The Broke Baker

Category: Recipes

Recipes

  • Pressure Cooker Boneless BBQ Pork Ribs

    Pressure Cooker Boneless BBQ Pork Ribs

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    When you’re a working adult, you sometimes don’t have time to prepare an elaborate meal.  Sure, I would love to have the time and energy to make a lasagna from scratch on a weeknight, but the reality is that it’s a miracle that I even pack tomorrow’s lunch before bed some days.  Let’s face it, there are just going to be some days where your need for a hot meal can be overridden if it means putting in more effort than just opening a few jars and dumping things in a pot.  That’s where these boneless BBQ pork ribs come in.

    Originally, I had picked up a pack of boneless pork ribs at the grocery store to make some bacon wrapped ribs.  Well, when the weekend rolled around, I decided that I really didn’t feel like babysitting a smoker (and then cleaning it afterward).  So, I wound up cooking them in the pressure cooker instead.  As it turns out, they were pretty tasty and flavorful when cooked this way, and came together with hardly any effort.

    Arrange your dry-rubbed ribs in the liner of your pressure cooker.  Add some apple cider vinegar and your favorite barbecue sauce, then seal and cook for 15-20 minutes.  When the timer goes off, let the pressure release naturally for about 10 minutes before you release any remaining pressure.

    When they are done, your ribs will have released a lot of liquid.  Just set the pot to Saute (Browning) and let the liquid reduce for a few minutes.  For me, it usually takes about 10 minutes to get the right consistency.

    Check out that thick, bubbling goodness!

    And there you have it.  Easy, right?  Just serve with your favorite side, and you’re good to go!

    Pressure Cooker Boneless BBQ Pork Ribs

    Ingredients

    • 1 1/2 lbs boneless pork ribs (I get the ones labeled “country style”)
    • 2 tbsp of your favorite BBQ rub (more or less to taste)
    • 1/4 cup apple cider vinegar
    • 1/2 cup of your favorite BBQ sauce

    Directions

    Sprinkle seasoning over pork ribs, turning to cover all sides.  Place in a single layer in the liner of your pressure cooker.  Add the vinegar and BBQ sauce on top.

    Cover and seal the pressure cooker.  Cook on Manual (High Pressure) for 15-20 minutes (depending on the thickness of the ribs).  Allow the pressure to release naturally for about 10 minutes before releasing the remaining pressure.  Uncover and set the pressure cooker to the Saute setting.  Let the ribs simmer until the sauce has reduced.

    Makes about 4 servings

    Note: To make this low-carb, use low-carb BBQ rub and low-card BBQ sauce

  • Caramel Apple Slab Pie

    Caramel Apple Slab Pie

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    I have a lot of “rules” when it comes to food.  I think that most of us do.  I guess that you can also call them “preferences,” but I a pretty solid set of guidelines for what I will and will not eat.  For the most part, cooked fruit is on the “will not eat” list, but there are exceptions.  I won’t eat cooked berries in a pie, but I might eat them in a sauce over cheesecake.  Cooked apples are on my “no” list, except when the dessert also includes caramel.  And, most fruit pies in general are off the table because the crust (which is the best part for me) is simply there to hold a mountain of hot fruit mush.  This is one of the many reasons why this caramel apple slab pie caught my attention.  Not only did it meet one of my exceptions (cooked apples are paired with caramel), but the apples are not piled high on a crust.  This makes the fruit to crust ratio more even, and a LOT more appealing to me.  I say this as the person that scoops out most of the apples in an apple pie or turnover so that she gets more crust.

    Until recently, I didn’t even know that slab pies existed.  But, they are a novel idea.  They are great for potlucks, easier to cut and serve, and the leftovers are usually easier to store.  This caramel apple slab pie was a collaboration between myself and a few of my friends.  It is basically exactly what it says it is.  You get some chopped spiced apples and pour them into a crust-covered sheet pan, sprinkle with crumb topping, then drizzle with caramel after it has been baked.  Overall, I think we did pretty well!

