Jams and Jelly

 

Peach Jalapeño Jam

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 Serves: 8 8oz Jars

INGREDIENTS

• 7-8 ripe peaches
• 5 cups sugar 
• 3 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• ½ tsp lemon zest 
• 3 Tbsp E-Z Gel
• 3 jalapeños (deseeded and finely chopped)

INSTRUCTIONS

1

Before starting, place a small ceramic or porcelain plate in the freezer so you can test the jam’s consistency. 

2

Clean jars and lids in hot, soapy water and then sterilize. 

3

Blanch and peel peaches, then remove pits and roughly chop (should yield about 8 cups). 

4

Add peaches to a large pot (avoid raw cast iron or aluminum because acidity will react with the metal). Then add sugar, lemon juice, apple cider vinegar, lemon zest, and E-Z Gel. Stir to combine and let the mixture sit (over no heat) for 10 minutes to macerate.

5

Meanwhile, finely chop jalapeños. Note, for less heat, remove the seeds and the ribs and for more heat keep the ribs and seeds intact. 

6

Add finely chopped peppers to mixture and stir (for a smoother texture you can use an immersion blender to reach preferred texture). Once combined, cook over high heat until mixture comes to full boil. 

7

Cook for 5-10 additional minutes, stirring occasionally to prevent scorching and skimming off any foam on the surface. 

8

As jam thickens, test it on the frozen plate to see how it sets up. If the jam is too loose, cook for a few more minutes. This is a good time to taste the jam and see if it’s spicy enough. Just keep in mind, the fresh jam tastes significantly spicier than it will the next day. 

9

Once jam sets up to your liking, remove from heat and carefully ladle into prepared jars leaving ½ inch headspace. Wipe jar rims with a damp towel, top with lid, and screw on the rings just until finger tight. 

10

Carefully place jars in the canner and turn up the heat until it reaches temperature. Because we are at 4,300 feet elevation we let the jars process at proper temperature for 20 minutes (processing times for steam canning are the same as for water bath canning, and both will increase or decrease based on elevation.).

11

Carefully remove jars and place on a clean kitchen towel. Let sit at room temperature and allow them to cool for 24 hours without touching them. As jars seal, they should make a “pop” or “ting” sound. 

12

The next day, test jars by pressing in the center of the lid. It should no longer flex, letting you know jars have been sealed. 

NOTES

If any jars do not seal, just put them in the fridge to use in the next couple months. Sealed jars you can store in a dark, cool place for up to one year.

Peach and Raspberry Freezer Jam

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 Serves: 4 cups

INGREDIENTS

• 2 cups ripe peaches (skinned and sliced)
• 1 cup raspberries
• 3-5 cups granulated sugar
• ¼ cup lemon juice
• ½ cup E-Z Gel

INSTRUCTIONS

1

Add all of the fruit to a large bowl or food processor. 

2

Crush or blend until you get the smoothness you want. 

3

Add sugar and lemon juice and mix until the sugar dissolves. 

4

Slowly add E-Z Gel into the mixture, constantly stirring so it doesn’t clump. 

5

Let mixture stand for about 5-10 minutes to help thicken. 

6

Transfer mixture to desired containers, seal, and label.

7

Allow to sit on the counter for a couple hours to gel and then freeze.

8

Frozen jam can last 12-18 months. 

Italian

Baked Ravioli

4.97 Mitt(s)39 Rating(s)

Prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: 

System: US Metric

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• 36 comments
• 40 reviews

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.

HOMEMADE PIZZA SAUCE

prep time:5 MINS

cook time:30 MINS

total time:35 MINS

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INGREDIENTS:

• 1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
• 2 tablespoons olive oil
• 1/4 cup grated onions (or finely diced for chunkier texture)
• 3/4 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
• 3 cloves garlic (grated or minced)
• 2 teaspoons granulated sugar
• 1 teaspoon salt

DIRECTIONS:

1. If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
2. In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
3. Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 15 minutes.
4. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.

NOTES:

1. This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.

COPYCAT PAPA JOHN'S PIZZA RECIPE

• 8 cups all-purpose flour
• 6 Tablespoons sugar
• 6 3/4 teaspoons fast rising yeast
• 1 1/2 teaspoons salt
• 3 cups very warm water (120 to 130 degrees F)
• 6 Tablespoons vegetable oil
Pizza Sauce:
• 3 (10.34 ounce) cans tomato puree
• 3/4 cups water
• 3 teaspoons sugar
• 3 teaspoons olive oil
• 3/4 teaspoon lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon oregano
• 3/8 teaspoon basil
• 3/8 teaspoon thyme
• 3/8 teaspoon garlic powder

INSTRUCTIONS

1. Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt.  Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.
Pizza Sauce:
2. Combine all ingredients in a large sauce pan over medium heat.  Bring to a boil.  Reduce heat to low and let simmer for 15-20 minutes.

