Description Oatmeal is one of my favorite things to make in the Instant Pot® because it’s foolproof, hands-off, and can be customized a number of different ways. This version of Instant Pot oatmeal is a pot-in-pot pressure cooker oatmeal recipe. This recipe will yield oatmeal with a firm texture (since that’s how our family likes … Read more
Description This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze. Ingredients 1 cup granulated erythritol sweetener (such as Swerve®) ½ cup unsalted butter, room temperature 4 large … Read more
Description This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn’t think about it at the time, but later I realized my calls were reassuring to her, … Read more
Description I’ve never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it’s Peruvian–and I love to eat anything Peruvian. But, it’s also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, … Read more
Description These air fried corn ribs are reminiscent of Mexican street corn, but each ear is split into quarters and then air fried. I used frozen corn on the cob which I thawed. Ingredients 4 ears ears corn on the cob 3 tablespoons “Everything but the Elote seasoning” (Trader Joe’s®), divided nonstick cooking spray ¼ … Read more
Description Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour. Ingredients 1 ½ pounds boneless, skinless chicken thighs salt and ground black … Read more
Description A paloma is traditionally made with tequila, grapefruit juice, and lime, but this version uses mezcal instead of tequila for a nice smoky twist! The smoke flavor is due to the underground ovens filled with volcanic rock, coal and wood that are used to cook the agave to produce the mezcal. I like to … Read more
Description Mimosas for brunch are a must, according to me! Change up your mimosa next time and substitute OJ for fresh pineapple juice. Ingredients 1 cup chopped fresh pineapple 2 ounces pineapple juice 6 ounces champagne Instructions Combine pineapple and pineapple juice in a blender and blend until smooth. Pour into 2 glasses and top … Read more
Description Lemony muffins complete with an oat streusel topping are perfect for breakfast or brunch. Ingredients ⅓ cup white sugar 3 tablespoons all-purpose flour 1 tablespoon oats 2 tablespoons cold salted butter, cut into small pieces ¼ cup applesauce ⅓ cup white sugar 1 large egg 1 tablespoon lemon zest ½ cup lemon juice ¼ … Read more
Description An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it’s not as greasy or doughy as other tempura batter recipes! Ingredients 1 pound skinless, boneless chicken breasts 1 large egg, beaten … Read more