Dressing:
1/4 cup olive oil
1 T Dijon mustard
1 T maple syrup
1 tsp apple cider vinegar
salt and pepper to taste
Salad:
roasted pecans
craisins or cherries
bleu cheese or gorgonzola cheese
sliced pears or apples
favorite salad mix
Wednesday, November 15, 2017
Sweet Balsamic Glazed Pork
*Sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years).
In addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean.
Ingredients
Pork:
• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth
Glaze:
• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce
Instructions
1 In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2 For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3 For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4 Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5 Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.
From: Mels kitchen
In addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean.
Ingredients
Pork:
• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth
Glaze:
• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce
Instructions
1 In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2 For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3 For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4 Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5 Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.
From: Mels kitchen
Instant Pot Spaghetti Squash
3 to 3 1/2 pound spaghetti squash
• 1 cup water
1 Carefully cut the spaghetti squash in half lengthwise. Scrape out the seeds and strings, taking care not to cut too deeply into the smooth flesh
2 Place the rack in the bottom of the Instant Pot and pour in one cup of water or broth.
3 Place the cut and scraped spaghetti squash halves on the rack, nestling them in so they fit well below the top of the pot. Secure the lid and make sure the valve is pointing up to "sealing" and not down toward "venting."
4 Select Manual. Then dial up or down using the - or + buttons to get to 7 minutes (this is for ultra-tender squash; if you like it a bit more toothsome, decrease the time to 5 minutes).
5 The Instant Pot will start doing it's thing - first showing ON and then counting down the time once pressure is reached.
6 Once the Instant Pot beeps to signal end of cooking time, hit Cancel.
7 Quick release the pressure by using a long-handled spoon or other device to flip the knob down to "venting." Steam will rush out until the pressure is released, the silver float valve will drop, and you can safely open the Instant Pot.
8 The squash will be piping hot. Using tongs or a fork jabbed into the side of the squash, remove the squash to a cutting board. Let it cool a bit (or not) and then scrape the tender squash away from the sides to form a jumble of spaghetti squash strands (you can scoop it entirely out of the "shell" into a tupperware or other container and use immediately or refrigerate for up to a week).
Megs Kitchen Cafe
Instant Pot Chili Lime Chicken
Ingredients
2 pounds boneless, skinless chicken breasts
2 medium (or large) sized limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke
Instructions
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes (15 minutes frozen chicken) . When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
2 pounds boneless, skinless chicken breasts
2 medium (or large) sized limes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt (use a little less is substituting table salt)
1/4 teaspoon black pepper
6 cloves garlic, finely minced or pressed
1/2 teaspoon liquid smoke
Instructions
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes (15 minutes frozen chicken) . When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
Mashed Potatoes Instant Pot
Mashed Potatoes- Peeled or Yukon Gold
Peel (if desired) the potatoes and quarter them.
Add a cup and a half of water, and a steamer basket, to the Instant Pot.
Place the quartered potatoes on the basket and cook on high pressure for 8 minutes.
Quick release the pressure, drain the water, and mash or whip the potatoes.
Add a variation of butter, salt, milk, cream cheese, garlic powder, sour cream to taste.
Using a potato masher or immersion blender means you can finish the potatoes in the Instant Pot and prevent dirtying up additional dishes.
Instant Pot Mashed Potatoes- No Peel
Our Best Bites
Ingredients
5 lbs russet potatoes
1 1/2 cups water
1/2 cup (1 stick) butter
1/2-1 cup whipping cream
optional: 1/2 cup sour cream
kosher salt and black pepper
Chives, if desired
Instructions
Cut each potato in half across equator. Place rack (if you have one) in an electric pressure cooker and place potatoes on top. Do not exceed the "max fill" line (in my pot, 5lbs potatoes fit perfectly). Add water.
Secure lid on pot according to directions and cook on high pressure for 12 minutes. When finished, quick release steam and open pot.
Heat butter in microwave until melted. Stir in 1/2 cup cream (this helps warm the cream).
Potatoes will be hot, but use a paper towel to grab them and squeeze the potato out of the skin and into a bowl.
Using an electric mixer, stand mixer, or hand-masher, whip up potatoes and add butter and cream. Add either additional 1/2 cup cream, or sour cream, a little at a time until desired consistency is reached. Add 1-2 teaspoons kosher salt (to taste!) and several generous cracks of black pepper.
Place potatoes in bowl and garnish with chives, and a little extra melted butter, if desired.
Yields 8-10 large servings or 10-12 smaller ones.
