15 Dinner Recipes That Put My Expensive Kitchen Gadgets to Good Use

Expensive kitchen gadgets can elevate dinner preparation and bring creativity to the table. Sous-vide ribeye steak with herb butter promises tender results, while air-fried crisp Brussels sprouts deliver satisfying crunch without extra oil. The Instant Pot simplifies dishes like chicken tikka masala and BBQ pulled pork, ensuring rich flavors in no time. Slow cooker beef bourguignon offers hearty comfort, and a blender can craft vibrant salsa verde. Explore more innovative recipes that turn cooking into a delightful experience.

Sous-Vide Ribeye Steak With Herb Butter

Sous-vide ribeye steak is an exquisitely tender and flavorful dish, perfect for steak lovers and those looking to impress at their next dinner party. This cooking method allows the steak to cook evenly and retain juices, resulting in a melt-in-your-mouth experience. Ideal for two to four servings, this recipe requires about 1 hour for sous-vide cooking plus additional time for searing and preparing the herb butter, making it a both an elegant and approachable option for any occasion.

Ingredients:

• 2 ribeye steaks (1-1.5 inches thick)
• Salt and black pepper
• 2 tablespoons olive oil
• Fresh herbs for butter (e.g., thyme, rosemary, parsley)
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• Optional: lemon zest for added flavor

Cooking Steps:

1. Season the Steaks: Generously season both sides of the ribeye steaks with salt and black pepper.
2. Prepare Sous-Vide: Preheat your sous-vide water bath to 129°F (54°C) for medium-rare, or adjust based on your preferred doneness level.
3. Vacuum Seal: Place the seasoned steaks in a vacuum bag or a resealable plastic bag. If using a vacuum sealer, seal tightly. If using a resealable bag, use the water displacement method to remove as much air as possible and seal.
4. Cook the Steaks: Submerge the sealed bag in the preheated water bath and cook for 1-2 hours. The longer you leave it, the more tender the steak will become.
5. Make the Herb Butter: In a bowl, mix together the softened butter with minced garlic, finely chopped herbs of your choice, and lemon zest if desired. Once well combined, set aside.
6. Sear the Steaks: After the cooking time is complete, remove the steaks from the bag and pat them dry with paper towels. Heat olive oil in a cast-iron skillet over high heat. Sear each steak for 1-2 minutes on each side until a golden crust forms.
7. Apply Herb Butter: As you finish searing, add the herb butter to the pan and spoon the melted butter over the steaks for added flavor.
8. Serve: Remove the steaks from the skillet, let them rest for a couple of minutes, and serve with additional herb butter on top.

Variations and Tips:

• For a smoky flavor, consider using a charcoal grill or a smoking gun after sous-vide cooking.
• Experiment with different herbs in the butter, such as dill or chives, to match your personal taste.
• If you prefer your steak more well-done, adjust the sous-vide temperature to 140°F (60°C) for medium or 150°F (65°C) for medium-well.
• Serve the steaks with sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.

Air-Fried Crispy Brussels Sprouts

Air-Fried Crispy Brussels Sprouts are a delectable and healthy side dish that can elevate any dinner while delivering a satisfying crunch without the extra oil often found in deep-fried recipes. Perfect for vegetable lovers or anyone looking to incorporate more greens into their diet, this dish is ideal for family meals, gatherings, or even as a quick snack.

With a preparation time of just 10 minutes and a cooking time of around 15 minutes, these crispy treats can be enjoyed in no time!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons grated Parmesan cheese (optional)
• Fresh lemon juice (for drizzling, optional)

Cooking Steps:

1. Preheat your air fryer to 375°F (190°C) for about 5 minutes.
2. In a large bowl, combine the halved Brussels sprouts with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to guarantee all sprouts are evenly coated.
3. Place the seasoned Brussels sprouts in the air fryer basket in a single layer. If necessary, cook in batches to avoid overcrowding, which can prevent proper crisping.
4. Cook for about 15 minutes, shaking the basket halfway through to promote even cooking. Adjust the time as needed based on your air fryer model and desired crispiness.
5. If using, sprinkle grated Parmesan cheese over the Brussels sprouts during the last 2 minutes of cooking for a deliciously cheesy finish.
6. Once done, remove from the air fryer, drizzle with fresh lemon juice if desired, and serve hot.

Variations and Tips:

• For a sweet twist, add a tablespoon of balsamic glaze after cooking for a burst of flavor.
• Experiment with different seasonings like chili powder, Italian herbs, or lemon pepper for a unique flair.
• To make the dish heartier, toss in cooked bacon pieces or chopped walnuts before air-frying.
• Ascertain the Brussels sprouts are all roughly the same size for uniform cooking and crispiness.
• If you like extra crispiness, try air frying a few minutes longer but keep an eye on them to prevent burning.

Instant Pot Chicken Tikka Masala

Chicken Tikka Masala is a vibrant and flavorful Indian dish known for its rich and creamy tomato sauce, subtly spiced with aromatic seasonings. This dish is ideal for anyone looking to impress guests or satisfy their family with a delicious homemade meal.

With the help of the Instant Pot, you can prepare this dish in under an hour, making it perfect for weeknight dinners without compromising on taste.

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons vegetable oil
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Cooking Instructions:

1. In a mixing bowl, combine the chicken pieces with yogurt, garam masala, cumin, coriander, turmeric, chili powder, ginger, and garlic. Mix well and marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).
2. Set your Instant Pot to the “Sauté” mode and add the vegetable oil. Once the oil is hot, add the marinated chicken (along with the marinade) to the pot in batches. Brown the chicken for about 4-5 minutes, mixing occasionally.
3. After browning the chicken, add the crushed tomatoes and a pinch of salt to the pot. Stir to combine and deglaze the bottom of the pot to remove any browned bits.
4. Close the lid of the Instant Pot and set it to “Pressure Cook” on high for 10 minutes. Verify the vent is sealed.
5. Once the cooking time is complete, do a quick release and carefully open the lid. Stir in the heavy cream, adjusting salt to taste.
6. Set the Instant Pot back to “Sauté” mode and let it simmer for an additional 5 minutes, stirring occasionally until the sauce thickens.
7. Serve the Chicken Tikka Masala hot, garnished with fresh cilantro over a bed of rice or alongside naan bread.

Variations and Tips:

• Vegetarian Option: Substitute chicken with cubed tofu or chickpeas for a vegetarian version.
• Spice Level: Adjust the chili powder according to your spice preference; you can omit it for a milder flavor.
• Creamy Texture: For a richer sauce, you can substitute heavy cream with coconut cream or add more yogurt.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. Reheat thoroughly before serving.
• Serving Suggestions: Pair with cucumber raita and a side of vegetable samosas for a complete Indian meal experience.

Slow Cooker Beef Bourguignon

Slow Cooker Beef Bourguignon is a classic French dish that’s rich, hearty, and perfect for a comforting family dinner or a special gathering. With tender chunks of beef simmered in a flavorful red wine sauce along with vegetables and herbs, this dish is sure to impress.

The beauty of using a slow cooker means minimal effort for maximum flavor; simply prep your ingredients in advance and let your gadget do the work while you go about your day. Preparation time is about 20 minutes, and cooking takes around 6-8 hours.

Ingredients:

• 2 pounds beef chuck, cut into 1.5-inch cubes
• Salt and fresh ground pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 2 cups red wine (preferably Burgundy)
• 2 cups beef broth
• 3 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound mushrooms, quartered
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Steps:

1. Prep the Beef: Season the beef cubes generously with salt and pepper. In a hot pan, add olive oil and brown the beef in batches, ensuring not to overcrowd the pan. Transfer browned beef to the slow cooker.
2. Sauté the Vegetables: In the same pan, add the diced onion and sliced carrots, cooking until softened, about 5 minutes. Add in the minced garlic and cook for an additional minute. Pour the mixture over the beef in the slow cooker.
3. Combine Ingredients: In the slow cooker, add the red wine, beef broth, tomato paste, thyme, and bay leaves. Stir gently to combine.
4. Add Mushrooms: Place the quartered mushrooms on top of the meat mixture but do not stir.
5. Cook: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is fork-tender.
6. Finish and Serve: Remove bay leaves before serving. Garnish with fresh parsley and serve hot with crusty bread or over mashed potatoes.

