1/3 cup plus 1 Tbsp warm water 3/4 tsp yeast 1 tsp sugar 1 cup bread flour 1/2 tsp salt 1/2 tbsp olive oil add oregano and parmesan to dough
I triple this recipe so that we can have leftovers the next day
mix first 3 ingredients in bowl and leave for 5 min
put rest of ingredients in bread machine, add yeast mixture and run through dough cycle
place in bowl and refrigerate overnight
take dough out and let it get to room temperature for 2 hours before using
If you are in a rush you can use it the same day, we did tonight and the calzones were still great.
The filling can be a mixture of whatever you like. Tonight we made a pizza mixture, you chop up everything you would put on a pizza, cube your cheese, add in a small amount of pizza sauce (just until everything is coated) and we always add a little parmesan and Italian seasoning.
Roll your dough into small circles, about 1/8” thick, put your filling in, fold and pinch, make slits and then put an egg wash on top. We also sprinkled Italian seasoning and parmesan on the dough.
Bake at 425 for 15-20 min (or until golden brown).
This Easter we tried something different with our turkey, we didn’t just roast it in the oven, or smoke it on the smoker, we tried a brine instead. I have to say it was one of the most flavourful and moist turkeys we have had. It’s pretty easy, just needs a little extra prep time. We actually put the frozen turkey in a cooler with the brine and it was perfect. We put it in Friday at noon and put it in the oven Sunday at noon.
1 gallon vegetable stock
1 cup brown sugar
3/4 cup salt
Fresh thyme bunch or 1 Tbsp dry
Fresh rosemary or 1 Tbsp dry
Boil for a few minutes
Then add 1 gallon ice water to whatever container you are going to put the turkey in and soak 24 hrs.
Roast as normal in the oven. We always stuff butter under the skin and did that again with this one.
They say you can also do it with a chicken, you just soak it for less time. I haven’t tried that yet. But when I do I will be sure to share.
I’m sure by now you have all seen the instant pot recipe for egg rolls in a bowl…I had looked through numerous versions, but none of them seemed like they needed the instant pot, and they didn’t sound as appealing as my sister in laws spring rolls (she is from Thailand and makes the BEST springrolls). I have helped her make springrolls a few times, and I suck at it. They are a lot of work and I’m too slow at rolling them. By the time I’m done making them we would have caved and ordered something 🙂 So I figured I would take her recipe and just make it into the egg roll in a bowl that everyone is sharing on social media. We had them last night, and they were amazing. I also think they are much healthier because nothing is deep fried.
1 lb ground beef or pork
2 cups bean sprouts
1 cup chopped fresh mushrooms
1/2 cup shredded carrots
1/2 cup broccoli slaw
2 small packages of rice vermicelli
2 small pckg of beef oxo
2 tsp seasoning salt
1 tsp black pepper
1 tbsp oyster sauce
1 pckg egg roll wrap
put vermicelli in a big bowl with warm water for 15min and drain
fry ground pork or beef until no longer pink
add all remaining ingredients (minus wrappers) and fry until vegetables are tender, once veggies are tender add the vermicelli noodles in and mix well
while that is cooking slice the wontons into wide strips, brush with oil and bake at 350 for ~10min until crispy
serve with your favourite spring/egg roll dipping sauce.
place the beer in the bottom of the instant pot, then place the roast in.
sprinkle the rest of the packages on top and around the roast
close the instant pot and seal it.
press the meat/stew button and set for a 120min cook time. let it decrompress (natural release). remove and serve.
We have made this recipe with many different cuts of roast, it doesn’t seem to matter what cut you use it comes out melt in your mouth tender.
This isn’t rare or even pink, it’s very well done, but falls apart because it is so tender. I use it mostly for the tougher cuts of meat that would take hours to cook in the slow cooker to get mediocre results. This makes the tough cuts fall apart tender. It is also worth mentioning that the liquid makes the best tasting gravy. I generally make a roux and then make the gravy using that.
Well I have always been a fan of stroganoff, but my hubby is a take it or leave it kinda guy. I have tried a lot of different recipes throughout the years and think I have found the perfect one. And I can honestly say I hate stew, so this is a great way to use it up any stew meat we have around as well.
12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)
1.5 to 2 lbs of beef stew meat
Kosher salt, a few generous shakes for seasoning the meat
Black pepper, a few generous shakes for seasoning the meat
2 tbsp of salted butter
1 large yellow onion, diced
16 oz of cremini and button mushroom mixture sliced
1 tbsp of crushed garlic
1/4 cup of a dry white wine
1 tbsp of dijon mustard
1 tsp of seasoned salt
1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
1 tsp of dried thyme
2 tbsp of cornstarch + 2 tbsp of water
1 packet of dry onion dip/soup mix
1 cup (8 oz) of sour cream
5.2 oz of Boursin Garlic & Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )
Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside (Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)
Season the meat with the kosher salt & pepper (about 1-2 tsp of each should be fine) and rub it in well
Add the butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all). Remove the meat with a slotted spoon and set aside in a bowl for the time being
Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more. Then, add in the garlic and cook for another minute
Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef
Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 12 minutes. Allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release.
When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately. Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
Once the bubbles have mostly subsided, add in the sour cream and Boursin. Stir well until they are both totally melded into the sauce and it will be ready!
Place some noodles in individual bowls and then follow with some the beef and plenty of sauce
28 oz can San Marzano whole plum tomatoes, with juice
1 sprig fresh thyme
1/4 cup fresh basil, chopped
2 bay leaves
Parmesan or Romano cheese rind (optional)
1/3 cup grated Pecorino Romano cheese
3/4 teaspoon kosher salt, or more to taste
fresh black pepper, to taste
Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan
I have tried many different versions of stuffed pork tenderloins throughout the years and I think I finally came up with the perfect combination.
1 medium Pork tenderloin
2-3 Tbsp sundried tomatoes packed in oil
1-2 tsp dried thyme
1/4 onion chopped
5-6 button mushrooms sliced
3 cloves garlic minced
4oz cream cheese
1 cup bread crumbs (or 2 slices of bread put through a food processor)
1 package bacon
Slice the mushrooms and add to a frying pan with the onions, garlic, thyme (salt & pepper to taste) and sundried tomatoes (with some of the oil). Saute until partially cooked (you want the mushrooms to release more mositure into the pork when it is cooking).
Add the cream cheese and stir until melted, then add the breadcrumbs. Mix well and set aside to cool.
Made a slit in the top of the tenderloin and then make a pocket that goes as far into the ends as you can. Or you can butterfly it and make it into a jelly roll style wrap.
Once the filling mixture is cooled, stuff the pork with it. And then make a basket weave with your bacon and roll it around the pork tenderloin. I use a cookie sheet and parchment paper to make rolling it easier and then this time I left it rolled in the parchment paper and put it in the oven at 350 for about 1/2 hour, then I unwrapped it and left it for about another half hour for the bacon to crisp up.
It turned out so moist.
Definitely worth trying if you like sundried tomatoes…