Classic Irish Oatmeal

Ingredients

• 2 tbsp butter
• 1 cup steel cut oats
• 3 cups water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup half and half
• 1/4 cup brown sugar

Berry topping

• 1 cup strawberries (quartered)
• 6 oz blackberries
• 6 oz blueberries
• 3 tbsp sugar
• 1 tbsp water

Directions

1. Press saute, melt butter in Instant Pot.  Add oats; cook about 5 minutes, stirring frequently.
2. Add water, salt and cinnamon; cook and stir 1 minute.
3. Secure lid and move pressure release valve to sealing position.  Select manual; cook at high pressure 13 minutes.
4. Meanwhile, prepare berry topping. (See below)
5. When cooking is complete, press cancel to turn off heat.  Use natural release for 10 minutes, then release remaining pressure.
6. Stir oats until smooth.  Add half-and-half and brown sugar; stir until well blended.
7. If a thicker porridge is desired, press Saute and cook 2 to 3 minutes or until desired thickness, stirring constantly. (Porridge will also thicken upon standing.) Serve with berry topping.

Directions for Berry topping

1. Combine all ingredients in a medium saucepan.  Bring to a simmer over medium heat.
2. Cook 8-9 minutes or until berries are tender but still hold their shape, stir occasionally.

Lemon Blueberry Cake with Whipped Lemon Cream Frosting

Cake:

• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream

Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions:

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don’t cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn’t fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I’ve made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Notes:

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you’ll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it’s not too noticeable, in my opinion. Remember not to thaw them first. I’ve actually noticed that the blueberries don’t sink to the bottom of the cake as often with frozen blueberries – I think it’s because the flour adheres to the blueberries better, helping them cling to the batter. I’ve never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn’t really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there’s an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I’ve often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

From Mels Kitchen Café
https://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Lo Mein Instant Pot

Ingredients:

• 2 tbsp sesame oil
• 2 cloves garlic (minced)
• 1/2 cup red onion (diced)
• 2 cups mushrooms (sliced)
• 1 cup carrots (julienned)
• 1 cup snow peas
• 2 tbsp rice wine vinegar
• 1 1 /2 cup vegetable stock
• Juice of 1 lemon
• 3 tbsp soy sauce
• 1/3 cup brown sugar
• 8 oz lo mein/rice noodles
• salt & pepper to taste

Directions:

1. Sauté sesame oil, garlic and onion until tender in the instant pot
2. Add rice wine vinegar, vegetable stock lemon juice soy sauce and brown sugar. Mix until blended well.
3. Add uncooked lo mein/rice noodles
4. Add carrots, mushrooms and snow peas
5. Lock lid and set vent to seal
6. Press manual button and set to high for 5 minutes
7. Quick pressure release carefully
8. Serve and enjoy

Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Mexican Haystacks

Ingredients:

• 1 pound ground beef or ground turkey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
• 8-ounce can tomato sauce
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels (no need to thaw)
• Lime wedges, for serving (optional)

For serving:

• Hot, cooked rice or quinoa 
• lettuce
• sour cream
• cheese
• olives

Directions:

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

From Mels Kitchen Café
https://www.melskitchencafe.com/mexican-haystacks/

Coconut Milk Steel Cut Oats

Ingredients:

• 1 can (13.5 oz) coconut milk
• Water
• 2 cups steel cut oats
• Pinch of salt
• 1/4 cup brown sugar
• 1/2 tsp vanilla 

For serving:

• Milk
• Mini/regular Chocolate Chips
• Coconut Flakes
• Chopped almonds

Directions:

1. Grease insert of the instant pot with cooking spray.
2. Pour can of coconut milk in a 4 cup liquid measuring cup and add water to reach 4 cups.  Pour the mixture into the instant pot.  Stir in the steel cut oats and salt.  
3. Secure lid and make sure valve is sealed.  Select manual button and dial up or down to 4 minutes.  When finished cooking let the pressure naturally release for 15-20 minutes before manually releasing.
4. Stir in brown sugar and vanilla. Serve with additional milk and extra add-ins. 

From Mels Kitchen Café 

https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ 

Pull-Apart BBQ Chicken Sliders

Ingredients:

• 2 tbps olive oil
• 1 small onion (sliced)
• 2 cloves garlic (minced)
• 2 1/2 cups shredded roast chicken
• 1/2 tsp paprika
• 1 tsp Worcestershire sauce
• 1 cup BBQ sauce
• salt to taste
• pepper to taste
• 12 dinner Hawaiian rolls
• 12 slices American cheese or cheddar cheese

Directions:

1. Preheat oven to 350.  Coat a 9x13 baking dish with cooking spray
2. Add butter, garlic and parsley in a medium bowl and microwave till melted. Set aside.
3. Heat oil in a large skillet over medium heat.  Cook onions until soft (about 2 minutes).  Add garlic and cook until fragrant (about 30 seconds).  Add the chicken, paprika, Worcestershire sauce and BBQ sauce.  Season to taste with salt and pepper.  Stir to combine and cook until everything is heated through (about 2-3 minutes).
4. Cut the slider buns in half. Place the bottom halves of the slider buns in the baking dish.  Layer half of the cheese on the bottom buns. Top with bbq chicken mixture, then layer with the remainder of the cheese.  Place the top halves of the buns on top.
5. Brush the tops of the buns with the melted garlic parsley butter.  Bake until the cheese melts and everything is warmed through, 10-15 minutes. Serve warm.