Slow Cooker Turkey Pesto Parmesan Meatballs

Slow Cooker Turkey Pesto Parmesan Meatballs

Turkey-Pesto-Parmasean-Meatballs1-11/2 lbs ground turkey

5 tbsp pesto, divided

1 tsp hot pepper flakes

1/3 C. grated parmesan cheese

1 chopped onion

1/2 tsp salt

2 tsp vegetable oil

2 28 oz cans diced tomatoes

1 5.5 oz (156 mL) can tomato past

1 tsp granulated sugar

1/4 C. red wine

 

In a large bowl combine ground turkey, 4 tbsp of pesto, hot pepper flakes, parmesan cheese, chopped onion and salt. Shape mixture into 30 – 1 1/2 inch balls.  In a large non-stick skillet, heat oil. Place meatballs in skillet; cook 1-2 minutes per side until lightly browned. Place meatballs in slow cooker. Add diced tomatoes, remaining 1 tbsp of pesto, tomato paste, sugar and red wine; stir carefully to combine. Cook on high 4-6 hours or until meatballs are cooked through. Serve over hot cooked pasta.

 

Yield:  6 servings

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Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

Chicken Breasts Stuffed with Mushrooms and Ricotta

1 T. olive oil

1 large shallot, minced

2 cremini mushrooms, chopped

1/2 cup (4 oz./125 g) whole-milk ricotta cheese

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh chives

1 tsp. chopped fresh tarragon

Freshly grated nutmeg

Kosher salt and freshly ground pepper

6 boneless, skin-on chicken breast halves, each 6 to 7 oz. (185 to 220 g)

1 tsp. olive oil

Kosher salt and freshly ground pepper

1/2 cup (4 fl. oz./125 ml) dry white wine

 

To make the stuffing, in a small sauté pan over medium heat, warm the olive oil. Add the shallot and sauté until it begins to soften, 1 to 2 minutes. Add the mushrooms and continue to sauté, stirring occasionally, until the mushrooms are tender, about 4 minutes. Let cool. Meanwhile, in a bowl, stir together the cheese, parsley, chives, tarragon and a pinch of nutmeg. Stir in the cooled mushroom mixture, and season to taste with salt and pepper. Preheat an oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Carefully slide your fingers under the skin on each breast, separating it from the meat but leaving it attached on one side. Spoon about 2 T. of the stuffing directly onto the meat, spreading it evenly, and pull the skin back in place to cover the filling. Flatten the filling evenly by gently pressing on the skin. Arrange the stuffed breasts skin side up in a roasting pan large enough to hold them in a single layer. Brush with 1 tsp. oil and sprinkle with salt and pepper. Roast for 15 minutes. Reduce the oven temperature to 375°F (190°C). Continue to roast, basting every 10 minutes with the pan juices, until the skin is browned and an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C), about 30 minutes. Transfer the chicken to a plate and keep warm. Place the roasting pan on the stove top over high heat. Add the wine and deglaze the pan, stirring to remove any browned bits from the bottom of the pan. Bring to a boil and cook until reduced by half, about 5 minutes. Using a spoon, skim and discard the fat from the pan juices, then strain the juices through a fine-mesh sieve into a warmed small pitcher. Arrange each chicken breast on a warmed individual plate and serve immediately, passing the pan juices at the table. Serves 6.

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

Yield:

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Taco Puffs

Taco Puffs

1 lb. ground beef

1/2 C.  chopped onion

1 envelope taco seasoning

2 tubes (17.3 oz. size) large refrigerated biscuits

8 slices cheddar cheese, cut into halves or 2 C. shredded cheddar cheese

In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.  Flatten half of the biscuits into 4″ circles; place in a greased 15X10 (jelly- roll) pan. Spoon 1/4 C. meat mixture onto each: top with 2 cheese slices or 1/4 C. shredded cheese. Flatten the remaining biscuits; place on to and pinch edges to seal tightly.  Bake at 400 for 15 minutes or until golden brown.

 

Yield:

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Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Dinner Rolls

Dinner Rolls

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Peppermint Bark

Peppermint Bark

Peppermint Bark

The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.

