Uncategorized - Homemaker Geek

Pulled Pork..Breville or Oven

This Roast Recipe is Seasoned and then put in the Refrigerator overnight But you can still do it day of.
You also may be interested in some of My Sides. Coleslaw , Potato Salad and Mac Salad at the same time IP, Baked Beans, Simple..Oven or IP, Mac n Cheese IP , Mexican Street Corn IP,

Oven 300°

INGREDIENTS:

1 Pork Bone in Butt/Shoulder about 8 lbs
1-2 Tbsp Dry Rub.
For the Liquid:
1/2 c Apple Juice.
1 tsp apple cider.
1/2 tsp Liquid Smoke.

DIRECTIONS:
8 lbs for the Roast is normal, but if Boneless is what you have then use that. I use Bone in.. for more flavor and the meat next to the bone is nice and tender and often gets cut out when butchers cut the Bone out.
See below for My Dry Rub Recipe if you don’t have one.
Pat Roast Dry.
Sprinkle with the Rub. Coat well. Use your discretion. Rub it in a little.
Cover and store in the Refrigerator overnight.
Remove Roast from the Refrigerator and allow it to come to room temp. Place in Dutch Oven or roasting Pan.
ADD FROM ABOVE:
1/2 c Apple Juice.
1 tsp apple cider.
1/2 tsp Liquid Smoke.

Preheat the Oven to 300°
Place the Roast on a Rack, Fat side up into a Roasting Pan. Cover it tightly with Foil and then with a lid.

Set Oven to Bake or Roast @ 300° for 4 hrs, then uncover and return to the Oven for About 2 more hours to create the Bark. Make sure that there is about 1/2 liquid when you look in the Pot, if there is more, no worries, it will reduce more as the Roast Creates its Bark.
*Another way to do this is to Preheat Oven to 400° Put the Roast in for 15 min and then turn it down To 300°, for 4 hrs, uncover and cook for 2 more to Create that Bark. Check the Bone, it should be easy to remove.
When the Roast is done, take it out and remove it from the Pan. Drain the juice into a Bowl, and return it to the Pan. Shred with two Forks.
Add some of the Juice back into the Roast. Or make the dipping sauce, and pour about 1/2 to 1 cup of that back in to the Pulled Pork.

DIPPING SAUCE:
2 Tbsp Tobasco.
2-4 Tbsp Brown Sugar.
1/2 c apple cider vinegar.
2-3 cloves garlic
2 cups pork Juice

Taste the Juice and see if you want to adjust more tobasco or anything.
We serve this on Hoagie Rolls with some Cole Slaw on it, and put some of the Dipping Sauce into a small bowl to Dip it in. .

This one was a different one. This one was small enough for my 2.5 qt Dutch oven after I walked a couple of meals off… it was about 3 lbs ish. I poured 1/2 c Apple juice and a tsp of Apple Cider Vinegar and 1 tsp liquid smoke in the bottom and layed the roast so it could fit. I had the Breville preheated to 450° so in it went for 15 min, then I lowered the temp to 325° and let it cook for 4 hrs, took the lid off and set the rack up higher so that the roast, (which I then turned in the Dutch Oven fat side up ) was just below the elements. I did this for the Bark. It cooked for another 45 min- 1 Hour that way. Check it.

French Dip Sandwiches

Your going to use the Thinly sliced Beef, Onions and Broth from the Sirloin Roast recipe in the Instant Pot Recipes …click here Roast..sirloin.
also check out My other French Onion Recipes.
French Onion Soup IP and Sirloin Tri Tip Roast for French Dip.
French Onion Chicken/Mushroom Soup…. IP..perfect for the Duo Crisp or Pro.French Onion Pork Soup or French Dip Sandwich IP French Dip Sandwiches

Thinly sliced Med Rare Roast Beef
Beef Broth and Onions from the recipe.
Hoagie Rolls
Butter or Evoo.
White Cheese of choice if desired. Guyer, Havarti, Provalone, Swiss, Monterey Jack or even a combo of them.
Mayo if desired.

