Thursday, July 2, 2015

Electric Pressure Cooker Corn On The Cob

Hi everyone, I hope you are all ready for the coming holiday.  I got some food to make potato salad and brats for my gathering for one!  Hubby is still working his part-time job, but is going to "official retire" in a couple of weeks.  Oh wow, I won't know how to act when he is home all the time!!

Well I got some corn on the cob the other day at the grocery store to try in my Instant Pot, LOVE IT!!  I don't know about you but I didn't like heating a big of pot of water to boiling, during the hot summer months, to make corn on the cob.  I also didn't really know how long to cook it either.  Well now I don't have to worry about that anymore!  Once my pressure cook comes up to pressure, it only take 4 minutes to cook it!!  Oh boy was it ever so good too, with just a little snap to it when we took a bite of it, yum!


I first cleaned the corn.  Then I put 1 cup of water in the pot, placed my trivet in and laid my five pieces of corn on the trivet, two are missing from the pot!!  Place the lid on, hit Manual, then hit the minus key until you have four minutes on the panel, mine was cooked on High pressure.  All you have to do is let it come to pressure, takes about 5-10 minutes, once it reaches pressure it will start counting down.  When it beeps to let you know it's done, do a quick release of the pressure.  Carefully open the lid and be ready to eat some delicious corn!  No boiling water to worry about and no hot kitchen either!  Oh, I also made green beans in it, in four minutes too :).

Mary

Saturday, June 13, 2015

Risotto with Chicken

Hi everyone, I'm back again with another Instant Pot success and boy was it yummy too!

I belong to a Instant Pot Facebook group and it is a great place to find recipes where others have tried and had good luck in making.  One of the members posted a recipe for Risotto with mushrooms in it but we don't really like mushrooms so I substituted peas in ours.  It was so good, even though I forgot to add the grated Parmesan cheese and the salt and pepper too, doh!

The first picture is what it looked like right after I removed the lid, all nice an creamy and the second picture is what it looked like after sitting for about 10 minutes.


The lady who shared the recipe didn't add chicken to her's but I had a couple of small chicken breast that I wanted to use, so I cut them into chunks.  Kinda of reminded me of Chicken and Rice Casserole!

Here is how I made it:
1.  Pour about 1 tablespoon of olive oil in the Instant Pot.  Select Saute' and let the oil get hot, then add in 1 small chopped onion and that is when I added in my chicken too.  Saute' for about 5 minutes.
2.  Add in 2 cups of Arborio Rice, stirring for about one minute.  Turn off the Instant Pot.
3.  Add 5 cups of chicken broth ( I used 5 cups of water and added 5 teaspoons of Better Than Bouillon, stirring the mixture well).
4.  Place your Instant Pot lid on, turn to lock position, press manual, then decrease the time to 6 minutes.  Once the Instant Pot comes to pressure (this takes about 5 minutes or so), the time will start counting down.
5. When timer beeps, turn the Instant Pot off and do a Quick Release, this is done by turning the steam release handle to Venting.
6. Once all of the pressure is released, the little float valve on top will drop and no more steam will come out.  You now can safely remove the Instant Pot lid.  Add in 1 to 2 cups of peas.
7.  Add 1/2 cup of grated Parmesan cheese and salt and pepper to your taste.
8. Give the food a good stirring, and you are now ready to eat!!

I'm getting to where I really am enjoying this little Pot, it will be so nice to be able to cook this summer and not heat up the whole kitchen.  I want to try a Turkey Breast in it next!!  Did you know that you can hard-boil eggs in this?!  Yep, in about 6 minutes.  Oh you can also make your potatoes in it along with your eggs and have the fix in's for Potato Salad in less time then it takes to get a pot of water boiling to cook the eggs or potatoes on the stove top!

Have a great day!!  Mary

Wednesday, June 10, 2015

Pie Crust From a Cake Mix

How to make a pie crust with a dry cake mix!!

Watch this video to see how easy it is!!

http://bit.ly/1M4Lc9k

Just think of all the neat combos you could come up with!!

Enjoy.

Thursday, June 4, 2015

The Maillard Reaction

"DID YOU KNOW? You could add a pinch of baking soda when  sauté or browning to speed up the Maillard reaction? The Maillard reaction is a chemical reaction between carbohydrates (sugar) and amino acids (proteins). In food, it has a profound effect on flavor, color and aroma. Maillard reactions are important in baking, frying or otherwise heating of nearly all foods. It is responsible for the savory flavor of roasted meats as well as the toasted flavor of baked breads to name a few.
During Maillard's reaction, sugar and amino acids combine to form hundreds of new and different flavor compounds. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. In fact, these same compounds have been used by flavor scientists to create artificial flavors.
One of the keys to great cooking is managing the Maillard reaction. One way to accelerate the Maillard reaction without burning food is to increase the PH by adding baking soda. Take browning onions (substitute shallots if onions bother your bladder). Adding a pinch of baking soda accelerates the browning process and greatly enhances the flavor.
Watch this video - to the end, to see the difference between 'fried' onions, and sweet 'caramelized' onions."  As written by Tamara Harden.

https://www.youtube.com/watch?v=t3IFLtZZipk

I found this tip on one of the Facebook Groups I belong to for Electric Pressure Cooking.  Thanks Tamara for this great cooking tip!

