General Recipes - Homemaker Geek

Corned Beef, Cabbage, Carrots and Potatoes IP

First , let me say that Corned Beef is also really good without the Beer, if you like it Richer, use the Beer, if not….plain water in place of the Beer gets it done. The same goes for the Vegetables. They will be Richer Flavor in the Beer Broth vs Water.
I need to say this for those that don’t rinse their Meat. Some folks don’t rinse because they want all the flavor in the Beef. so rinsing does produce a little more mild Corned Beef. if you want it stronger then you don’t have to Rinse….totally your choice.. also add more spice mix to it if you like. If you do choose no rinsing, then you may want to remove the Grey matter from the Broth and Meat before adding your Veggies.

1 FLAT CUT Corned Beef preferably 1 1/2-2” thick. You may want to add 5 min if it’s 2 1/2”. (I make 2 on occasion for leftovers.). *If it’s a 6 lb one or more, see below
1 16 oz can Stout Beer.
2 c water
1 Onion rough chopped.
4-5 cloves Garlic Smashed.
3-4 Carrots.
4-6 med Potatoes quartered or Equivelent of baby potatoes, I use Baby potatoes.
1/2-1 head Cabbage cut into 8 wedges

Rinse Corned Beef and place on trivet fat side up. (Or don’t rinse if you don’t want to)
Add packet or make your own spice mix of:

1 Tbsp Mustard Seed.
1 Tbsp Pepper Corns.
1 tsp Anise seed.
4 Bay leaves.
1 tsp red Pepper Flakes.
1 Tbsp Coriander.
2-3 whole Allspice corns 1/4 tsp.

Add spices to the pot, then throw in the chopped Onion and Smashed Garlic.
Lower the Corned Beef down into the pot fat cap side up, on top of the Onions and Garlic.
Pour the Stout over the Beef.
Close the lid and set the time to 70 min. Keep in mind that for 70 min= 1 hr and 10 min, on some pots registers as 110 rather than 110 min . Confusing, I know. (*90 min for a 6 pounder. Cut it in half)
When it’s done cooking, allow 30 min NPR and then QR the rest out.
Remove the Beef and All except for 2 cups of the liquid. Add the potatoes, Carrots, and then the Cabbage into the liquid. Cabbage on top, put the lid back on and dont forget to turn it to seal. Reset the time for 3 min and when done, QR the rest of the steam.
Remove the veggies and cut the Beef against the grain.
Serve with stone Ground Mustard and Some Butter for the Cabbage, Carrots and Potatoes.

I cheated. I use my mini 3 for the veggies.

As you can see, I have made this before?

This is another one. Made with The stout Beer

This one is made without the Stout, not rinsed.

Pork Steak from Pork Shoulder Air Fryer

These were cooked @ 400° for almost 35 min (150° internal temp) These are 1 1/2-2” thick

These were done in the Instant Pot 8 qt Duo Crisp + Air fryer. … about 30 min total flipped at 18 min

There are several different pics of these, and different ways to fix them. All basically the same. All Pork Shoulder, and all well seasoned with a flour coating. The flour seals the seasoning and juices inside the Pork.
Spritzing the surface of the flour coating on the meat with Extra Virgin Olive Oil (EVOO) prevents dry spots on the meat as you air fry.

1 1/2 lb slab of Pork Shoulder/Butt (should be about 1 1/4- 1 1/2” thick).
3-6 Tbsp AP flour.
1/4 tsp Italian Seasoning.
1/2 tsp Mrs Dash Onion and Herb (Purple lid). OR Tony Chachere’s Creole
1/2 tsp Slap ya Mama Seasoning (Spicy) or just Johnnies Seasoning Salt or equivalent.
EVOO Spritzer for spraying the floured meat

OPTIONAL:
2-1/4” Slices of 1 sweet Onion.
4 1/4” slices of Tomato.

