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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
This one is by request from a sweet Gal that l I met in the Goodwill Store, so here you go Stephanie .
If you choose to leave your Corn Husks on… cut the back side of the Ear off about 1/2” into the ear, nice and flat so the husk can clear the rounded end when you pull it off. When cooking, extend the NPR time to 3 min because of the extra bulk of husk. Just Bull the husk from the front tips to remove silk and all.
Makes sauce for 4-6 Ears
4-6 Ears of your favorite Sweet Corn 3/4 c Best Foods Mayonnaise 1 1/2- 2 tsp Pico Pica HOT Sauce or your own favorite. 1 lg clove Garlic minced. 3/4 c fresh grated Parmesean..(1/2 c for the sauce and the rest to sprinkle on later) 1 1/2 – 2 tsp Chili Powder plus more to sprinkle on corn. 3 Tbsp Aneheim, Jalapeño, Serrano, Fresno or Green Chili pepper of your choice. 2 Scallions Chopped. Divided in 1/2.. (save 1/2 for garnish.) 1/2 c. chopped Cilantro divided, (1/3 c for the sauce and the rest to garnish the top) 1 lime … split. (1 1/2 Tbsp Lime juice). Cut other half into and save quarters 1 1 /2 tsp coarse kosher Salt or just coarse salt. A few shakes of Fresh ground Pepper plus more to sprinkle on each ear. A few sprinkles Johnnies seasoning salt or equivalent
IP Add required water. Put the trivet in the bottom. Rinse the Corn and Sprinkle lightly with Chili Powder and Johnnies seasoning salt. Add the Corn to the trivet, close the lid and turn the time to Hi pressure 1 minute, when the pot beeps allow for 1 min NPR (Natural Pressure Release). While the pot cooks the Corn, make the Sauce. Add Mayonnaise to a small Bowl, add Hot Sauce, minced Garlic, Parmesan, Chili Powder, 2 Tbsp of the chopped Aneheim Pepper, (save the rest for garnish), 1 of the chopped Scallions, 1/3 c Cilantro, 1 1/2 TBSP of Lime Juice, Salt, To Serve: Spread about 3 Tbsp of the Sauce onto an Ear of Corn and garnish with the Cilantro, Scallion, Parmesan, Chili Powder, Aneheim Pepper, Black Pepper.
Pick your hot Sauce, I love them all…used Pico Pica this time.Perfectly cooked Corn. Load it up. Forget tryin to find the rows to neatly eat, just grab a napkin?
This Delicious Spicy Indian Dish is Basically Chicken Curry. Serve with a small bowl of plain yogurt for people that want a quick relief form this moderately spicy bowl of deliciousness. Leave the Cayanne out entirely if you dont like Spice. You may also like My Red Pork Curry, and Tom KaGai, or Maybo Tofu links here. Curry Red Pork IP, Tom Ka Gai IP, Tofu (Mabo Tofu) It can be made of course with boneless skinless thighs and they can be chopped up if you like, but I choose to leave it intact for the extra flavor. I skim the fat after it’s all cooked. You can also blend up the sauce to smooth it out if you like it better that way.
Serve with Rice or Cauliflower. To make rice at the same time instead of the shown Cauliflower, use the same stainless bowl and trivet and 1:1 water to rice (basmati here) ratio make sure to rinse well and drain really well before adding your liquid. I have an Friend, born in India who first introduced us to Curry.. and I have made it ever since. We loved to work in the Kitchen together! This Recipe is for the IP, but can be made stove top as well. If you have Seeds (Mustard, Cumin, Cardamom, Coriander etc) then by all means use a small pinch of them along with your powdered Spices. It’s nice to bite in to a pop of flavor. I was totally out of Corriander, so I used my Seeds in the Powders place.
INGREDIENTS: 6 med – larger Bone in Skin on Chicken Thighs. 1 onion chopped to fine pieces ( save any juice that they lose). 6 cloves Garlic minced. 4 Roma Tomatoes chopped (catch the juice from cutting them up too…important). 2 Tbsp Tomato Paste. 1/3 c chopped Cilantro. 1 1/2 Tbsp Ginger minced 1 Tbsp Cumin. 1 1/2 tsp Coriander. 1 1/2-1 3/4 tsp turmeric. 1- 1 1/2 tsp Cayenne. 1 1/2 tsp Curry powder. 2 tsp Garam Masada 1 1/2 tsp Cardamom 1 tsp Salt. 1 Tsp Pepper. 4 Tbsp Butter split in 1/2 2 for the frying and 2 for the pot. 1 Tbsp Evoo. 1/2 c Heavy whipping cream or plain Greek yogurt (STIRRED. For ease of mixing in) or use 1/4 c of each. 1 tsp low Sodium Better than Bullion Chicken 1/3 c Water (remember your Tomatoes, Onion and browned Chicken have juice, so about 1 – 1 1/4 cups of liquid are accounted for). Optional: Thai Chili Peppers can be added in place of some of the Cayanne for more heat.
