Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs

 

1 avocado

2 large eggs

2 T. grated sharp Cheddar cheese Kosher salt and freshly ground black pepper

1 C. water

1 T. chopped fresh cilantro (optional)

Hot sauce or salsa (optional)

 

Halve the avocado and remove the pit. Use a spoon to scoop out one-quarter of the avocado flesh to make the hole in the center large enough to hold the egg. (I enjoy the excess avocado as a chef’s treat… snacking while cooking is so satisfying.) Crack an egg into each avocado well. Top each avocado egg with a sprinkling of cheese, and salt and pepper to taste. Pour the water into the Instant Pot and set the rack inside. Gently set the avocado halves on the rack. Cover, choose the “egg” setting, and cook for 2 minutes.. For runny yolks, quick-release the pressure. For firm yolks, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Move each avocado half to a plate and top with cilantro and your favorite hot sauce or salsa, if desired.

 

 

Instant Pot Stuffed Avocado Baked Eggs

 

2 large ripe avocados

4 medium eggs

Sea salt and black pepper to taste

½ c. Cheddar Jack Cheese shredded

1/2 c. bacon crumbles

Optional Garnish:

chives or green onions green parts only, sliced thin

 

Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving). Place the avocado halves into the steaming basket. Add 1 C. of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker. Crack one egg into a measuring C. with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves. Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste. Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes. Once done cooking quick release the pressure before unlocking the lid. Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Bruschetta-Chicken-Step31 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

Instant Pot Orange-Cranberry Oatmeal

½ C. Steel-Cut Oats

Zest of ½ Orange

Juice of 1 Orange

2 T. dried Cranberries

1 ½ C. Water

2 T. chopped Pecans

2 tsp. Maple Syrup or Cranberry Sauce (optional)

 

In the Instant Pot, combine the oats, orange zest, orange juice, cranberries, and water. Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure. If the oats are still watery, let sit uncovered for 5 minutes. The oatmeal will absorb the water. Top with pecans and syrup (if using).

Strawberry Romaine Salad

Strawberry Romaine Salad

strawberry-romaine-salad-header1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground white pepper
1 large head romaine
1 head Boston lettuce
1 pint strawberries, sliced
1 cup (4oz) shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted

Combine first seven ingredients in a large jar. Cover tightly and shake vigorously. Can be stored for up to a week in the refrigerator. Tear lettuce into bite-size pieces. Combine torn lettuce, strawberries, cheese, and walnuts in a large salad bowl. Shake dressing vigorously, pour over salad, and toss gently.

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

Burrata with Brown Butter, Lemon, and Cherries

3 C. (about 11 ounces) whole fresh cherries

1 T. balsamic vinegar, plus more for serving

4 T. (½ stick) unsalted butter

¼ tsp. finely grated lemon zest

8 ounces burrata or fresh mozzarella cheese

Torn fresh mint leaves, for serving

Flaky sea salt, for serving

Sliced baguette or other crusty bread, for serving (optional)

 

Using a paring knife, halve and pit the cherries. In a medium bowl, toss together the cherries and vinegar. Let them sit while you make the brown butter. Melt the butter in a small saucepan over medium heat. Continue to cook until it smells nutty and is browned, about 5 minutes. Remove the pan from the heat and stir in the lemon zest. To serve, place the burrata in the center of a serving dish. Spoon the cherries around it, then drizzle the brown butter on top. Top with the mint, flaky sea salt, and more balsamic vinegar to taste. Serve with bread, if you like, or with spoons for catching the milky juices of the cheese.

Sweet Pepper & Cheddar Clafouti

Sweet Pepper & Cheddar Clafouti

Sweet Pepper & Cheddar Clafouti

 

3/4 C. whole milk

1/2 C. crème fraîche or Sour Cream

4 large eggs

2 1/2 T. flour

1/4 C. chopped fresh basil

3/4 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

1 C. coarsely grated sharp white cheddar cheese, divided

2 oz. sliced ham, chopped

2 T. olive oil

3 sweet peppers, preferably different colors, seeded and sliced into 1/4 inch strips

2 garlic cloves, thinly sliced

1/4 C. grated Parmesan cheese

Fresh lemon juice, for serving

Crushed red pepper flakes, for serving

 

Heat oven to 375 degrees F. In a large bowl, whisk together the milk, crème fraîche or sour cream, eggs, flour, basil, 1/2 tsp. salt and pepper. Stir in 3/4 C. of the cheddar and ham. In a 9″ ovenproof skillet, heat the oil over medium heat. Stir in the peppers and cook until they are softened and golden at the edges, 10 to 15 minutes. Stir in the garlic and remaining 1/4 tsp salt and cook until fragrant, about 2 minutes. Scrape the egg mixture into the skillet and top it with the 1/4 C. remaining cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into a gratin or casserole dish and add the egg mixture and cheese to that). Bake until the eggs are set 35 to 40 minutes. (Mine took 45 minutes). Cool slightly then top with the lemon juice and red pepper flakes.

Spicy Vegetable Soup

Spicy Vegetable Soup

1 1/2 cups sliced carrot
1 1/2 cups diced onion
5 garlic cloves, minced
6 cups broth (beef, chicken, or vegetable)
1/2 diced green cabbage
1 1/2 cups diced zucchini
1 16oz can of stewed tomatoes
1 8oz can diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 tsp. hot sauce (optional)

In large saucepan, sprayed with nonstick cooking spray, sauté onions, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, stewed tomatoes, diced tomatoes, zucchini, basil, oregano and salt; bring to a boil, cover, lower heat and simmer, about 45 minutes or until carrots are tender. For a thicker texture, let cool and puree ½ the pot, and for those who like a little sizzling flavor add some hot sauce, you won’t regret it. Serve hot. This soup can be frozen.

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

Tuna and Olive Stuffed Romano Peppers

 

1 small red onion, diced

1 small garlic clove, minced

12 shiitake mushrooms, chopped

Half a 2-ounce (45 g) tin of sustainable anchovies, drained

One 5-ounce (140 g) tin of tuna in olive oil, drained

2 tsp. capers

5 black olives, halved

2 romano peppers, halved

2 tsp. panko (Japanese bread crumbs)

Zest of 1 lemon

¼ bunch of flat-leaf parsley, leaves only, finely chopped

Olive oil

Pepper

 

Preheat the oven to 350°F (180°C). Heat a splash of olive oil over medium-high heat and sauté the red onion, garlic, and shiitake mushrooms until softened, 3 to 4 minutes. Add the anchovy fillets and let them “melt” in 2 minutes. Finally, mix in the tuna, capers, and olives and cook for a few more minutes until warmed through. Meanwhile, brush the halved peppers with olive oil and place them in an ovenproof dish. Remove the tuna mixture from the heat, fill the peppers with it, and dust with panko. Drizzle some extra olive oil on top and bake in the oven for 20 to 25 minutes, until crisp and done. Scatter the lemon zest and the parsley over the peppers. Season with freshly ground black pepper and serve.

 

Italian Bites

Italian Bites

DSC_0023-816x10242 packages (8 ounces each) refrigerated crescent rolls (do not use store brand)
½ pound sliced deli salami
½ pound sliced provolone cheese
½ pound sliced boiled deli ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained and chopped

Heat oven to 350. Coat 13X9X2 glass baking dish with nonstick cooking spray. Unroll 1 pkg of the crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham and egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 for 30 minutes. Uncover and back 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

 

For 3 jars

2 large Melon

1 lime

1 Vanilla pod

750 g Sugar in pieces

 

Cut the melons in half. Remove the glitches. Take the flesh. Weigh it: you have to get 1 kg. Bring 15 cl of water with the sugar to a boil in a jam bowl (or in a casserole). Add melon, grated zest and lime juice and split vanilla bean. Cook for about 50 minutes over low heat, turning often. Check the cooking: a few drops poured on a cold plate flow slowly (this jam is always a little liquid). Skim and put in jars. Close and turn the jars over on their lids until cooled.

