Taco Pickles

Taco Pickles perfect to serve with anything Tex-Mex!
Found https://diyhomemadehousehold.blogspot.com/2020/05/taco-pickles.html

Ingredients for Taco Pickles. Taco Pickles! adapted from: Eva Kolenko makes about 1 quart 2 bunches of radishes 4-6 carrots depending upon the size 1 bunch cilantro 1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce 1/2 c white distilled vinegar 1/4 c red wine vinegar 1/2 c sugar 1 t salt 1/4 c cider vinegar Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature. Taco Pickles perfect to serve with anything Tex-Mex! Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice the Jalapeno pepper (wear gloves if you have them!), remove membrane and seeds if desired. Combine vegetables in a large bowl and set aside. Taco Pickles, mildly fermented condiment for Taco Tuesday! Taco Pickles When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. Refrigerate to store. Note: This condiment keeps well, the colors will change due to the vinegar, but that does not change the flavor. * I used one jalapeno pepper and for my taste buds, this is what I might call "medium" in heat.

Intant Pot Spaghetti and Meatsauce

My Spaghetti:
I jar Ragu
3/4 Ragu jar of water
2 14 oz cans Stewed Tomatoes
1 lb pkg spaghetti
I lb ground beef
Garlic to taste
2 T Dried Basil
2 T Sugar
Half med onion chopped

Sauté meat and onion in your instapot. Turn off sauté and layer. Spaghetti broken and spiraled so it doesn’t stick. Ragu, water, tomatoes, garlic, basil sugar. DO NOT STIR. Lock lid and set for 6 minutes. Quick release, NOW STIR. Cheese can be added if you like, let set 5 minutes...ENJOY!

Northern Lights

Northern Lights
1 oz Smirnoffs Sours Berry Lemon
1 oz Deep Eddy Lemon Vodka
Top with Red Bull Blueberry
Lemon Wedges
Blueberries

INSTANT POT POTATO SALAD

INGREDIENTS FOR POTATO SALAD
The ingredients for this potato salad are simple. No mustard. No pickles. Just classic old fashioned flavors.
 Russet Potatoes–peeled and cubed into 1-inch chunks
Eggs
Mayonnaise–real mayonnaise, like Hellman’s is best
Vinegar–distilled white vinegar or white wine vinegar
Celery–to add texture and crunch
Onions–for flavor
Salt

HOW TO MAKE INSTANT POT POTATO SALAD

STEP ONE:
COOK POTATOES AND EGGS Pour 1 1/2 cups of water into the inner pot of the pressure cooker. Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. Close the pressure cooker and be sure to check to see if the vent knob is sealed. Cook on HIGH pressure for 4 minutes (yes, I normally hard boil eggs in Instant Pot for 5 minutes, but this takes longer to get to pressure with the potatoes, so 1 minute needs subtracted from the total time). Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure. Remove eggs and place them into ice water. Remove steamer basket with potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing. 

Pro-Tips: Let your eggs come to room temperature before pressure cooking, this helps to prevent cracks. Hard-boil 4-6 eggs with the potatoes. The recipe only calls for 2 hard-boiled eggs, but you can use the extra for breakfast, egg salad, or just in case one does crack.

STEP TWO: MAKE POTATO SALAD In a large mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined. Peel two of the hard-boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine. Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes. Refrigerate for at least 60 minutes before serving, best after 2-3 hours. Bowl of Potato Salad next to pressure cooker

STORE AND SERVE POTATO SALAD SAFELY Because this potato salad is mayonnaise based, it is not safe to keep at room temperature for extended periods of time–I recommend no longer than 60 minutes at room temperature and no longer than 30 minutes in temperatures that exceed 80 degrees. You can read more about food safety tips from the FDA.

 TO STORE POTATO SALAD Immediately refrigerate after preparing. Store in the fridge for 3 to 4 days.

TO SERVE POTATO SALAD Place a large bowl of ice underneath the serving bowl that contains the potato salad. Change out the ice as it melts. This helps keep the potato salad safe for about 2 hours. Be sure if you are transporting potato salad, you transport in a cooler.

Garlic Roasted Pork Chops

Garlic Roasted Pork Chops
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

 These simple garlic roasted pork chops are super fast, flavorful, and really easy to prepare.
 Servings:
4 Calories:
187 kcal
Author: Lacey Baier

Ingredients
1 tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
4 boneless center-cut pork chops
6-8 cloves garlic, peeled and whole

Instructions

Heat the oven to 400 degrees. In an oven-safe skillet, heat the olive oil over high heat. Season the pork chops with the salt and pepper. Once the oil is hot, add the pork chops to the skillet and sear for 2-3 minutes, until golden-brown.

Flip the chops over, toss in the garlic cloves, and place the pan in the hot oven. Roast the chops for 2 minutes. Then, carefully flip the chops and the garlic over and roast for another 2 minutes, or until they are cooked through. Carefully remove from the oven. Allow the chops to rest, out of the hot pan, for about 5 minutes, and then serve. Serve the roasted garlic alongside.