DIRECTIONS: In a separate Frying Pan, set to Medium Hi heat. Melt 2 Tbsp Butter and add 1 Tbsp Evoo to the Pan. Lightly Salt and Pepper the Chicken on both sides. Start to Sauté the Chicken Skin side down first until Brown. Flip to slightly Brown the other side. When it’s done you will pour juices and all into the Pot. Meanwhile chop the Cilantro, then I use my Cuisinart food processor to mince the Garlic first and then chop the Onion. Add the Tomatoes, to the Food Processor, chopped into 1” pieces so that they will chop up well. When the Tomatoes are chopped, add them, the Cilantro and Spices to the Pot. Then when the Chicken is done, arrange it around inside the pot On top of the Veggies, do not stir. Add the Tomato Paste to the tops of the Chicken and don’t stir. Last, pour all of the juices including the fats from frying the Chicken into a bowl to measure it. It will count as liquid when the pot is coming to pressure, as well give flavor …and then most will be scooped off at the end. Add enough water (the 1/3 c as mentioned) to make up the difference from the Juice of Onion and Tomatoes.. it all adds up, and they will give up more yet…. I only have to add 1/3 c water. Using all the liquid that you gather from sautéing, Chopping and Processing prevents the Curry from being too Soupy. Use the 1/3 Water to deglaze the Pan. Pour the water that you just deglazed the frying Pan with into the pot. Lock the Lid onto the Pot and make sure vent is to Sealing. Set the time for 4 min. Allow for 25-30 min NPR. The pin will drop around 12-15 min… don’t open! Let it go for the full 25 min. It’s still finishing up cooking the Chicken. After the 25 min, and pin is down, take the Lid off of the Pot and remove Thighs to a Plate and place somewhere to keep warm. Scoop the fat off the top of the sauce into a bowl, then use and immersion blender to blend Sauce. Turn the pot to Sauté HI to heat the Blended Sauce to a boil. Add the remaining 2 Tbsp Butter and Cream. Taste the Sauce and add more Spices now if you want. Add the Chicken back to the Pot, and let it bubble for a minute. Turn the Pot OFF and back to Keep warm HI. Add the Yogurt on top and stir in as you serve up. Enjoy over rice or Cauliflower or some of each to keep it low carb. For Low Carb Die Hards, serve with Cauliflower.
Make sure to add all the fat and juice to the pot, you will skim it off later after it has done it’s job flavoring the Sauce.Add the long legged trivet to set the rice or Cauliflower bowl on.If you prefer Rice instead of Cauliflower, use a ratio of 1 c well rinsed and well drained Rice with 1 c MINUS 1 Tbsp Water to prevent mushy rice. The moisture in the Pot will add extra Moisture to the Rice as it cooks for extended amount of time as the NPR happens. Set the Bowl right on top of the Chicken. To make rice at the same time in stead of Cauliflower. Use 1:1 ratio minus 1 Tbsp water. Rinse rice well, in this case Basmati. Drain really well, before adding the water or broth. Skim off the fatImmersion blender makes quick work to blend up!Return chicken to the Sauce to keep hot. You could remove the Skin and meat from the bones and just return the meat to the Pot. Just a thought. Add the creamAdd a dollop of yogurt and stir in gently as you serve.Choose Cauliflower for Lower Carb , or Rice if you like rice or do both!The Chicken unwinds off the bone easily almost like Spaghetti ?
We like this with an added side of Oven Roasted Asparagus seasoned with Slap Ya Mama and EVOO.
