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Asian-Style Pork Ribs

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 Asian-Style Pork Ribs
These were really good! My first Foodi/pressure cooker recipe - woot!
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Put soy sauce, brown sugar, water, Asian sweet-chili sauce, ginger, and pepper in pressure cooker/multi-pot/Foodi. Stir to combine.
  2. Cut pork ribs into 3 pieces and place in cooker.
  3. Cook on High for 30 minutes. Give 10 minute natural release, then release pressure. Pork should be fork-tender. And tasty! Remove to bowl and cover.
  4. Spoon about 1 Tbsp of the hot liquid into a small bowl or container, and whisk in cornstarch.
  5. Set multi-pot/Foodi to sear, or pour liquid to a small pan, and heat to medium until boiling. Add cornstarch mix and whisk. Cook for ~4-5 minutes or until reduced to the desired thickness. Add port back to it to coat and heat. Serve warm on rice or rice noodles, or just whatever sounds good! Can add chopped green onion for garnish if desired.
Recipe Notes

Recipe adapted from:  https://www.tasteandtellblog.com/slow-cooker-pork-roast/

Can also cook for 5-6 hours on low in slow cooker.  Wold work for a roast, also.  In fact, I thought it was a pork loin roast, until it thawed and I opened the package.

Adapt cooking time as needed for larger pieces or different cut of pork.

 

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Nutrition Facts
Asian-Style Pork Ribs
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.002g 0%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.002g
Cholesterol 56mg 19%
Sodium 1462mg 61%
Potassium 2mg 0%
Total Carbohydrates 24g 8%
Dietary Fiber 0.04g 0%
Sugars 22g
Protein 27g 54%
Vitamin A 1%
Vitamin C 1%
Calcium 0.05%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Tamales

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 Beef Tamales
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Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 1 hour
Cook Time 4 1/2 hour
Servings
tamales
Ingredients
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Instructions
  1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside.
  2. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
  3. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
  4. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
  5. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.
  6. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
Recipe Notes

Original recipe:  https://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe-1910207

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Nutrition Facts
Beef Tamales
Amount Per Serving
Calories 422 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg 12%
Sodium 877mg 37%
Potassium 389mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 1g
Protein 18g 36%
Vitamin A 47%
Vitamin C 1%
Calcium 10%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Honey Tart

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 Honey Tart
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
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Instructions
  1. For the crust, stir together the flour, salt, sugar, and cinnamon.
  2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse sand. (Alternatively, pulse the dry ingredients with the butter in a food processor.)
  3. Slowly drizzle in cold water and stir gently until the dough is moist enough to stay together when squeezed. (Alternatively, drizzle cold water into food processor, pulsing a few times to combine.)
  4. Quickly press the dough into a disk and wrap in plastic wrap. Chill in the fridge for 30 minutes.
  5. When you're ready to bake, preheat the oven to 350° F. Roll the dough out in between two pieces of parchment and then press into tart pan(s). Line crust(s) with parchment and fill with pie weights.
  6. Blind bake the pie crusts for 10 to 12 minutes or until the crust is cooked through. Remove the pie weights and parchment and bake for another 5 to 7 minutes until the edges start to brown. Set the crusts aside to cool.
  7. Heat milk, honey, and the scraped vanilla pod in a saucepan until scalding. Whisk together the egg yolks, vanilla caviar (i.e. the scraped beans from the vanilla pod), salt, and cornstarch until smooth and pale. Temper the yolks with a little of the hot milk mixture. Whisk slowly. Continue adding the milk little by little, whisking until smooth.
  8. Pour the custard base back into the saucepan and place over low heat. Cook slowly, whisking continuously until thickened. The custard should come to a gentle boil.
  9. Remove the custard from the heat and whisk in the butter and vanilla extract. Fish out the vanilla pod and sieve to remove any lumps. Cover with plastic wrap and cool to room temperature.
  10. Pour the cooled custard into the cooled pie crust(s). Cover with plastic wrap and chill completely (about 2 hours).
  11. Set the tart out at room temperature for 10 to 15 minutes before slicing and serving.
Recipe Notes

Original Recipe:  https://food52.com/recipes/40357-honey-tart

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Indian Raita

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 Indian Raita
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Course Condiment
Cuisine Indian
Prep Time 10 minutes
Servings
C
Ingredients
Course Condiment
Cuisine Indian
Prep Time 10 minutes
Servings
C
Ingredients
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Instructions
  1. Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve
Recipe Notes

Original recipe:  https://www.epicurious.com/recipes/food/views/traditional-indian-raita-242185