 

Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet  or milk chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn’t touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan. Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

Three Cheese Potatoes

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

Yield:

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Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

8 loin T-bone lamb chops, about 1 1/2 pounds

3/4 tsp. salt

1/4 tsp. freshly ground black pepper, plus pinch for seasoning

2 T. olive oil

3 T. unsalted butter

1 T. all-purpose flour

2 jalapeno peppers, stemmed, seeded and minced

1/3 C. white wine

3/4 C. chicken stock or low-sodium canned chicken broth

1/2 C. pepper jelly

1/4 tsp. crushed red pepper

3 T. chopped fresh mint leaves

 

Season the lamb chops on both sides with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 T. of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce. Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 T. of butter. Season with remaining 1/4 tsp. of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 C. per person.

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

12 pieces turkey cutlet

6 slices prosciutto di Parma, cut in 1/2 across the center of the ham

12 leaves whole fresh sage plus 2 T. finely chopped

Extra-virgin olive oil for drizzling, plus 4 tablespoons, divided

Salt and pepper

2 tsp. poultry seasoning

2 T. butter

2 T. all-purpose flour

1/2 C.  dry white wine

2 C. chicken stock, divided

4 cloves garlic, chopped

1/2 tsp.  crushed red pepper flakes

1 lb. crimini (baby portobello) mushrooms, wiped clean and sliced

1 (15 oz. ) can white cannellini beans, drained

2 T. wine vinegar, white or red

1/8 pound, 3 slices, pancetta, chopped

1 medium onion, thinly sliced

1 lb. triple washed spinach, stems removed and coarsely chopped

1/4 tsp.  freshly grated nutmeg, eyeball it

 

Top each turkey cutlet with half a slice of prosciutto and a whole leaf of sage. Roll up the cutlets and drizzle them with extra-virgin olive oil, then season with salt, pepper and poultry seasoning. Heat a large nonstick skillet over medium high heat. Add 1 T. extra-virgin olive oil, 1 turn of the pan. Arrange the roll-ups seam side down and cook 6 minutes on each side. Continue with the side dishes, see below, while turkey cooks. After roll-ups have cooked on both sides, transfer to a platter and reserve. Add butter to the skillet and reduce heat to medium low. Add flour to melted butter and combine with a whisk. Whisk in wine and cook out, 30 seconds. Whisk in 1 1/2 C. of stock and form a gravy. Add remaining chopped sage to gravy, salt and pepper to taste. Slide roll-ups back into gravy and simmer over low heat until ready to serve. For mushrooms and white beans, heat a medium skillet over medium heat. Add 2 T. of extra-virgin olive oil, 2 turns of the pan, then add garlic, red pepper flakes and mushrooms and cook 5 minutes to deepen color. Stir in cannelloni and season the mixture with salt and pepper, to taste. When beans heat through, a minute or 2, add the vinegar and stir in to cook out then add 1/2 C.  stock to deglaze the pan. Turn off heat and serve. For the spinach, heat a medium skillet over medium high heat. Add a T. extra-virgin olive oil, 1 turn of the pan, then the chopped pancetta. Brown the pancetta 1 minute then add onions and cook together 5 minutes, until they are just tender and pancetta bits are crisp. Add spinach to the pan and turn to wilt it while combining with onions. Season the spinach with nutmeg, salt and pepper. Serve 3 roll-ups in gravy with mushrooms and beans and spinach with onions alongside.

Turkey Saltimbocca Roll-ups, Mushrooms and White Beans Ragout, Spinach with Pancetta and Onions

Yields:

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Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

Soft Whole-Wheat Ginger Spice Cookies

1 1/4 C. all-purpose flour

1 C. whole-wheat flour

2 tsp. ground ginger

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground cloves

1/4 tsp. freshly ground black pepper

1/4 tsp. salt

3/4-C. butter, softened

1 C. white sugar

1 egg

1 Tbs. water

1/4-C. molasses

2 T. white sugar

 

Preheat oven to 350F.  Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside.  In a large bowl, cream together butter and one C. sugar until light and fluffy.  Beat in egg and then stir in water and molasses.  Gradually stir dry ingredients into molasses mixture.  Shape dough into walnut-sized balls and roll them in remaining two T. sugar.  Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly.  Bake for 8-10 minutes in preheated oven.  Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

