These amazing green-green tacos have just enough spice and just enough flavor punch to have your family begging for more. They call for green chilies and green salsa (salsa verde). Salsa verde is not a spicy salsa, but it is packed with flavor. The ...

 

Instant Pot Green Chile Chicken Street Tacos and more...

Instant Pot Green Chile Chicken Street Tacos

Green Chile Chicken Street Tacos

These amazing green-green tacos have just enough spice and just enough flavor punch to have your family begging for more. They call for green chilies and green salsa (salsa verde). Salsa verde is not a spicy salsa, but it is packed with flavor. The green chilies will give the chicken a teeny, tiny bit of spice…but not too much to aggravate your taste buds. Plus, the giant dollop of sour cream will balance (or cancel) out any spice that there may be.

Couple notes on this recipe…

I like to do mix of chicken breasts and chicken thighs when making shredded chicken for tacos/enchiladas/tostadas/etc. You could use all chicken thighs or all chicken breasts, whatever you prefer!

Also, you can make this in the slow cooker – same ingredients that go into the Instant Pot, go into the slow cooker – cook on low for 8 hours and then shred the chicken.

And finally, ‘street tacos’ are traditionally made with smaller corn tortillas. But you could totally serve this in flour tortillas if you prefer! Love how easy and flexible tacos can be! 🙂

Green Chile Chicken Street Tacos-2

Note: There is a print link embedded within this post, please visit this post to print it.

Instant Pot Green Chile Chicken Street Tacos

Adapted from:

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes

Ingredients

  • 2 large boneless chicken breasts
  • 4 boneless chicken thighs
  • 1/2 cup hot water
  • 1 cup green salsa
  • 4 oz. can diced green chiles
  • 1 Tbsp ground cumin
  • Salt and pepper, to taste
  • 12 corn tortillas
  • Sour cream, garnish
  • Chopped cilantro, garnish
  • Fresh veggies, as side dish

Directions

  • Place the chicken breasts and chicken thighs into the electric pressure cooker insert with the hot water. Add the green salsa, green chilies, ground cumin, salt and pepper on top of the chicken.
  • Steam valve: Sealing.
  • Cook on: Manual/High for 15 minutes.
  • Release: Natural or Quick.
  • Once finished cooking, shred the chicken with 2 forks and mix into the green chile sauce.
  • Spoon the shredded chicken into corn tortillas.
  • Prepare veggies.
  • Serve Instant Pot Green Chile Chicken Street Tacos with sour cream and cilantro garnish with veggies.
 

Iced Coffee Mocha “Punch” & Save $1.50 on 1 K-Cup #DrinkCommCoffee

Iced beverages are QUEEN in the summer months. Iced coffee is the KING in my kitchen.

Every single morning, I’m whisking up my iced coffee. Some mornings it’s a double batch…because summer also means late nights at our house. It’s the perfect PERC of summer…iced coffee. (See what I did there?!)

My favorite way to keep cool and stay caffeinated in the summer months is with a delicious glass of iced coffee.

There are so many possibilities…but this is one of my favorites! If you’re ready to get a little creative and have some fun with your morning cup of iced java, here you go…

I used Community Coffee to make this “punch” and boy, oh boy! So so so delicious!

Make your coffee.

And then mix in this amazing combo of flavors to your taste preference!

Then add some ice cream…but I’m not calling it a ‘float’ because I want to enjoy this in the morning…so it’s a ‘punch.’ 😉

I adore the different options in the Community Coffee line and for this recipe, I used their Cafe Special medium roast. But I think this would also be delicious with their dark roast and some dark chocolate syrup (mmmmmm!) or their breakfast roast.

Community Coffee is a family owned company that goes back 4 generations in brewing delicious coffee for us. They are committed to bringing their customers rich heritage, premium coffee beans and dedication to their community.

You can learn more about them and their products on the Community Coffee website. (They also have a special deal going for bulk online orders here. And other coupons are below…)

For this ‘punch’ or ‘float,’ you could also make as Peppermint Mocha, or Caramel, or Vanilla, or Hazelnut. Maybe even with some fruity syrups, like Raspberry.

And if you need a dairy-free option, then use almond or coconut based milk and ice cream. So many delicious options – but I’d recommend making using the below ‘ratio’ – 4 cups brewed Community Coffee, 1/2 cup sweetened condensed milk and 1/4 to 1/2 cup flavored syrup. Then top off with ice cream…and enjoy!

This ‘punch’ would be perfect with brunch, or for a fun summer gathering. (Just be sure to use decaf if you’re serving it later in the day!)

You’ll slurp this amazing iced coffee down in no time and will be fog-free and ready for another day of summer fun!

Note: There is a print link embedded within this post, please visit this post to print it.

Iced Coffee Mocha “Punch”

Adapted from: Iced Caramel Coffee Punch

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 4 minutes

Ingredients

  • 4 cups brewed Community Coffee
  • 1/2 cup sweetened condensed milk
  • 1/4 to 1/2 cup chocolate syrup
  • Ice cream & chocolate syrup drizzles

Directions

  • In a large pitcher, whisk to the coffee, sweetened condensed milk, and chocolate syrup. Chill in the fridge for at least 2 hours.
  • Serve coffee with scoop of ice cream and chocolate syrup drizzles.

Print this Amazing Community Coffee Coupons – then you can redeem it at HEB stores in Texas. (Also, if you’re in Texas, look for ANOTHER coupon for Community Coffee in your blue envelope from Valpak. 

You can print 2 coupons below…and you can use the one from Valpak envelope — total savings $4.50!!

(If viewing in an email and you want to print the coupon, click here to print from the website.)

Disclaimer: This post is sponsored by Community Coffee. Opinions are my own.
 

