Instant Pot Country Boneless Ribs in Apricot Marinade

• 3 pounds pork back ribs, separated and fat trimmed
• 1 (12.5 ounce) can pineapple tidbits, drained
• 1 cup apricot jam
• 1/4 cup soy sauce

  
  

• 2 tablespoons white wine vinegar
• 2 tablespoons brown sugar

• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
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Directions

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• Prep
  15 m
• Cook
   45 m
• Ready In
  1 h 
•  

1. Arrange ribs in a single layer in instant pot.
2. Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
3. Bake 45 minutes on manual for thawed boneless ribs.

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Nutrition Facts

Per Serving: 558 calories; 29.5 g fat; 49.6 g carbohydrates; 25.5 g protein; 117 mg cholesterol; 919 mg sodium. Full nutrition

Best Big, Fat, Chewy Chocolate Chip Cookies

1/2 teaspoon baking soda                   1/2 teaspoon salt

       3/4 cup unsalted butter, softened               1/2 cup white sugar

       1 cup packed brown sugar                         1 tbsp vanilla

       2 cups all purpose flour                               2 cups chocolate chips

      1 egg plus 1 egg yolk

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 Directions

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• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutella Frosted Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 36-48 cookies (depending on how big you make them)

Ingredients

1 C butter softened

1 C smooth peanut butter 

1/2 C sugar

1 1/2 C brown sugar

2 eggs

2 tsp vanilla

2 1/2 C flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Nutella chocolate spread

Instructions

1. Preheat your oven to 350 degrees.

2. Place the butter and peanut butter in your stand mixer or large mixing bowl and mix on medium speed for 2 minutes. Add the sugar and mix for an additional 2 minutes. Add the eggs and mix for 1 minute. This may seem like a lot of mixing time, but trust me...it will make the cookies more chewy and delightful. Add the vanilla and mix just until combined.

3. In a separate bowl toss together the flour, baking soda, baking powder and salt. Add to the creamed mixture and mix until combined.

4. Spray your cookie sheet with cooking spray and coop the dough into 1 1/2 balls onto the sheet.

5. Bake for 7-8 minutes or just until the tops are slightly cracked. You want to be sure not to over bake. The cookies should appear a little bit underdone when you take them out of the oven. Allow them to rest on the hot cookie sheets for several minutes. This will allow them to continue baking without making them hard and crunchy.

6. Cool completely then spread Nutella on the top of each one.

Hawaiian Haystacks: Chicken Sauce Reinvented

Prep Time: 5 mins
Cook Time: 18 mins

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Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
• 3 tablespoons butter
• ½ onion (about ½ cup), finely chopped
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup flour
• 2 cups milk
• 1 cup chicken broth

Directions:

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1. In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
2. Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
3. Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

All images and text ©Mel's Kitchen Cafe.

JOJO’S BISCUITS

PREP: 20 minutes, plus at least 30 minutes chilling COOK: 15 to 20 minutes COOL: 5 minutes

Makes about 20 biscuits

• 4 cups self-rising flour, plus more for the work surface
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• ¾ pound (3 sticks) salted butter, cold, cut into ½-inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing
• 1½ cups buttermilk, or as needed, plus 1 tablespoon for brushing
• Jam or gravy, for serving

1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. 

2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about ½ inch thick.

5. Use a floured 2¾- inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.  

6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. 

8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.  

9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

NOTE: For longer storage, arrange the biscuits about ½ inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Steak Kabobs

BBQ Tri-Tip Steak Kabobs

For Kabobs:

Zuccini sliced
Yellow straight or crookneck Squash sliced
Pineapple cubed
Yellow and Green peppers sliced
Cherry Tomatos (optional)

For Marinade:

• 3/4 cup light brown sugar
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup water (optional)
• 1/8 cup vegetable oil
• 1 large garlic clove, finely chopped

• 2 lbs boneless tri tip steak, cut into 1/4-inch slices
• Bamboo skewers, soaked in water  
•  
•  
• Combine marinade ingredients and place cubed steak into marinade. Refrigerate for 1 to 24 hours. Put ingredients onto kabobs leaving a little gap in between each item. Grill at 325-350 degrees for 15 min turning half way or until meat is done. This is for a Traeger Grill. 

Vinaigrette Dressing

1/3 Cup honey

¼ Cup orange juice

½ Cup olive oil

1 Tbsp white wine vinegar

1 Tbsp lemon juice

1 tsp poppy seeds

½ tsp salt

Combine all ingredients and whisk together until all incorporated. 

Chill until ready to serve with salad.

