Korean Bibimbap Rice Bowl

A local restaurant serves a Bibimbap bowl I order every single time, and eventually I decided I wanted to learn how to make it at home. I use Billy Parisi’s Korean Beef Bulgogi as the main protein, and it works perfectly in this rice bowl. You can add whatever toppings you like, but don’t skip the over‑easy egg—it’s the finishing touch that makes the whole bowl come together.

Add the cooked rice to the bottom of each bowl and arrange the toppings in small piles over the rice. Set the cooked egg on top. Let each guest stir their own bowl so everything comes together right before eating.

Below are the toppings I served over the rice.  However, you can add whatever toppings you like.

cooked jasmine rice for the bottom of the bowls

Korean Beef Bulgogi (see recipe on this site)

julienned carrots

sliced radishes

cooked mushrooms (pan fried in butter and lightly seasoned with salt and pepper)

spinach - cooked

cilantro

green onions - sliced

egg - cooked over-easy

Other topping ideas:

canned beets, thinly sliced

bean sprouts

cucumbers

cooked eggplant

bell pepper

zucchini

Drizzle the bowl with the following to taste:

sesame oil

hot chili oil

Gochujang (Korean Hot Pepper Paste)

sauce from Korean Beef Bulgogi recipe

After you have topped the bowl with all of your favorite toppings, stir all of the ingredients together.  The yolk from the over-easy egg creates a delicious and rich sauce.  Enjoy!

** To make this dish extra delicious, heat a cast-iron pan over high heat.  Spread about 1-2 TBS of avocado oil on the bottom and sides of the hot pan. Heat the oil.  Then spread the cooked rice in the pan and press it down lightly.  Cook for a few minutes until the rice gets crispy on the bottom. Add your toppings directly to the pan. Or, carefully transfer the rice to individual bowls and add the toppings. The restaurant charges extra for the crispy rice, but it is worth every penny!

Serves 6

Kimberly

Korean Beef Bulgogi

There is a wonderful restaurant in my town that serves Bibimbap (Korean rice bowl) with Korean Beef Bulgogi. I wanted to recreate the dish at home. So, I used this beef bulgogi recipe from Billy Parisi to use in the Bibimbap bowl.  It was so delicious.  This meat would also be great served in a lettuce wrap with rice.

1 cored and peeled fuji apple

4 garlic cloves

½ cup light brown sugar

½ cup granulated sugar

2 cups water

½ cup soy sauce

¼ cup sesame oil

3 tablespoons plum extract, optional

½ peeled and thinly sliced yellow onion

2 pounds thinly sliced ribeye steak

Sesame Seeds (optional)

Sliced green onions (optional)

 

To make the marinade, add the apple, garlic, sugars, water, soy sauce, sesame oil and plum extract to a blender and blend at high speed until smooth. Set aside.

 

Add the onions and steak slices to a Ziploc bag or plastic container.  (I reserved about 1/2 - 1 cup of the marinade in a separate container to make a sauce.  See below for the sauce directions.) Pour the remaining marinade from the blender over the meat and onions.  Make sure the meat and onion are completely submerged in the marinade.  Squeeze the sealed bag or shake the sealed container to make sure the marinade is surrounding the meat and onions.  Marinate the meat in the refrigerator overnight or at least 6 hours, but no more than 24 hours.

 

Cooking Options:

 

Grilling - Drain and discard the marinade from the meat and onions.  Line a grill with foil and heat the grill to 450-550 F.  Spread out the beef and onions on the foil and cook for 2-3 minutes per side or until a light char has formed on the steak. (If you don’t use foil on your grill, it will be a sticky mess.)

 

Pan Cooking - When cooking bulgogi in a pan, heat the pan over medium-high heat and add 1-2 tablespoons of sesame oil. Spread the drained marinated beef and onions around the pan and cook for 2-3 minutes per side, like on the grill.

 

Sprinkle with optional sesame seeds and sliced green onions.

