Ultimate Dinner Rolls - no mixer needed

Ultimate Dinner Rolls

from myincrediblerecipes.com

Ingredients

1 tbsp dry yeast
1/2 cup warm water
1 tablespoon garlic powder (optional)
4 1/2 Cups Pillsbury Bread Flour
2 teaspoons of salt
1/4 cup sugar
1 cup whole Milk
5 Tablespoons butter, melted
2 eggs, beaten

Directions

1. In a medium mixing bowl, add your water, dry yeast and sugar together ONLY and allow it to sit for about 10 minutes, it will begin to appear 'foamy-ish' (trust me, its fine) then set aside.
2. in a SEPARATE Large bowl- add in only the flour, garlic powder & salt- then mix until well incorporated.
3. Next, add the milk, eggs, butter and the foamy yeast into the same large bowl and mix with a spoon until well combined and thick.
4. Cover the large bowl with a towel and let it sit in a warm area for around 2 hours so it can properly rise.
5. Once it has risen, you want to mix it a bit more to remove some of the bubbles before we start rolling the dough.
6. Butter the bottom of a large baking tray and set it aside.
7. Now, take some flour and just lightly dust where you will be rolling the dough, spread your dough even out and add a bit more flour over the top (so its not SO sticky) then start rolling your balls
NOTE you may use as much flour as needed to avoid the dough sticking to your hands too much!
8. Place the balls, one by one on the buttered baking tray, making the rolls even in size and spacing at least 2 inches apart
9. Once the rolls are all formed and on the tray, let them sit for about 45 min (so they can rise a bit more before baking)
10. Preheat your oven to 375F
11. Bake them for 7 minutes, pull them half out of the oven- brush 2 tablespoons of the melted butter on top of all the rolls evenly, return back to the oven for a remaining 8 minutes OR until browned on the tops.
12. Remove rolls from oven and use the remaining two tablespoons of melted butter to brush all of the rolls again.
13. Allow to sit a couple minutes, then serve warm.
14. ENJOY!

Best Ever Steak Marinade

Best Ever Steak Marinade
from butterwithasideofbread.com

1/2 cup soy sauce
2 TBSP olive oil
1/2 cup brown sugar
1/2 tsp season salt
1/4 tsp ground ginger
1/4 tsp black pepper
1/4 tsp garlic powder

Mix ingredients in a ziplock bag or shallow dish, add steak and let sit 3-8 hours or overnight. (longer for thicker steaks)

Slow Cooker BBQ Pulled Pork

SLOW COOKER BBQ PULLED PORK SANDWICHES

PREP TIME: 10 MINS | COOK TIME: 8-10 HOURS

Adapted from: Melskitchencafe.com

INGREDIENTS:

3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt

1/4 teaspoon smoked Paprika
2 cups water
2 cups barbecue sauce

DIRECTIONS:

Rinse the pork shoulder and pat dry. Rub spices over the pork and place in a slow cooker. Add water. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker set aside 1 cup of the liquid and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the reserved liquid and barbecue sauce. Continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Overnight Cinnamon Rolls

Yields 8

from Altonbrown.com

FOR THE DOUGH
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
6 tablespoons unsalted butter, melted
1 teaspoon cold butter for lubricating baking dish
3/4 cup buttermilk, room temperature
15 ounces all-purpose flour divided into 10 ounces, 4 ounces and 1 ounce batches
1 package rapid rise yeast, approximately 1/4 ounce
1 1/4 teaspoons kosher salt

FOR THE FILLING
8 ounces light brown sugar
1 tablespoon cinnamon, ground
Pinch kosher salt
1 1/2 tablespoons unsalted butter, melted

FOR THE ICING
2 1/2 ounces cream cheese, softened
3 tablespoons milk
5 1/2 ounces confectioners' sugar

FOR THE DOUGH
1. Combine the egg yolks, whole egg, sugar, butter and buttermilk in the bowl of a stand mixer and whisk at medium speed.
2. As the mixture comes together add 10 ounces of the flour, along with the yeast and salt and continue whisking until combined.
3. Remove the whisk attachment and replace it with a dough hook. Add another 4 ounces of the remaining flour and knead on low speed for 5 minutes. At this point the dough should feel soft and moist but not sticky. If it is sticky, add a bit more flour (one ounce at a time). Knead on low for another 5 minutes or until the dough clears the sides of the bowl.
4. Turn the dough out onto a lightly floured work surface; and form dough into a smooth ball. Transfer to a large bowl that has been lightly lubed with the vegetable oil. Rotate the bowl so that the dough ball is evenly covered. Cover with a clean kitchen towel and set aside until the dough doubles in volume, about 3 hours. (Exact times will vary depending on the temperature of the room and the temperature of the ingredients.)

