Cafe Rio Pork - Christy Nordstrom (Amy Oelrich)

 Cook a pork roast in the oven on low overnight or in a pressure cooker or crock pot with 16 oz of Dr Pepper or Root Beer. Once it is cooked and shredded, add 1/4 C water, 16 oz of Dr Pepper or Root Beer, 

1 t garlic salt, 

1/8 t salt

1/4 t pepper

4oz can diced green chiles

10 oz can of red enchilada sauce

3/4 C brown sugar

For the cilantro sauce,

Add 1 cup mayo

1 C milk

3 tomatillos,

1 bunch cilantro

1 t minced garlic

juice of 1 lime

some jalapenos, either slices or 1 fresh (depending how spicy you want it)

Blueberry, Goat Cheese, Honey Crostini

 Haven't had this but was at Burnadette Christensen's funeral and a friend of Stephanie's was raving about it, and so I looked it up. HERE

Guacamole - Tilese Arrington

5-6 avocadoes

2 roma tomatoes

about 1/4 red onion

some cilantro

one jalapeno

one Anaheim pepper

juice from one lime

add about a tsp of salt

and a tsp oregano

some freshly ground black pepper

Chicken Cordon Bleu and Sauce - Melody Hull

 Chicken

6 chicken breast halves

6 slices Swiss cheese

6 slices ham

1/2 C butter, melted

1 C seasoned bread crumbs or crushed cornflakes

1/2 T paprika

salt and pepper

Sauce

 6 T butter

1/2 C chicken broth

1 t chicken bouillon granules

 1T cornstarch

1 C heavy whipping cream

1/2 t pepper

1 T basil

Pound chicken breasts 1/4-1/2 inch thickness. Lightly sprinkle the chicken with salt and pepper (on the side that will be rolled up). Place a slice of cheese and ham on each breast. Roll the chicken up over the ham and cheese and secure with toothpicks. Mix breadcrumbs and paprika in a small bowl. Coat the chicken with melted butter, then roll in breadcrumbs until completely covered. Place on a cookie sheet covered with foil. Bake 350 for 50-60 min. Check with meat thermometer. Should read 165 degrees.

For sauce, blend the cornstarch with the cream in a bowl. In a medium-sized pan, bring butter, broth, and bouillon to a simmer for approximately 8-10 minutes. Whisk in cornstarch/cream mixture. Cook, stirring until thickened, then add the pepper and basil. Delicious!

Caprese Dip with Boursin Cheese

 Crowd Favorite and Beautifully Easy Appetizer HERE

Not-Really PF Chang's Chicken Lettuce Wraps - Marcie

 4 medium scallions, trimmed

1 T toasted sesame oil

1 T minced peeled fresh ginger

2 medium garlic cloves, minced (2 tsp)

1 lb ground chicken

1/4 C chicken broth

1/4 C hoisin sauce (GF, if necessary)

2 T regular or low-sodium soy sauce, or GF tamari sauce

1 T unseasoned rice vinegar

1 T light brown sugar

1 T thin red chile sauce, preferably Sriracha

2 medium celery stalks, diced

Boston lettuce leaves (as many as 12) for wrapping

1. Divide the scallions into the white and green parts. Thinly slice each but keep them separate.

2. In all models, press SAUTE, set it for HIGH or MORE, Set time for 5 minutes, if needed press START.

3. As the pot heats, warm the oil in hte insert set in a 5 or 6 qt Instant Pot. Add the white parts of the scallion, the ginger, and garlic. Stir until very aromatic, about 30 seconds.

4. Crumble in the ground chicken and stir well to break it up into small bits. It should not brown. Stir in the broth, hoisin sauce, soy sauce, vinegar, brown sugar, red chile sauce, and the green parts of the scallions until the brown sugar dissolves and the ground chicken is evenly coated. Turn off the heat and lock the lid on the pot. 

5. For all pots: Set pot for PRESSURE COOK OR MANUAL. Set level to LOW. Valve must be CLOSED. Set time for 2 MINUTES with the KEEP WARM SETTING OFF. If needed press START

6. When the pot has finished cooking, use the quick-release method to brig the pressure back to normal. Unlatch the lid and open the cooker. Stir in the celery. Set the lid askew over the pot and set it aside for 3-5 minutes so the chicken continues to absorb the sauce. Use a big spoon to transfer the chicken mixture to a serving bowl and serve with the lettuce leaves on the side to fill and make wraps.

Not-Really- PF Chang's Mongolian Beef - Marcie

 2 lbs beef flank steak, cut lengthwise in half, then across grain into 1/2 inch wide slices

1/2 C low sodium soy sauce or GF tamari sauce

1/2 C beef broth

1/2 C packed dark brown sugar

2 T unseasoned rice vinegar

6 medium garlic cloves, minced (2 T)

1 T minced peeled fresh ginger

3 T water

2 T cornstarch

Medium scallions, trimmed and cut into 1-inch sections, for garnishing

Stir the beef, soy sauce, broth, brown sugar, vinegar, garlic and ginger in a 5 or 6 qt Instant Pot until the beef is evenly coated in the sauce and the brown sugar is dissolved. Lock the lid on the pot. 

Set pot for: Pressure Cook or Manual, Level High, Valve closed, Set time for 3 minutes with the Keep Warm setting off. Start

OR

Slow Cook Setting: Set pot for: Slow Cook. High, Valve opened, 3 hours with the Keep Warm setting off. Start.

When the pot has finished cooking under pressure, turn it off and let its pressure return to normal naturally, about 20 minutes. Whichever cooking method you've used, unlatch the lid and open the cooker. Whisk the water and cornstarch in a small bowl until smooth.

In all models set pot for: Saute. Medium, Normal or Custom 300, set time for 5 minutes. Start

As the sauce comes to a simmer, stir in the cornstarch slurry. Cook, stirring constantly, until somewhat thickened, less than 1 minute. Turn off the heat and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack (to stop the cooking. Cool for 2 to 3 minutes, then garnish the servings with sliced scallions. 

Serve over cooked long-grain white rice, particularly jasmine rice.