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PRESSURE COOKER (PC) BBQ CHICKEN

January 25, 2017

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PRESSURE COOKER (PC) BBQ CHICKEN

Most people use their PC for quick, I forgot or throw something frozen in it meals.  I like the infused taste of the dishes I cook using a PC and pressure cooking can retain up to 95 per cent of the vitamins and nutrients.  .  As for quickly, I have been known to throw some brown rice in the PC and it was done in fifteen minutes.  One thing you have to remember the pressure cooker may not be as fast as you would wish it to be.  The PC has to come to pressure and according to what you are cooking you may want to get a running start on your meal(s).  Before the dish start to cook the PC will have to build up pressure, this is not part of the cook time.   If you can find one with a removal pot and is electric, then life just became grand.  Clean up is a breeze and you do not have to consider remodeling the kitchen.

Here is my BBQ chicken.  Depending on the size of your cooker will depend on how much you will need for the recipe.  My PC is a four-quart size cooker and I used six legs and a small bottle of sauce. I need to try this with homemade sauce. Even though the PC infused the food I still have a tendency to pierce the meat. And because you are cooking in sauce there is no need to sear the meat.  You will also learn to use less salt due to the infusion of favor.

 

  • Chicken (I used legs)
  • MSS
    BBQ Sauce
  • Water
  • Apple juice

 

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Piercing the meat is optional but once this is done I use MSS for seasoning and allow the meat to marinate while I am making my sauce which is easy.  Mix all of your liquid ingredients together and pour one third of it on the bottom of the pot.  Place the seasoned chicken into the pot and pour the remaining liquid over the meat.  Make sure you fill the pot according to the directions of your PC.  Close the PC and set the time for fifteen minutes and then I can do other things.

 

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Just a reminder, before the dish starts to cook the PC will have to build up pressure, this is not part of the cooking time.  

MY COLD WEATHER BISCUITS

January 16, 2017

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This is my second batch.  My first batch was for the winter storm that did not materialized this weekend and the second batch I needed pictures for my post.  Well the second batch was made with the Ninja food processor and WOW!!!!!!!! What a great result this was.  The dough was prefect according to me and the work was less.   Everything mixed better using the Ninja compared to my wooden spoon and large bowl method earlier.  Not to mention, cleanup was a dream.

 

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  • 2 cups of flour (A/P)
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 6 tablespoon of very cold butter (unsalted)
  • 2/3 cup of ice cold water

 

Cut your butter into small pieces and return to the fridge until ready to use. Mix/sift all the dry ingredients together.  Cut the cold butter into the dry ingredients until the mixture looks like crumbs or becomes grainy. Add in the cold water using a wooden spoon mix well but do not over mix.

 

 

Turn the mixture on a floured surface and knead for 30-60 seconds.  Roll out the dough about ½ inch thick.  I shaped my dough into a rectangle and cut the dough into square like shapes.  (You can use any shape you wish.  Most people like their biscuits rounded.  The square/rectangle shapes are good for desserts and buffet sandwiches.)   Once this process is done place the biscuits in the fridge to cool down before baking.

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Preheat your oven to 450-degree.  Line your baking sheet with parchment paper and the oven is ready place your biscuits in oven on the middle rack and baked for 12-15 minutes.

 

Here are a few tips: I measure a cup of cold water from the fridge and placed ice cubes in the cup while I am preparing the other ingredients.  When I made my second batch I first cubed the butter and because of my handling of the butter I placed it in the freezer until I measured out the flour, baking powder and salt.  Another trick for flake and tasty biscuits:  before baking placed them in the fridge until you are ready to bake.  Make sure your oven is super-hot.  The cold butter and hot oven results in flaky biscuits. To make it vegan use shortening.

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SUNDAY FOOTBALL Crab Dip

October 24, 2016

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Fall time of the year brings out the comfort foods along with the lineup of sports, seasonal colors and hot apple cider.  Speaking of sports and foods here is a dish to cover both activities.  A one dish recipe from countertop to oven to serving.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • ¼ – ½ cup kefir
  • ¾ sour cream
  • 2 teaspoons OLD BAY® Seasoning
  • ½ teaspoon ground mustard
  • 1-pound lump crabmeat
  • ½ cup grated pepper jack cheese
  • ¼ cup grated parmesan cheese.
  • Tabasco sauce to taste
  • White pepper (optional)
  • Parsley for decoration (optional)

 

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Considering all of the crab meat I purchase recently I decided it is that time of year.  While I am not a big fan of sports the weather outside today called for this dip.  It is easy and fast to put together but the baking will have you watching the clock and the oven.  It is also a one dish recipe.   Serve as an appetizer or as my choice a game day treat with crackers or pita chips, you cannot go wrong and I promise you, you will make it again.

