"While I love a good meaty lasagna, this chicken and spinach lasagna recipe offers an excellent alternative. It's made with a unique combination of ingredients layered with lasagna noodles and baked to perfection.
"Also, it's easy to sneak another vegetable (or two) in, and you're not likely to hear any complaints. Some diced cooked carrots or red bell pepper will add color and flavor. You could even replace the chicken with extra vegetables for a vegetarian lasagna. It's great with Swiss chard as well. See the variations for more."
"If you’ve ever made my stovetop chicken tikka masala, you’ll know that it comes with a generous amount of sauce. This Instant Pot version is the same. You won’t ever find me skimping on tikka masala sauce, otherwise, what’s the point of basmati rice and naan if there isn’t extra sauce to soak up? The flavors here are top notch — even the typically wary-of-Indian-food Mr. Savory Tooth loves it — and there’s also a wonderful hint of lemon flavor as an added bonus."
"So delicious! Simmered it on the stove top instead of slow cooker, added a little thyme, used chipotle chili powder instead of crushed red pepper, and halved the recipe. Lots of yummy leftovers, too." ... You might find the tomato sauce a little plain. I added some thyme to it, and that made all the difference."
from my FB post www.facebook.com/photo.php?fbid=10150349899013862&set=a.2...
"This delicious easy mushroom risotto is creamy, cheesy, and super flavorful. The perfect quick weeknight dinner idea that is vegetarian and does not require babysitting. Just place it on your pressure cooker and go help the kids with homework.
"You can use your favorite kinds of mushrooms for this recipe. If you can find dried, better yet! Just hydrate them before adding it into the mix. Today I choose portobello, next time I will try wild ones."
My FB post: www.facebook.com/shirleyekaiser/posts/10153827677543862:0
"Instant Pot Whole Wheat Crusty Bread is full of whole grain, seedy goodness and is ready for dinner in a fraction of the time of typical no-knead Artisan bread"
Total Time: About 5:30 hours
"Simply throw all the ingredients into the pressure cooker, give it a stir and pop the lid back on.
"Push the Poultry button and adjust the timer to 12 minutes. Go grab a magazine and get some quality ME TIME before dinner is ready!
"Yes, it’s seriously THAT EASY!"
"In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side.
"(For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)"
JULIA REED YIELD 4 servings TIME 35 minutes
"Garlic and Paprika Chicken - Deliciously baked crispy, juicy and tender chicken drumsticks with a garlic and smoked paprika sauce." Her suggested sides: mashed potatoes or Lemon Orzo with Asparagus
Course: Main Course
Calories: 209 kcal
Author: Joanna Cismaru
"This Lemon Orzo with Asparagus is a simple, yet elegant dish that could be served as a side dish or starter."
SK note -- this lemon orzo sounds good with or WITHOUT the asparagus.
Course: Side Dish
Calories: 211 kcal
Author: Joanna Cismaru
"For a simple side dish nothing beats this Roasted Corn Chopped Salad with Lemon Vinaigrette! Less than 10 ingredients and done it minutes!"
Author: Slow Cooker Gourmet
Suggested side for Slow Cooker Chili Lime Pork Roast Slow Cooker Chili Lime Pork Roast
"Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking."
ALISON ROMAN YIELD 4 servings TIME 30 minutes
"These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce."
Time: 35 minutes
"Not only is this easy peasy to make, but it’s also a ton healthier because it doesn’t have the preservatives that are in the store-bought packages.
"Note: 5 tablespoons is equivalent to 1 store-bought package.
"To make Onion Dip: Mix 5 tablespoons with 1 pint of sour cream.
"To make onion soup: You’ll need 4 cups of liquid with 5 tablespoons of mix to make soup!"
Adapted from America's Test Kitchen's recipe. "I doubled the recipe to feed my crowd, and adapted it for the electric pressure cooker. ATK preferred stovetop pressure cookers in their buying guide, but they do admit that electrics have a big advantage – you can set them and walk away, which for me outweighs any of the disadvantages. I sprinkled the top of my 'shells and cheese' with some crisp bacon. That’s definitely optional, but everything’s better with bacon."
"This one also uses Italian sausage so it has some more spice to it. The great thing is, you don’t have to brown this sausage ahead of time. You use sausage link and cut into pieces. Then you add it to the soup raw. In the end you have these nice meatball-like pieces of sausage throughout the soup.
"The slow cooking process along with the sausage give this soup a really rich and deep flavor. To finish it off, you place it in oven safe bowls. Then add a spoonful of ricotta along with some mozzarella and broil the bowls until the cheese is nice and melty. If you don’t have oven safe bowls you can skip the broiler. The cheese will still melt from the heat of the soup."
