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Hot Wings, and the works! Who needs to go out! This is a very simple Recipe and even if you don’t have an Air Fryer, you can do these in the Instant Pot and then under the Broiler in the Oven. In the Instant Pot, you would just put the Trivet in and use the required amount of Water in for your Pot, and press Manual 2 min with 5 min NPR, and then use the Broiler to finish them after you sauce them up. you can also cook them a bit longer if you want them even more crispy. Also see my Air fried Chicken Thighs here. Air Fry Chicken Thighs or Breasts IP Duo Crisp. And my Buffalo style Pork strips Here Buffalo Style Pork Strips Air Fryer or Oven
My Hubby said, “Baby! Buffalo Wild Wings Ain’t got Nutin on You! These are great Wings!” That is what I was aiming for? and I thought that my Son was the only one that could make good Wings.
Chicken Wings in the Air Fryer. Preheat to 400°
1 Dozen Fresh Chicken Wings. 2 tsp Johnnies Seasoning Salt or equivalent. 1 tsp Slap Ya Mama Seasonings. Evoo.
Mix the Seasonings together. Spritz the Wings with Evoo then Sprinkle with the Seasoning Salts.
I don’t use the Duo Crisp Basket anymore because I want more surface area for the Food to cook , but for these I do flip my Trivet over so that it’s tall, and then I put the Broiler plate/rack on top of that. See the first and second Pics below.
Preheat the AF 400° By setting the Temp and then the Time for about 18 min, this will give you time to load the Wings for a couple of minutes. When it beeps telling you that it is heated. Spray the fryer rack with Cooking Spray then put the Wings on top of the Rack evenly spaced out. Adjust the time to 16 min. . Flip Wings over at the half way point.
This first Method is for the Oven. For directions for the IP go to the bottom.
Oven 350°
1 lb hamburger (You can use precooked Chicken as well.)
1 onion chopped finely (1 c)
2-3 cloves minced garlic
1 tsp Chili powder (more if needed)
1 1/2 tsp Cumin (more if needed)
1/2 tsp salt
1 1/2 tsp oregano
1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.
2 lb grated Mexican cheese blend up you may not use it all.
*Optional red pepper flakes to taste.
1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)
1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.
Oil for Tortillas
Preheat Oven to 350°
Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.
In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.
In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.
In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them. Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.
To construct for IP cooking.
Add your recommended amount of water into your pot.
Follow directions from above except for using a leakproof Spring form pan.
Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .
Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.
Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .
Very Lightly fry the tortillas for the rolled up Enchiladas and for the pie, do them like this.Brown burgerAdd onion, garlic, spices, chili’s, enchilada sauceLet simmerPaint or dip with Enchilada sauce Add small amount of meat filling and then just about 1/4 c cheese. RepeatThis is what it looks like when you remove the foil add 1/2 c cheese, and put under broiler or air fryer lid. 4 min under the air fryer lid8q Duo Crisp Air Fryer . Made this whole thing.Sop up the grease with a napkin or paper towel. But yum!
These 2 small Bundts can also be Baked in the Oven at 350° for 25 min. Check for Doneness.
Check your pot to see if two bundts will fit stacked in your 6 q. I used an 8 q. If you can’t get 2 bundts in you may be able to use 2 small cake pans. See what fits.
1/2 recipe of the “Cake White and Simple” …Moms White cake recipe http://Cake white and simple. … except substitute some of the Pineapple juice for the milk…see below
Topping :
1 can (15 1/4oz) drained Pineapple Chunks or Crushed. Reserve juice. 1/2 cup shredded sweetened Coconut. 1/4 c brown sugar. 1/4 c butter melted 1/4 c Maraschino Cherries (I didn’t have them)
2 mini bundt pans (6 3/4” x 2 1/2”) you will stack them. I have an 8 q. Or use 2 stackable small non stick Cake pans.
