Hard-Boiled Eggs {Pressure Cooker}

6 eggs

2 c water

Electric pressure cooker

Set up electric pressure cooker.

Put a trivet, metal rack or a metal steaming basket into the bottom of the cooker.

Add 2 cups of water and lay the eggs on top of your trivet.

Close the lid and lock it (according to your units directions). Plug it in.  Push the start button, and select 6 minutes.

After the timer goes off, unplug the unit and let it sit for 5 minutes. 

Open lid and remove eggs.  They will be hot! 

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs

2 tsp. vegetable oil

Rub

2 tsp. granulated garlic

2 tsp. chili powder

½ tsp. onion powder

½ tsp. coriander

1 tsp. kosher salt

1 tsp. cumin

½ tsp. chipotle chili powder

Glaze

½ c honey

1 Tbsp. cider vinegar

Preheat grill to medium-high heat or about 400°.

Combine the rub spices in bowl and mix well.

Trim any visible fat off the chicken thighs, rinse and pat dry with a paper towel. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Rub the chicken with the spice rub, coating all sides well. Grill chicken for 3-5 minutes on each side, until cooked through.

Prepare the glaze while chicken is cooking.  Warm honey in the microwave for about 15 seconds. Whisk in the vinegar.

Reserve 2 Tbsps. honey glaze and brush the rest on both sides of the chicken in the final moments of grilling.  Leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. (If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!)

Drizzle the remaining glaze on top while it is standing.

This recipe can be found here.

Almond Toffee Bars

1½ cups flour

½ cup powdered sugar

6 ounces sliced almonds (1 package)

1 cup cold butter

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package toffee bits

1 cup mini chocolate chips

1 egg

1 tsp. vanilla

1.   Preheat oven to 350°. Combine flour, sugar, and ¼ cup of almonds in a medium bowl. Cut in butter (I use a pastry cutter) until mixture resembles coarse crumbs. Line a 9×13” baking pan with foil and spray with cooking spray. Press butter mixture into the bottom of the pan. Bake for 15 minutes.

2.  Stir sweetened condensed milk, toffee bits, chocolate chips, egg, and vanilla in a medium bowl. Pour over hot, partially baked crust. Top with remaining almonds and continue baking 23-27 minutes until golden brown. Cool completely and cut into squares.

Yield: 36 bars

Veggie Chili

2 Tbsps. olive oil

4 cloves garlic, minced

1 whole large onion, diced

3 whole bell peppers, seeded and diced (any colors)

2 whole carrots, peeled and diced

2 stalks celery, diced

1 whole jalapeno, seeded and finely diced

3 cups vegetable broth (can sub chicken or beef broth)

1 can (12 - 14 Ounces) tomato sauce

1 can (10 Ounce) Ro-tel (diced tomatoes and chiles)

2 Tbsps. tomato paste

½ tsp. salt, more to taste

1 tsp. ground oregano

1 Tbsp. ground cumin

2 Tbsps. chili powder (more to taste)

1 can each of kidney beans, pinto beans, garbanzo beans, and black beans, drained and rinsed

1 whole large zucchini (or 2 medium), diced

¼ cup masa (corn flour)

½ cup warm water

In a large pot, heat the oil over medium heat. Add the garlic, onion, bell peppers, carrots, celery, and jalapeno, and then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, Ro-tel, and tomato paste. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with cheese, pico de gallo, sour cream and/or cilantro.

This recipe can be found here.

Heath Bar Cookies

2½ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp vanilla
1 pkg. toffee bits
1 cup mini chocolate chips
½ cup chopped walnuts

Whisk together the flour, salt, and baking soda in a medium bowl.  Set aside. 

Beat together the butter and sugars. Beat in eggs one at a time; add the vanilla. Add the flour mixture until slightly blended.  Add the toffee bits, chocolate chips and walnuts and mix until well blended. 

Chill cookie dough for at least 30 minutes to one hour.

Preheat oven to 350°. On cookie sheets lined with parchment paper or a Silpat liner, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (These cookies spread!)

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.  
Makes about 6 dozen cookies.

This recipe can be found here.

Stuffed Shells with Sausage and Mushrooms

1 (12 oz.) box jumbo pasta shells

1½ Tbsp. butter

8 oz. cremini mushrooms caps, diced

1 (15 oz.) container ricotta cheese

2 eggs, slightly beaten

1 tsp. garlic powder

½ tsp. onion powder

¾ tsp. oregano

2 tsp. basil

¼ tsp. kosher salt

¼ tsp. pepper

12 oz. Italian turkey sausage

6 cups fresh spinach (or 1 9 oz. box of frozen spinach, thawed)

2½ cups shredded mozzarella cheese

1½ cups Parmesan cheese

1 jar spaghetti sauce (26-32 oz.)

Preheat oven to 350°.

Cook shells according to package instructions.

