Do you have a hard time waking up early to cook breakfast before heading in to work? Is that cup of coffee you’re clutching the only thing making your morning tolerable? What if I told you that there was a way to enjoy a breakfast and that lifesaving coffee at the same time… all while only drinking between 250-450 calories? That’s right, I’m talking about a healthy breakfast smoothie that will satiate that morning hunger and get you that much-needed caffeine your body has become reliant on. Not to mention, you only need three to five minutes to prep the entire thing! If that sounds like a savior to your morning, then continue down the page for a simple healthy breakfast smoothie recipe that will change your life forever.
Protein powder of your choice (Vanilla, Banana, or Snicker doodle tastes best!)
Add ice, your choice of water or cold brew, and protein powder to your blender
Blend for 15-20 seconds and remove the lid
Add two tablespoons of peanut butter and a splash of milk or your favorite creamer
Place the lid back on the blender and blend for another 20-30 seconds (This can be done longer if you do not have a great blender or crushed ice. The last thing you want is chunks of ice in your smoothie!)
Remove lid once again, pour, and enjoy as you head off to work, practice, or whatever you may have going on that day!
NOTE: If you want to make enough for the entire week and freeze it, all you need to do is multiply the ingredients by however many days of smoothie you need. Then, pour an even amount into whatever drinking containers you own that can be place din the freezer. Simply pull out and thaw when needed!
There you have it, an easy and healthy breakfast smoothie recipe that will satisfy and simplify your daily breakfast routine. One of my favorite things about this smoothie is that it can be made so many ways too. If you don’t want that milkshake type smoothie for breakfast, remove the ice and simply shake in a protein shaker. Want some additional coffee flavoring… use a mocha flavored protein powder. Not a fan of peanut butter? Replace with any other form of nut butter that you enjoy! Looking for a fruity flavor? Switch the cold brew to a refrigerated blonde coffee and add fresh fruit. This healthy breakfast smoothie recipe is extremely versatile and will 100% change your breakfast game for the better. So change that alarm from 6:00 AM to 5:55 AM and test out this awesome smoothie for yourself!
So far, cooking while under quarantine has been very intriguing. Most dishes that I want to make, I can’t, simply because I’m missing one or two things. I’ve really been trying to avoid the grocery stores as well unless its an absolutely dire necessity. Luckily for me however, when digging through my pantry yesterday I realized that I had all the ingredients for chicken noodle soup. Thus, my InstantPot Chicken Noodle Soup recipe was born.
1 to 1.5 pounds (0.68 kg) of chicken
1 Bag of carrots (Your preferred carrot will work, but I enjoy crinkle cut carrots in my soup)
1 Bag of Egg noodles (or whatever noodle you prefer)
1 Diced onion
1 Tablespoon of butter
4 Cups Chicken Broth
4 Cups Water
A few pinches of oregano and garlic salt
A sprinkle of Cajun seasoning (optional)
InstantPot Chicken Noodle Soup Process
This first step ultimately has two options – 1) Dice chicken to cook, or 2) Leave chicken whole and shred later on after the lid has been removed and the quick release has been performed. I personally enjoy diced chicken more than shredded chicken in soup, so that is how I will be explaining the rest of these instructions.
After chicken is diced, turn the InstantPot on to high sauté and let it warm up
Once warmed, melt the butter in the InstantPot and then drop your diced chicken in to cook for roughly 10-15 minutes (or until done)
Add the bag of carrots, the onion, the few pinches of oregano and garlic salt, and the optional dash of Cajun seasoning
Stir all ingredients together, then let sauté for another 8-10 minutes
Pour in the chicken broth and water now, then cover the InstantPot
Switch from sauté to high pressure and let cook for another 10-12 minutes
Once the high pressure-cooking timer has rung, let your soup natural release for 10 minutes
Quick release any remaining pressure and remove the InstantPot lid (HERE is where you would shred your chicken if you chose not to dice)
Add the egg noodles (or whatever noodles you purchased) into the soup and cook until they’re complete (another 8-10 minutes)
And that’s that, a deliciously simple InstantPot chicken noodle soup recipe that will be sure to leave your stomach rumbling for seconds. Pro-tip, this chicken noodle soup pairs extremely well with some homemade garlic toast (recipe on the way) or even Ritz crackers (crazy, I know). As always, be sure to visit DustyPosts to see all the other recipes I’ve thrown together throughout my life, and leave some comments below with how it turns out. Enjoy!
