Author: David Knight

Peanut Butter Pie

Posted on by David Knight

Peanut Butter Pie

Print Recipe
Course Dessert
Cuisine American
Status To Try

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup plus 1 Tbsp creamy peanut butter
  • 1 cup milk
  • 3.4 oz vanilla instant pudding mix
  • 2 1/2 cups Cool Whip thawed
  • 1 Oreo pie crust
  • 2 squares Baker’s semi-sweet chocolate

Instructions
 

  • Beat cream cheese and 1/2 cup peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes.
  • Whisk in 1 cup Cool Whip and spoon into crust. Refrigerate until ready to use.
  • Microwave remaining Cool Whip and chocolate on high for 1 1/2–2 minutes, or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
  • Spread chocolate mixture over filling. Microwave remaining 1 tablespoon peanut butter for 30 seconds, stir, and drizzle over pie.
  • Refrigerate 4 hours.
Keyword family recipe, pie, sweetnesses-pies-cobblers
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Source: DessertRecipes.docx

Fall-Off-the-Bone Pressure Cooker Chicken

Posted on by David Knight

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.

Fall-Off-the-Bone Pressure Cooker Chicken

A whole chicken seasoned with paprika and thyme, browned and pressure-cooked with broth, lemon and garlic.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Status To Try
Servings 10 servings

Ingredients
  

  • 1 whole chicken about 4 lb
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon paprika
  • 1 1/2 cups chicken bone broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 6 garlic cloves peeled

Instructions
 

  • Combine paprika, thyme, salt and pepper in a small bowl. Rub seasoning over the outside of the chicken.
  • Heat oil in the pressure cooker until shimmering. Add chicken breast-side down and brown for 6-7 minutes.
  • Flip chicken and add broth, lemon juice and garlic cloves.
  • Lock the pressure-cooker lid and cook on high pressure for 25 minutes.
  • Allow pressure to release naturally. Remove chicken and let stand 5 minutes before carving.
Keyword chicken, InstantPot, main-dishes-poultry
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Source: Healing Gourmet

Slow Cooker French Dip Sandwiches

Posted on by David Knight

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.

Slow Cooker French Dip Sandwiches

Slow-cooked chuck roast piled onto rolls with provolone and served with reduced beef jus for dipping.
Print Recipe
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Status To Try
Servings 8 servings

Ingredients
  

  • 21 ounces condensed French onion soup 2 cans
  • 10.5 ounces beef consommé 1 can
  • 3-4 pounds beef chuck roast
  • 8 sandwich rolls
  • 8 provolone cheese slices

Instructions
 

  • Place roast in a slow cooker. Pour French onion soup and beef consommé over the top.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove 3 cups of cooking liquid to a small saucepan. Bring to a boil, then reduce to a hard simmer until reduced by half, about 10 minutes.
  • Transfer beef to a pie plate and shred with a fork.
  • Place sandwich rolls in a 9×13-inch pan, fill with shredded beef and top with provolone. Cover with foil and bake at 350°F for 5 minutes or until cheese melts.
  • Serve immediately with the reduced cooking liquid on the side for dipping.

Notes

Slow cookers vary. If the meat does not shred easily, continue cooking until tender. Larger or doubled roasts require additional cooking time.
Keyword main-dishes-meat, sammiches
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Source: Buns In My Oven

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.
Print Recipe
Cook Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 chicken breasts
  • salt to taste
  • black pepper to taste
  • smoked paprika to taste
  • garlic powder to taste
  • 1 cup guacamole about 1/4 cup per breast
  • 8 bacon slices 2 per breast

Optional spinach side from source

  • 3 cups spinach
  • 3 garlic cloves
  • 1/4 red onion
  • roasted red peppers for garnish

Instructions
 

  • Cut a pocket into the side of each chicken breast, leaving only a small opening. Season breasts with salt, pepper, smoked paprika and garlic powder.
  • Spoon about 1/4 cup guacamole into each breast. Wrap each tightly with 2 slices of bacon to help seal the opening.
  • Pan-sear the wrapped breasts, then transfer to a 350°F oven. Bake until the center reaches 165°F, about 30 minutes.
  • Rest before eating; the guacamole filling becomes extremely hot. Slicing crosswise helps release steam.
  • For the optional side described in the source, sauté spinach with garlic and red onion and garnish with roasted red peppers.

