InstantPot Taco Pie

IMG_2639OK – so it’s 4pm and you need dinner on the table at 6…stress, panic, anger? go through the emotions – then make a super quick, small crowd pleasing InstantPot Taco Pie.

Here is my riff on it:

Instant Pot Taco Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Amazingly Easy Dinner in an Instant

Ingredients

  • 1.25 lbs Ground Beef – I prefer 90/10 or better
  • 1 Packet Taco Seasoning – just buy it
  • 1/2 Can Drained Black Beans
  • 2 TBSP Salsa
  • 2 TBSP Red Enchilada Sauce + Generous Spoonful to top off the pie
  • 2 Cups Shredded Cheese – mix of Jack and Cheddar
  • 4 Eight Inch Flour Tortillas
  • 1 7″ Springform pan
  • Chopped Cilantro, Sour Cream, Avocados for accoutrement

Directions

  1. Heat 1.5 tbsp Olive Oil in a medium fry pan over medium/high heat
  2. Add the ground meat and cook all the way through
  3. Add the taco seasoning and 2/3 cup of water and simmer for 8 minutes
  4. Set aside
  5. Spray the inside of the springform pan with nonstick spray
  6. In a small bowl, combine 1/4 cup of the drained black beans with 2 TBSP of salsa
  7. In a second small bowl, combine 1/4 cup of the drained black beans with 2 TBSP of the Enchilada Sauce – you can mash the beans into the sauce with a fork if desired
  8. Carefully nestle one tortilla in the pan – I found it easiest to form a flower-esque shape with the tortilla and press the center of the flower-shaped tortilla into the center of the bottom of the pan and then press it out from the center. The tortilla is bigger than the pan – just press the excess of the tortilla up the sides of the pan
  9. Add the beans & salsa mixture over the tortilla
  10. Top with 1/2 cup of the shredded cheddar / jack cheese mix
  11. Add a layer of the meat / taco seasoning mix
  12. Top that with another tortilla – be sure to press the tortilla down using the flower method. The excess tortilla can again be pressed up the side of the springform pan
  13. Layer the black beans / enchilada sauce mixture on top of that tortilla
  14. Top with a layer of 1/2 cup of the cheese mix and a layer of the meat
  15. Top that with another tortilla and press into the mixture and up the sides of the pan
  16. Add one more layer of cheese (1/2 cup) and the last of the meat
  17. Top with a final tortilla
  18. Take a generous spoonful of Enchilada sauce and smother it over the final, top tortilla
  19. Cover the pan with aluminum foil
  20. Put 1 cup of water in the bottom of the InstantPot
  21. Place the InstantPot rack in the pot and carefully place the covered springform pan on the rack
  22. Put the lid on and position the knob to ‘Sealing’
  23. Set the InstantPot to ‘High Pressure’ for 10 minutes
  24. After the cooking time is done, allow for a 5 minute natural release, then release the pressure manually
  25. Heat your oven to Broil – High
  26. Carefully remove the springform pan from the pot and place pan on a cookie sheet
  27. Remove the aluminum foil and top the Taco Pie with the final 1/2 cup of cheese
  28. Place in the oven and broil until the cheese is bubbly
  29. Remove from the oven and allow to sit for 5 minutes
  30. Carefully remove the springform outer from the pan and slide the pie onto a large cutting board
  31. Top with chopped cilantro and serve with offerings of sour cream, additional cilantro and hot sauce

Here are a few photos of the process for reference:

Don’t Deflate – Inflate the Taste – Spinach-Ricotta Stuffed Chicken Breast

Perfectly stuffed and inflated chicken breast

Perfectly stuffed and inflated chicken breast

People have been talking a lot about deflated things lately. The deflated Patriots balls proved for some good fodder on Twitter with #TomBradyHasSaggyBalls and #DeflateGate ruling online.

And things have been inflated too. This past week’s ‘epic’ ‘historic’  ‘monster’ snow storm is a great example of an inflated forecast – for NYC anyway.

