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By far the best Apple Butter recipe that I have ever had.
I have no idea where this recipe came from. All I know is that I was raised on it. Mom made it and I think that Gramma Schock did too! She had a few Apple trees… including Kings, Gravensteins, Yellow Transparent…. Can’t remember anymore….Queens? I just remember Apple dessert, Apple Butter, Apple Pie and anything else that mom could make from them!
The Richness and deep flavor of this simple and yet delicious Soup comes from the Broth made from the carcass of the Costco Rotisserie Chicken. It is a must. You will only use 1 Leek and 1 Potato along with the Broth and Cream.
If you don’t have the homemade Bone Broth, then you will need a Rich Bone Broth. You can also use an immersion Blender to smooth it out. If you choose to blend it up, then you will want to save the Bacon after cooking it to add later.
1 Large Leek Sliced thin. (3 c )
1-2 med sized white Potato diced (skin on).
3 c rich Bone Broth (from Costco Chicken).
1/2-1 c Heavy Cream. (start with 1/2 cup add more at the end if you want more)
1-2 slices Bacon Chopped. (2 will give it more of a Chowder flavor)
1 1/2 Tbsp Butter
1/2 tsp Salt.
1/2 tsp Course Black Pepper.
a few shakes Red Pepper Flakes (1/8-1/4 tsp)
1 1/2-2 Tbsp Low Sodium Better than Bullion Chicken. ( more if your broth is weak)
Turn the Pot to Sauté HI and sauté the Bacon until cooked. Remove it to a small bowl and hold it aside until the end… if your planning on blending the soup. If not then at this point, add all ingredients to the Pot. Set the time for 4 minutes and then allow for 5-7 min NPR. CR (controlled release..tap tap tap) the Pressure out .
Stir the Soup and taste it to see if you want to add another 1/2 c of Heavy Cream. The Soup is ready to serve up so at this point, just stir it up before serving or use the Immersion Blender to blend it before serving.
If you held the Bacon out at the beginning, then add it back into the Soup.
Enjoy!
Beans Pintos and others cooked In the IP.
Also, check out My Black Bean Hummus Recipe here. Black Bean Hummus IP.
What a perfect way to use up a Lemon that needs to be used up.. For this Recipe, I used Pre cooked Beans, but If you prefer to make your own, …see Recipe for the IP above.
INGREDIENTS:
1 c well drained precooked Garbanzo Beans (unless you like it a bit thinner)
1 Clove Garlic, (if you love Garlic, 2 small).
2 Tbsp Tahini.
2 Tbsp Lemon Juice. More if you love Lemon.
2 Tbsp EVOO. Plus more for drizzles on top
3/4 Tsp Cumin.
1 Tsp Chili Powder.
1/4 tsp Johnnies Seasoning or your favorite Seasoning Salt.
1/4 Tsp Salt.
1/4 tsp ground Pepper
Paprika for Garnish.
Optional for Garnish: Sea Salt and Pepper, Parsley, Sun Dried Tomatoes, Chopped Pepper, Red Pepper flakes or slices, Pine Nuts, Chives, Tomatoes, Bacon,
Serve with Chips, Pita Bread, Peppers, Celery
DIRECTIONS:
I use a food Processor to make this really fast and easy.
Add the garlic to a food processor and pulse until it’s minced.
Except for the extra EVOO and Paprika, add all other ingredients.
Turn on the Processor to full speed for about 1 minute, ? Scrape down the sides of the processor and finish processing until the Hummus is smooth. Taste it and add more of whatever you like.
Pour Hummus into a Bowl and garnish with your favorite Garnish.
Serve with your choice of Pita, Celery, Peppers…Be creative!☺️
This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit.
You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.
Note : The hot Pudding pasteurizes the Egg Whites.
3 Egg Whites.
3 Egg Yolks
1/2 c Tbsp granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend)
1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.)
4 cups Whole Milk (sometimes I put some evaporated milk in with it).
1/4 tsp Salt.
2 tsp Real Vanilla.
Separate Egg Yolks from Whites and reserve the Whites in medium Bowl.
Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.
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For the Instant Pot Version
This has been modified and cut in half.
Serves 4
2 Eggs separated
1/4 c Sugar or Monkfruit/Erythritol Blend.
1/4 slightly rounded c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight)
1 1/2 c Heavy Cream. (If it’s Costco’s really thick cream allow for 5 min more to cook).
1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done)
1/8 tsp Salt.
