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.

Zesty Seafood Spread

Zesty Seafood Spread

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

Stir-Fried Chicken with Lime and Coconut Milk

2 tsp. canola oil

2 skinless chicken breasts, chopped into 1-inch pieces

1 green chile, seeded and finely chopped

5 ounces coconut milk

1 T. fish sauce

4 scallions, chopped

1 large handful cilantro, chopped

Juice of 1 lime

Heat the oil in a wok over high heat, add the chicken, and stir-fry for 5 minutes, until golden. Add the chile and stir-fry for 1 minute. Add the coconut milk, fish sauce, scallions, and cilantro. Cook for another 3 minutes, then serve, drizzled with the lime juice. You could also serve with 2 T. cooked brown rice (adds 70 calories).

 

Yield: 2 servings

Calories: 340

Charred Corn Guacamole with Chips

Charred Corn Guacamole with Chips

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

 

Yield:

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5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

1/4 C. green grapes

3/4 C. red grapes

2 tsp. lemon juice

1 tsp. lemon zest

2 T. honey

Optional: sliced almonds

 

Remove grapes from stem and place in two dessert dishes.  Mix honey with lemon juice and lemon zest in a small bowl.  Spoon over the grapes and serve.

Tomatensalat

Tomatensalat

TomatenZwiebelSalat_d8dbbc2e44c60d14287444dca5ac6f13

5 medium tomatoes, chopped

1 tsp. salt

1/4 tsp. dried thyme

1/2 C. vegetable oil

1 T. Worcestershire sauce

1 T. sugar

1 tsp. dried basil

1/4 tsp. freshly ground pepper

6 T. vinegar

1 large onion, diced

 

Mix together:  salt, dried thyme, vegetable oil, Worcestershire sauce, sugar, dried basil, pepper, vinegar, and onions.  Toss with tomatoes.  Chill for about an hour and serve on lettuce leaves.

 

Yield:

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Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Tomi’s Smoke-A-Dilly Salmon

Tomi’s Smoke-A-Dilly Salmon

½ lb Smoked Salmon

8 oz light or fat free cream cheese

2 T. Smart Balance Mayo

2 T. Tillamook Fat Free Sour Cream

1-2 T.  Fresh Horseradish – creamed

1 Large Lemon – the juice and zest the rind

1 tsp.  Dill

1   small bunch of green onions/chives, finely chopped

A few shakes of Louisiana Hot Sauce or tobacco – can be omitted, but tastes so good, not spicy!*

A couple grinds of pepper

A pinch of salt

A pinch of paprika

 

Flake the salmon, set aside. In food processor/blender add remaining ingredients and blend well. Mix the salmon with the spread and Viola! Like Tuna fish salad but better…with salmon, and zippy! OR:  Throw it all in the food processor and it’s a zippy smoked salmon dip!

 

Yields: 8 servings

Calories: 77

Fat: 3

Fiber: 0g

Chicken Long Rice

Chicken Long Rice

Chicken Long Rice

 

1 1/2 pounds skin-on, bone-in chicken thighs

12 C. chicken broth

5 garlic cloves, peeled and lightly smashed

One 5-inch piece fresh ginger, peeled and thinly julienned

1 1/2 tsp. Hawaiian salt (‘alaea)

One 5.3-ounce package bean thread noodles

6 green onions, white and green parts, chopped

 

Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools. Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears. When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

Yield:

Calories:

Fat:

Fiber:

Shoyu Chicken

Shoyu Chicken

Shoyu Chicken

 

3/4 C. soy sauce (shoyu)

1 1/2 C. water

2 T. honey

1/2 C. packed dark brown sugar

One 2-inch piece fresh ginger, peeled and thinly sliced

2 or 3 garlic cloves, peeled and crushed

2 pounds bone-in, skin-on chicken thighs

1/2 Maui onion, peeled and cut into %-inch wedges

2 or 3 green onions, white and green parts, cut into 2-inch pieces

1 1/2 T. cornstarch

3 C. steamed rice, for serving

 

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes. Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet. Preheat the broiler. In a small bowl, whisk the cornstarch with V4 C. of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin. Serve the chicken with the thickened sauce and rice.

