• Preheat oven to 300°F.
• Grease baking dish.

  Layer spinach, sun-dried tomatoes, and goat cheese in casserole dish.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over veggies and cheese (make sure veggies are well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Preheat oven to 300°F.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer veggies and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, veggies, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Turn on Instant Pot to [Sauté] mode to begin heating everything while you throw all the ingredients in the pot.
• Sauté onions, carrots, and celery. Add about 1/2 teaspoon salt. Brown slightly for added flavor. Add remaining ingredients.
• Cook on [Pressure Cook] or [Manual] or [Soup] setting/High pressure/15 min/10 min NR.

Detailed Newbie Instant Pot Instructions:

• Close lid of Instant Pot. Check valve and make sure it is on [Sealing].
• Turn off Instant Pot if it’s still on [Sauté] mode.
• Turn Instant Pot ON to [Soup] program.
• Adjust the time to 15 minutes at high pressure by pressing [+] or [-] on the front of your Instant Pot.
• Allow Pot to Natural release for at least 10 minutes.
• Stir well and taste. Add any needed salt and pepper to taste. A splash of Tabasco really hits the spot!

• Preheat oven to 300°F.
• Caramelize onion by sautéing until browned. Use medium-high heat and stir infrequently.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer bacon, onions, and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

• Preheat oven to 300°F.
• Cook sausage until no longer pink; drain well.
• Grease baking dish.

  Tear bread into pieces and place into 9×13 greased pan. Or pour and spread out frozen hash browns in baking dish.

  Layer meat and then cheese over bread or potatoes.
• Beat eggs with milk, salt and mustard—blender or food processor works best for this.

  Pour mixture over bread, meat, and cheese (make sure bread is well-covered).
• Cover and chill 8 hours or overnight. (Optional–see notes.)
• Uncover and sprinkle with cornflakes and then drizzle with melted butter.

  Bake at 300° for 60 minutes, or until set (bubbly).
• Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Instant Pot Instructions

• 7 Minutes High Pressure/Natural Release:
• Turn Instant Pot on <Sauté>.
• Brown onions and bell peppers. Add about 1/4 teaspoon salt to aromatics. Add garlic and cook for only one minute.
• Add first can of tomatoes and stir, scraping the bottom of the pot to deglaze any remaining browning on bottom of pot.
• Add remaining ingredients. Stir well.
• Close lid. Check valve to make sure it is set on <Sealing>.
• Set Instant Pot to <Bean/Chili> program and adjust the time to 7 minutes at <High> pressure.
• When pressure cooking time is finished, allow pressure cooker to Natural Release (NR) for at least 5 minutes. Then Quick Release remaining pressure.

Stove Top Instructions:

• Brown onions and bell peppers.
• Add garlic, cumin, chili powder, and oregano and stir well for one minute.
• Mix in beans (cooked, drained, and rinsed), quinoa (rinsed and drained), and diced sweet potatoes.
• Stir in tomatoes and 3 cups of water.
• Simmer on stove top for at least 20 minutes, but it’s better the longer it simmers.

Slow-Cooker Instructions:

• Brown onions and bell peppers.
• Add garlic, cumin, chili powder, and oregano and stir well for one minute.
• Transfer this mixture to Slow Cooker insert.
• Add remaining ingredients. Stir to combine.
• Set on High for 4-6 hours or Low for 8-10 hours.
• Taste for seasoning and adjust as desired.

Herb-Infused Oil

• Place garlic, rosemary, and olive oil in a cold skillet on the stove.
• Gently heat oil in skillet until garlic begins to bubble. After about 30 seconds, remove from heat and turn off stove. Allow to cool completely before adding part of oil to the dough.

