Instant Pot Rosemary Meatball Sliders

Instant Pot Rosemary Meatball Sliders

  • Servings: 9 large meatballs
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Author note: Remember that the Instant Pot is an electric pressure cooker and that this recipe can apply to any brand of electric pressure cooker. This recipe was also featured in The Dallas Morning News. Click here to find three more weeknight Instant Pot recipes. To make 18 meatballs, double the recipe.

1/2 pound ground pork

1/2 pound ground turkey (thigh meat, preferred)

1 teaspoons kosher salt

1 teaspoon mayonnaise

1 tablespoon crème fraiche

2 tablespoons panko bread crumbs

2 tablespoons fresh rosemary, chopped

3 tablespoons freshly grated parmesan

1/2 cup diced onion

3 garlic cloves, chopped

1 egg

2 cups water

slider buns, for topping

mayonnaise, for topping

arugula, for topping

manchego cheese, for topping

Author note: This recipe is easily doubled to make 18 large meatballs.

  1. Place the pork, turkey, salt, mayonnaise, crème fraiche, bread crumps, rosemary, parmesan, onion, garlic and egg into a large mixing bowl. Mix well.
  2. Line a rimmed baking sheet with parchment paper. Form 9 large meatballs and place into the fridge.
  3. Pour the water into the Instant Pot. Place a silicone steamer basket into the Instant Pot. Place 4-5 meatballs into the steamer. Cook on high pressure for 9 minutes. After 9 minutes, release the pressure. Remove the meatballs and place on a baking sheet. Repeat these steps until all of the meatballs have been cooked. Be sure to empty the cooking liquid and refill the insert with fresh water with each batch.
  4. Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a slice of manchego and a generous amount of arugula on the bottom layer of the bun. Top with a meatball and the top bun. Serve warm or at room temperature.

Buttered Radish Toast

Buttered Radish Toast

french baguette, sliced

salted butter

radishes, thinly sliced

radish greens, chopped

fleur de sel

  1. Toast the bread slices.
  2. Spread a generous amount of butter onto the toast.
  3. Top the toast with radishes. Top with radish greens and a pinch or two of fleur de sel.

Grilled Yogurt Chicken Tenders

Grilling season– it’s here and it’s one of my favorite times of the year. What better way to ring in the season of outdoor cooking over flames than with a family friendly, minimal mess and flavor packed recipe? I know you couldn’t agree more.

Glad we think alike.

Grilled Yogurt Chicken Tenders is one of my favorites. I’ve made you a list why:

  1. There is no chopping involved, only crushing 5 garlic cloves.
  2. It serves a lot and, the recipe is easily able to be doubled if need be.
  3. Clean-up is a cinch, especially if the marinade is placed in a large sealable bag.
  4. It marinates overnight in a yogurt marinade of ginger, garlic, ground mustard and Dijon mustard, which creates layers of flavor and juicy tenderness.
  5. The subtle sweetness of lemon zest and tanginess of yogurt brightens up every bite, ready to please a large crowd of dinner guests.

I do want to expand on point #4. If you’ve never used a yogurt marinade prepare yourself for a life changing flavor.

Yogurt tenderizes chicken differently than regular acid-based marinades. Plus, the yogurt, creates an addictive crust once cooked over high heat. Don’t forget– the longer you marinate, the more flavorful and tender the chicken becomes. Aim for about 12 hours of marinating.This particular yogurt marinade I could talk about for a looooong time. The combination of yogurt + two different types of mustard + ground ginger is on point. Be sure to grab plain yogurt at Market Street while doing your ingredient pick-up. Greek yogurt works fine, but it doesn’t coat the chicken as well due to its lack of moisture.

Also, while you’re at Market Street, don’t forget to grab a couple of extra bags of charcoal.  Grilling season has begun, and I have a hearty handful of grilling recipes to keep you busy all summer long.Light up the grill and roll out the bug spray. It’s grilling time in Texas and you don’t want to miss out. Use these chicken tenders as a delicious and easy way to usher in one of the most wonderful times of the year. Oh, and if you’re looking for a crowd pleasing drink to go along with these tenders, check out Tea Limeade Jar Slushes (click link here for recipe).

Grilled Yogurt Chicken Tenders

32 ounces plain yogurt

2 tablespoons ground mustard

1/4 cup dijon mustard

5 garlic cloves, crushed

1/2 teaspoon red pepper flakes

2 teaspoons ground ginger

3 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

zest of one lemon

3 pounds chicken tenders

  1. In a large bowl, combine all ingredients except for the chicken and parsley. Stir well.
  2. Add the chicken tenders to the yogurt marinade. Make sure the tenders are completely covered with the mixture. Cover and place in the fridge overnight or at least 8 hours.
  3. 30 minutes before grilling remove the chicken from the fridge.
  4. Heat the grill to 350-400 degrees.
  5. Remove the chicken from the bowl, tapping off any excess yogurt. Place in a flexible grilling basket and grill for 18-23 minutes, turning once, until the chicken reaches 160-165 degrees. (Placing the chicken directly on the grill also works. The grilling basket makes the grilling process a bit easier.)
  6. Remove the chicken from the grill. Serve warm topped with chopped fresh parsley.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Roasted Sesame Ginger Carrots with Spicy Tahini and Carrot Greens

