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Instant Pot Sausage Gravy

Instant Pot Sausage Gravy

Ingredients 1 pound ground sausage 2 slices uncooked bacon, diced 1/2 cup chicken broth 1/2 cup all purpose flour 3 cups milk 1/2 tsp salt 1/2 tsp black pepper Homemade or canned biscuits Directions Prepare your biscuits and turn the oven on to bake them.…

Sheet-Pan Pork and Potatoes

Sheet-Pan Pork and Potatoes

Ingredients 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork…

Macaroni and Cheese

Macaroni and Cheese

Ingredients

  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
  • 6 tablespoons salted butter
  • 1/3 cup grated yellow onion
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 3/4 cups heavy cream
  • 2 teaspoons Worcestershire sauce
  • 4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
  • 4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Directions

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.

Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.

Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

Serves: 10

Source: Southern Living

Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

Ingredients 1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks Kosher salt and freshly ground pepper 2 cloves garlic, grated 1 teaspoon grated fresh ginger 1 teaspoon garam masala 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/8…

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients: 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth…

Chicken Francese

Chicken Francese

Ingredients
1 pound boneless skinless chicken breasts
1 large Eggland’s Best egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Lemon Sauce:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Directions
Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.


In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.


For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.


Nutrition Facts
1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

Source: Taste of Home

Stir-Fried Udon with Chicken and Vegetables

Stir-Fried Udon with Chicken and Vegetables

Ingredients 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil…

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, add the olive oil, carrots, celery and onion, and cook until slightly soft
  • Hit CANCEL to turn pot off, then add cooked turkey, turkey stock, water, salt, pepper and herbes de Provence
  • Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
  • Pot will take several minutes to reach pressure, then begin counting down and cook for 5 minutes and beep when done. Allow a 5 minute natural release (or longer) and do quick release for remaining pressure
  • When pin drops, remove lid, and stir. If you want to add noodles, add 2 cups uncooked egg noodles, hit CANCEL, then hit SAUTE, and cook until noodles are done.  You can also cook noodles separately and serve with soup.

Source – https://www.meatloafandmelodrama.com

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…