Minestrone Soup

4 tablespoons (1/2 stick) salted butter

2 large shallots, diced

2 large carrots, peeled, sliced into 1/4-inch disks and then into quarters

3 ribs celery, sliced

6 cloves garlic, minced or pressed

1/2 cup dry white wine (like a sauvignon blanc, optional)

5 1/2 cups chicken or garlic broth (use 6 cups if not using the sherry)

1 (15.5-ounce) can red kidney beans, drained and rinsed

1 (15.5-ounce) can cannellini beans, drained and rinsed

2 teaspoons seasoned salt or Tony Chachere's Creole seasoning

2 teaspoons Italian seasoning

1 teaspoon dried thyme

1/2 teaspoon black pepper

10 ounces frozen green beans

1 cup ditalini, pipette or mini shell pasta

5-8 ounces baby spinach

1/2 cup grated Parmesan cheese, plus more for topping

Place the butter in the Instant Pot and hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the shallot, carrots and celery (the french call this trifecta of veggies a "mirepoix"). Sauté for 5 minutes, stirring occasionally until slightly softened. Add the garlic and sauté for another minute.

Add the white wine (if using), broth, beans, seasoned salt, Italian seasoning, thyme, pepper, frozen green beans and pasta. Stir well. 

Top with the spinach but do not stir - just lay the spinach on top of the broth and the veggies. It will seems like a lot's going on in the pot and close to the brim but it will cook down to nothing.

Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done. Then add parmensan cheese.

From: https://pressureluckcooking.com/instant-pot-white-minestrone-soup/

Coq Au Vin -Slow Cooker / Crockpot

8 chicken thighs with bone and skin
salt and pepper
1 tablespoon vegetable oil
1 cup frozen pearl onions
4 thick slices bacon cut into 1 inch pieces
10 ounces mushrooms quartered
¼ cup flour
1 tablespoon tomato paste
2 cloves garlic minced
2 teaspoon fresh thyme
1 ¾ cups red wine
fresh parsley

Instructions 

Pat chicken dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and add chicken, skin side down. Cook until well browned, 7-10 minutes and transfer skin side up to the slow cooker. Add onions to the slow cooker.

Add bacon to the skillet and cook until crispy. Using a slotted spoon remove to a paper towel lined plate. Pour out all but ¼ cup of the bacon and chicken fat and add mushrooms to the skillet. Cook until browned about 5-7 minutes.

Stir in flour, tomato paste, garlic and thyme and cook for about a minute. Add wine and bring to a simmer. Pour sauce over chicken in slow cooker. Cover and cook until chicken is tender, 4-6 hours on high or 6-8 hours on low. When ready to serve, remove chicken to a serving plate and spoon over sauce. Top with bacon and parsley.

Pork Chop Marinades

Mexican Marinade

4-6 pork chops

1/4 cup olive oil

1 lime, juice

2 cloves garlic, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Balsamic Pork Chop Marinade

4-6 pork chops

1/2 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons dijon mustard

3 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoon pepper

1/8 teaspoon red pepper flakes

1 teaspoon dried rosemary

Tandoori Pork Chop Marinade

4-6 pork chops

1/4 cup plain yogurt (Greek or regular)

1 1/2 teaspoons dijon mustard

1 1/2 teaspoon fresh ginger, minced

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon turmeric

2 tablespoons lemon juice (1 lemon)

2 tablespoons canola oil (or other vegetable oil)

1/8 teaspoon cayenne pepper

Honey Ginger Pork Chop Marinade

4-6 pork chops

3 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 cloves garlic, minced

1 tablespoon red wine vinegar

1/2 tablespoon fresh ginger, minced

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Balsamic Apricot

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1/4 cup apricot preserve

1 teaspoon garlic, minced

1 teaspoon lemon zest, minced

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

Refrigerate and let them marinate for at least 30 minutes and up to 4 hours (see note).

You can freeze the pork chops in the marinade immediately and let them marinate as they defrost, or marinate and cook them immediately.

Either grill the pork chops for 4-8 minutes per side over medium heat (about 400F), pan fry for 4-8 minutes per side over medium heat, or bake at 400 degrees F for 20-30 minutes, or until an internal temperature of 145 degrees F has been reached.

