Tastychickenandherbsupper Recipes

ONE PAN DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the jalapeño poppers: Halve the jalapeños lengthwise and use a spoon to scrape out the seeds and ribs. Fill each jalapeño half with 1 tablespoon of cream cheese. Wrap a halved bacon strip around each stuffed jalapeño half.
• To make a tray for the jalapeño poppers, take a piece of aluminum foil and fold in 2 inches of each short side. Dog-ear the corners and fold up to lift the remaining sides. The tray should fill ¼ of the baking sheet. Arrange the jalapeño poppers in the tray.
• Make the pizza: Grease the empty half of the baking sheet with nonstick spray.
• Unroll the pizza dough and place on the greased half of the pan. Spread the sauce evenly across the dough, then sprinkle with the cheese and top with the pepperoni and sliced jalapeño.
• Make the s'mores pie: Unfold the thawed puff pastry on a lightly floured surface. Gently roll out to remove any creases. Cut out a 6x8-inch rectangle, reserving the excess pastry for another use. Using a sharp knife, gently score a ½-inch border all the way around the pastry rectangle, being careful to not cut all the way through. Prick holes in the center of the pastry with a fork. Transfer the pastry to the remaining quarter of the baking sheet.
• Spread the chocolate-hazelnut spread evenly over the inner rectangle of the pastry, then top with half of the marshmallows and graham crackers.
• In a small bowl, whisk together the egg and water. Brush the egg wash over the pastry border.
• Transfer the pan to the oven and bake for 20-25 minutes, until the pizza dough is cooked through and bacon is crispy.
• Remove the pan from the oven. Garnish the pizza with the basil leaves. Top the s'mores pie with the remaining marshmallows and graham crackers, then drizzle with the melted chocolate.
• Enjoy!

INSTANT POT CREAMY HERB PORK RECIPE BY TASTY

Steps:

• Season the pork shoulder generously with salt and pepper on all sides.
• Set the Instant Pot to "Sauté" setting and allow pot to heat up. Add the vegetable oil. When hot, sear the meat on all sides until brown. Remove meat from the pot and set aside. Turn off the Instant Pot.
• Deglaze pot with white wine. Place Private Selection Petite Red Potatoes and Kroger Baby Carrots in the pot. Nestle the pork shoulder in the middle of the vegetables. Pour chicken broth over everything and add the thyme sprigs.
• Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 50 minutes.
• When the timer goes off, allow pressure to release naturally OR turn pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety. Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
• Remove the pork, vegetables, and liquid (making sure to reserve liquid).
• Set the Instant Pot to "Sauté" setting. Add butter and melt. Add mushrooms, toss to coat in butter, then let brown, stirring occasionally. Once mushrooms are browned, sprinkle flour over them and stir. Stir in heavy cream, ½ cup reserved cooking liquid, and ½ teaspoon kosher salt. Bring to a simmer for 2-3 minutes, then remove from heat.
• Pull meat into large pieces. To serve, put vegetables in a bed on a platter. Top with pork roast pieces. Spoon creamy mushroom sauce over pork. Garnish with thyme leaves. Serve!