Spanish Tortilla

Found https://www.epicurious.com/recipes/food/views/spanish-tortilla-51112610#_=_

Spanish Tortilla / Christina Holmes

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

YIELD Makes 8 servings
INGREDIENTS
1 1/2 cups extra-virgin olive oil
2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
1 onion, quartered, thinly sliced
2 1/2 teaspoons kosher salt
8 large eggs, beaten to blend

PREPARATION
Heat oil in a large ovenproof skillet over medium heat. Add potatoes, onion, and salt. Use a heatproof spatula to coat potatoes with oil. When oil begins to bubble, reduce heat to medium-low and cook, turning frequently, until potatoes are tender but not browned, 20-25 minutes.

Using a slotted spoon, transfer potatoes and onion to a large heatproof bowl. Add eggs and stir gently to combine; do not break up potatoes. Strain oil into a glass measuring cup; wipe out skillet.

Heat 3 tablespoons reserved oil from measuring cup in skillet over medium-high heat. Add egg-potato mixture and cook, stirring constantly but gently to keep potatoes intact, until eggs begin to set (eggs will look scrambled), about 2 minutes. Spread mixture in an even layer; reduce heat to medium-low.

Preheat broiler to high. Cook tortilla, shaking pan occasionally to prevent it from sticking, until eggs are nearly cooked through, about 12 minutes. Transfer skillet to oven and broil until top of tortilla is just cooked, about 2 minutes.

Remove from oven. Invert a large plate over skillet. Using oven mitts (skillet and potatoes will be very hot; use caution), hold plate firmly over skillet and flip, releasing tortilla onto plate.

Let sit at room temperature for at least 20 minutes and up to 2 hours before serving.

SKINNY 3-2-1 MICROWAVE MUG CAKE

Found https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/

You’ll need a box of angel food cake mix and a box of another cake mix of your choice. Since I love chocolate I chose Devil’s food. But you can use whatever flavor you like best.

Whisking together the cake mixes in a large clear bowl with a balloon whisk Whisk the two dry mixes together until they are free of lumps and well combined. You now have enough “321 cake mix” for about 31 little microwave mug cakes.

STEP 1 Low calorie 3-2-1 cake mix in a plastic ziploc bag with label with instructions Store your 3-2-1 microwave cake mix in an airtight container. I prefer a one gallon zipper lock plastic bag. Be sure to label your container with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A 3-2-1 MICROWAVE MUG CAKE
You’ll need a mug that holds at least 10 ounces, measuring spoons, nonstick cooking spray and your dry 3-2-1 cake mix. Coat you mug with nonstick spray. Then add to it 3 level tablespoons of dry cake mix and 2 level tablespoons of water.

Stir together with a fork (which acts like a little whisk) until the mixture is well combined. It will bubble up which is fine. Microwave your mug cake for approximately one (1) minute and voila – you have cake! The actual time will vary a little depending on the wattage of your microwave. My microwave is 900 watts and takes 50-60 seconds. If your microwave has higher wattage set your time for a little less.

 Granted this little microwave cake is not the prettiest thing on the planet but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.

 SKINNY 3-2-1 MICROWAVE MUG CAKE VARIATION IDEAS

And of course this is the perfect recipe for exploring your kitchen creativity by playing with different cake mix flavors, additions and/or accompaniments.

 Use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following additions to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.

Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Make a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Spread with thin layer of your favorite icing or chocolate hazelnut spread.

 TIPS FOR MAKING THIS LOW CALORIE MICROWAVE MUG CAKE

Be sure your mug is big enough to accommodate the mixture and allow it to bubble up during cooking. I use a 10 ounce mug with good results.

Be sure to spray your mug with nonstick spray to prevent your cake from sticking. Stir the water and cake mix together really well so that the mixture is smooth. The angel food cake mix will cause it to bubble which is fine.

Your cake may take less than or more than one minute depending on the wattage of your microwave. This little cake cooks in 50 to 60 seconds in my microwave, which is 900 watts.

