Garlic Butter Instant Pot Rice

Garlic Butter Instant Pot Rice

Yield: 5 to 6 servings

 

Prep Time: 5minutes mins

Cook Time: 20minutes mins

Ingredients

• 4 tablespoons butter
• 4 cloves garlic, finely minced, about 1 tablespoon 
• 1 ½ cups long grain white rice or white jasmine rice (see note)
• 2 ¼ cups chicken broth or stock 
• 1 teaspoon table salt
• Chopped, fresh parsley for garnish (optional)

Instructions 

• Melt the butter in a instant pot on "searing" setting. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until it smells fragrant (don't let it burn or it can turn bitter-tasting).
• Add the rice and cook, stirring constantly, for about a minute, until the grains are evenly coated in butter.
• Add the broth/stock and salt and stir.
• Close the lid and cook on "rice" setting. Let vent for a few minutes afterward before releasing the steam.

Chewy Chocolate Chip Cookies (with sweetened condensed milk)

 

Chewy Chocolate Chip Cookies (with sweetened condensed milk)

 

Servings: 18

 

Author: Modern Honey® - www.modernhoney.com

Ingredients

• 1 cup Butter (melted)
• 1 1/3 cups Brown Sugar
• 2 large Egg Yolks
• 1/3 cup Sweetened Condensed Milk
• 2 teaspoons Vanilla Extract
• 2 2/3 cups Flour 
• 1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt 
• 12 ounces Milk or Semi-Sweet Chocolate, chopped)

Instructions

• In a microwave-safe bowl, melt the butter in the microwave or melt iiti n a pot over medium-low heat, just until melted. Stir in brown sugar and keep mixing until the brown sugar is completely dissolved and smooth. Let sit at room temperature for 10-15 minutes. This allows it to cool slightly before adding the egg yolks (and chocolate).
• Add vanilla extract, sweetened condensed milk, and egg yolks and mix until creamy and smooth.
• Stir in the flour, baking soda, and salt. Make sure the cookie dough isn’t too warm before adding the chocolate or it will melt. If it is too warm, let the cookie dough come to room temperature.
• Fold in chocolate chunks. The dough needs to chill for at least 30 minutes but preferably 24 hours. You can chill it several ways — covered in the mixing bowl, wrap the dough in saran wrap, or portion out the dough in about 2 to 4 ounce balls and place on a parchment paper lined baking sheet and cover and place in the refrigerator.
• When ready to bake, heat the oven to 350 degrees. Place the chilled cookie dough balls on a parchment paper lined baking sheet, 2 inches apart. Bake for 11-15 minutes or until the edges are a light golden color. The cookies will continue to set up after they are removed from the oven.

Soft-Baked Oatmeal Breakfast Bars

 Soft-Baked Oatmeal Breakfast Bars

Ingredients 

• ▢2 cups old-fashioned oats
• ▢2/3 cup oat flour finely ground oats
• ▢1 teaspoon ground cinnamon
• ▢1 teaspoon salt
• ▢2/3 cup creamy peanut butter
• ▢1/2 cup melted coconut oil
• ▢1/2 cup honey
• ▢2/3 cup light brown sugar lightly packed
• ▢1 teaspoon vanilla extract
• ▢3 large egg
• ▢
• ▢1/2 cup dark chocolate chips coarsely chopped

Instructions 

• Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang (these will be nearly impossible to get out otherwise).
• To make oat flour, place old-fashioned or quick oats in a blender and pulse until they resemble flour. Measure after blending to make sure you have the right amount.
• Combine the ingredients except for the dark chocolate chips in a large bowl and stir until smooth and well combined. Coarsely chop the dark chocolate chips and add to the batter. Stir to combine. Transfer batter to prepared pan.
• Bake 23–26 minutes or until set at the edges (it will look slightly wet in the center, but as long as it doesn’t jiggle, it’s done. The bars will firm up as they cool; be careful to not over bake).

 

Creamy Mushroom Soup

Ingredients

• 4 tablespoons unsalted butter (50g)

• 2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced

• Kosher salt and freshly ground black pepper

• 1 medium onion, finely chopped (about 8 ounces; 225g)

• 4 medium cloves garlic, minced

• 2 tablespoons flour (45g)

• 1 cup milk (235ml)

• 5 cups (1.2L) chicken stock

• 2 bay leaves

• 1/2 tsp dried thyme

• 1/2 cup heavy cream

Directions

1. Melt butter in a large saucepan or Dutch oven over medium-high heat. Add onions and cook until tender. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Add garlic and cook until fragrant. Add flour and stir. Slowly stir in 1 cup of broth at a time, mixing well. Add bay leaf, pepper, salt and thyme, then bring to a bare simmer and cook for 20 minutes.

2. Remove bay leaves . Blend soup with an immersion blender until it's a mostly smooth consistency, leaving some small chunks of mushroom. Stir in cream and milk. Taste and add salt, as needed.