Be as comfortable in your kitchen

as you are in your favorite jeans!

Meredith Lawrence

QVC live television Chef and Author. Tips, tricks and techniques for pressure cooker cooking and more!

Sweet Chocolate and Berry Sandwich

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Sweet Chocolate and Berry Sandwich
Author: 
Recipe type: Dessert
Cuisine: American
 
Ingredients
  • 8 slices cinnamon raisin bread
  • ½ cup chocolate hazelnut spread
  • ½ cup raspberry jam
  • 24 raspberries
  • Butter, softened
Instructions
  1. Spread the butter on one side of all 8 slices of bread. Assemble the sandwiches by placing the bread slices butter side down on a work surface. Divide and spread the chocolate hazelnut spread on four of the slices of bread. Divide and spread the raspberry jam on the other four slices of bread. Press the raspberries into the four slices of chocolate covered bread, and top with the jam covered slices.
  2. Pre-heat a skillet or griddle (ideally square in shape) over medium heat. Add the assembled sandwiches and fry on both sides until nicely browned – about 3 to 4 minutes. Enjoy with a tall glass of milk!
Nutrition Information
Serving size: 4

Summer Ale Chicken with Caramelized Onions

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Summer Ale Chicken with Caramelized Onions
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 (4-pound) chicken
  • Spice Rub:
  • 1 tablespoon vegetable oil
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika (not smoked paprika)
  • 1 teaspoon dry mustard powder
  • 1 teaspoon chili powder
  • 2 tablespoons coarse sea salt or kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 1 to 2 (12-ounce) bottles summer ale
  • 1 tablespoon vegetable oil
  • 3 to 4 sweet onions, sliced
  • 1 bay leaf
  • 4 sprigs fresh thyme salt freshly ground black pepper
Instructions
  1. Clean the chicken by removing the giblets and any extra fat inside the cavity, rinsing with water and drying thoroughly with a paper towel. Rub the outside of the chicken with the vegetable oil. 2.Prepare the spice rub by combining the brown sugar, paprika, mustard powder, chili powder, salt and pepper. Rub this mixture all over the chicken, inside the cavity as well as all over the skin. You’ll be left with more rub than you need for this recipe, but you’ll lose a fair amount in the process of rubbing it on the chicken. Be sure to throw away any spice rub that doesn’t make it onto the chicken to avoid cross contamination.
  2. Pre-heat the oven to 425 ̊ F. Place the chicken on a rack in a roasting pan and pour enough beer into the roasting pan to cover the bottom of the pan, and pour the remainder of the beer inside the chicken cavity.
  3. Roast at 425 ̊ F for 15 minutes and then turn the oven down to 350 ̊ F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165 ̊ F. Let the chicken rest for 5 minutes and then carve and serve.
  4. While the chicken is roasting, heat a large skillet or sauté pan over medium to medium-low heat. Add the oil, the onions, the bay leaf and the thyme, and cook slowly, stirring every once in a while. As the onions start to brown, give the pan a stir, and reduce the heat to low. The onions will take about an hour to caramelize properly. Season to taste with salt and pepper. When the chicken has come out of the oven pour the drippings from the cavity of the chicken into the onions and stir well. Serve the onions along side the chicken.
Nutrition Information
Serving size: 4

Steamed Artichokes with Lemon Aïoli

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Steamed Artichokes with Lemon Aïoli
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 cup mayonnaise
  • 1 large clove garlic, minced and mashed into a paste
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh chives salt and freshly ground black pepper
  • 4 medium artichokes 1 lemon 4 or 5 sprigs fresh thyme
Instructions
  1. Make the aioli by mixing together the mayonnaise, mashed garlic, lemon zest and juice, chives, salt and pepper in a bowl.
  2. Prepare the artichokes by cutting off the top inch of the prickly leaves. Cut off the stem to create a flat base.
  3. Place a rack in the pressure cooker and rest the artichokes on top of the rack. Squeeze the lemon juice all over the artichokes and drop the squeezed halves into the cooker around the artichokes along with the fresh thyme sprigs. Add 2 cups of water to the cooker and lock the lid in place. 4.Pressure cook on HIGH for 12 minutes.
  4. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
  5. Before you transfer the artichokes to a serving dish, invert them over the pressure cooker to allow any hot water to escape from between the leaves. Serve with the aioli.
Notes
TIP: Peak season for artichokes is from March to May. Squeeze the artichoke together when selecting – the leaves should squeak if it’s ripe.

