Instant Pot Mexican Smashed Pinto Beans

This was the best recipe for pinto beans I have tried.  Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad.  Original recipe from Pudge Factor.

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Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure. Once depressurized remove lid. Stir well. I used a masher to mash the beans to the consistency we like.

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich.  Original recipe from Cooking Light.

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Mushroom French Dip Sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.

Lettuce Tacos with Sesame Cumin Beef

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Lettuce Tacos with Sesame Cumin Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large bowl, combine @ Tbsp soy sauce, 2 Tbsp canola oil, the mirin, cumin, pepper, granulated garlic, and onion. Add the steak, turn to coat. Let marinate 15 minutes.
  2. Heat the grill to medium-high. Cook steak turning once, 8-10 minutes for medium rare. Transfer to a plate and let rest while you cook the vegetables.
  3. In a large skillet, heat the remaining 1 Tbsp oil over medium-high to high. Add the bell pepper, onion, chilies, and garlic. Cook, stirring often, until the vegetables are crisp-tender, about 6 minutes. Stir in the remaining 3 Tbsp soy sauce. Remove from the heat and stir in the cilantro.
  4. Thinly slice the steak against the grain. Drizzle with the sesame oil and sprinkle with sesame seeds. Pile the sliced steak and vegetables in the lettuce leaves. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Haluski (Fried Cabbage and Noodles)

This is a really simple yet delicious dish.  Original recipe found on A Family Feast.

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Haluski (fried cabbage and noodles)
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. In a medium skillet put 2 tbsp butter and saute onions for about 2 minutes. Add remaining butter and add cabbage, salt and pepper. Cover and reduce heat cook for about ten minutes. While cabbage cooking bring water to boil and cook noodles according to packet. Once cabbage is tender add drained noodles. Mix well. Serve warm.
Recipe Notes

Original recipe had 2 oz pancetta that you cook in 2 tbsp butter, the butter amount is the same but divided differently.

Spinach Tortellini Soup

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Spain, original recipe is found on Umami Girl.

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Spinach Tortellini Soup
This is a light soup that was simple to make.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a soup pot. Add onions, celery, and carrots with salt and stir to coat. Cook 5 minutes, should begin to soften. Add the broth and bring to boil. Once boiling cover and reduce heat to a simmer. Cook until vegis tender. Add spinach and tortellini. Cook tortellini per package instructions. Add parsley and black pepper. Serve topped with a little parmesan.