Moroccan Burgers

Omgoodness, I love homemade burger patties!

There’s so many different flavor combos you could come up with and these Moroccan burgers are YUM-next-level-YUM!

The patties are made with grated onion, fresh parsley and some other spices to give them a hint of Morocco. Then, they are topped with caramelized onions.

Yes, they are worth the wait!

Start caramelizing the onions in a small skillet when you start the grill. By the time the grill heats up and the burgers cook, the onions will be ready.

And you’re taste buds will want to leap for joy as you devour this burger 😉

Note: There is a print link embedded within this post, please visit this post to print it.

Moroccan Burgers

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 10 minutes

Ingredients

  • 1 lb. ground beef
  • 1/2 small white onion, grated
  • 1 tsp minced garlic
  • 4 tsp chopped parsley
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tsp salt
  • 4 hamburger buns
  • 2 small white onions
  • 1 tsp white sugar
  • 1 tsp olive oil
  • Chips, as side dish
  • Fresh veggies, as side dish

Directions

  • Preheat the grill.
  • Grate 1/2 white onion.
  • Combine the ground beef and grated onion with the minced garlic, parsley, paprika, cumin and salt in a medium mixing bowl. Form into 4 patties.
  • Place the patties on the grill tray or veggie basket. See note about ways to keep patties together when grilling. Grill for 5 to 6 minutes per side, or until internal temperature should reach 165 F.
  • While the burgers are cooking, caramelize the 2 other onions in a small skillet. Slice the onions into half-moons, then add the olive oil and sugar to skillet and saute the onion slices over low heat for 20 – 30 minutes. Stir every few minutes.
  • Prepare fresh veggies.
  • Serve Moroccan Burgers with caramelized onions and a side of chips and veggies.
  • Special Notes: If you don’t have a tray for your grill, put the patties in the freezer for 30 minutes to help them firm up and hold together better when grilling. Or you could grill them from partially frozen. Alternative cooking method: wrap the patties tightly in foil and place them in a 350 F oven for about 5 – 10 minutes until the desired temperature is reached.
 

No Bake Patriotic Pretzel Peanut Stacks

Hello gorgeous! This just makes me happy…the red, the white, the blue.

The feelings of gratitude and the thoughts of hope that these colors spark.

This fun Memorial Day & July 4th Day snack will be a hit at your party, BBQ or with the kids!

 

It calls for all the fun colored candy melts, as well as star sprinkles (if you want to go all out!)

They are ‘no-bake’ so they are fast to prepare and you just wait a bit to let them set.

But if you can’t wait, you’ll have a delicious crumbly mess of a snack!! 😉

 

A quick note: I used small pretzel twists and grabbed a handful and then crushed them in my hands. I’d say they are “coarsely crushed.”

Note: There is a print link embedded within this post, please visit this post to print it.

No Bake Patriotic Pretzel Peanut Stacks

Yield – 3 dozen stacks

Preparation Time – 15 minutes

Cooking Time – 0 minutes (Set Time – 10+ minutes)

Ingredients

Directions

  • Line a baking sheet with parchment or wax paper. Set aside.
  • Mix crushed pretzels and peanuts together in a mixing bowl.
  • Microwave white candy melts for 2 minutes on high power, stirring every 30 seconds until melted. Pour over pretzel mix and stir evenly to coat.
  • Drop by spoonfuls onto prepared baking sheet and let set to harden.
  • Add red candy melts to a sealable sandwich bag (but do not seal) and microwave for 1 minute, kneading after 30 seconds until melted. Snip the tip and drizzle onto the stacks.
  • Repeat with the blue and immediately sprinkle with star sprinkles. Let set to harden.
  • Serve Patriotic Pretzel & Peanut Stacks at your holiday party!

 

Disclosure: This post contains Amazon affiliate links. Thanks for supporting $5 Dinners.
 

Instant Pot Chicken Tikka Masala

Tikka Masala…in the Instant Pot??

You betcha!

This is such a fabulous chicken dish…packed with flavor. It calls for a ‘specialty’ spice – garam masala. It’s a very ‘warm’ spice and is commonly used in Indian dishes. It’s a combo of cinnamon, cloves, cardamom and peppercorns. It’s not spicy…but very very flavorful. And it balances well with the tomato sauce and yogurt in this meal.

(I made a similar dish recently on FB Live – “Instant Pot Butter Chicken” , if you’d like to watch.)

Note: There is a print link embedded within this post, please visit this post to print it.

Instant Pot Chicken Tikka Masala

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Ingredients

  • 8 boneless chicken thighs, cut into 1″ pieces
  • 1/2 cup hot water
  • 1 small white onion, diced
  • 1 small fresh ginger, peeled and sliced into 8 small slices
  • 28 oz. can crushed tomatoes
  • 3 tsp minced garlic
  • 2 tsp garam masala
  • 1 cup plain yogurt
  • Salt and pepper, to taste
  • Chopped cilantro, for garnish
  • 1 cup brown rice, as side dish
  • Salad, as side dish

Directions

  • Cook rice, as directed.
  • Dice the onion. Peel and slice the ginger (about 8 thin slices).
  • Cut the chicken into 1-inch pieces and place into the electric pressure cooker insert with the hot water. Add the onion and ginger around the chicken.
  • In a large mixing bowl, whisk together the crushed tomatoes, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the electric pressure cooker insert.
  • Steam valve: Sealing.
  • Cook on: Manual/High for 15 minutes.
  • Release: Quick.
  • Swirl in the yogurt into the sauce and leave on Warm mode for 5 minutes. Season with salt and pepper to taste.
  • Prepare salad.
  • Serve Instant Pot Chicken Tikka Masala over rice with a cilantro garnish and side salad.

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #64.

 
 
   
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