Welcome back to another installment of DustyPosts recipes! Today, I’ll be teaching you one of my favorite InstantPot rib recipes, which you should have plenty of time to make with all the COVID-19 quarantining as of late. To cook, you’re looking at anywhere from 25-40 minutes (depending on style and size of ribs), and with prep you’re looking at maybe another 15-20. I know, you’re probably thinking Sweet Thai Chili shouldn’t be a rib flavor, but if you give me that hour of your time, I’m 100% positive I can change your mind.
Ingredients & Kitchen Requirements
One rack of ribs (Baby back or short ribs both work)
One bottle of your favorite sweet thai chili sauce (my favorite is Mae Ploy, which I typically get from Publix)
Garlic salt and Oregano
Liquid smoke or any smokey seasoning you can dump into the water
Grab your ribs and separate them into quarters (if possible) with your sharp knife or kitchen shears
Pour one cup of water into your InstantPot and add your liquid smoke or smoky seasoning (it totally up to you how much you add).
Place trivet stand into InstantPot, and then set quartered ribs onto trivet stand (it’s ok for them to be stacked here, that won’t change anything).
Turn InstantPot on to High Pressure cooking and set timer based on following: Baby back ribs should cook for 26 minutes on high, whereas short ribs should cook for 35-40 minutes on high.
While ribs are in the InstantPot, pour the entire bottle of sweet thai chili sauce into a mixing bowl and add a splash of soy sauce, some garlic salt, and a dash of oregano.
You can also get your oven preheated here if, like me, you have an oven that takes forever to warm up.
Once the ribs are done cooking, you will also need to follow one of these for venting: Baby back ribs should naturally release for about five minutes, and the short ribs should naturally release for ten to fifteen minutes.
Remove the ribs and place on your baking sheet, then proceed to completely slather in the sweet thai chili concoction you mixed earlier.
Place ribs into your broiling oven until they have a perfect crisp along the top and outer edges of the ribs. This time varies for all ovens, but for me it typically takes anywhere from eight to 12 minutes to be crisped the way I like.
Carefully remove from oven, let cool, and enjoy!
In less than an hour, you could have a heaping stack of warm, caramelized sweet thai chili ribs on a plate in front of you. I know it still may sound out of the ordinary, but I guarantee you that these ribs will forever change the way you think of rib flavors.
As the temperature dipped down into the low 50s this weekend I decided to bust out my old keto chili recipe. There’s nothing better than a warm, hearty bowl of chili when its chilly, am I right!? This recipe is extremely simple and only requires about 45 minutes until you’re enjoying that satiating bowl of chili. So go turn your favorite playlist on, get your Instant Pot preheated, and get to cooking!
The Tasty Ingredients
Two 12 oz (ca. 454 g) cans of diced tomatoes (basil, garlic, and oregano flavored preferably)
One 12 oz (ca. 454 g) can plain tomato paste
1.5 lbs of a ground beef/ground pork mixture (you could substitute with whatever meat you prefer here)
One yellow onion, diced
Two fresh garlic gloves, minced
Three-fourths cup of beef broth
One-third cup of water
Extra Virgin Olive Oil (EVOO)
Himalayan Pink Sea Salt, Cumin, Chili Powder, and Smoked Paprika to taste
Turn your instant pot on to sauté mode and drizzle a little EVOO into the pan
Once preheated, add the ground beef/pork and brown for 10-15 minutes
This step is optional: If you aren’t a massive fan of all the grease produced here, simply grab a ladle and an old cup and scoop some grease out!
Add onion and garlic in with the meat and cook until onions are nearly see through
Add diced tomatoes, tomato paste, beef broth, water, and seasonings (totally your preference on how much you add here) and stir
Place your instant pot lid on and switch from sauté mode to pressure-cook (high)
Let cook for 25 minutes, and then let it sit on “keep warm” for an additional 10 minutes (this will allow some pressure to naturally release)
Switch your release valve to “vent” and let remaining pressure out
Stir, scoop into bowl, add cheese, avocado, bacon bits, and sour cream, then enjoy!
