More is Better

We recently gave Katie a gift for returning back to work that we hoped would make her dinnertime prep easier. We gave one to Daniel a few months back and he has loved it! We decided to try it out together at her house. As we were reading this recipe we double checked twice re 5 minute cook time but rice and everything was perfect. Do remember it takes 10 minutes or so before the pot reached temp pressure to cook. Enjoy!   2   5-6 oz   chicken breasts   (out of fridge long enough to come to room temperature) 1   bunch   cilantro 1   cup   water (minus 1 Tbsp) 1/2   Tbsp   ghee or bacon fat 1   small   diced onion 2   cloves   garlic 1   cup   white basmati rice  ( we used jasmine) 1   cup   diced carrot 1   cup   diced celery 1   cup   diced red bell pepper Salt Pepper cilantro for garnishing Preheat Instant Pot by pressing the "sauté" button. ...

OK we can blame Holly for sending us this recipe --because she knew we would have to make it for lunch!! Ingredients: 2 (5 to 6 ounce) lobster tails, meat removed from shell 1 tablespoons olive oil 1 tablespoon unsalted butter 1 garlic clove, minced pinch of salt and pepper 2 tablespoons mayonnaise 6 ounces havarti cheese, freshly grated 4 slices brioche (or your favorite!) bread tarragon garlic butter 6 tablespoons unsalted butter, softened 2 tablespoons finely chopped fresh tarragon 1 garlic clove, minced Directions: Pat the lobster tails completely dry with a paper towel. Heat a large skillet over medium heat and add the olive oil and butter. Add the lobster tails and cook until they are just opaque and pink, about 5 to 6 minutes, tossing once during cook time. Remove the lobster tails and place them on a plate. You can chop them up a bit to fit more easily in the sandwiches! Keep the same skillet over medium heat. Spread the insides of each piece of...

Katie made these for dinner and I was the lucky recipient of the leftovers for lunch. Absolutely delicious -- if you have a picky eater do not tell them what is in them until after they eat it! This recipe is from the show THE KITCHEN and was made by Marcela Valladolid Picadillo: 2 tablespoons olive oil 12 ounces ground beef  1 cup green olives with pimientos, roughly chopped  1/2 cup finely diced carrots  1/2 cup finely diced onions 1/2 cup raisins  Salt and freshly ground black pepper One 14-ounce can crushed tomatoes  Bell Peppers: 1 1/2 cups shredded mozzarella cheese 3/4 cup panko breadcrumbs  1 tablespoon chopped fresh cilantro  Salt and freshly ground black pepper 1 green bell pepper, halved lengthwise and seeded  1 orange bell pepper, halved lengthwise and seeded  1 red bell pepper, halved lengthwise and seeded  Preheat the oven to 400 degrees F. For the picadillo: Heat the oil in a large heavy ski...

From Carla Hall summer vacation in the south this is a The Chew --this recipe is delicious with really clean flavors -- the only thing we decided to change would be to cut back big time on the crushed red pepper to 1/4 teaspoon. GRITS: 4 1/2 cups water 1 cup stone-ground grits 1 bay leaf 1 tablespoon fresh thyme leaves 1 teaspoon Freshly ground black pepper Kosher salt (to taste) SHRIMP: 2 tablespoons olive oil 1 pound large shrimp (peeled, deveined, tail-on) 1 yellow onion (peeled, small dice) 1 green bell pepper (stemmed, seeded, small dice) 2 cloves garlic (peeled, sliced) 1 teaspoon crushed red pepper flakes 2 plum tomatoes (small dice) 3 tablespoons parsley (chopped, to garnish) Kosher salt and freshly ground black pepper (to taste) For the Grits: In a medium saucepan add the water and bring to a boil. Slowly stream in the grits and whisk until combined. Add the bay leaf and season with salt. Reduce the heat to medium-low and continue whisking the gri...

We made this over the weekend and the peppers were from our own garden --so delicious and easy. The recipe is from Michael Symon on THE CHEW. SWORDFISH: 4 8- ounce swordfish steaks 1/4 cup olive oil (plus for to garnish) Kosher salt and freshly ground pepper (to taste) SHISHITO PEPPERS WITH GRAPEFRUIT: 1/2 pound shishito peppers 1 tablespoon olive oil 3 grapefruits (2 peeled and segmented, 1 halved) 1 bunch fresh basil (torn) Kosher salt (to taste) Preheat a grill or grill pan to medium high heat. For the Swordfish: Season the fish with salt and pepper and drizzle with olive oil. Place on grill and cook until nicely charred and cooked through, about 5-6 minutes per side. Place the halved grapefruit, flesh side down on the grill and cook until charred and tender, about 3-4 minutes. For the Shishito Peppers: In a medium size mixing bowl, drizzle peppers with olive oil and toss to coat. Season with salt, place on grill until nicely charred and tender, about 2-3 m...

From Jeff Mauro on the show THE KITCHEN -saw this on a tv show and wanted to try it for the last BBQ of summer. OK already a couple of variations - turns out I only had hot dog rolls not hamburger and the idea of going to the grocery store --was like NO WAY!! So we will save the carbs and go bunless -- Also had colby jack sliced so used that instead of straight cheddar - I know the picture looks messy but it was delicious!! Enjoy -the bun would have made it even better! 1 1/2 pounds ground chuck (80/20) 1 unopened beer can Cooking spray 12 slices aged yellow Cheddar  1/4 cup barbecue sauce  1 cup sauteed mushrooms  8 slices bacon, cooked and crumbled 1 jalapeno, sliced thin on the bias  4 onion rolls, buttered and griddled Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat. Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with ...