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I know that the term omelette is one that has filling and is usually folded over, etc etc.So I guess that this is more on the Frittata level if it really matters. I think it can be made either way.
6 Large to XL beaten eggs. 1 1/2 c Lump Crab Meat. 1 Scallion chopped. 1 1/2 c chopped Crimini Mushrooms. 2 chopped Campari tomatoes. 2 slices CoJack cheese chopped, (or 1/2 c shredded Cheese). 1/4 tsp Salt. 1/4 Tsp Pepper. 1/2 c Heavy Whipping Cream 2 Tbsp Parsley chopped. 2 Tbsp Butter
Optional:
1/4 tsp Red Pepper Flakes Green or red Pepper. Bacon
Preheat Breville oven 400° Using an oven proof #8 (medium) sized fraying pan, with slightly flared sides, with a handle that is short enough to fit in the Breville, check first. Turn burner to medium heat. Melt Butter, and add the Mushrooms, sauté until they shrink down… …about 3-4 minutes, add 1/2 of the Scallion and put the other half in with the beaten egg. While the Mushrooms cook down, add the rest of the ingredients to a mixing bowl and stir a little just to combine. When the mushrooms have cooked down, remove pan and turn off the heat. Quickly Pour in all of the egg mixture and move the mushrooms around to be evenly distributed in the egg mixture. Put the whole pan in the oven. Bake at 400° for 10 min and then turn down to 325° Bake for about 20 more minutes, about 30 min total….watch it carefully for the last 5 min …when it’s done it will have rounded edges and the middle will round up last, it will not jiggle when pan is moved. Don’t over bake it because it keeps cooking when you pull it. Let cool for about 5 min before cutting. Loosen the edges between the egg and pan before cutting it with a knife into pie shaped slices, and then using a flexible spatula to carefully scoop it out. .
Make your Crust recipe or use a ready made Crust. If making your own put the dough in the refrigerator to chill for an hour before rolling. See my recipe under moms pumpkin pie, OR look under Pie Crust under. Then follow instructions here for the Turkey Breast, Except that you will add the Veggies on the bottom. See the recipe: You may also be interested in My Turkey and Dumplings recipe here. Turkey and Dumplings IP
1-3 Lb Butterball Turkey Roast, White and Dark Meat (or equivalent) You can use a Breast Roast as well. 2 c Chicken Broth ( or water and 1 Tbsp Low sodium Better than Bullion works great. Taste it and see if it needs a little more.) 1 Tbsp Mrs Dash Onion and Herb seasoning. 2 tsp Johnnies Seasoning Salt or equivilent. 1/2 tsp Italian seasoning. 1/2 tsp Rubbed Sage. 1/4 tsp Thyme. 1/4 tsp Rosemary
Run just enough Hot water over the Gravy packet (refreeze and save this for another day) remove it from the Breast, but leave the Net on. Spritz the outside with the EVOO. Sprinkle with Seasonings. Rub the Spices onto the Turkey Breast. Add the Chicken Broth to the Pot and put the Trivet in. Add some of the next 4 ingredients to the Pot under the Trivet to flavor the Broth.
1 1/2 c Chopped Carrot ( Use 1 c in the pot and Save 1/2 c out). 1 c Celery (use 1/2 c in the pot and Save 1/2 c out). 1 1/2 c Onion (use 1 1/4 c in the pot and Save 1/4 c out). 1 c Green Beans (use 1/2 c in the pot and save out 1/2 c). 1 cloves Garlic minced. 1 c Frozen Peas (save out to add in last with the Turkey)
1/2 c Heavy Whipping Cream. 1/3 c Flour for thickening ( save both aside.)*
*Note for above: Your using Heavy whipping cream for a reason, the slurry will be thick. It won’t be lumpy if you stir it in quickly with a heavy whisk, slotted spoon, chopsticks, or Swedish dough whisk.
If you like your Veggies really soft then no need to save some out, just save the frozen Peas out. Add the main portions of the Veggies from above into the Pot, Add the Breast/Roast directly on top of the Veggies in the Pot. Put the Lid on and set to Sealing. Set the time for 36 min, and allow 30min NPR even if the Pin drops, it’s still cooking. While the Turkey and Veggies are cooking, and you have decided that you want some Veggies a little bit more firm, then use your other IP or Microwave to par cook the other Veggies,..the Onion, Carrot Celery and Green Beans that you held out. (Except the Peas because they will overcook….) Pour 1 c Water in the Pot and set the Pot to “0” min. When done QR. Save these Veggies to add to the Pot Pie before baking.