Very Berry Salad

Very Berry Salad

2 T. lemon juice

2 T. orange liqueur (recommended: Cointreau)

2 tsp. honey

1 16-ounce container strawberries, trimmed

1 8-ounce container blueberries

1 6-ounce container raspberries

1/4 C. chopped fresh mint leaves

In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

Yield:  4-6 servings

Calories: 83

Fat: 0g

Fiber: 4g

Red Cherry Smoothie

Red Cherry Smoothie

Red Cherry Smoothie

 

1 cup (120 g) low-fat cherry yogurt

2 cups (150 g) strawberries

1 cup (75 g) red grapes

2 cups (140 g) frozen dark sweet cherries, pitted

1 cup (240 ml) cherry juice

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.

Carrot and Cheese Muffins

Carrot and Cheese Muffins

¾ C. Self-Rising Flour

¼ tsp. Baking Soda

Pinch Salt

Pinch Paprika

1/3 C. grated Cheddar

1/3 C. freshly grated Parmesan, plus more for topping

2 T. Milk

2 T. Canola Oil

¼ C. plain Yogurt

1 T. Maple Syrup

1 Egg

1 Medium Carrot, finely grated

1 tsp. snipped Chives (optional)

 

Preheat oven to 350.  Line mini muffin pan with 18 paper cups or standard muffin pan with 6 cups.  Whisk flour, baking soda, salt, paprika and cheeses together in a bowl.  Beat milk, oil, yogurt, maple syrup and egg together in another bowl.  Stir wet mixture into dry mixture, just enough to combine, then stir in carrot and chives.  Fill muffin cups almost to the top.  Sprinkle on a little extra parmesan cheese.  Bake mini muffins 14-16 minutes or regular muffins 25-30 minutes.  Muffins should rise and turn golden brown.  Remove from oven and cool 15 minutes, then transfer to wire rack to cool completely.

From Top 100 Finger Foods

 

Yield:

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Angel Hair Pasta – Winter

Angel Hair Pasta – Winter

3/4 lb. capellini or angel hair pasta

1 large can (15-16 oz) whole tomatoes

1 very small Onion, chopped

1-2 cloves garlic, crushed

Extra Virgin olive oil

2 T. Crushed basil leaves

1/4 tsp. Oregano

Salt and Pepper to taste

Imported Romano Cheese

 

Cover the bottom of a medium saucepan with olive oil approximately 1/4inch. Sauté chopped onion, basil and oregano until onion is light golden brown. Add garlic and sauté a minute or two–DO NOT LET GARLIC BROWN. Add crushed tomatoes, salt and pepper, and simmer 20-30 minutes until flavors cook through. Cook pasta according to package directions. Serve with fresh grated Romano.

Shrimp Chowder

Shrimp Chowder

Shrimp Chowder

 

3 Tablespoons light butter spread

1 stalk celery, diced

½ small onion, peeled, halved

1  carrot, halved

1 pinch marjoram

1 pinch ground nutmeg

1 Tablespoon lemon juice

2 cups chicken stock

8 ounces shrimp, uncooked

1 cup milk

 

Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 4. Blend for 10 seconds. Pour into a 4-liter pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

 

Serving Size: 1 C.

Calories: 140

Fat: 7g

Fiber: 1g

Allspice Wassail Bowl

Allspice Wassail Bowl

 

1 gallon apple cider

1 cup dark brown sugar (packed)

1 can frozen lemon concentrate

1 can frozen orange juice concentrate

1 tbsp whole cloves

1 tbsp allspice

1 tbsp ground nutmeg

24 cinnamon sticks

 

In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie cloves and allspice in a spice bag or cheesecloth and add it to the cider along with the nutmeg. Cover and simmer for 20 minutes. Remove and discard the bag. Serve hot in mugs with a cinnamon stick in each mug. Serves 24.

Tomato, Cucumber, and Red Pepper Relish

Tomato, Cucumber, and Red Pepper Relish

1 red pepper, seeded and finely diced

1 English cucumber, seeded and finely diced

2 large tomatoes, seeded and finely diced

2 T. olive oil

2 T. balsamic vinegar

1 tsp. dried oregano

Salt and freshly ground black pepper

 

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber: 3g

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

4 to 5 pounds baby back ribs

1 teaspoon kosher salt, plus more to taste

¼ cup tamarind paste or concentrate

¼ cup fresh orange juice (from about 1/2 orange)