Preheat oven or toaster oven to 350°

Use a Cookie Sheet, and make sure that 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, or use a Stove top Pot to heat the Broth and Onions in it, heat 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) and dunk it 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 some of the Beef and Onions out of the Broth… squeeze well between the Tongs 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!

Hash and Eggs Made with Roast Beef, Pulled Pork, or Corned Beef Potatoes and Onions. Includes a lower Carb Version

I am including several Pictures of Different Batches of this so that you can see that there is more than one way to fix your Hash.
It Can also be finished in the oven @ 350° For about 5-10 min.
For a Lower Carb Version scroll to the Bottom and see the Pics.
The Cover photo is Actually made with Radishes in stead of Red Potatoes.

This Recipe is for 5-6 Eggs, but the Pics show smaller batches.

INGREDIENTS:
4 cups leftover shredded or chopped Pot Roast, Braised Beef Shanks, or Pulled Pork, Corned Beef, or a combo of any.
3 cups diced leftover Potatoes. If you don’t have any….they are easy to do up in the IP. Or even the Microwave, Dice and add to the IP on a lotus steamer and cook for 4 min on manual or Pressure cook with QR
1/2 c Diced onion. ( Can be pre cooked with IP Potatoes).
2 Tbsp Butter.
Salt and Pepper To taste.
5-6 Large eggs

Using an Oven safe frying pan…(non stick helps with this one)..set to Med Hi heat. Make sure it can fit the Toaster oven. Melt the Butter and add Cooked Potatoes to the frying pan. Sauté for a few minutes until they start to brown. Add the chopped/shredded meat. Continue to Sauté until browned, and slightly dry. Make holes in the hash and crack the eggs over the hash, spacing them out evenly.

Preheating your dining plates is nice at this point.

Put a lid on the frying pan (a glass lid is preferred so that you can see the eggs Cooking ). Turn the heat off to your stove top and just leave the Eggs set until the whites are white and yolks are jiggly, or you can the pan into the Oven and bake for 5-10 min, until the eggs are still jiggly yet whites are cooked. Serve onto plates using a spatula, making sure to get hash and eggs in one piece.

They can also go in a preheated Oven. But they take longer.

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For this Version (Below) of LOWER CARB Hash and Eggs, you use Radishes in place of the Potatoes. Radishes can be par cooked by placing them in a Microwave for a minute. Otherwise this process takes about 20-30 minutes to get them Cooked well.
My Griddle is a 14” Cast Iron Pizza Pan converted to my Griddle.
I used a Sander to Smooth the Surface of it out to VERY smooth like a Grizwold is.
Heat Griddle Medium heat. (4 1/2 on the burner)
Crack the Eggs into a smaller Bowl and set aside.
After the Griddle is Heated, Drizzle 2 Tbsp of EVOO on the Griddle before adding the Radishes. I add the Pork around the Edges to start warming up.
Add the Onions to the Radishes, let cook for a minute and then mix the Hash together. Turn Hash over every 2-3 minutes until the Pork is browned some, and Radishes are Soft.
At the end before the Pork gets too crisp, push the Hash away from the Middle of the Griddle and add the Eggs. Cover them with a Glass lid so you can see when they are Cooked (3-5 min).

Season the Radishes and Onions with Johnnies Seasoning Salt or equivalent.

Braised Beef shanks IP #2

This recipe uses Vegetables to make the broth that the Meat cooks in so they are “sacrificial Veggies” as I call them. They will be really soft. So prepare to make fresh veggies in another container or add Green Beans on top with the Potatoes, or you can serve them beside the other food.

4 Large Beef Shanks, see pic.
1 large Walla Walla Sweet Onion
2 carrots.
1 1/2 c celery.
8 oz Crimini Mushrooms sliced.
1 Tbsp Costco’s Better than Bullion Chicken.
1 tsp Italian seasoning.
3/4 c red wine I use Cab/Sauv Blend.
1 Tbsp each of Pecan oil and Pistachio. (Or just use Olive Oil if you don’t have the others).
2 tsp Butter.
2 tsp Bacon Grease.
5 Tbsp flour For slurry

1/3 c milk for slurry

About 2-3 cups worth Baby Potatoes

Optional 2-3 cups Green Beans if you choose.

