Good Friday Recipes- Baked Scrod & Mahi Mahi

Good Friday is around the corner so I wanted to make sure I shared a few easy to prepare fish recipes. Here are two of my favorites, both are baked with a crumb topping. Easy to prepare after a busy day on Good Friday or any time. I use either of these toppings on any fish filet whether it be scrod, cod, flounder, catfish or Mahi Mahi, just remember to adjust the cooking time depending on the thickness of the fish you are using. All you need is a few easy to prepare side dishes and you can save yourself from those crowded seafood restaurants this time of year, relax at home and feel very satisfied.

BAKED SCROD WITH LEMONY PANKO CRUMB TOPPING

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1 1/2-2 lbs scrod fillets (cod or haddock)
2 teaspoons butter
2 teaspoons olive oil
1 large juicy lemon also grate the lemon peel from the lemon
1 medium onion, halved and thinly sliced
1 cup panko breadcrumbs
1/4 cup white wine
1 pinch crushed red pepper flakes
1 teaspoon dried parsley
Salt and pepper
Olive oil cooking spray
Preheat oven to 400 degrees F.
In a skillet, sauté the onion in 1 teaspoon of olive oil and 1 teaspoon of butter until soft but not browned.
In a medium sized bowl, combine the panko crumbs with the parsley, 1 teaspoon of melted butter, 1 teaspoon of olive oil, half of the lemon juice, and half of the grated lemon peel.
Once the onions are soft, add a pinch of crushed red pepper flakes, remaining grated lemon peel, salt and pepper, the remaining lemon juice and the white wine and continue to cook for another minute or so until heated through.
Put the onion and lemon mixture into a 9 x 13 baking dish.
Place the fish on top of the onions and season the fish lightly with salt and pepper.
Divide the crumb topping evenly over the fish and give a light spray of olive oil.
Bake for about 15 to 20 minutes until fish is cooked through and the crumbs are golden brown. This can be served with spaghetti, even spaghetti squash or zucchini zoodles. Don’t forget to top with the lemon sauce from the baking dish.

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Pesto Crusted Mahi Mahi

Parmesan Baked Crusted Mahi Mahi

A simple and delicious Mahi Mahi recipe with a pesto crust 

• Yield: Serves 4

Ingredients

FOR THE FISH:
• 4 six-ounce portions of mahi-mahi
• 1/2 cup of your favorite Pest – Basil Pesto or Sun Dried Tomato Pesto
• 1 cup Panko breadcrumbs
• salt and pepper to taste

Instructions
FOR THE FISH:
1. In a medium bowl, mix pesto and breadcrumbs together until they form a coarse paste.
2. Place mahi-mahi portions on a large baking sheet, lightly season with salt and pepper.
3. Spread pesto mixture evenly across all four mahi-mahi portions. Use your fingers to pat the pesto mixture down into the fish to form an even crust.
4. Bake Mahi Mahi at 375 for 15-20 minutes, until cooked through. Fish should reach an internal temperature of approximately 145 degrees Fahrenheit.

Memories of Italian Easter Pies

Spring has arrived and Easter is only two weeks away. When I was growing up I remember my mother just before Easter making Italian Grain Pie and on occasion, a meat and cheese filled pie which I never knew the name of back then, but both were so delicious.

Italian Grain Pie

The Italian Wheat Grain Pie is a tasty dessert of cooked wheat berries, sweetened ricotta, the delicate flavors of lemon and orange peel and a bit of candied citron fruit. I have never made the pie myself but thinking this might be the year to give it a try. My mother’s recipe is only a scribbling of pencil notes but I did manage to find a similar recipe that looked close to the one I have.

Easter Grain Pie

This fruity ricotta and wheat pie is dense and moist. A real Italian treat for Easter

Ingredients
• 5 cups water
• 1/2 cup whole wheat berries
• 6 eggs
• 1 cup white sugar
• 1 (8 ounces) package mixed candied fruit
• 1 1/2 pounds ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 2 teaspoons grated orange zest
• 1 tablespoon shortening
• 1 teaspoon salt
• 2 pastries for 9-inch lattice-top pies
• 2 tablespoons confectioners’ sugar for dusting

Directions
1. Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
2. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
5. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in the refrigerator.

