JDLT Eats

Basic Marinade Recipe 1 part olive oil 1 part lemon juice 1 part any spice mix Mix all the ingredients inside a quart sized zip lock bag until thoroughly combined. Tasty Variations:  Fajita — Fajita Spice Mix Smokey BBQ — Rudy's Rub Spice Mix Mediterranean — Garlic & Herbs Mix + 2 parts Greek yogurt Grilled Chicken Strips 1 bag of marinade 2 lbs boneless chicken breasts Slice chicken into 1/2 inch slices and toss with marinade to evenly coat. Remove excess air and refrigerate for at least 30 minutes before cooking. Grill chicken until fully cooked. Sources https://www.thespruceeats.com/moroccan-beef-koftas-recipe-333841 https://www.loveandlemons.com/tzatziki-sauce/

Ingredients: 2 frozen skinless salmon fillets      Seasonings: 2 tsp olive oil 1 tsp lemon juice 1 tsp Dijon mustard 1/2 tsp kosher salt 1/2 tsp garlic powder 1/4 tsp black pepper 1/4 tsp cayenne pepper Instructions: Preheat air fryer to 390°F. Whip together the seasonings in a small bowl and brush mixture onto each fillet on both sides. Place frozen fillets in a single layer and cook for 12-18 minutes, turn halfway. Remove salmon when medium well, 135°F. Sources: https://www.everydayfamilycooking.com/frozen-salmon-in-air-fryer/

Quick Cooked Chicken Ingredients: 2-4 frozen chicken breasts 1 cup of water 2 Tbsp onion powder 2 tsp garlic powder salt and pepper, to taste Instructions: Place a trivet in the bottom of the pot. Arrange the frozen chicken breasts on the trivet, making sure pieces are not stuck together. Add the liquid over the chicken and sprinkle it with seasonings. Cover the lid on SEAL. PRESSURE COOK on HIGH for 12 minutes with KEEP WARM off. When done, allow the chicken to NATURAL RELEASE for 15 minutes. Remove the cooked chicken from pot. Shred it, chop it, slice it... prep it however you want!  Quick Tip: Don't waste the chicken broth! Use it to make soup or to cook rice.  Sources: https://www.thereciperebel.com/cook-frozen-chicken-breasts-instant-pot/ Easy Chicken Tinga Ingredients: 2-4 frozen chicken breasts 10 oz can of Rotel 1 Tbsp taco seasoning salt and pepper, to taste Instructions: Add half of the can of Rotel to the bottom of the Instant Pot. Add the chicken to the Instant Pot...

  Ingredients: 1 tbsp of oil 1 lb ground beef 1/2 cup chopped onion 1/2 cup chopped red pepper 2 cups peeled and chopped potatoes 1 1/2 tsp salt 2 tbsp chili powder 2 tsp ground cumin 1 tsp oregano 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 2 cups of chicken broth 10 oz can of Rotel Instructions: Set IP to SAUTE and add oil. When the oil is hot, add the onion and red pepper to the pot. Sauté, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add ground beef to the onions and peppers and break apart with a wooden spoon. Brown ground beef until mostly cooked and only some pink remains, about 4 minutes. Add all the dried spices to the beef and pepper and sauté for 1 minute while stirring to combine. Add the broth, Rotel and potatoes to the pot. Cover with lid set to SEAL. Set PRESSURE on HIGH for 4 minutes. When time is done, release pressure immediately.   Sources: https://sweetrusticbakes.com/beef-potatoes-mexican/

 Ingredients: 1 large eggplant 1 egg, beaten with a fork 1 cup panko bread crumbs 1/2 cup grated parmesan cheese 1 Tbsp Italian herbs 1 Tbsp garlic & herbs 1 cup marinara sauce 1 cup mozzarella cheese Instructions: Cut eggplant lengthwise into 1/2 inch thick slices and arrange on a baking sheet. Sprinkle generously all over both sides with kosher salt. Set aside and let the the bitter juices weep, about 30-60 minutes. Transfer eggplant to a colander and rinse well under cold running water. Pat the slices dry with paper towels. Wipe the baking sheet and line it with parchment paper.  Preheat oven to 375°F. Combine panko, parmesan cheese and herbs in a shallow bowl. Coat each eggplant slice with egg, then generously coat both sides with the panko mix, shaking off the excess. Arrange the coated eggplant slices on the lined baking sheet. Bake for 15 minutes, then flip and bake for 10 more minutes until golden brown. Increase the oven temperature to 475°F. Evenly spread th...

Ingredients: 2 Tbsp olive oil 1 lb. beef stew meat 1 small onion, diced 2 cloves of garlic, minced 1/2 serrano pepper, sliced (optional) 1 tsp ground cumin 1 tsp chili powder 1 tsp paprika 1 tsp salt 1/2 tsp black pepper 1/2 tsp chipotle powder 1/2 tsp Mexican oregano 1 cup beef or chicken broth 1 bay leaf 1/2 cup tomato sauce Instructions: Press the SAUTE button on the Instant Pot. Add the oil to the pot until hot. Add beef cubes and sear on all sides. Add the onion, garlic, pepper and spices to the pot and stir-fry for 2-3 minutes. Add the broth, bay leaf and tomato sauce to the pot and stir to combine. Close the lid on SEAL and PRESSURE COOK on MEAT for 35 minutes. Naturally release pressure. * To thicken the sauce, either press sauté to reduce the liquid or ladle out some liquid into a bowl and combine it with thickener of choice. Mix well and then add the thick slurry back into the pot, and stir-well. Source: https://myheartbeets.com/instant-pot-carne-guisada/

Ingredients: 2 tomatoes 1/4 onion 1/3 serrano pepper 2 small garlic cloves 4-5 sprigs of cilantro 1 Knorr Tomate cube 1 Tbsp olive oil 1/2 cup of rice 3 large bell peppers 1/2 pound of cooked smoked turkey 1 can of black beans, drained 2 cups of Mexican cheese blend Sour cream Instructions: Preheat oven to 350°F. Make salsa base: Roughly chop and add tomatoes, onion, serrano peppers, garlic, cilantro and Knorr Tomate to food processor. Pulse until no chunks remain.  Make rice filling: Set Instant Pot to SAUTE. Add oil and rice to pot and stir occasionally until lightly toasted, about 5-8 minutes. Add half of the salsa plus one cup of water to the rice and stir. Transfer mixture to rice cooker and cook as normal. Steam bell peppers: While the rice is cooking, slice bell peppers in half lengthwise and remove seeds. Carefully arrange bell peppers inside the steamer basket. Add one cup of water to the Instant Pot then insert the steamer basket. Cover on SEAL and STEAM for 2 minute...