Black Pepper Marinade

 2 garlic cloves, finely chopped

1 tablespoon onion, finely chopped

2 tablespoons balsamic vinegar

1 tablespoon vegetable oil

1 tablespoon white vinegar

1 tablespoon dark brown sugar

1⁄2 teaspoon kosher salt

1 1⁄2 teaspoons fresh coarse ground black pepper

Mix all ingredients except the pepper in a blender or food processor.

Add pepper and stir do not blend.

Pour into a ziploc bag or glass dish for marinating.

Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes.

Enough for 4-6 breasts or chops, 1-2 steaks.

From: https://www.food.com/recipe/black-pepper-marinade-311356

Chicken Piccata Meatballs

 1 lb ground chicken

1/4 cup grated parmesan cheese

2/3 cup panko breadcumbs

1/2 tsp salt

4 cloves garlic, minced

1 tbsp lemon zest

2 tbsp olive oil

1/2 stick butter

3 cloves garlic, minced

1 tbsp flour

1 cup chicken broth

1/4 cup capers + 2 tbsp caper brine

1/4 cup lemon juice

In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.

Using 2 tbsp of meat, roll into balls.

Heat a large sautepan over medium-high heat and add oil.

Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes and then remove meatballs from pan.

In the same pan, add butter and garlic. Once melted, whisk in flour.

Slowly whisk in chicken broth, then capers, brine, and lemon juice. Simmer sauce for 6-7 minutes, it will thicken as it cooks.

Add meatballs back to pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs. Serve meatballs over pasta, rice, or enjoy as is.

Baked Mixed Vegetables

 5 oz.Boursin cheese 

1 medium zucchini, chopped

1-1.5 cup chopped asparagus

1 cup chopped mushrooms

1/4 cup sun-dried tomatoes, chopped

1/2 cup artichoke hearts, chopped in half

3 garlic cloves, minced

1 tbsp Italian seasoning

1 tbsp onion powder

2 tbsp olive oil

Salt and pepper

1/4 cup pesto

Instructions

1- in a baking dish, add all the veggies and seasonings. Drizzle with olive oil and toss together to mix

2- Make space in the middle of the dish and add the cheese and pesto sauce

3- Bake at 375F for 20 mins. Remove from oven and mix to combine.

Butters

 Cinnamon and Chipotle Chile Compound Butter

½ cup butter 1 stick, at room temperature

1 teaspoon orange zest

¾ teaspoon cinnamon

¼ teaspoon chipotle chili powder

¼ teaspoon chili powder

Spicy Buffalo Compound Butter

Try this butter when you’re looking for a buffalo-inspired bite of pasta with chicken, add a pat to boost your burger, or smear on hot toasted bread.

½ cup butter (1 stick), at room temperature

2 ounces blue cheese, crumbled

1 tablespoon Frank’s Red Hot Sauce or other vinegar based hot sauce

1 tablespoon chopped chives

Truffle-Herb Butter

1 cup unsalted butter room temperature

2 teaspoons oregano fresh, chopped

2 teaspoons basil fresh, chopped

2 teaspoons rosemary fresh, chopped

1-2 cloves garlic minced

1 1/2-2 teaspoons truffle salt

1/4 teaspoon black pepper

pinch of red pepper flakes

ROSEMARY BALSAMIC BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened

1/4 teaspoon chopped fresh rosemary

1 teaspoon balsamic vinegar

1 teaspoon finely chopped shallots

BLUE CHEESE BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt

2 tablespoons blue cheese crumbles

1 teaspoon finely chopped fresh chives

1/4 teaspoon finely chopped fresh garlic

CURRY BUTTER

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, softened

1 tablespoon mango chutney

1/4 teaspoon curry powder

1/8 teaspoon garlic powder


Thai Red Curry Butter
1 stick unsalted butter
3TBSP Cilantro
2 tsp. Red Curry Paste
1 tsp. Fresh Ginger

