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RUB: Makes almost 3/4 c…………………X 4=3 c It’s Spicy. Substitute Brown Sugar For the Sugar in the seasoning Salt if you like. see my Seasoning Salt recipe here or use Johnnies if you have it handy . Seasoning Salt. DIY. See my Taco Blend as well. Taco Seasoning.
2 T Johnnies Seasoning Salt…1/2 c. (Salt, Sugar, Paprika, Onion, Garlic, Pepper) 1 T Cumin………………………………..1/4 c. 2 T Oregano…………………………….1/2 c. 1 T Chili Powder………………………1/4 c. 2 T Onion Powder……………………1/2 c. 3 T Garlic Powder…………………….3/4 c. 1 T Cayenne Pepper………………….1/4 c. 2 T Salt……………………………………..1/2 c. 1 T Pepper…………………………………1/4 c. 1 T Italian Seasoning………..……..1/4 c. 4 T Paprika………………….……….…..1 c
Add all Ingredients together and mix well. Pour into a medium sized Jar and keep stored in a cool Dry Cupboard.
This Hearty, Healthy delicious Soup is literally a toss and Go Soup. Perfect Recipe for New Instant Pot users. It can also easily be made Stove top so don’t let the fact that you don’t have an IP stop you! Don’t worry if you have a bit more or less of one of the Ingredients. It’s Soup!☺️ Can be made in the 6 or 8q Pots.
INGREDIENTS: 1 Lb Ground Italian Sausage or Hamburger. 1/2 head Cabbage. Chopped 1 1/2 c Chopped Sweet Onion. 1 1/2 c Chopped Celery. 1 1/2 c Chopped Yellow Squash 1 c Chopped Carrot. 5 mini multicolor Peppers. Chopped 2 c frozen Mixed Veggies ….Peas Carrots Corn (save out till end) 2 Cloves Garlic. Minced 1/2-1 tsp Salt. 1/2- 1 tsp Pepper. 2 1/2 tsp Italian Seasoning 1 1/2 c Fresh Green Beans chopped into 1”- 1 1/2” pieces. (Mine we’re French). 1 Box..32oz (4 c) Chicken Bone Broth (or use your own homemade). 1 can Diced Tomatoes. 1 1/2 Tbsp Reduced Sodium Better than Bullion Chicken.
OPTIONAL: Add a can of drained Black Beans, Garbanzos, or Kidney Beans for Extra Protien.
DIRECTIONS: Use a Frying Pan to Sauté and Brown your Sausage, Drain the Fat off. while the Sausage Browns, Chop all the Veggies and add them to the Pot. Add the Italian Seasoning, Salt and Pepper.. (Start with 1/2 tsp Salt and 1/2 tsp Pepper. You can always add more after it’s done.) Add the Cooked Sausage to the Veggies. Deglaze the Frying Pan with about 1/2 c of of the Chicken Broth, scraping the bottom to loosen any Brown bits up and poor that over the Veggies. Pour the rest Chicken Broth in with the Veggies. Add the Can of Diced Tomatoes on top. Scoop your Better than Bullion on top of the Veggies. Stir it down into the mix. Add your Frozen Veggies to a separate BOWL and hold them out til after the Soup is cooked. Put the Lid on the Pot and set the Time for 3 min and allow 5 min NPR. Do a CR (Controlled Release, which is tap tap tap the vent until you know it won’t Spit out the Vent.) Then QR the rest of the Pressure out of the Pot and open the lid. Add the rest of the Frozen Veggies and gently stir them in to the Rest of the Soup. Let them set for a couple minutes to heat through before serving. Taste the Soup and add more Seasoning at this point to taste.(Salt Pepper, Better than Bullion, Italian Seasoning etc).
This Project is still not Finished so final pictures will be a while. We also Took an Island out and Refinished the Kitchen Floor and laid New Cabinets down, so this is Part of the Deconstruction and Planning for the Cabinets as well.
You can use all Steak for this Recipe and shorten the cooking Process by over 30 min or so if you are Short on time. I do have another Recipe for this. It has Rice Made at the same time. The way I do them together without over cooking the meat is to cook it on the Rice setting which is Low Pressure for 12 min and QR. link here Teriyaki …Chicken, Pork or Beef and Rice same pot PIP. IP
Makes 2-3 healthy servings (with seconds or leftovers).
