture takes on a doughy consistency.

4.Use rubber spatula to spread on a Pizza Stone (you could also use a Silicon Baking Mat or greased baking sheet.)

5.Cook dough at 400° for 30 minutes.

To finish the sweet potato crust pizza: 

6.While pizza dough is baking: shred 1 cup of pre-cooked rotisserie chicken, chop 1 cup spinach, and sauté one thinly sliced medium red onion until soft.

7.Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.

8.Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce.

9.Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!

source: https://thesoccermomblog.com/healthy-barbecue-chicken-pizza-with-sweet-potato-crust/

Laksa soup is my vegetarian take on flavorful Malaysian red-curry soup with pleasantly spicy coconut-curry broth, rice noodles, tofu and crunchy peanuts.

Starting Monday with a flavorful meatless vegetarian coconut curry soup made with Malaysian-style red curry paste called Laksa. Just like any other glorious bowl of Curry Soup, I like to eat Laksa soup loaded with zucchini simmered in creamy spicy coconut-curry broth, topped with silky rice noodles and fresh tofu.

Topped with crunchy peanuts, fresh cucumber and generous splash of lime juice... this soup is bowl-of-heaven for curry lovers! 

Oh, you know the best part?! I often ready the Laksa paste over the weekend and then enjoy Laksa soup, any day of the week, in just 10 minutes! An amazingly flavorful subtle-spicy broth comes together with Laksa paste, coconut milk, vegetable stock, and splash of lime juice. That sounds easy, isn't it?

I'm sure you thinking red-curry paste and subtle spicy? I agree that red-tone curry pastes are mostly considered spicy due to use of lot of chilies... but laksa soup is not different and has flavor of chilies yet it is not that hot spicy. Actually the sweetness of coconut milk, and hint of sugar balance the spice and makes Laksa broth savoury. 

However, if you like heat, you can use more Laksa paste too. Then just dunk-in some rice noodles and slurp!

First time, I tried Laksa soup in London, UK. We had a 12 hours layover in London. Of course, we got short visa and decided to explore the city a bit. Vishal had lived in London for sometime. So finding our way around, with all train-network of London, was fairly easy. It was cold winter evening and our first stop was in small eatery in busy part of the city. All they sold was some pastries, soups and sandwiches. And Vishal's favorite fish and chips. I think, every eatery in London has fish and chips in their menu. :)

So, shivering in the cold, I was scanning the menu for a familiar soup. Reading the world "curry" I stopped at Curry Laksa Noddle Soup. There was option to add chicken or veggies and I decided to keep it veggie-only. Even talking about that soup bowl reminds me of rich, creamy, aromatic soup. I don't even remember breathing few times before I finished that bowl. And in minutes of, feeling harsh winter, I felt warm head to toe. Indeed it was an unforgettable experience. In-fact, pictures of the soup today are totally inspired from the bowl of soup I drank that day. 

I never thought to try and make it at home until last year when UK Chef and TV personality Nigella Lawson shared the picture of Laksa Soup she had in a London restaurant. That day I spent lot of time researching for the recipe... and spent hell lot of time trying to create that silky smooth soup with amazingly beautiful color.

I'm happy to say, after a number of tries, I found the taste and balance of flavor I was looking for. This recipe is very close to my original experience and I love it. Since early this year, it has become a staple in our home. 

How to make Laksa Paste?

Laksa paste is essentially a red curry paste and is back-bone of Laksa soup. Hence the name - Laksa. You will be surprised that such simple 6 ingredients provide depth of flavor and rich color to laksa soup.  If you look at the list in recipe below, all are easy to find pantry-staples. I mean, we all have lime, onion, garlic, dried chilies in our kitchen? Right? If you don't have **Sambal Oelek (chili paste) in your pantry? You can replace it with sriracha or any regular Asian chili-garlic paste.

Now, I must tell you that authentic Laksa Paste or laksa recipe uses Lemongrass instead of lemon or lime. I had full plans to use lemongrass too. But, thing is, it is not that easy to find everywhere. Also, lemongrass paste, which is often used to avoid hard stems of lemongrass in soups/curries, is not that easy to find either. So I decided to switch to my trusty ingredient that I often use when recipe calls for lemongrass and I don't have any.

Let me tell you, if you are every  get stuck on a recipe due to not finding lemongrass? Just do this: zest a whole lime and mix with three tablespoon of lime juice. For every 1 tbsp of lemongrass paste use 1 tbsp of this mixture. And you will not notice difference in the flavor.

To make paste, I process all ingredients in food processor until smooth paste forms. If mixture looks too thick, I add a little more oil or lime juice. Laska paste stays good in refrigerator for 1 week. Recipe below is good to make soup twice.

Originally, Laksa soup is from Malaysian/Singapore region but this recipe is my taste of Laksa from London. I adapted the recipe from a number of sources in attempt to create these flavors. In no particular order, the list of sources referred are listed in the Recipe Notes. During my research, I also came to know that there is a similar version of Laksa soup in Asaam, India. I think, every country leaves their mark on a recipe as it travels.

