Mila's Recipes
30-Minute Meals
Holiday Recipes
Instant Pot & Slow Cooker
  • 3 Chicken Breasts (Bone in, Skin on)
  • 1 Onion (Peeled and Halved)
  • 2 ounces Fresh Ginger (Peeled)
  • 1 Cinnamon Stick
  • 2 pieces Star Anise
  • 2 Tbsp Fish Sauce
  • water
For the Bowls
  • 12 ounces rice sticks or Pad Thai noodles
  • 1 small onion (thinly sliced)
  • 4 scallions (thinly sliced)
  • 1/2 cup cilantro (loosely chopped)
  • 2 Thai or Fresno Chillies (thinly sliced)
  • siracha (as needed)
  • Thai basil or regular basil (as needed)
  • 2 limes (cut into wedges)
  1. Char the onion and the ginger. If you are indoors, place it on the stove burner with the grates off, ensuring to turn them every 5 minutes. If charring outside just char over the grill grates.
  2. Place the chicken, star anise, cinnamon stick, fish sauce, charred onion and ginger into the Instant Pot. Add enough water to come up to the "max" line on the Instant Pot. *.
  3. Seal the Instant pot and turn the pressure valve to "Sealing".
  4. Turn the Instant Pot to "Manual" and ensure it is set to high pressure and turn the time dial for 13 minutes.
  5. Once the timer is up, set the pressure valve to "Venting".
  6. Once all the steam is out, open the lid carefully. Remove the meat out of the broth. Pull the bones out of the meat and shred with two forks.
Bowl Assembly
  1. In the meantime, prepare the noodles according to the package instructions.
  2. Split up noodles into bowls equally.
  3. Pour the broth over the noodles. Add a few pieces of meat into the broth.
  4. Garnish with as much or as little of the garnishes as necessary
This recipe is based off of a 6 quart Instant Pot. If using a larger Instant Pot, use one more chicken breast
  • 1 Pound of 97% Lean Ground Turkey
  • 1/2 Pound Boneless Skinless Chicken Thighs
  • 1 15 Oz Can Diced Tomatoes with Jalapeno (or similar, Oregano and Onion)
  • 1 15 Oz Can Diced Tomatoes with Italian Seasoning
  • 1 15 Oz Can Chili Style Beans
  • 1 15 Oz Can Kidney Beans (rinsed and drained)
  • 1 Spanish Onion (Diced)
  • 1 Jalapeno (Seeded, Minced)
  • 4 Garlic Cloves (Slicd)
  • 1 Packet of Chili or Taco Seasoning
  • Sour cream (sliced scallions and shredded cheese to be used for garnish)
  • Olive Oil
  1. Coat a pan with olive oil and sear the ground turkey until golden brown; about 10 minutes.
  2. While turkey is cooking chop up your onions, jalapeno and garlic.
  3. 2. Add all the ingredients and HALF of the seasoning packet into a crockpot.
  4. Cook on low for 6 hours.
  5. 3. After the first 2 hours, remove the chicken thighs and shred with two forks. Add back into the crockpot and continue to cook.
  6. 4. Taste for seasoning; if you need more seasoning add in the remaining seasoning packet, tasting as you go as to not to over season.
  • 2 pounds of lean ground turkey
  • 2 eggs
  • 5 cloves of garlic (minced)
  • 1 whole onion (feel free to do this in the Vitamix, finely minced)
  • 1 cup freshly grated (Parmesan)
  • 1 large handful of Italian parsley (chopped)
  • 6–7 basil leaves.
  • plenty of salt and pepper to taste
  • Olive oil for cooking
  • 1 Batch of my marinara
  1. Pre-heat oven to 450-degrees F and crockpot to a low setting.
  2. Combine all the ingredients except the marinara in a large bowl.
  3. Fry a little piece up and do a taste test to ensure proper seasoning.
  4. Spray down a rimmed baking sheet with pan spray and lay parchment paper on top.
  5. Using a small ice cream scooper to lay out the meatballs on the paper.
  6. Bake for 12 minutes until nice and golden and still raw inside.
  7. Place into the crockpot, cover with sauce and allow to cook on low for 4 hours.
  8. Tear basil with hands combine and serve.
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 /2 cup sour cream
  • 1 lb ricotta cheese (drained if too wet)
  • 2 tbsp farina or flour
  • 1 whole orange (zested)
  • 1 tbsp orange juice
  • 2 tsp vanilla paste
  • 1/4 cup golden raisins
  • 1/4 cup dried cranberries
  • butter (to butter a pan)
Instructions for an Oven
  1. Preheat the oven to 325 degrees F. Butter a 9-by 5-inches loaf pan.
  2. In a mixing bowl, beat the eggs and sugar until light, fluffy and pale yellow, about 8 to 10 minutes.
  3. In another large bowl whisk Ricotta, orange zest and juice, baking soda, salt, sour cream and vanilla until very smooth and well combined.
  4. Slowly add the egg and sugar mixture until fully incorporated; then mix in the farina.
  5. Using a rubber spatula, fold in the orange peel, raisins and dried cranberries.
  6. Spread the batter in the prepared loaf pan, place in the middle rack of the oven and bake for about 40-50 minutes, until the cake is golden brown and isn't loose in the center.
  7. When the cake is done, allow it to cool in the pan for about 20 minutes on a wire rack. Then run a paring knife around the edges and carefully invert to a serving platter. Serve with fresh and berries and powdered sugar if desired.
Instructions for the Instant Pot
  1. Make the batter per instructions above.
  2. Butter the cake insert and pour in the batter into the pan evenly.
  3. Cover the pan with foil.
  4. Place the trivet that comes with the Instant pot inside and add in 1.5 cups of water.
  5. Place the pan with the batter into the Instant Pot.
  6. Turn the Instant Pot to "Manual" or "Pressure Cook" on high for 35 minutes. Allow for a natural release for 15 minutes.
  7. The next step is crucial!!! Ensure that the zapekanka cheesecake chills for an hour in the fridge before cutting into it. Then it will have the perfect texture.
If you do not want to cut up the orange zest, you can also use a grater to just take the zest off and use that.