RATING: QUICKER
Nutrition Information
Serving size: 4-6

Spicy Italian Meatloaf

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Spicy Italian Meatloaf
Author: 
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 1 cup fresh breadcrumbs (torn up day old bread is good)
  • ½ cup milk
  • 2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 1 pound ground beef
  • ½ pound hot Italian sausage, casings removed
  • ½ pound sweet Italian sausage, casings removed
  • ½ cup chopped roasted red pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 2 vine-ripened tomatoes, sliced (¼-inch slices)
  • 6 tablespoons ketchup
  • 2 tablespoons brown sugar
Instructions
  1. Pre-heat the oven to 350 ̊ F.
  2. Place the breadcrumbs and milk in a large mixing bowl and let the bread soak while you prepare the rest of the ingredients.
  3. Pre-heat a skillet over medium-high heat. Add 1 tablespoon of olive oil, and cook the onion and garlic until tender but not browned – about 4 to 5 minutes. Transfer the onions and garlic to the bowl with the breadcrumbs and milk.
  4. Add the ground meats, roasted red pepper, spices, parsley, eggs and Worcestershire sauce to the bowl and mix everything together with your hands just until everything is combined. Transfer the mix to a meatloaf pan or baking sheet. If you like a meat loaf with soft sides, leave the mix in the loaf pan, ideally one with a perforated bottom and a pan below to catch the drippings. If you prefer a harder crust on the sides of your meat loaf, invert the mix onto a baking sheet. Overlap the tomato slices on the meatloaf and drizzle the remaining tablespoon of olive oil on top.
  5. Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160 ̊ F in the center of the meat. The tomatoes should roast and brown a little at the edges. Combine the ketchup and brown sugar and brush over the tomatoes after 60 minutes of cooking to glaze the meatloaf. Let the meat loaf cool and then slice and serve.
Nutrition Information
Serving size: 8

Spaghetti Squash with Leek and Olive Marinara

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Spaghetti Squash with Leek and Olive Marinara
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 spaghetti squash, halved and seeds removed salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and sliced
  • 1-inch thick (about 3 cups)
  • 3 cloves garlic, finely chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • ¾ cup pitted black olives, halved
  • 1 (28-ounce) can tomatoes, chopped
  • 1 (28-ounce) can tomatoes, crushed
  • 2 tablespoons tomato paste
  • ½ cup water
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
Instructions
  1. Season the cut side of the spaghetti squash with salt and pepper. Place the spaghetti squash halves, cut side down on a rack in the pressure cooker. (It’s alright if they are stacked on top of each other.) Add 2 cups of water to the cooker and lock the lid in place.
  2. Pressure cook on HIGH for 15 minutes (depending on the size of the spaghetti squash). 3.Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the spaghetti squash halves from the cooker using tongs and set aside to cool.
  3. While the spaghetti squash cools, make the marinara. Empty and clean the pressure cooker insert. Pre-heat the pressure cooker using the BROWN setting. Add the olive oil and sauté the leeks until they start to turn brown on the edges – about 4 minutes. Add the garlic, hot red pepper flakes, oregano and olives and cook for another minute or two. Add the tomatoes, tomato paste and water, season with salt and lock the lid in place.
  4. Pressure cook on HIGH for 5 minutes.
  5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. When the spaghetti squash is cool enough to handle, scrape the squash with a fork, pulling the strands of squash away from the skin. Season the strands of squash with salt and freshly ground black pepper to taste and then top with the marinara. Sprinkle the Parmesan cheese and parsley on top just before serving.
Nutrition Information
Serving size: 4-6

Slow Roasted Tomatoes with Garlic and Herbs

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Slow Roasted Tomatoes with Garlic and Herbs
Author: 
Recipe type: Side
Cuisine: American
 
Ingredients
  • 4 pounds Roma tomatoes
  • 4 cloves garlic, minced
  • ¼ to ½ cup olive oil
  • coarse or kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoon finely chopped fresh rosemary (optional)
Instructions
  1. Pre-heat the oven to 225 ̊F.
  2. Cut the Roma tomatoes in half and spread out on a baking sheet, cut side up.
  3. Drizzle the olive oil generously all over the tomatoes and toss the tomatoes a little to distribute evenly. Sprinkle the minced garlic and chopped herbs over the top and season well with kosher salt and black pepper.
  4. Roast for about 5 to 6 hours (yes, six hours). Longer is better in this recipe, but if you have to take the tomatoes out early, it’s not a disaster.
  5. Serve tossed in a pasta dish, spread on a crostini, or accompanying chicken, meat or fish.
  6. Store in a jar, covered in a little olive oil, in the refrigerator and do your best not to snack on them constantly!
Nutrition Information
Serving size: Makes roughly 40 roasted tomato halves