Slice the Mushrooms and set aside. Chop the other Veggies into large chunks.
Add half the Onions on the bottom of the Instant Pot, breaking them up a bit, then add the other veggies except the Mushrooms but don’t stir. Your counting on your onions to liquify first to add more steam. Sprinkle the Italian Seasoning on to the Veggies and add the Better than Bullion Chicken.

Add the Oils to the frying Pan on Med High and Sear the Shanks, about 7 min Per side. (I use a frying Pan for the surface area and a good sear.) Remove them from the pan. I just stack them on top of each other in one side of the pot on the veggies until I get the mushrooms done.

In the same pan, add the Bacon Grease and Butter to the already left there from the Shanks. Add all the Mushrooms. Quickly sear them until they start to wilt. Add them to the pot and position the Shanks around on top of the veggies in there. Add the rest of the Veggies on top of the Shanks.

Deglaze the pan with the Wine. Pour it over the Shanks and Veggies.
add a lotus steamer to the top of the meat and add your potatoes and green beans .

Put the lid on and vent to Sealing.

Set the time to 25 min and then let them NPR for 20 min before opening.

Very carefully remove meat onto a pre warmed plate and keep warm while you make gravy. Fish out the veggies and set them aside as well.
turn the pot off and onto Saute Hi.

In a small Cereal bowl, whisk Milk into the flour, whisk until smooth, then stir the Slurry into the Broth to make the Gravy. Let it come to a boil and then turn off.

Serve up and enjoy!

After opening the lid, you will remove the steamer basket and set on a plate.

This is what it looks like when you open the lid. Be very careful lifting the Shanks out.

Even using two utensils to lift them out, some bones fell out.

Chicken Tips

If your having trouble with dry and rubber Chicken, you may want to try a couple of my recipes, and notice the cook times.
IMPORTANT TO NOTICE… Organic Chicken doesnt have solution injected into it like regular chicken does so to still get tender and Juicy Breasts Think about Low Pressure cooking and for 3 min in the pot with 10 min NPR see pic.

this is well seasoned normal sized Organic Breasts. 1 tsp Better than Bullion Chicken 1 c water. Pressure cook selected on LOW pressure , time 3 min 10 min NPR.

Chicken Breasts. IP
Rice a Roni Recipe. Rice a Roni IP with or without Chicken.
Chicken Cacciatore IP
Important tip… Bring Meat to room temperature before cooking.

This is 3/30 (3 min 30 min NPR)

These Chicken Breasts were the Largest Chicken Breasts that I had ever seen, …over 1.25 LBs each, so I cooked them on purpose In the Instant Pot 8q Duo Crisp+ Air Fryer, pressure cooked on Hi Pressure for 5 min and 20 min NPR. And then did 5 min under the Air Fryer @ 400° .

This is the bottom of my 8qt. Each Breast Half was over 1.25Lbs! ( 1 1/4 lbs)

Chicken was not as pink as appears in the pic, and the juices ran clear.

Tender and Juicy and Flavorful TIL the last Bite!

Chicken is so often over cooked in the IP….so if you follow these tips, just remember that if it’s not quite all the way done, you can always use Sauté for a couple of minutes. Just put the lid back on, and turn vent to Venting. Turn the pot off and back on to Saute, but don’t leave, it takes just a minute or two. Also, very often, over processing them on HI pressure drives flavor out of the chicken, and doing a QR, even after Low pressure makes the chicken a little tougher than desired. I mean, not bad, but not perfect either.
This method of cooking chicken can also be cooked with teriyaki sauce or tandoori season or whatever seasoning that you choose.

For more shreddable chicken, add a minute or two more to the up front cook time.