But my most amazing recent encounter with inflation came from ConEd. Today I received my e-bill from the Electric Company – not the ’70’s singing kind. Now, I do look at these emails, but what happened today made me think of all the people who never do. See, today’s invoice was for $288.56 for electric charges since December 22 and not 12/22/12, 12/22/14. To put this in perspective, last month’s bill was $58.27 AND I’ve been away much of this billing period. I called – pressed a lot of buttons – and finally got an agent – Tony. Tony explained that because of the ‘storm’ the meters weren’t read and ConEd just estimates the wattage used….uhmmmm, based on what? Me running a neon sign company out of my apartment? After I went and read my own meter (now I know where that is) – the massive inflation error was corrected and my bill deflated down to $52.21.

Lesson here? Sometimes things are erroneously deflated and sometimes things are erroneously inflated.

One thing that you should not deflate but should inflate the taste of is chicken breast. Just pump it up with Ricotta Cheese and Spinach.

Ricotta-Spinach Stuffed Chicken Breasts (serves 2 – more if your breasts are inflated….)

Tiny Apartment Tips:

  1. You’re going to dirty a bowl, a plate, a fry pan and a baking dish – so clean as you go
  2. Don’t get over zealous with the flour – you just need enough to lightly coat the breasts – any more and flour will end up all over your counter(s) and floor
  3. Chicken goes on sale – but, please, I beg you, do not buy a store brand unless that store is Fairway, Trader Joe’s or WholeFoods. I recently had an unfortunate bad chicken incident when I stopped and shopped somewhere I won’t name.

Ingredients:

  • 2 Medium Sized Boneless, Skinless Chicken Breast

    On Sale!

    On Sale! – But a good brand, so AOK

  • 1 10oz Package of Chopped Frozen Spinach
  • 1/2 Cup of Whole Milk Ricotta Cheese – I like the Polly-O brand
  • 2 Slices of Prosciutto – thinly sliced – don’t go crazy, just buy the Boars Head
  • Flour
  • Olive Oil – you know the drill, really good extra virgin olive oil
  • Butter
  • Salt / Pepper – or Dad Salt – message me for where to find it

Preheat the oven to 350 degrees

1. Defrost the spinach – just take it from the package, put it in a microwave safe dish/bowl and zap it for 6-7 minutes

spinach, chopped, frozen, chicken, dinner

BirdsEye spinach – always a good deal

2. Drain the spinach – I wrap it in a clean kitchen towel and wring it out. Just be careful as the spinach is hot (duh) and will burn your hands

3. Once the spinach is wholly cooled – take about 1/2 of it and mix it with the 1/2 cup of Ricotta Cheese – set aside. You can use all the spinach with more ricotta (like I did) and then save the rest of the mixture for a great Spinach Maria side.

spinach, ricotta, stuffed chicken recipe

I made all the spinach and more ricotta –   enough stuffing for 6 breasts Or to make a spinach maria side

4. Butterfly the chicken breasts – this is a little tricky if you’ve never done it. Best advice is to place one hand on top of the breast, slice slowly into the flesh and continue to move your knife down the center and open the breast until it’s a perfect butterfly shape

Put one hand on top of the chicken to hold it steady while slicing

Put one hand on top of the chicken to hold it steady while slicing – and cut that fat off the end

5. Place the breasts one at a time on a large piece of plastic wrap on top of a cutting board

butterfly chicken breast

Perfectly butterflied breast – needs pounding!

6. Place a second piece of plastic wrap on top of the butterflied breast

7. Pound the chicken breast to about 1/4 inch thick – You’re not trying to kill the chicken, it’s already dead – Best method is to come down on the chicken with your mallet and then move the mallet to the outside of the breast. Be careful not to rip the breast open – though really no worries if this happens

8. Salt and Pepper or DadSalt the inside of the pounded breasts

DadSalt is a mix of flavinators and testifiers - a venture to raise funds for EBResearch.org. Contact me for details.

DadSalt is a mix of flavinators and testifiers – a venture to raise funds for EBResearch.org. Contact me for details.

9. On one side of the butterflied and pounded breast, place a heaping tablespoon plus a little more of the ricotta-spinach mixture and use your fingers to press it into an even layer. Leave a little space on the edges – don’t overstuff.

stuffed chicken, spinach ricotta dinner

That’s about the right amount of stuffing – maybe a little too much…

10. Fold the un-spinach/ricotta half of the breast over the spinach-ricotta half and gently press the edges together

stuffed chicken breast, dinner

See, there’s a hole in mine – not to worry. It’ll be hidden by the prosciutto

11. Dredge the stuffed, sealed breasts in flour just to coat

12. Take one slice of the prosciutto and lay it on top of the dredged, stuffed chicken breast

stuffed chicken breast recipe

Dredged and covered – note the hole is now just our secret

13. Heat about 2 TBSP of Olive Oil and 1 TSP of butter in a large pan over medium/high heat

14. Prepare a 9×9 or 8×8 or whatever sized baking dish will fit the breasts with cooking spray – set aside

15. Once the oil, butter is melted and sizzling hot, place the chicken breasts prosciutto side down on the hot pan

stuffed chicken breast dinner

Yes, the prosciutto will adhere all on its own to the chicken. Trust me.

16. Brown the chicken until the prosciutto is browned and crisped and adhered to the chicken – about 4 minutes

17. Flip the chicken and brown the alternate side – about another 4 minutes

stuffed chicken breast, prosciutto, dinner

This is what the prosciutto should look like – perfectly browned and adhered to the chicken.

18. Remove the breasts from the pan and place in the prepared baking dish.

19. Place the baking dish into the oven for :20 minutes – until cooked through and chicken meat is completely white

20. Remove and serve

stuffed chicken breast recipe

Perfect. Just Perfect.

Chicken breast stuffed with spinach

And the surprise inside!

Some things are meant to be deflated – huge egos, beach balls at the end of the day, giant Santas after christmas is over. And, some are meant to be inflated – not my ConEd bill, mind you – but rather a chicken dinner sumptuously inflated with spinach and ricotta cheese.

Baked Salmon, Or At Least I Think So

whole foods baked salmon

Simple Baked Salmon

This week there have been reports that a good percentage – or bad depending upon how you think of it – of the fish we eat, isn’t what we think it is. In NYC up to 39% of the fish tested was fraudulently labeled. Sometimes the labeling was as quasi-harmless as ‘Wild Salmon’ vs the truth that it was actually farmed.

Other mislabeling, however, wasn’t so innocent. In certain cases, tilapia was sold as red snapper. And, in the worst or most dangerous of cases, fish labeled as ‘white tuna’ was actually escolar (what is escolar???) which can cause acute gastrointestinal problems (according to Oceana officials – I’m just guessing that this Oceana is not the same Oceana Airlines from LOST).

We, as New Yorkers, should consider ourselves lucky. In Los Angeles and Boston the percentages of mislabeled fish were much greater. Boston surprised me at 48%…I mean don’t they pride themselves on their seafood? And LA was well worse at 55% – but, really, should we be surprised?…I mean, I love LA and…there’s a ton of fake stuff in LA – ’nuff said.

And, enough about that. As far as I know, I made an easy baked salmon Sunday night for my pescatarian friends.

In an apartment kitchen, baking the salmon is a good idea for so many reasons:

  • Salmon is a fishy smelling fish.
  • If you pan sear it in your tiny NYC apartment kitchen, the smell can linger for days
  • You don’t want to be ‘that fishy smelling neighbor’

So, simply baking it, is probably your best bet.

Here’s how:

Simply Baked Salmon (serves 4)

Preheat oven to 300 degrees

1. Buy what you think is salmon…About a 1 1/2 lb fillet for four people. Ask the ‘fish monger’ – or guy behind the counter at Whole Foods – to cut it into 4 equal pieces and to deskin it. This is called ‘deskinification’ – far as you know.

Actually, the NYC Whole Foods generally has pre-cut individual salmon fillets for $5.95 each.

2. Place the fillets in a pan and drizzle with a little extra virgin olive oil

salmon filets whole foods

Lined Up and Ready

3. Sprinkle on some salt and pepper

4. Bake in the oven for :15 minutes – or until you achieve the desired doneness. I’m not a big fan of rare salmon…and I generally err toward medium doneness

whole foods salmon fillets

Look! It’s a Seafood Themed Platter

5. Remove from oven…Garnish with some lemon wedges and serve – maybe with peas and the vegetarian pie from yesterday’s post…

peas defrosting

Peas – I always have frozen peas

I’m pretty sure what we ate was salmon…either way, it was simple and delicious and didn’t leave me with a fishy smelling apartment.

Plus, after a full day of Christmas Cookie baking (see tomorrow’s post) – and with the vegetarians coming over – simple was definitely the way to go.

