1/2 cup mayonnaise
3 tablespoons ketchup-style chili sauce
1 tablespoon minced white onion
1 teaspoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper, plus more as needed
For the Lime Filling:
4 teaspoons grated key lime zest
4 egg yolks
14 ounces sweetened condensed milk
½ cup (114 g) fresh key lime juice
For the Graham Cracker Crust:
2 cups (200 g) graham cracker crumbs, (approximately 14 full graham crackers)
⅓ cup (71 g) light brown sugar
½ cup (113 g) unsalted butter, melted
Pinch salt
Preheat oven to 350 degrees F.
Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.
Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.
From: https://www.browneyedbaker.com/key-lime-pie-recipe/
2 Large Eggs
3/4 cup Sugar
2 cups Whipping Cream
1 cup Milk
2 tsp Vanilla
Whisk eggs in a mixing bowl until light and fluff. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in cream, milk, and vanilla. Then place in ice cream maker.
6 ounces tomato paste
15 ounces tomato sauce
1-2 Tablespoons dried oregano to taste
2 Tablespoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ Tablespoon garlic salt
¼ teaspoon freshly ground black pepper
1 teaspoon sugar*
Mix tomato paste and sauce together in a medium size bowl until smooth.
Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce.
Taste and adjust seasonings to your liking.
Spread onto your favorite pizza dough recipe.
From: https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674
2 Pie Crusts
1 pound (450g) skinless boneless chicken breast or thighs, cubed
1 cup (about 130g) sliced carrots (about 2 carrots)
1/2 cup (about 40g) sliced celery
1/3 cup (5 Tbsp; 71g) unsalted butter
1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
1 teaspoon minced garlic
1/3 cup (41g) all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
2/3 cup (160ml) half-and-half*
1 cup (125g) frozen peas
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: sprigs of fresh thyme for garnish
In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
Preheat oven to 425°F (218°C).
After the pie dough has chilled: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle about 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5–2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the extra overhang of dough and discard.
Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over top.
Roll out second half of pie crust dough just as you did the first. Cover the pie with the second crust and trim the extra overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
Bake for 32–38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. (See this post on the best pie baking tools for instructions on how to make a pie crust shield out of foil.)
Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers—the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.
Notes
Make Ahead & Freezing Instructions: Filling and gravy can be prepared 1 day in advance, cover and chill in the refrigerator. Assemble, fill, and bake the next day as directed. The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. The unbaked OR baked pot pie freezes well for up to 2–3 months. Allow to thaw overnight in the refrigerator and bake as directed (if unbaked); or (if baked before frozen) bake, covered with foil, at 375°F (191°C), until warmed through.
Special Tools (affiliate links): Whisk | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Crust Shield
Pie Crust: Two 9-inch refrigerated or frozen (and then thawed) store-bought pie crusts are just fine instead of homemade.
Can I skip the bottom pie crust? Yes, absolutely. Skip adding the bottom pie dough to the pie dish and when the gravy is done and comes off heat, mix it with the chicken/carrot mixture, and then spoon into ungreased pie dish. I recommend lowering the oven temperature to 375°F (191°C) because there is just 1 crust to bake. Bake time is 35–40 minutes or until the top of the crust is golden brown. See my turkey pot pie recipe instructions if you’d like.
Can I use a puff pastry topping instead? You can use thawed store-bought puff pastry instead of a top pie crust (keep the bottom pie crust or skip it). However, keep in mind that the underside of the dough (that touches the filling) usually ends up tasting soggy.
Can I use a biscuit topping instead? Biscuits are a great alternative to pie crust for a pot pie. You can skip the bottom pie crust and use the biscuit topping from this biscuit vegetable pot pie.
Half-and-half: You can use half heavy cream and half whole milk instead, or use all whole milk. I wouldn’t use lower-fat milks; the gravy will be too thin.
Filling Variations: This is a wonderful recipe if you have extra meat or leftover veggies to use up. Turkey works wonderfully instead of chicken. You can use pre-cooked meat. Simply skip the boiling step and cook the carrots and celery with the onion and butter. Try adding some corn (frozen or fresh) when you add the peas. Feel free to add 1 diced Yukon gold potato. Cook the diced potato with the onion and butter, until fork-tender. Mushrooms or chopped zucchini are great too; you can add 1 cup sliced mushrooms when you cook the onion and butter. I wouldn’t add ALL of these veggies, though, as there isn’t enough gravy for it all. I don’t recommend using more than 2 cups of veggies + 1 potato. (Onion doesn’t count!)
Herbs: Feel free to add fresh chopped parsley, rosemary, or sage; or try adding a pinch of celery seed. As long as there’s thyme, salt, and pepper, the extra seasoning in the pot pie is up to you. Taste and season how you like.
From: https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/print/74828/
1 1/2 cups coconut water
1/4 teaspoon ground ginger **Use fresh/ 1 cube from Trader Joe's
2 teaspoons ground turmeric
1 tablespoon lemon juice
2 tablespoons honey
1 Pinch sea salt
1 Pinch ground black pepper
Instructions
Add the coconut water, ginger, turmeric, lemon, honey and salt to a high speed blender.
