Instant Pot Egg Bites

7

Ingredients:

3	large eggs
1/4 cup	(2 oz) cottage cheese
1/4 cup	(2 oz) soft cheese, like cream cheese, brie, boursin, or laughing cow
1/2 cup	chopped mix-ins, like cooked meats and/or raw or cooked vegetables
1/2 cup	(2 oz) shredded cheese, such as cheddar, monterey jack, or mozzarella
	salt to taste
	freshly ground black pepper to taste

Directions:

Combine the eggs, cottage cheese, and soft cheese in a blender. Blend at medium speed for about 30 seconds, until smooth.

Pour the blended egg mixture into a bowl. Blot your mix-ins with paper towel to remove any excess moisture and add them and shredded cheese to the egg cheese mixture and stir to combine. Add salt and pepper.

Use a small amount of oil or nonstick cooking spray to grease a silicone egg mold, then ladle 1/4 cup of the mixture into each of the impressions in the mold. Wipe off any drips.

Pour 1 cup of water into the Instant Pot. Carefully transfer the egg mold to the sling lifter, then place the lid on the mold. Grasping the handles of the lifter, lower the egg mold into the pot.

Cook the eggs on LOW pressure: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the Sealing position. Select the Pressure Cook or Manual program, then adjust the time to 11 minutes at low pressure. (If making a double batch, increase the cooking time to 13 minutes.) The pressure cooker will take about 10 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

Release the pressure naturally for 5 minutes: When the timer goes off, let the pressure release naturally for 5 minutes, then perform a quick pressure release by moving the pressure release knob from Sealing to Venting. It will take a minute or two for the pressure to release completely.

Remove the egg bites from the pressure cooker: Wearing heat-proof mitts, grasp the sling lifter to lift the egg bite mold out of the pot. Remove the lid from the mold and let the bites cool for 5 minutes or so (they will deflate a bit as they cool). if necessary, use a knife to run around the edges to release the egg bites from the mold. Then turn over the mold and gently pop them out onto a plate to cool.

Serve the egg bites: While warm, serve the bites (on their own, or with toast or a pile of mixed greens), or refrigerate for up to 3 days in a tightly lidded container or ziplock bags. To reheat, microwave very briefly (about 25 seconds, depending on the strength of your microwave). They can be frozen in ziplock bags. Take them out the night before to thaw in the fridge.

source: Simply Recipes https://www.simplyrecipes.com/recipes/how_to_make_pressure_cooker_egg_bites/

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Chorizo and Egg Tostado

Servings 8

Ingredients:

2 (12-ounce) packages fresh chorizo sausages 24 ounces total

1 pound ground beef

1 tablespoon olive oil

1 diced jalapeño pepper

1 seeded and diced poblano chile

1 diced red bell pepper

1 diced green bell pepper

1/2 medium onion diced

salt to taste

1/4 cup your favorite salsa

1/4 cup water

freshly ground black pepper to taste

8 flour tortillas or corn tortillas

oil for frying

8 eggs

mexican blend cheese

5 green onions sliced

hot pepper sauce

avocado

sour cream

Directions:

Remove chorizo from casings. In a large skillet, cook chorizo and ground beef until browned. Drain off fat. Add 1 tablespoon olive oil to the skillet and add jalapeno, diced poblano, red bell pepper,green pepper and onion to meat. Cook until tender, about 5-7 minutes. Add salt and pepper to taste. Add salsa and water and stir to combine. Cook until reduced slightly.
In another skillet, heat oil and fry tortillas until crisp turning once.
Fry 6 eggs as desired. Divide chorizo mixture between the tortillas, top with cheese, egg, hot sauce and avocado. Garnish with sour cream and green onion.

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Grilled Pork Chops

Serves: 4

A quick soak in an easy brine makes for perfect grilled pork chops every single time.
Author: Christine Gallary
The Kitchn
https://www.thekitchn.com/grilled-pork-chops-268342 Yield: Serves 4
Prep Time: PT5M
Cook Time: pt10m
Total Time: 15 minutes

Ingredients:

6 cups	water cold water
1/3 cup	kosher salt
3 tablespoons	granulated sugar
4	pork chops boneless or bone-in pork chops (at least 1-inch thick)
1 teaspoon	black pepper freshly ground black pepper or salt-free spice or dry rub
	barbecue sauce to serve

Directions:

Make the brine. Place 6 cups cold water, 1/3 cup kosher salt, and 3 tablespoons granulated sugar and flavorings if using in a large bowl. Whisk until the salt and sugar are dissolved.

Brine for 30 minutes to 2 hours. Add 4 pork chops and make sure they are completely submerged. Cover and refrigerate at least 30 minutes or up to 2 hours.

Heat the grill. About 20 minutes before you’re ready to cook, heat an outdoor grill. For a charcoal grill, arrange the lit coals over one half of the grill and leave the other side empty. For a gas grill, heat all burners to high (at least 450°F).

Dry and season the chops. Remove the chops from the brine and discard the brine. Pat the chops very dry with paper towels. Season all over with 1 teaspoon black pepper or spice rub.

