Roasted Butternut Squash

  

This butternut squash is a great side dish, to enjoy alongside your Thanksgiving day turkey.

 

2 pounds Butternut Squash

¼ cup Walnuts

2 Tablespoons Canola Oil

1 teaspoon Sage

Dried

¼ teaspoon Salt

¼ teaspoon Ground Black Pepper

1 Tablespoon Canola Oil

Or butter

¼ cup Cranberries

Dried

1½ Tablespoons Maple Syrup

Prepare the oven to 375 degrees Fahrenheit.

Peel and rinse the squash. Remove and discard the ends. Squash should be cut at the neck to create a small and spherical end. Cut the round end in half and use a spoon to scoop out the seeds. Squash should be cut into 34-inch pieces of equal size.

Add squash to a large mixing dish. Mix with oil, sage, salt, & black pepper to taste.

On a baking sheet, equally distribute the squash. Roast until soft, approximately thirty-five minutes, stirring once.

During the squash roasts, finely chop the walnuts. Place aside.

Melt butter or heat oil in a small pan over medium heat. Cook until the walnuts are aromatic, about two minutes per side. Take the pan off the heat. Combine cranberries and maple syrup in a mixing bowl.

Incorporate cooked squash with cranberry mixture gently.

Grilled Flat Iron Steak

 

 The grilled flat iron steak is perfect for supper. It ends up fantastic! This meal is elevated by the flavored butter. Serve with your favorite side, and you have a delicious meal.

 

Ingredients

2 tablespoons red wine vinegar

2 cloves garlic, minced

1 tablespoon cracked black pepper

1 teaspoon dried rosemary leaves, crumbled

1 teaspoon dried oregano

¼ teaspoon kosher salt

¼ cup olive oil

1 ½ pounds flat iron steak

3 tablespoons softened unsalted butter

1 ounce crumbled blue cheese

1 tablespoon chopped fresh chives

⅛ teaspoon cracked black pepper

 

In a mixing bowl, combine the olive oil, vinegar, garlic, one teaspoon of black pepper, rosemary, oregano, & kosher salt. Transfer to a resealable plastic bag. Seal the bag after adding the steak and coating it with the marinade. Marinate for thirty minutes in the fridge.

 

Prepare an outside grill over medium-high heat and grease the grate liberally. Retrieve the steak from the marinade, shaking off any excess, and dispose of the marinade. Permit the steak to come to room temperature while the grill heats up. In the meantime, combine the butter, blue cheese, chives, and one eighth of a teaspoon of black pepper in a mixing bowl and put aside.

 

Grill the steaks on a hot grill until they are firm and reddish-pink in the middle, about 5 minutes each side. A thermometer put into the center should read 130 degrees Fahrenheit (a total of 54 degrees Fahrenheit). Permit the steak to rest for ten minutes before carving thinly across the grain. Garnish with blue cheese-chive butter.

 

 

PORK BELLY SISIG Appy

 

A popular Filipino meal is pork sisig. It can be served as a main course or as an appetizer. This meal is mostly made out of pig parts such as minced hog flesh, ears, and the face.

 

6 pieces pork cheeks

400g pork belly

1 cup coconut vinegar

3 bay leaves

1/2 tsp salt

1/2 tsp pepper

water

4 tbsp soy sauce

3 tbsp coconut vinegar

2 tbsp butter

2 tbsp oil

1 thumb-sized ginger (minced)

6 cloves of garlic

4 tbsp mayonnaise

1/2 red onion (diced)

2 cups pork crackling (chopped)

4 birds eye chillies (sliced)

1 egg

2 - 3 calamansi

 

In a small saucepan, combine the pig cheeks and belly with 1 cup of vinegar, bay leaves, salt, and pepper. Boil for twenty minutes. with just enough water to cover. Remove pork from the liquid and put aside to cool. You may also complete this step the night before if you choose.