Serves 2 with Leftovers
3-4 Bone in Skin on Chicken Thighs 1 tsp Johnnies. (Slap ya Mamma for spicier version) 2 Tbsp Butter. (Use 1 Tbsp for the Chicken and Tbsp for the Mushrooms) 3 Tbsp Evoo. (Use half for Chicken and half for Mushrooms) 3 Tbsp Basalmic Vinegar. 3-4 Tbsp White wine. 3 large Cloves Garlic, sliced thin. 6 leaves Basil chopped (save 1/2 for the end) 1 Scallion chopped (save 1/2 out to Garnish) 2 Oz sliced Mushrooms, (1 c). 1 c Cherry Tomatoes halved. 4 c Fresh Spinach. 2 Pinches Salt. Pinch Pepper. Parmesean Cheese. 3-4 slices Muenster Cheese
Season the Chicken Thighs with the Johnnies seasoning Salt. Using a medium sized cast Iron Frying pan, preheated to Medium Hi heat, pour in 1/2 of the EVOO and Half of the Butter. Sear the Chicken until nice and Golden Brown on Both sides, (about 3-5 min per side). You may turn to med after is starts to cook well depending on your stove it will llet go” when ready to flip. Remove the Chicken onto a plate and set aside. (You may not need the rest of the EVOO and Butter but keep it around …mushrooms are funny that way). Add the other 1 Tbsp of Butter and the other 1/2 of the EVOO to the Skillet and then add the Mushrooms, and cook until they start to Brown, you may need to turn toggle the heat to cook it like you want . When the Mushrooms are starting to brown, add the Garlic, stir the just enough for the Garlic to start to break down, about 30 seconds (careful not to burn it ). Add 1/2 the Scallion and 1/2 of the Basil, then the wine and Vinegar to deglaze the pan. Return the Chicken to the Skillet, Skin side up, right on top of the Mushrooms, then scatter the halved Tomatoes around the Thighs. Add the Spinach on top of the Chicken and Tomatoes. Sprinkle with Salt and Pepper. Cover the Skillet and turn the burner heat down to Simmer and cook for 20 min. Before serving, carefully remove the Spinach off of the Chicken. Add a slice of Cheese Per Thigh, set the Lid back on to let the cheese melt. Add the other half of the Scallion and Basil To Serve: Add a bed of Spinach and Tomatoes onto the plate first and then add a piece of Chicken on top of but slightly offset of the Spinach. Sprinkle with Grate or slivered Parmesan on top.
This Recipe is super easy. If you have the Air fryer Lids to any of the Instant Pots, you are going to love using it with this Recipe PRIOR to using the pressure cooking Lid. Also, if you have any Pork Broth from drippings, then use that, but if not then use Chicken Broth.
INGREDIENTS FOR ASSEMBLING 4 Pieces Low Carb Bread or Baguette type of Bread. 1 1/2” think. You will stack 2 of the Low Carb Bread slices per Bowl. English Muffins, Hoagies, Mini French Breads, Ciabatta will all work for you. 2-4 slices Room temp Monterey Jack Cheese, Muenster, Swiss, Gruyere (works best) or, Provalove, if you don’t have either, and do have Mozzerella Sticks or freshly grated, you can use that. (I don’t use pre-grated because the anti caking agent in it will not allow for the Cheese to melt well.). Set aside.
INGREDIENTS FOR THE SOUP.. In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add: 2 thinly sliced Vidallia Onions. 1/2 large Sweet Onion, thinly sliced 1 box of sliced Crimini Mushrooms 1 cup Pork Broth. (Use Chicken if you don’t have it) 1 Tbsp Reduced sodium Better than Bullion Chicken 1/2 c Chardonnay * ( a dry wine will, tone down any sweetness from the onions). 1/2 tsp Salt 1/4 Tsp Pepper 2 Tbsp Butter. 4 larger sized Bone in Skin on Chicken Thighs
*note, if you don’t want to use Chardonnay, you can use 1 tsp Sushi Rice Vinegar and 1/2 c Chicken Broth. Or if you don’t want the sweetness of the onions, use a dry white wine.
I usually sear the Chicken until nice and brown using a frying pan BUT, if you don’t have the air fryer lid, sear them for about 5 min per side until nice and brown and continue from there, load some of the onions, then the chicken and then more onions on top so everything is in the pot. Set the time for 4 min and allow 30 min NPR. Skip the next paragraph and move on to remove the Chicken from the Pot and turn the pot off and back on to Sauté Hi.
If you DO have the Air Fryer lid to your IP, then your gonna love this feature. Instead of searing Chicken in a fry pan or the Pot, the air fryer lid will work on the Thighs BEFORE pressure cooking. ) After adding all the Onions and all the other ingredients into the pot, with the Chicken on top, skin side up, put the Air Fryer Lid on the IP and hit air fry 400° for 15 min. When it was done, take the lid off and switch it out for the Pressure lid. Set the time on the Pot for 4 min and leave it to NPR for 30. It will be Perfect Chicken.
