The Pioneer Woman’s Charizo Burgers

Charizo Burgers

CILANTRO MAYO

1/4 cup mayonnaise

1/4 cup chopped fresh cilantro

kosher salt and black pepper

BURGERS

1 lb ground chuck

½ lb fresh chorizo

One 4-oz can diced green chiles, undrained

Kosher salt and black pepper

2 Tbsp. olive oil

2 Tbsp. salted butter

4 large eggs

4 burger buns, toasted

4 large lettuce leaves

1 large tomato, thinly sliced

8 slices thick-cut bacon, cooked

to crisp and broken in half

Directions

1. Make the cilantro mayo: in a small bowl, stir together the mayonnaise, cilantro, and salt and pepper to taste.

2. Now it’s time for the burgers! In a large bowl, combine the ground chuck, chorizo, green Chiles, and a pinch each of salt and pepper. And stir until well mixed.

3. Form the meat mixture into patties a little wider than a burger bun. Heat a cast-ironskillet over medium heat and drizzle in the olive oil. Heat a separate nonstick skillet over medium-low heat and add the butter.

5. Put the patties in the cast-iron skillet and press them down slightly as they start cooking on the first side.

6. Crack the eggs into the nonstick skillet and sprinkle on salt and pepper to taste. Let the eggs continue to cook.

7. Back to the burgers! After they have cooked for about five minutes on the first side, flip them over and let them cook until completely cooked through, another 4 minutes.

8. Remove the eggs from the heat when the whites are set but the yolks are still soft. Set aside.

9. Time to build the burgers! For each burger, spread a generous amount of the cilantro mayo on both sides of the buns.

10. Set a burger on the bottom half of the bun, then pile the lettuce, tomatoes, and bacon on the top half. Set a fried egg on top of the burger patty.

Source: The Pioneer Woman Cooks―Super Easy!

New-England Style Shrimp Rolls

New-England Style Shrimp Rolls

Ingredients

2 Tbsp Unsalted butter

4 New england-style (top-split) hot dog buns

1 lb Extra-small shrimp (71-90 per lb)

2 tsp Old bay seasoning

1/2 C. Mayonnaise

1 Celery stalk

2 Tbsp Fresh lemon juice

1 Tbsp Thinly sliced fresh chives

1 Tbsp Chopped fresh dill

Directions

1. Add the butter to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat butter until hot, about three minutes.

2. Add buns, side down and cook until golden brown on one side, about two minutes. Flip and cook until other side is golden brown, about two minutes. Transfer buns to a plate.

3. Add shrimp and old bay seasoning to pot and cook stirring frequently, until shrimp is pink and opaque, about three minutes.

4. Using a slotted spoon, transfer shrimp to a large bowl and let cool for ten minutes. Add the mayonnaise, celery, lemon juice, chives and dill and stir to combine.

5. Divide shrimp salad among toasted bread buns and serve sprinkled with dill spirgs.

Source CHEF IQ APP

Ramen Soup with Saucy Shrimp (Better than store bought)

Ramen Soup with Saucy Shrimp

Ingredients

SAUCY SHRIMP

1 lb frozen cooked salad shrimp, thawed

¼ c. Thal sweet chili sauce

2 Tbsp. minced fresh

2 Tbsp. Minced cilantro

SOUP

2 Tbsp. salted butter

1 red bell pepper, sliced

1 jalapeño, finely diced

1 small onion, thinly sliced

3 garlic cloves, grated

2 Tbsp. grated fresh ginger

One 13-ounce can full-fat coconut milk

5 C. vegetable broth, plus more as needed

1 cup frozen cut green beans

1½ teaspoons ground turmeric

Two 3-ounce packages ramen noodles (any flavor), seasoning packs discarded

Juice of 1 lime, or more to taste

2 tablespoons soy sauce

1 tablespoon sriracha, or more to taste

¼ cup each fresh cllantro and

basil leaves, plus more for garnish

Directions

1. Make the saucy shrimp: In a small bowl, combine the shrimp and sweet chili sauce. Toss to combine, makingsure all the shrimp are coated. Then sprinkle on the minced cilantro.

2. Make the soup: In a large deep skillet or pot, melt the butter over medium-high heat. Add the bell pepper, jalapeño, and onion.

3. And cook, stirring constantly. until the vegetables start to brown, 2 to 3 minutes Add the garlic, ginger, coconut milk, vegetable broth and the turmeric. Stir to combine.

4. Cook until everything is hot and close to boiling, about five minutes. Add the green beans. Next, add the ramen noodles.

5. And stir until the noodles are submerged. Reduce the heat to medium-low and let the soup simmer until the noodlescare just starting to get tender, 5 to 7 minutes.