Risotto with Butternut Squash and Sage

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Risotto with Butternut Squash and Sage
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped shallots (about 1 large shallot)
  • 2 cloves garlic, minced 1 small butternut squash, peeled and cut into ½-inch dice
  • 2 tablespoons fresh sage, chopped
  • 1½ cups Arborio or Carnaroli rice
  • ½ cup white wine
  • 3½ cups chicken or vegetable stock
  • ¼ cup grated Parmigiano-Reggiano cheese juice of half a lemon
  • 2 teaspoons salt freshly ground black pepper
  • ¼ cup chopped fresh parsley
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the oil and cook the shallots and garlic for a few minutes. Add the butternut squash and sage and cook for another few minutes, browning lightly. Add the rice, wine and stock and lock the lid in place.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
  5. Stir in the cheese and season to taste with lemon juice, salt and pepper. Sprinkle the chopped parsley on top.
Nutrition Information
Serving size: 6

Rigatoni with Italian Sausage, Sun-Dried Tomatoes and Artichokes

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Rigatoni with Italian Sausage, Sun-Dried Tomatoes and Artichokes
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 2 pounds hot Italian sausage, casings removed and crumbled (about 4 links)
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced pinch crushed red pepper flakes
  • ½ cup red wine
  • 2 cups chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8.5 ounce) jar sun-dried tomatoes, drained
  • 1 (14 ounce) jar artichokes (marinated or water packed), drained
  • 12 ounces dried rigatoni pasta salt and freshly ground black pepper Parmesan cheese, grated (optional)
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the crumbled sausage and cook until browned. Remove the sausage with a slotted spoon and set aside. Add the peppers, garlic and red pepper flakes to the cooker and cook for a few minutes. Add the wine and bring to a simmer. Add the chicken stock, crushed tomatoes, sun-dried tomatoes and artichokes, and return the sausage to the pan. Stir in the rigatoni, pushing it under the liquid and lock the lid in place.
  3. Pressure cook on HIGH for 7 minutes.
  4. Reduce the pressure using the QUICK-RELEASE method and carefully remove the lid.
  5. Season to taste with salt and freshly ground black pepper. Serve with Parmesan cheese.
Nutrition Information
Serving size: 4-6

Potatoes Boulangère

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Potatoes Boulangère
Author: 
Recipe type: Main
Cuisine: French
 
Ingredients
  • 8 slices bacon, chopped
  • 1 white onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 6 large Russet potatoes, peeled and cut into lengthwise wedges
  • 1½ cups chicken stock
  • 1 teaspoon salt freshly ground black pepper
  • ½ lemon chopped fresh chives for garnish
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the bacon to the cooker and cook until the bacon is crispy. Remove the bacon from the cooker with a slotted spoon and set aside. Add the onion and garlic and cook for several minutes, until the onion starts to brown. Add the thyme and potatoes to the bacon and onions and stir to mix well. Add the stock, salt and pepper and lock the lid in place.
  3. Pressure cook on HIGH for 15 minutes.
  4. Let the pressure drop NATURALLY and carefully remove the lid.
  5. Let the potatoes cool for a little before spooning out portions from the pressure cooker. Squeeze the lemon half over the potatoes and garnish with the reserved bacon and chopped chives.
Nutrition Information
Serving size: 8

Pork Medallions with Picatta Sauce

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Pork Medallions with Picatta Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 1 pork tenderloin (about 1 pound) salt freshly ground black pepper
  • ¼ cup all purpose flour 2 tablespoons olive oil
  • ½ lemon, sliced ½ shallot, minced
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Pre-heat the oven to the lowest temperature you can – usually around 170 ̊F.
  2. Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
  3. Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 1½ to 2 minutes per side. Remove the pork and place on a platter, covered with aluminum foil, in the oven to keep warm.
  4. Reduce the heat to medium, add the lemon slices to the pan and brown lightly. Then, add the shallots and garlic to the pan and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half – about 8 minutes.
  5. Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the pan from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
Nutrition Information
Serving size: 3-4