Variations and Tips:

• Wine Choices: While Burgundy is traditional, you can use any dry red wine you prefer, such as Merlot or Cabernet Sauvignon.
• Vegetable Additions: Consider adding other vegetables like pearl onions, or substituting parsnips for carrots for a different flavor profile.
• For a Thicker Sauce: If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir into the sauce 30 minutes before serving and cook uncovered to thicken.
• Freezing: Beef Bourguignon freezes well, making it a great make-ahead meal. Reheat gently on the stove to preserve the texture.
• Serve with Side: Pair with French baguette, wide egg noodles, or creamy polenta to soak up the delicious sauce.

Blender Salsa Verde

Salsa Verde is a vibrant and zesty green sauce that hails from Mexico, typically made with tomatillos and green chilies.

It’s perfect for anyone who loves a fresh and tangy addition to their meals. Whether you’re an enthusiastic home cook looking to elevate your taco nights or someone who enjoys a burst of flavor in their dishes, this Blender Salsa Verde is a simple and quick recipe that can be prepared in just 15 minutes.

It pairs beautifully with grilled meats, tacos, and even as a dip for tortilla chips!

Ingredients:

• 1 pound tomatillos, husked and rinsed
• 1-2 jalapeño peppers, stems removed (adjust for heat preference)
• 1 small onion, quartered
• 2-3 cloves garlic, unpeeled
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste
• Water (optional for thinning)

Cooking Instructions:

1. Roast the Ingredients: Preheat your oven broiler. Place the tomatillos, jalapeños, onion, and garlic cloves (with skins on) on a baking sheet. Broil for about 10-12 minutes, turning halfway, until the tomatillos are charred and soft.

2. Peel the Garlic: Once done, let the garlic cool slightly, then peel off the skins. Remove the stems from the jalapeños if desired (for a milder salsa, remove the seeds as well).

3. Blend the Salsa: In a blender, combine the roasted tomatillos, jalapeños, onions, and peeled garlic.

Add the cilantro, lime juice, and a pinch of salt. Blend until smooth, adding a little water if you prefer a thinner consistency.

4. Adjust the Seasoning: Taste and add more salt or lime juice as necessary, blending again to incorporate.

5. Serve: Transfer the Salsa Verde to a serving bowl. Enjoy it fresh or refrigerate for at least an hour to allow the flavors to meld together.

Variations and Tips:

• Add Other Ingredients: For a twist, mix in diced avocado for creaminess or add a handful of spinach for added nutrients.
• Adjust the Heat: For extra spice, consider adding a serrano pepper along with the jalapeños or using more jalapeños based on your heat tolerance.
• Storage: Salsa Verde can be stored in an airtight container in the fridge for up to a week. It can also be frozen for longer preservation.
• Serving Suggestions: Use it as a topping for grilled chicken, brisket tacos, or as a dip alongside corn chips or fresh vegetables.

Electric Pressure Cooker Mac and Cheese

Electric Pressure Cooker Mac and Cheese is a delightful and creamy dish that’s perfect for families, busy professionals, or anyone craving comfort food in a pinch. This dish takes just about 20 minutes from start to finish, making it an ideal choice for weeknight dinners or quick gatherings.

The electric pressure cooker retains moisture and promotes even cooking, resulting in a rich and flavorful mac and cheese that both kids and adults will love.

Ingredients:

• 8 ounces elbow macaroni
• 4 cups water
• 1 tablespoon butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder (optional)
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup cream cheese (optional)

Cooking Steps:

1. Add Ingredients: In the electric pressure cooker, combine the elbow macaroni, water, butter, salt, black pepper, garlic powder, and mustard powder.

2. Seal and Cook: Close the lid and set the pressure valve to the sealing position.

Select the manual or pressure cook function and set the timer for 4 minutes on high pressure.

