JDLT Eats

Ingredients 5 Poblano peppers 1 tsp olive oil 1 onion 5 garlic cloves 1/2 lb. cooked shredded meat (chicken, pork) 1 cup yellow corn 4 oz cream cheese (1/2 bar) 1 can media crema 1 Tbsp chicken bouillon 8 corn tortillas, warm 1 cup shredded Manchego cheese 1/2 cup shredded Parmesan cheese Instructions Preheat oven to 400°F. Roast, peel and devein poblano peppers, then slice into thin strips. Slice half of the onion into strips. Peel four garlic cloves and mince. Heat oil in a large skillet on medium heat. Sauté onion slices 3-5 min until lightly browned. Add minced garlic and sauté 1-2 min until fragrant. Add half of the poblano peppers, the yellow corn and cooked meat, mix well to combine. Turn off heat and set aside. For the sauce, blend the remaining poblano peppers, half onions and garlic clove with the cream cheese, media crema and bouillon until smooth. Set aside. Carefully pack and roll tortillas with filling and transfer to an oiled baking...

Ingredients 8 oz pasta 1 lb. shell-on jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed, shells reserved 2 Tbsp extra-virgin olive oil 1 Tbsp Italian herb blend 1 cup dry white wine 4 Tbsp unsalted butter, cut into 1/2-inch pieces 4 large garlic cloves, sliced thin ½ tsp red pepper flakes ¼ tsp pepper ½ cup finely grated parmesan cheese 1 Tbsp chopped parsley Instructions Start a pot of salted boiling water and cook pasta until al-dente. Drain well. Heat oil on a 12-inch skillet over high heat until it shimmers. Add the shrimp shells, cook for 2-4 minutes or until they turn spotty-brown. Carefully stir in herbs and dry white wine, let rest until bubbling subsides. Reduce heat and simmer for 5 minutes, stirring occasionally. Discard the shells and reserve the liquid, which should be around 2/3 cup. Quickly clean the emptied skillet with dry paper towels. Heat butter on the skillet over medium-low heat. Add pepper flakes, garlic and pepper. Stir occasionally for ...

Ingredients 1 Tbsp olive oil 1 pound of meat, sliced or diced into bite size pieces 1 Tbsp taco seasoning 1 tsp oregano ⅛ tsp cumin 1 cup onion, chopped 4 small calabacitas or 2 large zucchini squash 1 can ROTEL diced tomatoes and green chiles 1 can whole kernel corn, drained 1 Tbsp corn flour Mexican cheese, avocado, tostadas (optional) Instructions Set IP to SAUTÉ and preheat oil for 3-5 min until shimmering. Add meat, season with salt, pepper and seasonings. Stir fry for 5-8 min or until meat is no longer pink. Mix in onions and cook for 3-5 min until translucent. Mix in squash and cook for 3-5 min until liquids start to release. Cover with lid on SEAL and STEAM for 0 mins. When done, quick release and remove lid. Mix in tomatoes and corn. Reserve some liquid and fully dissolve the corn flour, then add starch slurry to the pot and mix well. Lower heat to a simmer and cook for 10-15 minutes. Turn off from heat. Serve with Mexican cheese, avocado slices and tostadas. Sources ...

Ingredients ¼ cup dried onion flakes 2 tablespoons low-sodium beef bouillon granules ¼ teaspoon onion powder ¼ teaspoon parsley flakes ⅛ teaspoon celery seed ⅛ teaspoon paprika ⅛ teaspoon ground black pepper Directions Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix. Additional Notes To make this into soup, bring 3 1/2 cups water to a boil in a medium saucepan. Whisk in soup mix, reduce heat to low, and simmer for 5 minutes. Sources https://www.allrecipes.com/recipe/217155/dry-onion-soup-mix/

Ingredients 1 tablespoon canola oil 1 pound beef stew meat, bite size pieces 1 celery stalk, sliced ½ onion, diced 6 oz mushrooms, halved and sliced 1 can (10-3/4 ounces) condensed cream of chicken & mushroom soup, undiluted ½ envelope onion soup mix ½ cup sour cream 8 oz hot cooked egg noodles Minced fresh parsley, optional Directions Set Instant Pot (IP) to SAUTÉ, heat oil to a shimmer, 5-8 mins. Add beef and cook stirring occasionally until meat is no longer pink. And vegetables and cook until they release some liquid. Cover with lid on SEAL. Set IP to MEAT and cook for 30 minutes. Quick release pressure then remove lid. Add condensed soup and onion soup mix, stir well to combine. Cover with lid on VENT. Set IP to SLOW COOK and cook on HIGH for 30 minutes. Turn off IP and remove lid. Add sour cream and mix to combine. Serve with hot cooked egg noodles; sprinkle with parsley if desired. Sources https://www.t...

Ingredients Chocolate cake 1 box chocolate cake mix 1 1/2 cups of water 3 eggs, room temperature ½ cup of vegetable oil Flan 4 oz cream cheese 4 large eggs, room temperature 14 oz can sweetened condensed milk 12 oz can evaporated milk Caramel and chocolate sauce, (optional) Instructions Preheat oven to 350°F. Generously butter the inside of a bundt pan. Add chocolate cake ingredients to Blendtec and press BATTER. Pour the batter to bundt pan.  Add flan ingredients to Blendtec and press BATTER. Pour the flan batter over chocolate batter. Cover bundt pan with aluminum foil. Place bundt pan over a roasting pan (or tall pie plate) with about an inch of water. Bake in the oven at 350°F for 60 - 80 minutes. After 60 minutes, remove the foil and check the cake for doneness or until a toothpick comes out clean. If it isn't done baking, continue baking with the aluminum foil off. Once done baking, remove from oven and allow to cool at room temperature for one hour. Refrigerate fou...

Ingredients 8 eggs 24 oz Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache) 1 cup butter 1 to 2 tsp. almond extract Instructions Pre-heat oven to 325 degrees. Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough. Melt better in a separate, covered, microwave safe bowl in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate. While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in. Stir in the almond extract. Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and...

Ingredients 1 Tbsp olive oil 1 lb. ground beef, turkey or pork sausage 1 cup chopped onions (medium sized onion) 1 cup julienned carrots 1 cup chopped celery (about 3-4 stalks) 2 15 oz cans diced tomatoes, undrained 2 15 oz cans of beans, undrained 4 cups of beef stock* 2 tsp oregano 1 tsp ground black pepper ½ tsp of hot sauce, optional 1 25 oz jar of favorite pasta sauce 1 cup ditali pasta, cooked as directed Instructions Heat oil in a large deep pot on med-high heat until it shimmers. Brown the meat then remove excess oil from pan. Stir in vegetables and cook for 10-15 mins stirring occasionally until onions become translucent. Stir in the remaining ingredients, except for pasta. Cover and reduce heat to a simmer for 45 min, stirring occasionally.  Stir in cooked pasta 5 mins before serving.  Makes about 4.5 quarts.

Ingredients ½ cup fat-free mayonnaise 3 tbsp sour cream 1 tbsp sweet pickle relish ⅛ tsp salt ⅛ tsp pepper 1 lb chopped cooked turkey ¼ cup chopped green onions ¼ cup chopped celery 3 tbsp chopped nuts (optional) Instructions Combine the first five ingredients in a large bowl. Mix in turkey, onions, celery and nuts. Stir well to combine. Cover with cling wrap and refrigerate until ready to serve. Sources https://www.tasteofhome.com/recipes/turkey-salad-with-pistachios