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Cornbread. This Cornbread ends up being fried around the Edges and on the Bottom because your Butter and Oil is hot before adding it together and then back into the frying Pan. I always use a good Cast Iron Frying Pan but you can use Stainless Steel as well. See my other Cornbreads… Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread. For the Chili with corn bread alone the link is here.. Chili with PIP Corn Dog Bread IP
INGREDIENTS: 1 c AP Flour (I used King Arthur) fluffed and dip method 1/2 c Corn Flour. 1/2 c Corn Meal. 1 tsp Salt. 3/4 Tbsp Baking Powder 1/4 tsp Baking Soda. 1 1/4 or more c 4% Buttermilk (depends on your flour). 1/3 c salted Butter melted. 1/3 c Vegetable Oil. 1 Egg Beaten
Optional: Choose any of theses. 2 Tbsp Sugar
1 c Grated Cheese. 1/4 tsp Red Pepper flakes. 1/4 c Jalapeño slices. 1/2 c Corn. 1/4 c Thinly diced Onion Chopped Scallions or Chives. 2 Tbsp Crumbled Bacon.
Preheat Oven or Breville to 450°.
In a #8 size (medium) Cast Iron Frying Pan, melt the Butter and add Oil. Set aside. Mix the Beaten Egg with the 1 1/4 c of Buttermilk. Set aside. (You may need more) Measure out the Dry Ingredients, Flours and Meals into a small- Medium Mixing Bowl add the Salt. Turn the burner to med Hi (212°) and heat the Butter and Oil until the Butter barely starts to Brown. Work quickly from here out. Add the Buttermilk and egg Mixture to the Dry ingredients but don’t stir, then quickly ONLY pour 1/2 (1/3 c) of the hot Butter and Oil mixture into the Batter Mixture. Leave the other 1/2 in the Frying Pan. It will sizzle hard, now quickly and without over stirring, just until almost incorporated, stir to see if you need more Buttermilk…. The Batter will thicken fast, add more Buttermilk if needed but again, don’t over stir…you want it like thick Pancake Batter. No dry pockets, see Pics. Pour Batter all at once into the hot Oil in the hot Frying Pan (it’ll sizzle again). Spread out to the edges. Scrape the sides with a Spatula and get it all. Use Oven Gloves…Put the whole Frying Pan into the 450° Oven and set the timer for 15 min. Check for doneness, it may go as long as 20 but watch carefully. Brush with Melted Butter on top. Enjoy! I love it with Honey Butter or next day heated up, along with Butter, Hot Milk and Honey!
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
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.
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.
See my video on how to make this sauce. https://youtu.be/AZnVWb6041k Bacon Wrapped Bundles beneath the Sauce.Individual S in Au Gratin PanIndividuals are in the PanAfter 30 min add the Fried OnionsCut up or just pull one bean out at a time.
This recipe is similar to other Vietnamese Brussel Sprout recipes out there but this one is for the Air Fryer and Frying pan combo.
2 c Brussel Sprouts cleaned, trimmed, & cut in half lengthwise. For the Sauce:
2 ish Tbsp Basalmic vinegar. 2-3 Tbsp Lime Juice 2 ish Tbsp Sushi Rice vinegar. 2 ish Tbsp Fish Sauce. 2ish Tbsp Shoyu 1/4 c Water. 1/2 Tbsp Sugar with 1/2 Tbsp Monk fruit/Erythritol blend. 2 cloves Garlic minced. 3 whole red Thai Chili or Fresno type Peppers chopped fine (Or use 1 jalapeño or Serrano Pepper) 1 tsp Simply Asia Sweet Garlic Ginger Seasoning 1 tsp Sesame oil
3 Tbsp Peanut oil 1/2 c Chopped Cilantro.
Preheat the Oven on Air Fryer setting to 450°
Use a 3 cup Bowl and add all of the Sauce ingredients, stir. Set aside for flavors to Macerate. Use a medium bowl. Toss the Sprouts in, add the Peanut oil. Carefully Mix well. Use a Cast Iron pan that fits into the Breville that you can brown the flat part of the Sprouts in, and then transfer right into to the Oven for Air Frying. If your not using the Breville. Preheat your air fryer. Add the Sprouts to the pan, flat side down. Turn the pan on med hi, and sear them for about 10 min. When some of the Sprouts turn Brown on the flat side, put the whole pan into the Oven and Air Fry for about 10-15 min. Watch them. If you are transferring the Sprouts to another Air fryer, follow the directions on cooking Air fried Sprouts. Pour the Cooked Brussel Sprouts into a bowl and garnish with some of the Cilantro on top before serving. Pour the Sauce over the Sprouts just before Serving.
