Lower Carb or Keto - Homemaker Geek

Lettuce wraps… Pork, Turkey or Chicken

If you like PF Changs Lettuce Wraps, I bet you will love these.. I didn’t use the crispy noodles, instead I used Shiritake Rice…see pic. This is a lower Carb version.

Serves 4 for a meal-6 for appetizers

12 Lettuce leaves (6 Ice berg cut in half lengthwise, Romain or Butter Lettuce)
2 lbs Ground Pork Turkeyor Chicken
1 1/2 c Cabbage sliced thin and chopped
4 cloves Garlic minced
1 inch fresh Ginger minced
3 Scallions chopped
1/2 c Cilantro
2 c Carrots grated
1 1/2 c Celery sliced thin
1 c Snow peas chopped
1 Hot sweet orange Pepper from Costco or jalapeño
2 Tbsp Sesame oil
1/2 tsp Fish sauce
2 Tbsp Chili Garlic sauce
1 tsp “Simply Asia” Sweet garlic ginger spice blend. (More at the end if desired)
3 Tbsp Shoyu (soy sauce)
3-6 Tbsp Hoisin Teryaki sauce (or sweet chili sauce with soy added) add more at the end if desired. (I like 5-6 Tbsp total.)
3 Tbsp corn starch
1 small pouch Miracle Noodle Rice (Shiritake Noodles chopped like rice. if you can’t find these, chop your own.) or substitute crispy rice noodles.

Pull off whole leaves of the Lettuce. Wash and drain them in warm (not hot) water, and lay on paper towels to drain. The warm water will slightly wilt them and when they go in the fridge, they will really crisp up. If using Ice berg, slice leaves in half lengthwise.
Place lettuce leaves in the fridge. About 1 hr or at least 30 min as you cook the filling.
Preheat a Wok or large skillet to Med High. Add sesame oil, Stir fry the Pork or Chicken until just done.
Push the meat to the sides leaving the bottom of the Wok exposed. Some of the pork grease will collect so you want to scoop out a couple Tbsp of the fat in the bottom of the Wok but don’t take it all.
Add Fish Sauce to the bottom, then add the garlic, ginger and pepper. Fry for a minute. Before adding the Veggies, save out some of the scallion, cilantro and peas to add fresh back in, then add the rest of the Veggies to the Meat, and cook well then stir into the meat. When the Veggies are cooked down, clear a hole again in the bottom of the Wok and add the Hoisin. Stir just the Hoisin to heat through until it is nice and bubbly.
In a seperate small bowl, quickly combine the Corn Starch and Shoyu (Soy). Mix well and then pour into the bubbling Hoisin in the hole, stirring constantly and quickly, bringing in just a bit of the meat mixture in a little at a time until the cornstarch and soy have cooked and thickened.. then mix into the rest of the mixture. Add the Shiritake rice in stead of using crispy noodles .
Finally add the rest of the Cilantro, Scallions and Peas. Taste, and add more Hoisin Teriyaki Sauce, and more Simply Asia Sweet Garlic Ginger seasoning if needed.
Serve hot with Lettuce leaves on the side..
I had some seaweed salad in the fridge left so I had some with it. That is what the bright Green stuff is.
We just love this stuff! You can even heat up some of any leftovers and add a fried egg for breakfast.

Chili Garlic Sauce . Available in grocery stores.

Baba Ghanoush…simple Eggplant Dip

This is a delicious Dip similar to Hummus except that it is made with Eggplant.
You can roast your Eggplant in the oven but I don’t see a difference that a couple dashes of smoked paprika Or 2 drops of Liquid Smoke can’t fix if you like smoked flavor.
For this Dish you will need a Food Processor, Vitamix or a Blender Or equivalent.