So friends, a bowl of laksa soup is perfect to way to enjoy cold fall-winter or evening. Blend a batch of laksa paste in advance, then make vegetarian laksa soup for dinner in just 10 minutes. Find you favorite comfy couch in house... Sip the soup and slurp the noodles. Enjoy!

Laksa Soup

Laksa soup is my vegetarian take on flavorful Malaysian red-curry soup with

pleasantly spicy coconut-curry broth, rice noodles, tofu and crunchy peanuts.

Total Time 25 minutes

Prep Time  15 minutes

Cook Time  10 minutes

Difficulty Easy

Yields     4 Servings

Serves     4

Notes      No. of servings depends on serving size.

Ingredients

Laksa Paste

6 Whole Red Chili (dried thai chilies, soaked in boiling water for 10 minutes)

5 Garlic (cloves)

3 inch Ginger (peeled)

1 Lime (zest and juice)

6-8 Cashew (nuts, raw)

1 Thai Red Chili (1-2 fresh, or I used one red fresno chili)

1 tbsp Sambal Chili Paste

2 tbsp Olive Oil (or canola oil, use per preference )

2 Shallot Onions (coarse chopped)

Laksa Soup

1 Cup Coconut milk

1 Zucchini (**thin sliced)

2 tsp Sugar (adjust per taste)

1/2 tsp Salt (adjust per taste)

1/4 lbs Tofu (thin sliced, mild firm tofu, drain and pat dry)

2 Cup Vegetable Stock

2-3 tbsp Lime (juice, adjust per taste)

For Serving/Garnish

1/2 lbs Rice Noodles (cooked)

1/2 Cucumber (thin sliced, for serving)

Cilantro (fresh leaves, chopped)

Lime (cut into wedges)

Direction

1. Make Laksa Paste: To make paste, in food processor jar, add soaked chilies (discard water in

which these were soaked), and all ingredients from the Laksa Paste ingredient list above.

Process until smooth pasta forms. Remove in a bowl. Paste stays good for up to one week.

2. Bring a pot of water to rolling boil and cook rice noodles according to package directions.

3. Heat a skillet. Add 1/2 of laksa paste. Saute for 1 minute to develop flavor and also to cook-off

raw flavor of onion. Now, add chopped veggies, such as zucchini, (add mushroom or bell pepper

if you like) and cook until crisp (not mushy tender).

4. Add vegetable stock and coconut milk with *1 tsp sugar, 1 tbsp lime juice, and generous pinch of

salt. Bring to boil and simmer until just started to thicken (1-2 minutes). Remove from heat. Taste

broth and adjust salt, sugar and lime juice.

5. In four serving bowls, add serving of cooked noodles, ladle soup on top dividing equally. Top with

sliced tofu, sliced cucumber, cilantro and more chilies. Serve and enjoy!

Savita's Notes:

Sambal Oelek is not vegan whereas rest of the ingredients in this soup are all vegan. So, you can

replace sambal paste with a regular vegan chili-garlic paste to make this soup vegan.

* I end up adding up-to a tbsp sugar to balance the flavors. Also, it is best to taste and adjust salt.

Salt brings out the flavor of everything - coconut, curry paste. Sauce may take 2-5 minutes to

thicken. Keep simmering until soup has desired consistency

source: https://www.chefdehome.com/Recipes/717/laksa-soup

These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese.  These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert!

Do you remember these apple turnovers I posted a while back?  Ever since I posted them, I’ve been thinking of new ideas for turnovers.  With spring just around the corner, I felt like a berry version was in order.

So I made a strawberry turnover and then stuffed it with a cream cheese filling.  Because it’s a proven fact that cream cheese makes everything better.

At least it does for me.

The turnovers are actually pretty easy to make since they start with frozen puff pastry.  I love to keep some puff pastry on hand in my freezer for times when I need it, it’s seriously amazing!  While it’s thawing out is the perfect time to get the filling ready to go.

The filling starts with a mixture of strawberries, a little sugar, and a bit of cornstarch to thicken up the mixture as it bakes.  I’ve made these turnovers a couple of times (quality control purposes..) and I’ve found that two tablespoons of sugar is just enough.  You’ll want to mix up the strawberry mixture until everything is nice and combined.

Then comes the cream cheese mixture, just a little bit of cream cheese, powdered sugar, and vanilla extract.  Once you have that mixed up, you’ll unroll your puff pastry and slice each piece into four squares.  I like to use a pizza cutter to do this part, but a sharp knife will work just fine too.

Then you’ll fill each piece with the strawberry mixture and cream cheese mixture.  It will be enough to fill each turnover nice and full, but not too full to where you can’t close them.

Once that’s done, I like to brush each turnover with an egg white that’s been lightly whisked right before baking them.  The glaze on top is optional, but highly recommended and it takes less than a minute to mix together.

Once I finished taking pictures of these, I gave some to my in-laws and they were immediately asking for the recipe.  I can guarantee that you will love these too!

STRAWBERRY CREAM CHEESE TURNOVERS

Serves: 8 turnovers

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert!

INGREDIENTS

For the turnovers:

1 (17.3 ounce) package puff pastry, thawed according to packing directions (2 sheets)

1 and ½ cups chopped strawberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

4 ounces cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

1 egg white, lightly beaten

For the glaze:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

INSTRUCTIONS

To make the turnovers:

Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.

Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.

In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.

In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.

Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.

Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.

Bake at 400°F for 17-20 minutes or until lightly golden brown.

Remove from the oven and set aside to cool for about 10 minutes.

To make the glaze:

Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.

Evenly distribute the glaze between all of the turnovers.

NOTES

Turnovers are best eaten the same day, but can be stored in an airtight container in the refrigerator for up to two days.

source: https://www.livewellbakeoften.com/strawberry-cream-cheese-turnovers/

Celebrate summer with these irresistible spicy sockeye salmon poke bowls! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal.

Spicy Sockeye Salmon Poke Bowls - Healthy and flavorful Luxe Gourmets protein infused with Japanese inspired flavors for a delicious gourmet meal! | jessicagavin.comSave

These warm summer nights call for some light and healthy cooking! Have you ever tried poke? I fell in love with this dish during my first Hawaiian vacation. It’s actually easy to create delicious poke right at home, where you can customize it with all your favorite ingredients! I made these spicy sockeye salmon poke bowls using the highest quality fish from Luxe Gourmets which ships directly to you.

Fresh wild Alaskan salmon is one of my favorite kinds of poke. The recipe I’m sharing has got a little spice, tang, sweetness and a whole lot of incredible seafood. I can’t wait to show you how to turn dinner into a homemade gourmet meal, let’s go!

Hands holding a poke bowl with salmon and vegetablesSave

The thing that is going to turn your poke experience into one of the most memorable homemade meals is the fish that you select. It’s become a ritual at our home to have Monday night be our salmon night. Why? It’s because this flaky fish is packed with protein, but it also has nutrient rich omega-3 fatty acids that provide heart and brain benefits for a healthy boost. It’s also very fast and easy to prepare, perfect for those busy weeknights.

Bag of Kodiak Seafood premium quality Wild Alaska salmon filletSave

In my opinion, the quality and taste of wild Alaskan salmon are the best. Just by taking a look at the dark ruby red color, you know that your meal is going to be special. I’ve found that the taste to has a gentle sweetness and gives almost a subtle buttery flavor with each bite, especially when eaten as sashimi or in these salmon poke bowls.

If you’re a seafood lover and want the same high-quality sushi-grade fish that’s reserved for Michelin-starred restaurants, treat yourself to Luxe Gourmets Sockeye salmon!

So you don’t have to wait another minute, this beautiful whole-side of salmon can be shipped overnight! I was so excited when this exquisite culinary gift was delivered. To keep the fish fresh from the ocean, Luxe Gourmets uses a unique, innovative process that freezes the salmon instantly called DreamFreeze technology.  This is important because it minimizes the damage to the fish so that taste and texture of the fresh food remain intact once it reaches you, the very happy customer!

Pouring soy sauce mixture into a mixing bowl with salmon cubesSave

You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, honey and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.

For those who like a little extra heat, a sriracha sauce made with Greek yogurt or mayonnaise can be drizzled on top to add some creaminess to the dish.

Excuse me while I fill my bowl until it overflows!

Poke bowl with salmon cubes and avocado, green beans, carrots and more vegetablesSave

Do you remember how I told you the best part of poke bowls is customization? This is where you can add your own spin to the dish. I like a lot of vegetables like cabbage and carrots for crunch, brown rice, and some creamy avocado slices.

Don’t forget those homemade pickled cucumbers! The tangy sweet cucumbers help to balance the savory flavors in the sauce while cleaning your palate in between bites. You’ll catch me sneaking a few as I build my poke bowl, ha.

Close up photo showing the sesame seeds topped on the spicy Sockeye Salmon cubesSave

This summer, step away from the grill for a few moments and grab a fresh and healthy spicy salmon poke bowl! Why not throw a build-your-own poke party with friends for a fun feast? This gorgeous sockeye salmon is perfect for a light, wholesome dish. It’s so versatile and can be enjoyed simply as sashimi or even topped on a crunchy salad. How will you create your own memorable meal?

Thank you to Luxe Gourmets for providing the incredible Sockeye salmon and for sponsoring this post! Join in on the ULTIMATE #SashimiSummer with #LuxeGourmets ! For more delicious seafood inspiration check out Luxe Gourmets on Facebook and Instagram.

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

WHAT IS THE SAFEST WAY TO THAW FROZEN SUSHI-GRADE SALMON?

High-quality sushi grade fish can be purchased fresh or frozen. When thawing frozen food, there is a safe method to do this. Many frozen fish fillets come in a vacuum sealed package. The easiest method is to allow the fish to thaw on a paper towel lined sheet pan in the refrigerator. Cut one side of the package to allow air to flow and help quickly defrost the fish. When you thaw inside a refrigerator, it keeps the fish out of the temperature danger zone. You want the fish to be cool, flexible and not icy before using in your dish. Do not refreeze the fish, as the texture and quality of the tuna will not be as good.

SPICY SOCKEYE SALMON POKE BOWLS

Irresistible spicy sockeye salmon poke bowls are a breeze to make! Healthy protein infused with Japanese inspired flavors for a delicious gourmet meal. Customize with your favorite toppings!