1 tsp Real Vanilla
Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked.
Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling.
QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in.
The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites.
Serve into individual bowls or refrigerate in the Bowl.
It happens this fast! 2-3 min. Use room temp egg whites.
Put this deliciously seasoned Butter on your favorite Steaks, Chops or Vegetables, Baked Potatoes too.
Think about having several kinds of Compound Butters in your refrigerator or Freezer, ready to go.
Examples. use one ingredient or several depending on what you want in Your Refrigerator
Garlic Butter.
Chive Butter.
Truffle Butter
FOR COMPOUND BUTTER…. (In the picture with the scallops).
Sous Vide Rib Eye Steak IP
2 Tbsp Good Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour. This can be frozen. I take out just what I need for dinner and allow it to come to room temp before adding to my food
Another Blue cheese Compound Butter :
To take it up a notch!
6 Tbsp Good Butter.
3 Tbsp crumbled Gorgonzola or Stilton Blue Cheese.
1 Tbsp Epicurean Specialty (Costco) Truffle, Parmesan, and Black Garlic Seasoning?.
Mash together. Taste the butter and add more Truffle Seasoning or more blue cheese as you see fit for the flavor that your looking for. Spoon the mixed Butter down into the corner of a zip lock Baggie. Place in the refrigerator for an hour before using unless you want to use it soft. This can also be frozen. I take out just what I will need for dinner and allow it to come to room temp before using on my food.
Hush Puppies
Makes about 24 small ones.
These Hush puppies are just a bit lighter in texture than the more dense ones and have a little bit of a kick. Betcha can’t eat just one!
1/2 c yellow Corn meal.
1/2 c AP Flour
1/2 tsp Baking powder
1/2 tsp Corn Starch
1/8 tsp Baking Soda.
1/8 tsp Italian Season
1/4 tsp Chili powder
1/2 tsp Salt (you may want a little more but you have to be the judge of that)
1/8 tsp Pepper
1 clove garlic minced
1 scallion chopped.
1/2 small Serrano Pepper minced
1 Small Costco sweet Red, Yellow or Orange Pepper minced.
1/4 c grated Co Jack Cheese
2 Tbsp melted butter and
1 Tbsp Bacon Grease or Butter melted (I use both combined)
1/3 c Buttermilk.
1 egg beaten
Canola Oil for frying.
#8 size Cast Iron Frying Pan (or Chicken Fryer pan.)
Using a 2 c microwave safe Bowl, add the Bacon grease and Butter together and melt, about 30-45 seconds. Let cool while you mix all of the dry ingredients together in a 4-6 cup bowl.
After the dry ingredients are mixed, take the melted Butter and Bacon Grease, add the Buttermilk and beaten egg by pouring slowly and in a circular motion, without stirring for a few seconds . You will see that the Butter is starting to thicken, swirl a fork around in it to mix it all together but dont whisk it , you want some lumps of Butter to mix in with the flour. Next add the Garlic, Scallion, Peppers and Cheese to the Dry ingredients and mix well.
Make a well in the middle of the dry ingredients and all at once, pour the wet Ingredients into the well and mix with the fork to incorporate all the flour into what is now the Hush Puppy Batter. It will be like drop Biscuits. Mix well but only just a little more than after all the Flour is absorbed…and don’t beat it or over mix it or it will not fluff up like it should while frying.
Pour some Oil into the cast Iron Frying Pan and heat to 350°- 360°. I don’t want a bunch hanging around afterwards, so I only add enough to be about 1 1/2 “ deep. Use a thermometer to check the oil, then when it’s ready, get a drop of oil on your fingers and using the spoon, scoop out a little bit more than a rounded tsp full of the Batter. Take a drop of oil on your finger and rub your fingers and form the batter into a Ball about the size of a Pecan but round..smaller than a golf ball.
Carefully drop the Hush Puppy ball down into the Grease, and repeat until you have about 12 scattered around. After a minute, carefully move them so they aren’t sticking to the bottom and then after about 3-4 minutes, check one for nice and golden brown doneness on the underside. using a slotted spoon, carefully turn them over in the same order that you put them in. Remove them onto a draining rack and sprinkle with salt if you like. Repeat the process with the rest of the Batter.
Taste one! careful, they are fresh and hot. I gave my husband one and he snuck 3 more before I could stop him? before the Catfish was cooked.
Check here for my Fish Fry Recipe.
Fish Fry Mix
FISH FRY MIX INGREDIENTS:
2 tsp Corn Starch.