    We used premade pie crust, because it’s quicker than making our own and it guaranteed a more uniform crust thickness.  One package of refrigerated pie crust contains 2 round discs of crust, so we pieced them together the best way that we could to cover the entire pan.

    After my apples were peeled, cored, and sliced, I tossed with in lemon juice.  Then, I added the sugar, flour, and spices and mixed until they were all combined.  Once that’s done, spread the mixture evenly in the prepare sheet pan.

    The last step before baking is the crumb topping.  Get the topping ingredients into a bowl, then use a pastry cutter (or two forks) to cut the butter into the dry ingredients until you get a coarse, crumbly mixture.  Crumble this mixture over the apples, then bake for about 45 minutes or until the topping is golden brown.  Set the slab pie on a cooling rack while you make the caramel sauce.

    Combine butter, brown sugar, and heavy cream with a pinch of salt in a small saucepan.  Cook them over medium heat, stirring constantly, until the mixture starts to thicken, about 10 minutes.  If you drop some of the caramel in a bowl of ice water, the caramel should hold it’s shape somewhat instead of dissolving.  When it reaches this stage, remove it from the heat and stir in the vanilla.  Let it cool for 5-10 minutes before you pour it over the slab pie.

    It’s not the prettiest dessert you’ll ever see, but it sure is tasty!  Let the slab pie cool just enough so that it doesn’t fall apart when you slice it, but it’s best served warm.  Unless you’re one of those weirdos that prefers cold pie.

    And, if you are feeling indulgent, serve it with a scoop of ice cream.  A plain vanilla ice cream works, but we also learned that cream cheese ice cream also pairs wonderfully with a piece of this dessert.  The subtle cream cheese tang in the ice cream sets off the tang of the granny smith apples, but is tempered by the sweet caramel.

    Make sure you refrigerate your leftovers!

    Caramel Apple Slab Pie

    (Adapted from The Recipe Critic)

    Ingredients

    For the pie filling

    • 1 package refrigerated pie crust (or make your own pie crust)
    • 3 1/2 lbs Granny Smith apples (or your favorite apple), peeled, cored, and sliced
    • 2/3 cup granulated sugar
    • 1/3 cup all purpose flour
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1 tbsp lemon juice

    For the crumb topping

    • 1 cup rolled oats
    • 1 cup packed brown sugar
    • 1/2 cup (1 stick) cold butter, cut into cubes
    • 1/2 cup all purpose flour

    For the caramel sauce

    • 1 cup packed brown sugar
    • 1/4 cup (1/2 stick) butter
    • 1/2 cup heavy cream
    • 1 tsp vanilla extract
    • a pinch of salt

    Directions

    Prepare the crust and filling:

    Pre-heat oven to 375 degrees F.  Unroll pie crust according to package directions.  Cover the bottom of an ungreased 15 x 10 inch cookie sheet with the pie crust, cutting and piecing together as needed.

    Place your apples in a large bowl and toss with lemon juice.  Add the remaining filling ingredients and stir until thoroughly combined.  Spread evenly into prepared cookie sheet and set aside.

    Prepare the crumb topping:

    In a medium bowl, stir the rolled oats, brown sugar, and flour.  Using a pastry cutter or fork, cut the cubed butter into the dry mixture until the mixture resembles coarse crumbs.  Crumble over the apples in the cookie sheet.

    Bake for 45 minutes, or until the crumb topping is golden brown and the apples are tender.  Remove from oven and set on a wire rack while you make the caramel sauce.

    Make the caramel sauce:

    In a small saucepan, heat the butter, brown sugar, cream, and salt over medium heat until the mixture comes to a soft boil.  Cook for 7-10 minutes, stirring constantly, until the mixture has thickened.  The caramel should stay together if you pour a little bit in a bowl of ice water.  Remove from heat and stir in the vanilla extract.  Allow to cool for 5-10 minutes, then slowly drizzle over the slab pie.