 

Prepare a grill pan over medium heat and cook the pork chunks until charred and crispy on both sides (about twenty minutes). If you have an outside grill, you can execute this step. Remove the meat from the grill and dice it coarsely. In a mixing dish, combine chopped pork, soy sauce, 3 tablespoons vinegar, and butter.

Heat the oil in a skillet. Cook until the ginger and garlic are fragrant. Incorporate the diced pork mixture. Allow the pork to crisp up while stirring/turning and cook the second side until crisp. Incorporate the mayonnaise.

If used, preheat a hot plate. Place the pork on the platter once it is heated. Top with onion, pork crackling, and chilies. Make a space in the center of the dish for the egg. Serve with calamansi juice. If you're not using a hot plate, do this step straight in the pan. Serve right away with steaming rice.

Baked Chicken Tacos

  

 The greatest way to prepare baked chicken tacos for a crowd! Many tacos are baked in one baking dish for family feasts, Cinco de Mayo, and other occasions.

 

1 tablespoon olive oil 1/2 pound shredded cooked chicken (I used cooked Rotisserie chicken) 1-ounce Taco Seasoning Click for homemade recipe!

1/2 cup chopped onion 1 can diced tomato 14.5 ounces, completely drained 1 can Green Chiles, chopped 4.5 ounces, completely drained 10 Stand and Stuff Taco Wrappers I used 8 ounces of Old El Paso Refried Beans. 2 cups Mexican Blend 1/2 can Shredded cheesed El Paso sliced jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

 

Heat the oven to 400 degrees Fahrenheit Nonstick spray a Square baking dish.

In a medium pan, heat olive oil over medium heat.

1 tbsp olive oil

Cook for 2-3 minutes, or until the onion is transparent and aromatic.

1/2 cup onion

Stir in the chicken, taco seasoning, tomatoes (drained), and green chiles (drained). To completely mix, stir everything together. Bring to a simmer and cook for five to eight minutes.

1/2 pound cooked chicken, 1 ounce Taco Seasoning, 1 can diced tomato, 1 can chopped green chiles.

Arrange the taco shells, standing up, in the oven dish. By stacking two taco shells on each side, I was able to fit ten taco shells on the plate.

ten Taco Shells, Stand and Stuff

To crisp up the taco shells, bake them for 5 minutes on their own. Take the dish out of the oven.

1 spoonful of beans should be placed in the bottom of each taco shell. Fill each shell almost to the top with the chicken mixture.

8 fluid ounces of Beans with Refried Sauce.

Fill each shell to the brim with grated cheese, the more the merrier!

2 cups Mexican Cheese Blend

Cook for 7-10 minutes, or until the cheese is completely melted and the shell edges are golden.

Take from the oven and serve with your favorite toppings like jalapenos, sour cream, cilantro, and salsa.

sliced jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your preferred taco fixings!

Sloppy Go Go's

  

This is a great meal adults and kids love as well. Serve it for lunch or dinner, it will be a huge hit.

 

1 1/2 pounds/675 g ground beef

3 thick slices pancetta, diced

1 tablespoon/15 ml olive oil

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 onion, minced

1 red bell pepper, diced

Salt and freshly ground black pepper

 

In a large skillet, cook the beef and pancetta in the oil until golden brown, about five. Season with salt and black pepper and mix in the garlic, carrots, celery, onions, and bell peppers. Bring the tomatoes, cheese, ketchup, paprika, sugar, vinegar, Worcestershire sauce, cayenne pepper, thyme, and jalapeño to a boil. Reduce the heat to a low simmer and cook for fifteen minutes, covered. Season to taste, and then toss in the chives.

In a grill pan, toast the buns. Divide the steak among four dishes and top with shaved cheese of your liking.

 

 

EGG, BACON AND POTATO PIE

 

 This is an easy dinner to make for the busy mom or dad after work or on the weekend.

Use a ready-to-make pie crust that will make the dish even faster.

