Page 77 – CWEB

Buffalo Chicken Dip

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September 24, 2021

Delight your next party guests with the Buffalo Chicken dip recipe. Make it quick and easy in your instant pot pressure cooker!

INGREDIENTS

2 chicken breasts skinless and boneless
1/2 cup buffalo chicken sauce
1/4 cup Water
4 oz cream cheese half a container
4 oz ranch or blue cheese dressing optional
1 stalk celery chopped, optional
1/2 cup shredded cheese optional
Salt and pepper to taste

OrganicGreek.com — Vitamin Bottles

INSTRUCTIONS

Place the buffalo chicken sauce, water and chicken in your IP and set to Pressure Cook or Manual for 7 minutes.
Natural release and then shred the chicken using two forks.
Stir in the cheese and dressing, if using.
Scoop the buffalo dip into your serving dish and serve with chips or veggies for dipping.

Source:- Cosorithis

Cider-Glazed Turkey

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September 24, 2021

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Adapted from Gourmet, November 2009 by Ian Knauer

Ingredients

For turkey:

1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock

1 apple, cut into chunks

1 small onion, quartered

1 small bunch thyme

1 cup water

For cider glaze:

1 cup unfiltered apple cider

2 tablespoons sugar

1/2 tablespoon stick unsalted butter, cut into chunks

For gravy:

2 cups dry white wine

Melted unsalted butter if necessary

1/3 cup all-purpose flour

About 4 cups turkey or chicken stock

Preparation

1. Prepare turkey:

2. Preheat oven to 425 °F with rack in lower third. Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.

3. Roast turkey and Make cider glaze:

4. Add water to pan and roast, without basting, 1 hour. Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.

5. After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.

6. Glaze turkey:

7. Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170 °F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).

8. Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175 degrees F). Discard string.

9. Make gravy while turkey rests:

10. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.

11. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.

12. Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.

13. Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper. Serve turkey with gravy.

Credit: Foodista

Irish Lamb Stew

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September 23, 2021

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INGREDIENTS

2 tbsp olive oil
1 lb lamb stew meat cut into 3/4 inch cubes
1 onion finely diced
2 tbsp flour
2 cups chicken or beef broth warmed
1 lb russet potatoes peeled and cut into 1/2 inch dice
2 carrots cut into 1/2 inch dice
8 oz Guinness or other dark beer
1 1/2 tbsp tomato paste
2 tsp salt
1 tsp dijon
1 tsp dried thyme
1 tsp dried rosemary
1/4 tsp pepper
flat-leaf parsley for garnish (optional)
fresh ground pepper for garnish (optional)

INSTRUCTIONS

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, brown the meat on all sides, 3-4 minutes per side.
Add onion to the pot and saute until soft, 3-4 minutes. Sprinkle flour into pot and stir to coat.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add remaining ingredients and stir to combine.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

RECIPE NOTES

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Source:- Cosorithis

Ace Blender – Alfredo Sauce

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September 23, 2021

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INGREDIENTS

6 tbsp butter cubed
3 cloves garlic
1 1/2 cups heavy whipping cream
1 tsp whole black peppercorn
1 1/2 cups grated parmesan cheese
1 1/2 tsp dried parsley

INSTRUCTIONS

Add butter, garlic, whipping cream and peppercorns to the blender pitcher and secure lid.
Select “Puree 2” setting for hard vegetables.
Combine the Parmesan cheese and parsley. When time counter on the blender begins to count down from 2:56, remove the lid cap and add the cheese and parsley. Replace the lid cap and allow the cycle to complete.
Serve with your favorite pasta.

Source:- Cosorithis

Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

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September 23, 2021

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One of the best things about the colder weather is cooking and eating comfort food. Comfort food warms us, feeding our soul and palate. It’s rich, rustic and innately appealing, reminding us of home, lit fires, baking bread and beloved recipes we grew up eating. It also reflects the season, taking fresh, economical ingredients and slow-cooking them with rich satisfying results.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a perfect fall season dish that lands squarely in the comfort food category in my book. Pork shoulder slowly braises in apple cider and a confit of onions and apples until it is falling-apart tender. The cider and natural juices from the meat create a sweet and savory sauce which is fortified with Calvados brandy and finished with Dijon mustard, adding depth and sharpness to this hearty dish. As with most one-pot meals, it’s meant to be eaten family-style and is easily doubled to feed a crowd. Prepare yourself: the pork will cook in the oven for several hours and fill your home with its delicious aroma. In the meantime, you can light a fire in the fireplace, grab that book you’ve been meaning to read and curl up on the sofa with a cup of tea. Enjoy the moment – this is what comfort food is all about.