1 lg Eggplant About 6”…peeled and chopped into 1” pieces. Deseed some of the seeds that are easy to get to.
3- cloves garlic.
1 lemon Cut in half
1 tsp Cumin.
1 tsp Salt.
2 Tbsp EVOO plus more to drizzle on top.
3 Tbsp Tahini.
Chili Powder to sprinkle on top (for kick use Red Pepper flakes Or Cayenne Powder)

Optional: Smoked Paprika or 2 drops of Liquid Smoke

Put the prepared Eggplant Into an 8 c Microwave proof Bowl.
Set the Lemon on top of the Eggplant cut side up. Place the Garlic on top of the lemon. Microwave on high for 5 min. Drain liquid From the Eggplant. Look through the Chunks and remove Seeds that are easy to get. Don’t worry about them all.

I use a Food Processor.
Lemon will be hot and squeezes super easy so be careful.
Start with 1/2 lemon and taste the Ghanoush after mixing then add in the rest if you like more. Using a Lemon Squeezer to squeeze the Lemon Juice right into the Food Processor, add the Garlic, Eggplant, Salt, Tahini, Cumin, and EVOO. Pulse to mix, scrape sides down and then process ON for a minute.
Scrape the Ghanoush into a Bowl and garnish with Evoo drizzled On top and the Chili Powder or the Red pepper. .
Serve with sliced Sourdough,Ciabatta, Crackers, or Veggie slices. I even like some on Scrambled Eggs.

See the liquid in the Bottom, drain it off.

Zucchini Lasagna with fresh Tomatoes and Basil.. IP Duo Crisp+ Air Fryer or Oven

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.

This is the Blanched Squash, Mozzerella, Cheese/Spinach filling and Meat filling ready to assemble.

cooked, drained and squeezed Spinach Ball

Processed Cottage Cheese with Parm, Garlic, SAlt and Pepper, Basil and Spinach

Cottage CheeseSpinach Filling After blended

First layer, Squash, Cottage Cheese filling, Mozzerella Cheese, and then Meat.

Finish topping with Cottage Cheese/Spinach filling

This little trick ensures excess liquid is absorbed.

After it is cooked it will look like this. Now is when you Switch lids.

With the Air Fryer lid you have to turn the food to cook evenly half way through the browning.

Notice the Paper towels to sop up the excess liquid. Release the spring form to let it selttle and drain a bit. Run the knife carefully around the edge between the collar edge and Lasagna.

Cut with sharp knife carefully with poking motion Not dragging, so you don’t scratch the the pan.

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.?????‍♀️?

Cauliflower Mash IP

This Recipe is for plain Cauliflower, but often times I add a carrot, and others I add Broccoli. See the last photo.
Use this Recipe for My Shepherds Pie..Link here. Shepherds Pie with Cauliflower Mash ..Breville.

1 head Cauliflower
1-2 cloves Garlic.
1/4 tsp Seasoning Salt.
1 Tbsp Reduced Sodium Better than Bullion Chicken
1/2 c Parmesean Cheese.
2 -4 Tbsp Butter.

OPTIONAL:
Add a Carrot, or Grated Cheese for a Cheesy Mash
TRUFFLE Parmesan Black Garlic Seasoning from Costco
Or Truffle oil.

Rinse Cauliflower off. Take the Stem pieces off unless you want more Cauliflower flavor, however the Stems will give the Mash a Green tint.
Put it on the trivet whole. Add the Garlic and Seasoning Salt. Set the Time for 3 min. QR.
Use a Dish Towel or better yet, an old linen Napkin. Lay flat and lay a Paper Towel to the center of it. Spoon the Cauliflower onto the Napkin and pick up the four corners of the napkin together. Twist the top tight and then squeeze out the excess Liquid.
Unwind the Towel/Napkin and carefully add the squeezed Cauliflower to a Food Processor. Add the Butter, Parmesean Cheese and Better than Bullion Chicken. Process for a couple of minutes. Scrape sides down, taste it add more Butter, Parmesan or Better than Bullion.

This is 1/2 of Head cooked before squeezing the liquid out.very soft. I even use the core.

This version is 1/4 Broccoli and 3/4 Cauliflower mash with parmesean and Garlic. Just add the Broccoli to the Cauliflower before cooking. Mash together.