Bread Dough

• Place yeast, sugar, and warm (not hot) water in bowl of KitchenAid Mixer. Using whisk attachment, stir together well. Allow to sit for five minutes, and watch it bubble up. (If it doesn't bubble up, stir again and wait a few more minutes. Your yeast is no good if it doesn't bubble up by this point.)
• Stir two cups of the flour into the bubbly yeast mixture. Add about half (¼ cup) of the infused herb oil and the salt. Incorporate well.
• If using a KitchenAid, switch to paddle attachment. With mixer on the lowest speed, stir in remaining flour, one cup at a time.
• Switch mixer attachment to dough hook, and turn on mixer to knead for 1-2 minutes.
• Dough should be forming into a cohesive ball and not sticking to the sides of the bowl.
• Form dough into a ball with your hands and knead it on a floured surface about 4-5 times.
• Drizzle Instant Pot stainless steel inner pot with olive oil. Place dough in oil, top side down, then turn so the ball of dough is well-covered with oil. Then place dough ball in inner pot, right side up. Place insert into Instant Pot.
• Set inner pot to Proof dough by pressing [Yogurt] button. Then press [Adjust] or just press [Yogurt] button repeatedly to cycle through [Less], [Normal], and [More] settings. To do a normal rise time, you want to choose [Less]. For a rapid rise, which cuts rising time down, but may result in a slightly lower quality result, choose [Normal]. Do not choose [More] because this will turn the pot on and cause it to burn the bottom of your dough.
• Cover pot with a glass lid and allow dough to rise until it has doubled in size.
• After dough has risen, punch down dough.
• Split dough into 2 or 3 balls, depending on how large you want your flatbread. You could even split into enough for every member of your family to have their own flatbread.
• Preheat oven to 450°F. On a parchment paper-lined baking sheet, place dough ball and spread it out with your fingertips, until it is about 1/2 inch thick, creating lots of dimples in the dough. Brush garlic and rosemary infused olive oil all over the top of the focaccia.
• Bake at 450°F for 18-20 minutes, or until the top is slightly golden brown.

• Pour all ingredients into a jar and shake well. Serve over your favorite salad greens.

• Combine cream, egg yolks, ⅓ cup of the sugar, salt, and 1 tsp of the vanilla with a whisk.
• Divide the cream mixture evenly into the ramekins.
• Pour 1 cup of water into the pressure cooker.
• Cover each ramekin tightly with aluminum foil. Place the ramekins in your pressure cooker on a trivet.
• Close the lid. Set the steam release valve to [Sealing].
• Choose the [Manual] or [Pressure Cook] function. Change the pressure to [Low Pressure]. Use the [+] and [-] buttons or turn the dial to set the time to 13 minutes.
• Once the cook time is ended, let the pressure cooker naturally release for 10 minutes.
• After 10 minutes, set the steam release valve to [Venting]. When the float valve has dropped, open the lid.
• Combine remaining sugar and vanilla in small bowl.
• Put ramekins in fridge for 1 hour.
• Remove foil from ramekins and sprinkle 1 tbsp of the sugar mixture on each ramekin.
• Turn on the propane torch. Holding a ramekin in one hand, torch the sugar until brown and carmelized. Repeat for each ramekin.
• Eat and enoy!

For the Dry Rub

• Measure and mix all spices together in a small glass bowl.

For the Ribs

• Rinse ribs and pat dry with a paper towel. Place on a baking sheet. If ribs still have membrane intact, remove it by inserting a knife underneath and pulling upward. Rub spice mix over all sides of the meat.
• Place trivet in stainless steel insert of Instant Pot. Pour cooking liquid into pot. Place rack of ribs on trivet, standing up and forming a circle.
• Place lid on Instant Pot and close it. Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
• Set pressure cooking program to [Pressure Cook] or [Manual] or [Meat/Stew].
• Adjust Pressure Level to [High] pressure.
• Set pressure cooking time to 23 minutes by pressing the [+] or [-] buttons. When pressure cooking time is finished, allow pressure to naturally release for 10-15 minutes. Then release any remaining pressure by turning the Steam Release Valve to [Venting].
• Set oven to Broil at 500°F. Open lid of pot and remove ribs and place on a broiler pan. Brush with your favorite barbecue sauce. Place ribs under broiler and crisp for 3-5 minutes. Do not take your eyes off the ribs while they are broiling. Remove from heat when sauce is bubbly and slightly crisped. Cut into serving-sized pieces and enjoy!