Instant Pot Jamaican Style Oxtails (no raisins, no bananas)

I know some folks may be thinking: why would anyone in their right mind put raisins or bananas in Oxtail? They wouldn't! But recently a recipe resurfaced for Jamaican style jerk chicken and nothing about it was Jamaican, stylish, or jerked! There has been a wave of recipes that seem to want to take all the flavor, soul and history out of certain foods to the point where they are not only unrecognizable but also damn near inedible.

I like to explore various recipes before I attempt to make anything "ethnic" to make sure I understand the nuances of the recipe and the flavors that make it what it is. While doing this, I also consider how I would like for my finished product to taste. I hate long-winded recipe blogs where they tell you a 500 word story about the time their grandmother helped them nurse a bird back to life while spending a summer in the country between 5th and 6th grade. I'm skimming through the description of the trees and the breeze and I'm thinking "So, are you going to get to the cobbler recipe or nah?" and then after way too many seconds of scrolling you finally get to the recipe and realize they used store-bought crust, canned peaches & the recipe on the label of aforementioned cans plus nutmeg. Not that there is anything wrong with semi-homemade, but the dramatic build-up beforehand was really unnecessary because it had little to nothing to do with the recipe... kinda like this one! Thanks for nothing, Sandra Lee.
Ok, so here goes! Please note that some measurements should be close to exact to maintain the integrity of the dish.... or whatever...

Ingredients
1 lime / lemon, juiced or vinegar (1/4 cup)
1.5- 2 lbs of oxtail (they should be 1 inch thick)
1 large yellow onion
green onions
minced garlic (2 cloves fresh or 2 tsp jarred, not dried)
ginger- fresh minced or jarred only (I suggest 2 tsp)
1 scotch bonnet pepper (if you like spice, I used a scotch bonnet sauce because I wanted more control over the spice level AND in my neighborhood you can't buy ONE pepper)
2 tbsp oil (I used avocado, you can use vegetable or an oil with a neutral flavor)
1 1/2 cups water
1 tsp browning
1 tbsp molasses (I like mine sweet with a hint of spicy, if you don't like them sweet only add the browning)
1 can butter beans, drained
1 tbsp cornstarch
2 tbsp water

Seasonings to Taste
2 tbsp soy sauce
fresh thyme (I used about 5 sprigs)
1/2 tsp salt
1 tsp allspice berries
1 tsp black pepper

Equipment Needed
electronic pressure cooker

1 knife
1 cutting board
1 large bowl

What to Do

1. Place oxtail in the large bowl and coat with lemon juice or vinegar. Rinse with water and pat dry. Clean and dry the bowl and add the oxtail back.  
2. Cut the yellow onion into 1 inch by 1 inch pieces, chop the green onions and add to bowl along with garlic, ginger, scotch bonnet pepper, soy sauce, thyme, salt and pepper. Toss and let marinate 1-24 hours in the fridge.
3. Turn electronic pressure cooker to saute, add oil and empty all contents of bowl into the pot. stir and cook until browned all over which should take about 10 minutes. 
4. Add 1 1/2 cups water, browning, allspice berries & molasses. Stir the oxtails making sure to scrape the bottom of the pan. Set the cooker to stew for 30 minutes (I don't like mine to fall off the bone If you do, set it on high for 40.)
   
5. Release the pressure manually. Taste to see what additional seasonings you'd like. add the drained beans & set the timer for 10 more minutes. 
6. Dissolve the cornstarch into the 2 tbsp of water. After manual release, stir in the cornstarch mixture until thickened.
7. Serve over rice or by itself.
8. EAT IT! 
   

Nacho Mama's Chicken Chili (A Pressure Cooker Experiment)

On Prime Day, I bought an INSTANT POT!
 
Slow cooker life was MUCH too slow for my life on the moooove! Since then, I have been trying things while both failing & succeeding. This recipe was SUCH a success, I had to share!