 

the filling

6 small new potatoes thickly sliced

one medium white onion  halved from root to tip and then thinly sliced

4 or 5 slices of bacon  diced

250ml single cream

4 large free-range eggs

salt and pepper and fresh herbs

 

Boil the potato slices in water for five minutes. five minutes, until it's barely tender. Put aside after draining.

 

In a skillet, melt some butter and olive oil and sauté the onions till tender.  On medium to low heat, this should take around eight minutes to complete. Turn increase the heat slightly and add the par-boiled potatoes.  Stir in the spice and herbs and continue to cook for a few minutes, until the veggies are slightly brown around the edges.  Toss them periodically to keep them from burning. Sauté the bacon until crispy in a separate skillet, then incorporate it into the potato and onion mixture. After that, let aside to cool somewhat.

In a mixing dish, combine the eggs and cream; season with salt and pepper.

Preheat the oven to 170°C and grease a pie dish.

Flour your work area and roll out the base dough, then line the pie plate with it. Do the same with top dough.

 

Gently stir the bacon, egg, and potato mixture into the egg and cream mixture before pouring it all into the pie.  Place the pastry lid (if used) on top and brush with a little beaten egg and milk.

 

Bake the crust for forty minutes at a time or until golden and fluffy.  Set the dish aside to cool completely.  When ready to serve cut your pie into nice size wedges.

 

 

Seared Scallops with Pomegranate and Meyer Lemon

  

Refreshing lemon, orange, and pomegranate liquids combine with serrano chile to give delicious scallops heat and a fresh, fruity taste.

 

1 cup refrigerated pomegranate juice

1 tablespoon granulated sugar

1 ½ teaspoons kosher salt, divided

½ cup fresh Meyer lemon juice

⅓ cup fresh navel orange juice

¼ cup extra-virgin olive oil, divided

20 large sea scallops

¼ teaspoon black pepper

1 cup pomegranate arils

2 small Persian cucumbers, thinly sliced (about 3/4 cup)

¾ cup navel orange segments

2 tablespoons Meyer lemon segments

1 tablespoon unseeded fresh serrano chile slices

1 teaspoon toasted black sesame seeds

Fresh cilantro leaves, for garnish

Toasted lavash bread

 

In a small saucepan set over medium-high heat, bring the pomegranate juice to a boil. Cook, stirring occasionally, until reduced by half, approximately seven minutes. Remove from the heat. Mix in a teaspoon of salt and sugar until dissolved. Transfer to a medium mixing bowl and refrigerate for thirty minutes before serving or until the mixture reaches room temperature. Pour lemon juice and orange juice through a fine wire-mesh strainer into the pomegranate mixture; swirl to blend and chill until prepared for use. In a 14-inch nonstick skillet, heat two tablespoons of oil over medium-high heat. Season the scallops evenly with the remaining half of a teaspoon of salt and black pepper. Scallops should be cooked until golden brown on one side, within four minutes. Cook for fifteen seconds after flipping the scallops. Distribute scallops evenly among four shallow dishes; set aside for ten minutes to cool somewhat. Place scallops equally with pomegranate arils, cucumbers, orange segments, and lemon segments. Spoon a third of the cold pomegranate mixture around the inside border of each bowl, making sure the juice flows to the bottom without covering the scallops. If using, sprinkle serrano slices equally over each dish. Sprinkle the remaining two tablespoons of oil over the scallop mixture and top with sesame seeds. Serve with lavash and garnished with cilantro.

TORREZNOS

Torreznos are a Spanish culinary delicacy that is especially famous in Soria. Torreznos can be eaten alone, with potatoes, or as a tapa or starter. They're delicious, and cooking them is not difficult.

 

INGREDIENTS

Cured bacon that has been marinated. You may buy the bacon already marinated, or you can buy the Soria bacon ready to cook. Sunflower seed oil.

 

The first step is to remove the bacon from the refrigerator and allow it to come to room temperature. The time required will vary depending on the thickness of the bacon and the temperature of the surroundings. In the summer, you may require less time, while in the winter, you may require more.

