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This Recipe is for about 2+ cups of cooked Squash Meat. So if you have more, you can freeze the rest for later or just adjust the Recipe according to how much Squash you have. You may want to adjust flavors to suit your personal Taste with more Salt, Pepper, Cumin or Better than Bullion. Also for a thinner Soup just add more Broth. Spice it up with Cayanne or Tobasco if you like. The recipe is really good as it is, but can also be a good place to start…. For other variations, you can even add Garam Masada or Ginger. Use Nut Creams in stead of Dairy Cream if your looking to use Less Dairy. See choices in Recipe and Pics.
INGREDIENTS: 2 – 2 1/2 c Squash Meat …(1 Smaller sized Butternut Squash) cleaned and deseeded 2 Tbsp Low Sodium Better than Bullion Chicken 2 cloves minced Garlic. 1 chopped Onion. 2 chopped smaller Carrots. 1-2 tsp Cumin. You can add more later 1/4 tsp Pepper. Salt to taste (add after) 1 1/4 c Water. Or 1 can Chicken Broth (If your Squash is dry you may need more) 1 c Heavy Whipping Cream (Or Nut Cream like Cashew Cream. See Pics Below). 2 Tbsp Butter *a pinch of Nutmeg if desired, but be careful. It overpowers quickly. Sour Cream and Pepper for Garnish.
OTHER GARNISH OPTIONS: Parsley, Craisins, Toasted Pine Nuts, Pumpkin Seeds, Crumbled Bacon, Cheese, Scallions, Pecans…
DIRECTIONS: Pour the Water/Broth into the Stainless Pot and add the Onion, Garlic, Better than Bullion, Cumin, Carrots, Pepper, and in this case, I am using heavy Whipping Cream and add it all into the Pot before cooking. The Heavy whipping Cream can also be added after cooking, then just heated up before serving. Add the Trivet *There is less mess if you are able to peel and chop your Squash before cooking it, so If you choose that route, you would peel and chop it first so that you don’t have to deal with hot pieces of cooked Squash. In that case, you don’t need a trivet, just add the Squash into the Pot with Everything else. However, for for easier peeling after the Squash is cooked (with everything else) as this Recipe will show, just cut the Squash into Quarters or smaller for softer sections, and put the pieces on the Trivet. Set the time on the Pot for 7 min, and allow for 5 min of NPR, then do a QR to let the rest of the Pressure out. Take the Squash out to cool, peel when cool enough to handle. It should be soft with no Resistance. Take the Trivet out and rough chop the peeled Squash sections then return them to the Pot. At this point as shown in this recipe, use an Immersion Blender to blend until smooth. As you start to blend your Squash, just like you do when you mash Potatoes, you will know if your Squash is a bit dry or not you may need a little more Broth. Blend until Smooth. Turn the Pot off and then back on to Sauté. Add the Whipping Cream NOT the Nut Cream. (do not use the Nut Cream in at this time, save it out for later) and heat the Soup until hot, but don’t boil. (Sometimes Cream will curdle especially if it’s a light cream). Serve in Soup bowls with a dollop of Sour Cream, Crumbled Bacon, Cheese, Scallions, even Pecans… do it up your way!
OR Nut Cream …This is Cashew Cream. Below.
CASHEW CreamThis one is Macadamia Nut Cream.It’s not Pretty but will blend right up after you Peel the Squash.Peel and chop the cooked Squash. Add a pinch of Nutmeg if desired.
***note. Add mixed garlic butter with herbs under the skin if desired. Rosemary Thyme and Lemon is also popular. Just blend together and stuff it under the skin. You can even put whole leaves in there.
preheat the Oven to 375°
Cut the backbone out of the chicken Don’t throw it away, and remove the wishbone, both sides.
Press down Firmly on the Brest bone to break it to flatten the Bird.
D Extra Virgin Olive oil on both sides of the Bird.
Mix the Johnnies Seasoning with the other spices, and sprinkle evenly and well All over, Both sides.
Position Bird on a Jelly Roll or Broiler pan to catch drippings. season the giblets and backbone the same as the chicken. Place the back bone close to the chicken where it will fit but close so it doesn t over cook. Same with the giblets.
put a thermometer in the thickest part of the thigh or breast….I do both. Or use your ovens probe.
put the chicken on a middle rack in the Oven and Bake/Roast for between 45 min and close to an hour. Internal temp should be 160°
Take the Bird out and allow to rest for 10-15 min…the temp will rise to 165° cut and enjoy.