Be sure to take an aesthetically pleasing picture of this hearty chili before you eat it, because it will look good! This keto chili is full of flavor, protein, and healthy fats, plus it essentially has no carbs (depending on what additional items you add) so you will be more than full once you’re done with your first bowl. Be sure to let me know how your chili turns out, and if you have other tasty keto chili recipes leave some links in the comment section for me to try!
Are you avoiding chicken alfredo while on your keto diet because of all those carbs that are in pasta? Well I have just the meal plan hack for you then. This simple recipe will satiate your craving for delicious alfredo all while keeping carbs low and fats high. The trick, replacing that deliciously unhealthy pasta with one of my favorite sides, carrots! You may be wondering, “how exactly do carrots replace pasta?” And to that I would say, you use matchstick carrots my friend. This keto friendly chicken alfredo recipe hack will have you enjoying your favorite meal again in no time.
Keto Friendly Ingredients
Note: This recipe will feed two to three people.
Two chicken breasts
One bag of matchstick carrots
A bag of your favorite cheese (I recommend Gouda or mozzarella)
One large carton of heavy whipping cream
Fresh, minced garlic
A pinch of garlic Salt and oregano
Making the Keto Friendly Chicken Alfredo
Step 1: Cook your chicken. I leave this step extremely basic because not everyone likes their chicken cooked the same way. Typically, I throw mine in the oven the second I get home from work. It saves me time and I don’t have to worry about using two pans for later steps, but I know a lot of people don’t enjoy oven broiled chicken breast!
Step 2: When your chicken is almost cooked, throw the bag of matchstick carrots into a medium to large sauce pan and cover on medium heat. This will allow the carrots to soften a bit and get that spaghetti like texture.
Step 3: Pull the chicken from the oven and dice, slice, or prep your chicken however you prefer.
Step 4: Drop your chicken in with the softened carrots and add a pinch of garlic salt, another pinch of oregano, and some freshly minced garlic.
Step 5: Cover this mixture and let sit for five to ten minutes, allowing the chicken flavor to settle in with the carrots.
Step 6: Pour in the heavy whipping cream until almost all the carrot/chicken mix is covered.
Step 7: Immediately dump your favorite cheese on top and cover one final time.
Step 8: After another five or so minutes, remove the lid, drop the heat to low, and stir. Your alfredo should start to thicken now and will more than likely be to the appropriate thickness in another five minutes.
Step 9: Enjoy your keto friendly chicken alfredo!
I know it isn’t the exact same thing as a heart bowl of chicken alfredo, but its about as close to it as you’ll ever get while being on a keto diet! It really is quite delicious and more filling than you would think too. The taste and simplicity of preparation make it a staple in my weekly dinners, and I would strongly recommend you adding it to yours as well. Thanks again for visiting DustyPosts to check out my content! For more recipes and how to guides, be sure to follow this link. Be sure to comment how your keto friendly chicken alfredo turned out, and if you have any of your own recipes drop a link for me to give them a try!
Are you craving a tender, juicy brisket but don’t own a grill or a smoker? Don’t fret, I have just the recipe for you! This recipe’s is technically from my significant other’s grandmother, but over the last year or so I’ve added my own flair to this incredible oven brisket.
Brisket, duh. This recipe tends to turn out better with corned-beef brisket, but a normal beef brisket will work just fine.
eight to twelve ounces of ketchup
Worcestershire sauce (to your taste)
Soy Sauce (to your taste)
One Container Beef Broth
Liquid Smoke or Smokey Montreal Steak Seasoning
A Roasting Pan, preferably four to five inches deep (for the oven)
A Mixing Bowl
A Basting Brush
Oven Brisket Steps
1 – Preheat your oven to 425 degrees.
2 – Open your brisket and place in whatever your roasting pan.
3 – Season both sides of the brisket with a mixture of oregano, garlic powder, and onion powder. No need to rub the seasoning into the meat, but I always try to!
4 – Place the roasting pan into the preheated oven for 40-45 minutes (don’t forget to set a timer here!).
