Recipes, Restorations and Projects for the home. For smaller devices, to find the Search Window on the Home/Main Menu page, scroll to the bottom where the Search window is. On larger devices it will appear below the main site Picture on the right.
My mom use to fry Chicken but not deep fry it, it was just seasoned and dredged in flour and fried in a little oil. We ate it up! Now days, we don’t even need the oil. This air fryer version of moms chicken that is super juicy an full of flavor will satisfy that comfort food craving for sure. Not low carb? if you want to though you could try using almond flour.
3 chicken hind quarters, brought to room temp. 1 Tbsp or more Johnnies seasoning salt or equivalent. For kick, use Slap ya mama or Tony Chachere’s Creole seasoning. 1/2- 3/4 c all purpose, flour . Pam or Evoo spray.
Use a gallon sized baggie for the flour. Set aside the basket that comes with the Duo Crisp, and flip that trivet over to make it tall. Set the rack on top . You will need every square inch of surface that you can get. Spray it and the top sides of the stainless steel inner pot with pam. Preheat the Air fryer setting to 400°. You can preset it to 35 min and then re-adjust it as you put the chicken in. you only need around 25 min so the other is extra time in case you have to flip or cook longer. Season both sides of the chicken and drop them into a gallon sized baggie with the flour in it. Shake the chicken in the flour. Lay each piece on a plate so that you can spray both sides with pam Or generously spritz with Evoo pump spray. when the air fryer is heated, lay them strategically onto the rack. Check the time and make sure that you set it using the +- button on the time to 28 minutes. Set another timer for 13 min. Carefully flip the Chicken at 13 min. Ignore the turn food notice. Finish cooking and remove when the pot beeps. Check the internal temp for doneness. 165° Closest to the thigh bone is good for Chicken.Serve with my Colcannon recipe in the link here…Colcannon IP, Irish Mashed Potatoes with Cabbage or other root Veggies.
See the pics. Colcannon is an Irish Mashed Potato Medely, with cabbage, or in my case, That day, it was Brussel Sprouts, Carrot, Onion, Parsley, Bacon Costco’s Better than Bullion Chicken, Butter and Cream. It turns out pretty delicious and is so easy to make in your other IP, however, if you don’t have another IP you can always make the Colcannon first in the bottom of the inner Pot using the Pressure cooking lid and then either remove them to mash in a separate container or do it in the pot and then simply switch lids, and set the trivet legs right down into the mash…put the rack onto the trivet and spray then set to air fry and preheat the pot. This will keep the Potato Mash hot while the Chicken Air fry’s.
This delicious Chili packs about 2-2 1/2 ** out of 5 for spiciness/heat, and has a slightly more Tomato flavor due to the Tomatillos. Corn Dog Bread recipe below. The great part about doing the Cornbread in at the same time as the Chili is that the flavor infuses into the Cornbread…. these are both made in the same pot for the same amount of time. Will fit in the 6 or 8 qt. Scroll down to the Bottom for the Corndog Bread Recipe. Includes DIY corn bread mix.
INGREDIENTS: 1 Lb lightly browned Chili Meat 1/2 tsp salt 1 1/2 Tbsp Cumin, 1 Tbsp Chili Powder 2 1/2 tsp Oregano 1 1/2 Tbsp Costco Reduced Sodium Better than Bullion Chicken 1 Tbsp dried Onion Flakes 1 tsp Garlic Powder 1/3 c mild Mixed Dried Pepper Blend (you can use a couple of fresh deseeded Anaheim’s instead if you don’t have these… but include them with Peppers below) 3 Tbsp Garlic minced 1 can Rotel 1 can Black, Pinto or small red Beans drained (or use 1 1/2 cups of your own pre made) 3-4 Tomatillos, 1 1/2 c chopped Bell Peppers 1 c Onion 1 Tbsp Tomato Paste.
FOR THE SLURRY TO THICKEN THE CHILI. 1 Tbsp Corn Starch and 1 Tbsp Flour mixed with 2-3 Tbsp Water.
DIRECTIONS. Mix all of the DRY Ingredients for the Corn Bread and set aside, then mix all the WET Ingredients of the Corn Bread, set aside. Mix together only just before you are ready to close the put it in the pot. continue on and make your Chili and then come back to the Corn Bread. You need a Bundt Pan to do this that fits the Pot.