Ingredients
1 lb chicken thighs
1 tbsp of oil (I used avocado, but you can also use olive oil)
3 garlic cloves
1 small can pinto beans, drained & rinsed
1/2 cup frozen sweet corn
1 small sweet onion
1 envelope of taco seasoning (I used a brand called Casa Fiesta cuz it had cocoa Powder in it! But make sure it has no preservatives or MSG, unless you're into that sort of thing)
1 can of 10 oz. can of tomatoes with diced chiles (I used Ro-tel fire-roasted because FIRE-ROASTED)
chicken stock (you will add to the tomatoes to make 2 cups total liquid)
1 cup quinoa (I used red quinoa because RED)
Add Ins (after cooking): lowfat sour cream, 2% mexican cheese blend, diced green onions (you can add all, or 2 or 1... IF you only add one topping... do yourself a favor & let it be green onions,ok? ok!)

Seasonings to Taste
salt
pepper (I do NOT recommend it unless you use mild chiles)
cumin

Equipment Needed
electronic pressure cooker
1 knife
2 cutting boards
1 large cooking spoon without slots

What to Do

1. Dice the chicken and onions and set aside.
2. Put oil in pressure cooker & set to saute.
3. Pour tomatoes into measuring cup & add enough chicken stock to make 2 cups.
4. Add chicken & onions to pot. Add salt & cumin to taste.
5. Stir & cook until chicken is no longer pink.
6. Add garlic and stir and cook 1 minute.
7. Stir in quinoa, pintos, corn and tomato & stock mixture.
8. Place lid on the pressure cooker and lock.
9. Set on manual for 5 minutes.
10. Let the pressure release naturally to ensure the quinoa is cooked thoroughly.
11. Spoon into bowls, add any of the above toppings.
12. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Greens & Beans Soup

I wanted greens. I wanted meat. I wanted beans. I wanted soup. So here it is in one pot.

Ingredients
1 red bell pepper
1 large onion
2 cloves of garlic (or a HEAPING tablespoon of chopped garlic from the jar)
1 package of FLAVORFUL sausage (I used turkey andouille. MOST turkey smoked sausages like Ekrich etc. do NOT have enough flavor. I suggest and andouille or a chorizo)
2 tablespoons of oil (avocado, light olive oil or grapeseed)
2 cans of cannellini beans (white kidney beans)
2 bunches of greens or 1 bag of greens (I used mixed greens, but you can use just kale)
2 16 oz containers of chicken STOCK - not broth

Seasonings to taste
dried parsley
dried tarragon
dried marjoram
cumin
bay leaves
pink himalayan salt or sea salt
Fresh ground pepper

Equipment
large stockpot with a lid
large knife
2 cutting boards (I do not cut my meat & veggies on the same board)
long cooking spoon
ladle
tasting spoon

What to do

pepper, onions, garlic, andouille.... LOVE!

1. Cut the onions into 1 inch pieces. Remove the seeds from the pepper and cut into one inch pieces. Add both to the pot.
2. Finely chop the garlic and to the pot. (Or add the heaping tablespoon like I did)
3. Slice the sausage into 1/4 inch pieces.
4. Add 2 tablespoons of oil to the pot. And turn the temp on medium. Stir the veggies to get them evenly coated.
5. Once the veggies begin to  sizzle, add the sausage. Keep stirring. Cook until fragrant. (What does that mean? You can smell it & the sausage isn't cold. Don't burn the onions.)
6. Add the chicken stock, undrained beans, and greens. Stir. (dig DEEP in the pot & mix everything up reaslt goodt!)
7. Add herbs 1-2 teaspoons at a time. I used 4 whole bay leaves. Stir and then use your stirring spoon to add a little taste of the ingredients to your tasting spoon so you can decide what you want more of. Add at least 2 teaspoons of salt and pepper because this is a LOT of soup.
8. Place lid on and let cook for about 10 minutes when it starts bubbling or simmering, reduce heat and replace lid.
9. Let cook for at least 20 minutes more when the greens are tender.

before I put the lid on it

       10. Ladle one BIG spoonful of all of the things! to one BIG spoonful of the broth. Top with 

             ground pepper.

       11. EAT IT!

Seafood Stew

There's no way to get this wrong unless you have the stove up too high! Or leave the house for hours while cooking it!have fun with the ingredients and let it simmerrrrrrrrr!

