Last updated 1-2-2021
DESSERTS
Pineapple Upside Down Cake (Instant Pot)
Chocolate Chip Cookies (Air Fryer)
Warm Bittersweet Chocolate Sauce for ice cream (microwave or stovetop)
DINNERS
Enchiladas (crockpot)
Lasagna (crockpot)
French Dip beef sandwiches (Instant Pot and Air Fryer)
Chicken Tenders (Air Fryer)
Seasoned Potatoes (Air Fryer)
AIR FRYER Notes:
My Air Fryer in action...
The top tray will get crispiest. Multiple trays will lengthen the cooking time and eliminate the crisp.
Middle and bottom trays will be slowest to cook and not crispy.
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INSTANT POT Pineapple Upside Down Cake
Modified from Video- https://youtu.be/DrBXfZ_szq0
The cake:
1/2 box of yellow cake mix
2 extra large eggs
1/4 cup oil
1/2 cup of pineapple juice from can
The topping (put in pan first):
Butter the pan.
Lay down 5 pineapple rings
1/2 stick salted butter, melted, mixed with
1/2 cup dark brown sugar, packed
Note- 20 oz can of Pineapple Rings in their juices (NOT in heavy syrup)– will have 10 rings in the can. Use the shorter covered pan (or use aluminum foil lid) on top of wire trivet with plenty of water in bottom. Cook at high pressure 50 minutes with a natural pressure release of 10 minutes, then a manual release.
I use this stackable pan set: https://amzn.to/2Jn2AAYIt does NOT work to make this in the spring loaded pan (all the butter and sugar leaked out)
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AIR FRYER - Chocolate Chip Cookies
This Picture is of Tollhouse ready made dough cookies. They just were taken out of the oven and hadn't relaxed down to their final shape yet.
INGREDIENTS
2 sticks (1 cup) unsalted butter
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/3 cups all-purpose flour
2 cups chocolate chunks or chips
3/4 cup chopped walnuts/ pecans/ cashews/ etc
Cooking spray
Preheat Air Fryer Oven to BAKE at 350ºF and set to 5 minutes (may take up to 7, fryer dependent May need to reduce time on 3rd or 4th batch. Better to start w short time)
Line the air fryer racks with parchment paper (might fly around) or make a foil tray (leave room on all sides for air to flow)
Drop 2-tablespoon scoops of the dough onto the racks, spacing them 1-inch apart and gently flatten to make a cookie shape.
Bake until golden brown.
Let cookies cool in fryer on the foil and then remove the racks from the air fryer and let cool for 3 to 5 minutes to set. Repeat with the remaining dough. Serve warm.
NOTES: I used foil (no butter or oil on it) and it seemed to keep the bottoms from cooking enough. Will try parchment paper next. 12-27-2020
Modified from:
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MICROWAVE / OR STOVETOP Warm Bittersweet Chocolate Sauce for ice cream
I finally remembered how to make my mom's chocolate sauce to have over ice cream.The best part about this is that the sauce is bittersweet and kind of gels on the cold ice cream.
In microwave safe bowl, melt 1/2 stick (1/4 c) butter and half a box (2oz) of broken up pieces of unsweetened Baker's chocolate. Microwave on high 30 seconds and stir and repeat until they mix together.
Warm 1/4 c milk in microwave in a separate bowl and set aside.
Mix in 1/2 c sugar with chocolate and butter until sugar granules dissolve.
Add milk slowly into chocolate while stirring.
Serve warm over vanilla bean ice cream.
Note: usually I make this in a double boiler... But the microwave made it way faster
Also, if you put it in the fridge to store, it will separate- ew, hard butter on top... so, I keep it on the counter... meaning... eat it faster.
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DINNERS
CROCKPOT CASSEROLE- Enchilada Casserole
Ingredients:
1/2 onion chopped
3 T chopped garlic
6 large mushrooms chopped
Chicken- cut in small pieces
1 can green enchilada sauce
18 small corn tortillas
1 cup shredded jack cheese
1 can black olives
Directions:
Sauté: 1/2 onion chopped, 3 T chopped garlic, 6 large mushrooms chopped
Brown: chicken
Mix together sauté and chicken
Layer in the casserole dish: green enchilada sauce, corn tortillas, jack cheese, black olives, sauté and chicken mix. Repeat 2-3x.
Cover and cook on High 1.5 hours---------------------------------------------
CROCKPOT CASSEROLE - Lasagna
Ingredients: 1/2 onion chopped
20 mushrooms chopped
1 1/2 cup shredded jack cheese
16 oz container of low-fat cottage cheese
1/4 cup shredded parmesan cheese
1 can black olives
1 jar spaghetti sauce
Oven ready lasagna noodles (about 3/4 box)
1 T oregano
Directions:
Saute the mushrooms and onions
Mix together the 1 cup jack cheese with the parmesan and cottage cheese
Layer from in casserole dish: sauce, noodles, saute, olives, cheese mix, and repeat 2-3x. End with noodles with sauce on top and then sprinkle with cheese. Sprinkle oregano on top.