Heat a medium skillet to medium heat.  Melt butter and add mushroom caps.  Sauté 3-4 minutes.

Place ricotta in a LARGE mixing bowl.  Add eggs and seasonings.  Stir to combine.  When mushrooms are cooked, add those and return skillet to stove.

Remove sausage from its casing and add to skillet.  Break up with spatula and cook until browned and crumbly.  Add this to the ricotta mixture.

Roughly chop spinach and add to ricotta mixture and fold together.  Add 2 cups of mozzarella and 1 cup of Parmesan to the mixture.

Spread spaghetti sauce on the bottom of a 9X13 pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  It will fill 24-26 shells.

Top with remaining cheese.  Cover with foil and bake 50-60 minutes.  Remove foil about 10-15 minutes before the end of baking time.

This recipe can be found in Savoring the Seasons with Our Best Bites.  You should buy a copy!

"Kathy's" Chicken Salad

2 cups diced, cooked chicken

½ cup diced celery

¼ cup sliced green onions

1 ½ cups shredded or thinly sliced cabbage

1/3 cup dried cranberries

¼ cup chopped cilantro

¼ toasted slivered almonds

¼ cup Major Grey’s Mango Chutney

¼ cup mayonnaise

½ tsp. cider vinegar

kosher salt

black pepper

Combine chicken, celery, onions, cabbage, cranberries, cilantro, and almonds in a medium-sized bowl. 

Whisk together the chutney, mayonnaise and cider vinegar in a small bowl.  Add the dressing to the chicken mixture and gently combine.  Season with salt and pepper.

For best results, chill at least 30 minutes before serving.

This recipe can be found in Savoring the Seasons with Our Best Bites

Sweet and Sour Chicken Stir-Fry

1 Tbsp. cornstarch

¼ cup cold water

1 (8 oz.) can pineapple chunks, drained and juices reserved

3 Tbsps. ketchup

1 Tbsp. soy sauce

2 Tbsps. brown sugar

1 tsp. rice vinegar

3-5 tsp. vegetable oil, divided

1 pound boneless, skinless chicken breast diced into 1 inch pieces

½ tsp. kosher salt

¼ tsp. black pepper

2 garlic cloves, minced

1 Tbsp. minced fresh ginger

3 cups broccoli florets

½ medium bell pepper, cut into 1/2 inch squares

½ onion, diced

hot cooked white or brown rice

Start cooking your rice so it will be ready.

Combine cornstarch and water in a medium sized bowl and stir to dissolve.  Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.

*If you’re using a stainless steel pan, save pineapple juice for de-glazing it

Heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat.  Add the chicken, salt, pepper, garlic, and ginger.  Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes.  Remove chicken from pan and cover to keep warm.

Add the remaining 1-2 teaspoons oil to the pan and add the broccoli, onion and bell pepper.  Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.

Return the chicken to the pan and add the pineapple chunks and sauce mixture.  Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes.  Season with additional salt and pepper to taste.  Serve over the hot cooked rice.  If desired, top with sesame seeds and chopped fresh cilantro or parsley.

This recipe can be found here.

Lemon Sandwich Cookies

1 cup butter, softened

1½ cups sugar

1 egg

1 tsp. lemon juice

1 Tbsp. lemon zest

1 tsp. vanilla

½ tsp. salt

½ tsp. baking powder

2¼ cups flour

Lemon frosting:

½ cup butter

2½ cups powdered sugar

3 Tbsp. milk

1 tsp. vanilla

¼ tsp. salt

1 Tbsp. lemon juice

yellow food coloring, if desired

Preheat oven to 350°

In a large bowl, cream butter and sugar together. Add egg and beat in well. Add lemon juice, lemon zest and vanilla and mix until well blended. Add salt, baking powder and flour and mix until well incorporated.

Roll cookies in 1/2 inch ball and place on greased cookie sheet. Space cookie dough balls about 2 inches apart from each other. Press cookie balls down slightly and sprinkle with sugar.

Bake for 8-10 minutes or until lightly golden on the edges of cookies.

Lemon Buttercream

Combine ingredients for frosting and beat until smooth and creamy. Spread frosting on a cookie and place another one on the frosting side of cookie to make a cookie sandwich.

This recipe can be found here.

Shrimp Tostadas

1 Tbsp oil

1 onion, finely chopped

1 tomato, chopped

1 lb shrimp

12 tostadas

3 Tbsp parmesan

finely chopped lettuce

oil and vinegar, salt, pepper

hot sauce, avocado (optional)

Heat oil in skillet; sauté onion until transparent.  Add tomato; cook until thick.

Add shrimp, season to taste and remove from heat.

Cover tostada with shrimp mixture, cheese, and lettuce.  Add dressing.

Serve with hot sauce and avocado.

I don't remember where I got the recipe. . .it was a long time ago!