Layer as shown in Pics below. Meat and Veggies on the bottom and then don’t stir, just add the rest on top moving slightly so that the Trivet can fit in. See pic. Put a long legged Trivet down into the Chili mixture, then put the sprayed Bunt Pan on top of that filled with the Corn Bread mixture. Cover that with a rack to keep the Paper Towel from falling in, then put the Paper Towel on top to keep too much Liquid from getting in the Corn Bread. Tuck the edges between the sides. See pics below. Put the Lid on, set the Pot for 20 min on Hi pressure, then let it NPR for 20. Carefully remove the Corn Bread and dab any liquid off the top or edges….then loosen it from the Bundt Pans Chimney and sides. Invert onto rack to cool. Thicken the chili with 1 Tbsp Corn Starch and. 1 tbsp Flour mixed with 2-3 Tbsp Water. Stir while adding. Let set for a couple minutes while they thicken up. The neet thing about this cornbread in the Pot with the Chili, is that the Chili flavor infuses into the corn bread. This batch because of the 4 hotdogs and Cheese added the way I did it, turned out more moist than the plain, and a little more dense almost like spoon bread. A
Notice how the rack fits, leaving room for the lid anti block shield and pin so there is no interference with the function. This is critical.
Both of these work Great! The long one is Chefstyle.
Do yourselves a huge favor…GET ONE THAT WORKS!
I realize that the goal is to take off zest only, not the white pulp.
I just thought that my son was wrong when he said that my microplane stunk! I spent years struggling, thinking that my new microplane was just the way they were… workin up a sweat to get that coveted Zest. Just thought my fruit wasn’t fresh, but a couple weeks ago I had fresh lemons….it wasn’t that. But I kept watching the Chefs on TV whipping their way through, gliding with ease. Piles of grated Lemon zest and parmasean. And I was just thinking …what a whimp you must be Mary!
GUESS what! My brand new Micro plane just stunk!
Soooo, I’m at the store today. 63 yrs old and picked one up and touched it…well, if your microplane doesn’t bite you and try, or just about wanna cut you when you press the opposite direction….THROW IT OUT!?
I am now in heaven with not just one , but TWO Good microplane/graters WITH protective sleeves! oh happy dance!???
If you have one of these….GET RID OF IT! Don’t argue, just do it?
That pile of zest here….DIDN’T come from this one. I scraped 5 times and got nothing. THROW IT OUT , It’s been FIRED?
Don’t let this sweet and innocent looking little piece of pie fool you! Do you love Lemon Meringue and Pie or Lemon Curd, but worry about the sweetness being a carb overload? Do you remember sour patch candy? This delicious and quite tangy, small sized Pie is more like a Tart than a Pie really, but it is also not as sweet as typical Lemon Pie and packs a punch to satisfy your sweet and sour cravings. The filling can also just be poured into 6 individual Ramekins to serve with sweeter whipped cream, cottage cheese or yogurt. You can either buy or make a regular crust or even make a shortbread or graham cracker crust and you cans also make individual desserts. For a small crust like the kind that Keebler makes, I use my small 8” Cuisinart omelet pan, With weights to make the small one. Yes it goes in the oven. I don’t mind if the crust slides down some, while cooking because I want the crust thick. *Note if you don’t want to use the Monk fruit Erythritol blend, you can use 1/2 c sugar total, including the 2tbsp in the recipe.
1-small pre made and cooled Pie Crust. See my pie crust recipe in the files if you want a recipe to make your own. Set aside. Keebler makes graham cracker crusts that will work.
5 solppily separated large eggs, (meaning about 3 yolks and 2 whole eggs). 7/8 c Lemon Juice 1 tsp Lemon Zest if ya like it. 8 Tbsp softened Salted Butter 3 rounded Tbsp Sugar in the raw 3 rounded Tbsp of Erythritol and Monkfruit blend 1 Tbsp heaping of Cornstarch 1 pinch Salt
Use a food processor or beater to mix the butter and sugar with monkfruit and Erythritol until light and fluffy, scrape sides down and add eggs. Mix well until light and well blended. Scrape down. Add the lemon juice and zest, and the rest of the filling ingredients… mix for about a minute more. One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. Pour the filling into the Container. Pour Required amount of Water into the IP inner Pot, and add the long handled Trivet, then set the filling container onto the Trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another Trivet works too. Cover that with a Paper Towel so no Water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 min NPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a Lemon Meringue Pie does but it is cuttable, and holds. Serve with whipped cream. .
