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