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See the Juice? Use this liquor to make your Dirty Rice. Get down to the bottom for some of the thicker stuff and make sure to add a few beans in it too
INGREDIENTS: 1 1/2 c Pinto Beans sorted and rinsed. 1/2 c Onion. 1/4 tsp Garlic Powder 1-1 1/2 tsp Johnnies Seasoning. 1 tsp Cumin. 1 tsp Chili Powder. 1/4 c pork Lard (I buy it at the local Mexican market but bacon fat, and butter will do)
DIRECTIONS: Add everything to the Pot and then add enough water to cover beans by about 2”. About 5 cups . It should taste a little less salty than sea water. Put the Lid on. Press Beans and Set the time for 45 min . Allow 15 min NPR before opening. Pour or ladle most of the liquid out and into a bowl and set aside. Reserve this liquid for Dirty rice. (Recipe Below). Using an Immersion Blender, Blend the Beans to a smooth consistency but leaving some beans whole if desired. Add a spoonful of liquid back in and blend until you have the consistency that you want, a tad thinner will be best because they thicken more as they set.
FOR DIRTY RICE. 1 1/2 c regular White Rice well rinsed and well drained. 1 1/2 c Bean Liquid from Refried Beans recipe from above.
Add everything to the Pot, and set the lid on. Set the time to 4 min. Allow 20 min NPR before opening.
Can be made with Key Limes. For Sous Vide Scroll to the bottom for Pics and Directions once you make the filling.
This is a different approach to the common Cheesecake. The Vanilla Wafer Crust is pre baked and cooled before filling. It also has 3 Tbsp Of Xyletol/Monkfruit and 3 Tbsp sugar in the whole filling. The recipe has less sugar than others, and it also has lime juice in it. The lime juice is mixed with the Sugar, Xyletol and Corn Starch and warmed in a Small Frying Pan until slightly thickened and then cooled before adding to the eggs, which is then added to the Cream Cheese and Sour Cream mixture.
For the Crust. Preheat the Oven to 425°
FOR KETO CRUST: 6 Oz “Catalina Crunch Keto” Cereal. 1/3 c Melted Salted Butter OR FOR REGULAR NILLA CRUST: 1/3 box of an 11 oz box of Nilla Wafers..Food processed Into fine crumbs. 1/4 c melted Salted Butter. Mix together . Continue below.
Do this First: Line the bottom of your spring form pan with parchment paper. (See below) you can also line the sides if you want.
ASSEMBLY AND BAKING OF THE CRUST: Mix together the crushed/processed Cereal or Wafers with the Melted Butter (mentioned above). Press into the bottom and up to 1 1/2” of the sides of a 7” leak proof spring form pan. Do not go higher. The filling needs to go above the Crust or it will get soggy wherever it is exposed on top. Bake at 425° for 7-10 min and check for doneness. When done, remove from Oven and Completely cool.
*FOR INDIVIDUAL Mason Jars, press filling into bottom of the jars. Place Jars onto a cookin Sheet and Bake at 375° for 10 min. Remove and cool completely.
Bring ALL ingredients to Room temprature before mixing. Do not use a mixer. You don’t want to incorporate air into the filling. Stir by Hand.