INSTANT POT MASHED POTATOES - Peeled Potatoes
Mels Kitchen Cafe
INGREDIENTS:
• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
DIRECTIONS:
1 Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don’t exceed the max fill line.
2 Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.”
3 Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
4 While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
5 When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
6 Drain the potatoes in a colander over the sink, discarding the cooking liquid.
7 Return the potatoes to the insert of the Instant Pot and coarsely mash.
8 Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
9 Add salt and pepper to taste.
10 Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
11 When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
NOTES:
My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.
I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn’t exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.
Peel (if desired) the potatoes and quarter them.
Add a cup and a half of water, and a steamer basket, to the Instant Pot.
Place the quartered potatoes on the basket and cook on high pressure for 8 minutes.
Quick release the pressure, drain the water, and mash or whip the potatoes.
Add a variation of butter, salt, milk, cream cheese, garlic powder, sour cream to taste.
Using a potato masher or immersion blender means you can finish the potatoes in the Instant Pot and prevent dirtying up additional dishes.
Instant Pot Mashed Potatoes- No Peel
Our Best Bites
Ingredients
5 lbs russet potatoes
1 1/2 cups water
1/2 cup (1 stick) butter
1/2-1 cup whipping cream
optional: 1/2 cup sour cream
kosher salt and black pepper
Chives, if desired
Instructions
Cut each potato in half across equator. Place rack (if you have one) in an electric pressure cooker and place potatoes on top. Do not exceed the "max fill" line (in my pot, 5lbs potatoes fit perfectly). Add water.
Secure lid on pot according to directions and cook on high pressure for 12 minutes. When finished, quick release steam and open pot.
Heat butter in microwave until melted. Stir in 1/2 cup cream (this helps warm the cream).
Potatoes will be hot, but use a paper towel to grab them and squeeze the potato out of the skin and into a bowl.
Using an electric mixer, stand mixer, or hand-masher, whip up potatoes and add butter and cream. Add either additional 1/2 cup cream, or sour cream, a little at a time until desired consistency is reached. Add 1-2 teaspoons kosher salt (to taste!) and several generous cracks of black pepper.
Place potatoes in bowl and garnish with chives, and a little extra melted butter, if desired.
Yields 8-10 large servings or 10-12 smaller ones.
INSTANT POT MASHED POTATOES - Peeled Potatoes
Mels Kitchen Cafe
INGREDIENTS:
• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
DIRECTIONS:
1 Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don’t exceed the max fill line.
2 Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.”
3 Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
4 While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
5 When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
6 Drain the potatoes in a colander over the sink, discarding the cooking liquid.
7 Return the potatoes to the insert of the Instant Pot and coarsely mash.
8 Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
9 Add salt and pepper to taste.
10 Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
11 When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
NOTES:
My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.
I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn’t exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.
Saturday, October 7, 2017
Instant Pot Frozen Chicken Breasts
Ingredients
2 lbs frozen chicken
1/2 cup water
salt, pepper, other seasonings as desired
Instructions
Spray the Instant Pot insert with cooking oil.
Place the chicken in the pot, season generously with salt and pepper and any other seasonings desired.
Pour 1/2 cup water around the sides of the chicken in the pot.
Make sure the sealing ring (inside the lid) is in the proper position.
Place the lid on the pot and set to the lock or SEAL position.
Turn the Instant Pot to the MANUAL setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.
Press the MANUAL button to start the cooking process.
When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the VENTING position (be careful to not position your face over the pot while steam is releasing), or simply allow the pressure to naturally release for about 10-15 minutes before removing lid.
Remove chicken from the pot, shred or chop and use as needed.
-Seasoning will depend on how you use the chicken. I usually season generously with salt and pepper. If I am using the chicken for a mexican dish, I season with chili powder, coriander and garlic. You can also use salsa instead of water when cooking. Use the same amount of salsa to liquid.-I like to let the chicken sit in the juice (broth) for a few minutes before shredding, and then spoon a small amount of the liquid remaining over the chicken after shredding. -You can pour the remaining broth over a strainer and freeze or use the chicken broth within 5 days. Use in any recipe calling for chicken broth or stock.-I have a 6 quart pot and have cooked up to 5 lbs of frozen chicken at one time. cook with 1 cups of water for 15 minutes. Follow same directions for cooking as with 2 lbs of chicken.
*A Bountiful Kitchen
2 lbs frozen chicken
1/2 cup water
salt, pepper, other seasonings as desired
Instructions
Spray the Instant Pot insert with cooking oil.
Place the chicken in the pot, season generously with salt and pepper and any other seasonings desired.
