Tag Archives: Butter

Instant Pot® Egg Bites, My Way

Okay, so this is IP cooking for only my 6th time, so
here we go.

 

I saw some Egg Bites for sale in our local market for a fairly good chunk of change,
and I thought, I could make these for far less money in my Instant Pot®.

Game on!

I did some research on the WWW on Egg Bites and did
my usual of a mish-mash from different recipes
to create my own version.
Mainly because, almost all of the recipes called for Cottage Cheese,
which I know darn well that DH WILL NOT EAT! Never tried that with him, nor will I ever 

Here’s what I did:

 

Clean 3 four ounce mason jars (well 2 + an 8 oz’er `cuz that’s all I had)
Butter the inside of each jar, well (ssshhh! don’t tell DH )

In a 2 C. measuring cup, whisk together:
2 large Eggs
1/4 C. Whole Milk
2 Tbsp. grated Sharp Cheddar Cheese
S&P to taste

In the bottom of each jar, sprinkle about 1 tsp. Bacon Bits
(reads as to your taste)

(I cheated, photo courtesy of Walmart.com)

Pour in the Egg mixture to fill each jar about half way.
Cover with tin foil.
In your Instant Pot®, place the trivet along with 1 cup of water.

Carefully place the filled jars onto the trivet.
Close and seal your IP.
“Steam” on “Normal” for 8 minutes.
Do a Natural Release for 10 minutes.

Release the vent value and using a jar lifter (or a pot holder works too),
remove the jars to a cooling rack.

Sprinkle 2 Tbsp. of grated Sharp Cheddar Cheese between the 3 Egg Bite tops.

Run a butter knife around the edge of the Egg Bites, extricate to your plate…

… and devour while still warm.

Our opinions?
Both DH and I said the same thing, it’s okay, but we don’t see all the hop-la over these.  They’re basically omelets.
I think if I were hosting say a Sunday Brunch Buffet, I would serve these, but for just us two, meh, NO!

Now, to be fair, I will try this again using the Cottage Cheese, just not when I’m feeding DH 

So, how did I do on beating the price of the pre-made Egg Bites you may be saying?

Here’s how I figured it:

Eggs: $2.50/dz. = 20¢/Egg
Bacon Bits: ($1.33/30 Tbsp.) ÷ 3) ÷ 3 = 2¢
Cheese: (38¢/oz. X 2) ÷ 3 = 25¢
Milk: ($1.90/qt. ÷ 16) ÷ 3 = 4¢
Butter: (22¢/oz.) I used about 1 tsp. total = 11¢ ÷ 3 = 4¢

I come up with 55¢ per Egg Bite.

Now, granted, I’m not the best in math, but …

These prices are based solely on what I paid here in Arizona at my local markets. Of course your costs may vary, but still, it gives a pretty good picture…

Remember now, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your family!

The Best Shrimp Scampi I’ve Ever Made!

There seems to be a pattern going on here in My Kitchen In The Middle Of The Desert …

But truly, this is the best Shrimp Scampi I’ve ever made!
I’ve tried this dish a bunch of times, but never got it
quite right. Then I saw a magazine recipe (I forget which one)
that suggested making a Shrimp Stock with the shells

Let’s try this!

Auntie Doni’s Shrimp Scampi

1/2 lb. 16/20 Shrimp, shelled & cleaned
1 C. Water
S&P to taste
2 Tbsp. Butter
2 Tbsp. Olive Oil
2 Tbsp. Garlic, minced
2 Tbsp. Parsley, chopped
1/4 tsp. Lemon Zest
2 Tbsp. White Wine
1 Tbsp. Lemon Juice
Pinch of Red Pepper Flakes

In a small pot, boil the Shrimp shells in that 1 cup Water, stirring occasionally, until reduced by half.
Strain and set aside the liquid.
Season the Shrimp with S&P.

In a medium sized pan, melt the Butter over medium-low heat; add the Oil, Garlic, Parsley and Zest, cook until the fragrant.
Add the Shrimp and continue to cook until the Shrimp are just pink, turning only once;
add the Wine to mix by swirling the pan and reduce for a coupla minutes.
Pour in that reserved Shrimp Stock, give it a good stir and simmer on low for 1-2 minutes.
Add the Lemon Juice and Red Pepper Flakes.
If the sauce is too thin for your liking, swirl in a teaspoon of cold Butter to thicken.

Serve in a warmed bowl, with an added flourish of fresh Parsley,
and devour!

`Member now, a recipe is simply someone else’s idea,
you take it and make it your own.

Cook for your family!

Never Have I Ever Made ~ #1 … Dinner Rolls

For real!
I’ve never made, from scratch, Dinner Rolls. Yeah, I’ve baked all sorts of stuff, but not this. My mind was
BLOWN

I know I’ve told you all that I belong to this Food Forum that’s pretty cool, well, I saw this recipe, more like the photo grabbed me first, and MAN!
I simple had to try this myself.

 

S&P’s Cast Iron Skillet Rolls

makes 16 small or 8 large Rolls

1/4 C. Beer (any type will do, I drink Trader Joe’s Dark Beer, MMM)
5 tsp. Sugar
1 envelope Dry Active Yeast
1 C. warm Water
1 tsp. Salt
2 1/2 – 3 1/2 C. All Purpose Flour
Oil, whatever you have, just to coat the mixing bowl
about 2 Tbsp. melted Butter, divided or to taste
approx. 1/2 tsp. Sea Salt, or to taste

In the bowl of a Stand Mixer, bloom the Yeast with the Sugar and warm Water. Add the Beer and Salt; start the mixer with the Dough Hook attached, on the lowest speed and slowly add the Flour, just enough to form a ball and come away from the sides of the bowl.
Knead the dough on setting #2 for 10 minutes.
Lift up the ball of dough and coat the bowl with Oil, replace the dough ball and turn over to coat that too. Cover the ball of dough directly with a piece of plastic wrap, this will ensure that a skin does not form. Place the bowl in a draft-free place to rise, until doubled in size.
Preheat your oven to 375°
Turn the dough out on to a floured surface and divide into either 8 or 16 balls. Place them into a lightly greased 10 inch Cast Iron Skillet. Lightly brush the tops with melted butter and allow to rise again for 20 minutes.
Bake for 20 minutes, or until golden brown.
Remove the pan, carefully, to a cooling rack and brush the tops of the Rolls with MORE melted Butter and sprinkle with Sea Salt.

We enjoyed our CI Skillet Rolls with a lovely Chef salad.

And the next morning, split and toasted for Breakfast.

Cook for your family !!

Chicken Marsala, My Way

I’m doing another re-post from March 12, 2017 this time.

I made this recipe last night for Sunday Supper (I like to have Pasta on Sundays 😉 ) and I realized something about this recipe… the ‘sauce’ part it it is so dang delicious, I am going to say that we need MORE!  So please see some adjustments to this recipe if you’ve already printed this one out and tried it at home.

 

Chicken Marsala is one of my favorite dishes not only to make but to eat as well.  I’ve tried several different recipes and have mashed together my own version.

 

Auntie Doni’s Chicken Marsala

serves 2 very hungry people

 

2 boneless-skinless Chicken Thighs (or Breasts), diced into bite sized pieces

1/4 C. Flour

1/2 tsp. Salt

1 tsp. Pepper

2 Tbsp. Olive Oil

10 oz. Crimini Mushrooms (Baby Bellas), diced

1/2 of small White Onion, diced fine

1 Garlic Clove, mined

3/4 C. Dry Marsala Wine

1 1/4 C. Chicken Broth

2 Tbsp. Butter, cold

In a large pan, heat the oil; sauté the Mushrooms until nicely brown, remove to a bowl.  Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.

Toss the Chicken in the flour, salt and pepper, shake off any excess.  Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well.  Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble.  Pour in the broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes.  Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce.   The sauce will thicken further, but don’t let it reduce too far.

Serve over Pasta, Rice, Polenta or even mashed Potatoes.  Garnish with some chopped Parsley and grated Cheese.

ENJOY!

 

Buttermilk Pancakes With Melted Butter And Real Maple Syrup

I think that Pancakes are simply a vehicle in which to shovel as much melted Butter and Real  Maple Syrup into you mouth as possible…

Eat more Pancakes!

Sticky Cinnamon Buns

We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread.  I was telling you about my SIL’s recipe that I have and how very good it is.

YUM!

YUM!

So here we go with my rendition of …

My SIL’s Sticky Cinnamon Buns

Dough:

1 C. Sour Cream

3 C. All Purpose Flour, divided

1 pkg. Dry Raip Rise Yeast

¼ C. Warm Water

2 Tbsp. softened Butter

1 tsp. Salt

1 Egg, beaten

Filling:

1 stick ( ½ C.) softened Butter

½ C. Granulated Sugar

1 Tbsp. ground Cinnamon

1 C. chopped Nuts

½ C. Raisins

prep the pan with Karo Syrup and Brown Sugar

Prep two 9 inch cake pans

(or a 9×13 inch pan with double the ingredients below) with:

1/3 C. Karo Syrup and ¼ C. Brown Sugar

your cast of characters for the dough

your cast of characters for the dough

Preheat the oven to 375⁰

Heat the sour cream over low heat in a small saucepan, just until lukewarm.

