Pressure Cooker Barbecue Ribs
Pressure Cooker Barbecue Ribs
Ingredients
For the Ribs:
4 lbs baby back pork ribs
2 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp salt
1 tsp cracked black pepper
½ tsp cumin
1 tsp Cayenne pepper (optional)
1 cup cold water or apple cider vinegar
For the Sauce:
2 cups of your favorite barbecue sauce
3 tbsp minced garlic
2 tbsp olive oil
1 tbsp Worcestershire sauce
½ tbsp cayenne pepper (optional for heat)
1 tsp salt
Directions
Peel off the membrane that covers the bony side of the ribs. Wash and set aside.
In a small bowl, combine the garlic powder, onion powder, paprika, salt, pepper, cumin, and cayenne, if using.
Sprinkle seasoning over the ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides.
Place cold water or apple cider vinegar along with a trivet in your Pressure Cooker. Place the baby back ribs on top of the trivet.
Close the lid, then turn the Venting Knob to the Sealing position. Pressure cook at High Pressure for 16 - 25 minutes, plus full Natural Release [Adjust the timing in accordance to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone)].
Open the lid carefully according to your manufacturer’s instructions.
While the ribs are cooking in the pressure cooker, preheat your oven to 450°F.
In a separate bowl, combine all the sauce ingredients.
Brush the prepared barbecue sauce all over the ribs, including the bones.
Place the ribs in a foil-lined baking tray and cook in the oven for 10 to 15 minutes.
Change the oven settings to broil and cook for an additional 3 to 5 minutes to lightly char and caramelize the edges.
Allow them to rest for 10 minutes before slicing, then serve.
Toaster Oven Double Chocolate Chip Cookies
Toaster Oven Double Chocolate Chip Cookies
Ingredients
1 stick cold unsalted butter, roughly chopped
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
⅛ tsp fine salt
1 cup dark or milk chocolate chunks, roughly chopped
1 cup dark or milk chocolate chips
Directions
Line two baking trays with parchment paper. Set aside
In a large mixing bowl, add cold butter and sugar. Using an electric mixer, beat until they are all combined and creamy.
Carefully add the egg. Beat to combine but do not over mix.
Add in the flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.
Add all the chocolates and mix together using a spatula. Scoop out the cookie dough, roughly 1 tablespoon per cookie, and place on the prepared oven trays.
Place in the fridge for at least half an hour to set.
Bake at 350°F for about 8 to 10 minutes, or until browned. Keep in mind that the cookies will continue to bake as they cool.
Allow the cookies to cool for a few minutes on the pan before transferring to a serving dish.
Halogen Oven Cheese-stuffed Mushrooms
Halogen Oven Cheese-stuffed Mushrooms
Ingredients
4 portobello mushrooms
2 cloves garlic, finely chopped
2 tbsp olive oil
salt and pepper to taste
½ tsp dried thyme
½ tbsp butter
1 tbsp parmesan grated
3 tbsp mozzarella grated
Directions
Preheat your Halogen Oven at 350°F for 5 minutes.
Wash and remove the stalks from the mushrooms.
In a small bowl, combine the oil, garlic, thyme, and salt and pepper to taste.
Lay the mushrooms, stalk side up, in a halogen-oven friendly pan.
Pour the prepared mixture in the mushrooms, adding thin slices of butter on top of each.
Carefully place the tray in your oven, and bake at 350°F for 15 to 20 minutes, or until the mushrooms turn brown and are cooked through.
While you wait, combine all the cheeses together.
After 15 minutes, top the mushrooms with the cheese mixture and continue cooking for 5 minutes, or until the cheese is melted and lightly golden.
Convection Oven Pork Chops with Scalloped Potatoes
Convection Oven Pork Chops with Scalloped Potatoes
Ingredients
3 tbsp salted butter
3 tbsp all-purpose flour
1 ½ tsp salt
¼ tsp pepper
1 can low sodium chicken broth
6 pork loin chops
2 tbsp vegetable oil
6 cups thinly sliced peeled potatoes
1 medium onion, sliced
(optional) Paprika and minced fresh parsley
Directions
Preheat your convection oven to 325°F.
In a small saucepan, melt the butter and stir in the flour, salt and pepper. Stir until smooth.
Add the broth and bring it to a boil. Stir for about a minute, or until the sauce thickens. Remove from the heat and set aside.
In a large skillet, pour some vegetable oil and brown the pork chops on both sides. Sprinkle with salt and pepper if desired.
Grease any baking tray that fits your convection oven. Layer the potatoes and the onion, then, pour the broth mixture over, and place the pork chops on top.
