Cookie Truffles

I made these tonight using Girl Scout cookies. Any kind of crunchy cookies will do - soft ones won't work.

I used Lemon-Ups for one batch, and Peanut Butter Sandwiches for the other.

Ingredients:

About 15 crunchy cookies
2 oz cream cheese, softened
3 T butter, softened
1-1/2 cups melting wafers, your choice of flavor
Optional - Sprinkles

In a blender or food processor, pulse the cookies until they have turned into fine crumbs. Put in a bowl and mix in butter and cream cheese until well blended.

Scoop out the dough with a cookie scoop or spoon, and roll into balls. Place on a baking sheet lined with parchment paper.

Freeze for about 20 minutes.

Melt the wafers according to package directions.

Dip truffle balls into the chocolate and place back on the baking sheet. Use sprinkles, if desired, right after dipping each.

Place in refrigerator if needed to firm up chocolate.

Tarragon Cream Chicken

 Ingredients

6 boneless, skinless chicken thighs

2 T olive oil

3/4 cup dry white wine

1/2 cup chicken broth

1/2 cup heavy cream

1 T lemon juice

2 T dijon mustard

2 T chopped fresh tarragon

2 T chopped chives or green onion

Instructions

Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper, then brown for about 5 minutes per side. Remove from skillet.

Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Allow to reduce to about half. Whisk the broth, cream, and mustard into the pan. Simmer for about 5 minutes, stirring occasionally. Stir in the tarragon and chives or green onions.

Return the chicken to the pan and spoon sauce over. Cook until chicken is heated through.

Serve chicken with sauce spooned on top.

Hawaiian Style Country Pork Ribs

I found the idea for this recipe on the internet, but it was for chicken and the only thing in my recipe that's the same is the can of pineapple! We had pork country ribs in the freezer and I was looking for something different that our usual way of cooking them.

I cooked the peppers separately because not everyone in our household likes them. I think the roasted peppers were way better than they would have been cooked in the pot. If you want to add them to the pot, I'd add after the pressure cook when it's set to sauté, so they don't turn into mush. Different colored peppers would add a pretty touch! I took this picture before I mixed mine in.

We absolutely loved this and will definitely make it again - maybe even with chicken!

Ingredients

2 lbs. boneless country pork ribs, cut in bite size chunks

1 can pineapple tidbits with juice

1/3 c soy sauce

3 cloves garlic, minced

2 t ginger, minced

1 small onion, diced (1/2 large)

1 T rice vinegar

1/2 cup barbeque sauce

1 T cornstarch

1 large bell pepper, cut in large chunks

Instructions:

Sauté onions and garlic in the Instant Pot with 1 T olive oil for 5 minutes; add meat and saute for 5 more minutes.

Add all remaining ingredients EXCEPT cornstarch and peppers. Mix well so meat is thoroughly coated.

Pressure cook for 20 minutes - quick release, then set on sauté with lid off.

Meanwhile, toss the pepper chunks with 1 T olive oil. Roast in oven for 10-15 minutes, turning halfway through. 

In a small bowl,  whisk the cornstarch with about 3 T of the hot liquid from the pot. Add to the pot and stir constantly for one minute until thickened. Turn pot off.

We served with riced cauliflower. Delicious!

Chicken with Garlic and Lemon Cream Sauce

 8 chicken thighs (with bone and skin)

1/2 stick butter

2 TBSP olive oil

20 cloves garlic - whole

1/2 cup chopped sweet onions

1 cup white wine (or chicken broth)

2 cup heavy whipping cream

1/2 cup lemon juice 

1/2 cup capers

1 cup sliced mushrooms

salt and pepper to taste

2 TBSP Lemon zest for garnish

Chopped green onion tops for garnish

INSTRUCTIONS

Season chicken with salt and pepper. 

Melt butter and olive oil in a large nonstick/cast-iron skillet over medium heat. Sauté chicken on each side for 5-6 minutes. Remove from skillet, cover and set aside.

Add garlic and onions to skillet; cook until they soften and turn light brown in color, about 2-3 minutes.

Add wine and scrape up any bits in the pan with a spatula. Add cream, lemon juice and mushrooms; stir to combine. Let mixture come to a simmer, stirring constantly. Add capers. Return chicken to skillet and cook for another 10-20 minutes or until sauce thickens and chicken is cooked through completely.

Great with rice or mashed potatoes.

Salsa

 I've been making this recipe for years. My friend's Dad gave it to me when I was in high school, and I adapted it a little over time. It won second prize in a contest a few years ago! 

If you prefer to make it from all fresh ingredients, you can. Just sub chopped fresh tomatoes (seeded) and leave out the tomato sauce. 

Salsa:

1/2 to 1 green bell pepper

1/2 large onion

2 cloves garlic

Jalapenos to taste (fresh or canned will work)

Cilantro to taste

1 large can diced tomatoes

1 small can tomato sauce

Cut vegetables and put in bowl of food processor - process until roughly diced. Add tomatoes and tomato sauce; process in short bursts until mixed and the desired consistency. Stir in 1 tsp salt and 1 Tbsp lime juice. 

Let sit for at least one hour before using. Makes one quart.

I've made this using the food processor or by hand, using fresh tomatoes or canned, and it's always great! I usually add more garlic and cilantro. Experiment to your heart's content!