2/3 c. butter
1/3 c. granulated sugar
2 eggs, separated yolks from whites
1 tsp. vanilla
1/2 tsp salt
1 1/2 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/3 c. strawberry or cherry preserves
Cream together butter and sugar until fluffy. Add the egg yolks, vanilla, and salt and beat well. Gradually add the flour, mixing well.
Shape into 3/4 inch ball, dip them into the egg whites and then roll them in the nuts and place them 1 inch apart on a cookie sheet. Press down the center of each cookie with your thumb. Bake at 350 for 15-17 minutes. Cool slightly, remove from pan and cool on rack. Just before serving, fill the centers fo the cookies with jam. I warmed the jam slightly to make it easier to work with...it set back up as it cooled.
12.08.2017
12.07.2017
Red-Apple Walnut Salad...
4 red apples chopped
1/4 cup orange juice
2 (16 oz. bags mixed salad greens)
1 (6 oz. carton Gorgonzola cheese)
3/4 cup pomegranate seeds or raisins
1 recipe candied walnuts
1 recipe winter salad dressing
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time drain off juices. Place everything in a bowl and mix.
Candied Walnuts
1/2 cup sugar
2 Tbs. water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich brown color. Watch carefully so it doesn't burn. Remove from heat and add walnuts and stir with a fork to cover. Place nuts on baking sheet in an even layer. Let cool until caramel hardens. This step can be made days ahead if needed.
Winter Salad Dressing
1/2 cup red wine vinegar
1/2 cup vegetable oil or olive oil
1 tsp. salt
1 tsp. pepper
1 clove garlic
1/2 cup honey
In a quart jar combine all dressing ingredients. Shake vigorously. Refrigerate for at least 4 hours. Dressing can be made a few days in advance if needed.
1/4 cup orange juice
2 (16 oz. bags mixed salad greens)
1 (6 oz. carton Gorgonzola cheese)
3/4 cup pomegranate seeds or raisins
1 recipe candied walnuts
1 recipe winter salad dressing
One half hour before serving time, combine apples and orange juice to keep apples fresh. At serving time drain off juices. Place everything in a bowl and mix.
Candied Walnuts
1/2 cup sugar
2 Tbs. water
1 cup walnuts
Line a baking sheet with well-greased foil or parchment paper. Place sugar and water in a small saucepan; stir to moisten sugar evenly. Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich brown color. Watch carefully so it doesn't burn. Remove from heat and add walnuts and stir with a fork to cover. Place nuts on baking sheet in an even layer. Let cool until caramel hardens. This step can be made days ahead if needed.
Winter Salad Dressing
1/2 cup red wine vinegar
1/2 cup vegetable oil or olive oil
1 tsp. salt
1 tsp. pepper
1 clove garlic
1/2 cup honey
In a quart jar combine all dressing ingredients. Shake vigorously. Refrigerate for at least 4 hours. Dressing can be made a few days in advance if needed.
12.06.2017
So Simple Instant Pot Saucy Meatballs
Ingredients:
Frozen Italian Meatballs (I've heard the ones from Costco are great, but I just grabbed a bag from the grocery store)
1 bottle Sweet Baby Ray's Original BBQ Sauce
water
Dump meatballs in the instant pot. (I filled my 6 qt. pot about 1/2 full.) Pour 1 cup of water over the meatballs and then dump 1 to 1.5 cups of the BBQ sauce over the top of the meatballs. Cook on high pressure for 8 minutes. When it beeps and is done, turn off the Instant Pot and let the pressure naturally release for 10 mins. Quick release the rest of the pressure and open the pot. Stir the meatballs and serve over rice or mashed potatoes with a green salad and/or veggies. You could also serve these as an appetizer without the rice.
If you were doing more meatballs you would want to add a little more water and more BBQ sauce.
Frozen Italian Meatballs (I've heard the ones from Costco are great, but I just grabbed a bag from the grocery store)
1 bottle Sweet Baby Ray's Original BBQ Sauce
water
Dump meatballs in the instant pot. (I filled my 6 qt. pot about 1/2 full.) Pour 1 cup of water over the meatballs and then dump 1 to 1.5 cups of the BBQ sauce over the top of the meatballs. Cook on high pressure for 8 minutes. When it beeps and is done, turn off the Instant Pot and let the pressure naturally release for 10 mins. Quick release the rest of the pressure and open the pot. Stir the meatballs and serve over rice or mashed potatoes with a green salad and/or veggies. You could also serve these as an appetizer without the rice.
If you were doing more meatballs you would want to add a little more water and more BBQ sauce.
12.03.2017
Pork Lettuce Wraps
Sauce:
2 Tablespoons sugar
1/4 cup warm water
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon ketchup
1 1/2 teaspoons fresh lime juice
1/4 teaspoon sesame oil
1/2 teaspoon red chili paste
Filling:
3 Tablespoons sesame oil, or olive oil (This was a lot, especially using ground pork. I would use 1 TB sesame oil and 1 TB of olive oil in the future. I ended up draining a lot of fat off the pork before adding the onions, etc.)
1 lb. fresh ground pork, finely ground
1/4 cup shallot or onion, diced
3 cloves garlic, minced
1/3 cup canned water chestnuts, diced (I didn't have water chestnuts so I used matchstick carrots, roughly chopped)
2 Tablespoons brown sugar
2 Tablespoons soy sauce
2 teaspoons rice wine vinegar
12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)
Instructions:
Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.
Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.
Serves 8 as a side dish or 4 as a main dish.
** You can buy the chili paste at most grocery stores...Sambal Oelek Ground Fresh Chili Paste, Huy Fong Foods, Inc.
2 Tablespoons sugar
1/4 cup warm water
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon ketchup
1 1/2 teaspoons fresh lime juice
1/4 teaspoon sesame oil
1/2 teaspoon red chili paste
Filling:
3 Tablespoons sesame oil, or olive oil (This was a lot, especially using ground pork. I would use 1 TB sesame oil and 1 TB of olive oil in the future. I ended up draining a lot of fat off the pork before adding the onions, etc.)
1 lb. fresh ground pork, finely ground
1/4 cup shallot or onion, diced
3 cloves garlic, minced
1/3 cup canned water chestnuts, diced (I didn't have water chestnuts so I used matchstick carrots, roughly chopped)
2 Tablespoons brown sugar
2 Tablespoons soy sauce
2 teaspoons rice wine vinegar
12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)
Instructions:
Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.
In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.
Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.
Serves 8 as a side dish or 4 as a main dish.
** You can buy the chili paste at most grocery stores...Sambal Oelek Ground Fresh Chili Paste, Huy Fong Foods, Inc.
11.23.2017
Thanksgiving Dressing
recipe from: Epicurious
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Makes 8-10 servings
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Makes 8-10 servings
Sweet Potato Casserole
Sweet Potato Casserole
3 cups cooked and mashed red sweet potatoes
1 cup brown sugar
1/2 tsp. salt
2 eggs
1/3 cube of butter (softened)
1/2 cup milk
1 tsp vanilla
Mix together the above ingredients and place them in a greased baking dish.
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cube butter (softened)
1 cup chopped pecans
Mix together and sprinkle over the top of the casserole. Bake 350 for 35-45 minutes. I like to make 1 1/2 x the crumb topping. I like a large nut to casserole ratio!
Notes: I peeled and cut two very large sweet potatoes into about 2 inch chunks and cooked them in a mesh strainer/steam basket on high pressure in my Instant Pot for 5 mins, did a quick release, drained the water and used a hand mixer to mash them. This ended up being almost exactly 3 cups of mashed sweet potatoes.
3 cups cooked and mashed red sweet potatoes
1 cup brown sugar
1/2 tsp. salt
2 eggs
1/3 cube of butter (softened)
1/2 cup milk
1 tsp vanilla
Mix together the above ingredients and place them in a greased baking dish.