If your wattage is higher, set it for less time. Enjoy right from the mug or allow to cool for a couple of minutes and then turn out onto a bowl or plate. This cake isn’t the prettiest dessert on the planet, but it tastes yummy warm from the microwave.

Creamy Parmesan Garlic Chicken

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
PREP TIME 5 MINUTES
COOK TIME 20 MINUTES
TOTAL TIME 25 MINUTES
AUTHOR ALYSSA RIVERS
 SERVINGS 8 PEOPLE

Found https://therecipecritic.com/creamy-parmesan-garlic-mushroom-chicken/#wprm-recipe-container-66504

Ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Ingredients
4 boneless skinless chicken breasts, thinly sliced
2 Tablespoons Olive Oil
Salt
Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:
1/4 cup butter
2 garlic cloves minced
1 tablespoon flour 1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach chopped

Instructions
In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper, and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta as desired.

PANNU KAKKU (FINNISH OVEN PANCAKE)

READY IN: 50mins
SERVES: 6-8 UNITS:

6 tablespoons butter
1 cup flour
1 cup sugar
4 eggs
2 cups milk
1 tablespoon vanilla extract

DIRECTIONS Preheat oven to 350 degrees. Melt butter in oven in a 9x13 pan; should be sizzling when you take it out. Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter. Bake 40 minutes. Eat immediately.

or for a fluffier version

Ingredients
Serving 6
½ cup butter
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 eggs, beaten
2 cups milk

 Step 1 Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.

Step 2 In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.

Step 3 Bake for 15 to 20 minutes in the preheated oven. Serve hot.


Remove the pan from the oven, cut immediately (it will deflate some, so don’t worry!)
and serve topped as desired. Here are some topping ideas: 

If you add the sugar to the batter…

My kids always liked pie filling: apple, cherry, or blueberry
 Powdered sugar and a squeeze of lemon juice
A handful or two of fresh or frozen berries
A sprinkle of brown sugar and drizzle of maple syrup
A dollop of fruit jam
Apples sautéed in butter and caramel sauce (oh help.)
A dollop or five of sweetened whipped cream


If you omit the sugar…
 Sausage gravy and chopped green onions
Beef or venison stew
Gravy

Cajun Spice Crab Cakes

Cajun Spice Crab Cakes

 • 1 lb Dungeness Crab Meat
 • 1/2 cup Breadcrumbs
 • 2 large Eggs
 • 2 Tablespoons Hellmann’s Mayo
 • 1/2 cup Onion; chopped
 • 1 clove Garlic; finely minced
 • 1 teaspoon Dijon Mustard
 • 1/ teaspoon Lemon Juice
 • 1 Tablespoon fresh Parsley
 • 1 teaspoon Cajun Seasoning
 • 1 teaspoon Old Bay Seasoning
 • 1/4 teaspoon Smoked Paprika
 • 1/4 teaspoon Garlic Powder
 • Pinch of Salt and Pepper
 • Oil for frying

 1. In a large bowl combine eggs, mayo, onion, garlic, mustard, lemon juice, herbs and seasonings; mix thoroughly.

2. Gently fold in breadcrumbs and crab meat until just incorporated. Make sure not to shred the crab meat.

3. Form into 3” patties and place on parchment paper lined baking sheet. If they’re too sticky you can roll them lightly in more panko. Cover and chill in the fridge for 30-60 minutes.

4. Heat oil in large skillet over medium high heat and remove the patties from the fridge.

5. Carefully drop each patty into the oil and fry for 2-3 minutes per side or until golden brown. Place on a wire rack over paper towels to drain excess oil.

6.Serve with a squeeze of lemon juice, Cajun Mayo or Lemon Dill Aioli by itself or over a toasted bun.