Cut your slab of Pork and lay it on a plate or cookie sheet and let your Pork come to room temp.
Sprinkle one side of the Pork with Slap ya Mama and the other side with Mrs Dash Onion and Herb seasoning.
Scoop Flour in a gallon sized Baggie.
Drop the Meat into the flour in the baggie. Zip the baggie closed, leaving some air in it as you zip it closed. Shake the meat in the baggie to cover all surfaces with flour. Let it set in the flour for a few minutes to absorb more flour to coat it well.
Spritz the top of the coated meat well with EVOO (olive oil) this will prevent dry spots of flour on the Meat.

Optional:
Place the slabs of Onion On the Meat. You may have to cut one in half to fit it on the meat… Then place tomato slabs on the Onion slabs.
Sprinkle Tomato with a dash of sugar if they are not good tomatoes, Salt and Pepper, and then sprinkle with Italian Seasoning. Spritz well with EVOO but don’t soak them.

Preheat the Oven to 425° or air fryer to 400°. If using the Duo Crisp, spray the upper rack and the top of the pot with Pam for easy clean up. (The Breville BSOA can go to 480° use this for crisper outsides).
Place the Meat on the Air fryer Rack or on a broiler rack with a pan under it to catch the drippings. (See several of the pics for different rack ideas)
Cook for 15 minutes, check them, at this point, you may want to remove the onion and tomato and set it beside the meat so that the surface will get crisp…and the veggies will keep cooking. Cook for 5-10 min more.
If using the Duo Crisp air fryer, flip the meat half way through……

This is the Instant Pot Duo Crisp +Air Fryer

This is another version…

If you have an Breville air fryer, turn it to Air Fry 480° cover the Pork Steak and Air Fry for 25-30 min.

This one cooked @480° On Air Fry, for 25-30 min, in the Breville Smart oven Air.

This was another day. Seems that we like avocados with Sriracha catsup and Green a beans with Blackeyed peas !

And yet Another:

And Another without onion or Tomatoes, just a light coating.

this one was done in the Breville Smart oven on Air fry.

This is a different batch done in theBreville oven air fryer setting

Chicken n Rice Mushroom soup Casserole Breville or Oven

5 bone in and skin on Chicken thighs

1 c Rice, plain White, Basmati, or Jasmine

1 c Onion sliced

1 clove of Garlic minced

2 Tbsp Butter

1 can Cream of Mushroom Soup

3 Tbsp dehydrated Veggies

1 Tbsp Dehydrated mixed Peppers

3/4 c Chicken Broth or 1 Tbsp Costco’s Better than Bullion mixed with 3/4 c water

3/4 c Milk

375°
1 hr and 15 min ( 1 hr covered and and 15 min uncovered. )

Preheat the Oven to 375°

Using an oven safe frying pan, Sauté the rice in Butter until it starts to brown slightly and then add the Onion And Garlic and sauté for a minute.
Mix the Better than Bullion with 1/4 c hot water and dissolve it together, then add the other 1/2 c water to make the 3/4 c, of the broth that the recipe called for.
Pour the cooked Rice into a Cassarole dish or leave it in the oven safe frying pan.
Pour the Broth evenly over the Rice and Onions. Put the chicken thighs, skin side up on the Rice. Mix the Mushroom soup with the Milk, and pour evenly over the Chicken and Rice. Cover and place in the Oven. After 1 hr, uncover the Casserole…check the rice to see if it may need a bit more water,..if so add it now, then place it back in the Oven for 10 min, then turn the Oven to Broil for the last 5 min.

Sous Vide Chuck Roast (Pot Roast) IP 48 hr Soak

This is such a tender and Juicy way to have Pot Roast it’s simply amazing.

1 Boneless Pot Roast 2-4 lb
1 tsp Montreal Steak Seasoning.
Butter.
Thyme.
Rosemary.
2 Gallon sized Zip lock Baggies heavier duty for the outer one. You can use the seal a meal type, or also hand pump type of vacuum bags as well.
1 clove Garlic for Searing

Fill the Instant pot liner pot with Hot Tap Water(Not above 133°), to the 2/3 mark and set it into the Instant Pot. Set the Sous Vide time and time to 49:00 hrs and the temp to 130°. Turn it on.

