minkyshouse - Tumblr blog

minkyshouse · 5 months ago

Text

Instant Pot BBQ Pork Sandwich

link to recipe

Cook up some tender, flavorful pork to fill your favorite BBQ Pork Sandwiches. The process is so easy, yet makes dinner amazing!

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 6 hours 5 minutes

Servings: 8

Calories: 307kcal

Author: Jessica Fisher

Equipment

Electric pressure cooker

Ingredients

For the BBQ rub:

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon sugar

½ teaspoon chile powder or ground chile

½ teaspoon smoked paprika

½ teaspoon onion powder

⅛ teaspoon ground cayenne pepper

⅛ teaspoon red pepper flakes

For the filling:

1 tablespoon olive oil

2 lb pork shoulder roast or strips, cubed

½ cup water

¼ cup tomato sauce

¼ cup apple cider vinegar

For the sandwiches:

8 hamburger buns

1 cup BBQ sauce or more to taste

16 dill hamburger sliced pickles

Instructions

In a bowl combine the spices for the BBQ rub. Toss this with the pork cubes, turning to coat.

Heat the oil on saute until shimmering. Add the seasoned pork cubes. Brown quickly, until all sides have a nice crust, turning as needed.

In a small cup combine the water, tomato sauce, and vinegar. Add this to the pot.

Secure the cover and lock the pressure valve. Set the machine for 45 minutes on manual.

One the timer rings, wait ten minutes before releasing the pressure. The meat should be fall-apart tender. Shred the meat and moisten with some juices if needed. Adjust the seasonings to your taste.

To serve: Assemble the sandwiches by placing a generous amount of shredded pork on hamburger buns. Top with BBQ sauce and dill pickles. Serve immediately.

Promptly refrigerate leftovers and use within 4 days. For longer storage, cool the meat completely, package for freezing, and store in the freezer, for up to 2 months.

Notes

Nutritional values are approximate and based on 1 sandwich.

Nutrition

#carnivore #maindish #recipe #cookbook #pork

0 notes

minkyshouse · 5 months ago

Text

Slow Cooked Sweet and Sour Meatballs

link to recipe

Make takeout for cheap at home with these easy slow cooked, sweet and sour meatballs. The sauce cooks in the slow cooker and mimics the flavor of restaurant Chinese food.

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 4

Calories: 355kcal

Author: Jessica Fisher

Ingredients

24 meatballs

1 cup pineapple chunks

1 tablespoon neutral oil

½ onion (for ½ cup chopped)

½ bell pepper (any color) (for ½ cup chopped)

⅓ cup pineapple juice

⅓ cup chicken stock

¼ cup soy sauce

2 tablespoon rice vinegar

1 tablespoon brown sugar or honey

1 teaspoon sesame oil

¼ teaspoon red pepper flakes

2 tablespoon cornstarch

Instructions

Place the meatballs and pineapple chunks in the crock of a 3-quart slow cooker.24 meatballs,1 cup pineapple chunks

In a medium skillet, heat the oil until shimmering. Add the onion and bell pepper and saute until tender, about 5 to 7 minutes. Add this to the crock.1 tablespoon neutral oil,½ onion,½ bell pepper (any color)

In a small dish, whisk together the pineapple juice, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper. Pour this mixture into the crock.⅓ cup pineapple juice,⅓ cup chicken stock,¼ cup soy sauce,2 tablespoon rice vinegar,1 tablespoon brown sugar,1 teaspoon sesame oil,¼ teaspoon red pepper flakes

Cover the slow cooker and cook 4 hours on high.

Remove the meatballs, pineapple, and vegetables with a slotted spoon. Cover to keep warm.

Whisk together the cornstarch and 2 tablespoons water. Add this mixture to the liquid in the crock, whisking until well blended. Cook until thickened, about 10 to 15 minutes.2 tablespoon cornstarch

Add the meatballs, pineapple, and vegetables back to the crock. Stir gently to coat with the sauce. Serve with white rice and steamed vegetables.

To freeze: cool the mixture. Wrap, label, and chill well before freezing. Reheat before serving.

Notes

Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition

#asian #recipe #side #maindish #carnivore #cookbook

0 notes

minkyshouse · 5 months ago

Text

Ham and Cheese Foldovers

link to recipe

These ham and cheese foldovers are incredibly easy to make. They are quick-to-assemble ham and cheese croissants that are elegant as well as delicious.

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Calories: 433kcal

Author: Jessica Fisher

Ingredients

1 17.5-oz package frozen puff pastry thawed

8 oz sliced ham , such as Black Forest

4 oz swiss cheese slices cut in half

1 egg beaten mixed with one tablespoon water

Instructions

Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper.

Lay out a sheet of puff pastry on one of the prepared baking sheets. Cut the pastry into four squares. Repeat with the other sheet of puff pastry on the other baking sheet. You should have eight squares. Spread them out evenly on the trays.1 17.5-oz package frozen puff pastry

Divide the ham slices among the eight pieces of pastry, laying the ham diagonally across the middle of the pastry, covering two corners. Place half a slice of cheese atop each portion of ham.8 oz sliced ham,4 oz swiss cheese slices

In a small bowl prepare the egg wash by beating an egg and adding a tablespoon of water.1 egg

Fold over the uncovered corners of pastry, brushing them with a bit of egg wash to help them glue together. Brush the exposed pastry with the egg wash as well.

Bake the foldovers until golden and puffy, about 15 minutes. Serve warm.

Notes

Nutritional values are approximate and are based on 8 foldovers. Refrigerate leftovers promptly and use within 4 days.

Serving Suggestions: These Ham and Cheese Croissants are so good served with soup or chili. You might also serve them with veggie dippers or a side salad.

Shop Your Kitchen: There are so many different variations you can make based on what you have. Get creative and use it up!

Turkey and Pepper Jack

Brie and a slather of Fruit Jam

Turkey, Brie, and Red Onion

Pepperoni, mozzarella, marinara sauce

Roast beef and cheddar

Cooked sausage and cheddar

To Make a Meal Prep: These sandwiches are best fresh, but you can reheat them the next day in the microwave or air fryer.

Freeze Extra for Later: I don’t recommend making these for the freezer as the puff pastry gets really soggy.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or for best texture, the air fryer. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition

#side #breakfast #snack #baking #recipe #cookbook #carnivore

0 notes

minkyshouse · 5 months ago

Text

Instant Pot Tomato Soup

link to recipe

Instant Pot Tomato Soup is smooth, creamy, and packed with tomato flavor. It's a perfect soup lunch or dinner.

Course: Soup

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Servings: 4

Calories: 477kcal

Author: Jessica Fisher

Cost: $2.50

Equipment

Electric pressure cooker

wooden spoon

immersion blender

Ingredients

2 tablespoon olive oil

1 cup onion, finely chopped

salt and pepper

56 ounces crushed tomatoes

2 cup water

1 tablespoon chopped garlic

1 tablespoon Italian Seasoning Mix

1 cup cream

Instructions

In the pressure cooker, set to sauté, heat the oil over medium heat until shimmering. Add the onion and sauté until the onion is translucent. Season to taste with salt and pepper.2 tablespoon olive oil,1 cup onion, finely chopped,salt and pepper

Add the tomatoes, water, garlic, and seasoning mix and stir well. Cover and seal the pressure valve. Set the machine to manual and cook for 10 minutes. Release the pressure, being careful of the steam.56 ounces crushed tomatoes,1 tablespoon chopped garlic,1 tablespoon Italian Seasoning Mix,2 cup water

Blend the mixture with an immersion blender until very smooth. Alternatively, you can puree it in a food processor or blender.

Stir in the cream. Season to taste with salt and pepper. Adjust the texture by adding water if desired.1 cup cream

Notes

Nutritional values are approximate and based on ¼ the recipe. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. For longer storage, freeze the soup in portion-size containers.

Serving Suggestions: Serve tomato soup as you would another soup, with side dishes such as a salad, bread, or sandwiches. This soup is so good with grilled cheese sandwiches.

To Make Ahead: Store the soup in a covered dish in the fridge. Reheat prior to serving.

Freeze Extra for Later: Allow the soup to cool before placing in portion-size containers. Chill completely in the fridge prior to freezing. Reheat in the microwave or in a pot on the stove.

To Make a Meal Prep: Prepare the soup according to the recipe and divide the batch into 4 meal prep containers. Cover and refrigerate until ready to serve. Consume within 4 days.

Make a Plan for Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days.

To make this dairy-free: omit the heavy cream or substitute coconut milk for the cream.

Garnishes can take your soup to the next level. Consider topping this soup with croutons, freshly chopped basil or green onion, shredded cheddar or parmesan cheese — or a combination of them all.

Nutrition

#soup #maindish #side #cookbook #recipe

0 notes

minkyshouse · 5 months ago

Text

White Bean Chicken Chili

link to recipe

This easy white bean chicken chili comes together quickly but is packed with flavor.

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 428kcal

Author: Jessica Fisher

Ingredients

1 tablespoon olive oil

1 onion for 1 cup chopped

1 4-ounce can green chiles (chopped)

3 clove garlic minced

2 teaspoon ground cumin

1 teaspoon dried oregano

⅛ teaspoon ground cayenne pepper

⅛ teaspoon ground cloves

4 15-ounce cans Great Northern beans drained

2 cup chicken stock

2 tablespoon lime juice

2 cup chicken (cooked and cubed)

4 oz jack cheese (shredded)

toppings for chili : chopped cilantro, salsa, sour cream, additional cheese

Instructions

To prepare on the stovetop:

In a large stockpot, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.

Add the beans, stock, and lime juice. Bring to a boil. Reduce the heat and simmer for 15 minutes.

