Insta Pot Chicken Pho 🍲

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It’s not 17DD compatible with the noodles , but the broth is amazing

Instant Pot Chicken Pho

Healthy, INSTAPOT/Pressure Cooking, Soups & Stews, TO TRY

Prep Time: 40 mins Cook Time: 1 hour 40 minsServings: 8 servings Source: realsimple.com

INGREDIENTS

2 small yellow onions (11 oz. total), halved crosswise

1 (3-in.) piece fresh ginger, unpeeled, sliced, and smashed (about ⅓ cup)

2 teaspoon coriander seeds

4 whole cloves

3 whole star anise

8 (5-oz.) bone-in, skin-on chicken thighs

2 quarts lower-sodium chicken broth

⅓ cup fish sauce

2 tablespoons dark brown sugar

1 (8-oz.) pkg. uncooked rice vermicelli noodles (such as Annie Chun’s Maifun)

4 cups fresh bean sprouts (4 oz.)

2 cups loosely packed fresh cilantro leaves with tender stems (from 1 bunch)

2 medium-size serrano chiles, unseeded and thinly sliced (2 Tbsp. plus 2 tsp.)

Optional toppings: matchstick carrots, torn fresh mint and basil leaves, Sriracha chile sauce

8 lime wedges

DIRECTIONS

Select SAUTÉ setting on a 6-quart multi-function programmable pressure cooker (such as Instant Pot). Allow to preheat about 5 minutes. Place onion halves, cut side down, in cooker. Add ginger; cook, undisturbed, until onion is slightly charred on cut sides, about 10 minutes. Add coriander seeds, cloves, and star anise; cook, stirring constantly, until fragrant, about 1 minute. Add chicken, broth, fish sauce, and brown sugar.

Close and seal lid. Turn Pressure Release Valve to Sealing position. Select MANUAL/PRESSURE COOK setting. Set to HIGH PRESSURE for 15 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking time begins.) Let pressure release naturally. (This will take about 10 minutes.) Carefully turn Pressure Release Valve to Venting position, and let steam fully escape. (This will take 1 to 2 minutes.) Carefully remove lid.

Transfer chicken to a large plate; let rest until cool enough to handle, about 10 minutes. Remove and discard skin and bones; shred meat.

While chicken cools, pour broth mixture in cooker through a fine mesh strainer into a heatproof bowl; discard solids. Return strained broth to cooker. Add noodles, stirring to submerge; let stand until softened, about 5 minutes.

Return shredded chicken to mixture in cooker. Ladle soup evenly into 8 bowls. Top evenly with bean sprouts, cilantro, chiles, and other desired toppings. Serve with lime wedges.

Changing Gears

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My husband’s near the completion of a 50 year project – the restoration of the damaged 1962 Corvette, he brought home on his 21st birthday.

I’d like to start at the beginning but due to his reluctance to narrate, I’ll start with what I know.

I know paint jobs are EXPENSIVE.

Torch red. No, seriously, that’s the paint color

I know paint jobs take a L-O-N-G time. Eleven months to be precise.

without clear coat
ditto

It’s a suspenseful process.

our first peek at how the color we chose, looks

I think that’s a good start.

My 17 Day Diet • or how to lose the Covid weight in a HURRY •

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I’ve got a physical in 17 Days and ironically I have JUST the diet for it. NO shakes OR gimmicks, just wholesome HEATHLY food.

It jumps starts your metabolism and you’ll find support groups for it all over the web.

I’ll start with just a list of the basics and add recipes as I go along.

Cycle 1 (first 17 Days): ACCELERATE As much Lean Proteins as desire:

Fish- canned tuna, salmon, tilapia

Poultry- chicken breasts, turkey breasts, ground turkey (lean), eggs (2 eggs= 1 serving/ 4 egg whites= 1 serving)

As much Cleansing Vegetables as desire:

artichokes, asparagus, bell peppers, broccoli, carrots, cabbage, cauliflower, celery, cucumbers, eggplant, garlic, green beans, lettuce, mushrooms, onions, parsley, scallions, spinach, tomatoes

2 servings Low Sugar Fruit (eaten before 2PM):

Apples, berries, grapefruit, oranges, peaches, pears, plums, prunes, red grapes

2 servings Probiotics:

Yogurt- any type including greek style, sugar free fruit flavored; plain; and low fat (6 oz. = one serving), Live Active Cottage Cheese (1/2C = 1 serving)

Condiments (in moderation – the more you use the less you’ll lose that day! I actually avoid altogether) :

Salsa, low carb marinara, lite soy sauce, low carb ketchup, fat free sour cream, low fat broth, Truvia, sugar free jams and jellies, Pam, fat free cheeses, fat free salad dressing, salt, pepper, vinegar, mustard, herbs and spices.

