Moms Who Own Dinner

Almond Orange Biscotti

2017-12-13T09:47:00.001-08:00

Ingredients

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sliced almonds
1 large egg white

**Anything can be substituted for the almonds and orange zest to change up the recipe. For example, I used heath bar and pecans instead one time for a Toffee Pecan Biscotti.

Directions

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper and set aside.
Sift flour, baking powder and salt into medium bowl. In a large bowl, mix sugar, melted butter, 3 eggs, vanilla extract, and orange zest.
Add flour mixture to egg mixture and stir with wooden spoon until well blended. Gently mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, about 2 1/2-inch-wide log. Exactness isn't essential but you want both logs to be the same size so they cook evenly.
Transfer both logs to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread a little), about 30 minutes, rotating pans half way thru baking. Cool logs completely on the sheet on a rack, about 25 minutes but maintain oven temperature.
Transfer logs to work surface and using serrated knife, cut logs on diagonal into 1-inch-wide slices. Arrange slices, cut side down, on same baking sheet.
Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8-10 minutes. Transfer to rack and cool.

Chocolate Candy Cane Cookies

2017-12-12T13:30:00.001-08:00

Ingredients

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa sifted
1 tsp baking soda
1/2 tsp sea salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light-brown sugar packed
2 large eggs room temperature
1 tsp peppermint extract
1 bag Bright White Candy Melts or white chocolate, melted
crushed candy canes

Directions

In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
Chill dough for at least 1 hour or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.

BBQ Chicken

2017-12-12T13:25:00.000-08:00

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
½ cup BBQ sauce
½ cup water
4 lbs chicken (breasts and/or thighs work)
¼ teaspoon salt
⅛ teaspoon pepper

Directions

In a 5-7 quart pressure cooker, heat the oil over medium heat. Add the onion and garlic and cook until the vegetables soften.
Stir in the BBQ sauce and water.
Add the chicken and lock the lid in place. Set to Poultry (High Pressure) and cook for 10 minutes.
Quick release the pressure and open lid.
Remove and shred the chicken.
Boil down the remaining liquid on Saute mode (Add some more BBQ sauce and brown sugar to help thicken it up)
Toss the chicken with the reduced liquid.
Position the broiler pan 6 inches from the source of the heat and preheat broiler.
Broil until glazed, 8-10 minutes.
We like to serve this on top of baked potatoes with cheese and sour cream.

Korean Beef

2017-12-12T13:16:00.003-08:00

Ingredients

½ cup water
½ cup soy sauce
½ cup brown sugar
¼ cup sesame oil
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon ginger powder
1 tablespoon red pepper flakes
2 pounds beef stew meat
Juice from one orange
Steamed white rice, for serving

Directions

In a large bowl, whisk together the water, soy sauce, brown sugar, sesame oil, garlic powder, onion powder, ginger powder, and red pepper flakes until brown sugar dissolves.
Add beef stew meat to bowl and marinate for 30 minutes.
Add marinated beef (including the marinade) to the Pressure Cooker with the juice of one orange.
Select “Meat/Stew” mode, which defaults to 35 minutes. Make sure to set the top knob to “Sealing” and not “Venting”.
Manually release the pressure. Remove meat and shred.
(Optional) Switch Pressure Cooker to Saute mode and boil remaining marinade down to a syrup. Roll the shredded meat until it is covered.
(Optional) Broil meat on a cookie sheet covered with aluminum foil until crispy on the top (about 8-10 minutes).
Serve with steamed rice.

French Dips

2017-12-12T13:09:00.002-08:00

Ingredients

2.5 pound chuck roast, fat trimmed, cut into 2-inch chunks
1 tablespoon of vegetable oil
1 tablespoon of vinegar
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion, sliced
1 tablespoon of white vinegar
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter, melted
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of your favorite heese

Directions

Set Pressure Cooker to Sauté.
Add onions and vegetable oil to pot and sauté just until they start to soften.
Add beef broth and vinegar and reduce for 5-10 minutes.
Add the bay leaf and meat.
Close lid and make pressure release valve is set to sealing.
Hit Meat/Stew function, about 35 minutes.
Quick release the steam.
Remove lid and transfer roast to a serving plate and shred.
Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
Toast the rolls.
Pile meat onto rolls and top with cheese.
(Optional) Broil sandwiches open-faced until cheese is melted.