October, 2021 - Homemaker Geek

Creamed Chipped Beef

I’m including the My Recipe for Creamed Ham along with this one. You will use the same method and Ingredients for the Cream Sauce except you add Chipped Beef for this Recipe, and chopped Ham for the Creamed Ham .
For My Biscuits see link Biscuits.
This is the Creamed Ham link Creamed Ham or Creamed Ham For Biscuits.

This one is a love it or hate it Recipe. Some People just don’t like Cream Sauce, and that’s ok, but for those that do, this one is perfect Served over Toast, English Muffins, Or Biscuits.
Sometimes called S.O.S. “ …. on a Shingle”, named that by the Men in the Military. It was made from thinly Sliced Dried Beef during Early War 1 if my History serves me right…because there was no Refrigeration for their Meats. The “Shingle” referred to Toast. It has since been refined by many Cooks today using a range of Milks, from Whole Milk, Half and Half, Cream to Canned Evaporated Milk, and real Butter into a delicious, rich Breakfast Sauce to go over Biscuits, English Muffins, Toast, Or even your Eggs.
Some Folks also like making it using Deli cut Meats or from fresh or leftover Shredded Beef and then serving it over Mashed Potatoes for Dinner.

Serves 2 with Leftovers.

INGREDIENTS:
2 slightly Rounded Tbsp Flour.
2 c Milk. (You can also use half n half, Or 1 c milk and 1 can Evaporated milk)
1 jar c. Armour Chipped Beef. (rinsed off in water to remove some of the saltiness)
Pepper to taste.
2-3 Tbsp Butter

For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
For Creamed Ham Scroll down.

DIRECTIONS:
Use a Medium sized Frying Pan heated to Medium heat.
Melt the Butter and stir until slightly brown and Sizzling, then add the Flour, stir with a Whisk until it starts to turn light brown.
Using a Whisk, add almost all of the Milks at once, Whisking quickly , making sure not to let it lump up… be ready with the rest of the Milks/Half and Half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Beef and stir it for a couple minutes, let the Sauce come to a Simmer. Turn the heat down to Low heat. Remove from heat if necessary.
Then add Pepper to taste. If you add Salt before the Beef has time to simmer it may be too Salty.
Serve over Biscuits or toast or scrambled Eggs. It can even go over Mashed Potatoes.

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FOR CREAMED HAM. See link for Pics. Creamed Ham

INGREDIENTS:
2-3 c Diced Ham.
1 can evaporated milk, or just Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Pepper to taste

DIRECTIONS:
Use a Medium sized Skillet, on Medium heat. Melt the butter and allow it to slightly brown, then add the Flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk to stir, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to Simmer. Remove from heat if necessary.
Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even Mashed Potatoes.
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*************************************************************CREAMED HAM for Biscuits.
2). For a good Cream Sauce, your basic rule of thumb is to use about  1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham which either can be used for Creamed Chipped Beef. See pics on my link. Creamed Ham For Biscuits.

Serves 2 with Leftovers.

INGREDIENTS:
2 slightly rounded Tbsp Flour.
2 c Milk.
1 c diced ham.
Salt and Pepper to taste.
3 Tbsp Butter

DIRECTIONS:
Use a Small to Medium sized Skillet, on Medium heat, melt and sizzle the Butter, add the Flour, stir with a whisk until the flour starts to turn light brown. Add Milk and whisk, stirring occasionally as it starts o thicken, add Ham and let It come to a simmer, then reduce heat to low. Then Add a couple shakes of Salt and Pepper to taste. If you add salt before the ham has time to simmer it may be too salty.
Serve over Biscuits or toast or scrambled Eggs.

Cream Sauce. simple

This sauce thickens as it sets…10 -15 min in.

CREAM SAUCE. These are basic Cream Sauces that you use as base for Cream of Mushroom Soup, Creamed Ham, Cheese Sauce and even Creamed Chipped Beef.. It can be used with Sausage for Sausage gravy, Hamburger Gravy, Tuna Noodle Casserole, Pot Pies and even Chicken Gravy.

BASIC CREAM SAUCE:
2 c Milk.
2 slightly rounded Tbsp Flour.
Salt and Pepper to taste.
3 Tbsp Butter.

FOR A RICHER AND CREAMIER SAUCE:
1 can Evaporated Milk. OR regular Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Salt and Pepper to taste

*Sometimes I even use all half and half or part cream if that is what I have.