Split the can of P A Chunks between the 2 Bundt Pans sprinkle both with the Coconut. Mix the melted butter and brown sugar and pour it over the Coconut .
Mix 1/2 the cake recipe below in the picture according to directions. Except use Butter instead of Shortening, and reduce the milk to 2 Tbsp and Substitute 1/3 c Pineapple Juice for the rest. It should = 1/2 c.
Split the batter on top of the Pineapple, Coconut and Brown Sugar toppings already in the bottom of the Pans. Carefully Bundt pan on the counter a few times to settle the bubbles out.
Add your recommended water to the Pot. Add the Long handled Trivet, and then one pan on the bottom, cover and add another trivet or rack, then the last pan full of cake. Cover that with foil or a pots lid that fits or stainless lid from your stackable pans set. Mine are called “Dubbas” brand.
Set Manual for 20 min and then 15 min NPR.
See the toppings on the bottomThis is what it looks like if you cover itThis is what it looks like if you don’t cover it. No big, this goes on the plate.
This is real Cake. A bit more Cakey than boxes. (More dense)
In the picture, I only made 1/2 recipe, and made it in a 12” round cake pan and frosted it and cut it into quarters and stacked them up. That is what you see.. you can do this in a 9x 13 casserole pan or 2 8”-9” cake pans.
This goes well with butter cream frosting and just a sprinkle of nutmeg on top.
Moms White cake
2 1/4 c Flour. 1 tsp Salt. 1 1/3 c Sugar. 3 tsp Baking Powder. 1/2 c Shortening (I use Butter.) 1 c Milk. 1 Tsp Vanilla. 2 Eggs
I know this doesn’t make sense but it is written this way.
Sift dry ingredients into a bowl. Add Shortening, 2/3 c milk, and Vanilla. Speed 2 in Kitchen Aid for 1 min. Stop. Add remaining milk and Eggs. Speed 2 …30 sec. Stop. Scrape bowl, Turn to speed 6 and beat 1 min. Pour Batter into2 greased and floured 8”-9” cake pans. Convection Oven. 350° Or regular Oven 375° 20-25 min
Check for doneness.
I’ve had this recipe for almost 40 yrs . And before that…mom had it for years as well. So no telling,,,but it’s at least 40 and was for the Kitchen Aid stand mixer K45SS.
Options: Tony Chachere’s, Slap Ya Mama, Old Bay, Salt and Pepper, Garlic powder, Mrs Dash Onion and Herb, Onion, Your favorite Dry Rub, Italian herbs, McCormick’s Chicken, Simply Asia.
Pat the Chops dry and Drizzled or Spritzed with your favorite EVOO. Costco has a great trio of Garlic, Truffle, and Lemon infused oils, all very good. I often use spritz EVOO. Spray the air fryer trivet/Basket and upper sides lightly with a Baking spray. , just a few spritzes. Sprinkle Seasonings on Both sides of the Chops. I like to use “Johnnies Seasoning” Or “McCormicks Chicken” on one side and “Mrs Dash onion and Herb” on the other, or even “Simply Asia seasoning Sweet Ginger Garlic”. This time I had some “Everything Bagel” that I used too☺️ Your call! Salt and Pepper works just fine too.
The 6 q trivet doesn’t flip so you will have to use the Basket. In the 8 q Duo Crips Air Fryer only, for easier clean up, I don’t use the Basket. I just flip the Trivet with the long legs down and I use the rack that came with the basket, positioned in the POT, quickly spray the rack and top of the pot area with Baking spray. Add about 1/4 water in the bottom of the pot to catch the drippings. (Also for easy cleanup). If your using an Oven to Air Fry them you will need to Pre Heat it, but the Duo Crisp 80, there is no need Use the display. Press Air Fry on the Duo Crisp, it’s pre set for 18 min at 400° or set your air fryer temp to 400°. I use my oven timer as well as the Pots timer, So that you don’t have to reset the time when you lift the lid, go ahead and Change the time to 30 min, (use +- button) you will only need about 18- 20-23 min to cook the Chops, depending on the doneness that you desire. but, so that you can just take the lid off and check or flip them without resetting the time I give the timer extra time. Don’t forget to Press START ( sometimes I forget and have to do it again) Let it heat up. The time will start to count down once the Pot is hot.
