4 quarts water

1-1 1/2 lbs smoked meat (ham hocks if available, otherwise turkey legs will be good)

1 large onion, diced

1 bay leaf

1 T vegetable oil

12 ounces andouille, slice on the bias into 1/4 inch pieces

1 lb frozen okra or fresh okra cut into 1/2 inch pieces

1 14 oz can lima beans (or 1 lb frozen lima beans)

1 14.5 oz can diced tomatoes, or two Roma tomatoes peeled and diced

4 garlic cloves, minced

2 t. Salt

1 t pepper

1 t granulated garlic

1 t onion powder

1/2 5 smoked paprika

1 lb peeled/deveined shrimp or bay scallops

Cooked white rice

Instructions

Combine water, smoked meats, and bay leaf in a large dutch oven and bring to a boil. Simmer the meats until they are fork tender, about 2 hours.  Remove meat from pot to cool. When cool enough to handle, remove meat from the bones and discard the bones and fat. 

Measure 8 cups of broth and set aside.  (The remaining broth can be used for other things.) (NOTE:  if you prepare the broth the day before you use it, you can refrigerate it and defat it easily.  Depending on the meat you use, defatting can be important as you do not want the stew to be too greasy.)

Using the same dutch oven, heat the oil until shimmering.  Add the onion and sauté gently until soft, about 5-6 minutes.  Remove onions from the pot and add the andouille in two batches making sure to brown both sides.  

Add the onions back to the pot along with the 8 cups of broth.  Add the minced garlic, salt, pepper, granulated garlic, paprika and smoked meat to the pot.  Bring to a boil and simmer for about an hour until reduced and thickened.

Add the okra and lima beans and cook for about 10 minutes until the okra is tender.  Reduce the heat to low and add the seafood (shrimp or bay scallops) until cooked through 3.5 minutes.  Remove from heat and check seasoning.  

Serve with hot white rice.

NOTE: similar recipes suggest adding the okra and butter beans to the stew along with the meats and spices. I find that the long cooking time overcooks the okra and beans so they are not visible in the stew. I prefer the vegetables to be more visible which I think improves the overall experience of this stew).

½ cup brown sugar

2 tablespoons chili powder

1 tablespoon dried parsley

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons ground black pepper

2 teaspoons ground cumin

2 teaspoons onion powder

1 teaspoon smoked paprika

2 – 2.5 lbs pork ribs (bone or boneless work equally well)

1 cup water

½ cup apple cider vinegar

Instructions

Mix brown sugar, chili powder, parsley, salt, garlic powder, pepper, cumin, onion powder, and paprika together in a bowl using a fork. Break up any large clumps.

Rub spice mixture over the rubs making sure to cover all the surface area.

Place a steam rack inside the Instant Pot). Pour water and cider vinegar into the bottom of the pot.

Place ribs into the pot in a single layer, curving them around the edge if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set the timer for 35 minutes.

Release pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid and remove the ribs to a serving platter.

Note: The broth in instant pot is intense and delicious. It can be used to make you own barbecue sauce. I use it to flavor beans I have on hand. I generally use 2 cans of cannellini beans or pinto beans. Alternatively you can use cannelloni or pintos you have prepared from dried beans. If you use canned beans, mix the beans and the broth and gently simmer for about 30 minutes. If you use dried beans, you can cook the beans in the broth, adding a little water as necessary to keep the beans covered.

Ingredients

• 1 cup uncooked wild rice
• 1/2-2/3 cups of long grain rice
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced, divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 5 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 cups milk

Instructions

• Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
• While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
• While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
• Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
• Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
• Let soup cool slightly and serve.

Ingredients 

• ▢ 1 lb. pork tenderloin
• ▢ 1 tablespoon ground fennel seeds
• ▢ 2 tablespoon olive oil
• ▢ 2 fennel bulbs, trims removed and fronds reserved
• ▢ 3 cloves garlic, crushed
• ▢ salt and pepper
• ▢ 1 cup dry white wine
• ▢ 1 cup low sodium chicken broth
• ▢ 2 tablespoons unsalted butter
• ▢ juice form 1/2 lemon

Instructions

1. Preheat oven to 350 degrees.

2. Use paper towel to pat dry the pork until dry. Rub fennel seed in pork, evenly distributing throughout.

3. In oven-safe pan or skillet, heat olive oil on medium high heat. Brown tenderloin on all sides for about six minutes. Set aside on plate.

4. Cut fennel into 1/2 inch wedges Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes. Add wine and deglaze pan, scraping up brown bits. Add butter and broth to pan and stir.

5. Place pork on top of fennel and transfer pan into oven. Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes. Transfer pork to a cutting board and let stand for 10 minutes.

6. While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced. Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.

7. Slice pork, serve over fennel wedges and top with sauce.

Ingredients

2 Tablespoons butter
1 clove garlic minced
1 pound boneless skinless chicken breasts cut into cubes*
1 tsp oregano
1 tsp Italian seasoning
1/2 tsp salt or to taste
1/4 tsp black pepper
1/4 cup sun dried tomato drained and chopped
3 cups baby spinach**
8 oz penne pasta uncooked***
1 jar Alfredo sauce 150z
2 cups boiling water or chicken broth
1 ½ cups mozzarella cheese
Basil or parsley for garnish optional

Instructions

Preheat oven to 350°F.

