Instant Pot Alfredo

https://www.thekitchn.com/instant-pot-chicken-alfredo-265846

Kid recipes

I love Amy’s recipes from Yummy Toddler Food! I so far have not had to make any alterations to anything to make them work. All have come out perfectly.

Birthday Cake Muffins

Chocolate Chip Mini Muffins

Serious Eats Pommes de Terre Fondantes

https://www.seriouseats.com/fondant-potatoes-recipe-5217320

IP Lowcountry Stew Chicken

From Serious Eats, some light mods

Ingredients

• 1.5lbs bone-in, skin-on chicken (boneless might be easier)
• Oil
• 8 ounce yellow onion, diced
• 2 ribs celery, diced
• 1/4 cup flour
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground dried sage
• 1/4 teaspoon ground dried oregano OR 1/2 teaspoon dried oregano leaf
• 1/4 teaspoon smoked paprika
• 1 tablespoon Better than Bullion roasted chicken base
• Grits, pasta, or mashed potatoes

Method

1. Sauté chicken in Instant Pot and move to a separate plate
2. Sauté onion and celery until softened. Add a splash of oil and flour, stirring constantly until peanut butter or darker in color.
3. Trickle in broth, mixing constantly.
4. Stir in spices and broth concentrate.
5. Bring to a boil, cover, and cook under high pressure for 30 minutes.
6. Sit for 15 minutes, then quick release.

Ricotta Lemon Pasta

• 1lb short, ribbed pasta like gemelli or penne
• 8 oz whole milk ricotta
• 1 cup grated parmesan
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• Black Pepper
• 1/4 cup thinly sliced or torn basil leaves
• 1lb chicken cutlets, cut into pieces and dusted in flour, salt, and pepper

1. Saute chicken cutlets (with a bit of optional garlic)
2. Bring pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta cooking water, then drain.
3. In the same pot, make the sauce. Add ricotta, parmesan, lemon zest and juice, salt and pepper. Stir until combined.
4. Add 1/2 cup pasta water to the sauce and stir until smooth. Add pasta, stirring well. Add pasta water as needed.
5. Serve with chicken, additional cheeses, and basil as garnish.

Red Braised Pork Belly – Hong Shao Rou

Ingredients

• 500g pork belly
• 2 TBSP Shaoxing cooking wine
• 4 TBSP light soy sauce
• 1 TBSP dark soy sauce
• 8 small pieces of star anise
• Fresh grated ginger
• Sesame Seeds
• 3-5 pieces of rock sugar
• Rice wine

Method

1. Cut the pork into 1″ squares. Marinate for one hour in a tablespoon of rice wine and water (completely cover the meat). Drain and pat dry.
2. Preheat oven to 275F.
3. Stir fry the meat until browned. Add star anise and ginger, stir until fragrant, and remove from pan.
4. Caramelize the sugar by heating in the pan until melted and bubbling. Stir constantly. When caramelized, add some hot water and stir.
5. Add meat to mixture. Add water until covered. Add soy sauces and 1 tablespoon rice wine.
6. Cover and braise in oven for 2 hours.

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Grilling Cheese Sandwiches

Ingredients:

• 1 red onion, thinly sliced; AND 2 TBSP minced
• 2 tsp sugar
• splash of water
• 4 TBSP sour cream
• 1 clove garlic, minced
• 1/2 oz cilantro, minced
• 1 jalapeno, minced
• 2 limes, zested; AND juice from 1 lime
• 1 TBSP olive oil
• Pinch cumin
• Salt and Pepper
• 2 blocks grilling cheese
• 4 Potato buns
• 2 TBSP Southwest Spice Blend

Directions:

Caramelize Onions

• Heat a large drizzle of oil in a pan over medium high heat
• Add the thinly sliced onion and cook stirring occasionally until browned and softened (8-10 mins)
• Add 2 tsp sugar and a splash of water; cook until caramelized (2-3 mins more). Season with salt and pepper then set aside

Chimichurri Sauce

• In a small bowl, combine sour cream, minced onion, 1 clove garlic, cilantro, a pinch of jalapeno, lime zest, lime juice, olive oil, cumin, and salt and pepper

Grilling Cheese

• Halve buns and toast until golden brown
• Halve grilling cheese crosswise into squares; season with Southwest spice
• Heat a drizzle of oil in a pan over medium-high heat
• Add cheese and cook until browned (1-3 minutes per side)
• Serve put cheese on bun topped with caramelized onion and chimichurri sauce

Jumbalaya

INGREDIENTS

• 3 tablespoons cooking oil, divided
• 2 tablespoons Cajun seasoning, (adjust to suit your tastes/heat preference)
• 10 ounces (300 g) andouille sausage, sliced into rounds
• 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
• 1 onion diced
• 1 small green bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 2 stalks/ribs celery, chopped
• 4 cloves garlic, minced
• 2 Tablespoons Flour
• 14 ounces (400 g) can crushed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon each dried thyme and dried oregano
• 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 1/2 cups uncooked white rice (short grain or long grain)
• 3 cups low sodium chicken broth
• Sliced green onions and chopped parsley, to garnish

INSTRUCTIONS

• Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning. 
• Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
• Sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook until fragrant (30 seconds). Add flour ad mix well.
• Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the chicken and sausage. Cook for 5 minutes, while stirring occasionally.
• Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally. 
• Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley. 

Curry Fried Chicken

https://www.fowlmouths.co.uk/recipes/curry-fried-chicken