Set the Oven timer for 10 minutes so that you can flip them half way through.
If your using an oven, Insert a meat thermometer in the meat that is oven safe or have your instant read digital one handy. Don’t let it stick up where it will get caught in the fan…I know…I know…I just have to say it?.
If you have preheated ….Carefully (don’t get burned) Place the Chops on the trivet around evenly in the Air Fryer.
Close the lid, and let it go, the timer will go off in 10 min so flip them at that point. The Duo Crisp will remind you to turn food.. I ignore this because I turn my food when I want to.
Check the Chops at 18 min. I look for an internal temp of 145° -150° Close to the Bone….or your own desired temp, just know that the temp will rise after they are pulled, so pull them to rest, but check for doneness first. Today, It is acceptable for Pork to be slightly pink these days according the Newer USDA food saftey. You can cut into the thickest one to see. Careful not to scratch the basket. let the Chops rest 5 min or so before serving.
These recipes can also be assembled in a cassarole dish and baked in the oven. 350° For 30 min. Remove, uncover and cover in cheese, return to the oven 10-15 min until cheese is brown and bubbly.
Makes enough for an 8 1/2” spring form pan, which fits in the 8 q IP. You will have some leftover if using the 6q IP and 7 1/4” pan.
The most tedious part is breaking the noodles to fit. When doing so, turn pan to fit the next layer so that they alter and hold together when cutting. Make sure to use your good judgement on the sauce and cheese…more cheese will mean a bit thicker filling. If you think that it may end up too thin, use less sauce or just stick a couple noodles on the sides to soak it up..☺️ In fact Tip….if ANY time you make lasagna and it seem that it’s going to be too thin, just tuck dry noodles in between the pan side and filling or even bread works to soak the extra liquid up.
Sauce can be used for Lasagna, spaghetti, or spaghetti squash.
2 c At least …Mozzarella cheese, grated (I buy a big Costco bag and just put about 1/2″ thick because it squishes down with next layers) or two regular bags from the grocery.
1 pkg of No Boil lasagna noodles
1 c of Parmesan cheese to Use 2 Tbsp per layer
*Optional: Sometimes I make an extra filling of egual amounts of 1/2 c Cottage Cheese. 1/2 c Parmasean, 1/2 c Ricotta, 1/2 c Mozzerella, 1 minced clove garlic, 1 egg Egg, 1 Heaping Tbsp fresh Basil or a 1/2 tsp Italian season . I even use spinach.. but spinach must be cooked and drained and squeezed dryish if you use it. You will probably have leftover lasagna makings of all. I use it to make manicotti filling as well, and it freezes. If you use this , you may have enough left for another half of Lasagna. See pic.
This is the cheese blend that I use sometimes. I didn’t add it to the one in the main pic, but as you can see there are many versions and options . It is delicious though, I also use it in manicotti, with the meat filling.
You will need a Long handled trivet or an Aluminum foil sling (1- 15 ” long piece of foil, folded over and over leaving you with about 1 1/2″ wide strip.. should be strong enough to hold your lasagna…don’t throw it away after using, save for other stuff)
Spaghetti Sauce for Spaghetti, lasagna, Spaghetti Squash etc:
For the Meat Filling:
3/4, lb hamburger
3/4 lb Italian sausage (add kielbasa too if desired)
1 chopped onion
1 Tbsp Italian seasoning(Tonight I’m using fresh basil but will use 3 tbsp minced plus a bit for garnish)
4 cloves minced garlic
3/4 of jar favorite spaghetti sauce (28 oz). (Only Use half for the Zucchini version) I use a whole jar but reduce it down.
