unitedhands777 - Homemaker Geek

Pizza Tortilla.. (Spanish) IP and Air Fryer

This Pizza Tortilla (Spanish) can be made in the Duo Crisp plus Air Fryer or the IP and an Oven or Separate Air Fryer.
The reason that I made this Recipe up is because, We Love Pizza, but Carbs are not our friend. Sometimes you just need to do the Bread, but others…well, this satisfies that Pizza Craving so well for us that it has been added to the Rotation.
I made this in my 8 q IP Duo Crisp plus AF. It can be done in the Pro Crisp as well.
You will need a Steam Basket to fit into the IP,
a leak Proof Cheesecake Pan, Either a Spring Form Pan, or Push Pan will do, and about 12” of Parchment Paper .
It can be made in the smaller 6 q as well, but you will need a spring form Pan or push Pan and a steam basket that fit it.
If you have a Food Processor it makes this process faster, or you can just slice by hand.
See the other Recipe for Veggie Spanish Tortilla that I came up with here.
Spanish Tortilla, low Carb with Cauliflower, Brussels, Onion, Garlic, Radishes and Ham.
See my You tube Video on this here.
https://youtu.be/lWnw9mfLQmA

INGREDIENTS :
1 lb Sausage browned
1/2 small Onion
1 c 6 Crimini Mushrooms sliced .
1-2 c Brussels.
1/2 small Head Cauliflower.
12 good size Radishes.
1/4 tsp Italian Seasoning.
1 1/2 tsp Pizza Seasoning (for DIY see below).

FOR THE TOP:
1/2 c chopped Swiss/ Havarti/ Gouda Cheese or Mozz

FOR THE EGGS:
3/4 tsp Italian Seasoning
1 tsp Pizza Seasoning
1 Tbsp Evoo.
6 Large Eggs Beaten.
1/2 tsp salt.
1/2 tsp Pepper
1/2 c chopped Swiss/ Havarti/ Gouda Cheese or Mozz

FOR THE SAUCE:
1/2 c Tomato Paste.
1/2 c Catsup.
2 Tbsp Pizza Seasoning

Optional :
1/4 c fresh Parmesean
2 Mini sweet mixed color Peppers

FOR DIY PIZZA SEASONING:
Link Here Pizza Seasoning Blend

DIRECTIONS:
Line your Cheesecake Pan. (It’s kind of A backwards liner)
Remove the Bottom and use it for a Pattern. Set it on the Parchment and draw a circle 1/2-3/4” bigger round than the bottom of the Pan. Cover the bottom of the bottom with the Parchment round and lower it into the Cheesecake Pan, to secure it so it won’t leak..see pic below. I run my thumb around the paper to crease it to stay put around the sides.
Spray the inside of the Pan and set aside.

DIRECTIONS FOR THE VEGGIES:
Add the 4 mm slicing Blade the Food Processor and run the Veggies through it. If you don’t have a Processor then just slice them all thin.. a little more than about 1/8” Thick.
Add 1 1/2 c water to the 8 q Pot and lower the Basket down in to the Pot.
Add the Veggies to a Steamer Basket in the IP. Add about 1/4 tsp Italian Seasoning to the top of the Veggies. (You can do these on a lotus steamer if you don’t have a Basket, you will just need to spoon them out when done.)
Set the Time for 1 Min Hi Pressure and then QR when the timer goes off. Let them set in the Pot for 2 more minutes and then remove them from the Pot. Set aside to cool.
As the Veggies cook, start the Sausage in a Frying Pan.

DIRECTIONS FOR THE MEAT:
Using a heavy Frying Pan on Medium Hi heat, cook the Sausage until it’s starting to Brown, then pull off the Burner. (As it cooks, the Veggies will probably finish cooking, so allow them to Cool for a couple of min while you finish cooking the Sausage.).

