What's for dinner? 2020

patricia19 · September 28, 2023, 02:01:41 PM

Classic Irish Shepherd's Pie

By Amanda Finks, Registered Dietitian Nutritionist

Traditional Irish Shepherd's Pie would actually call for ground lamb. The difference between Shepherd's Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd's Pie uses ground lamb.

I called this recipe Shepherd's Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.

I typically use ground beef because it is widely available. But, for a special occasion, like St. Patrick's Day, I would use ground lamb.

Prep Time 20 minutes Cook Time 50 minutes Total Time 1hour hour 10 minutes Servings 6

Ingredients

MEAT FILLING:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels

POTATO TOPPING:

1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Instructions

MAKE THE MEAT FILLING.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn.

Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes

*If you can't find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.

**Bake at 400° F. Start preheating the oven after you make the meat mixture (listed in step 6).

patricia19 · September 28, 2023, 02:22:10 PM

Fluffy Honey Pancakes

By Lisa, April 5, 2023

PREP TIME 20 minutes Servings 12 pancakes

These light and fluffy Honey Pancakes make for a deliciously indulgent breakfast that's sure to be a hit with your entire family! Topped with homemade fruit syrup, they take traditional pancakes to a whole new level!

From-Scratch Honey Pancakes

Nothing starts the day off right like a hot and fluffy stack of pancakes! Now we've added the natural sweetness of honey for a tasty twist to the traditional pancake recipe. We've even topped ours with this homemade fruit syrup seen below; adding a delicious burst of flavor (and it tastes amazing over waffles too).

Store-bought pancake box mixes may be convenient but there's just something extra special about making pancake recipes from scratch. They're easy to make, using basic ingredients that you probably already have in your pantry.

EQUIPTMENT:

Mixing bowl
Whisk
Spatula
Skillet

INGREDIENTS:

2 cups All purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs whisked
1/4 cup honey
2 cups milk
1 tsp vanilla extract
4 Tbsp butter

INSTRUCTIONS:

In a large bowl combine flour, baking powder, baking soda, and salt. Whisk until well blended.

2 cups all purpose flour,1 Tbsp baking powder,1 tsp baking soda,1/2 tsp salt

Whisk the eggs in a medium bowl.

Add honey, milk, and vanilla extract to the eggs and mix well.

Combine the wet ingredients and dry ingredients. Mix together until all the ingredients are well combined.

Melt 1 teaspoon of butter in a medium nonstick fry pan over low heat. Then, pour ⅓ cup of batter into pan with the melted butter, keeping it centered in the pan.

Cook for about 2-3 minutes or until some bubbles begin to surface to the top and around the edge. The underside should be golden brown. Flip and cook the other side.

Remove from the pan and repeat with the remaining batter.

Drizzle with your pancakes with this homemade Simple Fruit Syrup and serve!

NOTES

You can add a 1/2 teaspoon to this pancake batter to give your pancakes a delicious earthy, warm flavor.

Toss in some chocolate chips, just for fun (the kids will love you for it!).

patricia19 · September 28, 2023, 02:35:10 PM

Homemade Simple Fruit Syrup

By Lisa...February 16, 2023

This Easy Fruit Syrup recipe is the perfect way to add a sweet, fresh pop of flavor to your morning pancakes, waffles, crepes and more! The best part is that this delicious recipe only takes 5 minutes prep time and 4 simple ingredients.

Simple Berry Syrup

If you've never made homemade berry or fruit syrup before, you're in for a real treat with this recipe. This amazingly easy syrup can be made using any combination of your favorite berries. It's a sweet, delicious and very versatile syrup that adds a special gourmet touch to your morning pancakes and waffles.

It only takes a few minutes to put together and will taste better than any brand of fruit syrup you can find at the store! Plus, you can use either fresh or frozen berries, making it accessible all year round.

PREP TIME 20 minutes

EQUIPTMENT:

Medium saucepan

INGREDIENTS

1/4 cup
1/4 cup water
1 tbsp
1 cup berries fresh or frozen
1 tsp corn starch optional

INSTRUCTIONS:

Add sugar, cold water and lemon juice to a small or medium saucepan.

Bring to a boil, stirring occasionally until the sugar dissolves.

Add your favorite berries and let boil for about 5 minutes. For a thicker syrup, mix 1 tablespoon of cornstarch with just enough cold water for it to dissolve (about two tablespoons), then stir into the mixture as soon as berries begin to soften.

Allow the warm fruity syrup time to cool for a little bit before serving.

NOTES

To save your syrup for later, place it in an airtight container then store for up to a week in the refrigerator or up to three months in the freezer.

patricia19 · September 29, 2023, 02:21:58 PM

Lemon Dijon Chicken Meatballs

April 16, 2023...The Daily Plate

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. Those red pepper hummus turkey patties are also great. Try whole grain or plain yellow mustard if you're out of Dijon mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had; use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender's All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar's Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it's easier to flip.

Cook for 3 minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low.

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of Dijon mustard. Stir, toss meatballs back into the skillet, and serve immediately with creamy mashed potatoes, cauliflower mash, steamed green beans, or any side of your choice.

patricia19 · September 29, 2023, 05:58:30 PM

This Is The Bread Pudding Recipe That'll Sway Even The Pickiest Eaters
Story by Lena Abraham •

Variations:

One of our favorite things about this bread pudding recipe is how versatile it is—feel free to experiment! Not a fan of raisins? Add in any dried fruit you prefer, or switch it up by adding some fresh fruit into the mix. Not a nutmeg fan? Choose another spice—pumpkin pie spice, allspice, cardamom—to give a different, warming feel. This recipe is extremely forgiving, and adaptable to whatever you're craving (or have on hand).

