Romano Pork Chops

4 boneless pork, loin, chops 

½ cup grated Romano or Pecorino cheese 

½ cup dry breadcrumbs 

2 teaspoons Cajun seasoning 

1 teaspoon grated lemon rind 

¼ cup all purpose flour 

2 eggs 

2 tablespoons vegetable oil 

Lemon wedges 

 1) Trim fat from chops. One at a time, place chops between waxed paper and pound with mallet to about ¼ inch thickness. On plate, mix together cheese, breadcrumbs, Cajun seasoning and lemon rind. Spread flour on another plate. In shallow bowl, lightly beat eggs. Coat each chop in flour, shaking off excess. Dip into egg then into crumb mixture to coat both sides. 

 2) In a large skillet, heat oil over medium-high heat; fry chops, in 2 batches and turning once, until golden brown, about 6 minutes. Garnish with lemon wedges.

Finnish Oven Pancakes (Kropsua)

4 Tbsp butter

 4 eggs 

1/2 tsp salt 

1/2 tsp ground Cardamom 

1 tsp vanilla 

2 1/2 cups milk 

1 1/2 cups flour 

 1) Preheat oven to 425°F. 2) Place 4 Tbsp butter in a 9x13 Pyrex pan. Place in oven while it preheats. 3) Crack 4 eggs in a mixing bowl. Whisk. add salt, cardamom, vanilla, milk, flour. Mix until smooth. 4) Take the pan out of the oven and pour the mixture over the butter. No need to stir. 5) Bake for 25 minutes.

Southern Pimento Cheese Spread

2 cups shredded extra-sharp Cheddar cheese 8 oz cream cheese, softened ½ cup mayonnaise ¼ teaspoon garlic powder ¼ teaspoon ground cayenne pepper ¼ teaspoon onion powder 1 jalapeno pepper, seeded and minced 1 (4 oz) jar diced pimento (I use roasted red peppers), drained 1 pinch salt and black pepper to taste Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at a medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and pepper. Can be used for grilled cheese sandwiches or as a spread for crackers.

Pasta e Ceci

1 tablespoon olive oil 1 medium onion, diced 1 medium carrot, diced 1 medium celery stalk, diced 4 garlic cloves, minced Chili flakes to taste 4 cups vegetable or chicken broth 1 (14 oz or 400 gram) can diced tomatoes 1 (14 oz or 400 gram) can chickpeas, drained and rinsed 1 tablespoon finely chopped fresh rosemary 1 cup dried ditalini pasta (or another type of small pasta) Salt and pepper, to taste 1. Coat the bottom of a large pot with olive oil and place it over medium heat. 2. Give the oil a minute to heat up, and add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up. 3. Add the garlic and chili flakes and cook for about 1 minute more, until very fragrant. 4. Stir in the broth, tomatoes, chickpeas, and rosemary. 5. Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes. 6. Stir in the pasta and bring the liquid back up to a boil. 7. Allow the pasta to cook in the soup at a low boil until al dente – this may take a minute or two longer than the time indicated on the pasta’s package directions. Stir the pot occasionally while it simmers. 8. Remove the pot from the heat and season with salt and pepper to taste. 9. Ladle into bowls and serve. Serves 4.

Instant Pot Butter Chicken

1 (14 oz) can diced tomatoes (do not drain) 

5 or 6 garlic cloves, minced 

1 tablespoon minced ginger 

1 teaspoon ground turmeric 

1 teaspoon ground cayenne pepper 

1 teaspoon ground paprika 

2 teaspoons garam masala, divided 

1 teaspoon ground cumin 

1 teaspoon salt 

1 lb boneless, skinless chicken breasts or thighs 

4 oz butter, cut into cubes (or ½ cup coconut oil) 

½ cup heavy (whipping) cream or full fat coconut milk 

¼ to ½ cup chopped fresh cilantro (optional)

1) In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, tumeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

2) Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for 10 minutes.

3) When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.

4) Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.

5) Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you're done.

6) Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.

7) Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don't shred it.

8) Serve over rice or zucchini noodles.

Serves 4. 