DIRECTIONS FOR THE EGGS:
Crack and beat the Eggs in a Bowl, add the EVOO, S &P, Italian Seasoning, 1 tsp Pizza Seasoning and 1/2 c of the Cheese. Set aside.
Leave the Water in the IP but lower the Long handled trivet into the Pot then add the Cheesecake Pan, now use the Air Fryer lid to Preheat the Cheesecake Pan.
Set the Air Fryer temp to 400° and allow it to Preheat with the Pan in the Pot.
When the Sausage is done Cooking and the Veggies have cooled some, add the Veggies in with the Meat in the frying Pan.
Taste and add more Salt if needed . Remember the Eggs and Sausage have some too.
Add 1/4 c Pizza Sauce and the 1 1/2 tsp Pizza Seasoning to the Veggies and the Meat, Fold together. Leave some Sauce in spots, don’t blend it all in.
Add Eggs and Cheese, Stir in.
Pour the Mixture into the Cheesecake Pan, and set the
Air Fryer time for 15 min.
Spread 1/2 c of the Sauce on top of the Mixture and add the other 1/2 c Cheese on top and cook for 5 min more to brown the Cheese.
Remove from the Air Fryer. Careful it’s very Hot.
Take a stiff, yet playable Spatula and insert it between the Pan and the Food and go around the Edge to loosen it from the Sides.
Depending on what type of Cheesecake Pan you have, Remove the outside Pan leaving the Tortilla on the Bottom of the Pan. If you have a Push Pan you will have to invert a fat Glass or Jar to set the bottom of the Pan on so that you can Push the side of the Pan down.
To serve, spread a Tbsp of the Sauce on a Plate. Slice Tortilla into Wedges and set a Wedge on the Sauce.

Risotto with Broccoli & Mushroom. IP

You may also be interested in my Shrimp and Broccoli Risotto…Link here
Shrimp and Broccoli Risotto IP

Dont be afraid to add more Mushrooms instead of the Broccoli if you like them alone.

1 c Calrose Rice or Arborio. Not rinsed.
1 c Sweet Vidallia type Onion chopped fine.
3 cloves Garlic Minced.
1/2-3/4 stick Butter (3/4 if you like it more Buttery)
2 tsp real Better than Bullion Chicken. (You can use Chicken Broth instead but add 1/4 tsp Salt and1/4 tsp Sugar to it).
1/4 tsp Pepper or old Bay
3 c Water.
4 Oz sliced Crimini Mushrooms Chopped. (Use 8oz if your skipping the Broccoli)
3 c Chopped Broccoli or Broccolini ( save out to add later)

Turn the Pot on to Sauté and melt the Butter.
Add the Onion and Garlic and let it sizzle for a couple min before adding the
Dry Rice (not rinsed).
Add the Mushrooms.
Stir to coat all of the Rice then add the Water to deglaze, and scrape the bottom to Get any brown off the bottom
Add the Better than Bullion.
Close the Lid and set the time for 4 min, then let it NPR for 15 min.
After 15 min then QR any pressure out of the Pot and open it up.
Turn the Pot off and then Back on to Sauté.
Lift the Rice to fluff but do it quickly so that the steam doesn’t all go away. Don’t over stir.
Add the Broccoli to the Risotto and stir in gently .
Put the Lid Back onto the Pot, let it set for 2 min on Sauté.
Turn the Pot back OFF and then back ON to KEEP WARM.

Egg Bites. IP Simple

Delicious and Simple Egg Bites IP.
Makes 7 smaller size Bites for the 6 q. In the 8q.
For the larger size cups (about 1/2 c) you will need to make the Recipe 1 1/2 times that of the measurements below, and increase the time to 3-4 min with 5-10 min NPR depending on how you like your Eggs. For a Sauce if you like Hollandaise Sauces, but dont like the idea of all the extra claories and fat, you may want to consider this one for a really light eggless and less buttery Sauce. Lemon Sauce for white Fish….Creamy & light .. Simple. Another Recipe for Sous Vide Egg Cups is here..Sous Vide Egg Cups …IP or Steamed Egg Bites

