Ingredients

• 1/3 cup olive oil
• 1/4 cup cider vinegar
• 1/4 cup orange juice
• 2 tablespoons minced fresh parsley
• 2 tablespoons honey
• 1 garlic clove, minced
• 1 teaspoon chili sauce
• 1/2 teaspoon salt
• 4 cups torn romaine
• 1 pound cooked beef sirloin steak, sliced
• 1 cup sliced fresh strawberries
• 1 small red onion, sliced
• 1 can (11 ounces) mandarin oranges, drained
• 2 cups pecan halves, toasted
• 1 (5.3 ounces) fresh goat cheese, crumbled

Directions

• In a small bowl, whisk the first 8 ingredients; set aside. Divide romaine among 4 plates; top with steak, strawberries, onion, oranges, pecans and cheese. Serve with vinaigrette.

Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth.

—Erika Monroe-Williams, Scottsdale, Arizona

Ingredients

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 broiler/fryer chicken (about 3 pounds), cut up
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1/2 cup white wine or apple cider
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

DUMPLINGS:

• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup 2% milk
• 1 tablespoon butter, melted
• SOUP:
• 1/2 cup heavy whipping cream
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Directions

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
• Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
• For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.
• Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
• Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

 

 

Ingredients – 

• 3/4 cup soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup 2% milk
• 1 large egg, beaten
• 3 tablespoons minced fresh Italian flat-leaf parsley
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal or additional ground beef
• 2 tablespoons canola oil

SAUCE:

• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 3/4 cup dry red wine or beef broth
• 2 cans (28 ounces each) crushed tomatoes
• 1/4 cup minced fresh parsley
• 2 teaspoons sugar
• 1-1/2 teaspoons salt
• 1/4 teaspoon coarsely ground pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 fresh basil leaves, torn into small pieces
• Hot cooked spaghetti

Directions:

In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain.

• In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste.
• Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

 

Ingredients

• 1 cup water
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 4 pounds pork baby back ribs, cut into serving-size portions
• 2 tablespoons mesquite seasoning
• 3/4 cup barbecue sauce, divided

Directions

• Combine water, vinegar and soy sauce in a 6-qt. electric pressure cooker. Rub ribs with mesquite seasoning; add to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure naturally release for 10 minutes, then quick-release any remaining pressure.
• Remove ribs to a foil-lined baking sheet. Preheat broiler. Brush ribs with half the barbecue sauce. Broil 4-6 in. from heat until glazed. Brush with remaining barbecue sauce.

 

Ingredients:

• 1 pound ground beef
• 4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 4 teaspoons beef bouillon granules
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1 cup cut fresh or frozen green beans

Directions:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Ingredients

• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 2 small zucchini, julienned
• 1 cup sliced fresh mushrooms
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons grated Parmesan cheese, divided
• 4 walleye fillets (about 6 ounces each)
• 1 tablespoon butter, melted

Directions:

In a nonstick skillet, cook onion in oil over medium heat for about 2 minutes. Stir in zucchini and mushrooms; cook and stir 2 minutes longer. Sprinkle with pepper and garlic powder; stir in lemon juice. Cook and stir 30 seconds longer. Remove from heat; stir in 1 teaspoon cheese.  Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each fillet with about 1/4 cup onion mixture. Drizzle with butter and sprinkle with remaining Parmesan cheese.

Bake, uncovered, at 375° for 18-22 minutes or until fish flakes easily with a fork.

Ingredients

Beef:

• 3-5 lb beef chuck roast*
• 1 tbsp kosher salt
• 1 tbsp fresh cracked black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

Broth mixture:

• 1 cup red wine
• 3 cups beef stock
• 6 oz tomato paste
• 1/4 cup Worcestershire sauce
• 6 cloves of garlic pressed
• 3 springs thyme
• 2 bay leaves

**Vegetables:

• 3 long ribs of celery
• 1 lb carrots
• 1 yellow onion
• 5 lb baby gold potatoes

Thickening (optional):

• 2 1/2 tbsp cornstarch
• 2 tbsp cold beef stock

Instructions

Beef: Combine seasoning in a small mixing bowl. Season the beef chunks generously on all the sides and leave the remaining of the seasoning for the broth mixture. (Depending on the side of meat, you will probably use 1/2 to 3/4 of the seasoning.) Preheat Instant Pot on “saute” setting and drizzle oil over the bottom and some up the sides. Sear the beef halves until golden-brown on all the sides.

Cooking Pot Roast:

1. Combine all the ingredients for the broth mix in a mixing bowl and whisk together until smooth.
2. Take the beef out of the Instant Pot.
3. Pour the broth mixture into the pot slowly while scraping the bottom of the pot with a wooden spoon.
4. Let the broth mixture heat through and return beef to the pot.
5. Close the lid of the Instant Pot and make sure it is latched. Turn the valve to “seal” and set the pot to cook on high pressure for 70-75 minutes. (Make sure to consult your pressure cooker manual for exact control specifications of your appliance.)
6. Let it naturally release for 10 minutes and then carefully quick release the pressure. *Add vegetables into the pot, close the lid and make sure it’s latched and valve is turned to “seal.” Set to cook on high pressure for 6-8 minutes, depending on the size of baby potatoes.

 

Thicken Gravy:

1. If you want to thicken the broth and make gravy: take cooked meat and vegetables out of the pot right away. Turn on “saute” setting and stir cornstarch mixture together with hot broth in the Instant Pot until it thickens.