Nettle and Sorrel Soufflé Omelet with Feta

4 cups water

Fine sea salt and freshly ground black pepper, to taste

1 bunch nettles, leaves picked and washed

6 eggs, preferably free-range or organic

3/4 cups light cream

1 small bunch sorrel, sliced thinly

7 ounces feta cheese, preferably a softer style goat feta

 

Preheat the oven to 400 degrees. In a pot, bring the water to a boil and add salt. Add the nettles and cook for 5 minutes. Drain, refresh under cold water and wring out in a kitchen towel to remove as much moisture as possible, then chop roughly. In a bowl, whisk the eggs and cream together and season with salt and pepper, to taste. Stir in the nettles and sorrel, reserving a little of the sorrel for garnish. Divide the mixture between two 6 ¼-by-1 ¼-inch-deep round baking dishes. Bake for 20 minutes, then remove from the oven immediately. Crumble the feta cheese on top and scatter with the reserved sorrel. Serve straight away. A nice bit of toasted bread on the side is lovely with this.

Pumpkin Seed Snacks

Pumpkin Seed Snacks

2 C. Pumpkin Seeds

1 tsp. Oil

1 tsp. Melted Butter

Salt

Wipe pumpkin seeds, but do not wash — they absorb too much water.  Mix oil and water and pour over seeds.  Toss to coat.  Sprinkle with salt.  Bake at 350 degrees for about 30 minutes or until golden brown and crisp.

 

Watermelon with Fennel Salt

Watermelon with Fennel Salt

2320231 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

Yield:

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Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

Instant Pot Teriyaki Chicken Bowl

2-3 chicken breast, cut into 1-inch chunks

3/4 cup soy sauce

1/2 cup water

1/3 cup granulated sugar

1/4 tsp ground ginger

1 tsp minced garlic, dried

2 T. cornstarch

 

For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot. Add the chicken chunks to the sauce. Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually. Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken. Serve over rice with steamed veggies. For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet. Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through. Stir the cornstarch into 3 T. of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce. Serve over rice with steamed veggies.

Chutney-Glazed Chicken

Chutney-Glazed Chicken

1/2 C. mango chutney

2 tsp. sherry or apple juice

2 tsp. Dijon mustard

1 tsp. curry powder

6 bone-in chicken breast halves (8 oz. each), skin removed

 

Coat grill rack with cooking spray before starting the grill for indirect heat. In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder. Grill chicken meaty side down over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until a meat thermometer reads 170°, basting occasionally with chutney mixture.

 

Yield:

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Grilled Chicken with Blueberry-Onion Relish

Grilled Chicken with Blueberry-Onion Relish

1/2 C. orange juice

1/2 Tbsp. canola oil

1 small bay leaf

2 sprigs fresh rosemary, thyme or oregano (or 1/2 tsp. dried)

2 cloves garlic, finely minced

4 skinless, boneless chicken breasts(about 1 lb.)

Canola oil spray

2 medium onions

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. sherry

2 Tbsp. balsamic vinegar

1 C. fresh (or frozen) blueberries

1 C. chopped cherry tomatoes

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Make a marinade for the chicken. Mix together in a non-metal container the juice, canola oil, bay leaf, herb and garlic. Add chicken, cover and marinate in the refrigerator at least 30 minutes or up to 3 hours. Periodically turn food to distribute flavors evenly. When ready to grill, drain chicken and pat dry with paper towels. Meanwhile, make the relish. Cut onions in half, then cut each half crosswise in thirds. Cut each in thin slices. Spray a large skillet with canola oil spray and heat over medium-high heat. Add onions, salt and pepper and cook, stirring occasionally, until onions are golden, about 10 minutes. Add sherry, vinegar, blueberries and tomatoes. Bring to a boil, immediately reduce heat to low and gently simmer 3 to 4 minutes. Remove from heat and transfer relish to a serving bowl. Prepare grill for cooking. Rinse chicken and pat dry. Spray lightly with canola oil spray and season with salt and pepper. Grill about 5 to 6 inches above heat source until cooked through (4 to 5 minutes per side). Serve with the blueberry relish.

 

Yield: 4 servings, with 3 1/2 C. of relish.

Serving Size: 1 Breast, ½ C. Relish

Calories: 195

Fat: 3g

Fiber: 2g

Gingerbread Snowflake Cookies

Gingerbread Snowflake Cookies

6 cups all-purpose flour, plus more for work surface

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (2 sticks) unsalted butter

1 cup packed dark-brown sugar

4 teaspoons ground ginger (I used like 3 tsp, I prefer them less gingery)

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon finely ground pepper

1 1/2 teaspoons coarse salt

2 large eggs

1 cup unsulfured molasses

Royal Icing (recipe below)

Fine sugar, for sprinkling

 

Sift together flour, baking soda, and baking powder into a large bowl. Set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes with a cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks. Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies; immediately sprinkle with sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.  This makes like 16 HUGE (7″) cookies, or many more normal sized ones.  You can also just smear on some icing and not do the piping.  I think they need some icing though, else they aren’t sweet enough.

 

Royal Icing

 

2 large Egg Whites

4 C. sifted powdered sugar

1 lemon, juiced

 

Beat egg whites until stuff, but not dry.  Add sugar and lemon; beat for one minute more.   If too thick, add more egg whites.  If too thin, add more sugar.  Icing may be stored in an airtight container in fridge for up to 3 days.  (If using raw egg freaks you out, you can sub like 5 T. of meringue powder and 1/3 C. water for the egg whites.  Wilton makes some, you can usually find in normal groceries or walmart)

 

Yield:

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Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

3 cups chicken broth

3/4 cups minced yellow onion

4 cups broccoli florets

1 1/2 cups matchstick carrots

1 tsp minced garlic, dried

salt and pepper, to taste

2 cups heavy cream

1 cup shredded parmesan cheese

1 cup mild cheddar cheese

2 T. cornstarch

1/4 cup water

 

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot. Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually. Remove lid and stir in the heavy cream. Set the Instant Pot to Sauté LOW and heat until it almost begins to simmer. Turn the Instant Pot off. Once heated, gradually stir in the parmesan and cheddar cheeses. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking. Serve hot!

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

6 eggs

2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup diced onion

1 avocado, diced

1/2 cup diced tomatoes

2 tablespoons salsa

4–6 tortillas

 

In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces.  Spoon into tortillas and serve.

Christmas Flower Cookies

Christmas Flower Cookies

3/4 C. butter, softened

2/3 C. shortening

1-1/2 C. sugar

1 T. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

4 C. all-purpose flour

Paste or liquid food coloring

 

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (dough should be stiff).  Cover and chill dough at least 2 hours or overnight until dough is easy to handle.  Divide dough into portions, one for each color that you want to use. Knead food coloring into each portion, adding it slowly until the desired color is reached (colors lighten slightly when dough is baked). If desired, lightly knead two colors together for dough with a marbled appearance.  Break off small pieces of different colors of dough and form into flower shapes. (As a guideline, use about 1/2 tsp. dough for each petal or leaf.)  Bake in a 300 degree F oven for 15 minutes or until edges are firm and cookies look set but bottoms are not brown. Transfer cookies to a wire rack; cool. Makes about 24 cookies.

 

Instant Pot Taco Soup

Instant Pot Taco Soup

Instant Pot Taco Soup

1 tablespoon avocado oil or other vegetable oil

2 cups yellow onion diced

2 pounds ground sirloin

taco seasoning

 

2 cans fire roasted diced tomatoes 14 ½ ounces each, with juices

1 can red kidney beans 15 ounces, with juices

1 can black beans 15 ounces, with juices

1 can pinto beans 15 ounces, with juices

1 can whole kernel corn 15 ¼ ounces, drained

2 cans diced green chiles 4 ½ ounces each

4 cups unsalted chicken stock

2 bay leaves

 

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons ground black pepper

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

 