    Makes about 18 servings

  • Pressure Cooker Flan

    Pressure Cooker Flan

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    Flan is one of my favorite desserts EVER.  I blame the Latina in me.  I can’t help it.

    I still remember when I first learned how to make it.  It wasn’t easy.  I overcooked it many times before I finally got the hang of the ideal temperature and cook time.  When I moved, I’d have to re-learn in order to get it just right with the new oven.  I was baking flan in a water bath for about an hour and a half.  It was torture!  So, you can imagine my delight when I discovered that flan cooks quicker AND easier in an electric pressure cooker.

    I mean, seriously!  Rich, velvety smooth flan every single time.  No air bubbles.  No graininess.  Just flan perfection.

    A friend of mine asked me to teach her how to make this.  I decided to do even better and post the step-by-step instructions on the blog.  And, after some additional requests for the recipe started rolling in, here it is!

    I use a flanera (flan pan) for my flans.  I have also had success with round ceramic or glass baking dishes.  Just make sure that you use the oven-safe kind.

    Start by making your sugar syrup.  Heat the sugar in a small saucepan over medium heat.  Swirl the pan occasionally to redistribute the sugar, but do not stir it until it starts to turn deep amber and most of the sugar has melted.  At this point, use a heat-proof spatula to stir the sugar until the last solid clumps are melted, then remove it from the heat and add 2 tbsp of water.  Be careful, because it will steam and might splatter.  Once you can get close enough, stir the sugar and water until it’s all combined, then pour it into your flan mold.  If you want, you can also tilt the mold around a little bit to get some of the sugar to coat the sides.

    Next, we make the custard mixture.  All you need is half-and-half, condensed milk, eggs, and vanilla extract.  Combine them in a blender, then pour the mixture into the sugar-coated flan mold.  Cover the mold, place on a trivet, then lower into your electric pressure cooker (filled with 1 cup of water).  Seal and cook on Manual (High Pressure) for 12 minutes, then do another 12 minutes of Natural Release.  Remove the flan and uncover.  The center of the flan should still be slightly jiggly, as it will firm up as it cools. Once it has cooled completely, cover it and refrigerate until it’s ready to serve.  The minimum should be 4 hours, but it’s preferable to leave it overnight.

    When you are ready to serve, run a thin knife along the edge of the flan, then invert onto a serving plate.

    Then, be rewarded with creamy flan goodness.

    If you like a firmer flan, you can add an additional egg or two to the flan mixture.  You can also adjust the amount of vanilla extract, but I feel like this amount gives it a great flavor.

    Pressure Cooker Flan

    Ingredients

    • 1/2 cup granulated white sugar
    • 2 tbsp water
    • 2 cups half-and-half (or milk)
    • 1 14oz can sweetened condensed milk
    • 3 eggs
    • 1 tbsp vanilla extract
    • Required equipment: a flan pan (this one is what I have)

    Directions

    In a small saucepan, heat white sugar over medium heat until all of the sugar has melted and turned amber.  Remove from heat and carefully add the 2 tbsp of water (watch out for the steam).  Stir until all of the water has mixed in, then pour into your flan mold or round baking dish.  Set aside to cool while you make the flan mixture.

    Combine the eggs, half-and-half, condensed milk, and vanilla in a blender.  Blend until combined and no streaks remain.  Gently pour into your prepared flan mold, then cover.

    Pour 1 cup of water in the liner of your electric pressure cooker.  Place the flan mold on a trivet in the liner, then seal and cook on Manual (High Pressure) for 12 minutes.  After time is up, turn off the pressure cooker and allow the pressure to release naturally for another 12 minutes.  Remove flan from pressure cooker and uncover (flan should be slightly jiggly in the center, but not watery).  Allow to cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.

    Makes about 8 servings.