3. Natural Release: Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.

4. Mix in Cheese: Open the lid and stir in the shredded cheddar cheese, milk, and cream cheese (if using) until the cheese is fully melted and the mixture is creamy.

5. Adjust Consistency: If the mac and cheese is too thick, add a bit more milk until you reach your desired consistency. Taste and adjust seasonings if necessary.

Variations and Tips:

• Cheese Variations: Feel free to experiment with different cheeses such as mozzarella, gouda, or pepper jack for a spicy kick.
• Add-Ins: Consider adding cooked bacon bits, diced tomatoes, or sautéed vegetables like spinach or broccoli for extra flavor and nutrition.
• Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk to maintain creaminess.
• Serving Suggestions: This mac and cheese pairs well with a simple side salad or steamed vegetables for a more balanced meal.

Food Processor Pesto Pasta

This Food Processor Pesto Pasta is a vibrant and flavorful dish that combines al dente pasta with a fresh and aromatic basil pesto sauce.

It is ideal for busy weeknight dinners or a quick lunch, taking only about 20 minutes from start to finish. This recipe serves 4 and can easily be adapted for those following vegetarian or gluten-free diets.

Ingredients:

• 12 oz pasta (spaghetti, penne, or your choice)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (or walnuts)
• 2 garlic cloves, minced
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)
• Additional Parmesan cheese (optional, for serving)

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Prepare the Pesto: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, salt, and pepper.

Pulse until the ingredients are finely chopped and well blended.

3. Blend in Olive Oil: With the food processor running, slowly pour in the extra virgin olive oil through the feed tube until the pesto becomes smooth and creamy.

Adjust seasoning with additional salt and pepper if needed.

4. Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta with the pesto.

Toss until the pasta is evenly coated. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

5. Serve and Garnish: Serve the pesto pasta warm, garnished with halved cherry tomatoes and a sprinkle of additional grated Parmesan cheese if desired.

Variations and Tips:

• For a nut-free version, substitute the pine nuts with sunflower seeds or omit them altogether.
• Add cooked chicken, shrimp, or sautéed vegetables for extra protein and nutrients.
• Try substituting basil with other herbs like spinach or arugula to create unique flavor profiles.
• Store any leftover pesto in a jar, covering it with a thin layer of olive oil to prevent browning, and keep it refrigerated for up to a week.

Rice Cooker Vegetable Paella

Rice Cooker Vegetable Paella is a delicious and colorful dish that offers a delightful blend of flavors and textures. Ideal for vegetarians and those looking to incorporate more plant-based meals into their diet, this recipe is perfect for family dinners or meal prep. With a preparation time of just 15 minutes and a cooking time of about 30 minutes, you can create a wholesome and satisfying meal with minimal effort using your rice cooker.

Ingredients:

• 2 cups Arborio rice
• 4 cups vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup green peas (fresh or frozen)
• 1 zucchini, diced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads (optional)
• Salt and pepper, to taste
• Olive oil
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Prepare the Rice Cooker: Start by adding a splash of olive oil to the bottom of your rice cooker and set the ‘Cook’ setting to preheat.
2. Sauté Veggies: Once the oil is hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent.
3. Add Vegetables: Stir in the diced red and yellow bell peppers, zucchini, and green peas. Cook for another 3-5 minutes, stirring occasionally.
4. Mix Rice and Spices: Add the Arborio rice to the rice cooker, along with the smoked paprika, saffron (if using), salt, and pepper. Stir everything together to coat the rice with the spices.
5. Add Broth: Pour in the vegetable broth and gently stir to guarantee the rice and vegetables are evenly distributed.
6. Cook: Close the rice cooker lid and switch to the ‘Cook’ setting. Once the cooker indicates it has finished (usually after about 30 minutes), let it sit for an additional 10 minutes for the flavors to meld.
7. Fluff and Serve: Open the lid, fluff the paella with a fork, and taste for seasoning. Adjust salt and pepper if needed. Serve hot, garnished with fresh parsley and lemon wedges.

