Instant Pot Crispy Chicken Carnitas

Instant Pot Crispy Chicken Carnitas - Debbie Harder Scheurich

Found at https://www.copymethat.com/r/xQRSLRj/instant-pot-crispy-chicken-carnitas/

Ingredients

2 pounds boneless, skinless chicken breasts (or thighs)
1 tablespoon ground cumin
½ teaspoon EACH chili powder AND dried oregano
salt and pepper
zest and juice of 1 orange (about ¼ cup)
¼ cup lime juice
¼ cup chicken broth
5 cloves garlic, pressed or chopped
1 yellow onion, quartered
1-2 chipotle pepper 1-2 tablespoons adobo sauce
1 bay leaf
½ bunch of cilantro (stems included)
2 tablespoons oil more

1. Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.
2. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.
3. Add the chicken back into the pressure cooker along with the orange zest, orange juice, lime juice, chicken broth, whole chipotle pepper(s), adobo sauce, bay leaf, and cilantro. Cover the instant pot and  let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Prepare the chipotle sauce while you wait for the chicken to cook. Allow the pressure to release naturally or turn to the ‘vent’ setting. Allow it to vent completely before removing the lid.
4. Position a rack in the center of the oven and preheat the oven to the ‘broiler’ setting. Remove the chicken breast to a clean surface and shred the chicken using 2 forks. Place in a large bowl and drizzle ¼ cup of  cooking liquid over the shredded chicken and toss to coat. Drizzle 1 tablespoon of the oil over the surface of a baking sheet. Add the chicken and drizzle the second tablespoon of oil on top. Stir to coat evenly.
5. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Serve with corn tortillas, diced raw onion, fresh cilantro, and cheese.  You can add other toppings if you want, but we find that this list of toppings provides the best flavor without over powering the chicken.

Slow Cooker Sweet Pork Barbacoa

Slow Cooker Sweet Pork Barbacoa - Larry Scheurich Jr.

Found at https://www.cookingclassy.com/slow-cooker-sweet-pork-barbacoa/

Ingredients

• 3 lbs pork shoulder (aka Boston Butt Roast)
• 3/4 cup packed light brown sugar , or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt , or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

We actually fell in love with this pork that we found at a Mexican chain restaurant called Cafe Rio, and we wanted to see if we could make it at home because we like it so much.  We used Pork Sirloin Tip Roast (from Costco), which is our go-to meat for smoking and slow cooker cooking.  Also, we added our own twist to this recipe.  The recipe has all the ingredients mixed in the crock pot, but...

"Butterfly" the pork roast by making two deep cuts in it that are not cut all the way through.  Mix all the ingredients in a large bowl.  Place the pork roast in the bowl and make sure that it is thoroughly coated on all sides.  Let it sit in the refrigerator over night.  We find that the spices soak into the meat, and you get a nice "juice" from the pork roast.  Mix the chicken broth and tomato paste in the crock pot.  Add the pork roast (including the juice), fat side up.  Slow cook for 8 hours on low heat.

Serve with corn tortillas, diced raw onion, cheese, and fresh cilantro.  You can add other toppings if you want, but we find that those listed offer great flavor without diminishing the flavor of the pork.

Grilled Baby Potatoes (in foil)

Grilled Baby Potatoes (in foil) - by Larry Scheurich Jr.

2 cups baby red and yellow potatoes (diced)
  We find that pre-mixed potatoes from the Little Potato Company are excellent
1/2 diced onion
1/2 diced bell pepper (red, orange, or yellow - green peppers are too strong of a flavor)
1 tbs chopped garlic (garlic powder can be substituted)
1 tbs fresh rosemary
1 tbs fresh thyme

Spray the foil with non-stick cooking spray.  Dice the potatoes. Dice the onion and pepper as small as possible (we used a vegetable chopper with a fine grid.  Place the potatoes, onion, and pepper on the foil.  Drizzle olive oil over the potato mixture and add the garlic, rosemary, and thyme.  Fold the foil so that it seals in the vegetables.  Grill on medium heat for 30 minutes, opening the foil pack in 15 minutes to stir.

We have found that you can also add other vegetables, like green beans to this mixture.

Smoked Beef Short Ribs

Smoked Beef Short Ribs - Larry Scheurich

Found at https://www.kingsford.com/recipe/3331/smoked-beef-short-ribs

2 tablespoons smoked paprika
2 tablespoons light brown sugar
3 tablespoons kosher salt
3 teaspoons cracked black pepper
2 teaspoons ground thyme
1 teaspoon ground rosemary
1 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon ancho chili powder
¼ cup Worcestershire sauce

NOTE:  We have found that the 3 tablespoons of salt to be too much.  Reduce to 2 tablespoons

Mix all ingredients above in a mixing bowl.  It will generate a thick, moist mixture.  Using your hands, rub the mixture in a thick layer on beef short ribs.  We found it is good for 2 sets of beef short ribs with a lot of flavor.  Let the ribs sit in the refrigerator for 2 hours.  Smoke the ribs at 200 degrees for 3 hours.  This will give you a nice medium rare set of ribs.

Dorito Chicken Casserole

Dorito Chicken Casserole - Debbie Harder Scheurich

Recipe was found at http://blogchef.net/dorito-chicken-casserole-recipe/

2 cups shredded cooked chicken
    We find that either grilling or smoking chicken in fajita seasoning really adds to the flavor
2 cups shredded Mexican cheese blend divided into 1 cup portions
1 can of cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (drained)
1/2 packet of taco seasoning - we usually add a bit more
1 large bag of Doritoes
Shredded lettuce - option
diced tomato - optional

Mix all ingredients except Doritos, lettuce, and tomato in a large mixing bowl.  Crush enough Doritos to cover the bottom of a 13x9 inch glass dish.  Add half of the mixture from the bowl on top of the Doritos (mostly covering them).  Crush enough Doritos to cover the mixture.  Cover those Doritos with the remaining mixture in the bowl.  Add 1 cup of Mexican blend cheese on the top.  Bake at 350 degrees for 25-30 minutes.  Optionally, place the lettuce and diced tomatoes on the top.

Funeral Potatoes

Funeral Potatoes - Margie Harder (my mother-in-law)

2 lb Frozen Hashbrown Potatoes
1/2 cup melted butter
1 tsp salt (freshly ground if possible)
1/4 tsp black pepper (freshly ground if possible
1/2 cup chopped onions
1 can of cream of chicken soup
1 pint of sour cream
2 cup sharp cheddar cheese (shredded)

Topping

1/4 cup butter
2 cups Corn Flakes

Mix all non-Topping ingredients in a large mixing bowl.  Thawing the hash browns just a bit will make mixing much easier.  Make sure to mix thoroughly.  Place mixture in a 13x9 inch glass dish.

Make the topping by melting the butter over low heat and crushing the corn flakes in a plastic bag as much as you can with your hands.  Add the corn flakes to the butter and mix.  Place the corn flake mixture evenly over the top of the potato mixture.

Optional:  We have found that letting the mixture sit in the refrigerator allows the hash browns to thaw and the other ingredients soak into the hash browns.

Bake at 350 for 45 minutes.

These are an excellent side dish for any entree.