When the pancetta has reached the desired temperature, slice it into three or four-centimeter-thick slices. If desired, chop the bacon into two or three-centimeter strips. Make sure they are all around the same thickness; this will ensure that the cooking is consistent. Arrange the torreznos in a frying pan with sunflower oil, skin side down.

Allow them to cook for 25 minutes on low heat.

After twenty-five minutes, raise the temperature and cook the bacon. You'll see how bubbles emerge on the crust, but also how the outside layer turns golden brown and crispy.

The overall cooking time will range from thirty to forty minutes.

Take the torreznos from the pan and lay them on a dish lined with kitchen paper to absorb the oil emitted by the torreznos.

food humor

 

FYI

 

Roasted Fruit

 

 This simple Roasted Fruit Recipe is a delicious dessert or snack that can be presented alone or as a cake or ice cream topping.

 

Ingredients

 4 peaches, peeled and sliced

 1 1/2 cups fresh blueberries

 1/8 teaspoon ground cinnamon

 3 tablespoons brown sugar

 

Directions

Heat the oven to 350°F.

In a baking dish, layer sliced peaches and blueberries. Cinnamon and brown sugar are sprinkled on top.

Cook at 350 degrees Fahrenheit for about twenty minutes. then reduce to a low broil and broil for about 5 minutes, or until bubbling.

Serve warm, or cool, cover, and chill.

Peanut Butter Cookies

  

This isn't your typical fork-pressed, three-ingredient peanut butter cookie, which is good. These are better!

 

Ingredients

7.5 ounces by weight of all-purpose flour 1.5 cups

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

 

Directions

Heat the oven to a temperature of 350 degrees Fahrenheit.

Whisk together the flour, baking soda, baking powder, and salt in a medium mixing basin.

In a separate medium mixing bowl, beat together the butter, sugar, and brown sugar with a hand mixer for approximately 60 seconds, or until frothy and light.

For around thirty seconds, mix the egg and vanilla essence.

Mix in the peanut butter for thirty seconds more, or until incorporated.

Mix only until the flour is integrated after adding the dry components to the wet. Be careful not to overmix.

Scoop out scoops of dough directly onto a baking sheet using a medium cookie scoop. Total dough yield should be roughly 24 scoops divided between two baking sheets.

Bake for a total of thirteen minutes or until the rims are brown but the center remains soft. Allow them to cool for a few minutes before serving. They are extremely delicious when served warm in the oven.

Portabella Poached Egg

 

I'm constantly searching for new ways to make breakfast more intriguing and enjoyable.  This super-satisfying poached egg dish hit the big win. Prepare it, eat it, and enjoy it!

 

Ingredients:

1 portabella mushroom cap stem removed

1 cup spinach leaves

Dash salt

1 tsp. white vinegar

1 large egg

1 slice of reduced-fat cheddar cheese

1 large tomato slice

black pepper to taste

 

Heat the oven to 400 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.

Place the mushroom cap, round side down, on the sheet. Cook for fifteen minutes at a time or until the potatoes are cooked. Remove the baking sheet but leave the oven on. Meanwhile, heat a medium nonstick-sprayed saucepan over medium-high heat. Season with salt and spinach. Cook and stir for one minute, until it's wilted. Remove the spinach from the heat and wipe away any excess liquid using paper towels.

Fill the pot with 2 inches of water. Bring the vinegar to a boil. Lower the temperature after it has attained a steady simmer. In a small shallow dish, crack one egg. Stir the water and carefully add the egg. Cook until the egg white is mostly opaque, between three and five minutes three minutes for a runnier egg, and 5 minutes for a very hard one.

Transfer the egg to a layer of paper towels to absorb excess water using a slotted spoon.

Blot any liquid from the mushroom cap and top with a piece of cheese. Bake for a few minutes to two minutes, till the cheese begins to melt. Place on a platter and top with the tomato, spinach, and egg. If desired, season with black pepper.

FYI

 

Tarte Tatin

   

Delicious Apple Tarte Tatin is the stuff that fantasies are composed of! It contains perfectly cooked buttery puff pastry and rich caramelized apples.