Pat Roast dry with a paper towel. Season all sides with some Thyme, Rosemary and Montreal seasoning. Pat the Seasoning in. Fit the roast into the first baggie..

Use another pot full of water and use the water displacement method to vacuum seal the baggie. Or use a seal a meal type bag, or hand vacuum sealable Baggies (below). Submerge the baggie to squeeze air out being careful not to allow any water in the baggie with the steak. Fold the baggie over, squeezing the air as you go, and fit it into the second Baggie, and repeat the water displacement process, and completely seal.

When the water comes to temp and the pot turns the count down time on, Keeping the Zip lock out of the water. The Roast needs to be completely submerged, with at least 1” water above it. Use a soft edged clip (so it won’t poke through the baggie) or just use the lid to hold the baggie out of the water, you can use a lotus steamer to hold the roast down. I use a chrome rust proof napkin holder… and the lotus steamer on top of it.

I just fold the zip lock top of the baggie over the Rim of the Pot and use the Lid to hold it stable….(I don’t use a clip) The lid or a glass lid needs to go on top for this because it insulates it some and keeps the heat from escaping so the water doesn’t evaporate. So be careful not to tear the baggie with the lid.. I like the IP lid because it holds the heat well.

This process will make about a cup or so of juice in the baggie, reserve this at the end and quickly make some gravy/sauce, all it needs is a little cornstarch.

When the Bath time is close to being done, it will take about 15 min to sear the Roast and let it rest before serving, so get out a heavy Frying Pan and a small one for the Sauce that you can make while the Roast rests.

Prepare the rest of the dinner and then heat the pan to hot, cast iron is perfect for this. Pull the Roast out of the bath and the baggies. Pour off the juice into a little Sauce Pan or Frying Pan and use with 1 Tbsp starch to 1 c of Juice to make a little Gravy/Sauce while the Roast rests after you sear it. Quickly add a couple of Tbsp of Butter to your hot pan and immediately add your Roast. Sear it for about 30 seconds per side in the hot pan. Internal temp should be 129- 133° whichever you prefer.

Remove Roast to a pre warmed Plate/Platter and let rest for 10 minutes before slicing and serving.

Fill 2/3 full of hot tap water, mine is like 133°.

Hands off Oven Roasted veggies. Yum. Ez serve. 350 40-45 min.

Artichokes IP

I cook these differently that some others do.
I grow them Organically in my Garden, so have had lots of practice cooking them. I have stuffed them, Baked them, Oven roasted them, Steamed them Pressure cooked them etc, so, this is just one way to cook them

Serve with Garlic Butter, Hollandaise Sauce in this recipe Sous Vide Eggs Benedict IP or Immersion Circulator or even Mock Hollandaise Sauce (Recipe below). Another delicious dipping Sauce is just Sriracha Sauce and Mayo, mixed to taste.

Artichokes.
Garlic minced.
Johnnies Seasoning Salt or Equivelent. Slap ya Mama is great for some kick.
Evoo.
Lemon.
2 Bay leafs

FOR THE SAUCE …Mock Holindaise:
Depending on how many Artichokes you are serving you may want to double.

Mayonaise (about 1 c).
Garlic (1 clove or a few shakes of powder).
Butter 2 Tbsp.
2 -3 tsp Costco’s Better than Bullion Chicken
2-3 Tbsp very hot water

Instructions:
Pour recommended water into the pot, add a little of your seasoning salt to the water, add a squirt of lemon juice, and the Bay leaves. Put the Trivet or use a lotus steamer or bamboo steamer in the pot. More fit if you just use the trivet or lotus steamer.

Clip points of the Artichokes. Cut them in half lengthwise top to bottom. Remove the choke with a spoon. (The fuzzy center) Discard the choke.
Drizzle the Insides of the Artichokes with Evoo, and then Lemon Juice. Sprinkle with your Seasoning Salt and then sprinkle with the minced Garlic.

Carefully arrange the Artichokes on their sides with the cavity facing up, onto the trivet or steamer. Stagger and layer the Artichokes in the pot.

