Jerry's Website Weird and wacky wonders Tue, 25 Sep 2018 19:25:38 +0000 en-US hourly 1 Avocado Tomatillo Salsa Tue, 25 Sep 2018 17:28:58 +0000

Avocado Tomatillo Salsa

Credit to: Nanette Casares Fino c/o FB Group – “Vitamix Enthusiasts – Blender Lady”

  • 8 small tomatoes, tomatillo (remove wrappers)
  • 1 small onion, cut in half
  • 3 cloves garlic
  • 1 lime, cut in half
  • 1 avocado, ripe
  • 1 handful cilantro
  • 2-3 jalapeños, chopped
  • salt, kosher (to taste)
  1. In a sauce pan bring to boil water enough to cover tomatillos.

  2. Add all tomatillos, 1/2 onion 1 clove garlic and some salt. Boil til tender. About 10 min.

  3. Use spoon with slats to remove from boiling water and add into your Vitamix container. Add 1/3 cup of the liquid from the pan and blend well. Start on variable speed 1 and walk up to 10 until fully blended.

  4. Remove Vitamix container and add your remaining 1/2 of raw onion, garlic cloves, handful of cilantro, jalapeños, lime juice, and salt to taste. Start with a teaspoon of salt. You can always add more salt if needed. Blend well.

  5. Add your avocado and a little more cilantro and blend. Taste to ensure you have enough salt. Add additional salt, if desired.  

  6. Remove from Vitamix and store in container. Refrigerate. This will last a few weeks if you don’t eat right away.

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Beefy Cheesy Burrito Lasagna (Instant Pot) Wed, 14 Feb 2018 19:01:13 +0000

Beefy Cheesy Burrito Lasagna (Instant Pot)

This beefy & cheesy burrito lasagna is quick and easy in the Instant Pot and only takes 5 ingredients.  I found this recipe on Pinterest and modified to make gluten free for my lovely bride

  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 2 tbsp minced garlic
  • 2 lbs ground beef
  • 1 packet taco seasoning, gluten free
  • salt & pepper, to taste
  • 4 corn tortillas, gluten free (to fit springform pan)
  • 1 1/4 cup chunky salsa
  • 1/2 can refried beans
  • 1 1/2 cup shredded cheese
  1. Set your Instant pot on saute and add your olive oil until IP shows “Hot”

  2. Add your onions and garlic and cook until onions are translucent.  Add salt in with onions to assist in cooking and flavor.  Remove and set aside.

  3. Add your ground beef and cook until brown and then drain off fat.

  4. Add back in the onions/garlic mixture and add to ground beef and add your taco seasoning and mix well.  Remove from Instant Pot and put in a separate bow to use to assemble your “burrito mix”

  5. Clean your Instant Pot clean so you can use the “Pot in a Pot” method.

  6. Assemble Time!!

  7. Use a small springform pan that will fit inside your Instant Pot.  A 7 Inch Non-stick springform Pan for cheesecakes works well

  8. Spray your springform pan with non stick cooking spray.

  9. Take 3 tortillas and spread the refried beans evenly on each.

  10. Place the first tortilla in the springform pan and then add 1/3 of the beef mixture.

  11. Add 1/4 of the salsa on top of the beef and then sprinkle 1/4 of the cheese.

  12. Repeat for two more layers.

  13. Add the last tortilla and top with remaining salsa and cheese.

  14. Add the trivet that comes with your Instant Pot along with 1/2 cup of water.

  15. Place the springform pan lasagna on the trivet, lock the lid and turn the pressure release to seal/lock.

  16. Use the manual button to cook for 10 minutes.

  17. When finish, move the release button to vent for a quick release.

  18. Take out the springform pan (be careful it’s really hot) and let sit for 10 minutes before serving.

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Instant Pot Chicken Tortilla Soup Wed, 10 Jan 2018 18:34:31 +0000

Instant Pot Chicken Tortilla Soup

This is one of those 6 pm, everyone is starving, 30 minute dinner miracles. I almost always have all of the ingredients on hand and it ensures that we get a yummy healthy dinner even when we’re pressed for time. 

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 2 tsp sea salt
  • 2 cans chicken stock
  • 2 6-8 oz Chicken Breast, frozen
  • 1 can black beans, rinsed
  • 1 can corn (or 2 cups of frozen corn)
  • 6 oz tomato paste
  • 1/2 cup Jalapeños, diced in their juice (optional for heat)
  • 1 packet taco seasoning
  1. Set instant pot on saute mode

  2. When “HOT” comes on, add olive oil and saute onions and garlic and salt until onions are translucent

  3. Cut chicken breasts in 1″ chunks

  4. Place all remaining in instant pot.  Set on “Manual” mode and cook for 15 minutes.  

  5. When time is up, do a quick release and release pressure.  Add tortilla chips to your bowl and pour your soup over chips.  You can add avocado and cheese to your soup for a nice variety.  Enjoy.

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Instant Pot Taco Soup Mon, 08 Jan 2018 17:44:49 +0000

Instant Pot Taco Soup

Taco soup is a delicious and easy family favorite, and you can make it in the Instant Pot, slow cooker or on the stove top.

  • 2 tbsp olive oil
  • 1 1/2 lbs ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups corn (frozen or canned) drained
  • 1 can diced tomatoes
  • 1 can pinto beans (14 oz) drained
  • 1 can black beans (14 oz) drained
  • 16 oz mild salsa
  • 1 1/2 cup water (or chicken broth)
  • 1 packet taco seasoning
  1. Using the sauté mode (medium), brown the ground beef and onions until fully cooked, about 7 to 8 minutes.

