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Home Blog Page 69

Spaghetti Squash Chow Mein

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Spaghetti Squash Chow Mein
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Sauce Mixture:
  • 2  tbsp  soy sauce
  • 2  tbsp  oyster sauce
  • 1  tbsp  rice wine  or dry sherry
  • 2  tsp  brown sugar  or honey
  • 1  tbsp  sriracha  optional
Spaghetti Squash Chow Mein
  • 1  small  spaghetti squash  about  3 lbs
  • 1  cup  Water
  • 1  tbsp  oil
  • 1  clove  garlic  minced
  • 2  tsp  minced fresh ginger
  • 6  scallions  white parts chopped, green parts cut into  1-inch  pieces
  • 1  cup  shredded carrots
  • 1  red bell pepper  sliced into strips
  • 1  cup  snow peas  trimmed and halved, or sugar snap peas
  • 1  cup  bean sprouts  optional

INSTRUCTIONS

  1. Slice the spaghetti squash in half on the “equator” and scrape out seeds.
  2. Pour  1 cup  of water in the Instant Pot and insert the steam rack.
  3. Arrange the two squash halves, cut side down, into the pot, then secure the lid, making sure the vent is closed.
  4. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 7 minutes for “al dente” squash or 10 minutes for softer squash.
  5. Meanwhile, mix together Sauce Mixture ingredients in a small bowl.
  6. When the time is up, quick-release the pressure. Carefully remove the squash halves from the pot and use a fork to scrape out the flesh to create long strands. Set aside. Remove trivet and discard water.
  7. Turn the pot off by selecting  CANCEL, then add oil to the pot and select the  SAUTE  function.
  8. When oil gets hot, add garlic, ginger and chopped white parts of the scallions to the pot and saute 2 minutes.
  9. Add carrots, bell pepper and snow peas. Saute until tender, 3-5 minutes.
  10. Add green parts of the scallions and bean sprouts (optional) and stir. Fold in squash and sauce and toss to coat, then cook 1-2 minutes more until heated through. Serve hot.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Collard greens with white beans and sausage

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Collard greens with white beans and sausage

Fresh lime juice makes braised collards and silky white beans deliciously tangy.

Ingredients

400 g small dried white beans, such as French navy beans, or cannellini beans, soaked overnight
2 medium onions, 1 cut in half, 1 thinly sliced
1 small carrot
1 thyme sprig
1 rosemary sprig
1 bay leaf
1500 ml water
1 vegetable stock cube
2 tbs butter
1 tbs olive oil
3 garlic cloves, thinly sliced
300 g collard greens–stems cut, leaves coarsely torn into small pieces
300 g quality smoked sausage, cut into smaller pieces
½ tsp finely grated lime zest
2 tbs fresh lime juice
½ tsp ground black pepper

Preparation

1. Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
2. Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
3. Add the collards and cook, tossing, until slightly wilted.
4. Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
5. Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes.
6. Just before serving, stir in the lime zest and juice. Season with pepper.
Credit: Foodista

Delightful Caprese Chicken

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Delightful Caprese Chicken
Photo Credit:- Cosori Air Fryers

INGREDIENTS

  • 1  tbsp  olive oil
  • 1/2  large onion  sliced
  • 4  cloves  of garlic  minced
  • 1/2  cup  chicken broth
  • 1  lb  boneless, skinless chicken breast
  • 3 1/2  cups  cherry or grape tomatoes  halved
  • 3  tbsp  balsamic vinegar
  • 1  tsp  crushed red pepper  optional
  • 2  tsp  kosher salt
  • 1/2  tsp  pepper
  • 6  oz  fresh mozzarella “pearls”  or other fresh mozzarella cut to 1/2 inch dice
  • 2  tbsp  fresh basil  cut into ribbons