Pizza Rustica or Easter Pie

Over the years, I learned that delicious meat and cheese pie I remember eating was called Pizzagaina or Pizza Rustica. There are so many versions of this recipe to choose from. I have made several versions over the years from a simple easy to make quiche recipe to others that were much more labor intensive but so amazingly delicious. Easter Pie is traditionally served noon or later on Easter Saturday or as my mom would say “After the church bells ring” signaling the end of Lent.

This is the first version of Pizza Rustica I made:

Pizzagaina

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1/2 lb ham (sliced thick from deli-counter or cubed pieces of boiled ham)
• 1/4 lb prosciutto (regular prosciutto)
• 1/4 lb capicola (spiced-hot capicola )
• 1/4 lb genoa salami
• 1 lb mozzarella cheese (1 entire brick of whole milk mozzarella, shredded)
• 2 lbs ricotta cheese (whole milk)
• 1 stick pepperoni (sliced) about ¼ lb or so could be more
• 3 tablespoons parmesan cheese
• 12 -14 eggs (start with 12 and if too dry add 1 or 2 more)
• 2 lbs pizza dough (homemade or store bought)

1. Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Shred mozzarella. In a very large bowl, add ricotta. Add 12 – 14 eggs. Add 3 heaping tablespoons Grated cheese – then stir in the cubed meat and cheese.
2. Brush pan (Large deep lasagna pan about 9 x 13 or 9 x 15) with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
3. Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with a large fork to vent. Bless.
4. Bake 375º x 10 min. Then 350º x 60 min. Then 325º x 30-45 minute.
5. Remove from oven. Brush top with melted butter. Cool 2-3 hours.
Turn upside down overnight on large board. Cover pizza tightly with paper towels, foil, & dish-towel. Refrigerate.

The Pizza Rustica I am most proud of was one filled with Spinach and Peppers. It was so beautiful when sliced.

Pizza Rustica with Spinach & Peppers

Easter Pizza Rustica

Pastry Dough
3 1/2 cups all-purpose flour
1 tsp. salt
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
3 large eggs, beaten
3 T ice water, or more as needed

Blend flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes (and up to 1 day).

Filling
1 (16-ounce) bag frozen chopped spinach, thawed and drained (or 2 300-gram boxes of frozen spinach)
2 T olive oil
2 tsp. minced garlic
salt and freshly ground black pepper
1 (15-ounce/475 gram) container whole-milk ricotta cheese
1/3 cup plus 2 T freshly grated Parmesan cheese
3 large egg yolks
3 cups shredded mozzarella cheese
4 ounces thinly sliced prosciutto, coarsely chopped
4 ounces thinly sliced pepperoni
4 ounces thinly sliced salami
1 (10 to 12 ounce/300 ml) jar roasted red bell peppers, drained
1 large egg, beaten

Position the rack on the bottom of the oven, and preheat oven to 375F. Squeeze the spinach to drain off as much liquid as possible. Heat oil in medium, heavy skillet over medium heat. Add garlic and sauté until tender, about 1 minute. Add the spinach and sauté until heated through about 5 minutes. Season to taste with salt and pepper. Set aside to cool. Blend the ricotta, 1/3 cup of the Parmesan cheese, and the egg yolks in a food processor, until smooth.

Roll out the larger dough ball on a lightly floured surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Sprinkle half of the spinach mixture over the bottom of the dough. Sprinkle 3/4 cup of mozzarella cheese over the spinach. Spread half of the ricotta mixture (about 1 cup) over the mozzarella cheese. Arrange half of each of the prosciutto, pepperoni, and salami over the ricotta mixture. Sprinkle 3/4 cup mozzarella over the meats. Arrange half the roasted red peppers in an even layer over the cheese. Sprinkle the remaining spinach mixture over the peppers. Sprinkle 3/4 cup of the mozzarella over the spinach. Spread remaining ricotta mixture over the mozzarella cheese. Arrange the remaining prosciutto, pepperoni, and salami over the ricotta mixture. Sprinkle the remaining 3/4 cup mozzarella cheese over the meats. Arrange the remaining roasted peppers over the cheese.

Roll out the second piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal. Using scissors, trim the edge of the dough to 1/2 inch. Fold the dough edges in, creating a decorative rim atop the pizza. Brush some of the egg over the dough. Sprinkle the remaining 2 tablespoons of Parmesan over the top. Bake on bottom rack until the crust is brown on top and around the sides (cover the top with foil if it begins to brown too quickly before the sides are brown), about 1 hour.