For the video of the chicken Experiment,
https://www.facebook.com/groups/InstantPotCommunity/permalink/1485867368173913

Bone in and Skin on Large Breasts. See next picture for time.

This was two large Organic Breasts, well seasoned. Cooked at 4/20. They were tender and juicy all the way to the last point of the end, and packed with flavor.

This was 4 small to med sized Bone in Skin on thighs, cooked on the Rice setting with QR, on purpose for the sake of experimenting, because the rice setting is 12 min at Low pressure and recommended QR at the end for the rice. The Meduim Thigh was almost done so I just put the lid on for a minute more. No other action. I was Not thrilled with it being a tad bit tougher than I was looking for. It may have just been the chicken, so, my next experiment will be using the Rice setting for 8 min with 5 min NPR. And if I’m not happy, then I’ll do rice, 10/5… see where I’m going with this?
Better too little time than too much.

This was 3/30 …..3 min manual, and 30 min NPR. They were very tender and juicy and full of flavor.

Hamburger Gravy with Mushrooms

INGREDIENTS:
1 lb Hamburger
8 oz Crimini Mushrooms sliced.
1 Onion Finely chopped (1 1/2 c).
1/2 stick butter.
1/4 tsp Salt.
1/8 tsp Pepper or white pepper.
1 1/2 c half n half.
1 c milk (evap milk is ok too) More if needed.
2 tsp Costco Better than Bullion Chicken.
1/4 c flour To mix in with the Hamburger

OPTIONAL:
A few shakes of Worcestershire Sauce. no more than 1/4 tsp.

DIRECTIONS:
Partially Brown Hamburger in Butter and add The Onions and Mushrooms. Sauté for a couple minutes, then add the flour, and brown it all a bit together. This will make a good Rouix for the Gravy. Add the
Add the Milk, Half and Half, Better than Bullion Chicken Salt and Pepper.

Stir well and allow to bubble for a couple minutes. Then the heat down and barely simmer for about 15 min to bring the flavors out and finish thickening.

This pic is sausage but it’s the same process for the Hamburger.

Pork Stew IP

This an add what you want kind of stew.

2 lbs Pork Shoulder Chopped into 1 1/2” pieces. ( I buy a large Boneless Pork Shoulder for this and slice off 3” or so from the small end).
1 /2 Lg onion Chopped.
2- 1 1/2 in steak slices of Cabbage chopped into 1” pieces.
3 Roma Tomatoes Chopped
2 carrots Chopped (I do about 1/2” pieces)
2 c green beans chopped.
3 Sweet mini peppers chopped.
1 lg Aneheim pepper chopped into lg pieces.
1 Tbsp Johnnies Seasoning or Lowery’s type (or Slap ya mama type if you want more spice.)
1 Tbsp Cumin.
2-3 Tbsp Corn Starch.
2 c day old leftover veggies if you have them
1 handful of Kale chopped if you have it.
1 c Summer Squash chopped/slices
1/2-1 c Broccoli stems sliced thin. If you have them.
1 Tbsp Costco’s Better than Bullion Chicken (add on top).
1/2-2/3c water

Throw the cabbage in the pot with Onions first, then just pile all other ingredients in the pot.
Evenly sprinkle cornstarch on top, and 1 Tbsp of Costco’s Better then Bullion.
Add the water 1/2- 2/3c … yes. 2/3c ..the onion and Cabbage adds a ton of liquid as does the Pork itself.
Set Pressure cook or Manual for 4 min, yes 4 Min.
15 min NPR. (Natural pressure release ) Do not skip this.
QR (quick release) any remaining Pressure out of the pot. Open the lid and you will still see the cornstarch on top. Carefully stir the Stew to blend in the cornstarch. Taste it and add more seasoning if needed.

Serve as is, or over Rice. I did the rice in the Mini3 ….(1 1/4 c par boiled rice, and 1 1/4 c water. Rice Button QR.

Optional: As you serve up, add a Splash of your favorite Teriyaki Sauce like Yoshidas, or Shoyu (Soy Sauce).