INGREDIENTS: 4 c Jasmati rice (Jasmine or Basmati works fine) You can also use Long Grain. 3/4 c butter or a combo of 1/2 c and 1/4 c Pork / Chicken Fat 4-5 cloves Garlic minced. 2 c Finley chopped Sweet Onion. I love Walla Walla or Vidallias 1 1/2 Tbsp Taco seasoning (homemade is best. recipe here). Taco Seasoning 3 1/2 c chicken Broth 1-8 oz can of Tomato sauce 1/2 c salsa. 1/2 c (handful) Cilantro Chopped FINE 1/2 c green Chili’s. OPTIONAL: 2 Tbsp Lime Juice
DIRECTIONS: NOTE: here is a couple ways that work to make this tricky dish. Layering is important to prevent the burn notice. You can either sauté the Onion and Garlic if you want in a separate Frying pan, OR you can just add it raw to the Pot, soooo depending on that, you would add the onion and garlic to the pot first. However, I like to sauté separately, before I sauté the rice, so I take the inner pot to the stove top and leave it next to the stove top burner that I’m working with, set to med-med hi . It makes the Onion/garlic transfer easier once you have sautéed them. Add half the butter to the pan and Sauté the onions for about a minute until they just barely begin to soften, add garlic and stir for 30 seconds. Transfer to the pot. Add the rest of butter/Fat to the pan, add rice and stir gently and constantly until rice is lightly brown. Careful not to burn it. Add rice to the pot. Set pot back into the base. Stir rice in with the onion and garlic, add Chicken broth, lime juice, then don’t stir from here out. Carefully add chilis, salsa and then the tomato sauce, then dry ingredients, taco seasoning on top, Again..Don’t stir. Even the Seasoning can make it stick.
TIME TO COOK: After the the Pot is down into the base of the IP. Put the lid on and Set pressure cook or Manual to 4 Min, then when done give it 30 Min NPR. Fluff the rice. Turn the pot off.
Beet Borscht IP Mini Serves Two. It can be doubled use the 6 qt IP
2 cups Chicken Broth 4 smaller sized Beets (1/2 way between a golf ball and base ball) Use the Greens as well.. if you get them…cut them into 4 “ chunks. 2 Potatoes 3 Eggs. 1-2 tsp Vinegar. 1 tsp Sugar Optional. Salt and Pepper to taste (Later) I didn’t use any. 1/4 c Whipping Cream . 1/4 c Sour Cream (in a 2 cup Bowl)
DIRECTIONS: Slice the Beets thin Quarter the Potatoes 1 1/2” chunks Pour two cups Water in the Pot. Add the Beets to the Water. Put a Lotus steamer in the Water. Add the Potatoes above the Liquid. You may need another Trivet. Put the Eggs on top of the Potatoes. Turn the Pot to Manual 4 min. When it Beeps do QR. Mean while, mix the Cream and Sour Cream together until smooth. It won’t be this color yet. After you blend the beets with the Broth you will temper the s Cream mixture before adding it back in to the Borscht. Take the Eggs and Potatoes out of the Pot, and put them into a Bowl and let them set aside. Remove the Lotus Steamer. Turn the pot off and onto Sauté …Med. Use an Immersion Blender to blend the Beets well into a Puree, ( or you could put in a Blender, or Vitamix… but it’s such a small batch that I use the Immersion stick blender). Taste the Borscht, and see if it needs Salt, Pepper more Sugar. When your happy with the taste and texture of the blended Beets, then stir the Sour Cream an Whipping Cream again, and add a spoonful at a time of the hot Borscht into the Cream and Sour Cream mixture. Pour that mixture into the Pot. Turn the Pot off. Serve with 3 or 4 potato Chunks and 1 Egg, and a small dollop of Sour Cream!?
Add Beets and Chicken Broth to the bottomAdd the lotus steamer, then potato chunks and eggs, and put the greens on top. Make sure to keep the stems in side before you put the lid on and that they don’t cover the overflow vent
Remove the lotus steamer. Turn the pot off and onto Sauté …Med.
Taste the Borscht, and see if it needs salt, pepper more sugar.
This is the blended version …BELOW is the Other Version. With Carrot Celery Garlic and Onion..This is the version with the Celery, Carrot, Garlic, and Onion, this can be served just as it is or blended, Other Borscht I have made has Celery, Onion, Garlic, This is a different Borscht, didn’t have the heart to blend up the beautiful Veggies this time, so I just dolloped with Sour Cream. You can do it either way. Delicious!