Course         Entree

Cuisine         Japanese

Prep Time 25 minutes

Cook Time 5 minutes

Servings 4 servings

INGREDIENTS

Sockeye Salmon Poke-

1 pound sockeye salmon, cut into ¾ inch cubes

1/4 cup soy sauce, low sodium, or tamari

1 teaspoon rice wine vinegar, or apple cider vinegar

1 teaspoon sriracha, or chili paste

1 teaspoon sesame oil

Pickled Cucumbers-

2 6-inch persian cucumbers, thinly sliced

1/2 cup rice wine vinegar, , Kikkoman

1/2 cup water

1/3 cup honey

1 teaspoon salt

1/2 teaspoon red chili flakes, dried

Sriracha Sauce-

2 tablespoons sriracha

2 tablespoons plain greek yogurt, or light mayonnaise

INSTRUCTIONS

Sockeye Salmon Poke-

1.In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.

Pickled Cucumbers-

1.Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

2.Once boiling turn off heat, add cucumber slices and stir.

3.Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

Sriracha Sauce-

1.In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

RECIPE NOTES

Build Poke Bowl- Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce.

source : https://www.jessicagavin.com/spicy-wild-alaskan-sockeye-salmon-poke-bowls/

I am in mass production mode this time of year, making enough stews, sauces and meatballs to fill my freezer and last me well into spring. One of my favourite things to make in big batches is a chunky ragu that I can quickly thaw and enjoy on zucchini noodles, spaghetti squash, or just on its own like a stew.

I am going to be honest, my chunky lamb ragu will forever be the best ragu on earth, but if you are looking for a vegetarian option, this lentil ragu is delicious. The lentils add heartiness to the sauce that is very similar to meat and will satisfy any carnivore.

When comparing lentil ragu with a meat based sauce, the vegetarian option definitely has an edge in the health stakes. Lentils are very rich in fibre, which helps aid digestion, reduces the risk of heart disease and stabilizes blood sugar. Lentils also have a high amount of protein (the third highest of all legumes and nuts) and are incredibly low in fat with less then 1gram per cup.

The key to perfecting this ragu is time and patience. The longer you leave it to simmer, the more tender the lentils become and the more flavour the sauce will develop.

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!

Lentil Ragu

Prep Time  15 mins

Cook Time  2 hrs 10 mins

Total Time 2 hrs 25 mins

Diet: Dairy Free, Grain/Gluten Free, Nut Free, Refined Sugar Free, SCD Legal, Vegan

Servings: 6 -8

Ingredients

1 cup dried green lentils soaked in water overnight

1 tbsp olive oil

2 carrots finely chopped

2 sticks celery finely chopped

1 onion finely chopped

4 cloves garlic minced

3 cans chopped tomato 14oz each

4 cups vegetable broth

2 tsp fresh thyme

2 tsp dried oregano

1/4 tsp red pepper flakes

Instructions

1.Heat the oil in a large pot on medium heat. Add in the chopped carrots, celery, onion and garlic and sauté for approximately 5 minutes until the vegetables begin to soften.

2.Add the cans of tomato, vegetable broth, thyme, oregano, red pepper flakes and lentils and bring to a boil.

3.Reduce the heat to low, cover the pot and leave to simmer for 1 hour.

4.After 1 hour remove the lid and continue to cook for approximately 45 minutes until the sauce has reduced by half and the lentils have become very tender.

5.Serve the sauce on its own or on top of pasta, zucchini noodles or spaghetti squash. This sauce freezes very well.

source: http://www.everylastbite.com/2017/12/15/lentil-ragu/

A hearty slow cooker recipe for all you buffalo chicken fanatics.

Here’s a recipe for you to add to you dinner or supper menu this week. The mix of heat from the Sriracha with coolness from the homemade ranch creates one insanely delicious combination. It gets better because this slow cooker buffalo chicken recipe uses simple and clean ingredients and it’s quick to prepare. You’ll need about 10 minutes of prep time to make the homemade buffalo sauce, throw the ingredients in a slow cooker and to whip up the homemade ranch. When you come back in 4-6 hours all you’ll have left to do is bake (or grill) the sweet taters and shred the chicken. Pretty easy, huh? No need to complicate things here. We’ve got places to go and things to see.

Slow Cooker Buffalo Chicken Sweet Potatoes

If you love buffalo chicken wings like my husband, this recipe is for you!

I consider this a ‘man-friendly’ recipe. While this isn’t a chicken wing recipe per se, it most definitely will satisfy that ongoing craving for ‘wing sauce’. And even if you’re not a buffalo chicken wing fan (like me), I think you’ll be pleasantly surprised at how much you like this recipe too.

And the sauce? Oh, the sauce. So good. And Homemade Buffalo Sauce is simple to make too – just good-quality ghee (we like Pure Indian Foods 100% Grass-fed ghee), hot sauce and a few other pantry staples. No need to throw down $6 for a bottle of Whole30-compliant Buffalo sauce when you can make your own!

If you’d rather serve the slow cooker buffalo chicken in a lettuce wrap or in a regular baked potato – by all means, go for it! Whatever floats your boat my friend (yes, I did just say that).

Slow cookers are not just for fall and winter.

Both Jess and I use our slow cookers all year round. Why? You might ask. Here are a couple of reasons.

On hot and humid summer days, using a slow cooker will eliminate the need for using the oven and raising the temperature inside your home requiring your air conditioner to work even harder.

Summer is BUSY! Slow cookers are convenient and make meal preparation less of a hassle. You’ll have more time to spend on summer activities you enjoy……….or on the never ending yard work.

You can ‘summer up’ any slow cooker meal by pairing it with a fresh salad or in-season veggies from the garden or Farmers market. For example, our slow cooker chicken tacos is a perfect recipe for a Build-your-own taco night with all of the fresh fixings.

Slow Cooker Buffalo Chicken Sweet Potatoes

Stuffed in a sweet potato and drizzled with ranch makes for one mouth-watering and insanely delicious meal.

Stuffing the slow cooker buffalo chicken inside of a perfectly baked or grilled sweet potato tones down the ‘kick’ that comes from the Sriracha. However…..if you like the ‘kick’, by all means add a little cayenne to the sauce – see recipe.

And then the ranch! Oh man. This is a must try dairy-free, paleo-friendly recipe and it pairs so wonderfully with this slow cooker buffalo chicken. You’d be missing out if you didn’t take the 5 minutes to make this homemade ranch. Plus, you can use leftovers on summer salads or as a fresh veggie dip. Heck, you might as well double the recipe.

Is your mouth watering yet? Mine is! Give this recipe a try and let us know what you think!Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

LET'S GET COOKIN'

Slow Cooker Buffalo Chicken Stuffed Sweet Potato

A hearty and healthy, whole30-friendly, slow cooker buffalo chicken that’s shredded and stuffed inside of a perfectly baked or grill sweet potato. A recipe for all you buffalo chicken fans.

AUTHOR    : SIMPLY NOURISHED RECIPES

PREP TIME :10 MINS

COOK TIME :5 HOURS

TOTAL TIME:5 HOURS 10 MINS

YIELD     : 4 SERVINGS

CATEGORY  : MAIN ENTREE | SLOW COOKER | WHOLE30

INGREDIENTS

1/2 lb. boneless skinless chicken breast

1/2 lb. boneless skinless chicken thighs

1/3 cup hot pepper sauce (such as Whole30 compliant Frank’s Red Hot or Sriracha-not Whole30 compliant)

2 Tbsp. ghee (may sub coconut oil OR butter (not whole30 compliant) )

1 Tbsp. coconut aminos

1/2 tsp. garlic powder

1/4 tsp. cayenne (optional – adds more heat)

4 small baked sweet potatoes (about 7 oz. each uncooked)

Homemade ranch dressing (optional)

INSTRUCTIONS

1.Place chicken in a slow cooker set on low.

2.In a small saucepan on medium-high heat, combine the hot sauce, ghee, coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.

3.Pour sauce into slow cooker.

4.Cook for 4-6 hour on low or until chicken is tender.

5.Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker and toss with sauce.

6.Turn slow cooker to warm (or remain on low) until ready to serve.

7.Serve chicken in baked sweet potatoes and drizzle with ranch if desire.

NOTES

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!!

source : https://therealfoodrds.com/slow-cooker-buffalo-chicken/

Grilled Pineapple Teriyaki Chicken Wraps – juicy seasoned and grilled chicken topped with tart pineapple, and tangy teriyaki sauce all wrapped in soft pita bread. A perfect quick and tasty summertime dish!

Soooooo kitchen remodels. Not so fun, yeah?

Have I mentioned that I grew up with a general contractor for a dad? He’s 110% completely awesome at what he does. The epitome of a perfectionist and the definition of old school refinement on and off the job.

All of that being said, it might surprise you to know that he is not involved in our kitchen remodel. I’ve come to realize it’s apparently kind of a thing in the service industry. The man who painted our house has a home in desperate need of a paint job. Our electrician has never bothered to install canned lighting in his own home, and our neighbor who’s father in law is an IT specialist never seems to be the fixer of the family’s computer problems. Likewise

, my dad doesn’t work on his own house and he doesn’t work on ours.

I will say though, I’ve learned a few very important lessons about remodels and construction management from growing up in the home of a general contractor. Lesson number one: remodels never, ever, ever go according to schedule.

The thing about remodels is that you’re usually dealing with several contractors who have specific specialties and they all operate on their own schedules so to get them all lined up, right one after the other, without a hiccup is nearly impossible.

Beyond that, you just never really know what you’re getting into until you’ve “opened up the wall” – figuratively speaking, but often quite literally since a lot of remodels actually do involve the tearing down of a wall or two. You just don’t know exactly what the job will entail until you start digging into it. You start taking down walls or digging up floors and you find all sorts of messes underneath. All of these things delay the progress of the project.

And lastly, a residential remodel almost always involves a woman and we women have a tendency to change our minds and/or get brilliant ideas “after the fact”. Example: a certain food blogger once planned to paint her kitchen cabinets, which then turned into ripping out and replacing the cabinets which then involved reconfiguring the kitchen including the removal of a peninsula and the addition of an island. But if that wasn’t enough, after the old cabinets were successfully removed, suddenly that certain food blogger decided the lighting really should be updated as well and oh since we’re doing all of that we might as well get some new appliances…

Oh hiiiiii, yeah that’s me.