Serving bread pudding:

For the easiest dessert, serve this up solo with dollops of whipped cream or scoops of vanilla ice cream—either will make this a sweet hit. Top with fresh sliced fruit or a fruit compote—like our homemade strawberry compote—if you're serving this up at breakfast or Mother's Day brunch.

How do I store bread pudding?

Cover it tightly or transfer to an airtight container and place in the fridge, where it will last for up to three days (if you don't devour it all before then).

Yields: 12 servings Prep Time: 10 mins Total Time: 1 hour 40 mins

Ingredients
1 (1-lb.) loaf challah bread

2 large eggs

3 large egg yolks

1 tbsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg (optional)

2/3 c. plus 1 tbsp. granulated sugar

2 c. heavy cream

2 c. whole milk

1/4 c. raisins (optional)

Directions

The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.)

Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2/3 cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat. Let sit to allow bread to soak up custard, about 10 minutes.

Transfer mixture to an 11" x 7" baking dish. Sprinkle top 1 with remaining 1 tablespoon sugar.
Bake bread pudding until center is set, 40 to 45 minutes. Let cool before serving.

patricia19 · October 02, 2023, 03:43:33 PM

Your weekend brunch needs 3-ingredient spicy bacon cinnamon rolls

By D. Watkins, Editor at large....Salon

Yields 5 servings Prep Time 10 minutes Cook Time 13-17 minutes

Ingredients

1 can of Pillsbury Grands cinnamon rolls

5 strips of bacon, turkey or pork

Your favorite hot sauce (I like Red Rooster)

Directions

Fry the bacon until it's almost crispy. Remove from the pan.
Pop open the Grands cinnamon rolls and separate the dough into five long strips. Place a slice of bacon on top of each of the long strips, and roll them together as usual.

Bake the rolls per the instructions on the container and watch the bacon rise in between the different layers. Apply the icing that comes with the rolls.

Dip in your favorite hot sauce and be in heaven.

patricia19 · October 07, 2023, 09:43:19 PM

Soft Pumpkin Cookies

November 17, 2016 by Julie

Prep Time: 20 mins Cook Time: 12 mins Total Time: 32 mins Yield: 3 dozen

These Soft Pumpkin Cookies are the softest, fluffiest, most tender pumpkin cookies I have ever tasted! They will absolutely melt in your mouth!

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
1 cup pure pumpkin
1 egg
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions

Line baking sheets with parchment paper or spray with non-stick baking spray.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.

Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.

Preheat oven to 375 degrees

Scoop dough into one inch balls.

Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.

Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.

Options, roughly drizzle the cookie top with either chocolate or peanut butter.

patricia19 · October 08, 2023, 03:16:07 PM

How To Make the Easiest Cinnamon Rolls

Fragrant iced cinnamon rolls that don't require a stand mixer, prolonged kneading, or rising time.

The Kitchn...Christine Gallary

What if I told you that you could put a big pan of cinnamon rolls together in about the same amount of time it takes for your oven to heat? With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant iced cinnamon rolls without a stand mixer, prolonged kneading, or rising time. Let's make this magic happen!

Yield: Makes 15
Ingredients

For the cinnamon rolls:

Cooking spray or butter, for coating the pan
3/4 cup granulated sugar, divided
1 tablespoon ground cinnamon
5 cups self-rising flour, plus more for dusting
2 cups whole or 2% milk
8 tablespoons unsalted butter, melted, divided

For the glaze:

2 cups powdered sugar
1/4 cup whole milk or 2%, plus more as needed
1/4 teaspoon fine salt

Equipment

Rubber spatula or wooden spoon
Brush
Knife
Bench scraper
Rolling pin

Instructions

Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.

Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.

Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.

Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.

Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.

Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.

Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.

Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.

Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.

Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.

Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.

Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Storage: Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 1 week. Rewarm in a 300°F oven until warmed through, about 10 minutes.

patricia19 · October 08, 2023, 08:20:33 PM

For the Crispiest, Crackliest Roasted Potatoes, You Need Egg Whites

Tossing baby potatoes in egg whites before roasting means you'll have crispy-crackly spuds—in record time.

Epicurious...

Crispy Salt and Pepper Potatoes

By Dan Kluger
October 29, 2020

These potatoes are like little starch balloons that pop when you bite into them. It's a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snacky starter.

The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they're foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning. This technique works best with tiny, young "new" potatoes, which have a thin skin that crisps up easily. If you can't find truly small new potatoes, grab the smallest fingerlings or baby russets you can find, and adjust the timing accordingly.

Editor's note: The cooking time will depend entirely on the size of your potatoes; many cooks have found that their potatoes took 20 minutes or more.

Ingredients

4 servings

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Step 1

Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).

Step 2

Transfer to a bowl and serve.

patricia19 · October 12, 2023, 01:00:04 PM

Recipe: 3-Ingredient Roasted Dijon Potatoes

They're super crispy on the edges and go great with any main course.

The Kitchn...By Kelli Foster

3-Ingredient Roasted Dijon Potatoes

Yield: Serves 4 to 6

Ingredients
2 pounds small red potatoes, halved or quartered if large
2 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions
Arrange a rack in the middle of the oven and heat to 425°F.

Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down.

Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

patricia19 · October 15, 2023, 04:56:04 PM

Taco Soup, an easy dump soup.

