No-Bake Peanut Butter Cups

1/3 c coconut oil

1/3 c peanut butter (natural smooth)

1/3 c pure maple syrup

1/3 cocoa powder

1/2 tsp vanilla extract

pinch of salt

3/4 c of coconut or quick oats (optional)

PB Mixture

1/3 c peanut butter

1 TBS maple syrup

1/2 - 1 tsp coconut oil

Line 12 cup muffin tins with liners.

For Chocolate mixture in a medium glass bowl add coconut oil, peanut butter, maple syrup and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until mixture is melted and smooth.

Stif in the vanilla, salt and coconut. Scoop the mixture evenly into the liners.

Refrigerate while making the peanut butter topping.

For the PB mixture, in a small bowl, add the PB, maple syrup and coconut oil. Microwave until melted and smooth (don't overheat).

Spoon the PB on top of the chocolate mixture.

Refrigerate until set.

Store in fridge or freezer.

Homemade Ketchup

 6 oz can of tomato paste

1/4 c honey 

1/2 c white vinegar

1/4 c water 

1 tsp sugar

3/4 tsp salt

1/4 tsp onion powder

1/8 tsp garlic powder

Combine all ingredients in a saucepan over medium heat; whisk until smooth.

When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.

Remove from heat and cover until cool.

Beef Stew Instant Pot

1 TBS oil

1/2 cup yellow onion

1 (6oz) can tomato paste

3 c beef broth

3 TBS soy sauce

2 bay leaves

1/4 tsp black pepper

2-3 lbs stew meat

2 c chopped carrots

2 c chopped potatoes

1 c frozen peas

2 TBS cornstarch + 1 TBS water for slurry

Select Saute on the IP

Add oil and onions, cook until translucent.

Add tomato paste, stir and cook for 1-2 minutes. 

Add beef broth, soy sauce, bay leaves and pepper. Stir to combine.

Add stew meat and stir.

Secure and lock lid with vent in closed position.

Cook on high pressure for 18 minutes. Let pressure release naturally for 10 minutes.

Then release remaining pressure and add the carrots and potatoes.

Wipe down seal if needed.

Secure and lock the lid. Cook on high pressure again for 3 minutes

Quick release then remove bay leaves. Stir in the frozen peas and cornstarch slurry.

Add more salt and pepper to taste.

Coconut Rice

from Our Best Bites

Ingredients

• 2 cups Jasmine or Basmati rice
• 1 can coconut milk (shake well)
• 2 cups water
• 1 teaspoon kosher salt
• Splash of white or rice wine vinegar
• 1 tablespoon white sugar
• Handful of chopped green onions plus chopped green onion tops for garnish
• Black pepper to taste

Instructions

• Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
• Serve with any Asian or tropical-inspired food.

Jamaican Jerk Chicken Bowls

1 pound boneless chicken breasts, cut in half, (or 6-8 chicken tenders)

2-3 Tbsp Jamaican jerk seasoning

1 tbs olive oil

1 red bell pepper, sliced thin

1 15oz can red or black beans

2 avocados, mashed

1 mango, sliced

5-6 c coconut rice or plain rice

Coconut rice recipe

2 cups water

1 1/2 c canned unsweetened coconut milk (shake can well)

2 tsp light brown sugar

1 tsp salt

2 cups rice

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes. Allow to stand for 5 minutes. Add green onions, black pepper if desired and additional salt if needed.

For the pineapple sauce:

2 Tbs honey

1/2 c fresh pineapple diced (or canned)

2 tsp ketchup

1 tsp dijon mustard

1 tsp lime juice

1 chipotle pepper in adobo plus 1 tsp of the adobo sauce (or Less)

1/2 tsp garlic powder

1 tsp sugar

salt and pepper to taste

Combine the pineapple sauce ingredients in a small saucepan over med-low heat. simmer for 5-10 minutes. Remove from heat ad set aside.

Cook long grain white rice according to package instructions or make coconut rice.

Heat the beans.

Season chicken breasts all over with jerk seasoning. Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once until cooked through.

Add bell peppers to the pan during the last few minutes of cooking and saute until tender.

Spoon rice beans and chicken into a bowl and serve with avocado, mango and pineapple sauce. 

Huli Huli Chicken

 From Six Sisters Stuff

1/2 c pineapple juice

1/2 c brown sugar

1/3 c ketchup

1/3 c soy sauce

1/4 tsp ground ginger

2 cloves garlic, minced

6 boneless, skinless chicken breasts or thighs

In a small bowl, whisk together all ingredients for marinade and transfer to a zip log bag.

Add chicken to the bag and place in refrigerator for at least 8 hours or overnight.

Remove chicken (saving marinade for sauce.) Boil marinade to thicken and to remove raw chicken impurities.

 Grill chicken over medium high heat 6-8 minutes on each side until done.

 for extra sauce.Serve with coconut rice and Hawaiian mac salad.

Country Vegetable Soup

 1/2 yellow onion, diced

4 cloves garlic

2 red bell peppers, diced

2 zucchinis, diced

2 tomatoes, diced

1 container of sliced baby bella mushrooms

1 can white beans

4 cups vegetable broth

3/4 cup long grain rice

2 tsp herbs de Provence (rosemary, thyme, basil, oregano)

1/2 tsp salt

1/4 tsp pepper

In large pot saute garlic and onions in 1 TBS olive oil for 1 minutes. Add remaining veggies and let cook 3 minutes.

Add beans, broth, rice and seasonings. Bring to a boil, then reduce heat to low. Cover and let simmer for 40-45 minutes or until rice is soft. 

This is a similar recipe to Amy's Country Vegetable soup