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.