INSTRUCTIONS

  1. Add olive oil to the Instant Pot. Using the display panel select the  SAUTE  function.
  2. When oil gets hot, add onion to the pot and saute until lightly browned, about 7 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add chicken in an even layer. Add tomatoes in an even layer. Drizzle with balsamic vinegar and crushed red pepper (optional). Sprinkle with kosher salt and pepper.
  5. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- buttons and program the Instant Pot for 12 minutes.
  7. When the time is up, quick-release the pressure. Sprinkle the mozzarella cheese and basil over the chicken, then cover 4-5 minutes until cheese melts.
  8. Serve over zoodles, quinoa, brown rice or polenta.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Coconut Chicken Curry

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Coconut Chicken Curry
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Coconut Chicken Curry:
  • 1  tbsp  olive oil
  • 1.5  lbs  boneless skinless chicken thighs
  • 1  small onion  finely diced
  • 4  cloves  garlic  minced
  • 1  tsp  grated ginger
  • 13  oz  coconut milk  full fat  1 can
Spice Mixture:
  • 1  tbsp  curry powder
  • 1  tbsp  dried basil
  • 2  tsp  salt
  • 1/2  tsp  chili powder
  • 1/4  tsp  pepper
  • 1/2  tsp  cardamom
To Finish:
  • 1 1/2  tbsp  cornstarch
  • 2  cups  Cooked rice  for serving
  • 1/4  cup  chopped cilantro or fresh basil  for garnish

INSTRUCTIONS

  1. Add olive oil to the Instant Pot. Using the display panel select the  SAUTE  function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove  1/4 cup  of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.
Source:- Cosorithis

Cola Braised Boneless Beef Short Ribs

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Cola Braised Boneless Beef Short Ribs

These deliciously tender Cola Braised Boneless Beef Short Ribs are a very easy slow braised recipe for a fabulous everyday family dinner!   Bake in the oven or a crock-pot.   The cola sauce is AMAZING!

Ingredients

2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper
½ teaspoon ground cumin
1 teaspoon garlic powder
4 pounds boneless beef short ribs, cut into 4-inch long pieces
2 tablespoons olive oil
1 medium yellow onion, small dice
1 cup red wine (Cabernet, Merlot or Pinot Noir)
1 cup beef broth
2 cups cola (not diet)
2 tablespoons brown sugar, light or dark
6 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon balsamic vinegar glace
2 tablespoons cornstarch
2 tablespoons water

Preparation

1. Preheat oven to 300 °F.
2. In a small bowl, combine the salt, pepper, paprika, cayenne, cumin and garlic powder. Rub this mixture over the short ribs and place in refrigerator for several hours or overnight.
3. Heat the olive oil in a large Dutch oven over medium-high heat. When the oil is hot, add some of the beef short ribs and cook for about 6 minutes, turning to brown all sides (you will have to do this in batches, so you don’t overcrowd the pot). Remove the ribs to a plate and set aside. Add the onions into the pot and stir for 3 minutes. Add the wine and scrape up browned bits. Continue cooking and stirring for 2 more minutes until the wine is reduced by half. Stir in the beef broth, cola, brown sugar, garlic, soy sauce, Worcestershire sauce and tomato paste. Bring to a boil and cook, stirring, for about 1 minute. Add in the meat, cover tightly and cook in oven for about 3 hours, until the beef is very tender.
4. Remove the beef to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat. Put skimmed liquids in a saucepan, add the balsamic vinegar glace and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
5. Combine the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened. Season with salt and pepper if necessary.
6. Serve the short ribs with gravy over mashed potatoes, rice, noodles or polenta.
Credit: Foodista

Shrimp and Scallop Paella Pronto

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Shrimp and Scallop Paella Pronto
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Spice Mixture:
  • 1  tsp  paprika
  • 1  tsp  turmeric
  • 1/2  tsp  salt
  • 1/4  tsp  black pepper
  • 1/4  tsp  crushed red pepper
  • 1  pinch  saffron threads
Shrimp and Scallop Paella Pronto:
  • 4  tbsp  butter
  • 1  onion  chopped
  • 4  cloves  garlic  chopped
  • 1  cup  valencia rice  or arborio
  • 1  red bell pepper  cut into short strips
  • 1  cup  chicken broth
  • 1/2  cup  white wine
  • 1  lb  large shrimp  peeled and deveined (preferably 31-40 size or larger)
  • 1  lb  sea scallops
  • 1  cup  green peas  frozen
  • 1/3  cup  chopped cilantro or italian parsley  optional