2 Tbsp olive oil.
I use a frying pan but if you want to use the pot, Turn pot to Sauté More and saute hamburger and sausage, then add chopped onions, and garlic, Saute Onion and Garlic in evoo until soft. Add kielbasa (if using) and heat through. Add sauce and Italian seasoning. REDUCE sauce, it needs to be a little dry. The pot read hot a few times, so I turned it off for a minute and hit sauté again low. (See below pic for consistency.)
Mix Parmesan and mozzarella together for ez distribution or use it separately. Spray a LEAKPROOF Springform pan with cooking spray. Spread a very thin layer of sauce on the bottom, just to get noodles to stick, then layer the DRY No Boil Noodles, (break to fit well and even overlap a little to be sure all gaps are filled. Alter the layering pattern on ea layer, this is the most tedious part), Sauce, Cheese, Noodles, (gently push down after each layer to blend the layers), Sauce, Cheese, etc, finish with noodle, and sauce then cheese. (I got 4 layers of noodles, noodles to meat sauce ratio is important.) Rinse the pot out.
Center pan of lasagna on the sling.
Pour 1 c water in the 6 q inner stainless pot, or 1 1/2 in the 8q. add trivet, using the sling, lower lasagna in the IP. Cover with Foil. Tuck the handles in a little so they don’t poke out of the pot.
Check seal, Lid on, vent to sealing. Hit manual 25minutes, 10 min NPR. Using sling, remove lasagna, put under broiler for 3-5 min till cheese is slightly brown. let cool 10 minutes before cutting.
Sauce should be thickLayer like this to assemble. (This is the zucchini one but the meat sauce should look similar to this on the noodles) Cover with Foil
SEE BELOW FOR ZUCCHINI VERSION : Or use Sweet Potatoes, I have even used “Big Ugly” Carrots.
This recipe fits in the 8q IP I use a 8 1/2” pan.
Some of the filling slipped out, it’s on the back side, but I got it back?This is after I put it into the refrigerator over night, so you can see the three separate layers. It was thicker …about 3” before I cut it.
For this Zucchini version, you will need 3-4 Straight 2”x 8” Zucchini’s. Maybe 4 if your slicing by hand. I have a kitchen Aid Veggie Sheet Slicer, and I used the Thick Slicer, so you will need to slice thin, 1/16-1/8” thick. You will be making 4 layers, including the bottom and the top. It will not want to hold together as well as the lasagna with noodles so use the TIPs if you need to. Don’t forget to layer the zucchini North to South per say on the bottom and East to West on the second layer and then back to North and South, etc. Do this so that it will hold together better when you cut it.
Tip….if any time you make lasagna and it seems that it’s going to be too thin, just tuck dry noodles in between the pan side and filling. Or even bread works to soak the extra up.
1 bunch of Spinach steamed down, drained and squeezed out.
2 tsp Corn starch for Meat filling
Meat Filling recipe from above EXCEPT …after it’s cooked along with the onions and garlic and herbs …sprinkle the meat with the 2 tsp of Corn Starch, stir and add the spinach before adding the sauce, sauté and stir to incorporated the corn starch.
Half of a jar of sauce (14 oz)
Cheese Filling from above
Cheese fillingThis is a thin layer 1/3 of the filling.
Slice enough of the zucchini’s (skin and all), 1/16” to 1/8” thick, and pre steam them. They should still have some body to them but still be handleable so not falling apart. You want them tender. These will be your noodles. Drain and pat dry well.