These were pan seared on the griddle. Then slightly Covered for About 15 min. Drizzled with the same sauce as above.
Who would think that Noodles/Dumplings mixed with Mashed Potatoes and Cheese could be so good! Much like Mac n Cheese in a sense, as it is pure comfort food is perfect to serve with Beef, Chicken or Pork Ribs. Deconstructed makes a day long process fast, easy and with the addition of using Instant Mashed Potatoes is perfect for when you just want to make things super no brainer simple. [It would also be easy to just make real mashed potatoes and noodles together in the Instant Pot as PIP. This particular recipe is for simple Simon, ….but in that case, You would just do the Noodles in the bottom with their liquid and the Potatoes in a lotus steamer at the same time. 4 min is the perfect amount of time to cook both. You could be mashing up your potatoes while the noodles soak up the rest of the broth. ]
This is the simple recipe. Makes 2 large servings
1-single serve cup of Instant Mashed Potatoes. Regular Butter flavor 1 Tbsp Butter for the Potatoes About 1/2 c Half and Half (Enough to fill to here line plus a Tbsp) 2 scallions Chopped. 3/4 c grated Cheese divided…(1/2 c and 1/4 c)
4 Oz Wide or spiral Egg Noodles. 1 1/2 c Water. 1 tsp Low Sodium Better than Bullion Chicken . Pepper to taste. 1 Tbsp Butter (yes more.. this is for the noodles)
Pour the 1 1/2 c Water into the Instant Pot stainless liner, and add 1 of the Tbsp of Butter, the Noodles and Better than Bullion low sodium Chicken . Use a small 2 cup stainless steel bowl or something that fits in the pot as PIP (pot in pot). Add your trivet (preferably long legged), right down in with the Noodles, Water, and bullion. Take the Cup of instant Mashed Potatoes and fill it with Half and Half to the fill to here line plus add a Tbsp more, add the Butter, Cheese and Scallions, and stir just to mix together. Pour that mixture into a small stainless steel bowl suitable for PIP (pot in pot). Fit the small bowl down onto the trivet as shown. set the time for 4 min and then allow for 2 min NPR. Remove the Mash Potatoes and stir the Noodles…if they have not absorbed all of the liquid, put the Potatoes back in, and just set the lid back on for a couple of minutes more so the Noodles absorb liquid. Take out 1/2 cup of the Noodles out. Dont use these. Set aside to use later, or give them to a kid? At this point, you can just gently fold/mix the Potatoes together with the Noodles and sprinkle with Pepper, add the 1/4 c grated Cheese on top and serve immediately. OR. Butter 2 individual sized oven proof bowls or small Au gratin dishes. Split the Deconstructed Pierogies between the two dishes. Sprinkle the 1/4 c cheese between the two as well. Place under the Broiler for about 5 min until cheese is melted, and the tops are slightly browned. Garnish with Pepper, and or Parsley and serve immediately.
You can also make these early, dish up into individual servings, cover and refrigerate for later. Just pull them out and place in a preheated 400°-425° Oven or Air Fryer for 10 min, uncover, check for doneness, turn Oven or Air Fryer to Broil and Broil until brown and bubbly.
Make sure to add the Cheese. (Not shown)Mix the Cheese in to the Potato mixture.the Noodles may need a little time to soak up the liquid after they are cooked.Don’t over mix.Gently fold Noodles into Potatoes.This is how I like to serve them but you can serve right out of the pot.The last 1/4 c bit of cheese can be sprinkled right on top before serving out of the pot, or like this before setting them under the broiler or Air Fryer.
To reheat in the Duo Crisp or Oven..turn and Preheat to 400° Bake or Roast. bake for 10 min and then turn it off and back on to Air fry or Broil, and let them brown for 5 min more.. until the cheese is melted and turning Brown. The temp should be bubbly hot.
These pretty little jewels are so good. Bursting with Italian flavors. They can be made using your own Marinara Sauce (recipe in the files) or you can use your favorite Jarred Sauce. I use Bertolli and Rao’s both, when I don’t have my own. This recipe can be cut in half if you desire, or in my case, I make a full recipe and bake half of them in the sauce and freeze the other half without the sauce under them, for cooking later. (When you pull them from the freezer You will have to add a half of a jar of Rao’s sauce to your Cassarole pan and increase cook time to an hour). If you prefer, change it up with a Cream of Mushroom sauce.. ( 1 can soup plus 1 c milk recipe for that in the link. You can also look up manicotti/stuffed shells or mushroom cream sauce. )
For the Meat sauce: 1 Lb Hamburger. 1 lb sweet Italian sausage. 1 sweet Onion chopped finely. 4 cloves garlic Minced 1/4 c Parsley chopped. 1/4 c Fresh Basil chopped. 1/2 Tsp Salt. 1/2 Tsp Pepper. 1 1/2 tsp Italian Seasoning 1 Jar Bertoli Spaghetti Sauce (this will go into the meat mixture) 3 Tbsp Evoo
1 Jar Rao’s Spaghetti Sauce divided, for the bottom of the Casserole pan. (Use half if only cooking 1/2 recipe and freezing the rest. You can freeze the sauce in a baggie along with the Shells if you want)
For the Cheese Mixture:
1 regular sized (16 oz) carton of Ricotta Cheese. (BelGioioso is super creamy) 1/2 c Cottage Cheese. 1/2 c Parmesean Cheese. 2 1/2 c Mozzerella Cheese divided in half (save half for the last 10 minutes) 2 cloves minced Garlic. 1/4 tsp Salt 1/4 tsp Pepper 1 1/2 tsp Italian Seasoning 1/3 c chopped fresh Basil . 1/3 c chopped Fresh Parsley. 1 beaten Egg
Bring a Pot filled with 2 quarts of salted water to a boil. Add the Shells to the water and par cook them until al dente’. (About 7 min…ish, check them). As they cook move on to the Meat mixture and as that cooks, mix up the cheese mixture. As the Shells get done, use a slotted Spoon to carefully remove them…. a few at a time. Drain the water from each by tipping the spoon. Lay them on a plate to cool slightly. Off to the Next thing while they cool. Working on the Cheese mixture now, add all ingredients to make the mixture into a medium Mixing Bowl. Stir it all up and set aside. Next, is the Meat. Using a large Frying Pan, heated to medium high. Add the EVOO and the Burger and Sausage. Fry it up until done, drain… but leave a couple Tbsp of the fat. Next, add the Onion, Garlic, Parsley, Basil, Salt, Pepper, and Italian seasoning. Stir and cook until the Onion and Garlic are cooked. Add the Bertolli and stir in. Set that aside as well.
Preheat Oven to 425° At this point, you will fill all of the Shells and either Cook them all, or cook just half and freeze the rest for another time, but you need to choose a Casserole dish accordingly. You can use a small Casserole dish, 8 x 11” or a 9 x 15” pan for them all.If your cooking just half like I do often, Pour Half of the Rao’s cold Sauce into the bottom of the dish. Spread it evenly. Fill the Shells with the Meat filling, using a Tablespoon or Soup Spoon, filling each one to the top and not to tightly… don’t pack it in. Lay the 12 that you will be cooking into the Spaghetti Sauce in the Casserole pan. Put the others onto a non stick Pizza pan or sprayed with cooking spray to prevent them from freezing to the pan, or use something that you can easily place into the freezer. Next, spoon about 1 Tbsp full of the Cheese mixture on top of the filled Shells, pat it down gently. Put the ones that you won’t be cooking. And when they are frozen, transfer them to a gallon sized baggie carefully and keep frozen until ready to use.
Cover the Shells that are in the Casserole Dish with Aluminum foil and put it into the Oven.
Bake for about 30 min at 425°, they should be bubbling around the edges and hot in the center ones. Remove from the Oven and remove the foil. Sprinkle each Shell with about 2 Tbsp Mozzerella. Return them back to the Oven for another 10 min, until the Cheese is melted and browned.
Perfect Coffee or Tea cookie. You would think that this is a commercial for Costco’s ingredients? but it’s not. If you have other Nut blends, Cereal blends and sweetener blends then use those. Do you buy Costco’s addictive “Cashew Clusters” and wonder what to do with all of the good crumbs in the bottom of the bag? With these cookies, you will use them up and can even food process some of them to make these treats, a sweet, biscuity, shortbready cookie in texture, these are a bit like a ranger cookie in flavor. Makes 1 dozen or more depending on size. They are great dunkers the next day. This one is a keeper.
