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Not sure what to make for dinner? This sausage vegetable stir-fry with garlic butter is a comforting and delicious. This is one of those easy, quick dinners to get on the table fast. Great to serve by itself or with rice or pasta. This recipe is healthy and delicious! The best of both worlds. Eskridge sausage stir fry You Will Need: 1 Package Eskridge Sausage 2 TBSP Butter 2 TBSP oil (I used olive) 1 1/2 TBSP Minced Garlic 1 Medium Yellow Squash (sliced) 1 Medium Zucchini (sliced) 6 to 8 Mini Sweet Bell Peppers 1 Medium Onion (cut in half then sliced) 1 TBSP Roasted Garlic and Herb Seasoning 1/2 TBSP onion powder 1 tsp Salt 1/2 tsp Pepper Share For The Rice 1 1/2 cup Sushi Rice (sticky rice) 1/4 cup Rice Vinegar Salt and Pepper (optional) Cook Rice according to package directions, add rice vinegar and salt and pepper. Not sure what to make for dinner? This sausage vegetable stir-fry with garlic butter is a comforting and delicious way to end your day. This is one of those easy, quick dinners to get on the table fast. Great to serve by itself or with rice or pasta. This recipe is healthy and delicious! The best of both worlds. Directions Start by slicing sausage, onion, sweet bell peppers, yellow squash and zucchini and spices. Add Butter and Oil to your pan with minced garlic (let cook a few min) do not brown. Cover and simmer for 25 minutes until veggies are firm, but soft. Stirring occasionally . Transfer to a sheet pan and broil for 6 to 8 minutes. Although I prefer Beef or Pork Eskridge sausage , you can also make this recipe using turkey and Italian or beef Sausage . All are great. In fact you can mix it up, Use some of each to get a great tasting dish your whole family will love. Eskridge sausage is great with fried potatoes and onions. YUM~! Other Recipes You might like Instant Pot Rice Cilantro Garlic Butter Jasmine Rice Parmesan Potato Bites Parmesan Canned Corn The Best Bacon Baked Beans

These are products and services that I recommend. By shopping with me, you are helping this site grow. So that I can keep offering free recipes for you to enjoy. You don't even have to purchase what is shown. By clicking the link and shopping as you normally would it gives me credit. Thank you so mu Shop With Me Shop through us with Amazon and unlock a vast array of products at your fingertips. As an Amazon affiliate, we offer you a seamless shopping experience with direct access to Amazon's extensive catalog. Explore a diverse range of categories, from electronics and fashion to home essentials and more. Rest assured, your shopping is secure, and Amazon's renowned customer service is always at your disposal. By shopping through us, you support our website and enable us to bring you the latest deals, exclusive promotions, and personalized recommendations. Start shopping with confidence and convenience today, knowing you have the power of Amazon's vast marketplace at your side. Happy shopping! set/4 Cooking Wines Instant Pot Sling $13.99 Accessories for Instant Pot $33.99 Pioneer Woman Instant Pot 6qt 6 Quart Programmable Pressure Cooker $70.09 & FREE Shipping Silicone Sealing Ring for Instant Pot Accessories, Fits 5 or 6 Quart Models. Has option for 8 qt Genuine Instant Pot Ceramic Non-Stick Interior Coated Inner Cooking Pot 3 quart $12.36 6 Quart $19.95 8 Quart $24.95 Instant Pot Accessories Set Compatible with 6,8 Qt, Ninja Foodie 8 qt - Stainless Steel Steamer Basket, Spring form Pan, Egg Steamer Rack, Silicone Egg Bites Mold and More (PURPLE) $31.99 13 Pcs Instapot Accessory Set for 5,6,8 Qt Duo 8 Quart Magnetic Whiteboard Wrap. 6 Dry Erase Markers Clean your Instant Pot with ease. OXO Good Grips Palm Brush Storage Set $9.99 The Instant Pot Bible: More than 350 Recipes and Strategies Kindle and Paperback Ketogenic Instant Pot Cookbook & One Pot Meals Claim your $5 Kindle credit Read with Kindle Unlimited to also enjoy access to over 1 million more titles$9.99 to buy Instant Potter 5" x 4" Vinyl Decal Sticker for Instant Pot InstaPot Made with Love and Some Other SHT 5" x 4.5" Instant Pot Die Cut Sticker Instapot Genuine Instant Pot Silicone Steamer Basket products other customers have ordered Pit Boss Hickory Bacon Seasoning 6.5 oz (Pack of 2) Doctor's Best High Absorption Magnesium Glycinate Lysinate, 100% Chelated, TRACCS, Not Buffered, Headaches, Sleep, Energy, Leg Cramps, Non-GMO, Vegan, Gluten Free, Soy Free, 100 mg, 240 Tablets Sqwincher 060102-FP Zero Qwik Stik Powder, 20 oz, Red, Standard (Pack of 50) Wildlife Research Magnum Golden Scrape-Dripper, 4-Ounce Cuisinart CSBP-100 3-in-1 Stuffed Burger Press, Black Easy-Going Sofa Slipcover Reversible Sofa Cover Furniture Protector Anti-Slip Foams Couch Cover Water Resistant Elastic Straps Pets Kids Children Dog Cat(Sofa, Dark Blue/Light Blue) Brown Sugar Bacon Jerky Candied Bacon Fu Store 2pcs Stainless Steel Mesh Tea Ball 2.1 Inch Tea Infuser Strainers Tea Strainer Filters Tea Interval Diffuser for Tea or canning (holds spices) Mk Collection King/California king over size 118"x106" 3 pc Diamond Bedspread Bed-cover Embossed solid Sage Green New Tempt Me Women One Piece Swimsuit High Neck V-Neck Mesh Ruched Swimwear Black L Easy-Going Sofa Slipcover Reversible Sofa Cover Furniture Protector Anti-Slip Foams Couch Cover Water Resistant Elastic Straps Pets Kids Children Dog Cat (Chair, Dark Blue/Light Blue) StudioFX 800W Chromakey Green Screen 10ft x 12ft Backdrop Photography Video Lighting Kit - Background Support System Included - Kaezi CH15-1012G vs-1 Royal Canin Cavalier King Charles Spaniel Adult Breed Specific Dry Dog Food, 3 lb. bag Cast Iron Heat Diffuser Plate - Flame Reducer – 2 Pack – 2 Sizes Included – 8.25” and 6.75” Heat Diffuser Plates - Flame Guard - Simmer Ring - Heat Tamer VitBoost Vegan Liquid B-12 Drops – 60 x 5000 mcg Extra Strength Raspberry Flavored Vitamin B12 Liquid Methylcobalamin sublingual Supplement | Designed to Maximize Absorption & Energy | Gluten Free 11-Quart Stainless Steel Juicer Steamer, Fruit Vegetables Steamer For Food With Glass Lid Hose With Clamp Loop Handles, Perfect Home Kitchen Stainless Steel Cookware By WATERJOY Basting Brush Silicone Pastry Baking Brush BBQ Sauce Marinade Meat Glazing Oil Brush Heat Resistant , Kitchen Cooking Baste Pastries Cakes Meat Desserts, Dishwasher Safe 4Pack (10.2"+ 3 8.2" - 4Pack) Over Sink(32”) Dish Drying Rack, Drainer Shelf for Kitchen Supplies Storage Counter Organizer Utensils Holder Stainless Steel Display- Kitchen Space Save Must Have (Sink size ≤ 32 1/2 inch, black) My sister has this and I love it!!