 

Ingredients

5 apples

45 g unsalted butter

230 g sugar

1 pinch kosher salt

1 pinch ground cinnamon

30 g apple brandy optional

1 sheet cold puff pastry classic puff pastry

 

All of the apples should be peeled and colored. Cut the cucumber in half from top to bottom, not along the diameter. Cut in half again. I find that cutting the apples into quarters allows me to fit more apples into the pan.

In between eight and ten-inch skillet, melt the butter. In the pan, make the same recipe but add at least one additional apple.

Arrange the apples in the pan with the outer round section facing down. Make careful to pack them so that they cover the whole bottom. They will shrink as they cook, and you don't want to end up with naked patches!

Sprinkle sugar over the top of the apples in the pan, along with kosher salt and cinnamon, if using. Leave the sugar to caramelize over medium heat, stirring and turning the pan as required to ensure the caramel is even all the way around. Bring the caramel to a medium amber color. Flambée! Pour the alcohol over the caramelized apples. Set aflame with a gas burner, kitchen torch, or lighter. Permit the alcohol to entirely burn off no flame implies no more alcohol.

Allow to cool to room temperature after removing from the heat.

Heat the oven to 375 degrees Fahrenheit. The puff pastry sheet should be somewhat bigger than your pan. Roll in the sides of the apples if they are somewhat too big.

Cook for twenty to thirty minutes, till the puff pastry is puffed and golden brown in the heated oven.

Allow it to cool in the pan for about ten minutes before carefully turning it onto a big plate or serving platter.

VEGAN PUMPKIN BREAD

  

Delicious vegan pumpkin bread containing cranberries and pumpkin seeds is ideal for breakfast or a snack in the afternoon. It's an absolute must throughout the fall season, aromatic with pumpkin spice and chopped walnuts!

 

Ingredients

1 1/4 cups all-purpose flour

1/2 cup coconut flour

1/4 cup dried cranberries

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons pumpkin pie spice

2 tablespoons chopped walnuts

2 tablespoons coconut flakes

1 tablespoon pumpkin seeds

1/2 cup brown sugar

1/2 teaspoon vanilla extract

1 cup pumpkin puree

1 flax egg 1 tablespoon ground flaxseeds + 3 tablespoons of water, soaked for 5 minutes

3 tablespoons almond milk

1 tablespoon melted coconut oil

 

Heat the oven to a temperature of 350 degrees Fahrenheit.

Together in a medium mixing bowl, combine the dry ingredients first, then whisk in the liquid ingredients vanilla extract, pumpkin puree, flax egg, almond milk, and melted coconut oil.

Prepare a loaf pan with parchment paper and pour in the batter. Bake for forty-five to forty minutes, according to the size of your oven. Alternatively, stick a toothpick into the center of the pumpkin bread and it should come out clean.

Allow to cool fully before slicing.

Carbonara Bucatini

 

 Bucatini alla Carbonara is thick, creamy, and incredibly slurpable. And everyone you serve this to will want the recipe.

 

INGREDIENTS

4-5 Ounces guanciale cut into strips

1 Whole egg and 3 egg yolks at room temperature

¾ Cup Pecorino Romano grated

¼ Cup Parmigiano Reggiano grated

¾ Pound Bucatini

Freshly cracked black pepper

kosher salt

 

A big pot of water should be brought to a boil. When the water is boiling, season it with salt.

Combine the eggs, cheese, and a large amount of pepper in a mixing bowl.