INGREDIENTS:
4 Eggs
1/4 c Half n Half
1/3 c grated cheese
3 Sausage Links chopped
3-4 slices Bacon chopped
4 Tater Tots chopped (if you have them)
1 Tbsp Butter
1/8 tsp Salt
1/4 tsp Pepper.
OPTIONAL…Ham, Dash of Red Pepper Flakes, a Drop of Oyster Sauce and Sesame Oil, a Sprinkle of Simply Asia Garlic Ginger, Chives, cooked Peppers, Mushrooms, Onions…etc, even cooked chopped Spinach. See Collage below .

DIRECTIONS:
Heat a small Frying Pan to Med Heat Saute, the Sausage and Bacon.
Add the ToTs and Butter.
Spray your Molds with Baking Spray of choice.
Divide Meat mixture among the 7 Molds.
Meanwhile, as the Meats and Tots are cooking…
Whisk Eggs.
Add Half n Half, Cheese and S&P.
Set the time for 2 min and allow for 5 min NPR. Check for doneness. If not quite there yet, then close the lid and let them set for a minute or two. You can also open the vent, and turn the pot to Sauté for a few min if you like them even harder cooked.
* Note, For harder cooked Eggs, or the 8 q, cook for 3-4 min with 5 min NPR.

If you have the 8q larger Molds, you may need to make the recipe 1 1/2 x more as mentioned above.

Below is a Batch in the 8q Duo Crisp. I skipped the Tater Tots and added 1 mini Pepper, 1/2 Scallion, 1/2 cup Spinach, 1/3 c Mushroom, sautéed in Butter.

Cook for 3 min and allow 5 -10 min NPR .

Taco Seasoning

***************
TACO SEASONING:
………………………………………..x4:below
1/4 C cumin..……….….……….1 c
1 Tbsp Oregano…….….………1/4 c
1 Tbsp Onion Powder….…..1/4 c
1 Tbsp Garlic Powder.….….1/4 c
2 Tbsp Salt…………….…………1/2 c
1/4 c Chili Powder….……..…1 c
2 Tbsp Paprika…………………1/2 c
1 tsp Cayenne Pepper……….1 Tbsp+1 tsp.

Use a Medium sized Mixing Bowl to blend all Spices.
Funnel into a Spice jar.
TO USE.. Use a couple Tbsp to taste to Season your Meat or use as you would any Taco Seasoning.

FOR MY TACO SALAD RECIPE LINK …Click here. Taco Salad.
FOR MY MEXICAN SPAGHETTI SQUASH RECIPE ….Click here .. (coming soon).

Pizza Seasoning Blend

PIZZA SEASONING:
Makes 1/2 spice jar full

1/4 tsp Salt.
1 tsp Basil.
1/8 tsp Cayenne Pepper
1/2 tsp Garlic Powder.
1/4 tsp Fennel Seed crushed
1/2 tsp OnionPowder.
2 tsp Oregano.
1 Tbsp Parmesean Cheese.
1 tsp Thyme.
1/2 tsp Rosemary

1/4 tsp Sugar *optional

DIRECTIONS.
Measure Spices out into a Bowl, mix and funnel into to a Spice Jar.

FOR PIZZA SAUCE:
Use about.
1 Tbsp plus 1 tsp Pizza Spice Blend.
1/2 c or 1 Tube Tomato Paste.
1/2 c Catsup.

Braised Pork Thai Style with Calrose Rice. IP

In Austin, There is a Restaurant named SWAY that serves this Braised Pork dish in Clay pot type of Bowls. A little bit of crispy rice on the bottom. We went to dinner with a friend and since we all liked it, I said, I am going to see if I can Make this at home, because I have several Pork Stewish type Recipes that I make. Our friend told me that if I get it figured out, to let him know.. so, this is my take on it. This ones for him….my Instant Pot version. My husband said that I nailed it. The Pork was a tad bit different but not much. ( after discussion with Hawaiian friend Gale, it’s agreed…..to make the Pork Darker simply switch Soy Sauce for the Johnnies Seasoning. see ingredients.)
My Husband says that the Sauce that goes with it is Killer.
However, the thing that they do (SWAY) that I didn’t want to do, is that they Panko fry the Soft Boiled Eggs that are served in the Bowl along with the Rice and Pork.
One thing that will speed up the cooking process on the Pork is to use a large frying pan or a Wok on Higher heat to get the sear on.
You can also watch my You Tube Video on it here. It’s 3 part.
#1 is the Sauce. https://youtu.be/KwQgbjgXR9o Also just below.
#2 is the Pork (I forgot to add the Ginger so don’t forget that!?) https://youtu.be/qnrSPDYMFzY NOTE* I changed the amount of Water in the Recipe to 2 c so that it will create a little more Juice.
#3 wraps it up https://youtu.be/ykErhdo8qoY

For this Recipe you can Substitute dark Soy sauce for the Johnnies seasoning.
Also, If you have time… cut up the Meat and toss it and the Seasonings into a Gallon sized Baggie Marinade it for a few hours before Searing.
Because some Pots are more sensitive than others, pay attention to the dreaded Burn Food Notice, but if your pin pops up, and THEN the Burn notice comes on, just leave it alone and set a timer for 25 min (4 for the cook time and 20 for the NPR) and Leave the Pot alone for the full NPR time. It may have a little scorched on the bottom but it may not too!

Pork Braised Thai Style.
INGREDIENTS:

4 large Eggs. Soft Boiled .(make these separately and keep warm in hot tap water .)

2 1/2-3 lbs Pork Shoulder cut into 1” Chunks. Include fatty pieces
1 onion Sliced thin or chopped fine (1 1/2-2 c)
3-6 Cloves Garlic…depending on how much you personally like
2 tsp fresh Ginger (or 1/2-1 tsp of Powder)
1 rounded tsp Cumin.
2 1/4 tsp Johnnies or Lowery’s type Seasoning Salt.. (or 2 Tbsp DARK Soy sauce)
1 tsp my Rub Or Tony Chachere’s Bayou Seasoning.
3/4 tsp original Tajin Season, (or 1/4 tsp Johnnies/Lowery’s, 1/4 tsp Chili pwdr, & 2 tsp Lime Zest)
2 c Chicken Broth
1 1/2 c Calrose Rice well Rinsed and well drained.
3 Tbsp oil…( 2 Tbsp vege oil mixed with 1/2 tsp Peanut oil and 1/2tsp Sesame oil.) 1 tsp Sesame Oil for the rice (add after rinsing)

FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . 1 tsp minced Ginger.
3 Thai Chili Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil. 1/4 c chopped Cilantro

FOR GARNISH:
1/2 c loose Basil leaves and some more chopped.. Cilantro

OILS FOR SEARING:
2 1/2 Tbsp oil.
1/2 tsp Peanut oil.
1/2 tsp of Sesame oil.

DIRECTIONS:
Mix the Sauce Ingredients together , set aside.

In another Instant Pot (or stove top pot, if you don’t have access to another pot), you can also either Sous vide the eggs ahead or make these first in the IP and keep hot in hot tap water until ready to use.
Soft boil 3 eggs. Pour 1 c water in the pot and add a trivet. Set 3 eggs on the Trivet.
Set the time for 2 min and when its done, Quick Release. Get the eggs into Ice water for 5 min. Peel and fill a pot with hot tap water. Set the shelled eggs into the hot water to keep warm. Set aside.

Preheat a large frying Pan or Wok to Med HI. Season the Pork with the Spices, (add the Soy Sauce here to the Meat if your using it instead of Johnnies) then add the Oils to the Pan.
Add the Meat and Sear it, turning it over and over until it’s really nice and Brown.(not Gray) you may need to do batches but you don’t want the meat to boil in its juices. For color, you can add 1 Tbsp Soy.

Rinse the Rice well, drain well. Add the 1 tsp Sesame oil to it to coat it. Add the Broth, Onions, Garlic and Ginger to the IP first…. give a quick stir and then without stirring, pour the Rice evenly on top of that at this point…Dont stir. This will help prevent Burn notices.
Add the seared Pork on top of the Rice.
Deglaze the Pan that you cooked the Pork in with about 1/4 c water and add that to the pot. Don’t skip this step.
Put the lid on, set the time for 4 min and then let it Natural release for 20 min.
(This takes about 35-40 min total) Taste it to see if you need to add more Soy. or Johnnies.

When you Serve it up, dig down and get the Rice first then top it with the Pork and one Soft Boiled Egg and about 3 Tbsp of the Sauce. Add a some Thai Basil Leaves and Cilantro for garnish..

Spanish Tortilla, low Carb with Cauliflower, Brussels, Onion, Garlic, Radishes and Ham

In Honor of my new Friend Monica, who first introduced us to the Potato version of this traditional Spanish Dish. (Not to be confused with a Mexican Tortilla.) I determined to make up a Low Carb Version.
Super Delicious, and almost better, cold, the next day. This version of a Spanish Tortilla, packed with Flavor doesn’t disappoint. To keep it Low Carb, I use cruciferous veggies, (Cabbage family).
Radishes or Cauliflower are often used as substitute for Potatoes so I did some Creating! Hope you will Enjoy this.
I also have a version of this that uses much less oil. I steam the Veggies so for folks that are not just Carb conscious, there is a low fat Version as well. I will be adding soon at the end.
I have added my You tube Video here: https://youtu.be/_n1fzQ0BkN4.
For my Pizza version, link here.
https://youtu.be/lWnw9mfLQmA

You will need a Colander, large Pan and an Omelette Pan and a mixing bowl for the Eggs, a rubber or silicone flexible Spatula and another spatula.

INGREDIENTS:
1/2 small head of Cauliflower sliced 1/8- 1/4” thick (1 1/2-2 c ish).
1 1/2 c Brussel Sprouts sliced thin. 1/8”
1/2 small Sweet Onion sliced thin.
1 c thinly sliced Radishes 1/8”.
1/2 c thinly sliced Carrots 1/16- 1/8”.
3/4 chopped Ham.
5 Large Eggs beaten
1 small clove Garlic minced
1/2 c EVOO.
1 tsp Salt.
1 tsp Pepper.

Optional.
1/4 tsp Italian Seasoning
1/4 tsp Red Pepper Flakes.
1/4 c Grated Fresh Swiss or Parmesan Cheese for the Top (you could add chunks to it but be careful for burning on the bottom).
Sour Cream and scallions for Garnish

DIRECTIONS and Captions.
Mix Eggs and set aside . Preheat Pan to Med Hi.
Add Oil and Garlic.
Add Veggies…Lift gently to Stir.
Continue this process until Veggies are soft but not mush. They will keep cooking. Turn the Burner off.
Put the Omelette Pan under the Colander and Pour Cooked Veggies into the Colander, let them drain. Set the Pan aside to cool for a couple min.
Set the Omelette Pan with Oil in it onto the Burner and Turn the Burner back on to Med Hi 7-8.
Add the Eggs to the cooled Pan and add the Hot Veggies and stir to coat with Egg.
When the Omelette Pan and Oil is hot, Pour the mixture into the Pan and immediately start working the Mixture. Start with making a hole in the middle and lift a little to let some Egg go to the Bottom, continue around the sides. Tap and gently pull the edges of the mixture toward the middle. Like your lightly packing it.
Turn the Burned DOWN to about 4 med low. Lift and work the Egg, try not to let it burn. Giggle the Pan to loosen the Egg. Gently keep loosening up it can take 5-10 min.
When the Egg has set up enough to hold together, invert a Plate on top of the Mixture, and all in one rotating motion, quickly flip the Tortilla to the Plate.
Add a bit more Oil, and Slide the Tortilla off the Plate back into the Omelette Pan.
Repeat the process of working the edges and Bottom as above describes.
Lastly, invert a clean Plate again and again, one quick rotating continuous motion, flip it again.
Clean up the Edges of the plate and let set for a Few minutes before serving.
To Serve, slice wedges with a Sharp Knife. Serve like Pie. When fresh it may fall apart a bit as people eat it with their Fork.
Next day is so good cold .. it compacts together and slices well.
Enjoy!

Mix Eggs and set aside . Preheat Pan to Med Hi

Heat the Omelette Pan to Med HI as you mix Veggies with eggs…

Cabbage Soup with Chicken. IP

You can now watch My Bone Broth Recipe Video to use in this and other Recipes and as well as my Soup Video.
For the BROTH Video click here. https://youtu.be/bfrfWt7MfvI.
For the SOUP Video click here.. https://youtu.be/VmKSPsr6Y0I

If you want to, to shorten the process, instead of using Bone in Skin on Thighs, you can use Boneless Skinless Thighs…however…you will need a Rich Broth for this, or Add more Reduced Better than Bullion Chicken at the End. (Try 1 Tbsp, taste and see if you need more to taste.)

5 c Cabbage rough chopped. (6 c if you like more.)
2 c sweet Vidallia type Onion chopped.
1 1/2 c Celery chopped
1 1/2 c Carrots chopped
1 c Green Beans chopped
3 mini multi color Peppers from Costco chopped
1 can Stewed Tomatoes Chopped. (use 2 if you like more Tomato)
4 c Homemade Chicken Bone Broth. if you have canned, you can use it but will have to add Better than Bullion Chicken at the end.
1/2 tsp Italian seasoning.
1 tsp Mrs Dash Onion and Herb
5 smaller Cloves Garlic chopped
4 Chicken Bone in Skin on… or 6 Boneless Thighs, seasoned with 1/2 tsp Italian Seasoning and 1/2 tsp Mrs Dash.
2 tsp Salt.
1/2 tsp Pepper
Hold out til end 1 Tbsp Reduced Sodium Better than Bullion Chicken

Use a cast iron Griddle or Pan heated to 6 or med Hi.
Season then Sear the Chicken Thighs on both sides for extra flavor.
*For those whom have the Duo Crisp, Pro Crisp Or other Air Fryer lids you could just add the raw Chicken to the Top of the Broth and Veggies and air Fry it for 15 min and then switch lids.
Set the Pressure Cook Time for 4 minutes, and then allow for 30 min NPR.
Open the Pot and remove the Chicken.
Taste the Soup and add more Seasonings and or Salt or Better Than Bullion.
You can even add Onion or Garlic power. As you prefer.
Remove the Skin from the Thighs, and break up the Meat as you take it from the Bones. Save the Chicken aside until your ready to serve up.
Add Chicken Back to the Soup and Serve. Enjoy!

This is the rich Bone Broth. Us this if you can. my You Tube Video on How to Make.
https://youtu.be/bfrfWt7MfvI

If you Sear the Thighs, Chop the Veggies while the Thighs are cooking.

Tip… remove Fat into the can and add a paper Towel to the can and put in the Trash.

Chop the Stewed Tomatoes before adding… I forgot here.

If you have the AF lid, you can add the Chicken on top and Air fry it first , before Switching to the Pressure cooking Lid.

Tip… use the Can to dispose of the Fat. Or refrigerate it and use for Biscuits instead of Lard, butter or Crisco. Butter is expensive, and Crisco is artificial, so get your money’s worth for all of the Chicken.

This is before adding the Chicken Back in. if you want to It can be served as is, and you can save the Chicken for sandwiches.

Projects!

Over the years, we had had soooo many projects. This is just a couple. More to come, including pics of tile floors, hardwood floor, refinished and restored furniture, etc etc.

Homemaker Geeks Cover page, shows a couple of Projects including the painting on the Wall, the Floor, Wainscoting on the wall and the Converted Dresser into their Dining Rom Side Buffet, (Hand Painted and re-topped in Marble with new trims) all at our dear Friends home. We also did the square Tile Rustic entry Floor, laid on the Diamond. Our Friend went out to his property and Cut the Log and We brought it down to their house with My Tractor that they bought from us when we moved, where he stripped it and I can’t remember if he or I or He and I sealed it up with the Polyurethane that we did the rest of their Project with.

To this home, We added two additions left and right. My Husband and our Sons replaced the deck and balcony, new roof, asphalt driveway, French drain around the house, ran out all the way across the pasture to the slough. To the left. New kitchen cabinets, fireplace refaced, new floors throughout. Ripped up Stone entry, gosh, I built new barn doors, added a concrete pad out side stall entrances. Brought in 13 truckloads of sand and built a 75’ arena. ..hmmmm, is that it?

I can tell that the current owners let the arena go.. a snow and windstorm took out some of the double flowering plumb trees that use to line the driveway.

New build out. Ken framed the Pony wall and we did wainscot with decorative flutes and Rosettes and with Rope trim, and Limestone trim, Marble top, reinforced with angle iron under it to hold the span. The wall was a rail where you could see through to the fam room and from there you could see the dining Em table legs??‍♀️
I also refurbished the garage sale “beach wood” wine rack on the right, to match the marble top and pulled out.
the Marble Matches the Marble that I refaced the LR Fire place with.

New View from the Den, we also ripped up the carpet and put the Pergo floor in the Den. I also designed the kitchen remodel…new custom made cabinets.. when we sold, they covered up our Pergo floor in the Den.

I designed this room extension. Took the design from paper to an Architect to have it drawn up. And we acted as our own General contractor on this one. Had a good friend General that kept the project on schedule to the best of our ability. We bought the Chandelier, and I bought and painted the medallion above the chandelier. It is a facade.. just hung up around the lighting fixture in the ceiling. It was glued to the ceiling. (Not elmers?) Pergo flooring, laid on the diamond by the installer two colors.
this project turned out gorgeous.

In the Corner was an Antique Lamp refurbishment and shade recovering Project. I re wired the lamp and bought the Shade frame and went from there. Hot glue and sewing.

Restored and are wired Lamps and Shades in both corners .

New custom designed kitchen Cabinets. New Pergo floors laid by the Flooring installer. Including breakfast bar on the other side. Added Blinds in the whole house.
The trim in this house is Maple (not red)

New Addition, hubby’s new at home Office. I designed the room and cabinets, brought it to an architect, acted as our own general on this one too, brought the sketches to a cabinet builder and he did them up.

This was a school house red Brick facade on the Fireplace wall. With a Cedar Paneling above with a Pellet stove insert.
I resurfaced the Fireplace with Marble and limestone trim and Rope trim on the Mantle. I used Light Mortar to put it up, and grout between.. next time… no grout. I painted and rag rolled the Brick , and used Kilz to seal the wall to keep the Tannons from coming through before I painted the paneling. We put up Trac lighting.

This was a piece that I Refinished. It is Maple. And old

This one isn’t mine. I had an old ladle and did this project from looking at this. It is above next to my painting that I did on our 30 yr anniversary of us as Newly weds… in the hall way.

Prodegy at Sunset. Print from my Oil. This vessel was HarborWing technology project. The Original was Oil and I had a bunch printed off for the Harborwing Crew. Gave the #1 to Admiral Stewart Platt.

Green Bean Bundle Casserole (Bacon wrapped!)

Liven up the traditional canned bean and soup cassarole for the Holidays.
These little individual Bacon wrapped bundles could be a meal in themselves!
The homemade Mushroom Cream Sauce puts canned to shame and can also be made into cream of Mushroom soup. You can even use it on Pot Roast, Pork Chops, Swiss/Cube Steak or Chicken .
This Recipe can be cut in half or altered to Serve individual Servings (shown above).
Also, if you don’t want some of that fresh crunch in your beans, you can Blanch or partially cook them to be less on the Fresh side and cooked more tender.
For my you tube video on this https://youtu.be/FK05-XdtSx8

INGREDIENTS:
1 Recipe of my Mushroom Cream Sauce Mushroom Cream Sauce see pic Below.
6 oz chopped Crimini Mushrooms.
1 1/4 c 1/2 and 1/2.
1 c Heavy Whipping Cream.
2 1/2 Tbsp Flour.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/4 t Pepper.
3 Tbsp Butter.
Salt to taste after
******.
FOR THE BEAN BUNDLES AND ONION BED:
2 lbs Slender French Green Beans. Blanched or par steamed below. (I use a Costco’s 2 lb Pkg. You won’t use all).
8 slices of Thick Sliced Bacon..
1 Vidallia Sweet Onion Sliced thinly.
8 Oz Crimini Mushrooms divided. 1/2 thinly Sliced and 1/2 chopped.
1- 6 Oz container of French’s Crispy Fried Onions or equivalent.
Aluminum Foil to cover.
Baking Spray to spray the back of the Foil

MAKE THE CREAM SAUCE:
Follow Directions for the Sauce.
Set aside.

DIRECTIONS FOR THE CASSEROLE :
Use an 8×8 or 9×13 Casserole Dish.
Slice the Onion into thin slices and loosely line the Bottom of the Casserole Dish with them.
TO PAR STEAM BEANS: Use a Lotus Steamer in a larger Pot, pour about a cup and a half of Water in the Pot. Carefully, and keeping the Beans all in the same direction, add them to the Steamer. Bring the pot to a boil and steam the Beans until they turn that Fresh Bright Green color. Immediately remove the Pot from the Burner and run the Beans under cold Water to stop the cooking process. Lay the Beans on a kitchen Towel to Pat them dry.
*If you have an Instant Pot, you can also steam them for a minute using a glass lid, and rather than Blanch the Beans, put them on a lotus steamer and set the IP for 0 min, add your 1 c Water to the pot and DONT LEAVE… do an immediate QR after the pot comes to pressure., remove the Beans from the pot and run under Cold water to stop the cooking process. Pat them Dry.

PAR COOK THE BACON: Using a Frying Pan, partially Cook the Bacon until about 1/2 done. Reserve the Grease to pour a little over the Wrapped Beans and Onions on the Bottom of the Dish. Wrap each piece snuggly around 12-14 Green Beans.
Pour about 1 Tbsp of the Bacon Grease over the Onions in the Bottom of the Casserole Dish.

TO ASSEMBLE AND BAKE. OVEN 350°:
Gather about 12-14 Green Beans (depending on what other food your making, You can add More per serving if You want.).
Wrap one piece of Bacon around the handful of Beans. Lay the Bundle with the seam side down onto the Onions, Repeat until you fill the Pan. drizzle about a tsp of Grease over the Beans.
Pour the Mushroom Sauce over the Bacon and Middle of the Beans, you may not need it all, use your discretion and save the rest in the Refrigerator for something else.
Spray the Back of the Foil with the Baking Spray or EVOO so that the Sauce won’t stick. and then use it to cover the Casserole.
Bake on a Lower rack in the Oven at 350° for 30 min and then remove the Foil.
Add the Fried Onions to the Top of the Beans and Sauce.
Return the Casserole to the Oven uncovered and Bake for 10-15 min more until Beans are Slightly Crisp or soft, to your liking. The edges will be wilted but the Centers are what your watching for doneness, they will continue to cook when you bring them out, so test one of the Beans in the Middle of the Casserole for doneness.