"Pressure Cooker Southern Style Cheesy Grits are delicious any time of the day. How about in less than 15 minutes, without standing over a hot stove?
My favorite grits these days are Palmetto Farms Stone Ground Grits and I use both the white and the yellow, depending on my mood. I like to make Shrimp & Grits, which I learned from living in Charleston, South Carolina for a few years."
"Cuisines from India is defiantly a new adventure I am taking with my kids. We have had so many delicious dishes through the years but without a doubt, Butter Chicken has to be our favorite. It’s so easy to make and the flavor is subtle yet packs a delicious lunch you just don’t want to go without in your life.,
"This is the slow cooker version of the Chinese takeout classic sesame chicken that's even easier to make and tastes amazing! The slow cooker sesame chicken is so simple, you just throw everything into the slow cooker in the morning and in the evening you shred the chicken and enjoy! The slow cooked shredded chicken just melts in your mouth and the tasty sauce keeps it nice an tender and moist! This chicken is great over rice, noodles, in sandwiches, quesadillas, etc. There are just so many different ways to enjoy it; you really should just give in and make a double or triple batch!"
Prep Time : 5 minutes
Cook Time : 8 hours
Total Time : 8 hours 5 minutes
"I was still in high school, mid 90’s, when I saw Julia Child on a morning show. She was going to present a dish ... Coq au Vin – a simple French dish made with chicken, mushrooms, onions, bacon, and red wine.
This delicious meal has been recreated a thousand times over in many kitchens, including mine. What’s the difference in mine? I cook it in the slow cooker, I use as many veggies as I can fit in there, and instead of Burgundy wine, I use a beautiful red French wine that we later enjoy with our fantastic, yummylicious dinner."
"Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep."
"The best thing is that even after working two jobs, I have been able to make quick dinners in 10-25 minutes! Simple, fast, and delicious. I found some great recipes online but the best recipe came from my mom. This is a recipe she got from a friend and it has turned out to be my favorite. A true comfort food which can be turned into a dinner or just a simple and delicious side dish, this macaroni and cheese will be one of your go-to recipes. Bring it to a potluck dinner, a friend who needs some cheering up, a luncheon, a BBQ, or just make a bunch for yourself. It will be gone very quickly, that I promise!"
"French onion soup is a restaurant classic for a reason - it's an "everyone's favorite," but it can be time-consuming to make at home. That's why making it in a slow cooker will save you the trouble of waiting for things to cook. All you need to do is set the ingredients in the slow cooker and start the timer."
"The onions will develop even more flavor while adding to the broth, as the entire thing cooks away for several hours. And if you really want to get that true 'pick the broiled cheese off the side of the mug' feeling that you get with true restaurant-served French onion soup, just ladle the soup into ovenproof mugs before adding the cheese and croutons and popping it all under the broiler!"
"I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels. Featured in: At My Table; Turning A Kitchen Into Child's Play."
Recipe by SAM SIFTON. "It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. "
Recipe by MARTHA ROSE SHULMAN. "Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably."
"This recipe is very easy to make and takes about 5 minutes to prep. You can eat it with pasta or rice or with a side of vegetables. We change things up and have eaten it many ways. My kids love to eat it with pasta and I love it with veggies and mashed potatoes. So, make it with any sides your family will prefer."
"If you’re serving chicken on top pasta, mix cooked pasta in with thickened lemon sauce. Otherwise drizzle sauce over chicken."
SK notes below.
"Stir fried shrimp mixed with a creamy sweet and spicy chili sauce served on a bed of shredded lettuce and purple cabbage topped with scallions. This is a bangin’ good slimmed down copycat recipe of Bonefish Grill’s very popular Bang Bang shrimp. Takes about 10 minutes to prepare which makes this perfect for lunch, as an appetizer or even a light meal.
With the popularity of Thai food, ingredients like Thai Sweet Chili Sauce and Sriracha are very easy to find in your local supermarket or even stores like Target depending on where you live. Look for the Thai Kitchen line, I used their sweet chili sauce in this recipe."
"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."