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1 c Mayonaise (Best Foods).
2 Tbsp Melted Butter.
1 Tbsp Reduced Sodium Better than Bullion Chicken.
1 Tbsp Stone Ground Mustard.
2 Tbsp Hot Water.
1/4 tsp Garlic Powder or 1 small clove minced
Mix ingredients together well in a heat proof container. Set this container into another Bowl filled with hot water to keep warm
Do Not Microwave. It will break the sauce down.
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.
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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.
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.
This process happens fast so make sure to do these last before serving your meal. Season them first, and let them set until your ready to cook and serve them. Have your smaller 7” ish sized frying pan ready to go.
I’m giving you 2 methods. OIL and HERB tossed and Marinated,
and DRY RUBBED
Either way that you choose, follow the same cooking instructions under the last method.
FOR THE OIL TOSSED AND MARINATED :
6 large sea scallops.
1/2 tsp clove garlic grated finely.
1 Tbsp EVOO.
1/2 tsp Johnnies seasoning salt or for more kick…Slap ya Mama seasoning
4 leaves Basil minced.
2 Tbsp Butter.. room temp.
In a small mixing Bowl, add the Sea Scallops and EVOO and turn them over to coat evenly. Add the grated Garlic and Basil and mix, then sprinkle them evenly with the Slap ya Mama seasoning. Let set for about 5 minutes to marinate.
FOR THE DRY RUBBED:
Warning…. This method will smoke and the peppers in the Cajun seasoning can cause coughing, so ventilate well! TURN YOUR FAN TO HIGH, or sear outside on an induction cook top.??
Pat the Scallops dry with a Paper towel and sprinkle well with a mixture of:
Tony Chachere’s Creole Seasoning.
Johnnies.
Slap ya Mama.
2 Tbsp Butter…room temp
Set aside
TO FLASH PAN SEAR:
Heat a Small or 8” frying Pan to hot , quickly add Butter, (it will smoke and butter will start to turn brown,that’s why it’s important to quickly add the Scallops), and then the Scallops, from the largest to smallest? Do not turn heat down. Quickly Sear the Scallops for about 30-45 seconds per side, depending on their sizes they will tighten up a tad and turn color from more Opaque color to Milky. Do not overcook, they should slice like softened Butter. Immediately remove from the pan. Serve right away.
Optional: Lemon wedge or a sweet and thick Basalmic Vinegar drizzle.
1 9 oz. Pkg three Cheese Raviolis
2 c Heavy Whipping Cream
1 c grated Parmesean Cheese
1 clove Garlic
2 Tbsp Butter
1 Tbsp minced Basil
6 oz Crimini Mushroom pieces
1 Tbsp Costco’s Better than Bullion Chicken
1/2 Tsp Salt
Pour Salt in 2 qts of water in a pot, put it on to boil.
At the same time, use another pot, and melt the Butter in it. Add the Mushroom pieces and Basil, sauté until cooked. Add the Better than Bullion, and stir. Add the Cream and Parmesean Cheese, and heat the cream until it just barely bubbles. Immediately remove from the heat, set aside until the ravioli is cooked.
Back to the Raviolis… when the water is at a rolling boil, add the raviolis to the salted water, and Turn the heat down to simmer. Simmer the Raviolis gently until done, according to pkg instructions. Pour the water off and add the cream sauce to the cooked Raviolis.
Hint, before freezing, shape the Pork Tenderloin into a c shape so that it will fit the pot when cooking. You can even take it out of its wrapping (which can crease and freeze into the meat) season it up and place into a gallon sized baggie to freeze. Pork doneness temperatures is.
145-150° for Med Rare. 150-155° for Medium. 155-160° for Medium Well and 160° for Well. This recipe tends to lean toward 150°. It is super easy to Raise the temp of the meat for those in the fam that like it more done than some. If you like it more well done, simply cut into slices and return them to the hot liquid for a couple of minutes.
FOR FRESH TENDERLOIN click here.Pork Tenderloin IP
INGREDIENTS:
2 1/2 -3 Lb Frozen Pork Tenderloin Roast. From Costco. There are 2 pieces in one pkg.