DIRECTIONS:
For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham Link here Creamed Ham.
For Creamed Chipped Beef , link is here. Cream Chipped Beef.

For a different version I use reduced sodium Better than Bullion Chicken with it.

this is for the Mushroom Cream Sauce:

Use a medium sized Skillet/ Frying Pan, heated to Medium heat, Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk, add all of the evaporated milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.

I was making the Cream Sauce for Creamed Chipped Beef here, to go over Biscuits and English Muffins.

Sauce thickens as it sets. 10-15 min and then gets thicker as you add other things to iI.

Have milk right there and ready…Bubbly and starting to brown. Quickly now, so it doesn’t burn because that happens fast… add the Milk.

Quickly add the Milk and then the Half and Half

Ready for Additions…freshly grated Cheese for Mac n Cheese or whatever you like, Eggs, and Ham, Chipped Beef, Cooked Sausage, Tuna and Noodles with Peas… it’s all You Now.

Black-eyed Peas and separate Brown Rice Medley IP/PIP

See the link for the Bacon Wrapped Chicken Thighs stuffed with Andouille Sausage here. Bacon wrapped Andoulle Stuffed Chicken Thighs Also IP Black eyed Peas and Brown Rice Medley .
Add Corn Bread in your other Pot for a Southern style Meal. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread.
Also check out My Black-Eyed Peas, With Greens and Pork here.
Black Eyed Peas with Greens and Pork. IP and PIP

RICE:
1 c Brown Rice Medly
1/2 c mixed Quinoa.
1 3/4 c Water (it will soak any wetness up after its done as it sits).
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/2 large Onion chopped.
2 cloves Garlic minced.
1 c Mushrooms sliced.
1 Tbsp Butter

BLACKEYED PEAS:
3/4- 1 c dried Black Eyed Peas.
1/2 lg Onion chopped.
2 cloves Garlic minced.
A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 piece Bacon.
3 cups Water.
1 Tbsp Butter
This can be done in reverse in the Instant Pot depending which one you are making more of.
The most goes in the bottom.

DIRECTIONS FOR THE RICE:
Rinse the Rice and Quinoa well and drain well.
Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order.
Stir a little to settle the mix in the Pot
Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.

DIRECTIONS FOR THE PEAS:
In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too.
Cull and Rinse the Peas. Drain.
Add the 3 c water.
Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter.
Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic.
Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure Peas get done) QR.

Carefully remove Peas and then the Steamer, fluff rice and serve up.
Oh Yeah!

French Onion Soup IP and Sirloin Tri Tip Roast for French Dip

This Soup and Roast is enough for 4 nice 6” French Dip Sandwiches, OR
the Broth and Onions are what you need for French Onion Soup and the Soup makes enough for 4-6 Servings.
The Roast can also be sliced and saved for Lunch Meat for Hot Beef Sandwiches.
For the French Onion Soup, you will want about 4-6 Oven Proof Bowls
4” round and 2” Tall, as seen in the Picture above.
Keep in mind that you can always add thin slices of the Beef to your Soup as well for a more Hearty Meal.
While this Recipe is for Beef, check out my other French Onion recipe links. French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.
French Onion Pork Soup or French Dip Sandwich IP.
French Dip Sandwiches.
Roast….Sirloin Tip IP and French Dip Sandwiches

INGREDIENTS FOR THE ROAST.
2 lb Sirloin Tri Tip or Tip Roast.
4 larger Vidallia Sweet Type Onions Sliced in 4mm Slices.
1 Tbsp Montreal Seasoning.
1 tsp Paradise Pepper/Grains of Paradise OR Ground Pepper
1 tbsp Evoo.
1 Bay Leaf
1 c Chicken Broth.
1 c Beef Broth
1/2 c Cab Sauv Red Wine. (Substitution 1 tsp Apple Cider Vinegar and Broth)
3 Cloves Garlic.
3 shakes Fish Sauce. (1/8 tsp)
1 1/2 -2 tsp Better then Bullion Beef Broth.
1 Tbsp Butter
1 Strip Bacon Cooked.
3 Tbsp Bacon Grease for Searing the Roast.

