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You may be interested in my Mushroom Cream Sauce recipe …link here for a different type of Sauce with them. Mushroom Cream Sauce
4-1 1/2” thick Pork Chops. 1 tsp Johnnies Seasoning or equivalent 1/2 tsp Slap Ya Mama. 1/2 tsp Poultry Seasoning 1 1/2 c Water 2 tsp Low Sodium Better than Bullion Chicken. 8 Oz sliced Crimini Mushrooms 1 onion sliced thin (or 1/4 onion and 2 large Scallions. 1 Slice Bacon cut up and sautéed (save grease for the Chops)
For the Slurry: 4 Tbsp heavy Whipping Cream. 4 Tbsp Flour
Mix the seasoning together or just sprinkle it on the Chops…Season them well on both sides. Using a heavy Cast iron type frying Pan heated on Medium Hi heat, add the Baacon and fry it up, then leave the grease to sear the Chops in. Move the Bacon far to the side or remove from the pan into the IP Add the Chops to the pan, you may need a bit more oil….Evoo. Sear the Chops for about 3 min per side until they are browned on both sides. While the Chops are browning, slice up the Onion and scallion if using…add them with the Mushrooms and Broth to the IP Fit the Four chops around on top of the Veggies….(no trivet), see the pic below, they won’t fit around the same in a 6q but will fit tightly in the 8q. So if you have a 6, then stack the last one over holes between the three bottom Chops. Deglaze the pan with 2 Tbsp of water and get allllll the goodies cleaned up and pour it over the Chops in the Pot. Set the time for 2 min, (yes 2) and allow for 20 min NPR. Pin will drop at around 6 minutes into the NPR. Don’t open the lid…it’s still cooking. Test the thickest for doneness with digital thermometer. (If you don’t have one cut it open) remember it will keep cooking for about 7-10 min after they are taken out to rest. If the temp is not at least 145° they can set in the pot for more time to come up to temp. You can cut into one to be sure. Remove Chops to a warm plate to rest. Turn the Pot off and back On to Sauté hi 30 min. Mix up the Cream and Flour until it’s smooth. Add the Slurry to the Broth and stir quickly with a whisk until bubbly then another couple of minutes in until the Gravy is thickened. Enjoy.
Brown for about 3 min per side.Deglaze the pan with 2 Tbsp water. Pour over Chops in the PotReady for the lid and to set the time for 2 min.Allow NPR for 20 min even when the pin drops at around 6 min in.
This recipe is similar to other Vietnamese Brussel Sprout recipes out there but this one is for the Air Fryer and Frying pan combo.
2 c Brussel Sprouts cleaned, trimmed, & cut in half lengthwise. For the Sauce:
2 ish Tbsp Basalmic vinegar. 2-3 Tbsp Lime Juice 2 ish Tbsp Sushi Rice vinegar. 2 ish Tbsp Fish Sauce. 2ish Tbsp Shoyu 1/4 c Water. 1/2 Tbsp Sugar with 1/2 Tbsp Monk fruit/Erythritol blend. 2 cloves Garlic minced. 3 whole red Thai Chili or Fresno type Peppers chopped fine (Or use 1 jalapeño or Serrano Pepper) 1 tsp Simply Asia Sweet Garlic Ginger Seasoning 1 tsp Sesame oil
3 Tbsp Peanut oil 1/2 c Chopped Cilantro.
Preheat the Oven on Air Fryer setting to 450°
Use a 3 cup Bowl and add all of the Sauce ingredients, stir. Set aside for flavors to Macerate. Use a medium bowl. Toss the Sprouts in, add the Peanut oil. Carefully Mix well. Use a Cast Iron pan that fits into the Breville that you can brown the flat part of the Sprouts in, and then transfer right into to the Oven for Air Frying. If your not using the Breville. Preheat your air fryer. Add the Sprouts to the pan, flat side down. Turn the pan on med hi, and sear them for about 10 min. When some of the Sprouts turn Brown on the flat side, put the whole pan into the Oven and Air Fry for about 10-15 min. Watch them. If you are transferring the Sprouts to another Air fryer, follow the directions on cooking Air fried Sprouts. Pour the Cooked Brussel Sprouts into a bowl and garnish with some of the Cilantro on top before serving. Pour the Sauce over the Sprouts just before Serving.
These were pan seared on the griddle. Then slightly Covered for About 15 min. Drizzled with the same sauce as above.
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.