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.

Keto Bread IP

This Keto Bread is actually amazingly Moist and filling. It can very easily be made in the microwave in a cup, just cut this top recipe in half and adjust the melted butter to 1 Tbsp, and mix in a cup and microwave for 80 seconds.

Double one batch of the Krumpets (recipe below)

1/2 cup Krumpet Mix

5 Tbsp melted Butter (not tsp like you would think if you double the recipe below)

2 Eggs beaten

1/4 c water.

Whisk together and pour Batter into a pre sprayed Mini Loaf Pan 6”x 3”x 2 1/4” (inside measurements)

Pour Required amount of water in your IP. Lower a long handled trivet down inside. Put the Batter filled Loaf Pan onto the Trivet.
set the time for 15 min on LOW Pressure, and then when it’s done, let it NPR for 5 min before opening.

Remove loaf from the IP and put under the Broiler. For 5 min. An Air Fryer or toaster oven broiler works too..

Remove from oven and very carefully using a dish towel over the top, turn the loaf out and place upright onto a cooling rack to catch the Loaf.
cool slightly before cutting.

Sous Vide Chicken Cordon Bleu IP Duo Crisp .. or Oven

By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.

If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp

2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.).
2-4 large pieces of Deli Ham depending on how much ham you want in it.
2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese.
Seasoning salt (for more kick, use Slap Ya Mama).

FOR THE BREADING :

1 Tbsp Corn Starch.
3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients.
[2 oz Pork Chicharron Pork rinds (1/4 c)
1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].

A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.

FOR THE EGG DIP:

1 egg beaten

DROP DOWN FOR CHICKEN INSTRUCTIONS

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FOR THE MOCK HOLLANDAISE SAUCE:

1 c Mayo
2 Tbsp Butter Melted.
A few shakes Garlic Powder.
1 Tbsp Costco’s Better than Bullion Chicken
2 Tbsp Hot water

After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.

Mock Hollandaise Sauce. I added 2 Tbsp of hot Water after I took this pic.

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FOR SOUS VIDE HOLLANDAISE SAUCE:
5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce

Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath.
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce:
Pour all ingredients into a gallon sized Zip lock Baggie.
After the water comes to 147°
Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half.
Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.

This pic is of the homemade Sous Vide Hollandaise Sauce above.

FOR THE CHICKEN:

Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.

Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole.
Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.)
Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.

When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°)
Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.

About half hour prior to taking the Breasts out of the Sous Vide Bath,
Preheat oven 375°.
Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.

Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath)
Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder.
Dip Each Breast into the beaten egg and then roll into the the Crumbs.
Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.

Bake@ 375° for about 25 min.

Remove from the Oven and let set for a couple of minutes before cutting.
If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.

I set the Sous Vide water and pot up early ..originally I set it for 5 hrs, so I wouldn’t need to re set it for when I was ready to load it. One of the advantages of Sous Vide is that you aren’t driven to hurry, you work on your own time schedule.

Roast….Sirloin Tip IP and French Dip Sandwiches

This Roast in my opinion is fantastic for slicing thinly for Sandwiches, hot or cold! We ate some like steak. Very Tasty but Not as tender as Prime. The French Dip is the best or equal to the best out there, so tender, and delicious. The Aujus that it makes is better than any other including restaurants.
See Recipe at the bottom.
This Meat and Broth can also be used for Hot Beef sandwiches… you would just make Gravy (with a slurry of 1 Tbsp Flour to 1 c Broth) from the Broth and dip the thinly sliced Meat in the Gravy just before serving

3 Lb Sirloin Tip Roast … or even Eye of the Round Roast at Room Temp. For thin Slicing and sandwiches
4 pieces of bacon if desired (lightly fried. This will give the meat extra flavor).
You can also just paint the roast with bacon grease if you want before seasoning.
1 1/2 Tbsp McCormick Montreal season.
3/4 c red wine.
1/4 c water.
2 1/2 c sliced onion 1/4” slices and Caramelized.
3 Tbsp Butter.
3-4 small shakes fish sauce. ( 1/8 tsp…ish).
1 tsp Better than Bullion Beef.
2 tsp Reduced Sodium Better than Bullion Chicken.
2 Tbsp EVOO (olive oil).
Optional …8 small 2” potatoes (baby but not mini)1 lotus steamer for potatoes.

