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CRACK CHICKEN: Done right. [Package Free]. *TIP: If using Organic Chicken you will increase your liquid in this recipe.
This is less Cream Cheese than other recipes that I have seen and since we try to steer clear of packaged and processed stuff, I made my own dressing mixture. Also there is enough of the liquid leftover to add it into egg bites or sous vide Egg bites in stead of cream. Delicious. Use a separate frying pan or sauté in the pot set to Medium High.
For the Seasoning: I make my own: For the Ranch type dressing, this usually takes about an hour, but doesn’t have to…you can just toss it together. 1/2 c Plain Yogurt. (Sour cream works too). 1 Tbsp Lemon juice. 1 1/2-2 Tbsp Mrs dash Onion and Herb. 1 Tbsp Italian season. 1 Tbsp Onion Flakes 1 tsp Garlic. 1 tsp Sugar. 2 tsp Low sodium Better than Bullion Chicken Mix well and let set for a few to combine flavors. Taste, adjust…?.
1-8 oz pkg Cream Cheese 6 boneless skinless Chicken thighs chopped into 1” pieces (or use bone in and skin on for more flavor and more juice, but you will have to remove the skin and bones after it’s cooked) 1/4 c water (1/2 c for 8qts or Organic) 1/2 c shredded Cheese (save til done) 1 C Bacon crumbles (Save till done).
*I used fresh bone in and skin on thighs and it was more work and more time, but worth it to me. If using the 6 qt you will need 1/4 c water or broth in the pot along with the Chicken and the juice that it creates while sautéing. If using the 8 q you, will need 1/2 c Water or Chicken broth along with the juice from the Chicken in the Pot. You can sauté the Chicken right in the pot, if you want to, but you will need to deglaze the pot well after using the liquid mentioned, FOR the pot. To me it is more efficient to just do it in the frying pan set to Medium High. If your using fresh chopped Boneless Skinless thighs, then sauté them in the Evoo reserving the juice for the pot. Pour it in along with the Chicken. Deglaze the pan with the water or broth that your using for your liquid. If using Bone in Skin on, brown the Chicken in the Evoo. Both sides. This step gets the juices going, and the skin on adds more flavor. When the Chicken is browned, place the pieces, skin side up. Add all the juices from browning back into the Stainless pot. If using Organic Chicken use 1/4 c more liquid. Put Cream Cheese on thighs …just set the block on top..then the yogurt dressing mixture that you have tasted and adjusted for your liking. Set pot to Pressure cook or Manual for 6 min. When the pot is done cooking, allow for 20 min NPR at least, even if pin drops. Open the lid and take some of the juice out, leaving about 1/2-1 c of liquid to be mixed in while shredding the Chicken. You will have about 1 1/2-2 c extra. Save the juice for dipping juice or save it for later as it is a good base for Cream of Mushroom or Cream of Chicken soup, or even to pour into fresh Pasta. remove the skin and bones from the meat and discard. Either they of Chicken that you have used, shred it with mixer. Add the Cheese and Bacon and make sure it’s nice and hot. Add some juice back in with the shredded Chicken if desired. It should not be too “dippy” or strong. Serve over Rice, Pasta, on Buns, or like we did with low carb toast.. with Veggie sides. We had Avocado with the center filled with Catsup, sprinkled with S n P , sautéed Zucchini n Summer Squash.
This is a separate batch.Save this juice for dipping or soups, it freezes well.It’s ok to just slurp it up??
These Biscuits are ones cut out with a biscuit cutter. You can also use an old, plain, small tomato sauce can with the top and bottom cut out . Mom used a Calumet Baking Powder can. These are butter Swim style…add about 3 Tbsp butter to the pan and melt it first before adding the biscuits to the Pan.
I’m including several methods on this page, so please skim through to decide which one you want .
You can use store bought Self Rising Flour or make your own. *Using part Whipping Cream (1/3 c) will create high rising super fluffy and crumbly Biscuits if that is what your looking for then that is how it happens.
I mix up a few batches of the Self Rising Flour, ….(just the flour and dry ingredients) and store in a big Jar for those days when you just want to make one or a lot. It’s Basically Self Rising Flour. For just 1 Larger Biscuit, scroll to the bottom.