Sausage Egg Boats

Sausage Egg Boats

4 mid-size sourdough baguettes
1 (7 ounce) package of Pork Sausage Links
8 eggs
½ cup heavy cream
8 ounces pepper jack cheese, grated
3 green onions, thinly sliced
Salt and pepper, to taste

breakfast boar

Preheat oven to 350° F. Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve.

Ginger Syrup

Ginger Syrup

Ginger Syrup

Use for a variety of cocktails, such as moscow mule, lemon drop, or rose sangria.  Make ginger tea, on pancakes, sweeten lemonade or coffee.  Try a bit in  rice or quinoa while it cooks, to make a marinade or glaze for proteins or to flavor a homemade kombucha.

1 C. thinly sliced fresh ginger root

1 cinnamon stick (optional)

2 C. water

½ – 1 C. sugar or honey

 

Combine ginger, cinnamon stick (if using), water, and sugar (if you are using honey, it will be added later) in a small saucepan and bring to a boil. Reduce heat to a simmer until the liquid has reduced by half, about 30-45 minutes. Strain out the ginger. If you used sugar, then your syrup is finished and you can skip to storage. Let the syrup cool to room temperature, then stir in the honey (if using). Store in a glass jar in the fridge. The syrup will keep for a month or more. Yields about 2 C. of finished ginger syrup.

Blueberry Brain Boost Smoothie

Blueberry Brain Boost Smoothie

blueberry1 cup fresh-pressed apple juice
1 fresh ripe banana
1 1/2 cups frozen blueberries
1/2 cup frozen raspberries
1/4 cup raw walnuts, preferably soaked and drained

Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth.

Chorizo Stuffed Mushrooms

Chorizo Stuffed Mushrooms

mush1-1¼ pounds chorizo sausage (casing removed if links)
8 ounces shredded Mexican style cheese (yellow and white)
¼ cup grated fresh Asiago or Parmesan Cheese
½ cup chopped sweet onion
½ cup chopped sweet red pepper
¼ cup seasoned Italian bread crumbs
24-32 stuffing mushroom caps (approx 2-2 ½ inches in diameter)

Crumble and sauté sausage until cooked through, but not brown, adding onion and pepper when about half cooked (still a little pink). Do not worry if onion and pepper are not fully cooked when sausage is done. Drain and rinse in hot water to remove oil. Place sausage mixture in food processor with cheeses and bread crumbs and process until uniform. Brush inside and outside of mushroom with olive oil. Roll stuffing mix into a small ball and pack into mushroom. The stuffing should be mounded slightly. Place mushrooms in shallow backing pan or dish and bake at 350 degrees for 15-20 minutes or until stuffing is lightly browned. For a different flavor, try Italian sausage with provolone and mozzarella cheeses.

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

Detox Apple Cinnamon Drink

 

1 Gallon Spring Water

5 Large Apples

6 Cinnamon Sticks

 

Bring water to a quick boil and then reduce heat to simmer. Core and slice your apples. Add apples and cinnamon sticks to your simmering water. Simmer 15 minutes. Strain water into a Gallon container. Refrigerate

Pumpkin Butter

Pumpkin Butter

pumpkin-butter2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water

In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

Beef Fried Cauliflower Rice

 

1 pound Top Sirloin, cut into 1/2 –inch cubes

6 T. coconut aminos (or soy sauce)

2 T. toasted sesame oil

1/3 C. avocado oil

½ small onion, minced

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium carrot, diced

3 C. riced cauliflower

2 large eggs, lightly beaten

¼ tsp. sea salt

¼ C. frozen peas

2 scallions, green tops only and chopped

 

Mix the Sirloin in a bowl with 1 T. coconut aminos and 1 tsp. sesame oil. Heat half of the avocado oil in a wok over medium-high heat. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant. Add the carrots and cook, stirring continuously 2 minutes more. Add the remaining oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer. Transfer the cauliflower mixture to a plate and return the pan to the burner. Add the Sirloin to the pan and sear it for 30 seconds, then stir continuously until browned, about 2 minutes. Transfer the Sirloin to the plate with the cauliflower. Return the pan to the burner. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through. Pour the cauliflower mixture and Sirloin back into the pan and add the remaining sesame oil, coconut aminos, and salt. Stir in the peas, then turn off the heat. Top with chopped scallions and serve hot.