Topping:
1 cup brown sugar
1/3 cup flour
1/3 cube butter (softened)
1 cup chopped pecans
Mix together and sprinkle over the top of the casserole. Bake 350 for 35-45 minutes. I like to make 1 1/2 x the crumb topping. I like a large nut to casserole ratio!
Notes: I peeled and cut two very large sweet potatoes into about 2 inch chunks and cooked them in a mesh strainer/steam basket on high pressure in my Instant Pot for 5 mins, did a quick release, drained the water and used a hand mixer to mash them. This ended up being almost exactly 3 cups of mashed sweet potatoes.
11.06.2017
Corn Chowder
1 Large Onion, chopped
1/2 lb. bacon, diced
3 cups chicken broth
1 17oz can creamed corn
1/4 tsp. marjoram
2 stalks of celery, diced
2 cups grated, raw potatoes
1/2 c. butter
1 can evaporated milk
parsley (optional)
In a heavy kettle, cook bacon on low heat, but do not brown. Add the onion and celery and saute' until golden. Add grated potatoes and chicken broth and simmer until potatoes are done, stirring constantly. Add corn and butter. Stir in the evaporated milk. Heat until warm, but do NOT boil. Add marjoram and parsley.
1/2 lb. bacon, diced
3 cups chicken broth
1 17oz can creamed corn
1/4 tsp. marjoram
2 stalks of celery, diced
2 cups grated, raw potatoes
1/2 c. butter
1 can evaporated milk
parsley (optional)
In a heavy kettle, cook bacon on low heat, but do not brown. Add the onion and celery and saute' until golden. Add grated potatoes and chicken broth and simmer until potatoes are done, stirring constantly. Add corn and butter. Stir in the evaporated milk. Heat until warm, but do NOT boil. Add marjoram and parsley.
11.02.2017
Crockpot Ham and Potato Soup...
8 cups potatoes (peeled and diced)
1/2 yellow onion chopped
2 large carrots (peeled and chopped)
1/2 cup chopped celery
16 ounce cubed ham
1 tsp. salt
1/4 tsp. pepper
4 cups chicken broth
3 Tbsp cornstarch
1 1/2 cups heavy cream
1/2 cup sour cream
grated cheese to top each bowl of soup with
In crockpot add potatoes, onion, carrot, celery, ham, salt, pepper, and chicken broth. Cook on low for 7-8 hours or on high for 4-5 hours. 15 minutes before eating, Take out 1/3 of the potatoes and put in a bowl. Mash with a potato masher and then add back into the soup. Add cream and sour cream and stir well. In a separate cup put 3 tbsp cornstarch and a little bit of water to make a smooth mixture. Add to crockpot. Cook for an additional 15 minutes. Serve with a green salad and roll.
1/2 yellow onion chopped
2 large carrots (peeled and chopped)
1/2 cup chopped celery
16 ounce cubed ham
1 tsp. salt
1/4 tsp. pepper
4 cups chicken broth
3 Tbsp cornstarch
1 1/2 cups heavy cream
1/2 cup sour cream
grated cheese to top each bowl of soup with
In crockpot add potatoes, onion, carrot, celery, ham, salt, pepper, and chicken broth. Cook on low for 7-8 hours or on high for 4-5 hours. 15 minutes before eating, Take out 1/3 of the potatoes and put in a bowl. Mash with a potato masher and then add back into the soup. Add cream and sour cream and stir well. In a separate cup put 3 tbsp cornstarch and a little bit of water to make a smooth mixture. Add to crockpot. Cook for an additional 15 minutes. Serve with a green salad and roll.
10.08.2017
Egg Roll in A Bowl...
