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!

Greek Pasta Salad

greek-pasta-salad-1

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Greek Pasta Salad
Author: 
Recipe type: Side
Cuisine: American
 
Ingredients
  • 1 pound dried rotini or fusilli
  • 4 to 5 tomatoes, cut into wedges OR 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and cubed (about 2 cups)
  • 1 half red onion, thinly sliced and soaked in cool water for 10 minutes (about ½ cup)
  • 1 red pepper, chopped (about 1 cup)
  • 1 cup of Kalamata olives, pitted and halved
  • 1½ - 2 cups of feta cheese, crumbled or cubed
  • ¼ cup chopped fresh basil or mint Dressing:
  • ⅓ cup red wine vinegar
  • 1 clove of garlic, crushed
  • 1 teaspoon dried oregano pinch dried marjoram salt freshly ground black pepper
  • ⅔ cup olive oil
Instructions
  1. Heat a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and set aside.
  2. Prepare the dressing by whisking together the red wine vinegar, garlic, oregano, marjoram, salt and pepper. Whisk in the olive oil.
  3. Combine tomatoes, cucumber, red onion, red pepper, and olives in a large mixing bowl. Add the cooked pasta, toss in the feta cheese and add as much dressing as you would like (you may have some dressing left over).
  4. Finally, toss in the fresh basil or mint, and season with salt and pepper. Serve at room temperature in a serving bowl or over a bed of greens on a large platter
Nutrition Information
Serving size: 6-8

Chocolate Espresso Mousse

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Chocolate Espresso Mousse
Author: 
Recipe type: Dessert
Cuisine: Italian
 
Ingredients
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter
  • 2 egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon instant espresso powder
  • 2 egg whites
  • 4 teaspoons sugar
  • ½ cup heavy cream, plus more for garnish
  • 2 tablespoons sugar espresso beans, for garnish
Instructions
  1. Melt the chocolate and butter together in a double boiler or in a bowl in the microwave. Let the chocolate cool slightly. Add the egg yolks to the chocolate one at a time, beating well between each addition. Add the vanilla extract and the instant espresso powder and mix well.
  2. Whip the egg whites to soft peak stage (when the egg whites will almost stand up on their own at the end of the whisk – looking like a chocolate kiss). Add the sugar and beat again until glossy.
  3. In a separate bowl, whip the heavy cream until it reaches soft peaks.
  4. Fold the egg whites into the chocolate mixture carefully, trying not to deflate the egg whites too much. Then, fold in the whipped cream and combine gently until no more streaks of white appear. 5.Transfer to individual serving bowls or glasses. Refrigerate for 30 minutes, and then serve garnished with a dollop of whipped cream and an espresso bean or two. If you make the mousse ahead of time and store it in the refrigerator, let it sit out on the kitchen counter for 20 to 30 minutes before serving.
Nutrition Information
Serving size: 4

Cabbage Rolls

cabbage-rolls

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Cabbage Rolls
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • For the cabbage rolls:
  • 2 large heads cabbage
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground pork
  • ½ pound ground beef
  • 1½ cups cooked rice (brown or white)
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons salt freshly ground black pepper
  • For the sauce:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 (14 ounce) can tomato purée
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar salt and freshly ground black pepper chopped fresh parsley
Instructions
  1. Core the heads of cabbage and place them in the pressure cooker, core side down, along with enough water to cover the bottom of the pressure cooker by an inch. Pressure cooker on HIGH for 2 minutes. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Let the cabbage cool on a towel for a minute and then carefully remove the outer leaves of the cabbage, trying not to tear them. You should get at least 6 good leaves from each head of cabbage. Remove the thick vein from each leaf and discard. Shred half of one of the remaining cabbages. Use the rest of the cabbage for another use, like coleslaw.
  2. Combine the shallot, garlic, pork, beef, rice, tomato paste, parsley, salt and pepper in a bowl and mix together gently. Shape the mixture into twelve small logs and wrap each log in a cabbage leaf, starting at the top of the leaf and folding in the sides.
  3. Pre-heat the pressure cooker using the BROWN setting.
  4. Add the onion and shredded cabbage to the cooker and cook for a minute or two. Add the tomatoes, tomato purée, vinegar brown sugar, salt and pepper and lock the lid in place.
  5. Pressure cook on HIGH for 6 minutes.
  6. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the cabbage rolls to a resting plate. Season the tomato sauce to taste with salt and pepper and pool onto a serving plate, top with the cabbage rolls, sprinkle with parsley and serve.
Nutrition Information
Serving size: 6

Baked Salmon with Horseradish Crust

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Baked Salmon with Horseradish Crust
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 side salmon (about 3 to 4 pounds) salt freshly ground black pepper
  • 1 (6-ounce) jar prepared horseradish
  • 2 tablespoons whole grain mustard zest of two lemons juice of two lemons
  • 2 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • 2 cups panko breadcrumbs
  • 3 tablespoons olive oil
  • 2 teaspoons salt freshly ground black pepper
Instructions
  1. Pre-heat the oven to 400 ̊F.
  2. Place the salmon, skin side down, on a greased baking sheet, or a baking sheet lined with parchment paper.
  3. Season the salmon with salt and freshly ground black pepper. Then spread the horseradish on the salmon, coating the entire surface.
  4. Combine the remaining ingredients in a small bowl. Spread the mixture over the top of the salmon and press down lightly with your hands, adhering it to the salmon using the horseradish as “glue”. Transfer the salmon to the oven and bake for 20 minutes or until the fish feels firm to the touch.5.Cut into portions and serve warm or room temperature.
Nutrition Information
Serving size: 8-12

Jiggs Dinner

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Jiggs Dinner
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 1 (3½-pound) corned beef brisket (or salt beef if you can find it!)
  • 4 cups beef stock
  • 2 bay leaves
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 6 large carrots, halved
  • 6 medium white potatoes, halved
  • 1 small to medium head cabbage, cut into 6 wedges
  • 1 cup dried yellow split peas cheesecloth or a “pudding bag”
  • 2 tablespoons butter salt and freshly ground black pepper whole-grain mustard pickles
Instructions
  1. Cut the beef into large chunks. Pour the beef stock into the pressure cooker and add the bay leaves, onion and garlic. Lock the lid in place.
  2. Cook on HIGH pressure for 55 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the beef chunks to a serving platter and tent with aluminum foil.
  4. Place the dried split peas into a pudding bag, or wrap them in the cheesecloth, tying the cheesecloth loosely so that the peas have room to expand. Push the bag down into the broth. Add the carrots, potatoes and cabbage to the cooker, and lock the lid in place.
  5. Pressure cook on HIGH pressure for 8 minutes.
  6. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Remove the vegetables and transfer to a serving platter. Leave the pudding bag in the cooker, lock the lid in place and pressure cook on HIGH for an additional 5 minutes.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the cooked split peas to a bowl. Remove the cheesecloth and discard. Mash the peas with a wooden spoon, stirring in the butter and season with salt and lots of freshly ground black pepper. 8.Slice the beef and transfer to the platter with the vegetables. Serve with the peas along with the mustard and pickles.
Nutrition Information
Serving size: 4-6