Ingredients
1/2 cup Sugar
1 Can Sweetened Condensed Milk
1 Can (fill the emptied can) Milk
4 eggs
1 tsp vanilla
Put sugar in a non-stick pan and heat til carmelized. Pour into flanetta pan. Put remaining ingredients into the blender and blend. Pour mix over carmelized sugar, add lid to pan and pressure cook for 15 minutes. Remove, and invert onto a plate.
Enjoy!
4 firm pears of any variety, peeled, cored and thinly sliced
1/4 cup of butter, melted
3 eggs
3/4 cup milk
1/4 tsp kosher salt
1/3 cup sugar
1/3 cup flour
2 tsp vanilla extract
Preheat the oven to 250 degrees. coat a 9" round pan with cooking spray. Arrange the pear slices in the pan. Put butter, eggs, milk, salt, sugar, flour and vanilla in a blender and process until smooth. Pour batter over the pears and bake for 40-45 minutes.
8 oz orzo pasta
1/4 cup EVOO
1/4 cup fresh squeezed lemon juice
1 tsp lemon zest
5-6 persian cucumbers, diced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
salt and pepper to taste
feta cheese
Cook the orzo per package directions. Drain. Combine olive oil, lemon zest, lemon juice. Add cucumbers, dressing and herbs and toss. Salt and pepper to taste and add feta cheese on top. Also pairs well with olives or red onions.
1 lb chicken breasts
10-12oz farfalle pasta (optional, I use about 3/4 of a 1 pound box)
6-8oz wonton squares (I use about 1/2-3/4 of a 12oz package)
canola oil for frying
1 head romaine lettuce
6 stalks green onions, thinly sliced
2 Tablespoons toasted sesame seeds
DRESSING
1/2 cup canola oil
2 Tablespoons sesame oil
6 Tablespoons vinegar
1/4 cup sugar
2 teaspoons salt
1 teaspoon pepper
INSTRUCTIONS
Preheat oven to 400 degrees. Place raw chicken on a cookie sheet. Sprinkle with salt and pepper. Bake for about 25-40 minutes (depending on size of chicken) or until chicken is baked through. Let rest for about 5 minutes and then shred or dice. Set aside. (or just use rotisserie chicken, like me!)
In the meantime, if you are adding the farfalle pasta, cook according to package directions. Drain and set aside.
Fill a saucepan up to 1 inch, with canola oil. Heat over medium-high heat. Slice wonton squares into 4 strips, about 1/2 inch wide. When oil is heated, carefully place a few strips into the oil, not overlapping. Wontons should immediately start to bubble and cook. If they don't, your oil is not hot enough. Carefully cook in oil until strips are bubbly and cooked through, and barely starting to turn golden on the edges. Wontons will cook really quick if your oil is super hot. Using tongs or a slotted spoon, remove to a paper towel to cool and drain. (Make sure to remove wontons before they turn golden, they will continue to cook once removed from the oil.) Repeat until all wonton strips are cooked. If wontons start browning too quickly, turn down heat to medium or medium-low.
Wash and dry lettuce and shred. Set aside.
Pour cooked pasta, diced chicken, sliced green onions, and toasted sesame seeds into a large bowl.
Pour all dressing ingredients into a shaker bottle or large glass measuring cup. Shake or whisk dressing until combined and sugar dissolves.
Pour about 1/4 cup of dressing over the pasta and chicken mixture. Stir to combine.
When ready to serve add lettuce and wontons, reserving some wontons to garnish on top. Drizzle with dressing and toss until coated. Garnish with reserved wontons. Serve immediately.
NOTES
Toasted sesame seeds can be found at the grocery store on the asian isle. You can also use regular sesame seeds and toast them in a pan over the stove or use them un-toasted. Add wontons at the very end so they stay crunchy. This makes a big salad, perfect for a crowd when serving with other items. Half the recipe if you are making it for dinner for 4-6 people. Maybe just make some extra wontons if you are making half a recipe, everyone always likes extra wontons.
1 lb lean ground beef
1/2 large onion, diced
15 oz can kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can chili beans, UNDRAINED (make sure to get chili beans, and not a can of canned chili)
1 Sweet Potato, peeled, diced and steamed.
15 oz can petite diced tomatoes
8 oz can tomato sauce
1 package McCormick Mild Chili Mix
1/4 cup sugar
1/3 cup ketchup
Saute the onion in a large dutch oven until just softened. Add ground beef and brown (and cruble) it. Add all the other ingredients and bring to a simmer. Enjoy!
INGREDIENTS:
*2 Tablespoons olive oil or avocado oil
*1 small white onion, diced
*2 cloves of garlic, minced
*1 cup of Arborio rice
*1/4 cup of white wine (or broth)
*2 cups of chicken broth
*3/4 teaspoon salt
*2 Tablespoons butter
*1/4 cup Parmesan cheese *pepper to taste
*splash of heavy whipping cream, optional
DIRECTIONS:
1. Turn your instant pot to “Sauté”.
2. Add the oil.
3. Add the diced onion and cook, stirring often until onion softens and becomes translucent.
4. Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
5. Add the rice and cook, toasting the rice, and stirring for a few minutes.
6. Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
7. Add the broth and salt. Stir.
8. Put the lid on and cook on “manual” or “pressure” for 6 minutes.
9. Do a quick pressure release.
10. Add butter and Parmesan cheese. Stir in and let it rest for a couple of minutes. If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste.
11. Serve hot and enjoy!
Note: this will thicken and dry as it cools. Next day-leftovers will do well if more broth is added when it is warmed up.