PREHEAT OVEN TO 130°-150° if it goes that low (if not, 200° for 5 min and turn off…don’t forget it!)
*Either way you have chosen to cook the Chicken, at this point.. Toast your bread, butter it and and keep it warm. you can set it in a bowl and keep both warm in an Oven at 130°
Remove the Chicken and turn the Pot off and back on to Sauté HI.. leave it go for about 10 min to reduce the Broth while you remove the skin from the Meat and then the Meat from the Bones . Break it up into bite sized pieces but don’t shred it . Taste the Soup and at this point add more Salt or Pepper and or Better than Bullion. Toast your Bread. Butter it . Put a slice of Cheese on it and Set it in a Bowl. Set aside into a preheated warm 130° ish Oven…see pic (not so hot that it kills the Cheese) Now your Soup is reduced, so add the Chicken back into the Pot and let it re-heat to nice and hot…barely to a boil. Turn the pot off. If you think it will need it, then turn the pot back on to Keep Warm. Ladle some of the Soup onto the toast, then add some more Cheese…. Here is where you can put it under the Broiler for a couple minutes or…..just spoon Broth with a bit more Chicken onto the Cheese to get it melting. Make sure to use enough broth to soak well into the Bread. Hits the spot.?
I use about 2/3 of the small single serve Bottles of Chardonnay This is the result using the Air Fryer lid Vs browning in the frying pan…the result is less handling of the Chicken. This was 12 min …I recommend 15.This is after pressure cooking and NPR…notice the amount of liquid.To reduce the soup, turn the pot off and back on to Sauté Hi for about 10-15 min.Remove the Skin and bones from the Chicken, and break it up into bite sized type pieces. Do not shread.Soup has been reduced.Rich broth!add the Chicken back into the Brothbring the Soup to a Boil and then turn the Pot Off so that the Chicken doesn’t over cook. You can turn the pot to Keep Warm if you want.Ready to serve.This is another batch… toast, butter, add cheese and keep warm in 130° oven, just warm enough so that the cheese doesn’t melt too much.
In this recipe I use Cauliflower AND a package of Shiritake Noodles. It can also be made substituting the Shiritake Noodles for Cauliflower.
NOTE: Disclaimer. Some people have reported gastrointestinal issues when consuming Shiritake noodles. Use your own discretion. Do not consume 4 packages (3 servings ea) like someone did..that individual ended up in the hospital. Many people also experience intestinal upset with things like kidney beans due to the lectins which can be toxic to some. I have also heard reports of people experiencing gastrointestinal upset when using OLEAN and products that are cooked in it. If you are sensitive to the Shiritake Yam Noodle, (miracle Noodles) then substitute the Noodles for 2- 1” thick slices of Cauliflower . It will still be delicious and low carb.
Don’t Crucify me on this one!? It’s weird, yes, but guess what… It works…… for us anyway since we are trying to do low carb. If your like us and miss Potato Salad and Macaroni Salad, then maybe this is a solution for you too. My motto, enough Mayo and anything is good right.. Just kidding. It doesn’t take any more than normal Potato Salad. The twists are Cauliflower….(no big surprise on that right) But that’s not all.. the real surprise is the UNCOOKED Shiritake Noodles, chopped up a bit fine bit not as fine as rice.? who woulda thunk! Soo, no Potatoes, Potato salad….everything else is the same, Mayo, scallion, eggs, celery salt and pepper.
Makes about 4 cups
1 pkg Shiritake Noodles, drained, rinsed and drained again really well. and wrung out between paper towel lined regular kitchen towel. 1 c ish chopped celery 1/4 tsp celery seed 2 small scallions chopped 1/3- 1/2 c Mayo…ish Salt and pepper to taste 2-3 boiled eggs chopped 1 tsp Parsley chopped fine Paprika to taste sprinkle on top. 1” slice of cauliflower cooked in the IP for 1 min QR Chopped up like potato pieces.
If you don’t have an IP (Instant Pot) you can steam the Cauliflower for a couple minutes or just microwave it for about 1 min till it still has a little crunch. Or blanch it’s for a couple min.. You do need to taste it and add more salt and pepper. Here is my Original recipe for reference.. tweek it as you like.