5 – While the brisket is cooking, mix the ketchup, a splash of Worcestershire, and two splashes soy sauce in your mixing bowl. Remember, this is all to your tasting! Feel free to adjust these amounts here.
6 – Once 45 minutes have passed, remove the brisket from the oven and carefully place on your counter.
7 – Pour some beef broth into the roasting pan. This will create steam and is crucial to creating that tender brisket your heart is patiently waiting for.
8 – With your basting brush, paint the complete top of the brisket with the ketchup concoction from step 5.
9 – Pour liquid smoke or Smokey seasoning into the beef broth. If you have the seasoning, you could simply season the meat, but I prefer to allow it to smoke with the broth rather than actually adding more seasoning to the meat.
10 – Cover the pan with tin foil two to three times to ensure optimal levels of steam/moisture remain within.
11 – Poke a few small holes into the four corners of the tin foil for safety.
12 – Place the roasting pan back in oven for four to five more hours. Be sure to check periodically and add more beef broth if it evaporates.
Voila, a masterfully crafted brisket straight from the comfort of your own home’s oven. To really bring out the flavors from this brisket, pair with some mashed potatoes, mac n cheese, or green beans. It also pairs quite nice with dressing (or stuffing) around the holidays. So don’t be afraid to whip out this recipe next thanksgiving, friends-giving, or Christmas. This is one of my favorite recipes, so be sure to let me know how it turns out!
Thanks again for reading my how-to on cooking a tasty oven brisket. As always, please leave some feedback and give my page a follow so you can experience all of my content. I’d love to hear from all of my wonderful readers, so be sure to rate/comment often!
For those of you in search of a luau/Hawaiian themed meal, look no further, I have a pineapple teriyaki pork taco meal just for you! This was something I experimented with earlier this year and it is now hands down one of the top three meals that I make. It’s also an extremely simple recipe, so head below to learn how to make some delicious pork tacos!
Other Optional Items: Sour Cream, Salsa, Additional Teriyaki Sauce, Hot Sauce, or whatever you may prefer to have on top of your tacos.
Non-Food Items: Cutting Board, Sharp Knife, Non-stick Pan/Skillet or Griddle
Remove the pork tenderloin from its packaging and place it on the cutting board
Turn stove or griddle onto medium heat
Begin dicing the pork into tiny chunks (think about the size of a quartered cherry tomato) or shredding if you have the ability too.
Once the pork is diced, place in a pan or skillet to begin browning
Begin dicing the pineapple up into similarly sized chunks as the pork
Once the pork is almost finished cooking (10-20 minutes depending on your temperature), turn the heat to high, drop the pineapple into the pan, and add a spoonful of garlic to the pork
Let both the pork and the pineapple crisp in the pan (5-10 minutes, completely your preference) and sprinkle in a touch of oregano as they do.
Warm-up your shells (if you went with soft shell) and enjoy!
It’s as easy as that. I personally prefer my pineapple teriyaki pork tacos with a touch of shredded lettuce and a small amount of sour cream. The sour cream works wonders with the sweetness of the teriyaki and the lettuce adds an extra crunch to the taco. I also would recommend soft shell tacos here as it can become messy depending on how much extra teriyaki you may have added, but hard shells would still pair incredibly with this meal. These delicious tacos prepare in just about 30 minutes and I 10 out of 10 recommend you make them as soon as possible!
Thanks for checking out my post! For more of my recipes, how-to’s, and other general articles, be sure to check out DustyPosts.com. Give my page a follow and enjoy the regularly scheduled content!
There’s nothing quite like a perfectly crisped piece of French Toast to begin a relaxing Sunday morning. I recently re-discovered my love for French Toast after acquiring a griddle for my new house, and boy did I forget how much I loved it. However, I’m very much a minimalist when it comes to this breakfast delicacy. I don’t need mass amounts of sugary fruits or a half a bottle of syrup. I keep it quick and easy when making my French Toast, and below you’ll learn just how I do that.
Step 1: Gather Your Ingredients
This list is extremely small, yet your French Toast will still be exploding with flavor!
One loaf of bread (Your choice, but I prefer a medium sliced Brioche).
Eggs (I typically use 5-6 for an entire loaf of bread).
A splash of milk or half and half (again your preference, but I’ve found that the half and half produces a tastier French Toast).
