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Shrimp and Grits IP and PIP

SHRIMP N GRITS….Shrimp (and Pork Gravy) over Grits.
serves 2-3

Instant Pot and (PIP Grits) pot in pot style. Use 5 minute Quick Grits.

For the Gravy:

1/2 lb. chopped Pork

3/4 c frozen Okra

1/2 Onion chopped …about 1 c.

1/2 Green Pepper chopped Or Sweet Mini Peppers. About 1 c.

1 c chopped Celery

3 small Caprici tomatoes (about 1 1/2 diameter) chopped…about 1 c.

3 cloves garlic minced

1/2 tsp, oregano or Italian season.

1 tsp johnnies seasoning* Or equivalent

1 tsp slap ya mamma (more if ya like more kick. You can always add more later)

1 c Chicken Broth (or 1 1/2 Tbsp Costco’s Better than Bullion with 1 c water)

2 cups frozen White Gulf Shrimp ….SET ASIDE DONT WORRY, they will cook really fast. About 2 min.

For the ROUIX: you need this to thicken the gravy.

1/4 c Flour

1/4 c Butter

*Optional: 4 oz Crimini Mushrooms sliced.

FOR THE GRITS:

3/4 c Quaker 5 minute Grits

2 3/4c Chicken Broth, (Pork Broth works too…) OR 1 tbsp Costco’s Better than Bullion Chicken with 2 3/4 c water.
You can always add more Better than Bullion later.

1/4 tsp Johnnies seasoning, or for more kick, use Slap Ya Mamma.

DIRECTIONS:

Make Roux Ahead of time, or if you are in a pinch for time, just brown 4 tbsp butter and 4 tbsp flour slowly in a fry pan. Careful not to burn.

Sauté the Pork in EVOO, add seasonings…(I use a fry pan to get it done quick). Add the Pork to the IP, then add everything else for the Pork Gravy including the Roux, just spooned on top. DO NOT STIR.

Add a long legged Trivet or Lotus Steamer on top of the pork gravy mixture. Gravy will come through the lotus steamer. (you will set your grits on the trivet in their bowl)

So…For the Grits…use a stainless steel mixing bowl and add the Grits, Broth, and Seasoning salt.

Put the bowl of Grits on the Lotus Steamer or Trivet in the IP.
Put the Lid on the IP, and the vent to sealing. Set Manual for 5 min. And then let it NPR (natural pressure release for 10-15 min, until the pin drops.

Turn pot off and back on to Saute, adjust to MORE.

Carefully remove Grits and steamer. Stir the Grits and add more hot water and seasoning if desired. Set aside.

Stir and Taste the Gravy and add more seasoning if needed. When the Gravy barely comes up to a Simmer and is bubbly, Toss the Shrimp in, some may still be partially frozen. Cook till Shrimp just start to turn white. You are looking for a Capital “C” shape. When you have a tight “C” shape they are getting over cooked, and they will keep cooking after they turn color. They will finish fast. Turn the pot off immediately. You may even want to pull it.
Serve over the Grits.

This batch has Sweet Mini Peppers, and no Okra? Its what I had.

Butter and flour on med low to make the Roux. This takes time.

These were a bit thick…I added more hot water after and adjusted the recipe accordingly.

This is a different batch from here down.
I had White Gulf Shrimp, Okra and Green Pepper.

Butter Cream Frosting

1 cube softened Butter (1/2 c).
3 1/2 c Powdered Sugar.
2-3 Tbsp heavy Whipping Cream to start… you may use twice as much, but start slowly.
1- 1/2 tsp Vanilla
A couple dashes of Salt
I use the Cuisinart but use what you have.

A Mixer makes it fluffier than by hand

Cream the Butter until soft and fluffy. Add the sugar, and salt a bit at a time until it’s mixed in. Add the cream, a little at a time and mix in between, you want it smooooooth. Add the Vanilla, more cream if needed. Your looking for frosting consistency in mixing.

Taste and add more salt or Vanilla or Sugar.

Baked Beans IP

This Recipe never disappoints us. Double it with the same times if you have a large group! The time it takes, start to finish is about 2 hours.