And…. Here it is! The Ultimate Deliciousness. This can be done in the IP Duo Crisp as well. Andouille stuffed, Bacon Wrapped, Skin on Chicken Thighs, with PIP Black eEyed Peas and Brown Rice Medley. You will need to choose how many you want to do and use equal amounts of each of the following.
INGREDIENTS FOR THE CHICKEN: Chicken Thighs. Skin on, I used Bone in but you can use De boned. You can also use Boneless, Skinless but it won’t be quite the same. Andouille Sausage Bacon. Mrs Dash Onion and Herb. Slap Ya Mama seasoning or Tony Chachere’s Creole Seasoning Evoo for Spritzing
This can also be done in the regular Convection Oven, Instant Pot With Air Fryer Lid, or an Air Fryer ….. If you choose to Bake it this way, Pre heat the Oven. 375°. The cook Time may very at the end.
DIRECTIONS FOR THE CHICKEN: I deboned and kind of butterflied the Thighs by slicing half way in to the thick part from the inside and unfold it out flat, then wrap it around an Andouille Sausage, then wrap 1 piece of Bacon around it all. Tuck the Bacon in under itself to hold everything together and set onto a Cookie Sheet or on a Baking Rack in a shallow Pan sprayed with Baking Spray. Put the tucked in seam side of of the Bacon down. Spritz the Chicken and Bacon with EVOO and Season with Mrs Dash Onion and Herb on one side, lift the wrapped Chicken pieces one at a time and Sprinkle Slap Ya Mamma Seasoning on the other side, then set it back down onto its seam side. To Bake in an Oven, Cover with the flexible washable oven liner, ( to prevent splattering). You won’t do this for an Air Fryer. If your using a counter top Oven no need to Preheat but if your using a regular Oven you should Preheat it now. Put it into the Oven set at 375° Set the time for 30. Scroll down for the Rice and the Peas.
Variation. Jalapeño filledVariation
Here is how to make the Black-eyed Peas and Rice.
Instant Pot PIP Black Eyed Peas and Rice Medley Mixed rice Medley with mixed color Quinoa and Mushrooms. I chose to do the rice in the bottom of the Instant Pot and the Peas PIP this time. Read directions below.
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!
CRACK CHICKEN: Done right. [Package Free]. *TIP: If using Organic Chicken you will increase your liquid in this recipe.
This is less Cream Cheese than other recipes that I have seen and since we try to steer clear of packaged and processed stuff, I made my own dressing mixture. Also there is enough of the liquid leftover to add it into egg bites or sous vide Egg bites in stead of cream. Delicious. Use a separate frying pan or sauté in the pot set to Medium High.
For the Seasoning: I make my own: For the Ranch type dressing, this usually takes about an hour, but doesn’t have to…you can just toss it together. 1/2 c Plain Yogurt. (Sour cream works too). 1 Tbsp Lemon juice. 1 1/2-2 Tbsp Mrs dash Onion and Herb. 1 Tbsp Italian season. 1 Tbsp Onion Flakes 1 tsp Garlic. 1 tsp Sugar. 2 tsp Low sodium Better than Bullion Chicken Mix well and let set for a few to combine flavors. Taste, adjust…?.
1-8 oz pkg Cream Cheese 6 boneless skinless Chicken thighs chopped into 1” pieces (or use bone in and skin on for more flavor and more juice, but you will have to remove the skin and bones after it’s cooked) 1/4 c water (1/2 c for 8qts or Organic) 1/2 c shredded Cheese (save til done) 1 C Bacon crumbles (Save till done).
