PSYCHOPATH CHILI - IP

PSYCHOPATH CHILI

1 T olive oil
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced—more if you like garlic
1-1/12 lbs. lean ground beef
2 14 oz. cans of diced tomatoes, undrained
4 14 oz. cans chili beans, drained and rinsed (hahaha)
1 14 oz. can tomato sauce
1 cup beef stock or soup base
1 T steak seasoning
3 T chili powder
1 T Worcestershire sauce
1/4 cup leftover coffee
2 tsp. cumin—more if desired
Chipotle powder or cayenne pepper to taste—we like our chili fairly spicy
Jalapeño salt to taste (worth looking for) If you don’t have it, regular salt will do.

Sauté vegetables, garlic, and meat in olive oil in IP for five minutes or so. When meat is still about half pink, add chili powder and cumin. Add remainder of ingredients plus a little water, if it’s not soupy enough for you.

Cook on Bean setting—my Bean setting is 30 minutes. I let it NPR for 10 minutes and then QR.

**  Taken from the IP group on Facebook.  Original authors name: Jody Wilson.  Link: [ https://www.facebook.com/groups/InstantPotCommunity/permalink/2889461994481103/ ]

Rotisserie Chicken Rub

• 3/4 cup kosher salt
• 1/4 cup smoked paprika
• 1/4 cup onion powder
• 1/4 cup garlic powder
• 1/4 cup brown sugar
•  2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoons dried rosemary
•  2 tablespoons dried parsley
•  2 tablespoons dry mustard
• 2 tablespoons cayenne pepper
• 2 tablespoons black pepper

Place all ingredients together, mix and store in an air-tight container.  Enjoy! 

Note:  I place all ingredients into a food processor and give it a whirl.  It makes mixing easier, as well as producing a finer texture.

Optional: 

·         1 tablespoon red chili flakes

·         Tarragon

·         Cumin

·         Fresh lemon (when cooking)

·         Fresh garlic (when cooking)

Instant Pot Omelet w/ sausage & cheese

Good morning!

After the storm we had last night, this morning was the morning for something quick, easy and healthy (according to my diabetic carb points booklet from the hospital).

So, after some perusing the internet as well as the booklet, and my phone app, I compiled some of the "egg bite" recipes into one that suited me and away we went!  However, I'm too lazy to divide it all out into those little cups, so it became one giant egg bite!  And it tastes really really good!! So, while my photography skill is lacking big time, just imagine the best omelet you've ever tasted and there you have it!

• 2 eggs, beaten
• 1/4 cup half & half
• 4oz Jimmy Dean Original ground sausage
• 1/4 cup cheddar, mozzarella & Parmesan cheeses, shredded
• A sprinkling (1/8-1/4 tsp) of: 
• black pepper
• garlic
• onion
• Old Bay original
• dried chives

1. I put the sausage into the IP first, letting it cook the juices and fat out in the stainless steel bowl.  Cook time was 10 minutes + QR.  
2. While that was cooking, I beat the eggs, half & half, and seasonings together.
3. When the sausage was finished and pressure was out, I drained the grease off the sausage patty and chopped it all up.  
4. Next I poured the beaten eggs over the sausage and stirred a little bit to make sure it was coated in the egg.
5. Finally I sprinkled all of the different kinds of shredded cheeses over the top.
6. Placing the trivet into the IP, (the food on top of the trivet) with cold water in the bottom, I set the cook time for 8 minutes and walked away for awhile.  I quick released the pressure and bon appetite!  'Twas yummy! If I do say so myself!  Best of all?  It stayed well within my allowed carbs for this meal!

Nutrition facts:

Calories:  754 kcal

Protein:  49.95 grams

Fat (total): 58.43 grams

Carbohydrates:  8.88 grams

Chinese Chicken & Broccoli (Instant Pot translation and recipe revision)

Good evening my lovely readers! It's a beautiful 50* out and this momma is thinking "chinese"! Hubby and I are getting pretty good at perfecting the homemade chinese, so here is the basic run down of how we handled the last batch we made! My picky little people love homemade chinese normally, but this recipe was such a hit that I didn't even have enough left over to send in lunches for the next day!