  1. Preheat oven to 350°F.
  2. Using a wooden spoon mix together in an oven proofed dish cream cheese, kefir, sour cream, Old Bay ground mustard, white pepper, tabasco sauce and cheeses until well blended.
  3. Gently fold in the crab meat
  4. Sprinkle the top with additional parmesan cheese and parsley if desired.
  5. Bake 40 minutes or until hot, bubbly and a light golden brown. Allow the dip to cool slightly before serving.  This is a cheesy dish and can burn the mouth is eaten too soon.  Also because of the liquids and soft cheeses used the cooling period will allow the dip to setup.
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For a smoother dip I used a microplane zester to grate the parmesan and pepper jack cheeses. BTW, you can also use Neufchatel cheese in place of regular cream cheese.

Strawberry Banana Pancakes

September 19, 2016

 

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Here is an interesting recipe for the adventurous people.  It is a recipe for breakfast, dinner or served as a dessert.  My choice was dinner.  It was one of those evening when we were too lazy to shop and could not figure out what to have.  So I came up with this idea and it was a hit.  There were some leftover and it became a quick lunch on the next round.

 

 

1 egg well beaten

1 1/2 cups of kefir

1 tablespoon of light olive oil

2 cups pancake (see recipe)

1 medium banana peeled and coarsely chopped

1 cup of strawberries coarsely chopped

Light olive oil, for coating the pan

 

 

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  1. Mix the eggs and one tablespoon of oil with the kefir in a large bowl.
  2. In another bowl, mix together the pancake mix with the fruit.
  3. Flow all the ingredients together and allow to sit for 10 minutes or more. You will notice the thickening of the batter and the bubbles. It is now ready to cook.
  4. With a heat resistance brush coat a thin layer of oil in a skillet over medium heat. Drop batter into the pan cook until golden brown underneath. Flip the pancakes and cook the other side for an additional two to three minutes.
  5. Serve with powdered sugar or any toppings of your liking. Because I am usually making such a large amount I keep the cakes warmed in the microwave oven using the level 1 until I am ready to serve them.

 

This is a treat not just for dinner but a special breakfast or as leftovers.  Maples or fruit syrup for breakfast and try powdered sugar, chocolate syrup for dessert.  Take it to another level and toss in some ice cream.

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BTW, the recipe mix was done earlier but I have another one coming real soon. And this can also be made with gluten free flour, rice flour and corn flour.  Replace the egg with applesauce and it becomes a vegan/vegetarian dish.

 

 

EASY BREEZY CREAMY ITALIAN DRESSING

September 14, 2016

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Forget buying the dressing out of the market with things in it you cannot pronounce much less know what these ingredients are.  Here is a recipe of 30 seconds of less. 

 

  • Water
  • EVOO
  • Vinegar (I used ACV)
  • Sugar (I prefer the raw type)
  • Sea salt
  • Fresh garlic
  • Italian seasoning
  • Red bell pepper
  • Lemon juice
  • MSS
  • Red pepper flakes

 

This recipe is so easy there are no real measurements for it.  But if you must measure and a pinch of this and a pinch of that does not work for you, pull out the measuring spoons and have at it.  I used a lot of the Italian seasoning, maybe a couple tablespoons or more.   Using the small cup for the NutriBullet I poured an equal amount of water and EVOO into the container with three cloves of garlic and one half of a fresh red bell pepper.  I like my things a little garlicky.   Now the remaining ingredients are according to your taste.  Some people do not like the thought of what I am about to say but this is what I do when I am in a pinch.  I used one capful of lemon juice from the bottle.  I keep this stuff in the fridge.  It works wonderfully with hot water, ginger and cayenne pepper in the morning.  I nice detox drink to start your day.  I digress, let’s get back to the dressing.  Once you have everything in the cup place it on the NutriBullet and let it rip for about thirty seconds.  That is all it takes. You may want to taste before serving or using it.  Add more of what you like and run it through one more time.  It will come out creamy and have a good shelf life in the fridge.  Which I doubt if it will be there long. I promise you if you do this right you will never buy the jarred stuff again.

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BTW, it is not only for green salads, I used it to make a pasta salad with veggies and black olives.  Yummo!!!!!!!!!!!!!!!!!!!! 

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Pineapple Sticky Buns

July 28, 2016

 

 

This is a recipe I have used for years but one day I had fresh pineapple in the house so I decided to try something a little tropical. Also, using a Temp-tations dish made for easy removal of the buns and the wonderful glaze. The reason I call my dough the “easy breezy dough” is because I used a mixer. I also allow all ingredients to come to room temperatures. This may not be what most people like but I will sometimes allow the eggs and butter to sit out overnight.

