Ingredients:

1 (1 pound) tube premade polenta

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 pound mushrooms (such as morels, porcini, oyster, or plain button or cremini mushrooms), cleaned and sliced

½ teaspoon minced garlic

1 teaspoon chopped fresh thyme

Kosher salt and freshly ground pepper to taste

Handful chopped fresh parsley for garnish

Directions:

Unwrap the polenta and slice it into ½-inch slices. Line a surface with paper towels.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Place as many of the polenta disks into the pan as will fit in a single layer. Cook without moving them, until they turn golden brown and start to crisp up on the bottom, 5 to 7 minutes. Flip the slices with a spatula and continue to cook until the second side is browned and slightly crispy, about another 5 minutes.

Remove the polenta slices to the paper towel lined surface. Repeat with another tablespoon of butter and the remaining polenta slices.

Meanwhile, in another skillet, melt the remaining tablespoon of butter with the olive oil over medium-high heat. Add the mushrooms, garlic, thyme and season with salt and pepper. Sauté for 8 to 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned.

Spoon the hot sauteed mushrooms over the warm polenta slices, sprinkle over the parsley and serve warm.

Ingredientes

• Garbanzos en lata 250 gr.
• Zanahorias precocidas 300 gr.
• Queso Mozzarella 250 gr.
• Sal
• Tomillo
• Pan Rallado 200 gr.
• Harina de Maíz 100 gr.

Preparación de la Receta

• Colar
• Los garbanzos de frasco o lata, y ponerlos en un bol junto con la zanahoria.
• Agregar sal y tomillo y pisar bien con la ayuda de un tenedor
• Agregar pan rallado y mezclar con la mano hasta que la masa no se pegue en los dedos.
• Hacer bolitas de 5 cm de diámetro y colocar en el centro un cubo de queso Mozzarella y Cerrar
• Para el empanado
• Mezclar el pan rallado y la harina de maíz
• Pasar cada bolita por la mezcla y luego freír en abundante aceite caliente

Ingredients

3 sprigs fresh basil, stems removed
1 small watermelon, fruit removed with a melon baller
1 (8 ounce) package fresh mozzarella cheese, cut into small pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste

Directions

– Trim basil leaves into small circles about 1 inch in diameter.

– Thread watermelon and mozzarella cheese on toothpicks, sandwiching a basil leaf in between. Arrange on a serving plate.

– Pour olive oil and balsamic vinegar over toothpicks. Sprinkle salt and black pepper on top.

Ingredients

cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Directions

– Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

– Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems and set caps aside.

– Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes.

– Spread mushroom mixture into a bowl to cool completely, about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed.

– Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.

– Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.

Ingredients

6 lasagna sheets
cooking spray
8 ounces pimento cheese
6 mozzarella sticks, halved
4 large eggs, beaten
2 cups panko breadcrumbs
2 cups oil for frying, or as needed

Directions

• Bring a large pot of salted water to a boil, and cook lasagna sheets according to package instructions. Separate each noodle and spray with oil or cooking spray to keep them from sticking together.
• Spread a thin layer of pimento cheese onto each noodle. Cut each noodle in half lengthwise.
• Place 1 halved mozzarella cheese stick onto 1 side of the noodle and roll inside the noodle as tightly as you can. Repeat with each noodle and place onto a baking sheet or plate.
• Place one halved mozzarella cheese stick onto one side of the noodle and roll inside the noodle as tightly as you can. Repeat with each noodle and place onto a baking sheet or plate.
• Place into the freezer for 1 hour.
• Add eggs to a shallow bowl. Add panko to another shallow bowl.
• Coat each cheese stick with beaten egg, then roll in panko; press panko gently to coat each stick completely.
• Add oil to a depth of about 2 inches to a high-sided skillet or Dutch oven; heat to 350 degrees F (180 degrees C). Fry mozzarella sticks until an instant read thermometer inserted near the center reads 160 to 170 degrees F (71 to 77 degrees C) , 5 to 6 minutes.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.

Easy to follow 1 hours recipes that tastes delicious. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world.

The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is! It’s mainly rice with just a little bit of meat and just onion for the vegetables. The thing that distinguishes it from other Fried Rice dishes is the sauce which is made with kecap manis, a sweet soy sauce that stains the rice dark brown and caramelises the rice when it cooks.

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french toast bakes! We love our instant pot and use it for dinners all the time. We have even used it for dessert with our Instant Pot Monkey Bread. The ease and quickness of it are perfect for our busy lifestyle.

30 Minute Mushroom Chicken with Coconut Rice

Course: AppetizerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups French bread (cut into bite-size pieces and dried overnight)

• 3 eggs

• 3/4 cups milk

• 1 teaspoon vanilla

• 1/4 cup sugar

• 1/4 cup brown sugar

• 2 teaspoons cinnamon

Directions

• Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
• Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
• Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
• Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
• Chill until ready to serve.  Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.

Recipe Video

Notes

• Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.