Bob's Red Mill Chocolate Chip Cookies

Instant Pot Honey Garlic Chicken

Ingredients:

Salt
Ground black pepper
1 tablespoon cooking oil
1 1/2 lbs (4) chicken thighs
4 cloves garlic, minced
Chopped parsley, optional

Sauce:

3 tablespoons honey
1 teaspoon sugar or brown sugar
2 tablespoons soy sauce
3 tablespoons water or chicken broth (preferred)
3 dashes cayenne pepper

Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Season the chicken thighs with salt and pepper. Set aside. Mix all the ingredients in the Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.

Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1/2 tablespoon of the cooking oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. Add the remaining cooking oil and saute the garlic a little bit. Pour in the sauce and cover the lid. Cover the pot and select Manual and set to High pressure for 10 minutes.

When it beeps, turn to Quick Release. When the valve drops, remove the lid carefully, add the chopped parsley and serve immediately.

.

Seafood Boil in Instant Pot

http://www.greatchowtv.com/2015/07/30/seafood-boil-jumbo-shrimp-crab-legs-sweet-sausage-corn-on-the-cob-and-red-potatoes-its-amazing/

SEAFOOD BOIL WITH INSTANT POT – JUMBO SHRIMP, CRAB LEGS, SWEET SAUSAGE, CORN ON THE COB AND RED POTATOES – ITS AMAZING !!!

July 30, 2015 By greatchowjay 38 Comments

WELCOME BACK TO GREAT CHOW !!! THIS IS GREAT CHOW’S INSTANT POT SEAFOOD BOIL

This time I wanted to show everyone how to make a very easy, super delicious seafood spectacular! I have put together an amazing Seafood Boil with large to jumbo shrimp, snow crab legs, sweet fennel sausage, sweet corn on the cob and soft red potatoes that are pressure cooked to perfection – Its Amazing !!!  I will show you the flavoring process as well as the content layer process from beginning to end using the Instant Pot Pressure Cooker. The amazing recipe, directions, images and full-length video are below !!!  It’s excellent for all year round, sporting events(and tailgating), parties, get-together’s, weekend feasts or even during the week because it’s so simple.

IN THIS EPISODE:

In this episode, we examine the all of the tasty ingredients that are used in a Southern Style Seafood Boil. I also take you on an amazing fishing experience so we can get our tasty Shrimp and Crabs (our tasty treasures of the sea). We review the flavoring of our seafood boil liquid that includes Zatarains (New Orleans Traditional) Shrimp and Crab boil and the Classic Old Bay Seasonings. I also show you how to make a fantastic flavor sachet; contents include garlic, lemon, sage, bay leaves and thyme wrapped in cheesecloth and submerged in the flavored liquid. We also explore the layering process when adding our red potatoes, corn on the cob, sweet fennel sausage, snow crab legs and large with jumbo shrimp.

Looking to get an Instant Pot Pressure Cooker seen in this episode? Just click HERE for the Great Chow link on Amazon:      http://goo.gl/uOhBM3

\\\\   https://www.youtube.com/watch?v=VZ0R66OfzwM ////

RECIPE AND DIRECTIONS FOR SEAFOOD BOIL

Please note:  This is an excellent baseline recipe for everyone. If you like spicier or less spicy foods you may adjust to your liking. The Zatarain’s Shrimp and Crab boil is the spicy ingredient in this recipe, BUT for this recipe, I only use 1 tablespoon so that it is a very mildly spicy boil so that everyone can enjoy.

Our Seafood Boil Flavor Liquid:

• 6 cups water. (You can use the measurement markings on Instant Pot to make the measurement easy for you).
• 1 tablespoon Zatarain’s shrimp and crab boil concentrate.
• 2 tablespoons Old Bay seasoning
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 3 lemon wedges(squeeze some lemon juice in too!)
• 2 quarters of an onion (suggestions: Spanish Onion or Vidalia)
• 1 Flavor sachet (ingredients right below)

The flavor sachet is composed of:

• 1 cheesecloth cut into a large square, and one piece of string or butcher twine to tie the knot.
• 1 thick slice of lemon
• A garlic bulb cut in half
• 2-3 sprigs of thyme
• 2 sage leaves
• 2 bay leaves

Add all contents to the cheesecloth and tie up with a piece of string or butcher twine (ask in the grocery store).

