Instant Pot Creme Brulee'

What a delicious dessert to make in your Instant Pot and so yummy

What you need:
4 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon vanilla
Sugar for topping

How to make it:
In a mixing bowl, mix egg yolks with sugar, add whipping cream and vanilla, blend well and pour in ramekins ( I used two large ramekins, can make up to 4 small ramekins). Cover with aluminum foil, shiny side in.
Add water to pot (around one cup) press steam setting to 10 minutes. Put in the ramekins and close lid.
It will take about 10 minutes for the pressure to build and start time. NPR (natural pressure release) for about 10 minutes. Cool then place in fridge for at least 2 hours. When ready, sprinkle sugar on top and torch till top is candied. Enjoy!

Crispy Herb Parmesan Chicken and Red Potatoes

This is a one pan meal that's in the oven in 15 minutes. Rosemary, Thyme, Garlic, and Oregano and Parmesan Cheese create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with a sauce that you like.  Kids just love them!


What you need:
8 chicken thighs
12-15 very small red potatoes, halved
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
salt and pepper to taste

How to make it:
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken into a large zip lock bag. Pour 1/2 olive oil over them, and shake to coat. Place the chicken in a large baking dish, or cookie sheet with sides. Sprinkle 1/2 the herb seasoning mixture: rosemary, oregano, thyme, garlic powder, onion powder, parm, salt and pepper over chicken, the remaining herbs will go over the potatoes. the remaining potatoes then can go into the bag to season the same way, set aside for 15 minutes.
Bake just chicken for 15 minutes then take out the pan and place the potatoes onto pan bake all  45-50 minutes in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Barbecue Beef Sandwiches

I made a large roast the other day and so with the leftovers I decided to make some BBQ beef sandwiches, they are so juicy, and filled with good BBQ sauce and flavor.

what you need:
NOTE* I used half the ingredients for a already cooked leftover roast, sliced in small chunks, that I had warmed up for about 20 minutes so I could add flavor and chop it up.
then I just put it in a food processor for just a few pulses till it was shredded, go easy so it doesn't over chop to small!

3 pounds Beef Roast (how to cook a full roast below or use leftover roast and skip cooking the meat)
3 tablespoons Flour(only use if you are cooking a fresh roast)
for sauce:
15 ounces Tomato Sauce
1 large Onion -- chopped
1/3 cup Brown Sugar, packed
2 tablespoons Lemon Juice
1 tablespoon Beef Bouillon Granules
1 1/2 teaspoons Chili Powder
1 clove Garlic -- minced
1 teaspoon Dry Mustard

5-10 Hamburger Buns, mixed grain depending on how much Roast you use

How to make it:
If you start with the whole roast then follow this easy recipe, here I used half the ingredients and used already cooked meat from leftovers from another meal this week, so either way you get awesome BBQ beef.
To make, mix half of the ingredients in a bowl stir to mix then add to leftover roast that I heated up in 1 cup beef broth for about 20 minutes
**See NOTE
If using the whole fresh roast then skip above and add the full amount of ingredients. Follow below
Rub flour into roast. Place roast in bottom of a crockpot and add remaining ingredients, except buns. Cook on low for about 14-16 hours. Serve hot over buns.

Hormel Style Chili

This is a delicious copycat recipe for Hormel Chili. It's so meaty, a little spicy you can add more or less according to your tastes. I chop onions, garlic and a jalapeno to add flavor but that's optional as you can use ground spices instead. Make Frito Pie, Chili Dogs, Bowls of Chili topped how you like.

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6-8 Servings  

What you Need:

1 Pound Ground beef

1 onion diced as small or large as you like(optional)

4-5 cloves garlic minced small(optional)

1 jalapeno dice or sliced thin(optional)

6 Cups Cold Water

1/4 Cup Cornstarch

1/2 Cup All Purpose Flour

8 Ounces Canned Tomato Sauce

4 Tablespoons Chili Powder

1 Tablespoon Paprika

2 Teaspoons Ground Cumin

1/2 Teaspoons onion powder

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Ground Black Pepper

1/2 to 1 Teaspoon Table Salt

toppings optional:
1 Cup Fritos Corn Chips; Crushed, sour cream, salsa, shredded cheese
onions, jalapenos, pickles

How to Make it:
Brown the meat in large pot, add onions, garlic and jalapeno let brown. When browned, if it's greasy beef, pour most off.
In a 2-qt mixing bowl, add water. Whisk in cornstarch until fully blended.
Whisk in flour until fully blended. Whisk in tomato sauce until fully
blended.

Stir into the water mixture chili powder, paprika, dried onion, cumin, garlic
powder, onion powder, pepper and salt. Mix well.

Add water mixture to meat in dutch oven.
Bring to a boil then reduce to a simmer.
Simmer 45-minutes. Stir well and scrape bottom of pot every 5-minutes to
prevent burning.

NOTES
The part about scraping the bottom of the pot every 5 minutes is important!