Spray the inside of your leak proof pan, layer some of the Noodles, remember the tips. Spoon a thin layer of 1/3 Meat Filling, then dot with 1/3 Cheese filling, and 1/3 Mozz/parm Cheese mixture. Repeat two more times, finishing with top layer of Zucchini. cover with foil. Set Lasagna pan on long handled trivet. Add 1 1/2 c water in your 8 q pot or use 1 c in the 6q Pot, and if using a smaller 7 1/2” pan.
lower Trivet with Lasagna into the IP and set Pressure cook/manual for 15 min and then let it NR 15 min and the pin has dropped. Remove foil, add top layer of cheese. Turn pot off and Switch lids to the Air Fryer Lid… press Air Fry, and adjust the time to 6 min. Open the lid and place it on its protective tray, remove Lasagna from the pot and let it set 10 min before trying to remove from the spring form pan and before cutting. I left mine in the pan for the first servings.
See how thin the zucchini is, I don’t mind overlapping it to make sure there is a real layer. This is the top layer and I did not add cheese before covering it with foil, until it was cooked because I wanted to use paper towels to sop up any extra moisture off the top before adding cheese. Cover with foil, or a lid or stainless steel plate to keep the pots moisture out.6 min under theDuo Crisp Air fryer lidSome of my filling slithered out as I served it up. Believe me, I got it scooped up and back onto my plate?
1- 2 lb box of costco Campari Tomatoes you will use half ish depending on the cut.
(You can even cut them in half and change the time on the dehydrator. They will take twice as long. And you may have to turn it down.)
1 Tbsp Mrs Dash Onion and Herb
1 tsp garlic powder
1 Tbsp italian seasoning
1 tsp basil
1/2 tsp Johnnies or Lowery’s type Seasoning Salt
1/8 tsp pepper
3 cups EVOO
Pam Spray Pump EVOO
Slice tomatoes from top to bottom into five slices per tomatoe 3/8” ish ea.
Spritz dehydrator 1-2 racks with pam Evoo. Lay the slices close together flat on the dehydrator rack. 7-8 tomatoes will fit on one Breville rack. Other dehydrators use more racks.
Mix all spices together
Turn the Breville oven onto Dehydrate 170°.
If using a Power air fryer oven turn it to dehydrate. follow directions for dehydrated tomatoes.
With your fingers evenly sprinkle both sides lightly with the seasonings. You may have some left over. Since the tomatoes shrink and dehydrate the seasoning flavor will concentrate so dont over do it. Taste one. You should taste the seasonings but not overpower.
put the racks into the oven and dehydrate for at least 8 hrs.
I turned it up to 200° after the first 5 hrs.
Check them every half hr after 6 hrs and dont let them get too crispy unless that is what you want.
Cool and put into a jar and pour evoo over them to cover them. store in a jar on the counter.
Here is another Batch, done with the plum cherry Tomatoes cut in quarters.
Spatchcock is a simple method of removing the backbone from the Bird, and allowing for quicker and more even cooking and allowing more roasting surface to the meat.
Preheat oven 375°
1 chicken
2 tbsp seasoning salt including Italian seasoning
2 Tbsp
Butter and herbs
Remove back bone from the chicken with sturdy scissors or knife.
Spread out the chicken and press down firmly on the Chest to break the breast bone.
Remove wish bone…both sides.
Drizzle both sides with Evoo
Sprinkle seasoning liberally on both sides including the back bone and giblets.
Tuck wings behind the back
Set Chicken on broiler pan or jelly roll pan, or for the Breville Oven,. The broiler pan or the air fryer basket. Use the broiler pan underneath.
Place on the second rack from the bottom.
Bake at 375° for close to an hour. Internal temp 160°.
Pull Chicken and let rest for 10 min before carving.
Do you like your peppers soft or a bit crunchy? 8, 10, or 12 min? 12 being super soft. My favorite is usually 8 with 2 min NPR. Cheese or no Cheese? Your choice. I have pics of all for you and have several recipes… scroll through to see which suits you and your family best. I like PIP (Pot in Pot) best. Use the amount of water that is recommended for your size of IP. I make the fillings in a seperate frying pan before filling the Peppers. Your filling should be hot.
