Navy Bean and Ham Soup (Instant Pot / Pressure Cooker)

Navy Bean and ham soup is my favorite soup.  I like that this recipe calls for cooking the beans in the pressure cooker rather than soaking the beans overnight. You can also freeze this soup to enjoy later.

1 lb dry navy beans (about 2 1/3 cups)

fresh cold water

2 tsp butter

1/2 lb ham, diced (You may use more ham if you prefer.)

1 cup diced onion

1 cup diced carrots

3/4 cup diced celery

6 cloves garlic, minced

7 cups water

3 TBS tomato paste (I did not use the tomato paste.)

2 tsp salt

1/2 tsp pepper

2 TBS sugar

Rinse and pick over the beans to discard any pebbles or blemished beans.  

Use this quick-soak method instead of soaking the beans overnight.  Put the beans in the Instant Pot and cover with water about 2-3 inches above the beans.  Close the pot and set the valve to "sealing".  Push "pressure cook" or "manual" and set time to 3 minutes.  When it beeps that it is done, leave it for a full natural release.  This can take from 30-50 minutes.  When the pin drops, open the pot.  Drain the beans and set them aside.

Wash and dry the pot liner.  Press "sauté" and when it says "hot", add the butter and ham.  Sauté until well browned.  Add the onion, carrot, celery and continue to sauté for about 3 minutes.  After that, stir in the garlic and immediately press "cancel". 

Add the water and deglaze the pot by scraping any browned bits up off of the bottom.  Add the beans, tomato paste (if using), salt, pepper and sugar.

Close the pot lid and set the valve to "sealing".  Press "pressure cook" or "manual" and set the time to 10 minutes.  When it beeps that it is done, leave it for a full natural release.  This may take up to 45 minutes.

When the pin drops, open the lid.  Don't be concerned if it seems a bit watery.  The soup will continue to thicken a little bit.  Or you can use an immersion blender to puree some of the beans, leaving most of the beans whole.  If you don't have an immersion blender, use a potato masher or put about 3-4 cups of the soup and beans in a blender or food processor and process until almost smooth.  Then return it to the pot.  I prefer to use the immersion blender option.

Add additional salt and pepper if needed.  This soup is even better the second day.

Serves:  6-8

Source:  Rootitoot Cookbook Vol. 2

Kimberly

Split Pea Soup with Ham (Instant Pot / Pressure Cooker)

This recipe for split pea soup is so quick and easy to make because it is made in a pressure cooker.  We enjoy this soup on cold Wisconsin winter nights with a delicious piece of crusty bread.

2 TBS butter or olive oil

2-3 cups diced ham

1 1/2 cups chopped onions

3/4 cup diced celery

3/4 cup diced carrots

3 cloves garlic, finely chopped

6 cups chicken broth (or a combination of chicken broth and water)

1/2 tsp pepper

1/4 tsp thyme

1-2 bay leaves

Optional:  ham bone or ham hock

1 lb (about 2 1/4 cups) green or yellow split peas - rinsed until water runs clear

Press "sauté" on the Instant Pot.  When the display indicates "hot", add the butter or oil.  Add the diced ham and sauté for a few minutes, stirring frequently until nicely browned.  Add onion, carrot and celery and cook, stirring frequently, until softened.  This will take about 3-4 minutes.  Add garlic and then hit "cancel".

Add the broth/water to the pot.  Using a wood spoon, stir well to get all of the brown bits off the bottom of the pot and into the liquid.  Make sure you do a good job of getting all of the browned bits off the bottom of the pot to prevent the "burn" warning.

Stir in the pepper, thyme, bay leaves, hambone or hock, if using, and the split peas.  Close the lid.  Make sure the valve is set to sealing and push "pressure cook" or "manual".  Set the time to 15 minutes.  When it beeps that it is done, leave it for a full natural release.  This could take anywhere from 15-25 minutes. 

When the pin drops, open the lid and remove the bay leaves.  If you added a ham bone or hock, remove it also.  Remove any of the meat from the bone/hock and add it back to the soup taste the soup and add salt and pepper if needed (see below note).  Garnish the soup with some delicious croutons.  

