Instant Pot Ham & Bean Soup

Ham & Bean Soup is a perfect way to enjoy that leftover ham bone from the holiday meal. The Instant Pot is a perfect way to cook beans and ham together in a quick easy manner, without a lot of fuss. This wonderful hearty yet is still healthy soup for those cold winters day. In just about 90 minutes or less you can be enjoying this classic homemade soup.

Cooked Ham Bone — Ham Bone Steamed 45 minutes in instant pot.

This recipe used my wonderful ham bone from Smoked Root Beer Ham. The smoky flavors that infused into beans from this ham bone is outstanding.

Selecting right beans:

Choosing the right beans can be very confusing, making the right choice is simple task knowing about dry beans. The Northern Bean is wonderful larger white bean packed with fiber and has lots of good carbohydrates and some protein. When these beans are cooked properly they are larger then navy pea bean and have nice meaty texture. So these beans are perfect for hearty soups, baked beans and alternative protein sources. Using dry beans rather than canned cooked beans gives more natural and flavorful bean. Canned beans often have more processed taste, the only benefit is time saving. Using the instant pot makes all the right reason to use dry Northern Beans because high pressure steam cuts time by almost two third.

Instant Pot Ham & Bean Soup

Ham & Bean Soup is a wonderful way to use that ham bone left from the holiday dinner. It’s the perfect hearty meal for those winter days. Served with wedge of yummy cornbread, that leaves you satisfied.

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Instant Pot Ham & Bean Soup

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Servings	Prep Time
8 Portions	15 Minutes

Cook Time	Passive Time
45 Minutes	10 Minutes

Ingredients

1 Large Ham Bone Leave some meat on the bone for soup.
2 Cup onions Chopped
1 Cup Carrots Chopped
1 Cup Celery Chopped
1 Small bay leaf
1/2 Teaspoon thyme
1/2 Teaspoon black pepper Ground
1/4 Teaspoon hot pepper flakes
2 Teaspoon Extra Virgin Olive Oil
1 Pound Great northern beans Sorted and wasted
6 Cups chicken stock

Servings: Portions

Units:

Instructions

Sorting Northern Beans by spreading the beans out on sheet pan. Picking through bad looking beans and any rocks or foreign items, then discarding them.
Wash the northern beans well with water in strainer. Allow the water to drain off.
Mise en place all the ingredients, trimming, chopping and measuring ingredients before starting the soup.
Set the Instant Pot to sauté mode and cook the carrots, celery and onions for 3 to 5 minutes.
Add the drained northern beans to sautéed vegetables. Stirring well and cook for 1 minute.
And to beans and vegetables the chicken stock or water. Stir well.
Place the ham bone into instant pot arrange so fits into pot.
Close the lid and set the steam leaver to closed position.
Set to mode button to soup and adjust time to 45 minutes. Using the + & - buttons.
Let the pressure come down naturally, this takes an additional 15 minutes but produces a more tender ham and maximum flavor extraction. If you’re in hurry set top pressure valve to open mode. Be careful of the very hot steam. This can burn hands or arm instantly.
Remove ham bone and stir soup, you may have to adjust amount of stock or water to soup. If needs more liquid add 1 to 2 more cups of stock or water.
Remove skin, bone and fat from ham.
Chop the ham into bite size pieces. Add the ham back to the soup, stirring well. Adjust seasonings with pepper, salt if needed.
Place a good size portion of soup in a bowl. I like to use wide rim bowl, heaping beans and ham in middle for height. Cornbread is perfect accompaniment with green garnish like celery leaves. Enjoy 😊

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Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Hatch Red Enchilada Sauce

Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.

CourseMain Dish
CuisineMexican
KeywordEnchilada Sauce

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Servings	Prep Time
3 cups	15 minutes

Cook Time

60 minutes

Ingredients

Enchilada ingredients

2 teaspoon Extra Virgin Olive Oil
4 cloves garlic peeled
1/2 large onion chopped
4 large New Mexican Chilies Hatch Chilies are best
2 large ancho chilies

Aromatics

3 oz tomato paste
1 teaspoons oregano
2 teaspoons Cumin powder
1/2 teaspoons chipotle powder
2 teaspoons kosher salt
1/2 teaspoons black pepper
1 teaspoons Turbinado sugar

Servings: cups

Units:

Instructions

Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
Pour chili puree into sauce pan.
Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.

Using Enchilada Sauce

Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy

Recipe Notes

For recipe to make Chicken Enchilada Air fryer

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Black Berry BBQ Sauce

Black Berry BBQ Sauce is great way to use all the abundance of fresh berries. Fresh berries are very perishable this wonderful Black Berry BBQ Sauce can be used for so many different food applications. BBQ meats to glaze on desserts, fruits to salad dressings. Because of it’s high acidicness this sauce can be preserved in Ball Jars and keep for year or more.