Let the pizza stand until just warm, about 2 hours. Cut into wedges and serve.

Serves: 8 – 10

Instant Pot Corned Beef – Homemade Magic!

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As I mentioned last week I was going to try making my corned beef in my Instant Pot for the first time. The recipes I posted last week are ones I had been making for years and the corned beef was a step above the traditional way of just simmering on the stove with the packet of spices. I did try it in the slow cooker once with a bottle of Guinness and found the corned beef to not be very tender at all. I also really didn’t care for the taste of the Guinness beer. I do use beer in some recipes but I am not a typical beer drinker so that may also have been a part of the problem. Guinness is an acquired taste in my book.

So here are the simple steps I used to cook my corned beef in the Instant Pot and I must say it did not disappoint at all. It was tender and flavorful and making it this way will certainly be in my rotation of recipes for making corned beef.

Corned Beef and Vegetables cooked in Beer

Instant Pot – 6 Qt. Duo

Corned Beef 4 lbs. plus the spice packet included with the corned beef

1 – 12 oz bottle of your favorite beer. (I used Blue Moon Belgian White Beer)

Instant Pot rack/trivet (I prefer using the one from OXO)

1 small head of Cabbage cut into about eight wedges

1 – 1 lb bag ready to use Carrots

About 2 lbs of small to medium Potatoes, peeled and all cut to about the same size whether it be quarters or halves if the potatoes are small. I used Yukon Golds this time.

Take the corned beef out of the package and rinse off the brine and place the rack/trivet into the Instant Pot

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Put the corned beef. fat side up on the rack/trivet, this will help to keep the meat moist and tender. Sprinkle the spice packet on top of the corned beef, you can push the spices down a bit so they stay on top.

Pour the beer along the sides of the pot but not on top of the meat.

Close up the Instant Pot and set on High Pressure for 90 minutes. When the 90 minutes are over let the pressure pin on the Instant Pot come down on its own with Natural Release for about 15-20 minutes.

Remove the Corned beef and let it rest on a cutting board for about 10-15 minutes, you can cover with aluminum foil if you wish while you move on to the next step.

Return the rack/trivet back to the Instant Pot and get ready to add the prepared vegetables.

Add the Carrots first, then the Potatoes and lastly the cabbage arranged evenly on top.  Close, set to High Pressure for 4 minutes. When the 4 minutes are up, do a Quick Release. Open and remove the vegetables to a serving platter. (I used one of those Asian Wire Spider Skimmers to remove the veggies from the pot, works like a charm)

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Proceed to scrape any spices off the fat cap. If you prefer you can slice off the fat cap or leave it on if you prefer then slice it down for serving and remove the fat later.

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Our favorite is to use Stone Ground Mustard to go with our meat and Irish Soda Bread on the side

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If you give this a try I hope you enjoy! Remember you can enjoy Corned Beef any time of year, not just for St. Patrick’s Day.

St. Patrick’s Day – Corned Beef Dinner

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Taking the day off as it’s been a fun birthday week for me so I thought I would repost last years St. Patrick’s Day meal. This year I am planning to make my corned beef in the Instant Pot so I will post how it turned out on next weeks blog. I love the recipe that I’ve made for years but thought it’s time to mix things up a bit. One year I did try a version made in the slow cooker and it was a bit of a disappointment, so let’s see how the pressure cooker does.

So just click the links below and enjoy!

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Honey Glazed Corned Beef and Colcannon

 

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Irish Soda Bread

Leftover Ham – Ham and Cheese Muffins & Ham and Split Pea Soup

What to make when you have leftovers? Since making a baked bone in ham butt last Sunday I’ve managed to turn it into several meals this week and the one thing I always look forward to making is Ham and Split Pea soup. The weather is still cold and a warm bowl of creamy soup is comfort food for me and my family.

Another favorite of mine for using left over ham is to make Ham and Cheese Muffins. The muffins pull together quick and go great along side a bowl of your favorite soup. I have even served them up as part of a Sunday brunch.

