Weeknight and Weekend Tomato Sauce

Weeknight Tomato Sauce

2 (16-oz.) cans crushed tomatoes—whatever you’ve got

2-12 cloves of garlic (When you’re adding garlic to something, you don’t follow a recipe—you follow your heart.)

3/4 stick of butter, salted or unsalted—just adjust your seasoning later

1-2 Tbsp. olive oil. I’ve never measured this amount. Just give it a good glug

1 medium onion, peeled and cut in half through the middle. Yes, you can leave that little stubby bit at the bottom.

In a large saucepan over medium heat, melt the butter with the olive oil. Smash the garlic cloves with the side of a knife or your favorite whacking stick, then throw them in the pot and cook until golden. Add the tomatoes and onion, give it a good stir, and reduce the heat to medium-low. Cook for half an hour, stirring occasionally. Give it a little taste, and add salt accordingly. Pull out the onion and whole garlic cloves, and put them aside on a small plate. The traditional Marcella recipe says to simply discard the onion, but I like bringing it (and the garlic) to the table to smear all over crusty bread.

Weekend Tomato Sauce

4 cans whole peeled tomatoes

At least 6 large cloves of garlic—more if you want; no one can stop you.

1 large or 2 small onions, very finely diced

1 small carrot, peeled and microplaned into the finest of fine shreds

A whole lot of olive oil—enough to coat the bottom of your pot

First, set a fine mesh strainer over a bowl. Put the tomatoes in the strainer, one at a time, and break them apart roughly with your hands. Remove the cores and as many seeds as you can, then dump whatever’s left into the bowl below. Once you’re done, rinse out each of the tomato cans with 1/2 cup of water, then add to the tomatoes. Hot tip: Keep one of the cans around to use as a spoon rest. You’re going to be doing a lot of stirring.

Get yourself a big sauce pot and cover the bottom with a thin coat of olive oil, then set it over medium heat. Add the onion, carrot, and a hefty pinch of salt. Cook until golden, about 5 minutes. If you like things with a bit of a kick, this would also be when you’d add a bit of crushed red pepper or Calabrian chili. It’s not essential, though, so don’t feel bad if you leave it out.

Mince your garlic as fine as you can—I find garlic presses worthless, but love a Microplane if you’re not yet great with a knife. Throw it in the pot and cook while stirring until it just begins to turn golden, then take the pan off the heat.

Put a heat diffuser on the burner, then put the pan back on. If you don’t have a heat diffuser, you should buy one. I’d even go as far as saying it’s the “secret ingredient” to most of the great sauces you’ve had in your life. The next few hours will be where the magic happens.

Add the tomatoes, turn the heat to high, and bring to a near boil, stirring every few minutes. Reduce the heat to medium low and simmer, gently stirring every 10 minutes, for at least an hour. Once that hour is up, then you can taste with the intent of making adjustments. If it’s a little acidic, add a pinch of baking soda or sugar, or a few pats of butter. If it’s bland, add salt. If you’re so inclined, add a bunch of fresh, torn up basil. And if it’s not as intense as you want it, just keep simmering and stirring.

Personally, I like my sauce cooked for a minimum of 90 minutes. When I make gravy—which is sauce with a bunch of different meats thrown in—I can let that pot go for two, three hours. What’s important here is that you stay on top of the sauce, tasting every so often, taking your own notes, and turning off the heat when you’ve reached your personal ideal. Then you can write it on the back of a piece of errant junk mail and pass it down for generations, just as every Italian grandma has done for centuries.

Mini Baklava Cups

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November 7, 2017

Baklava Cups Recipe

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These mini baklava cups taste like authentic baklava but are so much simpler! The mini fillo Shells come pre-baked and make the process way easy. I hope this delicious treat becomes a new holiday tradition for you.

Bring these to your Thanksgiving, Christmas or New Year’s party and they will fly off the plate! They are easy to serve and your fingers stay clean.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

Baklava cups are completely cute and the flavor is fantastic! They are loaded with a blend of walnuts and pistachios. Feel free to create your own blend with different nuts like pecans, almonds, cashews, peanuts – any nut really! The syrup is made with honey and lemon which cut the sweetness and make these baklava cups perfectly moist and completely irresistible.

