What’s better on a cold winter night that warm soup with a dollop of ricotta or burrata? Mmmm so good!
1 tbsp olive oil
1 c finley chopped celery
1 c finely chopped carrots
1 c finley chopped onin
1 28 oz can whole peeled tomoatoes
3 1/2 c vegetable broth
1 sprig thyme
1 parmesan rind
1/4 c fresh basil
1 bay leaf
1/2 c ricotta or burrata
In the sauté mode heat the oil over medium heat and add the celery, carrot and onions and cook until soft.
Pour the tomatoes into the cooker with the broth, thyme, rind and bay leaf. Cover and cook on low for 6 hours.
Use an immersion blender and purée until smooth. Garnish with ricotta or burrata and basil.
You can do these tacos in the slow cooker or in the pressure cooker. I love TJs Chili Lime seasoning for this recipe. Serve the chicken with your favorite taco fixings.
2 pounds boneless, skinless chicken thighs
Juice of 2 limes
2 tbsp chili lime powder
1 tsp cumin
1 tsp onion powder
1 tsp smoked salt
1/4 tsp black pepper
6 cloves garlic, minced
Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings over chicken and add garlic and rub it in.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices.
If using a slow cooker – do all the above and cook on low for 4 hours.
Serves 4 – 6.