6. Turn off the heat and add the lime juice, soy sauce, stiracha, cilantro and basil. Stir and taste, adding more sriracha if you’d like more spice! Splash in more broth if you’d like the soup to be a little thinner (it naturally thickens as it cooks)

7. Serve generous portions, then spoon the saucy shrimp over the top. Garnish with more cilantro and basil leaves!

Source The Pioneer Woman Cooks

Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops

Ingredients

1 Tbsp. butter

2 medium onions cut into slim wedges

4 THICK CUT pork chops do NOT use thin chops or they’ll dry out – America’s/New York cut is best; shoulder or sirloin haven’t turned out well for me

salt + pepper to taste

1 cup beef stock

1 tsp. Worcestershire sauce

1 tsp. cornstarch

1/3 c. sour cream

Directions

1. Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.

2. Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot. 

3. Pressure cook: Close instant pot and set valve to sealing. Choose “pressure cook” for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.

4. Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1 tablespoon water. Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.

Photo is coming soon!

Source Savory Nothings

Air Fryer Traditional Chicken Teriyaki

Traditional Chicken Teriyaki

Ingredients

1 tsp. ginger, peeled and grated

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. cornstarch

1 ½ pounds chicken breast, halved

1 Tbsp. lemon juice

2 Tbsp. Rice vinegar

1/4 cup milk

2 Tbsp. soy sauce

1 Tbsp. olive oil

Cooking Spray

Directions

1. In a large bowl, combine the chicken, lemon juice, rice vinegar, milk, soy sauce, olive oil, ginger, and garlic. Let it marinate for 30 minutes in your refrigerator.

2. Grease the sides and bottom of the cooking basket with a nonstick cooking spray. Arrange the chicken in the cooking basket and cook at 370 degrees°F for 10 minutes.

3. Turn over the chicken, baste with the reserved marinade and cook for 4 minutes longer. Taste for doneness, season with salt and pepper, and reserve.

4. Mix the cornstarch with 1 tablespoon of water. Add the marinade to the preheated skillet over medium heat; cook for 3 to 4 minutes. Now, stir in the cornstarch slurry and cook until the sauce thickens. Spoon the sauce over the reserved chicken and serve immediately.

Air Fryer Cookbook For Beginners

CROCK-POT JALAPENO POPPER CHICKEN SOUP

CROCK-POT JALAPENO POPPER CHICKEN SOUP

Ingredients

3/4 Pound center cut bacon Diced

3 Tablespoons unsalted butter

2 Cloves Garlic Minced

1 Medium Yellow Onion Diced

1 Medium Green Bell Pepper Diced

4 oz. Canned Diced Jalapeño Peppers, drained

1 Tsp. Ground Cumin

1 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1/4 Tsp. ground Paprika

1 lb boneless skinless chicken breasts

6 Oz. Cream cheese, softened Softened

3 C. low-sodium Chicken Broth

1/2 C. Heavy Whipping Cream

1 C. Shredded Monterey Jack Cheese divided

1 C. Shredded Cheddar Cheese, divided

3/4 Tsp. All purpose Flour

1 Medium fresh Jalapeño pepper

Directions

1. In a medium skillet on the stove-top, cook the diced bacon, stirring with a wooden spoon, until crispy. Drain bacon on a paper towel lined plate and set aside.

2. In the same pan, melt the butter and saute the garlic, onion, bell pepper, canned jalapeno peppers, cumin, salt, black pepper and paprika until the onions are softened and translucent.

3. Transfer the onion mixture into a six quart or larger slow cooker and add the chicken breasts and chicken broth. Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

4. Remove cooked chicken from the slow cooker and shred the meat with two forks. Return shredded chicken back into the slow cooker.

5. Add the softened cream cheese, heavy whipping cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese and 3/4 of the cooked bacon stirring until the cheese melt.

6. Sprinkle the all-purpose flour over the top of the soup and cook uncovered for 15 to 20 minutes on HIGH to thicken the soup. Stir one final time before serving.

Source Crockpot Ladies

CAULIFLOWER BUFFALO WINGS – AIR FRYER

CAULIFLOWER BUFFALO WINGS – AIR FRYER

4 cups cauliflower florets –

¼ cup dairy-free butter – melted

¾ cup buffalo sauce – Frank’s has one and it is vegan – you can use the homemade sauce in the notes.

1 tablespoon extra virgin olive oil – for the air fryer

Crumbs mixture

1 C. bread crumbs

1 tbsp. garlic powder

1 tsp. salt

½ tsp. pepper

INSTRUCTIONS

 1. In a large bowl whisk together butter and buffalo sauce. Add in the cauliflower florets and toss until well coated.

Crumbs coating

2. Combine bread crumbs and seasonings in a separate large bowl.
Transfer the cauliflower to the bread crumb mixture and toss again to coat well.