Comfort Breakfast Bake

Comfort Breakfast Bake

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions
1 cup shredded extra sharp cheddar cheese
Cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

finished-comfort

Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

Sautéed Summer Squash Ribbons

 

1 small garlic clove, minced

1 tsp. grated lemon zest plus 1 T. juice

4 (6- to 8-ounce) yellow squash or zucchini, trimmed

2 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

1 1/2 T. chopped fresh parsley

 

Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Whisk 2 T. oil, salt, pepper, and lemon zest into lemon juice mixture. Heat remaining 1 tsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and serve immediately.

Maple French Toast Casserole

Maple French Toast Casserole

maple7 cups cubed French bread
1/2 cup golden raisins
1 package (3 ounces) cream cheese, softened
1 cup warm whipping cream (70° to 80°)
1/4 cup maple syrup
6 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Additional maple syrup

Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small mixing bowl, beat the cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
Pour evenly over the bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup. Yield: 6 servings.

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

Instant Pot Creamy Parmesan Polenta

 

1 cup polenta

4 cups chicken stock

1 tsp. salt

2 T. butter

1/2 cup heavy cream or milk

1 cup Parmesan cheese grated

1 cup Romano cheese grated

1/4 cup fresh parsley leaves loosely packed, chopped

1/4 cup fresh basil leaves loosely packed, chopped

ground black pepper to taste

 

Instructions

Add the polenta to the Instant Pot and pour the chicken stock over. Add the salt and whisk to break up and lumps. Cover and cook on Porridge setting – High Pressure, Normal with a total of 20 minutes.  When done, allow a Natural Release (See Note) Release vent value and open lid. Whisk to stir and add the butter and cream. Whisk to incorporate. Add the cheeses and herbs, whisk again until smooth.

Serve with fresh cracked black pepper.  Note: Natural Release: per manufacturer’s instruction, this is when the cooker is allowed to cool down naturally until the float valve drops down. This may take 10-15 minutes after cooking is finished. After using the “Porridge” setting do not put steam release in venting position otherwise porridge will splatter through steam release. Use Natural Release.

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

Instant Pot Butter Braised Radishes

 

2 bunches radishes (globe, breakfast, Easter Egg, or purple daikon radish), scrubbed, trimmed, and halved

1 tsp. sherry vinegar or apple cider vinegar

4 T. unsalted butter

 

1 tsp. flaky sea salt, such as Maldon

½ tsp. freshly ground black pepper

¼ cup fresh dill, roughly chopped

Pinch of fennel seeds

 

Place the radishes, about â…“ cup water, the vinegar, and butter in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 12 minutes. Open the lid and transfer the radishes to a platter. Serve warm, seasoned with the flaky sea salt and black pepper and sprinkled with the dill and fennel seeds.

Tomato & Ricotta Tart

Tomato & Ricotta Tart

tomato tart1 pint Whole Milk Ricotta
2 Lemon Zest
1/2 cup Grated Parmesan
1 Egg, lightly beaten
1 teaspoon Kosher Salt
2 tablespoons Parsley, finely chopped
2 tablespoons Chives, finely chopped
1 sheet Puff Pastry
2-3 various Heirloom Tomatoes, sliced (room temperature)
1/2 cup Basil Leaves, torn
8 ounces Bacon (chopped)
Flakey Sea Salt
Olive Oil
Black Pepper, freshly cracked

Up to a day ahead of time, make the Ricotta mixture. The flavors will continue to blend and enhance the longer it sits. In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use. Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Next, spread the Ricotta filling out to all four edges in a nice even layer, leaving a 1-inch border of crust. Fold the edges in and using your thumb and forefinger, create fluted edges. Bake until golden brown and bubbly looking on top, 30-35 minutes. Be sure to achieve a nice deep golden crust so the middle and bottom aren’t soggy! Meanwhile, preheat a skillet over medium-high heat. Add Bacon and sauté until crisp. Remove to a paper towel lined plate and set aside. Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the cooked Bacon, torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

Tuna Melt with Homemade Ketchup

 

