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Blueberry Crazin Scones/Apple Cinnamon too

Preheat Oven to 425°

For Apple Cinnamon Scones, scroll to the Bottom.

NOTE: Some Self Rising Flours are different than others so you may need a bit more of one vs less of another. Dough should not be stiff like Biscuits but not runny like Cake batter either. If using SRF like “White Lily”, a lighter soft winter wheat Flour, then you may need up to 1/2 c more of it.

INGREDIENTS:

2 c Self Rising Flour (see DIY recipe below)
1 c Powdered sugar
3/4 c whole 4% Buttermilk
1 cube cold Butter grated
1 large Egg beaten
4 Tbsp Butter for the Pan
1 1/4 c Blueberries
1/2 c Craisins

Substitutions… Raspberries, Costco’s Mixed Berries , Peaches, Strawberries, fresh Apples (thinly chopped ) ..hint for the berries, not all the way but almost thawed, partially frozen so they don’t break apart.

FOR THE GLAZE:

1 1/2 c Powdered Sugar

1 Tbsp plus more if needed water

1 tiny pinch Salt

2-3 drops vanilla

Mix well into a thicker paste that you can spread with a basting brush. Not too thin. Set aside, for when the scones are done. You will Brush over warm… not hot Scones. It will melt too fast on fresh ones that just come out of the Oven. You can even use homemade or canned Apple Pie filling.

Oven 425°

INSTRUCTIONS:
Melt the 4 tbsp Butter and add to a large #9 cast iron skillet.
In a med mixing bowl, add the Self rising flour, Crasins and Grated Butter to the SRf and Powder Sugar. Add the Egg to the Buttermilk and mix well. Add that to the Flour and Craisins . Mix batter until incoorperated and no more. Fold in the Blue Berries and Dump mixture into Buttered Frying Pan.

Using a bench Scraper, divide into 8 pieces. (It wont stay apart but will cut easier later.)
Bake for 20 min and check for doneness. They should be nice and Browned on top… so you will probably add 10 more minutes to make them nice and crunchy. But check. Ovens temps differ. When they are done, to get them out of the frying pan, place a cooling rack on top of the frying pan and invert …(flip it over quickly.) Repeat this to flip them back over onto a flat cookie sheet or griddle. Then use a flat edge knife to press/cut between the cracks. Separate the cracks about 1/8” of each so that some of the Glaze will dribble between. Use a baster brush to dip into the Glaze and carefully spread onto each Scone.

Here’s the DIY SRF and biscuits recipe

Biscuits and DIY SRF

Apple Cinnamon Scones

Oven 425°

1 1/2 c flour

1 c powder sugar

1 tsp Cinnamon ish 

4 Tbsp Butter very soft almost melted

1 egg

1/2 tsp Vanilla

A few Tbsp 1/2 n 1/2 (about 1/4 c ish)

2 medium Apples (about 3 c ).

4 Tbsp Butter for the Pan

Mix dry ingredients,

Mix the egg and butter together then add Vanilla and the Half n Half.

Pour the Milk Mixture into the dry ing, and mix just a couple of turns until almost incorporated and then add the Apples. The Apples will add more moisture to the mixture. Finish mixing until all flour is incorporated.

Use a Large # 9 cast Iron Pan.

Melt the butter for the Pan and pour it in. Swish butter around and scoop/dump the Dough into the Frying Pan. Leave it in the middle and cut/divide into 6-8 separate Scones. Seperate the scones about 1/4” apart.

Bake 425° for about 25-30 min.

Thai Sauce, Nam Pla prik

I have to say that this is My version of this Sauce, I don’t put mint in it and add a few extra things. The sauce goes great on so many things. I recently even made Cod with it as a part of the marinade. Look to the bottom for a couple of ideas.
I like to triple this and store it in a bottle in the refrigerator for up to 3 weeks!

FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . . 1 tsp minced Ginger.
3 Thai Chili/Birds Eye Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil
1/4 c chopped Cilantro

Mix together and set aside or even triple the batch and store in a glass container / bottle in the refrigerator for up to 3 weeks.