Variations & Tips:

• Protein Boost: Consider adding chickpeas or tofu for added protein.
• Seasonal Vegetables: Modify the vegetable selection based on the season, such as adding asparagus in spring or butternut squash in fall.
• Cooking in Batches: If cooking for a larger group, double the ingredients and cook in two separate batches.
• Flavor Enhancements: For an extra flavor kick, add a splash of white wine before the broth, or top with a dollop of aioli when serving.
• Leftovers: This dish stores well in the refrigerator for up to three days and can be reheated for a quick lunch or dinner.

Enjoy your flavorful and comforting Rice Cooker Vegetable Paella as a delightful meal that’s sure to please both vegetarians and meat-lovers alike!

Dehydrator Kale Chips

Kale chips are a delicious and healthy snack option, perfect for those looking to incorporate more greens into their diet or anyone seeking a crunchy, satisfying alternative to traditional chips.

With a preparation time of just 10 minutes and a dehydrating time of 4 to 6 hours, these crispy kale chips are easy to make and enjoy as a guilt-free treat or a flavorful addition to salads and soups. They’re ideal for both kids and adults, satisfying cravings without compromising nutrition.

Ingredients:

• 1 bunch of kale
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• Optional: garlic powder, onion powder, paprika, or nutritional yeast for additional flavor

Cooking Steps:

1. Prepare the Kale: Rinse the kale under cold water to remove any dirt or debris. Pat dry with a kitchen towel or use a salad spinner to remove excess moisture.
2. Remove Stems: Carefully remove the tough stems from the kale leaves. Tear the leaves into bite-sized pieces.
3. Season the Kale: In a large bowl, drizzle the olive oil over the kale pieces. Using your hands, massage the oil into the leaves until they are well coated. Sprinkle sea salt and any additional seasonings you desire, and toss to combine.
4. Arrange on Dehydrator Trays: Spread the seasoned kale chips in a single layer on the dehydrator trays, ensuring they not overlap for even drying.
5. Dehydrate: Set the dehydrator to 125°F (52°C) and dry the kale for 4 to 6 hours. Check periodically, and remove the chips once they are crispy and brittle.
6. Cool and Store: Once dehydrated, allow the kale chips to cool completely before storing them in an airtight container. Enjoy them as a snack or as a topping for salads and soups!

Variations and Tips:

• Flavor Variations: Explore different flavors by adding spices like chili powder or lemon zest, or even a sprinkle of cheese for a cheesy version.
• Temperature Adjustment: If you’re short on time, you can use a higher dehydrator temperature (around 135°F or 57°C), but be careful not to burn the chips.
• Oven Alternative: If you don’t have a dehydrator, bake the kale at the lowest temperature (about 170°F or 77°C) on a baking sheet lined with parchment paper, checking frequently to avoid burning.
• Storage: To maintain crispness, avoid storing kale chips in humid areas. They are best enjoyed within a week but can last longer if stored properly.

Stand Mixer Homemade Pizza Dough

Homemade pizza dough made in a stand mixer is a fun and easy way to create your own pizza at home. This recipe is perfect for pizza lovers and ideal for family nights or gatherings with friends. The stand mixer takes the hard work out of kneading, allowing you to create a soft and elastic dough that’s ready for your favorite toppings.

Preparation takes about 10 minutes, followed by a 1-2 hour rise time, depending on your environment.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water (around 110°F)
• 2 tablespoons olive oil

Instructions:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the Dry Ingredients: In the bowl of your stand mixer, add the flour and salt. Mix well using the paddle attachment to verify the salt is evenly distributed.

3. Combine Ingredients: Once the yeast is activated, gradually pour it into the dry ingredients along with the olive oil. Mix on low speed until a shaggy dough forms.

4. Knead the Dough: Switch to the dough hook attachment and Knead the Dough on medium speed for about 5-7 minutes, until it’s smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time until you reach the desired consistency.

5. First Rise: Remove the dough from the mixer, shape it into a ball, and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1-2 hours, or until it doubles in size.

6. Preheat the Oven: About 30 minutes before you’re ready to bake, preheat your oven to the highest setting (usually around 475-500°F). If you have a pizza stone, place it in the oven to heat up as well.

