Super easy and tasty!
2lb. chicken, diced thinly
15 oz. green enchilada sauce
In a large stockpot, add the chicken. Cook on medium heat until almost cooked through. Add the broth. Simmer until chicken is fully done.
Add everything else to the pot. Stir and heat on medium low until it is warmed through and the cheese is melted.
I will make this again soon!
12-13 oz canned clams
1/2 c. celery, thinly chopped
Drain the clams, reserving the clam juice.
In a large saucepan, add celery and potatoes, and the clam juice and chicken broth. Add more broth if the potatoes aren't fully covered in liquid.
Bring to a boil, then reduce heat and simmer.
In a separate pot over medium low heat, melt the butter, then whisk in the flour until smooth. Let cook for 20 seconds, then season with salt and pepper.
Add the cream and milk to the butter and flour, stirring constantly so there are no lumps.
Add the cream mixture to the potatoes and broth. Add the clams. Simmer for 10 minutes, until the potatoes are soft.
Serve with bacon and oyster crackers (if that's what you want). This is my new favorite soup. I will be making this a lot more this winter.
I adapted this recipe from Kyleecooks.com
400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast
Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.
Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.
Lind a baking tray.
Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.
Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.
Preheat oven to 425 F.
Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.
Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook
Olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. dried oregano
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1 c. chicken broth
2 Tbsp. apple cider vinegar
2 tsp. brown sugar
2 Tbsp. tomato paste
8oz tomato sauce
2 tsp. Worcestershire sauce
Salt and pepper to taste
2 lbs. ground beef
Cooked spaghetti noodles
Optional toppings:
white onion, chopped
oyster crackers
cheddar cheese, shredded
dark chocolate, grated
Turn on the saute function in your Instant Pot or pressure cooker and add the oil and then cook the onions until soft, about 3-5 minutes. Or saute on the stove top if you prefer.
Turn off the saute function.
Add the garlic and all the seasonings.
Next, add chicken broth, cider vinegar, brown sugar, Worcestershire sauce, salt and pepper, then stir in the ground beef, making sure to break it up into pieces; don't add it in one big slab. Then add the tomato paste on the top.
Lock the lid, turn the steam vent to sealing and using the manual or pressure cook button, adjust it to cook for 10 minutes at high pressure.
When the cook time time is up allow it to naturally pressure release for about 10 minutes, then release the rest of the pressure before opening.
After you open the lid add the tomato sauce and stir well to combine.
The chili will still be fairly liquidy at this point, so let it simmer on a low heat like the lowest saute setting until the liquid reduces and it thickens up. It usually takes about 5-10 minutes for mine to thicken up.
Serve over cooked pasta (or don't), and add the optional toppings of your choice! Enjoy! This is my new favorite chili recipe!
Here's a link to the recipe I adapted. https://www.noshtastic.com/pressure-cooker-cincinnati-chili/
250g bread flour, plus extra for dusting
250g whole wheat flour
75g caster sugar
30g baking powder
75g butter, softened
2 eggs, beaten
1 egg, beaten separately for eggwash
270ml milk
Preheat oven to 400 F.
Line a baking tray.
Put the flours, sugar, and baking powder into a large bowl and mix together.
Add the butter, eggs, and milk. Using your hands, mix together thoroughly for 6 minutes.
Turn the dough out onto a lightly floured surface, and, using a rolling pin, flatten it to about 1 1/2 inches thick. Using a round biscuit cutter, cut out the scones.
Put the scones on the baking tray and brush with the eggwash. If you have time, chill the eggwashed scones in the fridge for 30 minutes before baking.
Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven. Bake for 15-20 minutes, until golden brown. Transfer to a wire rack to cool a little. Serve with jam.
Recipe from Paul Hollywood's100 Great Breads Cookbook
*Plan ahead, needs to chill
This is my go-to pizza dough recipe. It is amazing and simple.
Dough
Sauce
28 oz. can whole, peeled San Marzano tomatoes, with their juices
2-3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried basil
1/2 tsp. sugar
8 oz or more low-moisture, whole milk mozzarella, shredded
To make the dough: In a food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
In a liquid measuring cup, combine the ice water and avocado oil, and with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms.
Transfer to an oiled work surface and knead until smooth, about 2 minutes.
Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.
To make the sauce: In a food processor, combine all the ingredients. Process until smooth. Set aside until ready to use.
To assemble the pizza: Remove the dough from the fridge about an hour before using.
Preheat oven to 500 F.
Dust a work surface with flour and place dough on top. Pressing gently with your fingertips, push the dough out to form an 8 or 9 inch round, leading the edge slightly thicker. Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a round the general size of your pizza pan.
Transfer the dough to the prepared pizza pan, and reshape the circle how you need to, leaving the edge slightly thicker.
Ladle about 1/2 c. of pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2 inch border exposed.
Scatter the mozzarella over the sauce.
Bake until the crust is well browned and the cheese is bubbling and browned in spots. Usually about 10-12 minutes. Serve hot! Enjoy!
Recipe courtesy of Binging with Babbish Cookbook
Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt
Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk
Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar
To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs.
Pulse the milk and yolk in slowly until a ball forms.
Remove from the processor and knead lightly in order to bring everything together into a ball.
Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.
To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices.
Fry until fully cooked. Allow to cool.
Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.
Place a spoon of filling in the center of each pastry disc.
Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat.
To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.
Preheat oven to 400 F.
Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.
Recipe courtesy of Mrs. Deborah Flynn
5-6 corn tortillas
7-10 oz salmon fillet
salt and pepper to taste
olive oil
1 garlic clove, minced
Season salmon fillet on both sides with salt and pepper.
Heat oil in a skillet over medium heat. Add garlic and let sizzle about 1 minute.
Place salmon into the skillet and sear for 3-5 minutes or until it easily releases from the skillet. Flip over, turn heat to low, and cook another 3 minutes. It's ready when it flakes easily. Remove the salmon from the skillet.
Add the spinach and cilantro to the hot skillet and cook 2-3 minutes or until slightly wilted. Add in the corn and heat through.
Shred the salmon with two forks, then return to the skillet to heat through.
Top warmed tortillas with salmon, greens, and corn. Add cheese if you want to. Quick and tasty meal!
