Greek Avocado Salad & Dressing

Salad:

Greek Pork or Chicken
Washed & Shredded Romaine Lettuce
Cucumbers
Tomatoes
Green Pepper
Red Onion
Feta Cheese
Olives
Avocado
Shredded Zucchini

Dressing/Marinade:

1/4 C Olive Oil
1/4 C Lemon Juice
1 Tbls Red Wine Vinegar
2 tsp Minced Garlic
2 Tbls Dried Oregano
1 tsp Salt
Cracked Pepper

Directions:

1. Whisk together all the marinade/dressing ingredients.
2. If making with chicken use 1/2 of the marinade/dressing to marinade the chicken in.  Allow to marinade for 30 minutes.
3. Prepare the salad and grill the chicken.

Fried Mac & Cheese

Ingredients:

Favorite Mac & Cheese Recipe
2 Eggs
1/4 C Milk
3 C Bread Crumbs
Vegetable Oil (for frying)

Optional Sauces:

Ketchup
Mustard
Ranch
Barbecue Sauce
Salsa
Guacamole
Marinara Sauce

Directions:

1. Form your cold macaroni & cheese into 1 inch balls and place on pan.  Put pan in freezer for 1 hour.
2. Beat Eggs and milk in a bowl to make an egg wash.
3. Dip balls into egg wash then roll in bread crumbs and coat completely.
4. Heat oil in deep fryer to 320 or fill a skillet 1/2-3/4 deep and head over medium heat to 320.
5. Fry the coated mac & cheese balls for 3-4 minutes and place on paper towel.
6. Serve with sauce

Universal Truth Cookies

Ingredients:

 1 cup Brown Sugar

½ cup sugar (melted to soft)
½ cup butter
1 egg
1 egg yolk
2 tsp vanilla
2 1/8 cup flour
½ tsp baking soda
½ tsp salt
1 Tbs water
2 cups chocolate chips (Ghirardelli)
1 cup caramel baking chips (Ghirardelli)

 Directions:

1. Preheat oven to 350 degrees and prepare pans with parchment paper

2. Combine sugars and butter with mixer until creamy. Add eggs, vanilla, and water and mix 1.5 minutes.
3. In separate bowl combine flour, baking soda, and salt.
4. Add dry ingredients to wet. Mix by hand until combined.
5. Stir in Baking chips.
6. Form 1 ½ inch balls and place on prepared pans. Bake for 11 minutes and add 2 minutes if needed or until edges are brown.

Greek Pork

Ingredients:

·         3-4 pounds pork roast, cut into 2-3-inch chunks

·         1/4 cup chicken broth

·         1/4 cup fresh lemon juice

·         2 teaspoons dried oregano

·         1 teaspoon onion powder

·         1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)

·         1 teaspoon coarse, kosher salt

·         1/2 teaspoon black pepper 

For Serving:

• Flatbread/Pitas
• Tzatziki Sauce
• Lettuce
• Tomato
• Lemon Wedges

Directions:

1. Place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2. Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3. Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

Prep Time: 10 Minutes

Cook Time: 55 Minutes
Total Time: 90 Minutes

Found on Mel's Kitchen:

https://www.melskitchencafe.com/tender-greek-pork-instant-pot-or-slow-cooker/  

Tzatziki Sauce

Ingredients: 

• Drizzle of olive oil
• Pinch of black pepper
• 1/4 tsp salt
• 2 tsp fresh lemon juice
• 1 clove garlic, finely minced or pressed through a garlic press
• 1/2 cup crumbled feta cheese
• 1/2 cup grated cucumber (seedless variety)
• 1 cup plain yogurt

Directions:

Mix in a medium bowl, stir together the yogurt, cucumber, feta cheese, garlic, lemon juice, salt and pepper until combined. Drizzle with a bit of olive oil. Refrigerate until ready to use.

Found on Mel's Kitchen:

https://www.melskitchencafe.com/falafel-meatball-wrap/ 

Cheesy Butternut Squash Ravioli Soup

Ingredients:

·       2 tsp Olive Oil

·       1 Cup Chopped Onion

·       3 Garlic Cloves

·       1 tsp dried rosemary, crushed in palm

·       1 tsp dried thyme

·       ½ tsp dried sage

·       1 tsp salt

·       ½ tsp pepper

·       24 oz package cubed butternut squash (or peel and cube a fresh one)

·       4 cups chicken broth

·       4 oz whipped cream cheese

·       1/3 cup freshly grated parmesan cheese

·       16 oz cheese stuffed ravioli or tortellini

Directions:

1. Select saute on the pressure cooker and add oil.  When hot, add onions and garlic and saute until soft, about 4 minutes.

2.    Add rosemary, thyme, sage, salt, pepper, butternut squash and chicken broth; stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.

3.    When cooking is complete, use a quick release.

4.    Add cream cheese and parmesan.  Blend with an immersion blender right in the pot until very smooth, or carefully pour into a blender and puree until smooth.

5.    Press saute or brown to bring soup to a boil.  Add pasta and cook per package instructions.

6.    Season to taste and add extra chicken broth to thin, if desired.  Serve hot with extra, extra, extra fresh cracked black pepper.

Takes about 1 hour and 30 minutes to make start to finish.

From: Shauna

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie