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Monday, January 15, 2018

PORK CHOP SCALLOPED CORN CASSEROLE


I haven't had scalloped corn in ages so tonight I thought I have pork chops, I have corn and a few other ingredients so why not make this dish., It's a cold cold did I say COLD night, so this going into the oven warms up the house and the tummy.

What you need:
1 can whole kernel corn(drained)
1 can cream corn
2 cup bread crumbs
6 med. size pork chops(3/4" or thicker prefered)
1/4 c. onions, diced
1 tsp minced garlic
1/2 tsp parsley
1/4 tsp rosemary
1/4 tsp oregano
1/4 tsp thyme 
3 tbsp. butter
a little salt and pepper
1 can cream of mushroom soup
1/2 can milk or broth

How to make them:
In a large skillet, saute onions and garlic in butter, then pour cream of mushroom in skillet, 1/2 can of milk or broth; add corns and spices(rub spices in hand to wake up flavors) heat till bubbly. Turn off and stir in bread crumbs.

Spray dish lightly with Cooking Spray
In a 13 x 9 inch casserole dish. Pour corn onion mixture in dish; sprinkle pork chops with  salt and pepper stuff each pork chop with a tsp of corn mixture and arrange on top of the rest of corn mixture. cover with foil and bake 45 minutes at 400 degrees uncover and bake additional 15 minutes or until chops are browned.

Instant Pot Cottage Cheese Including Lux Model


So I decided if you can make yogurt you certainly should be able to make cottage cheese
but all I find are recipes for machines that have yogurt settings so I decided to try using the keep warm and saute settings like I do with my yogurt and that turns out great. I will give both versions.
My dear MIL taught me to make Cottage Cheese years ago, it was so delicious but it took a lot longer than this version does. OMGosh this turns out so amazing, and so much easier than doing it the old fashioned way.

What you need:
1 Gallon Whole Milk 2% or 1%
3/4 cup Distilled Vinegar
1 teaspoon Sea Salt
1/2-3/4 cup  Half & Half or Cream(I like Half & Half best)
1 Mesh Strainer

How to Make it:

Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid.

Push the Yogurt button and then the Adjust button.  The display should read "Boil."  During the Boil cycle, remove the lid and whisk the milk a couple of times during the cycle.

When Beep sounds, remove lid and take temperature..  Anywhere from 170-180 degrees is fine.  Slowly pour in the vinegar and gently move around the milk.   It will begin to look curdled.  Turn off the Instant Pot.  Cover the milk with the Glass Lid and let sit for at least 30 minutes.

Add Salt to the Half and Half(or Cream) and Whisk together.  Set aside.

Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.  Place Cottage Cheese into bowl.  Pour Salt and Cream into bowl and gently stir.

Refrigerate and enjoy.
**********************Lux Instant Pot Instructions********************************

How to make it:

Pour milk into Instant Pot cooking pot and cover with Glass Lid or Black IP Lid.

Push the Warm button and then the let the milk warm, leave your thermometer in the pot, keep an eye on it. During the warm cycle, remove the lid and whisk the milk a couple of times during the cycle.

In about 30-40 minutes it will be good and warm. Once warm, give it a good whisking and then press the saute button to heat it further until you get to 170-180 degrees. Use a thermometer to be sure.

Slowly pour in the vinegar and gently move around the milk.   It will begin to look curdled.  Turn off the Instant Pot.  Cover the milk with the Glass Lid and let sit for at least 30 minutes.

Add Salt to the Half and Half(or Cream) and Whisk together.  Set aside.

Pour the Cottage Cheese into a Strainer Basket, sitting inside of a Cooking Pot or other device to catch the Whey.  Remove Strainer Basket to sink and run a slow stream of cool water over the Strainer Basket to remove excess Vinegar.  Place Cottage Cheese into bowl.  Pour Salt and Cream into bowl and gently stir.

Refrigerate and enjoy.

*********************************Pot Cheese***********************************

Follow the exact same instructions for Cottage Cheese, but don't add any cream or salt, after draining out the liquid.

Sunday, January 14, 2018

GARLIC & LEMON CHICKEN WITH POTATOES & GREEN BEANS



This is a light lemon zesty garlic dish that impresses your family, I actually make half this recipe it's easy to cut in half, light on the calories and the chicken turns out juicy.
Whole recipe serves 4 adults  I use a cast iron skillet and it turns out so pretty you can serve it to table in the skillet or dish, be warned it's hot, so have good pot holders to carry.

What you Need:
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small potatoes, quartered(yukons, red or white will work)
4 chicken breasts
2 strips of bacon cooked and cut small

HOW to Make it:
Preheat oven to 400°F
Coat a large baking dish or cast-iron skillet with 2 tablespoons of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Place chicken on top last. and top with the cooked bacon.