2 tsp Seasoning salt.
EVOO to spritz on the pork.
3 c Chicken Broth
Paprika if you need it to have some color.
DIRECTIONS:
Note: The reason for the 3 c broth is because it all plays into the cook times of the frozen pork loin. It takes longer to heat up and boil (starts to defrost/thaw the meat) as well as it takes longer to cool down which keeps the pressure up for longer which is all cook time. The broth also keeps hot and contents hot longer, all playing into the NPR which is all cook time too. make sense? Plus it makes good gravy if you thicken it up or save it for later.
Pour 3 c Chicken Broth into the Pot, add the trivet.
Remove wrapper from the frozen Pork, spritz with EVOO and sprinkle seasoning on the Roast. The Olive Oil will help it stick.
Lower the Tenderloin into the Pot.
Put the lid on and Vent to Sealing. Set the time for 20 min and then let it NPR for 20 min before opening. 30 if you like the meat more done.
Check for doneness. Target Internal Temp is 145°. It will keep rising for a few min. If it’s not quite there yet. You can cut it in half and put the lid back on and turn the pot to Sauté, open the vent, and let it steam for a minute, but watch carefully so it doesn’t over cook.
If you need to have a little brown color on it, sprinkle with a bit of paprika on the spices before cooking ….and you can still put it up close to the elements under the broiler for about 1 minute max before slicing up.
Slice into 3/4” medallion slices.
If you are using the Oven to Bake the Potatoes Pre heat to 350°
2-4 Extra large Russet Potatoes.
1/2 lb hamburger.
1/2 Lb Italian Sausage.
1 cup Onion Chopped.
1/2 bag of Spinach. (Or use super greens…fresh Kale, Swiss Chard, Beet Greens etc)
1/2 c Parmesean Cheese. (or shredded Cheese blends)
Sour cream.
Grated Cheese.
Butter.
EVOO to rub on potatoes.
Seasoning salt for Potatoes
*Optional Cooked Bacon Crumbles, chives and Scallions!
Wash And dry the potatoes well. Coat them with Olive oil and seasoning if desired. Put the trivet in the Pot. Add required Liquid to the Pot and set the Time to 30 min with 15 min NPR.
Or poke holes in the Potato for baking and bake the potatoes in at 350° Oven for 1 1/2 hrs at 350°. 350° convect can finish smaller Potatoes in 45 min. Check that a fork inserts easily. I like the Skins thick , but you can put foil on them if desired.
While the Potatoes cook,…..
In a frying pan, fry the burger and sausage until cooked. Drain all but a couple of Tbsp of grease off. Add the chopped Onion and Cook until onions are cooked down. Add the Spinach and cook until Spinach is wilted. Add the Parmesean on top and turn the heat off. let The meat set.
Cut and Butter your Potato, Season with Salt and Pepper. Spoon the meat mixture onto the Botato and garnish with S Cream and Cheese.
Bacon is optional But..soo good when added on top! I mean What’s not good with Bacon.
Either you can Pierce and Bake the Potatoes in the Oven at 350° for about 45 min. Or do them in the IP as seen below.
(This one was Baked in the Oven)
Preheat Oven 350°
For Instant Pot version of Stuffed Shells, see below.
I wont deceive you, this will make a bit of a mess, but it’s well worth it. Clean as you go…and once you get it in the oven you wont have a ton to clean up?.
While it’s not your traditional red sauce but This filling can also be used in Manicotti with Red Sauce. I made 8 Shells with the Red sauce to show. Recipe for Red Sauce below. Or you can make your own Marinara Sauce. Same with the Mushroom Sauce. I’m including the links for those here.
Marinara Sauce with fresh Roma Tomatoes Mushrooms and Basil IP…
Makes enough filling to fill 14 ish dry Manicotti Shells or …..7 Manicotti and 14 Dry Shells.
1/2 lb EACH of Hamburger and Italian sausage
1 onion chopped finely about 1 1/2 c.
4 cloves Garlic minced.
