ROASTED MUSHROOMS

24 oz crimini (baby bella) or button mushrooms
1/4 cup extra virgin olive oil
1 tsp fresh cracked black pepper
1 1/2 tsp garlic powder
Salt to taste
2 TBL butter melted
1 garlic clove pressed

Preheat oven to 425° and lightly grease a large rimmed baking sheet.
Cut bottoms off the stems & cut any large ones in half.
Mix mushrooms olive oil, salt, pepper, and garlic powder until evenly coated.
Put on the baking sheet, stem or cut side down.
Bake for 10-15 minutes.
Straining off the liquid.
Flip mushrooms top side or non-cut side down and bake 10 more minutes.
Drain then toss with melted butter and garlic.

OVEN BAKED TOSTADAS

Pre made tostada shells or corn tortillas
Refried beans

Taco seasoned meat of choice (optional)
Shredded Mexican blend cheese
Your favorite taco toppings

Preheat oven to 450 degrees

Spread approximately 1/4 cup beans over fried tostada

Top with meat if using
Sprinkle with cheese
Bake 5 minutes
Serve with your favorite taco toppings

--To make your own tostada--
Heat veggie oil in a skillet over medium high heat.
Fry corn tortilla approx. 2-3 minutes on each side.
Pierce any bubbles that may form.

CHEATER RESTAURANT STYLE REFRIED BEANS

16 ounce can Refried Beans
1/3 cup sour cream
1-3 teaspoons of hot sauce (depending on the heat you want)
1 cup Mexican blend shredded
4 oz cream cheese (optional)

Mix all together, heat on stove or in microwave.


Serve with more shredded cheese or cotija cheese on top

HOT FUDGE BROWNIES (CROCK POT)

1 Brownie Mix , plus ingredients listed on the box to make the batter (box for 13x9 inch pan)
1/2 cup sugar
1/4 cup cocoa powder
3/4 cup boiling water

Prepare the brownie batter as directed on the box.

Pour into crock pot

In a small bowl whisk together sugar, cocoa powder, and boiling water. Pour gently over brownie batter, not mixing or stirring at all.

Cover and cook on high for 2-3 hours, or until done.

Best served warm.

BONE BROTH (BEEF)

3-4 lb Beef bones

3 whole Carrots, cut in half (or 15 baby)

4 whole Celery, ribs

1 Onion, sliced in half

2 tsp smashed Garlic (or 3-4 cloves)

2 Bay Leaf

1 tsp Himalayan Pink Salt

1 Tbsp Apple Cider Vinegar

Preheat your oven to bake at 420 degrees.

Place the beef bones in a glass baking sheet, and sprinkle with salt if desired.

Roast the bones for 30 minutes, flip them to their other side, and then roast for another 20 minutes.

While the bones are roasting, prepare the vegetables for the broth.

Place the roasted bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, salt, and apple cider vinegar.

Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.

Place the lid on, and seal, and set to manual high pressure for 75 minutes.

Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through a fine mesh strainer.

Pour the strained broth back into the Instant Pot, if using immediately after for soup, or allow to cool and freeze for future use.

Notes

This recipe makes 10 cups of broth. When using beef marrow bones, it's best to allow the broth to cool slightly, so that you can scoop the excess fat off of the top before making soup.

BAKED ASIAN VEGGIES

½ Tablespoon minced garlic

1 Tablespoons honey

¼ cup soy sauce

1 Tablespoon teriyaki sauce

2 green onions thinly sliced, optional

1 Tablespoon sesame seeds, optional

Salt and pepper to taste

Veggie of choice: see suggestions below

Preheat oven to 325 degrees.

Cut your veggies into desired size

Spread out in a 9 x 13 inch baking pan, lined with foil.

In a small bowl, combine minced garlic, honey, soy sauce, and teriyaki sauce.

Pour the mixture over the veggies.

Sprinkle (if using) the green onions and sesame seeds over the marinated veggies.

Sprinkle with salt and pepper

Place in oven and bake for 20-25 minutes or until veggies start to turn golden.

Remove from oven and serve.

Here are some Veggies to try this recipe with:

-Broccoli-Carrots-Cauliflower-Green Beans-Squash-Zucchinis

KOREAN BEEF AND POT IN POT RICE - INSTANT POT

1 Tablespoon sesame oil

1 pound lean ground beef

3 garlic cloves minced

½ cup brown sugar

¼ cup soy sauce

¼ teaspoon ground ginger

salt and pepper to taste

½ teaspoon crushed red pepper flakes more or less to taste

½ cup beef broth

1 ½ cups white rice uncooked

1 ¾ cups water

1 Tablespoon butter

½ teaspoon salt

5 green onions diced optional

sesame seeds optional topping

Press the SAUTE button and wait for the pot to heat up. 

Add in the sesame oil.

Add in the ground beef and garlic and cook for about 5 minutes, until it's mostly not pink anymore. We don't want to fully cook it.

Add in the brown sugar, soy sauce, ginger, salt and pepper, and crushed red pepper flakes.

Mix well. Scrape the bottom of the pot so that you don't get a BURN error.

Pour the beef broth on top, but don't mix it in.

Cancel the SAUTE function.

Place the trivet in the pot, right over the beef.

Rinse rice under cold running water until the water runs clear.

In an oven safe pan that fits in your Instant Pot (I used a 7-inch cake pan that is 3 inches deep and fits perfectly in my 6 quart Instant Pot), add rice, water, butter, and salt. Mix together.

Place lid on pot, make sure it is set to sealing.

Press MANUAL (or PRESSURE COOK)

Set timer for 7 minutes.

Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.

Once it is finished cooking, do a natural release of the pressure for 8 minutes. Remove the lid.

Wearing oven mitts, remove the pan of rice. Fluff rice with a fork.

Mix the Korean beef. Serve over rice topped

Sprinkle with diced green onions and sesame seeds if using.

Great served with 

Ginger Honey Roasted Carrots or

Baked Asian Veggies