INSTRUCTIONS

  1. Add butter to the Instant Pot. Using the display panel select the  SAUTE  function.
  2. When butter has melted, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add  Spice Mixture  ingredients to the pot and cook for 1 minute or until spices are fragrant.
  4. Add rice and red pepper to the pot and stir well.
  5. Add broth and wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure. Add the shrimp, scallops and frozen peas.
  9. Cook and gently stir until shrimp and scallops are cooked through and most of the liquid has been absorbed, returning to  SAUTE  mode as needed.
  10. (Optional) Arrange on a paella pan (or other wide, shallow, stovetop-safe pan) and set on the stovetop, uncovered, on medium-high heat until the bottom of the rice forms a crust, about 5 minutes.
  11. Serve family-style sprinkled with cilantro or parsley.
Source:- Cosorithis

Better-Than-Takeout Beef and Broccoli

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Better-Than-Takeout Beef and Broccoli
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Sauce Mixture:
  • 1/3  cup  soy sauce
  • 2/3  cup  beef broth
  • 2  tbsp  brown sugar
  • 4  cloves  garlic  minced
  • 1 1  inch  piece of fresh ginger  grated
Better-Than-Takeout Beef and Broccoli:
  • 2  lbs  well-marbled beef chuck roast  cut into thin strips
  • 1  lb  fresh bite-sized broccoli florets
  • 2  tsp  toasted sesame oil
  • 3  tbsp  cornstarch
  • Sesame seeds for garnish  optional

INSTRUCTIONS

  1. Add  Sauce Mixture  ingredients to the pot and stir until well combined. Add beef and toss to coat.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Remove  1/4 cup  of cooking liquid and mix with cornstarch (If you can’t get  1/4 cup  of cooking liquid out, supplement with water).
  6. Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to  SAUTE  mode as needed.
  7. Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Coffee-Infused Bbq Baby Back Ribs

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Coffee-Infused Bbq Baby Back Ribs

A recipe I came up with for my dad, who LOVES meat and coffee!

Ingredients

4 teaspoons  chile powder
2 teaspoons  dried  thyme
2 teaspoons  ground cumin
2 teaspoons  garlic powder
2 teaspoons  salt
1 teaspoon  pepper
1/2 teaspoon  cayenne
2  rack  baby back ribs
1 teaspoon  liquid smoke
1  Tb.  oil
3 cloves  garlic,  minced
3/4 cup  cider vinegar
1/2 cup  soy sauce
28 ounces  can  tomato puree
3  Tb.  molasses
1 cup  brown sugar
2 teaspoons  instant coffee  granules
2 teaspoons  cumin
2  Tb.  Dijon mustard
2 teaspoons  paprika
1/2 teaspoon  cayenne

Preparation

1. Preheat  the oven to *350.  Mix  the first seven ingredients in a small bowl.
2. Cut  each rack in several pieces and  rub  the spices over all the rib sections. You  can  leave the ribs whole if you like the way they look better–I just think they are easier to handle on the  grill  in smaller pieces! Pour 4 cups of water and 1 tsp. of liquid  smoke  in a  roasting  pan.
3. Place the ribs in the pan,  top  up. Tightly cover the pan with foil and  bake  for 2 hours. Remove from the oven and rest until ready to  grill.  Meanwhile, add 1 Tb. oil to a sauce pan over medium  heat.  Add the garlic and sauté for 1-2 minutes. Then add the rest of the ingredients for the  BBQ  sauce to the sauce pan.  Simmer  for at least 30 minutes,  stirring  occasionally.
4. Heat  a  grill  over medium-low  heat.  Brush the ribs completely with  BBQ  sauce. Place them on the  grill  and cook for 20 minutes,  turning  and brushing every 5 minutes until the desired “bark” has developed.
5. It’s fun to make your own  BBQ  sauce. But in a pinch, buy a bottled variety you like and  simmer  for a few minutes with the coffee granules!
Credit: Foodista

