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This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos.
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 ½ tablespoons kosher salt
1 4- to 5-pound boneless pork shoulder
1 bay leaf
Chopped fresh cilantro leaves
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)
In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.
• Marinate: 1 Hour
• Ready in: 2 Hours 30 Minutes
Source: New York Times Cooking (Servings: 8 | Yield: Approx 4.5 ounces per serving)
Crisco ® Original No-Stick Cooking Spray
2 ¼ cups sugar
1 cup Crisco® Pure Organic Coconut Oil, melted
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups Pillsbury BEST™ All Purpose Flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 ½ cups sweetened coconut flakes, divided
Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
Combine sugar and oil in large bowl. Stir in eggs and vanilla until smooth. Add flour, cocoa powder, baking powder and salt. Stir until combined. Fold in chocolate chips and 1 cup coconut. Spread evenly in prepared pan. Sprinkle evenly with remaining 1/2 cup coconut.
Bake 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
• Prep: 10 Minutes
• Cook: 30 Minutes
• Ready in: 40 Minutes
Source: Pillsbury (Servings: 24 | Yield: One 13 x 9 pan)
1 tablespoon unsalted butter
1 cup steel-cut oats
¼ cup dried currants or raisins
1 tablespoon maple syrup
¼ teaspoon kosher salt
Turn the Instant Pot to the Saute function. Add the butter. When it’s melted, stir in the oats, currants, syrup and salt. Stir until the oats are toasted about 3 minutes.
Stir in 3 1/4 cups water. Lock on the lid and set the valve to sealing. Using the manual button, set to high pressure for 10 minutes. When finished, allow the pressure to release naturally for 10 minutes, then do a pressure release.
Stir and then serve with additional butter or maple syrup if you wish.
• Prep: 5 Minutes
• Cook: 30 Minutes
• Total Time: 35 Minutes
Source: Adapted from Melissa Clark (Servings: 4 | Yield: Approx 1 cup per serving)
8 lamb loin chops, trimmed of fat (3.5 oz each bone-in)
6 cloves garlic, crushed
1 teaspoon extra-virgin olive oil
¼ cup fresh lemon juice
1 tablespoon fresh rosemary leaves
1 ¼ teaspoon kosher salt
fresh ground pepper, to taste
Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
Read more at https://www.skinnytaste.com/grilled-rosemary-lamb-chops-4-ww-pts/#lALoUgzEE3TWAdUW.99
• Marinate: 60 Minutes
• Total Time: 75 Minutes
Source: Skinny Taste (4 servings)
We used this simple relish on a roast beef sandwich, but it would work as a condiment on a wide variety of meat or vegetable dishes. It’s packed with umami and herby/tangy flavors.
½ ounce Dried Porcini Mushrooms, (I used a mix of dried mushrooms)
2 teaspoons Onion, finely minced
2 teaspoons Brined Capers, rinsed, drained & chopped
1 teaspoon Dijon Mustard
½ teaspoon Salt
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Fresh Tarragon, finely sliced
Rinse dried mushrooms thoroughly in warm water. Rehydrate the porcinis in hot water. Drain off the water, and let mushrooms dry on a plate lined with paper towels (pat away any additional moisture with a paper towel) and finely mince the mushrooms.
Stir in the onion, mustard, salt, olive oil, tarragon and brined capers.
Melissa notes – the original recipe did not mention rinsing the capers after draining and it also called for 2 teaspoons salt. That was way too salty. I changed the recipe accordingly to my liking.
Source: Adapted from MarxFoods (4 servings)
A good steak salad requires one thing: properly seared steak. The key? Get your pan and the oil good and hot before adding the steak to the skillet. Then, use a timer to track the recipe. It might seem silly, but this is the difference between a great crust and pink interior or the dreaded overdone steak. Once seared, you’ll pair the steak slices with peppery arugula, slices of sweet pear, toasted hazelnuts, and blue cheese. If blue is too intense for you, try a crumbled fresh goat cheese or shaved parmesan. Serve with a glass of light red wine like Pinot Noir or Syrah.
1 lb. flank steak (1 in. thick)
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
¼ cup plus 1 Tbsp. olive oil, divided
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
5 ounces baby arugula (about 6 cups)
1 ripe pear, thinly sliced
⅓ cup chopped toasted hazelnuts
1 ounce blue cheese, sliced or crumbled (about ¼ cup)
Season steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over high. Cook steak, turning once, until browned on both sides, 5 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes before slicing.
Stir together vinegar, mustard, and remaining ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add arugula, pear, and steak and toss to coat. Top with hazelnuts and blue cheese.
• Active: 15 Minutes
• Total Time: 15 Minutes
Source: Real Simple (4 servings)
Easy pan-seared Lamb Loin Chops Recipe with Garlic and Olive Oil. Delicious, Mediterranean-style dinner that takes only 30 minutes to make!
4 lamb loin chops
3 tablespoons olive oil
5 garlic cloves minced
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
fresh parsley chopped
¼ cup pomegranate seeds
Allow lamb loin chops sit on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.
Combine 3 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl, and mix. Rub lamb loin chops with this mixture.
Heat 1 tablespoon olive oil in a large skillet (I used stainless steel skillet) until hot. Add lamb loin chops and cook on high heat about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.
Then, reduce the heat to low, flip the lamb chops back to the other side, and let them cook on low heat for about 5 more minutes.
Remove the skillet from heat, cover with lid. Leave the chops in the skillet, off heat, covered for about 10-15 minutes.
After 10 minutes, check the lamb loin chops for doneness. They should have a nice pink color when cut in the center (not raw). The internal temperature of chops should register at 145 F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.
Garnish with chopped fresh parsley before serving. Garnish with pomegranate seeds, if desired.
• Prep: 10 Minutes
• Cook: 20 Minutes
• Total Time: 30 Minutes
Source: Julia’s Album (4 servings)
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.
FOR THE MARINADE
¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
FOR THE SAUCE
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving
1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.
• Marinate: 60 Minutes
• Start to finish: 45 Minutes
Source: New York Times Cooking (4 servings)