For the TOPPING: 1/2 c Sour Cream. 1 1/2 tsp Sugar. 1 1/2 tsp Monk Fruit, Xyletol, or Erythritol
FILLING: 2 pkg Cream Cheese full fat. Don’t use less fat. 3 Tbsp granulated White Sugar. 3 Tbsp Xyletol, Erythritol or Monk fruit blend sweetener. 2 Tbsp + 1 1/2 tsp Corn Starch. 1/8 Tsp Salt. 1/4 c Lime Juice. 2 tsp Vanilla. 1/2 c Sour Cream. 2 Beaten Eggs
DIRECTIONS: In a Medium sized mixing Bowl, mix the Cream Cheese By HAND, until softened and smooth, then add the Sour Cream and carefully blend together. You are trying not to incorporate air into the recipe. In another small bowl, remove the white Chalazae (thick white blob with the squiggly thing) from the Egg Yolk, then mix the Eggs lightly. Add the Vanilla and stir into the Eggs. Set aside. Using a small 6” Frying Pan, add the Salt, Sugar, Xyletol, Corn Starch and then Lime juice and stir well. Let it set until the granuals are totally dissolved. Turn the heat on the burner to Medium low. Using a whisk, stir the mixture until it starts to thicken . DO NOT OVERHEAT (the mixture may seize up) Pull off the heat, stir, and repeat until the mixture warms and thickens just enough to coat the back of a Spoon. Remove from heat and cool completely, stirring occasional to prevent it from congealing. When the Lime mixture is totally cooled, drizzle it into the beaten Eggs while mixing it all together with a Fork. Then slowly fold the Egg/Lime mixture into the smooth Cream Cheese Mixture. Add Recommended amount of water to the inner pot. Make a sling or use a long handled trivet. ? Stop here. For individual servings with Sous Vide Method Skip down to Sous Vide Below.
FOR PRESSURE COOKING: Pour the Filling into your Pre baked Crust in the Spring form Pan. Tap it on the counter a few times to remove bubbles. Make sure that the Filling covers the Crust. Set the Pan into a sling or trivet and lower into the Pot. Put the lid on and set the time for 28 min. When the timer beeps, let it NPR for 15 min. Open lid carefully, straight up, not tipped, avoid dripping condensation onto the Cake. Set the Lid aside not on the Pot. Remove the Cheesecake and immediately use a Paper towel to carefully soak up the Water off the top of the Cheesecake. Set the Cheesecake onto a Cooling Rack for an hour to cool completely before covering and putting in the Refrigerator. Refrigerate the Cheesecake for a few hours before topping.
TOPPING: mentioned above 1/2 c Sour Cream. 1 1/2 tsp Sugar. 1 1/2 tsp Monk Fruit, Xyletol, or Erythritol
Mix well and allow Sugars to dissolve . Take a flat bladed knife like a butter knife and Carefully run it between the Cheesecake Crust and sides of the pan. Try not to scratch your Pan. Carefully spread the Sour Cream topping on the top of the Cheesecake. Remove the side of the Pan. Garnish with thinly Sliced Lime if desired.
Transfer Cheesecake to a nice serving Plate and serve.
First stir the Cream Cheese until smooth and then add the Sour Cream and gently mix together. You don’t want to incorporate air into this.This is what the Cornstarch and Lime juice mixture should look like. Do not overheat.Drizzle cooled Cornstarch mixture into the Egg mixture.Slowly fold in the Egg and Cornstarch mixture into the Cream Cheese mixture.After Cooking, Take a Paper Towel and carefully soak the Water up off of the top and make sure to tip it a bit it a little to see where to get the Water off.It got a little soggy on the parts of the Crust that were exposed because the Cheesecake didn’t cover the Crust.For the Topping, mix the Sour Cream with the Sugar andMonk Fruit/Erythritol Blend Let set until the grains dissolve. After running a butter Knife blade around the edge to loosen Cheesecake sides, top evenly with the ToppingGarnish and serve.Enjoy!
FOR INDIVIDUAL SOUS VIDE CHEESECAKES: In an 8 q Instant Pot or a vat, fill to Half way. Use HOT tap water to fill your Sous Vide Bath. Set the temp to 160°. Let it come up to temp. If you like your Cheesecake really Firm you may want 178-180° (Cook for 2 hrs), the times are at the bottom for smoother and creamy or firm. Put the trivet down inside. This allows for circulation around the bottom. Have Kitchen Tongs or Canning Jar Tongs ready.
6- 8oz Mason jars or Similar type with their Seals and Lids Follow Crust and Filling directions from above. You can PreBake the crusts for 10 min at 375° and Cool completely before filling. I didn’t, but if you are making them to store in the frigid for a couple of days I would.