The Curd can also be stored into small individual pots and served with Whipped Cream, Yogurt or even Cottage Cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. pour the filling into the container. pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds. Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. pour the filling into the container. pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds. Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese. This is what it looks like after you pour it from the food processor
This is what it looks like after you open the lidKeep stirringReady for the frig
3 bone in, skin on Chicken thighs seasoned well with Evoo, Johnnies, and Mrs Dash. If you don’t want to mess with them, just use boneless skinless Thighs.
INGREDIENTS FOR THE RICE: 1/2 c dried Black Beans Presoaked 8 hrs/over night. 3/4 c regular White Rice. 2 tsp Cumin. 1 tsp onion powder. 1 tsp Garlic powder. 1 Tsp Oregano. 1 tsp Corriander powder. 1 piece of bacon chopped 2 Tbsp Jalapeño chopped. 1 1/2 c water.
DIRECTIONS: Add everything to the IP except the Chicken. Stir, then lay the Chicken on top. Put the lid on and set the time for 12 min. Then when it’s done, QR, but don’t touch it (you don’t want the Chicken to over cook is the reasons for the QR)…then… just let set another 10 minutes. Open lid, fluff with a fork and remove the pot from the Base.
INGREDIENTS FOR THE QUESO: Make this while the Beans cook. 3 Tbsp Butter. 3 Tbsp Flour 3 c Chicken broth (or water with 1 Tbsp Costco Better than Bullion Chicken). 1/2 c Cream 1 Tbsp Better than Bullion Chicken (check flavor first after sauce is made). 1 Tbsp chopped Jalapeño 1 chopped Tomatillo. 2 chopped Mushrooms. 1/2 c Queso cheese.. broken up. melting cheese. Oaxaca cheese.
DIRECTIONS FOR THE QUESO: Using a Sauce pan with the burner turned onto medium heat, add the Butter and Flour, stir to make a Roux and then add the Broth or Water and stir to thicken. Add all the other Ingredients. Stir and let simmer for a few minutes, then remove from the heat. Set aside . When the Chicken, Beans and Rice are done, remove the Chicken and fluff the Rice. Turn the IP off and remove the inner Pot from the IP. Cut the chicken from the bones and cut it into 1” chunks. Back to the Beans and Rice, add the Chicken back into the IP and Pour the Queso over all of that. Carefully stir the Sauce down into the Rice mixture with Chopsticks. Serve with Chips on the side and Veggies.
Back to the beans and rice, add the chicken back into the IP and Pour the Queso over all of that. Carefully it stir sauce down into the rice mixture with chopsticks.Serve with chips on the side and veggies.
You know the deliciousness of the cinnamony goo that is inside of Apple Pie. Well this is it! This Sauce is fantastic on Vanilla Ice cream, and so many other things.
Not to be confused with Caramel for caramel apples.
1/4 c concentrated apple juice from frozen ( or reduced from 1/2 c bottled juice). 1/3 c Sugar (or a combo of 1 1/2 Tbsp sugar and 3 1/2 Monkfruit Blend Sweetener although this will have a slightly different consistency it is lower carb content. But it will separate after it sets for several hours so refrigerate ) 1/4 rounded tsp ground Cinnamon 4 Tbsp salted Butter. 2 pinches Salt
In a Sauce pan add all ingredients and bring to a rolling boil. remove from heat. ( If using Erythritol Monkfruit blend, you have to let it boil for about a minute to really melt it into the sauce). Sauce thickens as it cools. It gets really thick. Just heat up to use on Ice cream. If you want to thin it down, just add some apple juice.
Serve Over Ice Cream , or use as a dip for Banannas and Peanut Butter or get creative….chocolate… cheese, celery and peanut butter….etc yum!
This is hot. Notice how thin it is. All sugar batch hot..All sugar batch almost cooled. It’s thick when done.This is what the batch made with Monk fruit blend comes out like, when hot.This is Monkfruit blend sauce almost cooled, it will thicken a bit more.Both Sauces, totally cooled. Just heat up for ice cream!
Ditch the basket and flip that trivet. It will give you more air flow and surface area.
if you take the trivet by it’s handles and bring them down and under the flat part they will act as legs and your food will set closer to the top of the bot, closer to the lid. If you look through the holes on the rack, you will se it under there.
For larger pieces, you don’t even need the rack, thighs and things like fish chops or steaks will fir on the inverted trivet.
You can set the broiler rack right on top of this.
I have had this recipe for over 40 yrs just hanging around, I had made it several times but finally converted it for the IP.
This light and delicious dessert can be made in individual Ramekins like I had it when I was young, or all in one container. I have added all.
