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Recipes
Grilled Moroccan Chicken with Chermoula Sauce
By RoketJSquerl
Cut the chicken into 1 ½ inch cubes
- Chermoula Sauce:
- 2 Lbs Boneless, skinless chicken breasts
- 1/2 Cup Chopped Fresh Cilantro
- 1/2 Cup Chopped Fresh Flat-leaf Parsley
- 4 Cloves Garlic
- 1/3 Cup Fresh Lemon Juice
- 2 Teaspoons Sweet Paprika
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cumin
- 1/4 Teaspoon Cayenne
- 1/2 Cup Olive Oil
Strawberries and Cream Butter Cake
By RoketJSquerl
Leave the roll of cookie dough out on the counter for about 30 minutes to soften
- 1 roll refrigerated sugar cookies
- 1 cup softened butter (2 sticks)
- 3/4 cups sugar
- 3 eggs
- 3 tsp vanilla
- 2 1/4 cups flour
- 1 can sweetened condensed milk
- 1/3 cup strawberry jam (or jelly)
- fresh strawberries and whipped cream for topping
"Old fashioned beef and vegetable soup in Instant Pot
By RoketJSquerl
Thick, delicious and absolutely comforting old fashioned beef and vegetable soup in Instant pot will comfort you on
- 1 lb beef stew meat (cut in 1/2 inch pieces)
- 2 tablespoon olive oil
- 6-8 oz cremini mushrooms (or white mushrooms) sliced
- 1 onion chopped
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 2 garlic cloves minced
- 1/2 cup dry red wine
- 4 cups stock (beef, veggie or chicken)
- 2 cups water
- 1 lb potatoes, peeled and cut into 3/4 inch pieces
- 3 carrots, peeled and cut into 1/2 inch pieces
- 3 celery ribs, cut into 1/2 inch pieces
- salt and pepper to taste
- chopped cilantro for serving
"Instant Pot Bone Broth
By RoketJSquerl
This recipe for Homemade Bone Broth is so nourishing and easy to make using your Instant Pot Pressure Cooker, slow ...
- 2-3 pounds of assorted bones (I use an assortment of chicken, pork or beef bones that I gather and freeze throughout the week - a whole roasted chicken, bone marrow, knuckles, cross shanks , oxtails, neckbones and shortribs would all work
- 1-2 medium carrots, cut into thirds (I usually only use 1)
- 1 medium celery, cut into thirds
- 1 inch knob of fresh ginger
- 2 garlic cloves (optional)
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 7-8 cups water (or as much as needed to cover the bones)
- 1-2 teaspoons pink Himalayan salt (or sea salt), to taste
- handful of fresh parsley (optional)
HOT HABANERO PEPPER JELLY
By RoketJSquerl
Puree the bell peppers, habanero peppers and apples in a food processor
- 1 lb habanero peppers, stems and seeds removed
- 1/2 lb red bell peppers, stems and seeds removed
- 2 medium apples, cored and seeds removed
- 4 cups apple cider vinegar
- 12 cups sugar
- 12 ounces liquid pectin
- Equipment
- 16 half pint canning jars with lids and rings
- water bath canner
- large saucepan
- food processor
"Taco Quesadillas
By RoketJSquerl
In a large skillet over medium-high heat, brown the ground beef and drain the excess fat
- 1-1/2 pound Ground Beef
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Cayenne
- 3 Tablespoons Tomato Paste
- 1 cup Water
- 3/4 teaspoons Salt, More To Taste
- 12 ounces, weight Monterey Jack Cheese, Grated
- 8 whole Corn Tortillas
- Butter, For Frying
- Shredded Lettuce, For Serving
- Pico De Gallo, For Serving
Classic Cheese Crisps
By RoketJSquerl
Preheat oven to 350 degrees F
- 1 poblano pepper, sliced
- 1 tsp olive oil
- 1/2 cup pork chorizo
- 4 small flour tortillas
- 4 tsp butter
- 1 cup of mexican cheese, shredded (I used a blend of Cheddar, Queso Quesadilla and Oaxaca)
- 2 scallions, sliced
Tamales With Rajas and Oaxacan Cheese
By RoketJSquerl
Roasting the peppers makes them tender and adds a mild smoky flavor
- 6 medium poblano peppers
- 1 pound Oaxacan cheese, pulled into thin strips approximately 3-inches long
- 1 recipe basic tamale dough
- 3 dozen dried corn husks, soaked in water for at least 1 hour
- Salsa verde, for serving
Cheese Straws Recipe
By RoketJSquerl
Cheese straws are a classic Southern delicacy perfect for serving when entertaining, showers, or other special even...
- 1/2 pound sharp Cheddar cheese
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- pinch garlic powder
Pineapple Frozen Yogurt
By RoketJSquerl
Put the pineapple in your blender and blend-blend-blend
- 2 cups fresh pineapple chunks
- 2 cups Greek-style yogurt
- 1/2 cup sugar
- Pinch salt
- 1 tablespoon vanilla extract