 


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THE EASY BREEZY DOUGH

3 1/2 to 4 cups all-purpose flour

1/3 cup granulated sugar

1 teaspoon salt

4 teaspoons dry yeast

1 cup milk or kefir

1/4 cup butter or margarine (1/2 stick), room temperature

1 large egg

In a large bowl or stand mixer, stir the sugar, salt and yeast until well mixed and allow it to sit at room temp for no less than ten minutes. Mix the milk/kefir, butter and egg together. Add the flour and egg mixture to the yeast mix rotating the flour ½ cup at a time until all ingredients are in the bowl. Remember to beat at low speed stopping frequently to scrape batter from side and bottom of bowl and continue doing until flour mixture is moistened. This is a dough may be slightly sticky and it will release from the side of the bowl easily.

Place the dough in a buttered bowl and cover with a light cloth, place in a warm place and allow the buns to rise until doubled in size, the time will depend on the heat/air of the room you are using, approximately 2 hours.

 

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GLAZE

 

1 cup homemade brown sugar, packed 1/2 stick unsalted butter, cut into small pieces 1/4 cup honey 1 to 1 ½ cup of fresh pineapple pieces

The making of the glaze is done while the buns are rising/resting and then placed in your cooking dish. My choice of baking pan is the Temp-tations. In a microwavable container mix the brown sugar, butter and honey and bring to a low boil, stirring frequently to assure dissolving of the sugar. Pour the glaze into the buttered pan and sprinkle the pineapple on top of the hot glaze. You can also the glaze on the stove top.

 

FILLING:

1/4 cup white sugar 3 TBS homemade brown sugar 1 TBS Saigon cinnamon ½ to 1 stick of softened unsalted butter (How rich do you want your buns?)

Mix all of the dry ingredients in a small bowl. Hold the butter for spreading on the dough.

 

PREHEAT the oven to 375 degrees.

 

SHAPING OF THE BUNS:

On a floured surface, roll the dough into a rectangle or square. When the dough is ready spread the softened butter on it. Sprinkle it with the cinnamon sugar mixture on top of the butter. roll the dough into a cylinder Starting with the side closest to you, making sure to keep your roll tight.  Using a clean sharp knife trim away the ragged ends. Once this is done cut your log into 1-inch-thick slices/buns. Place the buns, into the pan cut side down on top of the glaze leaving enough space between them for expansion.

Bake the sticky buns for about 35-40 minutes, or until they are golden brown and the glaze is bubbling between the buns.

Take care when unmolding your sticky buns, the glaze is super-duper hot and it is not a task you would want little chefs in the kitchen helping with.

Truly Vegan Pasta Salad

June 22, 2016

 

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This is truly an easy and delicious salad for a hot summer day as a side dish or a meal. To put this together you need slightly longer time than it takes to cook the pasta.  The more colorful veggies the prettier and healthier the salad.  And this is also a low fat, low sodium treat.  Here is what I did to get this on the table.

 

INGREDIENTS

I Package of Rice Vegetable Twists

10 Cherry Tomatoes

1 Cucumber

Cilantro

Low Fat Ranch Dressing

Miracle Whip Lite

Mrs. Dash – 1 Capful of Each

Extra Spicy

Garlic & Herbs

MSS to Taste (optional) 

 

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First I brought to a rip roaring boil a large pot of water and while that was going on I gather and washed my veggies.  My choice of veggies was bell pepper, cherry tomatoes, one medium cucumber and cilantro.  My tomatoes were cut into quarters and my cucumber also cut into quarters then thinly sliced.  I chopped about ¼ of a cup of cilantro.  The bell pepper was cut to smaller than bite size pieces but large enough to see in the salad.  In a very large bowl I mix together Miracle Whip Lite, fat free ranch dressing, the Mrs. Dash seasonings, black pepper and MSS.

 

I forgot to mention the pasta was boiling while I was doing the heavy work of chopping.  I am using rice pasta and I like to make sure I cook this according to the directions on the package.  Rice pasta has a habit of turning crunchy when it is cook if it is not cooked properly so I turn on the timer to make sure I got that 8-9 minutes cooking time. Also, I use a little extra Miracle Whip and salad dressing to make sure the salad is not dry at serving time. That’s another thing about rice pasta, it will dry out more so than wheat pasta.

Once your pasta is cooked rinse well and toss together with the veggies and salad dressing mixture.  Taste to assure the seasoning is right and refrigerate until serving time.  I made this as a low to no sodium and low fat dish.  You can add salt, change to real mayo.  The mayo will take this out of the vegan category. 

 

 

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