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Make Partying Easy With This Italian Instant-Pot Appetizer

Beyond steel-cut oats and pressure-cooked soups, the Instant Pot can do so, so much more. The I Love My Instant Pot Recipe Book ($17) by Michelle Fagone explores all the wide uses of this multipurpose cooker, including mini meatball skewers. This particular recipe makes use of the sauté and pressure-cook functions on the Instant Pot so you can create a mouthwatering appetizer in just 30 minutes.

Insalata Caprese Mini Meatballs

From The I Love My Instant Pot Recipe Book by Michelle Fagone

Notes

This recipe offers a fun twist on not only the traditional party meatball but on the classic insalata caprese. The caprese salad is named for the beautiful isle of Capri and is now loved around the world. The mozzarella used in both the salad and in this dish is now widely made with cow’s milk, but if you want to be authentic, find some made from buffalo milk. Now that’s Italian!

Ingredients

  1. 1⁄2 pound ground beef
  2. 1⁄2 pound ground pork
  3. 2 large eggs
  4. 1 tablespoon Italian seasoning
  5. 1 teaspoon garlic powder
  6. 1 teaspoon celery seed
  7. 1⁄2 teaspoon onion powder
  8. 1⁄2 teaspoon smoked paprika
  9. 1⁄2 cup old-fashioned oats
  10. 20 mini mozzarella balls (also called ciliegine)
  11. 3 tablespoons avocado oil, divided
  12. 1 (14.5-ounce) can diced tomatoes, drained
  13. 2 cups water
  14. 20 fresh basil leaves
  15. 5 pearl tomatoes, sliced into 20 slices
  16. 1 tablespoon olive oil
  17. 1 tablespoon balsamic vinegar

Directions

  1. In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats. Form into 20 meatballs. Press 1 mozzarella ball into the middle of each of the meatballs.
  2. Press the Sauté button on the Instant Pot. Heat 2 tablespoons avocado oil. Place 10 meatballs around the edge of the Instant Pot. Sear all sides of the meatballs for 3-4 minutes. Remove meatballs from Instant Pot and set aside. Add the remaining 1 tablespoon avocado oil and sear remaining meatballs for 3-4 minutes. Remove meatballs from Instant Pot and set aside.
  3. Discard extra juice and oil. Add seared meatballs to a 7-cup glass dish. Add drained diced tomatoes.
  4. Add 2 cups water to the Instant Pot. Add trivet. Place the glass dish on top of the trivet. Lock lid.
  5. Press the Manual button and adjust time to 20 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
  6. Skewer a meatball, a basil leaf, and a tomato slice on a toothpick. Repeat 20 times. Drizzle skewered meatballs with olive oil and balsamic vinegar. Serve immediately.

Excerpted from The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone (CavegirlCuisine.com). Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. Photography by James Stefiuk.

Prepare to Be Mesmerized by This Baker’s Insanely Decorated Macarons

When it comes to macarons, one baker in particular reigns supreme as the ultimate decorating queen. Meghan Rosko, the creative gal behind the popular (and beyond aesthetically pleasing) Instagram account nutmegandhoneybee, has a magic touch with macs like we’ve never seen before. We already fell in love with her top-notch Beauty and the Beast-themed creation, but one look at her ‘gram feed reveals that she has other equally as exquisite designs up her oven mitts.

Meghan decorates these bite-size treats in an impressive array of shapes, from animals and fruits to mermaids and even a Starbucks Frappuccino! Looking at these macarons will leave you mesmerized and wondering, “Wait, how on earth did she make these when I can barely even bake precut cookies without burning them?” Ahead, gaze at the sheer perfection of Meghan’s most memorable decorated macs to date.

If Dunkin’ Donuts Gives You Life, You Must Try These New Things ASAP

Dunkin’ Donuts celebrates Spring with its new menu. We visited the headquarters to try out the new drinks, doughnuts, and breakfast sandwiches, and the lineup does not disappoint! While the Coolatta may be discontinued and the overtly salty Sweet & Salted Cold Brew with salted whipped cream may be flops, they are just paving the way to the sweet, caffeinated goodness that lies ahead. Take a look!