Cover the tray with aluminum foil and bake for 45 minutes.
Uncover the dish and bake for an additional 20 minutes, or until the meat and potatoes are tender.
Transfer to a serving dish and sprinkle with paprika and parsley, if desired.
Air Fryer Cauliflower Gnocchi
Air Fryer Cauliflower Gnocchi
Ingredients
4 cups cauliflower florets
½ tsp sea salt
3 tbsp canola oil
½ cup cassava flour
¼ cup potato starch
(optional topping) Parmesan cheese
Directions
Fill a steamer pot with about 2 inches of water.
Place the steamer basket inside, cover the pot, and bring water to a boil.
Carefully put the cauliflower florets on the steamer basket and steam until tender, about 10 to 15 minutes.
Remove the steamer basket from the pot, and allow it to cool. This should also allow the extra liquid to drip out of the cauliflower.
If there’s still too much liquid, carefully squeeze the liquid out of the cauliflower by gently squeezing it with a clean kitchen cloth.
In a food processor, add the cauliflower, salt, and 2 tablespoons of oil.
Run the food processor at a high speed, until the puree is smooth. Make sure you scrape the sides to avoid having chunks.
In a medium-sized bowl, whisk the potato starch and cassava flour together, then, add the cauliflower puree.
Mix everything together, and gently knead the dough 3 or 4 times. After this, you may transfer it to a cutting board. The dough should be soft yet slightly sticky. Make sure not to overwork the dough.
Divide the dough into 8 equal parts. Gently roll each piece into a ¾-inch thick, 2 ½ inch long roll.
Cut each roll into ¾ -inch pieces. Each piece of gnocchi should be bite-sized. Set aside.
On a medium pot, bring lightly salted water to a boil.
Carefully add the gnocchi and cook until they float to the surface, about 3 minutes.
Use a slotted spoon to scoop out and drain the gnocchi.
For crispier gnocchi, line your air fryer basket with parchment paper.
Place the gnocchi in your air fryer, making sure they don’t overlap.
Set your air fryer to 400 °F and air fry for 20 minutes, shaking the basket halfway through the cooking time.
Remove the gnocchi from your air fryer and serve with a pasta sauce of your choice. Enjoy!
Pressure Cooker Chicken Curry
Pressure Cooker Chicken Curry
Ingredients
1 lb chicken thigh or breast boneless skinless, chopped into bite-sized pieces
1 tbsp vegetable oil
1 tbsp garlic minced
1 small yellow or white onion, chopped
2 tbsp yellow curry powder
1 tbsp Thai red curry paste
1 can coconut milk, full fat
1 cup water or chicken stock
1 tbsp brown sugar
1 tsp fish sauce
2 tbsp lime juice
Salt to taste
Fresh cilantro, chopped
Directions
Set your pressure cooker on a saute setting.
Heat the oil and add the onions and minced garlic. Cook for a few minutes or until the onions are fragrant and soft.
Add the yellow curry powder and Thai red curry paste.
Pour 1 cup of water or chicken stock into the pot.
Add the chicken thigh pieces. Lock the lid into place and change the setting to High for 7 minutes. Once finished, quick-release according to the manufacturer’s instruction manual. Then, unlock the lid and remove it.
Change the setting to saute, add the coconut milk and let simmer for 5 to 8 minutes, or longer if you want the sauce to be thicker.
Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt to taste.
Top with fresh cilantro. If desired, serve over cooked rice.
Toaster Oven Kale Chips
Toaster Oven Kale Chips
Ingredients
2 large kale leaves
1 tbsp freshly grated lemon zest
Olive oil, avocado oil or any other cooking spray of your preference
Salt to taste
Pepper to taste
Directions
Remove the thick stems and large ribs from the kale leaves. Wash them well and allow them to dry completely.
Preheat your toaster oven to 300°F.
Tear or chop the kale leaves into similar pieces. For best results, the pieces should be about 2 x 1 inches.
Place the kale pieces on a baking sheet and spray with 2-3 pumps of oil.
Arrange the leaves making sure they’re not touching.
Sprinkle the kale with salt, pepper and lemon zest.
If possible, place the baking sheet on the lowest rack and bake for 6 minutes.
Rotate the pan and bake for an additional 3 to 5 minutes, or until leaves are crisp and dry. We prefer ours to be extra crispy!
Allow kale chips to cool on the baking sheet for about 5 minutes before serving. Enjoy!