Pour 1/2 cup water around the sides of the chicken in the pot.
Make sure the sealing ring (inside the lid) is in the proper position.
Place the lid on the pot and set to the lock or SEAL position.
Turn the Instant Pot to the MANUAL setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.
Press the MANUAL button to start the cooking process.
When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the VENTING position (be careful to not position your face over the pot while steam is releasing), or simply allow the pressure to naturally release for about 10-15 minutes before removing lid.
Remove chicken from the pot, shred or chop and use as needed.
-Seasoning will depend on how you use the chicken. I usually season generously with salt and pepper. If I am using the chicken for a mexican dish, I season with chili powder, coriander and garlic. You can also use salsa instead of water when cooking. Use the same amount of salsa to liquid.-I like to let the chicken sit in the juice (broth) for a few minutes before shredding, and then spoon a small amount of the liquid remaining over the chicken after shredding. -You can pour the remaining broth over a strainer and freeze or use the chicken broth within 5 days. Use in any recipe calling for chicken broth or stock.-I have a 6 quart pot and have cooked up to 5 lbs of frozen chicken at one time. cook with 1 cups of water for 15 minutes. Follow same directions for cooking as with 2 lbs of chicken.
*A Bountiful Kitchen
Instant Pot Hard Boil Eggs
How To Hard Boil Eggs Instant Pot
Total Time:14 Min
Ingredients
Up to 6 eggs
1/2 cup water
Instructions
Place the steamer basket in the base of your Instant Pot. Add 1/2 cup water. Carefully place up to 6 eggs on the basket, making sure they're not touching. Seal the pot and cook on the manual setting for 5 minutes. Quick release the pressure and allow the eggs to stand in the pot for 4 more minutes (you may need to add more resting time, experimenting with adding 1 minute at a time, at higher elevations). While the eggs are resting, fill a bowl with ice water. After 4 minutes, transfer the eggs to the ice water.
our best bites http://ourbestbites.com/
*For a dozen eggs (12) place eggs on top of basket stacking evenly and increase water to 1 cup. Cooking time remains the same.
Total Time:14 Min
Ingredients
Up to 6 eggs
1/2 cup water
Instructions
Place the steamer basket in the base of your Instant Pot. Add 1/2 cup water. Carefully place up to 6 eggs on the basket, making sure they're not touching. Seal the pot and cook on the manual setting for 5 minutes. Quick release the pressure and allow the eggs to stand in the pot for 4 more minutes (you may need to add more resting time, experimenting with adding 1 minute at a time, at higher elevations). While the eggs are resting, fill a bowl with ice water. After 4 minutes, transfer the eggs to the ice water.
our best bites http://ourbestbites.com/
*For a dozen eggs (12) place eggs on top of basket stacking evenly and increase water to 1 cup. Cooking time remains the same.
Instant Pot Brown Rice
How To Make Brown Rice In An Instant Pot
Ingredients
2 cups brown rice
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Instructions Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.
our best bites http://ourbestbites.com/
Ingredients
2 cups brown rice
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
Instructions Use the sauté setting to heat the olive oil for 2-3 minutes. Add the rice and stir for 30 seconds. Add water and salt. Use the manual setting to cook for 22-24 minutes (22 for low elevations, 24 for higher), then allow the pressure to release naturally (don't use the release valve) for 5-10 minutes. Fluff with a fork. Leftovers freeze beautifully for later use.
our best bites http://ourbestbites.com/
Instant Pot Sweet Pork
INGREDIENTS
6 to 8 pound pork roast
2 cups of Coca Cola
1 cup of brown sugar
1 (16 oz) container of taco sauce (I suggest using mild taco sauce)
INSTRUCTIONS
Place your roast in an Instant Pot and pour on the Coca Cola. Next dump on your brown sugar followed by your taco sauce.
Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
When it is finished cooking, take the pork roast out of the slow cooker and shred. Then add back into the juices in the Instant Pot.
Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.
6 Sisters Stuff
6 to 8 pound pork roast
2 cups of Coca Cola
1 cup of brown sugar
1 (16 oz) container of taco sauce (I suggest using mild taco sauce)
INSTRUCTIONS
Place your roast in an Instant Pot and pour on the Coca Cola. Next dump on your brown sugar followed by your taco sauce.
Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
When it is finished cooking, take the pork roast out of the slow cooker and shred. Then add back into the juices in the Instant Pot.
Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.
