Dutch Oven Chili Cornbread

Heat 25 briquettes.

Open can of chili to put in dutch oven.
In separate bowl mix cornbread.
Put on top of chili.

Place 8 briquettes on top, 17 on bottom. Adjust if cornbread is still raw or burning. Cook for 20 minutes.

Just add water homemade cornbread recipe:
½ cup Bisquick
½ cup flour
½ cup cornmeal
½ cup sugar
½ tsp salt
½ tsp baking soda
¼ cup butter powder (I just took butter and added the melted butter to the mix.)
2 Tbsp powdered whole eggs
2 ½ Tbsp buttermilk powder (I just used powdered milk since I didn't have this.)

Add 1¼ cup water

Dutch Oven Peach Cobbler

Ingredients:
2 jars peaches (24 oz)
1 yellow cake mix
½ can Sprite
¾ cup flour
¼ cup brown sugar
4 Tbsp butter
1 cup granola

Heat 20 charcoal briquettes.

Add 2 jars of sliced peaches with most of juice to dutch oven.
In separate bowl, mix cake mix and sprite, then pour on top of peaches.
Cut butter into flour, add brown sugar and granola. Mix well. Put on top of cake mix.
Add extra pats of butter on top if you want to.

Place 8 briquettes on bottom and 12 on top. Cook for 45-60 minutes. Check after 45 minutes and move extra on top if the top is undercooked or to the bottom if the granola is starting to burn (or add more butter).

Belgian Waffles

This is Lauren's Latest Easiest Belgian Waffle Recipe, which means you don't have to separate any eggs. Makes about 5 waffles.

INGREDIENTS
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cold milk
1/4 cup melted butter or canola oil
1 teaspoon vanilla extract
2 whole eggs beaten

INSTRUCTIONS

1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.

2. Into the well of the dry ingredients, pour in remaining ingredients: milk, melted butter, vanilla, and eggs. Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk.

3. Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.

Broccoli Cheese Soup

This is from Whole Food Bellies but I have changed the format, so for more professional looking recipe with better instructions, go to the link. I also added my notes on the side. I liked that I had everything in my kitchen for this already! It did take longer to saute than I expected. She also has the non-Instant Pot version on her blog.

Saute in Instant Pot:
3 tbsp butter
1 medium onion finely diced
2 cups diced carrots
2 cloves garlic minced

When onions are beginning to become translucent, add:
1/4 cup all purpose flour

Once it is stirred in, add:
3 cups vegetable stock (I only had chicken broth, so I used that)
6 cups broccoli florets

Cook on high pressure for 8 minutes. Quick release steam, then add:
1 tsp paprika
1 tsp dijon mustard (I had ground mustard, so I added that... no idea if that's a kosher substitute in the cooking world but tasted fine to us!)

Once the seasonings are mixed in, add:
1 1/2 cups monterey jack cheese shredded (I only had monterey jack, so I added 3 cups of that and a few slices of American cheese)
1 1/2 cups sharp cheddar cheese shredded

Once cheese is melted in, add:
1/2 cup milk
1/2 cup heavy cream (or sub more milk instead) (I used 1 cup of heavy cream and no milk)
salt and pepper to taste (Because we didn't have sharp cheddar cheese and my chicken broth was low-sodium, some of us ended up adding quite a bit of salt and pepper at the table)

Ranch Chicken Pasta

My friend recommended this recipe from Tastes Better from Scratch. It's delicious! But not great as leftovers, so you better eat it all the first night.

Season 1 chicken breast cut into chunks with salt and ground pepper. Place in instant pot.

Add to instant pot and stir:
3 cups chicken broth
1 package Hidden Valley Ranch dressing mix
2 cups milk
1 lb penne pasta

Secure lid and cook on high pressure for 4 minutes. When done, quick release.

Add:
8 oz cream cheese
2 cups shredded cheddar cheese
4 slices cooked bacon, crumbled

Let cool 5-10 minutes.

https://tastesbetterfromscratch.com/instant-pot-ranch-chicken-pasta/

Chicken and Rice with "Mongolian Beef" Sauce

Add to instant pot:
1 1/2 cups rice
2 cups water
2 chicken bouillon cubes

Season 1 lb chicken breast (cut however you'd like) with:
1/4 tsp ground ginger
1/2 tsp garlic powder
salt and pepper

Add to instant pot then add sauce ingredients over the top:
2 tsp oil
1/2 tsp ginger powder or fresh chopped ginger
1 garlic clove chopped
1/2 cup soy sauce
3/4 cup brown sugar
*optional - add red pepper flakes for a little spice


Cook on high pressure for 4 minutes. Let pressure release for 10 minutes and then quick release the rest of the pressure.

While it's cooking, chop 2 bell peppers and garlic clove. Saute on stovetop and add to chicken and rice when done.

Pineapple Chicken With Caramelized Onions

Pineapple Chicken With Caramelized Onions

Prep-time: 10 minutes    Cooking time: 20 minutes   Total time: 30 minutes

Serves: 2

Ingredients

2 boneless chicken breasts

2 onions

1 can pineapple in pineapple juice (or fresh)

2 tbsp  oil

Salt and pepper to taste

Process

1. Blend the pineapple until it is smooth. Save 2 slices out for serving.

2. Heat a saucepan and add oil. Saute the chicken breasts for a few seconds on each side.

3. Pour pineapple juice over the chicken and cook for 4-5 minutes.

4. Remove chicken from the saucepan and set aside.

5. Slice the onion.

6. Heat the same pan and add more oil. Cook the onion for 1-3 minutes.

Serve

Top chicken breasts with caramelized onion and pineapple slice.