Infusion of berries and vinegar:

Infusing flavors into vinegars is simple task, using 5% white vinegar is one of the very best mediums for infusing flavors. This vinegar has a neutral flavor and will absorb any aromatics. By using the cold infusion method produces the best results. It preserves natural flavors, especially if they are delicate. The process takes a little time, at least 24 hours and up to 2 months to develop a good flavor profile. This cold berry vinegar infusion is the Fundamentals for the Black Berry BBQ Sauce.

Cooking Black Berry BBQ Sauce:

Making Black Berry BBQ Sauce is all about slow boiling berry vinegar infusion with sugar and apple juice. This is where the magic takes place and transforms flavors. The process takes some time so be patient let the magic of slow cooking do it’s work. To help thicken sauce xantham gum works wonders, because it’s a thickener and emulsifier. As the Black Berry BBQ Sauce cooks the sauce becomes slowly thicker and deeper dark color. Flavors intensify building a wonderful flavor profile.

Black Berry BBQ Sauce

Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.

CourseSauces
CuisineAmerican
KeywordBlack Berry BBQ Sauce

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Black Berry BBQ Sauce

Wonderful Black Berry BBQ Sauce that can be used for many different applications. Try using on grilled meats, drizzled over desserts, or as refreshing salad dressing.

CourseSauces
CuisineAmerican
KeywordBlack Berry BBQ Sauce

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Servings	Prep Time
32 Ounces	10 Min

Cook Time	Passive Time
3.5 Hours	12 Hours

Ingredients

6 Ounces black berries
10 Ounces frozen raspberries
16 Ounces white vinegar
1 Quart Apple Juice
16 Ounces sugar
1/2 Teaspoon xantham gum
1 Large Crushed Chili Pepper Optional
1 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground

Servings: Ounces

Units:

Instructions

Infuse the black berries and frozen raspberries into white vinegar. Put both types of berries into Ball Jar and adding the white vinegar. Fit lid and ring onto jar and let macerate for 12 hours. This develops the flavor profile.
Next is to make the Black Berry BBQ Sauce by pouring the macerated berries and vinegar into heavy duty sauce pan or stock pot. Then add Apple Juice and bring the berry mixture to boil.
Mean while mix together in a bowl the sugar, xantham gum, and optional crushed chili pepper. Making sure that the sugar mixture is evenly combined.
Now add the combined sugar mixture to hot boiling berry liquid. Whisking hard to the dissolve the sugar into berry liquid. Continue slow boil until BBQ Sauce thickens to Nappe consistency.
Adjusting seasoning with salt, sugar and pepper to achieve balanced flavor profile.
Pour boiling hot BBQ Sauce into sterilized ball jars, place sterilized lid and rings onto jar and seal. To insure proper seal heat in hot water bath for 10 to 15 minutes. Cool on wire racks.
Drizzle over grilled chicken or pork adding a perfect sweet and tangy BBQ flavor to your entree.
Drizzle over air fried boneless chops to add perfect sweet and tangy BBQ flavor to your entree. Over a bed of braised broccoli rabe.

Recipe Notes

Nutrition Facts

Black Berry BBQ Sauce

Amount Per Serving

Calories 144 Calories from Fat 1

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0.01g 0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 64mg 3%

Potassium 95mg 3%

Total Carbohydrates 37g 12%

Dietary Fiber 1g 4%

Sugars 35g

Protein 0.2g 0%

Vitamin A 0.3%

Vitamin C 16%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

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Garnished Spicy Air Fryer Salmon with sautéed green beans mix and Spicy Ranch Dressing

Spicy Air fryer Salmon Filet

Tired of same old salmon filets the Spicy Air fryer Salmon satisfies those cravings. The key to flavorful salmon filets is putting some hot spices into rub with hint of sweetness. Most of all it takes just a few minutes to cook the salmon in the Air-fryer. Yet keeping salmon filet moist and flavorful. With just a few extra ingredients, say by by to boring salmon.

It’s all about using a spicy rub:

The spicy rub for salmon filets needs these key ingredients salt, sugar, spices and herbs. Next is to make a great rub needs Salt. Why is salt the most important factor, salt gives flavor to the salmon. Salmon needs the salt which helps hold it’s moisture and still supporting it’s texture. Choosing the right salt is just as important, use kosher salt rather than plain table salt which often contains iodine. The salt releases moisture in Salmon absorbing ingredients back into salmon. Third this takes time, allowing 15 to 20 minutes to do it’s magic.

Next is using sugar to adding a little sweetness and promoting good caramelization as salmon filet Air-fries. There is two good types of sugar to use in rub, brown sugar or Sugar in The Raw. Brown sugar has more molasses profile giving a more stronger deeper flavor profile. Sugar in The Raw has natural slight molasses flavor profile. Caution don’t add too much sugar to rub, just enough to balance flavor.

Bring some Pizzazz into the spice rub:

Now adding some wow to the rub, useing aromatics is key to having a successful rub. Choosing the right spices can really break that lackluster salmon, and bring back some wow. Typical spices used is paprika, black pepper, coriander, cumin and cayenne. Trends change, chipotle pepper was big hit for years, this has a smoky light amount of heat profile. Now a new trend is sriracha hot sauce, which is red chilies and garlic profile. Sriracha is everywhere, stores stock bottles of all different types including sriracha powder. This is a good possibility to use for spicy air fryer salmon filet rub.