6 Sisters Stuff
Instant Pot Sweet and Tangy Meatballs
INGREDIENTS
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape jelly
1/2 cup of water
1 (2 lb) package frozen meatballs
INSTRUCTIONS
Combine jelly, chili sauce, and water in the Instant Pot and stir until smooth.
Add meatballs and mix well. Push manual and set the timer for 7 minutes. Once it is done, quick release and let cool a little bit.
Serve over rice or with toothpicks.
6 Sisters Stuff
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape jelly
1/2 cup of water
1 (2 lb) package frozen meatballs
INSTRUCTIONS
Combine jelly, chili sauce, and water in the Instant Pot and stir until smooth.
Add meatballs and mix well. Push manual and set the timer for 7 minutes. Once it is done, quick release and let cool a little bit.
Serve over rice or with toothpicks.
6 Sisters Stuff
Easy Vanilla Cupcakes
Source: Adriennes cupcake book
1 box white or yellow cake mix
1 cup sour cream or plain greek yogurt
3 eggs
1/2 cup canola oil
1 tsp vanilla
1 tsp almond extract
Preheat oven 350. Line muffin tin
Combine all ingredients in large bowl beat for 30 seconds on med or until mix is moistened. Increase speed to high and beat for 3 minutes. Divide batter into muffin tins.
Bake 15-18 minutes.
Frosting
Marshmellow
3/4 cup butter room temp
3/4 cup powdered sugar
1 tsp vanilla
1 7oz container marshmallow cream
3-5 T milk or cream as needed
Beat butter sugar and vanilla until creamy and smooth. Stand mixer with paddle works best. Add marshmallow cream and blend. Add milk 1 T at a time. Continue beating on high speed until mix comes back to smooth and fluffy consistency.
Chocolate
1/2 cup melted butter
1/4 cup plus 2T unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 T evaporated milk
1 tsp vanilla
Beat until light and fluffy!
ButterCream Simply
1 cup unsalted butter
1 pinch of salt
3 cups powdered sugar
4-6 T cream or milk
1 1/2 tsp vanilla
Beat butter until smooth and creamy about 1 minute. Add butter to powdered sugar. Beat on low until combined then med high for a full minute. Reduce speed and add milk 1 T at a time, beating well after had addition util consistency is reached. Beat on med high until light and fluffy.
Chocolate Buttercream
Add 1/3-1/2 cup unseated cocoa powder to taste and additional cream as needed!
1 box white or yellow cake mix
1 cup sour cream or plain greek yogurt
3 eggs
1/2 cup canola oil
1 tsp vanilla
1 tsp almond extract
Preheat oven 350. Line muffin tin
Combine all ingredients in large bowl beat for 30 seconds on med or until mix is moistened. Increase speed to high and beat for 3 minutes. Divide batter into muffin tins.
Bake 15-18 minutes.
Frosting
Marshmellow
3/4 cup butter room temp
3/4 cup powdered sugar
1 tsp vanilla
1 7oz container marshmallow cream
3-5 T milk or cream as needed
Beat butter sugar and vanilla until creamy and smooth. Stand mixer with paddle works best. Add marshmallow cream and blend. Add milk 1 T at a time. Continue beating on high speed until mix comes back to smooth and fluffy consistency.
Chocolate
1/2 cup melted butter
1/4 cup plus 2T unsweetened cocoa powder
1 pound powdered sugar
1/4 cup plus 2 T evaporated milk
1 tsp vanilla
Beat until light and fluffy!
ButterCream Simply
1 cup unsalted butter
1 pinch of salt
3 cups powdered sugar
4-6 T cream or milk
1 1/2 tsp vanilla
Beat butter until smooth and creamy about 1 minute. Add butter to powdered sugar. Beat on low until combined then med high for a full minute. Reduce speed and add milk 1 T at a time, beating well after had addition util consistency is reached. Beat on med high until light and fluffy.
Chocolate Buttercream
Add 1/3-1/2 cup unseated cocoa powder to taste and additional cream as needed!
Meagan Miller Cinnamon Rolls
2 pkgs dry yeast (1 Package = 2 1/4 tsp Yeast)
3 cups warm water
2 T sugar
2 T oil
1 T salt
6 cups flour
Dissolve yeast, sugar, salt and oil in warm water. Add flour, 1 cup at a time until dough forms. Knead of flour surface. Let rise for 1 hour. Roll dough into rectangle 1/2 inch thick. Spread softened butter over dough and sprinkle with cinnamon and sugar. Roll dough lengthwise into log. Cut into sections with thread about 1 inch thick. Place rolls on cookie sheet, cover and let rise 1/2 hour more. Bake at 400 for 12-15 minutes. Spread with icing when warm
Buttercream Icing
1 pound powdered sugar
1/3 cup butter softened
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
Mix above ingredients together until smooth. If needed add more milk 1 tsp at a time until desired consistency.