Several recipes below:
FILLING: This will fill 4 Peppers. 4 slices Swiss Cheese divided (2 chopped in small pieces for the filling, 2 for the tops). 1 tsp Salt. 1 tsp Pepper. 3 cloves Garlic minced. 2 bratwurst (casings removed ) or 1/2 lb Italian Sausage. 1 c each of the following. Chop it all into small pieces Rice Green Pepper chopped Red, Yellow, & Orange Pepper tops chopped Onion Tomatoes Garbonzo Beans ( for homemade link here.. Hummus).
Have your Cake Pan that will fit your Peppers and your IP standing by. pour the recommended amount of Water in the Stainless Liner and add a long handled Trivet. Wash and dry Peppers. Using a Sharp knife, carefully cut the tops off and save them while you remove seeds and veins of the Peppers, then poke a small hole in each of the bumps on the bottom of the Peppers, to allow for the liquid to drain out during cooking. Set Peppers aside . Take the tops of the Peppers and cut around the Stem end to remove the green part into smaller pieces to use in the filling. Do not skip this step, the Pepper tops add to the filling. Use a Frying Pan on Medium Hi heat to cook the filling. Add the Sausage to the Pan and sauté until just cooked it’s ok to have a little pink in the meat because it keeps cooking. Add the Onion and Garlic, sauté for a minute. Add Peppers, sauté for just til hot. Add the Rice and heat, then the tomatoes and Garbonzo Beans, as well as the rest of the ingredients. Heat though. Turn off the Burner and remove Pan from the heat. Add the chopped Cheese and stir. Quickly fill your Peppers and pack it tightly but not too tight, don’t split the Peppers. As you finish filling your Peppers fit them into the Cake Pan. The Fourth one will be tight. When all Peppers are filled and in the Pan, you can either take the long handled Trivet out of the Pot and fit the cake pan and lower it all back into the IP or carefully lower the cake pan onto the Trivet in the Pot. Put the lid on and set the Time to 8 min. When your Pot Beeps and time is done, at this point, if you like your Peppers hot and crunchy then QR (quick release) and take them out now, or in my case I like them with body and some crunch so I let them NPR for a couple of minutes before I QR. Use Tongs and a large Spoon to remove the Peppers from the Cake Pan to serve.
FILLING #2. 3 or 4 Larger Bell Peppers. Different colors are fun. 1/2 lb each of Sausage and Hamburger, ( for non pork eaters skip the sausage, but season the Hamburger). 1 finely chopped Onion, 4-6 cloves Garlic minced 1/2 jar Spaghetti Sauce Chopped Pepper tops (if you don’t want to use them to top the peppers) 1-2 tsp Italian Seasoning Salt and Pepper to taste 1/2 cup Parmesean Cheese 2 cups cooked Rice. 1/2 c Mozzarella cheese for the tops.
DIRECTIONS: Poke holes in bottom bumps of cleaned out Peppers. Work with hot Filling. Sauté Hamburger/Sausage until almost done and add the Onions, Sauté till translucent, mix the rest of the Ingredients together and heat until hot. Fill Peppers. Carefully fill Peppers tightly with filling…be careful not to split them. Either way you choose to cook them, If you do them straight in the Pot, pour 1 cup Water in inner pot, add the trivet. Set all the Peppers directly on the trivet. Pour a couple of Tbsp of Spaghetti Sauce on top of each filled Pepper. Sprinkle with Mozzarella. I like to use a Cake Pan that fits in pot, so if you want to do that, set the filled Peppers in the Cake pan and set it onto the trivet. Put the Lid on and Vent to Sealing. The time you set depends on how big your Peppers are and how done you like them, so keep that in mind when you set the time…. 4” Peppers will need 10 min for the filling to be hot.
Set Manual/Pressure Cook for 12 min for really soft and QR, 10 min for medium Or 8 min for a bit crunchy, ..(soft Peppers fall apart easy). QR. Lift out with a serving spoon and tongs.spoon goes under them and tongs steady them.
