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Mexican Style Ribs

Mexican Style Ribs

These are wonderful and satisfying. The ribs fall apart and the best part is the sauce. Mexican Style Ribs Author: Chef Brad Prep time: 15 mins Total time: 15 mins Ingredients 2 large slabs of pork ribs 1 large yellow onion 5 garlic cloves 1 

Kamut Risotto

Kamut Risotto

Kamut Risotto Author: Chef Brad Ingredients 2 tablespoons olive oil 
1 medium, onion chopped 5 cups cooked KAMUT 1/4 cup ,sherry vinegar 
5-6 cups chicken stock, heated 6 cups cubed, steamed butternut squash, do not over cook 1/2 cup heavy cream 1 cube butter 3/4 

Chia Garlic Roasted Mashed Potatoes

Chia Garlic Roasted Mashed Potatoes

Chia-Garlic-Roasted-Mashed-Potatoes_1354208287-square[1]

Chia is a wonderful way to add to nutrition and a creaminess to your mash potatoes. And for a bonus it looks really pretty and really adds to the texture.

Chia Garlic Roasted Mashed Potatoes
Author: Chef Brad
Ingredients
  • 5 pounds peeled and diced yukon potatoes
  • Enough water to cover trivet in pressure cooker
  • 1/2 tablespoon sea salt and pepper
  • 
8 cloves roasted garlic
  • 2 roasted peppers chopped fine
  • 2 cups sour cream
  • 8 ounces room temperature cream cheese
  • 
1/2 cup soaked chia seed (soak chia seed covered with water for 5-10 minutes)
  • 
Milk
  • 1 cube butter
Instructions
  1. Place potatoes, water and salt and pepper in pressure cooker on trivet.
  2. Cook on high pressure 7-8 minutes, quick release when done.
  3. Remove lid and trivet from pressure cooker and mash adding the rest of the ingredients.
  4. Mix well incorporating all the ingredients adding enough milk to keep moist.
  5. Make sure to add more salt if needed.
  6. Roasted Garlic Cut top of whole garlic bulb.
  7. Place on trivet in pressure cooker covering trivet with water.
  8. Pressure for 5 minutes on high.
  9. Then remove and drizzle with olive oil and place under broiler for 5 minutes.
  10. Press garlic out of skins.

 

Chicken Thigh Stew

Chicken Thigh Stew

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked Yukon tomatoes. Chicken Thigh Stew Author: Chef Brad Ingredients 10 skinless chicken thighs 3 stalks celery, chopped 1 yellow onion, 

Black Barley Stir Fry

Black Barley Stir Fry

Who said stir fry has to be with white rice? I love changing it out with other grains and Black Barley is a favorite. You can use pearled barley, but the dramatic look of the Black Barley will be missing. Black Barley Stir Fry Author: 

Baby Back Ribs

Baby Back Ribs

Baby-Back-Ribs_1354146714-square[1]Nothing like good ribs to go with a great grain salad and fresh baked bread. Heaven indeed.

Baby Back Ribs
Author: Chef Brad
Ingredients
  • For the Rub:
  • 
2 cups brown sugar
  • 
2/3 cup cajun seasoning
  • Dijon style mustard
  • For the Ribs:
  • 2 slabs pork baby back ribs
  • 
2 cups barbecue sauce
Instructions
  1. For the rub mix the brown sugar and Cajun seasoning together and store in airtight container.
  2. To cook the ribs, remove from package and rub with Dijon mustard and then generously season them with the prepared rub on top.
  3. Cook ribs in conventional oven 400 degrees for 10 minutes.
  4. Then drop temperature to 225 degrees for 2 hours.
  5. Remove ribs from oven and top with BBQ sauce and bake in hot oven on convection roast until BBQ sauce caramelizes, about 10 minutes, or cook out side on the grill to caramelize the sauce.