Blend all of the ingredients until combined.
Pour into a shot glass and top with a pinch of black pepper.
Store any of the leftover ginger turmeric shots in a mason jar or an airtight container for 2-3 days.
2/3 cup all-purpose flour, sifted
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
1/4 cup smooth processed peanut butter (not natural)
1/4 cup packed brown sugar
2 tablespoons + 2 teaspoons granulated sugar
1 egg yolk, room temperature
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Have a large ungreased baking sheet lined with parchment paper ready.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl on medium-low speed, beat together the butter, peanut butter, brown sugar, and 2 tablespoons granulated sugar until light and creamy, about 1-2 minutes.
Scrape down the bowl with a rubber spatula then beat in the egg yolk and vanilla.
Turn the speed down to low. Gradually beat in the flour mixture until a dough forms.
In a small bowl, add the remaining 2 teaspoons sugar.
Using a #40 cookie scoop or by hand, portion the dough into 1 1/2 tablespoon balls. Roll each ball into the sugar to coat completely then place on the baking sheet about 2 inches apart.
Flatten each dough using a fork then rotate the fork and press down again, making a criss-cross patten.
Bake for 8-10 minutes or until golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week.
From: https://www.chocolatemoosey.com/small-batch-peanut-butter-cookies/
3 cups medium or long grain white rice, rinsed
3 tablespoons vegetable oil
2 heaping tablespoons sofrito
4 ounces tomato sauce
1 can (15 ounces) gandules (pigeon peas), partially drained
1/2 cup alcaparrado **Green Olives
1 packet Sazón with Achiote (I use Goya brand)
1 packet ham flavoring (I use Goya brand Jamón)
1 teaspoon adobo
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon ground oregano
Salt and pepper to taste (start off with 2 teaspoons of salt)
4-6 cups hot water
Rinse rice well in water and set aside.
In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
Pressure Cook on high for 12 minutes, with 5 minute natural release, then remove lid.
Bechamel:
1/2 cup milk
1/2 cup cream (pure or heavy / thickened)
1 1/2 tbsp / 25g unsalted butter
1 1/2 tbsp flour , plain / all-purpose
1/4 tsp salt , kosher/cooking salt
1 pinch white pepper
1/8 tsp nutmeg , preferably freshly ground
Sandwich:
4 slices sourdough bread , 1.5cm / ⅗" thick (Note 1)
8 slices Swiss or gruyere cheese (165g / 6 oz, enough for 2 layers a sandwich) (Note 2)
120g / 4 oz ham slices , preferably smoked
4 tsp Dijon mustard
30g / 2 tbsp unsalted butter
Topping:
1/2 cup gruyere cheese , shredded (packed cup, Note 2)
3 tbsp parmesan , finely shredded (Note 2)
Instructions
Preheat oven to 200°C/390°F (180°C fan).
Béchamel sauce:
Heat milk and cream: Place milk and cream in a saucepan over medium heat. Heat until steaming, but don't let it boil. Set aside.
Make roux: Melt butter in a separate small saucepan over medium heat, then turn the heat down to low. Add flour and cook, stirring almost constantly, for 3 minutes. Don't let it brown.
Add hot milk: While stirring, add half the milk. Once incorporated into the roux, mix in remaining milk, nutmeg, salt and pepper.
Thicken: Mix for 30 seconds to a minute or until it thickens into a spreadable and soft butter-like consistency (ie. not runny). If you have lumps, whisk until gone. Remove from heat (it is OK if it cools).
Assemble for pan frying:
Spread with Bechamel: Spread half the béchamel over the 4 slices of bread, as though you are buttering them to make normal sandwiches! (Reserve half the béchamel for topping)
Cheese + Dijon: Top two pieces of bread with 2 slices of gruyere or Swiss cheese each (fold as needed to make them fit). Then spread the cheese with half the Dijon Mustard (this might sound weird, but see in post for why we do this!).
Ham + Dijon: Top with ham, then spread ham with remaining Dijon mustard.
Top each of the two slices with 2 more slices of cheese (again, folding as needed), then close sandwiches with the other slices.
Pan fry:
Melt butter in a skillet over medium to medium-high heat. Place sandwiches in the skillet, and cook for 2 minutes, pressing down lightly with an egg flip or spatula, until a deep golden brown.
Turn and cook the other side until golden brown. Transfer to a baking tray.
Bake then broil:
Topping: Slather remaining béchamel thickly on the upper pieces of bread. Sprinkle with Gruyere, then parmesan.
Bake and broil: Bake 15 minutes, then switch to the grill/broiler for 3 minutes and grill until the top is golden and bubbling.
