Earworm, Taxes, Instant Pot,

Many years ago, in England,, this song was sung by a couple called Flanders and Swann - I haven't heard it since I left the UK in '75 and maybe not for a while before that, so how on earth did it come to me as an earworm when I woke up this morning? Of course I googled it. You might all like to have an earworm, why should I be the only one to suffer?



This morning I had nothing particular to do so I decided to get on with our taxes - so, all done. I also reconciled bank statements/accounts. Took me all morning but now they are out of the way. Matt gets money back, he does every year because he pays extra on his pensions. I didn't get anything back, but didn't have to pay anything either.

Hopefully, today ladydog and Zoey will make it for a visit. Matt does so enjoy the dog's visit. ladydog's too of course. Apparently Zoey went to the groomers this week so is looking pretty.

I couldn't think what to cook for supper tonight and I pulled out a recipe I had had from very early on in my Instant Pot days. I didn't have any defrosted ground beef, but the beauty of this recipe, you can use frozen. It is basically a dump and go recipe and although the frozen meat comes out a bit more like meatballs when you break it up, it is, nevertheless, delicious. Not only that, you dump everything in - I forgot you have to chop an onion - seal it up and walk away. In half an hour you have a super delicious chili which took little or no effort on your part. I love my Instant Pot.

Easy Instant Pot Chili

This Instant Pot chili is amazing! Just dump all the ingredients in the Instant Pot and have this

mouthwatering chili for dinner 25 minutes later! EASIEST CHILI EVER!

1 lb ground beef or turkey
2 cans (15 oz each) black or pinto beans, drained and rinsed
1 can (14 oz) tomato sauce
1 can (14 oz) diced tomatoes
1 onion, chopped
3 garlic cloves, minced
1 ½ Tbs chili powder
1 tsp cumin
1 Tbs Worcestershire sauce
½ cup water

1. Put all ingredients except water in the Instant Pot. Mix with a spoon until the meat is broken up and all ingredients are combined.

2. With a spoon, make a well in the middle of the meat mixture so the bottom of the pot is exposed, and pour ½ cup of water there.

3. Close the Instant Pot and turn the valve to a Sealing position.

4. Press the "Pressure Cook" or "Manual" button and set the time to 20 minutes on High pressure.

5. When the Instant Pot is done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.

 Notes

 If using frozen ground meat, dump all ingredients in the Instant Pot and skip the step of mixing them (since you can't mix a frozen solid block of meat). Add 5 minutes to the cooking time. After the chili is cooked, break up the meat into small chunks and mix everything together.

Author/Source: MelanieCooks.com

Have a great day
 

Water Shut Off, Christmas Syndrome, Busy Busy, Instant Pot

There are notices all over this apartment building announcing that the water will be cut off, once again, on Monday at 8 a.m. and that access to the underground parking will be unavailable all day so, if we want our cars, we need to move them by 9. I decided to move mine on Sunday morning so downstairs I went and there was a piece of "police type" tape over the garage entry so I couldn't get at the car anyway. I actually forgot that there was a second door (only ever used it once in 19 years) and, as it turned out, I could still use it. (Took a phone call to the super to remind me). I ended up parking in the visitor parking lot as it is closer to the door. Only problem was, it is as icy as a skating rink so somewhat dangerous. I had to move the car so Matt could get out on dry ground. However, if we want to bowl on Monday, it's gotta be done. Hope it doesn't snow overnight that will really tee me off. That's the only trouble with living in a building which was built over 40 years ago. Lots of things are wearing out. Pipes being the #1 problem these days. The elevators were replaced some years ago and lots of internal things like the tiles in the hallways, not forgetting the balconies which, if you are a long time reader, you will know all about.

Have you heard of Christmas syndrome? I hadn't until today. Apparently when we bring home Christmas trees were are also bringing in mould which is on all trees in one form or another, not only that, we store our synthetic trees in the attic and so on and they too pick up mould during the year and we then bring into the living area which is why many of us end up sniffling and snuffling at this time of the year. Personally I have just gone off Christmas decorations, I've only got a few but I have been sniffing and snuffling like mad lately but didn't know why. Who knew?