Notes

The source is an informal recipe note and does not specify quantities for the chicken breasts or seasonings; 4 breasts is inferred from the stated 1/4 cup guacamole per breast and approximately 1 cup filling. Adjust as needed.
Keyword chicken, main-dishes-poultry
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Source: Legacy recipe note

Honey Garlic Glazed Salmon

Posted on by David Knight

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.

Honey Garlic Glazed Salmon

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

Salmon

  • 4 salmon fillets 6 oz each
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/4 teaspoon blackening seasoning optional

Sauce

  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 6 garlic cloves minced
  • 1/2 cup honey
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoons lemon juice

Instructions
 

  • Pat salmon dry and season with salt, pepper, paprika and blackening seasoning if using. Position oven rack in the middle and preheat broiler.
  • Heat butter and oil in a large oven-safe skillet over medium-high. Add garlic, water, soy sauce, sriracha, honey and lemon juice; cook about 30 seconds until heated through.
  • Add salmon skin-side down if using skin-on fillets and cook 3 minutes, basting frequently with sauce.
  • Broil 5-6 minutes, basting once during broiling, until caramelized and cooked to desired doneness. Garnish with minced parsley if desired.

Notes

Alternative from source: pan-sear seasoned salmon on both sides, remove it, warm the sauce ingredients in the pan, then return salmon and spoon sauce over it.
Keyword honey, main-dishes-seafood, salmon
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Source: The Chunky Chef

Liver and Onions

Posted on by David Knight

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.

Liver and Onions

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium onion cut into rings
  • 2 tablespoons butter
  • 1 lb sliced beef liver
  • salt dash
  • pepper dash
  • milk enough to cover liver for soaking
  • 2 teaspoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Melt butter in a large skillet. Cook onions until soft, then remove them from the skillet.
  • Add liver, season with salt and pepper, and cook over medium heat for 3 minutes. Turn.
  • Return onions to skillet and cook until liver is slightly pink in the center, approximately 3 minutes more. Remove liver and onions.
  • Mix water, lemon juice and Worcestershire sauce. Heat the sauce and pour over the liver and onions.
Keyword main-dishes-meat
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Source: Legacy recipe document

Pan-Seared Mahi Mahi with Lemon Butter

Posted on by David Knight

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.

Pan-Seared Mahi Mahi with Lemon Butter

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium lemon
  • 4 mahi mahi fillets 4-6 oz each
  • 1 1/4 teaspoons kosher salt plus more as needed
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • 1 tablespoon fresh parsley leaves coarsely chopped

Instructions
 

  • Slice half the lemon thinly. Juice the remaining half to yield about 1 1/2 tablespoons juice; set both aside.
  • Pat mahi mahi dry. Season all over with 1 teaspoon salt and a few grinds of pepper.
  • Heat oil in a large cast-iron or nonstick skillet over medium-high until just starting to smoke. Sear mahi mahi undisturbed about 4 minutes, then flip and cook 2-4 minutes more until just cooked through. Transfer to a serving platter.
  • Reduce heat to medium-low. Add lemon juice, garlic and remaining 1/4 teaspoon salt, scraping up browned bits.
  • Add lemon slices, then stir in butter one piece at a time, waiting until each is almost melted before adding the next.
  • Remove from heat, stir in parsley, taste and adjust salt and pepper. Pour sauce over mahi mahi and serve immediately.

Notes

Leftovers can be refrigerated in an airtight container up to 2 days.
Keyword main-dishes-seafood
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Source: The Kitchn

Pull-Apart Crescent Meatball Sliders

Posted on by David Knight

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.

Pull-Apart Crescent Meatball Sliders

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian-American
Status To Try
Servings 16 sliders

Ingredients
  

  • 16 frozen Italian meatballs 1/2 oz each
  • 1 8-oz can refrigerated crescent dinner rolls
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/2 cup tomato basil pasta sauce plus more for dipping
  • 2 tablespoons butter melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Heat oven to 350°F. Line a large cookie sheet with parchment. Cook meatballs in microwave as directed on package and cool slightly.
  • Unroll dough and separate into 2 long rectangles. Place 1 inch apart on cookie sheet; press edges and perforations to seal. Press each sheet into a 14×4-inch rectangle.
  • Sprinkle mozzarella down the center of both pieces of dough. Space 8 meatballs evenly over cheese on each. Spoon pasta sauce over meatballs.
  • Starting at one end, stretch and pull both sides of dough up and between each meatball; press together to seal. Score dough between meatballs with a table knife.
  • Mix melted butter, Italian seasoning and garlic powder. Brush over dough and sprinkle with Parmesan.
  • Bake 26-30 minutes until dough is deep golden brown and meatballs reach at least 165°F. Serve with additional warm pasta sauce for dipping.
Keyword meatballs, sammiches
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Source: Pillsbury

Slow Cooker Steak and Gravy

Posted on by David Knight

Seared sirloin slow-cooked until tender under a simple homemade beef and onion gravy.

Slow Cooker Steak and Gravy

Seared sirloin slow-cooked until tender under a simple homemade beef and onion gravy.
Print Recipe
Cook Time 4 hours
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 2 lbs sirloin steak
  • salt, pepper and steak seasoning to taste
  • 2 tablespoons vegetable oil
  • 3 cups water divided
  • 1 beef bouillon cube
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 medium sweet onion diced

Instructions
 

  • Season sirloin with salt, pepper and steak seasoning.
  • Heat oil in a large frying pan over medium-high. Sear steak on all sides, about 1 minute per side, then place in a slow cooker.
  • Add 2 cups water and beef bouillon cube to the hot pan. Let the cube dissolve and bring water to a boil.
  • Whisk remaining 1 cup water with flour, garlic powder, onion powder and black pepper. Slowly whisk into the pan. Continue whisking until gravy thickens and comes to a slow boil.
  • Remove from heat and carefully pour gravy over steak in the slow cooker. Add diced onion.
  • Cover and cook on high for 4 hours or until steak is tender.
Keyword gravy, main-dishes-meat, steak
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Source: Legacy recipe document

Spinach Artichoke Stuffed Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.

Spinach Artichoke Stuffed Chicken Breasts

Chicken breasts stuffed with a creamy spinach, artichoke, mozzarella and Greek-yogurt filling.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 6 servings

Ingredients
  

  • 1 1/2 lbs chicken breasts six 4-oz portions
  • 2 tablespoons olive oil
  • 4 ounces cream cheese softened
  • 1/4 cup Greek yogurt
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup artichoke hearts thinly sliced
  • 1/4 cup frozen spinach drained and tightly packed
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper divided

Instructions
 

  • Pound chicken breasts to 1 inch thick. Cut a pocket down the middle of each without cutting all the way through. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine cream cheese, Greek yogurt, mozzarella, artichoke hearts, drained spinach, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Fill each chicken breast with equal amounts of spinach-artichoke filling. Reserve any extra filling.
  • Heat olive oil in a large skillet over medium. Add stuffed chicken breasts, cover and cook 7-8 minutes per side, or until chicken reaches 165°F.
  • During the last few minutes, add any reserved filling to the skillet to heat through. Serve with cauliflower rice, rice, mashed cauliflower or mashed potatoes.
Keyword artichokes, chicken, main-dishes-poultry, spinach
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Source: Evolving Table