This is my original recipe that I use this sauce for.

Braised Pork Thai Style with Calrose Rice. IP.

next pic is using it as Marinade and sauce for White fish, in this case COD.

Vegetable Beef Soup..with or without Barley IP

To find out how much time a recipe is going to take you have to add the Total cook time including the browning of the meat… is about 35 min plus prep time which you do during the browning of the meat.. so.. 10-15 to brown, (chop veggies during this time) …max.. 10 to come to pressure..2 more for full pressure, 4 for cook time, and 10 for NPR (where its still cooking). This prevents veggies from becoming too soft.

This is one of my husband’s all time favorites for Vegetable Beef Soup. The soup can be made with or without, or even more Barley. It can also easily be cooked longer by a minute or two if you want the Veggies and Meat more like canned Soup. Add 1/4 c of red wine, if you want it a bit more fancy. This batch, I did not add the wine even though I put it out. Last minute decision to keep it very simple for those that don’t want a fancier recipe.

In today’s day and age we can do everything that we can to save money, I often buy Managers special … Beef for Soups and Stews. You can find it in your Manager Special part of your Supermarket or marked down in the specific section of meat that you’re shopping for. The Meat is usually a little brown but still very good to use that day. You can also cut a nice Chuck Roast down for this. Sometimes I prefer it. Substitute hamburger for the stew meat if you like. Even Chicken or Pork would work with this.

After I made this one, my hubby requested that I write it down. So…. 
here it is.

1/2 c Wine is Optional. Your choice

This is Johnnies seasoning. You can also use something like Lowery’s.

INGREDIENTS:

1 1/2 -2 lb Stew Meat cut into 3/4” pieces 

1/2 sweet Onion chopped 

3 cloves Garlic Minced

1 med can Stewed tomatoes chopped a bit

3 cups RICH Beef Broth or Stock 

1/2 tsp Italian Seasoning

1 tsp Johnnies Seasoning or equivalent 

1/2 c Frozen Peas (save 1/2 out for last)

1-1 1/2 c Green Beans Chopped

2 med Carrots chopped 1/2” pieces 

1 lg rib Celery chopped 

1/2 c Green Pepper or Shishito Peppers

1 Tbsp Soy sauce

1 Tbsp Worcestershire (lea n Perrin)

1/2 tsp Pepper

1 Bay leaf 

OPTIONAL: Corn, Potatoes, other root veggies chopped into 3/4” pieces. Or even Spinach, Kale, or Cabbage.

Separately  in a stainless bowl for PIP:

1 c Water

1/4 c Barley

1 heaping tsp Reduced sodium Better than Bullion Chicken

DIRECTIONS:

While my pictures show that it can be done in the IP, I like to sauté the meat separately in a frying pan to get a good brown sear on it. Most IPs don’t do a good job on true browning of the meat. Depending on your frying pan it can take about 10-15 min.

Season the meat well with the Johnnies.

Sear it in the EVOO. Very very important to Brown the meat well due to the short cook time under pressure. Dont skip this step or your meat can be tough. If you use hamburger… just brown it, not as critical

Drain off the fat but be sure to keep the juices.

Add the Meat to the Instant Pot and then add the Broth Tomatoes and everything else except for the Barley and its own Broth and Water.

Place that in a separate stainless steel bowl.  

Add a long legged trivet down into the 

Soup in the pot.

Put the lid on and set the pot to 4 min and allow for 10 min NPR. Add the other half of the peas. 

Taste the soup and add more salt or pepper if needed. My hubby always adds hot sauce. He also always gets the bay leaf😂🤷🏻‍♀️

He loves this soup!🥰

Pico Pica Chicken

Pico Pica Chicken❤️❤️❤️

2-4* ?? Spicy

I love this stuff!