Put the Lid on and set the vent to sealing. Set the Time to 12 min and when the Artichokes are done, allow 5 min NPR.

These are Globes… and yes, even though the one was starting to bloom, it was still good to cook and eat.

While the Artichokes cook, prepare your dipping sauce.
Instructions for the Mock Hollandaise Sauce.

DO NOT MICROWAVE this Sauce because it will Break the Sauce.
Use two containers for this, one for the sauce and one for the hot water to set the sauce in to keep warm.

In a cup or mug or container that can go into another bowl, Preheat the mug with really hot tap water, and then add the 1 Tbsp of Better than Bullion along with the 2 Tbsp of Very Hot water to melt the bullion as best as you can, add the mayonnaise to this and then the melted Butter. Mix well and taste.. Add a little more hot water if you want a thinner Sauce. Set mixture into a second bowl full of Hot water to keep warm.

Notice the Hot water in the Bowl to keep this Sauce warm.

Cashew Cream

Cashew Cream is a nut milk, that can be added to Soups and most dishes that call for Cream.

1 C Raw Cashews

1 1/2 c water

Add add the water to Cashews in a bowl of container and let them soak for a few hours to overnight until they are soft.

Pour the Cashews and water into a Vitamix and mix until smooth and creamy. Pour into a container and store in the frig for Up to a week.

Optional..Add a pinch of Sugar or Salt for whatever you may be looking for in it.

This is a big soup mug. I put 1 c raw Cashews and covered with water. About 1 1/2 c water.

Cretons IP

Cretons is a French Canadian Sandwich Spread

This recipe uses Cashew Cream, Almond flour and Coconut flour. (homemade which takes a day. See Below..Or buy Cashew milk from the grocery store). It can be altered easily to use regular milk, and bread crumbs.

1 Lb Ground Pork

1/2 Tsp Costco’s Better than Bullion Chicken

1 Onion Chopped 1 c

2 Cloves Garlic minced

1/8 tsp Thyme

1/8 tsp Sage

1/2 tsp Salt

pepper to taste

1/8 tsp Alspice

Cloves Pinch

Cinnamon 1 shake (2 pinches)

Nutmeg tiny pinch

Ginger Pinch

1 c Cashew Cream see below for recipe

1/4 c Oatmeal, Breadcrumbs or a combination of 1 Tbsp Coconut Flour and 2 Tbsp Almond Flour

Put all ingredients into a stainless steel bowl. Pour recommended amount of water into your IP.

Place the trivet into the bottom and add the stainless bowl with ingredients in it down onto the trivet.

Put the Lid on and seal it. Set the time for 4 min, and then allow 10 min NPR.

Allow Pork mixture to cool slightly and then pour it into a food processor, and pulse until you have the desired consistency. Taste and adjust seasonings.

Pour it into a container, cover and refrigerate for a couple hours, and use like deviled ham, on Sandwiches, Toast or Crackers.

TO MAKE CASHEW CREAM:

1 cup Raw Cashews

1 1/2 c water.

Soak Cashews for hours until soft or overnight.

Pour water and Cashews into a Vitamix and mix on hi speed until smooth and creamy.

Pour Cashew Cream into a container and refrigerate for up to 1 week.

It will look like this when it’s done, it should be in a stainless bowl

This Batch is courser, so be sure to make your to your liking.

This batch is smoother so adjust to your liking

Vegetable Beef Barley Soup IP

I have several pics of different batches below, not to limit you in what ingredients you use. The cook times will be the same if you sauté your Meat first.