Enjoy Rosemary Garlic Butter Ribeye Steaks: A quick, flavorful recipe for perfectly seared ribeye, infused with a rich, savory rosemary garlic butter. Rosemary Garlic/butter Ribeye's Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This dish is nothing short of extraordinary. The ribeye steaks, carefully marinated in a symphony of garlic, butter, and fragrant rosemary, emerge from the kitchen as a masterpiece of flavor and tenderness. Each bite is a sensory delight, with the juicy, perfectly cooked steak paired with the rich, buttery infusion that elevates it to gourmet levels. The combination of these elements creates a taste sensation that is truly heavenly. But it's not just about the kitchen perfection; it's about the warmth and joy this meal brings to the table, turning every mealtime into a heartwarming celebration of deliciousness. You won't be able to resist going back for seconds – it's that good! You Will Need 2 (1 pound each) Ribeye Steaks 2 tsp Salt 2 tsp Pepper 2 full Sprigs of Rosemary 2 TBSP Oil 2 TBSP Minced Garlic 3 TBSP Butter Thank you so much for supporting my site What goes well with Rosemary Garlic/butter Ribeye's Parmesan Potato Bites Instant Pot Corn On The Cob Basic Mashed Potatoes Brussel Spouts Southern Kicked-up Green Beans How to make Rosemary Garlic Butter Ribeye's Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Start by seasoning your Ribeye Steaks: Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper evenly on each side of both steaks. Pat the seasoning into the meat for better adhesion. Prepare the Rosemary-Infused Butter: Strip the rosemary leaves from the sprigs and chop them finely. In a small saucepan, melt 3 tablespoons of butter over low heat. Once melted, add the minced garlic and chopped rosemary to the butter. Stir gently and let it infuse over low heat for about 2 minutes. Remove from heat and set aside. Sear the Steaks: Heat a cast-iron pan over medium-high heat. Add 2 tablespoons of oil and heat until it shimmers and starts to sizzle. Carefully place the seasoned ribeye steaks in the hot pan. Sear each side for about 1 minute to develop a beautiful crust. Create the Flavorful Finish: Reduce the heat to medium-low. Pour the prepared rosemary-infused garlic butter over the steaks. Add the full rosemary sprigs to the pan for added flavor. Baste the Steaks: Using a spoon, continuously baste the steaks with the melted butter and garlic mixture for about 3 minutes. This helps infuse the meat with the rich flavors. Transfer to the Oven: Turn off the stovetop heat and carefully move the cast-iron pan with the steaks to your preheated oven. Finish Cooking in the Oven: Let the steaks cook in the oven for an additional 3 minutes for a medium-rare doneness. If you prefer your steak cooked differently, adjust the time accordingly: Rare: 2 minutes in the oven Medium: 4 minutes in the oven Medium-Well: 5-6 minutes in the oven Keep in mind that these times are approximate, and actual cooking times may vary based on the thickness of the steaks and your oven's performance. Rest and Slice: Carefully remove the cast-iron pan from the oven, and using oven mitts, place it on the stovetop. Let the steaks rest in the pan for about 10 minutes. Resting allows the juices to redistribute, resulting in tender and flavorful meat. After resting, transfer the steaks to a cutting board. Slice the steaks against the grain into your desired thickness. Serve and enjoy your perfectly cooked Rosemary-Infused Ribeye Steaks! Thank you so much for supporting my site Pro Tips for Perfect Rosemary-Infused Ribeye Steaks Choose Quality Steaks: Start with high-quality, well-marbled ribeye steaks. Look for steaks that are at least 1 inch thick, as they will cook more evenly. Bring the Steaks to Room Temperature: Take the steaks out of the refrigerator at least 30 minutes before cooking. Allowing them to come to room temperature ensures more even cooking. Season Generously: Make sure to season both sides of the steaks with salt and pepper, and press the seasoning into the meat. Seasoning enhances the flavor of the meat. Use a Cast-Iron Pan: Cast-iron pans distribute heat evenly and hold temperature well, making them ideal for searing and cooking steaks. Preheat the Pan: Preheat your cast-iron pan over medium-high heat before adding the oil. The pan should be hot enough to create a sizzle when the steaks are placed in it. This helps form a nice crust. Don't Overcrowd the Pan: Ensure there is enough space in the pan for each steak. Overcrowding can reduce the pan's temperature and hinder the searing process. Be Cautious with Oven Timing: The provided oven cooking times are approximate. Use an oven-safe meat thermometer to check the internal temperature of the steaks for precision. For medium-rare, aim for around 130-135°F (54-57°C). Baste for Flavor: Basting the steaks with the rosemary-infused garlic butter not only adds flavor but also helps to keep the steaks moist. Rest the Steaks: Allowing the steaks to rest after cooking is essential. It helps the juices redistribute throughout the meat, resulting in juicier and more tender steaks. Slice Against the Grain: When you're ready to slice the steaks, make sure to cut against the grain. This makes the meat more tender and easier to chew. Serve with Accompaniments: Consider serving your steaks with complementary sides like roasted vegetables, mashed potatoes, or a fresh salad. Experiment with Doneness: Adjust the oven cooking time to achieve your desired level of doneness. Use a meat thermometer to check the internal temperature, as it's the most accurate way to determine doneness. With these tips, you should be well-equipped to create a delicious and perfectly cooked Rosemary-Infused Ribeye Steak. Enjoy your meal! Thank you so much for supporting my site Variations for Perfect Rosemary-Infused Ribeye Steaks Mushroom and Red Wine Reduction: After searing the steaks, set them aside and add sliced mushrooms to the pan. Sauté until they're browned. Then, deglaze the pan with red wine and let it simmer until it reduces to a rich sauce. Serve the steaks with this mushroom and red wine reduction. Blue Cheese Topping: Make a blue cheese topping by mixing crumbled blue cheese with softened butter. Spoon this mixture on top of the cooked steaks while they're resting, allowing it to melt and create a creamy, tangy topping. Chimichurri Sauce: Instead of rosemary-infused butter, serve the steaks with a vibrant chimichurri sauce made from fresh herbs, garlic, red wine vinegar, and olive oil. Drizzle it over the sliced steaks for a burst of flavor. Peppercorn-Crusted Ribeye's : Crush whole peppercorns and press them onto the steaks along with salt before searing. The cracked pepper adds a spicy kick and a delightful texture to the steaks. Citrus-Marinated Ribeyes: Marinate the steaks in a mixture of citrus juices (lemon and orange), olive oil, garlic, and herbs for a couple of hours before cooking. The citrus adds a zesty and refreshing twist to the flavor. Asian-Inspired Soy and Ginger Glaze: Instead of rosemary, infuse the butter with fresh grated ginger and garlic. Then, add a soy sauce and honey glaze for a savory, sweet, and umami flavor profile. Cajun Seasoning: Season the steaks with a homemade or store-bought Cajun spice blend before searing. This will give your ribeye's a spicy, flavorful kick. Balsamic Reduction: Instead of rosemary-infused butter, prepare a balsamic reduction by simmering balsamic vinegar with a touch of sugar until it thickens. Drizzle this reduction over the cooked steaks for a sweet and tangy finish. Herb-Butter Mix: Experiment with different herbs in the butter mixture. Try thyme, oregano, or basil along with garlic to infuse the butter and create unique flavors. Balsamic and Rosemary Glaze: After searing the steaks, set them aside and make a balsamic and rosemary glaze. In a separate pan, combine balsamic vinegar, fresh rosemary sprigs, and a touch of honey or brown sugar. Simmer until the mixture thickens and becomes a sweet and tangy glaze. Drizzle this glaze over the sliced steaks for an elegant and flavorful finish.