7. Shape the Pizza: Once the dough has risen, punch it down to release the air. Divide it into two equal portions (for two pizzas) and shape each portion into a ball. Let them rest for 10-15 minutes.

Then, stretch or roll out each ball on a floured surface to your desired thickness.

8. Add Toppings: Transfer the shaped dough onto a pizza peel or baking sheet. Add your favorite sauce, cheese, and toppings.

9. Bake: Slide your pizza onto the preheated pizza stone or directly into the oven on a baking sheet. Bake for 10-15 minutes, or until the crust is golden and crispy.

10. Serve: Allow the pizza to cool for a couple of minutes before slicing and serving.

Variations and Tips:

• Herbed Dough: Add a teaspoon of dried oregano or basil into the flour to infuse your dough with flavor.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a slightly healthier option.
• Storing Dough: If you can’t use the dough right away, it can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just let it come to room temperature before rolling out.
• Toppings: Get creative with your toppings – try different cheeses, meats, veggies, or even fruit!
• Baking Surface: A pizza stone gives you a great crust, but if you don’t have one, a preheated baking sheet will work fine.

Sous-Vide Egg Bites

Sous-Vide Egg Bites are a delightful and convenient dish, perfect for a healthy breakfast, brunch, or snack. With creamy textures and endless flavor combinations, these egg bites are an excellent option for meal prepping or a quick grab-and-go option.

This recipe is simple to follow, taking about 10 minutes of prep time and 1 hour to cook, making it ideal for busy individuals or families looking for nutritious meals.

Ingredients:

• 6 large eggs
• 1 cup cottage cheese
• 1 cup shredded cheese (such as cheddar or mozzarella)
• 1/2 cup diced vegetables (such as bell peppers, spinach, or onions)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: fresh herbs (like chives or parsley)

Cooking Instructions:

1. Preheat your sous-vide water bath: Set the sous-vide precision cooker to 172°F (78°C) and allow the water to come to temperature.
2. Blend the egg mixture: In a blender, combine the eggs, cottage cheese, salt, and black pepper. Blend until smooth and well combined.
3. Add mix-ins: Stir in the shredded cheese and diced vegetables of your choice. If using herbs, add them in at this stage for additional flavor.
4. Prepare the containers: Divide the egg mixture evenly among silicone molds (or small jars) until they are about 3/4 full to allow for expansion.
5. Seal the molds: Cover the molds with a lid or aluminum foil to prevent water from entering.
6. Submerge in the water bath: Carefully place the molds in the preheated sous-vide water bath. Cook for 1 hour.
7. Remove and cool: After an hour, carefully take the molds out of the water bath. Let them cool for a few minutes before popping out the egg bites.

Variations and Tips:

• Flavor combinations: Experiment with different cheeses, meats (like cooked bacon or sausage), or spices to customize your egg bites to suit your preferences.
• Meal prep: Sous-Vide egg bites can be stored in the refrigerator for up to five days. Reheat in the microwave when ready to eat.
• Texture adjustment: For a denser texture, you can add a small amount of heavy cream to the egg mixture or reduce the cooking time for a slightly creamier inside.
• Freezing option: Egg bites freeze well. Just thaw them overnight in the refrigerator before reheating.

Enjoy your delicious and nutritious Sous-Vide Egg Bites any time of day!

Air-Fried Garlic Parmesan Cauliflower

Air-Fried Garlic Parmesan Cauliflower is a delicious and healthy side dish that’s perfect for vegetarians, keto dieters, or anyone looking for a tasty way to enjoy cauliflower. This dish features crispy, golden-brown florets tossed in a savory garlic and parmesan mixture. With a preparation time of just 15 minutes, and a cooking time of 20 minutes, it’s an excellent option for busy weeknights or casual gatherings.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning (optional)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat your air fryer to 375°F (190°C).
2. In a large mixing bowl, combine the cauliflower florets with olive oil, minced garlic, garlic powder, salt, black pepper, and Italian seasoning (if using). Toss until the cauliflower is evenly coated.
3. Add the grated Parmesan cheese to the bowl and mix again until the cheese adheres well to the florets.
4. Place the cauliflower in a single layer in the air fryer basket. You may need to do this in batches depending on the size of your air fryer.
5. Air fry for 15-20 minutes, shaking the basket halfway through the cooking time to guarantee even crisping, until the cauliflower is golden brown and tender.
6. Remove the cauliflower from the air fryer and transfer to a serving platter. Garnish with fresh parsley and serve warm.