FOR THE FILLING
1. Combine the brown sugar, cinnamon and salt in a medium bowl and set aside.

TO ASSEMBLE
1. Butter a 9 by 13-inch glass baking dish with the cold butter.
2. Turn the dough out onto a lightly floured work surface and gently shape into a rectangle with the long side nearest you. Then use a rolling pin to shape into 18 by 12-inch rectangle.
3. Brush the dough with the the melted butter, leaving a 1-inch border along the top edge.
4. Sprinkle the brown sugar mixture over the dough, also avoiding the top border.
5. Gently press the filling into the dough. (If you tend to have hot hands, you may want to cover the filling with a layer of plastic wrap first.)
6. Beginning with the long edge nearest you, roll the dough away from you into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.
7. Using a serrated knife, gently cut the cylinder into 2-inch rolls; yielding 8 pieces.
8. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight, or up to 16 hours.

TO BAKE
1. Heat the oven to 200 degrees F.
2. When the oven has reached 200 degrees F, turn it off and place the rolls in the turned-off oven. Let the rolls rise until they look slightly puffy, about 30 minutes.
3. Without taking the rolls out of the oven, increase the oven temperature to 350 degrees F and let the rolls continue to bake for 25 to 30 minutes, or until the internal temperature reaches 190 degrees F. Remove the rolls and let cool while you make the icing.

FOR THE ICING
1. Whisk the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Notes
In case there are leftovers, arrange them on a plate and cover thoroughly with plastic wrap for up to 3 days. To reheat, move to a small plate (I usually use a paper plate) and microwave on high for 30 seconds. Two rolls can be reheated this way, three may require a few seconds more. Four will ... let's face it, you're not going to have that many left over and you know it.
To freeze: Individually wrap the rolls in plastic wrap and place them in a zip-top freezer-safe bag. When ready to eat, uncover and defrost on the counter for an hour. Then microwave for 30 seconds.
alton brown https://altonbrown.com/

Sheet Pan Balsamic Chicken and Veggies

SHEET PAN BALSAMIC CHICKEN AND VEGGIES

PREP TIME: 15 MINS

COOK TIME: 15 MINS

From: Melskitchencafe.com

INGREDIENTS:

2 small-medium zucchini squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 t0 2 small-medium yellow squash, about 12 ounces, ends trimmed and cut into 1-inch pieces
1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 medium head of broccoli, about 12 ounces, stem trimmed, and florets cut into 1-inch pieces or so
1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1/3 cup balsamic vinegar
3 tablespoons olive oil, avocado oil, or canola/vegetable oil
1 to 2 tablespoons honey (depending on how sweet you want it)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt (I use coarse, kosher salt)
1/2 teaspoon pepper (I use coarsely ground black pepper)
1 to 2 cups cherry tomatoes, halved

DIRECTIONS:

Preheat the oven to 400 degrees F.
Place the chopped veggies evenly on a large sheet pan (about 11X18-inches or so). Lay the chicken strips on top of the vegetables.
In a small bowl or liquid measuring cup, whisk together the balsamic vinegar, oil, honey, basil, oregano, salt and pepper (if the honey is too thick to whisk in evenly, microwave or heat the mixture for a few seconds and then whisk together). Pour the mixture over the chicken and veggies.
Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through. Add the cherry tomatoes into the mix and give a quick toss.
Serve immediately (as is, or over pasta with a sprinkle of Parmesan cheese).

NOTES:


If you like more of a cooked, juicy, burst tomato texture/taste, you can add the tomatoes during the cooking time. I like the fresh pop of adding them at the end just before serving.