Red Wine Shallot Butter

100 ml red wine

1 shallot

125 g /1/2 cup/1 stick butter

1 bunch of parsley

cracked black pepper

Worcestershire-Chive Butter

1 tablespoon olive oil

1/4 cup finely chopped shallots

1 teaspoon finely chopped garlic

2 stick unsalted butter, at room temperature

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

3 tablespoons finely chopped chives

Salt and freshly ground pepper

Worcestershire Butter

½ cup unsalted butter (1 stick), softened

1 tablespoon chopped fresh thyme

1 tablespoon minced chives

2 teaspoons Worcestershire sauce

1 garlic clove, grated or mashed to a paste

Finely grated zest of 1 lemon

¼ teaspoon fine sea salt, plus more to taste

½ teaspoon freshly ground black pepper

Jerk Chicken

 4 to 6 chicken pieces, cleaned and excess fat trimmed

All purpose seasoning (Adobo)

Jerk Seasoning

1 tablespoon browning

2 tablespoon wet Jamaican jerk seasoning

2 sprigs of green onion (scallion), chopped

3 garlic cloves, minced

3 sprigs of fresh thyme

1 tablespoon ketchup (optional)

1/4 water (optional)

Preheat oven to 375 degrees

Generously season chicken with all purpose seasoning, Jerk seasoning, browning, and wet jerk seasoning.

Add green onion, minced garlic, fresh thyme and mix well

In a cup,whisk together the ketchup and water,  spoon it over the chicken (optional)

Arrange chicken in a baking dish or pan and place chicken in the oven for 1 hour and 30 minutes

Every  20 minutes, baste chicken with pan juices

Remove from oven , baste with pan juices and serve !

Instant Pot Hibachi Fried Rice

2 cups of Jasmine rice, rinsed well and drained

2 cups of water

2 tbsp of sesame oil

2 tbsp of soy sauce (I used low sodium)

1 tbsp of salted butter

3 eggs (you can use 6 eggs if you want it EXTRA eggy!)

Half of 1 large white onion, chopped

Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)

Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)

Optional:

Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see the “Jeffrey Sez” section for the sauce recipes)

Instructions

Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)

Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir.

Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside.

Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting.

Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes.

Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done.

Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg.

Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce.

Japanese Mustard Sauce

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)

1.5 tsp of white sugar

1/4 cup of milk

2 tbsp of heavy cream

1/4 cup of soy sauce (low sodium is best)

1 tsp of crushed garlic

Japanese Ginger Sauce

1/2 cup of soy sauce (low sodium is best)

1/4 tsp of white vinegar

2 tbsp of lemon juice

1/2 tsp of white sugar

1/2 tbsp of onion powder

1 tsp of crushed garlic

2 tbsp of minced/crushed ginger

Yum Yum Sauce

1 cup of mayonnaise

1 tbsp of melted butter

1 tsp of tomato paste

1 tsp of sugar

1/2 tsp of paprika

1/2 tsp of garlic powder

1/2 tsp of salt

2 tbsp of water

From: https://pressureluckcooking.com/instant-pot-hibachi-fried-rice/

Philly Dip

12 oz sliced roast beef

1 tablespoon olive oil

½ cup diced fresh yellow onions

½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)

1 (4 oz) can diced green chilies

¼ cup whole milk

16 oz white pasteurized cheese product

½ teaspoon pepper

Bakery French bread (optional for dipping)

Preheat large, nonstick saucepan on medium-high 2–3 minutes. Chop beef. Pour oil in pan, then and add
onions and peppers; cook and stir 3–4 minutes until tender. Stir in beef and chilies; cook 1 minute or until hot. Remove mixture from pan.

Reduce heat to medium. Combine milk, cheese, and pepper in same pan; cook 4–5 minutes, stirring often, until mixture is melted and smooth. Stir in beef mixture; cook 3–4 minutes until hot. Serve with toasted bread for dipping, if using.

Butterscotch Sauce

 4TBSP Unsalted butter
1/2 cup Dark Brown Sugar
1 tsp. large flake salt
1/2 cup Heavy Cream
1 tsp. Vanilla Extract

Bruschetta

 1 (18-inch) French baguette, cut into 3/4-inch slices

¼ cup extra-virgin olive oil, divided

1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained

⅓ cup chopped fresh basil

2 teaspoons minced garlic

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

Preheat oven to 350 degrees F.

Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.

Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.

Divide tomato mixture evenly over toasted bread. Serve immediately.

Chicken Pot Pie

 2 cups cooked chicken chopped or shredded(I used a rotisserie chicken

2 cans cream of chicken with herbs
2 bags frozen peas and carrots (12oz bags)
1/2-3/4 cup chicken broth
Pepper, garlic powder, onion powder to taste
Mix all together

Add all to a 9x13 pan

Take a sheet of puff pastry sheet dough and roll out thin
Put on top your chicken mixture pinching at the edges or lay over the sides

Whisk one egg and brush onto the top of the crust

Cut a slit at the top

Bake at 400 degrees for 35-45 minutes or until desired crispness.

Fireball Whiskey Sauce

1 cup brown sugar

3/4 cup Fireball Whiskey

3/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup worcestershire sauce

4 cloves garlic minced

Optional: ground red pepper for added heat

kosher salt, pepper to taste

Combine all ingredients in a saucepan, bring just to a boil, then whisk over medium low heat for 10 to 12 minutes.

Fudge Recipes

 Frosting Fudge

1 tub cake frosting

1 cup peanut butter 

One cup of peanut butter microwave one minute

add 1 tub (any flavor) frosting and microwave one more minute

Mix and add nuts, if desired. Pour into a wax paper line pan and refrigerate.

 

Sugar Cookie Fudge

14 ounces sweetened condensed milk

1.5 cups sugar cookie mix 1 package

2.5 cups white chocolate chips

2 Tablespoons butter

Christmas sprinkles

1. Line an 8x8 square pan with aluminum foil or parchment paper. Butter the top of the foil or paper.

2. Place sweetened condensed milk in a medium sauce pan and heat over medium heat stirring constantly until heated through.

3. Add in white chocolate chips and continue stirring until the chips are completely melted.

4. Remove from the heat and add in butter and sugar cookie mix. Stir until both are well incorporated.

5. Pour the fudge mixture into your prepared pan and add some of the holiday sprinkles to the top of the fudge. Place in the refrigerator for at least 4 hours.

6. Remove from the refrigerator about 30 minutes before cutting. Cut the sugar cookie Christmas fudge into 16 small squares.

White Chocolate Cranberry Pistachio Fudge 

2 ½ cups white chocolate chips

14 ounces sweetened condensed milk

½ cup shelled pistachios chopped

½ cup dried cranberries

Topping

2 tablespoons shelled pistachios chopped

2 tablespoons dried cranberries

Line a square baking dish with foil or parchment paper.

Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Microwave for 60 seconds, and then remove and stir. Heat for another 30 seconds and then stir. Repeat as needed until chocolate is melted and smooth.

Stir 1/2 cup pistachios and dried cranberries into the white chocolate.

Pour mixture into prepared baking dish and smooth with a rubber spatula.

Sprinkle 2 tablespoons each pistachios and dried cranberries on top of the fudge.

Place in the fridge to cool for 30 minutes to 1 hour.

Cut into 2-inch squares and enjoy!

  

Butter Pecan Fudge 

1 tsp plus 1/2 cup butter cubed

1/2 cup sugar

1/2 cup brown sugar

1/2 cup heavy whipping cream

1/8 tsp salt

1 tsp vanilla extract

2 cups sifted powdered sugar

1 cup coarsely chopped pecans toasted 

Line an 8x8-in. pan with parchment paper; set aside.

In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.

Remove from heat and add vanilla (without stirring).

Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.

Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. 

Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.

 

 

Southern Black-Eyed Peas Recipe

 Ingredients

1 pound (453g) black-eyed peas

4-5 thick slices bacon, chopped

5 ounces smoked sausage or turkey, diced (about 1 cup)

1 large onion, diced

1 stalk celery, diced

2-3 teaspoons garlic, minced

1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)

2 teaspoons fresh thyme, minced

1 bay leaf

1-2 teaspoons Creole seasoning

7-8 cups chicken broth

2 cups (or more) collard greens (or you can use kale)

Salt and pepper to taste

Instructions

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

In a large, heavy sauté pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture, and set aside.

Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted and aromatic. 

Then pour in the chicken broth or water.

Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.

Reduce heat to a simmer and cook uncovered for about 20 minutes.

Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.

Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.

Remove the bay leaf.

Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.

From: https://www.africanbites.com/black-eyed-peas-recipe/