Hearty Meat Lasagna

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Hearty Meat Lasagna
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Meat Mixture:
  • 1  lb  lean ground beef  preferably 93% lean
  • 1/2  tbsp  kosher salt
  • 1/2  tsp  each garlic powder  onion powder, Italian seasoning, pepper
Cheese Mixture:
  • 1  cup  ricotta cheese  or cottage cheese
  • 1  egg  beaten
  • 1/2  cup  mozzarella cheese  shredded
  • 1/2  cup  Parmesan cheese  grated
  • 1 1/2  tsp  each garlic powder  onion powder, Italian seasoning
  • 1/2  tsp  each salt and pepper
  • 1/4  cup  fresh parsley  chopped (optional, but adds freshness)
For Layering:
  • 1 24  oz  jar Ragu ® pasta sauce
  • 5-6  no-boil lasagna noodles
  • 1/2  cup  mozzarella cheese  shredded
  • 1/2  cup  Parmesan cheese  grated
For Pot:
  • 1 1/2  cups  Water

INSTRUCTIONS

  1. Using the display panel select the  SAUTE  function. Add all ingredients of the Meat Mixture and cook, breaking up the meat as you go, until no pink remains. Drain and set aside.
  2. In a large bowl, combine all ingredients in the  Cheese Mixture  until uniform in consistency. Set aside.
  3. Coat a  1.5 qt  casserole or  7 inch x 3 inch  pan with non-stick spray
  4. Put a single layer of no-boil noodles in the bottom of the pan, breaking as necessary to fit. Press down gently.
  5. Pour 1/3 of the pasta sauce evenly over the noodles, spreading all the way to the sides.
  6. Spread 1/2 of the meat mixture over the sauce, then 1/2 of the cheese mixture, spreading all the way to the sides.
  7. Repeat steps 4, 5 and 6.
  8. Pour the remaining 1/3 of the pasta sauce evenly over the noodles, then top with  1/2 cup  each mozzarella and parmesan cheeses.
  9. Coat one side of a piece of foil with non-stick spray and loosely cover, spray-side down.
  10. Rinse the pot, add  1 1/2 cups  of water and put in the steam rack. Place the casserole or pan on the trivet.
  11. Secure the lid, making sure the vent is closed.
  12. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 22 minutes.
  13. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  14. Carefully remove the pan from the Instant Pot and remove the foil, replacing any cheese that sticks
  15. Set pan under the broiler until cheese begins to brown, about 5 minutes.
  16. Remove pan to cooling rack and let it sit for 10-15 minutes to firm up.
  17. Serve directly from pan, or if using springform pan, set on a plate and carefully release the latch, remove ring.

RECIPE NOTES

The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Chicken with Jalapeno-Bacon Mustard

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Chicken with Jalapeno-Bacon Mustard
Photo Credit:- Cosori Air Fryers

INGREDIENTS

Sauce Mixture:
  • 1/2  cup  spicy brown mustard
  • 1/2  tsp  smoked paprika
  • 1/4  tsp  salt
  • 1/4  tsp  ground pepper
Chicken with Jalapeno-Bacon Mustard
  • 1  lb  boneless skinless chicken thighs
  • 7  strips of bacon  chopped
  • 1/2  small onion  sliced
  • 1  jalapeno  seeded and sliced
  • 1  cup  chicken broth

INSTRUCTIONS

  1. In a small bowl, combine  Sauce Mixture  ingredients. Use 1/3 of the sauce to coat the chicken thighs. Set aside.
  2. Add bacon, onion and jalapeno to the Instant Pot. Using the display panel select the  SAUTE  function.
  3. Cook and stir until the bacon gets crispy, then use a slotted spoon to remove bacon, onions and jalapenos to a paper towel-lined plate, reserving drippings.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Put the chicken into the pot in an even layer.
  6. Turn the pot off by selecting  CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the  MANUAL or PRESSURE COOK  function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Carefully remove the chicken from the pot to a serving plate.
  10. Add  1/4 cup  of the cooking juices and half the cooked bacon to the reserved mustard sauce.
  11. Serve chicken topped with sauce and remaining bacon.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

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