Ingredients

2 1/2 pounds tied pork shoulder

Salt and freshly ground black pepper

2 tablespoons olive oil

4 large yellow onions, halved, thinly sliced

1/4 cup Calvados brandy

1 inch large Granny Smith apple, peeled, cored, cut ½” cubes

2 garlic cloves, chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 cup apple cider

1 cup chicken stock

1 tablespoon Dijon mustard

Preparation

1. Preheat oven to 400 F.

2. Pat the pork dry and season with salt and pepper.

3. Heat oil in a large ovenproof pot or Dutch oven with a lid.

4. Brown pork on all sides, turning with tongs, 6-8 minutes per side.

5. Transfer pork to a plate.

6. Pour off excess fat from pot.

7. Add onion and 1 teaspoon salt.

8. SautÃ© over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.

9. Add Calvados and stir to deglaze pan.

10. Add apple, garlic and thyme and cook, stirring, 30 seconds.

11. Return pork to pot, nestling it down in the onions.

12. Add cider and chicken stock.

13. Cover pot and place in oven.

14. Reduce heat to 325 F.

15. Braise until meat is very tender, 2 1/2 – 3 hours.

16. Transfer pork to a cutting board and remove kitchen strings.

17. Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.

18. Stir in mustard.

19. Season to taste with salt and pepper.

20. Cut pork into serving pieces and arrange on platter or individual serving plates.

21. Spoon onion and apple confit over and around the meat.

Credit: Foodista

Ace Blender – Chunky Chicken Lime Soup

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September 22, 2021

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INGREDIENTS

1 tbsp olive oil extra virgin
1/2 medium yellow onion roughly chopped
1 stalk celery trimmed and roughly chopped
1/2 medium jalapeno roughly chopped
2 cloves garlic
8 oz chicken breast roughly chopped
3 cups chicken broth
7 oz diced tomatoes with chiles 1/2 can (14 oz)
1/2 tsp dried oregano
1/2 tsp cumin
1 tsp kosher or sea salt
3 tbsp Cilantro leaves
1 lime juiced

INSTRUCTIONS

Add all ingredients except the cilantro and lime to the blender pitcher and secure lid.
Select “Soup 1” setting
When soup is finished cooking, add cilantro and lime to pitcher.
Select “Low” setting and blend for three seconds. Select “Cancel” to stop blending.

Source:- Cosorithis

Ace Blender – Chunky Tomato Basil Soup

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September 22, 2021

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INGREDIENTS

28 oz tomatoes canned
1/2 tbsp dried basil
2 oz Cheddar cheese chunks
4 tbsp heavy whipping cream
1/2 tsp garlic salt
1/2 oz Cheddar cheese shreds garnish (optional)

INSTRUCTIONS

Add all ingredients to the blender pitcher and secure lid.
Select “Soup 1” setting for 20:00 minutes.
Garnish with shredded cheddar cheese and serve.

Source:- Cosorithis

Chunky Turkey 15 Bean Soup

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September 22, 2021

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Chunky Turkey 15 Bean Soup is a cozy, delicious, easy and satisfying way to enjoy tons of veggies and chunks of smoked turkey! Your family will love it.

Ingredients

1 (20 oz) bag 15 bean soup dried beans(I used Hurst’s)

10 cups water

¼ cup butter

1 tablespoon olive oil

1 large onion, diced

4 carrots, peeled and thinly sliced

3 stalks celery, thinly sliced

1 teaspoon garlic powder

½ teaspoon Lawry’s seasoned salt

½ teaspoon chili powder

2 tablespoons lemon juice

4 cups chicken broth

1 can (14.5oz) diced tomatoes

2 smoked turkey legs or turkey meat, dice the meat

salt and pepper to taste

Preparation

1. Place rinsed beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1 ½ hours. Stir occasionally.

2. When the beans only have 10 minutes left to boil, in a sautÃ© pan over medium heat, melt the butter and oil. Add the onion, carrots, celery, garlic powder, seasoned salt and chili powder. Stir occasionally for 5 minutes. Pour the vegetables into the bean pot and add the lemon juice, chicken stock and can of diced tomatoes.

3. Lower temperature to a simmer, cover and cook for 30-45 minutes. Stir occasionally.

4. A couple of minutes before cooking is complete, add contents of seasoning packet that came with the soup mix and stir all together. Salt and pepper to taste.