One 6-ounce (160 g) tin of tuna in sunflower oil, drained

1 small red onion, diced

1 scallion, white and light green parts, finely chopped

1/4 bunch of flat-leaf parsley, leaves only, coarsely chopped

3 T. mayonnaise

Tabasco sauce

4 slices of bread, preferably rustic

1 1/2 T. (20 g) butter

4 slices of cheddar cheese

Salt and pepper, to taste

 

2 T. olive oil

1 garlic clove, minced

1 small red onion, diced

One 14-ounce (400g) can peeled plum tomatoes

1 1/2 T. tomato puree

1 T. dark brown sugar

1 T. red wine vinegar

Salt and pepper, to taste

 

Mix the tuna, onion, scallion, parsley, mayonnaise, and a few drops of tabasco in a bowl. Season with salt and pepper. Set aside. To prepare the ketchup: Heat the olive oil in a saucepan over medium-high heat and sauté the garlic and onion until soft but not browned, about 2 to 3 minutes, stirring frequently. Add the peeled tomatoes, tomato puree, sugar, and vinegar. Cook over low heat until thickened, about 3 to 5 minutes. Season the ketchup with salt and pepper. Press the sauce through a fine sieve and leave to cool. Butter each slice of bread on one side and turn over. Pile the tuna mixture onto the non-buttered sides of two slices of bread and top with the cheddar. Cover with the other two slices (buttered side up). Bake the toasted sandwiches for 2 to 3 minutes on each side in a dry frying pan over medium heat until the bread is crunchy and the cheese has melted. Cut the tuna melt diagonally and serve with the ketchup.

Eggless Breakfast Pie

Eggless Breakfast Pie

9 x 13 glass Pyrex dish sprayed with Pam

Layer in order:

1 can Crescent Rolls (for bottom)
½ lb. Country Ham wafer thin slices
8 oz. shredded Swiss cheese
1 lb. Sausage (cooked and drained)
8 oz. shredded cheddar cheese
1 can Crescent Rolls (for top)

Bake for 30-40 minutes at 35o  until golden brown. You may wish to rinse the ham slices before cooking to remove excess saltiness.

Universal Five Diamonds Salad

Universal Five Diamonds Salad

Universal Five Diamonds Salad

4 parts mild-flavored leaves

2 parts slightly bitter or more strongly flavored leaves

1 part onions, ramps, or any wild edible Allium

1 part something salty and umami (cheese, bacon, sautéed mushrooms)

1 part dried fruit

1 part something crunchy (nuts, seeds)

Extra-virgin olive oil

Lemon juice, vinegar, or pickle juice

Salt and pepper

 

Wash the leaves and dry them in a salad spinner or by rolling them up in a clean dish towel(s). Peel and thinly slice the onion or other Allium. Place in a large bowl along with the salty, fruity, and crunchy ingredients. Drizzle over the olive oil and lemon juice to taste, season with salt and pepper to taste, and toss to combine. You can also plate individually by tossing the greens with the oil and sour component, distributing the dressed leaves between plates or bowls, and then topping with the other ingredients.

Deconstructed Guacamole

Deconstructed Guacamole

Deconstructed Guacamole

 

1 large, thick-skinned avocado (like Hass or Gem)

2 big lemon wedges

Extra-virgin olive oil

Flaky salt

2 or 3 cherry or grape tomatoes

A few cilantro leaves

Tortilla chips

 

Halve the avocado and remove the pit. Hold one half in your palm, flesh up, and use the tip of a paring knife to gently cut the flesh lengthwise into thick segments and then crosswise into squares, cutting to the avocado skin but not through it. Run the knife along the inside of the skin to loosen the flesh. Repeat with the other half. Squeeze some lemon juice into each half. Drizzle on some olive oil and sprinkle on a pinch of salt. Gently squeeze the avocado to open up the cuts in the flesh so the seasonings can make their way between the pieces.  Halve or quarter the tomatoes and finely chop the cilantro then divide both between the avocado halves. To eat, use chips to scoop the avocado directly out of its skin, grabbing some tomato and cilantro with each bite.  Bulk Up the Plate: To fill out your snacking plate, pile more cherry tomatoes on the side along with some carrot slices; if you want more protein, scoop some cottage cheese onto the plate and cover it in more of the toppings.