This homemade Copycat Taco Bells red sauce, made with roasted Anaheim peppers, perfect for enhancing a variety of dishes, including tacos, enchiladas, burritos and Mexican Dishes. Copycat Taco Bell Red Sauce Create your own Copycat Taco Bell Red Sauce at home with this easy recipe. Enjoy the flavorful kick of this Homemade Taco Bell Red Sauce, perfect for spicing up tacos and more. Learn how to make this Spicy Red Sauce similar to Taco Bell, featuring cayenne for that authentic touch. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients As a Walmart Creator, I earn from purchases. 4 Anaheim peppers 1 can (15 ounces) of tomato sauce 1 can (8 ounces) of tomato sauce (when emptied, fill it with 1 inch of water and add it to the sauce) 3/4 cup water 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon cumin 1/2 teaspoon garlic powder 1 teaspoon onion salt 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon sugar 2 teaspoons white vinegar (or apple cider vinegar ) Thank you so much for supporting my site Mexican cuisine Recipes Copycat Taco Bell's Pintos 'n Cheese Mexican Beef Casserole Calabacitas Ranchero Huevos Mexican Chicken Casserole Restaurant Style Mexican Rice This homemade pepper sauce, made with roasted Anaheim peppers, is incredibly versatile and perfect for enhancing a variety of dishes, including tacos, enchiladas, burritos, and grilled meats. To increase the heat, you can add additional chopped Anaheim peppers or a dash of hot sauce according to your spice preference. It's a fantastic condiment that adds a delightful kick to your meals. How to make Copycat Taco Bell Red Sauce Roasting and Preparing the Red Anaheim Peppers: Preheat your oven to the broil setting. Wash the red Anaheim peppers thoroughly and pat them dry with a paper towel. Leave the stems intact; you'll remove them later. Place the whole red Anaheim peppers on a baking sheet lined with aluminum foil. Put the baking sheet with the peppers on the top oven rack, closest to the broiler element. Use the high broil setting. Keep a close eye on the peppers. The goal is to char the skin on all sides. This will take about 5-10 minutes, but it can vary depending on your oven and the distance from the broiler. As the skin of the peppers starts to blister and char, use tongs to carefully turn them so that all sides get evenly roasted. Once the peppers are evenly charred and the skin has blistered and blackened, remove the baking sheet from the oven. The peppers should be tender on the inside. Allow the roasted peppers to cool for a few minutes until they are safe to handle. Then, using your fingers or a paper towel, gently rub off the charred skin. Also, remove the stems and seeds from the peppers. Making the Red Sauce: Chop the roasted, peeled, and deseeded red Anaheim peppers finely. In a small saucepan, combine the chopped roasted red Anaheim peppers, one can (15 ounces) of tomato sauce, one can (8 ounces) of tomato sauce (filled with 1 inch of water), and 3/4 cup of water. Add the chili powder, paprika, cumin, garlic powder, onion salt, black pepper, salt, sugar, and white vinegar to the saucepan. Bring the mixture to a simmer over medium-low heat. Allow it to simmer for about 10-15 minutes to meld the flavors. Remove the saucepan from heat. Transfer the mixture to a blender and blend until smooth and liquified. Taste the sauce and adjust the seasoning if necessary. You can add more salt, sugar, or vinegar to match your taste preference. Remove the sauce from the blender and let it cool before transferring it to an airtight container. Thank you so much for supporting my site Storage Tips for Red Sauce: Refrigeration: If you have leftover homemade red sauce, allow it to cool to room tempe rature before transferring it to an airtight container. Store it in the refrigerator for up to 4-5 days. Freezing: To extend the shelf life, you can freeze the red sauce. Pour it into an airtight container or freezer bags, leaving some room for expansion. Seal well and label with the date. Frozen red sauce can last for about 3-4 months. Portioning: Consider freezing the sauce in smaller portions, so you can defrost only what you need for future meals, reducing waste. Thawing: When you're ready to use frozen red sauce, transfer it to the refrigerator overnight to thaw gradually. You can also thaw it more quickly in a microwave or on the stove over low heat. Thank you so much for supporting my site A copycat recipe for Taco Bell red sauce can be used to enhance the flavor of a variety of dishes, similar to how Taco Bell uses it in their menu items. Here are some ideas for what you can use this red sauce for: Tacos: Add a drizzle of Taco Bell-style red sauce to your homemade tacos, whether they're filled with ground beef, chicken, fish, or vegetarian ingredients. Burritos: Use the red sauce as a flavorful addition to burritos, whether you're making bean and cheese burritos, beef and rice burritos, or any other variation. Quesadillas: Serve red sauce alongside quesadillas for dipping, or drizzle it over the top before folding and grilling. Nachos: Create nachos by drizzling the red sauce over tortilla chips and melted cheese, then adding toppings like jalapeños, sour cream, and guacamole. Chalupas: Make chalupas at home by topping fried tortillas with seasoned meat, lettuce, cheese, and a drizzle of red sauce. Burgers: Use the red sauce as a condiment for homemade burgers or sliders to add a spicy kick. Breakfast Burritos: Add a touch of red sauce to you r breakfast burritos for a Southwestern-inspired flavor. Potato Dishes: Drizzle red sauce over baked or roasted potatoes for a zesty twist on a classic side dish. Chicken Dishes: Use it as a sauce for grilled or baked chicken breasts or thighs to give them a Mexican-inspired flavor. Rice Bowls: Incorporate the red sauce into rice bowls with your choice of protein, beans, vegetables, and toppings. Dips: Mix it with sour cream or Greek yogurt to create a flavorful dip for chips or vegetables. Sandwiches: Add a kick to sandwiches or wraps by using the red sauce as a condiment or dipping sauce. Meatloaf Glaze: Brush it onto meatloaf before baking for a spicy tangy glaze. Pizza: Use it as a pizza sauce for a unique Mexican-style pizza with your favorite toppings. These are just some ideas to get you started, but the possibilities are virtually endless. Feel free to get creative and experiment with how you use Taco Bell-style red sauce to enhance your favorite dishes.

Honey Garlic Shrimp Stir Fry, a perfect balance of sweet and savory with succulent shrimp and vibrant veggies a go-to favorite among stir-fry recipes! The Best Honey Garlic Shrimp and Imitation Crab Stir-Fry Enjoy the deliciousness of our Honey Garlic Shrimp Stir Fry—it's a standout among stir-fry recipes. With succulent shrimp, imitation crab meat, and a mix of vibrant veggies, this easy stir-fry recipe hits the mark for the best stir-fry experience. Discover the perfect balance of sweet and savory in this go-to shrimp stir fry that stands out among vegetable stir fry recipes. Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As an Walmart Creator, I earn from purchases. For the Honey Garlic Shrimp: 2 pounds large shrimp , peeled and deveined 6 tablespoons soy sauce 4 tablespoons honey 2 tablespoons minced garlic 1 tablespoon grated ginger 2 tablespoons sesame oil 2 tablespoons olive oil Salt and pepper to taste Chopped green onions for garnish For the Stir-Fry: 2 cups imitation crab meat , shredded 2 cups broccoli florets 2 bell peppers , sliced 2 medium-sized zucchinis , diced 4 tablespoons soy sauce 2 tablespoons oyster sauce 2 tablespoons cornstarch (optional, for thickening) Cooked rice for serving Thank you so much for supporting my site what goes well with Honey Garlic Shrimp and Imitation Crab Stir-Fry Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Parmesan Potato Bites The Best Bacon Baked Beans Parmesan Buttery, Garlic Potatoes Instant Pot Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Stove Top Directions and Variations Below Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Sauté in Instant Pot: Set the Instant Pot to "Sauté" mode. Add olive oil, minced garlic, and grated ginger. Sauté until fragrant. Add shrimp and sauté until they start to turn pink. Add Vegetables: Add broccoli, bell pepper, and zucchini to the Instant Pot. Sauté for a few minutes until the vegetables begin to soften. Prepare Sauce: In a bowl, mix soy sauce, honey, and sesame oil. Pour the sauce over the shrimp and vegetables in the Instant Pot. Pressure Cook: Cancel the "Sauté" mode. Secure the Instant Pot lid, set the valve to the "Sealing" position, and select the "Manual" or "Pressure Cook" setting. Cook on high pressure for 1-2 minutes. Quick Release: Once the cooking is complete, perform a quick pressure release. Add Crab Meat: Carefully open the Instant Pot and stir in the shredded imitation crab meat. Garnish and Serve: Adjust seasoning with salt and pepper if needed. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Note: Cooking times may vary based on the specific model of Instant Pot, and the shrimp and vegetables can overcook easily, so it's important to monitor the process closely. Feel free to experiment with the Instant Pot settings to achieve the desired texture for your shrimp and vegetables. Enjoy your Instant Pot Honey Garlic Shrimp and Imitation Crab Stir-Fry! Thank you so much for supporting my site Stove Top Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Marinate the Shrimp: In a bowl, combine soy sauce, honey, minced garlic, grated ginger, sesame oil, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat and let it marinate for at least 15-20 minutes. Cook the Shrimp: Heat a large skillet or wok over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set them aside. Prepare the Stir-Fry: In the same skillet, add a bit more oil if needed. Add broccoli, bell pepper, and diced zucchini. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Combine Shrimp and Crab Meat: Return the cooked shrimp to the skillet with the vegetables. Add shredded imitation crab meat to the pan and gently toss to combine. Make the Sauce: In a small bowl, mix soy sauce, oyster sauce, and cornstarch (if using). Pour the sauce over the shrimp, crab, and vegetables. Stir well to coat everything evenly. Serve: Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve the Honey Garlic Shrimp and Imitation Crab Stir-Fry over cooked rice. Garnish with chopped green onions. Thank you so much for supporting my site "Variations" Honey Garlic Shrimp Stir-fry with Imitation Crab Meat Lemon Pepper Shrimp and Crab Stir-Fry: Replace the soy sauce with lemon juice for a citrusy flavor. Season with black pepper and a pinch of lemon zest. Garnish with fresh parsley or chives. Sweet Chili Lime Shrimp and Crab Stir-Fry: Use sweet chili sauce in place of honey in the marinade. Add a squeeze of fresh lime juice for a zesty kick. Garnish with chopped cilantro and lime wedges. Mango Tango Shrimp and Crab Stir-Fry: Dice fresh mango and add it to the stir-fry for a tropical twist. Include a tablespoon of mango or peach preserves in the sauce. Garnish with chopped mint or basil. Garlic Butter Shrimp and Crab Stir-Fry: Infuse the dish with the richness of garlic butter. Add a tablespoon of melted butter to the soy sauce and honey marinade. Finish with a sprinkle of chopped parsley. Szechuan Shrimp and Crab Stir-Fry: Incorporate Szechuan sauce for a spicy, tangy flavor. Include sliced water chestnuts and bamboo shoots for crunch. Garnish with chopped green onions and crushed peanuts. 6. Cajun Spice Shrimp and Crab Stir-Fry: Season the shrimp with Cajun spice blend or Old Bay seasoning. Add sliced andouille sausage for a Cajun flair. Garnish with chopped scallions or parsley. Hoisin Ginger Shrimp and Crab Stir-Fry: Substitute honey with hoisin sauce in the marinade. Add finely chopped ginger and a splash of rice vinegar. Garnish with toasted sesame seeds and green onions. Thai Basil Shrimp and Crab Stir-Fry: Use Thai basil leaves for an aromatic touch. Include sliced red and green bell peppers for color. Finish with a drizzle of fish sauce and a squeeze of lime. Mediterranean Shrimp and Crab Stir-Fry: Replace the soy sauce with balsamic glaze. Add cherry tomatoes and Kalamata olives to the stir-fry. Garnish with crumbled feta cheese and fresh oregano. Pesto Parmesan Shrimp and Crab Stir-Fry: Toss the shrimp and crab in basil pesto. Sprinkle Parmesan cheese over the stir-fry before serving. Garnish with pine nuts and fresh basil. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter

Irresistible Homemade General Tso’s Chicken: Better Than Takeout! Skip the takeout and make this flavorful dish at home today! Irresistible Homemade General Tso’s Chicken: Better Than Takeout! Elevate your dinner with a tantalizing General Tso's Chicken, a standout among Chinese food recipes. This Asian chicken recipe offers a perfect blend of sweet, spicy, and savory flavors. Whether you're seeking chicken dinner ideas or exploring new chicken breast dinner ideas, this General Tso's chicken recipe is a crowd-pleaser. Unlock the secrets to an easy Tso chicken with this simple and delicious recipe, making it a go-to choice for a memorable and flavorful meal. Share Ingredients As an Amazon Associate, I earn from purchases. 4 boneless, skinless chicken breasts 1/4 cup soy sauce 2 tablespoons honey 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon red pepper flakes (adjust to taste) 2 tablespoons vegetable oil (for cooking) Sesame seeds and chopped green onions for garnish (optional) Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Thank you so much for supporting my site Chinese Recipes Chinese Sweet and Sour Sauce Sweet & Spicy BBQ Stir-Fry Chinese Honey, Garlic Chicken Shrimp Vegetable Stir Fry Beef & Broccoli Chinese Pork Fried Rice Instructions for making General TSO's Chicken Asian Recipe Instant Pot Stove Top Directions Below Prepare the Marinade In a small bowl, whisk together: Soy sauce Honey Rice vinegar Sesame oil Minced garlic Grated ginger Red pepper flakes (if using). Marinate the Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it's well coated. Reserve the other half for the sauce. Marinate the chicken in the refrigerator for at least 30 minutes, or up to a few hours for better flavor. Sauté (Optional for Extra Flavor): Turn the Instant Pot to the Sauté setting and add vegetable oil. Once hot, remove the chicken from the marinade (discard used marinade) and sear each side for 1-2 minutes. This step is optional but adds flavor. Pressure Cook: Add 1/2 cup water or chicken broth to the Instant Pot to prevent burning. Place the chicken in the pot and pour the reserved marinade over the top. Secure the lid, ensuring the vent is set to Sealing. Set the Instant Pot to Manual/Pressure Cook mode for 8 minutes (for medium chicken breasts) or 10 minutes (for larger chicken breasts). Release Pressure: Once the cooking time is complete, allow a Natural Release for 5 minutes, then perform a Quick Release to release any remaining pressure. Thicken the Sauce (Optional): Remove the chicken and set it aside to rest. Turn the Instant Pot to the Sauté setting. If the sauce is thin, mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce. Let it simmer for 2-3 minutes until thickened. Serve: Slice the chicken into thin strips. Drizzle the thickened sauce over the chicken. Garnish with sesame seeds and chopped green onions, if desired. Serve with steamed rice or stir-fried vegetables for a complete meal. Thank you so much for supporting my site Instructions for making General TSO's Chicken Recipe Stove Top Prepare the Marinade: In a small bowl, combine the following ingredients: Soy sauce: for the base of the marinade. Honey: to add sweetness. Rice vinegar: for a tangy kick. Sesame oil: for depth of flavor. Minced garlic: for aromatic richness. Grated ginger: for a fresh, zesty touch. Red pepper flakes: to add a subtle heat (optional). Whisk everything together until well combined. This mixture will act as both your marinade and sauce. Marinate the Chicken: Place chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish tightly, ensuring the chicken is well-coated with the marinade. Refrigerate the chicken for at least 30 minutes, but for the best flavor, marinate for a few hours. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess marinade drip off. Discard the used marinade. Place the chicken in the hot skillet and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Prepare the Sauce: While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring the marinade to a boil over medium heat to ensure it’s safe to consume. Reduce the heat and let it simmer for a few minutes until it thickens slightly. Optional: For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce. Continue to simmer until the desired consistency is achieved. Assemble and Serve: Once the chicken is done, remove it from the skillet and let it rest for 5 minutes. Slice the chicken into thin strips. Drizzle the prepared sauce over the chicken. Garnish with sesame seeds and chopped green onions, if desired. Serving Suggestions: Serve the sliced chicken with: Steamed rice or fried rice. Your favorite stir-fried vegetables, like broccoli, bell peppers, or snap peas. Thank you so much for supporting my site Tips for making General TSO's Asian Chicken Recipe Marinating Time: Marinating the chicken for a longer time (several hours or overnight) in the refrigerator will allow the flavors to penetrate the meat more deeply, resulting in a more flavorful dish. If you're short on time, even 30 minutes of marinating can make a difference. Adjust Spice Level: The amount of red pepper flakes can be adjusted to your preferred level of spiciness. Add more for extra heat or reduce it for a milder flavor. Searing the Chicken: If you have extra time and want to enhance the flavor and texture of the chicken, you can sear it in a hot skillet with a little oil before or after pressure cooking in the Instant Pot. Searing creates a nice crust and adds depth to the dish. Use a Meat Thermometer: To ensure that the chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This is the safe temperature for poultry. Thicken the Sauce: If the sauce is not thick enough after cooking, you can use the sauté function on the Instant Pot to simmer and reduce it until it reaches your desired consistency. You can also add a cornstarch slurry to thicken it further. Garnish: Don't forget to garnish your dish with sesame seeds and chopped green onions or other ingredients like cilantro or chopped peanuts for added flavor and visual appeal. Serve with Accompaniments: Consider serving your Asian Chicken with a side of rice, noodles, or stir-fried vegetables to complete the meal. The sauce from the dish will work wonderfully with these side dishes. Taste and Adjust: Taste the sauce and the final dish before serving. You can always adjust the seasoning by adding more soy sauce, honey, or other ingredients to achieve the perfect balance of flavors. By following these tips, you'll be well on your way to creating a delicious and perfectly balanced Asian Chicken dish that your family and guests will love. 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Pork tenderloin doesn’t require much in the way of spicing or sauces because the meat shines on its own. I use my Italian spice blend the flavors are out of this world.  