It kind of goes without saying that the vegetables are really adaptable here. You could sub out the vegetables in the recipe for other choices like asparagus, cauliflower, brussels sprouts, etc.


If you want to roast the vegetables longer (for more tender veggies), you can either keep the chicken breasts whole instead of cutting into strips and increase the cooking time to 20 minutes for everything (or longer, depending on how thick the chicken is) OR you can start the veggies cooking first and add the chicken strips after 5-7 minutes of cooking.

Cheesy Basil Stuffed Chicken Breasts

CHEESY BASIL STUFFED CHICKEN BREASTS

PREP TIME: 20 MINS 

COOK TIME: 25 MINS

FROM: MELSKITCHENCAFE.COM

INGREDIENTS:

1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved 

DIRECTIONS:

Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.
In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.
Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

NOTES:


The chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step. (I pounded out my chicken so it was thin and folded them in half, so this is an option as well)


Make Ahead Instructions: Follow the recipe instructions with the following modifications: unless you are baking right away, don’t preheat the oven until you are ready to bake the dish. Stuff the chicken as stated in the recipe and place them in the baking dish. Combine the bread crumbs, garlic, basil and olive oil and transfer to a small resealable plastic bag or tupperware. Arrange the tomatoes that have been tossed with the oil/salt/pepper around the chicken. Cover the dish with plastic wrap and refrigerate the chicken and the bread crumb topping separately for up to 10 hours. Before baking, sprinkle the bread crumbs on top of the chicken. Bake as directed, adding an additional 10 minutes, if needed since the dish was refrigerated.

BBQ Sauce

We didn't have any BBQ sauce, so I made my own. It was pretty amazing! I'll have to come put in actual amounts later but here is my best guess:

1 cup ketchup
2 tsp molasses
1/4 c brown sugar
white vinegar
onion powder
Garlic powder
smoke paprika
salt
chili powder

Pressure Cooker Pulled Pork

Pressure Cooker Pulled Pork

From: Homemadeinterest.com

Ingredients

• 2 lbs Pork shoulder
• 1 tbsp Onion powder
• 1 tsp Garlic powder
• 1 tbsp Mustard powder
• 2 tsp Salt
• 1/2 tsp Pepper
• 1/2 c BBQ sauce + more sauce to taste
• 1/2 c Water

Instructions

1. Cut pork shoulder in half so you have two 1lb pieces.
2. Mix all of the dry ingredients together and rub them on to the pork.
3. Place pork into the pressure cooker and add BBQ sauce and water.
4. Fasten the lid in place and cook on high for 1 hour.
5. When the hour is up let the pressure cooker do a natural release (15 - 20 minutes).
6. Remove the meat from the pressure cooker and shred the pork. Add more BBQ sauce to the meat if desired.
7. Enjoy!

Coleslaw

MY FAVORITE COLESLAW RECIPE
TOTAL TIME: 1 HOUR 20 MINS (INCLUDES CHILLING TIME)
PREP TIME: 20 MINS
From: Melskitchencafe.com

INGREDIENTS:
1/2 bell pepper, coarsely chopped
1 green onion, chopped
1/2 large carrot, chopped (or 3-4 baby carrots)
1/8 cup fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon-pepper seasoning
1 tablespoon white vinegar 

DIRECTIONS:
Using a food processor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. The mixture should be in small pieces but not mushy.
Cut 1/2 of the cabbage into chunks and place in the food processor and process lightly, again making sure the mixture doesn’t become mushy – it should be in small, fine pieces.
Slice the remaining cabbage into thin strands.
In a large bowl, toss together the cabbage and the processed vegetables.
In a separate small bowl, mix the mayonnaise, seasoning salt, black pepper, sugar, lemon-pepper and vinegar together and allow to stand for 5 minutes.
Combine the mayonnaise mixture with the vegetables, folding until the cabbage and vegetables are evenly coated. Chill for 1 hour. The coleslaw is best served within 1-3 hours as the leftovers tend to get watery and the flavors lessen after a long stay in the refrigerator.

Marden Family Peanut Butter Fingers

Marden Family Peanut Butter Fingers

Ingredients
1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 c peanut butter
1/2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 cup flour
1 cup rolled oats
1 cup chocolate chips

Cream together butter and sugars. Add egg and mix well. Add peanut butter and vanilla and mix together.
In a separate bowl mix all dry ingredients except chocolate chips.
Add wet and dry ingredients together and mix well. Put in greased 9x13 pan and spread evenly. Bake at 350 for 15-20 minutes. As soon as it comes out of the oven, sprinkle chocolate chips. Once melted spread evenly. Let cool and enjoy!

Epic Brownies - Best Chocolate Brownies Recipe

Epic Brownies - Best Chocolate Brownies Recipe

 

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Recipe from MelanieCooks.com

Ingredients

• 1 cup (2 sticks) of butter
• ⅔ cups of unsweetened cocoa powder
• 4 eggs
• 2 cups of sugar
• 1 cup of flour
• 1 tsp of vanilla
• ½ tsp baking powder
• ½ tsp salt

Instructions

1. Preheat oven to 350F.
2. Spray the 9x13 inch non-stick baking dish with a non-stick cooking spray.
3. Put the butter in a microwave-safe bowl and melt the butter in a microwave. Mix the cocoa powder with the butter. Whisk the eggs, sugar and vanilla in another large bowl. Add the butter and cocoa mixture to the egg and mix so everything is combined. Add flour, salt and baking powder to the liquid mixture, and stir until combined (don't overmix).
4. Pour the brownie batter into the baking dish, put in the oven on the middle rack and bake for 25 minutes. Make sure it's on the middle rack, not the top one (brownies on the top rack are too close to the heating element and turn out more cakelike).
5. When the brownie cools down, cut it into squares.

Notes

Do not overbake! Even if the brownie seems a little undercooked, it is fine - it will harden in a baking dish once it cools down. Resist the temptation to cook the brownie more - it will dry out if overcooked. As long as you FULLY pre-heated the oven before putting in the brownies and use the correct size (9x13 inch rectangle) pan, 25 minutes baking time is enough.

MINT FROSTING

Make it Mint brownies by adding this chocolate mint frosting I got from my friend, Amber.

1/2 Stick room temperature butter

1/2 cup cocoa powder

2 tsp mint extract

2 cups powdered sugar (or more depending on the consistency you want)

3 T Milk

Sourdough Starter

Sourdough Starter:
from www.ilovecooking.ie

Day 1:

50g wholemeal flour
50g water
Place the flour and water into a clean bowl and stir together until fully combined
Cover and leave at room temperature overnight

Day 2:

75g wholemeal flour
75g water
To the sourdough starter add 75g wholemeal flour and 75g water
Stir together until fully combined Cover and leave at room temperature overnight

Day 3:

Discard 100g of sourdough starter and add to it 100g water
100g wholemeal flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 4:

Discard 150g of sourdough starter and add to it 100g water A
100g wholemeal flour
dd the flour to the starter, and mix in the water. Cover and leave overnight. The starter should start to smell pleastantly sour with small bubbles appearing on the surface

Day 5:

Discard 200g of sourdough starter and add to it 150g water
150g strong white flour
Add the flour to the starter, and mix in the water.
Cover and leave overnight. The starter should appear active and full of bubbles

Day 6:

The starter should be quite active now and be full of little bubbles and smell slightly sour
Discard 250g of sourdough starter and add to it 200g water
200g strong white flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 7:

The starter should now be very active and full of bubbles. The starter is now ready to use.
Remember when making your sourdough bread always retain some sourdough starter which will be feed/refreshed ensuring you have some sourdough starter for the next dough