By; Come Sit At My Table, on YouTube:

Taco Soup Ingredients

1 pound ground sirloin or ground beef
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can pinto beans
1 - 15 oz can Great Northern Beans
1 - 10 oz can Rotel Tomatoes
1 - 15 oz can diced tomatoes
1 - 15 oz can tomato sauce
1 - 11 oz can shoe-pegged corn
1 - 15 oz can beef broth
1 pkg. (2 TBSP) taco seasoning
1 pkg. (2 TBSP) Hidden Valley Ranch dressing mix
tortilla chips
sour cream
shredded cheddar cheese

Preparation

Brown the ground beef or sirloin in a large pot, chopping it into chunks as it browns. Drain all the grease from the meat.

Drain and rinse black beans well. Add to pot.

Open and add the next nine ingredients into the pot. DO NOT drain anything except the black beans. Stir to combine.

Gently heat but do not bring to boil.

To serve, place tortilla chips in bottom of each bowl. Ladle the soup over the chips and top with sour cream and shredded cheddar cheese, if desired.

patricia19 · October 17, 2023, 12:08:23 AM

How to Make Tuna Salad: A Simple, Delicious Recipe

Chef Jean-Pierre Prep time 30 Minutes Serves 6

There's nothing like a flavorful tuna salad, especially when it's served in a refreshing tomato bowl. You could even serve it in a red, yellow, orange, or even green bell pepper if you choose!

This Tuna Salad recipe takes the classic tuna salad to a whole new level by infusing it with the subtle tastes of fennel and dill, as well as the briny kick of capers. With its rich dressing made from mayonnaise, yogurt, and sour cream, this tuna salad is sure to become your new favorite. Perfect for a light lunch or a delightful appetizer, this dish is both nutritious and satisfying.

Ingredients:

2 cans (12 ounces each / approx. 340 grams each) Solid Tuna in water, drained and broken up
6 medium to large Ripe Tomatoes, hollowed out
1 ½ cups Mayonnaise
1 tablespoon Dijon Mustard
2 tablespoons Plain Yogurt
2 tablespoons Sour Cream
2 tablespoons Non-Pareil (very small) Capers
1 small Shallot, finely chopped
1 clove Garlic, minced
1 tablespoon fresh Dill, chopped
1 teaspoon Hot Sauce, adjust to taste
Salt and freshly Ground Black Pepper to taste
1 stalk of Celery, finely diced
½ small Bell Pepper, finely diced
½ small Fennel Bulb, finely diced (optional)
A handful of Almonds, chopped

Preparation:

Prepare the Tuna:

Open your cans of tuna and drain them well and drain all the water.

How to Make Tuna Salad - Drain Tuna Well
Break the tuna into chunks and set it aside in a large bowl.

Prepare the Dressing:

In a separate medium-sized bowl, combine the mayonnaise and Dijon mustard, yogurt and sour cream
Gently fold in the non-pareil capers, shallot, garlic, dill, salt, and black pepper. stir until the mixture is smooth and creamy. Gently fold in the non-pareil capers, shallot, garlic, dill, salt, and black pepper.

Add hot sauce according to your preference.
Taste the dressing and adjust the seasonings according to your preference and set aside.

Combining the Tuna and Dressing:

Add a layer of dressing to the bottom of your bowl.

Then add the tuna on top of the dressing.
Add the finely diced celery, bell pepper, fennel, and almonds
Mix everything well, making sure the tuna and vegetables are well-coated with the dressing.

If needed, add more dressing and give it another good stir.

Prepare and Fill the Tomatoes:

Cut off the tops of the tomatoes and carefully scoop out the insides using a spoon. Discard the seeds, flesh, and excess water.

scoop out the insides
Fill each hollowed-out tomato with the tuna salad, packing it in well so the salad fills the entire cavity.

If the tomatoes are too large, you can cut them in half, depending on your preference.

Serving the Salad:

Serve your tuna salad-stuffed tomatoes chilled. You can serve them as a light lunch or as an appetizer for dinner.
Other options include serving the tuna salad on toasted bread, in a sandwich, or alongside crackers for a delicious light meal.
Enjoy your delicious Tuna Salad Stuffed Tomatoes!

Amy · October 17, 2023, 04:00:53 PM

Air Fryer Lava Cakes
Easy air fryer lava cake recipe for those days when you want something chocolaty and quick to make. This recipe is for two lava cakes but can be easily doubled.

Recipe by Yoly Published on December 15, 2020
Prep Time: 5 mins
Cook Time: 15 mins
Additional Time: 5 mins
Total Time: 25 mins
Ingredients
⅓ cup semisweet chocolate chips

¼ cup unsalted butter

½ cup powdered sugar

1 large egg

1 large egg yolk

½ teaspoon vanilla extract

⅛ teaspoon salt

3 tablespoons all-purpose flour

Directions
Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins.

Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined.

Mix powdered sugar, egg, egg yolk, vanilla extract, and salt into the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off.

Cook for 8 to 10 minutes. Remove foil and continue cooking until edges are set, an additional 2 to 4 minutes. Remove from the air fryer and let sit for 5 minutes.

Invert onto dessert plates and serve immediately.

Nutrition Facts
Per serving calories456 total fat 29g saturated fat 17g cholesterol 256mg sodium 188mg total carbohydrate 43g dietary fiber 1g total sugars 34g protein 6g calcium 33mg iron 2mg potassium 64mg

patricia19 · October 18, 2023, 01:56:27 AM

Perfect Pot Roast

RECIPE COURTESY OF REE DRUMMOND

Level: Easy Total: 4 hr 30 min Prep: 15 min Cook: 4 hr 15 min Yield: 6 servings

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

patricia19 · October 19, 2023, 07:12:47 PM

Apple Cider Doughnut Loaf Cake

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week.

