Chicken Pot Soup (Instant Pot)

 Ingredients

• 3 Tbs olive oil
  

• 1 cube butter

• 3 Carrots diced

• 3 Celery Stalks diced

• 1 Onion diced

• 2 lbs Red Potatoes cubed

• 1/2 cup Green Beans chopped

• 1 bag frozen corn
  

• 5 cloves Garlic minced

• 1/4 cup flour
  

• 1 tsp Salt

• 1/4 tsp Pepper

• 1 tsp Sage

• 1 tsp Thyme

• 1 can Coconut Milk
  

• 3 cups Chicken Broth
  

• http://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html

Instructions

• Using saute mode and add oil, butter, carrots, celery, and onion for 2 minutes

• Stir in potatoes, green beans, corn, garlic

• Sprinkle 2 Tbs flour and stir everything up

• Stir in salt, pepper, sage, thyme, coconut milk and chicken broth

• Cook on soup setting

• Puree 1/2 of the potatoes then stir back into soup

• Stir in velveteen chicken

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Onion Gravy

Ingredients

• 1/2 stick butter
  

• 2 onions , diced

• 2 tsp sugar
  

• 1/2 cup red wine
  

• 1 tsp thyme
  

• 1 tsp sage
  

• 2 cups broth
  

• 1 tsp Worcestershire
  

• 1 tsp salt
  

• 1 tsp mustard
  

• 1/4 tsp pepper
  

• 1 Tbs balsamic vinegar

• 2 Tbs cornstarch dissolved in 1/4 cup broth
  

• 2 more Tbs butter
  

Instructions

• Melt stick of butter in saucepan
  

• Add onions, sugar and cook until caramelized (around 30 mins)
  

• Add red wine, herbs and bring to a boil
  

• Reduce heat and simmer for 10 mins
  

• Add broth, mustard, salt, pepper and worcestershire and bring to a boil
  

• Reduce heat and simmer covered for 20 mins
  

• Stir in vinegar and cornstarch and cook for another couple of mins
  

• Turn off heat & stir in last 2 tbs of butter
  

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Pumpkin Spice Cake

Ingredients

• 3 cups Flour
  

• 2 cups brown sugar
  

• 1 teaspoon salt
  

• 1 teaspoon baking soda
  

• 1 teaspoon baking powder
  

• 2 teaspoons ginger
  

• 1 teaspoon cinnamon
  

• 1 teaspoon nutmeg
  

• 2 teaspoons vanilla extract
  

• 3/4 cup olive oil
  

• 1 can pumpkin purée
  

• 1 cup milk
  

• 1 cup walnuts
  

• 1 cup dried cranberries
  

Directions

1. Preheat the oven to 325°F.
   

2. Lightly grease an 9x13 pan.
   

3. In a large bowl, whisk together dry ingredients.
   

4. In a medium bowl, whisk together wet ingredients.

5. Stir the wet ingredients into the dry until evenly moistened.
   

6. Mix in cranberries & walnuts.
   

7. Transfer the batter to the prepared pan.
   

8. Bake the cake for 40 minutes (until toothpick comes out clean, few moist crumbs clinging ok).
   

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Peanut Butter Blossom Cookies

Ingredients

• 1 ¾

  cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• ½ cup smooth peanut butter (or other creamy nut butter)
• ½ cup granulated sugar, plus more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk, half-and-half, oat milk or nut milk
• 1 teaspoon vanilla extract
• 5 dozen (one 11-ounce package) Hershey’s Kisses, foil remove

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1. Preheat oven to 375 degrees.
   
2. Sift together flour, baking soda and salt
3. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
4. Add egg, milk and vanilla; beat until well blended.
5. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
6. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
7. Roll cookies in sugar and place 2 inches apart on cookie sheet.
8. Bake until very light brown and puffed, 6 to 8 minutes.
9. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
10. Return to oven until light golden brown, 2 to 3 minutes.

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Orzo Chicken

Ingredients

• Salt & Pepper

• 6 chicken thighs
  

• 4 tablespoons butter
  

• 1 fennel bulb chopped

• 1 leek (or 1 bunch of green onions) chopped
  

• 8 ounces orzo
  

• 1/3 cup white wine
  

• 2 1/2 cups broth
  

• 1 lemon's juice & zest
  

Directions

1. Preheat oven to 400°
   

2. Salt and pepper chicken
   

3. Heat 2 Tbs butter in skillet
   

4. Place chicken, skin side down, in skillet in a single layer
   

5. Cook for 8 minutes.
   

6. Turn chicken skin side up and transfer to oven
   

7. bake for 20 minutes.
   

8. Transfer chicken to plate. 
   

9. In same skillet combine fennel and leek  and sprinkle salt and pepper.
   

10. Cook tossing for 5 minutes.
    

11. Add orzo and cook 3 minutes.
    

12. Add wine and cook 1 minute.
    

13. Add broth & stir 10 minutes.
    

14. Mix in lemon juice and remaining 2 Tbsp. butter
    

15. Place chicken on top and sprinkle lemon zest
    

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Pork Roast (Instant Pot)

Ingredients

• 2-4 lb Boneless Pork Butt Roast
  

• 1 tbsp dijon mustard
  

• Italian dressing seasoning packet
  

• 2 tbsp olive oil
  

• 2 cups chicken broth
  

• 3 garlic cloves peeled and crushed

• 1 bay leaf
  

• 1 tsp rosemary
  

• 1 tsp thyme.
  

• 7 red potatoes quartered
  

• 1 onion cut into eigths
  

• 3 carrots cut into large chunks
  

• 5 cremini mushrooms whole
  

• 3 celery stalks cut into large chunks
  

• 2 tbsp butter
  

• ¼ cup all purpose flour
  

• reserved liquid from the bottom of the pot strained of solids
  

Instructions

• Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about ⅛th of an inch thick. It is ok if you trim through to the meat in some areas. 
  

• Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
  

• Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).
  

• Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
  

• Remove the roast from the pot and set aside.
  

• Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.
  

• Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
  

• Add the trivet to the pot and place the pork on the trivet.
  

• Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.
  

• Do a 15 minute natural pressure release, then quick release any remaining pressure.
  

• Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
  

• Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
  

• Do a quick release of pressure.
  

• Remove the veggies, plate them with the roast for serving.
  

• Season the veggies with salt & pepper.
  

• Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
  

• Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle ¼ cup all purpose flour into the melted butter and whisk together to make a roux.
  

• Pour 2 ½ cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking.
  

from: https://momsdinner.net/instant-pot-pork-roast/

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Roasted Potatoes

Ingedients:

• Yukon Gold Potatoes cut in quarters (enough to fit in single layer of pan without over crowding)
  

• 2 Tbs Olive oil (for tossing before baking)
  

• 1/2 tsp salt
  

• 1/4 tsp pepper
  

• 3 Tbs Olive oil (for tossing after baking)
  

• 1 tsp rosemary
  

• 4 cloves garlic minced
  

Instructions:

• Par boil potatoes for 10 minutes
  

• Drain potatoes and let steam dry sitting in colander

• In a large bowl, whisk the egg whites until foamy

• Add the potatoes and toss until they’re well coated with the egg white

• Toss potatoes in 2 Tbs olive oil, salt & pepper
  

• Lay potatoes in single layer on pan
  

• Bake on convection @400 for 25 mins
  

• Toss & Flip potatoes around in pan
  

• Broil on convection for another 25 mins
  

• Heat garlic & rosemary in 3 Tbs olive oil until garlic starts to look a little golden in color (before it turns brown)
  

• Toss potatoes in garlic rosemary olive oil
  

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