    Note: To make an Irish Cream Flan, replace 1/2 cup of half-and-half with 1/2 cup of your favorite brand of Irish Cream and reduce the vanilla extract to 1 teaspoon.  Do NOT use milk, or your flan might curdle.

    To make a dulce de leche flan, replace the can of condensed milk with a can of dulce de leche.

  • Cazuela de Mariscos (Colombian Seafood Stew)

    Cazuela de Mariscos (Colombian Seafood Stew)

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    My mother has always been an amazing cook.  That is great news for me when I was living under her roof, but not so good news now that I live on my own.  Trying to recreate my favorite Colombian dishes from my childhood is always a challenge.  I’m typically not afraid of failing a once or twice on a recipe before I get it right.  However, for cazuela de mariscos (Colombian seafood stew), the price tag of the ingredients was enough to keep me from motivating myself to take the chance.  But, as my mother gets older, I feel like it is my duty to get the skills to recreate all of the dishes that she would make for the family.

    So, armed with my mother’s cazuela de mariscos, I set about the expensive task  of gathering all of the ingredients to make this.  And, ultimately, it turned out pretty well!  Score one for Kay, and for Colombian dishes to pass down to posterity.

    I posted a picture of this stew on social media and got so many requests for the recipe that it would have been a sin to keep from posting it on the blog.  The next time that I make this, I will try to take step-by-step photos so that you all can see the entire process.  I hope you enjoy it as much as I do!

    Make sure that you get your ingredients ready before starting.  The seafood will cook very quickly, so you won’t have time to chop vegetables once you start the process.

    Have 4 cups of hot (but not boiling) fish stock ready.  Homemade fish stock is best, but store bought will also work.

    Heat a large pot or Dutch oven over medium to medium-high heat.  Add butter and olive oil.  When the butter is melted, add diced onions and cook until the onions are soft and translucent.

    While the onions cook, you should blanche your shellfish.  Bring some heavily salted water to a boil, then add the shrimp, lobster, and squid.  Boil for 1-2 minutes, then drain.  You can stop the cooking process by soaking the shellfish in a bowl of ice water after boiling.  Sometimes, I skip this step if I don’t mind firmer shellfish.

    Once the onions are ready, add the garlic and saute for an additional minute before you add the red pepper.  Saute for another 5 minutes or so before you add your spices.  Stir until combined, then add the vinegar and continue cooking until the vinegar appears to have evaporated, then add the tomato sauce and stir to combine.

    Add the coconut cream, then stir and bring to a simmer.  Once the mixture starts to simmer, add the fish and cook until the fish has cooked through (about 5-8 minutes, depending on the size of your fish chunks).  Once that is done, add the hot fish stock and bring to a simmer again before you add your cooked shellfish.  Remove from heat and stir in the cilantro.

    If you want a thicker stew, you can add a cornstarch slurry before you remove from the heat.  Dissolve 1/4 cup of cornstarch in 1/2 cup of water (or extra fish stock, if you have it).  Slowly add this to the simmering stew until you get the desired thickness.  I’m trying to watch my carb intake, so I normally skip this part.

    Traditionally, cazuela de mariscos is served with a side of rice, but enjoy it however you life.  It’s a pretty hearty meal on its own.

    You can add additional seafood to this dish, or even take one of the seafood items if you don’t like it.  My mom has added octopus, mussels, and scallops to the stew in the past.  Just be sure to blanch your seafood prior to adding it to the stew in order to avoid some of the briney taste.  According to my mom, cazuela de mariscos also freezes well.  So, you can make a large batch and freeze for the future.

