Cheesey Fondue

Ingredients:

·       2 cups lightly packed shredded Gruyere cheese (about 8 ounces)

·       1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)

·       2 tablespoons cornstarch

·       1 cup low-sodium, good-quality chicken broth

·       1/8 teaspoon lemon juice (don't leave this out! I just gave a quick squeeze of a lemon without properly measuring)

·       1 tablespoon finely minced or pressed garlic

·       1/4 teaspoon ground black or white pepper

·       1/4 teaspoon nutmeg

·       Dash of paprika

Instructions

1.       Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

2.       In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

3.       Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

4.       Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless!

Notes

Don't use pre-shredded cheese. It has a very different consistency than what you grate yourself - worth the tiny bit of extra work, I promise!

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

From: Mel’s Kitchen Café  https://www.melskitchencafe.com/classic-fondue-recipe/

Creamy Mac and Cheese with Roasted Panko Parmesan Broccoli

Ingredients

For the Mac and Cheese:

·       1 pound of uncooked macaroni 

·       2 tablespoons butter

·       1 tablespoons Kosher salt

·       1 teaspoon dry mustard

·       ¼ teaspoon cayenne (omit if you don't want the heat)

·       ½ teaspoon garlic powder

·       2 tablespoons cornstarch

·       2 ½ cups water

·       3 cups skim milk, divided

·       2 cups extra sharp cheddar cheese

·       1 cup quesadilla cheese (like Cacique Queso Quesadilla cheese or Supremo Queso Chihuahua cheese, can substitute with Monterey Jack)

For the Roasted Panko Parmesan Broccoli:

·       4 cups broccoli florets

·       Olive oil to lightly coat

·       ¼ cup whole wheat panko breadcrumbs

·       ¼ cup finely grated parmesan cheese

·       ½ teaspoon dry Italian seasoning

·       Kosher salt

·       freshly ground black pepper

Instructions

1. Add the macaroni, butter, salt, dry mustard, cayenne, garlic powder, cornstarch, 2 ½ cups of water, and only 2 cups of milk to the pressure cooker pot. Stir well, to incorporate cornstarch.

2.  Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for half of the pasta package cooking time minus 1 minute. (For example, if cook time is 16 minutes, cook for 7 minutes. If it says 12-13, cook for 6). (Church macaroni noodles cook for 7 minutes.)

3. Preheat oven to 425º F. Line a baking sheet with nonstick foil or spray with nonstick cooking spray.

4. Place broccoli florets in a gallon size resealable bag, drizzle with olive oil, shake to coat. Add panko bread crumbs, parmesan cheese, and Italian seasoning; shake to coat. There will be loose crumbs in the bag, which will be sprinkled on top of the finished mac and cheese.

5. Dump broccoli and crumbs onto the prepared baking sheet. Season with Kosher salt and freshly ground black pepper. Roast for 10-15 minutes, watching closely so the crumbs don’t burn.

6.    When cooking is complete, use a quick release. If liquid sprays from valve, close valve, wait 30-60 seconds and try again. If pasta isn’t done, use sauté function to cook with the lid off for 2-3 more minutes.

7.    Select sauté function, add ½ cup of milk (adding another ½ cup, if needed), cheddar, and Quesadilla cheese; stir until melted and creamy.

8.    Serve immediately, topped with the roasted broccoli and extra crumbs.

From Shuana

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.