Roast for 50 minutes or until cooked through. Serve warm.

Saturday, January 13, 2018

Cast Iron Pan Seared Salmon



This salmon is amazing, it's juicy, and not too fishy You can use another type of skillet but cast iron is one of the best for cooking this fish.

What you need:
Salmon fillet
Olive oil
8 oz mushrooms sliced
a whole garlic diced in large pieces
small handful of chopped onions

How to make it:
On the side of the Salmon with skin, make light thin slices just through the skin, this helps crisp
the skin of the fish
Get the pan hot with a good drizzle of olive oil, when hot sear the salmon on both sides 4-5 minutes on each side and depending on thickness, you can see the salmon cooking through the thick sides, when there is no pink flesh.
In a separate pan drizzle olive oil and when hot cook your mushrooms garlic and onions till nice and brown
Serve with mushrooms under the salmon on a plate with another side

Trio Pasta Salad


This salad is zesty done just right you can add different veggies to this salad that's what makes it so nice.

What you need:
1 box tricolor tortellini cooked as directed, cooled and rinsed
1 can ripe olives sliced
1 small jar of green olives
1 small red onion diced
scallions sliced
Parmesan Cheese

How to make
Mix all above and pour on your favorite Italian dressing. Make homemade it's so easy Voila!
Add a little sea salt and pepper and Parmesan Cheese

Thursday, January 11, 2018

Fried Mushrooms


Love fried mushrooms, here is a good recipe to make them worth the time to cook them up. Just be careful with hot oil but also make sure it's hot before cooking.

INGREDIENTS

What you need:
10 ounces fresh white mushrooms, wiped clean
1 cup flour
1⁄2 cup cornstarch
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
1 cup water
2 cups breadcrumbs (Panko preferred)

How to make them:
Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter LETTING EXCESS DRIP OFF..
I find it easier to stick a SKEWER OR FORK into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat, QUICKLY
Deep fry in oil until golden. **Be careful with hot oil**
We like to serve with cocktail sauce OR ranch

Instant Pot Yogurt



Making Yogurt in a Lux Instant Pot

So I keep seeing people talking about making yogurt in their Instant Pots, and they say press the yogurt button, well I looked and mine doesn't have a yogurt button, which I have the Lux model, they don't have that feature I discovered. Sadly, all the recipes you come across tell you to use the yogurt button. Well you too can make yogurt, no worries.

what you need:
1/2 gallon of milk(any kind you like)
2-3 heaping Tbsp Plain Yogurt starter(has live cultures)
  You can use your own homemade starter once you have made your first batch.

How to Make Yogurt in a Lux Instant Pot
Add a half gallon of milk (I prefer whole) to the pot. Select the keep warm feature. In about 30-40 minutes it will be good and warm. I like to let it warm up more slowly. Once warm, you will need to whisk and then press the saute button to heat it further until you get to 180-185 degrees. Use a thermometer to be sure test around the pot, making sure it's all the same temp

Once it has reached full temperature remove the inner pot and allow it to cool to about 110 degrees. Once it has cooled sufficiently;remove a cup of the milk and  add two or 3 heaping tablespoons of plain yogurt(the kinds that has live cultures in it) to the cup and whisk. Pour this back into the milk and whisk then put the pot back inside the instant pot, which is now turned off, seal the lid, and close the vent. Wrap the whole Instant Pot unit in a towel and allow it to sit for 8 hours or overnight. I leave mine overnight, it's easier and it gives it plenty of time to get thicker. When you do open the pot if it's not thick enough yet, just warm them pot to 110 Degrees and go through the process and add 1 more heaping tb of yogurt starter and go through this process another 8 hours as above.

When done remove the pot, if it's thick enough for you  transfer to  glass storage containers or a bowl, and place in the refrigerator. At this point you can beat the yogurt with a mixer for smoothness. If it's not thick enough like greek yogurt, then strain it to remove the whey, this takes at least 30 minutes. I use coffee filters through a small strainer and I do mine in batches, while doing this in batches I keep the rest covered. Once it's all strained enough, I save the whey, it's used for several things of which I will list. Then I put the yogurt in containers, you can use glass jars, or plastic storage bowls. I keep mine in a large container and just take out what I need, then I add flavors, honey, fruits to it as I use it. I also use this yogurt in place of sour cream, to me they taste the same, you can add a drop or two of lemon juice to it as sour cream or herbs and thin it for dressings.
Enjoy! You now have homemade yogurt!