INGREDIENTS: 1/2 bag (8oz.) Small Navy Beans Presoaked…(I like to use the overnight method if i have time because the beans turn out just a tad bit better) use the over night method or the fast soak method. See directions below.
1 1/3 c water.
1 tsp Salt or so..see Directions.
4 pieces of Bacon rough chopped.
1 1/2 cup Onion Rough chopped.
2 cloves Garlic chopped.
2 Tbsp Molasses.
1/3 c Catsup.
1/4 c Brown Sugar
2 Tbsp Mustard. Yellow (stone ground or Dijon works too)
Pepper to Taste
2 Tbsp Butter.
2 Tbsp Basalmic Vinegar
1/4 tsp Liquid Smoke if you have it

FOR THE PRE SOAK METHOD….
Overnight..sort and rinse Beans in cold Water, cover them by 2” Water and let the set overnight.
* FAST SOAK METHOD.. my favorite…sort and rinse Beans. Do NOT skip this step! I find Rocks….see Pic and put them in the Pot and cover them by 2” Water and turn the Pot to Sauté. Bring them to a boil and watch for them to start to swell. Turn the Pot off and let them soak for 10-20 min. Drain. Rinse with cold Water.

DIRECTIONS:
Mix Salt and Water in the Pot and taste it before adding the rest of the Ingredients. It should taste just a little less salty than Sea Water.

Pour all other Ingredients into the Pot, in the Order shown. NO STIRRING?☺️. Of course, Water, Salt, Pepper and Beans first, Bacon, Garlic, Onion, then other Liquids, with thick Sauces last and finaly Sugar on tip top of the pile.
Push Beans and adjust time to 50 min. When it beeps, let it fully NPR.
Stir. The Beans will be runny and the flavor wont quite be there yet. First, Skim the Grease from the Bacon and Butter off the top and then the liquid will need to be reduced. The Water in the recipe is needed to finish cooking the Beans and not trigger the Burn notice soooo, to reduce the Sauce, you will need to do it one of three ways. You can either turn the Pot Off and back on to Saute and boil for 10-15 min OR, simmer for like 30 min. Boiling hard can toughen the Beans though…so, I choose to Ladle out as much of the liquid to a larger sauce pan to reduce the liquid. I like to get it boiling for about 10 min or so that it reduces quickly, but it needs to be watched so that it doesn’t burn. the Sauce will also thicken as its reduced, ….then return the Sauce into the Beans in the Pot?
Taste, and add more Catsup, Mustard, Sugar or Molasses ….to your liking. I add 1 Tbsp Molasses and 2 Tbsp more Brown Sugar. also maybe an extra 1/2 tsp Salt. Be careful with the Molasses. (It can over power quickly). Enjoy!

Dehydrated Tomatoes like Sun Dried

These things are addictive! Like Candy.

1- 2 lb box of costco Campari Tomatoes you will use half ish depending on the cut.

(You can even cut them in half and change the time on the dehydrator. They will take twice as long. And you may have to turn it down.)

1 Tbsp Mrs Dash Onion and Herb

1 tsp garlic powder

1 Tbsp italian seasoning

1 tsp basil

1/2 tsp Johnnies or Lowery’s type Seasoning Salt

1/8 tsp pepper

3 cups EVOO

Pam Spray Pump EVOO

Slice tomatoes from top to bottom into five slices per tomatoe 3/8” ish ea.

Spritz dehydrator 1-2 racks with pam Evoo. Lay the slices close together flat on the dehydrator rack. 7-8 tomatoes will fit on one Breville rack. Other dehydrators use more racks.

Mix all spices together

Turn the Breville oven onto Dehydrate 170°.

If using a Power air fryer oven turn it to dehydrate. follow directions for dehydrated tomatoes.

With your fingers evenly sprinkle both sides lightly with the seasonings. You may have some left over. Since the tomatoes shrink and dehydrate the seasoning flavor will concentrate so dont over do it. Taste one. You should taste the seasonings but not overpower.

put the racks into the oven and dehydrate for at least 8 hrs.

I turned it up to 200° after the first 5 hrs.

Check them every half hr after 6 hrs and dont let them get too crispy unless that is what you want.

Cool and put into a jar and pour evoo over them to cover them. store in a jar on the counter.