3. Set the air fryer to 350 F and spread olive oil on to the basket, put half of the cauliflower in the air fryer basket.
Cook for 12-15 minutes or until cauliflower is golden brown and cooked through. Cook the rest of the prepped cauliflower the same way and serve with ranch and celery sticks.

Vegan In The Freezer

Root Beer Braised Short Ribs

Instant Pot Root Beer Braised Short Ribs

Ingredients

3 1/2 to 4 lbs meaty English-cut short ribs

Salt and freshly ground black pepper

2 Tbsp. Olive oil

1 Medium Onion, sliced

4 medium garlic cloves, thinly sliced

3 Tbsp. Tomato paste

1 (12-oz) bottle good quality root beer

1/2 C. Beef broth

2 Tbsp apple cider vinegar

Directions

1. Select SAUTÉ and adjust to MORE/HIGH heat. Season the short ribs all over with salt and pepper. Drizzle the meaty sides with one tablespoon of oil. When the pot is hot, brown the ribs in batches, meaty-side down, until well browned, approximately five minutes per batch. Transfer the browned ribs to a plate. Press cancel. Pour off the drippings in the pan and return the pot to the appliance.

2. Select SAUTÉ and adjust to NORMAL/MEDIUM heat. Add the remaining one tablespoon of oil and the onion to the pot and cook until tender, four minutes. Add the garlic and tomato paste and cook until fragrant, thirty seconds. Add the root beer and bring it to a simmer, scraping up the browned bits on the bottom of the pot.

3. Pour in the broth and vinegar and stir to combine. Return the short ribs and the accumulated juices to the pot, standing the ribs on their skinny sides so they are partially submerged in the cooking liquid. Lock on the lid, select the pressure cook function, and adjust to HIGH pressure for forty minutes. Make sure the steam valve is in the “sealing position.”

4. When cooking time is up, let the pressure release come down naturally for fifteen minutes and then quick release the remaining pressure. Carefully transfer the ribs to a large serving bowl and cover with foil. A few may fall off the bones; just discard the bones and know that the meat is going to be very tender.

5. Select SAUTÉ and adjust high/more. Liquid fat will pool around the edges of the pot while it’s simmering; use a ladle to skim off the fat and discard it . You may get as much as 1 to 1 1/2 cups fat; short ribs are a fatty cut of beef. Simmer the sauce until reduced by half, about ten minutes. Pour the sauce over the ribs and serve.

Source Instant Pot Miracle 6 ingredients or less

Air Fryer Shortbread Cookies

Air Fryer Shortbread Cookies

INGREDIENTS

  6 Tbsp. Butter

¼ c. powdered sugar

¾ cup + 2 Tablespoons all purpose flour (you can use gluten free flour that measures 1:1 with flour)

Chocolate chips, optional

Directions

 1. Cream butter and sugar till light and fluffy. Add flour and mix to combine. The dough would be crumbly, do not over mix. Use your hands to bring the dough together to form a ball.

2. Roll dough into a log. Wrap tightly in cling film and refrigerate for 30 mins or up 2hrs if you are not in a hurry.
When ready to bake, get the dough from the fridge, unwrap the dough and slice into ½ inch round discs

3. Line air fryer basket with non perforated parchment paper making sure there is atleast 2 inches of room round to ensure proper heat and air circulation.

4. Transfer cookies to the air fryer basket and bake at 330°F / 166°C for 8 to 10 mins. Let cookies cool slightly in the air fryer for about 5 mins before transferring to a cooling rack with a cookie lifter to cool completely.

Source Air Fryer Yum

Air Fryer Southwest Buttermilk Chicken Thighs

Southwest Buttermilk Chicken Thighs

Ingredients

1 lb chicken thighs

1 C. Buttermilk

1/2 tsp. Garlic paste

1/4 C Sriracha sauce

Salt and pepper

1 tsp. Cayenne pepper

1/4 C. Cornflour

1/4 all-purpose flour

Directions

1. Pat dry the chicken thighs with paper towels. In a medium bowl combine the buttermilk, garlic paste, sriracha sauce, salt, black pepper and cayenne pepper.

2. Next, place the chicken thighs into a container and pour the buttermilk mixture over the thighs. Close the container tightly and put it in your refrigerator for two hours.

3. Place the flour in another shallow bowl. Coat the chicken thighs with the flour mixture. Cook in your air fryer at 395° (for mine I had it heated up at 400°) for twelve minutes. Bon appètit! 😋

Source Air Fryer Cookbook For Beginners

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