Who would think that Noodles/Dumplings mixed with Mashed Potatoes and Cheese could be so good! Much like Mac n Cheese in a sense, as it is pure comfort food is perfect to serve with Beef, Chicken or Pork Ribs. Deconstructed makes a day long process fast, easy and with the addition of using Instant Mashed Potatoes is perfect for when you just want to make things super no brainer simple. [It would also be easy to just make real mashed potatoes and noodles together in the Instant Pot as PIP. This particular recipe is for simple Simon, ….but in that case, You would just do the Noodles in the bottom with their liquid and the Potatoes in a lotus steamer at the same time. 4 min is the perfect amount of time to cook both. You could be mashing up your potatoes while the noodles soak up the rest of the broth. ]
This is the simple recipe. Makes 2 large servings
1-single serve cup of Instant Mashed Potatoes. Regular Butter flavor 1 Tbsp Butter for the Potatoes About 1/2 c Half and Half (Enough to fill to here line plus a Tbsp) 2 scallions Chopped. 3/4 c grated Cheese divided…(1/2 c and 1/4 c)
4 Oz Wide or spiral Egg Noodles. 1 1/2 c Water. 1 tsp Low Sodium Better than Bullion Chicken . Pepper to taste. 1 Tbsp Butter (yes more.. this is for the noodles)
Pour the 1 1/2 c Water into the Instant Pot stainless liner, and add 1 of the Tbsp of Butter, the Noodles and Better than Bullion low sodium Chicken . Use a small 2 cup stainless steel bowl or something that fits in the pot as PIP (pot in pot). Add your trivet (preferably long legged), right down in with the Noodles, Water, and bullion. Take the Cup of instant Mashed Potatoes and fill it with Half and Half to the fill to here line plus add a Tbsp more, add the Butter, Cheese and Scallions, and stir just to mix together. Pour that mixture into a small stainless steel bowl suitable for PIP (pot in pot). Fit the small bowl down onto the trivet as shown. set the time for 4 min and then allow for 2 min NPR. Remove the Mash Potatoes and stir the Noodles…if they have not absorbed all of the liquid, put the Potatoes back in, and just set the lid back on for a couple of minutes more so the Noodles absorb liquid. Take out 1/2 cup of the Noodles out. Dont use these. Set aside to use later, or give them to a kid? At this point, you can just gently fold/mix the Potatoes together with the Noodles and sprinkle with Pepper, add the 1/4 c grated Cheese on top and serve immediately. OR. Butter 2 individual sized oven proof bowls or small Au gratin dishes. Split the Deconstructed Pierogies between the two dishes. Sprinkle the 1/4 c cheese between the two as well. Place under the Broiler for about 5 min until cheese is melted, and the tops are slightly browned. Garnish with Pepper, and or Parsley and serve immediately.
You can also make these early, dish up into individual servings, cover and refrigerate for later. Just pull them out and place in a preheated 400°-425° Oven or Air Fryer for 10 min, uncover, check for doneness, turn Oven or Air Fryer to Broil and Broil until brown and bubbly.
Make sure to add the Cheese. (Not shown)Mix the Cheese in to the Potato mixture.the Noodles may need a little time to soak up the liquid after they are cooked.Don’t over mix.Gently fold Noodles into Potatoes.This is how I like to serve them but you can serve right out of the pot.The last 1/4 c bit of cheese can be sprinkled right on top before serving out of the pot, or like this before setting them under the broiler or Air Fryer.
To reheat in the Duo Crisp or Oven..turn and Preheat to 400° Bake or Roast. bake for 10 min and then turn it off and back on to Air fry or Broil, and let them brown for 5 min more.. until the cheese is melted and turning Brown. The temp should be bubbly hot.
Finally! Fulfill the Craving for Noodle Pudding but without all the Carbs from Pasta. One of my favorite Desserts. While there are many additions such as Cinnamon, Nutmeg, or Lemon, I like to just add real Vanilla. Feel free to add your own flavorings to it. You wont be slicing this pudding to serve. You will be spooning it out, so I like to make it in a buttered Stainless Steel bowl, PIP method, I also use all full fat ingredients to making it. The end result makes me think of Cheesecakey, Rice Pudding, Creme Brûlée ish flavor with sweetened Tofu and Cottage Cheese mixed in. Tofu is one of those foods that absorbs whatever flavors you add to the dish, and, well, everyone knows that Cottage Cheese is so versatile that it can go either way..weather it’s served with fruit in it, under it, or beside it, or even adding it to Lasagna. If you realllly dislike Tofu, this may not be for you. Dig down to the bottom to serve this dessert up. Enjoy all the different textures. Don’t be afraid to serve with crushed nuts or Craisins/Raisins on top, even Whipped Cream is a nice touch. I make this in my IP Duo Crisp 80 Plus Air fryer, and I switch Lids at the end to put some color on top, but you can use an Oven Broiler just the same. You could even mix this in your super Blender. By the way, I love this warm. It’s best that way. Can be warmed up in the microwave for about 20 seconds after refrigerated but will loose some liquid when you do.