COCONUT SHRIMP

I love love coconut shrimp and I like it many ways, this is an old favorite of mine
It's golden and crispy and so good you just need to make some

What you need:
20 Large shrimp (peeled and deveined)
2 cup Shredded coconut Fine
3 Eggs (lightly beaten)
2 tablespoon Coconut milk
1 cup Flour
3 tablespoon Garlic powder
Oil for frying

How to make it:
Preheat skillet to medium high heat pour oil into skillet to get hot, I used part olive oil and part canola
Blend garlic powder with flour. In a separate bowl, beat eggs with coconut milk.
Set up dredging station in three shallow dishes: the first with the flour mixture, the next with the egg mixture, and the third with the finely shredded coconut.
Dredge shrimp in flour mixture and shake off excess flour. Next, dip shrimp in egg mixture and then coconut and place shrimp in hot skillet
Cook shrimp until they are golden brown and serve immediately. Be careful that the coconut does not burn.

Grilled Sweet Chili Shrimp

Delicious grilled shrimp on skewers, marinated with Thai sweet chili sauce. Easy fast and so tasty
Get your appetite ready

what you need:
1 lb shrimp, shelled, deveined, cleaned
2 cloves garlic, minced
1/3 cup Thai sweet chili sauce
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 pinch salt

How to make them:
Soak bamboo skewers for 10 minutes before using.
Marinate the shrimp with garlic, sweet chili sauce, lime juice, cilantro and salt. Stir to mix well.
Thread shrimps onto a bamboo skewers.

Fire up a grill and grill the shrimp with direct heat. Grill and cook on both sides, until the shrimp are cooked I do about 8-10 on a skewers You can brush more sauce on them and Serve immediately.
I only grill these for 5 minutes per side on a hot grill

Asparagus oven roasted

Serve this with my Spinach Stuffed Chicken

This is my favorite way to eat Asparagus by far, so good, I like it slightly firm, the thinner the Asparagus the less cook time needed.

Ingredients
serves 4
1 bunch thin asparagus spears, trimmed
Asparagus Green

3 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese (optional)
1 clove garlic, minced (optional)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice (optional)

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Footnotes

Cook's Note
To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Spinach Stuffed Chicken Breasts

So creamy so tender so tasty, this is a delightful dish, you will want to make for guests for sure.

Ingredients
4 chicken breasts
1 tablespoon olive oil or avocado oil
1 teaspoon paprika
1 teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
4 ounces cream cheese, softened
¼ cup grated Parmesan
1 ½ cups chopped fresh spinach
1 teaspoon garlic, minced
½ teaspoon red pepper flakes

Instructions
Preheat oven to 375 degrees.
First if your chicken is thin, slice it in half to open it up like a book, if it is thick cut a nice deep slit into it for stuffing.
Place the chicken breasts on a cutting board and drizzle with oil.
Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
Set chicken aside.
Add cream cheese, Parmesan, spinach, garlic, red pepper and remaining 1/2 teaspoon of salt to a small mixing bowl and stir well to combine.
Spoon the spinach mixture into each chicken breast evenly.
Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 30 minutes or until chicken is cooked through. Test with internal thermometer chicken should be at 165 degrees.

This goes well with 

Asparagus Oven Roasted

Nacho Salad

This delicious recipe will earn you much praise from your friends and family. Yummy food really is one of life's pleasures. Perfect salad for dinner or lunch Eat drink and be merry and enjoy this recipe.

Ingredients

2 cup ground beef
1 cup grated cheddar cheese
1 jalapeno pepper sliced thin.
2 tsp parsley, finely chopped
4 cups nacho chips
1 large California Sliced Avocado
1 cup tomatoes diced
1 cup red onions diced
Salsa and Sour Cream for topping

Directions

Preheat oven to low broil.
In a hot frying pan brown the ground beef in its own grease. Once fully cooked drain off the fat.
on a large oven safe dish place nachos and sprinkle with cheese and parsley. Bake in oven for 10 minutes or just until cheese is fully melted.
Remove from heat and top with browned beef and jalapeno peppers, tomatoes, red onions and sliced avocados. Salsa and Sour Cream

Chicken Mushroom Vegetable Stir Fy

Here is a Chicken Mushroom Vegetable Stir Fry that is easy and so delicious, you can change up
the vegetables how you prefer them. You can cook this all in large skillet but I really suggest you get a nice wok, I love mine and use it often.

Serves 4
What you need:
1 cup sliced onion
4-5 cloves garlic minced
1 cup broccoli cut up
1/2 cup red peppers sliced
1 cup sliced fresh mushrooms sliced in half
1-2 stalks baby bok choy or celery
2 tablespoons oil
2 cups cooked chicken chunks  (just fry the chicken tenders in 1 tablespoon butter or oil until done and set aside)
1 lb  fresh bean sprouts
*optional 1/2 cup bamboo shoots
1 (14 1/2 ounce) can chicken broth
3 tablespoons soy sauce
1 tablespoon water
2 tablespoon cornstarch
1/2 teaspoon chinese 5 spice seasoning (Or more to taste)
salt & pepper to taste

Directions
First chop veggies in chunks and cut up chicken
Stir fry the chicken then set aside as above
Stir fry vegetables in oil until tender.
Add cooked chicken and bean sprouts.
Add the broth and soy sauce and bring to slight boil.
Add salt, pepper and chinese spice to taste
Make a mixture of the cornstarch and water.
Add this mixture to other ingredients for thickening.
Serve over rice or chow mein noodles.