Fire Roasted Spaghetti Sauce

 

INGREDIENTS

10 pounds roma tomatoes

1/4 cup olive oil divided use

3 large white onions diced

2 whole heads garlic

1 tablespoon salt

2 to 3 teaspoons sugar

25 leaves fresh basil roughly chopped

1 teaspoon black pepper

 

Preheat your outdoor gas grill or indoor grill to high heat. Cut the tip of each garlic head to reveal the interior of the cloves. Place each head of garlic on a square sheet of aluminum foil. Drizzle the uncovered tips with 1 teaspoon of olive oil. Wrap it securely in aluminium foil.

Put the garlic on the grill and toast, rotating periodically for 15 minutes. Roast the tomatoes on the grill until the skins begin to blacken and burst, rotating to cook on either side.

 

Remove the garlic from the aluminum foil and allow the toasted tomatoes to cool down before you can handle them. Squeeze the garlic head to extract the cloves. Remove the peels from the tomatoes and take off any inedible pieces, such as the roots.

In a large skillet over medium pressure, heat the olive oil and sauté the onion for about 5 minutes.

 

Move the onion to a slow cooker. Include the peeled tomatoes, garlic cloves, salt, sugar, basil and pepper. Using an immersion blender to purify all together until it's very smooth. (If you don't have an immersion blender, then bring everything in a blender to the purée in batches, and then pass the purée to the slow cooker).

Cook to low for 4-6 hours. Place in the refrigerator jars if you need it within 1-2 weeks or ice it in a quart-sized freezer container. Alternatively, you will be able to follow correct canning procedures.

Instant Pot Jalapeno chicken

 

The combo of Jalapeno and Chicken is yummy in this recipe. Try it for dinner !

 

INGREDIENTS

4 boneless, skinless chicken breasts

 

3/4 cup chicken broth

1/3 cup jalapeno juice from jar of pickled jalapenos

1/4 cup chopped pickled jalapenos

1 fresh jalapeno, sliced

1 1/2 tablespoons Ranch seasoning

1/2 teaspoon pepper

8 ounces cream cheese, cut into pieces and softened

1 (8-ounce) package sharp cheddar cheese, shredded

8 slices bacon, cooked and crumbled

2 green onions, sliced

 

Put chicken in Instant Pot and add chicken broth, jalapeno juice, jalapeno that are pickled, jalapeno strips, Ranch seasoning and pepper.

Place the cover on and set to Pressure Cook or Manual for 15 minutes.

Do a fast release of pressure. In a large glass measuring cup, pour all the oil. Put 1 cup back in the Instant Pot. Save the remainder in case you need to thin any of the sauce. Add the cheddar cheese and cream cheese. Put the lid back on and let the cheese melt for 5 minutes. Well, Stir. Shred the chicken, man. You may either trim it in a pot or remove it in a bowl or a cutting board. Mix in bacon and green onion.

Macaroni and Cheese

 

INGREDIENTS

1 pound elbow noodles

1/2 cup salted butter

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon white pepper

1 1/2 teaspoon ground mustard

1 1/2 teaspoon onion powder

4 cups milk

2 Tablespoons Frank's Hot Sauce

8 ounces shredded sharp cheddar cheese

 

Heat the oven to 400 degrees. Lightly oil the pan, 9x13.

Fill a large saucepan with water and bring it to a boil. Stir in the macaroni, cook until al dente.  Rinse well. Add the noodles to the prepared 9x13 pan.

In the meanwhile, warm the butter in another large saucepan over medium heat. Stir in flour, salt , pepper, onion powder, mustard and milk, whisk until smooth. Cook over medium-high heat, stirring continuously, for 3-5 minutes, before the sauce begins to thicken. Reduce fire to medium and whisk with cheese and hot sauce. In a prepared 9x13 pan , add the cheese sauce over the noodles and fold to coat. Bake , uncovered, for 10 minutes. Serve hot.

Soft Sugar Cookies

 

Drop Cookies or Rolled Cookies this recipe does both

 

INGREDIENTS

1 cup salted butter softened

1 1/4 cups granulated sugar

1/4 cup cream cheese

2 tablespoons corn syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 large egg

3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

 

Preheat the oven at 375 degrees F. Lightly coat a baking sheet or a line of parchment paper.

In the bowl of the stand mixer, cream the butter, the sugar and the cream cheese until the whisk is light and airy. Blend in the corn syrup, vanilla, almond extract, and egg, rubbing the sides and bottom of the bowl so that it is stirred together.

Change the attachment of your mixer to a paddle or a dough hook. Mix in rice, baking powder , salt and soda until it is well combined. Cut off 1 tablespoon of the dough. Roll into a ball and gently press your hands or fingers to flatten. Repeat the remaining dough.

Place cookies on the ready-made baking dish. Bake in a pre-heated oven for 10 minutes. Remove from the oven and cool on the pan for 2 to 3 minutes, then carefully remove to cool completely on a refrigerator rack.

Cream butter with a hand blender in a large mixing bowl until it is soft and fluffy to produce the frosting. Beat the vanilla extract. Slowly add 1 cup of powdered sugar at a time, stirring until thick. Use the milk to thin out as desired. Dye with food coloring on request. Frost cookies that have been completely cooled already. Store these in an airtight container.