Sear the chops over high heat. Scrape the grill grates clean if needed. If using a gas grill, lower one of the burners to medium heat. Place the chops on the hotter side of the grill, cover, and cook until grill marks appear on the bottom, about 3 minutes per side.

Finish cooking over medium heat. Move the pork chops to the cooler part of the grill. Cover and cook, flipping every few minutes, until the thickest piece registers 145°F on an instant-read thermometer, 4 to 7 minutes more depending on the thickness of the chops.

Rest the pork chops for 5 minutes. Transfer the pork chops to a serving platter, cover loosely with aluminum foil, and let rest at least 5 minutes before serving.

Source: thekitchn.com

Garlic Toast

Serves: 8

Ingredients:

1 loaf	French bread sliced about 1″ thick
1 cube	butter melted
	Johnny’s garlic and herb seasoning

Directions:

Turn oven to broil setting. Melt butter in a dish with low sides. Dip each slice of bread in melted butter quickly. Place bread on a cookie sheet. Sprinkle the slices with garlic seasoning. Put under the broiler and watch carefully! You just want the bread to be toasted not blackened! It happens fast!

Penne with Shrimp

Serves 8

Ingredients:

1 whole wheat penne rigate or pasta of choice

2 tablespoons olive oil

1/4 chopped red onion

1 tablespoon chopped garlic

1/2 cup white wine

2 (14.5-ounce) cans diced tomatoes

1 pinch red pepper flakes to taste

salt to taste

1 pound shrimp peeled and deveined (cut in half if desired)

2 tablespoons butter

1 tablespoon lemon juice

1/2 Parmesan cheese for garnish

Directions:

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic and pepper flakes, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. In separate skillet, cook shrimp in butter and lemon juice until shrimp is opaque. Drain and reserve lemon butter. Add shrimp to tomato mixture.
4. Toss with pasta and add lemon butter as desired/needed for taste and moisture. Top with Parmesan cheese to serve.

Chicken Gyros

Serves: 4

http://abitchinkitchen.blogspot.com/2012/01/chicken-gyros.html

Ingredients:

4	pita bread pitas or flatbreads, warmed for 20 seconds in the microwave between damp paper towels
	diced tomatoes
	diced red onion
	dried parsley
	Marinade:
2 teaspoons	garlic, minced (about 4 cloves)
3 tablespoons	lemon juice or juice of one lemon
2 teaspoons	red wine vinegar
2 tablespoons	extra virgin olive oil
3 tablespoons	greek yogurt plain
1 tablespoon	dried oregano
	pepper to taste
	salt to taste
4	boneless, skinless, chicken breasts halves
	Tzatziki Sauce:
16 ounces	greek yogurt
1	cucumber, peeled, seeded, and very finely diced
1 1/2 teaspoon	garlic (3-4 cloves)
1 teaspoon	white white wine vinegar
	lemon juice to taste
	salt to taste
	pepper to taste

Directions:

Chicken:Combine all of the above ingredients(for the chicken) except for the chicken in a dish, and whisk together to make a marinade. Add in chicken, and turn to coat. Cover, and place in the fridge for 1 hour to marinate.

Using a thick stack of paper towels, squeeze the diced cucumbers to remove as much water as possible. Repeat if necessary. In a medium bowl, combine cucumbers with all of the Tzatziki ingredients. Cover, and place in the fridge.

Preheat the oven to 350 degrees.

After the chicken is done marinating, place on a foil lined baking sheet and bake for 20-30 minutes, or until it is cooked thoroughly and juices run clear. Make sure they’re cooked to 165 degrees to be safe.

After your chicken is thoroughly cooked, allow it to rest for a few minutes, and then slice it into strips.

Assemble gyros with chicken, tzatziki sauce, tomatoes, onions, and dried parsley, wrap in foil for ease of eating, and enjoy!

Great Greek Salad

Servings 6

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon balsamic vinegar

3/4 teaspoon dried oregano

salt to taste

pepper to taste

1 red bell pepper seeded and sliced

1 green pepper seeded and sliced

1 red onion sliced into thin rings

1 cucumber seeded and sliced

1 bunch broccoli chopped

12 Greek olives drained

3 tomatoes sliced

12 ounces feta cheese crumbled

In a small bowl, whisk together the dressing ingredients (olive oil through pepper).
In a large bowl, toss remaining ingredients together. Pour dressing over the salad and toss again.

PF Chang’s Chicken Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps

1 tablespoon olive oil

1 pound ground ground chicken or pork

2 cloves garlic, minced

1 onion, diced

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

1 teaspoon sriracha sauce or more, to taste

1 (8-ounce) can water chestnuts, drained and diced

2 green onions, thinly sliced

freshly ground black pepper, to taste

kosher salt to taste

1 head butter butterhead lettuce or iceberg

Yield: 4 servings

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Garlic Noodles Recipe

Serves: 5

Garlic Noodles – The easiest and best noodles with garlic, butter, Parmesan cheese and Asian seasoning sauces. Tastes just like the best Asian restaurants!

