Garlic Parmesan Cauliflower - Instant Pot

Garlic Parmesan Cauliflower - Instant Pot

1 head cauliflower 

1 cup water 

1/4 cup butter, melted 

1 clove garlic, minced 

2 tbsp parsley 

1/2 tsp salt 

1/4 tsp freshly ground pepper 

2 tbsp Parmesan cheese 

Trim leaves from cauliflower head and wash.  Place on trivet in Instant Pot and add 1 cup water.  

Combine butter, garlic, parsley, salt and pepper. Brush mixture over top and sides of cauliflower, using all mixture. 

Lock the lid in place and set to seal. Pressure cook for 2 minutes on high pressure. Will take 5 - 10 minutes to come to pressure. When finished, quick release. 

Remove the cauliflower to a baking sheet lined with foil wrap. Sprinkle with parmesan cheese, transfer to oven and broil until cheese starts to brown. 

Slice and serve. 

Goat Cheese with Fig, Honey and Pistachios

Goat Cheese with Fig, Honey and Pistachios

1 medium log fresh goat cheese 

1/4 cup roasted pistachios, chopped

2 tbsp honey

1 tbsp fig jam/spread 

On a small plate spread out the pistachios and roll goat cheese on the pistachios to coat the top and sides. Transfer to a serving plate. 

Drizzle honey over the cheese log. 

Place the fig jam/spread in a microwave safe dish and heat for 10 seconds. Drizzle over cheese log. 

Serve with crackers or bread. 

French Dip Sandwiches

French Dip Sandwiches 

1 can beef consommé 

1 cup water

1 lb roast beef, deli sliced or left over roast beef/prime rib thinly sliced 

8 slices provolone cheese

4 hoagie rolls, split lengthwise 

Preheat oven to 350 degrees. Open the hoagies and lay out on a baking sheet lined with foil wrap. 

Heat beef consommé and water Ina medium saucepan over medium high heat to make a rich Au jus.  Place the roast beef/prime rib in the broth and warm for 3 minutes. Arrange the beef on the hoagie rolls and top each roll with 2 slices of provolone. 

Bake the sandwiches in the preheated oven for 5 minutes or until the cheese just begins to melt. Serve the sandwiches with small bowls in the warm Au jus for dipping. 

Easy Au Jus

Easy Au Jus

1 can beef consommé

1 cup water 

Heat beef consommé and water in a medium saucepan over medium high heat to make a rich beef broth. 

Shrimp Scampi Dip

Shrimp Scampi Dip

2 tbsp butter 

300 grams medium shrimp, peeled, deveined and roughly chopped 

4 cloves garlic, minced 

1/4 tsp red pepper flakes

1/4 cup white wine 

2 tbsp lemon juice 

Kosher salt to tast

Freshly ground black pepper 

4 oz cream cheese 

1/4 cup sour cream 

3 tbsp mayonnaise 

2 tbsp fresh parsley, chopped 

1/2 cup mozzarella cheese, shredded and divided 

2 tbsp Parmesan 

Preheat oven to 350 degrees.  Coat a 9" baking dish with nonstick spray. 

Melt butter in a large skillet over medium high heat. Add shrimp,mgarlic and red pepper flakes. Cook, stirring occasionally until pink about 2 minutes. If using already cooked shrimp heat until warmed. Stir in wine and lemon juice, season with salt and pepper to taste. 

Being to a simmer, remove from heat and stir in cream cheese, sour cream , mayonnaise, parsley,,half do the mozzarella and Parmesan cheese. 

Spread mixture into the prepared baking dish, sprinkle with the remaining mozzarella cheese ,,place n the oven and bake approximately 10 - 15 minutes or until bubbly and golden. 

Serve immediately. 

Zuppa Toscana Soup - Instant Pot

Zuppa Toscana Soup - Instant Pot 

1 lb mild Italian sausage, casing removed 

3 cloves garlic, minced 

1 onion, diced 

1/2 tsp oregano 

3 russet potatoes, chopped 

6 cups chicken broth 

Kosher salt to taste 

Freshly ground black pepper

300 grams spinach, chopped 

1 cup heavy cream 

2 tbsp flour

2 tbsp water 

1/4 cup bacon, cooked and chopped 

Set a 6 qt Instant pot to high sautée. Add sausage, stirring get frequently, crumbling the sausage until lightly browned, approximately 3 - 5 minutes.  Drain excess grease. 