Optional Sauce: Combine 1/2 TBS cornstarch into 1/2 cup of the cooled reserved marinade to make a slurry. (Make sure you use the reserved marinade.  NOT the marinade that you drained off the raw meat.)  Heat up the remaining marinade in a saucepan over medium heat. Once hot, whisk in the cornstarch slurry mixture and bring to a light boil for about 1-2 minutes or until the sauce has thickened.  I used this sauce to drizzle over the Bibimbap bowl (see recipe for Korean Bibimbap Rice Bowl).  This sauce added such a delicious flavor to the bowl.

Serves:  6

Source:  Billy Parisi - Elevate Your Everyday Cooking - Chef Billy Parisi

Kimberly

Pork Cutlets with Asian Slaw and Crispy Breadcrumbs

It was so hot this week.  So, I was looking for a quick weeknight meal that I could make on the grill.  This delicious pork cutlet recipe was perfect. This is a light meal.  So, if you have hearty eaters in your family, you may want to double the recipe.  I thought it was perfect for a light summer meal.

1/2 cup panko breadcrumbs

2 TBS canola or avocado oil, divided

Four 1/4-pound center-cut pork tenderloin steaks (about 1/2-inch thick)

2 cloves garlic

3 TBS ketchup

3 TBS unseasoned rice vinegar

2 tsp reduced-sodium soy sauce

2 tsp Worcestershire sauce

2 tsp sugar

1/4 tsp crushed red pepper flakes

Cooking spray

8-9 oz (approx. 1/2 medium head) napa cabbage

1 medium carrot

1/2 cup fresh cilantro leaves

1 tsp toasted sesame oil

Preheat oven to 350 degrees F.  (Or you can use an air fryer.)

Place the pork between 2 sheets of plastic wrap and pound out into a 1/4-inch thickness.  

Toss the panko with 1 TBS of the oil, spread on a baking sheet, and toast until crispy and golden brown, about 12 minutes.  - OR - Add to a small metal baking pan and toast in an air fryer at 325 degrees F for 6-8 minutes, stir frequently. 

Finely mince the garlic and place in a large bowl with the ketchup, vinegar, soy sauce, Worcestershire sauce, sugar, and crushed red pepper flakes.  Whisk to combine.  Transfer 2 TBS of the dressing to a small bowl and brush on the top side of the pork cutlets.  Save the remaining dressing in the small bowl to brush on the other side of the cutlet once on the grill. 

Thinly slice the cabbage and shred the carrot and place in the large bowl with the dressing.  Add the cilantro, the remaining 1 TBS of oil, and the sesame oil and toss to combine.  Set aside.

If using a grill, spray it with cooking spray and preheat it to medium-high heat. Or spray a grill pan with cooking spray and preheat on the stove top over medium-high heat.  

Grill the pork until just cooked through and grill marks are formed, about 2 minutes per side.  Serve the cutlets topped with slaw and garnished with the toasted panko crumbs.

Serves:  4

Source:  Weeknight Wonders - Ellie Krieger

Kimberly

 

Air Fryer Chicken Cordon Bleu

This ingredient list may look long, but this really is a simple recipe to make.  I found another chicken cordon blue recipe that topped the chicken with a Swiss cheese sauce.  I thought that sounded delicious.  However, if you are running short on time, the chicken would be delicious without the sauce.  Cooking the chicken in the air fryer ensures a crispy coating.

2 boneless skinless chicken breasts

salt and pepper

1 TBS Dijon mustard

4 slices deli Swiss cheese

4 slices deli ham

1/4 cup flour

1 egg, beaten

1 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

1 tsp dried basil (my addition)

1/2 tsp garlic powder (my addition)

cooking oil spray (I used avocado oil spray)

Cheese Sauce:

2 TBS butter

2 TBS flour

1 cup milk

1/4 tsp salt

1/2 cup shredded Swiss cheese

2 TBS white wine or chicken broth

Place chicken breast on a cutting board.  Butterfly each chicken breast by slicing horizontally through the middle, being careful not to cut all the way through to the other side.  Open the two sides and spread them out like an open book.  Place a piece of Saran (plastic) wrap over the top of the chicken breast on the cutting board and lightly pound the chicken to 1/4-inch thickness using a rolling pin or the smooth side of a meat mallet. Repeat with remaining chicken breast.

