2 Tbs butter
1 lb ground beef
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 c ketchup
1/2 tbs yellow mustard
1 tbs red wine vinegar
1 lb pasta (I used large macaroni noodles)
4 c water
1 heaping tsp kosher salt
3 c freshly shredded cheddar cheese
1/2 c half and half
Melt butter in Instant Pot on sauté setting, then add ground beef and cook, stirring and breaking up into little pieces until fully cooked. Turn off heat and add the onion and garlic powder, mustard, ketchup, and red wine vinegar. Stir to combine.
Add dry pasta and combine. Add water and salt, stir trying to keep the pasta under the water as well as possible. Use the manual setting to cook for 5 minutes. When done, quick release the pressure cooker. Remove the lid and turn off the power. Add the shredded cheese and half & half. Stir until smooth. Lightly cover and let sit for 3 minutes. Season to taste.
From Our Best Bites
Monday, October 7, 2019
Wednesday, October 2, 2019
Spiral Rolls
Dough:
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour
Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions
In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes. Once it's proofed, add the oil, salt, and 2 cups of flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Continue letting the dough hook knead the dough for 4-5 minutes. (Dough should be soft and smooth but still slightly tacky to the touch.)
Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container. Cover with a large tea towel or lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.
In a small bowl, cream together the butter and cream cheese. Spread all over the rolled out dough. Top with ham, broccoli, and both cheeses. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. They'll look pretty ugly by this point, but it will be okay. Trust me. Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.
From Mel's Kitchen Cafe
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour
Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions
In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes. Once it's proofed, add the oil, salt, and 2 cups of flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Continue letting the dough hook knead the dough for 4-5 minutes. (Dough should be soft and smooth but still slightly tacky to the touch.)
Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container. Cover with a large tea towel or lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.
In a small bowl, cream together the butter and cream cheese. Spread all over the rolled out dough. Top with ham, broccoli, and both cheeses. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. They'll look pretty ugly by this point, but it will be okay. Trust me. Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.
From Mel's Kitchen Cafe
Sunday, September 29, 2019
One Pot Creamy Tomato Basil Pasta
2 c milk
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese
In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick. Adjust the heat accordingly, especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
Turn off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately. (Or let it rest for 5-10 minutes to give the sauce time to thicken.)
From Mel's Kitchen Cafe
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese
In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick. Adjust the heat accordingly, especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
Turn off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately. (Or let it rest for 5-10 minutes to give the sauce time to thicken.)
From Mel's Kitchen Cafe
German Potato Salad
2 lbs red potatoes
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley
Cut potatoes in half and cover with cold water. Bring to boil and add salt. Simmer 15-20 minutes. Drain and let steam dry. Cook bacon and remove to a plate. To the grease, slowly add vinegar, sugar, mustard, salt and pepper. Bring to a simmer and stir in garlic. Remove from heat and toss in potatoes. Mix until liquid is absorbed. Add bacon and parsley. Serve hot or warm.
From Rachael Aveytua
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley
Cut potatoes in half and cover with cold water. Bring to boil and add salt. Simmer 15-20 minutes. Drain and let steam dry. Cook bacon and remove to a plate. To the grease, slowly add vinegar, sugar, mustard, salt and pepper. Bring to a simmer and stir in garlic. Remove from heat and toss in potatoes. Mix until liquid is absorbed. Add bacon and parsley. Serve hot or warm.
From Rachael Aveytua
Sunday, June 9, 2019
Cheesy Chicken, Sweet Potato, and Kale Skillet
1 tbs olive oil
1 - 1 1/2 lbs chicken breasts, cubed in 1/2-inch pieces
salt and pepper
1/2 c finely diced shallot or other onion
1 medium red bell pepper, seeded, stemmed, and diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and small-diced
pinch of red pepper flakes
1/2 c chicken broth
2 c stemmed and chopped kale
1/2 - 1 cup shredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center (another 1-2 minutes). Remove the chicken to a plate, keeping as much liquid in the skillet as possible and return skillet to medium heat.
Add a drizzle of olive oil if needed. Add the shallot/onions, red pepper, and garlic. Cook, stirring often, for five minutes until the onions have started to turn translucent and soften.
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet and let it steam until it is tender; uncover, add the chicken, and heat through.
Sprinkle cheese over the top and cover with the lid until melted. Season to taste with additional salt and pepper.
From Mel's Kitchen Cafe
1 - 1 1/2 lbs chicken breasts, cubed in 1/2-inch pieces
salt and pepper
1/2 c finely diced shallot or other onion
1 medium red bell pepper, seeded, stemmed, and diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and small-diced
pinch of red pepper flakes
1/2 c chicken broth
2 c stemmed and chopped kale
1/2 - 1 cup shredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center (another 1-2 minutes). Remove the chicken to a plate, keeping as much liquid in the skillet as possible and return skillet to medium heat.
Add a drizzle of olive oil if needed. Add the shallot/onions, red pepper, and garlic. Cook, stirring often, for five minutes until the onions have started to turn translucent and soften.
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet and let it steam until it is tender; uncover, add the chicken, and heat through.
Sprinkle cheese over the top and cover with the lid until melted. Season to taste with additional salt and pepper.
From Mel's Kitchen Cafe
Mongolian Beef
8 oz. rice noodles (cooked, drained, rinsed according to package directions)
1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)
Prepare rice noodles according to package directions. Stir together soy sauce, sugar, water, chili paste, and pepper flakes. Set sauce aside.
Heat 1 tsp oil in a large nonstick skillet over high heat. Add half the beef to the skillet, toss in the oil and spread across the pan. Season lightly with salt and pepper. Let cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add remaining oil to the pan and repeat.
Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!). Add the cabbage, toss to coat, and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. Finally, add the noodles and toss once more.
From Barefeet in the Kitchen
1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)
Prepare rice noodles according to package directions. Stir together soy sauce, sugar, water, chili paste, and pepper flakes. Set sauce aside.
Heat 1 tsp oil in a large nonstick skillet over high heat. Add half the beef to the skillet, toss in the oil and spread across the pan. Season lightly with salt and pepper. Let cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add remaining oil to the pan and repeat.
Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!). Add the cabbage, toss to coat, and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. Finally, add the noodles and toss once more.
From Barefeet in the Kitchen
Sunday, May 19, 2019
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
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
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