Ingredients:
6 small chicken breasts
2 cups dry gemelli pasta (or whatever pasta you want)
1 8-ounce jar pesto
1 28-ounce can tomatoes (crushed or diced)
2 cups fresh baby spinach
1 cup chicken broth
salt and pepper, to taste
grated Parmesan
Instructions:
1. Combine all ingredients in pressure cooker. Stir to combine. Cook on soup/stew setting for 10 minutes according to pressure cooker directions. (If using frozen chicken, cook for 20 minutes)
2. Serve immediately. Top with grated Parmesan if desired.
Tuesday, July 25, 2017
Saturday, June 10, 2017
Monday, May 8, 2017
Quick Garlic-lime marinated pork chops
4 lean boneless pork chops (6 ounces each)
4 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 lime, juice of
1 tsp lime zest
1 tsp kosher salt and fresh pepper
Directions:
Trim fat off pork. IN a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.
Grill
4 cloves garlic, crushed
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 lime, juice of
1 tsp lime zest
1 tsp kosher salt and fresh pepper
Directions:
Trim fat off pork. IN a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.
Grill
Creamy Cauliflower mash with Kale by Skinnytaste
6 cups or 1 large head cauliflower, cut up into florets
4 teaspoons unsalted butter
3 cups chopped kale
4 cloves crushed garlic
2 chopped scallions
1/3 cup milk
kosher salt and pepper to taste
Direction:
Boil the cauliflower; Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.
Cook, covered until for tender, 6 -8 minutes. Drain in a colander
In the same pot, melt 1 teaspoon butter on medium high head and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted 6-7 minutes.
In a blender, puree the cauliflower with milk, transfer to the put with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
To serve, transfer to a bowl and top with remaining teaspoon of butter.
4 teaspoons unsalted butter
3 cups chopped kale
4 cloves crushed garlic
2 chopped scallions
1/3 cup milk
kosher salt and pepper to taste
Direction:
Boil the cauliflower; Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.
Cook, covered until for tender, 6 -8 minutes. Drain in a colander
In the same pot, melt 1 teaspoon butter on medium high head and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted 6-7 minutes.
In a blender, puree the cauliflower with milk, transfer to the put with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.
To serve, transfer to a bowl and top with remaining teaspoon of butter.
Laurie's Amazing Carrot Cake
3 1/2 cups sugar
1 cup oil
1 1/2 cups buttermilk
8 eggs
1 Tablespoon salt
4 teaspoons soda
4 teaspoons cinnamon
1 1/2 teaspoons cloves, ground
6 cups grated carrots
2 cups chopped pecans
4 1/2 cups flour
2 cups raisins and/ or 2 cups chopped fresh cranberries
Prepare pans:
2 -10 inch spring form pans or 2- 9 inch round cake pans and 2 - 8 inch round cake pans.
Grease and flour pans, lined with parchment or wax paper.
Directions:
Beat the eggs, oil and buttermilk together in a large bowl.
Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces.
Add all of the dry ingredients, including the nuts and raisins to the wet ingredients. Mix until all ingredients are incorporated. Pour into pans. Only fill pans 3/4 full. Bake at 325 degrees for about 1 hour if using 10 inch spring form pans, about 45 minutes for round pans.
Test with toothpick to see if done before removing from over.
After removing from oven wrap each layer individually with saran wrap and place in freezer while still warm. Remove after cake is cooled and frozen, and apply one layer of frosting. Layer the cake on a platter. Return to freezer. Let cake freeze until frosting is firm. Remove and frost outer sides and top of cake again. At this point you can either place back in freezer until ready to use, or let sit out to thaw. If making the cake in advance, cover when frosting is hardened and store in freezer. On day of serving, remove cake from freezer at least three hours before serving. You may decorate with lemon leaves around the base of cake.
Cream Cheese Frosting:
1 cube butter
8 oz cream cheese
1 teaspoon vanilla or 2 teaspoons fresh lemon juice
pinch of salt
about 6 cups powdered sugar
cream or milk to thin, about 3 tablespoons.
Cream the butter and cream cheese. Add flavoring, salt and about 3 cups of powdered sugar. Mix well. Add rest of powdered sugar and milk or cream to desired consistency. Frost as directed.