seared to perfection finished in the Instant Pot or oven and then it can be broiled for a nice crisp. Would you believe this recip Instant Pot, Crock Pot Or Oven Pork Butt Roast You Will Need 3 to 5-pound roast 5 TB Olive Oil (divided) 3 TB Our Italian Seasoning Blend 3 cups Bone Broth (Or Chicken Broth) 1 Cup Water Share Pork tenderloin doesn’t require much in the way of spicing or sauces because the meat shines on its own. I use my Italian spice blend the flavors are out of this world. seared to perfection finished in the Instant Pot, Crock Pot or Oven and then it can be broiled for a nice crisp. Would you believe this recipe is ready in about 45 minutes? It does make a lot of juice, but it's perfect for gravy!~ If you don't want to make gravy, you can freeze and use for soups or stews. Yummy~ Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest ! Instant Pot Directions Crock Pot Instructions Below Start by covering all sides of roast with Olive Oil Season well with our Italian seasoning blend . Cover all sides equally. Add 2 TBS olive oil to your instant pot and turn your saute button on and wait to get hot. Sear on all sides. Once seared add cups bone/chicken broth and water. Make sure you have it on sealing and not venting. Select manual high pressure 45 min. When done let it release on its own. When your pressure valve goes all the way down, open your lid carefully. Move to a serving platter and serve hot. You can make a really good gravy with the juice remaining! What sides go with Pork roast? Pulled Pork Sides: Our Go-to List Jalapeno Cheddar Cornbread BBQ Baked Beans Loaded Potato Salad Bacon and onion Collard Greens Southern Deviled Eggs Parmesan Corn What is Pork Butt AKA Boston Butt Roast? Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same. Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. It has a bit less marbling and less fat and is usually not separated from the butt. But usually, the term pork shoulder is used interchangeably with pork butt and Boston butt . Slow Cooker Pulled Pork First you want to season the pork butt with. Our Italian Seasoning Note: it is not necessary to add any liquid to the slow cooker if you’re just doing a spice blend, but for great taste add a can of Dr. Pepper! Next, place the pork shoulder into the crock pot Cook the pork for 8 hours on low There will be liquid in the crock pot that the pork gave off while cooking: Makes wonderful Gravy Remove the pork to a board and let it rest for 20 minutes. Then shred it with a fork: The pork should should shred quite easily with a fork, and fall apart nicely. The pulled pork is now ready to enjoy, and can be used for many different recipes like: Pork Chili Dr. Pepper Pulled Pork Pulled Pork Green Chili This pulled pork is also gluten-free, dairy-free, low carb, paleo, and keto friendly. Slow Cooker Pulled Pork Tips: Can you overcook slow cooker pulled pork? Yes, definitely. The best way to combat this is to first get a feel for your own slow cooker, since models can vary in heat intensity, and also the size can impact cooking time. If you’re cooking a smaller pork shoulder that’s 3 pounds, you should check the temperature earlier than you would for a 5 pound pork shoulder. The pork is done when it reaches 190 F and shreds easily with a fork. How to reheat pulled pork: While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover pulled pork for a few minutes until warmed through. What temperature to cook slow cooker pulled pork: I always cook pulled pork on low in the crock pot. It freezes beautifully! Store in an airtight container for up to 2 months Slow Cooker Pulled Pork This Slow Cooker Pulled Pork is incredibly easy to make, and it's perfect for weeknight meal, lunch time sandwiches, or freezing. Add with our Au Jes Seasoning to make wonderful French Dip Sandwiches. Compatible Side Dishes: BBQ Baked Beans Loaded Potato Salad Parmesan Corn On The Cob Mashed Potatoes and Gravy Instructions Season the pork all over with our Italian Seasoning then place it in the slow cooker. Cover with a lid and cook on low for about 8 hours When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes before shredding with a fork. Take the leftover liquid from the crock pot and strain it to remove any solids. If you don't mind the fat, add the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the pork. Enjoy! Oven Pulled Pork Preheat the oven to 350 degrees F. Season all sides of the pork with olive oil, and then our Italian Seasoning Blend . Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 45 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat. Should I cover my pork butt roast As pork begins to shrink and lose its juices, it can become dry. The first way is to cover the pork roast with aluminum foil or your baking pan cover. Depending on your oven temperature, covering pork roast helps preserve its juicy flavors and also reduces shrinkage. In the last 15 min uncover and let brown (or pan sear before roasting. (add 3 TBSP oil to hot pan and brown roast on all 4 sides) Tips: Adding Liquid to Pork Roast The goal is to keep as much of the juices in the pork roast as possible. When juices begin to seep into the baking pan, add water, chicken broth, beef broth, Dr. Pepper or vegetable broths to these juices. This forms the basis of the liquid used to baste your pork roast and keep it from drying. Later, use this liquid to create delicious, flavorful gravy. How-to Video

Homemade Instant Pot or Stove Top chicken broth. Crafted by searing a whole chicken to perfection and infusing it with a medley of aromatic spices and vegetables, this rich broth boasts a depth of flavor that enhances any dish. Simmered to perfection and meticulously strained, our chicken broth serves as a versatile foundation for soups, stews, sauces, and more. instant Pot Chicken Broth All About Broth FAQ (frequently asked questions) Turkey Broth Canning Chicken or Turkey Broth Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Elevate your culinary creations with our exquisite homemade Instant Pot or Stove Top chicken broth. Crafted by searing a whole chicken to perfection and infusing it with a medley of aromatic spices and vegetables, this rich broth boasts a depth of flavor that enhances any dish. Simmered to perfection and meticulously strained, our chicken broth serves as a versatile foundation for soups, stews, sauces, and more. Elevate your cooking with this exceptional broth, delivering a symphony of tastes in every spoonful. You Will Need 1 Whole Chicken (4 to 5 pounds) 2 TBSP Oil 2 tsp Onion Powder (divided) 2 tsp Garlic Powder (divided) 2 tsp Oregano (divided) 1 tsp salt (divided) 1/4 tsp pepper (divided) 1 1/2 cups baby carrots 1/2 whole Celery Stock 1 large Onion (Quartered) 10 Cups Water 2 Bay Leaves Thank you so much for supporting my site Instant Pot Chicken broth Stove Top Directions Below Prep the Chicken and Vegetables: Rub the outside of the whole chicken with 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of oregano, 1/2 tsp of salt, and 1/8 tsp of pepper. Cut the celery stalk into a few pieces. Quarter the large onion. Sauté Mode: Turn on the Instant Pot and select the "Sauté" mode. Add 2 tablespoons of oil to the pot and let it heat up. Sauté the Chicken: Carefully place the seasoned chicken in the Instant Pot and sear it on all sides until golden brown. This helps develop flavor in the broth. Add Vegetables and Spices: Add the baby carrots, celery, and quartered onion to the Instant Pot. Sprinkle the remaining onion powder, garlic powder, oregano, salt, and pepper over the vegetables. Add Water and Bay Leaves: Pour in 10 cups of water into the Instant Pot. Drop in the bay leaves. Pressure Cooking: Close and lock the Instant Pot lid. Set the Instant Pot to "Manual" or "Pressure Cook" mode at high pressure. Adjust the cooking time to 25 minutes. Natural Release and Straining: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 15-20 minutes. Carefully release any remaining pressure using the quick-release valve. Use tongs to remove the chicken and vegetables from the broth. Strain the Broth: Set a fine-mesh strainer over a large bowl or another pot. Carefully pour the broth through the strainer to remove any solids and impurities. Cool and Store: Allow the broth to cool down before transferring it to storage containers. Discard the cooked chicken and vegetables, or you can save the chicken meat for other uses. Refrigerate or Freeze: Once the broth has cooled, store it in airtight containers in the refrigerator for up to 4-5 days. You can also freeze the broth in freezer-safe containers for longer storage. Your homemade chicken broth is now ready to use in various recipes! Canning Recipes From Scratch Spaghetti Sauce Southern Chow Chow Dill Pickles Storing and rehydrating Shiitake Mushrooms Chicken Broth Thank you so much for supporting my site Stove Top Chicken broth Prep the Chicken and Vegetables: Follow the same steps as in the Instant Pot version to season the chicken and prepare the vegetables. Sauté the Chicken: In a large soup pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the seasoned whole chicken and sear it on all sides until golden brown. Add Vegetables and Spices: Add the baby carrots, celery, and quartered onion to the pot. Sprinkle the remaining onion powder, garlic powder, oregano, salt, and pepper over the vegetables. Add Water and Bay Leaves: Pour in 10 cups of water into the pot. Drop in the bay leaves. Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Simmer: Once boiling, reduce the heat to low and let the broth simmer gently. Partially cover the pot with a lid to allow steam to escape. Simmer and Skim: Simmer the broth for about 1.5 to 2 hours, occasionally skimming off any foam or impurities that rise to the surface. Strain the Broth: After simmering, carefully strain the broth through a fine-mesh strainer into a large bowl or another pot to remove solids and impurities. Cool and Store: Allow the broth to cool down before transferring it to storage containers. Discard the cooked chicken and vegetables, or you can save the chicken meat for other uses. Refrigerate or Freeze: Once the broth has cooled, store it in airtight containers in the refrigerator for up to 4-5 days. You can also freeze the broth in freezer-safe containers for longer storage. Your homemade chicken broth made on the stovetop is now ready to enhance your recipes! All About Broth FAQ (frequently asked questions) Turkey Broth Canning Chicken or Turkey Broth Thank you so much for supporting my site Freezing your homemade chicken broth in Ziplock bags is a convenient way to store and preserve it for future use. Here's how to do it: Materials Needed: Prepared and strained chicken broth Gallon-sized Ziplock freezer bags (or quart-sized, depending on your preferred portion size) Permanent marker or freezer-safe labels Steps: Cool Down the Broth: Allow the chicken broth to cool to room temperature or slightly warm before proceeding. It's important to avoid putting hot liquids directly into freezer bags. Portion the Broth: Decide on the portion sizes you'd like to freeze. You can choose to freeze the broth in batches that match your typical recipe needs. (I normally do mine in 1 or 2 cups per bag.) Fill the Bags: Place the Ziplock bags in a sturdy container or large measuring cup to provide stability while filling. Carefully ladle or pour the cooled broth into the ziplock bags, filling them to your desired portion size. Leave some space at the top to allow for expansion during freezing. Remove Air and Seal: Gently press down on the bag to remove as much air as possible before sealing it. This helps prevent freezer burn and ice crystals from forming. Seal the ziplock bag tightly, ensuring it's securely closed. Label the Bags: Use a permanent marker or freezer-safe labels to write the date and a brief description on each bag. This helps you keep track of when the broth was made. Lay Flat for Freezing: Lay the filled and sealed ziplock bags flat on a baking sheet or tray to freeze. This allows them to freeze evenly and saves space in your freezer. Freeze the Bags: Place the baking sheet with the ziplock bags in the freezer. Once the broth is frozen solid, you can remove the baking sheet, and the flat bags can be stacked or stored upright in your freezer. Thaw and Use: When you're ready to use the frozen chicken broth, you can either thaw it in the refrigerator overnight or place the sealed bag in a bowl of cold water to speed up the thawing process. Once thawed, the chicken broth is ready to be used in your favorite recipes. By following these steps, you'll have conveniently portioned and labeled bags of homemade chicken broth ready to enhance your cooking whenever you need it.

Southern Deviled Eggs with Dijon- A symphony of flavors, accented by the subtle kick of Dijon mustard and garnished with smoky paprika. These Deviled Eggs effortlessly weave together cherished memories and the coziness of home, inviting all to savor the blend of tradition and innovation. Southern Devil Eggs with Dijon Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Exemplifying Southern comfort and tradition, these Deviled Eggs from the South combine creamy indulgence with tangy flair, and are made even more enticing with the addition of Dijon mustard. A cherished feature of gatherings across the region, these eggs exude a nostalgic and inviting charm, reminiscent of treasured family heirlooms passed through time. Their inviting presentation and symphony of flavors, accented by the subtle kick of Dijon mustard and garnished with smoky paprika. These Deviled Eggs effortlessly weave together cherished memories and the coziness of home, inviting all to savor the blend of tradition and innovation. You Will Need 6-8 large eggs 2 tablespoons real mayonnaise 2 tablespoons mayonnaise salad dressing 1 teaspoon Dijon mustard 1 teaspoon lemon juice Salt and pepper to taste Optional: paprika, fresh herbs (chives, dill, parsley) for garnish Indulge in the versatility of our devil egg recipe, perfectly crafted to elevate every occasion from potlucks to tailgating events and even elegant parties. These deviled eggs are more than just a dish; they are a culinary masterpiece designed to impress and delight every palate. With their classic yet innovative flavors, these crowd-pleasing snacks are the ideal addition to your party food spread, effortlessly adapting to the size of the gathering, whether it's a small family gathering or a large community event. The creamy filling, enhanced by a touch of Dijon mustard and garnished with smoky paprika and fresh chives, creates a harmonious blend of traditional and contemporary tastes that appeals to a wide range of preferences. Don't miss the opportunity to infuse your celebrations with the magic of our egg recipe, a testament to the joy of good food and great company on any occasion. Thank you so much for supporting my site Other Recipes you might like Holiday Vegetable Tray Ultimate Bacon Potato Salad Sauted Onion and Imitation Crab Doctored Bush's Baked Beans Dinner In a Salad Instant Pot How to make Southern Deviled Eggs Stove Top Directions Below Cooking the Eggs (Instant Pot ): Place the trivet inside the Instant Pot and add 1 cup of water to the bottom. Place the eggs on the trivet, ensuring they are not stacked on top of each other. Close the Instant Pot lid and set the vent to the sealing position. Select the "Manual" or "Pressure Cook" function and set it to high pressure for 5 minutes. Once the cooking time is up, perform a quick pressure release by carefully turning the vent to the venting position. Open the Instant Pot lid and transfer the eggs to an ice water bath to cool for about 5 minutes. Preparing the Deviled Eggs (Manual ): Gently tap each boiled egg on a hard surface to crack the shell. Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel. Peel under cool, running water to help remove any small shell fragments. Once peeled, cut the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Preparing the Filling: Mash the egg yolks with a fork until they are smooth and free of lumps. Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks. Mix well until the filling is creamy and well combined. Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference. Filling the Egg Whites: You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look. If using a piping bag, choose a decorative tip for a classy touch. Garnishing: Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor. Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish. Chilling and Serving: Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill. Presentation: Arrange the deviled eggs on a serving platter. You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation. Consider using a decorative tray or plate for an added touch of elegance. Thank you so much for supporting my site Stove Top How to make Southern Deviled Eggs Boiling the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a gentle boil over medium-high heat. Once the water reaches a boil, reduce the heat slightly to maintain a gentle boil. Cook the eggs for about 9-10 minutes for large eggs. After cooking, immediately transfer the eggs to an ice water bath to cool and stop the cooking process. Let them sit for about 5 minutes. Peeling the Eggs: Gently tap each boiled egg on a hard surface to crack the shell. Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel. Peel under cool, running water to help remove any small shell fragments. Cutting and Preparing the Eggs: Once peeled, cut the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter. Preparing the Filling: Mash the egg yolks with a fork until they are smooth and free of lumps. Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks. Mix well until the filling is creamy and well combined. Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference. Filling the Egg Whites: You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look. If using a piping bag, choose a decorative tip for a classy touch. Garnishing: Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor. Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish. Chilling and Serving: Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill. Presentation: Arrange the deviled eggs on a serving platter. You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation. Consider using a decorative tray or plate for an added touch of elegance. These steps will help you create deviled eggs that are not only delicious but also visually appealing and suitable for classy occasions. Feel free to adjust the ingredients and presentation to match your personal preferences and the theme of your event. Thank you so much for supporting my site To store deviled eggs, follow these steps to ensure they stay fresh and maintain their quality: Cooling: After preparing the deviled eggs, allow them to cool completely before storing. Covering: Place the deviled eggs in an airtight container. If possible, use a container that has a tight-fitting lid to prevent air from getting in and affecting the taste and texture. Layering: If you need to stack the deviled eggs, place a layer of parchment paper or plastic wrap between the layers to prevent them from sticking together. Temperature: Store the container of deviled eggs in the refrigerator. The cool temperature will help prevent bacterial growth and maintain their freshness. Timing: Deviled eggs are best when consumed within 1-2 days of preparation. While they can still be safe to eat for a few more days, the texture and flavor may start to deteriorate after that. Garnishes: If you've added paprika, herbs, or other garnishes, be aware that these can become wilted or lose their vibrancy after being stored. Consider adding these garnishes just before serving for the best presentation. Transporting: If you're planning to transport deviled eggs, place them in a container with a secure lid and keep them in a cooler with ice packs to maintain their temperature and quality.