7. Enjoy!

Pineapple Upside Down Bites

Pineapple Upside Down Bites
by Deedee Khaja
‎FB: Instant Pot 101 for Beginners

Ingredients
One can chunk pineapple, one jar cherries
1/3 cup butter, melted
2/3 cup brown sugar
One boxed cake mix yellow cake or pineapple

Drain pineapple, save juice. Chop pineapple. Melt butter, mix with brown sugar. Mix cake mix, substitute water with pineapple juice. Spray egg bite molds, put a little sugar mixture in bottom of each cup. Put in a couple pineapple pieces and cherry in the middle. Spoon cake mix in, I filled them to the top. Put one cup water in your pot. Put molds on trivet, covered with lids. Cook 12 mins, 7 mins NR. Take molds out and let cook for 10 mins. Tip upside down on a plate.

I haven’t finished making them yet so I don’t know how many total the whole recipe will make. I do 14 at a time, 2 molds at a time. They’re amazing!

Instant Pot Million Dollar Spaghetti

Instant Pot Million Dollar Spaghetti

 Ingredients
1 lb ground beef
1 tsp salt
1 tsp garlic powder
3 cups water
1 lb thin spaghetti, uncooked (I used whole wheat)
1 (24 oz) jar or can spaghetti sauce
8 oz cream cheese, cubed
1 cup grated cheddar

spaghetti but a whole lot better. A ground beef sauce is served with spaghetti noodles and then cream cheese is stirred in for an ultimate creamy dinner. Kids and adults love this spaghetti!  If you’re a fan of cream cheese you’ll love this recipe for Instant Pot cream cheese spaghetti. It’s all the goodness of spaghetti but better with the addition of cream cheese and a sprinkling of cheddar. If you aren’t looking to serve a crowd this recipe can easily be halved. Just cut all the ingredients in half but keep the cooking time the same.

This is a good recipe to make for a neighbor or friend. Just pile the spaghetti into a glass baking dish and sprinkle with the cheese and then stick it in the oven to melt the cheese. It looks like a fancy time-consuming casserole but really it only took you 15 minutes. Add a salad and some garlic bread and you’re all set.

INSTRUCTIONS
Turn your Instant Pot to the saute function. When the display says hot add in the ground beef. Break the meat up with a wooden spoon. Sprinkle in the salt and garlic powder. Brown the meat. Drain off any excess grease. Note: I saute outside the Instant Pot always.

Pour the water into the pot. Break the spaghetti noodles in half and add them into the pot in a criss-cross pattern. Push the noodles down a bit. Pour the spaghetti sauce evenly over the top.

Cover the Instant Pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the 3 minutes is up let the pot sit there for 5 minutes and then move the valve to “venting.”

Stir in the cream cheese until it is melted. Sprinkle the cheddar on top and serve.

Instant Pot Best Ever Beef Stroganoff

Found https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/

NOTE: I saute everything outside of the Instant Pot to avoid Burn Notice

12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)

1.5-2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat.

NOTE: Kosher salt, a few generous shakes for seasoning the meat
Black pepper, a few generous shakes for seasoning the meat
3 tbsp of olive oil
2 tbsp of salted butter
1 large yellow onion, diced
16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
1 tbsp of crushed garlic
1/4 cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)
1 tbsp of dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
1 tsp of seasoned salt
1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
1 tsp of dried thyme
2 tbsp of cornstarch + 2 tbsp of water
1 packet of dry onion dip/soup mix (like the kind you’d use for dips – Maybe Onion Mushroom
1 cup (8 oz) of sour cream
5.2 oz of Boursin Garlic and Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

 This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!

 It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy. Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside

(Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)

Season the meat with the kosher salt and pepper (about 1-2 tsp of each should be fine) and rub it in well
Add the olive oil and butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all).
Remove the meat with a slotted spoon and set aside in a bowl for the time being Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more.
 Then, add in the garlic and cook for another minute
Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat.
Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender – this goes for either cooking time you choose
When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately.
Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
Once the bubbles have mostly subsided, add in the sour cream and Boursin.
Stir well until they are both totally melded into the sauce and it will be ready!
 Place some noodles in individual bowls and then follow with some the beef and plenty of sauce Enjoy!