Biscuits can be made several ways, all the way from drop style to rolled out and cut versions. You can melt the Butter and add it to the Buttermilk or even freeze it and grate it in. You can also refrigerate the Flour or not. You will find your happy spot as you make them more and more. I really like the easy, melt your Butter and add to the Milk method. (I have also added a hand mixing method below.) If you choose to grate your frozen Butter, add it to the flour and mix quickly before adding your Buttermilk.
*There is another Version of these called Butter swim Biscuits.. to make them, you just melt about 1/4 c Butter in your baking pan and place the Biscuits in the Butter before baking.
******************. Triple this and you will have a nice batch of.
SELF RISING FLOUR. This will be your biscuit flour 2 c Flour. Plus more for dusting (about 1 c or more…you have to feel it) 3 tsp Baking powder. 1 tsp Corn Starch 1/4 tsp cream of tartar or Baking Soda. 1/2 tsp Salt
************ To make Buttermilk Baking powder Biscuits, you will use about 2 cups of the mixture above, OR 2 c of store bought Self Rising Flour and then add:
6 Tbsp Lard or Butter melted. (Or the frozen and grated if you choose). 1- 1 1/3 c- 4% Buttermilk or a combination of 1 c of buttermilk and 1/3 c whole Milk. If you want fluffy crumbly Biscuits use 1/3 c Cream in stead of the Milk). Start with 1 c until you know that you can use it all.
Preheat Oven 450° Heavily grease a Cast Iron Griddle or Pan. (I use Butter.) set aside
Use a Medium sized bowl, put your Flour mixture in the Bowl. (If using frozen and grated Butter add it to the Flour now) otherwise … In another small Bowl, pour the Buttermilk in and then drizzle the melted Butter into the Buttermilk and slowly stir until the Butter clumps up into small clumps. See the Pic below on how it clumps. Works perfect for blending. No need to freeze or grate etc. Pour the Buttermilk mixture, all at once into the Flour mixture, Stir quickly with a large fork (or even a Swedish dough whisk), until a Ball begins to form and stop stirring when the Flour has come away from the bottom. Do not over stir. Dough will be sticky. At this point you can use the dough for Drop biscuits ( just spoon onto the greased griddle or Pan and Bake)
OR….
Pour Dough out onto a well floured surface, dust top with more Flour and carefully pat out, folding the Dough in half, lightly dust the top, pat out, fold, dust, pat out, repeat about 5-10 times, (dough should not be sticky at this point). Pat out to about 3/4” thick. Using a Biscuit cutter, dipped in Flour, cut out the Biscuits and lay close together ( 1/2” ish) onto a greased Griddle or Pan. Place pan of Biscuits in the Oven on the lower/middle rack.
Bake for about 12-15 min until golden brown on top.
Brush with melted Butter or serve dry.
You can also use lard or leftover fats from chicken or pork. This was from Pulled Pork.Don’t throw this Gold out! This is the fat from the Chicken broth that I made from my Turkey carcass! Absolutely the best for Biscuits or Dumplings!This is the COLD buttermilk and melted butter poured in and gently stirred Mix together quickly and pour Dough onto floured surface…This dough is really loose and starting to react, (rise up so work fast), you will add around 1 c flour over time with this dough. Adding a about 1/4 of flour on top, very gently Folding and Patting,folding Patting, sprinkle more flour . flour the top as well before working with it. Continue fold, Pat, flour, fold, Pat flour about 8-10 times if your dough was really loose to begin with.Your there, now Shape.Next get the cutter out. Dip in flour…… continue.After you gently move the biscuits, gently press pieces together to make more Biscuits .Done, now time to load your preheated greased pan. …Or Skillet.This batch is Butter Swim Biscuits…add 2-4 Tbsp Butter to Hot pan before adding the Biscuits. Return to oven. 450° Bake 15-20min… check for Doneness. I also start at 480° and turn down after 5 min. Hot 480° Oven, gets turned down to 450° after 5 min or less. . Done, important to remove from the pan onto a baking rack to cool and not steam on the bottoms. Flip out to a baking rack and then turn each Biscuit back over.Now, dot with Butter on top if you want. Another batch
Butter Swim Biscuits. Add about 6 tablespoons butter to a cast Iron frying pan and heat til melted. Add biscuits to the melted butter in the pan and bake at 450° 15-20 min. Top with melted butter before serving.
biscuits and Bacon Gravy.