Bring Roast to Room Temp.
Rub the Roast with the EVOO and season well with the Seasoning on allllll sides.
Using a heavy Frying Pan on Med HI to Hi heat… heat to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.
Add the Bullion and Fish Sauce in the Pot.
Add the Onions to the Pot. Saute them for a minute and then
Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.
Move the Seared Roast to the Pot . Set it on the Trivet.
Use a lotus steamer, after the Roast is in the pot set on top of the roast and bacon and add the Potatoes to the top.
Lid on. Vent to Sealing.
Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.
When the pot beeps . Let it all set NPR for 35 min. The pin will drop much sooner.

These Potatoes go on top. If you want Potatoes..

Put the Bullion and fish sauce in the Pot.
Add the onions to the Pot. Deglaze the fry pan with half the wine and water. Pour it into the Pot.
Add the trivet over the onions and wine/broth.

There were different Roasts that can be used. The Wagyu was by far the best.

Season well on allll sides. [This is Sirloin Roast]

This is An American Wagyu Beef Sirloin Tip. Manager special $8.00 off! Ill take it! Here at the moment our IGA charges $18.99 per lb for Deli sliced roast beef. This one gave us dinner for 3 plus almost 1 lb sliced roast beef left for sandwiches.

Season the Room Temperature Roast well on allllll sides.
Heat the frying pan to Hot, and add Evoo to the Frying Pan and sear the meat on all sides, no longer than 45 seconds per side.
Lay the bacon on top of the roast.

Use a lotus steamer, after you move the roast into the pot (above) set on top of the roast and bacon and add the 8 potatoes to it. Add seasoning of your choice. I used Montreal.

(Sirloin Roast ) this one was smeared with bacon grease before seasoning..Quick hot sear.

Deglaze the frying pan again with remaining wine/Broth.

Lid on. Vent to Sealing.

Set Manual or Pressure cook to “Low”and adjust time to 5 min. 4 if you like More Rare.

When the pot beeps . Let it all set NPR for 35 min.

When you first cut the roast, it will be Medium (above) and as you slice further into it, it will be Med Rare. (Below) So, for those that want the slices a bit more done, simply turn the pot to sauté and dip them into the broth in the pot for a few seconds to a min. Don’t over cook and remember to turn the pot off.

Serve with a little Aujus.

For French Dip Sandwiches. French Dip Sandwiches
This is gonna be soooo good?

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For French Dip Sandwiches:

Thinly sliced beef.
Hoagie Rolls
Butter or Evoo.
Cheese if desired.
Mayo if desired.
Preheat oven or toaster oven to 350°

Use a cookie sheet, and Make sure Hoagie rolls are sliced in half and buttered or drizzled with EVOO, then place them in the oven, open faced,…heat up just to lightly toasted in the oven. 350° 10-15 minutes ish max.

Turn the Instant pot to Sauté. Heat up the Broth with the onions in it, or use any stove top pot until simmering… have sliced beef ready beside the pot. Make sure to Taste the broth, and if it tastes a little too concentrated, then add about 1/3 cup of water. Taste again.

Have the Cheese slices cut in half and ready for the sandwiches.

Right before getting the rolls out, take enough of the beef to make the sandwiches plus one more ( the meat shrinks) into the broth for a couple of minutes to heat through. But do not boil. Your not cooking the already cooked meat.

[Save the rest for roast beef sandwiches. The lunchmeat freezes too.]

Take rolls out of the oven and lightly spread with mayo if desired I didn’t .. Add Cheese to one side of the hot Rolls.
With tongs, lift out some of the Beef and onions out of the broth… squeeze well and shake off the excess broth into the pot. Put the beef on the Rolls. Serve on a plate with a cup of hot Aujus . Enjoy!