Slow-Cooker Memphis-Style Wet Ribs

Slow-Cooker Memphis-Style Wet Ribs
Found https://www.cookscountry.com/recipes/8786-slow-cooker-memphis-style-wet-ribs

 Slow-cooker ribs can be washed-out and boring. But not if you use the right technique.
 SERVE S4 to 6

For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.

INGREDIENTS
Ribs
2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed and each rack cut in half

Barbecue Sauce
¾ cup ketchup
6 tablespoons apple juice
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon pepper
¼ teaspoon liquid smoke

* BEFORE YOU BEGIN Try to find ribs of equal shape to ensure even cooking. These ribs should be tender but not falling off the bone.

1 INSTRUCTIONS FOR THE RIBS: Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl. Reserve 1 tablespoon spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub.

2 Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

3 FOR THE BARBECUE SAUCE: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

4 Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

5 Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.

INSTANT POT TERIYAKI BEEF

Found https://goodnessgraciousglutenfree.com/2019/01/instant-pot-teriyaki-beef/

Ingredients
2 pounds of sliced beef, pork or chicken. I used a strip roast that I cut into thin slices. 
1 cup of water 5 TBSP of packed brown sugar.
 Or less- I like mine less sweet but my family likes it sweeter. So the decision is yours 🙂
1 Large garlic clove minced.
1/2 tsp grated ginger or powdered ginger.
2 tsp honey.
2 TBSP cornstarch.
1/4 cup water.

1 cup of water and
1 cup or rice if you want to make it in the ceramic pot. As well as any veggies you would like to add.

DO not add the cornstarch and 1/4 cup of water in the beginning when you put the ingredients into the pressure cooker on saute. You are going to make a slurry to thicken the sauce with them. A slurry is a mixture of a thickener like cornstarch or flour and a liquid like water that gets whisked together and added to thicken a dish.

Directions:

NOTE: I hate the saute selection except to thicken at the end. I use a stovetop pan for browning.

Turn your pressure cooker or instant pot on to saute mode. This allows you to bring the liquid to a boil and make your sauce. I love this setting for browning or precooking meat in the Instant Pot.

 Add all of the ingredients except the 1/4 cup of water and 2 TBSP of cornstarch.

Whisk it all together. Continue to stir occasionally until the temperature comes up and it is getting thick. Once it is thick, turn the pot off.

Add your meat and give it a stir to coat the meat in the sauce. If you want to add veggies you can do it now.

 If you want to make rice in the ceramic cooker, put the stand into the meat.

Add 1 cup of rice and 1 cup of water into the ceramic cooker and put the silicon lid on top. Put it in the metal lifting rack. Place into the pressure cooker. Put the lid on and turn it on to manual pressure mode.

Set the time for 20 minutes. Make sure it pressurized correctly and then wait for your food to be done.

FRENCH ONION SOUP

FRENCH ONION SOUP
Serves 4
Prep 10 MINUTES
Cook 1 HOUR
Total 1 HOUR 10 MINUTES

1/2 cup butter
4 onions, thinly sliced
1 teaspoon sugar
1 cup white wine
2 quarts beef broth
2 bay leaves
2 sprigs thyme
5 black peppercorns
1 baguette, sliced and toasted
1/2 pound Gruyère cheese, grated

Melt the butter over medium heat in a heavy-bottomed soup pot. Add the onions and the sugar. Cook, stirring occasionally, until the onions are very soft and caramelized, about 25 minutes. Put in the white wine. Cook, stirring occasionally, until the liquid has reduced by half. Add the beef broth. Wrap the bay leaves, thyme and peppercorns in a bit of cheesecloth and tie with a string. Add to the broth.

Bring the soup to a boil, and reduce to a simmer and cook for an additional 15 minutes. Preheat the broiler. Ladle the soup into oven-proof bowls. Place a slice or two of baguette in each one, and top with cheese. Broil until the cheese is melted and caramelized.

