Pretzel bites.

 INGREDIENTS

1 1/2 cups warm (110 to 115°F) milk

1 tablespoon brown sugar

2 teaspoons coarse sea salt*, plus extra for sprinkling

1 (0.25-ounce) package active dry yeast

4 1/2 cups all-purpose flour, plus more if needed

2 tablespoons melted butter, plus extra for brushing

9 cups water

1/2 cup baking soda

1 large egg (whisked with 1 tablespoon water)

INSTRUCTIONS

Mix the dough. Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.

Knead the dough. Add the flour and melted butter. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.

Let the dough rise. Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Heat oven. Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.

Prepare the boiling water solution. Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

Form the pretzel bites. In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.

Boil the pretzel bites. Very carefully, use a spatula or large wire strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Use the spatula to transfer the pretzel bites to the parchment-lined pan, and repeat with the remaining pretzel bites.

Add egg wash and salt. Finally, brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.

Bake. Bake until the pretzel bites reach your desired level of golden brown color, about 12 to 14 minutes. Transfer to a cooling rack.

(Optional: Brush with extra butter.) If you would like your pretzel bites to taste extra buttery, brush them with extra melted butter just before serving.

Serve warm. These pretzel bites taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!

Smoked sausage with potatoes and green beans

  Ingredients

For the Green Beans

2 tablespoon olive oil

½ teaspoon red pepper flake

1 pound green beans, trimmed

3 cloves garlic, minced

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

¼ cup water

For the Potatoes

1 pound small baby potatoes, quartered

1 tablespoon butter

1 tablespoon olive oil

salt and fresh ground pepper, to taste

For the Smoked Sausage

1 tablespoon olive oil

1 package (14 ounces) smoked sausage, like, Andouille sausage or Polish sausage

1 teaspoon Italian seasoning

1 teaspoon dried oregano

2 cloves garlic, minced

¼ cup chicken broth or beef broth

chopped fresh parsley, for garnish

red pepper flake, for garnish

Instructions

Heat 2 tablespoons olive oil in a large (14-inches) skillet over medium heat.

Add the pepper flakes and stir around to coat with the oil.

Add green beans; cook, stirring often, for about 5 minutes, or until beans start to brown.

Stir in the garlic and salt, and cook for 10 seconds.

Pour in the water; cover. Cook for 2 minutes, or until crisp tender.

Remove green beans from skillet and keep them covered.

Wipe down the skillet and set it back over medium heat.

Heat 1 tablespoon butter and 1 tablespoon olive oil.

Add the prepared potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes, or until golden and cooked through. Stir frequently.

Remove potatoes from skillet; cover and set aside.

In the same skillet, heat up 1 tablespoon olive oil.

Add the sliced sausages and cook over medium heat for 5 minutes.

Season with Italian seasoning and oregano.

Stir in the garlic, and continue to cook for 20 seconds.

Deglaze with the chicken broth and stir around to coat.

Return prepared green beans and prepared potatoes back to the skillet; mix it all together and cook for a minute or two, or until everything is heated through.

Taste for seasonings and adjust accordingly.

Garnish with parsley and pepper flakes.

Serve.

Instant pot creamy chicken stew

Ingredients

• ▢1 Tablespoon butter
• ▢1 Tablespoon olive oil
• ▢2 boneless chicken breasts, cut into bite sized pieces
• ▢2.5 teaspoons Italian seasoning
• ▢Salt/Pepper
• ▢1 small onion,, diced
• ▢2 large red potatoes,, sliced
• ▢1 cup baby carrots
• ▢½ cup celery,, diced
• ▢¾ cup green beans, fresh or frozen
• ▢10.5 oz. cream of chicken soup
• ▢1 cup whole milk, don't substitute low-fat
• ▢1 cup sour cream, at room temp
• ▢1 oz. dry ranch dressing mix

Note: For the Instant Pot Version, one cup of Chicken Broth is also needed

Instant Pot Method

• Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
• Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
• Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
• Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
• Open the lid and switch to Saute mode.
• Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
• Let the soup simmer for about 5 minutes and serve!