DIRECTIONS: Fill Mason Jars with Filling to within 1/4” of the top for expansion but not less than that because they could float in the SV Bath. Put the lids on just a little tighter than Finger tight. If you use the ones shown in pic, the Seal will/may leak a bit but if you fill these ones to the top, the filling will prevent water from going “IN”. The egg cooking causes filling to expand some so the pressure comes from within not the outside. Using the Tongs, carefully lower the Jars Down onto the trivet. Put the Lid on and make sure that the Valve is on release.or use a glass Lid. Set a kitchen timer for the time that you want. 1 hour gives you smooth and creamy Cheesecake. 2 hours gives a more firm Cake. For Very firm Cheese cake, go with 178°-180° for 2 hrs.
Slowly fold in the Egg and Cornstarch mixture into the Cream Cheese mixture.
New Choices on crumbs! Costco carries this.
Food process until Crumbs are fine. Then add melted Butter and mix well. No need for Sweetener, it’s in the Cereal.
This masher sure made it easy. Use your fingers if you don’t have something that helps to tamp it in the Jar.
This is the Lime Sauce that goes in with the smoothed Cream Cheese and Phili
Fill this high for the 8 Oz Jars
Some of the filling may leak out. No water comes in because the pressure comes from the inside as the eggs cook and rise some.
When I make Guacamole, I always want Salsa too so I make them both at the same time. I grind and mix all the ingredients EXCEPT for the Avacado and Tomatoes in the Molchajete (Lava Stone mortar and Pestle) all at once and then split that in half . Half stays in the Molchajete, and the other Half goes to the Salsa . If you don’t want to mess with by hand…just do it in a food processor.☺️
2 Ripe Avacados cut in half and pits removed (reserve Pit of 1)
3 Roma Tomatoes chopped into small cubes & Put into a Nice medium sized Bowl to Serve the Salsa in.
2-3” Jalapeños rough chopped (if you want Really Spicy add a Seranno Pepper)
3/4 of 1 Bunch of Cilantro you will use most (save some for garnish) rough Chopped
3 larger Scallions sliced
2-3 Limes Cut in half
6-7 cloves garlic
1-2 tsp Chili Powder Start with 1.
2 tsp Johnnies Seasoning Salt or equivilent
1 Mexican Molchajete (lava stone grinding bowl/Mortar and Pestel)
1 Lemon or lime squeezer
Put your garlic cloves in the Molchajete and smash and grind them up, add the Jalapeños and grind, breaking them down, then toss in the Spices, Scallions and Cilantro. Squeeze the lime juice right into the Molchajete with the other ingredients. Stir while grinding a little bit. at this point you have the Basics for the Guacamole, and the Salsa.
Take half of the mixture out of the Molchajete and put into the Bowl with the Tomatoes. Stir, taste your salsa and add adjust seasoning if desired, sometimes I sprinkle about 1/4 tsp sugar in it. Set Salsa aside.
Leave the rest in the Molchajete for the Guacamole.
Either spoon the Avacado out of its skin, or squeeze it out into the Molchajete with the mixture of the other ingredients, mash them but don’t cream. Leave some good Chunks. Taste it and adjust seasoning.
Scrape the Guacamole to the middle of the Molchajete, garnish with cilantro, and serve from it.
Garnish the Salsa with Cilantro and Serve it in a nice Bowl.
Serve with Chips.
oops! We Dug in before I got pics! Next time I’ll edit a good one in.
1 1/2 c medium thick Sourdough Starter. 2 1/4- 2 1/2c fluffed up Bread Flour do not dip. Gently spoon it to measure. 1 tsp Salt 1/2 tsp regular dry Yeast, Not Rapid Rise type. 1/2 c Warm Water. 1/2 tsp Pizza Seasoning
Turn the Bread Machine to the Dough Cycle. Pour the Water in the Bread maker pan, add the Starter, and then only 2 1/4 c Flour. Add salt and Yeast on top of the flour. Turn the Machine on, and when Dough Cycle is done, remove the Dough and put into a bowl spritzed with EVOO. Put the Dough into the Bowl and spritz the top of the dough with the EVOO as well, you can cover it with Saran to help it to stay moist. Put in the proof er oven on 100° or set in a nice warm and draft free place. A Microwave oven with a cup of nice hot water placed beside the bowl could work as well. Let it rise until Double in bulk, 2-4 hrs…mine took 2 1/2 hrs.