Going one step further with the spicy rub by following the new next trends, by using Carolina Reaper powered. Very flavorful but extremely hot chili pepper, caution in adding the right amount of Carolina Reaper powder into rub. The goal is to have just right amount of heat and flavor with some sweetness and garlic profile. Having something simular to sriracha profile but with some punch. Be sure to adjust amount of Carolina Reaper powder to your taste level. This might be only using 1/8 to 1/2 teaspoon of Carolina Reaper powder to one batch of rub.

Making Spicy Rub for salmon is a fairly simple task, combining kosher salt, sugar, and aromatic spices all together in bowl or mortar and pestel. I usually make fairly large batch of spicy rub, and keep extra in sealed jar for future uses. This cuts mise en place time down in future preparations.

Applying Spicy Rub to Salmon Filet:

First task is to prep the salmon filet, often I purchasing a side of salmon or couple of pounds of salmon filet. Some might have skin still attached to the filet. Using boning knife slip knife just under the salmon skin, with skin side of salmon facing down. Starting at tail end of filet and holding the salmon skin with left hand. Carefully slide the knife carefully towards right removing skin from salmon. Often salmon skin is slippery, try using paper towel to hold salmon skin for a better grip. Then cut salmon in size portions you like, 4 ounce, 6 ounce or 8 ounce portions are most common. This takes a little practice, but will save you lot of money, buying proportion salmon is almost double in cost.

Next place the silvery finished colored side of the salmon down on the cutting board. Now sprinkle 1 to 2 teaspoons of spicy rub onto top of each filet. Then rub spice mixture into each of salmon filets. Flip salmon over and sprinkle 2 teaspoons or more of spicy rub on the cut side of each salmon filet. Again rub spicy rub into salmon filets. Place in container and cover with plastic wrap, then refrigerate for 20 minutes.

How to Air Fry Spicy Salmon Filets:

Most air fryers have a fish setting, this is a preset function on your air fryer. My PowerXL Air Fryer has a preset function for 10 minutes at 350°F. This is a good starting point, it’s not too high temperature for the spicy rub. This is just long enough to cook the salmon to a safe temperature, about 135 to 140° internal temperature. Note the longer time in the air fryer, the fish looses more moisture, which can become dry and chewy. The goal is to have a moist and very flavor salmon filet.

Looking for another Air Fry Salmon Recipe

Spicy Airfryer Salmon Filet

Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.

CuisineAmerican
KeywordSpicy Air Fryer Salmon

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Spicy Airfryer Salmon Filet

Enjoy spicy Salmon Filet using Airfryer with just a few key ingredients, salt, sugar, spices and aromatics. The magic is in the spice rub and benefits of using Airfryer.

CuisineAmerican
KeywordSpicy Air Fryer Salmon

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Servings	Prep Time
2 Portions	5 Minutes

Cook Time	Passive Time
10 Minutes	15 Minutes

Ingredients

Salmon Filet

12 Ounces Salmon Filet Skin removed
1 Teaspoon Extra Virgin Olive Oil To coat salmon

Hot Spicy Rub

1 Teaspoon kosher salt
1 Teaspoon Turbinado sugar
1/4 Teaspoon smoked paprika
1/8 Teaspoon black pepper Ground
1/8 Teaspoon Carolinas Riper Chiles Optional, Ground fine
1 Teaspoon Season salt Suggest Old Bay Seasoning

Spicy Ranch Dressing

2 Ounces Hidden Valley Ranch Dressing
1 Pinch Carolinas Riper Chiles Ground fine
1 Teaspoon sriracha sauce

Servings: Portions

Units:

Instructions

Hot Spice Rub

Combine together in mortar and pestle the kosher salt, Turbinado Sugar, smoked paprika, black pepper, Carolina Riper chilies powder and season salt. Mixing well with pestle until nice evenly ground mixture comes together. Taste the mixture, and adjust Carolina Riper Chilies powder to your liking.
Place well mixed hot spice rub in storage jar. Note this might make more then you need for just 2 salmon filets.

Spicy Salmon Filets

Remove skin from salmon filet with boneing knife. Cut the salmon filet into 5 to 6 ounce portions.
Next season both sides of salmon filets with Hot Spice Rub putting one teaspoon of rub on each side of filets.
Spray each salmon filet with Extra Virgin Olive Oil. I like to use EVO Sprayer each spritz is 1/4 teaspoon of oil. This controls the coverage of olive oil nicely.

Airfry Spicy Salmon Filets

Preset Airfryer to fish setting or 350°F, allow airfryer to warm up this only takes about 2 minutes max.
Place the seasoned salmon filets with cut side down into Airfryer basket. My PowerXL holds two filets nicely. Push basket into Airfryer and adjust time to 10 minutes. Note about half way into cooking process flip salmon over carefully. Then continue cooking until timer goes off.
Squeeze some fresh lemon juice over top of each cooked salmon filet.