Add garlic, onion and oregano. Cook stirring frequently onions have become translucent, approximately 3 - 5 minutes. Stir in potatoes and chicken broth. Season with salt and pepper. Stir to combine. 

Select pressure cook, adjust pressure to high and set time for 5 minutes. It will take approximately 20 minutes to come to pressure. When finished QR to release the pressure. 

Add spinach and heavy cream and stir u till well combined. Change to sautée setting, mix flour and water and add to pot, stirring. Being to a boil and simmer until soup thickens slightly. 

Serve. 

Prosciutto and Mozzarella

Prosciutto and Mozzarella 

1 baguette

2 cloves garlic, peeled 

3 tbsp olive oil

8 oz fresh mozzarella, sliced 

6 slices prosciutto, thinly sliced 

Sea salt to taste 

Freshly ground black pepper to taste 

Fresh basil, chopped 

Slice the baguette into thin slices, approximately 24 pieces. Brush the bread with olive oil and place on a baking sheet, oiled side up and place under the broiler for 1 minute. Remove from the oven, allow to cool slightly and rub with the garlic cloves. 

Top each piece of bread with small, thin slices of prosciutto. Then top with a fresh slice of mozzarella and broil an additional minute or two, until the mozzarella begins to melt. Remove from oven, top with salt, pepper and basil and transfer to a serving platter. 

Caesar Dressing

Caesar Dressing 

2 tsp sugar

1 tsp Worcestershire sauce

1 tsp Dijon mustard

3/4 tsp anchovy paste

4 cloves garlic, minced

1/4 tsp freshly ground black pepper

Kosher salt to taste 

1/4 cup Parmesan cheese

3/4 cup olive oil

1/3 cup lemon juice 

Mix all ingrediants and toss with romaine lettuce. 

Honey Brown Lager Curried Spinach and Ricotta Dip

Honey Brown Lager Curried Spinach and Ricotta Dip

300 g frozen chopped spinach, thawed and drained 

3 tbsp vegetable oil

1 onion, finely chopped 

1 tsp sea salt

2 cloves garlic, minced 

1 small chili pepper, finely chopped 

1 tsp curry powder

1 tsp ground cumin

1/2 tsp black pepper

2/3 cup plus 3 tbsp honey brown lager, divided 

310 ml ricotta cheese 

3 tbsp heavy cream 

1/4 cup coriander leaves, finely chopped 

1/2 cup mozeralla cheese, shredded 

Panko Topping

3/4 cup Panko bread crumbs

1/2 cup mozeralla cheese, shredded 

3 tbsp honey brown lager 

1 tsp curry powder

1/2 tsp sea salt 

Preheat oven to 350 degrees. 

Heat a skillet to medium low heat add oil, onion and salt and fry for approximately 10 minutes or until softened and beginning to colour.  Add garlic and chili pepper, stir and fry a additional 3 minutes or until slightly softened. Add curry powder and cumin, stir and fry an additional minute. Add the 2/3 cup lager, stir and continue to fry until reduced somewhat about 1 minute. Add spinach, continue to cook another minute to warm through and combine. Transfer to a large bowl or stand mixer. 

Into the bowl with the spinach mixture, add Ricotta cheese, cream, coriander, mozeralla and remaining 3 tbsp lager. Mix on low speed until well combined. 

Transfer to an ovenproof dish large enough to hold 3 cups. 

For the Panko topping, combine all ingrediants in a medium bowl and stir to mix well. Smooth the dip out on top and spread Panko mixture over top of the dip. 

Place into preheated oven and bake 40 to 50 minutes or until the top is golden Nd the interior is hot. Serve hot, warm or at room temperature. 

Dry Fresh Herbs in the Oven

Dry Fresh Herbs in the Oven 

Pick herbs very early in the morning.  Rinse and pat dry. Remove any damaged, brown or wilted  leaves. Cut a piece of parchment paper the size of your baking sheet and use it to line the baking sheet. Arrange herbs on the baking sheet, leaving room between sprigs. Place in the oven based on methods listed. 