Credit: Foodista

Granny’s Spaghetti Sauce and Spaghetti Squash

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September 21, 2021

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Granny’s Spaghetti Sauce and Spaghetti Squash

This is my great-grandmother’s sauce recipe that has been passed down and perfected over many generations. I have added a few paleo modifications, but really didn’t have to change much! What sets her sauce apart are the secret ingredients — bone-in pork chops and cinnamon! The pork chops, which you might find unusual, simmer with the sauce and create an unbeatable flavor that can outdo any store bought sauce! The original recipe is made in a pot and simmered for 3 hours, but I have converted it to anâ€¯Instant Potâ€¯recipe with anâ€¯Instant Potâ€¯Spaghetti Squash version for you when you are short on time!

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 pound grass-fed ground beef
1 pound pork chops bone in
1/2 cup chopped onion
2 cloves garlic minced
26.5 ounce tomato puree 1 box or jar
2 tablespoons tomato paste
1 tablespoon honey
1 tablespoon dried oregano
1 1/2 teaspoons sea salt
1 teaspoon fresh basil chopped
1/4 teaspoon black pepper
10 sprigs fresh parsley chopped (or 1/4 cup dried)
1/4 teaspoon cinnamon

Spaghetti Squash

1 medium sized spaghetti squash
1 cup of water
1 tablespoon extra-virgin olive oil
pinch of salt

INSTRUCTIONS

Cut the squash in half and remove all the seeds with a spoon.
Put 1 cup of water into the Instant Pot. Place squash cut side down in the pot with a steaming rack.
Close the lid and set to manual or pressure cooker high pressure for 10 minutes.
When the timer goes off, release the pressure manually and remove the lid.
Release the “noodles” by dragging the fork lengthwise along the spaghetti squash with a fork.
Place noodles in a bowl and toss with olive oil and salt. Cover and set aside while the sauce cooks.
Place the olive oil in the pot. Add the pork chops and brown well on all sides. Remove the pork chops with tongs and set aside.â€¯ Add the ground beef and brown it for 5 to 7 minutes. It does not need to be cooked all the way through. Add the onion and garlic.
Return the pork chops to the pot. Add tomato puree, tomato paste, honey, oregano, salt, basil, and pepper. Stir to fully incorporate sauce and meat in the pot.
Secure the lid and set the Instant Pot to Meat/ Stew (or manual) high pressure and for 25 minutes .
Once the timer goes off, allow the pressure to release naturally. Open the lid and reserve the pork chops for another use.
Stir in the parsley and cinnamon. Serve the sauce hot over the cooked spaghetti squash noodles. Garnish with fresh parsley.

Source:- Cosorithis

Queso Dip

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September 21, 2021

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I’ve been a big nacho sauce or queso and chips fan for as long as I can remember. If it was on a menu, I ordered it. After going gluten-free, and then grain-free, I learned that most of those saucy cheese dishes use wheat flour to help them stay viscous and not stringy like normal melted cheese. Then I went dairy-free and my beloved queso was out completely. I normally use Terra brand taro chips or plantain chips to enjoy this with, but it also is delicious with carrot sticks. Drizzle it over chips, with a scoop of fresh guac on there and some red onions, and you have full-blown nachos!

INGREDIENTS

6 ounces peeled and cubed Hannah sweet potato or other white-fleshed sweet potato (about 1 cup)*
3 ounces peeled and diced carrots about 1/2 cup
1 cup chicken bone broth
3 tablespoons meltedâ€¯ghee
1 tablespoon nutritional yeast
2 1/2 teaspoons sea salt
2 cloves garlic peeled
1/4 cup fresh store-bought roasted tomatillo salsa
3 teaspoons arrowroot powder or 2 tapioca starch
1/4 pound grass-fed ground beef
1 tablespoon taco seasoning
Chips for serving

INSTRUCTIONS

Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of Instant Pot. Secure the lid, select the Pressure Cook or Manual setting, and set it to high pressure for 10 minutes.
When the timer is done, press the cancel button, then quick release the pressure and remove the lid.
Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
Turn the Instant Potto high sautÃ© mode. Add the ground beef and taco seasoning. Cook until the beef is cooked through, stirring frequently.
Return the potato mixture to the pot in the Instant Pot. Whisk constantly until bubbling and thickened, about 5 minutes.
Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

RECIPE NOTES

Tidbits

White russet potatoes will also work if you tolerate them. Orange fleshed sweet potatoes will also work but will make this a little sweeter. I use ghee in this for the buttery flavor, but it does have trace amounts of lactose and casein. To make this dairy-free, substitute avocado oil in place of the ghee. Tapioca starch will make this sauce more “stretchy” like real cheese, but we tolerate arrowroot better.

Source:- Cosorithis

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