*NOTE:  Since ham is salty, this recipe does not call for any additional salt.  I recommend adding salt at the end if it is needed.

When reheating leftovers, you may need to add some water to thin out the soup.

Serves:  6-8

Source:  The Rootitoot Cookbook  

(If you don't have this cookbook for the Instant Pot, I highly recommend getting it.  All of Rootitoot's recipes are delicious.)

Kimberly

Sweet Potato Casserole

This recipe calls for baking the sweet potatoes rather than boiling them.  I preferred the texture of the potatoes in this recipe.  My niece who doesn't usually care for sweet potatoes went back for seconds.  So, I would say this recipe was a success. 

For the Sweet Potatoes:

6 medium to large sweet potatoes

2 large eggs

4 TBS butter

1/3 cup packed light brown sugar

1 tsp ground cinnamon

coarse salt and fresh cracked pepper to taste

For the Strusel:

1/3 cup flour

1/3 cup packed light brown sugar

3/4 cup roughly chopped pecans

4 TBS butter

1 cup mini marshmallows

Preheat oven to 375F.

Poke sweet potatoes with a fork then place them on a baking sheet lined with parchment paper or foil.  Bake at 375F for 60-70 minutes or until tender.

Remove the sweet potatoes and pull the skin off and discard.  Add the cooked insides to a large mixing bowl. Add the eggs, butter, brown sugar, cinnamon, salt and pepper to the bowl and mash with a hand masher or mixer until smooth.

Transfer the mashed sweet potatoes to a 9x13 casserole dish sprayed with non-stick spray.  Set aside.

In a separate large bowl, cut together the flour, brown sugar, pecans and butter until the butter is the size of rice.

Fold in the marshmallows and then evenly sprinkle the streusel over the mashed sweet potatoes, completely covering them.

Bake at 375F for 25-30 minutes or until the marshmallows are browned.  Enjoy!

Serves 10-12

Source:  Chef Billy Parisi - billyparisi.com

Kimberly

Turkey Fig Sandwich

It was a beautiful, spring-like day in March so we headed to a cozy coffee shop along the shore of Lake Michigan to enjoy lunch and a good cup of coffee.  We discovered the most wonderful sandwich at the coffee shop. Naturally, we had to try recreating it at home—and we were spot on. I hope you enjoy it just as much as we did. All that’s missing is the beautiful view of the lake.

Lightly toasted sourdough bread, 2 pieces per sandwich

Sweet fig jam (We purchased ours at Aldi. Trader Joe's may have it also.)

Gala apple, or any sweet apple, thinly sliced

Havarti cheese, thinly sliced

Sliced deli turkey meat

Thinly sliced raw red onion

Arugula greens

Dijon mustard

Spread fig jam on one piece of toast and top with the apple slices, cheese, turkey meat, onions then Arugula.

On the second piece of toast, spread with Dijon mustard. Place on top of the sandwich and cut in half.  

Enjoy!

Kimberly

Gajar Ka Halwa (Indian Carrot Pudding)

A friend at work brought this carrot pudding for our Christmas lunch.  I enjoy trying new foods and this dessert was delicious.  He was so happy when I asked him for the recipe.  I made this for my family and they really enjoyed it.

4 TBS butter (or you can use ghee)

4 cups finely grated organic carrots

2 cups whole milk

1/2 - 3/4 cup sugar

1/2 tsp ground cardamom

1/3 cup cashews, almond slices or pistachios

Melt the butter in a heavy bottom saucepan.  Add grated carrots to the melted butter and cook over a low heat for 10 minutes until you get a nice aroma from the carrots.  The carrots will turn a deeper orange color.

Adjust the heat to medium-low and add the milk and stir often.  After a while the milk will begin to froth and foam up. Then the mixture will start to reduce slowly.  Keep stirring the mixture often so the milk doesn't stick to the bottom of the pan.  Cook the mixture until the milk is reduced by about 75%.  This will take a while.  I think it took about an hour or so for me.  