This Southern homemade mac and cheese is a Instant Pot Favorite. This macaroni dish is made with three types of cheese. It’s super easy to make and can easily be doubled or tripled to feed a larger crowd, Southern Creamy Macaroni And Cheese Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share Instant Pot Macaroni and cheese Baked oven directiosn below This Southern homemade mac and cheese is a Instant Pot Favorite. What's not to love? This macaroni dish is made with three types of cheese, milk and seasonings. It’s super easy to make and can easily be doubled or tripled to feed a larger crowd or very hungry kids! and aren't we all kids by heart? You can never go wrong with a cheesy pipping hot dish of homemade macaroni and cheese. After making this homemade mac and cheese you will never want the boxed stuff again.. You Will Need 16 oz Elbow Macaroni 5 Cups Water 1 Stick Butter 1/4 Block Velveeta Cheese 1 cup fiesta Shredded Cheese (divided) 1 Cup Mozzarella Cheese 1 tsp Salt 1/4 tsp Pepper 1 cup Milk Place Macaroni and water into your instant pot, place your lid on, make sure you are on sealing and not venting, press manual (or pressure cook) for 12 min.When your timer goes off wait for your pressure button to go down and open lid. Add Butter, Velveeta cheese, 1/2 shredded cheese, salt, pepper and milk. Mix well What can you serve with macaroni and cheese? Southern Kicked-up Green Beans Ultimate Bacon Potato Salad Ranch BBQ Chicken Wings The Best Bacon Baked Beans Bourbon Chicken Hickory, Honey Chicken Wings Resisting the URGE to take a bite, (lol yah right.) I couldn't (smile) Transfer macaroni to a baking dish, and equally cover with 1/2 Shredded Cheese and Mozzarella. Broil for 4 to 5 minutes ENJOY~! CAN I USE PRE-SHREDDED CHEESE TO MAKE MAC AND CHEESE? yes, and I do for this recipe, when added with Velveeta cheese, it makes a rich creamy sauce. Stove Top macaroni and cheese Cook Macaroni according to package directions Drain Add all ingredients and mix well Place in a baking dish and top with extra cheese Turn on broil until cheese turns a golden brown about 4 or 5 min Enjoy~!

Mini Apple Pies, where flaky crusts embrace a blend of diced apples, brown sugar, cinnamon, nutmeg, and caramel. A symphony of flavors awakens with a drizzle of caramel topping, creating a balance between sweetness and spice. These hand-held treasures invite you to experience a taste of tradition and warmth in every bite. Baked Caramel Apple mini Pies Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Indulge in the delightful world of mini apple pies, where flaky crusts embrace a luscious blend of diced apples, brown sugar, cinnamon, nutmeg, and caramel. A symphony of flavors awakens with a drizzle of caramel topping, creating a harmonious balance between sweetness and spice. These hand-held treasures invite you to experience a taste of tradition and warmth in every bite, making them an irresistible treat for any occasion. You Will Need For The Pie Crust 3 Cups Flour ( divided ) 2 Sticks Unsalted Butter 1 Cup plus 2 TBSP Ice Water 1 TBSP Sugar For the Pie Filling- 12 Medium Apples Peeled, cored and diced. 1 Cup Packed Brown Sugar 4 Tbsp Melted Butter 1 tsp Cinnamon 1/2 tsp nutmeg 3 Tbsp Lemon Juice 3 Tbsp Corn Starch 3 Tbsp Water 1 tsp Vanilla 15 Caramels 1 Cup Water For the Caramel Topping 8 Caramels 1 tsp Butter 1 tsp cream Cinnamon Sugar Mixture 1 tsp Cinnamon 1 Table Spoon Sugar Extra 4 TBSP melted butter olive oil spray Thank you so much for supporting my site Dessert Recipe Old School Chocolate Brownies Strawberry Sauce (Filling) Caramel Apple Parfait Oreo Cream Chocolate Cake Southern Black Berry Cobbler Strawberry Cheesecake yogurt or fruit topping The recipe can be adapted to include a variety of fruits to create delicious hand pies. In addition to apples, you can use fruits like pears, peaches, berries (such as blueberries, raspberries, or strawberries), cherries, or even a combination of different fruits. Just ensure that the chosen fruits are suitable for baking and have a similar texture to apples when cooked. Adjust the sugar and spice levels accordingly to complement the flavor profile of the chosen fruit. Mini Hand Pie Directions How-to Video Pie Crust: Start by dividing the flour into two portions: 2 cups and 1 cup. Place 2 cups of flour in a large mixing bowl. Cut the unsalted butter into small cubes and add them to the flour. Use a pastry cutter or your hands to blend the butter into the flour until you achieve a crumbly texture. Gradually add 1 cup of ice water, along with 1 tablespoon of sugar, while stirring with a fork or your hands. If needed, incorporate an extra 1-2 tablespoons of ice water to attain the desired dough consistency. Divide the dough into two portions, shaping each into a flat disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes. Pie Filling: In a mixing bowl, combine the peeled, cored, and diced medium apples with packed brown sugar, melted butter, cinnamon, nutmeg, lemon juice, and vanilla. Ensure the apple mixture is well coated. In a separate small bowl, create a smooth paste by mixing corn starch with 3 tablespoons of water. Add this mixture to the apple mixture and stir until thoroughly combined. In a saucepan, melt 15 caramels with 1 cup of water over low heat. Once melted, pour the caramel mixture over the apple mixture and gently fold it in. Assembling the Mini Hand Pies: Preheat your oven to 375°F (190°C). Take one of the chilled pie crust discs and roll it out on a floured surface. Use the mini hand pie molds to cut out dough rounds. Lightly grease the mini hand pie molds with olive oil spray. Place a dough round into each mold, gently pressing it to fit the shape. Fill each mold with the prepared apple filling, leaving some space at the top for sealing. Roll out the second chilled pie crust disc and use the mini hand pie molds to cut out matching dough rounds for the tops of the pies. Place the matching dough rounds over the filled molds, pressing the edges to seal. Remove any excess dough. Carefully release the mini hand pies from the molds and place them on a baking sheet. Brush the tops of the hand pies with 4 tablespoons of melted butter. In a small bowl, mix 1 teaspoon of cinnamon with 1 tablespoon of sugar to create the cinnamon sugar mixture. Sprinkle this mixture over the tops of the hand pies. Bake the mini hand pies in the preheated oven for approximately 20-25 minutes, or until the crust turns golden brown and the filling is bubbling. Caramel Topping: In a microwave-safe bowl, melt 8 caramels with 1 teaspoon of butter and 1 teaspoon of cream. Microwave in short bursts, stirring in between, until the caramel sauce becomes smooth. Drizzle the caramel sauce over the baked mini hand pies. Allow the hand pies to cool slightly before serving. Enjoy your delightful homemade mini hand pies! Note that baking times may vary, so keep an eye on the pies to achieve your desired level of doneness. Thank you so much for supporting my site Mini Hand Pie Tips Chill the Dough: Properly chilling the pie crust dough is crucial. This helps prevent the butter from melting too quickly during baking and results in a flakier crust. Make sure to refrigerate the dough discs for the recommended time or until firm. Even Thickness: When rolling out the pie crust dough, aim for an even thickness to ensure uniform baking. This will help the hand pies cook evenly and have a consistent texture. Prevent Stickiness: Flour your work surface, rolling pin, and hands when handling the dough. This will help prevent sticking and make it easier to work with. Perfect Filling: Make sure the apple filling is well-coated and evenly mixed. This will ensure a balanced flavor in every bite of the hand pies. Don't Overfill: Be cautious not to overfill the hand pie molds. Overfilling can lead to leaking and difficulty sealing the pies properly. Sealing Edges: Use a fork or your fingers to crimp the edges of the hand pies firmly to seal them. Proper sealing prevents the filling from leaking out during baking. Ventilation: If not using molds with vent holes, make small slits in the top crust of each hand pie to allow steam to escape. This helps prevent the pies from becoming too soggy. Monitor Baking: Keep a close eye on the mini hand pies while they are baking. Oven temperatures may vary, and the pies can brown quickly. Adjust the baking time as needed to achieve a golden-brown crust. Caramel Drizzle: When making the caramel drizzle, ensure that the caramel and other ingredients are fully melted and combined for a smooth and creamy texture. Cooling Time: Allow the mini hand pies to cool slightly before drizzling with caramel and serving. This helps set the filling and prevents them from being too runny. Serve Warm: These hand pies are best enjoyed warm, especially right after baking. The contrast between the warm filling and the flaky crust is delightful. Experiment: Feel free to customize the recipe by adding a touch of your favorite spices, such as a pinch of ginger or cloves, to the apple filling for added depth of flavor. By following these tips, you'll be well on your way to creating delicious and visually appealing mini hand pies that will impress your guests and satisfy your cravings. Thank you so much for supporting my site

