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Filling for manicotti or canoli I made sweet potato today
9×7 pan
3/4 of 15 oz container of whole milk Ricotta
1 pkg of mozzerella 1/2 c parmasean
2 eggs 1/8 tsp pepper
1 clove garlic minced well
1/8 tsp italian seasoning
1 sweet potato…thin sliced on the Kitchen aid veggie sheet cutter.
for softer sweet potatoes put the sweet potato sheets in a pan and pour boiling water over them to blanch them and soften them prior to filling and rolling.
Mix filling, Fill and roll up… line in a small dish. Cover with foil and Bake for 1 hr at 350° Sprinkle with more mozzarella cheese. make sure sweet potato is soft. Maybe after 45 min, crank it to 400°
12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)
FOR THE SAUCE :
5 oz Half and half 10 oz Evap milk 1 Small can Green chilis 1 tsp Cumin powder 2 Tbsp Costco’s Better than Bullion Chicken 1 1/2 c meltable Queso Cheese 1 cup of the Broth from the Chicken
FOR THE FILLING:
6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier. 2 c chopped fresh Asparagus 4 cloves Garlic minced 1 Onion chopped 1 1/2 Tbsp Chili Powder (I used more than shows in the pic.) 2 Serrano Peppers chopped fine (or less if you want mild) 1 1/2 tbsp Cumin seeds 2 Tbsp Costco’s Better than Bullion Chicken 1/2 block Philadelphia Cream Cheese 1/3 c Water ( yes 1/3 c) Salt 1/4 tsp Pepper 1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)
FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.
But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.
DIRECTIONS: Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry. Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.
While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.
When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.
Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.
Turn Pot OFF and back ON to Sauté, Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently. Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese. Spoon some filling in tortilla and roll up. Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.
Pour Sauce over Enchiladas and cover.
Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??
This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR
Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).
Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.
INGREDIENTS:
1 lb of Bacon cut up
1 chopped Sweet Onion
2 cloves garlic chopped
1 head of Cabbage rough chopped into 1” pieces
16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.
3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)
1/2-1 tsp Red Pepper flakes for a little kick. Optional.
INSTRUCTIONS:
I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)
Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water. So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.
Lid on, vent to sealing Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.
To cut recipe in Half :
1 c Water
1/2 lb Bacon
8 0z Pasta
1/2 head Cabbage chopped
1/2 Onion chopped
1 Tbsp Costco’s reduced sodium Better than Bullion Chicken
1/2 tsp Red Pepper Flakes
Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir. Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!
Prep all ingredients This is a good Pasta.I spray the knots with Evoo or avacado oilClose up of oiled knotsSimple to spraySee all the brown on the bottom. This must be deglazed Deglaze with half the waterAdd half the water close up.Add onion and garlicAdd a small handful of cabbage, and then the pastaNotice the oil on the pasta knots. These have been sprayed with avacado oil. Prevents clumpingAdd the Better than Bullion mixed with waterPour the rest of the water over the cabbage. Some will dribble onto the pastaThis was 6 min with 7 min NPRTip: thinly slice core if it isn’t too woody.
Mix ahead and refrigerate for 4 hrs or a day or so . They are even more fluffy and holey if batter is refrigerated. So my suggestion is make a batch, and try it both ways.
Preheat pan for 10 min in oven. Put 1 tsp fat ( beef pork or other. Even butter) into preheated mini cast iron, or other pan at 400° for 5 minutes ..( not glass, it can break from thermal shock) .
Pour batter half way to the top of the cast iron minis.. change Air fryer temp to 370° and air fry for 13-15 min.
Serve immediately with the traditional gravy, or make for after dinner for dessert. Serve with honey butter or maple syrup butter So because this is a ratio recipe, here is what I did.
4 large eggs = 1 scant cup. 1 scant c flour. 1 c milk. 1 tsp salt Butter for the greasing the Pan.
In a bowl or the stick blender cup, beat eggs, add Salt, Milk and then flour, mix well so there are no lumps, store in refrigerator container. I poured my batter the into my kitchenaid stick blender mixing cup because it has a lid. You can also mix it up in there .
Oh yeah!
Here is another batch. Made with 2/3 c flour, 2/3 c whole milk, 2 pinches Salt and 2 large eggs. Made in the Breville on convect air fry, 450° 5 min- then 400° 6 more min.
Preheat cast iron, 10 min, drop 1 Tbsp butter in each, return to the oven just until the butter barely starts to smoke, quickly pour in batter to half way up the side of the pan. Save the rest for another time or make it in another dish.
See the one in the copper pan. That one was done in the duo Crisp +air fryer on 400° for about 6 min.
The one on the lower right was done in the Duo Crisp with the Air fryer Lid. The high Air flow from the fan above causes the swirl pattern. They do better undisturbed but are still so good!
This batch has Andouille Sausage in it. Don’t be afraid to switch things up in this soup. I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.
1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans). 1 Onion chopped. 4 cloves of Garlic minced. 2 ribs celery chopped. 1 carrot chopped. 1 tsp Italian season. 6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.). 1 bay leaf A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy). 1 can Stewed tomatoes chopped 1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)
If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).
OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.
For this Batch I used Pulled Pork for the meat.
To Switch it up to Minestrone, ****for Minestroni soup, to the ingredients above add All Except the Macaroni.
1/4 tsp Salt. 1/4 tsp Pepper. 1/2 pkg frozen Spinach 1 cut up Summer Squash. 4-6 oz macaroni noodles. 1 1/2 c Chicken Broth. 1 lb chuck roast cut up into small chunks (cook before adding).
Add all except for the Macaroni Noodles
Cook as stated above. After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.
Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.
There are so many directions to take this …on this batch I used hatch Pepper Andouille Sausage.
Lima Beans or Butter Beans with Ham Hock This is a simple side.
Total time 55min.. 10 to pressure 30 to cook 15 NPR
2 tsp Slap ya Mamma season. 2 cloves minced Garlic. 2-3 tbsp minced dry Onion or 1 chopped 1/2 lb lg dry Limas rinsed. 1 Ham Hock. 6 c Water. 2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.
Optional ***add red pepper flakes for some kick if you like that.
Put everything in the IP Lid on Vent to sealing Hit Beans or manual and adjust time to 30 min. 15 min NPR lots of good sopping, so make cornbread or biscuits.
Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.
FOR STOVE TOP:
Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone.. Recipe is for 1/2 lb. double it if you like.
1 ham Bone or Hock or your choice of meat. (amount is up to you) 1/2-1 lb Lima’s or Butter Beans (big Limas). 1 chopped Onion (1 c) PER 1/2 lb beans used. 1-2 cloves Garlic PER 1/2 Lb. 1/2 Tsp Italian Seasoning. 1/2 Tsp Old Bay Spice Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.
Sort and Rinse Beans. Use a Pot that holds 4 q….6 q or bigger for more Beans. Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients. Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed. beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.
Turn down to simmer when Beans start to swell.This is how much that you will have in the pot after cooking for 4 hrs and removing meat from the bones…without the ham added back in.This is after Ham is added back in.
This Pic above shows the Peas, Pork and Greens all made together in the same Pot for the same amount of time. 30min with 20 min NPR. The Peas naturally stay on the bottom, layer them first, with seasonings, onion and Garlic then the meat and then the greens and Reduced Sodium Better than Bullion Chicken
*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)
*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website. The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.
This is for the Pork and Peas only:
1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning 1/4 Large Onion chopped. 2 cloves Garlic chopped. 1 heaping tsp…full salted Better than Bullion Chicken A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season. 2 cups Dried Black eyed Peas. Culled and rinsed. 5-6 cups water Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies. Put the Lid on. Vent to Sealing. Set manual and the +20 min. Allow 10 min NPR, before opening. If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.
*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork. But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?
FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…: 1 bunch Collards or Kale chopped. 2 cloves Garlic chopped. 1/4 Large Walla Walla Sweet Onion chopped. 3 strips Bacon 3 tbsp Butter. 1 tsp of the Fully salted Better than Bullion Chicken, (not Costco). A few dashes of Johnnies seasoning. 1/4 c Water
Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it. Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas. Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).