Hamburgers in Instant Pot

The cheese does not stick to the foil. 15 minutes on manual or pressure cook depending on your model. :)

I'm sold on the burgers! 2nd time this week and the kids love them. Season, top with your faves, loosely wrap with foil (we use a sharpie to write initials for identification purposes). Into the magic cauldron for 15 minutes and QR. So tasty and clean up is a breeze. No hot grill or oven. 🤩😍

https://www.facebook.com/groups/InstantPotCommunity/permalink/1934979366596042/

🍔

Patton Potato Salad

1 cup mayo in seperate bowl
1/2 cup. relish
1/2 c. add juce to make soupy - thin mixture

sometimes olives or pimentos

6 eggs
10 potatoes
1/2 c. dill relish
1/2 c. pickle juice
1 cup mayo
1 clove garlic
2 Tbsp onion
1 tsp salt
1/2 tsp pepper

Honey Lemon Curd

https://cookieandkate.com/2016/lemon-curd-recipe/

Uses for lemon curd:

• Spread onto shortbread, sugar cookies, graham crackers (shown) or ginger/molasses cookies.
• Top quick bread, gingerbread, pound cake, olive oil cake, cupcakes, scones, pancakes or muffins.
• Swirl into yogurt (or add a layer to parfaits), dollop onto ice cream or mix into vanilla frosting
• Use as filling for tarts or sandwich cookies.

Honey Lemon Curd

• Author: Cookie and Kate
 
• Prep Time: 10 mins
 
• Cook Time: 15 mins
• Total Time: 25 minutes
 
• Yield: 2 cups
 
• Category: Dessert

★★★★★

5 from 15 reviews

Meet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it’s so easy to make—no straining required! Recipe yields 2 cups of curd.

INGREDIENTS

• 4 tablespoons unsalted butter, diced into ½” cubes
• ⅓ cup honey
• 4 large egg yolks
• 2 large eggs
• 1 tablespoon finely grated lemon zest
• ⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)

INSTRUCTIONS

1. In a medium bowl, combine the cubed butter and honey. Starting on a low speed and working up to higher speeds, cream the mixture until fluffy. I used a handheld mixer for this.
2. While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don’t worry!
3. Pour the mixture into a medium-sized, non-reactive saucepan (stainless steel or enameled cast iron should work great). Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon (it’s important to stir constantly throughout the cooking process, which will take somewhere between 10 to 20 minutes).
4. Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 more seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.
5. Let the curd cool before transferring it to an airtight container and screwing on a lid. Store in the refrigerator for about 1 week, or in the freezer for up to 2 months. The curd doesn’t freeze solid, so you can scoop out as much as you want right from the freezer!

The BEST Freaking Lemon Bars on Earth

https://dandelionmama.com/2010/05/29/recipe-the-best-freaking-lemon-square-bars-on-earth/amp/

You think I’m kidding? I’m not. I swore a long time ago that I would only put up my very best recipes on the blog- and this one is absolutely freaking awesome. And easy too. You will never, ever, buy the ready-to-make box of pseudo-lemon bars again. This one is the be all and end all.

The crust is like shortbread- heck, no- it IS shortbread. Buttery, buttery shortbread. Topped with lemony, lemony, tangy lemon curd. EVEN Bean eats these- he calls them HIS lemon square bars. Make them. Now. Today. And then return and report. I want to hear how they made your knees weak…

Bean’s Lemon Square Bars

Preheat oven to 350 degrees

3 cups all purpose flour
1 1/2 cups powdered sugar
1 1/2 cups of butter (3 sticks) melted completley
Mix flour and powdered sugar together, then pour the butter over the dry ingredients. Mix together gently, until just crumbly. Lightly spray a 9 x 13″ casserole pan (metal with straight sides is best for this) with cooking spray, and then press the crumbs firmly into the pan in an even-ish layer. I like to leave little bumps from my fingers- gives it a rustic texture, but you can do whatever you want. (I also like a thick crust, so if you like it thinner, don’t use all the mix, or make two pans) Bake for 15 minutes at 350.