Thai peanut ramen

 Ingredients

3 3 Ounce Packages Ramen Noodles

¼ Cup Creamy Peanut Butter

3 Tablespoons Low Sodium Soy Sauce

1 Tablespoon Chili Garlic Sauce

2 teaspoons Sesame Oil

2 Teaspoons Honey

2 Green Onions Sliced Optional

2 Tablespoons Crushed Peanuts Optional

Chicken

Instructions

Cook the ramen noodles according to package directions (without the spice packet). Drain and set aside

In a medium bowl whisk together the peanut butter, soy sauce, chili sauce, sesame oil, and honey

Pour the sauce over the noodles and toss to coat

Serve topped with sliced green onions and crushed peanuts if desired. Can also add chicken or another meat. 

Lentils and rice

 Ingredients

½ cup finely chopped red onio

½ cup finely chopped red bell peppe

½ cup finely chopped white mushroom

2 tbsp. oi

1 tbsp. garlic powde

2 tsp. ground cumi

1 tsp. curry powde

1 cup brown lentils (dry

1 ½ cups brown basmati ric

3 ½ cups vegetable brot

Instruction

Put the red onion, bell pepper and mushrooms into the IP insert along with the oil

Press the sauté button

Sauté the vegetables until they are wilted and the onions are translucent

Add in the spices and stir

Add the lentils and rice and stir well to coat the rice with the spices

Finally, add in the broth and stir well

Press the OFF button on your IP. Put your lid on and close the vent, and then press the manual button

Adjust time to 24 minutes on high pressure

Allow a 15 minute natural release, then open the vent to release any remaining steam

Season with salt as needed and serve. .........she)rnrlsrn as needed and serve.

Teriyaki turkey rice bowl

 Ingredients

Teriyaki Sauce

1/2 cup Low Sodium Soy Sauce

1/4 cup water

2 tablespoons Red Wine Vinegar

2 tablespoons brown sugar or less as desired

2 tablespoons granulated sugar or less as desired

2 teaspoons minced garlic

1 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons warm water

Ground Turkey

1 tablespoon vegetable oil

1/2 cup diced onion

2 tablespoons minced garlic

1 pound Ground Turkey

1 cup finely chopped broccoli

2 large carrots peeled and grated

2 green onions diced, for garnish

4 cups cooked white or brown rice divided

Instructions

Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.

Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

Sausage and tortellini soup instant pot

 

Ingredients

• 9 oz Fresh Tortellini 225 gms
• 4 links Italian Turkey or Pork Sausage casings removed 
• 1 large onion chopped
• 5 cloves Minced Garlic
• 10 oz canned diced tomato 1 can 
• 2 tbsp tomato paste
• 1 cup heavy cream
• 2 cups baby spinach
• 2 tbsp Extra Virgin Olive Oil
• Salt to taste

Seasonings

• 1/2 tsp dried oregano
• 1/2 tsp red chili flakes
• 1/2 tsp Italian seasoning
• ground black pepper according to taste

Liquid

• 1 can chicken stock or broth 14.5 OZ 
• 1 cup normal water more if needed to dilute the soup once the pressure cooking cycle is over

Instructions

• Remove the sausage from the casings and set aside.
• Set the Instant Pot on SAUTE and keep it on NORMAL. Add olive oil and when the oil becomes hot gently release the ground sausage and brown them nicely.
• Once, the sausage is nicely browned add the chopped onion and garlic and saute for 1 minute.
• Next, pour the chicken stock, the water, add the diced tomatoes, tomato paste and all the seasonings. De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
• Throw in the tortellinis and give everything a good stir. CANCEL the SAUTE.
• Close the lid of the Instant Pot. Seal the valve and press the PRESSURE COOK button and set it on HIGH for just 2 minutes.
• When the cooking cycle is over the Instant Pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the SEALING to the VENTING position.
• Open the pot. Turn off the Instant Pot.
• Add the heavy cream and the parmesan cheese and gently stir to fully incorporate them into the soup.
• Once the cream and the cheese is fully incorporated add the baby spinach and mix well.
• Wait for 1-2 minutes and than serve the creamy Tortellini Sausage Soup hot