Salad:

Mixed greens w/ mixed berries, kiwi, nectarines, 

black grapes, pineapple chopped and toasted pecans.

Tuesdays with Dorie

Ingredients:

2 1/2 pints fresh blueberries (can use frozen)
1 C sugar
1/2 C flour
pinch salt
coarsely grated zest of lemon
squirt of fresh lemon juice
1/4 C dried bread crumbs

Instructions:

Put the washed berries in bowl gently stir in sugar, flour, salt, lemon zest, lemon juice. Let sit 5 min. Taste and add more sugar if needed.

Sprinkle even layer of breadcrumbs on bottom of shell. Stir blueberry mixture again and pour evenly into prepared pie crust. Cover with top crust and cut small slits into top crust so juices and steam can vent. Pie can wait in fridge 30 minutes before baking.

Egg wash top crust with:

1 large egg well beaten
1 tsp water

Sprinkle sugar on top prior to putting into oven.

Bake Pie for 30 minutes at 425 degrees
         Reduce heat to 375 degrees and bake an additional 30 minutes. Cover edges of crust.

Slow Cooker Thai Peanut Chicken

Picture courtesy and recipe adapted from Lauren Greutman

Ingredients:

2 pounds boneless skinless chicken breasts
2 cloves garlic, minced
1/4 C light soy sauce
2 TBSP honey or brown sugar
2 TBSP rice wine vinegar
1/4 tsp red pepper flakes
1/4 C peanut butter, smooth
1/4 C cold water
2 TBSP corn starch
1/4 C peanuts, chopped (optional) to garnish
green onions to garnish

Instructions:

1. Add all ingredients to the slow cooker (except peanut butter, water, cornstarch and garnish items)
2. Cook on high for 4 hours or medium for 6 hours or low for 8 hours.
3. Add peanut butter to slow cooker and mix in.
4. In a small bowl, whisk the cornstarch in the cold water.
5. Add to a small sauce pan and heat over medium.
6. Add about 1/4 C of liquid from the slow cooker to the sauce pan and whisk until it becomes bubbly, thick and smooth.
7. Place thickened liquid into the slow cooker and mix in well.
8 Cook another 10 minutes.
9 Serve over rice and top with green onions and peanuts (optional).

Slow Cooker Mongolian Beef

Photo and recipe adapted from The Recipe Critic

Ingredients:

1 1/2 pounds Flank Steak
1/4 C cornstarch
1/8 tsp black pepper
2 TBSP olive oil
1/2 tsp minced garlic gloves
3/4 C light soy sauce
3/4 C water
3/4 C brown sugar
1 C julienne cut carrots, or shredded
green onions, for garnish

Instructions:

1. Cut flank steak in thin strips. In a ziplock bad add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, br sugar and carrots to slow cooker. Stir, add coated flank steak and stir again until coated in the sauce.
3. Cook on high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Slow Cooker Potatoes (Melanie Feser)

 Photo courtesy Damn Delicious
                   Recipe from Melanie Feser

Ingredients:

5 pounds Serra gold potatoes or red potatoes, diced with peel
1 C water
1 C butter, cut into chunks
1 TBSP salt
3/4 tsp ground black pepper
1 1/3 Cups milk, warmed

Instructions:

• 1. Wash and place potatoes, water, and butter into a slow cooker
• 2. Season with salt and pepper
• 3. Cover, and cook on high for 4 hours
• 4. Do not remove the excess water from the slow cooker. This adds to the creamy texture.
• 5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve the desired consistency.
• 6. Keep warm on low until serving.
• 7. Potatoes keep consistency for  a couple of hours after mashing. Just keep lid on slow cooker and serve directly from there.

This recipe is also yummy when done only through step 3, and super easy.

Freezer to Crockpot Honey Teriyaki Chicken (Shannon Ireland)

Ingredients:

5-6 Chicken breasts
1/2 C diced onion
2 tsp minced garlic
1/2 C honey
1/4 C ketchup
1/2 C soy sauce
2 TBSP olive oil
1/4 tsp cayenne pepper

add to sauce at the end:

4 tsp cornstarch
1/3 C water

garnish with:

chopped green onion
sesame seeds

Instructions:
Place chicken in a gallon freezer bag. Combine all other ingredients except cornstarch and water, in a bowl and mix well. Pour that into the bag onto the chicken. Seal and freeze.

To cook, empty frozen contents of the bag into crock pot. Cook on low for 6-8 hours or high 4-6 hours. When done, shred the chicken. Combine cornstarch with cold water, mix well, and add to crock pot. Cook in crock pot for another 15-20 minutes. Serve over rice.