In an oven proof dutch oven, melt butter then add chicken and cook for 7-8 minutes until done. Next, add the garlic, Italian seasonings, oregano, salt and pepper and cook for 1-2 minutes, until the spices are fragrant.
Next, add the remaining ingredients except for the mozzarella cheese and mix well. Cover the casserole and cook for 30 minutes.

Remove from oven and test the pasta to be sure it is done. Once the past is done to your taste, sprinkle mozzarella cheese on top and bake for another 5-10 minutes or until the cheese melts and gets bubbly.

Serve with a side salad. Serves 6.

* you can use any left over chicken. I generally precook the chicken so I have broth to use instead of boiling water. Gives the dish more flavor!
** a box or bag of frozen spinach works well. Before adding to the dish, thaw the spinach and squeeze it until it is dry. Instead of spinach, you can also use a container of mushrooms (fresh, sliced or a can of mushrooms). Or you can add both!
*** Any pasta will be fine here. I have used penne, rotini, cavatappi, and elbows.

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons white onion, grated
3 small bay leaves
2 teaspoon mild curry powder
1 tablespoon tomato paste
1/3 cup red wine vinegar
1/3 cup water
¼ teaspoon brown sugar
1 cup mayonnaise
1/2 cup plain greek yogurt
1 tablespoon dried apricots, finely chopped
2 large skinless chicken breasts, (600 g or 6 cups) cooked and shredded or cut into chunks
salt & pepper to taste

Method

Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste and cook gently for 2 minutes.
Add the red wine vinegar and water and bring to a gentle boil. Stir often to avoid burning.
Add a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat.
In a large bowl mix together the prepared sauce with the mayonnaise, yogurt and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together.
Cover and chill for at least two hours to allow the flavors to meld. Better if allowed to chill overnight!

Ingredients

3 lbs. chicken
1 lb. beef
3 med. onions

4 28oz. cans tomatoes
5 Tbls. worchestershire sauce
1 20oz. bottle ketchup
1 Tbls. Tobasco
2 bay leaves
1/2 bottle chili sauce
1 tsp. dry mustard
1/2 stick butter

2 cans butter beans
2 cans white cream-style corn
1 can green peas
3 small diced potatoes
1 box frozen okra

3 Tbls. vinegar

Method

Season chicken and beef with salt and pepper; add onions and cover with water. Cook several hours until tender, or 15 mins under high pressure (let sit for 5”, then release remaining pressure). Let cool; remove meat from bones; tear into shreds and return to stock.

You’ll need at least a 12 quart pot for the rest…

Add next eight ingredients. Cook for one hour, stirring to prevent sticking.

Add next five ingredients. Cook slowly until thick.

Add vinegar before serving.

Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon tomato paste*
1 tablespoon cornstarch

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
In a large skillet, melt butter; cook chicken until chicken juices to run clear.

Add onion and celery; cook for 3 minutes.

Add tomato paste and cook until browned, about 2 minutes.

Stir in potatoes and carrots.
Add the 1/2 broth and thyme and stir to mix. Bring the liquid to a boil. Mix the other 1/2 cup of broth with the cornstarch. Stir into skillet until combined. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

*I use tomato paste from a jar I purchase at Wegmans. It is not as dense as canned tomato paste but both will work. Ketchup is also an option though the flavor will be slightly less pronounced. Do not try to brown the ketchup as it will burn quickly.

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 lb. chicken, diced (I use a mix of breast and thighs)
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp sweet paprika
• 2 bay leaves
• 1½ cup chicken stock
• 1 cup milk (use half and half or heavy cream for a richer sauce)
• 8 oz sour cream
• 5 tablespoons corn starch
• juice of 1 lemon

Method

Dice the onion and mince garlic.

Pour 3 tablespoons of olive oil in the inner pot. Using the sauté function on your Instant Pot, add the onion and sauté for a few minutes until soft but not brown. Add the garlic and sauté for about a minute, stirring to prevent the garlic from burning. Add the chicken to the onions and garlic. Cook for a few minutes until the chicken sears on all sides.

Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the chicken is coated with the seasoning.

Add the bay leaves and the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.

After the cycle is finished, wait for 10 minutes before releasing the pressure manually.

Press the sauté button. Mix the cornstarch in the milk and add to the pot. Add the sour cream and stir to mix. Bring the sauce to a boil and cook until it is thickened.

Just before serving, squeeze in the juice of 1 lemon.

Serve with mashed potatoes or wide egg noodles.

Ingredients

• 3 pounds beef stew meat
• 1¾ cups dry red wine
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 tablespoons parsley
• 2 bay leaves
• 1 teaspoon dried thyme
• ¼ teaspoon pepper
• 8 bacon strips, chopped
• 1 pound whole fresh mushrooms, quartered
• 24 pearl onions, peeled (about 2 cups. I use one bag of frozen pearl onions. Thaw them overnight and make sure they are very dry before sautéing them.)
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 teaspoon salt

Method

Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate for at least an hour but preferably overnight.

Select sauté setting on the Instant Pot. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.

Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.

Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.

Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions.

Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.

Serve with mashed potatoes or wide egg noodles.