Pressure Cooker Risotto

Ingredients

2 Tbsp. Olive Oil

2 Tbsp. Butter

1 C. Finely chopped onion

2 Cloves Garlic, minced (I use the jarred garlic)

4 C. Arborio Rice

Juice of 1 Lemon (~1/4 c.) & enough Water to make 1 c. of liquid total

1 tsp. Kosher Salt (less if you're using table salt)

8 C. Chicken Broth

1/2 - 2 c. Water (may be needed for after cooking, but usually I don't have to use this)

Romano Cheese

Cooking Instructions

1. Heat Oil & Butter

2. Saute Onion (2-3 min) until translucent

3. Add the Rice and Saute for another 3-5 minutes - until opaque (I usually saute for 5 full minutes with that amount of rice)

4. Add salt and lemon juice/water mixture.

5. Stir & cook until liquid is absorbed

6. Add 8 c. chicken broth & stir

7. Set Pressure Cooker on High Pressure for 6 minutes.

8. Quick Release method

9. Set Pressure Cooker to Simmer

10. Stir rice and simmer until liquid is absorbed

11. If you want to add more liquid do it now and start with 1/2c. and simmer til absorbed. Keep adding liquid until you get the consistency you desire. (I typically do not have to do this step.)

11. Serve with Romano Cheese

We set out mix-ins. Ours are lemon wedges, cooked cubed chicken, sugar plum tomato halves and romano cheese. Broccoli, asparagus, carrots and peas would all be great mix-ins as well.

Serves 8 as small main course.

For InnVision- Meatballs with Sweet & Sour Sauce

Meatballs with Sweet & Sour Sauce for 25

1 bag of frozen meatballs from Costco (170 meatballs, 6lbs)

6 bell peppers (red yellow orange are sweeter for the kids) chopped into 1 inch pieces

2-3 (20oz) cans of pineapple chunks

1 large onion chopped into 1 inch pieces

1 large bottle (44oz or more) of sweat and sour sauce (or make from scratch) – Teriyaki sauce also works

** cook meatballs (heat through from frozen)

Sauté bell peppers and onions until slightly tender

Combine meatballs, bell peppers, onions, and pineapple and sauce and simmer until ready to serve

Rice for 25: Cook 6 ¼ cups white or brown rice, according to package.

For InnVision- a great way to divide this up is to have 1 person do all the meatballs, 1 person do all the sauce, and 1 person do all the rice.

For InnVision- Baked Ziti

For InnVision- Baked Ziti to serve 25

3 lbs ground beef or turkey

3 large jars of spaghetti sauce with roasted garlic

1 TB dried oregano

1 TB dried parsley

dash salt, pepper

2 large onions, chopped

2 ½ lb package of rigatoni noodles

3 lb mozarella cheese, grated

Cook pasta, drain.

Brown meat with onions and seasonings. Add sauce and ¼ cup water. Bring to a boil, then simmer for 10 minutes. Into 2 greased 10 x 14 pans layer sauce, pasta, cheese until all ingredients are used. Cover with foil and bake at 350 for 35 minutes. Remove foil last 5 minutes for cheese to be bubbly and brown.

For InnVision- Baked Macaroni and Cheese

For InnVision- Baked Macaroni and Cheese to serve 25

2 ½ lb package (60 oz) of elbow macaroni

10 TB butter

5 TB flour

5 tsp salt

1 ¼ tsp dry mustard

1 tsp pepper

7 ½ cups milk

10 cups shredded cheddar cheese

Cook macaroni, drain.

Melt butter in large pot and stir in flour, salt, mustard and pepper. Heat milk up in the microwave for 4 minutes and pour in pot. Stir and cook til thickened. Remove from heat and add cheese. Add noodles, mix and pour into 2 greased 10 x 14 pans. Bake at 350 degrees for 20-30 minutes.

Slow Cooker Hot Fudge Sundae Cake

      1 cup all-purpose flour
   1/2 cup granulated sugar
      2 tablespoons baking cocoa
      2 teaspoons baking powder
   1/2 teaspoon salt
   1/2 cup milk
      2 tablespoons vegetable oil
      1 teaspoon vanilla
   1/2 cup chopped nuts
   3/4 cup packed brown sugar
   1/4 cup baking cocoa
1 1/2 cups hot water

Step 1
Spray inside of 2 to 3 1/2 quart slower cooker with cooking spray.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl.  Stir in milk, oil, and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

Step 2
Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

Step 3
Cover and cook on high heat setting for 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.

Step 4
Turn off slow cooker.  Let cake stand uncovered 30 to 40 minutes to cool slightly before serving.  Spoon warm cake into dessert dishes. Spoon sauce over top.

Salsa Verde Braised Pork

Salsa Verde Braised Pork

*Submitted by Sara S.

INGREDIENTS
3 1/2 lbs. bone-in pork shoulder (aka pork butt) ~ (If you use the boneless pork tenderloin from Costco, the meat has no fat so it will be a little dryer)

1 bottle (15 oz.) Salsa Verde (your favorite kind)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 tsp. each ground cumin and coriander

1 tsp. dried oregano

1/2 cup chopped fresh cilantro

Salt (optional)


DIRECTIONS

1. Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high.

2. Add broth, onion and spices over pork.

3. Cover and cook until meat is very tender when pierced and registers at least 165 degrees on an instant-read thermometer, at least 5 or up to 7 hours.

4. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

5. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

6. With 2 forks, tear meat into large shreds. Add the Salsa Verde juices back to the meat and stir in the cilantro. Salt if needed.

We like to serve it with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterrey Jack cheese and sour cream.

You can also serve it over black beans and rice, nachos, or add to a salad.

Carnitas/Homemade Chipotle's Dinner

Carnitas

a couple of Tbsp. oil

4lbs. pork shoulder roast

1 onion, sliced

6 cloves garlic, minced or pressed

1 tsp. cumin, heaped a small amount

1/2 tsp. coriander, heaped a small amount

1 tsp. oregano

2 bay leaves

1 tsp. kosher salt

several grinds of black pepper

1 1/2 c. chicken broth

Sear the meat on all sides in few Tbsps. oil along with the sliced onion. Takes about 10-15 min.

Place everything in crock pot and add the remaining ingredients.

Cook on low for 7-10 hours or until meat is cooked through and shreddable.

Shred the meat.

Serve over Cilantro Lime Rice

Cilantro Lime Rice

(optional) soak rice in water for 10 min., drain before cooking

1 tsp. oil

1 cup of basmati rice

1 1/2 c. water (if you find that the rice is not as done as you'd like it to be then increase water to 2c.)

1/2 tsp. salt

juice of 1-2 limes

2-3 Tbsp. chopped, fresh cilantro

Heat oil. Saute rice in oil for a few minutes until the rice gets aromatic. Add the lime juice and saute another minute. Add the water and cook as you would normally cook rice. (I either use a pressure cooker or a rice cooker. If you use a pressure cooker you'll use less water and will add a Tbsp of oil to the cooking water. Consult your manual)

Fold in fresh, chopped cilantro.

We like to eat it with pinto or black beans, fajita veggies (sauteed onions and bell peppers in Lawry's fajita seasoning), lettuce, cheese, sour cream, guacamole.