In a large, chilly skillet, place the guanciale. Cook the guanciale for 10-15 minutes, or until the fat has rendered and it is beginning to crisp. Turn off the heat till the pasta is done. Return the heat to medium and add the pasta to the pan, saving the pasta water. Toss the spaghetti with the guanciale, coating each strand with the rendered fat. Toss for about two minutes after adding a splash of pasta water. Wait for thirty seconds after turning off the heat. Stir and add a couple of tablespoons of pasta water before pouring the egg mixture into the pan. Toss the pasta with the eggs as soon as possible, adding little sprays of pasta water as required to loosen the sauce. Continue to mix until a glossy sauce develops. Taste and season with salt and pepper as desired. Serve with more cheese.

zucchini pizza

 

 Half circles of salted zucchini, raw garlic, goat cheese, and thin slices of fresh lemon are baked over a white pizza.  The pizza is followed by topping with a sprinkle of minced chives.  This Zucchini Pizza, a riot of green and yellow, is light, vibrant, and flavorful.  Fresh lemon slices cut through the creamy goat and mozzarella cheeses, while al dente zucchini and chive flecks lend green, herbaceous undertones.

 

1 zucchini ends trimmed

3 garlic cloves, 1 grated or minced, 2 thinly sliced

Kosher salt

Olive oil

1 ball of pizza dough

8 ounces mozzarella cheese

1/2 small lemon, halved, thinly sliced, seeds removed

4 ounces goat cheese, crumbled

1 1/2 tablespoons thinly sliced chives

 

Slice the zucchini in half lengthwise, then into half circles. Toss zucchini with 1 clove grated or minced garlic and 3/4 teaspoon kosher salt in a medium bowl. Place the zucchini in a mesh sieve over a basin. Allow to drain for thirty minutes before tossing halfway through. Arrange the zucchini in the center of a double layer of paper towels. Gather the paper towels around the zucchini and compress lightly to remove excess liquid. Set aside the zucchini after patting it dry. Heat the oven to 500 degrees Fahrenheit and place the oven rack in the lowest position available. Coat a pizza pan lightly with nonstick cooking spray.

Make a round of pizza dough large enough to fit the pizza pan. Drizzle olive oil very lightly over the dough, spreading it evenly with your hands. Add a pinch of kosher salt to the dough. Top pizza with shredded mozzarella cheese, then sprinkle with Two thinly sliced garlic cloves, prepped zucchini, lemon slices, and goat cheese. Sprinkle kosher salt over the top of the pizza, then drizzle with olive oil sparingly. Place the pizza on the bottom shelf of the oven and bake for nine to eleven minutes, till the crust is golden brown and the cheese is bubbling. Finished with a dusting of chives on top of the pizza.

 

 

Halloween Treat Cookies

 

These Halloween Cookies are spectacular and simple to create for your friends and family for a scary flick at home or the Halloween neighborhood party!

 

Ingredients

1/2 cup unsalted butter at room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

1 egg, at room temperature

1 cup all-purpose flour

1/2 cup cocoa powder, sifted

1 tablespoon cornstarch

1 teaspoon fine sea salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup white chocolate chips, plus more for garnish

1 cup Halloween M&MS, plus more for garnish

Edible candy eyeballs, for garnish

 

Heat the oven to 350°F. Use parchment paper to line baking sheets.

In the mixing container of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed for three minutes at a time or until fluffy and light in color. Scrape down the sides of the basin before adding the vanilla extract and egg and mixing well to blend.

Whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder in a separate dish. Add the dry ingredients to the liquid ones gradually, beating until a little sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula. Drop 3-tablespoon-sized dough balls onto prepared baking sheets, spacing them at least two inches apart, with a big spring-loaded scoop. Dot the cookie dough balls with additional chips, M&Ms, and sugar eyeballs. Bake for a total of twelve minutes until it's puffy but still tender, taking care not to overcook. Let to cool on the baking sheet for five minutes before transferring it to a wire rack to cool fully.

Fruit Pizza

  

It's not sure if there's a more remarkable dessert that calls for so little work! This is why everyone keeps coming back to this fruit pizza recipe. This beautiful treat's time-saving secret is a crust made from refrigerated  Sugar Cookie Dough, and the attention to detail comes from the rainbow of fresh fruit.