This Delicious Mexican dish is one of our Favorites with Chicken. For a change up, you can also use Pork Steak in stead of Chicken. A Friend came to stay with us for a while about 35 yrs ago, and he made it one night for us all. He said that his Mom use to make it. He didn’t have a “Recipe”. He just “Made” it, so this Recipe is just what I remember it to be like and I have been making it off and on for our Family ever since then. I dont usually add Tomatoes or Paprika to it, but looks pretty doesnt it! Very tasty. I hope you enjoy it as much as we do.

Double the recipe for a whole Chicken.

INGREDIENTS:

3 Large Cloves Garlic Minced

1/2 Onion chopped fine

1/2 Chicken with Neck and parts if you like

1/2 tsp Cumin Seeds

1 Tbsp Chili Powder (mild)

1 Tbsp Paprika

1/3 c Pico Pica Sauce (add more when cooked if you want)

3/4 c Vermicelli Noodles

3/4 c Water

1 1/4 c Cherry Tomatoes 

2 tsp  Reduced Sodium Better than Bullion  Chicken

1 tsp Italian Seasoning 

1 tsp Oregano

2 Tbsp EVOO

2 Tbsp Butter

1/2 tsp Salt

DIRECTIONS:

Add EVOO to the heated Pan on Med Hi

Add the chicken Skin side down and brown for about 5-6 min per side.

With the Skin side up, now salt the top of the Chicken.

Remove Chicken from Pan. Add the Oregano and Italian seasoning to the top of the Chicken. Set aside.

Add Cumin to the drippings in Pan and toast for about 30 seconds.

Add Onion and sauté 

Add Garlic and sauté 

When Onion and Garlic are translucent add the Vermicelli and continue to saute for a couple of minutes.

Add the Pico Pica sauce to the Water and add the Better than Bullion as well. Stir. Set aside.

When the Vermicelli is slightly brown, add the Chili Powder and Paprika. Then add the Tomatoes. Saute for about 1 min.

Pour the Sauce in Pan with the Vermicelli mixture.

Add Chicken down into the Pasta and rinse just a bit of the herbs off the chicken into the sauce. 

Cover and Turn the burner to 3 or simmer and let gently simmer 30-45 min.

Check Temp with a digital Thermometer.

Serve with Salad, Beans and Corn if you like.

Chicken Curry (Indian)

Indian Chicken Curry

Note: This is about a 2 ** on the spice scale, so add more Cayenne or Thai Chilis if you like it hotter.

You may want to watch my You tube Video here …
Part #1 https://youtu.be/XbQ6fJP3cuU

https://youtu.be/XbQ6fJP3cuU
And part #2 for the Side rice and veggie https://youtu.be/q0te3NNQwEo

You may also be interested in my other curries and soup… Butter Chicken IP Curry Red Pork IP, Maypo Tofu (Mabo Tofu), Tom Ka Gai IP

INGREDIENTS:

4 -6 chicken thighs. Bone in skin on or bolneless and skinless. You can also us a cut up fryer. 8 Campari Tomatoes or 4-5 ripe Romas diced
1 can Tomato Purée
2 sweet onions chopped
6-8 cloves Garlic minced (8 is better)
1 1/2 tsp Garlic powder for later
1 1/2” Knob Ginger minced (2 Tbsp)
1/2 tsp Cardamom seed (+ 1/2 tsp powder for later)
3/4 tsp Cayanne split or spicy Harrisa blend (more for later)
1/2 tsp Coriander seeds (+ 1 tsp powder more for later)
1/ 1/2 tsp Cumin seed (1 tsp powder for later)
1 tsp Curry powder (+ 1/2 tsp more for later)
1 1/2 tsp Garam Masada powder ( more for later)
2 Lime leaf or 1/2 tsp Tajin ( lime, chili powder season)
1 tsp Mustard seed (more for later)
1/2-1 tsp Paprika
1 tsp cracked Pepper corns or Grains of paradise (almost pine flavor) 1 tsp Salt (+1/2 tsp for later)
1/2 tsp Turmeric powder (+ 1 tsp for later)
1 Star Anise
2 Tbsp Evoo
1 Tbsp Veggie oil
1 Tbsp Ghee if you like it ( use it in place of 1 Tbsp Evoo)