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Nutrition Facts
Indian Raita
Amount Per Serving
Calories 87 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.01g 0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 5mg 2%
Sodium 72mg 3%
Potassium 378mg 11%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 13g 26%
Vitamin A 29%
Vitamin C 4%
Calcium 17%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Naan Bread

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 Naan Bread
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Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Indian
Prep Time 80 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
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Instructions
  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl. Cover and let rise in a warm place until doubled. Preheat a skillet to medium heat.
  3. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
  4. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  5. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
Recipe Notes

Original recipe:  https://lilluna.com/homemade-naan-bread/

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Nutrition Facts
Naan Bread
Amount Per Serving
Calories 333 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 34mg 11%
Sodium 133mg 6%
Potassium 122mg 3%
Total Carbohydrates 55g 18%
Dietary Fiber 3g 12%
Sugars 1g
Protein 9g 18%
Vitamin A 3%
Vitamin C 1%
Calcium 2%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Tandoori Chicken

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 Tandoori Chicken
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Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
servings
Ingredients
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Instructions
  1. To a medium skillet add paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper and cardamom.
  2. Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1 - 2 minutes. (In a rush this step can be skipped, it just adds a little more flavor).
  3. In a large mixing bowl whisk together Greek yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper (I use 1 1/2 tsp salt and 1 tsp pepper).
  4. Add chicken thighs and toss well in mixture to coat evenly.
  5. Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  6. Preheat a grill over medium-high heat to about 425 degrees.
  7. Clean grill grates and brush with oil.
  8. Grill chicken about 10 - 12 minutes per side for bone-in thighs (5 - 7 minutes per side for boneless thighs), while basting once lightly with oil if desired to reduce exterior drying, until chicken registers 165 on an instant read thermometer in center near bone.
  9. Let rest a few minutes off heat, serve warm with cilantro.
Recipe Notes

Recipe source: inspired by Serious Eats and Emeril Lagasse

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Nutrition Facts
Tandoori Chicken
Amount Per Serving
Calories 548 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 214mg 71%
Sodium 941mg 39%
Potassium 687mg 20%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 62g 124%
Vitamin A 31%
Vitamin C 14%
Calcium 10%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Tikka Masala

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 Chicken Tikka Masala
The national dish of Great Britain - who would have guessed! But it's tasty!
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Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Main Dish
Cuisine English, Indian
Prep Time 20 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!
Recipe Notes

Original Recipes:  https://tasty.co/recipe/homemade-chicken-tikka-masala

The comments for the original recipe were that the wooden skewers should be soaked to prevent burning, and that there should be more spice.  Since nothing is really spicy that I know of, I increased the seasonings by 50%.

Also, these can be air fried at 350F for 20 minutes, very tender and juicy, but didn't have the charred corners.  And we think maybe our oven runs a bit hot, so do please beginning checking after the first 15 minutes and adjust as needed.

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Nutrition Facts
Chicken Tikka Masala
Amount Per Serving
Calories 617 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 228mg 76%
Sodium 1683mg 70%
Potassium 866mg 25%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 9g
Protein 68g 136%
Vitamin A 58%
Vitamin C 53%
Calcium 13%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Street Corn Salad (Esquites)

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 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
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Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

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Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Brioche

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 Easy Brioche
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Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Passive Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
  2. With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
  3. Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
  4. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  5. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
  6. Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
  7. In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
Recipe Notes

Original Recipe:  https://rasamalaysia.com/easy-brioche/

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Nutrition Facts
Easy Brioche
Amount Per Serving
Calories 234 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 68mg 23%
Sodium 20mg 1%
Potassium 70mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 1g 4%
Sugars 3g
Protein 6g 12%
Vitamin A 7%
Vitamin C 0.1%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Vanilla Bourbon Salted Caramel Sauce

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 Vanilla Bourbon Salted Caramel Sauce
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Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
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Instructions
  1. Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. To serve: warm up desired amount in the microwave.
Recipe Notes

Original Recipe:  https://showmetheyummy.com/vanilla-bourbon-salted-caramel-sauce/

Total yield is 1 Cup.

Can replace with vanilla extract to make this kid friendly & gluten free.

*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.

** If you get any “clumps” while/after cooling, just whisk until smooth again!

*** Caramel can be stored in the fridge for two weeks.

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Nutrition Facts
Vanilla Bourbon Salted Caramel Sauce
Amount Per Serving
Calories 1918 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 70g 350%
Cholesterol 338mg 113%
Sodium 1978mg 82%
Total Carbohydrates 244g 81%
Sugars 237g
Vitamin A 80%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.