French Onion Pot Roast

Found at Cooktop Cove:
https://cooktopcove.com/2018/04/23/how-to-make-french-onion-pot-roast/
How to make French onion pot roast By Kate Elliott
Pot roast is a quintessential Sunday night dinner. That doesn't mean, however, that Sunday nights have to be boring, with the same cut of meat served in the same way over and over again. Many people don't realize that pot roast can be customized, too. Different flavors can be added to the roast and to the pan to make it something completely different. That's just what happens in the recipe below.

For this French onion pot roast, onions are first slowly caramelized to get that true, deep, French onion taste. Sherry is added, just as it is to French onion soup, with a couple of sprigs of thyme. The roast gets added back to the dish, and it cooks slowly in the oven as you enjoy a Sunday afternoon nap. If you want to make it even more like French onion soup, you can put the potatoes under the broiler with just a little bit of cheese on top, but it's delicious served as is.

FRENCH ONION POT ROAST
1 chuck roast, 3 to 4 pounds
3 tablespoons flour
4 tablespoons olive oil, divided
2 onions, sliced thinly
3 cloves garlic, minced
1/2 cup sherry
3 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, quartered
3 sprigs of thyme, left whole
Salt
Ground black pepper

Preheat oven to 300 degrees F. Pat roast dry with paper towels.
Preheat a large Dutch oven or other large oven-proof pot over medium-high heat.
Add 2 tablespoons of oil and, when hot, add roast and season generously with salt and pepper.
Dust the roast with flour.
Sear the roast on all sides until it becomes nice and brown and starts to develop a crust.
Remove from pot and set aside on a plate.
Reduce heat under pot to medium low.
Add 2 more tablespoons of olive oil to the pot and add onions.
Stir them regularly and continue to cook for up to 30 minutes, until they start softening and becoming golden brown.
Add garlic and sauté for another 2 minutes.
Increase heat in pan to medium high and add the sherry.
Allow it to come to a boil and scrape up any browned bits from the bottom of the pan as it does.
Add the beef broth and Worcestershire sauce and season lightly with salt and pepper.
Add the roast back into the pan and place potatoes all around it.
Add the thyme sprigs, snuggling it into potatoes and in the liquid.
Bring everything to a simmer.
Cover the Dutch oven with a lid or foil and place in the oven for 3 hours, or until beef can be easily shredded with a fork.
When ready to serve, slice or shred beef and serve on a large platter with potatoes and onions, pouring some of the juice over the top.

No-Knead Bread

Easiest No-Knead Bread Recipe

Ingredients:
3 C all-purpose flour
1/4 tsp. instant yeast
1 1/4 tsp. salt
1 5/8 C water

Found here: https://thriftyjinxy.com/easiest-no-knead-bread-recipe/
How to Make No-Knead Bread:
Combine dry ingredients in a large bowl and stir in water until well blended. Cover bowl with plastic wrap and leave in a warm place to rise for at least 12 hours (16-18 hours is better). To make this easy and to avoid having to use a new piece of plastic wrap each time, I cover the bowl with a plastic shower cap.

Next, place the dough on a generously floured work surface, sprinkle with flour, and fold it in on top of itself two to three times. Turn the bowl you were using at first upside down over the dough and let it rest for 15 minutes. After 15 minutes, shape the dough into a ball. Coat a smooth cotton towel with flour and put the ball seam side down, dusting the top with more flour. Fold sides of towel over top of ball and let rise for 2 hours.

The dough should double in size. (I admit I have occasionally skipped the towel and just continued to let rise under the bowl on the counter and it still worked, but it has to be a BIG bowl.) 30 minutes before the dough is ready, heat oven to 450 degrees and put a 6 to 8 quart heavy pot with a cover (pyrex, cast iron, enamel or ceramic work best) in to heat.

Remove the pot from the oven and dump the dough ball seam side up into the pan. Cover the pot and bake for 30 minutes. Then remove the lid and bake another 15 to 30 minutes or until the loaf is nicely browned. Remove from oven and cool on rack.