 

Ingredients

1 roll (16.5 oz) refrigerated Sugar Cookie Dough

1 package (8 oz) cream cheese, softened

1/3 cup sugar

½ teaspoon vanilla

2 kiwifruit, peeled, halved lengthwise and sliced

1 cup halved or quartered fresh strawberries

1 cup fresh or frozen blueberries

½ cup apple jelly

 

Preheat the oven to 350°F. Coat a 12-inch pizza pan with nonstick cooking spray. Break up cookie dough in the pan; press evenly to within a half-inch of the pan's edge. Cook for 16–20 minutes, or until golden brown. Allow to cool completely on a cooling rack for about 30 minutes. In a small mixing container, cream together the cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy. Spread the mixture on top of the cooled crust. Put together the fruit on top of the cream cheese. Smoothly spoon or brush jelly over the fruit. Refrigerate for at least an hour to chill. Cut into wedges or squares to serve. Any leftover pizza should be covered and refrigerated. 

Instant Pot Brisket

  

A traditional American brisket recipe with a modern twist: this brisket is cooked in an Instant Pot.

 

Ingredients

4 lb or 5 lb beef brisket

kosher salt

1 ½ cups water

1 ½ cups ketchup

¾ cup dark brown sugar

¾ cup white vinegar

1 clove garlic, minced or pressed

4 yellow onions, coarsely chopped

3 Tbsp cornstarch

 

Cut the brisket in half against the grain to fit it into your Instant Pot. Rub kosher salt all over the brisket.

Hit Sauté on the Instant Pot and adjust to the More or High setting. When it says Hot, sear the brisket for two minutes on each side, or until browned, working one piece at a time. When the brisket is done, press Keep Warm/Cancel, transfer it to a plate, and clean and dry the liner pot.

In a mixing bowl, whisk together the water, ketchup, brown sugar, vinegar, and garlic. In the Instant Pot, place one-half of the brisket, fat-side up, on top of the trivet, and cover with about half of the onions and sauce. Layer the other half of the brisket, fat-side up, on top of the onions in a crisscross pattern. Spread the remaining onions and sauce over the brisket.

Close the lid, then turn the valve to the sealing position and select Manual or Pressure. Cook for seventy-five minutes on High Pressure if you want it super tender and shredding apart, or sixty-five minutes if you want it a little firmer. Allow a 20-minute natural release before performing a quick release. Transfer the brisket halves to a carving board and set aside for 15 minutes to cool. It will shred apart if you carve it into strips before it has finished cooling. While you wait, carefully shave off any excess fat and discard it.

Meanwhile, while the brisket is cooling, make a slurry of cornstarch and 3 tablespoons of cold water. Set aside.

To bring the sauce to a simmer, select Keep Warm/Cancel, then Sauté and adjust to the High or More setting. Stir in the slurry and allow it to simmer for 30 seconds before switching to the Keep Warm setting.   As the brisket cools, the sauce will thicken.

After the brisket has cooled, cut it into strips or chunks with a carving knife, slicing against the grain.

Return the meat slices to the Instant Pot and let them marinate in the sauce for 5-10 minutes, so they stay tender until ready to serve.

Rainbow Waffle

 

Waffle sandwich, a fun and yummy treat for everyone. Easy to make, and fun as an activity with the little ones.

 

2 c. all-purpose flour

1 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 1/2 c. low-fat buttermilk

2 large eggs

4 tbsp. unsalted butter, melted

2 pints vanilla ice cream, softened

Multicolored sprinkles, for coating

 

Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Combine the buttermilk, eggs, and melted butter in a separate bowl. Combine in the buttermilk mixture until it is completely incorporated.

 

Preheat the round waffle iron. Cook until light golden brown, about five to six minutes, with a heaping half of the batter on the waffle iron. Place on a wire rack. Allow to cool.

 

Spread ice cream evenly over half of the waffles. Finish with the remaining waffles, gently pushing the ice cream out to the edges. Sprinkle sprinkles around the edges. Freeze for four hours or a maximum of two days until firm. Just before serving, cut each waffle into four triangles.