It will look like this when you first open the lid, your going to stir the cornstarch down and into the stew.

Air Fry Hot Wings IP Duo Crisp+Air Fryer

Hot Wings, and the works!
Who needs to go out!
This is a very simple Recipe and even if you don’t have an Air Fryer, you can do these in the Instant Pot and then under the Broiler in the Oven.
In the Instant Pot, you would just put the Trivet in and use the required amount of Water in for your Pot, and press Manual 2 min with 5 min NPR, and then use the Broiler to finish them after you sauce them up.
you can also cook them a bit longer if you want them even more crispy.
Also see my Air fried Chicken Thighs here.
Air Fry Chicken Thighs or Breasts IP Duo Crisp.
And my Buffalo style Pork strips Here Buffalo Style Pork Strips Air Fryer or Oven

My Hubby said, “Baby! Buffalo Wild Wings Ain’t got Nutin on You! These are great Wings!” That is what I was aiming for? and I thought that my Son was the only one that could make good Wings.

Chicken Wings in the Air Fryer.
Preheat to 400°

1 Dozen Fresh Chicken Wings.
2 tsp Johnnies Seasoning Salt or equivalent.
1 tsp Slap Ya Mama Seasonings.
Evoo.

Mix the Seasonings together.
Spritz the Wings with Evoo then Sprinkle with the Seasoning Salts.

I don’t use the Duo Crisp Basket anymore because I want more surface area for the Food to cook , but for these I do flip my Trivet over so that it’s tall, and then I put the Broiler plate/rack on top of that. See the first and second Pics below.

Preheat the AF 400° By setting the Temp and then the Time for about 18 min, this will give you time to load the Wings for a couple of minutes. When it beeps telling you that it is heated.
Spray the fryer rack with Cooking Spray then put the Wings on top of the Rack evenly spaced out. Adjust the time to 16 min. . Flip Wings over at the half way point.

Meanwhile, make the Hot Sauce for the Wings:

3 Tbsp Butter melted
1 1/2 Tbsp Sushi Rice vinegar
2 Tbsp Worchestershire
4 Tbsp Cholula sauce
1 Tbsp Tabasco
1/2 tsp Garlic powder

Put all ingredients in a Sauce Pan and heat until hot and mixed, do not boil. Pour Some over the wings and mix in.

Serve with Celery, and carrot sticks and Lighthouse Blue Cheese Salad Dressing.

Enchiladas or Enchilada Pie with Red Sauce IP or Oven

This first Method is for the Oven. For directions for the IP go to the bottom.

Oven 350°

1 lb hamburger (You can use precooked Chicken as well.)

1 onion chopped finely (1 c)

2-3 cloves minced garlic

1 tsp Chili powder (more if needed)

1 1/2 tsp Cumin (more if needed)

1/2 tsp salt

1 1/2 tsp oregano

1 can… 4 oz or 2 Cans if you want more heat Chopped Green Chilis.

2 lb grated Mexican cheese blend up you may not use it all.

*Optional red pepper flakes to taste.

1 15 oz can Enchalada Sauce (28 oz) Separated (1/2 c for the meat filling, More to dip the tortillas in, and the rest for the pan and topping)

1 pkg Tortillas Your choice of Blended or White. I used 6 for the small 7”x 2 1/2” spring form pan.

Oil for Tortillas

Preheat Oven to 350°

Use a bowl to pour the Cheese into. Set aside. Save 1 cup Out for the top of the Enchiladas.

In a 9 x 13” Cassarole dish, pour a thin layer of enchalada sauce. Spread it around evenly. Set aside.

In a Frying pan on medium high heat, brown the meat and toss in the Onion, and sauté for a couple of minutes, until onions are translucent, then the Garlic and spices and 1/2 c Enchalada sauce. Continue to sauté until garlic is cooked and sauce is blended into the meat. Taste the meat and add more spices if desired. Either pour meat into a bowl to reuse the pan or Set aside.