¼ cup honey, plus more as needed

2 tablespoons soy sauce

¼ teaspoon grated lime zest

1 tablespoon fresh lime juice

1 star anise pod

2 tablespoons neutral oil, such as safflower or canola

4 small shallots, diced (about 1/3 cup)

1 ½ teaspoons grated peeled fresh ginger

2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce. In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside. Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine. Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. Heat the broiler. Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side. Tip: If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette1/2 C. red or white minced onion

2 T. red wine vinegar

1 tsp. dry mustard

1 tsp. salt

2 tsp. sugar (or more)

Freshly ground pepper

1/2 C. extra virgin olive oil

3 C. haricots verts, cut into one inch lengths

1/3 C. toasted almonds

1 medium tomato, peeled, seeded, and diced

1/4 C. sweet onion vinaigrette

8 oz. Tomme de Savoie (cheese), sliced small

 

Put the onion in a saucepan and add three C. cold water. Bring to a boil and drain (well) the onion.) Add the spices and several grinds of pepper (I used seven or eight turns). Blend for several minutes until creamy (I scraped the sides of the blender a couple of times.) Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 C. Bring six quarts of water to a rolling boil. Add three T. of salt. Slowly add beans and cook (at a rolling boil) for five minutes. Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Add the dressing and toss. Plate and top with slices of the cheese.

 

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

Takuan (Pickled Daikon Radish)

 

1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled

1/4 C. Hawaiian salt (‘alaea)

1/2 C. rice vinegar

1 1/1 C. sugar

3 or 4 squeezes of yellow food coloring gel (optional)

1 Hawaiian chili pepper (moi), thinly sliced (optional)

 

Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.

 

Puff Pastry Pizza Roll

Puff Pastry Pizza Roll

1 sheet of  Puff Pastry (thawed)

Pizza Sauce

Pepperoni

Mozzarella Provolone Cheese

1 egg (lightly beaten)

Dried basil

Heat the oven to 400F and line a baking sheet with parchment paper. Top your puff pastry sheet with pizza sauce, cheese and pepperoni. Fold over one edge and carefully roll the puff pastry and toppings into a log. Brush a little egg over the top and sprinkle on some dried basil.  Using a very sharp knife cut the pizza roll into slices that are about 3/4 inch thick.   Lay the slices on one side on the parchment paper and bake for about 15 minutes.

puff pastry pizza rolls

 Vitamix Pizza Soup

 Vitamix Pizza Soup

Vitamix Pizza Soup

1 garlic clove

½ cup (80 g) onion, peeled, diced

4 (40 g) mushrooms, sliced

½ cup (75 g) green bell pepper, stemmed, seeded, diced

1 Tablespoon olive oil

8 slices (16 g) pepperoni

1½ ounce italian sausage, cooked, drained, broken into small pieces

1½ cup (360 ml) water, or vegetable stock

3 Roma tomatoes, diced

2½ Tablespoon (45 ml) tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

¾ teaspoon salt

½ cup (55 g) Mozzarella cheese, shredded

2 Tablespoons (10 g) grated Parmesan cheese

 

Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender. Mix pepperoni and cooked sausage together in a small bowl. Set aside. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings 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 1-3 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 2 and remove the lid plug. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening. Blend for an additional 5-10 seconds.

French Market Soup Mix

French Market Soup Mix

1 pound dried black beans

1 pound dried great Northern beans

1 pound dried navy beans

1 pound dried pinto beans

1 pound dried red beans

1 pound dried black-eye peas

1 pound dried green split peas

1 pound dried yellow split peas

1 pound dried lentils

1 pound dried baby limas

1 pound dried large limas

1 pound barley pearls

Combine all ingredients into a very large bowl. Divide mixture evenly into 13 (2 cup) containers, and enclose recipe for French Market Soup. Yield: 26 cups mix

French Market Soup

 

1 (2 cup) package French Market Soup Mix
2 quarts water
1 large ham hock
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped

1 1/2 cups chopped onion

3 T. lemon juice

1 chile pepper, coarsely chopped

1 clove garlic, minced

1 1/4 tsp. salt

1/4 tsp. pepper

Sort and wash soup mix; place in a Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours. Drain soup mix, and return to pan; add 2 quarts water and ham hock. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes and next 4 ingredients. Bring to a boil, reduce heat, and simmer, 30 minutes. Remove ham hock; remove meat from bone. Chop meat, and return to soup. Stir in salt and pepper. Yield: 3 quarts.