When the Dough has doubled, then gently push down and take it out and decide in half. Put each piece of Dough, onto 2-13” Pizza Pans that you have spritzed with oil. Let the dough rest for 15 min or half hr. I Bake these one at a time and use a Pizza Stone under the Pizza in their pan, and then remove the Pizza with a Pizza wheel when there is about 3 minutes left and bake it the rest of the way on the Stone. It only takes a couple minutes. If you are baking them right away, turn the oven on now to 455° to pre heat the Stone. If your Not Baking right away, just make sure to preheat the oven 30 minutes before Baking the Pizza in the pan on the Stone. Gently pat the dough out to the edges of the pans. They are now ready to load up with your Pizza fillings.
Meat lovers Pizza:
1 pkg Pepperoni 5 Sausage links cut up 3/4 lb Hamburger. 1 c Onion Chopped finely. 3 cloves minced Garlic. Salt and Pepper. 2 cups chopped Spinach. 2 cups sliced Cherry Tomatoes (sliced into 3-4). 1 c Pizza sauce diveded. 4 cups Mozzerella 1/2 cup Parmesan A few Shakes Red Pepper Flakes. 2 large Scallions chopped. 1 c Sliced Olives
Using a frying pan, turned on to medium heat, add the Hamburger and Sausage, and sauté it until the burger is half done, add the Onion and Garlic and just cook the meat til gray and done but not brown, your onions are not super soft at this point. Tilt the pan and move the meat to one side, Let the juice drain, and spoon it out, and let the meat cool.
Put 1/2 c Sauce on each Pizza, then add about 2 Tbsp Parmesean Cheese on each Pizza
In order follow with:
Pepperoni, Hamburger Sausage mix, and then whatver you want , finishing with cheese on top. Bake right away or let set for an hour for a fluffier light crispy crust . Bake at 455° for about 12 min and then remove
30 ish Large Shrimp Defrosted with shell and tails removed. 1 c sliced Onion. 4 cloves Garlic minced 4 oz Mushrooms sliced 1 can original Rotel finely blended in the vitamix or for more kick use “Hot”. 1 good handful Cilantro chopped. 5 Tbsp Butter. 1 Tbsp Low Sodium Better Than Bullion. 1 Anaheim Pepper chopped 1 Jalapeño sliced thin or chopped 1 tsp Chili Powder. 1/4 tsp Cumin
1 1/2 c Rice plus 1 1/2 c water…made in the IP. OPTION, For Cilantro Lime Rice in stead of regular Rice, add 2 Tbsp lime juice in place of 2 Tbsp Water and add 1/2 tsp Salt, 1/8 tsp Cumin, 1 Tbsp Evoo. Add 1/4 C Finely Chopped Cilantro After cooking.
Using a Medium sized Frying Pan, on Medium Hi heat. Melt the Butter and add Saute the Onion, Garlic, and then Mushrooms and Peppers. Sauté for a couple of minutes. Add the Spices and the Better than Bullion Chicken, stir and then add the rest of the ingredients except for the Shrimp. Cook until vegetables are soft and the tomato sauce is hot and bubbly. Add the Shrimp and cook and stir until they start to turn pink and remove from heat. Careful not to over cook them. Let them set for about 3 min to finish cooking. Serve over rice. And maybe with Beans on the side.
I usually serve these type of Vegetables when we are not having any other sides with a Main dish but this time..I made some Rice in the IP.
I know that this is a list of Veggies, but THESE are just the ones that I used. You can add others or, omit some if you like. It can also be made total Vegetarian if you like. This recipe is about the Creamy sauce mixed into the Sautéed Veggies.