So yes, I’ve successfully turned a little kitchen project into a massive undertaking and at the moment I have zero functioning kitchen. Unless you count the makeshift prep area my brilliant husband set up on top of the oven-range combo that is currently taking up residence in our living room next to the fridge.

Bottom line: a lot of grilling on the back deck is happening these days. Thankfully grilling is one of my all-time favorite methods of cooking and it’s the time of year when you won’t freeze your toes off flipping burgers or chicken on the back patio.

You don’t need to tear out your kitchen in order to have a good excuse to make these grilled pineapple teriyaki chicken wraps though. The simple fact that it’s grilling season is more than enough I assure you. But if you reallllly need more I might also add that these wraps are both insanely easy and incredibly delicious. Enjoy!

GRILLED PINEAPPLE TERIYAKI CHICKEN WRAPS

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Grilled Pineapple Teriyaki Chicken Wraps – juicy seasoned and grilled chicken topped with tart pineapple, and tangy teriyaki sauce all wrapped in soft pita bread. A perfect quick and tasty summertime dish!

AUTHOR     : TIFFANY

RECIPE TYPE: MAIN DISH

CUISINE    : AMERICAN / ASIAN

SERVES     : 4

INGREDIENTS

4 boneless skinless chicken breasts, pounded to ½ inch thickness

1 teaspoon garlic powder

1 teaspoon chili powder

salt and pepper to taste

¼ red onion, thinly sliced

8 sliced pineapple rings (or 1 cup chopped pineapple)

½ cup teriyaki sauce (my favorite store-bought brand is Kikkoman, or use the recipe below!)

4 pita wraps

optional: sesame seeds, lettuce, mayo, tomatoes

homemade teriyaki sauce

½ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

¼ cup brown sugar

1 tablespoon honey

¾ teaspoon ground ginger

1 teaspoon minced garlic

INSTRUCTIONS

1.Preheat grill to medium heat. Season chicken breasts with garlic powder, chili powder, and salt and pepper to taste. Grill for 5-8 minutes on each side until chicken is cooked through.

2.Assemble wraps by placing a grilled chicken breast, onions, pineapple, and any other desired toppings on each pita. Top with teriyaki sauce and sprinkle with sesame seeds and cilantro if desired. Serve immediately.

3.For the homemade teriyaki sauce whisk all ingredients together in a small sauce pan. Stir constantly while bringing to a boil. Boil for 1-2 minutes. Reduce heat and transfer to a heat-safe bowl to serve.

NOTES

*Homemade teriyaki sauce adapted from Add a Pinch

source : https://www.lecremedelacrumb.com/grilled-pineapple-teriyaki-chicken-wraps

Mexican Pizza is the quickest, easiest dinner idea the whole family will love! Get the recipe and then enter the ultimate cookbook giveaway below!

What could be better than pizza Mexican style? Pretty much nothing. 😉

When I got my hands on a copy of Mom on Timeout’s new cookbook 100 Creative Ways to Use Rotisserie Chicken, Mexican Pizza was one of the first recipes I saw. I knew, without a shadow of a doubt, that my boys would rejoice over such a recipe! Glory to Mexican food!

We take “Taco Tuesday” very seriously in my house. It tends to extend to other days of the week, too. I’m all over Mexican food recipes and this one, my friends, is a MUST make!

It’s almost like a Mexican Calzone, with a crust of flour tortillas and a filling of refried beans, shredded rotisserie chicken and salsa. Top it off with a little enchilada sauce and cheese, bake for a few minutes and you got yourself an incredible Mexican Pizza for dinner!

This cookbook is awesome for many reasons:

1.Every recipe uses rotisserie chicken. Store bought rotisserie chickens are perfect for a busy mom or dad to grab on the way home from work or to buy when planning meals, shred and refrigerate or freeze for using later.

2.All the recipes are simple and easy. Honest!

3.All the recipes have few ingredients, and most of them are ones you probably already have in your cupboard!

4.I haven’t tried all 100 recipes but the several that I did try, I LOVED. I’m willing to bet all the recipes in this cookbook are incredible!

Mexican Pizza

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

A crust of flour tortillas and a filling of refried beans, shredded rotisserie chicken and salsa. Top it off with a little enchilada sauce and cheese and you got yourself an incredible Mexican Pizza for dinner!

Author     : Jen Nikolaus

Recipe type: Dinner

Serves     : 4 pizzas

Ingredients

1 (16 oz) can low-fat refried beans (you may not need the entire can)

2 cups shredded rotisserie chicken

½ cup salsa

vegetable oil, or cooking spray

8 flour tortillas, fajita or taco size

1 (10 oz) can red enchilada sauce (you will only need about half a can)

8 ounces shredded Mexican blend cheese

2 green onions, thinly sliced

2 Roma tomatoes, diced

Instructions

1.Preheat oven to 350ºF.

2.Warm up beans in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm it up in the microwave.