Cook on HIGH for 2 hours
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INSTANT POT- French Dip Sandwich Recipe
Ingredients/ Directions 1) 2 1/2 pounds chuck roast, cut into smaller pieces. Let them rest at room temperature for 15 minutes and then cover with lots of garlic salt
2) Set Instant Pot to Sauté- When the pan is VERY hot and using long tongs to lift the meat, sear all sides ~3.5 min each in 1 Tb low smoke oil (I used an olive oil and butter combo). (To sear the edges, lean the meat on the side of the pit). When done, remove meat and set aside.
3) Add some more oil and sauté 1chopped onion.
4) When onions are soft and translucent, add 1/2 cup red wine and cook it down to about half.
5) Add 1 (14-ounce) can low-sodium beef broth and return the roast to the pan.
6) Set Instant Pot to Meat/Stew and cook for 100 min (1 hour and 40 min). Be sure release valve is closed. Set Instant Pot Keep Warm button to 25 min to allow natural release of steam.
7) Remove meat and cut it to shreds.
8) Remove the onions (save for another meal like onion soup or a gravy or toss). Sieve off fat from the juice and serve the warm au jus little bowls for dipping the sandwich.
Prepare rolls / Make sandwiches
1) Cut open rolls and cover with butter and garlic salt. Put in (normal) oven at 300 deg F for 10 min.
2) Remove and add Monterey Jack or Cheddar cheese slices and put back in oven for 5 minutes (until melted).
3) Remove and add meat and serve with a glass of red wine or other beverage.
Seared meat, onions, wine cooked down and onions sauteed- meat added back
Great website on searing meat: https://www.allrecipes.com/article/how-to-sear-meats/
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AIR FRYER- Crispy potatoes
Ingredients
1 lb. baby red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon each: garlic powder, onion powder, Italian seasoning, smoked paprika
Dash Kosher salt (OR do what I did... 1 teaspoon garlic salt and something green depending on your mood- dill? rubbed sage (great for a Thanksgiving taste), oregano (yum, Italian energy)
Directions
Put the cut up potatoes in a big bowl, cover with oil and spices, toss potatoes as you add each spice.
Layout potatoes on foil on the rack. Cook 16 min at 350 F.
Made these and they were great. Need to rotate the trays. Top tray gets crispiest.
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AIR FRYER- Garlic Green Beans
Love the wrinkly extra cooked taste of green beans (aka string beans)? Me too. Reminds me of Normandy, France.
Instructions
Steam green beans
Toss cooked beans with oil and onion flakes and chopped garlic
Put on rack near top of fryer
Cook at 350 deg F for 6 minutes or until they look wrinkly.
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AIR FRYER- Chicken Tenders
INGREDIENTS / DIRECTIONS:
1 lb chicken pieces
Bowl 1: 1/3 cup flour
Bowl 2: 2 eggs beaten
Bowl 3: 3/4 cup breadcrumbs or Panko mixed with seasonings (garlic salt, or whatever you like)
Prep the chicken tenders: cover in flour, then in egg, then in breadcrumbs.
Place on foil on rack in Air Fryer
Cook at 400 deg F for 8 minutes. Flip and cook for 7 more minutes. If using more than one rack, swap the racks so they both get time near the fan at the top.
Serve: Serve with your favorite dipping sauce.
Honey Mustard: mix 1 Tb honey and 1 Tb mustard and 1 tsp mayo
NOTES: I eliminated spraying with oil. Not necessary. Meat was so tender and juicy.
Modified from:
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I have not tried these ones ....yet...
INSTANT POT- Spanish Rice
https://www.thispilgrimlife.com/instant-pot-spanish-rice/
Ingredients
14.5oz can of diced tomatoes, blended
1 1/2–2 cups chicken stock
2 cups brown rice
1 tbsp olive oil
4 garlic cloves, minced
1 tsp ground cumin
1 tsp kosher salt
Instructions
Blend the tomatoes until smooth. Transfer to a liquid measuring cup and add the chicken stock until the liquid reaches 3 cups.
Combine the rice, oil, garlic, cumin and salt in the Instant Pot. Pour in tomato and water mixture and stir. Cook on high pressure for 22 minutes.
Let the pressure from the Instant Pot naturally release. When the pressure has released, remove the lid and toss the rice with a fork. Serve immediately and season with additional salt to taste.
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YouTube playlist of recipes and cooking videos I liked
Originally posted on Oct 1, 2020...
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