1 cup oil
1 1/2 cups buttermilk
8 eggs
1 Tablespoon salt
4 teaspoons soda
4 teaspoons cinnamon
1 1/2 teaspoons cloves, ground
6 cups grated carrots
2 cups chopped pecans
4 1/2 cups flour
2 cups raisins and/ or 2 cups chopped fresh cranberries
Prepare pans:
2 -10 inch spring form pans or 2- 9 inch round cake pans and 2 - 8 inch round cake pans.
Grease and flour pans, lined with parchment or wax paper.
Directions:
Beat the eggs, oil and buttermilk together in a large bowl.
Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces.
Add all of the dry ingredients, including the nuts and raisins to the wet ingredients. Mix until all ingredients are incorporated. Pour into pans. Only fill pans 3/4 full. Bake at 325 degrees for about 1 hour if using 10 inch spring form pans, about 45 minutes for round pans.
Test with toothpick to see if done before removing from over.
After removing from oven wrap each layer individually with saran wrap and place in freezer while still warm. Remove after cake is cooled and frozen, and apply one layer of frosting. Layer the cake on a platter. Return to freezer. Let cake freeze until frosting is firm. Remove and frost outer sides and top of cake again. At this point you can either place back in freezer until ready to use, or let sit out to thaw. If making the cake in advance, cover when frosting is hardened and store in freezer. On day of serving, remove cake from freezer at least three hours before serving. You may decorate with lemon leaves around the base of cake.
Cream Cheese Frosting:
1 cube butter
8 oz cream cheese
1 teaspoon vanilla or 2 teaspoons fresh lemon juice
pinch of salt
about 6 cups powdered sugar
cream or milk to thin, about 3 tablespoons.
Cream the butter and cream cheese. Add flavoring, salt and about 3 cups of powdered sugar. Mix well. Add rest of powdered sugar and milk or cream to desired consistency. Frost as directed.
Sunday, April 2, 2017
French Style Pot Roasted Pork Loin by America's Test Kitchen
Ingredients
2 tablespoons butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2-pound) boneless center-cut pork loin orast, trimeed
Kosher salt and ground black pepper
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 onion, chopped fine
1/3 cup dry white wine
2 sprigs fresh thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon chopped, fresh parsley
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5-8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple and onion; cook stirring frequently, until onion is softened and browned, 5-7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme and bay leaf; cook for 30 seconds. Return roast, fat sideup to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50-90 minutes
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While port rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and dscard thyme sprigs and bay leaf from jus. Pour just into 2-cup measuring cup and, if necessary, add chicken broth to measure 1 1/4 cups. Return just to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into just and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2 inch thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
2 tablespoons butter, cut into 2 pieces
6 garlic cloves, sliced thin
1 (2 1/2-pound) boneless center-cut pork loin orast, trimeed
Kosher salt and ground black pepper
1 teaspoon sugar
2 teaspoons herbes de Provence
2 tablespoons vegetable oil
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
1 onion, chopped fine
1/3 cup dry white wine
2 sprigs fresh thyme
1 bay leaf
1/4-3/4 cup low-sodium chicken broth
1 tablespoon unflavored gelatin
1 tablespoon chopped, fresh parsley
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.
2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping 1/2 inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about 1/2 inch from bottom of roast, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de provence and season with pepper.
3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5-8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple and onion; cook stirring frequently, until onion is softened and browned, 5-7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme and bay leaf; cook for 30 seconds. Return roast, fat sideup to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50-90 minutes
4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While port rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and dscard thyme sprigs and bay leaf from jus. Pour just into 2-cup measuring cup and, if necessary, add chicken broth to measure 1 1/4 cups. Return just to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into just and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2 inch thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
Thursday, March 2, 2017
Skinny Basil Pesto by Skinnytaste
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan, salt, and pepper until smooth. Slowly add olive oil while pulsing. Store in a sealed container and refrigerate until ready to use, or freeze in ziplock bags.
Recipe from skinnytaste.com
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil
Directions:
In a food processor pulse basil, garlic, parmesan, salt, and pepper until smooth. Slowly add olive oil while pulsing. Store in a sealed container and refrigerate until ready to use, or freeze in ziplock bags.
Recipe from skinnytaste.com
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