Are you looking for a new dish that your family, friends, and tastebuds are sure to love? Tantalizing recipes from these new cookbooks could be just what you need. Raised in the Kitchen by Carrian Cheney has the know-how you need to discover the magic of cooking and eating as a family, Instant Cooking with Six Sisters’ Stuff will help you harness the power of a multicooker, and Live Life Deliciously by Tara Teaspoon is full of showstopping recipes from the culinary capitals of the world. Try out these delicious recipes to add some sophisticated flavors to your repertoire!
Croissant Breakfast Sandwich
Prep: 10 min | Cook: 20 min | Total: 30 min | Yields: 6 sandwiches
- • 1 pound ground maple breakfast sausage
- • 2 tablespoons mayonnaise
- • 2 tablespoons yellow or Dijon mustard
- • 2 tablespoons pure maple syrup
- • 8 large eggs
- • ¼ cup milk
- • 1 cup shredded Colby Jack cheese
- • Salt and ground black pepper, to taste
- • 6 croissants, split horizontally
- • 6 strips bacon, cooked
- • Minced chives, for garnish
1. Form breakfast sausage into 6 rectangular patties to better fit onto the croissants. Cook sausage patties in a large skillet over medium heat until cooked through, about 7 to 8 minutes per side. When cooked through, remove from heat and cover with lid to keep warm until sandwiches are ready to assemble.
2. While sausage cooks, prepare sauce and mix together the ingredients for scrambled eggs. For sauce: whisk together mayonnaise, mustard, and maple syrup in a small bowl; set aside until ready to assemble sandwiches. For eggs: in a large bowl, whisk together eggs, milk, cheese, salt, and pepper. Set aside in refrigerator while sausage finishes cooking.
3. Heat oven to broil. Place croissant halves, open sides up, on baking sheet and toast under broiler until golden brown, about 1 to 2 minutes; set aside until ready to assemble sandwiches.
4. Heat a small amount of butter or oil in a nonstick skillet over medium heat. (Alternatively, use nonstick cooking spray.) When pan is hot, pour egg mixture into skillet, let mixture sit a minute or so, then use a rubber spatula to stir and fold until eggs are cooked and scrambled, about 3 to 5 minutes. Remove from heat.
5. Assemble sandwiches: Use 1 tablespoon sauce, a spoonful or 2 of the scrambled eggs, 1 sausage patty, 1 strip bacon, and a sprinkle of chopped chives for each sandwich.
Prep: 10 min | Cook: 20 min | Total: 30 min | Yields: 4 to 6 servings
- • 2 to 3 tablespoons olive oil, divided
- • 2 cloves garlic, minced
- • 1 large carrot, peeled and sliced thin
- • 1 cup julienned sweet red peppers or bell peppers
- • ½ cup sliced mushrooms
- • ½ cup oil-packed sun-dried tomatoes
- • 1 (16-ounce) carton fresh tortellini
- • 1 cup frozen peas, thawed
- • 2 cups shredded mozzarella cheese
- • Salt and pepper, to taste
1. Heat 1 tablespoon oil in a large skillet over medium-high heat until oil begins to shimmer. Add garlic and stir until fragrant, 30 to 60 seconds. Add the carrots and cook until tender, about 4 minutes. Add the peppers and mushrooms and sauté an additional 3 minutes or until tender. Set aside.
2. Cook tortellini according to package directions, drain in a colander over the sink and set aside.
3. Add 1 to 2 tablespoons sun-dried tomato oil to the pan and let it heat until it shimmers. Stir in cooked tortellini and sundried tomatoes and sauté until the tortellini begins to brown and the flavors combine, about 3 minutes.
4. Stir in sautéed vegetables, peas, mozzarella, and salt and pepper. Serve immediately.
Prep time: 10 minutes | Pressurization and cooking time: 25 to 30 minutes | Total time: 40 minutes | Yields: 6 servings
- • 3 strips bacon, chopped
- • 2 pounds yellow potatoes, peeled and cut into 1-inch cubes
- • 2 teaspoons dried parsley flakes
- • 1 teaspoon salt
- • 1 teaspoon garlic powder
- • cup water
- • 1 cup shredded cheddar cheese
- • 1/3 cup ranch dressing
1. Press SAUTÉ to heat multicooker insert; add bacon to the pot and cook and stir until bacon is crispy, about 8 minutes. Press CANCEL.
2. Add potatoes, parsley flakes, salt, and garlic powder to insert then pour in cup water.
3. Secure the lid and make sure the valve is pointing up to SEALING. Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 7 minutes.
5. When multicooker signals the end of cooking time, press CANCEL, and then quick release the pressure by turning the valve down to VENTING with the handle of a wooden spoon or other device to prevent the steam from burning your hands during the release.
6. Remove lid, stir in cheese and ranch dressing to combine, and serve warm.
Key Lime Pie
Prep time: 15 minutes | Pressurization and cooking time: 40 minutes | Total time: 55 minutes | Yields: 6 to 8 servings·
- • 1 cup graham cracker crumbs
- • 1/4 cup butter, melted
- • 3 tablespoons sugar, divided
- • 4 egg yolks
- • 2/3 cup key lime juice
- • 1 tablespoon key lime zest, plus more for garnishing
- • 1 (14-oz) can sweetened condensed milk
- • 1/3 cup sour cream
- • 1 cup water
- • 1 cup freshly whipped cream, for garnishing
- • Lime slices, for garnishing
1. Spray a 7-inch springform pan with nonstick cooking spray and set aside.
2. In a small mixing bowl, combine graham cracker crumbs, 1 tablespoon of the sugar, and butter. Press mixture into the bottom and up the sides of prepared pan. Place in freezer while preparing key lime filling.
3. In a large mixing bowl, whisk together egg yolks and remaining 2 tablespoons sugar until mixture turns a pale yellow. Add lime juice, zest, sweetened condensed milk, and sour cream and whisk until combined. Remove crust from freezer, pour key lime mixture into prepared crust, and cover with aluminum foil.
4. Pour 1 cup water in the insert of a multicooker and place trivet inside. Carefully place foil-covered springform pan on top of trivet in the multicooker insert, secure the lid, and make sure the valve is pointing up to SEALING. Press MANUAL (or press PRESSURE COOK and select HIGH PRESSURE) and adjust time to 15 minutes.
5. When multicooker signals the end of cooking time, let pressure naturally release 10 minutes and then carefully turn the valve to VENTING to quick release remaining pressure. Remove lid, carefully transfer pan from the multicooker insert to a wire rack and take off foil.
6. Release sides from the springform pan and let pie cool to room temperature. Once cool, cover with plastic wrap and refrigerate 3 hours.
7. Serve, garnished with freshly whipped cream, lime wedges, and extra zest.
Marvelously Easy Thai Peanut Curry
Hands-on time: 25 minutes | Total time: 45 minutes | Yields: 4 to 6 servings
- • 6 cups chopped vegetables, such as green beans, snow peas, cauliflower, bell peppers, and broccoli
- • 2 tablespoons olive or avocado oil
- • 1 medium yellow onion, cut into large dice
- • 2 tablespoons grated ginger
- • 1 clove garlic, minced
- • 2 teaspoons fish sauce
- • 2 tablespoons red curry paste
- • 3 tablespoons creamy peanut butter
- • 2 tablespoons fresh lime juice
- • 1½ teaspoons kosher salt
- • 1½ cups unsweetened coconut milk
- • 2 cups low-sodium chicken or vegetable broth
- • Crushed peanuts
- • Fresh basil
- • 2 cups long-grain rice, cooked
1. Steam vegetables until just tender. Set aside.
2. Make curry: In a large, nonstick skillet, over medium-high heat, heat olive oil. Add the onion, ginger, and garlic and cook until the onion is tender, about 5 minutes. Add the fish sauce, curry paste, peanut butter, lime juice, salt, coconut milk, and chicken broth. Cook, stirring until everything is combined and starts to simmer. Reduce heat to medium-low and simmer 1 minute. Add the vegetables and gently simmer another 4 to 5 minutes.
3. Serve over cooked rice and top with chopped peanuts and fresh basil.
Strawberry Cheesecake Ice Cream with Gingersnaps
Hands-on time: 45 minutes | Total time: 24 hours | Yields: 1½ pints
- • 1 cup granulated sugar, divided
- • 4 ounces cream cheese, room temperature
- • ½ cup crème fraîche
- • 1 large egg
- • ½ teaspoon vanilla extract
- • ¾ cup whole milk
- • 1 cup heavy cream
- • 1¾ cups frozen strawberries, partially thawed and chopped
- • 1 tablespoon fresh lemon juice
- • 2 teaspoons cornstarch
- • 1½ cups gingersnap cookie bits
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together ¾ cup of sugar, cream cheese, and crème fraîche until smooth. Add the egg and vanilla and mix to combine. Set aside.
2. In a medium saucepan over medium heat, bring milk and cream to a low simmer. With the mixer on low, add half the warm milk to the cream cheese mixture and blend; then add this mixture back to the remaining milk in the saucepan. Whisk constantly over medium heat until mixture is thick, 4 to 5 minutes. Do not boil.
3. Strain mixture through sieve into a medium bowl and then set mixture over an ice bath until cool, 15 minutes. Once cool, transfer to an airtight container and refrigerate at least 5 hours or overnight.
4. In a small saucepan, combine cornstarch and remaining sugar. Add lemon juice and berries; lightly mash. Cook over medium heat, stirring frequently, until just bubbling, then reduce heat and simmer 2 minutes until mixture is thick and translucent. Remove from heat and cool completely. Store in the fridge until ready to use in ice cream.
5. Churn ice cream according to your machine’s instructions, adding the cookie bits during the last few churns. Spread about of the ice cream in a freezer container and top with strawberry sauce. Add another layer of ice cream and top with remaining sauce. Layer any remaining ice cream and freeze 4 hours or overnight before serving.