INGREDIENTS: 1-14 oz pkg Firm Tofu. Drained and Pressed, and sliced thin 4 oz Philadelphia Cream Cheese (1/2 brick). full fat, Room Temp 4 Tbsp Butter (no substitute.) Room Temp 3/4 c Cottage Cheese 4% 1 c Sour Cream. 1/3 c Monk Fruit/Erythritol blend (I mix of batches of 2/3c blend to 1/3 c sugar and then use 1/3 c of that.) 1/4 tsp Salt. 3 large eggs. 1 tsp Real Vanilla
DIRECTIONS: Have your Stainless steel mixing bowl that fits into the Instant Pot, greased and set aside. Also you will need your long handled trivet, or make a sling. Use an Electric Beater or Stand Mixer if you have one. To the work bowl, add the Butter, and Cream Cheese and mix until very soft and well blended. Scrape the sides down. Add the Cottage Cheese and mix until the curds start to break down. Scrape. Next add the Sour Cream, Monkfruit blend, Salt, Eggs and Vanilla. Scrape down one last time. The mixture will be slightly thick at this point but the Cottage Cheese curds will still drop to the bottom. Pour a bit of the batter in to the bottom of the Stainless Bowl and evenly distribute the slices of Tofu on the bottom, then pour a bit more batter on top of it, repeat until all the tofu is mixed with the batter. pour about 1 1/2 c water in the instant Pot (I have an 8q) Set the bowl onto the long-handled trivet and lower the bowl, uncovered into the Instant Pot. Put the lid on and set the time for For 25 min on hi pressure. when the timer goes off, allow the Pot to NPR (natural pressure release) for 15 min, the pin should drop by then but if not, QR (Quick Release) the rest of the pressure out, Open the lid. The top will have liquid on it, so take about 3 paper towels and gently lay them on top of the pudding which should be spongy. Let the towels soak up the liquid for a few minutes and then discard them. You are now ready to remove the pudding from the pot and let cool. But if you want some color on top just for esthetics, then I switch pressure cook lid to Air fry Lid and Air fry/broil for 5 min at 400° turning the inner pot half way through. You can put it under your broiler for a few min too but don’t walk away, it browns fast and can easily burn. I love this warm, it’s the best consistency this way, but you can cool completely before Serving. If you refrigerate the leftovers, individually reheat in the microwave for 20 seconds….it will seperate a bit like any custard,but still tastes good!
I served it with steamed spinach carrots and broccoli…and Cole slaw… recipe in the files.
This Sauce is supposed to be kind of thin, but can be made thicker if you want by adding Rounded Tbsp of Cornstarch in stead of level. serves 2. If you like the Sauce then you may also enjoy my Creamy Lemony Chicken Soup. Link here. Creamy, Lemony, Chicken and Wild Rice Soup IP. Use 1 recipe of the Lemon Cream Sauce. (Click link for recipe) Lemon Sauce for white Fish….Creamy & light .. Simple
FOR THE SAUCE: You will need 1 c water. 1/4 c Heavy Cream. 3 tsp fresh Lemon juice plus a little more in case you need it 2 tsp lemon ZEST plus a little more if you need it. 3 tsp Costco’s Better than Bullion Chicken 1 Tbsp Butter. 1 Tbsp Cornstarch (Rounded for a bit thicker Sauce) I added a couple tsps of Dill, 1/4 tsp Red Pepper Flakes and 1 tsp Capers to it this time. 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 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!
FOR THE FISH: 2 -1” Thick Steaks or Fillets of Chilean Sea Bass, brought to ROOM temperature. 1/2 tsp Slap Ya Mamma Seasoning or Creole Seasoning. Divided. 1 Tbsp Butter. For searing 1 tsp EVOO for searing.