Here is another Batch, done with the plum cherry Tomatoes cut in quarters.

Spatchcocked Chicken Breville or Oven

Spatchcock is a simple method of removing the backbone from the Bird, and allowing for quicker and more even cooking and allowing more roasting surface to the meat.

Preheat oven 375°

1 chicken

2 tbsp seasoning salt including Italian seasoning

2 Tbsp

Butter and herbs

Remove back bone from the chicken with sturdy scissors or knife.

Spread out the chicken and press down firmly on the Chest to break the breast bone.

Remove wish bone…both sides.

Drizzle both sides with Evoo

Sprinkle seasoning liberally on both sides including the back bone and giblets.

Tuck wings behind the back

Set Chicken on broiler pan or jelly roll pan, or for the Breville Oven,. The broiler pan or the air fryer basket. Use the broiler pan underneath.

Place on the second rack from the bottom.

Bake at 375° for close to an hour. Internal temp 160°.

Pull Chicken and let rest for 10 min before carving.

Chimichurri sauce and creamy Chimichurri

Chimichurri and creamy Chimichurri
SPICEY.

3 bunches Cilantro.
2 bunches Parsley.
3 Serrano peppers With seeds.
1 Jalapeño deseeded and chopped
6 cloves Garlic.
1/2 c Onion.
Juice of 2 limes Almost twice the size of golf balls.
1/2 c EVOO
2 Tbsp Red Wine Vinegar.
1 tsp Salt.
Pepper to taste

add all ingredients to a Vitamix or some kind of food processor and blend well. Adjust to taste.

Put it with the Super Spicy away from kids

CREAMY CHIMICHURRI:

Sour Cream or Mexican Crema

Pour 1/2 cup Crema or Sour Cream in a Bowl and add a couple of Tbsp of the Chimichurri Sauce to it and stir. Taste and add more sauce if desired.

Sous Vide Rib Eye Steak IP

I did one of these in my Instant Pot with it turned off because it is the perfect sized pot, using the Immersion Circulator or you can use an Instant Pot with the Sous Vide Button. If you leave the lid on while using this button it works well.

If you are using your Instant pot Sous Vide feature only, then you may want to stir the water a couple of times to ensure even circulation. Also very important, is to leave about 1” between sides, bottom, and other meats. This allows for even cooking.

The great benefit of Sous Vide is the evenness of the cooked meat and you don’t have to be in a rush to plan a precise time to have everything cooked. Sous Vide food is ready to finish when you are ready.

Notice my napkin holder holding the steak down under the water and the edge of the baggie up and out of the water.

2-1 1/2” well marbled Rib eye Steaks room temp.
Montreal Steak Seasoning.
Sous Vide Immersion Circulator Or Instant pot with Sous Vide Button.
2 baggies.
1 large gallon sized baggie or Sous Vide bag

FOR SEARING:
1 clove crushed Garlic.
1 sprig Rosemary or 1/2 tsp dry pieces

FOR COMPOUND BUTTER…. (In the picture with the scallops)
2 Tbsp Butter Softened.
2 Tbsp Gorgonzola or Stilton Blue Cheese.
Mash them together and spoon into a baggie in the bottom corner and refrigerate for an hour.

Here’s the link to the Onion, Mushroom sauce.
Onion and Mushrooms with Red Wine Reduction Sauce

Here is the link on how to do the Scallops.
Scallops…Flash Pan Seared.

Here is the link for the Ravioli
Ravioli…4 Cheese in Mushroom and Cream sauce

Weight. I used a chrome napkin holder. It works perfectly. See pics.
Season the steaks nicely on both sides.

Fill a large Pot or tub with hot tap water. ….No higher than 133°.
I use a 6 or 8q instant pot with Sous Vide feature or an Immersion circulator.
Set the circulator for 130° and for 1 1/2 hrs or anywhere between 1 -4 hrs… Its best between 1-3.