2/3 c Flour.
2/3 c Corn Meal.
1 Tbsp Toni Chachere’s Seasoning
1 Tbsp Slap ya Mama Original Seasoning
1 tsp Old Bay Seasoning
2 tsp Johnnies Seasoning or equal
Mix together and use what you need, store the rest in an air tight Sealed Glass Container.
Click here my Hush Puppies Recipe:
Hush Puppies
Traditionally made with dried Sichuan Chili Peppers and oil for the coloring, I use Thai garlic Ginger Sauce and Sesame oil instead.
One Day, seems like about 10 years ago in the Winter time, My Son and I were shoveling our Driveway after a 15” or more Snowfall. My motto is get it quick after it falls if you can because it’s light and easy to shovel when it first falls.
As we finished, I mentioned our recently Widowed Neighbor who was from Japan, still learning to drive since the loss of her husband, spoke very little English and having her hands very full with their Autistic Son, a nice young man, but can not be left alone. So my Son, said nothing, just walked over and Shoveled her Drive way after he had just done ours. My proudness of him grew immensely that day.
Long story short, the next morning she rang our doorbell and handed us this large, beautiful, shallow Japanese Bowl filled with this warm, delicious smelling food! Shocked, I tried to ask her what it was and she said Maybo, or Maypo Tofu….but I struggled to understand. Well, something that surpasses any language barrier is food! It smelled so amazing that I had to taste it right then and there.. it was delicious and my body language gave me away. I loved it, so much so that I kept tasting it, trying to figure out what was in it.
I wrote a note for her to give to her friend the next time she came over…. She could translate the note to ask again what it was and I finally got the name, so I looked it up on the internet and found a recipe that looked close to what I knew was in it, and I did make it, and I did tweek it to get what I was looking for, and then I lost it?????♀️
So this recipe is from the things that I remember putting in, measurements were out the window, so I just did what sounded about right. Some ingredients are just because, and may not be Japanese influence but could be Chinese. I’ll let you be the Judges. This is my Version.
*I have heard that for a Vegetarian version of this, you can substitute Shiitake Mushrooms for the meat in this recipe.
You also may be interested in my Butter Chicken, Pork Red Curry or Tom KA Gai. Links here. Butter Chicken IP, Curry Red Pork IP, Tom Ka Gai IP
Maypo Tofu:
Serves 4
Make Rice ahead of time.
1/2 lb Ground Pork.
2-3 Tbsp Sesame Oil.
6 cloves Garlic minced.
3 tsp Minced Raw Ginger.
3-4 large Scallions chopped. (1 1/2 cups ish) Plus more for garnish.
1 pkg firm Tofu.
2 slices bacon cooked and chopped.. divided.. (save 1/2 out for garnish)
2 Cups rich Chicken Broth. I use homemade (or 1 Tbsp low sodium Better than Bullion chicken and 2 c water). You may want more later.
2 Tbsp Corn Starch.
5 Tbsp Thai Garlic Chili Sauce (More if you want more than 3*Spice).
A few shakes of fish Sauce (1/8 tsp).
2 Tbsp Catsup.
1 Tbsp Miso Paste. (If you use red curry Paste it would end up more red colored)
3 Tbsp seasoned Sushi Rice Vinegar (or Sake).
1 Tbsp Shoyu (Soy Sauce).
In a Medium Bowl, add the Corn Starch and Chicken Broth, Stir, and then add the Chili Sauce, Fish Sauce, Catsup, Miso Paste, Sushi Rice Vinegar and Shoyu, stir well. Taste it, Set this mixture aside.
Use a Large Frying Pan heated to Medium Hi heat.
Add the Sesame Oil and Ground Pork and saute until cooked. You may need to drain the fat depending on your Pork.
Add the Ginger and Garlic. Continue to sauté.
Add the Chicken Broth Mixture. Heat until the Sauce bubbles and thickens. Let simmer for a couple of minutes. Taste your Sauce. Add more Ginger, Better than Bullion, Chili sauce or what you think you may want more of, remembering that the Meat and the Tofu will take a lot of the heat away. You may will want to taste it again after adding them. Add the Scallions, Bacon and the Tofu, fold it in and heat through. Taste it at this point with Tofu and Meat. Add more chili sauce seasoning if you want. Don’t forget to hold some of the Scallions and Bacon out for garnish. Pull the frying Pan off the heat, serve up.
serve over or beside cooked Calrose Rice.