Acid whey is the by-product of cultured dairy products like sour cream or yogurt.
You can use whey for lemon juice, vinegar, milk or even just plain water in recipes.
Here are some things to do with whey and links to sone recipes
  1. Culture foods. you can use whey to ferment all sorts of foods… beets, cabbage, carrots – you name it!
  2. Soak grains. We soak our oatmeal and weekly batches of bread, and now we’ll be doing it with whey. It costs me money to make those (or buy lemon juice), and whey is free!
  3. Soak beans. Just like grains, your digestive system benefits from beans being soaked before cooking. Swap your acid medium and use whey, or feel free to add more!
  4. Soak nuts. For the same reasons above. (More on soaking.)
  5. Make pizza dough. Add a sourdough-ish tang to your dough for a delicious pie. Here’s our favorite dough recipe.
  6. Make bread. My latest batch of soaked bread (above) was made with 100% whey as the liquid and it was SO good! I’ve heard it helps with whole grains and creating a better texture and my taste buds confirmed this one!
  7. Stick it in smoothies. Whey is naturally high in protein (almost 2g in one cup!) and it’s my first choice for extra liquid when making protein smoothies.
  8. Condition your face. The cultures in whey are acidic, so toss some on a cotton ball and use it as a toner.
  9. Condition your body. Up the ante and add one cup of whey to your bath for an all-over-the-body skin toner.
  10. Make a face mask. Use whey combined with soothing raw honey for an easy face mask. Your skin will be loving you!  More details here.
  11. Condition hair. If you’re washing with baking soda, a diluted whey rinse will work just as well as the diluted vinegar rinse!
  12. Pet food. Instead of throwing the extra nutrients down the drain, add them to pet food for some extra vitamins!
  13. Dog treatsGet the recipe!
  14. Water the plants. Speaking of saving on water, add a bit of this to your watering can. Be sure to use sweet whey though and not acid whey since it might damage the nutrients in the soil so you should definitely dilute it first. Check out this articlefor more information.
  15. Balance the garden’s pH. If watering the plants is out of the question, consider balancing the pH levels of peas, cucumbers and squash by spraying some on just the leaves – the whey will kill the mold that grows! (Again, sweet whey only.)
  16. Lower the garden’s pH. Blueberries, roses and tomatoes like acidic soil and whey will help you achieve just that.
  17. Add it to compost. A great outdoors spot if you don’t feel comfortable adding it to your garden, or don’t have one to add it to!
  18. Substitute for buttermilk. Biscuits, dressings or pancakes? Yep, use whey!
  19. Substitute for milk. Instead of milk, use whey to make creamy cheese sauce that will get baked and cheese-ified.
  20. Make rice. Although the heat will kill some of the live enzymes, you’ll still retain the nutrients since rice absorbs all the liquid.
  21. Make risotto. A combination between the previous two, you’re cooking rice and making it creamy at the same time. Might as well add some nutrition too!
  22. Make chicken stock. Substitute not just for the apple cider vinegar, but for some of the water too! Trade up to half of the water (or more, depending on your taste preference) for whey and come out the other side with a richer, more flavorful stock.
  23. Thicken gravy. Chances are if you’re making gravy, it’s topping something unhealthy.  Boost the nutrition by using whey.
  24. Substitute for orange juice. Whey is about as acidic as orange juice, so if you’re using the juice in smoothies or in baking (like yummy scones or in a quick bread), try swapping for whey instead.
  25. Substitute for lemon juice. Whey tastes much like lemon juice, so it makes a great substitution in recipes or cocktails…
  26. Make a cocktail. Half whey and half juice, plus sweeten to taste with honey or stevia and you’ve got yourself a deliciously healthy drink!
  27. Use in salad dressing. Instead of a vinaigrette with lemon juice, how about a vinaigrette with whey?
  28. Tenderize meat. Swap whey for any vinegar in a traditional meat marinade. Mind that whey will add tang, so adjust seasonings accordingly.
  29. Make lemonade. Seriously. Here’s the recipe.
  30. Make ginger aleYum!
  31. Make cream cheese. Similar to the method of culturing milk with buttermilk, but you’re culturing milk with whey and straining for cheese. More details here.
  32. Make soda. Again, seriously! There’s a Swiss drink called Rivella that’s 10% whey. Way cool!
  33. Make caramel. Add a bit of salt with a touch of sugar and voila – instant caramel!
  34. Use it as a brine. Feta cheese will keep longer in whey, and you can use it when brining your Turkey in November too!
  35. Make ricotta cheese. The word “ricotta” means cooked twice, which is what ends up happening to the whey when you make this cheese. Here’s a super easy tutorial that even I, the bad-cheese maker, could likely do right!
  36. When all else fails – freeze it. If you’ve got too much and you’re unsure what to do with it, freeze it in ice cubes for later!
  37. Bonus idea – make mayo. Whey will kick your homemade mayo up a notch by lacto-fermenting it. It also allows the mayo to last longer!