This Pic above shows the Pork and Greens cooking together in the bottom with the Peas and their liquid in their own stainless bowl put on top of the pork and greens.This picture above shows that in this batch the pot has black eyed peas and seasoning, bacon, garlic, onion on the bottom then seasoned pork, then the greens, some more onion, garlic, bacon then the long legged egg trivet, then the half recipe of corn bread, covered with a paper towel, 17 min/12 min NPR .The black eyed peas in this batch were put on top. PIP. See pic belowLike this.
This is basic but you can add hot peppers to it if you like.
You can also make it alll in the same pot using PIP if your not making a ton. Yall think I’m in trouble with the black eye peas liquid up there so close to the top of the bowl? Nope.. Use a stainless steel bowl. I didn’t have one at the house I was making this at. As the Greens cook, it will cause their level to go down, so, as the greens drop, so will the bowl, but as it drops, the water level in the bowl with peas will also go down because the peas will be absorbing it as they cook, it will go down evenly, so it shouldn’t spill over inside. Not that it will hurt the Greens, but it could dry the peas out too early if it does so you want to pack the greens so that as they wilt they will do so evenly, you could also put a long legged trivet in to be sure that the peas don’t tip.. but the greens should wilt down and drop the bowl straight down into it all.
Recipe. 1 bunch collards chopped. 1 bunch Kale chopped. 4 cloves garlic chopped. 1/2 big Walla Walla Sweet Onion chopped about 1 cup. 3 strips bacon 3 tbsp butter. 2 tsp full salted better than bullion chicken. A few shakes of johnnies season (1/3 tsp). 1 1/2 c water
Make sure that with the collards, the woody spine is removed. Rinse and chop Greens and put them in pot Add the rest and turn it to 20 min. 10 min NPR
BLACK EYED PEAS. PIP.
1-2 slices Bacon Chopped 1 c Onion chopped. 2 cloves Garlic chopped. 2 heaping tsp full salted Better than Bullion Chicken ( Or 1 Tbsp of the Costco kind) A few shakes Johnnies seasoning, Slap Ya Mama’s or Tony Chachere’s. 2 cups dried Black eyed Peas, culled and rinsed. 5-6 cups water
Optional: your choice…Green or Red Bell Pepper, Celery Jalapeños, Serrano or other peppers etc.
For PIP (pot in pot) use a stainless steel mixing bowl or pressure proof heat resistant bowl.
Note… if you’re using Costco’s better than Bullion Chicken, use a bit more and add a couple more shakes of johnnies. Add all the Black Eyed Pea ingredients to the bowl and fit it into the pot on a long legged trivet set it down nestled in to the greens, Lid on. Vent to sealing. Set manual and the +20 min and let er rip. Do 10 min NPR, before opening. Taste, and add more Better than Bullion Chicken if necessary.
RICE A RONI. Do this in a Separate pot (better get 2 pots?
1 1/2 cups jasmine rice. 1 c Vermicelli. 1/2 stick butter. 1 c sweet Onion chopped. 1 clove Garlic minced. 2 cups Chicken broth (or water with 2 tsp Better than Bullion Chicken)
Turn pot to sauté, melt butter and add the rice and vermicelli, stir continuously for a few minutes until rice starts to brown, add Onion and Garlic and continue to sauté for a minute and then add the bullion, stir. Add liquid. Stir well to get the brown off the bottom. Turn pot off and then on to manual for 4 min…let it fully NPR, 20 min, fluff with a spatula or spoon.
Cream of Asparagus Soup. Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.
4 cups Chicken Broth (homemade is best, made with vegetables). 1 Onion finely chopped (1 c) 4 c Chopped Asparagus. 1/2 c Mexican Crema. 1/2 c Heavy Whipping cream Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion. 1/8 tsp Italian Seasoning. 1 Tbsp Costco Better than Bullion Chicken. 1 Tbsp flour and 2 Tbsp milk, Make a slurry.
Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.
Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.