The next two pics are a different roast, “eye of the round”
. Cooked for 3 min and 30 . It is rare in the middle. Looses juice on the board that needs to be poured off, back into the broth if desired. Flash dip it into the hot broth as you assemble the sandwiches.

I flash Dip the thinly sliced meat into the hot broth as you make the sandwiches. See the difference in color. The key is to slice it very thin.

Bacon wrapped Andoulle Stuffed Chicken Thighs Also IP Black eyed Peas and Brown Rice Medley

ANDOUILLE STUFFED BACON WRAPPED CHICKEN

And…. Here it is! The Ultimate Deliciousness. This can be done in the IP Duo Crisp as well.
Andouille stuffed, Bacon Wrapped, Skin on Chicken Thighs, with
PIP Black eEyed Peas and Brown Rice Medley.
You will need to choose how many you want to do and use equal amounts of each of the following.

INGREDIENTS FOR THE CHICKEN:
Chicken Thighs. Skin on, I used Bone in but you can use De boned. You can also use Boneless, Skinless but it won’t be quite the same.
Andouille Sausage
Bacon.
Mrs Dash Onion and Herb.
Slap Ya Mama seasoning or Tony Chachere’s Creole Seasoning
Evoo for Spritzing

This can also be done in the regular Convection Oven, Instant Pot With Air Fryer Lid, or an Air Fryer ….. If you choose to Bake it this way, Pre heat the Oven. 375°. The cook Time may very at the end.

DIRECTIONS FOR THE CHICKEN:
I deboned and kind of butterflied the Thighs by slicing half way in to the thick part from the inside and unfold it out flat, then wrap it around an Andouille Sausage, then wrap 1 piece of Bacon around it all.
Tuck the Bacon in under itself to hold everything together and set onto a Cookie Sheet or on a Baking Rack in a shallow Pan sprayed with Baking Spray.
Put the tucked in seam side of of the Bacon down.
Spritz the Chicken and Bacon with EVOO and Season with Mrs Dash Onion and Herb on one side, lift the wrapped Chicken pieces one at a time and Sprinkle Slap Ya Mamma Seasoning on the other side, then set it back down onto its seam side.
To Bake in an Oven, Cover with the flexible washable oven liner, ( to prevent splattering). You won’t do this for an Air Fryer.
If your using a counter top Oven no need to Preheat but if your using a regular Oven you should Preheat it now.
Put it into the Oven set at 375°
Set the time for 30.
Scroll down for the Rice and the Peas.

Here is how to make the Black-eyed Peas and Rice.

Instant Pot PIP Black Eyed Peas and Rice Medley
Mixed rice Medley with mixed color Quinoa and Mushrooms.
I chose to do the rice in the bottom of the Instant Pot and the Peas PIP this time. Read directions below.

RICE:
1 c Brown Rice Medly
1/2 c mixed Quinoa.
1 3/4 c Water (it will soak any wetness up after its done as it sits).
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1/2 large Onion chopped.
2 cloves Garlic minced.
1 c Mushrooms sliced.
1 Tbsp Butter

BLACKEYED PEAS:
3/4- 1 c dried Black Eyed Peas.
1/2 lg Onion chopped.
2 cloves Garlic minced.
A few shakes Slap ya Mamma Seasoning or Johnnies Seasoning.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 piece Bacon.
3 cups Water.
1 Tbsp Butter

This can be done in reverse in the Instant Pot depending which one you are making more of.
The most goes in the bottom.

DIRECTIONS FOR THE RICE:
Rinse the Rice and Quinoa well and drain well.
Add the rest of the Rice Medley’s ingredients into the Instant Pot. No order.
Stir a little to settle the mix in the Pot
Add a Lotus steamer right into the Rice/Quinoa and Water. See pics.