3 cups warm water
2 T sugar
2 T oil
1 T salt
6 cups flour
Dissolve yeast, sugar, salt and oil in warm water. Add flour, 1 cup at a time until dough forms. Knead of flour surface. Let rise for 1 hour. Roll dough into rectangle 1/2 inch thick. Spread softened butter over dough and sprinkle with cinnamon and sugar. Roll dough lengthwise into log. Cut into sections with thread about 1 inch thick. Place rolls on cookie sheet, cover and let rise 1/2 hour more. Bake at 400 for 12-15 minutes. Spread with icing when warm
Buttercream Icing
1 pound powdered sugar
1/3 cup butter softened
1/4 cup milk
1 tsp vanilla
1/4 tsp salt
Mix above ingredients together until smooth. If needed add more milk 1 tsp at a time until desired consistency.
Emily's Mortimer Favorite Salsa
2 garlic cloves
1 jalapeno seeded for less spice
little chunk of sweet onion
1 tsp cumin
1/2 T salt or to taste
Blend this all together in food processor or blender.
12 oz can of whole tomatoes
or 1 lb of fresh tomatoes
Drain canned tomatoes and add them to above ingredients.
*Fresh tomatoes you can roast them and peel the skins off then add them or boil them and remove the skin and add them or just throw them it!!
1 jalapeno seeded for less spice
little chunk of sweet onion
1 tsp cumin
1/2 T salt or to taste
Blend this all together in food processor or blender.
12 oz can of whole tomatoes
or 1 lb of fresh tomatoes
Drain canned tomatoes and add them to above ingredients.
*Fresh tomatoes you can roast them and peel the skins off then add them or boil them and remove the skin and add them or just throw them it!!
Pioneer Women Hamburger Soup
Ingredients
2 1/2 pounds ground beef or chuck
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 14oz can whole tomatoes
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 carrots peeled and sliced
5 large red potatoes scrubbed and cut into 1 inch chunks
3 cups beef broth
3 T tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsly
1/2 tsp ground oregano
1/4 tsp cayenne pepper
Directions
1- In a large pot combine the meat, onion, celery and garlic.
2- Cook the mixture until meat is browned then discard fat.
3- Add the tomatoes and their juices, bell peppers, and carrots
4- Then add the Potatoes
5- Next the beef broth
6- Then tomato paste
7- Add the salt, pepper, parsley, oregano, and cayenne
8- Stir everything together then bring mixture to boil.
9- Reduce the heat, cover and simmer for 15-20 minutes or until potatoes are tender.
** If the soup is to thick, add a cup or two of beef broth or water until desired consistency.
** Soup can be made ahead and stored in refrigerator for up to 3 days.
** Variations- Can add veggies- zucchini diced, corn, green beans, or mushrooms.
2 1/2 pounds ground beef or chuck
1 large yellow onion, diced
2 celery stalks, diced
3 garlic cloves, minced
1 14oz can whole tomatoes
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 carrots peeled and sliced
5 large red potatoes scrubbed and cut into 1 inch chunks
3 cups beef broth
3 T tomato paste
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried parsly
1/2 tsp ground oregano
1/4 tsp cayenne pepper
Directions
1- In a large pot combine the meat, onion, celery and garlic.
2- Cook the mixture until meat is browned then discard fat.
3- Add the tomatoes and their juices, bell peppers, and carrots
4- Then add the Potatoes
5- Next the beef broth
6- Then tomato paste
7- Add the salt, pepper, parsley, oregano, and cayenne
8- Stir everything together then bring mixture to boil.
9- Reduce the heat, cover and simmer for 15-20 minutes or until potatoes are tender.
** If the soup is to thick, add a cup or two of beef broth or water until desired consistency.
** Soup can be made ahead and stored in refrigerator for up to 3 days.
** Variations- Can add veggies- zucchini diced, corn, green beans, or mushrooms.
Friday, September 8, 2017
Peach Pie Filling
*Adrienne found this recipe from Pinterest and we made it the fall of 2016. We used it with cobblers and pies. Its Delicious!
-First things first blanch, peel, pit and slice your peaches. Sprinkle with fruit fresh and then fill your jars.
This will take way more peaches than you think so be prepared!
Then make your pie filling sauce.