Season each chicken breast with salt and pepper.  Spread Dijon mustard on the top of each chicken breast.  Place one slice of cheese on each breast.  Top the cheese with two slices of ham and another piece of cheese.  Roll each breast up and secure with a several toothpicks. (I found it easier to use wooden skewers that were about 4 inches long.) 

Place flour in a shallow bowl.  Place beaten egg in a second bowl.  Mix panko breadcrumbs, grated Parmesan cheese, dried basil and garlic powder in a third bowl.  Preheat air fryer to 350 F.

Dredge chicken breasts in flour; shake of excess.  Dip into beaten egg, allowing excess egg to drip back into the bowl.  Press chicken breasts into bread crumb mixture to coat both sides; place breaded chicken breasts onto a plate and spray with cooking oil spray.  Let sit for 5 minutes while the air fryer preheats, then arrange breaded chicken in a single layer in the air fryer basket.  

Cook in the preheated air fryer for 10 minutes; flip the chicken breasts and spray any dry spots with cooking oil spray.  Cook until the chicken is no longer pink in the center, about 8-10 additional minutes.  An instant-read thermometer inserted into the center should read at least 165 F.

Sauce Instructions:  While the chicken is cooking, melt the butter over medium-low heat; stir in flour and cook for about 3-4 minutes. Add milk and salt, stir and cook about 3-4 minutes or until the sauce has thickened.  Stir in cheese until smooth.  Stir in wine or broth.  Serve over chicken.

Serves:  2-4 (depending on the size of the chicken breasts)

Source:  Chicken: allrecipes.com / Sauce: Quick Cooking - Taste of Home

Kimberly

Creamy Salmon Piccata

This Creamy Salmon Piccata is a quick and easy dish to make for a busy weeknight dinner and yet impressive enough for weekend dinner guests. The sauce is rich, smooth, and with capers and dill, it pairs perfectly with something simple like angel hair or orzo — just spoon a little extra sauce over the pasta to bring it all together. It’s easy to round out the meal with a side salad or roasted or steamed vegetables such as asparagus, broccoli, or green beans. And if capers or dill aren’t your thing, this recipe is flexible enough to adjust to your taste. I did not have capers on hand so I left those out this time. You can even make this sauce and serve over the top of a chicken breast.

4 (6 oz) skinless salmon fillets

1 TBS olive oil

salt and freshly ground pepper

Sauce:

1 TBS minced garlic (3 cloves) 

1 1/4 cups low-sodium chicken broth

2 tsp cornstarch

1 TBS low-sodium chicken broth 

1/3 cup heavy cream

1 TBS butter

2 TBS fresh lemon juice

1 TBS minced fresh dill

Garnish:

2 TBS capers, rinsed

1 TBS minced fresh parsley

Let the salmon rest at room temperature for 10 minutes.

Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat.  Add olive oil.

Pat salmon dry with paper towels.  Season both sides lightly with salt and pepper.

Place in skillet and sear until bottom is golden brown, about 4 minutes.  Carefully flip then continue to cook until salmon is cooked through, about 2 to 3 minutes longer.

Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet.  Add garlic and sauté just until golden brown, about 20 seconds.

Pour in 1 1/4 cup chicken broth and let simmer until broth is reduced by half about 4 minutes.  Meanwhile, in a small bowl whisk together 1 TBS chicken broth with cornstarch.

While whisking, pour cornstarch mixture into reduced broth mixture.  Cook and stir until thickened, about 1 minute.

Stir in cream, butter, lemon and dill.  

Remove from heat, return salmon to skillet. Spoon sauce over salmon.  Sprinkle with capers and parsley.  Serve immediately.  

