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Instant Pot Guinness Corned Beef
Corned beef topped with brown sugar and cooked in Guinness in an Instant Pot. Delicious!
Instant Pot Corned Beef
This Instant Pot corned beef recipe is easy to prep and ready in just two hours. The beef brisket is cooked with beer and garlic in an electric pressure cooker to guarantee juicy, tender corned beef every time. If you want to complete the feast, you can cook baby carrots, quartered potatoes, and cabbage wedges in the bottom of the Instant Pot while the corned beef is resting.
Chocolate Cream Cold Brew
Ready in under 5 minutes, this chocolate foam cold brew tastes just like the one from that famous coffee house! And the best part is, it only costs a fraction of what that coffee house charges.
This Copycat Chipotle Honey Vinaigrette Tastes Just Like the Real Thing
This vinaigrette is delicious as-is for topping burritos, tacos, salads, and more. But, you can take it to another level by adding sour cream for a smoky, slightly spicy creamy sauce.
Easy Iced Coffee
Learn how to make iced coffee with this iced coffee recipe! We use instant coffee in this cheater-version of iced cappuccino that's very easy to make, and very nice to drink!
Starbucks Copycat Pineapple Refresher
Make this Starbucks copycat pineapple refresher at home. It'll surely keep you cool on hot days.
Open Faced Egg Sandwiches with Arugula Salad
This open-faced egg sandwiches with arugula salad recipe combines eggs and arugula, a delicious combination. This dish is great for brunch!
Greek Couscous Salad
This hearty Greek couscous salad uses Israeli couscous. So delicious!
Shrimp and Grits Louisiana Style
This shrimp and grits Louisiana-style recipe is probably the best shrimp and grits recipe I have made! It's easy and has a low ingredient count!
Steamed Egg (Chawan Mushi)
This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
Walnut-Crusted Chicken Breast
I almost never order a nut-crusted entrée in a restaurant, as it often features a sugary glaze or an overly sweet nut, like pecan or macadamia. That's not an issue with this walnut chicken. Buttery, subtly bitter walnuts coat the chicken, attached with a savory "nut glue" made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted chicken.
Chef John's Chicken Marsala
Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.
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