Ham & Cheese Muffins

Makes 1 dozen muffins

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted & slightly cooled
1 cup shredded cheddar cheese, plus more for garnish
1/2 cup diced ham
• Add some herbs and spices to the dry ingredients to make it more savory
Fresh black pepper, for garnish (optional)
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine egg, milk, and butter. Add these wet ingredients to the dry and mix lightly (e.g., with a wooden spoon, not a mixer) until well combined. Once the batter is smooth, fold in cheese and ham.
4. Spoon batter into muffin cups, filling them about 3/4 of the way. If you like, sprinkle some more shredded cheese and freshly cracked black pepper on top. Bake for about 17 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack. See notes above on storing these.
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Split Pea and Ham Soup

1 pound ham bone
4 cups chicken stock (1 Qt.)
3 cups cold water
1 16 oz. bag split green peas

1 – 1 1/2 tablespoons butter
2/3 cups chopped leeks or green onions
1/2 cup chopped carrots
1/2 cup chopped celery

1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon thyme
1 Bay leaf
1/2 teaspoon pepper

2 cups milk
1 cup heavy cream or Half & Half
1 cup chopped ham, cooked
Sauté the onions, carrots and celery in butter.
Place the ham bone in a large pot. Add the water, chicken stock and peas and bring to a boil over medium heat, reduce the heat and simmer. Add all the seasonings and continue to simmer the mixture until the peas are very soft, about 1 hour and 15 minutes stirring occasionally.
Remove the ham bone. Use an emersion blender to smooth peas and veggies so they are creamy.
Stir in the milk and cream. Add chopped ham. Simmer, stirring occasionally for another 10 to 15 minutes.
Serve topped with a buttery croutons.
ham and split pea soup

Sometimes you need Breakfast for Dinner

How often do you really have the opportunity to have a hearty breakfast at home? Occasionally we will have a leisurely breakfast on a weekend but when life gets busy I don’t like to bother with things like making pancakes, waffles or French toast.

When I’m planning our weekly dinner menu and I have planned numerous chicken dishes several different ways, I know I need to throw in a night with something different. So when I’m trying to save money and avoid going out to the local diner or pancake house I’ll plan breakfast for dinner once in a while. Baked omelets, eggs and sausage or leftover ham or bacon with home fried potatoes, throw in some buttered toast from the loaf I made earlier in the week and I have a great meal. Other times I just want the French toast or pancakes with melted butter and lots of maple syrup because it has been a long time since we had them. I can then decide what I would like to serve on the side depending what in the refrigerator.

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Homemade pancakes aren’t hard to make, there are many recipes out there. They take a bit more time when made from scratch compared to the mix in a box but the taste is so much more satisfying. Here are some of my favorite recipes.

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Quick Fluffy Homemade Pancakes

Makes approx. 16 pancakes when using a level 1/4 cup measure

2 cups biscuit mix (you know the one in the yellow box)
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 eggs

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

2. Stir all ingredients until blended. Pour slightly less than a 1/4 cupful onto the hot griddle.

3. Cook until edges are dry and show bubbles. Flip over and cook until golden. To keep warm, place on a cookie sheet. Cover with aluminum foil, and place in 200°F oven up to 10 minutes while you are cooking the others.

Fluffy from Scratch Pancakes

Ingredients
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• 2 cups buttermilk
• 2 large eggs lightly beaten
• 1 tsp vanilla extract optional
Instructions
1. Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium-high heat.
5. Spray with non-stick cooking spray OR brush with butter or oil.
6. Ladle (1/4-1/3 for regular stack size – 1/2 cup for large pancakes) batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.

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French Toast

6 thick slices of your favorite bread
2 eggs
2/3 cup milk
1/4 teaspoon ground cinnamon (optional)
1 teaspoon vanilla extract (optional)
Salt to taste

Beat together egg, milk, salt, desired spices and vanilla.
Heat a lightly oiled griddle of skillet over medium-high flame.
Dunk each slice of bread in egg mixture, soaking both sides. Place in pan,
And cook on both sides until golden. Serve hot with butter and maple syrup.

Fluffy Waffles  (I can’t seem to find the photo on this one)

• 1 1/3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 eggs, separated
• 1/2 cup butter, melted
• 1 3/4 cups milk
1. In a large mixing bowl, whisk together all dry ingredients.
2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
3. Beat whites until moderately stiff; set aside.
4. Add milk and melted butter to dry ingredient mixture and blend.
5. Fold stiff egg whites into mixture.
6. Ladle mixture into hot waffle iron and bake.