INGREDIENTS FOR THE SOUP OR FRENCH DIP SANDWICHES:
Butter
8-12 slices of Muenster or Monterey Cheese. 2 per Bowl.
2 Mini French Breads (these are about a Foot long each and 3” round and come with 2 in a package, so if you can’t find them, find an equivalent Bread. It needs to hold up to the hot soup….
English Muffins, or Ciabatta Bread will work for the French Onion Soup too. Or something like Hoagies also works)

DIRECTIONS TO COOK THE ROAST:
Rub the Roast with the EVOO and season well with the Peppers and Montreal on allllll sides.
Add Seasoning of your choice. I use Montreal.
Heat the frying pan to Hot, Med Hi or #8.
Add Bacon Grease to the Frying Pan and sear the Meat on Both sides, no longer than 2 min Per per side.
Add the Veggies to the Pot….Onions, Garlic, Fish Sauce, Broths, Bullion, Wine, Bay leaf, Bacon.
When the Meat has been Seared, add it to the top of the Onions in the Pot and nestle it down in a bit. Turn the Griddle off.
Deglaze the frying pan with 1/4 c broth or Wine and add to the top of the Roast. (See Pics).
Put the Lid on. Vent to Sealing.
Set Manual or Pressure cook to Hi and adjust time to 3 min. ..if you like More Rare then do 2 min.
When the Pot beeps. Let it all set and NPR for 35 min. Pin will drop around 10 min in. Do not remove Lid until NPR time is done. When the time is up, then Remove the Lid. Don’t turn the Pot off, it should be on Keep Warm Hi.
Take the Roast out, transfer to a Griddle or Frying Pan big enough that you can slice it in or use plate or Platter for slicing, set aside. I use my same Griddle or Frying Pan that I seared the Meat in, so that I can reduce the Juice to pour back into the Soup. Makes for easy clean up of the Griddle or Pan.
Slice the Meat and Then remove it from the Juices. Set aside.
Pour Juices into a small Pan or the griddle and Reduce down until it’s a little thicker and has turned Brown. After the Juices of the Meat have been Reduced and added back into the Soup, then you will still need the Griddle or Fry Pan again to Grill the Bread for the Soup or Sandwiches. So just make sure that debris is cleared to the side so that you can do the Bread.

ASSEMBLY FOR THE FRENCH ONION SOUP.
Cut slices of the Bread 2” thick.
Get the Oven Proof Bowls out.
Use the Griddle or a Frying Pan turned on and Heated up to Med.
Butter both sides of the Bread and Grill them on A Griddle or Frying Pan like grilled cheese Sandwiches… the Bread needs to be good and Brown but not Burnt, this will help it to hold its shape. They are now giant Croutons.
Preheat the Broiler on your Oven.
If you have a sturdy Jelly Roll Pan you can put the Bowls of Soup on it to broil the Cheese on the Soup. Put the Bowls on the Pan.
Add the Croutons into the Deep Bowls and spoon Soup with Onions over the Croutons. Fill the Bowl with the Soup. The Bread will soak up the Liquid.
Add 2 slices of Cheese on top of the Onions.
Carefully put the Pan into the Oven and Melt the Cheese… it may take up to 5 min but DON’T walk away. Serve Immediately.

ASSEMBLY FOR THE FRENCH DIP SANDWICHES.
Use 6” of the Mini French Bread, Ciabatta or Hoagies. Cut it open like a Sandwich. Butter both insides and fry it on the Griddle or Frying Pan or Toast them in a Toaster Oven.
Use the Sliced Beef from the Roast.
Take only what Meat that you need for the Sandwich and to heat it up, dip it into the Hot Soup with a slotted spoon or spider net Ladle. Lift it out, drain and put it onto the Sandwich.
Add 2 slices of Monterey Jack, Muenster, or Swiss Cheese to the Hot Meat. Close the Sandwich up so that the hot Bread and hot Meat will melt the Cheese.
Using a Soup ladle, push past the Onions in the Soup and just get about a cup of Broth only to serve with the Sandwich. Serve Immediately.

Otherwise known as Paradise Pepper. (Spicey like Pepper with Cardimum notes)

Fish Sauce goes a long way so just use 1/8 tsp.

Deglaze the Griddle and add Drippings to the Pot.

If you like it more Rare than the pics then set the Time to 2 min.

Notice the Seasoning still on top of the Roast. Turn it over to rinse the Seasoning into the Soup before removing it from the Pot.