*I used fresh bone in and skin on thighs and it was more work and more time, but worth it to me. If using the 6 qt you will need 1/4 c water or broth in the pot along with the Chicken and the juice that it creates while sautéing. If using the 8 q you, will need 1/2 c Water or Chicken broth along with the juice from the Chicken in the Pot. You can sauté the Chicken right in the pot, if you want to, but you will need to deglaze the pot well after using the liquid mentioned, FOR the pot. To me it is more efficient to just do it in the frying pan set to Medium High. If your using fresh chopped Boneless Skinless thighs, then sauté them in the Evoo reserving the juice for the pot. Pour it in along with the Chicken. Deglaze the pan with the water or broth that your using for your liquid. If using Bone in Skin on, brown the Chicken in the Evoo. Both sides. This step gets the juices going, and the skin on adds more flavor. When the Chicken is browned, place the pieces, skin side up. Add all the juices from browning back into the Stainless pot. If using Organic Chicken use 1/4 c more liquid. Put Cream Cheese on thighs …just set the block on top..then the yogurt dressing mixture that you have tasted and adjusted for your liking. Set pot to Pressure cook or Manual for 6 min. When the pot is done cooking, allow for 20 min NPR at least, even if pin drops. Open the lid and take some of the juice out, leaving about 1/2-1 c of liquid to be mixed in while shredding the Chicken. You will have about 1 1/2-2 c extra. Save the juice for dipping juice or save it for later as it is a good base for Cream of Mushroom or Cream of Chicken soup, or even to pour into fresh Pasta. remove the skin and bones from the meat and discard. Either they of Chicken that you have used, shred it with mixer. Add the Cheese and Bacon and make sure it’s nice and hot. Add some juice back in with the shredded Chicken if desired. It should not be too “dippy” or strong. Serve over Rice, Pasta, on Buns, or like we did with low carb toast.. with Veggie sides. We had Avocado with the center filled with Catsup, sprinkled with S n P , sautéed Zucchini n Summer Squash.
This is a separate batch.Save this juice for dipping or soups, it freezes well.It’s ok to just slurp it up??
These Biscuits are ones cut out with a biscuit cutter. You can also use an old, plain, small tomato sauce can with the top and bottom cut out . Mom used a Calumet Baking Powder can. These are butter Swim style…add about 3 Tbsp butter to the pan and melt it first before adding the biscuits to the Pan.
I’m including several methods on this page, so please skim through to decide which one you want .
You can use store bought Self Rising Flour or make your own. *Using part Whipping Cream (1/3 c) will create high rising super fluffy and crumbly Biscuits if that is what your looking for then that is how it happens.
I mix up a few batches of the Self Rising Flour, ….(just the flour and dry ingredients) and store in a big Jar for those days when you just want to make one or a lot. It’s Basically Self Rising Flour. For just 1 Larger Biscuit, scroll to the bottom.
Biscuits can be made several ways, all the way from drop style to rolled out and cut versions. You can melt the Butter and add it to the Buttermilk or even freeze it and grate it in. You can also refrigerate the Flour or not. You will find your happy spot as you make them more and more. I really like the easy, melt your Butter and add to the Milk method. (I have also added a hand mixing method below.) If you choose to grate your frozen Butter, add it to the flour and mix quickly before adding your Buttermilk.
*There is another Version of these called Butter swim Biscuits.. to make them, you just melt about 1/4 c Butter in your baking pan and place the Biscuits in the Butter before baking.
******************. Triple this and you will have a nice batch of.
SELF RISING FLOUR. This will be your biscuit flour 2 c Flour. Plus more for dusting (about 1 c or more…you have to feel it) 3 tsp Baking powder. 1 tsp Corn Starch 1/4 tsp cream of tartar or Baking Soda. 1/2 tsp Salt
************ To make Buttermilk Baking powder Biscuits, you will use about 2 cups of the mixture above, OR 2 c of store bought Self Rising Flour and then add:
6 Tbsp Lard or Butter melted. (Or the frozen and grated if you choose). 1- 1 1/3 c- 4% Buttermilk or a combination of 1 c of buttermilk and 1/3 c whole Milk. If you want fluffy crumbly Biscuits use 1/3 c Cream in stead of the Milk). Start with 1 c until you know that you can use it all.
Preheat Oven 450° Heavily grease a Cast Iron Griddle or Pan. (I use Butter.) set aside
Use a Medium sized bowl, put your Flour mixture in the Bowl. (If using frozen and grated Butter add it to the Flour now) otherwise … In another small Bowl, pour the Buttermilk in and then drizzle the melted Butter into the Buttermilk and slowly stir until the Butter clumps up into small clumps. See the Pic below on how it clumps. Works perfect for blending. No need to freeze or grate etc. Pour the Buttermilk mixture, all at once into the Flour mixture, Stir quickly with a large fork (or even a Swedish dough whisk), until a Ball begins to form and stop stirring when the Flour has come away from the bottom. Do not over stir. Dough will be sticky. At this point you can use the dough for Drop biscuits ( just spoon onto the greased griddle or Pan and Bake)
OR….
Pour Dough out onto a well floured surface, dust top with more Flour and carefully pat out, folding the Dough in half, lightly dust the top, pat out, fold, dust, pat out, repeat about 5-10 times, (dough should not be sticky at this point). Pat out to about 3/4” thick. Using a Biscuit cutter, dipped in Flour, cut out the Biscuits and lay close together ( 1/2” ish) onto a greased Griddle or Pan. Place pan of Biscuits in the Oven on the lower/middle rack.