Instant Pot 5-Ingredient Enchilada Chicken

½ cup chicken broth 2 ½ pounds chicken breasts (frozen is also ok) 1 ½ tsp cumin 1 ½ tsp dried oregano 1 (10 oz) can red enchilada sauce (use medium, or add some spices to make it spicy) Optional: 2 Tbsp cornstarch + 2 Tbsp water 1. If using fresh chicken add in ½ cup broth, if using frozen chicken use ¼ cup broth. Add in the broth into the pot. Sprinkle the chicken with and oregano. Pour the enchilada sauce over the top of the chicken. 2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up, let the pot sit for 5 minutes and the move the valve to venting. 3. Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce. If you want to thicken the sauce turn the Instant Pot to sauté mode. Stir the cornstarch and water together in a bowl until smooth and then stir the mixture into the pot. The sauce will thicken fairly quickly. 4. Serve chicken in tacos, nachos, quesadillas, burritos or over rice.

Dory's Meat Marinade

Faux Filet

White pepper

Steak spice

Cinnamon

Salt

Olive oil

Chicken

Black pepper

Mustard

Toum

Rosemary

Lemon juice

Dried parsley

Olive oil

All spice

Let marinate for 24 hours.

Dory's Toum

2 egg whites

1 head of garlic

1 tablespoon lemon juice

1 cup Mazola oil

Salt

Process the garlic in the food processor and add the egg whites and lemon juice. Process some more. Slowly add the oil while pulsing. Add the salt.

Instant Pot Kung Pao Porcupine Meatballs

For the sauce:

• 3 Tbsp low sodium soy sauce
• 2 Tbsp rice vinegar
• 1 ½ Tbsp sesame oil
• 1 Tbsp brown sugar
• 1 Tbsp minced garlic
• 2 tsp chili garlic sauce
• ½ cup chicken broth
• 1–2 Tbsp cornstarch

For the meatballs:

• 1 pound ground pork
• 2 Tbsp bread crumbs
• ¼ cup uncooked long grain white rice or jasmine rice
• 1 egg
• 2 tsp chili garlic sauce

1. Add soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, chili garlic sauce and broth to the Instant Pot. Whisk. You can double the recipe of the sauce.
2. In a mixing bowl combine the pork, bread crumbs, rice, egg and chili garlic sauce. Use clean or gloved hands to combine well. Use about ¼ cup of the mixture to form each meatball. Place the formed meatballs into the Instant Pot in one layer.
3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
4. Scoop meatballs onto a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. 
5. Spoon the sauce over the meatballs and enjoy.

Vitamix Macaroni with Cheese Sauce

2 cups elbow macaroni, uncooked
1/4 cup (30g) all purpose flour
1/4 cup + 1 teaspoon butter
1/4 teaspoon salt
1 1/3 cup milk
1 cup cheddar cheese (115 g)
Pepper
Paprika
Dash of cayenne

1) Cook macaroni as directed on package. Drain.

2) Spray or rub an 8x8 inch baking dish with oil or butter. Then add macaroni to the dish.

3) Place butter, flour, salt, and milk into the Vitamix in that order and secure lid.

4) Select Variable 1.

5) Turn machine on and slowly increase speed to Variable 10, then to High.

6) Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much.

7) Remove the lid plug and add cheese, pepper, paprika, and cayenne through the lid opening. Blend for 1 minute.

8) Pour over macaroni and mix thoroughly.

9) You can either serve it like this, or make a breadcrumb mixture to put on top and broil in the oven.

Big Mac Sauce

1 cup Mayo

1/4 cup relish

2 tbsp mustard

Paprika

Garlic powder

Onion powder

Slushy Amaretto Sour

1/2 cup Amaretto

1 lemon juiced (3 Tbsp)

2 Tbsp simple syrup

Ice 1-  2 1/2 cups

Pulse the ingredients together adding the ice gradually to your desired consistency 

Miriam’s Gnocchi

1. you need russet potatoes.  You take about 1-1.5 per person if you  are making for just one meal. 

2. peel and boil the potatoes.  Once they are fully cooked, mash them up (my potato masher sucks so sometimes I beat them with a beater also.  

3.  Put potatoes in a bowl with a dip in the middle. For up to 8 potatoes add 1 egg whole, a drizzle of olive oil and if you want salt but I never put salt.  Then add flour until the dough smells right and it is firm but soft at the same time.

