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Category: General Recipes
General Recipes include those that do not need to be done using a special cooking tool like the Instant Pot or Breville Oven. They are usually stovetop or oven baked.
2 Ciabatta buns sliced in half and preheated in foil in the oven
3 cups fresh made or leftover Pulled Pork (Recipe in the Files)
1/3 cup Teryaki Sauce ( Recipe for Teryaki dipping and BBQ Sauce in files)
Reheat Pulled Pork In a skillet on Med Low and add the Teriyaki Sauce. Stir to heat and combine, do not fry, you are just reheating It. Put your warm Bun on a plate and fill with Teriyaki Pulled Pork. Serve with Coleslaw and Rice.
This Sauce lasts in the Refrigerator for a long time just like Normal Teriyaki Sauce.
1 Tbsp Miso Paste (Fermented Soy Bean Paste). 2 Tbsp Sesame seeds 1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning from Costco. 1/3 c Sesame Oil. 1/3 c Soy Sauce. A couple of pinches Garlic Powder. 1/4 tsp Cayenne 1/3 c Powdered Sugar (I use this because it is powdered Zyletol ) 3 tsp Brown Sugar. 1/2 tsp Ginger
1 3-4 lb Chuck Roast frozen. 1 Tbsp Johnnies or Equivelent Seasoning Salt . Montreal works too. EVOO in a Spritzer. 1/4 Cabbage Sliced 1” thick slices. 1 c Onion Chopped. 1 Rib of Celery rough chopped. 1/2- 1 c Carrot Rough. Chopped 1 clove Garlic Sliced 1/2 c Chicken Broth or 2 tsp Costco Better then Bullion And water. 1/2 c Red or White Wine, ( red will give a more robust flavor)
Optional: Mushrooms, Peppers, Serrano Pepper, or other Veggies if you like.( Add just before you lay the Roast on top.)
Add the Veggies, Wine and Chicken Broth To the Pot. I usually do Onion first and then the others and don’t stir. Spritz the Pot Roast with the Evoo and Then sprinkle the Seasoning onto Both Sides if you like on the Roast. The Olive oil will help the seasoning stick. Lay it on top of the Veggies. If you want Potatoes on top then add the lotus steamer and Potatoes to the top of the Roast. You may have to smush it down a tad to fit. Put the Lid on and set the time to 65 min with Full 30 Min NPR, even if the Pin drops. NOTE: [if you like it sliceable…The roast will be cooked and sliceable as pictured, at 45 min with 30 min NPR ..veggies on top will be soft]?
1- 1 1/2 c your choice of Cheese grated.. Co Jack, Monterey or Swiss work well.
1 tsp Red Pepper Flakes
4 Ciabatta Buns cut in half
Preheat your oven to 375°
Mix all the Ingredients together and taste.
Optional :Add more of your favorites. Dill, or Sweet Pickles, Sweet Peppers, some even like Guacamole and Salsa Or Tomato slices or Sliced Avacado to top them.
Cut Ciabatta in half and If you choose to Toast Them, now is the time. Butter if desired. Lay them out on a Cookie sheet .
Spread about 1/4 c Tuna mixture or more onto the Ciabatta and slightly push down with a fork, top with Grated Cheese . Place the Cookie sheet in the Middle of the Oven and bake for about 10 min, move rack up and turn to Broil for about 2 min until Cheese is Lightly browned. Serve with salad or Condiments of your choice. My hubby even likes Tobasco or Cholula Sauce on them.
This Lasagna recipe can also be cooked in the Oven, but this was made in my IP 8q DuoCrisp+Air Fryer using a 7”x 3” leak proof Spring form pan. I also use my food processor to process the cottage cheese filling but you can use a blender or just use Ricotta in place of 1 c of the Cottage Cheese. (See Pics below). [If you choose to use a Casserole dish and the oven …..choose an 8×8” dish, and bake in the Oven at 350° for about 30 min (you will have to add the cheese first to the top and bake uncovered).]
1/2 lb Sausage. 1/2 lb Hamburger. 2 Summer squash or 1 Zucchini and 1 yellow Summer Squash sliced about 1/8- 1/16” thin lengthwise. ( Your going to sort of “Blanch” the slices…see below.). 1 1/2 c Cottage Cheese 4% (You will use a food processor to blend) or you can use 1 c Ricotta and 1/2 c Cottage Cheese. 1 handful fresh Basil chopped (about 1/2 c chopped). 1 c finely chopped Sweet Onion. 1 1/2 c Chopped Sweet Tomatoes like Campari or Cherry type. 4 cloves Garlic finely minced and divided. 1/2 Tsp Italian Seasoning. Salt and pepper to taste. 1/2 c Parmesean cheese. 2 1/2-3 c freshly grated Mozzerella cheese….or very thinly sliced. Fresh is important because pre packaged Grated has an anti caking agent added to it which causes it not to melt well. 6 cups Fresh Spinach, cooked down and squeezed out into small baseball sized ball. (See pic below.) You can also use 1/2 package of frozen but thawed Spinach just squeezed out well. 1 Tbsp Evoo. 10 Spaghetti Noodles Broken in half… or a few 2-3” long fat pasta (see pic) to place around the edges to absorb the excess liquid that the squash will create. I had fat noodles so I just used 4 of those large Twisted Casarecce or type so If you have them.
Blanch the Zucchini: Blanch in water, and pat dry…..OR use an Instant Pot with 1 c water in the pot and a lotus steamer…stagger the slices to steam evenly. Set time to 0 min. QR. Remove the Pot from the Base after they are done. Set aside to cool so that they will be handleable. (See pic below) Spritz, the Spring form Pan mentioned above, Set aside.
Meat Filling: In a Medium sized Frying Pan set to medium, add the EVOO and sauté the Hamburger and Sausage until almost done. Remove from heat and drain the meat well. Return the pan to the heat and add the Onion and half the Garlic. Stir and cook Onions until translucent. Season with Salt and Pepper to taste. Add the Italian seasoning, then the Tomatoes , Stir to cook them a bit….add the Basil and half of the Spinach. (You have to break it apart because of the compaction from squeezing it out). Stir the Spinach in and set Meat filling Aside to cool slightly as you mix the Cheese filling.
Cheese/Spinach filling: Add the Cottage Cheese to the Food Processor and Process until smooth. Stop. Add the eggs, Parmesan, The other half of the Spinach, Basil, and 1/4 tsp Salt and 1/2 tsp Pepper and the other half of the Garlic. Process until the Spinach and Eggs are evenly blended, don’t over process. Remove the blade and get a Soup Spoon to scoop it out.
Assemble the Lasagna: Important to note that alternating directions in the layers of the Squash will prevent it from falling apart when cooked and served, so as you make one layer, remember to turn the whole Pan 1/4 turn to the right before you apply the next layer of Squash Strips down. Your doing this so that all the Strips are NOT all running the same way. It gives the finished Lasagna stability to stand on its own. Make a layer of Squash on the bottom of the pan. Spoon a 1/4” layer of the Cheese/Spinach filling. (This first step is important because the cheese filling will act like the glue to hold the Squash slices to the rest. ). Next, sprinkle about 1/3 of the grated Mozzerella On top of Cheese/Spinach filling. Next, add an even layer of the 1/3 of the Meat filling. For the next layer, turn the pan 1/4 and do another layer of the Squash, then add MEAT filling, then Cheese/Spinach filling, then 1/3 of Mozzerella. Next, turn the pan again and add another layer of the Squash, Meat filling, Cheese/Spinach filling. ? STOP. Don’t add cheese yet. Save it for after it’s done cooking. At this point you are going to use this trick….push the broken pasta into four places between the sides of the pan and the lasagna to absorb excess liquid. Use 5 broken noodles bunched together in each of 4 spots around the edges. See pic. See the pic below. Cover with either aluminum foil or a stainless steel lid or even a pot lid, (see pic below) I used a steamer lid with a paper towel on top. Make sure that there is the recommended amount of water in the IP. Using a long handled trivet, lower Lasagna into the pot. Set the Time to 25 min. NPR 20 min. Turn the Pot off, uncover the Lasagna and Sprinkle the remaining Cheese on top. Switch lids and use the Air Fry lid and set the time to 10 min At 400°. After 5 min, lift the lid and carefully turn the Lasagna to allow it to brown evenly. Check again after 4 min, it may be done. Some pots cook differently, and the 8 cooks a little differently than the 6 does.
When the Lasagna is done, Very carefully lift it out of the pot and set on a Jelly roll pan or plate to catch the excess liquid that will come out when you release the Collar of the Spring form. Take a couple paper towels or napkins and set them on the lower edges to sop it up. Let it set for about 2-3min, and then loosen the spring form collar from the bottom. DO NOT lift it off yet, your just going to release the liquid and let it settle for a couple of minutes more it will release about 1/4 c liquid…let the liquid absorb into the paper towels and then toss them. Run a butter knife or spatula blade around the edges to free the Lasagna from the Collar of the pan. Carefully Slice Lasagna while still inside the Pan, This will keep it together, then carefully lift the Collar off and serve up. *If you used a Casserole pan in the oven just cut and serve from the Casserole.
Hubby says this one scores a 9.5 out of a 10, and the only reason it didn’t get a 10 , was because he couldn’t eat it all as in all of it…The whole pan.?????♀️?
I bought some Pineapple Jalapeño Mango Salsa From Costco and served some of it with the Chops. For sides, I made black Eyed Peas and Collard Greens in the Instant Pot together at the same time. Recipes in the files.
2 large 1- 1 1/4” Thick Bone in Pork Chops
EVOO
Mrs Dash Onion and Herb Seasoning
Creole Seasoning or Slap Ya Mama
400° oven set Onto Air Fryer mode.
Spritz both sides of Both Chops. Season one side of each Chop with the Mrs Dash, and the other with the Creole seasoning. Place one rack on the Pizza (7) position and the other on the Bagel (4) position.
Place the Chops on a small rack inside a broiler pan and put it on the rack set at the Pizza position 7. Cook for 10 minutes. Remove them and set them on the rack above ..Bagel setting #4 for 8 more min to finish cooking. Turn the oven off. Open the door and check them. You want the internal temp at 140°. Let them set for 5 min. They will reach 145°. Check for doneness.
Since it’s cheaper by the pound to buy a fillet and cut it yourself and have less handling, I buy 1 large Filet, cut them myself, cook it all and make Salmon Patties From the leftovers or Salmon Tuna Sandwiches or ..even have some Locs and Bagels, and Then cook the rest.
3-1/2 Lb pieces of fresh Salmon Filets (This was Wild caught Atlantic)
1-8 oz container of fresh Crab Meat
1/2 c Philadelphia Cream Cheese Softened
1 clove Garlic Minced
2 Tbsp Worchestershire Sauce
2 Tbsp Scallion chopped
2 Tbsp Lemon Juice
3 good shakes of Red Pepper Flakes
1/2 Walla Walla Sweet Onion thinly sliced
Evoo for spritzing and drizzling
Salt and Pepper
1 Lemon sliced in half and then half more In slices for serving.
1 scallion Chopped for garnish
In a small mixing bowl, mash the Cream Cheese with the Scallion and Garlic, add the Worchestershire Sauce, Red Pepper and mix well before adding the Lemon Juice . Stir and mash til creamy. Add the crab only mixing to combine trying not to break up the pieces much. Fold under the thin underside pieces of the Salmon So that it cooks evenly. Slice about a 2” section in the middle . See pics below. Spritz a shallow baking pan Or BSOA Broiler pan, with EVOO and sprinkle onion around on the bottom to lay the Salmon on. Lay the Salmon Fillets out on the Onion. Fill the Salmon with about 1/3-1/2 c of Crab Filling. Drizzle with Lemon and Evoo, sprinkle Lightly with Salt and Pepper and Scallions. Oven 375°
Bake in the Oven for 10-15 min Check for doneness after 10 minutes, at this point it will over cook fast. See popsicle below.
[If using the Breville BSOA, then use the Broiler pan and position the Rack on to the Bake mark. 2nd one up from the bottom.]
For Spaghetti Sauce, simply add your favorite Meat/s (ground Beef Ground Sausage, ground Chicken or Turkey…. or even Shredded Chicken.) You may also be interested in My Homemade Meatballs. Meatballs…includes IP shortcut with Marinara Sauce It’s important to start with good Red Tomatoes.
*This sauce also makes a great dipping sauce for bread sticks, Just add 1 Tbsp of Parmesean Cheese Per cup of Sauce. Serve with your favorite bread.
Marinara Sauce usually takes hours to refine and for the flavors to meld together, but since this is made in the IP, it only takes about an hour total. You don’t add liquid to the pot to make this recipe… the Veggies make it for you. You will simply reduce the Sauce after. Also, use this sauce to Make My Manicotti.Manicotti/Stuffed Shells.. Oven and IP Version.
I added a picture of what this looks like with no added liquid and done on stovetop for hours. (See the bottom.) so it can be done stove top method if that is your preference.
Makes about 6 cups
If you want Meat in this you can either add 1 lb of cooked Meat after the Sauce is cooked, just like using any pre jarred sauce ( I like to add it after), or if using Hamburger or Sausage, you can brown it and season well with Garlic Powder, Onion Powder Italian Seasoning, Salt and Pepper and then cook it in with the sauce. If using cooked Chicken, season it well and shred it to add later.