Bake for about 12-15 min until golden brown on top.
Brush with melted Butter or serve dry.
You can also use lard or leftover fats from chicken or pork. This was from Pulled Pork.Don’t throw this Gold out! This is the fat from the Chicken broth that I made from my Turkey carcass! Absolutely the best for Biscuits or Dumplings!This is the COLD buttermilk and melted butter poured in and gently stirred Mix together quickly and pour Dough onto floured surface…This dough is really loose and starting to react, (rise up so work fast), you will add around 1 c flour over time with this dough. Adding a about 1/4 of flour on top, very gently Folding and Patting,folding Patting, sprinkle more flour . flour the top as well before working with it. Continue fold, Pat, flour, fold, Pat flour about 8-10 times if your dough was really loose to begin with.Your there, now Shape.Next get the cutter out. Dip in flour…… continue.After you gently move the biscuits, gently press pieces together to make more Biscuits .Done, now time to load your preheated greased pan. …Or Skillet.This batch is Butter Swim Biscuits…add 2-4 Tbsp Butter to Hot pan before adding the Biscuits. Return to oven. 450° Bake 15-20min… check for Doneness. I also start at 480° and turn down after 5 min. Hot 480° Oven, gets turned down to 450° after 5 min or less. . Done, important to remove from the pan onto a baking rack to cool and not steam on the bottoms. Flip out to a baking rack and then turn each Biscuit back over.Now, dot with Butter on top if you want. Another batch
Butter Swim Biscuits. Add about 6 tablespoons butter to a cast Iron frying pan and heat til melted. Add biscuits to the melted butter in the pan and bake at 450° 15-20 min. Top with melted butter before serving.
biscuits and Bacon Gravy.
Notice these have been cut. To make them, I just pour all the dough out onto the floured counter and cut them into squares. These Biscuits are the “pinch and roll” method. rolled between the palms, very gently patted out on the greased pan.
Here are a couple of other choices .
For Cut outs. 1) Add the frozen Grated Butter to the Flour in a Bowl. toss gently using a Dough Whisk. Set the whole Bowl back in the freezer for 10 min. Add the Buttermilk and fold in over and over again and gently flatten, sprinkle with Flour and fold over again. Pour Dough out onto a floured surface and pat out gently to about 1/2- 3/4”inch, sprinkle with a tad bit of Flour, fold, repeat about 4-10 x… finish off with 1 3/4” thickness, then cut out with a Biscuit Cutter. Place on Cookie Sheet and bake in the middle rack at 450° for 12-15 min.
OR
Put the Flour into a broad and shallow Bowl. Melt Lard and whisk quickly into the Milk. Slowly pour into the Flour, and as you pour, just fold the Flour into the Milk with a fork and keep gently folding until Dough is sticky, then the Dough should be barely handleable , very gently flip the Dough over a few times to bring the rest of the Flour in, Fold over a few times and sprinkle ever so lightly with a bit more Flour sprinkled on the dough before folding, and barely pat to flatten. Shape into Biscuits, or press out to about 3/4-1” thick Dough, and cut out using a Biscuit cutter. Set close together on a Lightly greased baking sheet. Sometimes I preheat my pan for this, and then lightly paint Butter on the bottom of each Biscuit. Bake till golden brown, about 15-20 min. 20 for larger Biscuits.
*Here is another method to make them. Pinch off golf ball sized pieces, gently roll between palms, Pat out onto the baking pan.
An OLD fashion way to make Biscuits baked in the NEW technology. (Breville Oven). Best of both worlds. I was just doing my FB and up popped this lady in a video with her son taking the video. She was 72. I watched a couple of the videos on the old cooking that she does. I decided I have to make the Biscuits! I had never seen this before, but I guess its not that uncommon, so I looked it up and found out that way back some folks had a Biscuit Bowl…. a Bowl full of Self Rising Flour that they would actually make the Biscuits inside of, and they didn’t measure. They just got a hand full of Lard, (depending on how many they wanted to make) patted the flour in the bowl slightly with the backs of their hands, indenting a well into it and added Milk or Buttermilk, they made the Dough by Hand….no Spoon. I had to try it. They added milk to the lard and worked it, and squished it slowly with the addition of dipping into the Flour at the same time. Amazing to watch! I have used Lard from the Mexican market down the street that I use for Tamales .. . Bake at 425-450°° 15 min-20 plus or minus. Convection. You can look up Biscuit Bowls to learn more. There is not much information about them since they were before the internet. For these, I add a couple extra small shakes of salt to my home made self rising flour. Flakey, delicate, not crumbly. Delicious home made Biscuits!