INGREDIENTS: 1 Lb Beef Steak. sliced thin. (Use 1 1/2 Lbs if your skipping the Short-ribs) 1 Lb Meaty Short-Ribs 4 Scallions. 2 Tsp minced Ginger. 2 Cloves minced Garlic. 2 Tbsp Peanut Oil. 2 Tbsp Sesame Oil. 2 Tbsp Sesame Seeds. 2 Tbsp Simply Asia Sweet Ginger Garlic 2 Tbsp Brown Sugar 1/4 c Shoyu. 2 Tbsp Corn Starch. 1/2 tsp Baking Soda. 1 1/2 c Chicken Broth
DIRECTIONS: PIP Using a Shallow Cake Pan that fits the Pot. Add all Ingredients except for the Ribs in the Pan . Work it all into the Steak and set aside to Marinate as the Ribs cook. Sear the Short-Ribs in a Frying Pan until Browned on all sides. Add the 1 1/2 Chicken Broth to the Pot and add the Seared Short-Ribs down into the Liquid. Set the time on the IP to 30 min and allow 3-5 min NPR. QR remaining Pressure from the Pot. Remove the Ribs from the Broth. You will use this Liquid again for the PIP before adding it to the Meat at the end. Nestle the Ribs into the Pan with beside the Steak. Add a trivet into the Broth and Lower that Pan onto the Trivet. Put the Lid back on and seal the Vent. Set the Time for 4 min and allow a couple min NPR before QR the rest of the Pressure out. Take the Pan out, and add the Broth to the Meat and carefully fold it in for a nice Sauce. Serve with Rice.
If you like loaded Baked Potato Soup you might like this! Great texture. Probably Lower Carb than BP soup. But still has a cup of cooked Rice in the whole Pot. I used 1 1/2 c of Macadamia Nut Milk in this Recipe because its Low Carb and less Dairy. If you dont have it, you can use Almond milk. Or just add 1 1/2 c heated Milk in at the end.
INGREDIENTS: *1/2 c cooked Bacon (hold out) *1 1/2 c Ham chopped (hold out) 2 c Chicken Broth 1 1/2 c Macadamia Milk 1 c heavy Whipping Cream 1/2 lg head Cauliflower&stems (cut up) 1/2 Onion Chopped 1 clove Garlic minced 1 c cooked Rice 1/4 Tsp Johnnies Seasoning (or equivalent like Lowery’s) orSeasoning Salt. DIY 1/4 tsp Pepper 1 tsp Reduced Sodium Better than Bullion Chicken *1/2 c Scallions chopped (hold out) *6 oz grated Cojack Cheese (hold out) 2 Tbsp Butter
Adding the Rice on top and last, add everything to the Pot except for the Cheese, Scallions, Ham, Bacon
Set the time to 6 min, allow 3 min NPR CR (controlled release, tap tap tap until you know it wont spit) QR (quick release) the rest of the Pressure out. Using an Immersion Blender or Potato Masher or beaters. Blend the Cauliflower, and Rice until mixed well. Add the Cheese, Ham, let it heat up. Either add the Scallions to the Soup or just use for garnish. Serve up in a nice heavy Soup Bowl and top with Scallions and Bacon. Enjoy!
I had a little bit of leftover Chicken and Mushroom Cream Sauce so I tossed it in after I blended it up this time.Mushroom Cream Sauce
You can use Beef Broth instead of the Chicken Broth if you like for a richer Broth. Using Chicken Broth makes for a little bit Lighter Vegetable Soup. This Recipe was inspired by a new friend Seamona. She got a new Pro Crisp Instant Pot and wanted to learn how to operate this Razoo new Pressure Cooker and wanted to make a few Healthy Soups to start out on, so she went shopping and bought some things. With those ingredients that she had picked up, and after Listening to what she was looking for, I was honored to talk her through a few steps. We Face timed the First Soup which was Zuppa Toscano. Zuppa Toscano IP I make tons of Soups, usually just grabbing things I have in my Frig…so having realized that I haven’t made up an actual Recipe for Vegetable Soup, start to finish fresh and canned ingredients, other than this one, which is good too. Vegetable Beef Barley Soup IP. , so this Recipe is close to what her and I talked through for her Second Soup. Because I use Radishes instead of Potatoes, this is a Lower Carb Soup than if it had Potatoes in it. Skip the Barley, Beans to make it even Lower Carb. Pick through the Optional ingredients This one can also be be made with Chicken, Chuck Roast, Pork Shoulder, Beef Shank or Lamb, Sausage, Turkey or Turkey sausage (don’t brown too much) etc etc. So don’t be limited by what you “don’t” have on hand. I will say though that I truly believe that it is best to start with Fresh Ingredients if you can. Frozen Veggies are also good if you don’t have fresh.