This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week (perhaps alongside a mug of hot apple cider for the full autumn vibes).

The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter.

Oh, and thanks to the reduced cider that's incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.

What you'll need:

Loaf Pan

Pastry Brush

Medium Saucepan

Whisk

Parchment Paper

Ingredients:

8 Servings

9 Tbsp. unsalted butter, divided, plus more for pan

1½ cups apple cider

½ cup sour cream

1 tsp. vanilla extract

1¼ cups plus 2 Tbsp. (172 g) all-purpose flour

2 Tbsp. (15 g) cornstarch

1¼ tsp. baking powder

½ tsp. baking soda

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 tsp. ground cinnamon, divided

½ tsp. freshly grated nutmeg, divided

2 large eggs, room temperature

1 cup (200 g) sugar, divided

Preparation:

Step 1

Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat.

Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Step 2

Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly.

Step 3

Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.

Step 4

Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.

Step 5

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.

Step 6

Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.

Step 7

Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.

Step 8

Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

patricia19 · October 22, 2023, 12:07:15 AM

Classic Pot Roast

By Sip and Feast...October 19, 2023

Classic pot roast with tender braised beef and chunky carrots and potatoes is loaded with comforting flavor and is easy to make. Since it calls for a relatively inexpensive cut of beef, it's also budget-friendly making it a real homerun!

INGREDIENTS WITH GRAM AMOUNTS

4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g) tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste

How to make it

1. Preheat the oven to 325f and set the rack to the middle of the oven allowing enough room to accommodate a Dutch oven and its lid. Chop 8 cloves of garlic and slice 2 large onions into large pieces. Cut 2 pounds of carrots and 1 1/2 pounds of small potatoes into large chunks. Mince 3 tablespoons of flat-leaf parsley and set aside

2. Using kitchen twine, tie up a 4-pound chuck roast, or ask your butcher to tie it up for you. Heat a large pan to medium heat, then pat the chuck roast dry with paper towels and season with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

3. Add 2 tablespoons of vegetable oil to the pan along with the chuck roast and sear until browned on all sides (about 15 minutes total). Remove from the pan and allow the roast to rest on a plate.

4. Add 1/2 cup of homemade beef stock (or low sodium storebought beef stock) to the pan and use a flat wooden spoon to dislodge the brown bits from the pan. Add the pan sauce to a bowl with 1 1/2 cups of beef stock and set aside.

5. Heat a large Dutch oven to medium heat and add 1/4 cup of olive oil along with the onions and a pinch of salt and cook for about 10 minutes or until the onion is translucent.

6. Add 3 tablespoons of tomato paste and cook for 3 minutes, then add 1/4 cup of all-purpose flour and mix for about 1 minute or until the white flour specks are gone.

7. Add the beef stock, 1 1/2 cups of dry red wine, 10 sprigs of thyme (tied), 2 large bay leaves, and 2 tablespoons of Worcestershire sauce to the pot and bring to a boil while stirring to break up any clumps of flour.

8. After 2 minutes of boiling, add the roast to the pot.

9. Cover the pot and place into the oven to roast for 1 1/2 hours.

10. After 11/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return it to the oven for another 2-2 1/2 hours.

11. After 2 1/2 hours or once the meat reaches an internal temperature of 200-210f, remove the pot from the oven.

12. Transfer the pot roast, carrots, and potatoes to a serving plate and tent with foil. Remove and discard the bay leaves and thyme. If desired, de-grease the sauce by using a ladle to remove the fat, or by laying paper towels on top of the sauce to absorb some of the fat.

By this point, the sauce will be quite thick thanks to the flour, but to make it even thicker, use an immersion blender or ladle the sauce into a countertop blender to blend the softened onions and a few potatoes.

You can also heat the pot with sauce over medium-high heat to reduce it until it coats the back of a spoon or use a slurry of flour and water or cornstarch and water.

The roast can be shredded or cut into chunks and mixed with sauce before serving.

Discard any large pieces of fat before serving, and season the carrots and potatoes with salt and pepper to taste. Garnish with the parsley, serve, and enjoy!

Top Tips:

Tie the beef. Use kitchen twine to tie up the roast or ask your butcher to tie it for you. Doing so will create a more even shape of the roast which will allow for even searing and braising.

Frequently Asked Questions

Should vegetables be on the top or bottom of the pot roast?

I recommend adding the vegetables (carrots and potatoes) to the top and sides of your pot roast and only do so after the roast has cooked for the first 1 1/2 hours so that they do not get too mushy.
Use homemade stock. To achieve restaurant quality taste, I suggest using homemade beef stock. You'll get superior results every time!

Serving. I like to cut the pot roast into chunks and serve it on a plate with a few carrots and potatoes topped with the thickened pot roast sauce. If preferred, you can shred all the pot roast before serving and toss with the sauce.

What's the best way to thicken my pot roast sauce?

I used flour to thicken the sauce, but you can omit it and opt for another method. Once the pot roast is fully cooked, transfer it to a plate along with the vegetables. The sauce will be left in the pan and can either be heated over medium-high heat to thicken, or you can use an immersion blender or ladle into a countertop blender and puree a few potatoes along with the sauce to thicken it.

You can also make a slurry using 1-2 tablespoons of cornstarch and a few tablespoons of water or 2-3 tablespoons of flour and water, mix together, and add to the simmering sauce. The cornstarch mix will thicken it more quickly (1 minute) than the flour slurry (~3 minutes) and cornstarch has about double the thickening power of flour.

patricia19 · October 26, 2023, 05:52:38 PM

Lauren's Indian Chicken (Cranberry Chicken):

It's an odd recipe, but everyone who tries it loves it!

