"My good-sized dinner salad with arugula, fresh spinach, red onion, cremini mushrooms, tomato, raspberries, blueberries, fresh grated Parmesan, crumbled feta, my homemade honey cinnamon vinaigrette and toasted sourdough bread on the side."
"Recipes like this Slow Cooker Balsamic Chicken that are simple to make, tasty and have just the right combination of ingredients to keep you from getting bored with dinner ...
I also think it’s fairly important in this recipe to brown up your chicken thighs a tad before slow cooking because crispy browned up chicken is so much more appealing. I realize this can sound like too much extra work, but if you do a lot of slow cooking and invest in one of these amazing multi-cookers, it’s really not even an issue at all."
"Sure enough, my favorite way to 'oven-fry' other dishes worked like a charm with this dish, and my baked blooming onion was born! Just coat an onion with a heck of a lot of seasoned panko, bake it in the oven, and you’re good to go!
It is definitely different than the deep-fried effect. But the panko made this blooming onion crispy, flavorful, and made for a really fun appetizer to share with friends. And I guarantee that everyone will be so impressed with how you got the onion to 'bloom!' Definitely a timeless treat, made all the better when it’s not loaded with a gazillion calories. Enjoy!"
**Important - read notes below.**
"Layer upon layer, this curried carrot soup is built for flavor. The onions, garlic, and carrots release and soften their aroma with a brief sauté in olive oil. A blend of more than a dozen spices and herbs, curry powder contributes big time to the whole. Vegetable broth, infused with veggie and herb essence, and honey-tart apple juice, provide even more depth. With a little lemon to brighten things up, this soup dances in your mouth.
Serve this easy flavorful soup with quesadillas or a melty cheese sandwich."
"Pressure Cooker Porcupine MeatballsThis recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too).
These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal."
Recipe from the Instant Pot Community FB group. by Tiffany Gordon, Jan 14, 2017. "Posting again for those who have asked how to make pasta. I swear the IP gives the pasta the best flavor. Steps Correlate with Pictures."
Note to self: Make Emeril's Roasted Garlic Pasta sauce instead of the jarred sauce - Roasted Garlic Pasta Sauce, Emeril Lagasse
"Give your immune system an all-natural cold and flu fighting boost, with this Pressure Cooker Elderberry Syrup. ...
Studies of elderberry, also known as Sambucus Nigra, suggest that routine usage of elderberry may, boost the immune system, help prevent minor illnesses, and decrease the severity and duration of symptoms when illness occurs.
With all that in mind, get ready for one of the easiest recipes you will ever make in your pressure cooker! And here’s to wishing you the healthiest possible sick season!"
"It doesn’t get much easier than using your slow cooker to roast up a whole chicken and the results are almost without fail super juicy and flavorful. Just rub that chicken down with your favorite chicken spice blend. I happen to love the Mural of Flavor seasoning blend from Penzey’s but you can use anything you like from your local grocery store as well."
by SAM SIFTON, NYTimes Cooking. "An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of 'au jus' gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick."
TIME: 6 1/2 to 8 1/2 hours
"Delicious ranch seasoning mix is super easy to make homemade!
PREP TIME: 5 MINS"
"The great thing too about homemade ranch seasoning is that it won’t be full of unpronounceable mystery ingredients. Just your simple herbs and spices, and some optional powdered buttermilk if you’d like (similar to powdered milk).
I love using mine to make skinny Greek yogurt ranch dip, ranch dressing, or I’ll even just use the mix to season some chicken or fries. Delish!!!"
"A rich, creamy Meyer lemon cheesecake “baked” in the pressure cooker in just 15 minutes. Top it with a little tart lemon curd to add a little sunshine to your day.
"You need to make the cheesecake in a small 7″ springform pan that will fit into your pressure cooker. As it turns out, the 7″ size is a great size for cheesecake."
"I use skinless chicken thighs (I prefer on the bone for more flavor) but you can use your favorite part of the chicken. If you want to leave the potatoes out that would also be totally fine.
To make chicken curry in a hurry, this can easily be adapted for the Instant Pot or pressure cooker using slightly less water and the Poultry button, then do a quick release, add the potatoes and cook 5 more minutes."
"Cooking pudding from scratch took researching a lot of pudding recipes, and quite a bit of trial and error. By George, I think I've got it!
Pudding is one of those 'simple dessert recipes' that takes knowing your heat source, your cooking pot, and knowing how the ingredients react to heat. The whole process happens rather quickly, but it still takes patience and a watchful eye to make it come out right."
"How to make proper Jägerschnitzel, or 'hunter’s cutlet' in German, is the subject of much debate, or perhaps simply much variation. We read up on the controversy–breaded or unbreaded? pork or veal?–and, although these are matters of personal taste as much as authenticity, we decided to weigh in. The following is a traditional recipe for Jägerschnitzel, a popular German entree with a rich, creamy mushroom sauce."
"Simple to make and even simpler to eat it all up with a bag of tortilla chips. It’s SO good! Make this as mild or spicy as you like! Ours had just a nice little kick with a little added hot sauce and it was perfect. I like a hint of spice without burning my tongue! And honestly I love this dip hot or cold."
I can also see this for a hot sandwich. Lots of possibilities.