Notice these have been cut. To make them, I just pour all the dough out onto the floured counter and cut them into squares. These Biscuits are the “pinch and roll” method. rolled between the palms, very gently patted out on the greased pan.
Here are a couple of other choices .
For Cut outs. 1) Add the frozen Grated Butter to the Flour in a Bowl. toss gently using a Dough Whisk. Set the whole Bowl back in the freezer for 10 min. Add the Buttermilk and fold in over and over again and gently flatten, sprinkle with Flour and fold over again. Pour Dough out onto a floured surface and pat out gently to about 1/2- 3/4”inch, sprinkle with a tad bit of Flour, fold, repeat about 4-10 x… finish off with 1 3/4” thickness, then cut out with a Biscuit Cutter. Place on Cookie Sheet and bake in the middle rack at 450° for 12-15 min.
OR
Put the Flour into a broad and shallow Bowl. Melt Lard and whisk quickly into the Milk. Slowly pour into the Flour, and as you pour, just fold the Flour into the Milk with a fork and keep gently folding until Dough is sticky, then the Dough should be barely handleable , very gently flip the Dough over a few times to bring the rest of the Flour in, Fold over a few times and sprinkle ever so lightly with a bit more Flour sprinkled on the dough before folding, and barely pat to flatten. Shape into Biscuits, or press out to about 3/4-1” thick Dough, and cut out using a Biscuit cutter. Set close together on a Lightly greased baking sheet. Sometimes I preheat my pan for this, and then lightly paint Butter on the bottom of each Biscuit. Bake till golden brown, about 15-20 min. 20 for larger Biscuits.
*Here is another method to make them. Pinch off golf ball sized pieces, gently roll between palms, Pat out onto the baking pan.
An OLD fashion way to make Biscuits baked in the NEW technology. (Breville Oven). Best of both worlds. I was just doing my FB and up popped this lady in a video with her son taking the video. She was 72. I watched a couple of the videos on the old cooking that she does. I decided I have to make the Biscuits! I had never seen this before, but I guess its not that uncommon, so I looked it up and found out that way back some folks had a Biscuit Bowl…. a Bowl full of Self Rising Flour that they would actually make the Biscuits inside of, and they didn’t measure. They just got a hand full of Lard, (depending on how many they wanted to make) patted the flour in the bowl slightly with the backs of their hands, indenting a well into it and added Milk or Buttermilk, they made the Dough by Hand….no Spoon. I had to try it. They added milk to the lard and worked it, and squished it slowly with the addition of dipping into the Flour at the same time. Amazing to watch! I have used Lard from the Mexican market down the street that I use for Tamales .. . Bake at 425-450°° 15 min-20 plus or minus. Convection. You can look up Biscuit Bowls to learn more. There is not much information about them since they were before the internet. For these, I add a couple extra small shakes of salt to my home made self rising flour. Flakey, delicate, not crumbly. Delicious home made Biscuits!
DoneBiscuits, Eggs, Ham, and Knock Sop Gravy
FOR JUST 1 BISCUIT: 1/2 c SR (self rising)flour 1 1/2 Tbsp melted butter in a large cereal bowl. 1/4 c Buttermilk .
Preheat the toaster oven or Breville counter top oven to 480°… (450° if that’s all your Oven will do, but you will have to cook a little longer.) Add a small oven proof Frying Pan to the Oven or in my case, small Cast Iron casserole Pan or Griddle. Use the lower rack, like the baking/cookie position. If you go higher it will burn.
Melt the Butter in the Bowl, add the Buttermilk and stir well so that the Butter is scattered, then dump in the Flour all at once and stir quickly but gently with a Dough Whisk or large Fork, turn the Dough over a few times to get all of the Flour into the Biscuit. When the Oven is hot, add 1 Tbsp Butter to the hot Pan, then carefully roll the Biscuit Dough out into your hand and transfer it to the hot pan. Bake for about 12-15 min. Dot the top with butter at about 12 min. Or not. Dont even roll them out on the counter so just clean the bowl. Ez Pz.
Filling for manicotti or canoli I made sweet potato today
9×7 pan
3/4 of 15 oz container of whole milk Ricotta
1 pkg of mozzerella 1/2 c parmasean
2 eggs 1/8 tsp pepper
1 clove garlic minced well
1/8 tsp italian seasoning
1 sweet potato…thin sliced on the Kitchen aid veggie sheet cutter.
for softer sweet potatoes put the sweet potato sheets in a pan and pour boiling water over them to blanch them and soften them prior to filling and rolling.