When the Turkey Roast or Breast is Done, remove it from the IP, scrape seasoning off and put that into the broth, cut the net off, and cut Turkey up into bite sized cubes . It is ok if there is a little bit of pink in the middle. It will cook in the Pot Pie when it goes into the Oven. Set cubes Aside. Turn the Pot off and then back on to Saute HI. Taste the Broth and at this point, add more seasoning…Rosemary, Thyme, or Sage, if you like more in. Remember that the dry seasonings intensify as the Gravy cooks in the Oven, so use sparingly. Mix a slurry of the Flour and about 1/2 c Milk. This isn’t your normal Slurry. It will be thick, so you will use a heavy whisk or equivalent, like chopsticks or even a Swedish dough whisk to stir it in. Scoop it into the Broth while stirring quickly, stir til thickened, quickly add the Turkey cubes, par cooked Veggies, and the Peas. Turn the Pot off. Pour Hot Filling into a prepared Casserole Dish.
Preheat Oven to 400°
Roll out your Crust and then work fast to top the dish with the crust, cut the excess off the dish. The hot mixture will start to melt the fat in the crust, and it can become unmanageable so be happy with just getting it on there. Poke a few vent holes in the top for steam to escape while it cooks. Bake the Pot Pie for about 30 minutes until filling is bubbly and crust is golden and done. Let cool for 5-10 min before serving.
This is not quite done for good reason. It goes back into the Pot Pie filling to finish up cook in the Oven.
For The Crab Stuffed Artichokes 2 Large Artichokes sliced down the middle with choke removed …brush lemon juice on it right away. This will prevent browning.
2 Tbsp of 1 whole lemon- juiced ( you won’t use all the Juice but reserve it for the sauce. Use the squeezed lemons in the water in the pot. 1/4 c EVOO Johnnies Seasoning Salt or equivalent
Zest of 1 lemon 2 Cloves minced Garlic 1/4 c best foods Mayo 1/4 c Parmesean Cheese 1/2 tsp Italian Seasoning 1/2 c Lump Crab meat (more if you like) 1/4 c Progresso Bread Crumbs (for the filling)
1/4 c Progresso Italian Bread Crumbs (for the top.) 2 Tbsp melted Butter (save for the crumbs on top)
Sprinkle about 2 Tbsl Lemon Juice between all four halves, then drizzle the Evoo over all four of them as well. Don’t forget the little edges, it will drizzle down reaching them all. Sprinkle lightly with Johnnies seasoning Salt (not shown). Mix the Zest, Garlic Mayo, Parmesan, Italian Seasoning well and then mix in the Crab, and 1/4 c of the Bread Crumbs, evenly Fill the cavity of the Artichokes, sprinkle a little more Johnnies on top of them. Turn the pot on to Pressure cook and set the time for 12 min and press start, or however your pot works, and Pour 2 cups HOT water in the stainless pot. Add the spent Lemon halves.( cut/quartering them fits better) Use a long handled trivet in the pot then fit the Artichokes in evenly on the trivet, if they don’t fit, stack them . Two on bottom and two on top. Stagger them so the Crab doesn’t get squished or fall out. While they are cooking, melt the butter and mix with remaining 1/4 c of Bread Crumbs. Set aside Let them NPR for 5 min. Then QR the rest of the Pressure out. Carefully lift the Artichokes out and set them evenly onto a broiler pan. Sprinkle them all with the remaining Butter and Bread Crumbs mixture. Set under the broiler for a couple minutes til the Bread Crumbs brown slightly.
Serve with Lemon sauce for Fish or mock Hollandaise sauce. Recipe below. Or even just Mayo or garlic butter.
Lemon Sauce for white Fish….Creamy & light .. SimpleThis is an 8 qt. For a 6 qt, you may need to stack them in a staggered way two or three halves on the trivet , and one or two on the bottom ones, make sure that the Crab isn’t disturbed.oops, I took the pic, and turned around to go quickly stir the orzo and missed it by That much, a tad darker than I wanted.