Turn the Instant Pot on ‘Sauté’ and using the ‘Adjust’ button, adjust the temperature setting to ‘More’ and allow the pot to heat up until the digital display reads ‘Hot’. Once the display reads ‘Hot’, add the avocado oil to the pot, allow it to heat up for about 30 seconds, and then add the diced onion. Sauté the onion, continually tossing until it becomes soft, slightly translucent, and begins to brown on the edges, 4 to 5 minutes. Add the ground sirloin to the pot and, using a large wooden or silicone spoon, break the ground sirloin up into small pieces as it cooks. Continue cooking until browned, 5 to 7 minutes. Add the taco seasoning, mix it into the beef, and continue cooking for another 1 to 2 minutes to allow the spices to release their aromas and flavors into the ground beef. Turn the ‘Sauté’ feature off and add the diced tomatoes, beans, corn, green chilis, and chicken stock to the pot. Mix everything together well and then add the two bay leaves to the pot. Close the pot and set it to ‘Sealing’. Select the ‘Soup’ function and set the cook time to 10 minutes. Once the cook time has completed, allow for a 10-minute natural pressure release (NPR). As soon as the 10-minute NPR has finished, release any remaining pressure from the pot before opening. Once the pot is open, remove the two bay leaves. Serve and enjoy.

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches

1 tablespoon vegetable oil I use avocado oil

3 pounds chuck roast

2 teaspoons kosher salt

2 teaspoons ground black pepper

½ teaspoon garlic powder

1 large yellow onion thinly sliced

½ cup sweet red wine I prefer Llano Sweet Red

½ cup soy sauce I prefer Kikkoman

4 cups unsalted beef stock I prefer Kitchen Basics

1 bay leaf

 

2 loaves French bread

1 stick salted butter

16 slices provolone cheese

 

Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast. Sear Roast: Turn on ‘Sauté’ and adjust the heat level to ‘Normal’. Allow the pot to heat up until the display reads ‘Hot’ and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it’s nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot. Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes. Add Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes. Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function. 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to ‘Sealing’ and set the pot to cook on ‘Manual’ or ‘Pressure Cook’, ‘High Pressure’ for 100 minutes. 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot. Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I’ll then scoop out some of the juice with a ladle and serve it in a small ramekin for dipping.

 

Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet. Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese. Enjoy the best French Dip sandwiches ever!

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

SHRIMP TEQUENOS

SHRIMP TEQUENOS

Peru SHRIMP TEQUENOS

8 ounces shrimp, peeled

2 scallions, finely chopped

1 egg yolk

Salt and pepper

24 wonton wraps

Vegetable oil for deep frying

1 cup mayonnaise

2 tablespoons aji amarillo paste (or to taste)

Juice of 1/2 lime

Salt and pepper

 

Although tequenos are native of Venezuela, Peruvians have adopted them as their own, and eat them whenever they get the chance. These fried cheese-filled wonton fingers, served with guacamole sauce, have inspired many new variations in the past few years. Here you have them filled with shrimp and served with aji amarillo sauce.

 

Finely chop the shrimp and combine with scallions, egg yolk, salt, and pepper. Put 1/2 tablespoon of this mix on one side of the wonton sheet, and roll the sheet around it, leaving a little edge unrolled. To close, wet your finger and pass it along the edge of the wonton sheet, and then finish rolling. Do the same to close the side ends, pressing with your fingers to make sure the dough sticks well.            You can do these first steps in advance, cover the uncooked tequenos, and keep in the fridge for up to 2 hours. Fry them right before serving. For the sauce, combine mayonnaise with aji amarillo paste, lime juice, salt, and pepper. Put 1/2 cup vegetable oil in a frying pan over medium/high heat, and fry a few tequenos at a time, turning them once until they are golden brown. Transfer to a dish covered with paper towels, to absorb the excess oil. Serve immediately with the aji amarillo sauce on the side, to dip them in.  Tequenos can be filled with crab salad, chopped roasted chicken, cheese, vegetables, or even cooked apples with butter and sugar. When it comes to this finger food, sky’s the limit.

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

Instant Pot Old Fashioned Meatloaf

1 lb ground beef

1 cup oats or crushed crackers

1 large egg

1/2 large onion diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup ketchup, plus some for topping

1 piece aluminum foil

1 cups water

 

Mix your ingredients (except the extra ketchup for topping and water) and mold into a loaf. Make a dent down the middle of your loaf. Place your loaf in a greased “boat” made of aluminum foil. Top your meatloaf with ketchup. Pour your water in your 6-quart Instant Pot.  Place your loaf boat in your instant pot (making sure the sides are much higher than the water). Place the lid on your Instant Pot and seal. Set on the meat setting for 30 minutes. Let it naturally release for 10-15 minutes. Quick release and serve! (If desired, put you loaf boat on a cookie sheet and broil on hi for about 90 seconds to 2 minutes to crisp up the edges and take your ketchup to the next level!)