Next, add the sugar to taste. Stir until well combined and the sugar has dissolved.  Add the ground cardamom and stir until combined and the milk has evaporated.  The mixture should be thick.  

When the mixture has thickened, it is ready to eat!  You can garnish the pudding with more nuts.

Enjoy this pudding warm, at room temperature or cold.  I prefer it either warm or at room temperature.

Serves 4-6

Source:  Pavan Naidu

Kimberly

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

Butternut Squash Soup

I saw Sarah make this soup on her YouTube channel, and it immediately caught my attention. It sounded delicious—and it truly is. Even people who don’t usually enjoy squash end up loving this flavorful soup. Serve it with a slice of warm, crusty bread for the perfect comforting meal.

1 to 2 large Butternut squash

4 TBS butter

1 medium onion, chopped

4 to 5 cups chicken broth

1/4 tsp oregano

1/4 tsp basil

1/4 tsp pepper

2 tsp salt

1/8 tsp cayenne pepper

1 8 oz pkg cream cheese, cut into small cubes

Microwave the whole butternut squash for 4 minutes.  No need to even put it in a dish.

Remove from microwave and peel, cut in half, remove seeds and cube.  You will need 6 to 8 cups of cubed squash.

Add the butter and onions to a stock pot.  Saute onions until soft.  Add the cut-up squash to the stock pot.  Add 4 to 5 cups chicken broth, make sure the squash is covered in broth.  Add more broth if you need it.  Add the remaining ingredients except for the cream cheese.

Cover and cook for 20 minutes or until the squash is fork-tender. Stir to combine.  When squash is done, add the cubed cream cheese. Stir until cream cheese is mostly melted.  Slowly, puree with an immersion blender or carefully blend in a blender.  Make sure you remove the small cap in the cover of the blender and place a kitchen towel over the hole.  Fill the blender only half full of soup.  Start blending on LOW speed.  Pour soup out of the blender into a large bowl, continue blending the rest of the soup in small batches as noted above.  If you do not do this, please prepare to clean soup off of your ceiling and cupboards. You will definitely need to take a trip to the Emergency Room with burns on your hand and face. 😊 Thankfully, I had a smart Mom who taught me how to blend hot foods in a blender.

When all of the soup is blended, give it one good stir and serve.

Serves 6 to 8

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

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

Peanut Butter Nutella Swirl Cookies

I love anything peanut butter and chocolate flavored.  So, naturally, I just had to make these cookies. Instead of the peanut butter flavored morsels, I added Reese's Pieces.  You may also use chocolate chips or chopped peanuts instead.  However, I highly recommend the Reese's Pieces!

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, softened to room temperature 

1/2 cup shortening, room temperature 

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla extract

1 1/2 cups peanut butter-flavored morsels **I used Reese's Pieces instead

6 TBS Nutella

Additional granulated sugar for rolling the cookie balls in (about 1/2 cup)

Whisk flour, baking powder, baking soda, and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter and shortening together on medium-high speed until smooth about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, abut 2 minutes.  Add the eggs and beat on high speed until combined, about 1 minute.  Scrape down the sides and the bottom of the bowl and beat again as needed to combine.  Add the peanut butter and vanilla extract and beat on medium-high speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, beat in the peanut butter morsels (or Reese's Pieces).  Once combined, beat in the Nutella for 10 seconds.  Don't completely mix it in...you want Nutella swirls.

Cover and chill the dough in the refrigerator for at least 1 hour (or up to 4 days).  If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350F.  Line baking sheets with parchment paper.  Set aside.

Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in sugar to coat.  Place the dough balls 3 inches apart on the baking sheets.  Press a fork into the tops to create the crisscross pattern.

Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Do not over bake. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to a week.

Makes about 50-70 cookies, depending on the size that you roll them 

Source: Sally's Cookie Addiction

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

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly

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

Kiss the Cook Baby Back Ribs (Pork) - Pressure Cooker

These fall-off-the bone ribs are a family favorite for sure!

I paired these ribs with broccoli casserole. Potato salad, coleslaw, baked beans, or corn-on-the-cob would be delicious sides, as well.