(Instead of returning the salmon to the skillet, you may also plate the salmon on individual plates and spoon the sauce and garnish each individually)

Serves 4

Source:  cookingclassy.com

Susan

Speedy Salmon Patties

I was looking for a quick summer meal that didn't require me to use the oven.  This recipe was so quick and delicious.  I topped these salmon patties with a remoulade sauce. 

1 can (12 or 14.75 oz) salmon*, drained

1/3 cup finely chopped onion

1 egg

5 saltine crackers, crushed

1/2 tsp Worcestershire sauce

1/4 tsp salt (use 1/8 tsp if using Old Bay Seasoning)

1/8 tsp pepper

1/4 tsp Old Bay Seasoning (my addition)

2 tsp butter (used to fry patties, do not mix in with salmon)

In a bowl, combine the first eight ingredients; mix well.  Shape into six patties.  In a skillet, fry patties in butter over medium heat for 3-4 minutes on each side or until heated through. 

* Salmon in the 12 oz cans has already been boned and skinned.  If using a 14.75 oz can, remove the bones and skin after draining.

Makes 3 servings

Source:  Quick Cooking (Taste of Home)

Kimberly

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Lemon and Garlic Chicken - Sheet Pan Supper

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Spinach and Swiss Quiche

I was craving a spinach and Swiss quiche but couldn’t find a recipe that sounded just right—so I created my own. This recipe is simple to prepare, and it is quite versatile.  You can add any ingredients that you prefer.  See my suggestions below.

Quiche is a good option for breakfast, brunch, or a light dinner.  It goes well with a fresh lettuce salad, fruit, roasted potatoes, hashbrowns, a warm muffin or croissant.

1 refrigerated piecrust (a box of Pillsbury piecrust contains 2 crusts in a 14-ounce package)

5 large eggs

2 cups (1 pint) Half & Half or heavy cream

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

16 oz frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped raw onions or 1/2 cup of onions sautéed in butter until softened

8 ounce can of mushrooms, drained and dried with a towel

8 ounces (2 cups) Swiss cheese, shredded

paprika

dried (or fresh) parsley

Note:  Instead of mushrooms, you may also use a can of artichokes in water (drained) or cooked bacon or ham.

Heat oven to 425F.  Slightly roll out the pie crust and place into a 9-inch pie plate, crimping the edge.

In a medium size bowl, whisk together the eggs, Half & Half, garlic powder, salt and pepper.  Set aside.

  

Thaw the spinach and use a clean towel or a thick layer of paper towel to squeeze out as much of the water from the spinach as possible. Sprinkle the spinach in the bottom of the pie crust, making sure to break up the clumps.  Sprinkle with the onions, then the mushrooms and lastly, the shredded cheese.

Gently, pour the egg mixture evenly over the ingredients in the pie pan. With your fingertips, gently poke down the cheese a little to make sure it is fully covered with the egg mixture. 

Sprinkle with paprika and dried or fresh parsley, to add a little color.

Place the quiche in a 425F oven and bake for 10 minutes.

Reduce heat to 350F and continue to bake 35 more minutes, until quiche is puffed and browned (cover with foil if it is browning too quickly). 

Let stand 5 minutes before slicing and serving.

Note:

You may consider baking two quiche and freezing one to have on hand for another meal. To freeze the second quiche, I cut the already baked and cooled quiche into 8 serving portions and freeze one or more pieces together in a plastic or glass container. Now you have a quick breakfast or dinner for another night. Just thaw overnight and reheat in the microwave or air fryer.

Serves 8

Janice

Roast Beast

I remember my Grandma Miller making this delicious and tender roast beef for dinner.  I am so glad I have the recipe so that our family can continue to enjoy it.

3.5 pound beef sirloin tip roast

3-4 onions, sliced (or as many as you would like)

1 pkg. dry onion soup mix

flour & milk to thicken gravy

Preheat oven to 350 F.

Place beef roast in roasting pan and add sliced onions to the top of the roast and around the sides of the roast.  Cover the pan and cook at 350 F for 3 to 3 1/2 hours or until tender.  (Or you can cook the meat for 1 hour at 300 F, 1 hour at 275 F and 1 1/2 hours at 250 F.)