Pasta e Fagioli

For the Pasta:

• 2 tablespoons extra virgin olive oil
• 4 ounces Pancetta, cubed
• 2 small carrots, cut into a 1/4 inch dice
• 1 medium onion, cut into a 1/4 inch dice
• 2 celery stalks, cut into a 1/4 inch dice
• 4 garlic cloves, sliced
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 0.25 teaspoon red pepper flakes (optional)
• 2 19oz cans Canellini Beans, drained and rinsed
• 6 cups chicken broth OR 6 cups water + 2 chicken bouillon cubes
• 8 ounces dried Ditalini pasta
• grated Parmigiano reggiano cheese for serving

Directions

Put a stock pot over a medium-high flame and heat the oil. Add the Pancetta and cook until crisp, about 5-7 minutes.

Lower the flame to medium and add in the carrots, onions, celery, garlic, tomato paste and rosemary. Cook until the tomato paste is fully incorporated and the vegetables are softened, about 5 minutes.

Divide the cannellini beans between 2 separate bowls and mash half of them using a potato masher. You may also purée these if you prefer! Add the mashed and whole cannellini beans to the pot along with the chicken broth. Turn up the flame to high and bring the pot to a boil.

Drop the pasta into a separate pot of generously salted boiling water. Cook the pasta for HALF the time of the package instructions. Drain and add the pasta to the stock pot.

Cook in the Soup until the pasta is al dente, about 5 more minutes. Remember, the pasta will continue to cook in the hot liquid, so you don’t want to initially overcook it and make it mooshad!

Serve with a generous sprinkle of grated Parmigiano reggiano Cheese!

Belgian Waffles

4 eggs

4 cups flour

1 cup vegetable oil

3 ½ cups milk

2 tablespoons brown sugar

3 tablespoons baking powder

½ teaspoon salt

Topping (optional)

5 oz raspberries

5 oz blueberries

10 oz maple syrup

10 oz whipped cream

1)    Pre-heat waffle iron.

2)    Beat eggs until fluffy. Mix in remaining ingredients until smooth.

3)    Spray waffle iron with Pam. Pour 1 to 1 ⅓ cups of batter onto iron. Bake for about 5 minutes.

4)    Top with fresh berries and maple syrup and whipped cream. During the winter – cook the fruit with 1 cup of sugar. Pour directly onto waffles.

Classic Vanilla Bean Crème Brûlée

Classic Vanilla Bean Crème Brûlée

Recipe courtesy of Anna Olson

2 ¾ cup whipping cream

1 vanilla bean OR 1 Tbsp vanilla bean paste

4 large egg yolks

1 large whole egg

¾ cup sugar, plus extra for the brûlée

1. Preheat the oven to 325 F and place 6 ramekins or other 6-ounce baking dishes in a large pan where the sides of the pan are higher than the ramekins.

2. Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish). If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain and then ladle or pour this into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (the bubbles, if left on, prevent the brûlée from browning easily and evenly).

4. Pour boiling water carefully around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let the custards cool for 10 minutes in the water bath, then remove them using a tea towel or oven mitt to cool completely on a rack. Chill the custards for at least 3 hours before serving.

5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.

6. The brûlées will keep refrigerated (but without the brûlée layer) for up to 2 days.

Thin Crust Pizza

Thin Crust Pizza

Recipe courtesy of Christine Cushing

1 package active dry yeast

⅓ cup lukewarm water

⅓ cup whole wheat flour

3 ⅓ cups all purpose flour (I didn’t have whole wheat flour, so I just used 4 cups flour)

1 ½ tsp coarse salt

2 ½ tsp sugar

2 tsp olive oil

1 ⅓ cups lukewarm water

1. In a small bowl, bloom the yeast in the 1/3 cup lukewarm water until foamy, about 5 minutes.

2. Mix dry ingredients in a stand mixer fitted with a dough hook.

3. While mixer is running on low speed add the yeast mixture, the oil, and enough of the remaining 1 1/3 cups water to make the dough come together.

