French Onion Soup

Ingredients

• 4 Tablespoons salted butter, cut into 4 pieces
• 1 1/2 pounds (3 medium) yellow onions, halved and cut crosswise into 1/8-inch slices
• 2 Tablespoons fresh thyme
• 4 bay leaves
• Kosher salt and ground black pepper
• 5 ounces Comté or Gruyère cheese, shredded (1 1/4 cups)
• All-purpose flour, for dusting
• 14 ounce package frozen puff pastry, thawed
• 2 Tablespoons cornstarch
• 1/3 cup dry vermouth
• 1 quart low-sodium chicken broth
• 1 large egg yolk, beaten

Procedure

1. In a large saucepan over medium, melt the butter.
2. Stir in the onions, thyme, bay and 3/4 teaspoon salt. Cover and cook, stirring only occasionally at the start then more often once browning begins, until the onions are lightly golden and deep browning has formed on the bottom of the pot, about 45 minutes.
3. Meanwhile, heat the oven to 375°F with a rack in the middle position.
4. Place four 12-ounce oven-safe bowls on a rimmed baking sheet and sprinkle 1/4 cup cheese in each; set aside.
5. Lightly flour a counter and unfold the thawed puff pastry onto it; dust the surface with flour. Using a paring knife, cut out four rounds from the pastry, each about 1/2 inch larger than the diameter of the bowls. Stack the pastry rounds on a large plate and refrigerate, uncovered, until ready to use.
6. Uncover the pot and stir in the cornstarch. Add the vermouth and cook, scraping up the browned bits, until the mixture is homogeneous and thickened, about 2 minutes.
7. Stir in the broth, 1 cup water and 1/4 teaspoon pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until lightly thickened, about 15 minutes.
8. Off heat, remove and discard the bay. Taste and season with salt and pepper.
9. Divide the soup evenly among the bowls.
10. Working one at a time, brush a thin layer of egg yolk around the rim, then place a pastry round on top; gently press around the rim of the bowl to secure the pastry. Once all four bowls are lidded, brush the pastry rounds with the remaining yolk and sprinkle with the remaining cheese. Bake until the pastry is puffed and golden brown, 25 to 30 minutes.
11. Serve right away.

Coddled Eggs

Think of coddled eggs as poached eggs’ easier-to-prepare cousin. Since they’re cooked in ramekins, they take the shape of the dish, perfectly round and about 1/2″ thick. Traditionally, they’re simmered in a water bath on the stove. But the Instant Pot makes this process even easier.

Instant Pot coddled eggs come out with tender whites and just-cooked-through yolks after 3 minutes at low pressure with a 5-minute pressure release, or with jammy yolks with a quick pressure release.

You can always adjust the timing to tailor this method to your taste. After all, people are particular about their eggs like nothing else. If you want firmer yolks, you can add a minute to the cook time.

How to Make Coddled Eggs in the Instant Pot

• Pour 1 cup water into the Instant Pot and place a long-handled silicone steam rack into the pot.
• Grease four 4-oz. ramekins with some butter.
• Crack an egg into each ramekin.
• Place the ramekins on the steam rack in the pot.
• Secure the lid and set the Pressure Release to Sealing.
• Select the Steam setting and set the cooking time for 3 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure.)

Ingredients

Dressing

• 1/2 cup rice vinegar
• 1 Tablespoon light brown sugar
• 2 Tablespoons olive oil
• 1 Tablespoon water
• 1/2 teaspoon kosher salt

Salad

• Cooking spray
• 2 cups raw almonds
• 1 teaspoon olive oil
• 3 Tablespoons honey
• 1/2 teaspoon coarse salt
• 1/4 cup sesame seeds
• 1 (11-oz) can mandarin oranges
• 2 heads butter or Bibb lettuce, torn into large pieces
• 1 cup canned chow mein noodles

Dressing

Procedure

1. Combine all ingredients in a screw-top jar; shake to combine.

Salad

1. Preheat oven to 375°F. Spray a sheet pan with cooking spray.
2. In a large bowl, toss almonds and olive oil.
3. Add honey and coarse salt; toss to combine.
4. Spread almonds evenly on sheet pan.
5. Roast 12 minutes or until toasted, stirring every 2–3 minutes.
6. Remove from oven. Sprinkle with sesame seeds; stir to coat. Let stand 10 minutes.
7. Break up any clumps of almonds.
8. Drain mandarins, reserving liquid. Spread mandarins on a paper towel to absorb excess moisture.
9. Add reserved liquid to dressing in jar; shake well.
10. In a large bowl, combine lettuce, mandarins, almonds and chow mein noodles.
11. Drizzle with 1/4 cup dressing; toss to coat.
12. Serve with remaining dressing on the side. (Refrigerate leftover dressing in an airtight container up to 5 days.)