This recipe is what I jumped off of, and it's obviously not an IP meal, but is easily translated. Here is the basic ingredient listing, with my revisions:

• 1 large Head of Broccoli, cut into florets
• 3 Tablespoons vegetable oil
• 6 boneless chicken thighs skinless, chopped into bite sized pieces
• 2 cloves, minced or 2 tsp granulated garlic
• 1 onion, cut julienned
• 1 can bamboo shoots, drained
• 1 can water chestnuts, drained
• 1 tsp dried ginger, to taste, adjust after cooking
• 2 Tablespoons Hoisin Sauce + more to taste after cooking
• 2 tablespoons oyster sauce
• 3 Tablespoons soy sauce (extra to taste)
• 6 Tablespoons honey **
• 1-3 cups hot water per preference of gravy to veg/meat ratio

** I skip the honey, but have left it in just in case someone else would like to know how much to add.

1. Cut the chicken into bite sized pieces and push "saute". When it says "hot" add your oil and push it around so it coats your IP liner. Then add your chicken, and sear it lightly, just till the chicken is getting white, or light brown spots.
2. Next you're going to deglaze the liner using the water. While the chicken is still in the bottom of the liner, and while the pot is still good and hot, add 1 cup of water and using a wooden spoon or scraper, scrape up anything that might be stuck to the bottom. The chicken will produce liquid, but the IP requires liquid to work correctly, and we like lots of gravy.
3. Cancel the saute function.
4. Add the garlic, onion, ginger, soy sauce, hoisin, & oyster on top, don't stir.
5. ** If you desire rice with this meal, & have a stainless steel PIP bowl, and a long legged trivet, you can measure your rice & water out into your PIP bowl and place the long legged trivet in on top of your food.
6. Set the cook time for 5-10 minutes depending on how much chicken you have, (if you have a single batch 5-7 is sufficient. If you double it you'll need to cook a little longer. Let it naturally release for 10 minutes.
7. While it's cooking, cut up your broccoli to suit you, some like it big, some like it small, I have preschoolers so I have to accommodate their small mouths.
8. When the IP beeps, you're going to stir the food and taste. Season accordingly. I added more ginger, hoisin, water, oyster, black pepper, and rice wine.
9. Once you're satisfied that it is seasoned to suit you, put the bamboo, water chestnuts & broccoli in on top, in that order. Do not stir it in. Reset the IP to either 0 (zero) minutes HP, or 1 minute LP depending on which one you have. This SHOULD produce broccoli that is softened but not mush... however I am not 100% on it, it COULD be too mushy... some folks like their broccoli pretty firm...
10. Anyway, when it beeps after adding the broccoli do a quick release.
11. If the quick release spits sauce... close it back up and do a controlled pressure release. Don't make a mess of your counter ... just close it back up and release the pressure slowly by hand...

Instant Pot Bone-In Chicken Instructions

1. Put 1 cup of water in the liner
   
2. Put the rack (trivet) that came with the IP into the liner
   
3. Now place your chicken into the liner, on the trivet. Do not pile. Just do a single layer on each trivet. (If you allow air flow between the layers, you can cook 12 pieces of chicken in 10-15 minutes instead of 30-45) Season it however you want, just remember that you may need to step up the seasoning just a little more than you'd expect. (I use Italian dressing as a marinade sometimes.  So you would move the chicken all around till its all coated in it)
   
   If you are using multiple trivets, add the next trivet now and continue adding chicken to the pot.  This works for up to 4 layers in my 8qt IP Duo.
   
4. Now hit Meat/Stew or Pressure Cook and using the "+" and "-" buttons go up or down to reach 15 minutes (00:15) and turn the black knob to the sealing position.
   
5. The screen will display "on" for awhile, you'll hear boiling and hissing sounds, might see some steam come out the top for a short time, then it'll seal and it will become quieter. The screen will still read "on" for a short time then the pressure inside (12psi) will be reached and the clock face will change to read your selected cook time. The pot will beep one time letting you know it's beginning the cook count.
   
6. It will now count backwards from (00:15) to (00:00) at which time it will beep multiple times & the clock face will change to (L0:00) and begin counting up instead of down to indicate how long is been on low/keep warm.
   
7. Now, if this were veggies you'd flip the lever open and release steam (known as a quick release). But you're not going to do that this time because it's meat.
   
   This time, you're going leave it alone and allow the clock to read (L0:10) or (L0:15) before you open it. This allows the meat to rest and it will absorb the liquid in doing this and make very tender chicken.

Blueberry bread pudding with lemon curd

Blueberry Bread Pudding 

In a buttered 2 qt soufflé dish:
Beat 4 eggs, add 2 cups milk, 1/2 c sugar, 1 t vanilla, 1/4 t salt
Fold in
8 oz white bread, cubed, 1 c blueberries 

Cover with greased aluminum foil. 
Lower into trivet in instant pot that has 1 1/2 c water in it.

Close IP, set to sealing. Cook on high manual 25 min, NR 20 minutes. Uncover and cool 10 minutes. 

Sprinkle with cinnamon and sugar. 

Serve with lemon curd and/or whipped cream.

