"Sweet and tender corn simmers in a rich cream sauce to make this an unforgettable side dish that is like no other creamed corn I’ve ever tasted. I had no intention of sharing another holiday recipe this close to Thanksgiving. However, when I ran across this recipe yesterday, it begged to be tried and I couldn’t resist. And now, because this corn has made it to my own Thanksgiving menu for next week, I’m giving you the chance to add it to yours as well.
My favorite thing about this dish is that it is made in the Crock-Pot. No watching, no stovetop, no oven space required, no serving dishes taking space in the refrigerator. It took me about two minutes to combine everything and start it cooking. Four hours later, I stirred it and served it. That pretty much makes this the ultimate holiday side dish. I tasted this around the three-hour mark and then I couldn’t stay out of it. I think I “sampled” it, just to make sure I liked it, at least ten times! It really is that good."
"Serve these saucy chicken thighs over cooked noodles with a side of steamed broccoli for a well-rounded meal. Finish the chicken thighs in the broiler to ensure a crispy outside and juicy on the inside." [copyright] 2017 Oxmoor House, from InstantPot Weekday Meals, on newsstands 3/3/17, Oxmoor House
Total time: 32 minutes.
"Ground guajillo chile powder is found in Mexican markets and adds a complexity to the stew that regular chili powder cannot. Though it's more mild compared to other chile powders, guajillo chile powder is tangy, smoky, and rich."
"These beefy meatballs are cooked in a mushroom gravy and lightened up by using half ground turkey and half lean ground beef. I made these in my Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) for a meal that took less than thirty minutes to make, but have also included stove top and slow cooker directions."
Consider all ground beef, maybe ground beef and ground pork, or other combination, too.
"The chicken is marinated in a delectable pineapple sauce which doubles as the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling. This is one of my favorite methods of cooking – to reserve some of the marinade, whisk it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!"
"When you're in my line of work, personal cuisine can be born on the job. One day we were sitting around the lab and Sarah, my director of digital ops, says,
'I want chicken Parmesan.' Then I say, 'Well, I want meatballs.' Then my director of culinary ops looks up and says, 'Chicken Parmesan Balls.' Then there was a knock on the door, and it was humanity dropping by to say thanks.
Chef's note: Feel free to sub in your favorite store-bought tomato sauce for the Weeknight Spaghetti Sauce."
Very simple and quick way to make soft boiled eggs in the Instant Pot. Have everything ready to go before you start the Instant Pot, as it really won't take long. :-)
Please note: Your times and results might vary compared to mine. We like soft boiled eggs with the whites completely done and the yolks runny inside. If you prefer yours a little different, adjust the times accordingly.
"A hearty, comforting soup that’s so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories."
YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES
"Hollandaise is probably the last thing anyone wants to make when they're nursing a hangover. We took a major shortcut by using mayonnaise as the base for a lemony sauce that does the job. And we decided that it was easier to fry an egg, but if you're up for it, go ahead and poach!"
Prep time: 10 minutes
Cook time: 15 minutes
There are 2 secrets to my Whole Pressure Cooker Chicken:
1. A Bundt Pan
2. Compound Butter
The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.
The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor - compound butters are full of seasonings of your choice. Today, I will be demonstrating with my Citrus Herb Butter - it is my FAVORITE. But, you could really add anything you want to softened butter, mix it up, and call it compound - compound will flavor! More compound butter recipes to come!
Another great thing about the Compound Butter is it will be captured in the juices that are captured in the Bundt Pan - did I mention how capturing those juices make for a KILLER gravy? Oh yes, Lord.
"I named these chicken meatballs 'Uncle T's Meatballs,' after my Uncle T, who took me fishing when I was young. But the Uncle T here is universal, a tribute to every Italian-American uncle.
The staff first tasted the meatballs when we started to develop the recipe for Streetbird, my second Harlem restaurant, and they were a favorite right out of the gate. They're tender, with an extra-crisp exterior, and served with a rich, thick ragu (meat sauce) with a spoonful of ricotta and a shower of lemon zest.
Serve with toasted sourdough or country bread for sopping up the sauce so everyone can be a member of the clean-plate club.
Make-ahead tip: The sauce can be made one day ahead. Add the zest and salt after you reheat the sauce."