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.

 

2 prickly pears

One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices

1 tablespoon white vinegar

1 tablespoon water

1 tablespoon sugar

1/4 teaspoon kosher salt

 

Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.

Conchitas a la Parmesana

Conchitas a la Parmesana

Peru  Conchitas a la Parmesana

12 bay scallops in the half shell

Salt and pepper

12 drops Worcestershire sauce

12 drops lime juice

4 tablespoons butter

12 tablespoons Parmesan cheese, grated

 

This is a traditional hors d’ oeuvre, made with bay scallops covered in grated Parmesan cheese, and ran under the broiler for a few minutes. When served, the cheese is bubbling but the scallops remain almost raw. A crowd pleaser!

 

Preheat the broiler. Clean and wash the scallops in the half shell, dry, and season with salt and pepper. Put them in a baking tray and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated Parmesan cheese, and 1/2 teaspoon butter.  Run under the broiler for about 4 minutes or until the cheese is bubbling and golden brown. Serve immediately, piping hot, with lime slices on the side. If you can’t find bay scallops in the half shell, broil them in small ramekins. If you don’t find scallops, you can use razor clams.

Peppermint Cookies

Peppermint Cookies

Peppermint Sugar Candy Cane Cookies

 

1 cup unsalted butter; softened

1 1/2 cups powdered sugar

1 egg

2-3 teaspoons flavoring; pick what you like

2 1/2 – 2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 

Edible Cookie Paint Color

Vanilla Peppermint Sugar

 

Cream together softened butter and confectioner’s sugar.  Crack the egg into a separate bowl and add the flavoring. I use emulsions but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. (I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.)  Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary.   Cut out.  (Decorate with Edible Paint and Peppermint Sugar) Then bake at 400 degrees for 7-8 minutes.

 

 

Peppermint Pinwheel Cookies

 

2 sticks Unsalted butter

1 1/4 cup Caster sugar

2 Eggs, medium

3 tsp Peppermint extract

3 cups Plain flour

½ tsp Baking powder

Red food coloring

Green food coloring

Red, Green and white sprinkles

 

Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cookie dough, in a large mixing bowl, by hand or with an electric hand whisk. Add the sugar to the softened butter and cream until light and fluffy. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. Add the peppermint to the mixture and mix until well combined. Sift the flour and baking powder together and add to the mixture. Gently mix until the dough comes together and is smooth. Turn the cookie dough out onto a lightly floured work surface and split into 3 equal portions. Shape one piece of cookie dough into a rectangle, about 2cm thick, and wrap in cling film. This will be the white part of your cookie. Place one portion of cookie dough into the stand mixer bowl and add green food coloring. Mix well until all the cookie dough is green in color. Add more coloring until you get the color you want. The color will fade when baked, so it is best to go stronger on the coloring, rather than pale. Turn the green cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Scrap down the mixer bowl and paddle to remove any remaining green dough. Place the final portion of cookie dough into the stand mixer bowl and add red food coloring. Mix well until all the cookie dough is red in color. Add more coloring until you get the color you want. Turn the red cookie dough out onto a lightly floured work surface and shape into another rectangle, similar to the ‘white’ cookie dough. Wrap in cling film. Chill all 3 portions of cookie dough in the fridge for 30 minutes.

 

Remove the chilled cookie dough from the fridge and unwrap. Place the white cookie dough onto a large piece of cling film and place another piece of cling film on top. Gently roll the dough out into a large rectangle, until about 4mm thickness. Every 5 rolls, peel back the top layer of cling film to release the dough, replace and continue to roll out the dough. Repeat for the green and red cookie dough, so you have 3 pieces of cookie dough of similar size. Remove the top sheet of cling film from the white and red cookie doughs. Place the uncovered side of the red dough on top of the uncovered side of the white dough. Flip over the dough so the white dough is on top and remove the cling film. Remove the top sheet of cling film from the green cookie dough, and place on top of the white dough. Gently roll over the cookie dough to seal the three layers together. Remove the cling film from the top of the green dough layer, and from the narrow end begin to roll the cookie dough into a sausage. Use the bottom layer of cling film to pull the dough into a tight roll. Pour the sprinkles into a baking tray, it stops them rolling everywhere, and place the cookie dough sausage on top. Roll the sausage in the sprinkles so that they coat the dough. Wrap the sprinkle dough in a clean piece of cling film and chill in the fridge for 2 hours, or overnight.