Season each steak with Montreal Steak Seasoning
Put each Steak in a baggie and Squeeze the air out and seal it closed
Using the displacement method below unless you have a vacuum sealer or hand pump and bags.
If you have a vacuum sealer, you may want to use that instead.
You also may want to purchase a kit of Sous vide baggies and hand pump. Like this,

If you have your own method then skip this step:
The displacement method is where you put the meat into a baggie and lower the baggie into a large bowl or pot of filled with water. Lower baggie into the water, squeezing the air out as its submerging. Careful not to allow water to go into the baggie, seal it up well.
Put the 2 separately bagged Steaks into a Gallon sized baggie, SIDE BY SIDE, not on top of each other, or use seperate gallon baggies, and squeeze the air out and seal. This ensures that there won’t be leakage. If you have bone in T bones, take note of the bones so they don’t poke holes.
Fit the gallon sized baggie with the Steaks in it between the napkin holder with the top of the baggie sticking out .
When your water reaches 130° immerse the Steaks and napkin holder down into the pot.

Let your Steaks bathe for between 1-4 hrs.

When the time is up. Take Steaks out and either cook them quickly or shock them in ice water to stop the cooking so that you can refrigerate them until you want them…next day?
To Sear them, heat up a frying pan to HOT, turn your fan on HI, this will smoke. Cast Iron rocks for this.
Heat it to hot and just smoking a little, and sizzle 2 Tbsp of butter in it. Quickly add the garlic and Rosemary and bathe it in butter for about 10 seconds, Remove both from the hot pan and put the Steaks into the hot pan and sear for about 30 seconds to 1 min per side. Baste the steak with the Butter as it cooks. Check for internal temp 120°for Rare to 125° med rare.
Remove Steaks onto a warm plate, add a Tbsp of Blue cheese Compound Butter or your favorite kind even if it is just spooning the butter from the pan on top. Let rest for about 10 min before cutting. We don’t always wait that long if we serve directly onto each persons plate.

Too full to eat it all but look at the evenness of how Sous Vide cooks. I have not had a better Steak in the Best steak houses in Seattle, or even San Diego!

Onion and Mushrooms with Red Wine Reduction Sauce

To be served on Steak or Chicken

1/2 lg sweet onion sliced thin

1/2 pkg of sliced Crimini mushrooms

1/2 c red wine

1/2 c water

2 tsp corn starch

4 Tbsp Butter

1/8 tsp salt and pepper to taste

Heat up a 10-12 inch frying pan, put the butter in and sizzle until slightly brown, add the onions and sauté for a few minutes. Add the mushrooms and continue until the onions are well caramelized, sprinkle the cornstarch on top and stir in and immediately add the wine and water, stir well, add more water if necessary. Add the salt and pepper. Taste.
Serve on Steak .

Creamed Spinach IP

Creamed Spinach IP
1-8 oz pkg baby Spinach

2 Tbsp Butter

2 tsp Costco Better than Bullion Chicken

2 Tbsp flour

1 cup Whipping Cream split 1/2 for the bottom and 1/2 for the top.

1/8 tsp Pepper

Pinch of Red Pepper Flakes

I used the Mini
Pour 1/2 c cream in the bottom of the pot
Put all the Spinach in the pot
Sprinkle Pepper on the Spinach, and add the Butter and other 1/2 c Cream, the Better than Bullion and then sprinkle the flour on the top.

Lid on, Vent to Sealing, Set Manual for 3 min, and then QR. Stir well.
Turn pot off and then to Sauté, and reduce the liquid a bit until it coats the back of a spatula.

Salt to taste.

It looks like this when you open it. Stir well.

This is what it looks like stirred. Sauté to reduce.

Oatmeal, Steel Cut and Rolled..IP PIP Pot in pot

This method can be used for Grits, Cream of wheat, etc…any Porridge. My Grandson thinks that Gramma makes the best Oatmeal EVER, but I often cut up an Apple into it or other things before it cooks.
Also for my Cream of Wheat Recipe, click here. Cream of Wheat IP PIP.
And for my Grits Recipe, Click here. Grits Plain and simple IP PIP Fast.
It’s important to note that Oatmeal is famous for foaming up, so before opening the Pot if the Pin is not down, then CR ( Controlled Release…tap tap tap) the Pressure out.

FOR STEEL CUT OATS.. PIP
Serves 2-3
For this Oatmeal, using the Porridge button allows for presoak time before the actual cook begins.