Shortcut Garlic Knots

These shortcut garlic knots are buttery and savory, and best of all, you’ll use refrigerated biscuits for the dough to make things extra easy.

Ingredients

• 1/4 cup butter, melted
• 2 Tablespoons grated Parmesan
• 1/2 teaspoon garlic granules
• 1’/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 (16-ounce) can refrigerated buttermilk biscuits
• Optional Ingredients
• fresh parsley, for garnish

Procedure

1. Preheat the oven to 400 F.
2. In a small bowl, whisk together melted butter, Parmesan, garlic granules, Italian seasoning, and salt, then set aside.
3. Open biscuit can and cut each biscuit in half. Roll each piece into a 8-inch rope and tie the dough in a loose knot.
4. Place the knots on a baking sheet with parchment paper and brush each one with the butter mixture, saving half of the mixture to add after baking.
5. Bake for 8 minutes, or until golden brown.
6. Brush the knots with remaining butter mixture and serve. Top with chopped parsley if desired.

Bang Bang Chicken Skewers

Ingredients

• Wooden skewers, soaked in water for 30 minutes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 Tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/4 cups (290 g) mayonnaise
• 2/3 cup Thai sweet chili sauce
• 2 teaspoons Sriracha, or more to taste
• 2 Tablespoons honey

Procedure

1. In a large bowl, combine chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Thread 4-5 chicken cubes onto each skewer.
3. In a separate bowl, mix mayonnaise, Thai sweet chili sauce, Sriracha, and honey to make the bang bang sauce.
4. Brush half of the sauce over the chicken skewers.
5. Air fry at 400°F for 11-12 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F.
6. Serve the skewers with the reserved bang bang sauce for dipping.
   
   

Enjoy these flavorful and spicy Bang Bang Chicken Skewers as appetizers or a main course!

Spicy Jalapeño Popper Soup

Ah, the Spicy Jalapeño Popper Soup! Just the name alone sends a tingle down the spine and a rumble in the tummy, doesn’t it? Imagine this: a creamy base, punctuated with the sharp zest of jalapeños, all swirled together in a dance of flavors that’s both bold and comforting. This soup isn’t just food; it’s a voyage into the heart of what makes eating such a joyous affair.

Inspired by jalapeño popper appetizers, this soup takes flavors to new heights. Moreover, it’s a familiar journey with a delightful twist. In this recipe, chicken broth, cream cheese, crispy bacon, and cheddar cheese unite for a hearty, exhilarating dish.

Ingredients

• 4 Jalapeños, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb chicken breast, cooked and shredded
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 cup cheddar cheese, shredded
• 1/4 cup bacon, cooked and crumbled
• Fresh cilantro, for garnish

Procedure

1. In a large pot, sauté the Jalapeños, onion, and garlic in a bit of oil over medium heat until softened.
2. Add the chicken broth and bring to a boil.
3. Reduce heat, and add the cooked chicken, cream cheese, heavy cream, salt, pepper, and oregano. Stir until the cream cheese is melted and the soup is heated through.
4. Before serving, stir in the shredded cheddar cheese until melted.
5. Serve hot, garnished with crumbled bacon and fresh cilantro.

Variations

• Seafood Sensation: Imagine replacing the chicken with shrimp or crab meat for a seafood version. The sweetness of the seafood paired with the spiciness of the jalapeños? Chef’s kiss!
• Roasted Pepper Remix: Roast the jalapeños, and maybe add some roasted red peppers into the mix for a deeper, smokier flavor profile. It’s a simple tweak with a major impact on taste.