Insta Pot

Instant Pot Puerto Rican Beef Barbacoa

Ingredients

• 2.5-3.5 lb chuck roast, cut into 1.5”-2” cubes, large chunks of fat removed
• 1.5 cups beef broth
• 2 T Sofrito (Optional)
• 1 T apple cider vinegar
• 1 T brown sugar
• 8 cloves garlic, minced
• 2 T olive oil
• 1 chopped chipotle pepper in adobo

Spices:

• 3 each dried Guajillo and Ancho peppers, stems and seeds removed, ground finely
• 2 t cumin
• 1 packet of Sazon (optional)
• 2 t dried oregano
• 1/4 t cloves
• 1/2 t cinnamon
• 1 t ground black pepper
• 1 t salt

Instructions

1. Set Instant Pot to sauté, high, add oil.
2. Once the oil is shimmering, add the cubed roast and stir continuously until browned.
3. Add the dry spices and continue stirring for a minute, until they become fragrant.
4. Add the garlic and chipotle pepper, stirring occasionally for another 3 minutes.
5. Add the beef broth, vinegar, and brown sugar, then stir well to mix.
6. Set Instant Pot to pressure cook, high, 1:20 and seal the lid.
7. Let naturally vent to release pressure, break the meat apart in another container, mixing in about 1/4 cup of the liquid.

How To Cook Spaghetti Squash in an Instant Pot

MAKES

1 (2-pound) squash

INGREDIENTS

• 1 (2-pound) spaghetti squash
• 1 cup water
• INSTRUCTIONS
• Pierce the squash all over with a paring knife. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash's skin.
• Insert the steamer insert and add the water. Add the water to an electric pressure cooker insert and then set its steamer basket or a metal trivet inside as well.
• Cook on high pressure for 15 minutes. Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
• Use instant release to release the cooker's pressure and remove the squash. When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
• Cool slightly, then shred the squash with a fork. Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.
• 

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  Instant Pot Lemon Garlic Chicken

  Instant Pot Lemon Garlic Chicken - a one pot recipe made in the pressure cooker is the perfect easy meal for busy weeknights. Best of all, the chicken cooks up tender and juicy in a buttery lemon garlic sauce.
   Course Main Course

   Keyword chicken, dinner, garlic, instant pot, lemon
   Prep Time 8 minutes

   Cook Time 20 minutes

   Total Time 28 minutes
   Servings 6 servings

   Calories 346 kcal

   Author Kelly

  Ingredients

  • 6-8 boneless chicken thighs skinless or with skin*
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup chopped onion
  • 4 garlic cloves , sliced or minced
  • 2 - 4 teaspoons Italian seasoning (I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking)
  • zest of half a lemon
  • Juice of one lemon
  • 1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
  • Chopped fresh parsley and lemon slices for garnish if desired
  • 2 tablespoons heavy cream

  Instant Pot Chicken Fried Rice

  Chinese take-out right in your Instant pot. Packed with chunks of tender chicken, scrambled eggs, carrots and peas, this Instant pot chicken fried rice is easier and healthier. No more take-outs!!!

  Course Main Course

  Cuisine Chinese

  Prep Time 5 minutes

  Cook Time 18 minutes

  Total Time 23 minutes

  Servings 4

  Author Maria Doss

  Ingredients

  • 3-4 tablepsoons vegetable oil
  • 2 large eggs, whisked to combine
  • 1 cup frozen peas
  • 2 boneless skinless chicken thighs, cut into bite size chunks
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 cup white basmati rice, rinsed and drained well
  • 1 cup (33% less sodium) chicken stock, refer notes
  • 2 medium carrots, peeled and chopped into 1/4 inch cubes
  • 3 tablepsoons soy sauce (more or less as desired)
  • 1/2 teaspoon toasted sesame oil
  • ground black pepper to taste 

  Instructions

  1. Set instant pot in saute mode. When hot, add 1-2 tablespoons vegetable oil. Add eggs and scramble, remove on to a plate when done. (You don't have to continuously stir eggs. Stir 'em every 20 seconds or so, until cooked. This will yield larger pieces of scrambled eggs)