The Sandy 15: Part 2 ‘During’

This is part two of how one can gain 15lbs during a weather disaster. [click here for Part 1]

Part 2

Monday, October 29, continued

Sandy15 hurricane NYC Trader Joe's

These are great…btw

The lights had flickered and though I do have a gas stove top, I thought it best to make a quick dinner before I ended up in the dark. As previously noted, I have a deep seeded fear of starving to death – though have never been out of food – or even in any remote danger of starvation. I decided on a Trader Joe’s frozen turkey burger – quick and easy and would, hopefully, be done before the lights went out.

power outages nyc sandy hurricane

The beginning.

Right around 8:30pm I had heard from my downtown friends that the power was out. Half of Manhattan was in the dark and though the wind was whipping up here, I realized for the first time how lucky I was.

Friends who live outside but near the evacuation zone (Zone A) were now living in the dark as their streets flooded with rushing water.

NYC hurricane Sandy

Washington at 12th St – photo by T Schultz

I clutched a flashlight in one hand and as my windows continued to bow with the pressure, I prayed the winds to stop. And thanked goodness for every watt of electricity that powered my apartment.

By about 12:40am on Tuesday morning the winds had died down a bit and I felt OK about going to bed.

Tuesday, October 30

In the morning, I ventured out for a quick walk. There were passing showers and some wind – but nothing like the day before. Save a few downed trees and some debris in the streets, the upper west side was in really good shape. We were so very lucky.

Downtowners are brave. As noted in several blogs over the past week, they seem cooler, they are more fierce and younger than the typical upper west sider. That said, it was cold and dark downtown. There were no stores open. No traffic lights. No heat. And, we had everything they needed just a walk away.

The migration north was on.

While waiting for our friends to make it uptwown…at about 11:30am something happened. Something good. For just a brief moment, a small hole in the sky cleared and the light bounced off of the clouds that still loomed overhead. And, there was a rainbow – a beacon calling the power-free to the well electrified upper west side.

hurricane sandy rainbow uws

A beacon of hope – the view from my 14th floor apt

As uptowners, we prepared for our guests. I cleaned and made sure I had sheets, towels, water and, of course, wine. [I had gone to 67 St Wines the afternoon before. The line was long, but people were patient.]

Still, I don’t think anyone in the neighborhood was prepared for the influx of people coming to the lucky land of electricity.

Crowded Streets nyc uws abc7

The migration

Once they arrived, the eating frenzy went on…The downtowners were here in full force. We tried to go to Cafe Lux – they had tables available, but not enough staff to serve. We gave PJ Clarke’s a try – but it too was jam packed with people and they told us it could be up to an hour wait for our party of five. Ultimately, we ended up at Shun Lee West and were fortunate to arrive just as they opened the doors at 1:30pm.

Inside, the iconic NYC Chinese restaurant looked like it did on a Lincoln Center Saturday night. Packed with people, waiters bustling to get everyone what they needed.

Shun Lee West nyc

A nighttime crowd at 1:30 on Tuesday

After a lunch of tres fattening grand marnier prawns, crispy beef, some veggies and …wine, we took our guests home and let them settle in.

We passed the afternoon watching the reports. It was so bad and we hadn’t even heard the worst of it yet. The mayor, all three governors (NY, NJ and CT) were holding constant press conferences updating the media on deaths, power outages, floods, rescues etc.

Sandy coverage dominated the airwaves and…we watched. And watched. And watched. All afternoon.

With not much to do, we started strategizing our dinner plans. A lot of the neighborhood restaurants were closed – because although we had electricity, there was still no public transportation and the staff couldn’t get to work. The tunnels and bridges were closed with few exceptions…it was a mess.

Most of the crew of six decided to stay in. We were an equal mix of the UWS residents and the displaced. Two of us though went to my fave Italian spot, Bello Giardino on West 71st. Nick, the owner, had personally driven to pick up each member of his staff and was going to drive them home after the dinner rush.

I love Bello Giardino – it’s a longtime neighborhood spot with a very personal feel. I think Nick knew how important being open would be to his regulars.

Bello Giardino uws

Nicky’s Famous Meatballs

bello giardino uws

Della Nonna Della-Licious

And, we ate. More fat food…I had spaghetti and ‘Nicky’s famous meatballs’ and my downtown guest enjoyed the ravioli della nonna.

No dieting going on. At. All.