 

IMG_1839(1)  Leftover sliced ham and French toast made from home baked bread.

Chinese New Year 2019 – Egg Foo Yung

Gung Hay Fat Choy! 2019  is the Chinese New Year of the Pig.

We love classic Chinese American dishes from our local Chinese take out place. Over the years I have learned how to make many of my own homemade versions of Chinese American meals from recipes I’ve collected. One of my favorite dishes is Egg Foo Yung. I thought I’d share my recipe for those who would like to make this dish at home.

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Egg Foo Yung

4 eggs
1/2 cup diced cooked pork or shrimp
1/2 cup chopped onion
1/2 cup small frozen peas
1 cup bean sprouts, cut to 1/2-inch pieces
1/4 tsp. salt
1/8 tsp. white pepper
2 Tbsp. vegetable oil

Crack eggs into large bowl.  Do not break yolks yet.  Add pork or shrimp,
onion, peas, sprouts, salt, and pepper  Coat a large nonstick skillet with
oil and heat over high heat.  While the skillet heats up, mix the following: Mix eggs and all the ingredients thoroughly in a bowl.  Ladle egg mixture into the hot skillet making 6 pancakes. Reduce heat to medium. Cook until brown on bottom, about one minute.  Flip cakes over and brown the other side for two minutes longer.  Place on platter over white or brown rice. Cover with Egg Foo Yung Sauce.

Egg Foo Yung Sauce

3/4 cup chicken stock
1/8 tsp. salt
2 tsp. cornstarch
1/8 tsp. sesame oil
2 tsp. oyster sauce

In a small saucepan, mix all ingredients. Stir until cornstarch is
dissolved. Bring to a boil over high heat. Reduce heat to a simmer and
cook, stirring until sauce is thick and smooth (about a minute).

 

egg foo yung

Game Day and an Awesome Chili Bar

Today is Game Day or for some Super Bowl LIII.  There will be folks gathering for a day of fun, friends or family with lots of good eats and drinks while watching the big game. But there are many of us who are just not followers of football. Yes, as un-American as that may sound, there are many of us who are just not into “the game”. That doesn’t mean we can’t have a great day of fun, food and gather around the TV or game table.

In years past our Sunday would start in the afternoon where we may watch the Kitten Bowl as I start to prepare the good eats of the day. Later in the afternoon we tune in to our favorite, The Puppy Bowl. We are animal lovers at our house. Have you ever watched those adorable pups frolicking around the stadium? Too darn cute. Then at the end I would often get teary eyed as the pups are adopted and go to their Fur-Ever homes. Silly I know, but we love it.

Once Puppy Bowl was over we would sometimes get together and play World of Warcraft or some other RPG (role-playing game) on our computers. Another time we would have a movie marathon. Nothing like a binge watch of classic Sherlock Holmes movies with Basil Rathbone and Nigel Bruce. But, no matter what we choose the “game is on” (but not the game) and so is the food. Have fun and enjoy the day no matter how you celebrate it! Any one for Rummikub and pigs in a blanket?

Beef and/or Bean Chili and a great Chili Bar

Items you need:

Your favorite chili recipe (I’ll add mine below)

Bowls of the following:

Sour Cream

Diced Onion, white or yellow

Sliced Jalapeno or your favorite hot peppers

Shredded Cheese, Cheddar, Monterrey Jack or Pepper Jack are usually favorites

Chips of your choice:  Doritos’s, Frito’s or taco

Diced Avocado

Sliced Green Onion

Corn bread or corn muffins (I’ll add my recipe below)

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Instant Pot Beef and Bean Chili

Made for a 6 qt. Instant Pot.

(Easily made in any electric pressure cooker or converts to the Slow Cooker as well)

Serves 6

Ingredients

1 Tbsp. vegetable oil

2 tsp minced garlic

1 1/2 lb. ground beef

1 large onion, chopped

1 large bell pepper, chopped

5 stalks celery, chopped

1 package Chili Seasoning or homemade (See homemade chili seasoning)

1 cup Beef Broth (I use Better than Bullion Beef)

1 15 oz can Pinto beans, drained and rinsed

1 15 oz can dark red kidney beans, drained and rinsed

1 15 oz can Ro-Tel Original Tomatoes

1 15 oz can diced tomatoes

1 15 oz can tomato sauce

Salt and pepper to taste

Instructions

Set your Instant Pot to Sauté and vegetable oil and minced garlic to the pot.