1 c Ricotta cheese.
1 c Cottage Cheese.
1 half package of frozen Spinach Thawed and squeezed out.
1 egg beaten.
1/2 c Parmesean Cheese.
2 c Mozzerella Cheese divided ….1c for filling and 1 c for the top.
1 tsp Italian Seasoning.
1 tsp Basil.
1/2 tsp Salt
1 tsp Pepper.
1 Tbsp EVOO.
2 cans Cream of mushroom soup.
1 c Half and half.
1 box of Manicotti Shells
Check your Noodles to sort out cracked ones. Also now is a good time to try to fit them in your pan. Make sure you know how they will fit before filling the shells.
In a frying pan, break up the Hamburger And Sausage well and fry until done but not brown. Drain the fat and add the Italian seasoning, Onions and Garlic and sauté until the onions are fully cooked. Remove from the heat. Break up and evenly add the Spinach and stir. Let cool a bit so the cheese Mix won’t melt
In a Medium mixing bowl. Add the Cottage, Parmesan, Ricotta, Basil and 1 c Mozzarella Cheeses, then the egg and stir.
Mix the Cream of Mushroom Soup with the Half and half and pour half of it into a 9×13 Casserole dish.
Mix the Cheese Mix and the Hamburger mix together. Scoop the filling into a gallon sized baggie. Cut the tip off, and fill the Dry Manicotti Noodles. Or just use a spoon and your super clean thumbs?. As you fill the Shells, set them evenly spaced in the Casserole dish width wise and two rows plus 2 turned Leave space between the noodles for expansion since your not cooking the noodles.
When the pan is full, you will have leftover filling… you can freeze it for another meal or spoon it in between the noodles.
Pour the rest of the sauce over the noodles. Sprinkle the Remaining 1 c Mozzerella Cheese over the sauce.
Cover the pan tightly with Foil and Bake for 1 hr at 350° If your using the Breville and a Ceramic Cassarole dish, you will need to cook it longer or higher. 385° for 1 hr.
Non meat Red Sauce:
this can be made with 3 cloves of fresh garlic and 1 c minced Onion, and pre cooked if desired. It can also be blended up for those that don’t want chunks of tomatoes.
2 cans of Stewed Tomatoes chopped well. ( Italian seasoned)
1 can Tomato sauce
1 small can of Tomato paste
1 tsp Onion powder
1/2 tsp Garlic Powder
1 Tsp Italian Seasoning
Mix well and use in place of Jarred Sauce.
Note: This also includes a variation for Corn Dog Bread pictured above. Read the sour cream recipe and then Scroll to the bottom. It can also be Baked in the Oven 400° 25 min. Check for doneness.
Makes one small bundt pan full that fits the 6 q
1 c Corn Bread MIX (For DIY MIX see below)
1 c cheese, grated.
1/2 c S Cream.
1 ear of fresh Corn Kernels or frozen.
2 Scallions Chopped.
1/4 c melted Butter.
2 Eggs.
1/2 tsp Pepper
Note: for the “Corn Dog Bread” just add 4 hot dogs cut up and use chunks of cheese instead of grated cheese.( And adjust the time to 20 min in stead of 15)
Use a Bundt Pan that will fit your 6- 8 q. Prepare Bundt Pan …spray with Pam including the column.
Mix everything except for the Corn meal together in a Bowl.
Mix the Cornmeal in with the creamed mixture by using the folding motion…Batter will be thick. Do not over mix. Make sure to spray the inner surface including the column of a non stick bundt pan and Pour the Batter into the Bundt pan and spread evenly. Tap Bundt pan onto the counter to remove bubbles. Cover with Foil.
Pour 2 cups of water into the pot. Using a long handled trivet, lower the bundt pan into the pot. Close the Lid and turn vent to sealing. Set High Pressure for 15 min and 20 min NPR. Remove Bundt pan and remove the foil, and then invert the corn bread out onto a rack. Serve hot.
DIY Cornbread Mix
2 c flour.
2 c Cornmeal fine.
2/3 c powdered milk
1-4 Tbsp Sugar (I like less so I use 1).
2 Tbsp Baking Powder
1/2 tsp Cream of Tartar
2 tsp Salt
Mix together and store in a sealed dry container
For basic Corn Bread: Instant Pot.
2 c Mix.
2 eggs.
1/4 c Butter melted.
3/4 c whole thick Buttermilk
Spray Bundt pan including the column
Beat Eggs and Mix together with the rest of the Ingredients, pour into Prepared Bundt Pan . Cover it with foil.
Pour 2 cups water in the IP pot, and use the long handled trivet, lower the Bundt pan into the pot. Put the lid on and turn the vent to sealing. Set it for 15 min on Hi Pressure, and let it NPR for 20 min.
For Corn Dog Bread
Use the sour cream recipe above and add chunks of Cheese vs grated and add,
4 cut up hot dogs, 1/4 c Chopped Parsley and mix with wet ingredients before adding the Flour, and a baking powder blend. Cook this in the instant pot for 20 min and allow 20 min NPR.
This is a twist on the Toad in the Hole.
I’ve always loved Poached Eggs on Toast with Hot milk. This is similar and much faster and easier.
1 Egg
1 piece of Bread (Thick Brioche is perfect but I didn’t have any so I used Low Carb Bread)
1 Tbsp Butter
1 tsp Bacon grease
1/3- 1/2 c Half n Half or Milk
Using a smaller Frying pan. Heat it up to Medium heat. As it heats, Butter both sides of the bread, and using a juice glass or biscuit cutter, cut a hole in the bread. (I used a little bacon grease on the Bread)
Add the milk or half and half into a small microwave safe pitcher or container, heat for about 30 seconds. Stop.
Put the Bread in the pan and separately put the cut hole in beside it. Add the tsp of Bacon Grease to the empty hole. Quickly crack the egg into the hole and add desired Salt and Pepper. Watch the egg and for the whites to turn white. Jiggle the pan to see when to flip it. Watch the white, it should still jiggle.
Flip the bread hole and see if it’s toasted. Flip the egg carefully trying not to break the Yolk.
allow to cook until the yolk still jiggles but whites not much. At this point remove the toast into a bowl. it will continue to cook more.
Make sure the microwaved milk is steamy hot. You may have to heat it a bit more. Pour it over the bread. Enjoy.
This was a Simple Stew that I grew up with. A Pennsylvania Dutch Stew. It has so much better flavor made in the IP. The short Pressure cook time keeps the Celery’s color brighter and the potatoes are perfect. The Hamburger is nice and tender. The IP makes this a really pretty Stew. You could even add green peppers if you like them.
1 lb Hamburger
1 onion Chopped about 1 1/2 c.
2-3 stalks Celery sliced into 1/4” slices about 1 1/2 c.
4 medium sized unpeeled potatoes (not Russets) cut into 1” chunks rinsed.
*Optional:
1 -2 c Green Beans cut into 1” pieces
4 Oz Crimini Mushrooms slices…(I used them this time. I’ll be making it this way from now on.)
1/2 c Flour
1 tsp Salt
1 Tsp Pepper
3 Tbsp Butter
1 1/2 c of Chicken Broth …mom used water. (or water and 1 Tbsp Costco’s Better than Bullion Chicken)
In a frying pan, Sauté Hamburger until nice and Brown, ( important for flavor). Drain all but 2 Tbsp fat. Add the butter. Saute until the butter melts. Add the flour, salt and pepper and stir for a couple minutes until the flour has had a chance to brown some.
This is important.. layer and do not stir, Onions, Celery, Chicken Broth, Meat and Potatoes.
Put the lid on and set the Vent to Sealing, and the time to 4 min. And then do 3 min NPR. Then QR the rest out. Open the lid and carefully stir the slumgullion, down to the bottom. It will appear watery until you stir it. Season with more Salt and Pepper. Serve into bowls.
Condiment ..Hot Sauce if desired.
I Only made half of a recipe in my Mini just for the Pics. Well…plus my sweet hubby needed dinner.?