 

Arroz con Pollo

Arroz con Pollo

Arroz con Pollo Author: Chef Brad Ingredients 2 boneless breasts of chicken 1 can tomato paste 2 teaspoons toasted oregano 1/4 cup capers 1/2 cup green olives, pitted 1 onion, diced 2 tablespoons vinegar chopped cilantro and parsley 3 cloves garlic 1 green bell pepper, 

Using Oil for Easy Dough Removal From Mixer

Using Oil for Easy Dough Removal From Mixer

Chef Brad Quick Tip: Splash a little oil in the mixer bowl for just before the dough is done mixing for the easiest removal of your bread dough from your WonderMix kitchen mixer.

Three Minute Pressure Cooker Tomato Soup

Three Minute Pressure Cooker Tomato Soup

Fast and so tasty. I love this simple recipe. Served with a whole grain roll is perfection.

Three Minute Pressure Cooker Tomato Soup
Author: Chef Brad
Prep time:
Cook time:
Total time:
Ingredients
  • 1-28 oz can fire roasted whole tomatoes
  • 28 oz of vegetable stock
  • 3 tablespoons olive oil
  • 1/2 white onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 3 medium potatoes, chopped in 1/2 inch cubes
  • salt and pepper
  • Grated pepper jack cheese
Instructions
  1. In pressure cooker, saute onion and garlic in olive oil.
  2. In food processor blend tomatoes, add to pressure cooker with potatoes, stock, and salt and pepper.
  3. Place lid on pressure cooker and pressure on high for 3 minutes.
  4. Open and serve hot, garnished with cheese.

 

Three Minute Pressure Cooker Corn Chowder

Three Minute Pressure Cooker Corn Chowder

So wonderful and easy to make. Serve with hot rolls or bread. Three Minute Pressure Cooker Corn Chowder Author: Chef Brad Prep time: 6 mins Cook time: 3 mins Total time: 9 mins Ingredients 3 medium potatoes, cut in 1/2 inch cubes 1 cup frozen 

Spicy Sweet Wings

Spicy Sweet Wings

These are the most amazing wings. Serve with a wonderful grain salad. I recommend the Papaya Salad. Spicy Sweet Wings Author: Chef Brad Ingredients For the wings: 1 habanero chili, seeded ½ cup each of soy sauce, honey, brown sugar, lime juice, orange juice, olive 

Spanish Rice with Red Quinoa

Spanish Rice with Red Quinoa

Spanish rice with a twist, red quinoa. You can make this with brown rice, just cook longer in the pressure cooker.

Spanish Rice with Red Quinoa
Author: Chef Brad
Ingredients
  • 3 Tablespoons oil or bacon grease
  • 4 cups white long grain rice
  • 1 cup red quinoa
  • ½ cup sunflower seeds
  • 6 cups water
  • 1 jar salsa or 1 ½ cups fresh salsa
  • 3 Tablespoons Haco chicken soup base (bouillon)
  • 2 Tablespoons Arizona Spice from Penzeys
Instructions
  1. Using an electric pressure cooker, place oil or bacon grease in cooker and add the rice and quinoa and gently toast rice and quinoa for a couple of minutes.
  2. Then add the sunflower seeds, AZ spice, salsa, water and Haco powder.
  3. Stir until well combined.
  4. Place lid on cooker and pressure for 8 minutes on low.
  5. Turn off heat and let pressure go down naturally.

 

Sorghum Green Bean Salad

Sorghum Green Bean Salad

Green beans make a wonderful salad and sorghum is so versatile that is can go with anything. Sorghum Green Bean Salad Author: Chef Brad Ingredients 3 cups whole grain sorghum cooked 
4 pounds fresh green beans 
2 cups grape tomatoes sliced 
1 cup sliced almonds 

Roasted Pepper Apple Almond Salad

Roasted Pepper Apple Almond Salad

Roasted Pepper Apple Almond Salad Author: Chef Brad Ingredients 3 whole apples 1 cup slivered almonds 1 cup feta cheese 2 roasted peppers 8 cups romaine lettuce 1 cup raisins Fresh sliced mushrooms Instructions Slice apples, chopped roasted peppers and place all ingredients except feta 

Roasted Corn Cilantro Rice

Roasted Corn Cilantro Rice

Add a couple of boneless breast of chicken chopped up to this recipes and you have a main course.