Oven 375°. 1 1/4 c Buiscuit mix (see my recipe below) 1/2 c butter Softened 1/4 c Lakanto brand Monkfruit Erythritol mix 2 Tbsp Sugar 1/4 c Mini white Chocolate Chips. 1 large egg. 1 tsp vanilla. 1 c Costco’s Kirkland brand “Cashew Cluster” Crumbs. (Or 1/4 c candied pecans and 3/4 c mixed nuts all chopped fine.) 3/4 c Mountain Summit cereal (or bran flakes with nuts cranberries and berries)
Preheat Oven to 375°
Using a stand mixer, Cream Butter and Sweetener together until light and fluffy, add the egg and beat well, add Vanilla, then add the White Chocolate chips and the Cashew Cluster Crumbs, mix in, then add Biscuit mix all at once and mix well. Dough will be stiff. Lastly, add Mountain Summit cereal and mix in. Line a cookie sheet with parchment paper or silicone liner. Scoop out walnut sized to golf ball sized pieces into your hand and shape and flatten a little. Place each cookie on to the cookie sheet. Bake at 375 for about 1-12 minutes, until slightly golden in color. Remove from the oven and transfer cookies to a cooling rack. Cool before eating. Perfect tea cookie.
My mom use to fry Chicken but not deep fry it, it was just seasoned and dredged in flour and fried in a little oil. We ate it up! Now days, we don’t even need the oil. This air fryer version of moms chicken that is super juicy an full of flavor will satisfy that comfort food craving for sure. Not low carb? if you want to though you could try using almond flour.
3 chicken hind quarters, brought to room temp. 1 Tbsp or more Johnnies seasoning salt or equivalent. For kick, use Slap ya mama or Tony Chachere’s Creole seasoning. 1/2- 3/4 c all purpose, flour . Pam or Evoo spray.
Use a gallon sized baggie for the flour. Set aside the basket that comes with the Duo Crisp, and flip that trivet over to make it tall. Set the rack on top . You will need every square inch of surface that you can get. Spray it and the top sides of the stainless steel inner pot with pam. Preheat the Air fryer setting to 400°. You can preset it to 35 min and then re-adjust it as you put the chicken in. you only need around 25 min so the other is extra time in case you have to flip or cook longer. Season both sides of the chicken and drop them into a gallon sized baggie with the flour in it. Shake the chicken in the flour. Lay each piece on a plate so that you can spray both sides with pam Or generously spritz with Evoo pump spray. when the air fryer is heated, lay them strategically onto the rack. Check the time and make sure that you set it using the +- button on the time to 28 minutes. Set another timer for 13 min. Carefully flip the Chicken at 13 min. Ignore the turn food notice. Finish cooking and remove when the pot beeps. Check the internal temp for doneness. 165° Closest to the thigh bone is good for Chicken.Serve with my Colcannon recipe in the link here…Colcannon IP, Irish Mashed Potatoes with Cabbage or other root Veggies.
See the pics. Colcannon is an Irish Mashed Potato Medely, with cabbage, or in my case, That day, it was Brussel Sprouts, Carrot, Onion, Parsley, Bacon Costco’s Better than Bullion Chicken, Butter and Cream. It turns out pretty delicious and is so easy to make in your other IP, however, if you don’t have another IP you can always make the Colcannon first in the bottom of the inner Pot using the Pressure cooking lid and then either remove them to mash in a separate container or do it in the pot and then simply switch lids, and set the trivet legs right down into the mash…put the rack onto the trivet and spray then set to air fry and preheat the pot. This will keep the Potato Mash hot while the Chicken Air fry’s.
Don’t let this sweet and innocent looking little piece of pie fool you! Do you love Lemon Meringue and Pie or Lemon Curd, but worry about the sweetness being a carb overload? Do you remember sour patch candy? This delicious and quite tangy, small sized Pie is more like a Tart than a Pie really, but it is also not as sweet as typical Lemon Pie and packs a punch to satisfy your sweet and sour cravings. The filling can also just be poured into 6 individual Ramekins to serve with sweeter whipped cream, cottage cheese or yogurt. You can either buy or make a regular crust or even make a shortbread or graham cracker crust and you cans also make individual desserts. For a small crust like the kind that Keebler makes, I use my small 8” Cuisinart omelet pan, With weights to make the small one. Yes it goes in the oven. I don’t mind if the crust slides down some, while cooking because I want the crust thick. *Note if you don’t want to use the Monk fruit Erythritol blend, you can use 1/2 c sugar total, including the 2tbsp in the recipe.