Additional reporting by Madison Meltzer

Glaze-Lovers Need to Try These Doughnut Fries!

In case you were wondering how to improve doughnuts, we have the answer for you: doughnut fries. These little bites of heavenly goodness are light and crispy and pair well with any dip your heart desires. You’ll never look at a plain old doughnut the same way again! For more dessert fries, you need to check out our cookie fries and brownie fries.

Doughnut Fries

From Megan Lutz, POPSUGAR Food

Ingredients

  1. For doughnut fries:
  2. Vegetable oil, for frying
  3. 1 (1-pound) can biscuit dough
  4. 1/4 cup granulated sugar
  5. 1/4 cup semisweet chocolate, melted
  6. Rainbow sprinkles
  1. For “condiments”:
  2. 1 1/2 cups powdered sugar
  3. 1/4 cup milk
  4. 6 ounces strawberries
  5. 1 tablespoon water
  6. 1/4 cup strawberry jam

Directions

  1. To make doughnuts: Heat oil in a deep fryer, heavy-bottomed dutch oven, or skillet until it reaches 350ºF.
  2. Flatten each biscuit with a rolling pin and slice into thin strips. Cook in the oil for 1-2 minutes or until golden brown. Use an oil strainer or spider to remove them from the oil and transfer them to a paper-towel-lined plate to drain off any excess oil.
  3. While they’re still warm, roll the doughnut fries in granulated sugar. Drizzle them with melted chocolate and garnish with sprinkles.
  4. To make the glaze dipping sauce: Combine powdered sugar and milk in a bowl and mix until it has a frosting-like consistency. Set aside.
  5. To make the strawberry “ketchup”: Add strawberries and water into a pot over medium heat. Stir the strawberries until they boil and soften. Add the jam and continue mixing until warmed through and incorporated. Strain the mixture through a sieve to remove the seeds. Enjoy immediately!

Prepare to Be Blown Away by Salt Bae’s Newest Seasoning Trick

Kobe burger 🍔#salt #saltlife #saltbae

A post shared by Nusr_et#Saltbae (@nusr_et) on Mar 22, 2017 at 6:30am PDT

How could you not love Salt Bae? The overnight internet sensation has been wooing fans across the world with his sassy seasoning skills, specifically his signature salt tossing move that earned him his now-famous moniker. In a new video clip uploaded on his Instagram account, the chef, whose real name is Nusret Gökçe, shows off his impressive burger making skills by slicing up Kobe beef, sending it through a grinder, and then seasoning it with a new trick we haven’t seen him do before.

Watch the video above to see what we mean and then see why one Redditor claims celebrity chef Gordon Ramsay is the original salt bae.

Ina Garten Nails Her Photoshop Skills With This Hilarious Spoof of a Cookbook

Stephen Colbert recently tweeted at Ina Garten, joking that a “quiet night in” for the Barefoot Contessa is a dinner for six. It didn’t take long for the acclaimed Food Network star to work up a clever comeback (and Photoshop her latest cookbook cover). Though we’re fans of Cooking For Jeffrey, is it wrong to want the follow-up Cooking For Stephen? Though it’s unlikely to ever come into fruition, thanks to folks on the internet, recipes for french-toasted Twinkies and copycat Waffle House sausage gravy do exist, so not all hopes are dashed!

3 Stunning New Starbucks Lunches to Make You Scream “Take My Money!”

Starbucks launches a new Mercato lunch menu in Chicago this Spring, starting April 11, which will eventually roll out to other US stores. Zaatar Chicken & Lemon Tahini Salad, Cauliflower Tabbouleh Salad, and Herbed Chicken & Fig Spread sandwich are just a few of the new offerings that frankly sound like they come right out of a high-end Mediterranean bistro. According to a Starbucks rep, the Mercato menu will “meet a variety of dietary lifestyles, including vegan, vegetarian, and high-protein.” It’s like Starbucks really knows us, am I right?

Currently, the menu will only be available at 100 downtown Chicago locations, and Starbucks says leftover items will be donated nightly to local food banks through Starbucks FoodShare program. Though we will have to wait a while for this menu to venture across the States, at least we can try the new Spring breakfast items like the sprouted bagel and avocado spread.