Roasted Corn Cilantro Rice
Author: Chef Brad
Ingredients
  • 4 cups chicken stock
  • 2 cups rice and ½ cup red or black quinoa
  • ¼ cup chopped cilantro plus ½ cup for garnish
  • ½ jalapeño, seeded and chopped
  • ½ chopped onion
  • 1 stalk celery, chopped
  • 1 large carrot , chopped
  • 2 garlic cloves, chopped
  • 1 cup *roasted corn
  • ¼ cup olive oil or lard
  • 1 tablespoon sugar
Instructions
  1. Place oil or lard in pan with sugar on top.
  2. Cook until sugar starts to burn.
  3. And onion, cilantro, celery, carrots, garlic, jalapenos, and grains to sugar and oil.
  4. Sautee for 3 minutes until rice is toasted.
  5. Add chicken stock and place lid on pressure cooker.
  6. Bring to pressure and pressure for 6 minutes for white rice or for 12 minutes for brown rice.
  7. Let pressure drop naturally.
  8. While rice is cooking, roast corn by placing oiled corn under broil.
  9. Make sure and watch it closely.
  10. Cut corn off cob and add to cooked rice with more cilantro.

 

Ranchero Beans

Ranchero Beans

Nothing is better than a pot of fresh cooked beans. Anasazi are really the Sunday bean, good enough for Sunday Dinner. Ranchero Beans Author: Chef Brad Ingredients ½ lb. sliced bacon, cut into ½ inch pieces 2 bay leaves 1 teaspoon dried oregano 2 teaspoons 

Pesto Sauce

Pesto Sauce

Pesto sauce is a wonderful sauce that not only is great for pizza, but wonderful for pasta, salads, and sauces. Don’t be afraid to change out the basil with other herbs. Pesto Sauce Author: Chef Brad Ingredients 2 cups basil, loosely packed 1 cup parmigiano 

Oatmeal Chocolate Chip Walnut Cookies

Oatmeal Chocolate Chip Walnut Cookies

Chocolate chip cookies are the best comfort food. These are so comforting with the oat flour.

Oatmeal Chocolate Chip Walnut Cookies
Author: Chef Brad
Ingredients
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 1 t. vanilla
  • 2 eggs
  • 1 cup whole rolled oats
  • 3 ½ cups freshly ground oat flour
  • 1 t. baking soda
  • 1 t. salt
  • 2 cups chopped walnuts
  • 2 cups chocolate chips or 2 cups heath bar pieces
Instructions
  1. In WonderMix mixer with cookie whips, start by creaming these together vanilla & eggs.
  2. Continue to cream together and add in: rolled oats, oat flour, baking soda, and salt.
  3. Mix until all ingredients are combined.
  4. Add in chopped walnuts and chocolate chips, or 2 cups heath bar pieces
  5. Continue to mix until well incorporated.
  6. Scoop onto parchment lined cookie sheet evenly spaced.
  7. Place in a preheated 325 degree oven and bake for 10-12 mintues.

 

Oat Groat Hot Breakfast Cereal

Oat Groat Hot Breakfast Cereal

Breakfast should not only taste great, it should be good for you also. This one does both, in fact you will be day dreaming about what you ate for breakfast after eating this. Oat Groat Hot Breakfast Cereal Author: Chef Brad Ingredients 2 cups whole 

Oat and Pineapple Salad

Oat and Pineapple Salad

Cooked Oat Groats are tender and add so much to a great salad. Oat and Pineapple Salad Author: Chef Brad Ingredients 2 cups cooked oat groats 1 fresh pineapple, chopped ½ cup slivered almonds ½ cup dried cranberries Handful fresh mint, chopped – Dressing: ¼