Instant Pot Turkey Breast

  

A tender, delicious turkey breast cooked in less than 45 minutes from beginning to finish! Your family will think you spent all day cooking. A quick and delicious meal to prepare after a long day at work.

 

Ingredients

2 bone-in, skin-on turkey breast halves no more than 5 lbs

2 tsp. salt

1/2 tsp. black pepper

2 tsp. dried thyme

1 tsp. dried sage

1 tsp. garlic powder

2 cups chicken broth

 

Using paper towels, pat the turkey breasts dry. Dress both sides liberally with salt and pepper, then sprinkle with thyme, sage, and garlic powder.

Pour the chicken broth into the Instant Pot bowl with the trivet/steamer rack. Insert the turkey breasts into the trivet.

Close the Instant Pot's lid. Set the timer for 35 minutes on the "Pressure Cook" setting and press the start button.

 

 

Grilled Veggie Caprese Sandwich

  

Grilled Veggie Caprese Sandwich Recipe created with fresh ingredients, ideal for lunch, dinner, or as a party appetizer. The following Grilled Veggie Caprese Sandwich is prepared with Fresh Mozzarella and organic tomatoes, zucchini, and eggplant, and the most enjoyable part is that it comes together quickly and tastes amazing!

 

INGREDIENTS

 1 medium zucchini sliced into 1/4-inch thick rounds

 1 small eggplant sliced into 1/4-inch rounds

 1 log Fresh Mozzarella cheese sliced thin

 2 medium tomatoes sliced thin

 4 sandwich buns of your choice

 reduced balsamic vinegar

 fresh basil leaves

 olive oil

 

Set the gas grill to medium-high.

Grill the zucchini and eggplant for 3-5 minutes per side, until they are charred.

To make the sandwich: Set up 2-3 eggplant sections on the bottom. Add 3-4 zucchini slices, 2 tomato slices, and 3-4 slices Fresh mozzarella. Sprinkle with balsamic vinegar and top with basil. Place the top slice of bread on top.

Serve cut in half. As an alternative, cut it into thinner slices and serve as an appetizer at a gathering.

Chicken-Fried Bacon

  

It's chicken-fried bacon, not just bacon! Cover the bacon in seasoned flour and milk, then fry it in oil until crisp. Serve it with ketchup, gravy, or ranch dressing as a dipping sauce. Your family and friends will want to know how you made this, for sure!

 

1 cup all-purpose flour

1 cup cornflour

1 tablespoon salt

1 tablespoon black pepper

1 can 12-ounce size evaporated milk

1 pound thick-cut bacon

canola oil

 

In a large, heavy pan, heat the oil to 375°F.

In a large shallow bowl or tray, combine the flour, salt, and pepper. Separately, place the milk in a bowl.

Cover each bacon slice in the flour mixture, then dip it in the milk and repeat with more flour. Fry until golden and crisp in hot oil. Drain on paper towels after removing them with a slotted spoon.

Serve it with dipping sauces such as ranch dressing, country-style gravy, ketchup, and so on.

 

 

Quick Chicken Burger With Sun-Dried Tomato Aioli 10 Ingredients or less

  

You should try these juicy chicken burgers, which are a healthier alternative to traditional cheeseburgers. Use the given recipe as a starting point, then think about all the wonderful flavor mixtures you could come up with.

 

INGREDIENTS

2 hamburger buns, split

2 chicken

Kosher salt

Freshly ground black pepper

1 tablespoon vegetable oil

1/2 cup baba ghanoush

2 (1/2-inch-thick) goat cheese rounds

6 pieces sun-dried tomatoes, thinly sliced

2 handfuls mesclun greens

 

Preheat the oven to 350°F with a rack in the top third. Toast the buns in the oven for three to five minutes, or until warmed through; set aside.

In a medium-sized frying pan over high heat, heat the oil until it shimmers. Cook until the patties are cooked through.

Separate the baba ghanoush among the bottom buns and spread evenly. Place a chicken patty on top of each. Divide the sun-dried tomatoes across the patty, then top with a round of goat cheese, then top with the greens and secure it with the top buns.