Ingredients
1 medium onion (I used Vidalia because I like my stew sweet. do not use red onion, just trust me!)
1 large red pepper OR 3 small sweet peppers (guess which ones I used... I like it sweet)
2 cloves of garlic 
1 tablespoon oil (I suggest avocado, light olive oil, or grapeseed) OR grass-fed butter (TEAM KERRYGOLD!)
1 14.5 oz can of organic diced tomatoes
1 6 oz. can of organic tomato paste
16 oz. seafood stock (You can use chicken stock, if you have it)
2 cans of wild caught clams (I used Bumble Bee brand)
1 lb. FIRM, FRESH (not frozen) white fish (I used cod because it holds up well)
------------------------------
Here you can add whatever other 2 seafoods you like.
I used: 1 lb raw shrimp & SOME frozen bay scallops (I used a lot of them... almost the whole bag.... i like scallops)
If you are using cooked shrimp add it within the last 10 minutes so it doesn't overcook.

Optional Ingredient
2 handfuls of fresh spinach or kale

Seasonings to taste
fresh basil
fresh thyme (optional)
dried oregano
dried parsley
dried bay leaves
crushed red pepper flakes
pink himalayan salt or sea salt
a LIL BIT of white wine

Equipment
large non-stick pan with a top (I use a pan instead of a pot because in MY mind it heats more evenly *shrug* You can use a large saucepan if you don't have a pan with a top)
large knife
cutting board
spatula
large spoon
tasting spoon

What to Do

1. Chop onions into 1 inch strips and peppers into 1/2 inch pieces. Chop garlic finely. Chop at least 4 basil leaves.
2. Add 1 tbsp of oil to non-stick pan. Turn pan on medium heat. Add onions, peppers, garlic and fresh basil & thyme. 
   
3. Cook until onions are soft.
4. Add seafood stock, diced tomatoes, SPLASH of wine, and juice from both cans of clams. Add dried seasonings and a DASH or 2 of red pepper flakes depending on your spiciness level. STIR in tomato paste. 
   
   
   
5. Bring to a simmer. Cover & let simmer for 20-30 minutes.
6.  Cut fish in 1 inch pieces. Remove cover, add clams, fish, scallops, raw shrimp etc. and stir.
   
7. Lower heat, replace cover, and let cook for 20 minutes. Add salt IF necessary.
8. After 10 minutes if you are using cooked shrimp, spinach or kale add it & stir.
9. Remove cover, turn off heat, ladle into a bowl & serve with bread. I made paleo sandwich rolls because they remind me of cornbread. The recipe is here: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/
10. EAT IT!

I forgot to put my watermark on my pics, so don't steal em!

Bolognese-y Sauce with Fresh Basil and Thyme over Zero Calorie Noodles

I have been slacking in my eating right & my cooking... But last night I wanted a really good tomato based sauce so I made one! Once again, no pics... cuz I was hungry!

Ingredients
1 lb, ground beef (80/20, you need that fat!)
1 package of sweet italian sausage (casings removed)
1 small package of baby bella mushrooms (sliced)
1 medium onion
1 red pepper
1 green pepper
1 28 oz can of diced tomatoes (I used Muir Glen)
2 cans of tomato paste
2 packages of zero calorie noodles (I used NO Oodle)
1 cap full of olive oil

Seasonings to taste
chopped garlic
fresh basil
fresh thyme
dried oregano (I didn't have it growing in my countertop herb garden)
granulated garlic
salt
pepper

Equipment
cutting board
knife
large sauce pot with lid
non-stick frying pan
colander

What to do:

1. Chop garlic possible. Remove thyme leaves from stalk. Take 8-10 basil leaves (or less... I loooove BASIL!), Roll together & chop in long, thin pieces( this is called chiffonade! now you fancy!). Chop onions and peppers into long strips. Remove sausage from casing and crumble.
2. Heat 1 cap full of oil on medium heat. Add onions and peppers to sauce pot, stirring occasionally.
3. Heat frying pan on medium high heat. Add crumbled ground beef and crumbled sausage.
4. Add granulated garlic to meat and lightly salt. Continue to stir until it is cooked through.
5. Add meat mixture to sauce pot and turn heat to medium low. 
6. Add tomatoes and tomato paste to pot and stir. Add basil, thyme and oregano and stir. Add sliced mushrooms and stir. 
7. Taste the sauce and add salt & pepper to your liking.
8. Turn heat to low and cover. Let simmer for 30 minutes, stirring occasionally.
9. To serve, remove noodles from package & rinse under hot water in colander. Place in plate or bowl and ladle the sauce over the noodles. Noodles will soften as they heat up.

SPRANKLE some REAL Parmesan on it & eat it up!