Cauliflower Florets Instant Pot

 Cauliflower Florets  Instant Pot 

1 cauliflower,  cut into florets 

1 cup water 

Pressure cook for 1 minute on high. Quick release. 

Will take approximately 10 minutes to come to pressure. 

Crispy Smashed Brussels Sprouts

 Crispy Smashed Brussels Sprouts 

3 - 4 cups Brussels sprouts

2 tbsp olive oil

1 tbsp garlic powder 

Salt & pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees and line a large baking sheet with parchment paper. 

Trim the bottoms and cut any bad leaves off of the Brussels sprouts. Rinse thoroughly and then steam until tender, approximately 15 minutes. Drain and allow to cool for a few minutes. 

Toss the Brussels sprouts in olive oil and seasoning and then spread them out on the prepared baking sheet. Use the bottom of a cup and smash them into flat patties. 

Evenly spoon the Parmesan cheese onto the top of the smashed Brussels sprouts. 

Bake on the centre rack for 15 - 20 minutes or until the cheese turns a deep golden brown and the edges are crispy. 

Serve 

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Beef Enchilada

 Beef Enchilada

1 tbsp vegetable oil

1/2 cup onion, finely diced 

1 jalapeño, seeds removed and minced

4  loves garlic, minced

1 lb lean ground beef

1 cup beef broth

2 - 8 oz cans tomato sauce

1 tbsp chili powder

1 tsp paprika 

1 tbsp sugar

1 tsp cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp fresh cilantro, chopped 

10 small tortillas

16 oz cheddar-jack cheese, shredded 

Sour cream for serving 

In a large skillet, sauté onions and jalapeño over medium low heat until onions start to soften and turn translucent, 2 - 3 minutes. Stir in garlic and cook 1 minute more. Increase heat to medium, add ground beef and brown until cooked through. Add beef broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to pan and stir well to combine. Reduce heat and simmer for 10 minutes until sauce has thickened.  

In a second smaller skillet, lightly fry tortillas in hot vegetable oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towel between layers. 

Once sauce has reduced, stir in 2 tbsp of fresh cilantro. 

Preheat oven to 400 degrees and spray a baking dish with non stick cooking spray. 

To assemble enchiladas, start by adding 1/2 cup of enchilada sauce mixture in bottom of baking  pan. Use a slotted spoon to evenly divide meat mixture between tortillas, then divide 8 oz of cheddar cheese between tortillas, roll and press seam side down in baking pan. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese. 

Cover dish with foil and bake at 400 degrees for approximately 30 minutes or until heated through and hot and bubbly. Sprinkle with additional fresh cilantro and serve with sour cream. 

Roasted Garlic Tomato Soup

 Roasted Garlic Tomato Soup 

2 - 798 ml cans crushed tomatoes

2 tbsp olive oil

1 medium onion, finely sliced 

2 heads garlic, roasted

6 leaves fresh basil, finely chopped

6 sups chicken broth

1 cup heavy cream

Salt to tasted 

Fresh ground pepper 

Heat oven to 350 degrees. Cut the top off garlic bulbs and place cut side up in a baking dish. Drizzle with 1 tbsp olive oil and bake 20-25 minutes until bulb is very soft. 

In a large pot heat 1 tbsp olive oil, add diced onion and sautée over medium/low heat until golden. Stir in tomatoes, broth and basil. When garlic is roasted, gently squeeze garlic out of skin and add to soup. Simmer soup fir 40 minutes. 

Remove soup from heat and purée using an immersion blender until smooth. 

Return to heat, add cream and simmer an additional 10 minutes. Season with salt and freshly ground black pepper & serve. 

Asparagus & Tomato Salad

Asparagus & Tomato Salad

2 lbs fresh asparagus, cut into 2" pieces
Boiling water
Salt

6 slices bacon, cooked and crumbled
2 medium tomatoes, quartered and chopped OR Grapes tomatoes, halved

1/2 cup crumbled feta cheese, herb and garlic recommended 
1/2 tsp fresh ground black pepper

 Dressing:
2 tbsp lemon juice
2 tbsp olive oil

1 tbsp balsamic vinegar
1 1/2 tsp chives
1 1/2 tsp parsley
1 tsp sugar
1/2 tsp salt

Blanch asparagus in boiling water and salt for 3 minutes until bright green and drain. Plunge into ice water in a large bowl. Let stand for 10 minutes until cold. Drain & place in a salad bowl.

Add next 4 ingrediants and toss. Combine all ingrediants for the Lemon Dressing in a jar with a tight
fitting lid. Shake well. Drizzle over asparagus mixture, toss and serve.

Makes approximately 6 cups.

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