Author: Bee | Rasa Malaysia
https://rasamalaysia.com/garlic-noodles-recipe/
Prep Time: 20 minutes
Cook Time: n/a
Total Time: 20 minutes

Ingredients:

20 ounces	Yellow noodles or spaghetti noodles
1 tablespoon	bottled grated Parmesan cheese
1 stick	unsalted butter
2 tablespoons	minced garlic, or more to taste
1 tablespoon	maggie seasoning
1 tablespoon	oyster sauce
1 tablespoon	fish sauce
1 tablespoon	sugar

Directions:

Rinse the yellow noodles with running water to discard the oil from the noodles. Drain and set aside.

Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles until al dente (you want it to still have a good chewy bite), or for a few minutes. You can taste the texture of the noodles while cooking. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.

Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.

To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well. Serve immediately.

Cream of Mushroom Soup

4 tablespoons divided butter

8 cremini mushrooms finely diced

2 tablespoons flour

1 cup whole milk

1 teaspoon salt more if needed

1/2 teaspoon pepper

Melt 2 tablespoons of the butter in a small sauce pan over medium heat. Add the diced mushrooms and saute until they are slightly carmelized and have absorbed a lot of the butter. Sprinkle in the flour and stir well. Slowly add the milk stirring constantly. Stir until quite thick then remove from heat. Add salt and pepper and taste for seasoning. Add more if necessary.

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Steak Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 6-8 hours
Total Time: 8 hours 10 minutes

Ingredients:

1 1/2 pounds	ground beef
1 (16-ounce) package	frozen mixed vegetables
1 (28-ounce) can	tomatoes diced
1	onion diced
2 cubes	beef bouillon
	salt to taste
	pepper to taste

Directions:

Crumble ground beef in bottom of crock pot. Put onions on top of beef, then package of veggies and bouillon. Pour tomatoes over top. Cook on low for 6-8 hours.

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Shepherd’s Pie

Serves: 6

Ingredients:

1 1/2 pounds	ground beef
1	medium onion chopped
1 (10 3/4-ounce) can	cream of mushroom soup
2 cans	green beans drained
4	(approximately) potatoes mashed (leftover mashed potatoes are great!)
dash	black pepper
dash	salt
1-2 cups	shredded Cheddar cheese

Directions:

Saute onion and beef. Drain. Stir in mushroom soup. Season with salt and pepper. Put in bottom of greased 9×13 baking dish. Put green beans on top of that….Spread mashed potatoes on top. Bake at 350F for 30 minutes or until hot. In last few minutes of baking, sprinkle with cheese and return to oven to let cheese melt.

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Lasagna Soup

Servings 8

For a little bit of family fun, don’t remove the bay leaf. Whoever gets the bay leaf is lucky and doesn’t have to help with dishes!

2 tablespoons olive oil

1 medium onion diced

4 cloves minced garlic

1 1/2 pound Italian sausage

1 teaspoon Italian seasoning

2 teaspoons dried oregano

1/2 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1/4 cup red wine

1 (28-ounce) can diced tomatoes

1 bay leaf

7 cups chicken stock

8 ounces Mafalda pasta or bow ties

1/2 cup finely chopped fresh basil leaves

8 ounces ricotta cheese

freshly ground black pepper

1/2 cup grated Parmesan cheese

2 tablespoons fresh chopped parsley

1/4 teaspoon salt

1 pinch freshly ground black pepper

2 cups shredded mozzarella cheese

Heat olive oil in Instant Pot on the Saute setting. Add sausage, onion, and garlic, breaking up sausage into bite sized piece. Cook until sausage is browned. Add Italian Seasoning, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes. Pour in red wine and stir.
Change setting on Instant Pot to simmer.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Simmer for 30 minutes. Add uncooked pasta and gently stir to moisten all pasta noodles. Set the pot to manual high for 8 minutes and seal the cooker. It should take about 10-12 minutes to come up to temperature.
As soon as it is done, quick release and stir. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the ricotta mixture. In a small bowl, combine the ricotta, parsley, parmesan, salt, and pepper.
To serve, place a scoop of the ricotta cheese mixture in each soup bowl, and then ladle the hot soup over the cheese. Sprinkle with shredded mozzarella. Garnish with fresh basil.

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Best Banana Bread Ever

Prep Time: 20 min
Cook Time: 1 hour 15 min
Total Time: 1 hour 35 minutes

by Elizabeth

3-4 very ripe bananas

4 eggs

1 cup shortening

1 cup sugar

1 cup brown sugar

1 tablespoon vanilla extract

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup broken walnuts or Pecans (opt)

brown sugar

cinnamon

sugar

Preheat oven to 300 degrees F
Grease 3 small loaf pans or 2 small loaf pans and a muffin pan. . Sprinkle the bottom of the pans with brown sugar, sugar and cinnamon.
In a blender, puree bananas, eggs and vanilla. Set aside.
In large bowl, beat shortening and gradually add sugars. Stir in banana mixture. Whisk together flour, baking soda, and salt blend into batter. Add walnuts if desired. Divide between the prepared pans. Sprinkle the tops with more brown sugar, cinnamon and sugar.
Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Muffins, depending on size will bake 40-50 minutes. Check with toothpick for doneness.

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