Taco Cornbread Casserole

 Ingredients:

1 lb lean ground beef

1 (1-oz) packet taco seasoning

1 onion chopped

5 cloves garlic minced

2 jalepenos chopped

1 cup water

1 (10-oz) can Rotel tomatoes and green chiles, undrained

1 (15-oz) can black beans, undrained

1 (15-oz) canned corn undrained

1/2 cup rice

2 (8.5-oz) boxes Jiffy corn bread mix plus ingredients to make cornbread

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 350ºF

Grease 9x13 inch dish  

In a large pot, saute onions & garlic

Add and brown ground beef  

Stir in the water, taco seasoning, tomatoes, rice, beans, corn & jalepeno, bring to a boil and simmer for 5 minutes

Stir in ½ cup of cheese then spoon into baking dish

Prepare the cornbread mix according to package directions 

Spread over beef mixture

Bake, uncovered, for 30 minutes

Sprinkle remaining cheese and bake 5 minutes 

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Salmon Teriyaki (Instant Pot)

Ingredients

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 2 inch piece ginger minced or 1 tsp dry ginger spice

• 4 cloves garlic, minced

• 2 tablespoons honey

• 1/2 cup water

• 2 or 3 salmon fillets (to fit on instant pot bottom)

• 1 tsp cornstarch

• 1/2 cup broth

Instructions

• On Saute setting, stir in soy sauce, sugar, ginger, garlic, honey and water and bring to a boil for 2 minutes

• Turn Instant Pot off

• Place salmon fillets in sauce (skin side up)

• Cook on manual for 1 minute, then allow a 5 minute natural pressure release

• Release the remaining pressure

• Mix cornstarch and broth

• Set Instant pot back to Saute and, once boiling, slowly stir in cornstarch broth until sauce thickens

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Mushroom Risotto

INGREDIENTS:

3 tablespoons butter 

5 cloves garlic, minced

1 onion, diced

8 ounces mushrooms sliced 

4.5 cups chicken broth

2 cups arborio rice

1 teaspoon thyme

3 more tablespoons butter 

1/4 cup freshly grated Parmesan (optional)

DIRECTIONS:

Saute 2 tablespoons butter, garlic, onions & mushrooms for 5 mins or so

Stir in chicken broth, rice and thyme 

Cook on manual high pressure for 5 minutes

Quick-release then stir in 2 tablespoons Butter & Parmesan  

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Double Stuff Pan Pizza

Ingredients

• 1 cup warm water
• 1 tablespoon sugar
• 1 package active dry yeast (2 1/4 tsp)
• 3 cups flour
• 1 teaspoon salt
• 24oz shredded mozzarella cheese
• olive oil, to taste
• salt, to taste
• pepper, to taste
• string cheese
• tomato sauce
• topping of your choice

Preparation

• To a bowl add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour
• Pat down the dough and separate into 2 portions
• Roll each portion out to a size slightly larger than a 9x13-inch baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Preheat oven to 450˚F (230˚C).
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.

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Air Fryer Crust

1 cup flour

1.5 tsp baking powder 

1/2 tsp salt

1 cup greek yogurt 

four 7 inch crusts

air fry 5 minutes at 400

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https://ykcirzeravla.blogspot.com/2023/08/mini-calzones.html

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Chicken Lazone

Ingredients:

½ tsp salt

1½ tsp chili powder

1½ tsp onion powder

2 tsp garlic powder

¼ tsp cayenne pepper

2 lb chicken tenders

1/2 cup butter (ie. one cube)

2 cups heavy cream

Instructions:

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.

In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.

Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

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Pork Chops with Mushroom Gravy (Instant Pot)

INGREDIENTS

• Brine (3 cups water, 3 Tbsp salt, 2 smashed garlic cloves, 1/2 tsp pepper, 1 bay leaf)

• 2 tbsp olive oil

• 4 bone-in pork chops at least 1" in thickness

• ½ tsp salt

• ½ tsp pepper or to taste

• 8 oz mushrooms cleaned and sliced

• 1 large onion chopped

• 3 cloves garlic minced

• ¾ cup chicken broth low sodium

• 2 tbsp soy sauce low sodium

• 2 tablespoons dried basil

• 1/2 tsp oregano

• 1/2 tsp rosemary

• 1/2 tsp thyme

• 1/2 tsp chili flakes

• 1 tsp garlic powder

• 2 Tbsp flour

• 8 oz sour cream

Directions

• Bring a cup of the water to a boil, add the salt, garlic, pepper & bay leaf, stirring until salt desolves.

• Add 2 more cups of cold water to bring the temperature of the brine down to room temperature.

• Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged

• Cover the dish and refrigerate for min 30 minutes up to overnight.

• In Instant Pot, saute pork chops, remove and set aside

• Add the mushrooms, onions and garlic to the Instant Pot and saute until the moisture in the mushrooms has evaporated and started to brown a bit.

• Add the chicken broth, soy sauce and Italian seasoning to the pot and stir well. Make sure to deglaze the pot by scrubbing all the brown bits from the bottom

• Transfer the pork chops back to the instant pot cook on manual Pressure for 15 minutes

• Let Instant Pot release naturally for 10 minutes then release remaining pressure

• Transfer pork chops to serving container

• Set the Instant Pot to the Saute and bring remaing sauce to a simmer

• Whisk flour with sour cream then mix into sauce, cooking until gravy thickens

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Maple Corn Bread

Ingredients:

• 1 box yellow cake mix
• 2 boxes Jiffy cornbread mix
• 5 eggs
• ½ cup vegetable oil
• 1 can corn drained
• 2 Jalapeños chopped
• 1 cup water
• ⅔ cup real maple syrup

Instructions:

• Preheat oven to 350
• Grease 9×13 pan
• Mix together all ingredients
• Pour into pan and bake 40 minutes

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