1 lb. ground turkey breast
1/4 onion
1 TBS. minced garlic
1 bag of coleslaw mix
3 TBS. soy sauce
2 tsp. rice vinegar
2 TBS. sweet chili sauce
salt and pepper to taste
Directions
Brown ground turkey then drain and set aside
Brown onion and garlic for 3 minutes and then add coleslaw mix. Cook on medium until coleslaw is tender. Add back in ground turkey and add in the rest of the ingredients. Cook for a few more minutes. My kids like to drizzle more sweet chili sauce on their bowl of food before eating. You can serve with rice and mixed vegetables.
1/4 onion
1 TBS. minced garlic
1 bag of coleslaw mix
3 TBS. soy sauce
2 tsp. rice vinegar
2 TBS. sweet chili sauce
salt and pepper to taste
Directions
Brown ground turkey then drain and set aside
Brown onion and garlic for 3 minutes and then add coleslaw mix. Cook on medium until coleslaw is tender. Add back in ground turkey and add in the rest of the ingredients. Cook for a few more minutes. My kids like to drizzle more sweet chili sauce on their bowl of food before eating. You can serve with rice and mixed vegetables.
10.04.2017
Cafe Rio Pork...
3 lb. pork roast
1 small can diced green chilis
1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic Pouch
2 cups brown sugar
1 cup coke
Cook roast for 4 hours with just some water in the crockpot. Drain the water out and cut off any fat off the roast. Then combine green chilis, enchilada sauce packer, and brown sugar in a blender. Blend ingredients together until smooth. Add to crockpot. Then add the coke. Cook on low or high until roast is ready to shred. Shred meat and then put back in the crockpot with liquid. Serve over salad or make a taco.
1 small can diced green chilis
1 package Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic Pouch
2 cups brown sugar
1 cup coke
Cook roast for 4 hours with just some water in the crockpot. Drain the water out and cut off any fat off the roast. Then combine green chilis, enchilada sauce packer, and brown sugar in a blender. Blend ingredients together until smooth. Add to crockpot. Then add the coke. Cook on low or high until roast is ready to shred. Shred meat and then put back in the crockpot with liquid. Serve over salad or make a taco.
9.24.2017
Hawaiian Baked Beans....
2 (15 oz.) cans pork & beans, undrained
1 (15 oz.) can red kidney beans, drained & rinsed
1 (15 oz.) favorite white bean, drained & rinsed
1 cup shredded cheddar cheese,
1 (15 oz.) can chunk pineapple, drained
1/2 lb. bacon, crispy and crumbled
1 small onion, chopped
3/4 cup brown sugar
3/4 cup ketchup
1 tbsp. Worcestershire sauce
Preheat oven to 350 degrees F.
Mix beans, cheese and pineapple in a 9x13" baking dish.
Cook bacon until crispy. Drain excess fat, leaving 1-2 tablespoons to cook the onions in. Once the bacon is cooled, crumble and set aside.
Add the onions to the skillet with the bacon grease. When the onions are soft, add the sugar, ketchup and Worcestershire. Heat until boiling.
Add the hot onion mixture to the bean mixture. Mix in bacon crumbles. Cover with foil and bake covered for about 45 minutes. Remove foil and cook uncovered for about 15 minutes or until the beans are set.
1 (15 oz.) can red kidney beans, drained & rinsed
1 (15 oz.) favorite white bean, drained & rinsed
1 cup shredded cheddar cheese,
1 (15 oz.) can chunk pineapple, drained
1/2 lb. bacon, crispy and crumbled
1 small onion, chopped
3/4 cup brown sugar
3/4 cup ketchup
1 tbsp. Worcestershire sauce
Preheat oven to 350 degrees F.
Mix beans, cheese and pineapple in a 9x13" baking dish.
Cook bacon until crispy. Drain excess fat, leaving 1-2 tablespoons to cook the onions in. Once the bacon is cooled, crumble and set aside.
Add the onions to the skillet with the bacon grease. When the onions are soft, add the sugar, ketchup and Worcestershire. Heat until boiling.