Ingredients:

1 large pack chicken thighs (boneless, skinless)
1 bottle French dressing
1 can whole berry cranberry sauce
1 pack Lipton onion soup mix

Preparation:

Place chicken thighs in 9x13 pan and poke holes in it to allow it to absorb the sauce. Mix together other 3 ingredients in a bowl and pour over the chicken. Put in 350F oven for 50-60 minutes. Serve

patricia19 · October 26, 2023, 05:54:09 PM

Copycat Applebee's Fiesta Lime Chicken (from Cathy):

4 pieces of chicken (could also use boneless, skinless thighs)
1/2 cup Shredded Colby Jack Cheese

Marinade:
1/2 cup water
3 Tbls. Lime juice
2 Tbls. Soy Sauce
1/2 Tbls. Worcestershire Sauce
3 cloves garlic, minced
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Mexican Ranch Dressing:
1/4 cup ranch dressing
1/4 cup sour cream
1/4 cup salsa
1 Tbsp lime juice
1 clove garlic, minced

In a Ziplock bag, combine all marinade ingredients with chicken. Refrigerate and marinate for at least 8 hours and up to 24 hours. In the meantime, prepare ranch dressing and mix until smooth. Refrigerate.
Remove Chicken from marinade, and Grill or use a stovetop grill pan to grill. When chicken is thoroughly cooked, top each piece of chicken with some shredded Colby jack cheese and the Mexican ranch dressing. Serve immediately.

patricia19 · October 30, 2023, 07:07:39 PM

Today we're making soft apple biscuits together, a light and easy-to-prepare cookie that is perfect for breakfast or a daily snack. These soft biscuits are perfect for a delicious and authentic homemade dessert, because one apple biscuit leads to another!

This recipe is quick and easy to make: the soft biscuits are served in just 30 minutes. When the cookies are ready, store them in a tin can or airtight container to keep them soft and always as fresh as freshly baked for several days.

INGREDIENTS

2 eggs
100 grams of sugar
100 grams of butter
350 grams of flour 00
1 sachet (16 g) of baking powder
2 apples
Powdered sugar to taste
Cinnamon powder to taste

Step by step recipe:

2 eggs.
Beat with a mixer.
100 g of sugar.
A pinch of salt.
Beat well.
100 g soft butter.
Beat well.
Gradually add 350 g of flour.
16 g baking powder.
As soon as the dough becomes thicker, we will start working with a spoon.
Peel and chop 2 apples.
Pour the apples into the batter.
Mix well.
Line a baking sheet with parchment.
Shape the biscuit with a spoon.
Put in the oven at 180 ° C for 20 minutes.
Sprinkle with powdered sugar (optional).
Good Appetite!

patricia19 · October 30, 2023, 08:16:11 PM

Homemade Hamburger Helper

By Averie Cooks September 20, 2023

Serves 6

Homemade Hamburger Helper - You can kiss the store bought stuff goodbye because my homemade recipe for classic cheeseburger pasta is EASY, ready in 30 minutes, and made in ONE skillet! There's saucy cheesy pasta and juicy ground beef in every bite making this a family FAVORITE comfort food recipe. PERFECT for busy weeknights!

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

Ingredients

1 to 2 tablespoons olive oil
1 pound lean ground beef (I recommend 90/10 or 93/7 so you don't have to drain excess fat)
1 small yellow onion, diced small (white onion may be substituted)
1 teaspoon paprika (or smoked paprika)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon garlic powder OR about 2 finely minced garlic cloves
2 teaspoons all-purpose flour
8 ounces small-shaped dry uncooked pasta* (See Notes)
2 ½ cups reduced sodium beef broth
½ cup tomato puree
1 teaspoon Dijon mustard (honey mustard may be substituted; I don't care for yellow mustard here)
1 heaping cup shredded sharp cheddar cheese, and optionally 1/2 cup more for sprinkling on top
¼ cup sweet pickle relish OR diced sweet gherkins OR 1 teaspoon granulated sugar, optional
2 tablespoons green onions, sliced thin; optional for garnishing

Instructions

To a large high-sided skillet, add the olive oil, ground beef, onion, evenly season with the paprika, salt, pepper, and saute over medium-high heat to cook the beef and soften the onion. Stir, flip, and crumble the beef frequently as it cooks to ensure even cooking; about 5 minutes.

Add the garlic and cook for 1 minute; stir nearly constantly.

Evenly sprinkle with the flour, stir to combine, and cook for 1 minute; stir nearly constantly.

Tip - Flour is used to thicken the sauce a bit later on.

Add the pasta, make sure to only add half of a 16 ounce box, or 2/3rds of a 12 ounce box), reduced sodium beef broth (tip - you may substitute with reduced sodium vegetable or chicken broth, or even water as a last resort but make sure to add more salt and extra seasonings if using water), tomato puree (tip - tomato puree is different from tomato sauce which is a bit thinner although would still work, but do not use tomato paste because it's too thick), Dijon mustard, stir to combine, and cover with a lid.

Bring it to a boil, and once boiling, remove the lid, and stir well.

Cover it again, reduce the heat to low (or as needed so mixture is simmering gently), and allow mixture to simmer for about 15 minutes, or until pasta is cooked to al dente and all liquid has been absorbed, or absorbed to your liking and pasta is done. For those who want a saucier final dish, cut the simmering time short by a couple minutes (or add an extra 1/3 cup broth or extra tomato puree). .