1 TBS paprika

1 TBS light brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tsp salt

3/4 tsp black pepper

1-2 racks baby back ribs, cut to fit into cooker

1 1/2 cups chicken stock or broth 

2 TBS ketchup

1 (18oz) bottle BBQ sauce (use half of the bottle for 1 rack of ribs)

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt and pepper.  Rub the mixture evenly over the entire surface of the ribs.

Place rubbed ribs, chicken stock and ketchup in a 6 quart or 8 quart pressure cooker.  Securely lock the cooker's lid and set for 15 minutes on HIGH.

Let the pressure cooker's pressure release naturally for 15 minutes before performing a quick release to release any remaining pressure.

Grill the cooked ribs using a preheated grill for 15 minutes, flipping over, and basting with barbecue sauce twice. 

NOTE:  After the pressure cooker step, you can also prepare these in the oven instead of finishing them on the grill.  Simply preheat oven to 375F.  Bake on an aluminum-lined sheet pan for 20-25 minutes.

Serves 4-8 (depending on if you make 1 or 2 racks of ribs)

Source:  Great Food Fast by Bob Warden

Susan

Sourdough Crackers

Thin, crisp, and full of tangy sourdough flavor, these homemade crackers are a fantastic way to put your sourdough discard to good use. They make an irresistible snack on their own, perfect for a charcuterie board, and pair beautifully with a warm bowl of soup. The best part is how simple they are to prepare—you may find yourself baking them again and again.

135 grams sourdough discard (1/2 cup)

20 grams all-purpose flour (about 2 TBS)

25 grams unsalted butter, melted (about 2 TBS)

30 grams grated Parmesan or Asiago cheese (about 1/4 cup)

2 grams salt (about 1/4 tsp)

sprinkle of seasoning, as desired

Preheat the oven to 300F degrees and line a half-sheet pan with a piece of parchment paper.

Stir down your sourdough discard (if there is any "hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).

To a small bowl stir together 135 grams of sourdough discard, 20 grams of flour and 25 grams of melted butter.

Add 1/4 tsp salt and 30 grams of cheese.  Mix together with a spatula.  The dough will resemble a thick batter.

Pour the batter into the middle of the parchment paper (take off the baking sheet if needed).  Us an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper.  Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired.  Place the parchment paper with the cracker batter back on top of the baking sheet.

Bake for 20 minutes at 300F.  After 20 minutes, pull the crackers out of the oven.  Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total.  Put the crackers back into the oven and bake for another 15-20 minutes until crisp.  Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.

Let the crackers cool for 10 minutes and then break into pieces.  If you want them a little more flavorful, sprinkle a little extra salt on top.

** You may increase the amount of cheese to 1/2 cup if desired, or leave it out completely.

** Try adding herbs such as dried basil, dried dill or Italian Seasoning.  Sprinkle the tops with a little Sea Salt.

** For a sweet cinnamon/sugar cracker, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter.  Sprinkle the top with cinnamon and sugar, too.

Enjoy! 

If you have any leftovers, store in an airtight container for a few days.

Makes 40 crackers

Source:  Amybakesbread.com

Kimberly

Italian Dressing Mix

You can easily make Italian Dressing Mix at home for a fraction of the cost instead of buying the packets of Good Seasons mix.  This can be used in recipes as well as for making salad dressing.  This recipe makes just over 7 tablespoons of Italian dressing mix.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. 

1/2 tsp dried thyme

1/2 tsp celery salt

1 tsp garlic powder

1 tsp dried basil

1 tsp ground black pepper

1 TBS onion powder

1 TBS dried parsley

1 TBS granulated sugar

1 TBS salt

2 TBS dried oregano

Whisk all of the above ingredients together until well combined.

If you want a finer mixture, you can blend it in a food processor or a spice grinder until you reach the consistency that you want.

Store in an airtight container at room temperature.  I put mine in a glass jar with a lid and store it with my other spices.