DIRECTIONS:

If you use bone in, skin on Chicken, you will need to spoon off the fat before serving. I like to sear it first. Just until browned.. not done. If you are using boneless skinless, then slice them lengthwise into 4 pieces.
You can use the same pan to sear it quick first and set the Chicken aside or use a seperate frying Pan. if you use a separate pan, its quicker because you can do it at the same time as you get the Sauce going.
Either way, Season the Chicken with 1/2 tsp Garlic Powder, 1/8 Salt and 1/8 Pepper, 1/4 tsp Cumin powder, Cayanne, 1/4 tsp and add a little evoo to the pan, Sear the Chicken til browned. Hold aside.

Add the Evoo to a pre heated Pan, add the seeds and swish them around the pan until they start to smell. Careful not to burn, add the Onion, garlic and Ginger and continue to sauté. letting the onion cook down til translucent, add more of the Spices as you go, allow the Onions and Garlic to get really soft before adding the Tomatoes and continue to saute, then add the Tomato Puree. taste it now and add more seasonings if you want Let the Sauce come together and cook down a bit before adding the Seared Chicken to the Sauce. Deglaze the pan with 1/4 c water and add that to the sauce after you have added the Chicken in. If you use Skin on Chicken, remember to skim the fat off. Add the Chicken and let this Simmer on Low for about an Hour .

Serve with rice and Yogurt or your favorite side dish.

This is half way done…
Delicious!

Chicken or Pork Yunnan Style (Clay Steam Pot) Soup. IP

Invert your Glass lid with stainless handle for best results.
Im showing a couple of different ways to achieve this beautiful brothed Soup. The Broth is created by a distilling technique.

Change it up.. use Pork instead of Chicken?


I have made this in my 8 q pot but it can be made in the 6 as well as long as your PIP bowl fits . The 2-3 hr process of This Delicious Soup with a delicate Broth is normally made in the Unique “Yunnan Clay Steam Pot”, made in Yunnan China (above, they come in many styles). They are made with a funnel type chimney inside to trap the Steam from the Pot that it sits on during cooking. The creation of the Broth happens as the food inside cooks and the Steam that is created as the water below simmers, comes up, condenses on the Lid and then drips back into the food cooking below. Good news, you don’t need the Special Clay Pot to make it. Now you can make it in your Instant Pot! I have also made this in my Bundt Pan. as shown in the pic.

This is one way

There is NO Pressure involved in this Soup.
You will need the Glass lid to the IP and a heat proof Heavy thick ceramic Bowl or a larger Stainless steel Bowl. The trick to making this happen is to Invert your lid when you put it on the IP. Flipping it upside down creates the inverted dome to catch the steam that rises and causes it to drip down directly into the food as it cooks. This creates that beautiful clear Broth. See pics.

INGREDIENTS:

3 Chicken Thighs chopped into 2” chunks

1 Small Leek (2 c)

1 Carrot (1 c)

1/2 Yellow Summer Squash

1 c  Whole Snow Peas

1/3-1/2 pkg Extra Firm Tofu (hold out till the last hour)

1 Chinese Pork and Chicken hard Sausage sliced thin and on the diagonal (hold out til the last hour)

1 Large sweet Yellow Pepper (3/4 c)

1- 1”slice Cabbage or 4-5 baby Bok Choy chopped

1 1/2 Tbsp sliced Ginger 

1/2 c Chopped Cilantro

1 Tbsp Simply Asia Sweet Ginger Garlic Seasoning

1 tsp Johnnies Seasoning Salt or equivalent 

2 tsp Dark Soy

1 tsp Sesame Oil

1 Tbsp Shoaxing Cooking Wine (Chinese Cooking Wine or Sherry)

1 c Water

OPTIONS: Fresh Young Coconut Meat and Juice, Oyster Sauce, lotus Root, water Chestnut, Bamboo Shoots, Lemon Grass, Bok Choi….the list goes on!