    Cazuela de Mariscos

    Ingredients

    • 1 quart fish stock (homemade is preferable), hot
    • 1lb snapper fillets, cut into large chunks
    • 1lb extra large shrimp, peeled and deveined
    • 1lb calamari rings
    • 10oz lobster tail, peeled, deveined, and cut into large chunks
    • 2 tbsp olive oil
    • 3 tbsp butter
    • 4 cloves garlic, crushed
    • 1 1/2 cups (approx 10 oz) diced white onion
    • 1/2 cup (approx 2.5 oz) diced red pepper
    • 1 packet Goya seasoning (with azafran)
    • 1 tbsp vinegar
    • 1 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin powder
    • 1/2 tsp black pepper
    • 1 tsp salt (more or less to taste)
    • 1/4 cup Goya Spanish-style tomato sauce
    • 1 14oz can unsweetened coconut cream
    • 1/2 cup chopped cilantro

    Directions

    Bring a large pot of water with salt to a boil.  Add the shrimp, calamari, and lobster.  Boil for 1-2 minutes, then strain and transfer to a bowl filled with ice water.  Set aside.

    Heat a large pot or dutch oven on medium to medium high heat.  Add the butter and olive oil.  When the butter has melted, add the onion and saute until the onions are translucent.  Add the garlic, and saute for another minute or until fragrant.  Add the chopped red pepper and continue sauteeing until softened.

    Add the Goya seasoning, onion powder, garlic powder, cumin powder, pepper, and salt.  Stir until completely combined, then add the vinegar and cook until mostly evaporated.  Stir in the tomato sauce, then the coconut cream. Bring to a simmer.

    Add the fish chunks and cook, gently stirring occasionally, for 5-7 minutes or until the fish is cooked.  Stir in the fish stock, then the remaining cooked seafood.  Cook for an additional 1-2 minutes, then remove from the heat and stir in the chopped cilantro.  Serve hot.

    NOTE: You can also thicken the stew some more with a cornstarch slurry, if you like.

  • Cauliflower Pizza Crust

    Cauliflower Pizza Crust

    So, I’ve been on a diet for a few weeks, and it’s been rough at times.  We all know how much I love good food, so there’s been one heck of an adjustment period.  Still, it’s been interesting to try and find ways to enjoy a food that you crave but can no longer have, such as pizza.  I mean, when you’re off carbs, it really limits your options.  That’s where cauliflower pizza crust comes in.

    I came up with this recipe by taking what I liked about a handful of cauliflower crust recipes that I found online, and tweaking them so that they fit into my macro allotment on the current plan that I am on.  It’s still a work in progress, but I am sharing because a few people have asked for the recipe.  So, here it is!  I will try to update this post at a later date with pictures of the actual process.  I just wasn’t expecting requests for this recipe.

    Cauliflower Pizza Crust

    Ingredients

    • 3 cups frozen riced cauliflower
    • 1/4 cup shredded mozzarella cheese
    • 1/4 cup grated parmesan cheese
    • 1/2 tsp Italian seasoning
    • 1/2 tsp garlic powder
    • 1 egg
    • salt and pepper to taste

    Directions

    Cook the cauliflower rice according to the package directions (I used the microwave).  Let it cool for about 10 minutes.

    Preheat your oven to 400 degrees.  Line a baking sheet with parchment paper.

    Wrap your cauliflower in cheesecloth or a kitchen towel, then squeeze all of the liquid out until you are left with a slightly firm ball of cauliflower mush.  Transfer to a bowl and mix in your cheeses, egg, and seasonings.  Your mixture should resemble a loose dough.

    Spread the cauliflower mixture on your baking sheet, making a circular shape if you’d like.  Bake in the pre-heated oven for 25-30 minutes, or until the crust is slightly golden (you might need to flip it over to brown both sides).  Remove from oven, add desired toppings, then bake for another 7-10 minutes.

    Note: The macros for the entire crust are 13.4g protein, 7.9g fat, and 4.1g net carbs.  I usually eat half and save the other half for the next day.

  • Pressure Cooker Apple Risotto

    Pressure Cooker Apple Risotto

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    Okay, so I know that I posted a recipe inspired by an anime last month, but I have to do it again.  In fact, this apple risotto is yet another recipe that came from the same anime (Shokegeki no Soma), which the protagonist makes in a breakfast-themed cooking duel against his father.  Although he loses the match to his father’s ramen bowl, the risotto definitely left a bigger impression.  The protagonist does it the “long and painful” way, AKA on the stovetop, but I was determined to make this in my Instant Pot.  “Work smarter, not harder”, right!?