You can make these ahead up to 2 weeks and store refrigerated or at room temperature. See the awesome freezing tip at the bottom – it’s GENIUS!!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Mini Baklava Cups taste like authentic baklava but easier! The honey and lemon syrup make these baklava cups completely irresistible. A make-ahead recipe! | natashaskitchen.com

Ingredients for Baklava Cups:

1/2 cup granulated sugar

1 Tbsp lemon juice (from 1/2 small lemon)

1/3 cup water

1/4 cup honey

2 packages (15 count, each) Athens® Mini Fillo Shells, frozen

2 cups nuts (I used 1 1/2 cups walnuts and 1/2 cup salted pistachios)

1/2 tsp cinnamon

3 Tbsp unsalted butter, melted

Melted chocolate chips to drizzle for garnish, optional

Italian Sauce with Ribs and Italian Sausage

My Aunt's mother-in-law,  first-generation from Italy, taught my Aunt,  who taught my mom, who taught me to make sauce with baby back ribs and Italian sausage. It was always made on holidays and most Sundays...  with homemade ravioli or spaghetti. I don't know anyone but my cousin, who uses ribs, but I'm sure that folks on this site, might. When people do eat this for the first time, they flip out... 

I'm afraid I don't measure ingredients much, but here it is. 

Season ribs with garlic salt, pepper, and oregano and cut in 3 bone sections. Cut sausage in thirds. Brown all the meat you can fit,  in large pan with olive oil and repeat, when making larger quantities. Put meat in large pot of sauce

Sauce made with chopped and browned in olive oil, fresh garlic, oregano,  fresh basil, and a few bay leaves... add a few tablespoons of sugar( a little wine if you like). Add several large cans of tomato sauce, 2 cans, tomato paste, and 1 large can of whole tomatoes squeezed in. Heat to bubble then lower heat and cook for at least 5 hours or until rib meat falls off the bone.... stirring ( and tasting😉) often. Serve Spaghetti and sauce on separate platters and bowls. Add your choice of Parmesan cheese. Best served with green salad and red vino and Mangia! It is a real wow

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata

Ingredients

3 chicken breasts (**boneless skinless. Thin breasts about 1/4 inch thickness & pounded lightly.)

1/4 cup All-Purpose Flour (**for dredging)

2 tbsp Olive Oil

1 tbsp Butter

1/4 tsp Paprika

crushed black pepper (**according to your preference.)

salt (**according to your preference.)

For the Piccata Sauce

1/4 cups capers

1/3 cup white wine (**best wines shared in post.)

1/2 cup chicken stock (**we used 1 tsp Better than Bouillon paste diluted in 1/2 cup hot/warm water.)

1/2 tsp garlic powder

1 tbsp Lemon Juice

1 pinch Lemon zest

3 tbsp Butter (**COLD butter a must.)

Step #1 Prep chicken cutlets

Pound chicken breasts lightly. This will prevent the chicken from curling while searing them.

Season Chicken Breasts with paprika, crushed black pepper & salt.

Dredge chicken cutlets with flour. Shake off the excess flour. Set them aside.

Step #2 Sear chicken cutlets ( I prefer to saute in a pan)

Set instant pot on SAUTE function & set it on HIGH heat.

Sear chicken cutlets: Add oil & butter and sear the dredged chicken cutlets on both sides until golden brown. The light crisp flour coating will keep the chicken super juicy and tender.

Keep aside the seared chicken cutlets.

Step #3 Pressure cook chicken cutlets

Add capers & saute for just 30 seconds. Crush a few capers with the back of your ladle. This will release so much more flavor.

Add liquids: White wine, chicken stock, lemon zest & garlic powder.

De-glaze pot very well scraping the sides & the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles. It’ll prevent the BURN error.