4 oz sliced Crimin Mushrooms. 1/2 Zucchini diced into 1/2” chunks. 1/2 Summer Squash Diced into 1/2” chunks. 1 Carrot Sliced into 1/4” wide x 1” long pieces. 1 c Onion Chopped. 3 Cloves Garlic Sliced thinly. 4 cups Fresh Spinach. 1 Roma Tomato Diced. 1/6 of a head of Cauliflower sliced thinly. 1 Tbsp Costco’s Better than Bullion Chicken 1 Tbsp Butter 2 Tbsp Fresh Basil. 2 Tbsp EVOO. 3 Mini multi colored Peppers sliced into 1/4” slices. 6 small Brussels Sprouts sliced lengthwise into 3 or 4 pieces. 1 c Cream. 1 Tbsp Flour 2 Tbsp Parmesean Cheese. 4 slices of Chopped cooked Bacon. A few shakes of Red Pepper flakes
Whisk the Cream and Flour together. Add the Better than Bullion to the cream and flour. Mix well. Set Aside.
Using a large frying Pan, on Medium High heat, add the Butter and EVOO. Sauté the Mushrooms first and then onions. Add the Carrots, then the Cauliflower, Brussels, Zucchini, Summer Squash.
Pour the Cream/Bullion mixture over the Veggies and mix in while stirring. Stir Into the Veggies and let it sauté for a couple minutes. The Cream mixture needs a couple min to heat through… Then add all of the rest of the ingredients including the Basil and Bacon.
1/2 c Shortening (I use Butter, but 1/4 c butter and 1/4 c shortening would work)
3/4 c Sugar
2 eggs
6 Tbsp Buttermilk or Sour Milk
1 cup Mashed Bananas
1/2 c Chopped Walnuts
Sift and measure the Flour. Mix with Soda Salt and Baking Powder. Cream the Shortning (Butter) until light, blend in the Eggs. Add the Buttermilk and Bananas. Add to the creamed mixture. Add the flour gradually mixing only with dry ingredients until dampened/moistened. Fold in the Nuts. Pour into well greased 9×3 pan. Bake at 350° for 45-50 minutes.
This is NOT a new concept, just a reminder of how fat can be used in the place of Butter or Lard, especially the fat that has seasoning in it. Butter makes the greatest Biscuits, but let’s face it, it’s expensive. Sooooo, for those of you whom already use Butter or Lard in your cooking this is a substitute.
During hard times, sometimes Butter can be too expensive to buy or even hard to find in the Grocery stores. Some even call rendered Chicken Fat, Schmaltz. Skim the fat off, (or suck it out with a baster).. from Pulled Pork, Chicken Broth and Beef. It doesn’t matter if some juice gets in because when you pop it in the frig, you can just pull it off the juice and use that way.
Refrigerate or freeze this fat and use it in place of Butter or Lard. Use for Dumplings, Veggies, Mashed Potatoes, Tamales, Biscuits, freeze it for using in place of Shortening/Lard in Pie Crusts, (I use half Butter and half fat) or use in place of Butter in frying or sautéing. Some people even love it on Toast.
See my Biscuits or Pie Crust recipes in the files.
Serve on Toast, Biscuits, or Grits with Scrambled Eggs . ( Change it up, add hard Boiled eggs and skip the scrambled egg side.. This can also be adapted for dinner…add Boiled Eggs, Cheese and or Peas and serve over noodles or even mashed potatoes etc). I have another Recipe for this as well, and either can be used for Creamed Chipped Beef. Link here . Cream Chipped Beef Or Creamed Ham For Biscuits. Here is the Link for My Biscuits Biscuits
INGREDIENTS: 2-3 c Diced Ham. 1 can evaporated milk Or you can just use Whole Milk 1 c Half and Half. 2 Slightly rounded Tbsp flour. 3 Tbsp salted Butter Pepper to taste
DIRECTIONS: Use a Medium sized Frying pan heated to Medium heat. Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the Evaporated Milk. Using a Whisk, add all of the Evaporated Milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the Sauce thickens. Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the Ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.
This is the same Cream Sauce that you would use for Creamed Chipped Beef or even Cheese Sauce.