Serving Hot Spicy Salmon Filets

Place carefully remove the salmon filet from the basket with fish spatula. Place salmon filet onto plate carefully
Drizzle some spicy ranch dressing in decorative manner onto plate. Add green vegetable of your choice of cooked Asparagus, Brussels Sprouts, Broccoli, Green Beans are all great choice. Also serve nice starch like Risotto, Smashed Potatoes.

Spicy Ranch Dressing

Combine together in small bowl, the Hidden Valley Ranch Dressing, Sriracha Sauce and Carolina Reaper Chilies powder together.

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Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer

Air fryer Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts:

Greek Style Spinach Stuffed Chicken Breasts

Looking for a new Spinach Stuffed Chicken recipe using the Air Fryer? This Spinach Stuffed Chicken Breast with Greek flavor is perfect choice. The Spinach Stuffed Chicken Breast only takes 20 minutes in Air Fryer with moist flavorful Greek profile. Key is to use Cavenders Greek Seasoning in stuffing and on chicken breasts.

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Spinach Stuffed Chicken Breasts

Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Servings	Prep Time
2 Portions	15 Minutes

Cook Time

20 Minutes

Ingredients

Greek Spinach Stuffing

5 Ounces Spinach Chopped frozen spinach thawed
1/2 Cup onions Chopped
1/4 Cup Feta cheese Crumbled
2 Tablespoons Manchego Cheese Shredded
1 Teaspoon Greek Seasoning
1/4 Teaspoon oregano
1/8 Teaspoon black pepper Ground
2 Dash kosher salt
1 Teaspoon olive oil
1 Clove garlic Minced

Spinach Stuffed Chicken Breasts

12 Ounces chicken breasts Boneless, skinless and butterflied
1 Teaspoon Greek Seasoning
1/2 Teaspoon oregano
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground
1 Teaspoon Extra Virgin Olive Oil Sprayed onto breasts

Servings: Portions

Units:

Instructions

Greek Spinach Stuffing Mixture:

Sauté onions with mince garlic and olive oil in skillet until fragrant. This should take about 1 to 2 minutes over medium heat.
Next sauté the onions, garlic, spinach, Greek seasoning, oregano, salt and pepper with some olive oil in the same skillet. This should take about 3 to 5 minutes to cook, until the excess moisture is evaporate off the filling.
Combine cooked spinach mixture with, Manchego cheese, Feta Cheese in mixing bowl. Adding some extra Greek Seasoning and Oregano, with salt and pepper to taste. Mix this filling with spatula until combined.

Spinach Stuffed Chicken Breasts

First Butterfly boneless skinless chicken breast using sharp knife, folding chicken breast open with cut side up. Next sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
Allow the Spinach Stuffed Chicken Breast to rest 5 minutes. Next cut each of breast in half on a diagonal. Place cut chicken breast onto plate in attractive manner. Try using Ranch Dressing as sauce smeared onto plate. Finally place your choice of cooked vegetables onto plate. Garnish with Manchego Cheese and Enjoy.

Recipe Notes

Nutrition Facts

Spinach Stuffed Chicken Breasts

Amount Per Serving

Calories 337 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 8g 40%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 125mg 42%

Sodium 3071mg 128%

Potassium 280mg 8%

Total Carbohydrates 5g 2%

Dietary Fiber 3g 12%

Sugars 1g

Protein 42g 84%

Vitamin A 176%

Vitamin C 29%

Calcium 30%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

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Canning Italian Tomato Sauce

Tomato Season is here what to do with all those wonderful San Marzano Tomatoes that are ripe. Canning Italian Tomato Sauce is perfect solution to bumper crop of tomatoes. The San Marzano tomatoes are the best flavor for making Italian Sauce.

Start first Mise en place

Mise en place is important part of canning process. Always have work space sanitized, and sterilize jars, lids and rims for canning. Be sure to wash all canning equipment, canner or large stock pot. Most efficient method is to get water boiling to sterilize jars, lids and rims. This takes some time to get up to boil and sterilize. While sterilize processing mise en place ingredients for sauce. The most time consuming process is blanching tomatoes and peeling skins off tomatoes.

**Peeling the skins off San Marzano Tomatoes**

Getting Processing done quickly

Processing the tomatoes after the skins are removed can be done quickly with aid of VitaMix Blender. Running the VitaMix Blender on low 5 speed setting works very well. Blend for short periods of time, just enough to chop tomatoes into slightly chunky sauce. Running VitaMix on too high of speed too long will turn into smooth puree. A smooth puree is fine if your making that type of sauce. My preference is having some texture to Italian Sauce. Blend tomatoes in small batches filling the blender container 1/2 full gives plenty of head room to process. Running the bender only 35 to 45 seconds making gallon sauce goes quickly.

A food processor works too but it is messy and having to deal with a sharp blade everytime you dump batch into stock pot. The extra hassle of using food processor takes more time then it’s worth.

Processing Tomatoes on speed 5
Peeled San Marzano Tomatoes

Canning Italian Tomato Sauce

Canning Italian Tomato Sauce recipe has a far better flavor profile by using San Marzano tomatoes. This recipe uses fresh tomatoes, sweet onions, sweet peppers, herbs, and lots of garlic with hint of pepper flakes. The Italian Tomato Sauce can be used in so many creative foods, from casseroles, meat sauces or in favorite spaghetti. Enjoy.

Servings	Prep Time
4 Quarts	45 Minutes

Cook Time	Passive Time
1 Hour	2 1/2 Hours

Servings	Prep Time
4 Quarts	45 Minutes

Cook Time	Passive Time
1 Hour	2 1/2 Hours

Canning Italian Tomato Sauce

Servings	Prep Time
4 Quarts	45 Minutes

Cook Time	Passive Time
1 Hour	2 1/2 Hours

Servings	Prep Time
4 Quarts	45 Minutes

Cook Time	Passive Time
1 Hour	2 1/2 Hours

Ingredients

7 Pound San Marzano Tomatoes Or Italian Plum tomatoes
2 Medium onions Chopped finely
8 Mini Sweet Peppers Seeded and chopped finely
12 Large garlic cloves Minced
2 Tablespoons Extra Virgin Olive Oil
12 Ounces tomato paste
2 Tablespoons oregano
2 Tablespoons basil
2 Tablespoons italian herbs
1 Teaspoons hot pepper flakes
4 Teaspoons kosher salt Season to taste
1 Teaspoons black pepper Season to taste
2 Teaspoons Citric Acid 1/2 teaspoon to each quart of sauce

Servings: Quarts

Units:

Instructions

Mise en place ingredients

Core and blanch tomatoes in boiling water for 30 to 45 seconds. Shock in ice water bath, then peel skins off tomatoes. Set aside
Place peeled tomatoes in VitaMix or food processer. Blend for 45 to 60 seconds on speed 5 or low. The tomatoes should be slightly textured not perfectly smooth.
Peel and chopped onions finely. Set aside. Peel and mince garlic cloves, I use a large bulb of garlic per batch which produces very nice garlic flavor profile. Set aside
Remove the stem and seeds from sweet mini peppers, then chop finely. Set aside.

Cooking Italian Tomato Sauce

Heat olive oil in 8 quart stock pot with minced garlic until fragrant. Then add the chopped onions and peppers cook for 2 to 4 minutes until fragrant and softened. This should take about 5 minutes total cooking time.
Next add the processed tomatoes to cooked aromatics, cook over medium heat caution not to burn sauce. Add the tomato paste and stir well. The next step is to add the dry herbs and Stir often. Cook the Italian Sauce for hour to get best flavor.

Safe Canning Process

Wash all jars, lids and rings for canning. Bring large stock pot or canner with jars and lids and rings covered with water to boil. Boil jars, lids and rings for 10 minutes.
Remove jars carefully with lifter draining all excess water off jar onto wire rack. Remove lids and rings onto paper towels.
Fill each canning jar with hot Italian Tomato Sauce to 1/2 inch of the top of the jar. It's important to leave 1/2 air space to create a vacuum. Fill each jar using funnel to help keep jar clean. Note add 1/2 teaspoon of citric acid for quart jar or 1/4 teaspoon citric acid for pint jar of tomato sauce.
Wipe each jar rim with paper towel dipped in white vinegar. This is to clean the top of each jar to achieve proper seal.
Place on top of each jar lid and fasten down each lid with ring. Twisting ring until just snug.
Place each jar in large stock pot or canner with water to just cover top of each jar. Bring water to boil for 15 minutes. Remove jars using jar lifter and place on wire rack to cool. Listen carefully for lids to click this means achieved proper seal.
Check visualy for properly sealed jars the dimple on top of each jar should be depressed inwards. If not properly sealed the jar will have to be refrigerated and used within 2 weeks time. Or clean jar rim and reseal with new lid and go through water bath process again.
Make a label for each jar of sauce and place on jar with tape or glue stick. Store Canned Italian Tomato Sauce in dry cool area with minimal light. These should be good for up to 2 years in dark area.

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Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Daves Style

Texas Chili Chef Dave Style presentation

Texas Chili Chef Dave Style

This recipe is a new and improved version of my Classic Texas Chili, that I made for so many years teaching at Kirkwood. Many of students remember the heat level and running to walk-in refrigerator to get some milk to put out the fire. This is the recipe that’s improved and better with lots of extra heat too. Time to fine the fire extinguisher, grab a bottle of antacids and gallon of milk, it’s Texas Chili Chef Dave’s Style Time!

All about using the right chilies

Cooking dried chilies, garlic weighted down with plate.

Start off by choosing the best chilies which for practical purposes dried chilies work best. It’s better to use a good variety of dry chilies. Choosing good red chili like Guajillo or New Mexican Red Chilies, both are mild less then 1000 Scoville units of heat. Next is choosing a more complex flavor chili like Ancho Chili and Padilla chili adding slight smoky profile. Finally adding some good chilies that have lots of heat, like my super hot chili seasoning. The super hot chili seasoning is infused with some of my hottest varieties of chilies that grown in garden. These chilies are cooked with garlic and water until softened about 20 to 30 minutes weighted down with plate. Be sure to save all cooking liquids from chilies. This is chili stock that will be used throughout cooking process.

