Ingredients

• 1 cup soy sauce
• 2/3 cup sugar
• 2 garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons grated orange zest
• 1/2 teaspoon coarsely ground pepper
• 3 pounds (total) chicken wingettes and drumettes
• 3 teaspoons chili powder
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon hot pepper sauce
• BLUE CHEESE DIP:
• 1 cup mayonnaise
• 1/2 cup crumbled blue cheese
• 1/3 cup buttermilk
• 1/2 teaspoon coarsely ground pepper

Directions

• In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start.
• Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
• Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean.
• Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°.
• In a small bowl, whisk dip ingredients. Serve with wings.

 

Ingredients

• 12 ounces uncooked penne pasta
• 2 tablespoons olive oil
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/2 cup dry white wine or reduced-sodium chicken broth
• 6 ounces fresh baby spinach (about 3 cups)
• 4 ounces reduced-fat cream cheese, cubed
• 1/2 cup crumbled Gorgonzola cheese
• 1/3 cup chopped walnuts
• 3 tablespoons minced fresh parsley
• 1/4 teaspoon salt

Directions

• Cook penne according to package directions for al dente. Meanwhile, in a large skillet/Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are no longer pink, 5-10 minutes. Remove from pan and keep warm.
• Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, 5 minutes.
• Drain penne, reserving1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

INGREDIENTS

FOR PANCAKES

1 2/3 c. Bisquick

1 c. milk

2 eggs

2 tsp. brown sugar

Butter, for pan

FOR BACON AND EGGS

6 strips bacon

2 tbsp. maple syrup

5 eggs

2 tbsp. milk

Kosher salt

Freshly ground black pepper

1 tbsp. chopped chives, plus more for garnish

 

DIRECTIONS

1. Preheat oven to 200°. In a large bowl, whisk together Bisquick, milk, eggs, and brown sugar.
2. Add 1/4 cup batter to the pan and cook until golden and edges bubble, about 2 minutes per side. Working in batches, repeat with remaining batter. Place pancakes on a medium sheet and cover with a clean kitchen towel. Place in preheated oven while you make your eggs and bacon.
3. In a large skillet over medium heat, cook bacon until crispy, turning halfway through, about 7 minutes. Brush bacon generously with the maple syrup and let cook until the syrup thickens glazing the bacon, about 30 seconds more. Transfer the slices to a plate to cool.
4. In a large bowl, whisk together eggs and milk. Wipe skillet clean and return to stovetop and heat to medium, then add 1 tablespoon butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
5. Build tacos: Divide eggs and bacon evenly among pancakes. Garnish with more chives and serve.

Ingredients

 

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

 

Directions

Melt butter in microwave & add brown sugar….stir till mixed.

Pour butter/sugar mix into bottom of 9 x 13 pan….spread around

Beat eggs, milk, & vanilla

Lay single layer of Texas Toast in pan

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of Texas Toast

Spoon on remaining egg mixture

Cover & chill in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar

Serve with warm maple syrup

HOW TO MAKE TACO BAKE:

Ingredients

• 2lbs ground beef
• 2packets taco seasoning
• 4large eggs
• 3/4cups milk
• 1 1/4cups biscuit / baking mix
• dashpepper
• 1/2cup sour cream
• 2cups chopped lettuce
• 3/4 – 1cup chopped tomato
• 2cups shredded cheddar cheese
• olives

Instructions

1. Preheat oven to 400.
2. Cook beef over medium heat in a large skillet until no longer pink. Drain meat and add taco seasoning and prepare according to package directions.
3. Add meat to a greased 9×13 pan and set aside.
4. Beat eggs and milk in a large bowl. Stir in one and a quarter cup biscuit mix and pepper, and mix until combined well. Pour over meat and bake until golden brown (about 20-25 minutes).
5. Let cool for a few minutes and then spread on sour cream.
6. Top with lettuce, tomato, cheese and olives. Serve warm and ENJOY!

 

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.