In a frying pan, and on medium to med high heat, add a couple of Tbsp of oil to the pan and quickly dip a tortilla in and flip, lightly browning on each side, stack Tortillas and set aside as they get done. If they get crisp, they will break as you roll them.
Using a dinner plate pour a little Enchalada sauce on the plate and take one cooked tortilla, one at a time, and dip it into the sauce and fill it with about a 10th of the meat, and then sprinkle with Cheese, and roll up. Place rolled Enchalada side by side in the Cassarole Dish with the Enchalada sauce in it. They can be made into two rows, or just one, depending on which fits better. Continue this process until all Tortillas are filled and in the Cassarole dish. Pour remaining sauce (a cup or so) over the top of the Enchiladas. Sprinkle with some cheese but save some for the end. Cover with Foil and Bake at 350°-15-20 min or until bubbly and heated through. Remove from the Oven and take off the the foil and add the rest of what you want for cheese and bake another 5 min.

To construct for IP cooking.

Add your recommended amount of water into your pot.

Follow directions from above except for using a leakproof Spring form pan.

Butter the bottom and dip the first cooked tortilla in the sauce, and layer, meat, cheese, E sauce dipped tortilla, repeat until you use all the tortillas or run out of Meat and room
Finish with a Tortilla dipped both sides in Enchilada Sauce on top, (you may choose to hold the top layer of cheese off so it doesn’t stick to the foil) add it later .

Cover with foil, lower into the instant pot using the Long handled trivet or a fashioned sling.

Press Manual or Pressure cook for 20 min. 15 Min NPR. Meanwhile turn on your oven broiler. Remove Pie from pot and take foil off add cheese to the top… put under the broiler or your air fryer Lid 5 min, to melt the cheese .

Very Lightly fry the tortillas for the rolled up Enchiladas and for the pie, do them like this.

Add onion, garlic, spices, chili’s, enchilada sauce

Add small amount of meat filling and then just about 1/4 c cheese. Repeat

This is what it looks like when you remove the foil add 1/2 c cheese, and put under broiler or air fryer lid. 4 min under the air fryer lid

8q Duo Crisp Air Fryer . Made this whole thing.

Sop up the grease with a napkin or paper towel. But yum!

Pineapple Coconut Upsidedown cake IP

Prepare for the melt down! This one is goooooood!

These 2 small Bundts can also be Baked in the Oven at 350° for 25 min. Check for Doneness.

Check your pot to see if two bundts will fit stacked in your 6 q. I used an 8 q. If you can’t get 2 bundts in you may be able to use 2 small cake pans. See what fits.

1/2 recipe of the “Cake White and Simple” …Moms White cake recipe http://Cake white and simple. … except substitute some of the Pineapple juice for the milk…see below

Topping :

1 can (15 1/4oz) drained Pineapple Chunks or Crushed. Reserve juice.
1/2 cup shredded sweetened Coconut.
1/4 c brown sugar.
1/4 c butter melted
1/4 c Maraschino Cherries (I didn’t have them)

2 mini bundt pans (6 3/4” x 2 1/2”) you will stack them. I have an 8 q. Or use 2 stackable small non stick Cake pans.

Split the can of P A Chunks between the 2 Bundt Pans sprinkle both with the Coconut. Mix the melted butter and brown sugar and pour it over the Coconut .

Mix 1/2 the cake recipe below in the picture according to directions. Except use Butter instead of Shortening, and reduce the milk to 2 Tbsp and Substitute 1/3 c Pineapple Juice for the rest. It should = 1/2 c.

“Cake White and Simple” in the menu. Moms White cake.http://Cake white and simple

Split the batter on top of the Pineapple, Coconut and Brown Sugar toppings already in the bottom of the Pans. Carefully Bundt pan on the counter a few times to settle the bubbles out.

Add your recommended water to the Pot. Add the Long handled Trivet, and then one pan on the bottom, cover and add another trivet or rack, then the last pan full of cake. Cover that with foil or a pots lid that fits or stainless lid from your stackable pans set. Mine are called “Dubbas” brand.

Set Manual for 20 min and then 15 min NPR.