  2. Drain the fat off beef, if desired, and return to pot. (I have skipped this step if I have used leaner meat or grass-fed beef).

  3. Add the remaining ingredients, and place the lid on, lock it.

  4. Cook on manual high pressure for 12 minutes. (Note: it will take a while to get up to pressure)

  5. Allow the pot to depressurize naturally, indicated by the pressure indicator pin drop. (not using the quick presser release lever – mine took about 25 minutes to fully release).

If preferred, you can make your own chili seasoning
Seasoning (you can substitute a packet of taco seasoning)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper (or more to taste)

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Gluten-Free Hearty Chicken Pot Pie Mon, 08 Jan 2018 16:57:33 +0000

Gluten-Free Hearty Chicken Pot Pie

Dinner ready in 45 minutes! Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 1 bag frozen mixed vegetables (12 oz)
  • 1 1/2 cup cut up cooked chicken
  • 1 3/4 cup chicken broth
  • 1 tsp sea salt
  • 1/2 tsp thyme, dried
  • 3/4 cup milk
  • 3 tbsp cornstarch


  • 3/4 cup Bisquick™ Gluten Free mix
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tbsp parsley, chopped fresh
  1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

  2. In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

  3. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

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80 Gluten-Free Slow Cooker Recipes Fri, 05 Jan 2018 14:56:03 +0000 80 Gluten-Free Slow Cooker Recipes

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Instant Pot Chicken & Rice Bowl Thu, 04 Jan 2018 15:45:32 +0000

Instant Pot Chicken & Rice Bowl

This is a one-bowl meal that’s loaded with flavor!

  • 1 tbsp Extra Virgin Olive Oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp salt, kosher
  • 1 1/2 lbs boneless, skinless chicken thigh cut into 1" pieces
  • 1 can black beans (rinsed)
  • 1 cup long grain white rice uncooked
  • 1 cup salsa, thick and chunky
  • 2 cups chicken broth (or 1-14.5 ounce can)
  • 1/4 cup chopped cilantro for serving, optional
  • 1/4 cup grated Cheddar cheese, optional
  1. Set electric pressure cooker to the saute setting. Heat olive oil until it shimmers but doesn’t smoke. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Add chili powder and salt. Stir to combine. Add the chicken, black beans, rice, and salsa. Stir. Pour chicken broth over the mixture.

  2. Lock the lid in place. Set a 10-minute cook time on high pressure.

  3. Once the cook time completes, quickly release the pressure.

  4. Open the lid away from your face. Stir with a wooden spoon or rubber spatula. 

  5. Serve with chopped cilantro and grated cheddar.

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Mexican Corn Bread Thu, 04 Jan 2018 00:51:29 +0000

Mexican Corn Bread

Great side dish for Red Beans and Rice or Jambalaya

  • 1 1/2 cups corn meal
  • 2 eggs, large
  • 2/3 cup vegetable oil
  • 2 jalapeno peppers, chopped well
  • 2 tsp bell peppers, chopped well
  • 2 tbsp onion, chopped well
  • 1 can cream styled corn
  • 1 small carton sour cream
  • 1 tsp salt
  • 1 cup cheddar cheese, shredded
  1. Mix all ingredients except the cheese

  2. Pour all the ingredients into a greased 9″ x 13″ pan

  3. Sprinkle the mixture with cheese

  4. Pour remaining batter over mixture

  5. Bake at 350° F for 45 minutes or until brown

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Classic Jambalaya Fri, 29 Dec 2017 16:37:11 +0000

Classic Jambalaya

Mmmm… nothing says homemade like this Jambalaya recipe. Try your hand at a favorite New Orleans dish, cooked to perfection with the “trinity” (onions, bell pepper and celery), tomatoes, chicken and Andouille sausage. Add must-haves like Creole seasoning and cayenne pepper to round out this essential Mardi Gras meal.

  • 1 tbsp extra virgin olive oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 lb Andouille sausage, cut into 1/4-inch slices
  • 1 medium yellow onion, chopped
  • 1 rib celery, chopped
  • 1 tbsp garlic, minced
  • 1 medium tomato, chopped
  • 2 tsp creole seasoning
  • 1 tsp cayenne pepper
  • 1 cup rice, enriched long grain
  • 1 3/4 cup chicken stock
  1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.

  2. Add onion, bell pepper, celery and garlic; cook and stir on medium heat until onion is softened. Stir in tomato, Creole Seasoning and cayenne pepper.

  3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally.

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Instant Pot Navy Bean Soup Mon, 20 Nov 2017 21:20:34 +0000

Instant Pot Navy Bean Soup

  • 1 Onion, Medium (Diced)
  • 5 Garlic Cloves (Chopped/Minced)
  • 4 cans Navy Beans or Great Northern Beans (drained)
  • 4 cups Chicken Stock
  • 1 lb Ham Steak (chopped/diced)
  • Salt & Pepper to taste
  • 3 tbsp olive oil (Extra Virgin )
  1. 1. Set Instant Pot on Saute mode
    2. When at “HOT” add 3 tbsp olive oil and some salt to help saute
    3. Add chopped onions and garlic and stir until translucent.
    (Add more garlic if you feel like it. I love the flavors it adds)
    4. Add chopped ham and stir in
    5. Add 4 cans of beans, drained.
    6. Add chicken stock 
    7. Add additional salt/pepper to taste (don’t need much as there’s lots of salt in the ham)
    8. Turn saute mode off.
    9. Secure lid and set on “Pressure” mode
    10. Cook on manual for 25 minutes.
    11. Release pressure and allow to vent or allow to naturally release, if you like.
    12. Serve and enjoy.

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