Add the heaping cup of shredded cheese (tip - shred your cheese by hand for optimal melting) and the optional sweet pickle relish (or diced gherkins or teaspoon of sugar) and stir to combine. Flavor Tips - I love the sweet-and-tangy dimension but if you don't, simply omit the relish or diced gherkins.

If you are omiting you may consider adding 1 teaspoon granulated sugar to help balance the acidity of the tomato puree and overall savory aspect of the dish, however the sugar is also optional and to taste. Make sure to check for seasoning balance and if desired, add more salt, pepper, paprika, garlic or onion powder, etc.

Optionally, for those who want a cheesier final dish, evenly sprinkle an additional 1/2 cup or so of shredded cheese over the top, and cover with the lid for a couple minutes to help encourage the cheese to melt.

Optionally garnish with green onions and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.

Notes

*Best Pasta Shapes for the recipe

cavatappi (what I used)
small elbow macaroni (the next most logical choice because it's common and easy to find)
small shells (the next logical choice because it's common and easy to find)
penne
ziti
rigatoni
rotini
small wheels
ditali.

patricia19 · October 31, 2023, 07:55:58 PM

For the guys and like-minded gals out there;

Bacon Potato-Chip Chocolate Cookie...By Martha Stewart Test Kitchen...Updated on August 4, 2020

Prep Time: 25 mins Total Time: 1 hr 10 mins Yield: 20

In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.

Ingredients

1 cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon coarse salt

1 stick unsalted butter, room temperature

⅓ cup packed light-brown sugar

⅓ cup granulated sugar

½ teaspoon pure vanilla extract

1 large egg

8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (½ cup)

¾ cup chopped dark chocolate (4 ounces)

2 cups coarsely crushed salted potato chips

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.

Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.

Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.

patricia19 · November 01, 2023, 05:56:18 PM

Slow Cooker Salsa Chicken

Introduction: This is THE most popular recipe on Recipes. We've added more vegetables and drastically reduced sodium to improve it.

Minutes to Prepare: 5 Minutes to Cook: 480 Number of Servings: 8

Ingredients

2 pounds (32 ounces) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat

Tips

Directions

Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

patricia19 · November 02, 2023, 12:58:13 PM

15-Minute Skillet Sesame Chicken with Broccoli

From Averie Cooks

15-Minute Skillet Sesame Chicken with Broccoli - HEALTHIER sesame chicken that isn't breaded or fried! You won't miss the fat or calories in this FAST and EASY version loaded with Asian-inspired flavors! You can happily skip takeout now!!

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Yield 6 Servings

Ingredients

1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
1/2 cup honey
1/4 cup low-sodium soy sauce
1/4 cup ketchup
2 tablespoons rice vinegar or apple cider vinegar
3 to 5 cloves garlic, finely minced or pressed
1 to 2 teaspoons ground ginger
2 to 3 tablespoons sesame oil
1 tablespoon olive oil
1.25 to 1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces and seasoned with salt and pepper to taste
about 4 to 5 cups broccoli florets, seasoned with salt and pepper to taste
sesame seeds, to taste for garnishing

Instructions

To a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
To a medium saucepan, add the honey, soy sauce, ketchup, vinegar, garlic, ginger, and bring to a boil over medium-high heat.
After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly. After sauce is as thick as desired, remove from the heat and set aside.
To a large skillet, add the oils, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
Push chicken to one side of the skillet and add the broccoli to the other side (it looks like a ton but it shrinks in volume by nearly half), pour the sauce mostly over the chicken and add a few tablespoons over the broccoli, cover skillet, turn the heat to medium-low, and allow the broccoli to steam for 3 to 5 minutes, or until as crisp-tender as desired.
Uncover skillet, and if desired, simmer uncovered for another 1 to 3 minutes, to reduce some of the sauce volume. Garnish with sesame seeds and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Notes

Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

patricia19 · November 02, 2023, 01:11:23 PM

Instant Pot Chicken Breast (Fresh or Frozen)

From: A Mindful Mom 4/23/2023

Instant Pot Chicken Breast
Use this recipe for Instant Pot Chicken Breast to cook fresh or frozen chicken breasts, resulting in tender, juicy chicken every single time!

Prep Time: 2 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 12 minutes minutes
Servings: 12

Ingredients

▢ 3 pounds chicken breasts (fresh or frozen) see notes on timing
▢ 1 cup pineapple juice or chicken broth use 1.5 cups if using an 8 quart instant pot
▢ 1 tablespoon minced garlic
▢ 2 teaspoons kosher salt 1 teaspoon if using chicken broth

Instructions

Place chicken breast(s) into the inner pan of the Instant Pot. Sprinkle the chicken with salt. Pour the pineapple juice over the chicken breast and add the minced garlic. (Use 1 cup of liquid for a 3 or 6-quart Instant Pot and 1.5 cups of liquid for an 8-quart Instant Pot.)

Close the lid and turn the vent to the closed (sealed) position.
Set Cook Time BASED on Size of the Largest Chicken Breast (The cook time is for what each chicken breast weighs--not what the TOTAL weight is)

Small Chicken Breast (6-ounce chicken breasts) set time for 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen

Medium Chicken Breast (8-ounce chicken breasts) set time for 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen

Large Chicken Breast (10-ounce chicken breasts) set time for 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen

Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. Then do a quick release of pressure if needed.

Remove the chicken from the liquid and rest for 5-10 minutes.

Serve as desired.