Tamale Pie

Tamale Pie

29770lrg2 lbs. ground beef
1 large chopped onion
1 large chopped green or red bell pepper
1 cup tomato sauce
1 can chopped black olives
1 1/2 cups yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)

To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 cups water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

 

3 Zucchini, sliced quite thin in long ribbons

30 celingine mozzarella balls

1 T. Coriander seeds

1 mint bouquet

1 head Garlic

1 – 1 ½ C. Olive oil

 

Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.

Easy Mashed Potatoes

Easy Mashed Potatoes

Easy Mashed Potatoes

 

2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

¾ tsp. table salt, plus salt for cooking potatoes

¾ cup half-and-half

6 T. unsalted butter

½ tsp. pepper

 

Place potatoes and 1 T. salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.  Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, ¾ tsp. salt, and pepper until fully incorporated. Season with salt and pepper to taste. Serve.

Bella’s Perfect Pancake 6WBM

Bella’s Perfect Pancake 6WBM

½ c. oats
4 egg whites
Dash of cinnamon & vanilla powder

Blend all of the ingredients in a Cuisinart/blender and pour into a non-stick heated skillet that has Pam or whatever spray you use and cook just like a pancake. This makes one large pancake or 3-4 small ones. You can make these ahead of time and just refrigerate.

Chicken with Poblano Cream Sauce

Chicken with Poblano Cream Sauce

1 poblano chile
2 T. canola oil
1/2 small onion, minced
1 garlic clove, minced
1/3 cup heavy cream
Salt and pepper
4 boneless, skinless chicken breast halves

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Roast the chile over a gas burner or under the broiler, until charred all over. Place in a bowl and cover with plastic wrap; let steam for 5 minutes. Rub off the skin; remove seeds and ribs. Chop coarsely. Heat 1 T. of the canola oil in small saucepan over medium heat; add the onion and garlic and cook until soft, about 5-7 minutes. Add the chile and cream. Puree in a blender; add water if too thick. Season with salt and pepper. Season chicken with salt and pepper. Heat the remaining T. oil in a large skillet over med-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Slice and serve with sauce.

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

Instant Pot Stovetop-Style Mac n Cheese

 

3 T. unsalted butter

1 medium onion, finely chopped (optional)

1 pound short pasta, such as shells or elbows

4 cups chicken or vegetable broth

2 tightly packed cups shredded Cheddar-jack-mozzarella cheese blend

11⁄4 tightly packed cups shredded Gruyère, sharp Cheddar, or Gouda

1⁄4 cup grated parmesan cheese 1⁄2 cup whole milk

2 tsp. Dijon mustard (optional)

1⁄2 tsp. freshly ground black pepper, plus more as needed

Fine sea salt

Pinch of paprika (optional)

Add the butter, onion (if using), pasta, and broth to the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 6 minutes. Release the pressure manually (be careful—it will sputter; cover the valve with a cloth to catch some of the mess).  Open the lid and stir in all the cheese, the milk, mustard (if using), and 1⁄2 tsp. pepper. Add salt to taste.  Let the pasta stand in the cooker on the Keep Warm setting for 5 minutes to thicken slightly. Serve warm, with a sprinkle of extra pepper and the paprika, if desired.

Cook’s Note:  Bubbly Cheese-Topped Mac: If you like your mac ’n’ cheese full-on in the cheese department, transfer the finished dish to a buttered 2-quart casserole, preheat the broiler and cover the casserole with 4 thin slices sharp Cheddar, mozzarella, or a mix of the two. Place on the lower rack and broil until the cheese is bubbly and golden.

Craving a Golden Cracker: If you’re in the crispy bread- crumb topping camp regarding your mac ’n’ cheese, this make-ahead is for you. Preheat the broiler. Combine 1 cup panko bread crumbs with 2 T. melted butter in a small bowl. Spread out on a sheet pan and broil until golden brown, 1 to 2 minutes. Let the crumbs cool completely, then use or store in an airtight container for up to 5 weeks. This topping is great sprinkled over mac ’n’ cheese but also on creamy beans or atop perfect soft-boiled eggs.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)

In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

Grilled Lemongrass Pork Belly

 

600 grams pork belly (increase to 700 grams if using bone-in pork belly)

 

2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil

 

2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up

 

1 to 2 cucumbers

 

Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.