Creamy Garlic Parmesan Sauce

Ingredients

• 2 Tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Optional: chopped fresh parsley for garnish

Procedure

1. In a saucepan, melt the unsalted butter over medium heat.
2. Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer, stirring constantly.
4. Reduce the heat to low and let the sauce simmer gently for about 5 minutes, allowing it to thicken slightly.
5. Gradually add the grated Parmesan cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
6. Season the garlic Parmesan sauce with salt and black pepper to taste. Adjust seasoning as needed.
7. Remove the sauce from the heat and let it cool for a few minutes before serving.
8. Garnish with chopped fresh parsley, if desired, before serving.

Filet Mignon with Shrimp and Lobster Cream Sauce

Filet Mignon with Shrimp and Lobster Cream Sauce is more than just a meal; it’s a luxurious dining experience that combines the tender, juicy flavors of filet mignon with the rich, decadent taste of seafood and cream sauce. Perfect for special occasions, this dish is sure to impress anyone who has the pleasure of tasting it.

Ingredients

• 4 (6-ounce) filet mignon steaks
• Salt and freshly ground black pepper, to taste
• 2 Tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 garlic cloves, minced
• 4 ounces shrimp, peeled and deveined
• 4 ounces lobster meat, chopped
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon unsalted butter

Procedure

1. Season filet mignon steaks with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, approximately 4-5 minutes per side for medium-rare. Transfer steaks to a plate and cover with foil to keep warm.
3. In the same skillet, add shallots and garlic, sauté until softened, about 2 minutes.
4. Add shrimp and lobster, cook until just opaque, about 2-3 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
6. Stir in heavy cream and thyme, simmer until sauce has slightly thickened, about 3-4 minutes.
7. Remove from heat, stir in butter until melted and incorporated.
8. Spoon shrimp and lobster cream sauce over filet mignon and serve immediately.

Fire and Ice Pickles

Ingredients

• 1 large cucumber, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 3/4 cup white sugar
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon celery seeds
• 1/4 teaspoon turmeric

Procedure

1. In a large bowl, combine the cucumber slices and set aside.
2. In a saucepan over medium heat, mix together vinegar, water, sugar, salt, red pepper flakes, mustard seeds, celery seeds, and turmeric.
3. Stir the mixture until the sugar is fully dissolved and the mixture comes to a slight boil.
4. Remove the saucepan from the heat and let it cool for about 5 minutes.
5. Pour the vinegar mixture over the cucumber slices in the bowl, ensuring all slices are submerged.
6. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
7. Serve chilled as a refreshing side dish or snack.

Shrimps in Culichi Salsa

Ingredients

• 200 grams Shrimp
• 1/4 Avocado
• 1 Tablespoon Cilantro, Fresh
• 4 Garlic cloves
• 1/2 Juiced lime
• 4 Poblano green chilli peppers
• 2 Serrano green chilli peppers
• 40 grams Spring onion
• 1 Olive oil, Extra Virgin
• 100 gram Coconut yogurt

Ingredients

1. Peel and devein the shrimp, removing the tails if desired. Rinse the shrimp under cold water and pat them dry with paper towels.
2. Finely chop the garlic cloves, fresh cilantro, spring onions, and serrano green chili peppers. Slice the poblano green chili peppers into thin strips. Cut the avocado into small cubes.
3. In a blender or food processor, combine the chopped garlic, cilantro, spring onions, serrano green chili peppers, and poblano green chili peppers.
4. Add the juice of half a lime and the extra virgin olive oil. Blend until smooth and well combined.
5. Heat a skillet over medium heat and add a tablespoon of olive oil. Once the oil is hot, add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
6. Once the shrimp are cooked, pour the prepared culichi salsa into the skillet with the shrimp. Stir gently to coat the shrimp evenly with the salsa.
7. Allow the shrimp to simmer in the culichi salsa for 2-3 minutes, or until heated through and the flavors meld together.
8. Remove the skillet from heat. Stir in the coconut yogurt until well combined, adding creaminess to the sauce.
9. Transfer the Shrimps in Culichi Salsa to a serving dish. Garnish with diced avocado and additional fresh cilantro, if desired. Serve hot over rice, pasta, or with crusty bread to soak up the flavorful sauce. Enjoy your delicious and vibrant dish!