Spanish Archives - Simply Sells Kitchen

Instant Pot Black Beans

Sandra Sells — Thu, 05 May 2022 22:41:40 +0000

Simple, healthy, and kid friendly meals are a must when you are a busy family. My children absolutely devour a bowl of this instant pot black beans and rice. We have truly made this a weekly staple. My son loves to squeeze his own limes on top and sprinkle on a little salt. I believe that you can teach your kids what food is normal in your family. Children can be extremely picky when it comes to dinner time. I find it’s just about offering them what is cooked and making no other options available. We have a rule that you must try everything; We call it our “two-bite rule”. Because black beans and rice are something we have made since the kids were babies, it has not been an issue. Of course, they love their nuggets and fries now and then, but we really try to give their bodies and taste buds a variety of foods that are good for them. As we know black beans are loaded with iron, antioxidants, fiber, protein, and good carbohydrates. Easy Household Recipes I have a few recipes that are loaded with nutrients, super easy, and on repeat at my house. One being quinoa cooked in chicken stock with a delicious tomato sauce and served with meatballs. Another recipe that I truly love, which takes a little bit more effort but is a very rich dinnertime experience, is a roasted sheet pan dinner. For this one, I preheat the oven to 400℉ and take 3-4 large chicken breasts (bone in, with skin) and place them on a large sheet pan. I then surround the chicken with cubed white or sweet potatoes, Brussel sprouts, and large chunks of onion. To season, I drizzle the ingredients with olive oil and sprinkle them with garlic powder, Italian seasoning, paprika, salt, and pepper to taste. I then place the pan in the preheated oven and roast the meal for about 40-45 minutes, depending on the level of crispiness I want. Another great meal is our Shepherd’s Pie—you have to try it! And this next meal is an absolute favorite in my family—black beans and rice! Black beans and rice are a menu item that many people are familiar with. It crosses many cultural boundaries and can be as flavorful as the cook desires. It has a reputation for being a simple meal that is very cost efficient and packs a lot of nutrition. Recipe I have come up with the most “set it and forget it” black bean meal I have ever made. It only requires three ingredients and my Instant Pot. I put a large 32 oz bag of dried black beans, a 24 oz jar of my favorite salsa, and 72 oz of water (just fill the jar of salsa with water 3 times) in the Instant Pot, and then set it to pressure cook on high for 45 minutes. That’s it! I do make white rice with toppings to go along with the black beans, but it is still so simple. For vegetarian and vegan diets, this is a great protein rich meal. We sometimes top the beans with squeezed lime juice, a little salt, sour cream, or some shredded cheddar cheese. Alternatively, you can add the lime juice, salt, and a little vegan mozzarella cheese. This recipe is versatile and can be adapted to your preference. If you want the black beans a little runnier you can add more water or chicken stock to your desired liking. Personally, I don’t even add salt to this; the salsa does all the work. I tend to lean towards a mild salsa because of the kids but the spicier the better in my book. If you want to add a little more heat you can even cut up some pepperoncini peppers and add them to the Instant Pot (they are a great addition). Here is a great tip for added spice and flavor: splash some vinegar in the Instant Pot as some of the liquid. The vinegar will surprise your taste buds. I also have a friend that uses whiskey in her black beans. What can I say, be creative!