Once the pot is hot and oil is simmering, add ground beef.

Once browned, add chopped onion, bell pepper and celery to the beef.

Cook until onion is starting to become translucent, then add McCormick’s Chili Seasoning.

Turn the Instant Pot “off” of Sauté.

Mix well and add beef broth.

Scrape up any browned bits that have adhered to the bottom of the pot.

Add both beans to the pot and stir.

Then add Ro-Tel tomatoes, diced tomatoes and tomato sauce on topdo not stir in.

Put on your Instant Pot lid, make sure vent is set to seal and set your IP to 10 minutes at high pressure.

Once time is up, let your Instant Pot naturally release.

Once released, open your Instant Pot, stir and enjoy your chili!

Homemade Chili Seasoning

Ingredients

1 Tbsp. chili powder

1 tsp ground cumin

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1/4 tsp approximately freshly ground pepper

Instructions

Add all of the ingredients to a bowl and stir to combine. Store in an air-tight container, away from heat and moisture for up to six months.

Recipe Notes: Makes enough for one pot of chili (about 6 servings).

 

creamed corn-muffins

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CREAMED CORN MUFFINS

1 1/4 cups Flour
1 cup Yellow cornmeal
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Sugar
1 cup Milk
1/4 cup Vegetable oil
2 Eggs — lightly beaten
1 can Creamed corn — (16 oz can)

Preheat oven to 400. Lightly coat 16 muffin cups with non-stick cooking spray or use paper muffin cups.

Mix together flour, cornmeal, baking powder, salt, and sugar in large mixing bowl.

Stir in milk, oil, and eggs, mixing just until all ingredients are moistened. Stir in creamed corn.

Pour the batter into muffin tins, filling to the brim. Bake for 25 minutes.

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My Maestro

 

A Chicken in my Sunday Pot and several ways to enjoy it!

With the rising cost of groceries these day chicken still seems to be a good bargain and when preparing a whole chicken you can get the most for your money.

So on a Sunday I sometimes will put up a pot of chicken soup to start. If the chicken is plump enough I can get two or three nice size meals depending what I make.

basic chicken stock

Basic Chicken Stock Recipe

1 Large chicken (about 4 lbs)
2 medium onions, peeled and chopped into quarters
2 medium carrots, peeled and chopped into 1 inch pieces
2 medium stalks of celery, chopped into 1 inch pieces
8 sprigs parsley
½ teaspoon whole black peppercorns
4 1/2 quarts cold water

Rinse chicken under cold water and add the chicken to a large heavy stockpot. Add cold water to cover chicken. Bring the water slowly to a boil then reduce to a bare simmer. There should be very few gentle bubbles bursting on the surface of the water. Skim the surface of the stock to get rid of the impurities (foam).

Add the onions, carrots, celery, parsley, peppercorns to the pot. Continue to simmer the stock for 3 hours, skimming occasionally.

Carefully remove the whole chicken. Strain the stock through a paper towel or cheesecloth lined colander into a large bowl. Carefully discard the hot solids. Let cool. Place in refrigerator for 12 hours to allow fat to rise to the top. Skim fat off and discard. Divide between freezer safe containers. Freeze for up to 3 months if it lasts that long!

Yields 2 quarts

Once you have make the chicken stock there are lots of meal options that can be made: Once the chicken has cooled remove the chicken from the bones and divide. Separate and shred the breast and wing meat into two portions. Then remove the leg thigh meat making a third portion of chicken. Each portion should yield about 2 cups of meat enough for three meals. After a long day at work it’s nice to have one of these meals easy to prepare.

What to make now? Here are a few ideas.

Chicken Soup – your choice, you have two quarts of broth you can add vegetables, rice or noodles and one portion of the chicken or follow your favorite recipe.

chicken & biscuit dumplings

Chicken Pot Pie with 2 Crusts or Biscuits

This is old-fashioned, from scratch, comfort food. This has been a family favorite for years.

1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up cooked chicken
1 (10 ounce) package frozen mixed vegetables
2 prepared pie crusts (1 top crust and 1 bottom crust)

Heat butter over low heat until melted.