Mix filling, Fill and roll up… line in a small dish. Cover with foil and Bake for 1 hr at 350° Sprinkle with more mozzarella cheese. make sure sweet potato is soft. Maybe after 45 min, crank it to 400°
12 Flour Tortillas, lightly fried, set aside and covered with damp Paper Towel. (Low Carb Or even the flour and corn blend Tortillas work well too.)
FOR THE SAUCE :
5 oz Half and half 10 oz Evap milk 1 Small can Green chilis 1 tsp Cumin powder 2 Tbsp Costco’s Better than Bullion Chicken 1 1/2 c meltable Queso Cheese 1 cup of the Broth from the Chicken
FOR THE FILLING:
6 Chicken Thighs. Non organic (if you use organic, you may need more water like 1/2 cup instead of 1/3) you could even just buy a rotisserie Chicken for this if you want. I used Bone in Skin on, but Boneless Skinless will be much much easier. 2 c chopped fresh Asparagus 4 cloves Garlic minced 1 Onion chopped 1 1/2 Tbsp Chili Powder (I used more than shows in the pic.) 2 Serrano Peppers chopped fine (or less if you want mild) 1 1/2 tbsp Cumin seeds 2 Tbsp Costco’s Better than Bullion Chicken 1/2 block Philadelphia Cream Cheese 1/3 c Water ( yes 1/3 c) Salt 1/4 tsp Pepper 1 1/2 cup Cojac Cheese or Mexican Cheese shredded (set aside to assemble filling later)
FOR THE SLURRY: 3 tbsp Corn Starch and a couple of tbsp Water to make the Slurry. Set aside.
But wait, not a typo….please read on..Yes 1/3 c water! You will have a lot of juice from this Chicken, unless it’s Organic, because regular Chicken has Saline Solution injected in it, so the Veggies, Water and Asparagus have enough liquid in them. The Water in the Pot steams and starts sweating the Onion and Asparagus which will give up much of their liquid. The Steam from that will make the Chicken sweat and release more liquid and that makes it seal.
DIRECTIONS: Add Asparagus and Onion to the bottom of the Pot. Add Water and Chicken, then add the other Ingredients for the Filling except for the Cheese and Corn Starch Slurry. Put the Lid on the Pot and set the Vent to Sealing. Set manual for 4 min. Then when done, NPR for 20 30 min. I did 25.
While Chicken is cooking, make your Sauce. Add the Milk, Half n Half, Cumin and Chili’s to a Sauce Pot. Add the Queso cheese and heat on Med Low untill it melts in. Set aside.
When Chicken is done, let it cool for a minute. Remove and Shred Chicken with a Fork, or to make it easier use an Electric Beater.
Pour off and reserve all but 1 1/2 c Chicken Broth in the Pot. Store the rest of the Broth for another meal.
Turn Pot OFF and back ON to Sauté, Use your Slurry to thicken the Broth in the Pot. It Should be thick. Add the Chicken back in. Stir gently. Let set for a minute on Sauté and stir. Turn the Pot OFF. Mix the Fillings shredded Cheese. Spoon some filling in tortilla and roll up. Use a 9x 13 pan, and spoon 1/3 of sauce down in the bottom of the pan. Fit your rolled up enchaladas in. Repeating until the up y’all fit you may have 1 or two left over.
Pour Sauce over Enchiladas and cover.
Bake on “Bake” position if your using the Breville oven. Or just put it in the middle of the regular Bake For 35 min 425° Uncover, add cheese if desired and return to oven turning turn up the heat to 450° for about 10 min. till cheese is melted, and golden browned. Careful, dont burn it. Dont leave.??
This batch was 6 min with accidental 7 min NPR. Cover photo picture was 4 min, CR
Cabbage and noodles. 6-8 people. This is recipe for a whole bag of noodles. Feeds 4-6 but you can cut in half, or smaller).
Knowing that you can always turn the pot off and back to sauté to cook this Cabbage more if you like it a bit more done than it comes out…Your cook time may vary, depending on how well cooked you want your Cabbage. I like mine all ways but a favorite is for the cabbage to have some body to it. I usually like to start with 4 min and go from there. And if you use regular wide egg noodles, most definitely start with 4 min…. So, for less cooked cabbage, choose 4 min CR (controlled release), open lid, check, stir carefully, and just set the lid back on to finish Pasta. You can even turn to sauté to heat more quickly, For more cooked Cabbage choose 5 min, CR, check, gently stir and set the lid back on. For super soft cabbage, soupy…, choose 6 min, CR, check, gently stir, serve? I accidentally got distracted after setting it for 6 min once, left it for 7 min NPR and ended up with perfect Pasta but the cabbage broke down to soup. Still delicious but definitely done more than I planned for.
INGREDIENTS:
1 lb of Bacon cut up
1 chopped Sweet Onion
2 cloves garlic chopped
1 head of Cabbage rough chopped into 1” pieces
16 oz bag of Pappardelle Noodles , wide Egg Noodles works too.
3 cups Water and 2 Tbsp of Costco’s reduced Sodium Better than Bullion Chicken Costco’s …its not as concentrated as store bought so if it’s store bought, use 1/2 as much.)
1/2-1 tsp Red Pepper flakes for a little kick. Optional.
INSTRUCTIONS:
I usually sauté the Bacon in a Frying Pan.. faster and easier, doesn’t end up boiling, (you can “sauté” in pot, but it’s faster to do it in a separate fry pan….either way… ) if you do sauté it in the Pot, then drain off all but 3 Tbsp grease and then you must deglaze the Pot with half the water ( get all the browned bits off) before proceeding. Turn the pot off. Continue. I save half the water out to pour over the cabbage in hopes that it will reach the pasta. Also…a hint. If you have the knotted up Pappardelle Pasta (shown in pics) and want totally separated pasta, spray it with Evoo or avacado oil before adding it to the pot …. C pics.( You can also use this little technique with pastas of all types in spaghetti.)
Rule of thumb for cooking Pasta is …4 Oz of noodles to 1 cup water. So if you have a bag…16 oz…or 1 lb of noodles that’s 4 cups water, but in this case, your Cabbage is going to make a ton of liquid, so is the Onion, so only use…3 c Water. Also, Some Pots are more sensitive than others about the dreaded burn notice, so if your Pot is “THAT GUY”,😂🙄😂, I have altered this recipe for you! Simply deglaze the Pot with half the water and then add the Raw Onions and Garlic along with the Bacon in the Pot first, then add the Pasta, stirring them around into the water get them all wet. The Onions act like a trivet and they start to break down quickly, making more liquid and quicker. Next add Cabbage, dab the Better than Bullion around on the Cabbage, or add it to some water to thin it out then just pour it over the Cabbage, then add the last of the water and do not stir.
Lid on, vent to sealing Set Manual/Pressure Cook to 4 min for regular bagged Egg noodles, or 5-6 min for Pappardelle or Artisan Pasta, Controlled release. Turn the pot off, Open the lid, gently stir, check pasta. If not done and there is liquid left in the bottom, turn the Pot back on to sauté to finish cooking and soak up the liquid.
To cut recipe in Half :
1 c Water
1/2 lb Bacon
8 0z Pasta
1/2 head Cabbage chopped
1/2 Onion chopped
1 Tbsp Costco’s reduced sodium Better than Bullion Chicken
1/2 tsp Red Pepper Flakes
Sauté Bacon, drain all but 1-2 tbsp fat. Turn pot off. Deglaze with the water, add Pasta, and Onions stir. Add everything else. Don’t stir. Lid on, Vent to Sealing, Manual 4 min! (Artisan Pastas 6). Then QR, Lid off, stir, turn Pot off, If not quite done, turn to Sauté and sauté until Noodles finish, or if your not in a hurry, just leave the lid on and keep warm. So good!
Prep all ingredients This is a good Pasta.I spray the knots with Evoo or avacado oilClose up of oiled knotsSimple to spraySee all the brown on the bottom. This must be deglazed Deglaze with half the waterAdd half the water close up.Add onion and garlicAdd a small handful of cabbage, and then the pastaNotice the oil on the pasta knots. These have been sprayed with avacado oil. Prevents clumpingAdd the Better than Bullion mixed with waterPour the rest of the water over the cabbage. Some will dribble onto the pastaThis was 6 min with 7 min NPRTip: thinly slice core if it isn’t too woody.