 For another variation, you can also make my Garlic Cheese No-Knead Bread Recipe. How can I make no-knead bread without a dutch oven? I was asked by a reader how to make no-knead bread if you don’t have a dutch oven. The reason a dutch oven works so well is because it can withstand the high heat and the tight lid creates steam, which makes for the crusty loaf. If you don’t have a dutch oven, however, you can try one of the following: Use a heavy, deep pot with a tight-fitting lid. Use a heavy, deep pot with a cookie sheet placed upside down on top of it. Place your dough on a pizza stone and add a small casserole dish filled with hot water to your oven to help create the steam effect.

How To Make Instant Pot Mini Meatloaf

How To Make Instant Pot Mini Meatloaf

Here is how to make these delicious mini meat loafs.
 1. Mix together ground beef, eggs, grated onions and a pinch of Rotisserie Chicken Rub in a mixing bowl. While it is called chicken rub, it is great with beef as well! The chicken rub contains garlic powder, onion powder, salt and pepper, and it adds a really nice flavor to the meatloaf. You can use just salt and pepper instead, if you like.

2. Spray the Silicone Egg Bites Molds with some oil, and then fill them up with the mix. Meatloaf in silicone molds

3. Cook them in the Instant Pot on a Instant Pot Trivet.

4. Carefully remove the mini meatloaves in the molds from the Instant Pot. Make sure that they are cooked, let them cool. Then, remove them from the molds.

You can serve as they are, and they will be amazing! Or, you can take them to a whole new level by putting some ketchup on the top, and then broiling them for a few minutes.

 Wondering what to serve with delicious Instant Pot mini meatloaves? The best comfort food dinner is serving them with mashed potatoes and a salad

PAULA DEEN MEATLOAF RECIPE

Found https://delishcooks.com/paula-deen-meatloaf-recipe/

Serves: 4

INGREDIENTS
1 pound lean ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 large egg
1 cup diced canned tomatoes with their juice
½ cup quick cooking oats

Topping Ingredients
⅓ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

 INSTRUCTIONS
Place a rack in the center of the oven and preheat the oven to 375 F. In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9×13-inch glass or ceramic baking dish and shape into a loaf. Mix together the topping ingredients and spread over the loaf. Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

Nutritional Estimates Per Serving (1/4th): 15.9 g fat, 20.2 g carbs, 2.2 g fiber, 36.3 g protein and 9* WW SP.

Easy Microwave Cheddar Biscuit In A Mug Recipe (like Red Lobster!)

Found https://www.instrupix.com/2-minute-cheddar-bay-biscuit-in-a-mug/
The easiest comfort food you will ever make.
 Servings: 1

Ingredients
5 tbsp all purpose flour
1/2 tsp baking powder
1 tbsp cold butter
4 tbsp milk (I use 2%)
1/2 tsp parsley flakes
1/4 tsp garlic salt (double if you don't have Old Bay seasoning on hand)
1/4 tsp old bay seasoning (very small tsp)
3-4 tbsp grated cheddar cheese

Instructions
In a small mug or bowl, mix together the flour, baking powder, parsley, garlic salt, and old bay seasoning. Next, chop the butter into small pieces and mash it into the flour mixture with a fork. This will make the flour look crumbly.

Once the butter is mixed in well, add the milk and stir until a batter forms. Gently mix in the grated cheddar cheese. Add a few extra pieces to the top of the batter if you'd like. Microwave for up to 2 minutes. My microwave is 1200 watts and cooks this perfectly in 1:40 seconds. Start with less time, and cook for longer if needed.

 Enjoy immediately! 🙂 Recipe Notes Feel free to season to your own liking, and if you don't have Old Bay seasoning on hand, this microwave biscuit is just as good with a little extra garlic salt in it's place. You can also add black pepper, cayenne or herbs to suite your taste.

Coffee Cup Chilaquiles

 Eggs, cheese, tortilla chips, and salsa in a cup makes for the perfect microwave chilaquiles. All you need is a quick minute in the microwave, and this filling dinnertime egg dish is ready to enjoy. 