Add the hot onion mixture to the bean mixture. Mix in bacon crumbles. Cover with foil and bake covered for about 45 minutes. Remove foil and cook uncovered for about 15 minutes or until the beans are set.
Instead of baking you can warm on a Treager Grill.
Crockpot Zuppa Toscana Soup...
1 lb. ground hot Italian sausage
1/2-1 onion
4-5 potatoes
2 tsp. minced garlic
32 oz. chicken stock
1/2 bunch kale (a couple handfuls)
1 cup whip cream
2 tbs. corn starch
salt and pepper to taste
pinch of red pepper flake (optional)
Brown sausage, onion, and garlic until sausage is cooked through. Put into crockpot. Peel potatoes and dice into bite size pieces. Put into crockpot. Add chicken stock and cook on low for 3 hours. Check potatoes and if they are tender and ready to eat. If potatoes are tender, put whip cream and 2 tbs. corn starch in a cup and stir really well. Add to crockpot. Add Kale and then cook on high for 30 minutes.
Serve when ready.
1/2-1 onion
4-5 potatoes
2 tsp. minced garlic
32 oz. chicken stock
1/2 bunch kale (a couple handfuls)
1 cup whip cream
2 tbs. corn starch
salt and pepper to taste
pinch of red pepper flake (optional)
Brown sausage, onion, and garlic until sausage is cooked through. Put into crockpot. Peel potatoes and dice into bite size pieces. Put into crockpot. Add chicken stock and cook on low for 3 hours. Check potatoes and if they are tender and ready to eat. If potatoes are tender, put whip cream and 2 tbs. corn starch in a cup and stir really well. Add to crockpot. Add Kale and then cook on high for 30 minutes.
Serve when ready.
8.30.2017
Simple Coleslaw
1/2 head green cabbage
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar
Chop the cabbage and the carrot and place them in a bowl. Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix. Stir and refrigerate for 30 minutes before serving. I like to serve this with/on pulled pork sandwiches.
1 carrot, finely chopped or grated
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 1/2 tablespoon white vinegar
Chop the cabbage and the carrot and place them in a bowl. Make dressing by whisking together the remaining ingredients in a small bowl and then pour it over the cabbage and carrot mix. Stir and refrigerate for 30 minutes before serving. I like to serve this with/on pulled pork sandwiches.
Instant Pot Pulled Pork Sandwiches
INGREDIENTS:
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork shoulder roast, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce, divided
1 cup chicken stock or water
DIRECTIONS:
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large ziplock until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.) You can also brown the pork in a pan on the stove, which is what I prefer. I feel like it takes longer in the Instant Pot and I don't mind washing an extra pan.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. (if the roast doesn't shred easily, pop it back into the IP for another 10 minutes, but I haven't had to worry about that with this recipe.)
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve on toasted buns topped with an extra spoonful or two of the remaining BBQ sauce.
Cheesy Sausage and Croissant Breakfast Casserole
Cheesy Sausage and Croissant Casserole
adapted from Southern Living
serves 8 to 10
1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese
Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.
Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.
Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.
adapted from Southern Living
serves 8 to 10
1 lb hot sausage (I used Jimmy Dean)
1 1/2 cups shredded Parmesan cheese
1/2 tsp onion powder
1 (10 to 13-oz) package mini croissants, chopped
2 cups milk
1 cup heavy cream
6 eggs, lightly beaten
2 cups shredded Gruyere cheese
Cook sausage in skillet over medium-high heat until done. Remove from skillet and drain fat.
Toss together cooked sausage, Parmesan cheese, onion powder and chopped croissants. Pour into a lightly greased 9x13-inch pan.
Whisk together milk, heavy cream and eggs. Pour over sausage mixture. Cover and refrigerate 8 hours.
Preheat oven to 350 degrees. Uncover casserole and top with shredded Gruyere cheese. Bake 45 minutes or until golden brown. Let stand 10 minutes before serving.
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