** If you are planning to use this Italian dressing mix in recipes that call for a "packet" or an "envelope" of Good Seasons mix, you may want to know how much is in one of the packets.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. This recipe makes just over 7 tablespoons of Italian dressing mix.

To make Italian Salad Dressing or Marinade

1/4 cup vinegar (red or white)

3 TBS water

Combine vinegar and water in a container or jar with a tight-fitting lid.

Add 2 TBS of the above dry recipe mix.

Cover and shake until well blended.

Add 1/2 cup olive oil or vegetable oil

Shake again until blended.

Store in refrigerate for up to 4 weeks.

** This prepared salad dressing may also be used as a marinade for chicken, fish and vegetables.

Also, you may add the dry seasoning mix to pasta, salads, burgers or sprinkle on popcorn.

To make a dip, add the dry mix to sour cream, yogurt or cream cheese.

Source: LittleSunnyKitchen.com

Kimberly

Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry) 

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne

Pesto Bread

There is something about freshly baked bread that turns even the simplest meal into a comforting meal.  This tasty bread is perfect served with quiche, fish, a chicken dish or with a bowl of soup or a salad. 

1 3/4 cups flour

1 tsp sugar
1 tsp baking powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp baking soda

2 eggs, lightly beaten
1/2 cup sour cream 
1/2 cup 2% milk
3 TBS olive oil
1/2 cup pine nuts, toasted and chopped (I used toasted walnuts)
1/4 cup grated Parmesan cheese

1/4 cup minced fresh parsley or 4 tsp dried parsley flakes (I used fresh)

2 TBS minced fresh basil or 2 tsp dried basil (I used fresh)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil.

Transfer to a greased 8 x 4 loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

1 loaf (12 slices)

Source: Taste of Home Christmas 2010

Janice

Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

These pork chops are absolutely amazing!  The sweet maple syrup balances perfectly with the salty bacon. The Dijon mustard sauce makes this dish a winner. Serve this dish with a salad along with mashed potatoes, roasted vegetables or sweet potato fries. This is a recipe that is great for a quick weeknight meal or for a special meal with friends.  See my tips at the end of this recipe.

4 bone-in pork chops (about 1" thick)

4 slices bacon, cooked and crumbled

1 TBS maple syrup

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

salt to taste

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

Combine maple syrup, 1 tsp Dijon mustard, garlic powder, black pepper and salt in a bowl. 

Rub marinade on both sides of the pork chops.

Grill or pan-sear pork chops until golden and cooked through (145F internal temperature). This should take about 4 to 5 minutes per side over medium heat.  For extra caramelization, brush chops again with maple syrup halfway through cooking.  If you don't have a thermometer, cut into one chop; juices should run clear and meat should be tender with a slightly pink center.  Overcooking dries them out - so keep an eye on the chops while you are cooking them.

Top with crumbled bacon and set aside. Let the pork chops rest after cooking - just 5 minutes seals in those juices.

For the cream sauce, in a saucepan, melt butter, whisk in flour and cook for one minute.

Gradually add milk and heavy cream, whisking continuously until sauce thickens (around 5-7 minutes).

Stir in 1/4 cup Dijon mustard, garlic, salt and pepper.  Simmer another minute, stirring gently. While you are stirring, taste the sauce and adjust the seasoning to your liking.

Pour sauce generously over pork chops and serve immediately.

TIPS:

*To pre-prep, you may make the sauce ahead of time and then reheat it while you are cooking the pork chops.

*Toss in red pepper flakes or hot sauce into your cream sauce for an extra kick. 

*If you don't have bacon, you may also use cooked sausage crumbles and/or caramelized onions.  

*For an extra crunch, top with crushed pecans or toasted breadcrumbs. 

*If you use boneless pork chops, they will cook faster, so you will need to keep an eye on them while they are cooking.

*If you have leftover sauce, you can serve it on top of vegetables or mashed potatoes.  

*To reheat any leftovers, gently reheat the pork chops in the oven or in a skillet to keep them from drying out. 

*To freeze leftovers, place the pork chops and the sauce in separate containers and use within two months.

Serves 4

Source:  aryarecipes.com

Susan