1 C Sugar. I use 1/2 of this. (I put in 3 Tbsp Sugar and 5 Tbsp Monkfruit Erythritol blend.) 3 Tbsp Butter. 3 Eggs Seperated. 1 tsp fresh Lemon Zest. 4 Tbsp Flour. 5 Tbsp fresh lemon Juice. 1 1/2 c slightly warmed whole milk. Dash Salt.
For the IP scroll down..
For the OVEN:
Preheat oven to 375°. Also have Tea Kettle full and onto boil. If it boils before your ready for it then keep it simmering. You will need a shallow metal 9×13 cake pan or casserole dish setting by Have 6-8 Ramekins set out. Cream Butter and Sugar together well. Add Flour, Salt and Lemon Zest and blend well. Beat Egg Yolks until Light and lemon Colored. Add Beaten Egg Yolks to the slightly warmed Milk. Mix well. Add to creamed Butter, Sugar mixture. Add Lemon Juice. Beat Egg whites to stiff peaks. Lastly add the stiffly beaten egg whites to the mixture. Pour mixture or ladle it into individual Ramekins. set the Ramekins into the shallow baking pan and set it into the preheated Oven, and take your Tea Kettle full of Boiling water and pour it in around the ramekins, up to about 1/2 way up the sides of the pan . Carefully slide the rack back into place. Lower Oven temperature to 350° Bake until Crust is Golden Brown. About 30 minutes. No time was on the recipe, it just says until golden brown. So watch it closely after about 25 min. *************************************************************
To make this PIP in the IP using a stainless steel bowl, Soufflé dish or Cassarole dish. For the 6 q If you use a 6”x 4” tall dish it will have some left, because it rises and then comes back down, so that, you can pour into 2 Ramekins, and hold aside or put in another IP. I have fit them all in. Practice a way before filling the containers that you will use, remember to cover them just so the steam doesn’t drip on them, see pic. A leak proof spring form dish will would also work, of course you have to serve it right out of there. I have an 8 q so I used a bit lower dish. Pour recommended amount of water into the inner pot and place a long handled trivet down inside. Make sure that your dish is high temp and Hi pressure resistant. There is always a chance of breakage if you use ceramic or glass but NO question if you use a Stainless Steel Bowl. ( For this batch I I took a chance it for the pretty dish this dish is from England). Pour the mixture all into your container and set it on a long handled trivet. Cover with foil or a trivet and a paper towel. Put the lid on and set to Pressure cook LOW and the time for 10 min and then Allow for 15 min NPR. Preheat your broiler Carefully remove the cup custard and place it under the broiler for about 5 min. Watch carefully as it burns easily. cool on baking rack before serving, into dessert dishes. the magic happens as it cools. ********************************
For the IP:
To make this PIP in individual Ramekins, you need to figure out how you will stack them and allow for some rise and fall before you fill your dishes. Pour the recommended amount of water into the inner pot, put a long handled trivet inside Fill your Ramekins 1/4” from the top with the mixture and cover with foil.
Fit them in the pot into two or three layers, put the lid on and set the time for 5 min, and then let it NPR for 15 min.. Now, if you have the Duo Crisp model of IP, just switch lids and put the air fryer lid on and set to broil for a couple of minutes check to be sure it doesn’t burn. . Otherwise if you don’t have the Duo Crisp AF lid, then remove from the pot and set them onto a cookie sheet and place under the broiler for 5-10 min watching carefully, until golden brown on top. Let cool before serving.
To Patience Obaswae. I have had this recipe in my files for over 35 yrs, when I met Patience, she gave me a list of ingredients, and I have finally converted it to the Instant Pot! The IP makes this possible to make in less than 4 hours including soak time, Compared to all day. It’s Another name for Bean Pudding. Delicious Savory side dish or can be made into a meal by adding Hard boiled egg and or Corned beef, pulled, pork or shredded or chunked cooked chicken . Making this dish is a little tedious at first but I think worth the time. You can freeze it and reheat it too. So after you have made it once, you will either decide to never do it again, because it’s a little tedious, similar to the time making tamales, or you may want to make extra to freeze. Watch a utube video on making Moi Moi or Moin Moin. Other recipes call for raw onion and more tomato paste, and you really can do whatever. This is just my personal preference. I feel that the onion and garlic powders are a better ingredient for this being cooked in the Instant Pot, because it is a pressure cooked steamed pudding where the raw onion and garlic are too pungent. So if you insist on using fresh onion and garlic, I would fully sauté them both in the oil first. Also Moi moi can be made in individual servings with a boiled egg or shredded meat in it (corned beef) or like pulled pork or chicken . Etc, sometimes both. It can also be made in seperate little cans with no egg or meat, just for a side dish. You will need a Blender, a mini bundt pan, or mini loaf pans or even the Egg Bites mold. My recipe is not the same as the original. I have altered it? I use Costco’s Better than Bullion Chicken but you could replace that with Chicken broth as liquid in place of water.