 

Preheat the oven to 355F and line two large baking sheets with baking parchment. Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the cookie dough into equal rounds, approximately 1cm in width. Place the rounds onto the baking parchment, leaving space between them to allow them to spread when baking. Bake for 10-12 minutes or until a pale golden color. Slide the baked cookies and parchment off the baking tray and onto a wire rack to cool.

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Flooded Christmas Light Cookies

Brown Sugar Roll-Out Cookies

 

3/4 c. unsalted butter

1 1/2 c. dark brown sugar

2 eggs

1 tbsp. milk, half and half, or orange juice

2 tsp. extract or emulsion {I used orange and vanilla}

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 c. all-purpose flour

2 tsp. cinnamon {spices optional}

1 tsp. nutmeg

dash ground cloves

 

Cream together butter and sugar. Add eggs, extract, and orange juice. Mix until fluffy. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it’s sticky, add flour little by little until it isn’t. Divide dough into three parts, wrap in plastic wrap and chill for at least 30 minutes. Roll to 1/4 inch thickness and cut into shapes. Dusting lightly with flour as needed. Bake 375 for 8-10 minutes until tops are not shiny.

 

 

Royal Icing

 

2 pounds {one bag} confectioner’s sugar {907 grams}

5 tablespoons meringue powder {approximately 53 grams}

2-3 teaspoons oil-free extract or emulsion

1/2-3/4 cups warm water

Instructions

 

Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak. Notes:  Don’t be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

 

https://www.sweetsugarbelle.com/2011/07/outlining-and-filling-cookies-with-royal-icing/

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

Instant Pot Creamy Chicken Spaghetti

4 cups chicken broth

1 lb (16 oz) dry spaghetti noodles

6 chicken tenders

salt and pepper to taste

1 onion, diced (approx 1 cup)

2 bell peppers, diced (approx 1 1/2 cups)

2 tsp dried minced garlic

8 ounces cream cheese

1 cup shredded cheddar cheese

 

Pour the chicken broth into the Instant Pot Break the spaghetti noodles in half and place in the chicken broth alternating the direction the noodles are laying. Set the chicken tenders on top of the pasta. Season with salt and pepper. Add the onion, bell peppers and minced garlic on top of the chicken. Cook on manual HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.

Remove the cooked chicken from the pot. Give the pot a good stir. Cut the 8 ounces of cream cheese into cubes. Add the cream cheese cubes to the Instant Pot and replace the lid. Let it sit for 10 minutes.

While the Instant Pot is resting, slice, dice or shred the chicken. Add the chicken to the Instant Pot once the 10 minutes rest period is over. Stir to incorporate the cream cheese. Stir in the shredded cheese and serve! Notes: If you like your spaghetti a bit ‘saucier’ you can add in a splash of milk.

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

4 lb. boneless spiral-cut ham with glaze packet

1 cup apple cider

1 T. Worcestershire sauce

1 cinnamon stick

1 bay leaf

1 cup brown sugar

 

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes. Once cook time is complete, allow pressure to release naturally.

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Instant Pot Apple Crisp

Instant Pot Apple Crisp

Instant Pot Apple Crisp

8 apples small green apples are great, cored and peeled, sliced thick or cubed

1 c brown sugar

1 tsp cinnamon

1/4 tsp nutmeg optional but good if you like that flavor

1/2 tsp vanilla extract

1 c water

1/2 c old fashioned oats not instant, for topping

1/4 tsp cinnamon for topping

3 T. butter melted, for topping

1/4 c flour for topping

1/2 c brown sugar for topping

 

