Fettuccine Alfredo / Romano Spaghetti

Ingredients:

• 1 box fettuccine

• 1 cup half and half or heavy cream

• 3/4 cup butter (1.5 sticks)

• 1 cup fresh grated Pecorino Romano cheese

• 1 cup frozen petite peas

• fresh grated black pepper to taste

Instructions:

1. Boil pasta according to package directions.

2. Place butter, cream and peas in a saucepan and heat until butter melts.

3. Turn off heat and stir in the cheese until melted.

4. Season with black pepper.

5. Add pasta and toss with cream sauce.

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Simpler Romano Spaghetti

Ingredients

• 1 tsp black peppercorns

• Box of spaghetti

• 1 cup grated Pecorino Romano (save a little for serving)

Preparation

1. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes.

2. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

3. Cook spaghetti according to box (al dente).

4. Reserve 1/2 cup of cooking water, then drain spaghetti (do not rince), and return to pot.

5. Sprinkle 3/4 cup cheese and reserved cooking water evenly over spaghetti and toss.

6. Sprinkle with pepper and remaining cheese.

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Texas Chile Soup

Ingredients

• 2 tbs olive oil

• 1 onion chopped

• 10 cloves garlic minced

• 1 lb ground turkey (or beef)

• 1 can stewed tomatoes cut up

• 1 can diced tomatoes

• 2 cans corn

• 2 cans black beans

• 2 cans chopped green chiles

• 2 cups chicken broth

• 1 teaspoon ground cumin

• 3 tablespoons chili powder

Directions

• In instant pot, saute onions & garlic in oil

• Add ground beef, breakup, continue to saute until browned

• Stir in all other ingredients

• Cook on Soup setting

Also making:

• http://ykcirzeravla.blogspot.com/2015/01/mushroom-wild-rice-soup.html

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Baby Back Ribs (Instant Pot)

 Ingredients

• Baby back ribs (membrane removed)

• 1/4 cup brown sugar 

• 2 tbsp chili powder 

• 1 tsp salt

• 1 tsp pepper

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 cup Water 

• 1/2 cup apple cider vinegar 

• BBQ sauce or Yoshida's

Instructions

1. Combine the dry rub ingredients and rub front and back of ribs.

2. Pour water & vinegar in the bottom of the pot and then place the trivet in the pot.

3. Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.

4. Cook on MANUAL for 25 minutes.

5. When done, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

6. Place ribs on a foil lined baking sheet.

7. Brush with sauce

8. Broil for about 5 minutes.

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Mango Chicken

Ingredients                       

• 1  mango - peeled, seeded, and cubed                                      
  

• 7 cloves garlic                                      
  

• 1 can coconut milk       
  

• 2 tablespoons lemon juice                                      
  

• 2 tablespoons olive oil                                      
  

• 1 cup white wine
  

• 1 teaspoon salt                                      
  

• 1 teaspoon thyme                                      
  

• 1 teaspoon oregano
  

• 1 teaspoon onion powder                                      
  

• 2 pounds chicken                                  
  

Directions                    

• Blend mango, garlic, coconut milk, lemon juice, olive oil, white wine, salt, thyme, oregano, and onion powder in a blender until smooth.
  

• Put chicken into a sealable bag and add 2/3 of the marinade, making sure chicken is well coated.
  

• Place in the refrigerator overnight.
  

• Store the remaining marinade in a sealed container in refridgerator.
  

To Grill:

• Fire up the charcoal in the weber
  

• Remove chicken from marinade, shake off excess (discard marinade)
  

• Grill chicken until  internal temp is about 170 degrees (about 10 minutes per side)
  

• Brush chicken with the reserved marinade & grill for another 5 mins
  

To Bake:

• Preheat Oven to 375 degrees
  

• Remove chicken from marinade, shake off excess (discard marinade) & place in 9x13 dish
  

• Bake for 60 mins
  

• Brush chicken with the reserved marinade & bake for another 5 mins
  

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