While that’s baking, make the lemon curd:

6 whole eggs
3 cups white sugar
1 1/2 teaspoons baking powder
1/2 cup flour
1/3 cup FRESH lemon juice. NO skimping with frozen or the squeezie lemon on this one. Don’t do it.
the outer yellow zest from 2 or 3 lemons.
In bowl (I use the same one I made the crust in, just rinsed out) whip the six eggs with a whisk until they are uniform and light. Add the sugar, baking powder and flour, and stir to combine well. With a microplane or small grater, zest only the outer yellow skin from two of your fresh, washed lemons. Probably about 2 Tablespoons. Add tot he egg/sugar mixture. Squeeze the lemons, straining out the pips and  pulp, and add the 1/3 cup of juice.

After 15 minutes, pull the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get all the lemony goodness. Pop it back in the over for 45 minutes, or until set and it doesn’t jiggle in the center.

Let cool COMPLETELY (it will be a mess if you rush it, trust me!) before slicing into neat squares. Dust with powdered sugar, and watch your knees give out as you taste them.

This is one of the foods I miss most from before gluten and my histamines got in a land war.

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

https://www.averiecooks.com/2015/01/best-lemon-loaf-better-starbucks-copycat.html#

YIELD: ONE 9X5-INCH LOAF

TOTAL TIME: ABOUT 90 MINUTES, FOR COOLING

PREP TIME: 10 MINUTES

COOK TIME: ABOUT 50 MINUTES

This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably.

INGREDIENTS:

Loaf
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice – see step 4 in directions)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:

1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
3. Drizzle in the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
5. Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
7. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
8. Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
9. Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.

Adapted from Blueberry Yogurt Cake with Lemon Vanilla Glaze

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Recipe Permalink: https://www.averiecooks.com/2015/01/best-lemon-loaf-better-starbucks-copycat.html/2015/01/best-lemon-loaf-better-starbucks-copycat.html/print/

Amy+Jack Instant Pot Garlic Beef Rice Bowl

https://www.pressurecookrecipes.com/instant-pot-hk-garlic-beef/

• 1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
• 1 whole garlic, about 12 cloves (30g), minced
• 1 (150g) small onion, diced
• 1 tablespoon (15ml) oil
• 2 tablespoons (28g) unsalted butter
• 200 grams frozen mixed vegetables
• Kosher salt and ground black pepper to taste

Chicken Stock Mixture

• 3/4 cup (188ml) unsalted chicken stock
• 1 teaspoon (5ml) Worcestershire sauce
• 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce

Thickener

• 2 tablespoons (18g) cornstarch
• 2 tablespoons (30ml) cold water

*** I use ultra gel

Pot in Pot Rice

• 230 grams (~1 cup) Jasmine rice
• 250 ml (1 cup) cold running water

*** I cook minute rice in separate bowl

First, heat up your pressure cooker over medium high heat.

• Instant Pot: press Sauté button and click the adjust button to go to Sauté More function

• Instant Pot: wait until the indicator says HOT.

Brown Chuck Steak

1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
Kosher salt and ground black pepper to taste
1 tablespoon (15ml) oil

Season one side of the chuck steak generously with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

Carefully place the seasoned side of chuck steak in pressure cooker.

Generously season the other side with kosher salt and freshly ground black pepper.

Brown for 6 mins on each side without flipping.

Remove and set aside in a large mixing bowl.

Make Chicken Stock Mixture

3/4 cup (188ml) unsalted chicken stock
1 teaspoon (5ml) Worcestershire sauce
1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) light soy sauce with 3/4 cup (188ml) unsalted chicken stock.

Sauté Onion & Garlic

Diced onion
2 tablespoons (28g) unsalted butter
Minced garlic cloves
Kosher salt and ground black pepper to taste

Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting

Add diced onion (150g) to the pressure cooker. Sauté for 1 minute.

Add in 2 tbsp (28g) unsalted butter and let the butter melt.

Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn.

Season with kosher salt and freshly ground black pepper if desired.

Deglaze

Chicken stock mixture (from Step 4)

Pour in 1/2 cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.

Pour in the remaining ¼ cup (63ml) chicken stock mixture.

Cut Chuck Steak

Chuck steak

After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes (as shown in photo below).

Place all chuck stew meat and the flavorful meat juice into the pressure cooker.

Pressure Cook Beef & Rice

**** I don't cook the rice this way, might try it sometime

230 grams (~1 cup) Jasmine rice 
250 ml (1 cup) cold running water

Stainless Steel Steaming Rack Stand
Stainless steel bowl (for PIP rice)

Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack (as shown in photo below).

Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water (as shown in above photo).

