Garlicky Cuban Pork in the IP

8 garlic cloves
juice of 1 grapefruit (about 2/3 c)
zest and juice of 1 lime
3 Tbs olive oil
2 Tbs brown sugar
1 Tbs fresh oregano leaves
2 tsp cumin
1.5 Tbs kosher salt
4-5# boneless pork shoulder, but into 4 pieces
1 bay leaf

In a blender, combine garlic, grapefruit juice, lime zest and juice, 2 Tbs oil, brown sugar, oregano, cumin and salt. Process until blended. Transfer to large bowl and add the port and bay leaf; toss to combine. Marinate at room temp for 1 hr or refrigerate up to 6 hrs.

Using the saute function, heat 1 Tbs oil. Remove pork from marinade, shaking off excess and brown it on all sides. You'll need to do this in batches, transferring browned pork to a plate as you go.

When all the pork is browned, return piees to a pot along with juices from the plate. Add reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let pressure release naturally.

Remove pork from liquid. Taste jus and if too bland, cook boil it down a little, 7-15 min. Remove bay leaf and use a fat separator, if desired. Shred the meat and toss with jus (1.5-2 c) to taste.

From Dinner in an Instant, by Melissa Clark

Pork Tamale Pie

For a 10 in cast iron skillet

1/4 c vegetable oil
1# ground pork
6 scallions, white and green parts separated and sliced thin
2 Tbs chili powder
1 tsp dried oregano
salt and pepper
1-15oz can black beans, rinsed
1-14.5oz can diced tomatoes
1 c frozen corn
1/2 c chicken broth
4 oz pepper jack cheese, shredded (1c)
3/4 c all purpose flour
3/4 c cornmeal
3/4 tsp baking powder
1/4 tsp baking soda
3/4 c buttermilk
1 large egg

Adjust oven rack to middle position and heat oven to 400*
Heat cast iron skillet over medium heat for 5 minutes.
Add 1 Tbs oil and heat until just smoking. Add pork and cook, breaking up meat, until just beginning to brown, about 5 min.

Stir in scallion whites, chili powder, oregano and 1/4 tsp salt and cook until fragrant, about 1 min. Stir in beans, tomatoes in their juice, corn and broth. Bring to simmer and cook until mixture has thickened, about 5-7 min. Off heat stir in cheese until well combined. Season with s&p to taste.

Whisk flour, cornmeal, soda and powder, scallion greens and 3/4 tsp salt in large bowl. In separate bowl, whisk buttermilk, egg and 3 Tbs oil until smooth. Stir in buttermilk mixture into flour mixture until just combined. Pour batter over meat mixture and smooth into even layer. Transfer skillet to oven and bake until topping is golden brown, 15-20 min. Let cool 10 min before serving.

Arroz con Pollo in the IP

Start by making a batch of sofrito. One batch will get you 6-8 servings of what you need for a single recipe.

Sofrito Ingredients:
1 large yellow onion, cut into pieces
1 red bell pepper, seeded and cut into pieces
8 cloves of garlic
1 large bunch of cilantro
1/4 pimento stuffed green olives
1 Tbs capers, drained
2 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1/2 c olive oil

To make the sofrito, put everything in a food processor and blend until a thick paste is formed. Measure 1/2c servings into individual plastic bags and freeze for future use.

Arroz con Pollo Ingredients:
1/2 c sofrito, previously prepared
1 Tbs olive oil
1/4c pimento stuffed green olives, sliced
1 Tbs capers, drained
1.5# chicken (thighs or breast) cut into 1-in pieces
1.5 c white rice
1 c chicken broth
1 c tomato sauce
1/4 c chopped fresh cilantro for serving

Set the IP to saute and heat the olive oil, Add the sofrito and saute for 5 minutes, until it loses its raw onion bite. Add the olives, capters, and chicken pieces. Stir to combine, coating chicken evenly. Add the rice, pouring it in an even layer over the chicken.

Stir together the broth and tomato sauce. Pour this mixture over the rice, making sure all the grains are coated with the liquid.

Set IP to sealing, turn off saute function, select poultry setting and cook for 10 min at high pressure.
Let pressure release naturally for 10 min, then vent remaining pressure.
Serve, scooping from bottom of pot to get chicken. Top with cilantro.

From The Essential Instant Pot Cookbook, by Coco Morante


Velvet Pork Chops

Serve with broccoli or anything else that soaks up that great sauce. Rumor has it, this works with chicken breasts too.

4 boneless pork chops
Salt & Pepper to taste
3 tablespoons butter
1 cup chicken broth
½ cup cream

Season pork chops while melting butter in a large skillet. Cook pork until browned on both sides. With chops still in skillet, pour in broth and reduce heat to medium. Cook for 10 minutes, until broth has reduced significantly.