    I made this for my friends recently, and didn’t have very high hopes.  Sweet and savory is typically not my jam, but I figured that apple risotto with bacon was basically just a fancy take on pork chops and applesauce.  Boy, did this blow my expectations out of the water!  Such a rich, creamy treat doesn’t deserve to be reserved just for breakfast.  The sweet and savory tones in the components of the dish seem to strike a perfect balance, so it doesn’t taste like a dessert that is trying to be an entree or vice versa.  Best of all, making it in a pressure cooker makes it so much easier to make!

    Start by gathering all of your ingredients.  Melt the butter in the liner of the pressure cooker on the Saute/Browning setting, then saute your onions in the butter.  When they are softened, add the rice and stir until the rice is coated in the melted butter.  Cook the rice/onion mixture until the rice becomes fragrant and starts to change color, then add some white wine and continue to cook until the rice has absorbed the wine.  Next, add the apple juice and your broth/stock of choice, then season with salt and pepper.  Cover, seal, and cook on Manual (High Pressure) for 6-7 minutes.  While the risotto is pressure-cooking, prep your apples.  Peel, core, and dice them, then toss them with the juice of a lemon.  When the pressure cooker timer goes off, release the pressure manually, then stir in your apples.  Last, stir in your mascarpone cheese and continue to stir until all of the cheese has melted into the risotto.

    Serve your risotto with some slices of crispy bacon, which adds a salty punch to counterpoint the sweet undertones of the apple in the risotto.  You can also sprinkle on some parmesan cheese, if you’d like.

    Risotto is usually best eaten fresh.  However, if you MUST reheat it, you can add a little bit of water before warming it in the microwave to keep it from getting too dry.

    Pressure Cooker Apple Risotto

    Ingredients

    • 2 Apples (I used Golden Delicious)
    • 1 lemon, juiced
    • 1 onion, diced
    • 2 cups Arborio rice
    • 3 cups of unfiltered apple juice
    • 3 cups chicken broth or stock
    • 4 tablespoons butter
    • 1/2 cup white wine
    • 4 oz mascarpone cheese
    • grated parmesan cheese (optional)
    • 1lb thick cut bacon
    • salt and pepper to taste

    Directions

    Cook the bacon according to your preferred cooking method (I use the oven).  Set aside.

    Set pressure cooker to Saute/Browning setting. When hot, add the butter. When the butter has melted, add the onions and saute until translucent, about 5 minutes. Add the rice, and stir to coat.  Continue cooking, stirring, until the rice starts to turn fragrant.

    Add the wine and continue to stir until the wine is absorbed.  Add the apple juice and chicken broth/stock, then season with salt and pepper to taste..  Cover, seal, and cook on High Pressure for 6-7 minutes.  Meanwhile, peel, core, and dice your apples.  Toss them in a bowl with the lemon juice, and set aside.

    When the pressure cooker timer goes off, release the pressure manually.  Stir in the apples, and then mascarpone cheese.  Continue to stir until the mascarpone cheese has fully melted and the apple risotto is creamy.  Serve immediately with a side of cooked bacon and topped with grated Parmesan cheese (if desired).

    Makes about 6 servings

  • Bacon Wrapped Mashed Potatoes

    Bacon Wrapped Mashed Potatoes

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    I don’t watch nearly as much anime as I used to in my younger days, but a show still gets me hooked occasionally.  Right now, Shokugeki no Soma (Food Wars) is that show.  This isn’t the first time that this show has inspired me to run to my kitchen to recreate one of the dishes featured on the show (chicken karaage, anyone?), but these bacon wrapped mashed potatoes were the gateway to the wonderful world of animated food cravings.  The protagonist makes a large one in the first episode and serves it with a soy-based sauce.  I took the general idea and made it into smaller loaves, and put an American spin by basting them in barbecue sauce.