Sourdough Bread
from www.ilovecooking.ie


500g all purpose white flour
5g salt
325g water
150g sourdough starter

INSTRUCTIONS
1.Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter to the flour.
2.Combine all the ingredients together to form a rough dough.
3.Turn the dough out onto a clean work surface. Knead the dough for 10 seconds. Return the dough to the mixing bowl and leave to one side for approximately 10 minutes.
4.As the dough rests the gluten within the dough continues to develop. It also creates time when you can continue with your daily life.
5.When kneading, do not worry if the dough is slightly wet or sticky. Resist the temptation to add any extra flour. After 10 minutes return to the dough. Turn the dough out onto the work surface and knead for 10 seconds return the dough to the mixing bowl and allow the dough to rest for a further 10 minutes.
6.The dough will need to be kneaded one more time. After the third time of kneading for 10 seconds the dough should be smooth, smooth and elastic.
7.Return the dough to the mixing bowl cover with cling film and allow the dough to prove for 4 hours at room temperature.
8.After 4 hours turn the dough onto a clean work surface and knock the dough back. Knocking back the dough simple involves knocking the air from the dough and equalising the temperature within the dough.
9.Form the dough into a tight round ball. Prepare a proving basket by lightly dusting with flour, alternatively if you do not have a proving basket line a 2.5l round pyrex dish with a clean tea towel and dust with flour. Place the dough seamed side facing up into the proving basket or alternatively the Pyrex dish. Prepare the lid of the pyrex dish by greasing and dusting with flour this will prevent the dough from sticking to the lid later. Cover the Pyrex dish with a lid and place into a fridge and leave overnight.
10.The reason for using a Pyrex dish is that it acts like a proving basket. The dish acts as a support to your dough. It encourages the dough the take on the shape of the dish and to prove up and not just to spread out flat. The dough will also be baked in the Pyrex dish. Using a fridge reduces the temperature of the dough allowing it to prove slower and longer which allows for a greater development of flavour within the dough but also increasing its digestibility. As dough ferments or proves the gluten within the dough breaks down. The longer a dough is allowed to prove the more flavour it will contain and the easier it is for your body to digest.
11.The next morning preheat your oven to 230C
12.Remove the Pyrex dish containing your dough from the fridge. Flip the Pyrex dish over, so the bowl of the Pyrex dish now becomes the lid. Remove the tea towel.
13.Using a sharp knife cut the surface of the dough, this is what is known as the baker’s signature. The dough can be cut up to ½ cm deep. Cover the dough with the bowl of the Pyrex dish and place the Pyrex dish into the preheated oven.
14.By baking the dough in the Pyrex dish there is no need to steam the oven. Baking with a lid on the Pyrex dish creates its own steam which will allow the dough to rise and open up while baking. The Pyrex is very similar to the old style of Dutch oven baking.
15.The dough will need to be baked for 50 minutes. After 25 minutes remove the lid from the Pyrex and continue to bake for a further 25 minutes.
16.Once baked remove the bread from the Pyrex dish and allow to cool.
17.Alternatively if you have a proving basket simple remove the proving basket from the fridge. Pre-heat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom of the oven. Turn the sourdough dough loaf out on to a baking tray or hot baking stone. Flour, score or glaze as required and put into the preheated oven. To create steam to the preheated baking tray in the base of the oven add a handful of throwing ice cubes or pour in some water from a boiling kettle This will release a blast of steam into the oven. Bake for 30 to 35 minutes or until a good crust has formed and the loaf sound hollow when tapped on the base.

Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice

from www.idonthavetimeforthat.com


Ingredients

2 Tbls Butter
1½ - 2 Pounds Boneless Skinless Chicken Breast cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1 and 1/3 Cups Long Grain Rice
1 and 1/3 Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked
1 and 1/2 - 2 Cups Mild Shredded Cheddar Cheese

Directions

Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
Immediately add milk and flour mixture and mix until it is well combined.
Add broccoli and cheese and stir until well combined. Serve immediately.

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

Recipe Source: Melskitchencafe.com

PREP TIME: 10 MINS

COOK TIME: 30 MINS

yield: 4 servings

INGREDIENTS:

1 tablespoon butter
1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
1 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese (or more to taste)
Salt and pepper 

DIRECTIONS:

Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown. 

Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes. 

Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

CLASSIC AND SIMPLE: BLACK BEANS AND RICE WITH KIELBASA

CLASSIC AND SIMPLE: BLACK BEANS AND RICE

PREP TIME: 10 MINS

COOK TIME: 1 HOUR

adapted from melskitchencafe.com

INGREDIENTS:

4 teaspoons olive oil
1 kielbasa sausage
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste
4-5 cups hot, cooked white or brown rice 

DIRECTIONS:

In a medium saucepan, heat the oil over medium heat. Add the kielbasa and cook until it is brown and almost cooked. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency. 

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice. 

For an electric pressure cooker, use the Saute function to heat the oil. Cook the kielbasa, bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.