1Servings

Ingredients
2 egg
2 tablespoons milk
pinch of salt
pinch of ground black pepper
3 tablespoons shredded monetary jack cheese
Handful of tortilla chips, crushed
3 tablespoons salsa
Sour cream, to taste
Chopped green onion, to taste

Directions
In a microwave-safe mug, beat the eggs and milk together with a fork. Season the egg with salt and pepper.

Sprinkle the cheese over the egg mixture, and stir to combine. Stir in the crumbled tortilla chips and salsa. Microwave the mug on high for about 2 minutes, or until cooked through.

Garnish with sour cream, green onion

Instant Pot Best Mississippi Pot Roast

Found https://pressureluckcooking.com/recipe/instant-pot-mississippi-pot-roast/

Ingredients
(NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
1/4 cup of vegetable or canola oil
3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each Get a nice, marbled cut with visible, thick fat strands for the best experience!
Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
1 very large (or 2 medium/small) yellow or Spanish onion, diced
2 tbsp of crushed garlic
16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
2 tbsp of light or dark brown sugar
2 packets of Ranch Dip mix (1 oz each) 
2 packets of Au Jus or Beef Gravy mix (1 oz each)
4 tbsp (1/2 stick) of salted butter

The Gravy
6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
 1/3 cup of all-purpose flour
*Optional: 1/4 tsp of Zatarain’s concentrated Crab and Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)

Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess. As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice.

It freezes well too! Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands! Definitely make this with my creamy Garlic Mashed Potatoes!


 Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot

Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)

Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute

Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar.

Mix well Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there).

 When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.) When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!).

Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.

 Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.

Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!

EASIEST HOMEMADE MARINARA

EASIEST HOMEMADE MARINARA
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES
TOTAL TIME 15 MINUTES
AUTHOR ALYSSA RIVERS
SERVINGS 16 OUNCES

Homemade marinara is a thick, rich, and savory sauce that is a blend of stewed tomatoes with herbs and spices. Make a delicious batch of sauce all from pantry ingredients in less than 15 minutes! 

Ingredients
2 Tablespoons Olive Oil
1 small Yellow Onion finely diced
2 15 ounce cans Stewed Tomatoes
1 6 ounce can Tomato Paste
1 Tablespoon Italian Seasoning
3 Garlic Cloves minced
1 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Sugar
1/2 cup Chicken Broth or Water

Instructions In a medium-sized saucepan over medium-high heat add the olive oil and onions. Sauté until tender. In a food processor or blender add the stewed tomatoes, tomato paste, Italian seasoning, garlic, salt, pepper, and sugar. Pulse until smooth. Add to onions in the saucepan and add chicken broth. Sauté for 10 minutes to let the flavors blend.


Variations for Sauce:
Mix and add in ingredients to make this sauce more of your own or just fun each time you make it! Have fun and enjoy the sweet and savory sauce this marinara has to offer!
Tomatoes: When blending the tomatoes together, keep the tomatoes chunky or blended smooth depending on your preference.
Onions: Chop or mince them however you prefer. Make this sauce just the way you like it!
Spicy: Add in red pepper flakes or sriracha sauce while blending together.
Herbs: More flavoring with various herbs and seasonings are perfect for various flavors. Fresh rosemary, sage, thyme, and even oregano add in intense flavors you will love.
Cheese: Stir in 1 cup freshly grated parmesan cheese into the sauce right before serving. This will add cheese. Just make sure it is freshly grated or the powdered parmesan cheese will not melt as evenly and good.
Creamy: For a more creamy rose color sauce, add in 1 cup of heavy cream or half and half.


Ways to Serve Marinara Sauce:

Dunk it, spread it or sauce it over, under, and in it! This sauce is meant for so many recipes and will be a new hit in your family. We love to add this homemade marinara sauce to anything we create. 

Pasta: The classic and simple dishes like spaghetti noodles, ziti, or lasagna are always family favorites.
Meat: Add this sauce to Italian meatballs, chicken parmigiana, sausage tomato gnocchi, or any meal that asks for marinara sauce.
Soups: Pasta e Fagioli is also another classic and favorite! This sauce is perfect for adding it right into the pot.
Pizza: Spread it over homemade dough and add all your favorite toppings.
Dipping Sauce: Use this for dipping breadsticks, mozzarella cheese sticks, baked ravioli or stuffed pizza bites. Game night just got better with this dipping sauce.
Sandwiches: A meatball sandwich or sliders is the perfect kid-friendly lunch, main dish, or snack.