For the Orzo. 1 c orzo 2 1/2 hot water 1 1/2 Tbsp Costco a better than Bullion 2 Tbsp melted Butter 3/4 c Heavy Whipping Cream 6 cups ish of fresh baby Spinach . Few shakes of Pepper. (Hold the Pesto below out til the end) 1 heaping Tbsp of Hemp HEART Pesto. Regular Pesto will work too.
If you choose to use broth, you can, but you’ll have to add some Salt after it’s done to taste.
Get everything ready to just pour in the Pot. Work fast because you want to get the lid on before it starts to boil.
Turn the instant Pot on to Pressure Cook and set the time for 4 minutes. Add the melted Butter, and then the Orozo. Stir around quickly to coat all of the pasta, then Pour in the hot water and stir quickly. Add the spinach and then everything else and pour the Cream on top of the Spinach last. Put the lid on quickly because the pot is already going. The pot will take it from there. When it Beeps, do a QR and take the lid off and stir the Orzo well, scrape any stuck to the bottom off add the Pesto. Turn the pot off and let it set for a few minutes for the Orzo to soak all the liquid in.
I love this Thai Soup. I use LEMON juice rather than the traditional Lime, but you can use Lime as well. I guess it’s the rebel in me?. It’s so nice and light, yet so satisfying! A friend mentioned that she had never had Coconut and Lemon before and I have made it often, so this recipe is for her. Serve with Rice so get that going. This Soup takes a few minutes to chop up like Stir Fry but it cooks so fast! Initially, it is not too spicy, maybe not even at all to some, but you get to choose how much Sriracha and extra Lemon goes in your Bowl. Enjoy! If you like this you may also like My Butter Chicken. Also Pork Red Curry. Links here. Butter Chicken IP , Curry Red Pork IP or Maypo Tofu (Mabo Tofu)
If your making Rice to go with it, then make your Rice as you chop and prepare this. One Option instead of Rice is Cauliflower Rice or even Konica/Shiritake Noodle Rice…See pic at the end.
4 Boneless Skinless Chicken Thighs chopped into about 1” pieces. 1 Rib Celery sliced diagonally into 1/8” slices (3/4 c ish). 1 Onion cut into 1/8” strips and in half too (1 1/2 c ish). 1 large Carrot sliced diagonally in 1/8” slices (1 c ish). 4 cloves Garlic thinly sliced. 1 knob Ginger 1 1/2 x 1/2” peeled and sliced thin lengthwise Lemon Juice from 1 Whole Lemon (Also use a tsp of the Zest also if you like it), you could substitute Lime if desired, or both. 3” piece Lemon Grass if you have it whole, if not 1 tsp Lemon Zest will work 1/3 c Cilantro chopped 1/3 c Fresh Basil chopped. 2 c Chicken Broth or (1 Tbsp Low Sodium Better than Bullion Chicken and 2 c water). 1 Tbsp Costco Better than Bullion Chicken (yes, on top of the broth made above). 2 cans Coconut Milk. 1 -2 Roma Tomatoes chopped 3/4” pieces. 4 oz sliced Mushrooms. 1 scallion chopped. 1 – 2 small sweet Peppers. 1 Tbsp to start of Thai Red Curry Paste
Optional: 1 Jalapeño sliced or chopped
For Garnish:
Schriracha OR Thai Chili Garlic Sauce Lemon/Lime if you like. 1-2 Scallions chopped 1/3 c Cilantro chopped. Handful of Fresh Basil whole leaves
In order….so that you don’t get that dreaded Burn Notice, add the Chicken Broth to the Pot first, then the Onions, Chicken, Celery and everything else EXCEPT for the Coconut Milk, the Tomatoes and of course the Garnish. Put the lid on and set the time for 1 min (yes 1) . Let Soup NPR for 3 min and then QR. Turn the Pot off and back on to Saute Hi, Check Chicken for Doneness and add the Coconut Milk and Tomatoes, heat through but DO NOT Boil. Turn Pot off of Sauté and on to keep warm if you like.
Serve with a Side of Rice, Lemon or Lime wedges, Schriracha Sauce, and Garnish. Above.