    Now, wrapping potatoes in bacon is not a new thing, but what sets these apart is the addition of the onion and mushrooms into the mashed potato mix.  The mushrooms help the potato absorb all of the flavor from the fat that drips off of the bacon as these cook, infusing the potato loaves with that baconey goodness that all sane people love.

    First, you want to saute your onions, mushrooms, and garlic.  You want to cook them until they have released most of their liquid.

    Next, take some peeled and cooked potatoes and mash them in a bowl.  You can cook them however you wish.  I steamed mine, but you can also boil or bake them.

    Mix the sauteed mushrooms and onions into the mashed potatoes, then form them into little potato-shaped loaves.  Gently wrap each loaf in bacon.  Remember that bacon will shrink once it releases some fat, so don’t wrap them too tightly.  Give them some room to shrink without squishing the potato mixture underneath.  Tie the bacon (gently!) onto each loaf, then bake in your preheated oven until the bacon is the desired color.

    At this point, you can baste your loaves in your choice of barbecue sauce, then return to the oven for 10 minutes or so to let the sauce caramelize.

    So delicous!

    Now, I know that bacon wrapped mashed potatoes aren’t the healthiest thing around, but these are still great for the occasional treat.  They are always well-received at parties or gatherings.  They are a little time-consuming and require some patience, but that just means you won’t be tempted to make them often and run yourself to an early grave.  One day, I might try adding cheese to them.

    Bacon Wrapped Mashed Potatoes

    Ingredients

      • 2 lbs bacon
      • 2 lbs russet potatoes
      • 1 1/2 cups onion, diced
      • 1 1/2 cups crimini mushrooms, diced
      • 1 tbsp oil
      • 3 cloves garlic, minced
      • 1 cup of your favorite barbecue sauce (more or less to taste)
      • Salt and pepper to taste

    Directions

    Cook your potatoes using your preferred cooking method.  Remove the peels (if this wasn’t done prior to cooking), place in a bowl, and mash.  Set aside.

    Heat the oil in a medium skillet over medium to medium-high.  Add the onions and saute until they start to soften, about 3-5 minutes.  Add the garlic and cook until fragrant (about 1 minute), then add the mushrooms and cook until the mushrooms have softened and released most of their liquid.  Season with salt and pepper.  Set aside to cool slightly for 5-10 minutes.

    Preheat oven to 375 degrees.  Stir the onion mixture to the mashed potatoes, then season with salt and pepper to taste.  Form into about 12 equal loaves, then wrap lightly in bacon.  Gently fasten the bacon with kitchen twine.

    Bake on a wire rack over a cookie sheet for 45 minutes to an hour (turning every 15 minutes), or until the bacon has rendered and browned sufficiently.  Baste with barbecue sauce and continue to bake for an additional 10-15 minutes  Allow to cool on wire rack for 5-10 minutes before serving.

    Makes about 12 servings

     

  • Pressure Cooker Mac and Blue Cheese

    Pressure Cooker Mac and Blue Cheese

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    My friends and I all love mac and cheese.  I mean, love.  And we’re not talking “passing cute notes in 8th grade Homeroom” puppy love.  I’m talking “would marry it if it were legal to marry inanimate objects” kind of love.  And, I thought I knew everything that I needed to know about mac and cheese, until one of my friends asked me if I had ever made it with more “exotic” cheese like goat cheese or blue cheese.  I hadn’t, but that conversation is how this Mac and Blue Cheese was born.  I made it my weekend mission to try and make a delicious mac and cheese with a blue cheese flavor that was present, but not overpowering.  So, armed with my pressure cooker, I went to work.  The results blew all of my taste-testers away, so I just had to share.

