Chicken Chili Instant Pot

Pecan Parmesan Halibut

2 lbs. Halibut fillets
1/2 c. Mayonnaise
Parmesan
1/2 onion diced
1/2 c. Chopped pecans
6 Tbls. Butter
1tube ritz crackers

Preheat oven to 350°. Line a 9 x 13 pan with aluminum foil, and spray with Pam.Generously salt and pepper the fillets.  Apply the mayonnaise to the top of the fish, and generously sprinkle Parmesan over the top of that.  Sprinkle chopped onion and pecans next. In a bowl mix together the Ritz and butter and layer over the top. Bake for 30 minutes.

Jalapeño Rhubarb Jelly

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  20 jalapeños
  
  4 large stocks rhubarb
  

  3 C. apple cider vinegar

  1 tsp. salt

  12 C. sugar

  2 pouches Certo LIQUID fruit pectin

  gloves

  
  

  • Wearing gloves, de-seed the jalapeños, and finely chop them, finely chop the rhubarb next.  
  • Place the peppers in large pot with vinegar, salt, and sugar.
  • Let come to a boil, and than boil for 10 minutes, stirring often.
  • Add Pectin and let come to a hard boil for 1 minute.
  • Fill canning jars using a funnel.
  • Place in a water bath for 10 minutes, allow 24 hours to set.