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 pound boneless skinless chicken breasts, cubed
1 red bell pepper, chopped
2 cloves garlic, minced or grated
2 teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon cayenne pepper using more or less to taste
Kosher salt and black pepper
½ cup dry broken spaghetti or angel hair pasta
1 cup long grain rice
¼ cup tomato paste
2 tablespoons chopped pepperoncini or dill pickles (optional)
1 (14 ounce) can black beans drained
½ cup fresh cilantro, chopped, plus more for serving
zest and juice of 1 lime, plus more for serving
1 ½ cups shredded swiss or mozzarella cheese
1. Preheat the oven to 425 degrees F.
2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and cook 5 minutes. Stir in the chicken, bell pepper, garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. Push the chicken and vegetables to one side of the skillet, add the pasta and rice, cook 1-2 minutes, until lightly toasted and golden. Stir in the tomato paste and cook another minute. Add 2 cups of water and the pepperoncini, if using. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
3. Remove from the heat and stir in the beans, cilantro, lime zest, and lime juice. Sprinkle the cheese over the chicken/rice. Transfer to the oven and bake 10 minutes, until the cheese is melted.
4. Serve topped as desired with avocado, cilantro, and additional lime. Enjoy!
https://www.halfbakedharvest.com/one-skillet-cheesy-cuban-chicken-rice-bake/#wprm-recipe-container-88790
Ingredients
1 cup of white rice, rinsed thoroughly and drained (long grain rice, do not use minute rice)
1 10.5 ounce can of Campbells Chicken Gumbo Soup (pictured in post)
1 10.5 ounce can of Beefy Mushroom Soup (pictured in post)
*any two cans of "brothy" type soup will do that doesn't have noodles, just don't use a cream soup, you can use a consomme, french onion or broth as well. I like the gumbo for the onions and peppers
1 stick of butter, cut into slices (if this is too much for you, then use less, but this is what allows the rice to get a nice buttery crisp on the bottom and sides)
1/4 cup of water
Instructions
You will need to use an 8 x 8 baking dish for this recipe.
Rinse your rice well in a mesh strainer if you have one and let it drain, add the rice to the baking dish.
Heat your oven to 425 degrees.
Add the two cans of soup and the water, I add the water to the cans of soup to get the stuff on the bottom of the can out. *To clarify, I add a little of the 1/4 cup of the water to each can and slosh it around to get up the rest.
Give this all a good stir, then add the butter slices on top.
Cover tightly with foil and bake 30 minutes, the uncover and bake another 30 minutes.
Remove from oven and fluff up, then I like to add some black pepper and dried parsley for color.
I grill sausages and serve with the rice, sliced up.
This recipe can be doubled, if you double it, only increase the butter by 1 1/2 sticks and then use a 9 x 13 pan.
From: https://thetipsyhousewife.org/2023/12/13/baked-rice/
4 cups self-rising flour
1 pinch salt
3 tablespoons room-temperature vegetable shortening (such as Crisco®), or as needed
1 ¾ cups buttermilk, or as needed
¼ cup melted butter for brushing, or to taste
Directions
Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.
From: https://www.allrecipes.com/recipe/236141/cathead-biscuits/
2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Step 1
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Step 2
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.
From: https://www.myrecipes.com/recipe/game-day-chili-0
1-1/2 cups day-old buttered bread cubes (2 slices)
2 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 to 1 1/2 tsp. Vanilla
Golden Raisins
Dash salt
Divide bread between two greased 8-oz. baking dishes; set aside. In a bowl, beat eggs, milk, sugar, cinnamon, nutmeg and salt. Pour over bread. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool slightly. Serve warm.
For The Chicken
**Use your favorite seasoning or the below ingredients
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic granules
6 (2 pounds, 900g) chicken thighs skinless, bone-in – See notes 1 & 2 below
For The Rice
1 onion diced
2 cloves garlic minced
2 tablespoons olive oil
2 tablespoons butter melted
3 cups chicken broth
1 and ½ cups (280g) long-grain rice uncooked, Note 4
1 teaspoon salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 350°F/180°C.
To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.
To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
Place the chicken over the rice.
Cover with foil and bake covered for 30 minutes.
Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.
Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.
From: https://littlesunnykitchen.com/oven-baked-chicken-and-rice/#wprm-recipe-container-23986
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/
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.
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.
1/2 tsp Kosher salt
2 TBSP Course ground black pepper
1 TBSP Dijon mustard
1/2 cup Olive oil
1/4 cup Red wine vinegar
2-3 clove minced Garlic
3 TBSP Brown sugar
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 cup soy sauce
2 tsp minced fresh ginger (2 cubes of frozen ginger)
Honey to taste
RECIPE #2
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
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.
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.
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
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 !
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/
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.
4TBSP Unsalted butter
1/2 cup Dark Brown Sugar
1 tsp. large flake salt
1/2 cup Heavy Cream
1 tsp. Vanilla Extract
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.
2 cups cooked chicken chopped or shredded(I used a rotisserie chicken
2 cans cream of chicken with herbs1 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.
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.
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/