Makes about 6 good Servings
INGREDIENTS. 1 lb Burger. 1 lb Beef Shank meat cut off Bone. (Chuck Roast will work too) 1 onion (1 1/2 c) chopped 1 1/2 c Celery chopped 1 1/2 -2 c Carrot chopped 2 tsp Italian seasoning. 3 tsp Garlic. Minced ….Fresh (2 cloves). Or equal in powder. 1/2-1 Summer Squash (1 1/2-2 c) chopped 1 Bunch Radishes cut in 1/4 pieces 1 1/2 c fresh Green Beans cut into 1” pieces 4 c Chicken Broth (or 1 Tbsp Better than Bullion Chicken and 4 c water). 1/4- 1/3 c dry Barley (Optional) 1/3 c Green Pepper 1 can Stewed Tomatoes chopped in the can (Italian flavor) Hold out til last. 1 1/2 tsp Johnnies Seasoning or other Seasoning Salt (add more later if you think it needs it). 2 Tbsp Evoo. 1 Bay Leaf.
OPTIONAL: 1 cup canned or cooked Black Beans or other legumes like small Reds, Chick Peas (Garbonzos) Navy’s or Pintos. (Leftovers work great here) 1 c Potatoes or other Root Vegetables like Parsnips, Rutabaga, Turnips, Brussel sprouts cut in half. 1/3 head Cabbage Chopped. Rosemary. Kale or chopped Collards (5-10 Oz).
Optional For Mexican flavor. 1 Pinch of Red Pepper. 1 Tbsp Chili Powder. 1 Tbsp Cumin 1-2 Cup Chopped Potatoes Or other root Veggies.
DIRECTIONS: Cut Meat off the Shank Bone. In a Frying Pan turned to med Hi heat. Add the EVOO and then the Meat in the Pan. Sauté the Meat on Medium High until it’s nice and Brown, this is where a lot of your flavor comes from. While your Shank Meat Browns, add Chicken Broth to the Pot and then cut up all Veggies and add them to the Pot starting with the most Water filled first.. Onions, Celery etc. don’t stir. Add a handful of Barley on top of the Veggies in the Pot at this time. (No more than 1/3 c.) Hold out the Stewed Tomatoes til last, you will use some of the liquid to deglaze the Pan. After the Shank Meat is nice and Brown, season it up with a little Salt and Pepper…. add it to the Pot on top of the Veggies. Without rinsing the Frying Pan, add the Hamburger to the Hot Pan and BROWN the Meat well. Not just gray. Again Season the Meat with Salt and Pepper. Add it to the Pot with the other Meat. Add your Spices. Now, use about 1/4 c of the Tomato Juice to Deglaze the Frying Pan and add it all to the top of the Meat. Add the Put the Lid on the Pot, and Set the time for 4 min. When the time Beeps, do a CR (Controlled Release). Qr when you are sure that it won’t spit. stir the Soup and taste it… adjust seasoning.. add a little more Italian Seasoning, Chicken Bullion, or Johnnies. You can even add 1/2 tsp Sugar if you think you want it. Serve with Biscuits or Corn Bread. Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread Enjoy!
Cornbread. This Cornbread ends up being fried around the Edges and on the Bottom because your Butter and Oil is hot before adding it together and then back into the frying Pan. I always use a good Cast Iron Frying Pan but you can use Stainless Steel as well. See my other Cornbreads… Corn bread IP with Cheese, Onion, and Sour Cream …Also includes Corn Dog Bread. For the Chili with corn bread alone the link is here.. Chili with PIP Corn Dog Bread IP
INGREDIENTS: 1 c AP Flour (I used King Arthur) fluffed and dip method 1/2 c Corn Flour. 1/2 c Corn Meal. 1 tsp Salt. 3/4 Tbsp Baking Powder 1/4 tsp Baking Soda. 1 1/4 or more c 4% Buttermilk (depends on your flour). 1/3 c salted Butter melted. 1/3 c Vegetable Oil. 1 Egg Beaten
Optional: Choose any of theses. 2 Tbsp Sugar
1 c Grated Cheese. 1/4 tsp Red Pepper flakes. 1/4 c Jalapeño slices. 1/2 c Corn. 1/4 c Thinly diced Onion Chopped Scallions or Chives. 2 Tbsp Crumbled Bacon.