Blend in flour, onion, salt and pepper.

Cook over low heat, stirring constantly until smooth and bubbly.

Remove from heat.

Stir in broth and milk.

Heat to boiling; stirring constantly. Boil and stir one minute.

Stir in chicken and veggies. (Add in 1 – 2 diced cooked potatoes if you like!).

Reserve.

Line pie plate with prepared bottom crust.

Pour in filling.

Top with top crust. Cut slits in center to vent. Flute edges.

Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.

Note: If you don’t have any pie crust available add the filling to a greased 9″ x 13″ casserole and top with your favorite biscuits and bake for 20 minutes.

 

chicken ala king

Chicken ala King

This old fashion meal is total comfort food on a cold winter evening and when you have two cups of chicken available it’s so easy to prepare. Have you ever read about the history of Chicken ala King? Seems there are at least 5 different possibilities of where the recipe originated going as far back as the late 1800’s and it was served in some very prestigious restaurants and hotels. Who would have thought, right?

 Ingredients

1 1/2 cups sliced fresh mushrooms

1/4 cup chopped onion

1/4 cup chopped celery

1/3 cup butter, cubed

1/4 cup all-purpose flour

1/8 to 1/4 teaspoon salt

1 cup chicken broth

1 cup milk

2 cups cubed or shredded cooked chicken

2 tablespoons diced pimientos or small diced red cherry pepper

Directions

In a large skillet, sauté the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add chicken and pimientos; heat through. Serve over toast points, or biscuits or in puff pastry patty shells if you want something fancier.

Chicken Tetrazzini

Named after a famous Italian singer, Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and Parmesan sauce flavored with wine or sherry. It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with  Parmesan cheese. Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust.

chicken tetrazzini1

Ingredients:

1 (16 ounce) package uncooked thin spaghetti (not Angel Hair) or pasta of choice

1/2 cup butter & 2 Tb

2 TB Olive Oil

Add any of these items to taste – I have no exact measurements

Onions

Garlic

Mushrooms

1 10 oz. box of Frozen Peas or Peas & Carrots (optional)

1/2 cup all-purpose flour

3 cups chicken broth & 2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups chopped cooked chicken

Handful of chopped parsley

Season to taste, herbs etc.

Butter bread crumbs to top the casserole if you like.

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

Melt 2 Tablespoons butter and olive oil in a medium saucepan over medium heat.

At this point I sauté the onion, garlic, mushrooms. Remove from pan and set on the side.

Melt 1/2 cup butter in same pan over medium heat.

Stir in flour, pan cook so flour cooks but is not brown

Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.

Add onion, garlic mushroom mix to the sauce and fold in. Add chopped chicken, parsley or any frozen vegetable you are using

Mix chicken sauce mixture with cooked spaghetti and put into a greased 9 x 13 casserole.

chicken croquettes my

Chicken Croquettes

Easy-to-make chicken croquettes. These croquettes freeze well. This one needs a bit of pre-planning as the croquette mixture needs time to chill in the refrigerator.

Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too

Ingredients

2 cups roasted chicken, shredded

1 (10 1/2 ounce) cans condensed cream of chicken soup or cream of celery

1/4 cup milk

1 (6 ounce) box chicken stuffing mix

1 large egg, slightly beaten

½ of a small onion, chopped fine

1 stalk of celery, chopped fine

breadcrumbs, for dredging

1/4 cup vegetable oil, for frying (may need more or less)

Sauce

1 (10 1/2 ounce) cans condensed cream of chicken soup

1 cup milk

Directions

Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate for 3 hours minimum.

Create a ‘log’ shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional ‘cone’ shape. (about 3″ high, 2″ in diameter), or form patties for a simpler method.

Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).

Fry in about 1/4″ of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes).

MAKE THE SAUCE: In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.

A Good Luck Meal for the New Year – Kahlua Piggie & Macaroni Salad

New-Year-2012-HeaderThere are many foods people like to eat to ensure good luck for the coming new year. My family always serves herring as the first food after the midnight toast. Some other traditional foods often served are Ham with Black-eyed Peas or Hoppin’ John, Pork, Cabbage, New Year’s cake that has a coin inside and who ever get the coin is ensured good luck, Lentils, grapes and the salted brine fish or herring to name just a few.