Mix ahead and refrigerate for 4 hrs or a day or so . They are even more fluffy and holey if batter is refrigerated. So my suggestion is make a batch, and try it both ways.
Preheat pan for 10 min in oven. Put 1 tsp fat ( beef pork or other. Even butter) into preheated mini cast iron, or other pan at 400° for 5 minutes ..( not glass, it can break from thermal shock) .
Pour batter half way to the top of the cast iron minis.. change Air fryer temp to 370° and air fry for 13-15 min.
Serve immediately with the traditional gravy, or make for after dinner for dessert. Serve with honey butter or maple syrup butter So because this is a ratio recipe, here is what I did.
4 large eggs = 1 scant cup. 1 scant c flour. 1 c milk. 1 tsp salt Butter for the greasing the Pan.
In a bowl or the stick blender cup, beat eggs, add Salt, Milk and then flour, mix well so there are no lumps, store in refrigerator container. I poured my batter the into my kitchenaid stick blender mixing cup because it has a lid. You can also mix it up in there .
Oh yeah!
Here is another batch. Made with 2/3 c flour, 2/3 c whole milk, 2 pinches Salt and 2 large eggs. Made in the Breville on convect air fry, 450° 5 min- then 400° 6 more min.
Preheat cast iron, 10 min, drop 1 Tbsp butter in each, return to the oven just until the butter barely starts to smoke, quickly pour in batter to half way up the side of the pan. Save the rest for another time or make it in another dish.
See the one in the copper pan. That one was done in the duo Crisp +air fryer on 400° for about 6 min.
The one on the lower right was done in the Duo Crisp with the Air fryer Lid. The high Air flow from the fan above causes the swirl pattern. They do better undisturbed but are still so good!
This batch has Andouille Sausage in it. Don’t be afraid to switch things up in this soup. I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.
1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans). 1 Onion chopped. 4 cloves of Garlic minced. 2 ribs celery chopped. 1 carrot chopped. 1 tsp Italian season. 6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.). 1 bay leaf A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy). 1 can Stewed tomatoes chopped 1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)
If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).
OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.
For this Batch I used Pulled Pork for the meat.
To Switch it up to Minestrone, ****for Minestroni soup, to the ingredients above add All Except the Macaroni.
1/4 tsp Salt. 1/4 tsp Pepper. 1/2 pkg frozen Spinach 1 cut up Summer Squash. 4-6 oz macaroni noodles. 1 1/2 c Chicken Broth. 1 lb chuck roast cut up into small chunks (cook before adding).
Add all except for the Macaroni Noodles
Cook as stated above. After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.
Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.
There are so many directions to take this …on this batch I used hatch Pepper Andouille Sausage.
Lima Beans or Butter Beans with Ham Hock This is a simple side.
Total time 55min.. 10 to pressure 30 to cook 15 NPR
2 tsp Slap ya Mamma season. 2 cloves minced Garlic. 2-3 tbsp minced dry Onion or 1 chopped 1/2 lb lg dry Limas rinsed. 1 Ham Hock. 6 c Water. 2 Tbsp Reduced Sodium ( Costco’s) Better than Bullion Chicken.
Optional ***add red pepper flakes for some kick if you like that.
Put everything in the IP Lid on Vent to sealing Hit Beans or manual and adjust time to 30 min. 15 min NPR lots of good sopping, so make cornbread or biscuits.
Im serving with oven roasted Asparagus , and Pork on a bed of cabbage, and biscuits. Check out my Biscuits in the Recipes. For the stove top method, see below.
FOR STOVE TOP:
Use what you like….Ham Hock, smoked Turkey Neck, Kielbasa, Andouille Sausage, Or Ham Bone.. Recipe is for 1/2 lb. double it if you like.
1 ham Bone or Hock or your choice of meat. (amount is up to you) 1/2-1 lb Lima’s or Butter Beans (big Limas). 1 chopped Onion (1 c) PER 1/2 lb beans used. 1-2 cloves Garlic PER 1/2 Lb. 1/2 Tsp Italian Seasoning. 1/2 Tsp Old Bay Spice Water to cover and more as it cooks. You will be simmering them without the lid on so will need to watch them.