Here’s a link to my Chicken Tortilla Soup: https://wp.me/p6Ccms-7r

Roast Beef 🥩 Perfection👌🏻

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I’ve always been intimidated by cooking large cuts of beef. Which is silly because we buy a side of it every year. I could never count on it coming out perfectly UNTIL I used this recipe.

It’s written for Eye of Round, but I used it tonight on a 4 pound Sirloin Tip. Just follow the equation for time + weight, for a perfectly juicy, slight pink on the inside, outcome.

Perfect EVERY time

Roast – High Temperature Eye-of-Round

★★★★★

Main Dish, Meats

Prep Time: 5 min Cook Time: 3 hr Servings: 6 servings Source: Allrecipes.com

INGREDIENTS

1 (3 pound) beef eye of round roast

salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 500 degrees F (260 degrees C). 

2. Season the roast with salt and pepper and place in a roasting pan or baking dish. 

3. Do NOT cover or add water.

4. Place the roast in the preheated oven. 

5. Reduce the temperature to 475 degrees F (245 degrees C). 

6. Roast for 7 minutes per pound. 

7. Then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do NOT open oven door AT ALL during this time!

8. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

NUTRITION

Calories 227 kcal 11%
Carbohydrates 0 g 0%
Cholesterol 71 mg 24%
Fat 12.6 g 19%
Fiber 0 g 0%
Protein 26.6 g 53%
Sodium 123 mg 5%

Chicken Tetrazzini

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The authentic, takes a FULL day in the kitchen, version.

The first time I tasted this recipe, was in the early ‘80’s. The commercial photography agent I worked for, hired a Hungarian caterer for a party we were throwing in the studio.

It was LOVE at first bite!

This recipe isn’t difficult, but you can’t short cut any steps and get the same great flavor. I like to steam the whole chicken the day before, as it makes it easy to skim the fat off the broth, that is the basis for the thick, creamy, roux.

I also love that you can make it ahead – to serve for company.

Chicken Tetrazzini

Fully assembled but not baked …

★★★★★

Italian, Pasta, Poultry

Servings: 6 servings Source: Pope Cooking School

INGREDIENTS

3 pounds frying chicken

2 cups hot water

salt, as suggested

½ pound broad egg noodles

2 tablespoons melted butter

2 tablespoons grated Italian cheese

½ pound fresh mushrooms — sauteed in butter

bit pepper

several slivers garlic

additonal salt, pepper and cheese

SAUCE FOR TETRAZZINI:

¾ cup all-purpose flour

½ cup melted butter

1 cup warm milk or cream

2 cups warm chicken stock

1½ teaspoons salt

2 tablespoons dry sauterne or sherry wine

DIRECTIONS

Steam chicken in the 2 cups hot water and 2 teaspoons salt, about 40 to 60 minutes, or until tender. Let stand until cool enough to handle. Strain stock for sauce. Remove meat from bones, and cut chicken into pieces about 3 inches long.

Cook noodles in gently boiling unsalted water about 10 minutes or until crisply tender, but not too soft. Then pour a little cold water into utensil and drain noodles thoroughly. Pour noodles into bowl and at once season with 1 teaspoon salt, 2 tablespoons melted butter, cheese and 1 cup of Sauce for Chicken Tetrazinni (recipe follows).

Saute mushrooms in the 2 T butter for five minutes. Season with 1/2 teaspoon of salt, pepper, and slivers of garlic, and continue to cook several minutes.

Pour and spread noodle mixture into a flat, buttered baking dish that measures about 10 × 1 1/3 inches (round or oblong casserole may be used).

Place the sauteed mushrooms over noodles, pour a little of the sauce over mushrooms, then cover with the cut chicken. Season with about 1/2 teaspoon salt and a little pepper. Pour rest of sauce (that has cooled for about 15 minutes) over chicken and sprinkle top with about 1/4 cup grated Italian cheese and drizzle with 2 T melted butter. Bake at 350 degrees about 30 minutes, until golden brown. Serve hot.

Sauce for Tetrazzini:

Blend flour into melted butter; gradually add milk or cream and chicken stock, stirring constantly. Cook until thick and smooth, then simmer 5 minutes, adding salt and wine toward end. Let cool about 15 minutes before pouring over top of chicken. If too thick, add 1 or 2 tablespoons of milk.

Beatty’s Chocolate Cake

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I think the final weekend of isolation (for some) calls for a special Chocolate Cake 🍰

** Update – my first attempt at this cake didn’t make it out of the pans. SO disappointing, but you know what? We ate it anyway! It was my fault for forgetting to put parchment paper on the bottom of the cake pans.

This makes a VERY runny batter… I thought it was my mistake, but others say the same. It’s that hot coffee the recipe calls for. It also sinks in the middle after baking. Sounds like I’m talking you out of making it, but I want you to have a good outcome.