I know there are so many folks who got Instant Pots for this holiday season. I got mine several months back  and I am really loving it. I will use it to make our New Years day meal of pork and cabbage that I affectionately call Kalua Piggie. There are lots of version you can find on the web; what I am sharing here is my adaptation of several of those recipes.  I won’t be using the Hawaiian Red Salt that many traditional versions call for. I try to keep to a budget and I really don’t have any other use for a two-pound bag of red salt that you order online, but trust me it will still be a delicious meal.

So remember your favorite good luck food this New Year’s Day.

Wishing you a Happy New Year with the hope that you will have many blessings in the year to come.

 

My 6 Qt Duo

Instant Pot Kahlua Piggie

I make this in my 6 Qt Instant Pot Duo

Serves 8

3 slices of Bacon

4-5 lb Pork Shoulder roast (I cut the pork off the bone and the meat into about 4 pieces)

4-5 Garlic cloves peeled and sliced into quarters

1 Tablespoon of Kosher salt

1 Cup Water

1 Tablespoon of Liquid Smoke

1 Small-Medium head of Cabbage, cored, and cut into 8 wedges

 

1. Put the bacon in the Instant Pot. Press Sauté.

2. While the bacon is cooking (turning it with tongs occasionally), cut the pork roast into about 4 nice size pieces so they will nicely fit into the pot. Slice the garlic cloves into quarters then cut slits in the roast and press the garlic pieces into the slits. Sprinkle half of the salt over the pork pieces and rub it in a bit. Turn the pork pieces over and sprinkle the rest of the salt on the pork rubbing it in.

3. By this time the bacon should be nicely browned. Put the pork on top of the bacon slices. Stop the Sauté function by pressing the Cancel button.

4. Add the Liquid Smoke to the 1 cup of water, stir, then pour to the pot, put the lid on and lock it in place. Make sure the pressure release knob is in the seal position.

5. Select Pressure/Cook. Press the “+” button until it shows 90 minutes. It will come up to pressure and the pressure pin will rise up. In a few minutes the time will begin to decrease. 90 minutes is the time it cooks once it’s under pressure.

6. When the 90 minutes is up, press the Cancel button to turn it off. Let the pressure release naturally, this will take about 20 minutes. The pressure pin will drop down when the pressure is completely released and you can open the pot.

7. Remove the pork from the pot and put the cabbage wedges in the cooking liquid into the pot. Put on the lid, press Pressure/Cook and press the “-“ to change the time to 3 minutes. While the cabbage is cooking, shred the pork with two forks.

9. When the cabbage is done, do a Quick Release. Push the pressure knob over with tongs or oven mitt to protect your hand. The steam will release immediately.

10. When the pressure has released and the pressure pin has dropped, open the pot. Put the cabbage on a large platter and top with the shredded pork.

11. You can pour some of the cooking liquid into the pork if you want it a juicier.

Serve with your favorite rice whether plain white rice or a flavored yellow rice. I also like to serve it with some chilled diced Pineapple on the side or a chilled fruit cocktail.

One of my favorite side dishes is Hawaiian Macaroni Salad. Goes great with Kahlua Pork or any Pulled Pork or BBQ Ribs.

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Hawaiian Macaroni Salad Recipe

 Ingredients

1 pound elbow macaroni

1/4 cup apple cider vinegar

2 cups Hellman’s Mayonnaise ONLY! Do not use Kraft Mayonnaise or Miracle Whip.

1 cup whole milk or can also use 2% but not 1% milk

1 Tablespoon brown sugar

4 green onions, thinly sliced

1/2 cup carrot, peeled and grated

1/2 cup celery. chopped

Salt and pepper to taste

Instructions

  1. Bring approximately 4 quarts of water to a boil and add the macaroni. Cook through, you don’t want al dente.
  2. Drain the macaroni and return to the pot. Add the 1/4 cup vinegar and stir until the macaroni is well coated. Let cool.
  3. While the macaroni is cooling, combine the mayo, milk and brown sugar. Mix well. Add any desired salt and pepper.
  4. Pour this mixture over the cooled macaroni and mix until well blended.
  5. After mixing, add in the green onions, carrots and celery. Remember to save a little to add as a garnish on top.
  6. This salad is best if chilled for 2-4 hours before serving.