Variations & Tips:

• For a spicy kick, add red pepper flakes to the seasoning mixture.
• Experiment with different types of cheese, such as cheddar or feta, for a unique flavor profile.
• Serve with a dipping sauce such as ranch or marinara for added enjoyment.
• If you don’t have an air fryer, you can roast the cauliflower in a conventional oven at 425°F (220°C) for about 25-30 minutes, tossing occasionally.
• Feel free to add other vegetables or air-fry them alongside the cauliflower for a mixed veggie dish!

Instant Pot BBQ Pulled Pork

Instant Pot BBQ Pulled Pork is a mouthwatering and tender dish that brings the smoky flavor of traditional barbecue right into your kitchen with ease. Perfect for busy weeknights or casual gatherings, this dish can be prepared and ready to serve in just about 1 hour and 15 minutes, including pressure cooking time.

It’s an ideal meal for families, barbecue lovers, or anyone looking for a comforting and satisfying meal that’s easy to make.

Ingredients:

• 2-3 pounds pork shoulder (or pork butt)
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup barbecue sauce (your favorite brand)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cumin
• Buns for serving (optional)
• Coleslaw for serving (optional)

Cooking Steps:

1. Sear the Pork: Set your Instant Pot to the “Sauté” function. Add the olive oil, and once hot, sear the pork shoulder on all sides until browned (about 3-4 minutes per side). Remove the pork and set it aside.
2. Sauté Vegetables: In the remaining oil, add the chopped onion and garlic. Sauté for 2-3 minutes until the onions are translucent.
3. Prepare the Cooking Liquid: Pour in the chicken broth, and use a wooden spoon to scrape the bottom of the pot to remove any browned bits (this adds flavor and helps avoid a burn notice).
4. Add Seasonings: Stir in the barbecue sauce, brown sugar, apple cider vinegar, paprika, chili powder, salt, pepper, and cumin.
5. Pressure Cook the Pork: Return the seared pork shoulder to the Instant Pot, nestling it into the sauce. Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” option and cook on high pressure for 60 minutes.
6. Natural Release: Once cooking time is up, allow the Instant Pot to release pressure naturally for about 10-15 minutes before turning the valve to “Venting” to release any remaining steam.
7. Shred the Pork: Remove the pork from the pot and shred it using two forks. Return the shredded pork to the sauce in the pot, mixing well to combine and soak up all those delicious flavors.
8. Serve: Serve warm on buns for a classic pulled pork sandwich, topped with coleslaw if desired.

Variations and Tips:

• Spicy Kick: Add some crushed red pepper flakes or cayenne pepper to the seasoning mix for a spicy version.
• Different Meats: You can substitute pork with chicken thighs for a different flavor profile.
• Leftover Use: Pulled pork is versatile; use leftovers in tacos, quesadillas, or even on pizza.
• Make Ahead: This dish can be made a day in advance and reheated. It often tastes even better after sitting for a day.
• Instant Pot Tip: If you prefer a thicker sauce, remove the cooked pork and use the “Sauté” function again to reduce the remaining sauce, stirring occasionally.

Induction Cooktop Seared Scallops

Seared scallops are a delightful dish that perfectly balances a delicate seafood flavor with a crisp, golden-brown exterior, making them an ideal choice for a romantic dinner or a special occasion with friends. This recipe takes advantage of the precise temperature control of an induction cooktop, allowing for a perfect sear every time.

Preparation time is approximately 10 minutes, followed by just 5-7 minutes of cooking time, making this dish quick and elegant.