Add more Better than Bullion Beef if you taste the Broth and think it needs it, but stir in very gently. The Onions are very tender at this point.

Turkey and Dumplings IP

For the Dumplings, make the kind that you like best. There are several choices below, (5) for whether you like them fluffy Drop style, flat, flat but raised, flat with egg, or just globs. For this batch I did the Glob Dumplings Recipe. For flat out Biscuits, you can find my Biscuit recipe here. But I never use actual Biscuits in this so you may have to try them on your own☺️ Here’s the link. Biscuits
The pics are of Glob Dumplings… not sure what to call them …but they were the recipe for flat dumplings. Just not rolled out. It was Actually an accident, (No Baking Powder) but turned out delicious. They turn out like eggless Rivels, or Hubby is reminded of Gnocchi except not made with Potato.
Unlike the Chicken and Dumplings recipe, this Turkey recipe has the Seasonings for Turkey that you use in Thanksgiving dinners.

FOR THE SOUP: Directions Below
2 Turkey Thighs.
1 1/2 c. 1 sweet Vidallia Onion chopped.
1 1/2 c Celery Chopped.
2 c Carrot Chopped.
1 rounded tsp dried Rosemary
1 Rounded tsp dried Thyme
1 Rounded tsp dried Rubbed Sage.
1 Rounded tsp Poultry Seasoning.
1 rounded tsp course Sea Salt Plus some
1 scant tsp Ground Pepper.
2 Tbsp Evoo.
3 cans Chicken Broth. (Or Turkey Broth if you have it).
1 c Water
1 Tbsp lower sodium Better than Bullion.

Optional: More fresh Veggies to add when the Soup is done to cook with the Dumplings.

FOR DUMPLINGS: You have Choices here. (5) Including fluffy Drop style Dumplings. See Below for pictures.

1) THIS RECIPE IS WHAT I DID for this batch of Turkey and Dumplings.
* FOR the “GLOB” DUMPLINGS (NO Baking Powder ..so NO RISE)
1 1/2 c AP Flour.
4 Tbsp Fat skimmed from the top of the Broth.
1/4 c Broth
1/4 c Milk
2 tsp Butter.
After your Soup is done, and Meat is out and set aside to cool, Turn the Pot off and on again to Saute Hi.
Mix Dumpling ingredients together in a Bowl… then when it’s Boiling, spoon by the TBSP into the boiling Broth. Turn the Pot to Sauté Low, let them cook for 15 min and when they are done, using kitchen scissors, cut the Dumplings down to larger Marble sized Pieces. This process is explained again below in the Soup directions.

These are just soft enough to pick up with out falling apart. Not hard

2)For DIY SELF RISING FLOUR click here. It’s in my Biscuits Recipe. Biscuits
*FOR DROP DUMPLINGS : Can be doubled
3/4 c Self Rising Flour
3 Tbsp Fat skimmed from the top of the soup, Bacon Grease, or melted Butter
2 Tbsp Broth (more if needed).
2 Tbsp milk
In a Bowl, mix it all together, and it should look like the mixture in the pic of the dough. Drop by spoonful into rapidly Simmering Broth, or Low boil immediately turn the pot Down to Sauté Medium, let simmer for about 15 min. . They will cool the Broth some to a simmer, but don’t let them Boil the whole time they are cooking, they are fragile, so add the lid but watch occasionally move them with a gentle, or because the pot takes a couple min to slow temp down even turn the pot off for a few. You may have to turn it back on after a few min. These take about 15 min. Check for doneness.

3)You can Double or even Quadruple this amount for a lot of dumplings. I freeze some flat ones from this. Or make Half and freeze half. But making more dumplings … but you will need 2-3 cups MORE Broth for the quad.
*FOR FLAT DUMPLINGS: (with Baking Powder ) these will rise up a tad bit when cooked. …Link for Self Rising Flour in my Biscuits Recipe here. . Biscuits Pic below applies.
1/2 c self rising flour. …………..….…. / X 4 =2 c
2 Tbsp Chicken Broth and Fat……../ X 4 = 8 Tbsp
2 Tbsp milk. (Or more Broth)….…../ X 4 = 8 Tbsp
1 tsp butter, very soft…..………………/ X 4 = 4 tsp.
Salt and pepper to taste.
Optional: Italian seasoning.
Keep the Flour out for more for dusting.
You can make these in a bowl and then roll out, or make them on the counter.
On the counter carefully dump Flour and make a Well. Add the Butter and mash in to the flour with a fork, then remake your Well. Carefully pour the liquid into the well. Going from the edges of the Flour with the Fork, pull the Flour into the Milk and mix together until it’s a handleable dough. Knead a few times on the Counter and Pat out, then roll the dough out thin… (remember that the Dumplings will rise a bit , so less than 1/8”. Cut the Dough into 1x 1 or 2” squares. Drop into Simmering Broth and cook for 15 min or until done. Take one out and test it.