To Shred Instant Pot Chicken

Prepare chicken as the recipe directs above. Once cook time has elapsed and pressure has been released naturally for at least 10 minutes, remove the cooked chicken breast from the instant pot and drain off all but ½ cooking liquid.

Add chicken and reserved liquid back into the inner pot or a large mixing bowl and shred with two forks or a handheld mixer on medium speed. You can also shred in a stand mixer on low speed.

Equipment Needed

Electric Pressure Cooker (6 or 8 quart)

Notes
Determining Cook Time: I use organic chicken breasts. Each breast is about 6-8 ounces. So if your chicken breasts are larger, you need to increase the time by 1-2 minutes. Just be sure to reach 165 degrees F for doneness (It can come out of the pressure cooker at 160-162 and will raise to 165 as it rests.)

If the chicken is not cooked to at least 160 degrees, place the lid back on the pressure cooker and set the cooking time for 1-3 minutes based on how many degrees it needs to raise.

Pineapple Juice: Use canned, not refrigerated, pineapple juice for best results. If you don't have pineapple juice, use chicken broth/stock.

Poultry Setting: You do NOT need to use the poultry setting, just high pressure. (Hit manual or pressure cook and adjust the pressure to high and set time.)

Seasoning: Feel free to season the chicken breast with Seasoned Salt, Taco Seasoning, or simply salt and pepper if desired. You can also use 1 teaspoon garlic powder in place of minced garlic.

Storing: Cooked Chicken Breast will keep in the refrigerator for 3 days. Or can be frozen for up to 3 months. To freeze, it is best to shred the chicken and then allow the chicken to cool completely. Once cooled, seal in freezer-safe bags and freeze for future use.

patricia19 · November 02, 2023, 08:59:23 PM

Harvest Salad from Hamilton Beach
Ingredients
1 2 1/2-pound kabocha squash
1 medium apple, sliced
3 large handfuls arugula
1 tsp. coriander, ground
1 garlic clove grated
1/4 cup pomegranate arils
1 tbsp balsamic glaze for drizzling
3 tbsp lemon juice, fresh
1 pinch cayenne
1/4 tsp cinnamon, ground
1 tbsp freshly chopped sage
1 tbsp freshly chopped thyme
1 tsp salt
1/4 cup olive oil
1/4 cup roasted pumpkin seeds
1/4 cup candied pecans

Directions

Turn on your Hamilton Beach® Electric Indoor Searing Grill to 400 degrees as you prepare the squash. Optional: I use a cast iron grill pan on the stove.

Slice the squash vertically down the middle and remove the seeds from the center.

Cut into 1 1/2" slices and then place them on the grill for 5 minutes.

After 5 minutes flip each piece and grill again for another 5-10 minutes or until the squash is tender.

While it's grilling prepare the rest of the salad by placing the arugula in a medium sized bowl and slicing the apple.

Prepare the dressing by combining grated garlic, lemon, olive oil, cayenne, cinnamon, coriander, sage, thyme, and salt and pepper.

When the squash is finished grilling transfer the slices to the bowl of arugula and finish assembling the salad with the sliced apples, candied pecans, pumpkin seeds, pomegranate arils, additional fresh lemon juice, and then drizzling the top with balsamic glaze.

Finish with freshly cracked salt and pepper and toss well before serving. Enjoy!

Makes: 4 servings

patricia19 · November 04, 2023, 02:09:13 PM

Air Fryer Garlic Parmesan Chicken... From Life in the Lofthouse

Prep Time 10 minutes
Cook Time 12 minutes
Servings 3

Ingredients

2 Tablespoons grated Parmesan cheese
2 Tablespoons white vinegar
1 Tablespoon extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
salt and pepper, to taste
1-pound boneless, skinless chicken breasts (pounded to an even thickness)

Instructions

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.

Pound each piece of chicken, with a meat mallet or rolling pin, to flatten and tenderize. Take each piece of chicken and dredge into the mixture, coating both sides.

Spray the insert of an air-fryer with non-stick spray. Place chicken breasts inside in one even layer. (Don't let chicken overlap.) Air fry at 375 degrees F. for 12 minutes. Let chicken rest a a couple of minutes before serving. Enjoy!

patricia19 · November 04, 2023, 02:21:49 PM

Instant Pot Chili

This easy recipe for Instant Pot Chili is made with beef, beans, and rich tomato sauce. It comes together quickly, yet this hearty chili tastes like it has been simmering all day long!

Author: Kristen Chidsey

Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Pressure Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings eight

Ingredients

▢ 2 pounds 85/15 ground beef or ground bison, turkey, or chicken
▢ 1 small yellow onion diced
▢ 1 tablespoon minced garlic
▢ ½ cup light lager beer such as Coors or Corona
▢ 1-1½ cups low-sodium beef stock see recipe note
▢ 2 tablespoons Chili Seasoning Blend
▢ 2 (15 oz) cans kidney beans rinsed and drained
▢ 1 teaspoon Worcestershire sauce
▢ 28 ounces crushed tomatoes

Instructions

Turn your instant pot to the saute function and allow it to heat up until it reads "Hot." Once heated, add in the ground beef and diced onions and cook until the meat begins to brown and the onions start to soften, breaking up the meat as it browns. This is about 5 minutes.

Add in the minced garlic and saute for 1-2 minutes longer, or until the meat is fully browned. Turn Instant Pot OFF.

Drain off any excess grease and return inner pot to Instant Pot.

Add in beer and scrape up the browned bits off the inner pot. This step is REALLY important--if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly.

Add in the beef broth, chili seasoning, beans, and Worcestershire sauce, and stir well to combine. Pour the crushed tomatoes on the chili, but do not stir in. They will naturally mix into the chili and that is okay.