DIRECTIONS:

Add the long handled Trivet to the Pot then add about 6 c Water to the Pot as well. You will be setting your Bowl down into the water. if using a Stainless Bowl make sure that the Water stays 3” below the rim of the Bowl.

Add 1 c Water to the Bowl (coconut water makes it sweeter). After you have chopped and sliced all of the Veggies, season the Chicken with a little Johnnies seasoning, and the Simply Asia seasoning. Add the Chicken to the Water first and then load the Bowl with about 2/3 of the Veggies. Pour in the Soy, Sesame Oil and Wine.

This is not all the ingredients, i added Chinese Sausage and Tofu as well . the Soy and Sesame oil are also not in this pic.
Notice the condensation dripping?…. This is what creates the Broth along with the Food cooking.

Lemon Vinaigrette..Creamy


Dressing..

Makes about 1 cup

2 Tbsp Evoo
1/2 c Veggie Oil
4 cloves Oven Roasted Garlic (about 45 min in the oven 325°)
1 large Lemons juice and some of the pulp
2-3 Tbsp Water
1 large clove Garlic minced
1/4 tsp ea Salt and Pepper
2 Mini Sweet Peppers
Fresh herbs ( amounts are “about”)
1/2 tsp chopped Rosemary
2 tsp chopped Thyme
2 tsp chopped Oregano
1 Tbsp chopped Basil

I use Oven roasted Garlic. To make this you can either cut the top off of a whole bulb of Garlic, set it into a small oven proof container, drizzle liberally with Evoo and cover. bake for about 40 min and use 4 of the cloves for this recipe.

DIRECTIONS:
Add all ingredients to a blender or deep plastic container and use an Immersion Blender to emulsify.

Use 4 of these.

Tzatziki Sauce

Tzatziki Sauce:

Makes about 1 1/2 c
1 tsp crushed dry Oregano (more if you really like the oregano)
2 heaping tsp fresh Dill
1 rounded tsp fresh minced Garlic
1 heaping tsp chopped fresh mint
1 1/2 Tbsp fresh Lemon Juice
1/4 tsp Salt
1/2 c Chopped peeled de seeded Cucumber (about 1/2 English cuc)
1/2 c Yogurt

Optional: 1/4 tsp Pepper, 2 Tbsp Parsley or Cilantro, A couple dashes of Nutmeg

Peel and deseed the Cucumber, chop into fine chunks, add all ingredients to a small, med Bowl. stir Ingredients together. Taste, and add any more of the ingredients that you may like in your Tzatziki Sauce.

Serve with Pita Bread, Crackers, Gyros, or as a Dip to your favorite Chips or even Pork Rinds.

Notice the Lemon Juice…its already soaking into the Herbs.
.

RUB ..DiY

This Dry Rub is great for Pulled Pork and Chicken.
Pulled Pork Butt/Shoulder IP.
Pulled Pork..Breville or Oven

RUB:
Makes almost 3/4 c…………………X 4=3 c
It’s Spicy.
Substitute Brown Sugar For the Sugar in the seasoning Salt if you like.
see my Seasoning Salt recipe here or use Johnnies if you have it handy .
Seasoning Salt. DIY.
See my Taco Blend as well.
Taco Seasoning.


2 T Johnnies Seasoning Salt…1/2 c. (Salt, Sugar, Paprika, Onion, Garlic, Pepper)
1 T Cumin………………………………..1/4 c. 
2 T Oregano…………………………….1/2 c. 
1 T Chili Powder………………………1/4 c. 
2 T Onion Powder……………………1/2 c. 
3 T Garlic Powder…………………….3/4 c. 
1 T Cayenne Pepper………………….1/4 c. 
2 T Salt……………………………………..1/2 c. 
1 T Pepper…………………………………1/4 c. 
1 T Italian Seasoning………..……..1/4 c. 
4 T Paprika………………….……….…..1 c

Add all Ingredients together and mix well.
Pour into a medium sized Jar and keep stored in a cool Dry Cupboard.