4) *FOR FLAT DUMPLINGS/NOODLES:(WITHOUT baking Powder NO RISE) These turn out a little more chewy. Picture below applies.
1/2 c AP Flour.
4 Tbsp Chicken Broth and Fat
1 Tsp very soft Butter.
1/8 tsp Salt
Keep the Flour out for more for dusting.
You can make these in a Bowl and then roll out, or make them on the counter. This is for the Flat Dumplings or Noodles (no leavening). If your making a lot then you may want to start it in a bowl.
With a fork, drop the 1 tsp of soft butter, blend in a bit with the fork, make the well again and pour the milk and Broth, carefully stir in and make a Dough, press with hands, pat and fold over a few times, not too much or they will be tough. But if you want them more like noodles then fold and Pat more…Roll out thin to 1/8”. Cut into 1”squares and drop into boiling broth and cook about 5 min then turn down and simmer for 10 more min. (Total 15 min) Take one out and test it.

5) FOR EGG DUMPLINGS/NOODLES  or SPAETZEL (grated noodles) they will rise a little too because of the Egg.
1 c AP Flour.
4Tbsp Chicken Broth with Fat.
2 Tbsp Butter
1 Beaten egg.
*Note: one of My favorites ….Egg holds the noodle together and will be a bit more leathery.
Mix together in a Bowl…add flour to a surface and Pat out, then roll them out cut into squares . Drop by staggering them into simmering soup and simmer for 15 min. Same picture above applies.

DIRECTIONS FOR THE SOUP: The Dumpling directions are also repeated in this section.
Mix the Spices, Herbs, Salt and Pepper together and sprinke both Sides of the Thighs with the Blend. Cut slits in the Thighs and rub the seasoning into the crevices.
Using a Cast Iron Skillet or Griddle, preheated to Med Hi or 6, add the Evoo, and Sear the Thighs fat Side UP first for 5 min Per side.
While the Thighs Sear, add the Broths and Veggies to the IP stainless Pot. You should have about 5 cups of liquid. If using Turkey Broth, make sure that it is thawed out for this recipes cook time.
when the Thighs are finished Searing, Lay the Thighs, Fat Side Down into the Broth and Veggies in the Pot.
Deglaze the Pan/Griddle with about 1/4 c Broth.. (I forgot, so I used a Ladle to dip some out of the IP.). Pour the Deglazing Broth into the Pot with everything Else. Set the Time for 5 minutes, and allow for 30 min NPR. When the 30 min NPR is done. Remove the Thighs from the Pot to cool. Turn the Pot and back onto Saute Hi. Now is the time to add any fresh Veggies to the Soup that you may want to cook along with the Dumplings.
While the Thighs cool, mix up your Dumplings in a Bowl and wait til the Soup comes to a Boil, turn the pot to LOW, then drop by the TBSP into the boiling Soup. Put the lid onto the Pot, set the Vent to Releasing so that it won’t seal.
You could also use a glass Lid.
Set a timer for 15 min.
Let the Dumplings Cook.
Go back to the Turkey.. take the Meat off the Bones and Then shred the Meat.
When the timer goes off for the Dumplings, take the Lid off and take a pair of kitchen Scissors and clip the Dumplings into pieces the size of larger Marbles and then add the shredded Turkey to heat up. Stir and Serve hot.

The Turkey Broth should be Thawed out to keep the cook time the same as mentioned in this Recipe.

Important to cut slits in the Thighs, it will help to cook them evenly. Sprinkle the crevices with a little bit of Salt and Pepper .

Sear for 5 min per Side beginning with the Fat side up.

Remove Meat from the Bones and Shread the Meat. Hold aside to add after Dumplings are done.

These are the Glob Dumplings without Baking powder. They cooked for 15 min before I
broke/cut each dumpling up. kitchen Scissors work perfect for this.

I broke the glob dumplings up cutting them until they were the size of Marbles.

Pork Tenderloin IP

This Tender and Juicy Roast is cooked in the 8q but can be cooked in the 6q as well. These are from Costco. They come 2 in a package.
If you are using smaller Tenderloins than these, like the ones from Walmart that are about 6” long, then you adjust your Cook time down t0 O min.
And…if you like these larger ones that are in the 2 1/2 lb pkgs done more, then you can always Sear them for a little longer before cooking in the IP.
From Frozen click here for the link .Pork Tenderloin Frozen IP

INGREDIENTS.
2 1/2 lb Pork Tenderloin directly from the fridge (They are two separate pieces in one pkg)
1 Can of Chicken Broth.
1 1/2 tsp Lower Sodium Better than Bullion Chicken.
1 1/2 Tbsp Rub (see pic below.
2 Tbsp Bacon Grease. (For Searing)

For the Slurry to make the Gravy.
About 2 Tbsp Corn Starch and 1 1/2 Tbsp water

DIRECTIONS.
Pour the Chicken Broth into the Stainless Pot.
Add the Better than Bullion Chicken and let it set while you
Sprinkle both pieces of the Tenderloin on all sides of the with the Rub. You will notice that the Tenderloins are round in shape so I sear them on Three sides.
Using a preheated, heavy Cast Iron Frying Pan set to Medium High, add the Bacon Grease to the Pan, then the Meat to. Sear for about 2 minutes. This is a fast and Hot Sear . Be careful not to Over Cook the Meat before you transfer it into the Pot. You are looking for the color on the meat to be Brown like in the pictures, which adds that good flavor, so Sear the two pieces of Tenderloin for about 2 min on the first side then turn them and Sear for about 1 min, then turn again to the third side and Sear for another minute. Remove from the heat.
Quickly go back to the Broth in the Pot and stir the Bullion into the Broth, then Lay the pieces of the Tenderloin down in the Broth and Seperate them a bit. (about 1/2”apart).
Put the lid on the Pot and set the time for 2 minutes, then allow for 23 min NPR time.
Turn the Pot off and back to Sauté and Remove both pieces of Meat from the Broth and onto a warmed platter to rest. Check the Temprature of the Roasts…target internal temp is 145°.
Make the Gravy … mix the Water into the Cornstarch to make the Slurry and whisk this mixture into the Broth as it comes to a boil. It’ll thicken as it cooks.
Slice your Pork into Medallions and Serve with Gravy.

Sear in a hot pan for about 2 min on the first side and 1 on the other two..3 sides total.

Stuffed Peppers with Turkey Sausage and Pizza flavor IP

3 larger Bell Peppers.
1 Lb Turkey Italian Sausage.
3/4 c Onion finely Chopped.
1/2 c Green Pepper finely chopped
2 cloves Garlic minced
1/3 c chopped fresh Basil
2 Roma Tomatoes chopped.
1/2 c Small Cubes Mozzarella
2 Tbsp EVOO.
2 Tbsp Pizza Flavoring.
2 Tbsp powdered or regular Tomato Paste.
1 c Leftover Pre cooked Rice

Wash and dry Peppers.
Carefully cut the top off of the Peppers and remove the seeds and veins. Don’t toss out the tops, trum the meat off and chop it up for the Filling.
Using a Med sized Skillet, turned to Med/Med HI heat, Pour in the EVOO and break up the Sausage and sauté it til almost done before adding the Onion, Garlic and Peppers. Sauté for a couple min to soften the Veggies.. Add the Rice , Tomatoes, Basil and seasonings, then turn the heat off and add the Mozzerella. Fill the Peppers quickly before the Cheese melts.

Put a Lotus steamer into the Bottom of the Instant pot and add the recommended amount of water.

Using the tip of a sharp Knife, carefully poke 1 tiny hole in the bottom of Each of the bumps on the Pepper.
Fill them with the hot Filling, and pack it in well, but not too hard or you will crack them. Place the filled Peppers down into the IP, onto the Lotus Steamer.
Put the lid on and set the time for 8 min and then do a QR. carefully lift them out . I use a soup ladle and big spoon on the other side. The peppers will be cooked but They will still have just a little crunch. If you like them softer, try setting the time for 9 min instead of 8. To serve, carefully lift Peppers out of the Pot using Tongs and a large Spoon underneath it.