1-2 lb of Beef pre cooked..Hamburger works well or leftover Pot roast diced (add diced pot roast last)
If you want to use all raw fresh Meat, you can cut up raw chunks of Chuck Roast too if you trim out the connective tissue if you like, just lightly sauté the Meat first.
4 cups of rich Beef Broth ( I use my frozen pot roast juice and veggies, even bones from braised beef shank).
2 Carrots 2-3 cups chopped into 1/2” pieces.
2 c Celery chopped.
1 1/2 c. onion Chopped.
2 cloves Garlic minced
1 c Corn.
2 c Fresh green Beans.
1 1/2 c Tomatoes chopped OR 1 can of Italian stewed Tomatoes.
1/3 c Barley.
1 tsp Italian Seasoning.
1/2 tsp Salt

OPTION:

1 can of Stewed Tomatoes.
1-2 c diced potatoes.
1 c frozen peas

Brown the Hamburger, getting some of it Dark but not burned.
Pour broth into the pot and add the chopped Veggies and Hamburger, salt and seasoning. I don’t stir it. Add the Tomatoes. Add the Barley and do not stir, just kind on push it down gently, see pic… .
Put the lid on the Pot and set the time for 4 min. When the pot beeps allow 10 min NPR. Add diced Pot roast and let it heat up before serving.

************************************************************* here are a couple of other batches..don’t be limited on what ingredients you use.

Potatoes, Brats or Ham with Green Beans, Onion and Garlic IP

This Recipe is just a guide on time…..well…and ingredients. Use more or less of any Ingredients depending on how many you are serving. You can fill the pot if you want to. You can use the same amount of Broth or more, depending on how Soupy you want it. But if you want it thicker, as the Pics show, then thicken with a slurry when it’s done. A Slurry can be 1 1/2 Tbsp of Cornstarch per cup of liquid or 1 Tbsp Flour per cup of liquid.
* For a Ham version of this use a Hambone with some Meat left on it instead of the Brats.

2 lbs baby Potatoes or regular medium sized Potatoes cut into 1” chunks.
1-2 lbs Brats or Kielbasa cut into 1” 1 1/2”chunks OR Ham bone with Meat.
1 lb fresh Green Beans.
1 Onion or 1 1/2-2 c.
3 cloves Garlic large chopped.
1 c Chicken Broth.
2 Tbsp Evoo or Butter.
3 Tbsp Cornstarch.
OPTIONAL: 6 Mini Sweet Peppers sliced.

Turn the Pot to Sauté and Heat to Medium. You can also use a frying pan for this.. (it’s faster and no need to deglaze) Add the pieces of the Brats or Kielbasa and Brown them on the outside only. Turn Pot Off. Deglaze the bottom with Chicken Broth. Add Onions and then Beans and Garlic. Do not stir. Sprinkle with 1 Tbsp of Corn starch. Add Brats on top. Sprinkle 2 more Tbsp Cornstarch evenly on top. I do it this way so that the cornstarch doesn’t glob up. Put the lid on, set the time to 4 minutes. QR. test Potatoes for Doneness. Stir and serve.

Layer Onion, Beans, Garlic. Peppers, then sprinkle with 1 Tbsp Cornstarch.

Sprinkle remaining Cornstarch evenly on top.

It will look like this when you open the lid.

Buffalo Style Pork Strips Air Fryer or Oven

Does anyone ever use Pork Shoulder/Butt for Stews, Steaks, Ground Pork and even Sausage? Well now, Buffalo Style Hot Pork Strips . Because it is Pork Shoulder Roast, these delicious strips will have several textures. I only found a couple of tougher bites.

1-2 lbs of part of a Pork Shoulder cut into 1/2” thick slabs. 1 lb serves 2.

2 tsp spicy Rub. (Slap ya Mama is a good one.) I make my own. Recipe in files.
1 recipe of Hot wing Sauce. Hot Wing Sauce Buffalo style. You will have extra if you only make one lb.

Sides:

Celery.
Carrots.
Tomatoes.
Sweet Peppers.
Blue Cheese Dressing (I add Real Blue Cheese Chunks to it)

Slice the slabs into 1” strips. Lay out evenly in your air fryer. I Put them into my Air Fryer Oven. Set your Air Fryer to its highest setting.
Air Fry for 15-20 min depending on your fryer. I didn’t flip bit you can halfway through if you want.

Remove Strips from the Oven and either drizzle with sauce or toss them in the sauce.

Serve with Blue Cheese dressing, Celery, Carrot Pepper strips as seen in pics.