I get to taste it WITH the frosting tomorrow as it’s too late tonight. If the cake itself wasn’t so delicious, I never would have gone through the trouble a second time!!


Beatty’s Chocolate Cake (Updated)

Cakes, Desserts

Servings: Serves 8 Source: barefootcontessa.com

INGREDIENTS

1¾ cups all-purpose flour

2 cups sugar

¾ cups good cocoa powder, such as Valrhona

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

½ cup vegetable oil

2 extra-large eggs at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream (recipe follows)

Chocolate Buttercream Frosting

6 ounces good semisweet chocolate such as Valrhona (see note)

½ pound (2 sticks) unsalted butter at room temperature

1 extra-large egg yolk at room temperature

1 teaspoon pure vanilla extract

1¼ cups sifted confectioners’ sugar

1 tablespoon instant coffee granules, such as Nescafe

DIRECTIONS

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

NOTES

Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

Yep, that sunken middle but don’t let it discourage you. The TASTE is worth it!

Chicken Vesuvio

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You brown the chicken and the potatoes stovetop, then complete in the oven.

You can use any and all chicken pieces for this recipe, but ONLY if the bone is still in AND the skin is still intact.

Chicken Vesuvio

★★★★★

Italian, Poultry

Servings: 4 servings Source: Pope Cooking School Cookbook

INGREDIENTS

1 3lb. frying chicken, cut up

½ cup flour

2 teaspoons paprika

½ teaspoon oregano

½ teaspoon garlic salt

1 teaspoon salt

1 tablespoon freshly grated Italian cheese (I use parmesan)

¼ cup peanut oil

¼ cup butter

¼ cup stock or water

¼ cup dry wine (optional)

BROWNED POTATOES for Vesuvio

2 pounds red boiling potatoes — peeled and quartered

¼ cup hot oil or shortening

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons Italian cheese

– –

DIRECTIONS

Combine flour, paprika,oregano, garlic salt, salt and Italian cheese. Roll each piece of chicken in the seasonings, pressing coating on with both hands. Combine butter and oil in pan and saute chicken pieces over medium heat til brown on both sides (but not too dark as it will darken more in the oven). Place chicken in oven proof ceramic dish. Add stock or water to drippings in skillet and pour over the chicken. Place browned potatoes around the chicken. (May also add cooked peas or string beans at this point). Bake in a pre-heated 350 degree about one hour, or until tender, removing the breast after 40 minutes. Baste chicken with the drippings in pan during the last ten minutes of cooking. If drippings appear scant, add about 1/4 cup more stock or dry wine.

Ghiradelli Chocolate Brownies

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Ooooh those chewy crisp edges

No matter WHAT pan you use, you will love the recipe. But boy, oh boy, if chewy crispy edges are your thing, have I got a PAN for you!

Bakers Edge pan, wedge + cover (sold separately)

Ghiradelli Chocolate Brownies

★★★★★

Baked goods, Desserts

Difficulty: Easy Servings: 8 Source: Ghiradelli Cookbook

INGREDIENTS

2 eggs

1 teaspoon vanilla

¾ cup Ghiradelli Sweet Ground Chocolate

½ cup melted butter

⅔ cup unsifted flour

¼ teaspoon salt

¼ teaspoon baking powder

½ cup chopped walnuts

¾ cup sugar

DIRECTIONS

Pre-heat oven to 350 degrees. Stir eggs, sugar and vanilla; add melted butter. Sift chocolate with flour, baking powder and salt. Stir into egg mixture, add nuts. Spread into greased baking dish. Bake 20-30 minutes.

Double the batch to fill this pan, or use the wedge & bake a single recipe’s worth

Pan sourced here: http://bakersedge.com/product_ebp.html

Sea Island’s Most Requested Recipe : Corn Muffins

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You’re in for a treat! These are Sea Island’s most requested recipe👩🏼‍🍳

Sea Island 🏝Corn Muffins

Makes 12 large muffins or 18 regular-size muffins.

1/2 Cup Butter, Melted
1/2 Cup Sugar
3 Eggs
16-Ounce Can Creamed Corn
1/4 Cup Whole Milk
1 Cup Bread Flour
3/4 Cup Cornmeal
2 Tablespoons Baking Powder
1 Tablespoon Salt
1/2 Cup Cheddar Cheese, Shredded
1/2 Cup Bacon, Diced and Rendered

Preheat oven to 350° and spray a large muffin pan.
In a standing mixer with a paddle attachment, mix the melted butter and sugar until smooth. Beat in eggs one at a time. Add creamed corn and milk; mix completely.
In a separate bowl, whisk together the dry ingredients. Add to butter and sugar mixture; mix until incorporated. Fold in cheddar cheese and bacon. Scoop into muffin pan, and bake for 18 minutes.