ty main dishes

Sourdough Grilled Cheese Sandwiches

extra virgin olive oil

(½-inch thick) pieces of sourdough bread

Gruyere

Brush olive oil on one side of the bread.

Place cheese on other side of bread.

Sandwich together and set Skillet to 390ºF. Place bread in Skillet and toast for 2-4 minutes a side and press down slightly.

Turn the Skillet off and cover if you wish to melt the cheese more.

BLT Salad

romaine lettuce

cherry tomatoes

bacon

Red wine vinaigrette dressing

Wash romaine lettuce, chop and transfer to bowl.

 Chop cooked bacon and add to lettuce.

 Slice tomatoes into quarters and add to lettuce.

 Toss all ingredients together and serve with vinaigrette.

https://www.youtube.com/watch?v=K9mkr1yrw-Q

BBQ-Style Tri-Tip Beef

tri-tip roast

carrots, peeled, chopped

onion, chopped

1lb mushrooms, whole, cleaned, and quartered

garlic, peeled, minced

¼c butter

1c BBQ sauce

Sea salt

black pepper

water

Season roast with sea salt and fresh ground black pepper.

Set to &quot;sear&quot; and add meat. Sear meat on each side. Remove meat; set aside.

Place carrots, onions, mushrooms, garlic, and butter in cooker and sauté.

Return beef to cooker and add BBQ sauce and water.

Close lid and lock. Set to &quot;meat/stew&quot; and adjust for 17 minutes (for medium-rare).

When done, quick release until all pressure is released.

Open and serve.

Brie Cranberry Chicken Pizza

pizza dough

c cranberry sauce (prepared)

oz brie cheese, sliced

oz mozzarella, shredded

chicken (prepared)

Sea salt and fresh ground black pepper

Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.

 Let dough stand at room temperature for 30 min.

 Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.

 Spoon prepared cranberry sauce on top, lay down Brie slices, add mozzarella, and cooked chicken.

 Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.

 Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.

Lemon-Thyme Honey Roasted Chicken

chicken

lemons (¼ c lemon juice)

¼ c hot water

honey

lemon juice

T sea salt

black peppercorns

thyme

garlic, peeled, smashed

T canola oil

t black pepper

 Rinse chicken. Truss the chicken with cooking twine.

 In a small bowl, mix together lemon juice, hot water, honey, and 2T salt. Pour mixture intoinner pot. Place whole peppercorns, thyme, and garlic in the pot.

 Program the Duet for combo cooking: Press “COMBO COOK”. “pressure cook” will bedisplayed. Press “PRESSURE” to select high. Press “TIME” and set for 22 min.

 Press “COMBO COOK” a second time. “air fry” will be displayed. Set temperature to 400°F.Press “TIME” and set to 12 minutes. Now the recipe is set and ready to cook.

 Place chicken into the Duet Air Fry Basket and place Basket in pot.

 Place on the Duet Pressure Cooker Lid. Make sure the pressure release valve is in the“OPEN” position.

 Select “START/PAUSE” to begin pressure cooking.

 When done, allow pressure to naturally release for 5 minutes. After 5 min., quick releaseremaining pressure by moving the pressure release valve to the “OPEN” position. Carefullyremove Pressure Cooker Lid when Duet has finished releasing all pressure.

 Brush chicken with canola oil. Season with salt and pepper.

 Place on Air Fryer Lid. Press “START/PAUSE” to begin to air fry. Cook until desired level ofcrispiness is reached. Add an additional 10 minutes for crispier results.

 When done, 165°F should be reached.

 Remove chicken from air fry basket using 2 large serving forks. Tent with foil and let rest for10 minutes before serving.

Pork Meatballs in Red Wine Tomato Sauce

1-½ lbs pork, ground

garlic,

c panko breadcrumbs

ricotta cheese

T sun-dried tomatoes, small dice

T parsley, fine dice

t sea salt

t oregano, dried

fennel seeds

t chili sauce

½ t smoked paprika

½ t black pepper

T extra-virgin olive oil

onion, small dice

carrot, peeled, small dice

c red wine

tomato paste

beef stock

tomatoes

t Mexican oregano

t basil

½ t red pepper flakes

Parsley, rough chop (garnish)

Asiago cheese, grated (garnish)

Combine ground pork, garlic, egg, panko, ricotta cheese, sun-dried tomatoes, parsley, salt, oregano, fennel seeds, chili sauce, paprika, and black pepper in a large mixing bowl. Mix well. Form mixture into meatballs.

Set pressure cooker to &quot;sear&quot;, add oil, adjust time to 15 minutes, and press &quot;start/stop&quot;. Add meatballs to pressure cooker and brown. Sear in batches, if needed; set aside.

Add onion and carrots and sauté for 5 minutes. Add garlic and sauté an additional minute. Add red wine to deglaze pot. Add tomato paste and sauté 5 minutes.

 Add beef stock, crushed tomatoes, oregano, basil, and red pepper flakes and stir.

 Return meatballs to pressure cooker and set to &quot;meat/stew&quot;, adjust time to 7 minutes, and press &quot;start/stop&quot;.

 When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add parsley and Asiagocheese. Serve hot.

Top 6 ty main dishes recipes from across the web

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Top Tags

Sourdough Grilled Cheese Sandwiches

BLT Salad

BBQ-Style Tri-Tip Beef

Brie Cranberry Chicken Pizza

Lemon-Thyme Honey Roasted Chicken

Pork Meatballs in Red Wine Tomato S...

Top 6 ty main dishes recipes from across the web

The most viewed ty main dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Grilled Cheese Sandwiches

BLT Salad

BBQ-Style Tri-Tip Beef

Brie Cranberry Chicken Pizza

Lemon-Thyme Honey Roasted Chicken

Pork Meatballs in Red Wine Tomato S...

The most viewed ty main dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine