unitedhands777 - Homemaker Geek

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.

Apple Butter

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!

Leek Soup with Potato. IP

Either serve as it comes out of the Pot or Blend it

This is the same Soup with More Heavy Cream and Blended .

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!

Hummus

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!☺️

Drain the Garbanzos well unless you like it a little thinner which I do.

Tapioca Pudding…. Grammas..Old Fashion and fluffy. Includes an IP version

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.

I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream. Don’t let it set in the copper bowl…(it will flavor it copper.)

It happens this fast! 2-3 min. Use room temp egg whites.

Pour a little of the hot pudding over the Whites.

Finish folding the rest of the Pudding into the whites, leaving some tufts of whites.

Immediately transfer it out of the Copper Bowl.

This is after setting in the Refrigerator Overnight.

Compound Butter …Blue Cheese with Truffle Parmesan and Black Garlic

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.

Tip…to spoon the butter into the zip lock Baggie, invert the baggie and hold it, cupped in one hand while spooning the butter in to it..when you get it all then fold the baggie back to normal shape and zip up

Hush Puppies

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

Don’t overmix, stop just after it’s all incorporated and a few stirs more.

The dipping sauce is Mayo, a Tiny bit of Sweet Baby rays Barbeque sauce, Sriracha, Horseradish and Italian seasoning.

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

Maypo Tofu (Mabo Tofu)

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.