Author Archives for foodie_blogger56

About foodie_blogger56

Hello, my name is Courtney Kennedy. I am from Houston, TX. I am a quiet, very reserved and extremely hilarious person, at a young age I was diagnosed with a brain disorder called Cerebral Palsy or C.P. My case is mild, it controls the right side of my body. I am a strong Christian believer. I love to work on puzzles, cooking, reading, playing video games and much more.

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

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Barbecue Chicken Thighs

Instant Pot Barbecue Chicken Thighs

Ingredients

6-8 2.5 3 lbs chicken thighs or drumsticks bone-in, skin on

1 bottle favorite barbeque sauce

salt and pepper to taste

1 cup chicken broth water can be substituted

2-3 drops liquid smoke optional

1 tsp. garlic powder optional

1 tsp. onion powder optional

1 tbsp. apple cider vinegar optional

Directions

1. Pour one cup of chicken broth and three drops liquid smoke (optional) place steamer basket or trivet in the steamer. Season both sides of chicken with salt and pepper layer chicken in the basket. Close the lid. Pressure cook at High Pressure for eight minutes, Natural Release for ten minutes.

2. Spice up your store-bought barbeque sauce (if you choose) add garlic powder, onion powder, and apple cider vinegar. Place the chicken on a foil-lined baking sheet, generously apply your barbeque sauce.

3. Place chicken under the broiler on high for five-ten minutes until chicken is browned and caramelized. Serve and Enjoy!

Source We Dish It Up!

Easy Creamy Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese

Ingredients

2 Tbsp. olive oil

1 medium onion chopped

3-4 spicy chili peppers chopped, optional

2 cloves garlic chopped

1-1/2 lbs ground chicken

3 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1/8 tsp. cayenne powder

1/4 tsp. paprika

Salt and pepper to taste

1 C. tomato sauce

1 C. Buffalo sauce

2 Tbsp. apple cider vinegar

8 oz cooked pasta

6 oz cream cheese

1 C. shredded pepper jack cheese or more as desired

Directions

1. Heat the oil in a large pan over medium heat and add olive oil. Add the onion and peppers and cook about 5 minutes to soften them. Add the garlic and cook for another minute, stirring.

2. Add the ground chicken and cook about 5 minutes, stirring often, until the meats are cooked through. Stir in the brown sugar, Worcestershire sauce, cayenne, paprika, salt and pepper, tomato sauce, Buffalo sauce and vinegar.

3. Stir and simmer about 5 minutes to bring the flavors together. If your sauce is too thin, cook a bit longer to thicken. You can easily let this simmer and let the flavors develop even more.

4. Next, add the cream cheese with the reserved pasta boiling water and stir until the cheese is melted through.
Add the cooked noodles and stir.

5. Stir in the shredded pepper jack cheese a bit at a time until it is melted through. Remove from heat and sprinkle with fresh herbs and crumbled blue cheese.

Source Chili Pepper Madness

Instant Pot Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Perfectly Cooked Instant Pot Teriyaki Salmon

Instant Pot Teriyaki Salmon

Ingredients

1/2 C. soy sauce

1/4 C. mirin

1/4 C. water

2 Tbsp. brown sugar

1 tsp. sesame oil

2 garlic cloves, minced

1 inch fresh ginger, grated, or finely chopped

1 pound salmon, cut into 4 fillets

2 tsp. cornstarch or all-purpose flour

black pepper to taste

For garnish:

1 tsp sesame seeds

2 green onions, sliced

Directions

1. In a bowl combine the soy sauce, mirin, water, brown sugar, sesame oil, garlic, ginger and pinch of black pepper. Place the salmon filets in a foil pan. Pour ⅓ cup of the soy sauce mixture over the salmon filets and refrigerate for 30 minutes.

2. Place the trivet in the Instant Pot. Add 1 ¼ cups of water to the Instant pot. Place the foil pan with salmon filets on top of the trivet. Close and seal the Instant pot. Turn the venting knob to SEALING.

3. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display. Adjust the timer to 3 minutes. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure. Remove the salmon filets from the pot. Remove the trivet and wash and dry the pot insert. Return the pot insert into the Instant Pot.

4. In a small bowl combine the cornstarch and 1 tablespoon of water. Press the SAUTE button on the Instant pot. Add the remaining soy sauce mixture and cornstarch mixture and stir to combine. Cook, stirring frequently, until the sauce has thickened to your liking. Press the CANCEL button. Pour the sauce over salmon filets. Garnish with sesame seeds and chopped green onions and serve.

Source Miss Wish

Flaky Air Fryer Salmon

Air Fryer Salmon

Ingredients

2 -4 salmon fillets about 6 oz each

2 tsp rub with love salmon rub (or any other kind you like)

1 garlic clove

Salt and pepper to taste

1 Tbsp Olive oil

Cooking spray

Directions

1. Season your salmon fillets with olive oil, pressed garlic, salmon rub, and salt (to taste). I like this local salmon rub, but this salmon rub works well too. To make your own salmon rub, combine 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1 tsp smoked paprika, and 1 teaspoon brown sugar.

2. If you’re using an oven air fryer, line the bottom of the baking sheet with foil. If you’re using the basket type do not use foil. Instead, spray the bottom of it with nonstick spray.

3. Bake the salmon at 400 degrees Fahrenheit for 10-15 minutes if using an oven air fryer. If you’re using the basket type, cook for at least 12 minutes and add more time as needed. The cook time will depend on the thickness of your salmon fillet. The thicker the salmon, the longer it will take to air-fry. Always make sure the internal temperature of the thickest part of the salmon is at least 145 degrees fahrehiet.

Notes

Helpful Recipe Tips

• Salmon size– Choose pieces of salmon fillet that are similar in size so they cook evenly and finish baking at the same time.

• Pat it dry– make sure the fillets are blotted dry with a paper towel so that the spices adhere better.

• Check for doneness– insert a meat thermometer into the thickest part of the fish to make sure it reaches at least 145 degrees Fahrenheit.

Source Simply Home-Cooked

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

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