Instant Pot Popcorn

Instant Pot Popcorn

1/3 cup popcorn kernels
3 tbsp coconut oil

Select the sautée button on the instant pot and adjust to the more setting.

Once the display reads hot, add the coconut oil. Heat oil until it reads hot and add the popcorn kernels. Toss to coat the kernels, spread the popcorn evenly and cover with a glass lid.

Once 2/3rd’s of the kernels have popped, hit cancel and allow the remaining kernels to pop with the lid still on.

Once the kernels stop popping, remove the lid, Season with salt and butter to taste and serve.

Butter Chicken

Butter Chicken

2 lbs boneless, skinless chicken breast, cut in 1" cubes

2 tbsp lemon juice

2 cloves garlic, minced

1 tbsp garam marsala

1 tsp kosher salt

1/4 cup vegetable oil

2 cups chopped onion

2 tbsp chopped garlic

2 tbsp garam marsala

2 tsp paprika

1/4 tsp cinnamon

2 tsp kosher salt

2 cups diced canned tomatoes 

3/4 cup heavy cream

2 tbsp butter 

Combine first 5 ingredients in a zippered bag, massaging the marinade into the chicken. Refrigerate 2 hours or overnight  

Heat oil over medium heat in a large saucepan or Dutch oven. Add onions and slowly cook until golden , approximately 20 minutes. 

Add garlic  and cook until fragrant about 1 minute. Stir in garam marsala, paprika, cinnamon and salt, cook 1 minute more. Add tomatoes, cook 2 more minutes, then add cream and carefully purée using an immersion blender. 

Bring  sauce to a simmer.  Remove  chicken from the marinade, add it to the sauce and discard marinade. Cover and simmer over medium low heat until cooked through, about 12 minutes. 

Stir in butter, add additional salt to taste and serve over rice or pasta 

Onion Oven Roasted Potatoes

Onion Oven Roasted Potatoes

6 medium potatoes

1 envelope onion soup mix

1 tsp garlic powder

1/2 tsp pepper

3 tbsp olive oil

Wash potatoes and cut into 1" pieces leaving the skin on and place in a large bowl. Add soup mix, garlic powder, pepper and olive oil. Toss to coat 

Spray a large baking sheet with non stick spray and arrange potatoes in a single layer. Top potatoes with any remaining oil/onion mix remaining in the bowl. 

Bake at 425 degrees for approximately 45 minutes or until golden brown and crispy, flipping every 15 minutes. Serve with sour cream and chives or your favourite dipping sauce. 

Dulce de Leche Macarons

Dulce de Leche Macarons

3 large egg whites 

1/4 cup white sugar, fine berry sugar

1 cup almond flour

1 1/2 cups powdered sugar

1/4 tsp cream of tartar

1 tbsp cocoa powder 

Filling

1/2 cup dulce de Leche, homemade or store bought

Separate egg whites, best done when cold a minimum of 1 hour before working with them, egg whites must be at room temperature. 

In a small bowl mix together almond flour, powdered sugar and cocoa powder. Sift the mixture 3 times and set aside. 

Beat egg whites at high speed using the wire whisk attachment on your stand mixer. When it begins to foam, add cream of tartar, approximately 1 minute.  

Keep beating until it reaches a shaving foam consistency and then add the granulated sugar, approximately 2 - 2 1/2 minutes. Continue beating until egg whites develop stiff peaks and are shiny, approximately 3 - 4 minutes. 

Fold the almond flour/sugar mixture into the egg whites using a spatula, adding one third at a time. Once all added, as you start mixing the batter, it will be tough at first but will loosen up as you continue to mix. Do not over mix, it is time to stop when the batter is glossy and has a thick flowing consistency. The batter should not be runny but still should spread a bit. 

Transfer the batter to a pastry bag fitted with a 1/2" round tip. Pipe the batter onto a parchment paper  lined baking sheet or macaron mat fitted onto a baking sheet. 

Once you have piped all batter onto the parchment paper or mat, bang the tray against the counter a few times to release air bubbles that are in the batter. Allow to stand at room temperature a minimum of 1 hour. 

Preheat oven to 300 degrees and bake 16 to 20 minutes, turn the baking sheet at 8 - 10 minutes.  When baked, the Macarons will have a deeper colour and formed feet. Remove from oven and allow the Macarons to cool completely before removing them from the pan. 

Place the dulce de Leche in a piping bag and pipe on top of half of the Macarons, top with another macaron and serve. 

Keep in the fridge up to 4 days and in the freezer for up to 1 month. 

Instant Pot Balsamic Glazed Pork Tenderloin

Instant Pot Balsamic Glazed Pork Tenderloin

Pork tenderloin

1 tbsp olive oil

1 tsp kosher salt 

1/2 tsp black pepper

2 tsp Italian seasoning

3 cloves garlic, minced

1 cup water

2 tbsp soy sauce

1/2 cup brown sugar

1/4 cup balsamic vinegar

2 tbsp cornstarch

1/4 cup water 

In a small bowl combine salt, pepper and Italian seasoning. Rub olive oil over tenderloin and coat in seasoning mix. 

Set pressure cooker to sautée and once Hot, add tenderloin and garlic to pot. Brown the meat, turning every 1-2 minutes until tenderloin is browned. Takes approximately 6 minutes.  

Remove the meat from the pot, add first amount of water and deglaze the bottom of the pot by scraping up the browned bits of meat. Once full deglazed press cancel. 

Add in soy sauce, brown sugar and balsamic vinegar. Whisk well and once combined add the pork tenderloin back to the pot. 

Lock the lid in place making sure the venting valve is set to seal. Set to high pressure for a cook time of 10 minutes. Will take approximately 5 minutes to come to pressure. 

Once the cook time is complete, allow the food to naturally release pressure for 5 minutes. Then turn valve to venting and finish with a quick release. Remove pork tenderloin to cutting board to rest for 5 minutes. 

While the pork rests, turn pot back to sautée. In a small bowl combine corn starch and second amount of water. Add to the pot and cook for approximately 2 minutes, whisking until thick and bubbly. 

Slice the pork tenderloin, drizzle with balsamic glaze and serve. 

Pita Chips

Pita Chips

Pita bread, thick Greek style - no pocket

Olive oil

Kosher salt

Fresh ground black pepper

Line baking sheet with parchment paper or silicone baking mat. Brush both sides of pitta bread with olive oil. Sprinkle one side with seasoning and slice into 8 pieces.  Place on prepared baking sheet and bake 10 minutes in a 350 degree oven 

Spice Variations

Oregano

Kosher salt

Garlic powder

Parmesan cheese

Fresh parsley

Italian seasoning

Kosher salt

Montreal steak spice

Cilantro

Season salt

Basil