1 cup water in the inner pot. Put the Trivet in the bottom.
Using a flatter bottom Stainless steel bowl 3”x 7”. The rounder the bottom of bowl, the more oats will gather and not cook evenly.

Add to it:

1/2 c Steel Cut Oats.
1 1/4 to 1 1/2 c Water.
1/4 tsp Salt
2 Tbsp Brown Sugar.
1 Tbsp Butter
1 tsp Vanilla

Stir it in.
Optional:
Apples, Blueberries, Cinnamon, Craisins, Nuts, coconut, dried Fruits of choice … Peaches and Cream (Apples or Peaches will thin it down some ).
You can cook other fresh Fruits in with the Oatmeal or add them fresh after as well.

Put the lid on. Set the Vent to Sealing
Press Porridge (20). Or manual/Pressure Cook(20)
When it beeps, let it NPR for 5 min. [Or you can full pressure cook for 10 min with 10 min NPR. Its all still cook time. 7-10 to come to pressure plus the cook time and add the NPR time. In either case it is about 25-30 min total cook time. A little more for porridge setting because porridge has a soak time before it starts to cook]
Stir well, the oats will be harder/chewier on the bottom of the bowl.
Serve with cream, more brown sugar and butter.

FOR ROLLED OATS: PIP. A little thicker. Serves 2
Use a stainless steel Bowl and add:
1 c Rolled Oats.
1 1/2- 1 3/4 c Water.
a few shakes of Salt.
1 Tbsp Butter.
2 Tbsp brown Sugar
1 tsp Vanilla.
A few shakes Cinnamon or 1/3 of a Stick (be sure to remove it before serving).

* For Creamy Oatmeal, substitute 1 c Half and Half and 1 c Water in stead of all Water. This may not be as thick, so if you want it thicker, then adjust the amount of liquids. As You can see in the pics at the bottom, it thickens the longer it sets.
Do not use Milk in the IP, it will curdle.

DIRECTIONS:
Use a Stainless Steel Mixing Bowl with a flatter bottom, a Loaf Pan would work as well.
Put the Trivet (long handled if you have one) down into the bottom of the Stainless Liner Pot.
Pour recommended water into the Pot.
Add Oats, Water, Salt, and all of your fixings into the mixing Bowl.
Lower the Bowl onto the Trivet.

Put the Lid on and set the vent to Sealing, push Manual/Pressure cook and set for 2 minutes. NPR for 10 min. CR (Controlled Release) remaining pressure.
* IMPORTANT… Be careful with Half and Half in the Oatmeal, it may spit.

Will thicken more as it sets. Add more water if necessary.

TO make Rolled Oats directly in the Pot:
Add the Oats and the rest of the Ingredients in the Pot, and put the Lid on, and turn the vent to Sealing. Set manual for 4 min. Then CR, (controlled release.. tap tap tap the vent open and closed) to be sure it won’t spit.

Serve with Cream, Butter and Brown Sugar.
Add Your favorite Fruit for variations.

This is my thinner and Creamy version. 1 c Half and half and 1 c Water with my 1 c Oats along with the Salt,Butter, B Sugar, Cinnamon and Vanilla.

The next 2 pics below is an even thinner and more creamy batch. Cook for 3-4 min Controlled releasee/Pulse release. Or ..Cook for 20 min with 4-5 min NPR, for it to be thicker upon opening.

This batch is after cooking 3 min 5 npr, and then setting for 1/2 hr after done and stirred . Some folks won’t like it. At first it is very thin. Using Bobs Red mill old fashion rolled oats…for these which are thicker and more absorbing Oats. Cook for 20 min, with 4-5 min NPR for a bit thicker. When I make small batches using 1/4 c oats….I can drink it! Love the warm, soothing creamy texture.

See next pic for what it looks like freshly done and opened after briefly stirring . Like I said. It is thin but very creamy. I use. ….. 1 1/2 c rolled oats 1/4-1/2 tsp salt, 2 c water, 1 c half & half, 2 Tbsp Brown Sugar, 2 Tbsp butter, 1/2 tsp Vanilla and after it was done, Controlled release…tap tap tap and then QR when you know it wont spit.