Peach {and apple} Pie Filling
4 1/2 cups sugar
1 cup corn starch
10 cups of water
Stir and cook over medium heat until thickened. Then add...
1 teaspoon of salt
2 teaspoons of cinnamon
1 teaspoon nutmeg
3 tablespoons of lemon juice
{you can adjust spices to your liking}
-Using a funnel and a ladle put in one ladle-ful of sauce. Using the handle of a (non-metal)spoon or spatula push the sauce down to the bottom to spread it out. Then add some more sauce leaving 1/2 inch headspace. Add lids and process in a hot water bath for 30 minutes.
-First things first blanch, peel, pit and slice your peaches. Sprinkle with fruit fresh and then fill your jars.
This will take way more peaches than you think so be prepared!
Then make your pie filling sauce.
Peach {and apple} Pie Filling
4 1/2 cups sugar
1 cup corn starch
10 cups of water
Stir and cook over medium heat until thickened. Then add...
1 teaspoon of salt
2 teaspoons of cinnamon
1 teaspoon nutmeg
3 tablespoons of lemon juice
{you can adjust spices to your liking}
-Using a funnel and a ladle put in one ladle-ful of sauce. Using the handle of a (non-metal)spoon or spatula push the sauce down to the bottom to spread it out. Then add some more sauce leaving 1/2 inch headspace. Add lids and process in a hot water bath for 30 minutes.
Friday, January 20, 2017
Pesto Chicken Arlington Cookbook
4 chicken breasts
1/2 cup pesto
2 or 3 roma tomatoes sliced
1/2 cup shredded mozzarella cheese
Oven 400
Line baking sheet with foil
place chicken and pesto in bow toss to coat
place chicken on baking sheet
bake 20-25 min
remove and top with tomatoes and cheeses
bake for additional 3 to 5 minutes until cheese is melted!
1/2 cup pesto
2 or 3 roma tomatoes sliced
1/2 cup shredded mozzarella cheese
Oven 400
Line baking sheet with foil
place chicken and pesto in bow toss to coat
place chicken on baking sheet
bake 20-25 min
remove and top with tomatoes and cheeses
bake for additional 3 to 5 minutes until cheese is melted!
Stir Fried Jumbo Shrimp and Fresh Asparagus
1 pound fresh asparagus
4 T minced green onions
2 garlic cloves
1 tsp minced fresh ginger
2 1/2 T soy sauce
1 tsp sesame seed oil
2 tsp brown sugar
1 T cornstarch
1 T cold water
1 T vegetable oil
1 1/4 pound jumbo shrimp
1 cup chicken broth
Trim ends from asparagus and cut stalks in 1/2 inch diagonal slices. Mix green onions, garlic, and ginger. Stir in soy sauce, sesame oil, and brown sugar. Mix cornstarch and cold water in separate bowl to form paste. In a frying pan or wok heat 2 tsp of oil and stir fry the shrimp until cooked. Remove shrimp from pan. Heat remaining 1 tsp oil and stir fry asparagus. Stir in onion, garlic, ginger, ketchup mixture and shrimp. Add chicken broth and heat quickly. Stir in paste a little at a time to thicken. Serve over rice or noodles.
4 T minced green onions
2 garlic cloves
1 tsp minced fresh ginger
2 1/2 T soy sauce
1 tsp sesame seed oil
2 tsp brown sugar
1 T cornstarch
1 T cold water
1 T vegetable oil
1 1/4 pound jumbo shrimp
1 cup chicken broth
Trim ends from asparagus and cut stalks in 1/2 inch diagonal slices. Mix green onions, garlic, and ginger. Stir in soy sauce, sesame oil, and brown sugar. Mix cornstarch and cold water in separate bowl to form paste. In a frying pan or wok heat 2 tsp of oil and stir fry the shrimp until cooked. Remove shrimp from pan. Heat remaining 1 tsp oil and stir fry asparagus. Stir in onion, garlic, ginger, ketchup mixture and shrimp. Add chicken broth and heat quickly. Stir in paste a little at a time to thicken. Serve over rice or noodles.
Beef Noodle Casserole
1 pound ground beef
2 8oz cans tomato sauce
1/2 to 1-teaspoon garlic salt
Freshly ground pepper
1 8-12 oz package egg noodles, cooked according to package directions and drained
1 8oz carton sour cream
2-3 green onions, chopped
Sliced mushrooms (optional)
1/2-1 cup grated cheddar cheese
Directions
Heat oven to 350.
Brown ground beef in a large skillet. Add tomato sauce, garlic salt and pepper. In a large saucepan or pot, cook noodles al dente. Drain and place in an ungreased 3-quart casserole dish.