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Simple Enchiladas

Sandra Sells — Mon, 07 Mar 2022 18:25:42 +0000

The cat is out of the bag. The secret is out. Alert the media! Enchiladas have arrived at the Sells house. One of my husband’s favorite dishes is a giant plate of enchiladas. Kodi’s mom has made enchiladas for years and they will forever hold a special place in his heart. I thought that I would give them a try and adapt the recipe to the busy household that we live in. When I served them up for dinner and I got a thumbs up from Kodi and that was all I needed! There are some very amazing homemade and from scratch recipes out there, and a definite winner is the one from his mom, but my intention was for them to be quick, simple, and, most importantly, delicious! However, they had to pass the eyes of the enchilada critic in my house. There are two ways to start, one is to purchase an already made roasted chicken and shred it, the other is to go the route I did and put my Instant Pot pressure cooker to good use. If using an Instant Pot, pour one 32 oz carton of unsalted chicken broth in the cooker, and then add 2-3 chicken breasts and a ½ packet of Siete Taco Seasoning. Set the time to 8-10 minutes on high pressure. Allow the pressure to naturally release. Remove the chicken breasts from the pot and shred the chicken on a large plate. Sprinkle the rest of the Siete Taco Seasoning and 1/3 a cup of the stock from the Instant Pot over the chicken to moisten. Set the chicken aside. The enchilada recipe In a large casserole dish, pour enough Siete Enchilada Sauce to lightly cover the bottom of the dish, and then set up your assembly line of ingredients. First, pour the rest of the enchilada sauce on a large plate or in a wide bowl, and then set your shredded cheddar cheese and chicken in the line. You will need to warm the corn tortillas for about 30 seconds in a tortilla warmer or under a dampened paper towel in the microwave, but warm only half of the tortillas at a time. The reason for warming the tortillas is to keep them from crumbling so you can easily roll them. Drench each warmed corn tortilla in the enchilada sauce, and then fill each one with about one heaping tablespoon shredded chicken and ½ tablespoon cheese. Roll each tortilla and place them in a row in your casserole dish. You should be able to make about 10-12 enchiladas with the amount of enchilada sauce in one jar. You will more than likely have left over shredded chicken, depending on their size. Once you have filled the dish with the rolled enchiladas you can spread one light layer of your favorite salsa on top (about 1/2 cup). Sprinkle more cheddar cheese, to your personal liking, right on top, and then bake the enchiladas at 350 degrees Fahrenheit for 25-30 minutes. If you would like the cheese to be extra browned, you may consider using the broiler. Serving the enchiladas We served our enchiladas with yellow rice and black beans. For toppings we like to use feta cheese, cilantro, and a salsa verde aioli that we make to brighten up the flavors. You can always replace the feta for a Mexican style cheese like cotija. For a simple sauce that we make right in our Vitamix blender, combine 3 tablespoons avocado oil mayo, ½ cup salsa verde, the juice of one lime, and ¼ cup or good handful of cilantro, and then blend them until emulsified. We served the sauce on the side, but feel free to pour it right on top. This was a delicious enchilada recipe and really hit the spot. Thanks to a few good quality made store bought items, you can create a simple and no fuss enchilada recipe. It’s sure to be a winner. Let us know what you think!

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Tres Leches Cake

Sandra Sells — Mon, 30 Aug 2021 14:55:06 +0000

Baking at the Sells household is always a fun family affair. Whether brownies, cookies, or cakes it doesn’t matter. Kodi and I love it, the kids love it and, of course, neither of us can hardly wait to lick the spoon! This tres leches (three milks) cake is no exception. Baking as a family For us, baking dessert is a sign that we are relaxed and happy. Out come the kid’s stepping stools shortly followed by the young ones slightly arguing about who will be the closest to the mixing bowl action. We get so much happiness from our family coming together. I really do believe baking is therapeutic and brings a sense of hope that something good is just on the horizon. I know that might sound slightly dramatic but it does bring tons of joy in our house! We’ve always had a sweet tooth – who doesn’t – so we want to share a tres leches cake recipe that is sure to cure sweet tooth cravings. Besides satisfying your own sweet tooth the recipe is fantastic for a potluck, party or family gathering. History of Tres Leches Historically, canned evaporated milk used in tres leches started being made in the 1850’s and became more popular in the early to mid-twentieth century during both world wars. At that time it was popular to soak sponge cake in evaporated milk to preserve or sustain the cake’s life. In trying to keep up with demand for canned evaporated milks, companies expanded operations to Central and South America. Some say Nicaragua was responsible for using canned evaporated milk to create the delicious tres leches treat while others trace its origin to England in the Middle Ages. Miami even tries to stake claim to the origin of the popular dessert. Either way, regardless of who’s responsible, we can all agree that tres leches is truly a heavenly and magical dessert! The back story Our recipe started as a cure for Kodi’s sweet tooth back in his college days. It was originally a budget branch-off recipe of a coconut cake that he learned to make while living in Boston, which always hit the spot. After moving back to Florida, he discovered and grew a love for Spanish flavored foods. Tres leches cake has been a favorite of his since. In the beginning, he started with box cake, a few milky toppings, and then covered in sweet whipped topping. The cake was quick, easy, delicious and required very little effort. Now that we are well beyond college days, the cake has been reinvented into an upgraded version made from scratch. The result gives bragging rights to any baker! The tres leches recipe can be adapted for any holiday by decorating the top with colored sprinkles, berries or any other seasonal fruit. By doubling the recipe you can make a very large sheet cake that will really impress at your next gathering. Have fun and let us know what you think! Feel free and be creative!

