Pavlova

 

INGREDIENTS

1 3/4 c. sugar
1 tsp. cornstarch, heaping
1 tsp. vinegar
1 tsp. vanilla
4 large egg whites
3 T. boiling water

2 c. heavy cream, whipped with 4 T. granulated sugar added for slight sweetness

fresh fruit, chopped for topping

DIRECTIONS
Mix all ingredients together. Beat for about 10 minutes on high speed or until white peaks form. Place tinfoil on cookie sheet and spray with non-stick cooking spray and then cover lightly with cornstarch. Pour pavlova mix into the center and lightly press down the center. 

Bake 320 degrees for 20 minutes and then turn down temperature to 300 degrees for 20 minutes and then again turn down temperature to 250 degrees for the last 20 minutes. Spread with fresh whipped cream and fruit. 

Instant Pot Spanish Rice

INGREDIENTS

2 c. rice

1 T. extra virgin olive oil

1/4 c. onion, chopped

1 small jalapeño, seeded and finely minced

2 cloves garlic, minced

2 c. chicken broth

1 tsp. salt

1 tsp. paprika

1 tsp. taco seasoning

1/2 tsp. cumin

1/4 tsp. oregano

2/3 c. tomato sauce

DIRECTIONS

Rinse rice in a colander under cold water until the water runs clear. Drain well and set aside. Set the instant pot to the sauté setting and add oil to the bottom of the pot. Add onions and chopped jalapeño and stir until onion is translucent. Add garlic and continue to cook for 1 minute. Turn the instant pot off. Pour in chicken broth and rice; then stir. Add salt, paprika, taco seasoning, cumin, oregano and tomato sauce. Stir one more time before placing the lid securely into place and pressing the rice button on the instant pot. Once the cooking time has been completed, let the pressure release naturally for about 15 minutes. Remove the lid and fluff rice with a fork.