Remove skins (no more than 1/2 or they’ll get mushy) from apples and put them into THICK cubes or thick slices if you’d rather. Put sliced/cubed apples into your Instant Pot (very thick slices, and large cubes). Then add your 1 tsp. cinnamon, a pinch of nutmeg if you would like, vanilla, 1 c. brown sugar, and water into your pot and stir together. Put lid on and close steam valve. Set to manual, pressure, high for 0 or 1 minute. If you are unsure if your apples are large enough or want to ensure they don’t get too soft, then set to time to 0. This doesn’t mean it won’t cook, still takes time to pressurize so it will work well. 1 minute if you want it a bit softer. While that’s cooking mix together your old-fashioned oats, 1/4 tsp cinnamon, 3 T. melted butter, 1/4 c. flour and 1/2 c brown sugar until combined well. Do a quick release, then lift lid.  Set your Instant Pot to sauté and sprinkle your crumble mixture into your pot, gently push down into liquid allowing it to bubble and thicken with the addition of the flour and other ingredients (about 1 min).  Stir very gently maybe 2 times during the 1-2 minutes it begins to bubble on sauté (more will break up apples). After that time turn pot off immediately so apples don’t continue to cook. Ideally transfer to another dish and serve immediately for best pressure cooker baked apples ever.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Chile-Lime-Tequila Compound Butter

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients, and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden.

 

Yield:

Calories:

Fat:

Fiber:

Japanese Miso-Shiitake Soup

Japanese Miso-Shiitake Soup

Japanese Miso-Shiitake Soup

 

3 cups (225 g) shiitake mushrooms

2 Tablespoons soy sauce

½ cup (120 ml) olive oil

3 Tablespoons miso

1 piece (5 g) fresh ginger root

1 garlic clove

3 cups (720 ml) water

1 green onion, diced

 

Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped green onion. Notes: Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

1/4 C. sugar

1/4 C. lemon juice

2 tsp. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.  In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.  Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

spicy bacon wrapped shrimp

Yield:

Calories:

Fat:

Fiber:

One Pot Tomato Basil Pasta

One Pot Tomato Basil Pasta

One Pot Tomato Basil Pasta

3 cups chicken broth

8 oz angel hair pasta, broken in half

2 tsp minced garlic, dried

2 chicken breasts, cut into 1 inch chunks

salt and pepper to taste

1/4 cup evaporated milk

1/2 cup shredded parmesan cheese (not the powdered stuff!)

1 cup roma tomatoes, diced (approx 3 small tomatoes)

1/2 cup fresh basil, roughly chopped

 

Add the chicken broth to the Instant Pot. Place the broken pasta into the Instant Pot, alternating directions making a criss-cross pattern. Add the minced garlic, chicken chunks and salt and pepper to the Instant Pot. Cook on Manual HIGH for 2 minutes followed by a 3-minute NPR before releasing the remaining pressure manually. Turn the Instant Pot OFF. Add the evaporated milk to the Instant Pot and stir to combine. Stir in the shredded parmesan cheese. Stir in the tomatoes and basil. Replace lid and let the pasta sit for 10 minutes to allow the sauce to soak up the tomato and basil flavor. Season the pasta with salt and pepper again and serve. Notes: Keep that extra evaporated milk! After the 10 minutes is up, sometimes the pasta soaks up a lot of the sauce, if you prefer yours saucier, simply add an additional 1/4 cup of evaporated milk.

Harvest Cheddar Soup

Harvest Cheddar Soup

Harvest Cheddar Soup

2 cups (480 ml) chicken broth

2 Tablespoons white wine

¼ (40 g) onion

½ (50 g) celery stalk

2 (400 g) granny smith apples

1 (285 g) russet potato

â…› teaspoon dried thyme

â…› teaspoon ground nutmeg

â…› teaspoon ground black pepper

½ teaspoon salt

1 cup (115 g) cheddar cheese, shredded

 

Place chicken broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure lid. Select Hot Soups program or Variable speed 1. Start the machine slowly increase to its highest speed and blend for 5:45 or allow machine to complete programmed Hot Soups program. Once you have turned off the machine or the Hot Soups program has come to a stop, Select Variable 1. Start the machine and slowly increase speed to Variable 6 and remove the lid plug. Drop in cheese through the lid plug opening. Blend an additional 10 seconds. Notes: Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers. Soup may vary in color depending on the types of apples and cheese that you use. Season soups to your liking a little salt and pepper can go along way or spice it up with a little jalapeno! Potatoes should be baked, veggies are raw. By cooking all ingredients beforehand, you will get a sweeter soup. This soup is an apple forward soup with rich sweetness for a heartier flavor use 1 apple and then season to taste at the end with more spices, herbs, and cheese to make it to your liking.