Mix sour cream, onions (including most of the green tops) mushrooms if desired, and shake or two of pepper. Stir in noodles, Top with meat mixture. Sprinkle cheese over top. Bake uncovered, 20 min, or until cheese is bubbly.
Serves about 6
2 8oz cans tomato sauce
1/2 to 1-teaspoon garlic salt
Freshly ground pepper
1 8-12 oz package egg noodles, cooked according to package directions and drained
1 8oz carton sour cream
2-3 green onions, chopped
Sliced mushrooms (optional)
1/2-1 cup grated cheddar cheese
Directions
Heat oven to 350.
Brown ground beef in a large skillet. Add tomato sauce, garlic salt and pepper. In a large saucepan or pot, cook noodles al dente. Drain and place in an ungreased 3-quart casserole dish.
Mix sour cream, onions (including most of the green tops) mushrooms if desired, and shake or two of pepper. Stir in noodles, Top with meat mixture. Sprinkle cheese over top. Bake uncovered, 20 min, or until cheese is bubbly.
Serves about 6
Chicken Pot Pie- Ann Romney
4 cups chicken broth
1 chicken boullon cube
12 T butter
2 onions finely chopped
2 large carrots sliced in rounds
1 rib celery sliced
salt and pepper
1/2 cup flour
1/4 cup heavy cream
1 9 oz package frozen peas
6 chicken breasts cooked and cut into chunks
Preheat oven to 375. Heat chicken broth and bouillon in saucepan. Melt mutter in large skillet over med heat. Add onions, carrot and celery. sauté and season with salt and pepper. Add flour and stir 2 to 3o minutes until blended. Stir in hot chicken broth, add cream, peas and chicken. Stir to combine. Spoon mixture in 9x13 bake 20 min top with Biscuits and continue to bake 12 to 15 minutes.
Biscuits supreme
2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/2 up butter
1 cup buttermilk
In med bowl stir together flour, powder, sugar, and salt. Work in butter with hands until crumbly. Stir in buttermilk until blended. Toll out about 1 1/2 in thick and cut in3 in rounds.
Can bake separately 450 10-12 minutes
1 chicken boullon cube
12 T butter
2 onions finely chopped
2 large carrots sliced in rounds
1 rib celery sliced
salt and pepper
1/2 cup flour
1/4 cup heavy cream
1 9 oz package frozen peas
6 chicken breasts cooked and cut into chunks
Preheat oven to 375. Heat chicken broth and bouillon in saucepan. Melt mutter in large skillet over med heat. Add onions, carrot and celery. sauté and season with salt and pepper. Add flour and stir 2 to 3o minutes until blended. Stir in hot chicken broth, add cream, peas and chicken. Stir to combine. Spoon mixture in 9x13 bake 20 min top with Biscuits and continue to bake 12 to 15 minutes.
Biscuits supreme
2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/2 up butter
1 cup buttermilk
In med bowl stir together flour, powder, sugar, and salt. Work in butter with hands until crumbly. Stir in buttermilk until blended. Toll out about 1 1/2 in thick and cut in3 in rounds.
Can bake separately 450 10-12 minutes
Thursday, January 19, 2017
Ski Country Pasta- Favorites Cookbook
1/2 cup toasted Almonds
1/2 pound sliced bacon
4 cups penne pasta
2 to 6 cloves garlic
1 pound fresh spinach, chopped
1 1/2 T Dijon mustard
5 T balsamic vinegar
2 cups grated monterey jack cheese (or Mozzarella)
1/2 cup fresh chopped basil
Fry bacon until crisp and remove from pan and crumble. Cook pasta al dene in salted water. Discard all but 6 T of bacon fat from pan and add garlic and chopped spinach. Stir over medium heat until tender. Whisk mustard and vinegar together in large bowl and then mix in drained pasta cheese cooked spinach mixture bacon and basil. Serve warm topped with toasted almonds.
*Can add 3 cooked cubed chicken breasts to make a meal!!
1/2 pound sliced bacon
4 cups penne pasta
2 to 6 cloves garlic
1 pound fresh spinach, chopped
1 1/2 T Dijon mustard
5 T balsamic vinegar
2 cups grated monterey jack cheese (or Mozzarella)
1/2 cup fresh chopped basil
Fry bacon until crisp and remove from pan and crumble. Cook pasta al dene in salted water. Discard all but 6 T of bacon fat from pan and add garlic and chopped spinach. Stir over medium heat until tender. Whisk mustard and vinegar together in large bowl and then mix in drained pasta cheese cooked spinach mixture bacon and basil. Serve warm topped with toasted almonds.