"Remember, good Pho starts with a good homemade broth, so please don’t purchase powdered Pho seasoning in a box or packet. If you are going to make homemade Pressure Cooker Vietnamese Pho Tai, start with the best ingredients. Three Crabs Brand Fish Sauce is the best Fish Sauce to use!
"I use Elephant World Pho Whole Spices. If you cannot find that locally, this Que Huong Pho Seasoning Mix will work. Just make sure you use whole spices, not powdered or freeze dried. You can always purchase the spices separately, if you like."
"This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.
"Featured in: The Gifts She Gave."
-- JULIA MOSKIN
YIELD 6 to 8 servings
TIME 1 hour
"A flavorful paste, made in the blender, allowed us to skip a marinade and instead season the chicken as it cooked. A dose of red pepper flakes lent moderate heat, but traditional Burmese food can be fairly spicy; if you want more heat, increase the pepper or stir in a slivered jalapeño, serrano or bird’s eye chili with the cilantro. We liked the chicken over steamed rice or thin rice noodles."
"My daughter asked me to convert her recipe, which requires 16 hours cooking in the slow cooker to a pressure cooker recipe so we could have it for dinner. I found lots of similar Kalua Pork recipes on the net, including one Rachel, La Fuji Mama, posted that was featured on Oprah." www.lafujimama.com/slow-cooker-kalua-pig/
SK Note: I primarily just use this recipe for the sauce. LOL I use various chicken parts, not just the chicken legs noted in the recipe. I also cook the chicken however I wish. (I've made this since 2012 and in 2017 it remains a favorite recipe.)
Cook time: 55 m
"The best part of this recipe is that the tostadas only use up 1 of the slow cooked pork tenderloins, leaving a whole cooked tenderloin for you to enjoy in a completely different meal or to freeze to make these tostadas again. (To freeze, let pork tenderloin cool completely and shred. Place shredded meat in a labeled freezer-safe ziplock bag and store in freezer for a future meal.) We enjoyed these tostadas one night, then enjoyed the shredded pork over brown rice and beans and sauteed vegetables later in the week. Delicious!
"The best part of these tostadas is the toppings! I like to pile mine on – shredded lettuce, avocado, red onion, cilantro and more salsa plus a squeeze of lime. It’s messy and soooo good!"
Yield: 2 TOSTADAS PER SERVING, 6 SERVINGS (USING 1 TENDERLOIN)
"A toasty warm version of a traditional style carrot soup.
"We especially love Reeve's technique of infusing the broth with ginger before making the soup, ensuring a gentle but pervasive heat. We used a good quality vegetable stock, and we recommend you do the same -- since there are so few ingredients here, each one really counts. "
"I have tested this soup out with my family and a few other family members and I think I nailed it! It is even better the next day when you eat it at work or in your own kitchen. I love to add more spinach before I warm it up to give it that huge punch of spinach that I love. It’s super creamy and perfect for these cold winter days, or if your just craving some delicious creamy soup."
SK Note -- I like the seasonings in this one.
"You can customize this apple butter by using different types of apples (a mix would be glorious!), apple pie spice or even pumpkin pie spice instead of the blend I have here, and you could even try Mexican vanilla instead of Madagascar.
"It’s really easy to make it your own, and I know your family will love slathering it on toast ..."
Yield: 4 PINTS -- Prep Time: 30 MINUTES -- Cook Time: 12 HOURS
"To get that smooth consistency, choose a softer apple that will completely break down rather than hold its shape the way a pie apple would. Cortland, Empire, Fuji, Golden Delicious, Gravenstein, Grimes Golden, McIntosh, Rambeau/Rambos, Red Delicious, Stayman, and Yorks are all good choices. Select a combo of sweet and tart varieties to balance the flavor and add complexity. (If you’re lucky enough to have access to heirloom apples, go on and give them a try!)
"Homemade apple butter will store in the fridge for about a week or in the freezer for a few months. If you’ve made a lot and want it to last a few years, try canning it."
"No need to peel the apples either. In the past, I used to peel apples before making apple butter (ugh, why?) so that I’d have a smooth sauce. But now, I keep the peels on because they help thicken the apple butter and if you have a high-speed blender, you can still achieve a super smooth apple butter.
"I always add spices (cinnamon, nutmeg and cloves) to my apple butter – you can spice yours however you’d like or leave the seasonings out altogether.
"Sugar helps thicken the apple butter and so if you’re like me and skipping the sweetener, then you’ll probably need to cook it a little longer to get a thick, spreadable sauce. If you’re using tart apples, you can add sugar but if your apples are already sweet then there’s no need because the sauce is concentrated and naturally sweet.
"The thing with apple butter is that it’ll continue to thicken as long as you cook it. I like my apple butter to be pretty thick, so after pressure cooking the apples, I hit the sauté button and adj