This seems like a lot of onions, but I like to make extra because they can be kept in the freezer for 6 months.
6 T butter
6 pounds Vidalia Onions, sliced
½ tsp baking soda
Salt and pepper to taste
Pre heat your instant pot. And when hot, include the butter to melt
Add onion and baking soda and sauté until the onions begin to soften.
Salt and pepper to taste.
Close the lid and pressure cook for 10 minutes.
After 10 minutes do a quick pressure release and open the lid.
2 cups water
½ teaspoon white wine vinegar
½ teaspoon salt
1 tablespoon lemon juice
1 avocado, halved and pitted
Combine the water, vinegar and salt in a saucepan and bring to a boil. Crack open the eggs and drop them in the boiling water. Cook until the eggs are set on the outside, but still soft on the inside. Drizzle the lemon juice over the avocado halves. Drain the eggs and place one into each avocado half.
1½ pounds chicken breasts, cubed
1 tablespoon dried rosemary
1 teaspoon smoked paprika
1 zucchini, cubed
1 red onion, cut into large cubes
Season the chicken with rosemary and paprika. Alternate the chicken, zucchini and red onion on wooden skewers. Grill each side for appropriately 4-5 minutes.
4 large bell peppers
2 cups frozen green peas
⅓ cupsun-dried tomatoes, diced
1 jar marinated artichoke hearts, drained and chopped
1 large red onion, diced
Cut tops off peppers and remove seeds.
Combine remaining ingredients and spoon into peppers.
Place them in the steam basket or on the rack of the Instant Pot.
Add 1 cup of water to the bottom of the Instant Pot.
Cook on Steam for 25 minutes.
Allow the pressure to release naturally.
2/3 cup sugar
1/2 cup water
2 cups strawberries
2 cups cantaloupe
Make a simple syurp. (Combine water and sugar in a saucepan over medium heat. Bring to a boil and simmer for 5 minutes.)
Pour the cooled syrup in a blender with the strawberries and cantaloupe. Pulse a few times until smooth and creamy. Pour the mixture into your ice cream maker and churn according to instructions. Serve immediately or store in an airtight container in the freezer.
This would be perfect as a fidget toy.
1 large potato, cubed
4 tablespoons olive oil
1/2 cup chopped green onions
12 cups spinach – rinsed, stemmed, and dried
2 teaspoons curry powder
4 cups chicken stock
1 tablespoon lemon juice
Salt and pepper
In a saucepan, heat olive oil and sauté the green onions and potatoes. Add the curry powder. When potatoes are halfway done, add the stock, and curry powder. Add the spinach and let it simmer for 2 minutes more. Puree in batches until smooth.