Roasted Sesame Ginger Carrots with Spicy Tahini and Carrot Greens

1 1/2 pounds carrots with greens

1 tablespoon extra-virgin olive oil

1 tablespoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

2 teaspoons fresh thyme

lemon juice

spicy tahini sauce, recipe below

1/2 cup (or more) carrot greens, chopped

  1. Heat the oven to 425 degrees.
  2. Place the olive oil, sesame oil, ginger, salt and thyme into a small mixing bowl stir well to combine.
  3. Thoroughly wash the carrots and the greens. Pat dry.
  4. Remove the carrot greens set aside.
  5. Evenly spread the carrots on a rimmed baking sheet. Drizzle the oil mixture evenly on top of the carrots. With your hands, toss the carrots and coat well with the oil mixture.
  6. Place the carrots into the oven and roast for 27 to 30 minutes.
  7. Remove from the oven and top with a squeeze of lemon juice, spicy tahini, and carrot greens. Serve warm, at room temperature or chilled.

for the spicy tahini sauce
1/4 cup plus 1 tablespoon tahini paste

1/4 cup plain yogurt

1 garlic clove, finally chopped

1 tablespoon extra-virgin olive oil

1/4 teaspoon ground cayenne

1/2 teaspoon paprika

1/2 teaspoon kosher salt

2 tablespoons water

3 tablespoons lemon juice

  1. Place all ingredients into a medium-size bowl and stir well until thoroughly mixed. Place in an airtight container in the fridge until ready to use.

Instant Pot Shrimp Fra Diavolo

Instant Pot Shrimp Fra Diavolo

Author note: Keep in mind that this recipe also works with electric pressure cookers. This recipe was also featured in The Dallas Morning News, along with two other weeknight Instant Pot recipes. Click here to find the recipes.

2 tablespoons unsalted butter

1/4 cup onion, chopped

5 cloves garlic, chopped

1 teaspoon tomato paste

1/2 cup white wine

1 1/2 teaspoon red pepper flakes

3/4 cup heavy cream

8 ounces mascarpone

2 1/2 cups water

2 teaspoons kosher salt

1 pound linguine, broken in half

2 pounds shrimp

1 cup parmesan, freshly grated

4 cups arugula

1/2 cup basil leaves, chiffonade

2 1/2 cups water

  1. Melt the butter using the sauté feature on the Instant Pot. Add the onion, garlic and tomato paste. Sauté for 2-3 minutes, or until the garlic is fragrant. Stir frequently to prevent burning. Add the white wine and deglaze the bottom of the insert. Let simmer for 2 minutes.
  2. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream.
  3. Add the water and linguine. Stir well. Secure the lid onto the Instant Pot. Cook over high pressure for 4 minutes. Turn off the Instant Pot and do a quick pressure release after 4 minutes.
  4. Remove the lid and add the shrimp. Stir well to combine. Using the sauté feature, cook the shrimp for 5-6 minutes. Stirring frequently to prevent burning.
  5. Once the shrimp and pasta is cooked add the parmesan, arugula and basil. Stir well to combine. Salt to taste and serve warm.

Cherry Chocolate French Toast

This post is dedicated to my mother 

Nancy Jo Johnson

July 1, 1954 – April 16, 2018

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me.Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling.

I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods.Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast.

This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life.Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them…




MentallyA mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders.

My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered.Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories.

French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection.We would smother the toast with syrup and smile, sticky faces and all.

I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love and tell them a story about a woman who loved so incredibly well.

Cherry Chocolate French Toast

8-10 thick slices of French bread

4 large eggs

1 cup half and half

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 tablespoon cocoa powder

unsalted butter

maple syrup for topping

cherry jam for topping, recipe below

whipped cream for topping, recipe below

  1. Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder.
  2. Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt.
  3. Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast.
  4. Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted.
  5. Serve warm topped with maple syrup, cherry jam and whipped cream.

for the cherry jam

Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich.

3 pounds fresh cherries, pitted

pinch of kosher salt

3/4 cups sugar

1 teaspoon vanilla extract

1 cinnamon stick

  1. In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally.
  2. Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking.
  3. Remove from the heat and cool to room temperature. Store in the fridge.

for the Whipped Cream

1 cup cream

1/2 cup crème fraiche

3 teaspoons sugar

2 teaspoons vanilla extract

  1. Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes.
  2. Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl.
  3. With a whipping attachment, whip the cream mixture on medium until peaks form.
  4. Place in an airtight container and keep in the fridge until ready to use.

Sheet Pan Gochujang Chicken and Broccoli

Sheet Pan Gochujang Chicken and Broccoli

3 1/2 pounds chicken thighs and drumsticks (with skin on and bone-in)

1 pound of broccolini, woody ends and leaves removed

1-2 red bell peppers, seeds removed and thinly slice

1 onion, cut into bite-size chunks

5 tablespoons soy sauce

9 tablespoons gochujang paste

1 teaspoon ground ginger

2 teaspoons sesame oil

2 tablespoons honey

4 teaspoons of rice wine vinegar

cooked jasmine rice, for serving

lime wedges, for topping

chopped fresh cilantro, for topping

  1. Heat the oven to 450 degrees.
  2. Place the vegetables and chicken into a large bowl.
  3. Place the gochujang, soy sauce, ground ginger, sesame oil, honey and rice wine vinegar into a medium-size bowl. Whisk well to incorporate. Set aside.
  4. Pour 3/4 to 1 cup of gochujang sauce on top of the chicken and vegetable mixture. Stir well to thoroughly coat the chicken and vegetables. Set aside the remaining sauce to use later on.
  5. Pour the chicken and vegetable mixture onto a foil lined baking sheet. Be sure that the chicken is on top of the vegetables to evenly cook the chicken.
  6. Place baking sheet into the oven and cook for 35 minutes or until the chicken reaches 165 degrees.
  7. Remove the chicken from the oven and serve on top of cooked jasmine rice. Top each serving with a bit of remaining gochujang sauce, a squeeze of fresh lime juice and chopped fresh cilantro. Season to taste with soy sauce.

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