Creamy Ranch Chicken

Creamy Ranch Chicken

R080561_jpg_rendition_largest6 slices bacon
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. all-purpose flour (I used whole wheat)
2 T. ranch dry salad dressing mix
1-1/4 cups whole milk
3 cups egg noodles
1 T. parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over med. heat until crisp. Drain bacon on paper towels; discard all but 2 T. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles to package directions. Serve chicken and sauce over noodles, sprinkle with parmesan. Serves 4.

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

Sweet Potato & Zucchini Fritters

 

2 C. shredded zucchini (2 small or 1 large zucchini)

1 C. shredded sweet potato (1 small, peeled)

1/3 C. finely chopped onion

1 and 1/2 tsp. salt

2 large eggs

1 heaping tsp. minced garlic

2 T. chopped parsley

2 T. chopped fresh mint

1/2 tsp. freshly ground black pepper

1/3 C. cornmeal

1 T. cornstarch

1/3 C. olive oil

 

Place the shredded zucchini, sweet potato, and onion in a large strainer. Top with 1 tsp. salt and mix it around with a large wooden spoon. Press down with your hands to begin draining some of the water from the vegetables. Let that sit in the sink for a few minutes. Meanwhile, line a large bowl with paper towels or a clean dish towel (easier to use a towel!). Place the vegetable mixture in the bowl and top with more paper towels or fold over the dish towel. Begin pressing down; you need to get out as much liquid as possible. Grab more paper towels or a new dish towel as needed. Note: you can also simply wring out the vegetables in the dish towel over the sink. Just keep wringing! Let the vegetables sit in the towels for 45 minutes, then press again. The goal is to remove as much moisture as possible. Otherwise, the fritters will be soggy. You will be amazed how much water you wring out! Whisk the eggs together in a large bowl. Once beaten, whisk in the garlic, parsley, mint, remaining 1/2 tsp. salt, and pepper. Fold in the vegetables, then add the cornmeal and cornstarch until everything is combined. Heat the oil in a skillet over medium-high heat. Once hot, use a fork to scoop up around 2 T. of the zucchini mixture (I always eyeball the amount). There may be liquid pooling in the bottom of the bowl, so make sure you use a fork so the excess liquid isn’t in your fritter. Place the mixture onto the hot skillet and flatten with a spatula. Repeat with a few more, making sure not to overcrowd the skillet. Cook until golden brown, about 3 minutes on each side. Transfer to a paper towel lined plate until finished. Reheat by placing on a lined baking sheet under the broiler for a couple minutes. Freeze fritters for up to 3 months. Thaw overnight in the refrigerator and reheat as directed before.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Middle Eastern Green Sauce

Middle Eastern Green Sauce

Middle Eastern Green Sauce

 

This traditional hot green, herby condiment is served in little jars at my favorite falafel joint. Slather into a pita with hummus and tomatoes or a little grilled lamb, or on fried eggs and hash browns, or to brighten a yankee pot roast.

 

1 tsp. cumin seeds

1 tsp. coriander seeds

Leaves from 1 small bunch parsley

Leaves and tender stems from 1 small bunch cilantro

2 serrano or jalapeno chiles

3 garlic cloves

6 scallions

1/2 tsp. salt

¼ C. olive oil

 

Toast the cumin and coriander seeds in a small dry pan over medium-high heat until fragrant, about 1 minute. Coarsely grind in a spice mill or with a mortar and pestle. Coarsely chop the parsley, cilantro, chiles, garlic, and scallions. Pulse with the salt in a food processor or blender until you have a rough puree. Transfer the herb puree to a bowl and stir in the ground spices and olive oil. This is best the day it is made.

Vinegar Glossed Chicken

Vinegar Glossed Chicken

mh_1018_vinegar_chicken_vert1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don’t crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t move them; it takes a couple of minutes to sear the chicken so it doesn’t stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.