The griddle should be on medium-high heat for the perfectly cooked French Toast, but don’t be afraid to heat it up to high for 10-15 minutes before lowering back down to the recommended temp. Be careful to not have the griddle too hot as it will quickly burn the underside of your bread!
Step 3: Preparation
As the griddle is warming to its desired temperature you may begin the prep on the bread.
You will crack however many eggs you require into some sort of container that easily allows for the dipping of bread (I recommend something square/rectangular rather than circular).
Next, add your splash of milk or half and half and whisk the concoction until most of the egg yolks have broke and are mixed evenly throughout.
Sprinkle in some cinnamon sugar and whisk some more.
Step 4: Griddlin’
By now your griddle should be at its ideal temp, so open your bread and begin dipping it into the milk/egg concoction.
After each piece has been dipped on both sides, gently place it on the griddle and listen to that sizzle that will make your stomach rumble!
By the time you have all of your bread on the griddle, it will probably be time to start flipping. So rotate back to your first piece and start to flip over your perfectly bronzed bread.
Let the other side cook for 1-2 minutes (maybe more if you’re more on the medium side rather than the high side of heat) before flipping one final time.
This last step is crucial, yet also all based on personal preference. In my opinion, the perfect French Toast is almost burnt on one side and perfectly golden on the other. So I typically let the toast sit another minute or two before taking it off.
Step 5: Final Touches
Once the French Toast has been crisped to absolute perfection, you will add the final touch of a minimal amount of powdered sugar that is topped off with your syrup of choice (I’m telling you, gotta try that blueberry one from above). ANd from here, plate your delectable French Toast and enjoy!
Thanks again for reading my how-to on griddling the perfect French Toast! As always, please leave some feedback and give my page a follow so you can experience all of my content. I’d love to hear how all of you enjoy your French Toast, so be sure to rate/comment below!
Good Morning Everyone! In this week’s recommendation I will be walking you through how I make one of my favorite meals, Jambalaya. If you go alllll the way back to week two of my recommendations, you can see that I am a huge fan of New Orleans/Cajun based foods. Upon returning from my first NOLA trip, I decided that I was going to start making my own Cajun inspired meals because I simply could not wait until my next trip to eat the delicacies of New Orleans. And with that came my first attempt at Jambalaya. It was pretty good, but over the last six months I have nearly perfected the recipe and decided that I would share with you all. I hope you enjoy 🙂
One Cajun Style Andouille Smoked Sausage (Preferably Hillshire Farms)
One to two pounds of chicken (breast or thighs, your preference)
One 32 oz. container of chicken broth
One 24 oz. container of diced tomatoes
One large onion
One pound of shrimp (preferably fresh)
Garlic powder or garlic salt (Can be substituted with fresh garlic as well)
Cajun/Creole Seasoning (preferably Tony Chachere’s)
One to four cups rice (depending on how many you will be feeding)
Dice the Andouille sausage and brown in a pan until one side is slightly black/crisp.
Cut chicken to your desired size and brown in a similar fashion to the sausage. As its cooking, add in the oregano and garlic salt/powder to flavor the chicken.
Once both meats are finished, dump them into a large pot (should be at least 20 Qt’s, this recipe makes quite a bit of food!)
Turn your stove to a low-medium heat and add the onions and shrimp to the meat.
Place a lid on the pot and let steam for 15-20 minutes (This allows the onions to soften as well as the shrimp soaking up some of the flavors of both the chicken and the sausage).
Now the tomatoes and chicken broth can be added in.
Depending on how you like your Jambalaya, you will either use roughly one cup of broth or two to three cups.
For a thicker, more hearty Jambalaya, use only one cup.
For a more soupy, pour over Jambalaya, use two to three cups.
You may also begin cooking your rice now if you haven’t already!
After letting sit for roughly another 25 to 30 minutes on low-medium, you can remove from heat to let cool before you make a bowl.
This is typically where I add my creole seasoning as well. I will sprinkle just a touch over the rice right before the jambalaya is added.
And voila, you’re now in one of the many fine dining establishments located within the French Quarter! Thanks, and while you’re enjoying your scrumptious jambalaya be sure to let me know how it came out!