Sort and Rinse Beans. Use a Pot that holds 4 q….6 q or bigger for more Beans. Cover Beans with Water by 3” and add Ham bone or other Meat, Onion, Garlic, Spices and all ingredients. Turn the burner to Medium High and Bring the Beans to a Boil, then turn down to a low Simmer. Allow Beans to cook for 3-4 hours. Keep Checking them every half hour to be sure they don’t simmer dry, especially at the beginning because the Beans will absorb a lot of liquid at the start. Add more water as needed. beans will be soft to mushy when done, remove the bones and take the meat off the bones, mash a few Beans in the pot to make the liquor. Add the Meat back into the Beans. Stop them when they reach a point of softness that you like.
Turn down to simmer when Beans start to swell.This is how much that you will have in the pot after cooking for 4 hrs and removing meat from the bones…without the ham added back in.This is after Ham is added back in.
This Pic above shows the Peas, Pork and Greens all made together in the same Pot for the same amount of time. 30min with 20 min NPR. The Peas naturally stay on the bottom, layer them first then the meat and then the greens.
*Substitute Ham Hock or Bone for the Pork if you like. (But skip the Better than Bullion and Only add 1 tsp Seasoning Salt)
*If you are doing the Greens too and want to do them at the same time and in the same Pot, please read to the bottom before doing them. There are several ways including making the Black eyed Peas, Pork and Greens in the same Pot at the same time. Including Cornbread if you want. All the Recipes are on the website. The process can be done in reverse as well. Pork and Greens on the bottom and Peas with Bacon in a bowl on top of the Pork and Greens.
This is for the Pork and Peas only:
1 lb Pork Shoulder/Butt cut into 1” wide strips about 6” long seasoned with Johnnies seasoning 1/4 Large Onion chopped. 2 cloves Garlic chopped. 1 heaping tsp…full salted Better than Bullion Chicken A few shakes Johnnies Seasoning, Slap ya Mamma or Tony Chachere’s Season. 2 cups Dried Black eyed Peas. Culled and rinsed. 5-6 cups water Note … if your using Costco’s Reduced Sodium Better than Bullion, use a bit more and add more shakes of Johnnies. Put the Lid on. Vent to Sealing. Set manual and the +20 min. Allow 10 min NPR, before opening. If doing Greens at the same time, Have a Plate ready to put the hot Bowl of Peas or Greens on as you take it out.
*If you are going to add the Greens in their own Bowl at the same time, use a long legged trivet and put it down into the Black eye Peas and Pork. But if you are doing the Pork, Peas and Greens together….. you will only need 5 cups of water to the Peas because the Greens make a lot of their own broth that will be in with the Pork and Peas… make sense?
FOR THE GREENS in a separate Bowl: PIP on top of the Pork and Peas…: 1 bunch Collards or Kale chopped. 2 cloves Garlic chopped. 1/4 Large Walla Walla Sweet Onion chopped. 3 strips Bacon 3 tbsp Butter. 1 tsp of the Fully salted Better than Bullion Chicken, (not Costco). A few dashes of Johnnies seasoning. 1/4 c Water
Use a stainless steel flatter bottom bowl that will fit about 1 inch or more below the rim of the pot, it is ok if the greens are a little high as long as you can get the lid on well and the vent is not blocked when you lock it on. Use a long handled trivet or create a sling, or have a pot lifter available so that you can get them out to get to the pork and peas on the bottom…….(they will be hot)..so put the bowl on the trivet and add the water to it. Chop Greens and put about 2/3 of them into the bowl, smash them down, add the rest of the ingredients, then top with the rest of the greens so that as they wilt, they will wilt down into the bowl. Dont worry if some of that juice drips into the pork and Black Eyed Peas. Put Lid on, vent to sealing, set manual to 20 min. 10 min npr. stir the greens together to get the flavors in them all. Remove Greens bowl and set them aside onto a plate,( they will have their own juice in the bottom).
This Pic above shows the Pork and Greens cooking together in the bottom with the Peas and their liquid in their own stainless bowl put on top of the pork and greens.This picture above shows that in this batch the pot has black eyed peas and seasoning, bacon, garlic, onion on the bottom then seasoned pork, then the greens, some more onion, garlic, bacon then the long legged egg trivet, then the half recipe of corn bread, covered with a paper towel, 17 min/12 min NPR .The black eyed peas in this batch were put on top. PIP. See pic belowLike this.