Ingredients:

• 12 large sea scallops
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Prepare the Scallops: Pat the scallops dry with paper towels. This step is vital to achieving a perfect sear. Season both sides with salt and pepper.
2. Heat the Induction Cooktop: Set the induction cooktop to medium-high heat. Allow it to reach the correct temperature.
3. Sear the Scallops: Once the cooktop is hot, add olive oil to a preheated skillet. Place the scallops in the skillet in a single layer, ensuring they are not touching. Sear for about 2-3 minutes without moving them.
4. Flip the Scallops: Once the scallops are golden brown on one side, gently flip them over using tongs. Add butter and garlic to the skillet. Sauté for another 2-3 minutes, basting the scallops with the melted butter for extra flavor.
5. Finish with Lemon Juice: Remove the scallops from the induction cooktop and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.

Variations and Tips:

• Sauce Options: Serve the scallops with a savory sauce such as a lemon-butter sauce or a white wine reduction for added flavor.
• Vegetable Pairing: Pair the scallops with sautéed asparagus or a fresh green salad to complement the dish.
• Cooking Time: Be careful not to overcook the scallops. They should be opaque in the center but still moist, which typically takes only a few minutes.
• Induction Cooktop Settings: Monitor the heat closely, as induction cooktops can vary in how quickly they heat. Adjust the heat downwards if the scallops begin to brown too quickly.

Food Steamer Shrimp Dumplings

Shrimp dumplings, also known as har gow, are a delightful staple of Chinese cuisine characterized by their translucent wrappers and savory filling. They are a perfect treat for seafood lovers and ideal for those looking to impress guests with a gourmet appetizer or main course. With a preparation time of approximately 30 minutes and a cooking time of 20 minutes, these dumplings can be prepared relatively quickly with the help of a food steamer, making them a fantastic choice for a special dinner or a fun cooking experience.

Ingredients

• 8 oz fresh shrimp, peeled and deveined
• 1/4 cup bamboo shoots, finely chopped
• 1/4 cup green onions, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 1/2 cups glutinous rice flour
• 1/2 cup water
• Pinch of salt
• Fresh cilantro, for garnish (optional)

Cooking Steps

1. Prepare the Filling: In a mixing bowl, combine the chopped shrimp, bamboo shoots, green onions, ginger, soy sauce, sesame oil, and a pinch of salt. Mix well and set aside for about 15 minutes to let the flavors meld.
2. Make the Dumpling Wrappers: In a separate bowl, mix the glutinous rice flour with the water until a smooth dough forms. If the dough is too sticky, sprinkle in a bit more flour until it’s workable. Divide the dough into small balls, approximately 1 inch in diameter.
3. Shape the Dumplings: On a lightly floured surface, flatten each ball of dough into a round wrapper, about 3 inches in diameter. Place about 1 teaspoon of the shrimp filling in the center of each wrapper. Fold the dough over the filling and pinch the edges together to seal, forming a crescent shape. Repeat for all wrappers.
4. Steam the Dumplings: Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer without crowding. Add water to the steamer base, cover, and steam over medium heat for about 10-12 minutes, or until the dumplings become translucent and the filling is cooked through.
5. Serve and Enjoy: Carefully remove the dumplings from the steamer and serve hot, garnished with fresh cilantro if desired. Pair with soy sauce or chili oil for dipping.

Variations & Tips

• Add Vegetables: Incorporate various vegetables like mushrooms or water chestnuts into the filling for extra flavor and texture.
• Substitute Proteins: Swap out shrimp for another protein such as chicken or tofu for a different taste.
• Dipping Sauce: Create a simple dipping sauce with soy sauce, rice vinegar, and a touch of chili oil for a spicy kick.
• Make Ahead: These dumplings can be made in advance and stored in the freezer. Steam straight from the freezer, adding a few extra minutes to the cooking time.
• Cooking Tip: If you don’t have a traditional steamer, you can use a heat-safe plate placed over a pot of boiling water, making sure it’s elevated above the water level.

Creating shrimp dumplings with a food steamer is not only easy but also a fun way to gather with friends or family in the kitchen, celebrating the delicious flavors of this iconic dish!