It Inspired Me

I love my pressure cooker, especially for beans.  These are super easy and versatile.  I hope to never buy canned again! INGREDIENTS 1 pound dried northern beans 8 strips of bacon, uncooked, chopped 1 small onion, diced 2 ½ cups vegetable stock ½ cup molasses ½ cup ketchup ¼ cup packed brown sugar 2 teaspoons spicy brown 1 tablespoon Worcestershire sauce ½ teaspoon salt ½ teaspoon ground black pepper Place beans in pot and cover with water, at least one inch above beans.  Set to 16 minutes on manual mode.  Let pressure release naturally.  Do not salt these.  It will make the skins tough.  When done, remove beans and rinse.  Set aside. Using the same setting, cook chopped bacon and onions until translucent. Add broth. You could do this in a separate pan but then you wouldn't get that extra flavor from the brown bits left in the bottom after cooking the bacon. You also have one less dish to wash. Add molasses, ketchup, brown sugar, mustard, Worcestershire sauce, s

Nothing says summer more than fresh lemonade.  I had a lot of left over watermelon so thought this was a good way to use it up.  It's a bit labor intensive but was very tasty.  Make into an adult drink with a little vodka.  Enjoy! 1 1/2 cups fresh lemon juice 1 cup sugar 4 cups water 2 cups watermelon juice 1/2 cup roughly chopped mint leaves Ice Squeeze and strain lemons into pitcher.  Stir in sugar and mint leaves until sugar is completely dissolved.  Add water and stir.  Pour in watermelon juice (we suggest pureeing the watermelon and then running it through a strainer).

1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg 3/4 cup milk 1/4 cup butter, melted Mix together and cook on griddle.

2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 tablespoon plus 1 teaspoon vanilla extract 2 large eggs, separated, plus 2 additional egg whites 1 stick (8 tablespoons) salted butter, melted, plus softened butter, for serving Warm syrup, for serving Preheat the waffle iron to the regular setting.  Sift together the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.  In a separate bowl using a whisk (or a mixer), beat the 4 egg whites until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.   Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward the waffles being a little deep golden and crisp!). Serve immediately with softened but

Chutney Dressing 1/2 cup mayonnaise  1/4 cup sour cream  3 tbsp mango chutney  2 tbsp fresh lime juice  1 tsp lime zest  1 tsp mild curry powder  1 tsp honey  1/4 tsp kosher salt

2 cups milk 3 teaspoons honey 2 teaspoon vanilla extract 2 drops almond extract 2 dollops real whipped cream (optional) Stovetop directions: Place milk, honey, vanilla extract, and almond extract in a small saucepan and stir until combined. Heat over medium-low heat until steaming, stirring constantly (don't allow it to boil!).  Create a foamy top by using a frother or by shaking it vigorously in a heat-proof jar.  Top with whipped cream (if using). Microwave directions: Place milk, honey, vanilla extract, and almond extract in a mug and stir until combined.  Microwave on HIGH for 1-2 minutes or until hot. Create a foamy top by using a frother or by shaking it vigorously in a heat-proof jar.  Top with whipped cream (if using).

This is another awesome recipe from chef Dawn.  It's delicious. 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Directions Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix wel

4 eggs 1 cup milk 1/2 cup warm water 3 tablespoons white sugar 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup butter, melted 1 tablespoon butter, melted, or as needed Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.  Stream the melted butter into the batter while continuing to beat.  Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.  Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.  Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

This is a great sauce for cubed chicken breasts.  Mix together or keep sauce on the side. 4 large boneless skinless chicken breasts, diced (about 2 lbs.) 1/4 cup soy sauce 1/4 cup water + 3 tablespoons water, divided 2 tablespoons brown sugar 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon chili garlic sauce 1/2 cup orange marmalade 3 tablespoons cornstarch 2 green onions, chopped, optional red pepper flakes, optional Directions Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine. In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy. Serve topped with green onions and red pepper flakes if desired