Place the lid on the Instant Pot, being sure the venting valve is locked or pointed to "sealing." Set to cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.

Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. Remove the lid, stir, and dish up as desired.

Equipment Needed

Electric Pressure Cooker (6 or 8 quart)

Notes

Beer: Use a light lager, like Coors or Corona. In place of beer, feel free to use wine or additional beef stock.

For Gluten-Free Instant Pot Chili: Be sure Worcestershire sauce is gluten-free and use gluten-free beer, wine, or stock in place of the beer.

Meat: Ground chicken, turkey, or beef can be used for this Instant Pot Chili recipe. For the best flavor use 85/15 fat percentage but lean beef works well too. You will just need to add 1 teaspoon of oil before sauteing the meat.

Storage: Store chili in a sealed container for 3 days in the fridge or up to 3 months in the freezer.

For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.
Amount of Broth: For a thinner chili, use up to 1 & ½ cups of beef broth. For a thicker chili, use only 1 cup of broth.

patricia19 · November 04, 2023, 02:30:26 PM

Crustless Pumpkin Pie

From Averie Cooks

Crustless Pumpkin Pie

Crustless Pumpkin Pie - The EASIEST pumpkin pie you'll ever make because there's no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!

The EASIEST pumpkin pie you'll ever make because there's no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!

Prep Time
5 minutes
Cook Time
35 minutes
Chill Time
4 hours
Total Time
4 hours 40 minutes

Ingredients

1 cup pumpkin puree
2 large eggs
1 cup evaporated milk
1/2 cup Bisquick (or similar complete pancake mix)
1/2 cup granulated sugar
2 tablespoons light brown sugar, packed
1 tablespoon unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
whipped topping or whipped cream, for serving

Instructions

Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine. Pour into prepared pie plate.

Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
Allow pie to cool at room temp for about 30 minutes.
Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
Serve with whipped topping or whipped cream.

Notes

Note: I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don't taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.

Storage: Pie will keep airtight in the fridge for up to 5 days.

patricia19 · November 04, 2023, 03:07:47 PM

Creamed Corn Casserole

Averie Cooks

Creamed Corn Casserole — The EASIEST holiday side dish you'll ever make! This CREAMY, cheesy corn casserole is a simple stir-and-bake affair that can be made in advance! The texture is a cross between a souffle and cornbread. Slightly gooey, slightly firm, and pairs perfectly with your favorite Thanksgiving, Christmas, and Easter dishes!

Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Ingredients

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
15-ounce can whole kernel corn, drained
15-ounce can creamed corn, do not drain
1 cup heavy cream
2 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1 cup shredded white cheddar cheese*, divided
Chives, optional for garnishing

Instructions

Preheat oven to 350F and spray a 2 1/2 quart ceramic baking dish (or similar sized baking dish ranging from 2 to 3 quarts, a 9x9-inch square baking pan may also be used noting the baking time will likely be reduced if using a metal pan) very well with cooking spray; set aside.

To a large bowl, add the cornmeal, flour, sugar, baking powder, onion powder, garlic powder, salt, pepper, and whisk to combine; set the dry ingredients aside. Note - Yellow cornmeal is not the same as corn flour nor corn starch. You want yellow cornmeal (or 'corn meal' as it can be spelled) for this recipe.

To a separate large bowl, add the drained whole kernel corn, creamed corn, heavy cream, melted butter, half the shredded white cheddar cheese*, and whisk to combine. Note - I recommend heavy cream but if you want to reduce the fat a bit, half-and-half will work. I do not recommend milk because the dish will be lacking richness.

Add the dry ingredients to the wet, and stir to just combine; don't overmix.

Turn the batter out into the prepared pan, smooth the top with a spatula, and bake for about 40 minutes, or until the top is set. Baking Tips - The edges may be very lightly golden, and while it may be a bit jiggly in the center, it needs to be set like a muffin top needs to be set, even if a little fragile looking.

If the corn casserole is watery looking or sloshing around, it needs to bake longer. However, don't overbake. The texture of a corn casserole is somewhat like pudding or a souffle, not totally hard like corn bread and even softer than Thanksgiving stuffing is how we like to serve it.

Remove from the oven, evenly sprinkle the remaining half cup of cheese, and bake for an additional 5 minutes, or until the cheese has melted. Note - This step is only to melt the cheese on top; the interior of the casserole needs to be already set and done before adding the cheese.

Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving. Extra corn casserole will keep airtight in the frdge for up to 5 days. While I don't love
freezing/thawing it because the delicate texture will change, you can freeze it airtight for up to 3 monhts. Reheat gently in the microwave.

Notes

*I am definitely partial to white cheddar for this recipe because it adds just the right flavor, and white cheddar cheese melts nicely but isn't gooey and stretchy like mozzarella is, and the pale color is a nice match for the rest of the dish in comparison to traditional cheddar which is usually bright orange and is a little visually shocking for the recipe. If you absolutely need to substitute, I would go with a Monterrey Jack, Havarti, or Provolone.

Amy · November 04, 2023, 03:50:33 PM

Patricia, I had to look up kabocha squase, never heard of it before, now I know. Same with sweet potato squash, I was picking up apples at the Mennonite market ,saw a funny looking squash and that is what it was. Girl said they are very tasty!

What does sweet potato squash taste like?
The delicata squash has a moist, creamy yellow flesh that tastes and smells like a blend of corn, butternut squash and sweet potato. It is often referred to as the sweet potato squash. They are best eaten when steamed or baked.

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