Making the Texas Gravy for chili

Blending chilies and garlic with chili stock.

Texas Chili is all about having wonderful hot bright red chili gravy for chili. Don’t even think about putting in tomatoes! In Texas Chili it’s all about chilies and meat. To make this gravy you place all softened chilies with stems removed into blender. My preference is VitaMix, start on low speed with small amount of the cooking liquid. Blend into purée seeds and all. Adding more chili stock as needed to make wonderful red sauce. Taste the chili red sauce adjust flavors with salt, super hot chili seasoning and sugar. This is all a matter of personal taste preference. I love it super Hot where my wife likes it milder.

Where’s the BEEF!

Diced Beef Round cooking in cast iron pot.

Texas Chili has lots diced beef, some chopped onions and minced garlic. I like to use bottom round or sirloin tip diced into 1/2 inch pieces.

Cooking beef cubes in heavy cast iron pot has excellent even uniform heat. When meat is nice and brown, add onions, spices and herbs. Continue cooking to build layers of flavors.

Simmering low and slow

Long and slow simmering Texas Chili Chef Dave’s Syle

Combining the red chili gravy with the browned seasoned beef, then simmering long and slowly. Developing flavors, tenderizing the beef and building some heat. If needed adding extra chili stock as Texas Chili thickens. After a good two to three hours of slow cooking adjust seasonings with, cumin, garlic, salt, pepper and super hot chili seasoning to taste.

Topping of your choices

Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro. Of course many more possibilities, like sour cream, guacamole, olives, chilies and of course hot sauces. That’s the fun of enjoying chili and putting out he fire with some beers. Fond memories wonderful eats, time to make

Texas Chili Chef Daves Style

So hot it came out of both ends!

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 people	45 minutes

Cook Time	Passive Time
1 1/2 hours	2 hours

Servings	Prep Time
8 people	45 minutes

Cook Time	Passive Time
1 1/2 hours	2 hours

Texas Chili Chef Daves Style

So hot it came out of both ends!

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 people	45 minutes

Cook Time	Passive Time
1 1/2 hours	2 hours

Servings	Prep Time
8 people	45 minutes

Cook Time	Passive Time
1 1/2 hours	2 hours

Ingredients

2 pound

beef round trimmed and medium diced
2 each

pasilla chili stemmed
6 each

guajillo chili stemmed
4 each

ancho chili stemmed
8 cloves

garlic
3 tbsp

canola oil
1 large

onion medium chopped
2 tsp

oregano
2 tsp

Cumin powder
1 tsp

black pepper
2 tsp

kosher salt to taste
2 tsp

Super Hot Chili Seasoning to taste
2 tsp

sugar to taste

Servings: people

Units:

Instructions

Chili Sauce

Trim the beef of all gristle and excess fat, then cut into medium dice, about 1/2" cubes. Season with some salt and pepper. Set aside covered on ice.
Heat canola oil in heavy duty stock pot or cast iron dutch oven with garlic, continue cooking garlic until skins loosen. Remove garlic onto side plate and take skins off. Add to hot oil pasilla chili, ancho chili and guajillo chili with tongs toss in the hot oil until toasted. They will puff up a little and have nice chili aroma. Note do not burn chilies. Remove from hot oil and place on plate to cool. Save oil to make the Texas Chili
Place the toasted chilies, garlic in saucepan cover with water and weight down chilis with plate. Cook chilies and garlic for 15 to 20 minutes until tender.
Remove the chiles and garlic from cooking liquid, but do not discard cooking liquid. Take the stems off chilies.
Place the chilies, garlic and cup of chili cooking liquid in blender, (VitaMix) Process on low speed then turn up to high, adding extra cooking liquid if needed to blend into red puree.

Cooking Texas Chili

In Dutch Oven heat oil left from toasting chilies and garlic add the diced beef when oil is hot, brown meat well. Add the cumin, oregano and onions and saute for 5 minutes until onions are tender.
Add red chili puree, to beef mixture, and some Code Red fire in the hole pepper, if needed some extra cooking liquid bring to boil then reduce to simmer. Cook Texas Chili for 2 1/2 hours adding extra cooking liquid if needed.
Taste Texas Chili, adjust with Super Hot Chili Seasoning, salt, pepper, sugar, garlic, oregano and cumin. This Texas Chili should be hot enough to eat bowl make you sweat. For some grab quart milk. Toppings, shred cheese, sour cream and chopped green onions and cilantro.
Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro.

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Plated Baked Tomatoes that was cooked in Air Fryer

Air Fryer Baked Tomatoes

Baked Tomato Halves cooked with Air Fryer

Classic baked tomato simplified into Air Fryer Baked Tomatoes that can be done quickly and easy. This recipe brings back fond memories of my trip to Australia where baked tomatoes so popular that they even served them for breakfast. I got hooked on them and fell in love with simple but very testy delights. This recipe only takes minutes to prepare. By using the Air Fryer makes baking of tomatoes quick and easy, by not having to fire up big oven and waiting 15 minutes to heat up.