3.To toast the tortillas, either heat oil in a skillet and fry both sides of the tortilla, or spray both sides of tortilla with cooking spray and heat on skillet (my preferred method).

4.Lay four of the toasted tortillas on a large baking sheet. Spread with about 2 tablespoons of refried beans on each tortilla. Top with the salsa/chicken mixture, evenly dividing it among the four tortillas. Top with another toasted tortilla.

5.Spread a thin layer of enchilada sauce on the top of each tortilla. Sprinkle with shredded cheese, evenly dividing it among the four pizzas. Bake in preheated oven for 5-7 minutes, or until the cheese is melted.

6.Cut into triangles and serve immediately. Enjoy!

source : https://www.yummyhealthyeasy.com/mexican-pizza-ultimate-cookbook-giveaway

If you like Satay Chicken, then you’re going to LOVE this Satay Chicken Noodle Salad! This is fantastic served warm or at room temperature. If you’re entertaining, lay everything out in separate bowls and let everyone help themselves!

Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination!

It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby.

It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I.

I can assure you, with the Japanese blood running through my veins, I am very fussy about feaux-Asian food. I’m not even going to pretend this is authentic South East Asian food by any stretch of the imagination.

But it’s darn tasty, and that’s all that matters. 🙂

So this is part of my attempt to get more veggies onto RecipeTin Eats in 2016. I started with just a satay chicken salad without noodles. But I just wasn’t happy. It was yum – ok yum.

But I knew that if I added noodles, it would be magical.

The creamy peanut dressing which is made to be tossed with noodles.

Speaking of the chicken, this isn’t just plain cooked chicken. Oh no! It’s made using a basic satay chicken recipe, so it’s got plenty of flavour oomph in its own right.

Honestly? I’d be happy with just a bowl of the chicken and the peanut dressing. Hold the veggies thanks!

Veggies – tick.

Noodles – tick.

Tasty satay chicken – double tick.

Creamy satay peanut sauce – triple tick.

Use all the willpower you have to NOT drink all the dressing.

Or eat all the chicken with the dressing. That’s the hardest part. When that chicken is cooked….you won’t be able to resist dunking it in the dressing to have a taste…then it will take a LOT of strength to stop! -Nagi x

Satay Chicken Noodle Salad

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Course  : Dinner, Noodles, Salad

Servings: 3 -4

Calories: 474 kcal

Author  : Nagi | RecipeTin Eats

Ingredients

Dressing

¼ cup peanut butter (preferably smooth)

1 garlic clove , minced

1 tbsp sesame oil

2 tbsp soy sauce

2 tsp brown sugar

1 1/2 tbsp sriracha , or 2 tsp chili paste/sauce + 2 tsp vinegar

2 tbsp lime juice

6 tbsp coconut milk (I used low fat)

2 tbsp water

1/4 tsp salt

Salad

10 oz/300g fresh egg noodles (Note 1)

2 cups red cabbage , shredded

2 cups green cabbage , shredded

2 carrots , finely chopped

1/4 tsp salt

2 scallion/shallot stems , finely sliced on the diagonal

1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)

Satay Chicken

12 oz / 350g chicken breast , cut in half vertically and thinly sliced

Salt and pepper

1 1/2 tsp curry powder

2 tsp sweet soy sauce/ kecap manis (Note 3)

1 tbsp cooking oil

Garnish

3 tbsp peanuts , roughly chopped

Instructions

1.Mix dressing ingredients in a bowl until smooth.

2.Prepare noodles according to packet instructions.

3.Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.

4.Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.

5.Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.

6.Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Recipe Notes

1. I used Fantastic Fresh Singapore Noodles, but you can use any noodles you want. Just prepare them according to the packet instructions. I like use the thin noodles you get from the refrigerator section of the supermarket. They only require soaking in boiling water for a couple of minutes to prepare them.

2. The larger the chili, the less spicy they are. I used the large red chilies that are around 15cm/6" long that are not very spicy. You could also use finely sliced red bell peppers/capsicums, or omit this altogether. 

3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1 1/2 tsp brown sugar and 1 tbsp soy sauce.

4. To serve warm, I like to cook the chicken last, then toss all the other ingredients into the fry pan and add 1/4 cup water. Cook over medium heat for 2 minutes until warmed through, then serve.

source : https://www.recipetineats.com/satay-chicken-noodle-salad/

A happy accident when one recipe turned into the most delicious Slow Cooker or Instant Pot Smothered BBQ Beef Burritos! The creamy salsa verde sauce is amazing!

Listen, this whole instant pot thing is getting crazy, and we are totally on board. But that doesn’t mean that we’ve forgotten the awesomeness of a slow cooker. Yes, this is extra work to develop, test and write a recipe for two different cooking methods, but we think you are absolutely going to love our Slow Cooker or Instant Pot Smothered BBQ Beef Burritos!

Alright, here’s what happened. I had originally set out to make an instant pot shredded chicken recipe, but last minute ended up switching things up and using rotisserie chicken. So when I saw our beef roast in the fridge waiting to be cooked the next day I decided to wing it and threw it in the crock pot with what I thought was taco seasoning.