Preheat Oven or Breville to 450°.
In a #8 size (medium) Cast Iron Frying Pan, melt the Butter and add Oil. Set aside. Mix the Beaten Egg with the 1 1/4 c of Buttermilk. Set aside. (You may need more) Measure out the Dry Ingredients, Flours and Meals into a small- Medium Mixing Bowl add the Salt. Turn the burner to med Hi (212°) and heat the Butter and Oil until the Butter barely starts to Brown. Work quickly from here out. Add the Buttermilk and egg Mixture to the Dry ingredients but don’t stir, then quickly ONLY pour 1/2 (1/3 c) of the hot Butter and Oil mixture into the Batter Mixture. Leave the other 1/2 in the Frying Pan. It will sizzle hard, now quickly and without over stirring, just until almost incorporated, stir to see if you need more Buttermilk…. The Batter will thicken fast, add more Buttermilk if needed but again, don’t over stir…you want it like thick Pancake Batter. No dry pockets, see Pics. Pour Batter all at once into the hot Oil in the hot Frying Pan (it’ll sizzle again). Spread out to the edges. Scrape the sides with a Spatula and get it all. Use Oven Gloves…Put the whole Frying Pan into the 450° Oven and set the timer for 15 min. Check for doneness, it may go as long as 20 but watch carefully. Brush with Melted Butter on top. Enjoy! I love it with Honey Butter or next day heated up, along with Butter, Hot Milk and Honey!
Change it up and exchange vermicelli for broken up regular spaghetti OR even Rice for Chicken and Rice soup… Soups are fun to make because you can add more Ingredients or even more of the Ingredients listed. This is a really Simple Recipe for just plain ol Chicken Noodle Soup. If you use the Vermicelli Noodles they will end up really soft.. so if you prefer more firm Noodles, you may want to use Wide Egg Noodles, or broken Spaghetti Noodles.
INGREDIENTS: 4 large bone in Skin on Thighs, Skin removed and saved, Meat Chopped into about 1” chunks. 1 c Celery Rib chopped 1 c large Carrot chopped 1 c Sweet Onion ( Vidalia type ) Chopped. 1 c chopped Green Beans. 4 c Water. Chicken Broth is Better if ya have it.. a little more flavor. 1 tsp Johnnies Seasoning or something similar like Lowery’s 1 tsp McCormick’s Chicken season. 1/2- 3/4 tsp Poultry Seasoning. 1 clove Garlic minced.
FOR THE NOODLES. 1/2 c Vermicelli ( or use Rice or Reg Pasta broken up). 1/2 c water.
Optional: 2 Scallions, 1/2 c Parsley , Cilantro or 1 leek. Better than Bullion for extra flavor if needed. 1/2 c chopped Potatoes, 1/2 c Frozen Peas, 1/2 c Frozen Corn, etc. Do it up your own way!
DIRECTIONS: Either Brown the Chicken Skin nice and crisp in the IP, or…I just use a Frying Pan because then i don’t have to drain the fat until clean up time. (Sometimes, I leave the Fat in the Pan and sop it up with a big Bolillos Roll sliced in half down the middle. Then brown it on the griddle. You wont need Butter). While the Fat is Cooking, cut everything up and add it all to the Pot, no particular order..Then when the Skin is crisp and browned, lift it out of the fat and toss it into the IP. Add A long legged trivet directly down into the Soup, then set the Stainless container with the Noodles and their liquid on to the trivet.Set the Lid on and set the Time for 4 min. Allow for 15 min NPR. Remove Bones from the Soup and get the Meat off the Bones and put it back into the Pot. Now is the time as well to take the skin out if you want. Mix the noodles in with the Soup. Taste it and add more seasoning if you want. Now is when you decide to add 1 tsp of Better than Bullion. Serve up and garnish with Scallions orParsley. Cilantro works too.