The Optional…Jalapeño is in the bowl by the carrotsAlternative to Rice Shiritake Noodle Rice
If you like this Sauce, you may also like my Soup that was inspired by leftover Sauce.. link here Creamy, Lemony, Chicken and Wild Rice Soup IP. I have to say that I could just dip bread in this simple yet delicious sauce all day long…in fact, when I created the recipe I made it a few ways and ended up with a bunch, so I turned it into a base for my Creamy Lemon Soup! ? what inspired the Sauce was a banquet that my husband and I attended. NOTE:* This Sauce thickened with 1/2 Tbsp Corn Starch and 1 1/2 Tbsp flour instead of what the Recipe below calls for will also make a nice alternative for Hollandaise Sauce . Sous Vide Eggs Benedict IP or Immersion Circulator .
Soooo, We had a choice of Filet Mignon (which I had just made For the first time ever that week…Instant Pot Sous Vide method). So the other two choices were Chicken….(always turns out dry at banquets but I was probably wrong for this place) the other was Snapper, so we chose that, it came with this very light and delicate Sauce that I just had to figure out, so the quest was on! I thought that I had. Explaining it to my group and one person suggested Lemon Zest …. I tried that, and my husband liked it so decided to add it to the Sauce recipe. But after talking to a gentleman that sat next to me and had the same thing. (Except that he and his wife split their dinners to taste the Mignon and Snapper). After I “got it”, I asked his opinion, and he said that he and his wife didn’t think the sauce was a really creamy sauce, so I thought about that and considered that it had to be Cornstarch and more Chicken Broth in order to get that delicate smooth Sauce. So, while the one that I first made with just Cream, Lemon, Butter, and Costco’s Better than Bullion… was great.. and Keto friendly, I think our new friend was correct. After more testing….Here is the final recipe. Oh….did I mention that I also tried variations with the Pino. More than 1 Tbsp isn’t good so stay with that if you add it in. Please enjoy. I leave the Option of 1 Tbsp of Pino up to you.
INGREDIENTS: 1 c Water …mix with the Better than Bullion below (or use Chicken Broth or Stock and a couple of shakes of Salt. If your using the Broth do not add the Bullion). Start with 3 tsp Costco’s Better than Bullion Chicken 1/2 Tbsp Cornstarch (Rounded for a little thicker Sauce. Mix with the cup of Water above). 1/2 Tbsp Flour 1/4 c Heavy Whipping Cream. 2 tsp fresh Lemon juice (maybe 3 but hold back til you taste the sauce. 2 tsp Lemon Zest. Again, hold out but you can go to about 3. 1 Tbsp Butter Dash Salt
OPTION: 1 Tbsp ONLY Pino Noir (more is not good) if you choose to use the Wine then be sure to use a rounded Tbsp of the Cornstarch. Another Option is. Dill or Capers or even Red Pepper Flakes. Make it first and then you decide.
DIRECTIONS: Use a Sauce Pan or Frying pan and a Whisk. Add everything to the Pan and heat on Medium heat, stirring constantly and well, getting all around the pan, until bubbly, but not Boiling, Sauce will thicken a little as it cooks. When it’s ready, remove from the heat and check thickness with a Spoon. It will lightly coat the Spoon, but should not thicken too much. See the pictures. Taste the Sauce.. (use a new clean spoon each time you taste it, so the Sauce doesn’t break down), and add a touch more Lemon Juice or Bullion, if desired, but just know that too much Lemon may overpower the white Fish. Ladle onto the plate before putting your Fish and Veggies down on the Plate. Enjoy!
Surf n turf. This is Baramundi, from CostcoBaramundi.
This delicious Soup is for those folks that love lemon Chicken . the first time that I made this soup, it was from leftover Lemon cream Sauce for White Fish, a thinner light and Lemony Sauce for the Fish. Check it out here…it can be made thicker if you like. Chilean Sea Bass with Lemon Cream Sauce
If you are using FRESH Chicken change your cooking time to 4 minutes with 20 min NPR.