Stir in the chicken. Add the cheese gradually, stirring to incorporate it.

Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.

To prepare in the slow cooker:

In a large skillet, heat the oil until shimmering. Add the onion and sauté until clear, about five minutes over medium-high heat. Add the green chiles, garlic, cumin, oregano, cayenne, and ground cloves. Cook for about a minute until fragrant.

Transfer the mixture to the crock of a 4-quart slow cooker. Add the beans, stock, and lime juice. Cook on low for 4 to 6 hours.

About 30 minutes before serving, stir in the chicken. Add the cheese gradually, stirring to incorporate it.

Once the chicken is heated through and the cheese is completely melted and incorporated, it's ready to serve. Serve with the toppings.

Notes

To freeze: chill the soup completely before storing in airtight containers in the freezer for up to 2 months.

Nutrition

#soup #maindish #cookbook #recipe #carnivore

0 notes

minkyshouse · 5 months ago

Text

Homemade Chili with Jalapeños

link to recipe

Fresh jalapenos give heat and flavor to this simple chili that comes together in 30 minutes or less. Enjoy Jalapeno Chili for an easy weeknight dinner.

Course: Main Course

Cuisine: American, Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 270kcal

Author: Jessica Fisher

Ingredients

1 tablespoon olive oil

¼ onion chopped for ¼ cup

1 jalapeno chopped

1 clove garlic minced

8 oz tomato sauce

2 cup chicken (cooked and cubed) can also use cooked, ground beef, chopped pork, etc.

3 cup pinto beans cooked and drained

2 cup black beans cooked and drained

1 to 2 cup water

toppings for chili : cooked rice, shredded cheese, diced tomatoes, sliced jalapeno, chopped cilantro, etc.

Instructions

In a large stockpot heat the oil until shimmering. Add the jalapeno, onion, and garlic. Cook over high heat for 3 minutes or until the onions are clear.

Deglaze the pan with the tomato sauce, scraping up any browned bits. Add the meat, pintos, black beans, and enough water for your preferred consistency. Stir until blended.

Simmer for 20 minutes. Serve with toppings.

Notes

Chili can be frozen. Chill completely before storing the chili in an airtight container in the freezer. Thaw in the refrigerator before reheating to serve.

Nutrition

#maindish #soup #cookbook #recipes #carnivore

0 notes

minkyshouse · 5 months ago

Text

3-Ingredient Mac and Cheese

link to recipe

This is the easiest mac and cheese you'll ever make with just three ingredients – plus salt and pepper!

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 327kcal

Author: Jessica Fisher

Cost: $5

Equipment

heavy stockpot

colander

large mixing bowl

9×13-inch baking dish

Ingredients

12 oz elbow macaroni or penne pasta, cooked according to package directions and drained

8 oz sour cream

8 oz cheddar cheese cubed

salt

black pepper

Instructions

Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a large pot of salted, boiling water, cook the noodles until al dente, according to package directions. Drain.12 oz elbow macaroni,salt

While the pasta is cooking, in a large mixing bowl, combine the sour cream, cheese cubes, and salt and pepper. Stir in the drained noodles.8 oz sour cream,8 oz cheddar cheese,salt,black pepper

Spoon this mixture into the prepared baking dish. Bake for 15-20 minutes or until bubbly.

Notes

The dish may be frozen prior to baking. Simply chill completely in the fridge and store covered in the freezer. Thaw overnight in the refrigerator prior to baking.

Nutrition

*ideas: add jalapenos*

#mac and cheese #cookbook #recipe #side #maindish

0 notes

minkyshouse · 5 months ago

Text

Vegetable, Beef, & Barley Soup

link to recipe

Enjoy a chilly day a bit more by mixing up a pot of this delicious homemade soup, chocked full of vegetables, beef, and barley. It’ll do your body good.

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 578kcal

Author: Jessica Fisher

Cost: $7

Ingredients

1 tablespoon olive oil

1 lb chuck steak cubed

1 onion (1 cup chopped)

2-3 carrots (1 cup chopped)

2 rib celery (½ cup chopped)

½ cup pearl barley

4 cup vegetable broth

15 oz tomato sauce

1 15-ounce can garbanzo beans rinsed and drained

½ green bell pepper (½ cup chopped)

½ cup frozen green peas thawed

1 teaspoon herbes de Provence

½ teaspoon salt or more to taste

¼ teaspoon black pepper

US Customary - Metric

Instructions

In a large stockpot over medium heat, heat the oil until shimmering. Brown the steak cubes on all sides for 5 minutes

Add the onion, carrot, celery, and barley to the pot. Cook until the onions turn translucent, 5 to 7 minutes.

Stir in the broth, tomato sauce, chickpeas, bell pepper, peas, herbes de Provence, salt, and pepper. Simmer until the barley and vegetables are tender, 20 to 30 minutes.

MAKE IT AHEAD: Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Notes

Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition

#soup #recipe #cookbook #carnivore #maindish

0 notes