**  I want to keep this so I don't lose it.  This was gotten from ( Sheri King Ward ) on Facebook's Instant Pot group.  I believe it is her recipe, but I don't know for sure.  Either way, I am in no way claiming this as my own, I simply do not want to lose the recipe or the idea. 

Instant Pot Yogurt #3

Well, I've done it.  #3 it is!  After having pretty much everyone taste it, it's been decided this 3rd attempt at making the perfect yogurt was the best batch so far!  I've had some accidents and some failures along the way, but it turned out so good that I have people who don't like yogurt saying they would eat it, and my 5-year old (picky eater) even likes it.  My 3-year old (eats everything) can't leave it alone, and my dad is taking it on the road with him while he's driving a semi!   Yay for healthy snacks!

So, in case you'd like to try your hand at it... here's what I did!

Instant Pot Yogurt #3

Ingredients & Items needed: 

• 2 quarts of whole milk
• 2 tablespoons of Noosa Yogurt
• 1 can of sweetened condensed milk
• 1 vanilla bean pod, split & scraped
• 3 teaspoons vanilla extract
• 1 (8qt) Instant Pot with yogurt function
• 1 IP liner
• 1 pressure cooker trivet
• 1 food thermometer
• 5 pint jars, washed & sterilized
• 5 pint jar lids

Pour your milk and sweetened condensed milk into the Instant Pot liner.  Stir until well incorporated then place liner into the Instant Pot base and push the "Yogurt" button until it reads "BOIL".  I leave the vent open. It isn't necessary to close it for the milk to heat up to the correct temperature, but you can if you would feel better about it.

** This step is important for thick yogurt, because it is denaturing the protein strands and allowing them to change shape to become longer and more "friendly" with their neighbors.  

While the milk is scalding, clear off a space large enough for your instant pot liner inside your refrigerator

Once the "BOIL" cycle is completed, allow the milk to rest for 5 minutes, in the base.  After 5 minutes open the lid (unless you've sealed it, in which case you need to vent the pressure).

Remove the Instant Pot liner from the base and rest it on the counter, on a hot pad and stir around to make sure everything is well blended etc until it reaches approximately 150*F.  Place the liner into the refrigerator and stir it every 10 minutes until it reaches an approximate temperature between 98-110*F.  

** Should be in the correct range within about 30 minutes.  If it gets too cold, it's alright, it will still make yogurt and you don't need to start over or anything. 
Once the temperature drops into the "happy zone" of 98-110*F, stir the vanilla bean paste, vanilla extract and the 2tbsp of Noosa Yogurt into the sweetened milk in the liner.

Now here, is where you have two options:  

1)  You can do as I do, and place the liner into the base with 1 cup of water and the trivet, bringing the water to a boil, turn the heat off, but don't remove the water or trivet.  While the water is heating up, pour the sweet milk mixture into the pint jars, keeping them in reserve on the counter until the water is finished boiling. Add 1-quart cold water, then place the jars (carefully so as to not burn yourself) into the liner, on top of the trivet so the jars do not come into direct heat with the heating element in the bottom of the pot. I then take the sprayer on the sink and fill the liner with water until the water is at the "shoulder" of the jars.  This produces a more even incubation throughout the entire batch rather than just the bottoms becoming thick and the top portion being thinner. The jars are now your incubation containers, and you need do nothing more except put a lid on them when they've completed the yogurt process. 

2)  You can leave all of the milk mixture inside the liner, place the liner into the base and use the liner as your yogurt incubation container. However if you do, you'll need to transfer the finished product into other containers once the process is complete, and moving the yogurt will disturb the proteins and produce a thinner yogurt, unless you choose to strain the whey off using a yogurt strainer from Amazon, in which case it will be thicker than thick.

Whichever option you choose, you are now going to cancel any prior instructions given to the pot so that it reads "OFF".  You are now going to press the "Yogurt" button one time, so that the heat setting is on "normal", then select "8 hours" (08:00) and put the lid on, walking away to allow the milk to incubate and change into yogurt for the next 8 hours! It's that easy!

Once the incubation process is completed, do not stir, or disturb in any way.  Simply pop your container(s) into the refrigerator and allow to chill for at least 4 hours or until the yogurt is an equal temperature throughout.

This recipe shouldn't require any straining, it turns out very thick for me when left undisturbed in the jars, but if it should turn out thinner for you and you wish to try to strain it, I will post instructions on how to do that as well, in a later post. 



Edit To Add:
For my fourth attempt at making yogurt, I chose to get creative by putting the flavoring in BEFORE it incubated.  The attached photo is from that batch, with two Luxurious Lemon, two Double Vanilla Bean & one Rockin' Raspberry.

Edit to add x2:
Recipes have now been tweaked for both coconut and strawberry as well as the raspberry and lemon.