DIRECTIONS FOR THE PEAS:
In a stainless container, …see pics. I use a flat bottom mixing Bowl or a loaf Pan would work too.
Cull and Rinse the Peas. Drain.
Add the 3 c water.
Add in the rest of Ingredients for the Black eyed Peas and the Tbsp Butter.
Fit Bowl or Container of Peas in the Pot, on top of the Lotus Steamer, or the Long legged Trivet. See pic.
Lid on! Vent to Sealing, set the Time to 18 min Manual/Pressure Cook. This is just to make sure peas get done) QR.

Carefully remove Peas and then the Steamer, fluff rice and serve up.
Oh Yeah!

Crack Chicken Done Right IP

CRACK CHICKEN: Done right. [Package Free]. *TIP: If using Organic Chicken you will increase your liquid in this recipe.

This is less Cream Cheese than other recipes that I have seen and since we try to steer clear of packaged and processed stuff, I made my own dressing mixture.
Also there is enough of the liquid leftover to add it into egg bites or sous vide Egg bites in stead of cream. Delicious.
Use a separate frying pan or sauté in the pot set to Medium High.

For the Seasoning:
I make my own:
For the Ranch type dressing, this usually takes about an hour, but doesn’t have to…you can just toss it together.
1/2 c Plain Yogurt. (Sour cream works too).
1 Tbsp Lemon juice.
1 1/2-2 Tbsp Mrs dash Onion and Herb.
1 Tbsp Italian season.
1 Tbsp Onion Flakes
1 tsp Garlic.
1 tsp Sugar.
2 tsp Low sodium Better than Bullion Chicken
Mix well and let set for a few to combine flavors.
Taste, adjust…?.

1-8 oz pkg Cream Cheese
6 boneless skinless Chicken thighs chopped into 1” pieces (or use bone in and skin on for more flavor and more juice, but you will have to remove the skin and bones after it’s cooked)
1/4 c water (1/2 c for 8qts or Organic) 1/2 c shredded Cheese (save til done)
1 C Bacon crumbles (Save till done).

*I used fresh bone in and skin on thighs and it was more work and more time, but worth it to me.
If using the 6 qt you will need 1/4 c water or broth in the pot along with the Chicken and the juice that it creates while sautéing. If using the 8 q you, will need 1/2 c Water or Chicken broth along with the juice from the Chicken in the Pot.
You can sauté the Chicken right in the pot, if you want to, but you will need to deglaze the pot well after using the liquid mentioned, FOR the pot. To me it is more efficient to just do it in the frying pan set to Medium High.
If your using fresh chopped Boneless Skinless thighs, then sauté them in the Evoo reserving the juice for the pot. Pour it in along with the Chicken. Deglaze the pan with the water or broth that your using for your liquid.
If using Bone in Skin on, brown the Chicken in the Evoo. Both sides. This step gets the juices going, and the skin on adds more flavor. When the Chicken is browned, place the pieces, skin side up. Add all the juices from browning back into the Stainless pot. If using Organic Chicken use 1/4 c more liquid. Put Cream Cheese on thighs …just set the block on top..then the yogurt dressing mixture that you have tasted and adjusted for your liking.
Set pot to Pressure cook or Manual for 6 min. When the pot is done cooking, allow for 20 min NPR at least, even if pin drops.
Open the lid and take some of the juice out, leaving about 1/2-1 c of liquid to be mixed in while shredding the Chicken. You will have about 1 1/2-2 c extra. Save the juice for dipping juice or save it for later as it is a good base for Cream of Mushroom or Cream of Chicken soup, or even to pour into fresh Pasta.
remove the skin and bones from the meat and discard.
Either they of Chicken that you have used, shred it with mixer.
Add the Cheese and Bacon and make sure it’s nice and hot.
Add some juice back in with the shredded Chicken if desired. It should not be too “dippy” or strong.
Serve over Rice, Pasta, on Buns, or like we did with low carb toast.. with Veggie sides. We had Avocado with the center filled with Catsup, sprinkled with S n P , sautéed Zucchini n Summer Squash.