1-small pre made and cooled Pie Crust. See my pie crust recipe in the files if you want a recipe to make your own. Set aside. Keebler makes graham cracker crusts that will work.
5 solppily separated large eggs, (meaning about 3 yolks and 2 whole eggs). 7/8 c Lemon Juice 1 tsp Lemon Zest if ya like it. 8 Tbsp softened Salted Butter 3 rounded Tbsp Sugar in the raw 3 rounded Tbsp of Erythritol and Monkfruit blend 1 Tbsp heaping of Cornstarch 1 pinch Salt
Use a food processor or beater to mix the butter and sugar with monkfruit and Erythritol until light and fluffy, scrape sides down and add eggs. Mix well until light and well blended. Scrape down. Add the lemon juice and zest, and the rest of the filling ingredients… mix for about a minute more. One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. Pour the filling into the Container. Pour Required amount of Water into the IP inner Pot, and add the long handled Trivet, then set the filling container onto the Trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another Trivet works too. Cover that with a Paper Towel so no Water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 min NPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a Lemon Meringue Pie does but it is cuttable, and holds. Serve with whipped cream. .
The Curd can also be stored into small individual pots and served with Whipped Cream, Yogurt or even Cottage Cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. pour the filling into the container. pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds. Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese.
One of the rare times that I use glass in the IP full knowing that there is always a chance of breakage, I use a rubber made 5 cup food storage container… the ones with the thick lids…I don’t use the lid for this. pour the filling into the container. pour Required anoint of water into the IP inner pot, and add the long handled trivet, then set the filling container onto the trivet. Cover with foil or in my case, the rack that comes with the duo crisp, the one with holes in it…another trivet works too. Cover that with a paper towel so no water gets into the filling.. Put the lid on and set the time for 4 min on hi pressure, then allow 10 minNPR before opening. Stir well with a spatula . It will all come together as you stir. Let it cool and then pour about 2 1/2 cups into your cooled Pie crust. Set in the frig for a couple of hours. It will not set up stiff like a lemon meringue pie does but it’s cuttable, and holds. Serve with whipped cream. .
The curd can also be stored into small individual pots and served with whipped cream, yogurt or even cottage cheese. This is what it looks like after you pour it from the food processor
This is what it looks like after you open the lidKeep stirringReady for the frig
I know that the term omelette is one that has filling and is usually folded over, etc etc.So I guess that this is more on the Frittata level if it really matters. I think it can be made either way.
6 Large to XL beaten eggs. 1 1/2 c Lump Crab Meat. 1 Scallion chopped. 1 1/2 c chopped Crimini Mushrooms. 2 chopped Campari tomatoes. 2 slices CoJack cheese chopped, (or 1/2 c shredded Cheese). 1/4 tsp Salt. 1/4 Tsp Pepper. 1/2 c Heavy Whipping Cream 2 Tbsp Parsley chopped. 2 Tbsp Butter
Optional:
1/4 tsp Red Pepper Flakes Green or red Pepper. Bacon
Preheat Breville oven 400° Using an oven proof #8 (medium) sized fraying pan, with slightly flared sides, with a handle that is short enough to fit in the Breville, check first. Turn burner to medium heat. Melt Butter, and add the Mushrooms, sauté until they shrink down… …about 3-4 minutes, add 1/2 of the Scallion and put the other half in with the beaten egg. While the Mushrooms cook down, add the rest of the ingredients to a mixing bowl and stir a little just to combine. When the mushrooms have cooked down, remove pan and turn off the heat. Quickly Pour in all of the egg mixture and move the mushrooms around to be evenly distributed in the egg mixture. Put the whole pan in the oven. Bake at 400° for 10 min and then turn down to 325° Bake for about 20 more minutes, about 30 min total….watch it carefully for the last 5 min …when it’s done it will have rounded edges and the middle will round up last, it will not jiggle when pan is moved. Don’t over bake it because it keeps cooking when you pull it. Let cool for about 5 min before cutting. Loosen the edges between the egg and pan before cutting it with a knife into pie shaped slices, and then using a flexible spatula to carefully scoop it out. .
