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Recipes
Pressure Cooker Texas Red Chili
By RoketJSquerl
Brown the beef: (on one side, working in batches - 3 batches for my instant pot
- 1 tablespoon vegetable oil
- 5 pounds beef chuck roast, cut into 2 inch cubes
- 1 tablespoon kosher salt
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 minced chipotles en adobo, with sauce
- 1/2 teaspoon kosher salt
- 1/2 cup chili powder
- 2 tablespoons cumin
- 2 teaspoons oregano (preferably Mexican oregano)
- 1 cup coffee (or water, or beer)
- 14.5 ounce can crushed tomatoes (preferably fire roasted crushed tomatoes)
- 1/4 cup masa harina
- Juice of 2 limes
- Salt and pepper to taste
Orange Marmalade
By RoketJSquerl
Yields 8 cups
- 8 oranges
- 4 lemons
- 6 cups water.
- 6 cups sugar, appoximately
Pesto Stuffed Oven Baked Pork Chops
By RoketJSquerl
Preheat oven to 400 degrees F
- 4 center-cut pork chops
- 1/3 c. pesto
- 2 eggs
- freshly ground black pepper
- 2 c. panko bread crumbs
HOW TO-RESTAURANT STYLE BEEF TENDERLOIN & FRESH PASTA
By RoketJSquerl
Take your beef tenderloin out of the fridge and bring it to room temperature- about 20 minutes ahead of cooking it
- 2 cuts of beef tenderloin
- Salt and pepper
- Olive oil
- 3 Tbsp butter
- .
- 1 lb fresh linguini or fettuccine (I used a spinach/plain duo here, hence the green noodles)
- 1 punnet grape tomatoes, halved
- 3 cloves garlic, minced
- 3 Tbs olive oil
- Salt and pepper
- 1/2 small bunch fresh basil, cut into ribbons
- 2 Tbs balsamic reduction
- Fresh parmesan, grated (garnish)
"Secret Shelf Is Perfect For Kitchens With Zero Storage
By RoketJSquerl
Instructions: 1. Lay out the frame using the two 4-foot boards as the sides, and a 2-foot board as the top
- What you need:
- 2 pieces of 4-foot long, 6-inch wide boards
- 7 pieces of 2-foot long, 6-inch wide boards
- 4 1/2-inch rods
- Wood glue
- Wood screws
- Drill
- Sandpaper or power sander
- 4 casters
- 4 foot x 2 foot pegboard or thin board for backing
"Pressure Cooker Chicken Tikka Masala
By RoketJSquerl
DIRECTIONS: Chicken Marinade – Add all ingredients to a gallon-sized ziptop bag, seal, squish contents around to...
- Chicken Marinade:
- 1.25 to 1.50 about 1.25 to 1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 6 ounces plain Greek yogurt (I use 0% fat)
- 2 to 3 cloves garlic, minced or finely pressed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground ginger
- Sauce:
- 2 tablespoons olive oil
- one small sweet Vidalia onion, diced small
- 1/4 cup (half of 1 stick) unsalted butter
- 4 to 5 cloves garlic, minced or finely pressed
- one 15-ounce can tomato sauce or tomato puree
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 to 1/2 teaspoon cayenne pepper, optional an to taste
- 1/2 cup cream or half-and-half (use a dairy-free milk if desired)
- 1/4 about 1/4 cup finely minced fresh cilantro, divided for garnishing
- naan, basmati rice, etc. for serving, if desired
"Instant Pot Chocolate Orange Cheesecake
By RoketJSquerl
Instructions Prepare the Pan Use a 7 or 8 inch cheesecake pan (I use a 7” Fat Daddio's push pan, but you can use ...
- Chocolate Crust:
- 20 Chocolate Sandwich Cookies (filling scraped out so you have 40 halves)
- 1 Tbsp Sugar
- 1/2 tsp Orange Zest, grated
- 3 Tbsp Butter, melted
- Cheesecake Filling:
- 2 8 oz Pkgs Cream Cheese, room temp
- 1/2 cup Plus 1 Tbsp Sugar
- 2 tsp Vanilla
- 2 1/2 tsp Orange Zest, grated
- 2 Tbsp Orange Juice
- 1 tsp Lemon Juice
- 1 cup Chocolate Chips, semi sweet (or mix semi sweet and dark chocolate)
- 1/2 cup Heavy Cream, room temp
- 1/2 tsp Instant Espresso Powder (you can do without, but it enhances the chocolate flavor!)
- 1/2 cup Sour Cream
- 1 Tbsp Unsweetened Cocoa Powder
- 2 tsp Corn Starch
- 3 Eggs, room temp
- Chocolate Ganache Topping (Optional):
- 1/2 cup Chocolate Chips, semi sweet
- 1/3 cup Heavy Cream
"DO NOTHING CAKE
By RoketJSquerl
Instructions CAKE: Mix all cake ingredients with a spoon
- CAKE:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 cups sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 1/2 cups (20 oz) crushed pineapple
- FROSTING:
- 1 stick butter (113 g)
- 3/4 cup evaporated milk
- 1 cup sugar
- 1 cup chopped nuts
- 1 cup coconut, shredded
Plum Tomato with Balsamic Vinegarette
By RoketJSquerl
To begin, chop the tomatoes and onions, and mix them together in a medium sized bowl
- 6 Plum Tomatoes, sliced
- 1/2 Cup Sliced Red Onion
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Olive or Canola Oil
- 1/2 Teaspoon Sugar
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Garlic Powder
- 1/8 Teaspoon Pepper
- 4 Fresh Basil Leaves, snipped
Corned Beef Hash
By RoketJSquerl
Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -...
- 4 tablespoons (1/2 stick) unsalted butter
- 2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
- 1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
- 1 large onion, cut into medium dice (about 1 1/2 cups)
- 1 poblano chile, cut into medium dice (about 1/2 cup)
- 2 tablespoons ketchup or chili sauce (for spicier hash)
- 1 teaspoon hot sauce (such as Frank’s)
- Kosher salt
- Freshly ground black pepper
- 4 large eggs