     Into the now empty pot (still in saute mode), add frozen peas. Saute, until thawed completely . The moisture from peas will help in loosening the eggs sticking to the bottom of the pan. Try scraping most of it. Transfer peas to the plate.  
  2. Add 1-2 tablespoons oil to the now empty instant pot, Add chicken in a single layer, cook undisturbed for 2 minutes. Stir around and then add chopped onions and garlic, cook (stirring occasionally) for another 2-3 minutes. 
  3. Add rinsed and drained rice and saute for about 20 seconds and then stir in chicken stock and carrots. Scrape sides, close Instant pot, lock lid, set valve to sealing, press cancel. (Refer notes below to see which method is right for you). 
  4. Cooking Method-1 : Select rice mode. (This is an automatic setting and mine took 12 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  5. Cooking Method-2 : Cook for 3 minutes on manual mode. When cook time is done, let it be in warm mode for 10 minutes (for al dente rice) and 15 minutes (for more softer rice) When cooking time is done, turn valve to vent and let pressure release.Press cancel and open lid. Stir in cooked eggs, peas, soy sauce, sesame oil and ground pepper. 
  6. Some readers have suggested that doubling the recipe results in slightly overcooked rice. So, I'd suggest using the recipe as is. 
  7. Remove pot insert from the instant pot base and place on a wire rack to cool for 5-10 minutes, before serving. 

     Enjoy hot Instant pot chicken fried rice for lunch/dinner or cool and pack into meal prep containers for the week. 

  Recipe Notes

  Which cooking method is right for you? 
  Cooking method-1
  

  • If you have tried this recipe already and you have had great success. Just stick to this. 
  • If you cook different rice recipes in your Instant pot and use the rice setting and love the way the rice gets cooked , then this is right for you. 

  Cooking method-2
  

  • If you have tried this recipe before and had a mushy outcome, then go for this. 
  • If you are not sure about your rice or cooking method. 

  Rice - any long grain white basmati rice can be used. Rinse rice in a colander until water runs clear. Let it hang out in the strainer at least for 5 minutes, to drain almost all the water.
  Chicken stock - I used 1 cup of 33% less sodium chicken stock and the salt was perfect along with soy sauce.
  
  

  Instant Pot Garlic Parmesan Chicken and Rice

  

  Instant Pot Garlic Parmesan Chicken and Rice is an easy chicken dinner recipe perfect for busy weeknights. This chicken dish is rich and creamy and loaded with Parmesan cheese.

  
  

  Ingredients

  • 1.5 lbs chicken breast, boneless, skinless
  • 1 tbsp margarine
  • 2 1/2 cups water
  • 2 cups heavy cream
  • 10.5 oz cream of chicken condensed soup
  • 2 cups long grain white rice
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups Parmesan cheese, shredded
  • 2 tsp parsley flakes

  Instructions

  1. Slice chicken breast into strips.
  2. Turn Instant Pot on to Saute Normal.
  3. Add margarine to the pot while it's heating up.
  4. Add the chicken breast slices to the pot and cook until almost no pink remains.
  5. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
  6. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
  7. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
  8. Pressure Cook on High for 5 minutes.
  9. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
  10. Once the float valve is all the way down remove the lid.
  11. Add the shredded Parmesan and parsley flakes to the pot.
  12. Stir well until the cheese is all melted.
  13. Serve immediately.
  14. Enjoy!

  

  Instant Pot Perfect Mashed Potato

  Prep Time

  4 mins

  Cook Time

  10 mins

  Total Time

  14 mins

  Servings: 5

  Author: Recipe This

  Ingredients

  • Instant Pot Duo
  • 1.3 Kilos White Potatoes
  • 3 Tbsp Butter
  • 1 Tbsp Coconut Oil
  • 100 ml Whole Milk
  • Vegetable OXO Cube
  • 1 Tbsp Parsley
  • 1 Tbsp Mustard Powder
  • Salt & Pepper

  Instructions

  1. Place 160ml of vegetable stock into the bottom of your Instant Pot and you can measure it out with the cup provided.
  2. Chop up your potatoes so that they cook quicker, you can either have them with or without the skins. Then place them in the bottom of your Instant Pot and make sure they are seasoned with salt and pepper.
  3. Place the lid on your Instant Pot and set the valve to sealing and press manual and take it down to 5 minutes.
  4. Once it has started it will beep and it will beep 6 times when done. Once it has finished allow it to remain on the keep warm function for 10 minutes before removing them.
  5. Remove the Instant Pot and add to it the butter and milk and mash with a potato masher. Finish seasoning it and serve.

  Recipe Notes

  If you prefer things sweet, you can swap white potatoes for sweet potatoes and it will need the same cooking times and seasonings.

  I use a vegetable OXO cube for making my stock with and then add to it the desired amount of water. But I find a great alternative is to save the steamer water from vegetables you have steamed as that gives an amazing flavour.