Take the pan out of the oven and let the beef cool.  Place the covered pan in the refrigerator overnight.

The next day, take the pan out of the refrigerator and skim the fat off the meat and broth.  Remove the roast from the pan and slice it thin.

Put the pan on the stove and heat on low.  Whisk in milk and flour to thicken the gravy.  If you would like more gravy, you can add an Au Jus packet or beef Better than Boullion and water according to the directions. 

Add the sliced beef and onions to a crock pot and pour the gravy over the top to cover the meat.  Heat on low for 3-4 hours to reheat. 

Serves:  8

Marianne & Mark

Shepherd's Pie

We’ve always enjoyed a good shepherd’s pie, so I finally decided to make one at home.  It’s an easy, all‑in‑one meal made with ingredients most of us already have in the kitchen. Shepherd’s Pie originated in England and is made of seasoned ground lamb, if made with beef, it is called Cottage Pie.  The pie consists of simmered meat, combined with vegetables, under a layer of mashed potatoes. As it bakes, the potatoes form a golden crust that makes the whole dish feel hearty and complete.  This would be good served with a small salad and a piece of crusty sourdough bread.  I am sure you will enjoy this dish as much as we did!  

Potato Topping:

2 lbs russet potatoes, peeled and cut into 1-inch thick pieces

3/4 cup heavy whipping cream, warm (you may use warm milk if you don't have cream)

1/2 tsp fine sea salt

1/4 cup parmesan cheese, shredded

1 large egg, lightly beaten

2 TBS unsalted butter, melted to brush the top 

1 TBS parsley or chives, chopped, to garnish the top

Pie Filling:

1 TBS olive oil

1 lb lean ground beef or ground lamb

1 tsp salt, or added to taste

1/2 tsp black pepper, plus more to taste

1 medium yellow onion, finely chopped (1 cup)

2 garlic cloves, minced

2 TBS flour, or cornstarch*

1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth

1 cup beef broth (chicken broth is ok if that is what you have on hand)

1 TBS tomato paste

1 TBS Worcestershire sauce

1 1/2 cups frozen vegetables of choice: peas, carrots and corn

1/2 tsp salt

1/4 tsp black pepper

Instructions

How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to a boil.  Cook until potatoes are tender (12-15 minutes); don't overcook potatoes.  Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth.  Lastly, mash in the parmesan cheese and beaten egg.

How to Make Shepherd's Pie:

Preheat oven to 400F degrees with a rack in the center.  Heat a large skillet over medium heat.  Add 1 TBS olive oil and ground beef.  Breaking up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper and cook until the meat is just cooked through and no longer pink (about 5 minutes).

Add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute.  Sprinkle with 2 TBS flour and stir for 1 minute.  You'll see a film form at the bottom of your pan (*see notes below if using cornstarch).

Pour in wine, scraping the bottom to deglaze the pan for a minute.  Add beef broth, 1 TBS tomato paste and 1 TBS Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil.  Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste.  Reduce the heat to a simmer, cover and cook for 10 minutes until the sauce is slightly thickened.

Transfer the meat and vegetable mixture to a deep pie dish or 11x7 or 9x9 casserole dish or an iron skillet. Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up. Drizzle 2 TBS melted butter over the top.

Place a sheet of foil under the casserole to catch any drips and bake at 400F degrees on the center rack for 25 to 30 minutes or until potatoes start to turn golden.  Cool 15 minutes before serving.

NOTES:

If you are using cornstarch, you will need to add it to the beef broth before stirring it into the sauce.

Instead of cooking the potatoes from scratch as directed in this recipe, you may use leftover mashed potatoes and just mix in the parmesan and egg.  You may also purchase ready-made mashed potatoes, which is located in the refrigerator or freezer section of the grocery store.

Instead of using wine, you may substitute all beef broth.

Make this ahead by assembling the pie, cool and cover within 2 hours.  Refrigerate for 4 days or until ready to bake.  You may also freeze by covering the casserole with foil and freeze for up to 2 or 3 months.  Thaw in the refrigerator overnight before baking.  Bake a refrigerated or fully thawed pie at 400F degrees for 30 to 35 minutes until internal temperature reaches 165F degrees.

Serves 8

Source:  Natashaskitchen.com

Cindy

Taco Casserole

I was watching Our Tribe of Many on YouTube and Sarah made this casserole.  It looked so good I decided to make it for dinner.  It was a hit.  My family told me I could make this again any time.  I like that it was easy to assemble and I usually have all of the ingredients on hand.

2 lbs ground beef

2 - 4 TBS taco seasoning (my addition)

2 cups cooked rice (white or brown)

1 can corn, drained and rinsed

1 can Rotel (original or hot)

1 can black beans, drained and rinsed

1 cup salsa

1 cup sour cream

1 1/2 cups shredded cheddar cheese

1/4 tsp black pepper

2 cups shredded cheddar cheese (for the top of the casserole)

Garnishes:

Black olives

green onions

tomatoes

cilantro

sour cream

Preheat oven to 350 F.  Spray a 9x13 baking dish with oil or cooking spray.

Cook ground beef in a large skillet until cooked through.  Drain grease.  Stir in taco seasoning.  Use as much or little seasoning as you would like.  I used about 2 TBS.  Next time I will probably use 3-4 TBS.

Stir in the remaining ingredients, except for the 2 cups of cheese that will go on top of the casserole.

Pour the casserole into the prepared baking dish.  Bake for 45 minutes or until hot in the center.  Take the casserole out of the oven and sprinkle the cheese over the top.  Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted.

Top the casserole with your favorite garnishes.

I served this casserole with tortilla chips and additional salsa.  

Serves 8-10

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly

Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd

Butter Chicken - Instant Pot/Pressure Cooker

I make this Indian dish often, and it has become a family favorite. We love its rich, flavorful taste.  I garnish it with extra cilantro and serve it with rice and hot buttered naan bread. I hope you enjoy it just as much as we do.

Sauce Ingredients:

30 oz canned tomatoes (do not drain)

10 to 12 cloves garlic

2 to 4 tsp minced ginger

2 tsp turmeric

1 tsp cayenne pepper

2 tsp smoked paprika

2 tsp kosher salt

2 tsp Garam Masala (very important! Do not leave this out)

2 tsp ground cumin

2 lbs boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you.  If frozen, add 1 to 2 minutes to total time)

To Finish:

8 oz butter, cut into cubes (use coconut if dairy free)

8 oz heavy cream (use full-fat coconut milk if dairy free)

2 tsp Garam Masala (very important! Do not leave this out)

1/2 cup chopped cilantro (or more)

Garnish:

chopped cilantro

. 

Place the first 9 sauce ingredients into an Instant Pot in the order listed.  DO NOT add the butter, cream, 1 tsp of the Garam Masala or cilantro.  Mix the sauce well.  Place the chicken on top of the sauce.  If the chicken is frozen, push it into the sauce a bit so it defrosts better.

Close the cooker and set for 10 minutes on High. Let it release pressure naturally for 10 minutes.  After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside.

Blend together all the ingredients that are in the instant pot, preferably using an immersion blender. 

Let the sauce cool just a little bit.  Now, add the cut-up butter, cream, cilantro and Garam Masal and stir until well incorporated.

(It's best to let the sauce cool just a little before adding the butter and the cream.  Adding it into the boiling sauce will make your sauce very thin.  If that happens, just put it in the fridge for a little and let it thicken up.  It should be thick enough to coat the back of a spoon.)

Take out half the sauce and freeze for later or store in the fridge for 2-3 days.

Add the chicken back into the sauce and heat through on a low simmer.  Break it up into smaller pieces if you need but don't shred it.

Serve over rice or zucchini noodles. Garnish with more cilantro.

Ideas for Using Leftover Sauce:

*  When you have any leftover cooked chicken from a different meal, just mix in some of this extra sauce and gently heat it up.  On the stove-top, let it simmer for a few minutes for the flavors to meld together.  Add some fresh cilantro on top.  Now you have a second meal!

*  You can also use this for Paneer Makhani.  Defrost a cup of peas and 1 cup of paneer and mix gently in the heated sauce.  Let it simmer for a few minutes on the stove-top for the flavors to meld together.

Additional Tips:

* If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent...remove the small cover in your blender lid.  Cover lightly with a kitchen towel while blending.  Only fill the blender half full.

* The extra sauce freezes well.  If you are using it to make leftovers, don't put the already made sauce back in the pressure cooker again as it will get very thin and unappetizing.  Just heat the sauce up in a saucepan or skillet and add your already cooked chicken or other ingredients.

*Note, there is no added water in this recipe.  The chicken and tomatoes have more than enough liquid to create pressure in this recipe.  Do not add any water.

Serves 8

Source: Urvashi Pitre - twosleevers.com

Kimberly

Beef and Bean Enchilada Casserole

As I was looking for a recipe for beef and bean enchiladas, I couldn't find one that used the ingredients I had on hand, so I created my own recipe.  The extra step of roasting the peppers really adds good flavor to this dish. The poblano peppers are mild and the jalapeno peppers add a bit of heat.  If you prefer, you could use two (4 oz.) cans of diced green chilies in place of the roasted peppers.

1 lb ground beef

1/4 cup chopped onion

2 TBS taco seasoning

1/2 cup water

2 (15 oz) cans of black beans, drained and rinsed

2 roasted poblano peppers, chopped

1 large (or 2 small) roasted jalapeno peppers, chopped

1 1/2 cup sour cream

3 TBS flour

1/2 tsp garlic powder

12 (6 inch) tortillas, cut in pieces (see below pictures)

2 (10 oz) cans enchilada sauce

1 cup shredded cheddar cheese

Sour cream and chopped cilantro for garnish

To roast the poblano and jalapeno peppers, preheat the oven to 425 F.  Wash peppers and rub with a little oil.  Place peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin has charred and blistered.  Remove peppers from the oven and place in a bowl and cover with plastic wrap.  Leave in bowl for about 10 minutes.  Then peel off the skin of the roasted peppers and remove seeds.  Chop peppers into small pieces.

Preheat oven to 350 F.  Lightly grease a 9" x 13" baking dish; set aside.

In a large skillet, cook the ground beef and onion until meat is cooked through.  Use a wooden spoon to break up the meat as it cooks. Drain off the fat.  Add taco seasoning and water to meat mixture, cook and stir for two minutes.  Stir black beans, roasted poblano and jalapeno peppers into meat mixture; set aside.

In a small bowl, stir together the sour cream, flour and garlic powder; set aside.

Cut tortillas in pieces as shown in the below picture.

Arrange half of the tortillas to make one single layer in the pan.  Overlap the tortilla pieces, as shown in the below picture.

Top the tortillas with half of the meat mixture, half of the enchilada sauce and half of the sour cream mixture.  Repeat layers once more.

Bake, covered, for 35-45 minutes or until heated through.  Uncover and sprinkle with the shredded cheese.  Bake, uncovered, for 5 more minutes or until the cheese is melted.

If desired, garnish with sour cream and cilantro.

Serves 10-12

Kimberly

Carrot Raisin Tea Sandwiches

I made these delicious sandwiches for a Ladie's Tea that we had at church.  The raisin bread, carrots and cream cheese frosting make these slightly sweet sandwiches a delightful special treat.  These are also enjoyed by children, too!  Be creative and cut these into long fingers, squares or different shapes using cookie cutters.

1 cup grated carrots (small holes on a hand grater)

8 ounces (1/2 can) prepared cream cheese frosting

8 ounces cream cheese, softened

1/4 cup finely chopped walnuts (or pecans)

1 to 2 loaves cinnamon raisin bread ** (see note below)

In a medium bowl, combine the grated carrots, cream cheese frosting, cream cheese and chopped walnuts.

Generously, spread one side of each piece of bread with the carrot/frosting mixture (about 1/4 inch thick).  Top with the remaining bread slices.

Carefully, cut the crusts from each sandwich with a long, sharp knife.  Cut the sandwiches in half diagonally and then cut in half again.  

Note:  Use a good quality raisin bread.  For one recipe of filling, I used 2 loaves of Pepperidge Farm Raisin Cinnamon Swirl Bread (24 slices of bread total).  Freezing the bread before cutting and then spreading makes for easier handling.

If using the bread noted in the above recipe, this will make 12 whole sandwiches or 24 halves or 48 fourths

Source:  Food.com

Janice

Mushroom Risotto (Instant Pot-Pressure Cooker)

This risotto recipe delivers everything you love about classic Italian comfort food.  It is easy to make and is wonderfully rich and creamy. Risotto is perfect as a side dish or a main dish for weeknights or for entertaining. I am sure you will enjoy!

1 TBS vegetable oil or avocado oil

4 TBS (1/2 stick) salted butter

1/3 cup finely chopped onion

3 to 4 cloves garlic, minced or pressed

1 1/2 pounds baby bella mushrooms, sliced (not too thin)

1/2 cup dry white wine (like a chardonnay)

2 cups arborio rice **(see note)

4 1/2 cups mushroom broth (Mushroom Better Than Bouillon) or chicken broth

1 tsp Lawry's Seasoned Salt

1/2 tsp black pepper

1/2 tsp Italian Seasoning

1/2 cup fresh grated Parmesan cheese

Additional grated Parmesan cheese for topping each serving, if you wish

Place the vegetable/avocado oil and butter in the Instant Pot pressure cooker.  Hit Sauté and Adjust so it's on the More or High setting and heat until the butter has just begun to bubble.

Add the onions and cook for about 2 minutes, until softened.  Then add the garlic and sauté for 1 minute longer.

Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.

Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.

Sitr in the rice and sauté for 1 minute.  

Add the broth, Lawry's Seasoned salt, black pepper and Italian seasoning.  Stir well, giving the bottom of the pot a few last good scrapes so nothing is stuck on.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes.  Quick release when done.

Add the grated Parmesan.  Stir well until combined and serve.  Top each individual serving with more Parmesan if you wish.

**Note:  When making risotto, you absolutely must use arborio rice.  Other types of rice won't get creamy and you will end up with a gloppy mess.

Makes 4 - 6 main dish servings or 8-10 side servings (2 quarts)

Source: The Step-By-Step Instant Pot Cookbook, Jeffrey Eisner

Janice

Candied Jalapeno Venison Bites

I had some friends over and served these Candied Jalapeno Venison bites.  Everyone really enjoyed them.

If you prefer a milder spice level, poblano peppers can replace the jalapenos.  If venison is unavailable, beef tenderloin makes a great alternative.  

1 lb venison steaks

1 cup fresh sliced jalapenos

Marinade:

1/2 cup sugar

1/4 cup soy sauce

2 TBS olive oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

Preheat oven to 375F.

Slice the venison steaks into bite-sized pieces. Make sure each piece is uniformly sliced so that all of the venison pieces are cooked to the same doneness.

In a bowl, combine all of the marinade ingredients together.  Mix well until the sugar dissolves.

Add the venison pieces to the marinade, ensuring they are well-coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes. Marinating the meat is essential for keeping it tender and full of flavor.

Spread the sliced jalapenos evenly on a baking sheet.

Arrange the marinated venison pieces on top of the jalapenos.

Pour the marinade over the venison and jalapenos.

Bake in the preheated oven for 20-25 minutes or until the venison is cooked through. (note: my venison was done in about 15 minutes with an internal temperature of 145F degrees).

Remove from the oven and let the dish rest for 5 minutes.

Serve warm.

Makes 6-8 appetizer size servings

Source:  LuciousRecipes.com

Susan