The classic making Baked Tomatoes on a sheet tray, is in 375 degrees oven for about 25 minutes until tender.

Baked Tomatoes

CourseSides

Servings	Prep Time
4 Servings	10 minutes

Cook Time

20 Minutes

Servings	Prep Time
4 Servings	10 minutes

Cook Time

20 Minutes

Baked Tomatoes

CourseSides

Servings	Prep Time
4 Servings	10 minutes

Cook Time

20 Minutes

Servings	Prep Time
4 Servings	10 minutes

Cook Time

20 Minutes

Ingredients

2 Large Roma Tomatoes Cored and cut in half lengthwise
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper Ground
1/2 Teaspoon Herbs de Provence
1/2 teaspoon garlic powder
1 Teaspoon Balsamic Vinegar

Crumb Topping

1/2 Cup panko breading
1/4 Cup Parmesan cheese Shredded
1/2 Teaspoon paprika
1 Teaspoon canola oil Sprayed

Servings: Servings

Units:

Instructions

Core and cut each tomato lengthwise. Next season each of the tomatoes with kosher salt, black pepper, Herbes de Provence, and garlic powder. Sprinkle with some balsamic vinegar over each of the tomatoes halves.
Make the crumb topping by mixing together the Panko bread crumbs, paprika and shredded Parmesan Cheese in a bowl. Then sprinkle over each of the seasoned tomato halves with the crumb topping mixture.
Using EVO sprayer coat even mist of oil over each of the crumb topped tomatoes halves. Note vegetable spray will work as substitute, like PAM spray.
Place tomatoes in the air fryer basket or on greased sheet pan. Set air fryer to 370 degrees and bake for 15 minutes or until tomato is tender. If using oven bake 375 degrees for 25 minutes or until tender.
Serve baked tomatoes with fish, chicken and beef entrees.

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Brussel Sprout Coleslaw

Healthy crunchy and tangy coleslaw using finely shredded fresh Brussel Sprouts with sweet peppers, red onions and carrots. This coleslaw has a vinaigrette based dressing made with cider vinegar, canola oil, herbs, spices and balanced with honey.

Adding extra shredded carrots and sweet peppers to mixture.

The biggest hurdle working with Brussels Sprouts raw is the bitterness of the aftertaste. It’s similar bitterness to arugula and radicchio, for some individuals this is welcome flavor profile, but for majority it’s just too bitter. So goal is to remove some of bitter notes and add some more sweeter cabbage to achieve balance. Also adding more sweet vegetables like mini sweet peppers and carrots can balance bitterness.

Vinaigrette Coleslaw Dressing

Making a vinaigrette dressing light needs balanced oil to vinegar ratio, the classic is 3 parts oil to 1 part vinegar this has way too many fats in dressing. Using the proper ingredients with oil and vinegar a 1 to 1 ratio of oil and vinegar can be used. Using the right emulsifier to bind oil and vinegar helps, a sweet fruit purée works wonders. I am thinking Crushed pineapple blended into purée, then adding oil and vinegar. Because vinegar is so acidic and cutting the oil down drastically extra sweetness is the answer to achieve right balance. Honey is one very best sweetner, because of levels of sweetness it brings to the palette.

Boosting the flavor with spices is final step in making the right vinaigrette coleslaw dressing. The key to success is matching right spices, because of amount of bitterness in the Brussels Sprouts keeping more less intense strong spices like dill weed, celery seeds and smaller amounts mustard, these spices and herbs are very common in coleslaw dressing. The last seasoning adjustment is to add in the right amount of salt, pepper and sugar.

Right accompaniment

Plated Air Fryer Potato Crusted Fish Filets with Baked Tomatoes and Asparagus

Choosing the right foods to go with Brussels Sprouts Coleslaw leads to many creative possibilities, first thought is pairing with fish, pork or poultry dishes. First pairing is with Air Fryer Potato Crusted Fish this be a perfect match with mild fish with more vibrant slaw. Let your thoughts go wild and venturesome, it’s time to be creative and enjoy fruits of your endeavors. Bon appétit.

Brussel Sprout Coleslaw

This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.

CourseSalads, Sides

Servings	Prep Time
8 servings	15 minutes

Passive Time

2 hours

Servings	Prep Time
8 servings	15 minutes

Passive Time

2 hours

Brussel Sprout Coleslaw

This healthy coleslaw has finely shredded Brussel spouts along with sweet pepper, shaved red onions, carrots with a vinaigrette based dressing sweetened with honey.