1 c Black Eyed Peas Soaked for 1-2 hrs and peeled, see instructions below. 1 1/2 Tbsp Tomato Powder. Or Tomato Paste 1/4- 1/2 tsp Cayenne pepper A few shakes Salt. 1/2 tsp Indian Curry powder. 1 Tsp Cumin. 1/4 tsp Turmeric. 1/4 Tsp cayenne. 1 Tsp Chili Powder to sprinkle on the bottom. Red Chili flakes to sprinkle on the bottom 2 Tbsp Wesson Oil or specialty, I also use Safflower. Pistachio or pecan. 1 tsp Onion Powder. 1 Tbsp Costco’s Better than Bullion Chicken
OPTIONAL: 1/2 of a Hot Pepper like Jalapeno or Serrano.
Soak the beans in a large pot for a couple of hours and then Remove husks of peas by using both hands, grab a handful of the peas rubbing together, loosening skins. Keep washing them. The skins will float so carefully pour the skins off and refresh the water, Repeat. Fill your Blender with cool water and dump the peas in. Pulse at hi speed for about 2-3 seconds at a time …this will loosen more of the skins and it will also break the peas up.. this is the original, I had to jot it down quickly, because I had a hard time understanding her heavy accent.
Now it’s time to blend the mixture. Drain the beans well and make sure that you get all of the skins off. Put the beans back into the blender on the bottom. Add 1 cup warm water, and then all the rest of the ingredients. Blend at hi speed for a couple of minutes until the mixture is very well puréed. . Taste the mixture and see if you may want a little more spices, and adjust to your taste.
Pour the recommended amount of liquid into the bottom of the inner pot. Spray the lid or foil. Set aside. Spray the interior of your pan, in my case, a mini bundt pan. Put a long handled trivet inside. Pour the batter all into your mini bundt pan, sprinkle lightly with Red Pepper Flakes , and Chili Powder . Cover with foil or something like the bottom of a spring form pan. Set the pan down onto the trivet. Put the Lid on and set the time for 20 min, and 30 min NPR.
This one has more Tomato Paste in it. Like the original recipe but I found it too much.
For Thanksgiving we were having Turkey Pot Pie and I didn’t want to over load us on PIE Crust so this was more experimenting. Pumpkin pie filling…. I baked 4 in the oven without the Water bath but this is about the ones in the Instant Pot.
These can also be made in the silicone Egg a bites or in poached egg cups. Just spray them.
I used Moms Pumpkin Pie recipe. For a single pie,
1 c of Pumpkin. 1 heaping Tbsp Flour 1 c Heavy Whipping Cream. 2/3 c Sugar OR (for Diabetics use 3 Tbsp Erythritol and 3 Tbsp Sugar) 3/4 tsp Salt. 1/4- 1/2 tsp Nutmeg. 1/2- 1 tsp Cinnamon. 1 tsp Ginger. 3 Beaten Eggs (Or 2 large eggs)
I went on the light side on the seasonings.
You need a LOW trivet to keep the Ramekins out of the water, AND a long legged trivet or the stacking egg racks to put on top of your Ramekins, something that can clear the top of them and support the Ramikens on top tier. Mix everything together with a whisk. Spray 7 Ramekins with pam, fill within 1/4 inch from the top. Pour 1 1/2 c water in the 8 q IP, or 1 in the 6 q. Put the trivet down inside, long handled would be best. Remember that they will rise up, so set 3-4 of them down on the trivet in the then put the other trivet in for the next tier. Even though the paper towel won’t sit on the Ramekins on the lower rack, it will keep moisture droplets from raining on top of the custard, so lay a paper towel on the bottom of the upper trivet with a paper towel. Put your second layer of Ramekins on the top paper towel trivet, cover them by just loosely laying the paper towel on top. Set the time for 5 min and allowed for a 10 min NPR. Or 15 min on Low pressure with 15 min NPR. Same diff. Very carefully remove them from the pot with good tongs. So there ya have it!
See how they rise up, so make sure you have clearance for the second level. They will go down quickly.