Storing Marinara Sauce: Storing is just as easy as making it! Let it cool completely and store, for multiple days. You can even freeze this sauce and have it on hand whenever needed! One of the best sauces!

Refrigerate: Keep the marinara sauce stored in the refrigerator sealed in a jar or airtight container for 5 to 7 days.

Can you freeze marinara sauce? Yes! This sauce is great for freezing. The original homemade marinara sauce can be stored in tightly-sealed jars and placed in freezers for up to 3 months.

Cream Cheese Strawberry French Toast Muffins

Cream Cheese Strawberry French Toast Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 6 muffins

These Cream Cheese Strawberry French Toast Muffins are stuffed with fresh strawberries and cream cheese. Fun to make and even more fun to eat! This breakfast muffin recipe is perfect for your weekend brunch.

Ingredients
12 slices of white bread
1/4 cup whole milk
1 Tablespoon light brown sugar
2 eggs ½ teaspoon vanilla
1 Tablespoon unsalted butter-melted (to grease the pan)

For filling:
1 Tablespoon sour cream
1 Tablespoon sugar
4 oz. softened cream cheese
¼ teaspoon vanilla
1/3–1/2 cup of fruit (small diced strawberries or blueberries)

For topping:
4 Tablespoons light brown sugar
¼ –½ teaspoon cinnamon (to taste)

Glaze:
¼ cup powdered sugar
1 teaspoon milk

Instructions
Preheat the oven to 350F. Brush cupcake pan with melted butter and set aside. This recipe makes 6 muffins.

Using 4-inch round cookie cutter cut out the center of 6 slices of bread. Using 3-inches cookie cutter cut out remaining 6 slices of bread for tops.

To make the filling stir together cream cheese, sour cream, vanilla and sugar until smooth.

Fold in the fruit, set aside. In another bowl whisk together eggs, milk, 1 Tbsp. brown sugar and vanilla. Dip 4-inches round of bread in the egg mixture, then press into the center of a cupcake cavity. Repeat with remaining rounds.

Divide the filling between the cups. Now use 3-inches circle of bread, dip in egg mixture and place on top of the filling. Gently press the edges to adhere and press into the sides of the pan. Seal it well.

Mix ¼ cup of brown sugar with cinnamon and sprinkle generously on top of each muffin. Bake for about 25 minutes until golden brown and crisp on top. Let it cool in the pan for 5-10 minutes, then remove from the pan and serve.

If the muffins are slightly stick to the pan, run a thin knife around each muffin. To make the glaze, stir powdered sugar and milk. If it’s too thick add more milk, and if it’s too thin add more powdered sugar to reach desired consistency. Drizzle over the muffins.

Lemon Butter Baked Shrimp

Found https://tastyskinny.com/lemon-butter-baked-shrimp/

Ingredients :
 1 lb. raw shrimp, cleaned, peeled and deveined
 8 Tbs. butter (1 stick), melted
 3 cloves garlic, minced (my addition)
 1 packet of Good Seasons Italian all-natural seasoning
 1 1/2 lemon, sliced into circles
 1 Tbs. dried parsley leaves
 1 tsp. black pepper, ground

 Directions :
Preheat the oven to 350 degrees F. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×11 inch glass casserole dish, spreading it all over the bottom of the dish.

Arrange the lemon slices on top of butter, forming a single layer. Arrange the cleaned and deveined shrimp on top of the lemon slices. Sprinkle the Italian Seasoning over the shrimp. Sprinkle the parsley flakes and pepper on top of that.

Bake uncovered in the preheated oven for 15 minutes.

Scandinavian Shrimp Salad

Ingredients
12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
 1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

Instructions

Step 1 Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.

 Step 2 Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.