Convection Oven Apple Crumble Pie
Convection Oven Apple Crumble Pie
Ingredients
1 Frozen pie crust, thawed
(optional) vanilla ice cream
For the Topping
¾ cup All-purpose flour
½ cup light brown sugar
1 tsp ground cinnamon
½ cup unsalted butter, melted
½ tsp salt
For the filling
¼ cup lemon juice freshly squeezed
3 lbs mixed apples (Honey crisp, Granny Smith, Gala), peeled, cored, and sliced into similar sizes
⅔ cup sugar plus more for sprinkling
¼ cup unsalted butter, melted
½ tsp ground cinnamon
1 tbsp cornstarch
1 tsp pure vanilla extract
⅛ tsp salt
Directions
Place the thawed pie crust into a 9-inch pie plate. Leaving an inch hanging, trim the edges and tuck the overhanging dough under itself.
Using a fork, crimp the edges. Refrigerate for at least an hour or overnight to firm.
To make the crumble; In a bowl, combine the flour, salt, sugar, and cinnamon.
Pour in the melted butter then mix once more. Make sure that the melted butter is cool enough before pouring to prevent the mixture from getting too liquid instead of crumbly. If it does become too liquid, place it in the fridge for a few minutes to chill and break it up with your hands to create crumbles.
Place a baking sheet on your shortest oven rack and preheat to 375˚F.
To make the filling; In a large bowl, mix the apples, melted butter, sugar, cornstarch, lemon juice, cinnamon, vanilla extract, and salt.
Place the filling into the prepared and chilled pie crust.
Sprinkle the crumb mixture on top and pat it down.
Place the pie on the hot baking sheet and bake for 20 minutes or until lightly browned.
Reduce the temperature to 325˚F and continue to bake for an hour, or until the apples are completely soft when pierced with a knife.
Check the crumble top after 20 minutes. If it starts to get too dark, cover the pan loosely with foil.
Once cooked, transfer the pie to a rack and let it cool completely. Serve with a scoop of vanilla ice cream, if desired. Enjoy!
Air Fryer Coconut Shrimp
Air Fryer Coconut Shrimp
Ingredients
1 lb large shrimp, peeled and deveined, with tails attached
¼ cup all-purpose flour
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 large eggs, lightly beaten
¾ cup unsweetened flaked coconut
¼ cup panko breadcrumbs
Cooking spray
(optional) Sweet chili sauce, for serving
(Optional) Chopped green onions, for garnish
Directions
Preheat the air fryer to 360°F.
For this recipe, you will need to prepare 3 small bowls.
In the first bowl, combine the flour, salt, pepper, and cayenne pepper, if using.
In the second bowl, have the lightly beaten eggs.
In the third bowl, combine the flaked coconut and panko breadcrumbs.
Coat the shrimp with the flour mixture (first bowl), shaking off any excess. Then, dip into the eggs (second bowl), and finally, dredge into the coconut-panko mixture (third bowl), pressing gently to coat well.
Place the coconut-coated shrimp in a parchment paper-lined air fryer basket to prevent it from sticking. You can also use an air fryer rack to cook more shrimp at the same time.
Spray the top of the shrimp with some cooking spray.
Cook for 10-12 minutes, flipping halfway through to be extra crispy.
Garnish with chopped green onions, and serve immediately with sweet chili sauce, if desired.
Pressure Cooker Lentil Soup
Pressure Cooker Lentil Soup
Ingredients
2 tbsp olive oil
1 onion, diced
4 carrots, diced
3 stalks celery, diced
4 sprigs fresh thyme
1 tsp salt
¾ tsp smoked paprika
½ tsp black pepper
1 ½ cups brown lentils
4 tsp minced garlic
1 can fire-roasted diced tomatoes
1 can crushed tomatoes
4 cups vegetable broth
(For garnish) Chopped fresh parsley
(Optional) Freshly grated Parmesan cheese
Directions
Set the function of your pressure cooker to SAUTE.
Drizzle some olive oil. Once the oil is hot, add the onion and stir continuously until it becomes soft and translucent.
Add in the carrots, celery, thyme springs, salt, smoked paprika, and pepper.
Sauté for about 2 minutes or until carrots and celery are barely soft.
Add the lentils and garlic to the pot and stir. Let it cook for 30 seconds until the garlic is fragrant.
Add the diced tomatoes, crushed tomatoes, and vegetable broth.
Cover and seal the pressure cooker, and then set to cook on HIGH pressure for 15 minutes.
After 15 minutes, allow the cooker to naturally release pressure according to your model’s instructions. This might take about 10 to 15 additional minutes.
Carefully open the lid and stir the soup, removing the stems of thyme.
If the soup is too thick, thin it out by gradually adding water or additional stock until you reach your desired consistency.
Taste and adjust the seasonings as desired.
Serve hot with a sprinkle of parsley and Parmesan if desired.