Close lid and pressure cook at

• Pressure Cooking Method: High Pressure for 32 minutes
• Pressure Release Method: 10 minutes Natural Release

Turn off the heat. Release the remaining pressure. Open the lid carefully.

Fluff & set aside cooked rice.

Step 9
Thicken Sauce and Add Mixed Vegetables

200 grams frozen mixed vegetables
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) cold water 

Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds.  (*** I think need warmed up in microwave first so they warm up faster)

Press Cancel and Sauté button to heat up the sauce.

In a small mixing bowl, mix cornstarch with water and mix it into the sauce one third at a time until desired thickness.  **** I just use ultra gel

Taste and adjust the seasoning with kosher salt if necessary.

Serve Instant Pot Garlic Beef Rice Bowl

---

Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce.

Serve immediately & enjoy! 🙂

Instant Pot Lasagna

https://www.simplyhappyfoodie.com/instant-pot-lasagna/

Ingredients

Meat Mixture

• 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
• 1/2 lb Ground Italian Sausage (I only made beef)
• 1/2 tsp Coarse Salt (1/4 tsp table salt)
• 1/4 tsp Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning

Cheese Mixture

• 1 cup Ricotta Cheese (or Cottage Cheese, I used ricotta)
• 1 Egg
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 2 tsp Garlic Powder
• 1 1/2 tsp Onion Powder
• 1 1/2 tsp Italian Seasoning
• 1/2 tsp Oregano
• 1/2 tsp Salt 
• 1/2 tsp Pepper
• 1/4 cup Chopped Fresh Parsley

Remaining Layers

• 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand - I used prego)
• 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)-- didn't use!
• 5-6 No Boil Lasagna Noodles
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated

Instructions:

Cook Meat

1. Set pot to Saute and add the beef, sausage, salt, pepper, onion powder, garlic powder, and italian seasoning.

2. Remove meat, drain and set aside.  Clean out pot and add 1 1/2 cups water to it.

Mix the cheese mixture:

1. In mixing bowl combine ricotta, egg, mozzarella, parmesan, garlic powder, onion powder,  italian seasoning, oregano, salt, pepper and parsley.  Use a fork to mix thoroughly.  Set aside.

Make the lasagna:

1.  In 7" x 3" springform or push pan (I used the 2 in 1 bowl, only used one of them and wrapped the top with foil because too full to put lid on) -- make a layer of the no boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.

2.  Spread 1/3 of the pasta sauce over the noodles, covering them all.

3.  Spread 1/2 of the meat mixture over the sauce evenly.

4.  Spread 1/2 of the cheese mixture evenly over the meat.

5.  Sprinkle the spinach over the cheese mixture (didn't use!)

6.  Add another layer of noodles

7.  Add another layer of 1/3 of the sauce

8.  add the second half of the meat.

9.  Add the second half of the cheese mixture.

10.  Add another layer of noodles, the last 1/3 of the sauce, 1/2 cup of mozzarella, 1/2 cup of parmesan.

11.  spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that wter can't get in.

12.  set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it.  You can also use a sling to set the pan on the trivet in the pot.

13.  Close the lid and lock in place. Turn steam release knob to the sealing osition.

14.  press the pressure cook/manual button and choose 24 minutes.  It will take 5-10 minutes for pot to come to pressure.

15.  When the cook cycle has ended, let the pot sit undisturbed 15 minutes (natural release 15 minutes). Then turn the know to the venting position to release any remaining steam.

16.  When pin in the lid drops down, open lid.  Use mitts to lift out.

17.  Carefully remove foil. Turn broil 450 degrees with oven rack in middle to top 1/3 position in over (didn't do this).

18.  Set pan on the oven rack and let the cheese on top brown to desired amount (didn't do this)

19.  Let lasagna rest for a few minutes before releasing from pan.  This will help maintain it's shape and cool down just a bit (we served out of round pan)

20.  Carefully release lasagna from springform pan while it is on a plate. (didn't do, used different pan)

21.  If you used push pan, set a large can of coup or veggies on a plate and set the push pan on top of the can.  Gently and carefully push the sides of the pan straight down.  Wear oven mitts.  The pan and the lasagna will be very hot.  Then slide another plate under the lasagna (didn't do, different pan)

22.  Serve

Recipe Notes:

Recipe works best in 7"x3" springform pan or or push pan.  It will not fit in a 2" deep pan.

I used these pans, but only one and covered it with foil.