Dissolve the yeast in the warm water; set aside to proof.

In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth.  Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.

this IS lovely dough

Turn the dough out into a large, greased bowl and cover with plastic wrap.  Allow to rise until doubled in size (overnight is fine).

use your bench flour as a guide

On a well floured surface, roll out the dough to 24 inches by 12 inches.

this is my favorite step, BUTTER!

this is my favorite step, BUTTER!

Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.

sprinkle with combined cinnamon and sugar

Combine the sugar and cinnamon and sprinkle over the butter.

sometimes I leave the raisins out

sometimes I leave the raisins out

Now sprinkle the nuts and raisins.

start to roll the dough as tightly as possible, away from you

Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.

cut into 16 even pieces

Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.

I forgot to place the ends of each roll inward, oops

I forgot to place the ends of each roll inward, oops

(I used a 9X13 rather than 2 9” round cake pans)

Baked until firm, gorgeous!

Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).

SIL's recipe for Sticky Cinnamon Buns

SIL’s recipe for Sticky Cinnamon Buns

Remove from the oven to cool for about a minute; then turn out onto a plate.

ENJOY!

Seafood Pasta Supper

We love seafood, well, you know being from Hawaii. Now that we live in the middle of the desert, it’s a little difficult to find anything fresh. While out shopping the other day, I spied frozen Green lip Mussels from New Zealand, my husband’s favorite, and Jumbo Shrimp, mmm…

seafood pasta dinner

I can’t eat Mussels and my husband can’t eat Shrimp, so I made two different dishes for our supper last night.

Mussels Marinara with Rigatoni

My Husband’s plate of Rigatoni and Mussels Marinara

The Mussels Marinara is a super easy dish to make.

Simply wash the mollusks, remove them from the shell and be sure to get any beards. Next, throw the meat of the Mussels into a pot with just a splash of white wine or water, cover and steam gently until barely cooked through, about 3-6 minutes, depending on their size. Drain well; toss in your favorite sauce (I already talked about my Marinara that I canned and have at the ready at all times) and heat. Serve over your choice of pasta, maybe some polenta or straight up.

My bowl, Shrimp Scampi-style with orecchiette and lots of fresh Italian Parsley

My bowl, Shrimp Scampi-style with orecchiette and lots of fresh Italian Parsley

For the Shrimps, I made them Scampi-style, one of my favs.

Again, very simple.

In a medium sized pan, melt equal amounts of butter and olive oil (I used about 2 tablespoons of each, I like a lot of sauce to dip my bread in) on a low heat. Add in as much minced garlic as you like (I put in 4 LARGE cloves). Just before the garlic starts to color, add in the cleaned shrimps; as soon as you see some pink on the crustaceans, turn and add in your el dente pasta (I used orecchiette) and a splash of white wine along with as much chopped flat leaf parsley as you wish. Finish sautéing for about another minute or so, until the Shrimp is just done.

It’s a nice touch just before you place the bowl in front of your guest to sprinkle with more chopped fresh parsley and Parmesan (I shaved the cheese this time for effect).   A slice or two of a good quality bread, a glass of wine and I’m very happy.

MANGIAMO!

*Note: If you can find the New Zealand Green lipped Mussels, do try them.  They are so much larger and very plump and juicy, much better.  You can usually find them in the freezer case on the half shell, par steamed.

 

Eggs, Fresh From The Hens

While we were visiting with our dear friends in CHI-CHI-CHI-Chino Valley, once again Missus DF made sure that we went home with some of her uber  fresh eggs that her ‘girls’ had produced.

These are such beautiful organic eggs, not only on the outside, but look  at the shell on the inside too! And the yolks are such a deep golden, well, egg color… very much unlike the commercial eggs that we get at the megamart. The girls are some of the best fed chickens that I have ever met. My girlfriend orders this special feed for them and then they get the odd goodie from the kitchen, which they go crazy for.

Our favorite way to eat these gems from Northern Arizona is just as a simple scramble made with butter for the pan (sshhh, please don’t tell my husband, he claims to HATE butter, but loves the way that I prepare his eggs), a pinch of salt and some chives. Serve it all up on a warm plate with Rye toast (lightly toasted and dry please), cold smoked salmon and some tomatoes, oh and loads of freshly cracked black pepper on DH’s plate and then for myself, Trader Joe’s whole wheat Italian bread (Tuscan Pane), butter, yes more butter and a dollop of my homemade Meyer Lemon Marmalade

HEAVEN ON A PLATE!