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.
Instructions
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.
Very quick and delicious salsa. Original recipe found on The Chunky Chef.
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5 Minute Restaurant Salsa
Instructions
Put all ingredients in blender and mix well. Refrigerate about 30 minutes before serving.
This is perfect for summer. Original recipe found on Half Baked Harvest.
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Spicy Corn, Peach and Burrata Salad
Instructions
Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool.
Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches.
Break the burrata cheese over the salad, drizzle olive oil over salad.
Original recipe found on The Cafe Sucre Farina
Instructions
Add all items to blender. Blend until smooth. Ready to eat.
Original recipe found on The Cookie Rookie
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Peruvian Green Sauce
This is a wonderful sauce that can be made with any meat or grilled portobellos.
Instructions
Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts.
Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste.
To serve I let the chicken breasts rest 5 minutes and then top with the sauce.