Pancakes

What You’ll Need:
2 cups (10 ounces) all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup plus
1 teaspoon vegetable oil
2 large eggs
1½ cups milk
½ teaspoon vanilla extract

Mix and add to hot skillet. When bubbles burst flip and cook another minute. Serve with butter and syrup or canned pie filling and whipped cream.

Drunken Disney Dole Pineapple Whip Margarita

Drunken Disney Dole Pineapple Whip Margarita!

Ingredients
 Makes 2 to 3 Margaritas (depends on glass size)
 2 1/2 cups frozen pineapple
1/2 cup tequila
1/3 cup triple sec
1 cup milk

Instructions

Place the pineapple, tequila, and triple sec in the blender. Blend. Slowly pour in the milk while blending until you receive the texture you would like. If you add to much liquid just add more pineapple or ice to the blender. ENJOY!

Bangin’ Blueberry Lemonade!

Bangin’ Blueberry Lemonade!
Ingredients
 2 ounce Deep Eddy Lemon Vodka
3 ounce Frostie Blue Cream Soda
1 Tbsp Fresh Squeezed lemon Juice
Fresh Ripe Blueberries
1/3 tsp of granulated sugar
lemon peel for garnish
sprig of fresh mint

Instructions

 In a cocktail shaker or large glass add Deep Eddy Lemon vodka, Frostie Blue Cream soda, freshly squeezed lemon juice and stir until ingredients are good and mixed. Fill a glass with ice cubes and topped with blueberries. Pour cocktail over the ice and blueberries.

Dust berries with granulated sugar. Garnish with a lemon peel and a fresh sprig of mint. Drink responsibly, and never drink and drive. ENJOY!

 YOU COULD USE BLUE CURACAO WITH REGULAR CREAM SODA IN PLACE OF THE BLUE CREAM SODA IF YOU HAVE AN ISSUE FINDING IT!

18 Things to Stir Into Mayo for Instant Sauces and Dips

18 Things to Stir Into Mayo for Instant Sauces and Dips
Found https://www.yahoo.com/lifestyle/18-things-stir-mayo-instant-205506611.html

I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything. And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

RECIPE: Homemade Mayonnaise found here
https://www.myrecipes.com/recipe/homemade-mayonnaise

Ingredients
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)

How to Make It
Step 1 Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
 Step 2 Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

 I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo.

Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise:

Pesto
 Minced fresh herbs (either a combination, or just one)
 Curry Powder
 Citrus juices and/or zest
 Garlic, fresh or really good granulated/powdered
 Onion—minced, sauteed, deeply browned, or really good powdered
 Chopped scallions
 Horseradish, either prepared or freshly grated
 Your favorite dry rubs (but remember...there is a lot of salt in them, so just start with a little) Mushroom duxelles, or sauteed fresh mushrooms
 Thai Curry paste
 Sriracha, sambal oelek, or your favorite hot sauce a drop or two of soy or fish sauce (again, remember that a little goes a long way)
 a drizzle of toasted sesame oil
 Tomato paste
 Ground or chopped nuts
 Capers
 Canned tuna

Triple-Layer Piña Coladas

Triple-Layer Piña Coladas
 by NATALIE MIGLIARINI

Triple Layer Pina Coladas Are Begging to Be On The Beach With You by Delish Each layer transports you to a different tropical oasis.
 YIELDS: 3 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 10 MINS

INGREDIENTS
3 oz. rum
1 1/2 c. pineapple
3 tsp. agave syrup
3 tbsp. coconut cream
3 oz. lime juice
1 c. ice
12 strawberries, chopped
2 small peach, chopped
Strawberries, for garnish
Toasted sweetened coconut, for garnish

DIRECTIONS
Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach.

Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.

Easy Hand-Held Pot Pies

Easy Hand-Held Pot Pies
Found https://www.yummyhealthyeasy.com/easy-hand-held-pot-pies/

Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients
2 packages Pillsbury Grands biscuits
1 onion diced
2-3 cups cooked diced chicken (canned is fine)
1 can cream of chicken soup
10- oz. bag frozen mixed veggies steamed
salt and pepper to taste Instructions

Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked. Serve immediately and enjoy!

Notes *can half recipe to make less pot pies
Nutrition Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Instant Pot Chicken Alfredo

INSTANT POT CHICKEN ALFREDO PASTA
by Melissa

Instant Pot Chicken Alfredo
– Flavorful chicken breasts, garlic, penne, real cream and real parmesan cheese. The best part is it all cooks together in the Instant Pot.

This Instant Pot Chicken Alfredo Pasta is so delicious and so easy to make, this is definitely going to be one of your go-to Instant Pot dinners! This recipe is a variation of the One-Pan Chicken Alfredo I developed in 2013. That is still one of my family’s favorite recipes, and truly a reader favorite too!

