Hello summer, hello heat!
The LAST thing you want to do it heat up the house by cooking! We’ve got some delicious dinner and treat recipes to feed everyone this summer.
Instant Pot Honey Garlic Chicken
BY KENDAL RAE JENSEN
3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup honey
1/3 cup soy sauce
1/3 cup onion, diced
3 Tbsp. rice vinegar
2 Tbsp. sesame oil
4 garlic cloves, minced
1 tsp. ginger
3 tsp. cornstarch, dissolved in 1/4 cup water
Sesame seeds & green onion for topping
Rice for serving
Start by cutting chicken into cubes. Season well with salt and pepper.
In a small bowl, combine honey, soy sauce, onion, vinegar, oil, ginger, and garlic. Dissolve 3 tsp. of cornstarch in 1/4 cup of water in a small bowl and pour into your instant pot. Stir to combine with sauce. Push the saute button and cook sauce for about 5 minutes or until slightly thickened. Place your chicken in the bottom of the pressure cooker.
Cook on the meat setting (or on HIGH pressure for non IP) for 15 minutes and then quick release once the 15 minutes is up. Serve with steamed broccoli and rice. Garnish with sesame seeds and green onions.
Instant Pot BBQ Pulled Pork
BY KENDAL RAE JENSEN
3 Tbsp. brown sugar
4 tsp. kosher salt
1 tsp. paprika
2 tsp. chili powder
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. ground mustard
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. black pepper
1 (4-pound) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
1 Tbsp. canola oil
1 cup chicken stock
6 Tbsp. apple cider vinegar, divided
Set pressure cooker to the high saute setting.
In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin, and pepper. Season pork with brown sugar mixture.
Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Stir in chicken stock and 4 Tbsp. vinegar, scraping any browned bits from the bottom of the pot.
Select manual setting; adjust pressure to high and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove pork shoulder from the pressure cooker and shred the meat using two forks; stir in remaining 2 Tbsp. vinegar and season with salt and pepper, to taste, if needed.
Serve immediately with your favorite bbq sauce (try Kendal’s below!)
KENDAL’S CAROLINA BBQ SAUCE
BY KENDAL RAE JENSEN
2 cups of brown sugar
1 bottle of ketchup
1 cup apple cider vinegar
1/4 tsp. cayenne pepper
1/8 tsp. red pepper flakes
4 Tbsp. minced garlic
2 Tbsp. onion powder
2 Tbsp. ground mustard
2 tsp. salt
1/2 tsp. white pepper
Place apple cider vinegar, brown sugar, ketchup, garlic, onion, cayenne pepper, red pepper flakes, salt, and pepper in a sauce pan. Cook on stove top at medium heat. Bring to a boil.
Whisk together until sugar and salt are completely dissolved. Remove from heat.
Cool to room temperature.
Pour sauce into a jar or bottle. For best results, refrigerate one day before serving.
Shake well before serving.
You can make this days ahead of time. The longer it sits, the more flavors that will come out. It’ll keep in the fridge for 21 days.
BLT Chicken Pasta Salad
This salad is so delicious and a great summer dinner. Just pair with some fresh fruit!
ADAPTED FROM CARLSBADCRAVINGS.COM
PASTA SALAD
12 oz. mini farfalle pasta (or other small pasta, like medium shells)
1/2 pound (1⁄2 bunch) asparagus with tough ends removed, then cut into
1-inch pieces
1 yellow bell pepper, chopped
1 pint cherry tomatoes, quartered
4 cups roughly chopped romaine lettuce
1/2 cup freshly grated Parmesan cheese
8 oz. thick cut bacon, cooked and chopped or buy pre-made bacon in salad dressing section
2 cups grilled or rotissere chicken, diced
LEMON CHIVE DRESSING
2/3 cup mayonnaise
1/3 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. freshly grated lemon zest (approx. 1 lemon)
1 Tbsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. EACH sugar, dried oregano, dried parsley, and pepper
1/4 cup chopped fresh chives
Whisk together all of the Lemon Chive Dressing ingredients. Refrigerate until ready to use.
Cook pasta in generously salted water just short of al dente, then add the asparagus to the pot and cook with the pasta for 1 more minute. Drain the pasta and asparagus, rinse with cold water, then toss with a drizzle of olive oil to keep pasta from sticking.
Add all of the salad ingredients to a large bowl. Once pasta has cooled, add Lemon Chive Dressing and toss until evenly coated. Season with additional salt and pepper to taste (I like more pepper). Serve immediately.
YUMMY, EASY TREATS! Your kids can help make these!
No Bake Cookies
BY MELISSA SPELTS
2 cups granulated sugar
1⁄2 cup salted butter
1⁄2 cup milk (my favorite to use is whole milk)
4 Tbsp. unsweetened cocoa powder
1 cup creamy peanut butter
1 tsp. vanilla extract
3 cups oatmeal
In a large pot, add sugar, butter, milk, and cocoa powder. Slowly bring to a boil while whisking. Once it gets to a bowl, allow it to boil for 1 minute.
Take your pot off the stove and add oats, peanut butter, and vanilla; mix well.
Spoon dough onto parch paper or foil and let cool.
Rice Crispy Treats
BY MELISSA SPELTS
This recipe is super simple and fast to make. When I was a little girl, my mom would put M&Ms in our rice crispy treats on special occasions. I always loved when she did that. It was so fun!
2 bags of marshmallows
rice crispy cereal
1 stick of butter
M&Ms (optional)
My favorite way to make these is with a glass bowl and microwave. Put the marshmallow and butter in the bowl and microwave for a minute at a time until the marshmallows are melty. Pour in Rice Crispy cereal, slowly, as you stir it all together. I love my rice crispy treats extra marshmallowy. Once you have it at your favorite consistency, dump it into a pan and let it sit for 30 minutes or so to cool and set. YUMMY!!