Other ways to load them in the pot. Use a serving spoon to get under these and tongs.. not easy.?These are on the trivet and very soft. 12 min..must use a spoon to get under them and tongs to stabilize…
I have made these several times and even as “Unstuffed Peppers”. So im giving y’all this. While the others are from scratch, start to finish… this one is just thrown together: What’s in the frig???♀️ This Filling was from Leftovers and fresh Ingredients.
FILLING: 3 fresh Peppers cored with holes poked in the bottom Cut the top off and chop up the edges off of the top. 1/2 Onion chopped. 3 cloves Garlic minced. 1/2 lb Hamburger. 1/2 lb leftover Pork Roast cut up. 1 cup cooked Rice or Rice a Roni (See here. Rice a Roni IP with or without Chicken) Salt & Pepper Jarred Spaghetti sauce Italian Seasoning. 1/2 c shredded Mozzerella Cheese 1/2 more Mozzarella for tops
DIRECTIONS: Sauté Hamburger until almost done. Toss in the Onion, Garlic, and Peppers. Saute until Onions are slightly translucent. Add the chopped Pork and Rice a Roni. (Or leftover Rice). Pour in about 1/3 jar of Spaghetti sauce. Add Mozzarella . Pour 1 c Water in the Pot Add long handled Trivet with the handles up. You can also use a sling for lifting. Put the filled Peppers in a container that fits in the ip. . Pour about 3/4 cup of sauce in the bottom of the pan. I used a stainless bowl or Cake Pan. Fit Peppers inside the pan or bowl. Lower the bowl into the IP using a sling or the bands. Put 1/2 c Mozzerella on top of Peppers. For Pip: Pour some Sauce (about 1/4 of the Jar) into the bottom of a stainless Bowl that fits the pot. Put peppers In the sauce, top with Sauce and Cheese. Put the Trivet in the bottom. Pour 1 c Water in the Pot. Lid on, Vent to sealing. Set Manual 8 min, QR. Serve. Using tongs and a big Spoon underneath Peppers to get them out. You need the Tongs and a Spoon to lift them out. Put the large Spoon underneath the Peppers to pick them up and steady them with the tongs .
*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^* Another idea for filling and PIP … I Used a Cake pan on a long handled trivet with 1 1/2 c water in the bottom …
FILLING#4: 1 1/2 c chopped leftover Pulled Pork, (mixed in after cooking together the following in the IP…), 1 c precooked Brown Rice. 1 c Water. 1 c chopped Onion. 1/2 Tsp Garlic Powder. 1 Tbsp Cumin. 3 stems full of chopped Kale. a few dashes of Salt. 1 Tbsp low Sodium Better than Bullion Chicken. Set the Time for 8 min and 20 min NPR.
*********************************************************** And one more … just pics of this one, I think you can see it….Mixed with the Pulled Pork and stuffed into the 2 large Costco Peppers and topped with a couple Tbsp Catsup, mixed with 1 tsp Shriracha, and 2 Tbsp water, poured on top before PIP cooking for 9 min with 2-3 min NPR.
SOUS VIDE: Use the Same Rub, cut in half and fit into your vacuum Baggie..add a drop or two of Liquid Smoke to the Bag and smush it’s around before adding the Meat..(needs to be stronger than Zip Loc Freezer Bags, because the Bones can poke Holes.) Heat the Water in your Sous Vide pot to 145° (or use an Immersion Circulator). Add the Meat, and make sure they are submerged well, about 1” below the Water. Cook for 24 hrs. Remove from packages and Drain and reserve juice then pat dry. Either serve as is, or add Bbq Sauce (Sweet Baby Rays is good) … or Air Fry @400° for 6-7 min, or put under the Broiler per for 6-7 min. For Sous Vide Pictures, see the Bottom Pictures.
These ribs are done with Sous Vide Method. Super tender and juicy.