4 chicken Hind Quarters Frozen. 1 1/4 c Carrot chopped fine. 1 1/4 c Onion chopped fine. 1 c Celery chopped fine. 3 cloves Garlic Minced. 1/2 tsp Italian Seasoning. 1/4 tsp Rosemary 1/8 tsp Thyme. 3 c Water 1/2 tsp Salt. 1 Lemon Sliced 1/4” slices including rind (you’ll pick the Rind out after). 1/3 c Wild Rice. 2 Tbsp Low Sodium Better than Bullion Chicken
Stop here ?
Add later:
1 c Heavy Whipping Cream
1/4 c Flour or Cornstarch. 1/2 c Water (Make a slurry of the Water and Cornstarch and hold aside til aSoup is done.)
FOR THE SOUP: Add the Chicken into the Pot, add the chopped Veggies, Water Salt and Spices, Bullion, then the Rice. Don’t add the cream or slurry yet. Put the lid on and turn the time to 20 min if your using Frozen. (AGAIN if you are using Fresh Chicken set the time to 4 min) When it Beeps allow a full 20 min NPR. Or at least until the pin Drops. The Chicken may not be quite alllll the way done, don’t worry. It’ll cook more as it cools but even then it will finish up after you get the Meat off the Bones. Let cool til handleable, then take Meat off the bones and put it back in later. Chop Chicken into smaller bite size pieces. After that, it’s your choice at this point to either toss the Skin out or save for later Broth in the freezer or just cut it up into very small bits and toss it back into the Soup. After the Meat is off the Bones and chopped, turn the pot to Sauté HI and add the slurry made from the Flour/Cornstarch (or combination of both to keep it from breaking down) and the 1/2 c water. Slowly stir it into the Soup. When the Soup thickens some, you know that your Flour is cooked in, then add your Cream and stir. Heat till bubbly, taste it at this time and add more Salt Pepper, or Better than Bullion then add the Chicken back into the Soup and let it come back to bubbly and then serve up. Turn the pot off and back on to Keep Warm .
This delicious Pesto is a perfect use for the Hemp Hearts. Add chopped Macadamia nuts or Pine nuts to add a little crunch if desired
1 c Hemp Hearts. 1 c EVOO. 1 c Parmesean Cheese. 1 c Chopped Basil. 6 cloves Garlic peeled. 1/4 tsp Salt or more (adjust after mixing). 1/4 tsp Pepper
In a Food Processor , put the Garlic in first and Pulse until it’s chopped fairly well, then add all the other ingredients. Turn the Processor on until every thing is mixed well but not so fine that it’s all green. pour out into a storage container and put in the frig for a couple of weeks, and then into the freezer if you haven’t used it up by then. Taste Pesto and add more Salt or Pepper if you like.
This Comfort food is so cheap to make and is so fast, easy and Delicious. Company will think that you spent half the day on it. Family will dive in for seconds and then lick the pot?. I hope that you enjoy it as much as we do.
1 Large Leek 5 c chopped (if you like more leek flavor, put 6 cups in). 4-5 White Potatoes cubed 1/2” cubes (4cups). 1/2 -1 tsp salt (start with 1/2 and add more later because it depends on the Chicken Broth…homemade, Costco’s Better than Bullion Chicken, canned or boxed). 1/2 tsp Pepper. 2 cups Chicken Broth, Homemade, Canned Boxed (or 1 heaping Tbsp Costco’s Better than Bullion Chicken and 2 c water). 1 c Heavy Whipping Cream
For flavor, 1 c chopped Fried Pork Belly. ( I had it from some pork shoulder that I used for Pulled pork) see Pic.
Optional: A few shakes of Red Pepper flakes. 1 Bay leaf
Add the Leek to the bottom of the pot, followed by the Potatoes, Salt, Pepper, Broth, Cream and optional ingredients that you may choose.
Set the time to 4 min, allow 5- 10 min NPR. CR (Controlled Release…tap tap til you know that it won’t spit foam) the rest of the Pressure out be careful .
Use an Immersion Blender to Blend soup up as much as you want. Less for chunky, and more for more Creamy Soup. Taste the soup and adjust the flavor, Now is the time to add more salt or Costco’s Better than Bullion Chicken. Garnish with Crumbled Bacon and more Leek
Notice the Cream. Poured on top. It dribbles down through. The broth also quickly melts if it’s homemade and jelled. it will look like this when you first open the lid.Stir it in. Use immersion blender to blend as much or as little as you want.