We make our own Homemade Taco Seasoning which I usually store in a jar in our cupboard (ps, have you caught on to this whole spicy shelf craze? I’m OBSESSED with ours), but we had leftover Smoky BBQ rub from Cade’s Carolina Pulled pork so without checking I pulled it down, sprinkled it all over and plopped that baby in the instant pot.

SLOW COOKER OR INSTANT POT SMOTHERED BBQ BEEF BURRITOS

An hour and a half later the most delicious meat came out, but it wasn’t what I expected, it was shredded BBQ beef and it was yummy! I added our favorite Homemade BBQ sauce and texted my cute friend, Jen from Carlsbad Cravings who is the QUEEN of photographing burritos and Mexican food. She gave some amazing tips and while I need to practice WAY more, I set out to photograph our instant pot bbq beef burrito.

But it was missing something, so I added a creamy salsa verde sauce just like our Honey Lime Chicken Enchiladas. IT’S SO GOOD!!! I can’t even explain it! It totally works!!! These Slow Cooker or Instant Pot Smothered BBQ Beef Burritos are our new favorite for #tacotuesday even if it’s not a taco recipe!

WHAT ROAST FOR SHREDDED BEEF

Well, what roast for shredded beef is a good question, but you can make most roasts work, it’s the beef chuck roast that we’ve found does the best. If you have a tri-tip roast that will also work. Make sure you have good marbling, but that the roast isn’t overly fatty.

The meat should also be a nice red and not grey at all so make sure you check the meat before buying it. A grayish tone means the meat is old or has not been kept at a proper temperature.

HOW TO MAKE SHREDDED BEEF FAST

There are only two ways to make shredded beef that is tender and delicious without going outside to a grill or smoker and that’s the slow cooker or the instant pot. If you’re looking for how to make shredded beef fast then you need and instant pot. In fact, you’re going to want this 6 QT 9 Function Instant Pot or the 8QT 7 Function Instant Pot in order to fit a whole beef roast.

It only takes 70 minutes to make shredded bbq beef in an instant pot, and you don’t even need any liquid other than the bbq sauce which you’ll toss that tender beef in at the very end.

Rub your BBQ Rub all over the beef and place it in the Instant Pot. Turn it on to high pressure and cook for 70 minutes. Once the time is up, let is slow release the pressure for 10-15 minutes and then take the beef out onto a cutting board, and using two forks, shred the beef. Place back in the instant pot and toss with bbq sauce to taste.

HOW TO MAKE SHREDDED BBQ BEEF IN A CROCK POT

To make shredded bbq beef in a slow cooker or crock pot, do everything the same as the instant pot, but set it to low and allow the beef to cook for 8 hours. Remove the meat from the slow cooker, keeping it on low, and shred the meat. Add it back into the slow cooker with the bbq sauce and toss to coat.

We use the Hamilton Beach Programmable Slow Cooker.

HOW MUCH SHREDDED BEEF PER PERSON

Once you’ve decided on shredded beef the next question is always how much shredded beef per person. The general rule is about 1/2 lb per person, but you should definitely take into account who’s eating. If it’s small children you can cut that number in half again, but if it’s an adult male you may want to plan on a stitch more.

CAN YOU FREEZE SHREDDED BBQ BEEF

Shredded bbq beef is one of my favorite meals to freeze. You’ll notice when you defrost it that the fat has solidified again, but that’s perfectly normal and great for re-heating as it will help to keep the meat moist.

As always, we prefer to freeze all meats using a Food Saver. No, we don’t work for them at all, so this isn’t sponsored, but it really is one of the best investments you can make for your home.

Alright, finally it’s time to assemble. The shredded beef is great on its own, but when you add a little cheese things start to get incredible. Roll it all up in the best tortillas you can find and then whisk together a simple, creamy salsa verde using heavy whipping cream and Herdez Salsa Verde in the jar. Pour that over the burrito and sprinkle on a little more cheese.

Place the entire burrito on a dish and put it under the broiler to melt the cheese.

Serve our Slow Cooker or Instant Pot Smothered BBQ Beef Burritos with a little dollop of sour cream and enjoy!

YIELD: 8-10 SERVINGS

SLOW COOKER OR INSTANT POT SMOTHERED BBQ BEEF BURRITOS

total time: 90 MINUTES prep time: 5 MINUTES cook time: 70 MINUTES

A happy accident when one recipe turned into the most delicious Slow Cooker or Instant Pot Smothered BBQ Beef Burritos! The creamy salsa verde sauce is amazing!

INGREDIENTS:

1 5-7 pound Beef Chuck Roast

1/4 Cup Apple Cider Vinegar

1 Cup Beef Broth

Homemade BBQ Rub

1-2 Cups Homemade BBQ Sauce

3 Cups Shredded Colby Jack Cheese

1 (16 ounce) Jar Herdez Salsa Verde

1 Cup Heavy Cream or to taste

Tortillas

Sour Cream for Serving

DIRECTIONS:

FOR THE INSTANT POT

Rub the beef all over with the rub and discard any remaining rub.

Place the beef in the instant pot with the vinegar and broth and turn it on to manual, high pressure for 70 minutes. Once finished, allow the slow release for 10-15 minutes. Remove the meat to a pan or cutting board and shred the meat.

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