HOW TO MAKE INSTANT POT CHICKEN ALFREDO
Start by searing the chicken breasts on high Saute mode. You select high Saute mode by hitting Saute, then hit adjust until the indicator light shows More. Then remove the chicken breasts, add minced garlic to the Instant Pot and sauté for about a minute. Follow with chicken broth, heavy cream, uncooked penne pasta, salt and pepper, as well as the chicken breasts. Lock lid and cook on Manual Mode, High Pressure for 6 minutes. Quick Pressure Release and set aside chicken breasts to rest before slicing. Gradually stir in freshly grated parmesan cheese.

CHICKEN ALFREDO INSTANT POT TIPS
Pasta should go into the Instant Pot uncooked. You can use any shape of pasta as long as it is similar in size.
Preshredded parmesan cheese does not melt very well and will cause your sauce to be thin and clumpy. Use a microplane to grate parmesan straight off the block for the best results.
Use heavy cream, not whipping cream. Whipping cream is thinner with less fat and will cause the sauce to be too thin. If you can only find whipping cream, use more parmesan cheese to adjust thickness.
Sauce will continue to thicken as it cools.

Margarita Beef with Orange Salsa

Do you like margaritas, salsa and steak? Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for margarita beef with orange salsa.

INGREDIENTS:
1 beef Top Round Steak,
1 inch thick (about 1-3/4 pounds)

Marinade:
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons minced fresh ginger
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper

Orange Salsa:
2 oranges, peeled, diced
1 small red onion, chopped
1 jalapeno pepper, seeded, minced
1/4 cup chopped fresh cilantro (never in my food)
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves

COOKING:
Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

To make Orange Salsa: Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour. Remove steak; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals.

Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. Carve into thin slices. Serve with orange salsa.

Easy Hand-Held Pot Pies

Easy Hand-Held Pot Pies
Refrigerated biscuits filled with easy chicken and vegetable pot pie mixture, folded to make a hand pie and then baked.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 mini pot pies
Calories: 131kcal
Author: Jenn

Ingredients
2 packages Pillsbury Grands biscuits
1 onion diced
2-3 cups cooked diced chicken (canned is fine)
1 can cream of chicken soup
10- oz. bag frozen mixed veggies steamed
salt and pepper to taste

Instructions
Preheat oven to 350º. Spray cookie sheet with cooking spray, set aside. Spray a skillet with cooking spray and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle and bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each mini pot pie and then bake for about 30-35 minutes or until the outside is golden and the middle is cooked.

Serve immediately and enjoy!

Notes *can half recipe to make less pot pies

Nutrition Calories: 131kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g

Giggle Juice

WTF is Giggle Juice, you ask? A combo of moscato, lemonade, and vodka that will have all your friends laughing.

 YIELDS: 8 PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 10 MINS

INGREDIENTS
Lemon wedge, for rimming glasses
Sugar, for rimming glasses
1 (750-ml) bottle moscato
3 c. pink lemonade
1 can lemon-lime soda
1 c. vodka
2 c. sliced strawberries
1 lemon, sliced into half-moons
Ice

DIRECTIONS
Rim glasses with lemon wedge and dip in sugar.
In a large pitcher, stir together moscato, pink lemonade, soda, vodka, and fruit.
Add ice and stir to combine.
Divide among glasses and serve.

Raspberry Mimosas

Mimosas are why we brunch, and raspberry mimosas only make them better. Adding sorbet puts them over the top and makes you the brunch queen.

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 5 MINS

INGREDIENTS
1 lemon wedge
1/4 c. granulated sugar, for rim
1/4 c. raspberry sorbet
4 oz. Chambord
1 bottle sparkling Moscato
Raspberries, for garnish

DIRECTIONS
Rim 4 glasses with a lemon wedge, then dip in sugar. Place a small scoop of sorbet in each glass, then top with Chambord, sparkling Moscato, and a few fresh raspberries.v

Creamsicle Margarita

This frozen Creamsicle Margarita screams summertime. It's extremely refreshing and the perfect way to relax on the weekends. We love them for their creaminess and we'll forever be keeping frozen orange juice on hand so we can make them anytime we want!

YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 10 MINS

INGREDIENTS
1 (12-oz.) container frozen concentrated orange juice
1 c. tequila
1/2 c. triple sec
1/2 c. heavy cream
Juice of 1 lime
2 tbsp. honey
Lime wedges, for rimming and garnish
Granulated sugar, for rimming
Orange slices, for garnish

 DIRECTIONS
To a blender, add frozen orange juice, tequila, triple sec, heavy cream, lime juice, and honey. Blend until combined. Rim glasses with a lime wedge. Place sugar on a small plate and dip rim in sugar, turning to coat. Pour margarita into glasses and garnish with an orange and lime slice.