FOR THE IP: Cook time in the IP is the same for one Rack or two. Or… 3 for the 8 q. Here’s what I do for Dry Rub if I’m in a hurry otherwise, I make my own all the way, as I do with most meats, I bring it to room temperature before cooking. See Below for cooking 1 rack from Frozen. (Pre Season, roll up the size that will fit in your pot, and freeze in a plastic Bag.)
FOR THE RIBS: 2 Racks of Ribs. (For 3 for the 8q, increase amount of rub) 2 Tbsp Dry rub or more (or use Tony Chachere’s or Slap Ya Mama Seasonings) 1 tsp Apple Cider Vinegar Optional. 1/4 tsp Liquid Smoke
DIY Dry Rub: 1/4 cup Johnnies Seasoning . 1-2 Tbsp Tony Chachere’s . 2 Tbsp Paprika (Smoked if you like it). 1 Tbsp Garlic powder. 1 Tbsp dry Italian season crushed between palms. 2 Tbsp Onion powder. 1 Tbsp dry Oregano crushed between palms. 1 Tbsp Chili powder. 1/4 tsp Cayanne
*Option for Dry Rub: 2 Tbsp Brown or White Sugar. (I didn’t use Sugar because I have “keto’ers” living with us.). This makes about enough for 3 Batches of 3 racks of ribs, so you will have some leftover. Mix together and put in larger Spice Jar container. I used Costco Ribs this time.
DIRECTIONS: The Ribs didn’t have much Membrane and I couldn’t peel it, so I didn’t remove it. Other Ribs have a thicker and easier to peel Membrane, so I will do it then. Dry Ribs with Paper Towels. Lay Racks side by side on a large Jelly Roll Pan. 3 Racks fit. Liberally sprinkle the Rib Racks on both sides pat/rub in, and let set for a couple of hours. Put trivet into the IP. Pour 1/2 to 3/4 c Water into the Pot along with with 1 tsp Apple Cider Vinegar or Apple Juice and 1 tsp Vinegar…I use ACV. The Vinegar helps to Tenderize the Meat but too much will give it a Funky taste. You will also end up with about 4 c of Liquid in the Pot after they are done. Roll together Two Racks of Ribs, and arrange them into the IP. I like to put them on the Trivet if they fit. Put the Lid on and set the cook time to 22 min. Allow for 30 min NPR. For less fall off the Bone Ribs, go with 16 and 25-30 min NPR then finish under the Broiler or on the BBQ Grill with your favorite Sauce. Put on the Grill or under the Broiler for 15 min until done…careful not to Burn them.
They will come out looking like this. Barely starting to pull from the bone. At this point you bite and pull with your teeth. No slithering down your throat?These were from setting “manual” or “pressure cook” For 15 min and then allowing them to NPR for 20…. Juicy and tender with Bite, but not “Fall of the bone”, bone comes out mostly clean. For more fall off the bone do 22 min.
For a Sauce to use on the Grill, pour off the Liquid that is in the Pot and reduce it and use it for the Sauce to finish them on the Grill.
TO COOK FROM FROZEN: I use Ribs that I have I Pre Seasoned with the Rub from above. I use my 8q. Add the recommended Liquid into the Pot. I use 1/2 c Apple Juice. Water or Chicken Broth for the rest of the recommended liquid . 1/4 tsp Liquid Smoke. 1 Tsp Worcestershire Sauce 1 tsp Apple Cider Vinegar. Put the Trivet in the Pot and then just place the frozen, rolled up ball of Ribs in the Pot. Set the Time for 23 min and do a full 30 min NPR. Put your favorite BBQ sauce on them and put them under the Broiler for 5 min.
This was rolled to fit my 6 but was cooked in my 8.Not pretty but oh my…Falling apart, I did these for 25/30 but adjusted the time in the recipe for 23/30.See how juicy they are and fork tender as well.
FOR SOUS VIDE:
Duo Crisp + Air fryer. 400° for 6-7 min.this pic is one dry and one with bbq sauce..both cooked Sous vide with dry rub.
