5 Minute Pressure Cooker Shrimp Scampi Paella - Gluten Free - Health Starts in the Kitchen
instant pot salmon, chili lime sauce, pressure cooker salmon, electric pressure cooker fish recipe, fish instructions, how long to pressure cook salmon, one pot salmon recipes, cooking salmon in instant pot via @savory_tooth
Frozen Yogurt 4 Ways
Instant Pot Recipes & Info
This delicious Asian Sesame Instant Pot Chicken recipe is made in the pressure cooker for only 5 minutes. Perfect for a quick weeknight dinner idea. via @Livingsmoments
NYT Cooking: Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits%...
Crispy Chicken Banh Mi Bowls with Veggies - An instant pot recipe for crispy chicken served with rice and tons of veggies! #banhmibowls #banhmi #instantpot | Littlespicejar.com
NYT Cooking: Cold-brewed coffee is actually dirt simple to make at home using a Mason jar and a sieve. You just add water to coffee, stir, cover it and leave it out on the counter overnight. A quick two-step filtering the next day (strain the grounds through a sieve, and use a coffee filter to pick up silt), a dilution of the brew one-to-one with water, and you’re done. Exc...
NYT Cooking: Parsley is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green. But parsley can take a more assertive role, becoming the primary component of a sauce. Here, flat-leaf parsley is combined with capers, scallions and garlic to make a sharp, verdant sauce for salmon. It contr...
NYT Cooking: Calling for just four ingredients – chicken, salt, pepper and whatever herbs you have around – this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should