6-8 Roma Tomatoes chopped 2 c Onion, chopped. 1 lg Green Pepper chopped (About 2 c). 6 Cloves Garlic Minced. (For really super Garlicky flavor use 10) 8 oz. chopped Crimini Mushrooms 1/3- 1/2 c chopped fresh Basil. 2 Tbsp Fresh Oregano Or 1 Tbsp dried. 1/2 tsp dried Thyme 1/4 tsp Dried Rosemary. 2 Bay leafs. 1 1/4 tsp Salt 1/4 tsp Pepper. 1 Tbsp Sugar * optional. 1/4 c EVOO. 1/4 c Tomato Paste
Turn the Instant Pot to Sauté Hi, and start chopping the Onion, Garlic and Green Pepper… Add the Evoo to the Pot and when it shimmers add the Onion and Garlic, let set for a second and then stir quickly, for a bout 30 Seconds, turn the Pot off. Add the Herbs and Bay leaf. Add the chopped Peppers, and chop and add the Mushrooms ..stir around for a couple seconds and let set until you get the Tomatoes chopped. Add the Chopped Tomatoes to the top and don’t stir. Add the Salt, Pepper and Sugar to the top of the Tomatoes without stirring. It will all blend together. Put the Lid on the Pot and turn the time to 4 min, and allow for 10 min NPR after the Beep before opening. The Sauce will be really soupy, so give it a stir and turn pot off and then on to Sauté Hi. Taste the liquid and now is the time to add more Herbs and or seasonings…Basil, Thyme, Oregano, Rosemary, Salt pepper ..etc, season it more for your taste. Then you will need to reduce the Sauce, be careful not to burn it. Sauté, Sauce to reduce the liquid for 15-20 min. At the end, add the Tomato Paste. At this point, Serve as is or remove the Bay Leaves and use an immersion Blender to blend until you reach your desired consistency. It’s important to note that if you have used meat in the beginning that you may want to scoop as much as you can to the side leaving Mostly Tomato to blend up. This is why I add the meat after.
When it has been reduced, add the 1/4 c Tomato Paste.
This next picture is a stove top batch, no liquid added and no need to reduce, because it happens over time cooking on the stovetop, but it cooks for hours to get like this.
This can be crammed into a 3 Q Mini, but easier and faster in the 6. You can also flavor the water with more Old Bay and Chicken Broth if you like and want to keep it for Soup broth.
Serves 2
2 Ears Corn Broken into half
1 14 Oz Smoked Sausage, Brats, or Andoulle Sausage Cut into 2” sections. Use what ya have.
9 large Frozen Shrimp (or use fresh) just add last so they dont overcook)
6 small new Potatoes cut into half
1 cup Onion chopped Into large Pieces
1 large Lemon sliced into about 4-5 slices
6 cloves Garlic rough chopped
3 Tbsp EVOO
1 Tbsp + 1 tsp Tbsp Old Bay (More if you know you want the kick.) Zataran or Tony Chachere’s or a combo of all, works well too, so start with a Tbsp or to taste.
1 Bay Leaf
Add Everything except the Shrimp to a large Bowl. Drizzle the EVOO over it all and Sprinkle with the Old Bay and shake around to mix the seasoning in. Pour 1 c water or Chicken Broth Into the Pot and add a lotus steamer, (trivet will work but be careful with the garlic, it will want to fall through..you can fish it out if it does. dump the mixture into the Pot and put the Lid on. Set the time for 4 min. QR. While it cooks, drizzle EVOO over the Shrimp and season with Johnnies, or Slap Ya Mama, Tony Chacheres Creole season, or Old Bay.
When the timer Beeps , do your QR and quickly remove the lid and quickly lay all shrimp on top and put the lid on again and let the shrimp cook for about 2-3 min. It cooks fast so be ready to serve immediately.
3 Bratwurst, de-skinned and Broken into Little balls about 1”.
1 1/2 c chopped large frozen shrimp (Thawed)
1 Tbsp Evoo
1 Tsp Tony Chacheres Creole Seasoning
1 c Onion Chopped fine
4 cloves Garlic minced
1/2 tsp Italian Seasoning
1 c Broccoli Floweretts
2 c Chopped Roma Tomatoes
1 c Chicken broth
1/2 c Tomato Paste
1/2 c Cream
2 Tbsp finely chopped Cilantro
2 Tbsp finely chopped Basil
4 Spaghetti Noodles broken into 4 sections
1 c Water. To cook the noodles.
2 c Sliced and chopped Crimini Mushrooms.
1/4 c dried Peppers soaked 15 minutes in 1/2 c hot water (or 1 c chopped Mixed colored Peppers.)
1/2 c Parmesean Cheese
Salt and Pepper to taste
Stir the Shrimp, Evoo, and Tony Chacheres, set aside. Add the Pasta, Dried Peppers ( if using dried) and Mushrooms to the Instant Pot and make the pasta. Cook 3 min with QR. Remove the lid. Allow to set for a few min, then stir just before adding to the rest. While Noodles, Peppers and Mushrooms cook in the IP, using a frying pan. Fry the bratwurst and add onions and Garlic, and sauté for a minute. Add the Italian Seasoning, then the Tomatoes and Broccoli, and simmer for a minute, add the Chicken Broth, tomato Paste Cilantro and Basil. Add the Cream. Mix the Pasta, Mushrooms and Peppers. Lastly add the Shrimp and heat through. Do not overcook the Shrimp. Serve in a Bowl.