Easy-to-follow guide. Learn how to can delicious broth effortlessly, ensuring a well-stocked pantry for your everyday cooking needs. How do you can chicken broth? Hey friend! I'm so glad you stopped by. I have a little secret to share with you—my go-to chicken bone broth recipe. This isn’t just any broth; it’s a rich, hearty, and incredibly flavorful chicken broth made with both meat and bones. It's packed with nourishing goodness and infused with simple dried herbs and spices. Every time I make it, it fills my home with warmth and comfort, and I just know it’ll do the same for you. Plus, it’s fantastic for your health, especially when you’re feeling under the weather. Let’s dive in together and whip up this delicious, soul-soothing chicken bone broth. Trust me, you're going to love it! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! All About Broth FAQ (frequently asked questions) Turkey Broth Chicken Broth Ingredients: Add items below to your Walmart Cart. As a creator I earn from Purchases. You will Need Large Stock Pot Canning Funnel Set Quart Canning Jars New Lids and Clean Rings Jar Lifter (Canning Set) Pressure Canner Ingredients for Broth: 2 whole chickens (medium to small-sized, with meat and bones) 4 large carrots , peeled and chopped 4 celery stalks, chopped 2 large onions , peeled and quartered 8 cloves garlic , peeled and smashed 2-3 tablespoons apple cider vinegar 2 bay leaves 2 teaspoons black peppercorns 2 teaspoons dried thyme 2 teaspoons dried parsley 1 teaspoon dried rosemary 2-4 teaspoons salt (to taste) 20-24 cups water (enough to cover the chickens and vegetables) Thank you so much for supporting my site Canning Recipes Storing and rehydrating Shiitake Mushrooms Spaghetti Sauce Southern Chow Chow How To Make Dill Pickles Thank you so much for supporting my site Step by Step Guide How To Can Chicken Broth Prepare the Chickens: Rinse the whole chickens and place them in a large stockpot. Add the Vegetables and Aromatics: Add the chopped carrots, celery, onions, and garlic to the pot. Add the bay leaves, black peppercorns, dried thyme, dried parsley, and dried rosemary to the pot. Add Apple Cider Vinegar and Water: Add the apple cider vinegar to the pot. Pour enough cold water into the pot to cover the chickens and vegetables, about 20-24 cups. Bring to a Boil and Simmer: Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer. Skim off any foam or impurities that rise to the surface. Cook Slowly: Allow the broth to simmer gently for at least 4-6 hours. For a richer broth, simmer for up to 12-24 hours. Strain the Broth: After simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Discard the solids. Prepare for Canning: Sterilize your canning jars, lids, and rings by boiling them in water for 10 minutes. Keep them hot until ready to use. Ladle the hot broth into the sterilized jars, leaving a 1-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the rings until fingertip tight. Pressure Canning: Place the filled jars in a pressure canner. Add the appropriate amount of water to the canner according to the manufacturer's instructions. Lock the lid in place and bring the canner to pressure. Process the jars at 10 PSI (pounds per square inch) for 25 minutes for pint jars or 35 minutes for quart jars (adjust for altitude if necessary). Allow the pressure canner to depressurize naturally. Once the pressure has dropped to zero, carefully remove the jars and place them on a towel or cooling rack. Cool and Store: Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid. If the lid doesn't pop up, it's sealed properly. Label the jars with the date and store them in a cool, dark place. The canned broth can be stored for up to a year. Enjoy your canned chicken bone broth! It’s perfect for soups, stews, or just sipping for a nutritious boost. Thank you so much for supporting my site Tips On How to Can Chicken Broth Quality Ingredients: Start with high-quality, fresh ingredients for the best flavor. Use a mix of chicken bones, vegetables, and seasonings. Use a Pressure Canner: When canning low-acid foods like chicken broth, use a pressure canner. This ensures that the broth reaches the necessary temperature for safe preservation. Follow Guidelines: Adhere to approved canning guidelines and processing times. These guidelines are designed to ensure the safety and longevity of your canned goods. Proper Headspace: Leave the recommended headspace in the jars. This allows for expansion during processing and helps create a proper seal. Sterilize Jars: Thoroughly clean and sterilize your canning jars before use. This prevents contamination and helps maintain the quality of the broth. Hot Pack Method: Use the hot pack method, where you fill jars with hot broth. This minimizes the temperature difference between the hot broth and the hot jars, reducing the risk of jar breakage. Wipe Jar Rims: Before placing lids on jars, wipe the rims with a clean, damp cloth. This ensures a clean surface for proper sealing. Check Seal Quality: After processing, check the seals by pressing down on the center of the lids. A sealed lid should not pop back. Any unsealed jars should be refrigerated and used promptly. Label Jars Clearly: Label each jar with the date and contents. This helps you keep track of freshness and ensures you use the oldest broth first. Storage Conditions: Store the canned broth in a cool, dark place. Avoid temperature fluctuations, as this can affect the quality and safety of the canned goods. Test Your Pressure Canner: Regularly check the gauge of your pressure canner for accuracy. Follow the manufacturer's recommendations for calibration. Experiment with Flavors: Don't hesitate to experiment with herbs and spices to customize the flavor of your chicken broth. Just ensure that any additions are safe for canning. Thank you so much for supporting my site What is the difference between Chicken Stock and Chicken Broth Chicken Broth: Typically made by simmering chicken meat and bones with vegetables and seasonings. It tends to be lighter in flavor. Chicken Stock: Made by simmering chicken bones (sometimes with a small amount of meat still attached) along with vegetables and seasonings. It tends to be richer and more concentrated. Flavor: Chicken Broth: Has a milder flavor and is often used as a base for various soups, stews, and sauces. Chicken Stock: Has a more pronounced, robust flavor due to the extended cooking time and the presence of bones. It's often used as a foundation for sauces and gravies. Chicken Broth: Tends to be clearer and lighter in color. Chicken Stock: Can be darker and has a deeper color due to the prolonged simmering of bones. Chicken Broth: Generally lighter and thinner. Chicken Stock: Tends to have a slightly thicker consistency due to the gelatin released from simmering bones. Chicken Broth: Used as a base for a variety of dishes and is commonly sipped on its own. Chicken Stock: Often used as a foundation for sauces, gravies, and dishes where a richer flavor is desired. Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter