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.
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