Pat your Bass dry with paper towels. If you have Fillets with the skin on, score the skin in a diamond shape before rubbing the seasoning into the skin cracks. Lightly Sprinkle both sides of the Fish with the Slap ya mama Seasoning. Spritz the top with EVOO. Let it set while making your Sides and Sauce. Make the Lemon Sauce, and taste it to see if you want to add more Zest or Lemon juice. It’s important to use a clean spoon if you taste it again…don’t double dip, or your sauce could break down. Set aside, keep warm. Also make up your Veggies and any sides that you will serve with it. It only takes about 7 min to cook. When you are ready to cook the Bass, Turn a fan onto high because searing the Fish will smoke. Pre warm your Plates, you will serve directly onto the plate. Preheat the Skillet or Griddle to Med – Medium High. You know your stove top, a drop of water should sizzle when you drop it into the pan. When your Pan is hot, add the Butter and immediately add the Fish. For Steaks, place them onto the Evoo side down. If you have Fillets with the Skin on, then you will sear the skin on the flip side, second to keep it crisp. Sear for 3 min, and then very carefully with a spatula under the whole piece, hold the Fish with a Fork on top of it and flip it over and sear the other side for another 2 min. Then, carefully turn the Fish onto the edge, skin side…you will have to support it., cook for another minute to crisp the Skin. To serve, spoon about 1/3 of a cup of the Lemon Sauce onto the Plate and carefully place the piece of Fish onto the Plate so that it bathes in the Sauce. Add your veggie beside, or just touching the Sauce.
I made 4 fillets this time. The pot is full of fresh spinach, it shrinks down to Two good servings.
These pretty little jewels are so good. Bursting with Italian flavors. They can be made using your own Marinara Sauce (recipe in the files) or you can use your favorite Jarred Sauce. I use Bertolli and Rao’s both, when I don’t have my own. This recipe can be cut in half if you desire, or in my case, I make a full recipe and bake half of them in the sauce and freeze the other half without the sauce under them, for cooking later. (When you pull them from the freezer You will have to add a half of a jar of Rao’s sauce to your Cassarole pan and increase cook time to an hour). If you prefer, change it up with a Cream of Mushroom sauce.. ( 1 can soup plus 1 c milk recipe for that in the link. You can also look up manicotti/stuffed shells or mushroom cream sauce. )
For the Meat sauce: 1 Lb Hamburger. 1 lb sweet Italian sausage. 1 sweet Onion chopped finely. 4 cloves garlic Minced 1/4 c Parsley chopped. 1/4 c Fresh Basil chopped. 1/2 Tsp Salt. 1/2 Tsp Pepper. 1 1/2 tsp Italian Seasoning 1 Jar Bertoli Spaghetti Sauce (this will go into the meat mixture) 3 Tbsp Evoo
1 Jar Rao’s Spaghetti Sauce divided, for the bottom of the Casserole pan. (Use half if only cooking 1/2 recipe and freezing the rest. You can freeze the sauce in a baggie along with the Shells if you want)
For the Cheese Mixture:
1 regular sized (16 oz) carton of Ricotta Cheese. (BelGioioso is super creamy) 1/2 c Cottage Cheese. 1/2 c Parmesean Cheese. 2 1/2 c Mozzerella Cheese divided in half (save half for the last 10 minutes) 2 cloves minced Garlic. 1/4 tsp Salt 1/4 tsp Pepper 1 1/2 tsp Italian Seasoning 1/3 c chopped fresh Basil . 1/3 c chopped Fresh Parsley. 1 beaten Egg
Bring a Pot filled with 2 quarts of salted water to a boil. Add the Shells to the water and par cook them until al dente’. (About 7 min…ish, check them). As they cook move on to the Meat mixture and as that cooks, mix up the cheese mixture. As the Shells get done, use a slotted Spoon to carefully remove them…. a few at a time. Drain the water from each by tipping the spoon. Lay them on a plate to cool slightly. Off to the Next thing while they cool. Working on the Cheese mixture now, add all ingredients to make the mixture into a medium Mixing Bowl. Stir it all up and set aside. Next, is the Meat. Using a large Frying Pan, heated to medium high. Add the EVOO and the Burger and Sausage. Fry it up until done, drain… but leave a couple Tbsp of the fat. Next, add the Onion, Garlic, Parsley, Basil, Salt, Pepper, and Italian seasoning. Stir and cook until the Onion and Garlic are cooked. Add the Bertolli and stir in. Set that aside as well.