DoneBiscuits, Eggs, Ham, and Knock Sop Gravy
FOR JUST 1 BISCUIT: 1/2 c SR (self rising)flour 1 1/2 Tbsp melted butter in a large cereal bowl. 1/4 c Buttermilk .
Preheat the toaster oven or Breville counter top oven to 480°… (450° if that’s all your Oven will do, but you will have to cook a little longer.) Add a small oven proof Frying Pan to the Oven or in my case, small Cast Iron casserole Pan or Griddle. Use the lower rack, like the baking/cookie position. If you go higher it will burn.
Melt the Butter in the Bowl, add the Buttermilk and stir well so that the Butter is scattered, then dump in the Flour all at once and stir quickly but gently with a Dough Whisk or large Fork, turn the Dough over a few times to get all of the Flour into the Biscuit. When the Oven is hot, add 1 Tbsp Butter to the hot Pan, then carefully roll the Biscuit Dough out into your hand and transfer it to the hot pan. Bake for about 12-15 min. Dot the top with butter at about 12 min. Or not. Dont even roll them out on the counter so just clean the bowl. Ez Pz.
Filling for manicotti or canoli I made sweet potato today
9×7 pan
3/4 of 15 oz container of whole milk Ricotta
1 pkg of mozzerella 1/2 c parmasean
2 eggs 1/8 tsp pepper
1 clove garlic minced well
1/8 tsp italian seasoning
1 sweet potato…thin sliced on the Kitchen aid veggie sheet cutter.
for softer sweet potatoes put the sweet potato sheets in a pan and pour boiling water over them to blanch them and soften them prior to filling and rolling.
Mix filling, Fill and roll up… line in a small dish. Cover with foil and Bake for 1 hr at 350° Sprinkle with more mozzarella cheese. make sure sweet potato is soft. Maybe after 45 min, crank it to 400°
12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)
FOR THE SAUCE :
5 oz Half and half 10 oz Evap milk 1 Small can Green chilis 1 tsp Cumin powder 2 Tbsp Costco’s Better than Bullion Chicken 1 1/2 c meltable Queso Cheese 1 cup of the Broth from the Chicken
FOR THE FILLING:
6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier. 2 c chopped fresh Asparagus 4 cloves Garlic minced 1 Onion chopped 1 1/2 Tbsp Chili Powder (I used more than shows in the pic.) 2 Serrano Peppers chopped fine (or less if you want mild) 1 1/2 tbsp Cumin seeds 2 Tbsp Costco’s Better than Bullion Chicken 1/2 block Philadelphia Cream Cheese 1/3 c Water ( yes 1/3 c) Salt 1/4 tsp Pepper 1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)
FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.
But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.
DIRECTIONS: Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry. Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.
While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.
When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.
Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.
Turn Pot OFF and back ON to Sauté, Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently. Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese. Spoon some filling in tortilla and roll up. Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.
Pour Sauce over Enchiladas and cover.
Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??
This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR
Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).
Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.
INGREDIENTS:
1 lb of Bacon cut up
1 chopped Sweet Onion
2 cloves garlic chopped
1 head of Cabbage rough chopped into 1” pieces
16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.
3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)
1/2-1 tsp Red Pepper flakes for a little kick. Optional.
INSTRUCTIONS:
I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)
Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water. So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.
Lid on, vent to sealing Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.
To cut recipe in Half :
1 c Water
1/2 lb Bacon
8 0z Pasta
1/2 head Cabbage chopped
1/2 Onion chopped
1 Tbsp Costco’s reduced sodium Better than Bullion Chicken
1/2 tsp Red Pepper Flakes
Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir. Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!
Prep all ingredients This is a good Pasta.I spray the knots with Evoo or avacado oilClose up of oiled knotsSimple to spraySee all the brown on the bottom. This must be deglazed Deglaze with half the waterAdd half the water close up.Add onion and garlicAdd a small handful of cabbage, and then the pastaNotice the oil on the pasta knots. These have been sprayed with avacado oil. Prevents clumpingAdd the Better than Bullion mixed with waterPour the rest of the water over the cabbage. Some will dribble onto the pastaThis was 6 min with 7 min NPRTip: thinly slice core if it isn’t too woody.