4. Knead on low speed for about 12 minutes until the dough is firm, smooth and elastic.

5. Remove dough from the bowl.

6. Divide dough into 4 and shape each piece into a ball.

7. Line a baking sheet with parchment paper.

8. Set dough balls onto baking sheet and cover with a damp cloth.

9. Let rise in a warm place for 1 hour and 45 minutes.

Instant Pot Mac and Cheese

Instant Pot Mac and Cheese

By: Nichole The Salty Marshmallow

Ingredients

·         16 Ounces Uncooked Elbow Macaroni

·         4 Cups Chicken Broth

·         2 Tablespoons Butter

·         1 Teaspoon Hot Pepper Sauce

·         1 Teaspoon Garlic Powder

·         ½ Teaspoon Pepper

·         ½ Teaspoon Salt

·         2 Cups Shredded Cheddar Cheese

·         1 Cup Shredded Mozzarella Cheese

·         ½ Cup Shredded Parmesan Cheese

·         ½ -1 Cup Milk

Instructions

1.            Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 

2.    Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.

3.    Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

NOTE ABOUT MEASURING:  This recipe calls for one, 16 ounce box of dried elbow macaroni.  If you are measuring from a large bag, this is equal to 4 cups dry measure.  The 16 ounces is also equal to 453 grams.

NOTE:  Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar.  Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

Instant Pot Pulled Pork

Instant Pot Pulled Pork

By: Nichole The Salty Marshmallow

Ingredients

·         1 Tablespoon Packed Brown Sugar

·         2 Teaspoons Paprika

·         2 Teaspoons Garlic Powder

·         2 Teaspoons Onion Powder

·         1 Teaspoon Salt

·         1 Teaspoon Pepper

·         1/2 Teaspoon Cumin

·         1/4 Teaspoon Cayenne, Optional

·         3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes

·         2 Tablespoons Olive Oil

·         1/3 Cup Apple Cider Vinegar

·         2 Cups Barbecue Sauce, Divided

·         1 1/4 Cup Chicken or Beef Broth

·         1 Teaspoon Hot Pepper Sauce, Optional

Instructions

1.            In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.

2.    Season the cubed pork with the spice mixture and set aside.

3.    In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.

4.    Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.

5.    Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.

6.    Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.

7.    Add all of the meat along with the barbecue sauce mixture to the instant pot.

8.    Close the lid and set to sealing.

9.    Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.

10.  Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.

Instant Pot Banana Nut Bread

Instant Pot Banana Nut Bread

By: Jill Selkowitz

Ingredients

·         ½ cup Butter room temperature

·         1 cup White Sugar

·         2 large Eggs room temperature

·         3 medium Bananas mashed

·         2 cups All Purpose Flour properly measured (weigh it on scale so it won’t be dense 250g)

·         1.5 teaspoons Baking Soda

·         1 teaspoon Baking Powder

·         ½ teaspoon Sea Salt

·         1 cup Walnuts optional (or other nut)

Optional Add Ins

·         4 oz Chocolate Chips

Instructions

1.            Add bananas to a small bowl and with a potato masher, mash bananas well. Set aside.

2.    In a medium bowl add butter, sugar and eggs.

3.    Beat at high speed until light and creamy, making sure to scrape the sides of the bowl, so that all sugar is mixed into the butter and eggs.

4.    Add the mashed bananas and beat at high speed to combine.

5.    Add all dry ingredients, except walnuts and beat using medium speed just combined. Do not over mix the batter.

6.    With a spatula, gently fold in walnuts and/or chips, if using.

Conventional Oven

1.            Pour into greased/floured 8 inch loaf pan.

2.    Bake at 350° 60-70 minutes.

3.    Remove from pan and cool on rack.

Pressure Cooker

1.            Grease a 6 cup Bundt Pan.  Line the bottom with a parchment round or paper, if you like.

2.    Pour in batter and smooth it out so batter is level.

3.    Add 1.5 cups of water into Pressure Cooker cooking pot.  Place Trivet in Pressure Cooker cooking pot.

4.    Place cake pan on Trivet. Lightly cover the pan with a piece of paper towel and then a piece of foil.

5.    Lock on lid and close Pressure Valve.  Cook at High Pressure for 55-60 minutes.

6.    When Beep sounds, allow a 10 minute Natural Pressure Release.  Allow cake to cool in pan.