Taco Tuesday will be a breeze with this 20 minute taco meat recipe. I use my instant pot for this, but any pressure cooker does the same thing. I don't use my instant pot often, but when I do, it's always the pressure and sauté setting. Those two are great time savers, and they are key in this quick recipe. If you've forgotten to defrost your meat, you don't have to worry! Just add 2-3 minutes to the pressure timer and you're still done about 20 minutes.
This fluffy cream cheese frosting is made using no butter. It's just a handful of ingredients and it takes a few minutes to whisk together. You won't see anyone wiping the frosting off or pushing it aside. It's light and delicious! I love adding some fresh lemon zest to brighten it up. This frosting goes great on vanilla cupcakes, carrot cupcakes and even chocolate cupcakes...
Is it just me, or does a cookie, especially a peanut butter laced chocolate chip cookie, taste better out of a skillet? I've always just made normal cookies, or cookie bars, but I recently got into making skillet cookies, and this chocolate skillet cookie is the real deal. I tried so many different variations until I found the gooiest of them all. And I'm happy to report this ticks all the boxes. It has crispy edges, a gooey center, a hint of peanut butter and whole lot of chocolate.
This arugula watermelon salad is a special one. Quite literally. It's a summer special at my favorite restaurant, Antico Posto. It's on the menu for a total of three weeks, and you bet I'm there every week when it is. But this year I feel like we all need something special, and we need it to last more than three weeks, so I recreated my favorite salad just for you. It's just fresh, simple ingredients that create a flavor palette like no other.