Garnish with Bacon and Scallion.
Preheat your Water Bath to 147° For large eggs. 146° for smaller.
Serves 2 You will have Extra sauce …Enough for 3 servings
3 Gallon sized Zip lock type Baggies.
4 Eggs. Room Temp.
1/2 lb Thinly sliced Ham.
2 English Muffins. (Ciabatta can work too)
Butter for the Muffins
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For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.
5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster)
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce
Start the Water off by using very HOT tap water. Not hotter than 147° though.
Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce:
Pour all Sauce ingredients into a gallon sized Zip lock Baggie.
Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath.
If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.)
After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it)
Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it.
I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn.
Preheat your plates under hot tap water or in a warm not hot oven .
Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain.
Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs.
Serve up!
Garnish with parsley on the side and Lemon Wedge.
Similar to its Cousin “Chicken” French Onion Soup, the sweetness of the Onions and Chicken Broth set this apart from the It’s other delicious Cousin “Beef” French Onion Soup.
Makes enough for 5- 6 servings. Takes about an hour start to finish. including Prep.
Also, check out my other French Onion Recipes
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches
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, or a combination of 3/4 Chicken and 1/4 Beef Broth.
Another way to serve this is French Dip style Sandwiches…See the Bottom.
You will need:
6-8 good slices of Baguette type of Bread. 1- 1 1/2” thick. English Muffins or Ciabatta Bread Buns works great too.
2 slices of Cheese per piece of Bread to be used of Room temperature Monterey Jack, Provalone, or Gruyere (works best) or, 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.
In order, to the Instant Pot 8 q Duo Crisp plus Air Fryer, Add:
2 large White Onions sliced thin
14 Oz Pork Broth. (Chicken if you don’t have it. Or half Beef and Half Chicken)
1 Tbsp Low sodium Better than Bullion Chicken.
1 Tsp Better than Bullion Beef (omit if you already added Beef Broth)
1/2 c Chardonnay * NO more (a dry wine will tone down some of the sweetness from the onions).
3/4 tsp Salt
1/2 Tsp Pepper
2 Tbsp Butter.
2 1/2 lbs thinly sliced Pork Shoulder/Butt
*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 Pork until using a frying pan, or use the Air fryer Lid.
If you don’t have the Air Fryer lid, sear them for about 10 min and continue from there, load some of the Onions, then the Pork and then more Onions on top so everything is in the pot. But if you DO have the Air fryer Lid , you will load the Pot different so that the Raw Pork is on top of the All other Ingredients.
Set the time for 4 min and allow 30 min NPR.
Skip the next paragraph and move on to remove the Pork from the Pot and turn it 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 Pork in a fry pan or the Pot, the Air Fryer lid will work on the Slices of Pork BEFORE pressure cooking.
After adding the Onions and all the other ingredients into the pot, with the Pork on top, put the Air Fryer Lid on the IP and hit air fry 400°. Adjust the time to 15 min. When it’s done, take the lid off and switch it out for the Pressure lid. Set the Pressure Cook setting time on the Pot for 4 min and leave it to NPR for 30. The Pork will be Perfect.
While the Soup is cooking, fix the Bread and Cheese.
For the toasted Bread and Cheese ,
PREHEAT OVEN to Broil.
Butter the slices of Bread on one side and toast it under the Broiler for a couple minutes til lightly Golden browned. Turn the oven off and set the bread in bowls. Lay a piece of cheese on the Bread. Put the bowls in the Oven to stay warm.
Oven needs to be no hotter than about 130° So that the cheese doesn’t melt too much.
When the Pork is done, Remove the Meat with a strainer spoon to a bowl, Set aside.
Turn the pot off and back on to Sauté HI.. let it go for about 10 min to reduce the broth.
Taste the Soup and at this point add more salt or pepper and or Better than Bullion.
Now that your soup is reduced, add the Pork back into the pot and let it re-heat nice and hot…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 could put it under the Broiler for a couple minutes or…..just spoon a little more Broth with a bit more Pork onto the cheese to get it melting.
Make sure to use enough broth to soak well into the bread.
Hits the spot.?
The meat pieces are bite size and a little larger and break up very easily.
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For FRENCH DIP Pork Sandwich:
Use Ciabatta Bread . Butter one side and fry it on the Griddle like Grilled Cheese. Add cheese to the hot toasted side and load up the meat on one side.
Serve with some of the Broth in a Cup.
