Archive for the ‘Food’ Category

Super Moist Banana Bread

March 8, 2017

In a mixer blend together until creamy:

  • 1/2 cup (1 cube) softned butter (NOT margerine)
  • 1 cup white sugar

Add in:

  • 3 eggs at room tempturate; one at a time
  • 2 tsp vanilla

In a seperate bowl, sift together:

  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Gently fold into the butter & sugar mixture, being careful to NOT over mix.

Mix in:

  • 1 cup mashed over-ripe bananas (usually 2 bananas)
  • 1/2 cup sour cream
  • 1/2 cup crushed/chopped pecans (optional)
  • 1/2 cup coconut (please don’t delete or sub out…it really makes a difference)

Pour bread mixture into greased 9″ loaf pan lined with parchment paper.

Generously sprinkle top with organic RAW sugar (different from regular sugar, and again, makes a HUGE difference in how your bread turns out) edge to edge, corner to corner.

Bake in a PRE-HEATED 350° for 1 to 1 1/2 hrs.

Top will crack and be a beautiful crunchy texture (texture is greatly affected by the sugar added to the top)

Cool in the pan on a wired rack.  Turn out, cut and serve.  Doesn’t even need butter ♥

Yield 1 loaf; 10-12 slices

 

 

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Ham Bone Chowder

February 16, 2017

Place broth and ham bone into instant pot.  Place on Soup/Stew setting, High pressure (30 min).

Pull the ham bone out and clean off as much meat as possible, removing fat.  Shred meat and place back into instant pot.  I put it in the fridge overnight so that the fat solidified and was easy to spoon off the top.

The next day, I scraped the fat off the top and discarded.  I put the pot into the IP and put on warm setting while I quartered potatoes and chopped the garlic.

Add potatoes, garlic, celery and frozen corn.  Place the lid on the IP, close the valve and put on Soup/Stew setting, High pressure (30 min).

After final cooking, add a couple of ladles of hot soup broth to the sour cream with corn starch.  Wisk until smooth and pour into chowder mixing well.  Season with Salt/Pepper to taste.

Serve with grated cheddar soup, fresh parsley and crackers if desired.

Indian Butter Chicken

February 8, 2017

This was my very first attempt using my IP.  (Feb 4, 2017)

 

Used my instant-pot tonight for the VERY FIRST time (I’ve only had it for 4-5 months 😂) *correction…6 months
Dinner turned out GREAT!! Can’t wait to play with it more!
Indian Butter Chicken (now I need to write down the ‘recipe’ before I forget what I did 😉)

indian-butter-chicken

Here’s what my ‘recipe’ for the Indian Butter Chicken (all measurements are guesstimates because I just threw stuff in -sorry)
4 large frozen chicken breast
1/2 cup chopped sweet onion
4 tbsp butter
2 tbsp lemon juice
1 1/2 tbsp fresh grated ginger (I’d use more next time)
2 tsp garam masala
2 tap chili power
2 tsp ground cumin
1/2 cup Greek honey yogurt
1 cup heavy [whipping] cream
1 (15oz) can tomato sauce
1 (6 oz) can tomato paste
1/4 tsp cayenne pepper (I don’t like spicy…but even so; I’d add a smidgen more next time)
Couple of pinches fresh ground pink Himalayan salt
Couple of pinches fresh ground black pepper
1/2 cup water (I would delete next time…or add a bit of corn starch to thicken…it was a bit too thin)

Put on the chicken cycle, high pressure, 20 min with vent closed.

Served over rice

Jambalaya

February 8, 2017

I finally jumped on the ban-wagon and purchased myself an ‘Instant-Pot’..6 months ago!  I’m not known for following recipes, I prefer to just use them as a starting point for my own creations.  So learning how to use the IP has been a challenge that I’m just now beginning. About time right?!?    The other night I cooked Indian Butter Sauce Chicken in the IP and it turned out great!!

Here is the recipe I created for Jambalaya:

img_5829

Jambalaya

2 Chicken breast cut into bite size pieces marinated in Mild Creole Seasoning.  (see recipe below)

20 large shrimp marinated in Mild Creole seasoning (see recipe below)

2 Aidells Roasted Garlic & Gruyere Cheese Chicken sausages cut into bite size pieces

3 Aidells Chicken & Apple sausages cut into bite size pieces.

1 – 14.5 oz can stewed tomatoes

2 – 14.5 oz cans chicken broth

1 bulb garlic; roasted

2 tsp Worcestershire sauce

3 bay leaves

1 yellow bell pepper; chopped into large chunks; saute’d

1 orange bell pepper; chopped into large chunks; saute’d

3 celery stocks cut into bite size pieces; saute’d

1/2 sweet onion cut into chunks; saute’d

3 cups cooked rice

1 – 1 1/2 cups frozen corn

MILD CREOLE SEASONING:

  • 5 tablespoons paprika
  • 3 tablespoons Himilayan salt
  • 1 tablespoon Smoked salt
  • 5 tablespoons garlic powder
  • 2 tablespoon black pepper
  • 5 tablespoon onion powder
  • 1/2 tablespoon cayenne pepper
  • 2 tablespoon dried oregano
  • 2 tablespoon dried thyme

Marinate chicken and shrimp in creole seasoning for 3 hrs (or more).

Meanwhile, in ‘Instant Pot’ pot, add sausages, tomatoes, chicken broth, roasted garlic, Worcestershire sauce. and by leaves.  Refrigerate until ready to cook.

When ready to start cooking: Saute’ peppers, celery and onion in 1 tbsp butter over med. heat until soft.

Put the marinated chicken and shrimp in the pot. Add the pepper mixture on top.

Close/lock the lid on the IP and push the ‘Soup’ setting for 10 min. on high pressure.  Close the vent and let the IP do it’s thing.

When the timer indicates its done, open the vent to release the pressure.  When safe, open the lid and pour in the rice and corn.  Stir to incorporate.  Pull out the 3 bay leaves, and serve!

Made 12 servings with a bit left over for lunch for the hubby tomorrow.

Prep time took 10-15 min plus 3 hrs marinating time.
Cooking time 10 min, plus IP coming up to pressure.

 

Dinner turned out WONDERFUL and was family approved.  Duran added Franks Hot sauce, because he does to every meal, and the girls added a dollop of sour cream.  Hubby added a handful of shredded cheese.

 

 


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