Saturday, May 30, 2015

Split Pea Soup in the Instant Pot

Oh my goodness, time has really gotten away from me.  I've been very busy and hubby is still working his part-time job, which he is going to retire from soon!

My Mom was recently in the hospital for a couple of days, so I wanted to cook something that she and my Dad would both enjoy.  This soup recipe is one that we got from a former neighbor back in the early 1970's and we have always enjoyed it!

I just received my brand new Instant Pot, which is a electric pressure cooker and thought this would be a wonderful recipe to try.  Boy does the house smell so good today and it is also on the cool side here in my part of the world.

Instead of 2 to 2 1/2 hours of prep and cooking time, it only took one hour or even less for this soup to cook!  An yea!! it doesn't heat up the kitchen either :)  Will be great for the coming summer months.

I ordered my Instant Pot off of Amazon, I signed up for a credit card and got $30.00 off plus FREE shipping too!  So far I'm liking this new way of cooking!!  You can find hundreds of recipe on the web as well as videos too.

Split Pea Soup

1 pound dried split peas
2 chicken bouillon cubes
1 cup diced ham (I used 1 pound smoked sausage, ring kind, sliced)
1 small onion, diced
1/2 cup chopped celery
1 large carrot, diced
1 clove garlic, minced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon butter
1 Tablespoon olive oil
6 cups water

Select saute, add butter, olive oil, onions, celery and carrots, for about 5 minutes.  Then add garlic and cook for one more minute.  Add water, chicken bouillon cubes, salt, sugar and split peas, stir.  Put the cooker lid on and seal.  Turn Steam Release handle to Sealing.  Select High Pressure and set timer to 10 minutes cook time.  When beep sounds made after the 10 minutes are done, turn the pressure cooker off.  Wait for 10 minutes and use the Quick Pressure Release, turned to the Venting position.  I used my long handle tongs to move the button over so I wouldn't scald my hand.  When the valve drops down, remove the lid away from you.  Now add your sausage and you can either let it warm from the temperature of the soup, which is what I did, or you can select Simmer on the pot and let simmer until sausage is the desired temperature.

Makes around 6-8 servings.  Would be great to have some thick slices of French bread or saltine crackers.

If you don't have a electric pressure cooker, you can prepare this recipe in a large pot, big enough to hold all the ingredients.  Bring to boil, then lower to a simmer, for two hours.

Enjoy!  Mary



Friday, January 2, 2015

High-Humidity Cake Icing


Here is the recipe for the cake icing that I use. This icing will hold up even in 100 degree temperatures! It does not melt.

High-Humidity Icing

1 1/2 cups Crisco
1/4 cup Dream Whip, dry (I just go ahead and use the whole envelope)
1/3 cup flour, sifted

Cream the above all together. Than add alternately;

2 pounds powdered sugar
2/3 cup milk (I have always used water)

Blend well after all has been added; then add

1 teaspoon clear vanilla extract (can find this at Michael's)
1 teaspoon clear butter flavoring (also at Michael's)

Blend in extract/flavoring. Now you are ready to ice your cake!

Tint as needed. Refrigerate any leftover icing. Icing on the cake does not need to be refrigerated.

Yields: 6 to 7 cups of icing

You will not be able to taste the flour.

My girls always were happy when there was leftover icing, as I would spread it on vanilla wafers or graham crackers for them, heck even the big kid in the house liked it this way too!

Thursday, December 25, 2014

Saturday, December 6, 2014

Hershey Kisses Stickers

I found this cute idea on Facebook and thought I would share it with all of you!

Find directions HERE

Enjoy!  Mary


Thursday, November 20, 2014

Oatmeal Raisin Breakfast Bars

I found this recipe a couple of weeks back and tried it last week.  Oh my these little bars are very good! I made mine in the Pampered Chef Brownie pan, but you could easily make them in a muffin/cupcake tin too!

My daughter was here visiting when I made these and the smell of them brought her downstairs to see what smell so good, lol!  I used dried cranberries because I had just gotten a big bag at a local warehouse store to try this recipe with.

 Oatmeal Raisin Breakfast Bars

1 cup all purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 large egg
1/2 cup butter, melted and cooled
2 cups quick cooking (not instant) oats
1 1/2 cups raisins (or add cranberries, chocolate chips etc..)

Preheat oven to 350F. Whisk together flour, sugar, brown sugar, baking soda, salt and spices in Classic Batter Bowl.
Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
Use large scoop and put one scoop into each well of the brownie pan. Push down with your fingers to flatten.
Bake for 10-12 minutes, let cool a few minutes before turning pan over onto cooling rack. Makes about 21 squares.

Now when I made these, I only got 16 little bars out of the recipe, so the number you get may be more or less.

Thanks for stopping by,  Mary