For a gas oven with an interior pilot light, simply place the herbs in the oven, shut the door and leave overnight. Even though the oven is off they will be perfectly dry in the morning. 

For a convection oven, set to 170 degrees. Place herbs in the oven for 20 minutes, then turn over for an additional 20 minutes. Check for dryness and if not turn and bake an additional 20 minutes. 

For a regular oven, set to 170 degrees. Place herbs in the oven and prop the door open to allow for air circulation for 20 minutes. Turn and cook an additional 20 minutes. Repeat the process every 20 minutes until dried. Will take approximately 2 hours in total. 

Once dry strip the leaves by running your fingers down the stems. They should pull right off. Crumble between your fingers. It should turn to powder, they're done. If herbs are still a little soft then they will need more drying time. 

Once completely dry stor in mason jars, leaving the lid off for the first day or two to keep them exposed to air a little longer. 

Notes:

*  If the herbs are still a bit wet when placed in the oven they will need longer to dry 

*  Some herbs have more oil than other and will take longer to dry

Bolognese Sauce - Instant Pot

Bolognese Sauce - Instant Pot 

1 lb Mild Italian sausage 

1 lb lean ground beef 

1 tbsp olive oil 

1 onion, diced 

4 cloves garlic, minced 

1/2 lb fresh mushrooms, chopped 

28 oz can diced tomatoes 

6 oz tomato paste 

30 oz tomato sauce 

3 tsp dried basil

2 tsp dried parsley

2 tsp dried oregano

2 tsp brown sugar

2 tsp sea salt 

1/2 tsp crushed red pepper 

1/4 tsp freshly ground black pepper 

1/2 cup red wine - Cabernet 

1/2 cup water 

1 Parmesan rind chunk 

Set pressure cooker to sauté, add olive oil and let heat.  Add sausage/ground beef mixture & scramble fry until cooked through. Cancel and add the rest of the ingrediants. 

Lock on the lid and close pressure valve. 

Cook on high pressure for 10 minutes. It will take approximately 20 minutes to come to pressure. Do a natural release for 20 minutes and then quick release to release the rest of the pressure. 

Use immediately and/or freeze the remaining sauce. 

New York City Dirty Water Hot Dogs Instant Pot

New York City Dirty Water Hot Dogs Instant Pot

6 hot dogs 

1 quart/4 cups water 

1 tbsp red wine vinegar

3/4 tsp cumin

1/8 tsp ground nutmeg 

6 hot dog buns

Add water, red wine vinegar, cumin and nutmeg to Instant pot. Wisk liquid and add hot dogs. 

Lock the lid, set to seal and cook on low pressure for 2 minutes. Natural release for 10 minutes and then quick release the rest of the pressure. The longer the dogs sit in the water the better. 

Serve in hot dog buns. 

Melting Potatoes

Melting Potatoes 

4 russet potatoes 

Kosher salt

Freshly ground black pepper 

2 tbsp vegetable oil 

10 tbsp butter 

1 cup chicken broth 

2 springs fresh rosemary

2 cloves garlic 

Preheat oven to 400 degrees. 

Peel potatoes, slice off the ends and cut into 1" slices. Season both sides of the potato generously with salt and pepper. 

Heat a cast iron skillet or other heavy duty oven proof skillet over medium high heat.  Add oil and 4 tbsp of butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and sear 4 minutes & add the broth, garlic and rosemary. Scatter the remaining 6 tbsp butter over the top of the potatoes. 

Transfer the skillet to the oven and cook until fork tender, approximately 30 minutes. Remove potatoes to a serving platter, top with the pan sauce & kosher salt to taste and serve. 