CourseSalads, Sides

Servings	Prep Time
8 servings	15 minutes

Passive Time

2 hours

Servings	Prep Time
8 servings	15 minutes

Passive Time

2 hours

Ingredients

Brussel Sprouts Slaw Mix

16 ounces brussel sprouts shredded finely
6 ounces sweet mini peppers shredded finely
4 ounces red onions shredded finely
6 ounces baby carrots shredded finely

Vinaigrette Dressing

1/4 cup cider vinegar
1/4 cup canola oil
5 tbsp honey
8 oz Pineapple, crushed drained canned pineapple
1 tsp kosher
1/4 tsp black pepper ground
2 tsp celery seed
1 tsp dill weed
1/2 tsp mustard powder

Servings: servings

Units:

Instructions

Brussel Sprout Mixture

Trim the fresh Brussel Sprouts stem end off and remove outer leaves. Remove the stem and seeds from sweet mini peppers and some of excess membrane. Cut the ends off the red onions and remove outer skins of the onions. Rinse off all the trimmed up vegetable with cold water draining excess water off in colander or strainer.
Set up food processor with slicing blade at 2 mm setting or width. This should be fairly thin slicing blade if you have pre set blades.
Filling the processor tube with Brussel Sprouts, pushing down on tamper tube with even pressure should result in nicely thin slices. Remove slicer blade for next step.
Place the coarse shredding blade on the processor.
Fill the narrow feeding tube of processor with peppers and shred, then carrots, and red onions. Note make sure smaller feed tube is packed full of vegetables this will shred the vegetables better. Remove the lid a pick out vegetables that didn't shred properly. Now all the Brussels sprout mixture is together.

Vinaigrette Coleslaw Dressing

Gather the mise en place ingredients to make the Vinaigrette Coleslaw Dressing. The ingredients are canola oil, cider vinegar, honey, kosher salt, celery seed, black pepper, dill weed, mustard and peaches.
Measure all the ingredients so they are ready to be mixed together quickly.
Place the peaches into the food processor, that is fitted with knife blade and process the peaches into a puree.
Put all the vinaigrette coleslaw ingredients into a mixing bowl.
Whisk all the ingredients with wire whisk vigorously until a good emulsion is formed.
Place the Brussels sprouts slaw mixture into mixing bowl and pour the vinaigrette emulsion over coleslaw mixture. Stirring well with spatula until Brussels sprout coleslaw is well coated. Adjust seasoning with kosher salt, pepper and sugar or honey as needed.
Place Brussels sprout coleslaw in bowl for serving. Note this will keep well for up to a full week in the refrigerator.

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Savory Stuffing Waffles

Platted Stuffing Waffles

Stuffing is not something just to have with roasted turkey on Thanksgiving. Try this recipe for a deconstructed Savory Stuffing Waffles. Inspired by the popular chicken and waffles, thinking why not use Stuffing in the waffles?

Stuffing Waffles

Stuffing transformed into waffles, with the flavor of savory profile and texture of crisp and crunchy waffles. Perfect for Smoked Turkey and Stuffing Waffles topped with Cranberry Sauce Apples Oranges.

Servings	Prep Time
4 Servings	15 Minutes

Cook Time

24 Minutes

Servings	Prep Time
4 Servings	15 Minutes

Cook Time

24 Minutes

Stuffing Waffles

Servings	Prep Time
4 Servings	15 Minutes

Cook Time

24 Minutes

Servings	Prep Time
4 Servings	15 Minutes

Cook Time

24 Minutes

Ingredients

8 Slices Light Whole Wheat Bread Cubed
1/2 Large onion Finely Diced
2 Stems Celery Finely Diced
2 Tablespoons butter Melted
2 Teaspoons Sage Rubbed
1/4 Teaspoon black pepper Ground
4 Large eggs Beaten
1 Cup skim milk
2 Teaspoon baking powder
1/2 Cup all-purpose flour
1/2 Teaspoon salt
4 Spray Pam Food Sray

Servings: Servings

Units:

Instructions

Dice the onions, celery finely and cube the whole wheat bread into medium size pieces. Gather all ingredients together and measure accurately.
Melt the butter in skillet then add the diced onions and celery. Sauté until vegetables are translucent. Season with salt, black pepper and dry rubbed sage.
Combine together the sautéed vegetables with milk in mixing bowl. Stirring well until everything well mixed.
Next add the eggs to liquid ingredients beating well until all the liquid ingredients and eggs are incorporated.
Mix together the flour, baking powder and salt in small mixing bowl.
Add to the liquid ingredients the flour mixture and cubed whole wheat bread. Stirring well this stuffing waffle mixture until all is combined and bread is moistened. Note this mixture can be refrigerated for 2 hours if needed.
Spread evenly over waffle iron the stuffing waffle batter with spatula. Close the waffle iron and turn waffle make over. Note this is if your using Belgian Waffle Iron. Cook the waffle until steam stops coming from sides of the waffle iron. Note cooking time right around 4 minutes. It takes a lot longer then traditional waffle to cook.
Turn waffle iron right side up and remove lid after about 4 minutes. The waffle should look golden brown with crisp brown crust. Remove waffle from iron carefully with fork.
Place on plate or platter. Note these stuffing waffles can be refrigerated for 1 to 2 days and reheated in 350°F oven for 5 to 7 minutes and come out just as good as you freshly made them.