We had survived Day 2. The Manhattan displaced were happily entrenched in the warm, electrified safety of uptown.

The downtowners were settling in. There was no news as to when power might be back on.

We watched more coverage…until we just couldn’t watch any more. And, went to bed.

Hurricane Sandy dangling crane

After

By the way, that crane collapsed in the winds early on in the storm…

……………………………………………….More tomorrow

Hookers – Like People Who Catch Fish

Tilapia in a Lemon, White Wine, Caper Sauce

Hook Yourself Up with A Grown Up Dinner for One

With Halloween rapidly approaching, I think back on all of the costumes I selected growing up. For the first 8 or so years, I was a witch – spare me the life-art comments. Then, when I was finally allowed to select my own costumes, I was a cat (hate cats, not sure why I did that), a hobo – cuz I was going to Halloween during the depression? A candy striper – always the do-gooder – smiley face.

Most of the time my parents were OK with whatever I chose to be. My mother even made the witch costume that I wore for the first 8 years – hold comments until the end. But in 7th grade my friends and I on the verge of becoming little women decided to go a little more risque.

Risque…hmmm.  Bear in mind that in my somewhat conservative catholic home I wasn’t even allowed to wear a non-competitive swim suit in 7th or 8th or 9th grade. And, when I sported my first ‘fashion’ swimwear at 14, my father sent me home from the pool.

Toddlers in Tiaras

She’s such a pretty woman!

So, when I announced proudly that the girls and I were going to be hookers, you can imagine the reaction I received.

Yep, hookers.

I’m not even sure that I knew what hookers really did – but I did know that we would be able to look a lot cuter than we had as hobos the year prior.

Naively, I didn’t really anticipate any negative reaction from my parents. I mean I pretty much figured: Hookers. Hobos. Whatever.

Uhm, no.

My father instantly put the kibosh on that idea and informed me that the only hookers in the family would be people hooking fish.

OK. So candy striper repeat it was. Of course, it was an over-made up candy striper – but a do-good candy striper nonetheless.

As far as fishing and hookers…A couple of nights ago, I hooked a couple of tilapia filets at Whole Foods and made:

Tilapia in a White Wine Sauce (serves 1 – there’s no reason you can’t have a real meal when dining alone)

Frozen Tilapia Pescatarian Vegetarian

Have on hand

NOTE: If you’re using the Whole Foods frozen tilapia, 7 hours before you intend to cook, take one package out of the freezer, remove the packaging, place the filets in a baking dish, cover with plastic wrap and place in the fridge.

1. Mise en place:

  • 1 tsp of capers rinsed and drained
  • 1 small shallot minced
  • 1/4 cup white wine – I used chardonnay because that’s what I had, but you might want to use a drier one
  • 1 tsp parsley chopped
  • the zest of one lemon
  • the juice of one lemon
Whole Foods frozen tiliapia

Mise En Place to Make even Anne Burrell Proud

2. In a 10-inch skillet over medium, heat 1 tsp of olive oil and 1 tbsp of butter.

3. Salt and Pepper the filets on both sides, gently coat in flour and place in the heated skillet

Tilapia searing in butter olive oil

Browning the Fish

4. Cook on each side for +/- :04 minutes – depending upon the thickness of the fish.

Lemon Caper White Wine Shallot Sauce

Beautifully Browned

5. Once the fish is wholly cooked, remove from the skillet and keep warm

6. Add the shallot to the skillet and saute until fragrant – about 2 mins

Lemon White Wine Caper shallot sauce

Saute the Shallot

7. Add the white wine and lemon juice and bring to a boil. Allow the sauce to thicken slightly – about :03mins. If you don’t feel like it’s thickening enough…throw in a little butter (1 tsp) and stir until it melts into the sauce

Whole Foods frozen tilapia

Add in White Wine and Lemon Juice

8. Stir in the lemon zest, parsley and capers

Lemon White Wine Shallot Caper Sauce

Stir in Parsley and Lemon Zest

9. Stir to combine flavors – about :02 mins. Then pour over the fish and serve

Cooking with Wine

Pour the Sauce over the Fish

Halloween is a time when you’re allowed and encouraged to be something you’re not. Whether it’s a witch (stop it), a hobo or even a hooker.

And, while I wasn’t ever allowed to dress like Pretty Woman, I ultimately became quite the skilled hooker…and cooker of fish.