Sausage and Pasta Shells Instant Pot

Sausage and Pasta Shells Instant Pot 

4 tbsp butter 

2 large shallots, diced 

1/2 lb mushrooms, sliced 

1 lb Italian sausage, casing removed & broken into small pieces 

1 tbsp garlic, minced 

1/2 cup white wine

1 1/2 cups chicken broth 

1 tsp Italian seasoning 

1/2 tsp parsley 

1/2 pound grape tomatoes 

1/2 pound medium pasta shells 

3 oz frozen chopped spinach 

1/3 cup heavy cream 

1 Boursin garlic & fine herb cheese or .5 oz cream cheese 

1/2 cup Parmesan cheese, grated 

Set instant pot to sautée and add butter. Once sizzling, add shallots and cook 2 - 3 minutes. Remove sausage from casing, add in small pieces with garlic and sautée for several minutes until sausage is  almost fully cooked, crumbling as you cook. 

Add wine, sautée briefly to deglaze the pan. Add broth, Italian seasoning, parsley and tomatoes. Stir until well combined. Add the pasta shells, allowing them to be as submerged as possible under the liquid by smoothing out with a spoon and pressing into the liquid. Top with spinach. 

Pressure cook for 6 minutes and quick release when done. It will take approximately 10 minutes to come to pressure. 

Stir in cream, Parmesan and Boursin cheese for approximately 2 minutes until the Boursin is completely melted and well combined into the sauce. Allow to rest an additional minute to thicken Nd transfer to a serving dish. 

Iced Cappuccino

Iced Cappuccino

5 oz brewed coffee 

3 - 4 tbsp maple syrup 

1 tbsp vanilla extract 

1/3 cup cream

12 ice cubes 

Whipping cream 

Drizzle of syrup - caramel or chocolate, etc

Mix coffee, maple syrup and vanilla extract in a cup  add cream and allow mixture to cool for 5 minutes. Add mixture to blender and add ice cubes.  

Pulse blend for approximately 1 minute so you don't liquefy the ice. 

Pour into cups, top with whipping cream and desired syrup, add straws & enjoy. 

* Substitute any preferred flavour for vanilla extract

* Substitute chocolate milk for cream

Lemonade

Lemonade 

1 3/4 cups water 

1 1/2 cups sugar 

Grated peel from 2 lemons 

Juice from 2 lemons 

1 3/4 cup lemon juice OR juice from 6 lemons 

Add water, sugar and lemon peel to a saucepan, bring to a boil and simmer for 3 minutes. Strain into a container and add lemon juice. 

Mix 1 part syrup to 3 parts water, chill and serve. 

Garlic Mashed Potatoes, Instant Pot

Garlic Mashed Potatoes, Instant Pot 

6 medium potatoes, peeled and sliced

5 cups water, to cover potatoes 

2 tsp salt, divided 

1/4 cup butter 

1/4 cup sour cream 

1/4 cup milk 

1/2 tsp garlic powder 

1/2 tsp pepper 

Caramelized onion ingrediants 

1 large white onion, diced 

2 tsp minced garlic 

1 tbsp olive oil 

Place peeled/sliced potatoes into the bottom of the instant pot. Cover with water and add 1 tsp salt. Place lid on the pot and set the valve to seal. Cook on pressure for 8 minutes. It will take approximately 10 minutes to come to pressure. 

When finished, turn the instant pot to off and quick release the pressure from the pot. Drain the potatoes and return to the instant pot. Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes & mash until smooth and creamy. 

Variation - add Caramelized onions by heating a tbsp of olive oil in a large skillet over medium heat. Add onions and garlic and sautée, stirring often until fragrant and translucent and golden. Once done stir into mashed potato mixture. 

Serve topped with parsley if desired. 

Layered Salad

Layered Salad 

1 medium head lettuce with spinach or romaine 

1 cup finely sliced celery 

6 hard boiled eggs, chopped 

1 cup sugar snap peas, diced 

1 red pepper, diced 

8 green onions, sliced 

1 cup shredded carrot 

8 bacon slices, cooked and crumbled 

1 cup mayonnaise 

1 cup sour cream 

2 tbsp sugar 

1 cup cheddar cheese, shredded 

4 bacon slices, cooked and crumbled 

Cut or break lettuce into small pieces and layer in the bottom of a 9 X 13 pan. Scatter each layer in order given over lettuce. 

Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to edge of pan. Scatter grated cheese over sour cream mixture followed by bacon. Seal well with plastic wrap and store in fridge for at least 24 hours before serving. 

Serves 10 - 12