Pork Roast - Instant Pot

​Ingredients

• Pork Shoulder (Butt)
• Small Red Potatoes (halved)
• Baby Carrots
• Green Beans
• 2 Tbsp Olive Oil
• 2 Tbsp Coconut Oil
• 2 Tbsp Worcester Sauce
• 2 Tbsp Mixed Herbs (Rosemary, Thyme, Basil, Oregano)
• 2 Chicken Stock Cubes
• Salt & Pepper

Instructions

• Place the olive oil and the coconut oil in the bottom of the Instant pot and use the palm of your hand to rub it about so that the bottom is well covered.
• Place the pork shoulder into the Instant Pot on top of the oils.
• Score the top of the pork.
• Mix all of your seasonings and the chicken stock cube in a bowl and then rub into the pork.
• Add Potatoes & Vegitables
• Place the lid on your Instant Pot and cook on Meat/Stew setting.
• Take the lid off and allow to rest for 10 minutes before serving

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Crab & Shrimp Boil - ​ Instant Pot

Ingredients

• Smoked sausage, cut into pieces
• Corn cobs, halved
• Small red potatoes, halved
• 1/2 cup Old Bay seasoning
• Shrimp (with shells on)
• Crabs quartered
• Water to cover all of the above

For sauce

• 2 cubes butter
• 2 tablespoons garlic, minced
• 1 teaspoon cajun seasoning
• 1 teaspoon Old Bay seasoning
• 5-10 shakes hot sauce, such as Louisiana Hot sauce or Tabasco
• 1/4 teaspoon lemon pepper
• Lemon, juiced

Instructions

1. Place the sausage, corn, potatoes, crab & shrimp in the pot
2. Add in the 1/2 cup old bay seasoning
3. Add enough water to cover everything
4. Start Instant Pot on High pressure for 10 minutes.
5. Meanwhile in a pan over medium-high heat, melt the better.
6. Add minced garlic and sauté well while stirring, allowing the butter to boil and take on the garlic flavor.
7. Add all other spices and mix well, and taste it. Be sparing with these spices otherwise, your sauce will get quite salty. Most of the flavor will come from the butter and garlic, anyway, and you can add the plain hot sauce for heat if you need. Leave this sauce to warm in the pan. By this time your Instant Pot should be done.
8. Take everything out into a large bowl.
9. Pour in the buttter sauce, stiring to coat everything well

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Salmon or Chicken Piccata

Salmon or Chicken Piccata
​Ingredients

• 3 salmon fillets or 3 chicken breasts cut into 1/2 inch medallions
• salt and pepper & flour (to dredge salmon)
• 4 Tbs butter
• 1 Tbs olive oil
• 4 garlic cloves minced
• 1/2 cup white wine
• 1 cup chicken broth
• 1 tsp cornstarch
• 1/4 cup Tbs lemon juice
• 3 or 4 oz jar capers rinsed 
• 1/2 cup heavy cream

Directions

1. Season both sides of chicken or salmon medallions with salt and pepper, then dredge in flour 
2. Add olive oil and 2 Tbs butter to a large skillet and melt over medium-high heat
3. Add the salmon or chicken and sauté for 4 minutes on each side
4. Transfer to bowl or pan and set aside
5. Add remaining butter to pan and melt 
6. Add the garlic & sauté for a minute
7. Add wine and bring to a boil scraping bottom of the pan.
8. Cook until liquid almost evaporates, stirring occasionally 
9. Add chicken broth, lemon juice, capers and bring to a boil 

10. Mix 1 tsp cornstarch with 2 Tbs of the broth, then stir into the pan
11. Cook for 1 minute more then turn off heat
12. Stir in the cream, then pour over salmon or chicken

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Cuban Sliders

​

Ingredients

• 2 packages Hawaiian sweet rolls
• 20 oz thinly sliced ham
• 6 oz Sliced Swiss cheese
• Dill pickle (slices)
• 1 stick butter
• 1/4 onion finely chopped
• 2 tablespoons Dijon mustard

Directions

• Preheat oven to 350°
• Cut each package of rolls in half horizontally
• Arrange bottom halves in a greased 13x9 baking pan
• Layer with ham, cheese and pickles
• Replace top halves of rolls
• Melt the butter in a small pot
• Stir in onion and mustard
• Spoon over rolls
• Cover w/ foil and bake for 10 minutes
• Uncover & bake for 10 more minutes
• Remove from pan & cut into sliders