It Inspired Me

2  pounds boneless, skinless chicken breasts or  ten ders Salt and pepper 2 Tbsp  butter 1 Tbsp  minced garlic 1 cup  chicken broth ¼ tsp  cayenne pepper ¼ tsp  dried oregano ¼ tsp  dried thyme ¼ tsp  smoked paprika ½ tsp  dried basil ½ cup   Mezzetta roasted red bell pepper strips ¾ cup  heavy cream 2 Tbsp  cornstarch ½ cup  shredded parmesan cheese ⅓ cup  bacon crumbles INSTRUCTIONS Instant Pot Instructions: If using chicken breasts cut them into cutlets by slicing them in half so they are thinner. Pat dry. Sprinkle both sides of chicken with salt and pepper.  Turn Instant Pot to sauté setting. Once display says HOT add in the butter and swirl around to melt. Add in the chicken and brown the chicken for about 3 minutes on each side. Move the chicken to a plate. You may need to work in batches. Add in the garlic and sauté for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.  Add chicken back into the pot and sprinkle with cayenne

   instant pot boneless pork chops 2  pork chops, boneless 1″ thick 2 tablespoons  brown sugar 1 teaspoon  salt 1 teaspoon  black pepper 1 teaspoon  paprika 1/2 teaspoon  onion powder 1  tbs butter 1 cup  chicken broth 1/2 tablespoon  Worcestershire sauce 1 teaspoon   Liquid Smoke  (I skipped this) Mix spices and brown sugar and rub into both sides of pork chops. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops. Let pork chops rest for about 5 minutes before

  Ever since Crumbl opened down the street I’ve been on a mission to find copycat recipes. I’m not sure of the original, because it was sold out when we went, but these cookies are the bomb!! PREP TIME  10   mins COOK TIME  10   mins FROSTING  10   mins TOTAL TIME  25   mins COURSE  Dessert CUISINE  Mexican SERVINGS  20 INGREDIENTS    CHURRO COOKIES 1   cup   butter, softened 1   cup   brown sugar   packed ½   cup   granulated sugar 2   eggs 2   tsp   vanilla 3   cup   all purpose flour 1   Tbsp   cornstarch 1   tsp   cinnamon ½   tsp   salt ¾   tsp   baking soda ¾   tsp  baking powder CINNAMON SUGAR COOKIE DUSTING ¼   cup   granulated sugar ¼   cup   brown sugar   packed 1   tsp  cinnamon CINNAMON BUTTERCREAM FROSTING ½   cup   butter, softened ½   cup   Crisco shortening 1 ½   tsp   vanilla ¼   tsp   salt 1   lb   powdered sugar ¼   cup   water ½   cup   brown sugar 1   tsp   cinnamon INSTRUCTIONS   CHURRO COOKIES Cream the butter, brown sugar and granulated sugar together.  Add egg

This is the Pioneer Woman’s chicken salad very tasty!! 1 whole cut up fryer chicken 2 stalks (to 3 stalks) celery, chopped 3 whole green onions, chopped 2 c. (to 3 cups) grapes, halved 1/2 c. mayonnaise 1/2 c. plain yogurt or sour cream Juice of 1 lemon 1 tbsp. (to 2 tablespoons) brown sugar Kosher salt to taste Fresh ground black pepper to taste Small handful of fresh dill, minced Cayenne pepper, to taste 1/2 c. slivered almonds This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.  Chop all of