Remove chops at a slightly undercooked stage and tent with foil on a plate. While pork rests, turn off heat but leave pan on the burner. Add cream and cook, scraping skillet for any brown bits. Cook until thickened, 2-4 minutes. 

Serve pork with sauce drizzled over.

Recipe from Southern Plate

Zuppa Toscana

I've never had the Olive Garden original that this is a copycat of, but it is tasty. The original recipe billed this as a crock pot recipe, but it works just fine on the stove.

1 lb ground Italian sausage
1 tbsp garlic minced
1 yellow onion chopped
4 russet potato diced
1 pinch salt to taste
1 pinch black pepper to taste
4 cup chicken broth (32 oz)
1 bunch kale stems removed and torn into bite-sized pieces
3/4 cup heavy whipping cream
1/4 cup parmesan cheese for garnish

In a large skillet, cook the sausage over medium high heat for 5-8 minutes. Add onion and garlic cooking 2-3 minutes more. Drain extra fat. Transfer sausage and onion mixture to a crock pot or stock pot. Add diced potatoes, cover with chicken broth and season with salt and pepper. If potatoes aren't entirely submerged, add more water to ensure they're covered.

Cook on stovetop until potatoes are tender, in crock pot 3hr on high or 6hr low (this seems really long to me).

Add kale and heavy cream and cook 15-30 minutes more.

Adapted from Homemade Hooplah's recipe

Basil Coconut Curry in the Instant Pot

1.5-2# chicken breast, cut into 1in pieces
4 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 Tbsp curry powder, generous
1/4 tsp black pepper
1/2 tsp chili powder
1/2 red onion, chopped
1 Tbsp dry basil
1/2 tsp cardamom
1 tsp grated ginger or ginger paste
1 can full fat coconut milk
1 Tbsp corn starch

Set instant pot to saute and lightly brown chicken pieces and garlic in oil. Add in all spices and stir to coat chicken, then add red onion. Turn off saute and pour in coconut milk. Set IP to sealing and set timer for 5min high pressure. Rapid release pressure when done. Scoop out about 1/4c of cooking liquid and stir with corn starch. When lumps are stirred out, add corn starch mixture back to pot, stir and let thicken for 2-3 minutes. Serve over rice garnishing with fresh basil and fresh cilantro, as desired.

Recipe from Rebooted Mom


Chex Mix, Suzi Style

Suzi makes chex mix for Christmas, always. She has a few seasoning adjustments compared to the 'original' recipe.

Preheat the oven to 250*

Melt 1 stick of butter
Add 2 tsp Lawry's seasoned salt
1/4c Worcestershire sauce
1 tsp garlic powder
3/4 tsp onion powder
2 tsp Italian seasoning, preferably coarse grind

Stir together and pour over
3 cups each of rice, wheat and corn chex cereal
3 cups of nuts, pretzels or your favorite add ins
Toss thoroughly with your hands
Bake for 1 hour in a roasting pan, stirring every 15 minutes

When done, pour out on paper towels to cool and ensure crispiness


Superior Cinnamon Rolls

I have used a different cinnamon roll recipe in the past. They are good, but these are easier and they are so light and fluffy! This makes 24 rolls, but I have halved it and they were still fine.

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. vegetable oil
6 T. yeast (yes, that really is tablespoons)

Then add:
1 T. salt
3 eggs (when I halved, I used 2 eggs)
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil countertop, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

1c. sugar
1 T. cinnamon

1 cube butter >> or swap out partially for cream cheese, my preference
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk added to get to the consistency you prefer


Skinny Chicken Caesar Salad

A lovely dinner salad adapted from

2 whole chicken breasts
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz bacon, cut into strips
head of romaine washed and cut
1 Avocado, sliced
½ cup shaved parmesan cheese

⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning

Pumpkin Chocolate Chip Granola Bars

3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
6. Wrap individually in plastic wrap and store in the fridge. 


Sheetpan Ratatouille with Chevre

1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving

Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.

Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.

Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.

Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.

Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.

Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.

Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.

From Sheet Pan Suppers by Molly Gilbert


Sheet Pan Chicken and Broccoli with Spicy Peanut Sauce

A new favorite of Seth's. This is a great recipe that cooks altogether on a sheet pan under the broiler.

1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)

Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.

Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.

Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.

From Sheet Pan Suppers by Molly Gilbert

Stove Top Mac and Cheese

Fast and delicious for a work night dinner. Add frozen peas at the last minute if you're feeling daring.

1/2 pound elbow macaroni or preferred noodle
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Recipe courtesy of Alton Brown