Pressure cook: Transfer back the seared chicken cutlets into the instant pot and place them in a single layer. Cancel the SAUTE function, secure the lid, seal the valve & PRESSURE COOK on HIGH for just 4 mins followed by 10 mins natural pressure release (NPR) & then release the rest of the pressure manually.

Step #4 Prepare Piccata sauce

Fish out the cooked chicken cutlets.

Prep Piccata Sauce: Hit the SAUTE function & set it on NORMAL heat. Add chunks of cold butter and stir well until the butter melts completely. Simmer the sauce for 1 min.

Serve: Transfer the cooked chicken cutlets into the pot and coat them with the piccata sauce. Serve immediately. You may garnish with fresh chopped parsley. Enjoy!

Storing Tips

Fridge: You can store Chicken Piccata for up to 4 days in the fridge in air-tight containers.

Can you freeze Chicken Piccata? Yes, you can freeze chicken piccata for up to 2 months. Freeze the chicken cutlets and the sauce separately. Spread the chicken cutlets in a baking tray, pop them in the freezer, and then store them in freezer-safe bags. Store the Piccata sauce in a separate container. That way the chicken cutlets won’t be overtly soggy!

Notes

Thickening the piccata sauce: You can always add more butter to thicken the sauce and more stock to thin it out.

Spicy chicken Piccata: Add red pepper flakes after adding the cold butter. 

Can I make it with chicken thighs: Yes, you can make chicken piccata with chicken thighs. The recipe would remain the same. The cook time would be 6 mins high pressure followed by 5 mins natural pressure release. Use boneless skinless chicken thighs and don’t forget to lightly pound them.

Gluten-free chicken piccata: Skip dredging the chicken with flour or you can lightly coat the chicken with cornflour (naturally gluten-free) and then sear the chicken cutlets.

I don’t have capers what can I use? There’s no sub for capers in this recipe, capers are the star ingredient to make an amazing piccata sauce.

Healthier Homemade Crunchwrap Supreme

Healthier Homemade Crunchwrap Supreme

Ingredients:

Taco Meat: 

• 2 tablespoons extra virgin olive oil

• 1 pound ground chicken, beef, or turkey

• 1 yellow onion, chopped

• 2-3 teaspoons chipotle chili powder use to your taste

• 2 teaspoons smoked paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1/4-1/2 teaspoon crushed red pepper use to your taste

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

For Assembling: 

• 6 corn tortillas

• extra virgin olive oil, for drizzling

• 1/2 cups shredded sharp cheddar cheese

• 1/2 cup cubed Monterey Jack cheese

• 1 poblano or jalapeño pepper, seeded and finely chopped

• 6 large (burrito size) whole wheat or gluten-free tortillas

• 6 mini taco size whole wheat or gluten free tortillas

• 1/4 cup plain Greek yogurt

• 2 cups shredded romaine lettuce

• 1 cup cherry tomatoes, chopped

• fresh cilantro, limes, avocado, and hot sauce, for serving

Instructions:

• Preheat the oven to 400° F.

• In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

• Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor.

• To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps.

• Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!

Mom's Italian Baked Stuffed Shells

 Mom's Italian Baked Stuffed Shells

Yield: 36

Author: Claudia Lamascolo

PREP TIME: 25 MIN

COOK TIME: 20 MIN

TOTAL TIME: 45 MIN

These are jumbo pasta shells with ricotta cheese filling in each one. Then baked topped with homemade Italian tomato sauce and lots of melted mozzarella cheese.

INGREDIENTS

2 boxes of Jumbo Shell Pasta (around 36) cooked al dente to package instructions

Filling:

3 extra-large eggs

2  - 15 ounce containers of Whole Milk Ricotta Cheese

1/2 cup shredded whole milk mozzarella and (2 cups for the top for baking)

1/4 cup Pecorino Romano grated cheese

2 tablespoons freshly chopped Italian basil

4 tablespoon freshly chopped Italian parsley

1 tablespoon finely minced garlic

salt and pepper to taste ( I usually add around 1 teaspoon each)

4 -  Cups Homemade Traditional Sunday Meat Sauce  (or use your favorite store-bought)

INSTRUCTIONS

Bring an 8 to an 11-quart pot of water to a boil adding  2 teaspoons of salt.

Add the shells, cook al dente to package instructions.

Drain do not rinse.

In the meantime mix all the ingredients for just the filling and set aside.

Cool shells long enough to handle them or very gently lift each one with a large spoon then open to fill.

Fill each shell with ricotta filling.

In a large deep baking casserole dish, add some tomato sauce to cover the bottom of the dish,

Place the filled shells on the sauce, add more sauce to the top of each shell.

Cover the tops of the shells generously with whole milk mozzarella (the 2 cups of more remaining in the ingredients section).

Bake in a 350 degree preheated oven until the cheese is just melted around 20 minutes.

Serve with garlic bread and antipasto if desired.

Baked Chicken Tacos

 Baked Chicken Tacos

INGREDIENTS

2 tablespoons olive oil

 2 cups cooked, shredded chicken

 1 packet taco seasoning

 1/2 white onion, diced

 1 (14.5 oz) can diced tomatoes, drained

 1 (4.5 oz) can chopped green chiles, drained

 10 flat-bottom taco shells

 1 can refried beans

 2 cups Mexican blend shredded cheese

 Lettuce, shredded, for topping

 Sour cream, for topping

 Salsa, for topping

PREPARATION

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

 Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.

 Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.

 Place taco shells in baking dish and transfer to oven. Bake 5 minutes.

 Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.

 Bake until cheese has melted, 8-10 minutes.

 Remove from oven, top with your favorite toppings, and enjoy

Greek Meatballs

 Greek Meatballs

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

 

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

Servings: 4 Servings

Author: Linda Nortje

Ingredients

450 g Lean Ground Beef ( 1 pound )

1 cup Fresh Breadcrumbs

1-2 Carrots grated (see NOTE above recipe)

1 1/2 t Ground Coriander

1/2 t Ground Cinnamon

1 t Dried Thyme

1 Egg

Salt and Pepper to taste

3 TB Tomato Paste

2 cups Beef Stock

1/2 cup Feta Cheese crumbled

Fresh Parsley to garnish

Instructions

Preheat the oven to 220 deg C (440 deg F) – spray a large enough oven dish with cooking oil

Combine the Ground Beef, Breadcrumbs, Carrots, Coriander, Cinnamon, Thyme, and Egg – season to taste with Salt and Pepper – roll into golf ball-sized meatballs (or half the size) – arrange in a single layer in the prepared oven dish

Mix Tomato Paste and Beef Stock – pour over the Meatballs – Bake 20 minutes, uncovered – turn the Meatballs and bake a further 25 – 30 minutes (golf ball sizes – smaller will be quicker) or until cooked through

Sprinkle over the Feta Cheese and Parsley

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!

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

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 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.

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.

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.

Taco Triangles

Found https://tasty.co/recipe/taco-triangles
Taco Triangles
Alix Traeger Tasty Team

Ingredients for 15 servings
 1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying 
for serving sour cream,
for serving guacamole,
for serving salsa,

Preparation
In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano.
Mix to combine. Add the lime juice and cook the vegetables until soft, about 5 minutes.

Separate the vegetables in three medium bowls.
To one bowl, add the shredded chicken.
To another bowl, add the black beans.
To the last bowl, add the ground beef.
Stir each bowl until everything is incorporated.
Cut a tortilla in half with a pizza cutter or knife.
Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
Fold each corner over the middle, forming a triangle.
Flip the tortilla triangle over so the seam is down.
Brush the edge of the tortilla with egg wash and press with a fork to seal.
Repeat with the remaining tortillas and fillings.
In a deep pan, heat two inches of oil to 350°F (180°C).

Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.

Drain the triangles on a rack Serve with sour cream, guacamole, and salsa. Enjoy!

Taco Spaghetti To Die For

Taco Spaghetti To Die For

Nutrition Facts:
Servings Per Container 4
Amount Per Serving:
Calories 582.3 |
Calories from Fat 235.8 |
Total Fat 26.2g |
Saturated Fat 11.1g |
Trans Fat 0g |
Cholesterol 83.2mg |
Sodium 1282.2mg |
Total Carbohydrate 51.8g |
Dietary Fiber 4.5g |
Sugars 6.2g |
Protein 33.1g

THIS EASY, FAMILY FRIENDLY CASSEROLE, DOTTED WITH MELTY POCKETS OF CHEESE, PROVES THAT TACOS AND SPAGHETTI ARE A MATCH MADE IN HEAVEN.

No joke here – everything gets dumped right in, including the uncooked spaghetti. And no, the tomatoes should not be drained. The liquid is crucial to help cook the pasta. When ready to serve, sprinkle on that cheese to let it get all ooey-gooey on top.

 Ingredients:
1 tablespoon olive oil
 1 pound ground beef
 1 (1.25-ounce) package taco seasoning
 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes and Green Chilies
 1 tablespoon tomato paste
 8 ounces spaghetti
 1/2 cup shredded cheddar cheese
 1/2 cup shredded mozzarella cheese 1 Roma tomato, diced

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in Ro*Tel®, tomato paste, spaghetti, and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes. Remove from heat and top with cheeses. Cover until melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.

Chicken Tortillas

Chicken Tortillas

Ingredients:
2 lbs boneless chicken breast (cubed and cooked)
2 blocks of Cream Cheese (use lowfat to reduce calories)
16 oz Mild Salsa
1 lb mild Cheddar Cheese *(Shredded)
1 to 2 packs of Flour Tortillas (depending on how many you want to make)

Directions:
 Preheat oven to 350 degrees
Melt Cream Cheese
Mix in Salsa
Add cooked chicken cubes
Mix well
Spoon mixture onto the tortilla, wrap and place on a baking sheet.
Top with Cheese (and optional Salsa)
Place finished tortilla in oven and bake for 20 minutes or until golden brown on top.
Remove from oven and let cool and enjoy. Delicious!!!

Irish Soda Bread

 Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins

Next time you are in the mood for Irish Soda bread make sure you try this easy and delicious irish soda bread recipe.
Servings: 12
Calories: 356 kcal
Author: Eating on a Dime

 Ingredients
1/2 Cup white sugar
4 Cup all-purpose flour (divided)
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3 Cup raisins
1 Tbsp caraway seeds (optional)
2 eggs (lightly beaten)
1 1/4 Cup buttermilk
1 Cup sour cream

Instructions
Preheat oven to 350 degrees F.
Grease a 9 inch round baking pan or a baking sheet.
 In a mixing bowl, combine flour (reserve 1 tablespoon in your measuring cup), sugar, baking powder, baking soda and salt. If you're using raisins and caraway seeds, add them in. -

In a smaller bowl, blend eggs, buttermilk, and sour cream. Stir the buttermilk egg mixture into the flour mixture just until the flour is moistened. Knead the dough in a large bowl or on a lightly floured surface for about 10 to 12 strokes. The more you knead the bread the denser your bread will come out.

 Note that the dough will be sticky, that is okay! -

Place the dough in the prepared pan and pat down. Using a sharp knife, cut a 4 x 3/4 inch deep slit in the top of the bread. Dust the top of the bread with 1 Tbsp flour. -

Bake in preheated oven for 65 to 75 minutes. Let cool to room temperature (about 30 minutes) and turn the bread out onto a wire rack.

 Recipe Notes Your kids will love to take part in making this recipe!

 Nutrition Facts Irish Soda Bread Recipe Amount Per Serving
Calories 356
Calories from Fat 45 % Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 314mg14%
Potassium 506mg14%
Carbohydrates 71g24%
Fiber 3g13%
Sugar 10g11%
Protein 7g14%
Vitamin A 200IU4%
Vitamin C 2.2mg3%
Calcium 110mg11%
Iron 3.2mg18% *
Percent Daily Values are based on a 2000 calorie diet.