*Can add 3 cooked cubed chicken breasts to make a meal!!
Hot Ham and Swiss Sandwiches- Jenn Herzog
Kings Hawaiian Rolls
Slices of deli ham
swiss cheese slices
1/2 cup butter melted
1 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes or 1 tsp onion powder
2 T worcheshire sauce
Slice rolls in half, layer ham and cheese. Place in 9x13. Mix remaining ingredients in small bowls and spoon over the top of the sandwhies . Let sit for a few hours or overnight. Bake 350 15 minutes.
Slices of deli ham
swiss cheese slices
1/2 cup butter melted
1 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes or 1 tsp onion powder
2 T worcheshire sauce
Slice rolls in half, layer ham and cheese. Place in 9x13. Mix remaining ingredients in small bowls and spoon over the top of the sandwhies . Let sit for a few hours or overnight. Bake 350 15 minutes.
Pizza Sauce- Mels Kitchen
Homemade Pizza Sauce
This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.
INGREDIENTS
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
Pinch of crushed red pepper
DIRECTIONS
Combine all ingredients in food processor or blen
This recipe is very adaptable so feel free to play around with the different seasonings and amounts. I usually forego all measuring utensils and just sprinkle in until it feels right.
INGREDIENTS
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1/2 teaspoon dried basil
Pinch of crushed red pepper
DIRECTIONS
Combine all ingredients in food processor or blen
Basic Pizza Dough Pioneer Woman
Ingredients
4-1/2 teaspoons Quick-Rise Yeast
2 cups Warm Water (115ºF)
2 teaspoons Sugar
5 cups Bread Flour
1/4 cup Olive Oil
1 teaspoon Salt
Preparation
In the bowl of a stand mixer, combine yeast, water, and sugar, and let sit for 10 minutes. The liquid should be foamy and bubbly, indicating that the yeast is alive.
Add bread flour, olive oil, and salt, and stir using the dough hook or a wooden spoon, until roughly combined. Fit the bowl and the dough hook onto the stand mixer and knead on medium low speed for 10 minutes, until smooth. Cover the bowl with plastic wrap and let rise for about 30 minutes, until the dough has doubled in size.
Remove the dough to a lightly floured surface and divide into four even pieces. Shape each piece of dough into a ball.
The dough is now ready to be rolled out and baked, or ready to be frozen.
To freeze pizza dough, place the pizza dough balls into resealable plastic bags. Make sure that if you put multiple balls of dough in one bag, you use parchment paper or wax paper to keep them separated.
To thaw, place the pizza dough in the refrigerator the morning before you want to make dinner, then roll and bake as usual.
To bake, preheat oven to 500ºF. Roll thawed (or freshly made) dough and bake each pizza about 10–15 minutes.
Sunday, January 1, 2017
Texas Brownies
From Jessica Fry's Mom Kitchen
2 cups flour
2 cups sugar
1 cup butter or margarine
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
FROSTING:
1/2 cup butter
2 T cocoa
1/4 cup canned milk
3 1/2 cup powdered sugar
1 t vanilla
In mixing bowl, combine the flour and sugar
In saucepan combien butter, water and cocoa. Bring to boil.
Pour boiling mixure over flour and sugar, add buttermilk, eggs, soda and vanilla
Mix well on high speed of electric mixer.
Pour into well buttered 17 1/2 by 11 in jelly roll pan or cookie sheet
Bake at 400 for 20 min
While brownies bake, prepare frosting. In saucepan, combine butter, cocoa and milk. Heat to boiling.
Mix in powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them from the oven.
Let Cool before cutting.
Makes 48 Brownies.
2 cups flour
2 cups sugar
1 cup butter or margarine
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla
FROSTING:
1/2 cup butter
2 T cocoa
1/4 cup canned milk
3 1/2 cup powdered sugar
1 t vanilla
In mixing bowl, combine the flour and sugar
In saucepan combien butter, water and cocoa. Bring to boil.
Pour boiling mixure over flour and sugar, add buttermilk, eggs, soda and vanilla
Mix well on high speed of electric mixer.
Pour into well buttered 17 1/2 by 11 in jelly roll pan or cookie sheet
Bake at 400 for 20 min
While brownies bake, prepare frosting. In saucepan, combine butter, cocoa and milk. Heat to boiling.
Mix in powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them from the oven.
Let Cool before cutting.
Makes 48 Brownies.
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