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Sweet Corn Guacamole

Sandra Sells — Mon, 17 Aug 2020 01:21:35 +0000

Seasons come and go, times change, and connections can fade but the friendship between guacamole and salsa never loses its connection, haha! They can be the centerpiece at a gathering, the tasty treat that brings a smile to everyone’s face, and a food combo that always brings people together. If we’ve learned anything from a snack food, it’s that gathering together and keeping a connection with friends is vitally important in life. Guacamole and salsa are literally the perfect pairing of food. Add chips to create a dip, toss them into a burrito or salad, or whatever you fancy – salsa and guacamole always go well with many other foods! Avocados are a creamy nutritious fruit that we absolutely love in our house – yes, that’s right, they are a fruit not a vegetable! We recently discovered a love for Everything Bagel Seasoning on top of ripe avocados. It’s life changing, if you’re an avocado fan, which I’m going to assume you are if you’ve read this far. You can get the seasoning at Costco, Trader Joe’s, or any other major grocery store retailer these days. I’ll post a link to the seasoning in case you’re curious. 👇🏻😊 Back to avocados. They’re delicious on their own but our creamy guacamole recipe brings them to another level. This particular recipe has a lot of flavor and texture but you can add corn, beans, or even sweeter flavors like mangos or another fruit. We’ve tried many variations of this recipe and are wide open to new creative recipes. We enjoy adding the freshness of veggies to our guacamole. We’re sure you will enjoy it too! This guacamole recipe was a must to add to our Simply Sells recipe collection! Prepare it alongside our Simply Salsa, add some sour cream and tortilla chips, and then have a party! Quick tip: if you’re wanting your guacamole to last a bit longer, save the avocado pits on top and add bit of extra lime juice to prevent browning. We’re really looking forward to exploring more creative recipes with our Simply Sells family. Hope you enjoy the guacamole, we did!

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Simply Salsa

Sandra Sells — Fri, 12 Jun 2020 02:30:35 +0000

Chips, Salsa, and salsa music were a common theme in my home growing up. We always had a crowd at my parents home multiple times a week. We have a large family from cousins to aunts to uncles to friends that became family. My dad was an AC technician for many years. He would often go to factories for jobs. One particular job led him to a tomato plant. Let’s just say we had a lot of salsa. I mean he was blessed with cases of tomatoes! My mother’s salsa recipe was the inspiration for this simply salsa recipe. You gotta have the cilantro, the onion, the lime, and the jalapeño for the freshest salsa you will ever have! Salsa can be made in many ways. This particular salsa is our go to favorite because it has simple and fresh ingredients that we always have on hand. This recipe agrees with many diet plans as it has vegetables, is low calorie, and has zero fat. It’s healthy! What you pair it with is up to you but it can alter the health factor. Some great ideas to pair with this salsa recipe are of course tortilla chips, over chicken, or on tacos. Sometimes I slice cucumbers, sprinkle them with a little salt, and scoop this salsa right on top. It is a delicious and healthy snack with no guilt and tons of nutrition. We hope you enjoy! Please enjoy making this recipe as much as we do and remember to create long lasting family memories around that delicious chip bowl. Enjoy!

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