Easy Focaccia Bread

1 1/2 c warm water
2 tbs olive oil
1 tsp salt
1 tbs yeast
3 c flour
1 c shredded Parmesan cheese (or Asagio or Parmigiano-Reggiano cheese)

Topping:
1-2 Tbs olive oil
1 tbs (more or less) dried herbs or Italian herb/seasoning blend
1/2 c shredded Parmesan cheese (or other options)


Drizzle 1-2 tbs olive oil in the bottom of a 9 X 13 inch pan (if using glass, decrease oven temp to 350).

In a large bowl, soften the yeast in the warm water for 5 minutes.  Then add olive oil, salt, flour and cheese.  Stir with a wooden spoon or rubber spatula until thoroughly combined and no dry spots remain.  The dough will be very wet and sticky.

Scrape dough into the middle of the prepared pan.  Grease your hands and press the dough into an even layer.  Gently press your fingertips into the top of the dough to create little dimples , drizzle with olive oil and sprinkle with toppings, finishing with cheese.  (Or this can be done right after you let it rise.)

Cover the pan and let it rise until puffy, about an hour.  Preheat oven to 375, and bake for 35-40 minutes until golden and baked through.  Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve. 


From Mel's Kitchen Cafe

Pulled Pork

Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns


Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours.  Once cooked through, drain extra liquid and shred pork with two forks.  Stir in as much BBQ sauce as desired, serve on buns.


From AllRecipes

Spinach Orzo Salad with Cranberries

1/2 Tbs light olive oil
8 oz. orzo pasta
4 c fresh baby spinach, roughly chopped
1/2 c sliced almonds
1/2 c craisins or dried cranberries
2-4 oz. goat cheese, crumbled
Optional: 2 c cooked chicken, chopped bite-size

Dressing:
1/4 c olive oil
3 Tbs white balsamic vinegar (or champagne vinegar)
1 Tbs honey
1/2 tsp kosher salt
1/4 tsp pepper


Toast the orzo in the 1/2 Tbs. of olive oil over medium heat, about 5 minutes, until golden brown.  Add 4 cups water and bring to a boil.  Reduce to simmer, cover with a lid.  Cook 7-8 minutes.  Drain liquid and fluff with a fork.

Place the spinach in a large salad bowl.  Add the cooked orzo, cranberries, almonds, and cooked chicken (if desired).  In a small bowl or jar with well-fitting lid, combine the dressing ingredients, shaking vigorously and pour over the salad, tossing well to coat.  Top with goat cheese and toss lightly.  Serve immediately or store in refrigerator for up to 2 days.


From Barefeet in the Kitchen

Instant Pot Baked Ziti

2 c chicken broth
2 c heavy cream
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely minced
16 oz. uncooked tube pasta (anything works, although cooking time may need to be adjusted!)
28 oz. can crushed tomatoes
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 - 1 c freshly grated Parmesan cheese
fresh basil (for serving)
Optional: meatballs!

Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray.  Pour in the broth and cream, add the salt, pepper, and garlic.

Add the pasta; don't stir, but if it's mounded in the center, arrange it into an even layer.  Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over that.  Don't stir.

*For extra yumminess, you can add meatballs to the top, too!*

Secure the lid, set the valve to seal, and select "manual" or whatever so that it cooks for *4 minutes.

Let the pressure release naturally for 10 minutes and then quick release the rest.  Add the Parmesan cheese and stir thoroughly.  Serve immediately with fresh basil and additional Parmesan, if desired.


From Mel's Kitchen Cafe




*Cook time should equal the amount of time the pasta needs to cook according to the package directions, cut in half and subtract 2!  So pasta that cooks to al dente in 12 minutes should be cooked in the instant pot for 4 minutes (add an extra minute if you like your pasta super soft).

Ramen Noodle Salad

Dressing:
1/2 c butter
1/4 c vinegar (plain white)
1/2 c white sugar
2 Tbs low-sodium soy sauce

Ingredients:
2 Tbs butter
3 oz. package ramen noodles, seasoning packet removed
1/2 c silvered almonds
3 Tbs sesame seeds
1 large Napa cabbage
1 bunch green onions, sliced thin (about 1/2 c)


Make the dressing.  Combine ingredients in a medium saucepan and heat, stirring frequently, until it comes to a boil.  Set aside and let it cool completely.

Melt butter in a large skillet over medium heat.  Crush the ramen noodles inside packet (use a hammer-- you don't want huge chunks) and discard the flavor packet.  Add the noodles, almonds, and sesame seeds to melted butter and saute, stirring frequently, until golden brown.  Remove to a plate and let cool.

Shred cabbage and combine with chopped onions in a large mixing bowl.  Add noodle mixture, pour dressing over salad and toss well to combine.  Serve immediately.


From Barefeet in the Kitchen