We have one hell of a busy week coming up, Monday Bowling, Tuesday Foot Nurse, Mandarin Lunch, Shopping, Wednesday coffee with my Alzheimer group, later in the day a pharmacist is coming to give us our annual review of medications, Thursday I have a blood work appointment at 8:30 a.m. Of course I forgot exercise classes amongst that lot. Think I will be totally knackered by the end of the week. With any luck Zoey will be bringing lunch one day and getting ladydog to drive her here.

This sounded a nice soup to maybe fill in some times during the holidays. I figure, once again, it is a cinch for my Instant Pot. Talking of which, I finally got round to checking, I can fit two ramekins in my pot so it won't be too difficult to make my lava cakes. Checking over this recipe again I see it uses fish sauce. I bought some a couple of weeks ago and can't remember what for - duuh.

Thai Chicken and Coconut Soup

We've deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders

1 lb boneless, skinless chicken breasts (about 3), cut into 2 1/2-by-1/4-inch strips
3 Tbs Asian fish sauce (nam pla or nuoc mam)
1 1/2 Tbs lime juice
1 quart plus 3/4 cup canned low-sodium chicken broth or homemade stock
3 stalks lemongrass, bottom third only, peeled, smashed, and cut into 2-inch pieces, or three 3-inch-by-1/4-inch strips lemon zest
1 1-inch piece peeled fresh ginger, cut into thirds
1/2 cup long-grain rice
1 3/4 cups unsweetened coconut milk (15-ounce can)
2 fresh red chiles or jalapeño peppers, seeds and ribs removed, cut crosswise into thin slices
3 Tbs chopped cilantro

1. In a medium glass dish or stainless-steel pan, combine the chicken strips with the fish sauce and lime juice. Set aside.

2. In a large saucepan, bring the broth, lemongrass, and ginger to a simmer. Add the rice; simmer until the rice is almost done, about 15 minutes.

3. Add the coconut milk and bring back to a simmer. Stir in the chicken and marinade and cook until the chicken is just done, about 2 minutes. Stir in the chiles and cilantro.

Servings: 4

Tips Asian fish sauce is available at Asian markets and many supermarkets.

Source: FOOD and WINE

Have a great day
 

Zoey, Fish, Instant Pot

Matt and Zoey's rear end!!

Matt and Zoey - bit lopsided

Today, ladydog visited us with Zoey who went straight to Matt who already had some dog biscuits ready. He fed her a bag of biscuits in very short time even though we had a lunch break. Had to move them so Matt wouldn't feed her at the table. Once he would never have done that. Ah well. We had Subway sandwiches for lunch the smell of which Zoey found very interesting. They were very enjoyable, thanks ladydog.

On the way home, ladydog took me to Victoria St. Market. I particularly wanted to get some scallops and then I decided it was time I really learned how to cook fish, Matt always used to do it. I was astounded to discover that Haddock is the same price as Arctic Char which I think is an exceptionally expensive fish. Cod was much cheaper so that's what I bought. Now to decide what to do with it. I also bought some sausages as we had run out plus a sirloin steak. I didn't even buy bananas and I ended up spending quite a bit of money. For supper we finished up the coconut shrimp. I could eat them ad infinitum. I bought some scallops too today.

I am so excited, I have just received a recipe for Lava Cake which is one of my favourite desserts, but this is to cook in the Instant Pot. Matt used to make them very successfully but I tried them once in the oven and they were a bust. So now I want to try in the Instant Pot. This recipe is for a 6 or 8 qt. Pot, I can't remember but think I can get 2 ramekins in my Pot. See you can buy a 6 qt. for under $60 at the moment. Matt would kill me if I bought another, apart from which, I haven't got room in my little kitchen.

Instant Pot Chocolate Lava Cakes

Melt, Mix, Set Aside
4 oz Bittersweet Chocolate Chips, or Chocolate Bar, broken up (62% to 70% dark)
1/2 cup Unsalted Butter (room temp)
1/2 tsp Espresso Powder (or instant coffee) optional

Mix Together
2 Eggs (room temp)
2 Egg Yolks (room temp)
3 Tbs Flour
1 cup Powdered Sugar (Confectioners Sugar)
1/4 tsp Salt
1 tsp Vanilla Extract

1. Add 1 1/2 cups of water to a 6 qt or 8 qt electric pressure cooker. Set the trivet/rack in the bottom.

2. Spray the inside of the ramekins with cooking spray and set aside. Make sure you are using the 6 oz size.

3. In a microwave safe bowl, add the chocolate chips/chunks and the butter. Heat in microwave for 30 seconds. Then remove from microwave and slowly stir to combine. Heat again for 20 seconds and stir some more. Repeat again for 10 seconds if necessary. Stir until smooth and combined. Then stir in the espresso powder, if using. Set aside.

4. In a mixing bowl, add the eggs, yolks, flour, powdered sugar, salt, and vanilla. Using a hand mixer, mix on low speed until well combined.

5. Pour the chocolate mixture into the batter and mix on low speed to combine.

6. Pour the batter into the sprayed ramekins and distribute evenly between the four. The batter will be a bit thick.

7. Place the ramekins in the pot on the trivet/rack. 3 on the bottom, and 1 sitting on top of the 3. No need to cover them.

8. Place the lid on the pot and lock in place, setting the steam release knob to the Sealing position.

9. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes (High pressure).

10. When the cooking cycle is finished, turn the steam release knob to the venting position to do a Quick Release of the steam/pressure.

11. When the pin in the lid drops down you can open it. The cakes will be a little puffed up, but they will settle down.

12. Please use extreme caution as you remove the ramekins, as they will be very hot, and very slippery. Use some oven mitts and a small towel.

13. As soon as you are able to do so safely, invert the ramekins on individual small plates (or serve in the ramekin). Dust with powdered sugar, or garnish with ice cream, whipped cream, or some fresh berries.

14. Serve immediately.

Servings: 4

Author: Sandy Clifton
Source: Simply Happy Foodie

Have a great day
 

Instapot Again, Hurricanes,

I decided to make the Tuscan Shrimp and White Bean Salad which I posted yesterday. Only thing was, I forgot to take the shrimp out so I could defrost it and cook it. Googled and then cooked the frozen shrimp in  my Instant Pot for one minute. They came out absolutely perfect, better than if I had done it in a saucepan. I was delighted. If you haven't bought one, you really should they are marvellous. The final result of the recipe, with a few tweaks from me, was a delicious meal. I changed the dressing to a regular vinaigrette which, in my opinion, tasted a lot better than the recipe.

Just been watching a programme about super hurricanes in 2017. Must admit, I don't really remember Harvey, Irma and Marie. But they certainly caused some damage. Mind you, we humans are totally stupid to have built on coastlines and islands the way we have. A lot of places we have destroyed the natural protections such as mangrove swamps which acted as a barrier. The global warming is a lot of our fault too which doesn't help. Of course exploding volcanoes adds to the problem as well. Hurricane Dorian seems to be another such storm and I am so very glad we no longer live in North Carolina. We did a lot of running in the 12 years we lived there. We have friends who still live there so I wish them all the best in the next few days.

I thought this was such a good idea for a Pot Pie.

Skillet Chicken-and-Mushroom Potpie

Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version,

prepared with store-bought rotisserie chicken and—her stroke of brilliance—buttered white bread in place of the usual labor-intensive puff pastry crust.   
Ingredients

4 Tbs unsalted butter, softened
1 onion, finely chopped
1/2 lb shiitake mushrooms, stemmed, caps thinly sliced
2 carrots, thinly sliced
Salt and freshly ground pepper
3 Tbs all-purpose flour
1 tsp sweet paprika
1 cup chicken stock or low-sodium broth
2 Tbs Madeira
2 cups whole milk
3 cups shredded chicken (from a rotisserie chicken)
1/2 cup frozen baby peas
8 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed

1. Preheat the oven to 425°. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring, for 1 minute. Add the stock and Madeira and cook, stirring, until blended. Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.

2. Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away

Servings: 6

Author: Grace Parisi
Source: Food & Wine

Have a great day
 

Care, IP Adjustments,

I'm a bit gobsmacked at the moment, I contacted a company that help caregivers and was told I would be expected to have them twice a week for a minimum 3 hour visit. They charge hourly at $33 an hour. They must be joking. Or at least in my case. That would mean my bowling would cost me $211 a week. I thought these places were supposed to help not bleed us dry.

Friday night I cooked the Shrimp and Asparagus Linguine which I posted yesterday. I adapted it and

cooked it in the Instant Pot. I started by cooking the asparagus in chicken broth. I then saved that broth, topped it up to make a cup again and turned on the IP. I sautéed the peppers and garlic and added some basil (only had dried). I then added the broth together with the pasta. Turned on the Pressure Cooker for 9 minutes. I did a quick release then added the shrimp and hot sauce, turning the Sauté function on again. Once the shrimp was just about done I added the cooked asparagus pieces and served it. Delicious and the juices were worth either using a spoon for or getting some crusty bread. I went to the Victoria St. Market to get the peppers, they were very expensive, cost me over $34. Well, yes, I did buy Bienstich and Dobos Torte, some bananas, a cob of fresh corn and so on. I was thinking of buying some sirloin steak which looked really good, but didn't. Now I am thinking about going back tomorrow (Saturday).

Think ladydog and Zoey are coming over at lunchtime today, hope so.

Have a great weekend/

Rides, Instant Pot,

Today was a shopping day so I went down to the lobby to wait for my driver. Eventually I phoned and said where was he and they informed me he was coming at a later time. About 10 minutes or so. Not much but I had got down there early. Had I known there were things I could have done at home before I came down stairs.  I wish they'd let me know. Just got a call about another ride and mentioned just that. I don't mind if they change the time, but I do hate waiting and not knowing if and when someone is coming. I am now booked to go to Costco on Thursday. I need lamb!!

Actually, I watched a Six Sisters Stuff video today with 4 "dump and go" recipes for the Instant Pot. I tried a chicken on tonight which we both enjoyed (cooked some rice in the pot first). There is another recipe made with frozen meatballs from Costco so I might have a look at those when I go.

This is another of my all time asparagus favourites. For the non Canadians, Food and Drink is the free magazine put out by the LCBO (Liquor Board) three or four times a year which always has great recipes in it, some of which are doable for me. Don't tell anyone, but I have never been that keen on Basil Pesto, but this I enjoy.

Asparagus Pesto Toasts

1 lb trimmed green asparagus
1 cup toasted walnut halves (I used pecans)
4 cloves garlic, peeled
2 1/2 tsp salt
3/4 cup olive oil
2/3 cup freshly grated Parmesan
Freshly ground pepper

1. Cook asparagus until just tender. Refresh in cold water, then drain and dry well. Place asparagus, walnuts, garlic and salt in food  processor. Process until blended.

2. With motor running, gradually add olive oil, then add cheese and pepper. Blend together and check seasoning. Place in covered bowl.

3. It shows the recipe served on crunchy toasted French or Italian bread with a curl or two of parmesan on top and some asparagus at the side.

4. We freeze this in ice cube trays, then wrap the cubes in pairs (separated by Saran, and put in a bag in the freezer until we need them.

Source: Food & Drink

Have a great day

Instant Pot, Delivery, Movie

How annoying, Walmart have a deal on the Instant Pot for $60. Having written that, it occurs to me that is probably Stateside and not here. Damned good price though if you haven't got one. Cooking in it has given me endless pleasure since I got it in February.

Tired and busy I decided to get a delivery firm to bring us some wine etc. This was this afternoon, thought they would bring it today, obviously not. Wonder when we will get it. Going out to lunch at Red Lobster on Friday, with ladydog. Had thought about going to Costco on my own but decided to try and get a ride anyway. That way I can get help bringing whatever I buy upstairs.

Basically another quiet day so not much to write about. Either we are so busy we can't turn round or we have nothing much to do. Typical. Just watched The Sands of Iwo Jima with John Wayne. Not sure if I ever saw the movie before or not. If so it was a long time ago. The film was released when I was 11 years old!! No comments please.

I was looking for something with mushrooms to do in my Instant Pot. This one doesn't sound too bad. Not that I am either vegetarian or vegan, but I am sure there are many out there who will like this anyway.

Instant Pot Mushroom Stroganoff

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty

and full of delicious depth and flavor!  Vegan Adaptable

3 Tbs olive oil
½ a red onion, diced
3 garlic cloves, rough chopped
16 oz mushrooms, sliced (cremini, shiitake, button)
¾ tsp salt
½ tsp pepper
¼ cup cooking sherry (or sub white wine)
2 cups veggie broth
2 Tbs mustard (whole grain or dijon)
1 Tbs flour
8 oz pasta (rotini, penne) about a scant 3 cups

Stir in after cooking:
½ to ¾ cup sour cream ( or sub vegan sour cream)

1. Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.

2. Add sherry wine,  broth, mustard and flour and stir well. Add the  pasta, stir.

3. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)

4. Manually release ( placing a towel over the steam).

5. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread.

6. Sometimes for extra depth I’ll add a teaspoon of soy sauce in at the end, up to you.

7. notes

8. Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be  4 minutes in the pressure cooker.

9. You can make this on the stove top, following the same directions, just cook the pasta separate. Cook the sauce down to desired consistancy, drain the pasta, add it to the pot and stir in sour cream last. Save some pasta water incase you want to loosen up the sauce a bit.

Yield: 4

Author: Sylvia Fountaine


Have a great day

Instant Pot, Dentist,

Especially for Alex at the dentist - Instant Pot Kanata, SixSisters and TwoSleevers all have good recipes for the Instant Pot. I have already started to amass a collection of favourites - but it is so easy once you get the hang of it. For instance last night I cooked Basmati rice which I kept warm and then cooked Shrimp Creole. Took around half an hour or so. For you, as a working girl, you can shove stuff in the pot and set the timer and dinner will be ready when you get home or whatever time you need it. Easy Peasy.

Sadly, my tooth is still in my head giving me pain. They took an Xray and told me it would definitely had to come out but the dentist couldn't do it without my doctor's knowledge because I am on blood thinners. They are faxing the doctor and I also phoned later. This meant that I had a ride today for nothing, which is a bit of a pain. Although it is easier to take my walker which I needed to get from the parking area to the dentist's door as I mentioned before. My doctor's office tends to move slowly, will phone them again in the morning.

Tuesday is shopping day, Community Support have promised not to send a bus this time LOL. Wednesday ladydog is coming over and we are going to get lunch in for the 3 of us. Some time during this period I hope to get my PC back. Fingers crossed for me please.

Have a great day
 

Weather, Instant Pot,

I'm upset, no sun today, just rain. I think the asparagus have had enough rain and now they need lots of lovely sunshine. Monday we had sunshine and it was warm enough I sat on our balcony in the afternoon. The farmer tells me there is no sign of anything popping it's head up yet.

Busy, busy, busy. I am a sucker for punishment. Been researching using my Instant Pot as a slow cooker (the one I have is big enough for a feast) and am going to make Cowboy Beef tomorrow. I have kind of played with the recipe on the video because I don't have Bush's Baked Beans nor potatoes. However, I have made my own Barbecue Sauce, it's delicious, and I plan to add carrots so we will see how it turns out. Then I found a recipe for stuffed peppers done in the slow cooker. Gotta try that. I then decided to buy a glass lid to fit my pot as none of mine do. I had a small windfall with a product which was damaged and a friend fixed and I got a refund so that will pay for the lid. I also have a recipe for mini cheesecakes made in the Instapot. Not sure how many ramekins I can get in mine at one time and as I have the insert in the fridge full of Cowboy Stew, ready for tomorrow, at the moment, I can't really find out. Think I might be able to get 3 in at once then I can add foil and put 3 more on top, I hope. I guess one of these days I will buy another trivet.

So it's late, Matt is already snoring and I will talk to you tomorrow.

I am not sure I will try this but thought many of you would like it.

Asparagus, Onion and Potato Gratin Makes a Great Vegetarian Main

This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual

portions

1 1/2 lbs fingerling potatoes, quartered
Cooking spray
1 lb fat fresh asparagus spears, trimmed and cut into 3-inch pieces
6 spring onions, trimmed to 5 inches and halved lengthwise
1 cup whole milk
1 oz all-purpose flour (about 1/4 cup)
3/4 tsp kosher salt
1/2 tsp black pepper
3 oz aged Gruyre cheese, shredded (about 3/4 cup)
2 Tbs olive oil
2 garlic cloves, minced
1 oz multigrain bread, finely chopped or torn
1 Tbs chopped fresh parsley

1. Preheat oven to 375°F.

2. Place potatoes in a Dutch oven; cover with cool water. Bring to a boil over high; reduce heat to medium-low, and simmer until almost tender, about 10 minutes. Remove potatoes with a slotted spoon; place in an 11- x 7-inch baking dish coated with cooking spray.

3. Add asparagus to boiling water; cook 1 minute. Add onion halves; cook 1 minute. Reserve 1/2 cup cooking liquid; drain asparagus mixture. Arrange asparagus and onions in baking dish with potatoes.

4. Whisk together milk and flour in a small saucepan. Add reserved cooking liquid. Bring to a simmer over medium-high; cook until thickened, 4 to 5 minutes. Remove from heat. Add salt, pepper, and cheese; stir until cheese melts. Spoon evenly over vegetables in baking dish. Bake at 375°F until top is bubbly and lightly browned, about 30 minutes.

5. Meanwhile, heat oil in a small skillet over medium. Add garlic; cook until fragrant, about 1 minute, stirring constantly. Add bread and parsley, and toss to combine.

6. Remove gratin from oven. Preheat broiler to high with oven rack in upper middle position. Sprinkle breadcrumb mixture over gratin; broil until browned, 1 to 2 minutes.

Servings: 4

Source: Cooking Light


Have a great day
 

Spam, Cold, Shrimp Creole,

See I had a bunch of spam comments in the last few blogs. Why do they bother? Mind you although I deleted a couple, I couldn't be bothered to delete them all, maybe later.

Complaining of the cold as I was, yesterday, I snuggled up with a hot water bottle which did the trick. Today I have been quite warm, mind you it was one of those days when the winter sun was pouring through our windows.

Friday I made Shrimp Creole, in a regular pan though. I have now figured out how to do it in the Instant Pot so that will be how I do it in future. Mind you, the one I made was delicious. I have figured I can never do rice for the two of us because I only cook half a cup in 3/4 cup water. I could be wrong, but don't think I could cook something so little in the Instapot. Might try a spaghetti plus sauce some time next week, watching You Tube videos has given me some insight.

Saturday doing a roast. No, in the regular oven. We like our beef rare - so you can slap on a bandaid and send it back in the field. I don't think I could get it that rare except in the oven. Only trouble is, I didn't think to get some Yorkshire Puddings from the grocery store so I might have to make them from scratch. Not done that in many a long year. Just made me think of Toad in the Hole, another thing I haven't made in a long time. I don't know if this was a product of the war years when we couldn't get much although I wouldn't think we could have got sausages either.

Toad in the Hole

8 links pork sausage
1 Tbs vegetable oil
2 cups all-purpose flour
4 eggs
1 cup milk
salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.

3. Meanwhile, in a medium bowl, whisk together the flour, eggs, and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

4. Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

Author: stablespy

Have a great weekend
 

Instant Pot Again, Mardi Gras,

On Saturday I posted a recipe for Mongolian Beef in the Instant Pot. I made it for supper for us and decided to add the pineapple as well as the juice. It was delicious. Mind you, I am not sure where Mongolians get Pineapple from. Of course these days, internationally, most people have access to most foods, but if you are interested, I have linked to a Wikipedia article. Pineapple is certainly not a staple. However, it was good and we both enjoyed it. I think I'm beginning to get the hang of the Instant Pot. If you remember, I changed them because the first one I got was too big for my kitchen. So I was following a recipe from the recipe booklet which came with the delivery of the small one. It was for cooking chicken. At one point it says press the Poultry button. So, off I trot to do just that, only problem, I don't have a Poultry button. I went through the distruction booklet again and finally found a note, tucked away, saying my mini model doesn't have a Poultry button. OK, fine, but these are the distructions which came with it, what am I supposed to do instead????? Absolutely nothing. I did it by guess and it worked out fine, but I wasn't too happy that they hadn't explained this in the book. Yes, I know, one book fits all, but apparently it doesn't.

Matt foes for the results of his kidney ultrasound this morning.

It appears that Mardi Gras is on Tuesday, so practically every recipe I see is for Cajun something or other or dishes suitable for the occasion. Many years ago I picked up a recipe for Jambalaya in the local newspaper which I made many times. A friend of ours in NC who had a shrimp boat, used to love it and would give me 5 lbs of shrimp to make it (I never used that much shrimp, it was overkill) so I made a larger amount than usual and left it for him to finish it for breakfast the next day - possibly lunch too. I have since read many Jambalaya recipes, but this is a very good dish. I haven't seen the recipe for a while and see it calls for converted rice - I would use basmati. I would also use much more shrimp.

Jambalaya

2-1/2 cup water
1 cup converted rice
1 tsp salt
3 tsp red pepper sauce (hot)
1/4 cup vegetable oil
1 garlic clove, crushed
1/2 lb cooked shrimp (I usually use more)
1 cup diced ham
1/2 med green pepper cut in 1 x 1/4 in strips
4 green onions, with tops, sliced
2 med tomatoes, roughly chopped

1. Bring water to boil, add rice, 1 tsp salt and red pepper sauce. Simmer 20 mins. covered. Remove from heat, let stand approximately five mins til liquid has disappeared. Put in a large bowl. Combine garlic, oil, remaining salt with rice. Add rest of ingredients except tomatoes. Chill a minimum of 3 hours. Stir in tomatoes to serve

Servings: 4

Have a great day
  

Instant Pot, Lousy Weather, Forgotten Recipe,

If you don't have an Instant Pot, these comments will probably bore you to death, but for those of you who do, I was re-reading the "distructions" and see it says always put 500 mL/or 2 cups liquid in the pot. My Saturday trial, which worked fairly well, only had a cup of stock which was dehydrated at the end. The thing is, two of us, Ivy Shorts "The Happy Whisk"  and I, both have new pots, whereas my friend "ladydog" has two of them and knows what she is doing, so help and questions are flying around. Of course if she wasn't swanning around in Florida playing her French Horn, it would help LOL.

The weather was pretty foul today, had to cancel a doctor's appointment in the next town. We had snow and whiteouts most of the day and the wind was still blowing a gale. Had to go to the store as I had placed an order, but that is from one underground garage to another although driving was a little dicey. Matt swears they are talking snow again for Tuesday, I hope not, want to go bowling. Just checked the forecast, doesn't sound as though it will be bad.

Elizabeth Seckman just wrote in Really Real Housewives about her son living on his own and needing easy recipes to cook instead of eating out all the time. She had one recipe on her site which I gave her some time ago and which I had completely forgotten. Pico de Gallo Chicken. She also gives an easy recipe for Pico de Gallo.

Pico de Gallo Chicken

A super easy and tasty fresh pico de gallo baked chicken all smothered in melted cheese!

1 lb boneless and skinless chicken breasts or thighs
2 tsp taco seasoning
2 cups pico de gallo
1 cup Monterey jack cheese, shredded

Pico de Gallo - Home made
5 roma tomatoes,
1/2 cup onion,
1 jalepeno (seeded and chopped),
1/2 cup cilantro,
salt to taste,
cumin or sometimes lime juice

1. Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375°F/190°C oven until the chicken is cooked through, about 20-30 minutes.

Servings: 4

Author: Kevin Lynch
Source: Closet Kitchen

Have a great day
 

Storm, Instant Pot, Pickling, Holiday,

Well Tuesday we certainly got the weather that was forecast. The snow was patchy on the ground, due to the wind I suppose. We didn't go out but were told that the roads got pretty icy around noon. The woman who is our cleaner said she went home at noon as it was pretty bad. I am not sure if she will make it to us tomorrow or not.

I was surprised that my Instant Pot arrived in the afternoon but, once we unpacked it, decided it was much to big and heavy for our tiny kitchen so have decided to return it and order a 3 quart instead of a 6 qt. Matt isn't too happy about the whole thing and says we don't need it anyway. Hopefully he will settle down eventually.

I spent a large part of the day pickling. I have found that using the brine I use for pickling asparagus works very well for lots of things. I don't go the whole hog with the water bath, but I pour boiling brine on various vegetables and then when they cool, put them in the fridge. In a couple of days I will have various pickled vegetables which I can munch on. They do have to be refrigerated as they are not being fully scalded etc. Funnily enough I know they last a long time because I had several jars in the fridge when I went into hospital and I didn't touch them for quite a while when I came out. I wasn't hungry and nothing tasted worth eating anyway. When eventually I went to the pickles, they were fine.

Tomorrow I hope to hear from Community Support that they have a ride for us on Friday. Matt has his ultra sound in the afternoon at one of the local hospitals. Then we have a holiday weekend, not really for us of course, but Feb. 18 is Family Day - it is one of the few holidays when the bowling alley closes too.

Well, this is a bit different. A take on Chocolate Lava Cakes which are favourites of mine. Mind you, I can't make Lava Cakes, only tried once and they were failures. Matt used to make them very successfully. Doesn't cook any more unfortunately. Luckily for me/us my grocery store sell them frozen. Pretty good. This Caramel version is recommended for Valentine's Day.

Molten Caramel Cakes

Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center. Well, folks, it worked.

Filling
¼ cup store-bought dulce de leche
1 Tbs unsalted butter, room temperature

Cakes and Assembly
2/3 cup all-purpose flour
1 tsp kosher salt
¼ tsp baking powder
6 Tbs unsalted butter, plus more for ramekins, room temperature
1/3 cup sugar, plus more for ramekins
¼ cup store-bought dulce de leche
2 large eggs, room temperature
½ tsp vanilla extract

Special Equipment

Four 6–8-oz. ramekins

Filling

Stir dulce de leche and butter in a small bowl until well combined. Dollop in 4 equal-size blobs on a metal baking dish or baking sheet. Freeze at least 30 minutes or up to overnight until very firm (the sugar will keep it from freezing completely solid).

Cakes and Assembly

Preheat oven to 350°F. Whisk flour, salt, and baking powder in a small bowl; set aside.

Coat ramekins with butter in a thin, even layer, then coat with sugar, knocking out any excess.

Using an electric mixer on medium-high speed (use the paddle attachment if you’re using a stand mixer), beat 1/3 cup sugar and 6 Tbsp. butter in a medium bowl until light and fluffy, about 4 minutes. Add dulce de leche and continue to beat until incorporated, about 1 minute. Beat in eggs, one at a time, until combined, followed by vanilla. Beat mixture on medium-high speed 1 minute (it might look slightly grainy and separated, and that’s okay!). Reduce mixer speed to low and beat in reserved dry ingredients until smooth.

Divide batter among prepared ramekins. Make a small divot with a spoon in the top of each mound of batter. Place frozen filling onto divots, but do not press down into batter; you want the filling cradled by the batter but still on the surface, as it will sink to the center during baking. Place ramekins on a small rimmed baking sheet. Bake cakes until tops are browned, firm to the touch (be careful when checking as the filling may ooze out and it is very hot), and a tester inserted into the cakes, avoiding the liquid centers, comes out clean, 23–25 minutes.

Invert cakes onto plates to serve. (If you invert the first cake and see slightly underdone batter—it will be tan against the filling’s dark brown color—keep remaining cakes in ramekins a couple minutes longer before unmoulding. You can still eat the underdone one!)

Servings: 4

Source: Bon Appétit

Have a great day