Preheat Oven to 425° At this point, you will fill all of the Shells and either Cook them all, or cook just half and freeze the rest for another time, but you need to choose a Casserole dish accordingly. You can use a small Casserole dish, 8 x 11” or a 9 x 15” pan for them all.If your cooking just half like I do often, Pour Half of the Rao’s cold Sauce into the bottom of the dish. Spread it evenly. Fill the Shells with the Meat filling, using a Tablespoon or Soup Spoon, filling each one to the top and not to tightly… don’t pack it in. Lay the 12 that you will be cooking into the Spaghetti Sauce in the Casserole pan. Put the others onto a non stick Pizza pan or sprayed with cooking spray to prevent them from freezing to the pan, or use something that you can easily place into the freezer. Next, spoon about 1 Tbsp full of the Cheese mixture on top of the filled Shells, pat it down gently. Put the ones that you won’t be cooking. And when they are frozen, transfer them to a gallon sized baggie carefully and keep frozen until ready to use.
Cover the Shells that are in the Casserole Dish with Aluminum foil and put it into the Oven.
Bake for about 30 min at 425°, they should be bubbling around the edges and hot in the center ones. Remove from the Oven and remove the foil. Sprinkle each Shell with about 2 Tbsp Mozzerella. Return them back to the Oven for another 10 min, until the Cheese is melted and browned.
If you like PF Changs Lettuce Wraps, I bet you will love these.. I didn’t use the crispy noodles, instead I used Shiritake Rice…see pic. This is a lower Carb version.
Serves 4 for a meal-6 for appetizers
12 Lettuce leaves (6 Ice berg cut in half lengthwise, Romain or Butter Lettuce) 2 lbs Ground Pork Turkeyor Chicken 1 1/2 c Cabbage sliced thin and chopped 4 cloves Garlic minced 1 inch fresh Ginger minced 3 Scallions chopped 1/2 c Cilantro 2 c Carrots grated 1 1/2 c Celery sliced thin 1 c Snow peas chopped 1 Hot sweet orange Pepper from Costco or jalapeño 2 Tbsp Sesame oil 1/2 tsp Fish sauce 2 Tbsp Chili Garlic sauce 1 tsp “Simply Asia” Sweet garlic ginger spice blend. (More at the end if desired) 3 Tbsp Shoyu (soy sauce) 3-6 Tbsp Hoisin Teryaki sauce (or sweet chili sauce with soy added) add more at the end if desired. (I like 5-6 Tbsp total.) 3 Tbsp corn starch 1 small pouch Miracle Noodle Rice (Shiritake Noodles chopped like rice. if you can’t find these, chop your own.) or substitute crispy rice noodles.
Pull off whole leaves of the Lettuce. Wash and drain them in warm (not hot) water, and lay on paper towels to drain. The warm water will slightly wilt them and when they go in the fridge, they will really crisp up. If using Ice berg, slice leaves in half lengthwise. Place lettuce leaves in the fridge. About 1 hr or at least 30 min as you cook the filling. Preheat a Wok or large skillet to Med High. Add sesame oil, Stir fry the Pork or Chicken until just done. Push the meat to the sides leaving the bottom of the Wok exposed. Some of the pork grease will collect so you want to scoop out a couple Tbsp of the fat in the bottom of the Wok but don’t take it all. Add Fish Sauce to the bottom, then add the garlic, ginger and pepper. Fry for a minute. Before adding the Veggies, save out some of the scallion, cilantro and peas to add fresh back in, then add the rest of the Veggies to the Meat, and cook well then stir into the meat. When the Veggies are cooked down, clear a hole again in the bottom of the Wok and add the Hoisin. Stir just the Hoisin to heat through until it is nice and bubbly. In a seperate small bowl, quickly combine the Corn Starch and Shoyu (Soy). Mix well and then pour into the bubbling Hoisin in the hole, stirring constantly and quickly, bringing in just a bit of the meat mixture in a little at a time until the cornstarch and soy have cooked and thickened.. then mix into the rest of the mixture. Add the Shiritake rice in stead of using crispy noodles . Finally add the rest of the Cilantro, Scallions and Peas. Taste, and add more Hoisin Teriyaki Sauce, and more Simply Asia Sweet Garlic Ginger seasoning if needed. Serve hot with Lettuce leaves on the side.. I had some seaweed salad in the fridge left so I had some with it. That is what the bright Green stuff is. We just love this stuff! You can even heat up some of any leftovers and add a fried egg for breakfast.
Chili Garlic Sauce . Available in grocery stores. This package comes with 2 pouches.
![Noodle Pudding [FAUX] Low Carb..IP..made with Tofu, no Noodles..GF](https://i0.wp.com/www.homemakergeek.com/wp-content/uploads/2021/05/BF70A3DB-D802-48EF-BB85-53800FCBEACB-scaled.jpeg?fit=1200%2C1600&ssl=1)
