Short Ribs (Pioneer Woman altered)

Ingredients

• Kosher salt and ground black pepper, to taste
• 8 whole beef short ribs (bone in)
• 1/4 cup all-purpose flour
• 6 pieces pancetta, diced
• 2 Tbsp. olive oil
• 1 whole medium onion, diced
• 3 whole carrots, diced
• 2 whole shallots, peeled and finely minced
• 2 cups red or white wine
• 2 cups beef or chicken broth (enough to almost cover ribs)
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 Tbsp Tomato Paste 
• 1 Tbsp Brown Sugar

Directions

1. Salt and pepper the ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside. Do not discard the grease.
3. Add the olive oil to the pan with the pancetta grease, and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.
4. Add the onion, carrot, and shallot to the pan and cook for 2 minutes. Add tomato paste and wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for 2 minutes.
5. Add the broth, brown sugar, 1 teaspoon salt, and plenty of pepper. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid.
6. Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
7. Serve 2 ribs on a bed of creamy goat cheese polenta, spooning a little juice over the top.

Quinoa Panzanella Salad (The Kitchy Kitchen Claire Thomas)

Ingredients

• 1/2 fennel bulb
• Extra virgin olive oil
• Kosher salt
• 2 cups 1-inch cubes fresh sourdough bread
• 1/2 shallot, thinly sliced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup Mustard and Lemon Vinaigrette
• 1/2 cup raw quinoa (I cooked the quinoa in chicken broth)
• 1/2 cup fresh basil chiffonade

Instructions

1. Preheat the oven to 400°F.
2. Thinly slice the fennel (I used a mandoline) and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, or until golden brown and crisp at the edges. Remove from the oven and let cool.
3. Coat the sourdough cubes in olive oil, place on a baking sheet, and toast in the oven for about 10 minutes, or until golden brown. Remove from the oven and let cool slightly.
4. Dress the sourdough (warm from the oven), onion, roasted fennel, and tomatoes in a bowl with the vinaigrette and let stand for 10 minutes.
5. Cook the quinoa as per package instructions and drain. Allow to cool completely.
6. Add the quinoa and basil to the sourdough mixture and toss again.

Mustard, Shallot and Lemon Vinaigrette

• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon whole-grain mustard
• Honey to taste
• Kosher salt and freshly ground black pepper

InstantPot Adobo

 Ingredients:

Chicken wings or legs and thighs

3/4 cup White Vinegar
4/4 Soy Sauce (enough to level out bowl)
5 cloves Garlic (smashed)
1 Tbsp Pepper
1 Bay Leaf

* Optional Bananas or Dill Pickles

Directions

1. In a large glass bowl (or ziplock bag), marinate chicken in vinegar and soy sauce with garlic and bay leaf
2. Set InstantPot to Saute Mode and sear chicken and garlic. Move to a plate if the pot is getting crowded.
3. Add all ingredients back (including soy sauce / vinegar) back into InstantPot and set to Poultry Mode
4. optional - After meat is thoroughly cooked, place all meat on baking sheet and broil until crispy

Serve over white rice

optional use bananas or pickles as a side dish to complement

Caesar Dressing (Twisted)

 Ingredients 

• Salt
• Pepper
• 1 Clove Garlic
• 2 Tbsp Capers
• 5 filets of Anchovies
• 1 Egg yolk
• 3 Tbsp Dijon mustard 
• 1/4 Cup Olive oil
• 1/2 Lemon (juice)
• 1 cap full Red wine vinegar 
• 4 shakes of a bottle Worcestershire Sauce 
• 2 shakes of a bottle Tabasco
• Parmesan cheese 

Directions:

1. Add Salt and pepper to large bowl
2. Add Garlic and mash
3. Add Capers and mash
4. Add Anchovies and mash. Set aside
5. Add egg yolk add mustard and mix
6. Add olive oil and mix
7. Add lemon juice, red wine vinegar, Worcestershire sauce and Tobasco and mix 
8. Add garlic, capers, anchovies mixture to egg yolk mixture and combine well.
9. Add finely grated fresh Parmesan cheese.
10. Serve with greens

Shoyu Chicken (flywiththalia)

Ingredients:

• 2 lbs. Chicken Thighs (rinsed)
• 2 Cups Shoyu
• 2 Cups Chick broth
• 2 Cups Brown Sugar 
• 4 Tbsp Sesame Oil 
• 2 Onion (sliced or quartered)
• 1 Tbsp Garlic (minced)
• 3 inch Ginger (grated)

Slurry:

• 3 Tbsp Cornstarch 
• 3 Tbsp Chicken stock 

Directions:

1. Throw everything except slurry into the instant pot set to High Pressure for 35 mins.
2. Natural release for 5-10 mins then release pressure.
3. Change to saute mode to add slurry.

SushiBake - (annieschamorrokitchen.com)

 Ingredients:

• 12oz. Imitation Crab (chopped)
• 12oz. Small Shrimp (cooked and diced)
• 1 cup Sour Cream
• 1 cup Mayonaise
• 1/4 cup Furikake
• 1/2 cup Masago
• 1 cup Optional* Cooked crab meat or salmon
• 2 Cups Rice
• ~1 Wooden Cooking spoon full Sushi Rice Seasoning
• Seaweed 

Directions:

1. Preheat oven to 375 Degrees
2. Combine imitation crab, shrimp, sour cream, mayo, furikake and optional cooked crab meat or salmon.
3. Season rice with sushi rice seasoning and spread out in a 9 x 13 Baking Dish.
4. Spread crab mixture over the rice
5. Sprinkle furikake over the crab mixture.
6. Bake for 20 minutes.

Serve with seaweed 

Brussel Sprouts w/ Spicy maple glaze

Ingredients

• Brussel Sprouts (cut in half length wise)
• 1/2 tsp Salt
• 1 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 Tbsp Honey
• 1/2 Cup olive oil

Glaze ingredients

• 1 Stick Butter
• 1/3 cup Maple Syrup
• 1 Tbsp Chili Flakes

Directions:

1. Preheat oven to 450 Degrees F with an empty baking sheet inside.
2. Toss all Brussel Sprouts ingredients into a large bowl and coat well.
3. Once the sheet is hot, remove it from the oven and place on a heat safe surface. Drizzle olive oil onto the sheet.
4. Carefully add the Brussel Sprouts to the sheet flat side down.
5. Roast for 25-30 mins until crispy

Directions for Glaze:

1. In a large pan, combine melt butter then add maple syrup and red chili flakes while whisking to combine ingredients. 
2. Coat Brussel Sprouts in glaze and serve.

Yolly's Lentils

 Ingredients:

• Lentils
• 2 Tbsp Garlic (diced)
• Onion (diced)
• Tomato (diced)
• 5-6 strips of Bacon (cut into 1/4 inch strips)
• salt (to taste)
• Olive oil (to taste)
• Vinegar (to taste / optional)

Directions:

1. Soak lentils for 3 hours or over night, if not soaking it will just take longer to cook
2. Heat about a cooking spoon full of olive oil. When warm, add Bacon strips
3. Add garlic when the bacon is about 1/2 cooked.
4. When garlic is 1/2 cooked, add onions (don't over cook the garlic) and then the tomato when the onions are translucent.
5. Smash / stir ingredients for about 3 mins and then add soaked lentils. Fill the pot up with water about 1/2 way, simmer until lentils are soft and tender, but add water if needed to ensure it doesn't get too dry. Add salt to taste.
6. Serve over rice with olive oil, vinegar and salt.