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Slow Cooker Beef Stew with Beer

Slow Cooker Beef Stew with Beer

Prep Time 20 minutesCook Time 8 hoursTotal Time 8 hours 20 minutesServings 8 servingsCalories 685 kcal Ingredients 1 large onion diced 4 garlic cloves minced 2 tbsp chopped rosemary divided 2 tbsp chopped thyme divided 2 bay leaves 2 tbsp all-purpose flour 1-2 tsp kosher […]

Instant Pot Turkey Soup

Instant Pot Turkey Soup

Ingredients 1 cup baby carrots, sliced thin 1 medium yellow onion, chopped 2 celery stalks diced 1 tablespoon olive oil 2 cups cooked turkey, diced 1 teaspoon sea salt 1/2 teaspoon pepper 1 teaspoon herbes de Provence seasoning additional salt and pepper, to taste 4 cups turkey stock (bone broth) 1/4 cup water Instructions Hit SAUTE on Instant Pot, and when it reads, Hot, […]

Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken

Ingredients

  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions
In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.

Heat the Instant Pot in sauté mode.

Add sesame oil to the pot.

Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.

Add the prepared honey garlic sauce to the pot; cover and lock the lid.

Cook in poultry mode for 20 minutes.

Turn off the pot and allow it to release the pressure, about 5 minutes.

Transfer chicken to a serving plate and spoon the sauce over the chicken.

Garnish with toasted sesame seeds and green onions.

Serve.

Source – https://diethood.com

Fettuccine With Creamy Pesto

Fettuccine With Creamy Pesto

Ingredients Kosher salt 12 ounces dried egg fettuccine 1 10-ounce bag spinach 2 tablespoons unsalted butter 3/4 cup heavy cream Pinch of freshly grated nutmeg Finely grated zest of 1 lemon 3/4 cup freshly grated parmesan cheese Freshly ground pepper 1/4 cup prepared pesto Directions […]

Traditional Beef Burritos

Traditional Beef Burritos

Ingredients 1 pound lean ground beef 1 cup chopped onion 2 large garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 cup taco sauce 16 ounce can fat free refried black beans 6 10-inch flour tortillas 3/4 cup Sour Cream 1 1/2 […]

Potato and Leek Soup

Potato and Leek Soup

Ingredients:

8 ounces bacon, chopped
1 leek diced
1 onion, chopped
2 carrots, diced
4 cups chicken broth
3 potatoes, peeled and diced
1.5 cups chopped cabbage
1.5 teaspoons salt
.5 teaspoon caraway seeds
.5 teaspoon black pepper
1 bay leaf
.5 cup sour cream
Chopped fresh parsley (optional)

Directions:

  1.  Press saute on the Instant Pot, cook bacon in pot until crisp.  Remove to paper towel-lined plate.  Drain off all but 2 tablespoons drippings.
  2. Add leek, onion and carrots to pot; cook and stir about 4 minutes or until vegetables are softened.  Stir in broth, scraping up browned bits from bottom of pot.  Stir in potatoes, cabbage, salt, caraway seeds, pepper, and bay leaf; mix well.
  3. Secure lid and move pressure release valve to sealing or locked position.  Cook at high pressure for 4 minutes.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.  Remove and discard bay leaf.
  5. Whisk .5 cup hot soup into sour cream in small bowl until blended.  Add sour cream mixture and bacon to soup; mix well.  Garnish with parsley.

Yield: 6 servings

Source: Cook Instant!

Asian Chicken Thighs with Broccolini

Asian Chicken Thighs with Broccolini

Ingredients 8 skin-on, bone-in chicken thighs (about 6 ounces each) 2 teaspoons toasted sesame oil 1/4 teaspoon five-spice powder Kosher salt and freshly ground pepper 1/4 cup hoisin sauce 1 tablespoon packed light or dark brown sugar 3 cloves garlic 2 small bunches broccolini (baby […]

Pantry Pasta

Pantry Pasta

Ingredients 12 oz. spaghetti or other long pasta Kosher salt 4 garlic cloves, thinly sliced ¼ cup extra-virgin olive oil, plus more for drizzling 3 oil-packed anchovy fillets (optional) ¼ tsp. crushed red pepper flakes 1 cup finely grated Parmesan, plus more for serving 4 […]

Garlic-Miso Pork Noodle Bowl

Garlic-Miso Pork Noodle Bowl

Ingredients

  • 8 ounces uncooked brown rice noodles
  • 8 ounces ground pork
  • 3 tablespoons grated yellow onion
  • 1 (8-oz.) pkg. sliced fresh mushrooms
  • 2 tablespoons white miso
  • 1 tablespoon chili garlic sauce (such as Huy Fong)
  • 2 cups unsalted beef stock
  • 1 cup matchstick-cut carrots
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 cup sliced scallions

Directions

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.

Step 2

Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.

Step 3

Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.

Servings: 4

Source – http://www.cookinglight.com

Classic French Onion Soup

Classic French Onion Soup

Ingredients: 5 Tbsp olive oil (divided) 1 Tbsp butter 8 cups thinly sliced onions (about 3 lbs.) 3 garlic cloves, minced 1/2 cup port wine 2 cartons (32oz. each) beef broth 1/2 tsp. pepper 1/4 tsp. salt 24 sliced French bread baguette (1/2 in. thick) […]