    There is something about this creamy pasta dish that takes the pungent flavor of blue cheese and mellows it down to a gentle note in the back of your taste buds.  In fact, the mac and cheese is mellow enough to be eaten as-is, but isn’t hurt in the slightest by a generous sprinkling of crumbled bacon for a salty punch.

    If you REALLY want to impress, though, try serving it topped with some boneless buffalo chicken.  It’s like elevating your favorite bar food.  When the tang of buffalo sauce meets the cooling factor of blue cheese, all sorts of magic happens in your palate.  And, no need for wet wipes!  For tips on making boneless buffalo chicken, check out my recipe here.

    This mac and cheese is best served fresh, but you can also reheat with a little bit of milk to get it creamy again.

    Pressure Cooker Mac and Blue Cheese

    Ingredients

    • 1 lb cavatappi pasta (or elbow macaroni)
    • 4 cups water
    • 4 tbsp butter
    • 2 tsp Dijon mustard
    • 1 tbsp hot sauce
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp onion powder
    • 1 cup milk
    • 8oz mascarpone cheese (or cream cheese)
    • 10 oz white cheddar cheese, shredded (about 2 1/2 cups)
    • 1 1/2 cups crumbled blue cheese

    Directions

    Combine the pasta, water, butter, Dijon mustard, hot sauce, salt, pepper, and onion powder in the liner of your electric pressure cooker.  Stir to combine.

    Cover and seal the pressure cooker, then cook on High Pressure for 4 minutes.  When the time is up, release the pressure manually.

    Open the pressure cooker, then add the mascarpone cheese, stirring until melted.  Stir in the milk, and then the cheeses, a little bit at a time, until melted and combined.  Serve the mac and blue cheese immediately.

  • Pressure Cooker Burnt Caramel Custard

    Pressure Cooker Burnt Caramel Custard

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    It’s no secret that one of my primary motivations for getting myself an Instant Pot was to make foolproof flan.  And, sure enough, my flan pan is one of my most-used accessories.  However, making custards in individual ramekins had always been a crapshoot, with the likelihood of having overcooked custard was pretty high.  I had been seeing a lot of posts about people making custards and creme brulee in their pressure cookers, and I was still a bit skeptical that I could really get the right texture in any way other than the “slow and painful way” of baking in a water bath.  Still, when I wound up with too much heavy cream nearing its expiration date one day, I took the plunge and tried creme brulee in the Instant Pot.  And, I have never looked back.  This burnt caramel custard  is basically a creme brulee without the sugary crust.  Instead, the caramelized sugar flavor is infused into the cream before it’s cooked, also giving the custard a light caramel color.

    Place your egg yolks in a bowl with a pinch of salt and whisk them until they’re slightly foamy.  While you’re doing this, infuse your cream with the vanilla bean.  Heat the cream over medium heat with the vanilla bean and seeds.  When it starts to simmer, remove it from the heat and set it aside.  Leave the vanilla bean in there for now so that the cream continues to absorb the flavor.

    While the cream rests, take place your sugar in another small saucepan and heat it over medium heat until it melts and turns deep amber.  Then, remove it from the heat and slowly pour in your cream mixture.  Be careful, because it might splatter, but stir it constantly so that the sugar doesn’t harden before you finish adding the cream.  If some of the sugar does end up hardening, though, just place the pot back on stove on medium-low and stir until all of the sugar has melted.  Then, take your cream mixture and add it to your egg yolks, a little bit at a time.  Once you have incorporated about 1/3 of the mixture into your yolks, you can slowly pour the remaining cream mixture into the yolk mixture, whisking to combine.

    Strain the mixture evenly into 6 custard cups.  Add 1 cup of water to the liner of your pressure cooker.  Cover each custard cup with foil, then place in the liner of your pressure cooker in 2 layers.  Seal, then cook for 1 minute on High Pressure.  When the timer goes off, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes before releasing the remaining pressure.  Remove the custards, uncover, and set on a wire rack to cool completely, then refrigerate for at least 4 hours.

    After your custards have set in the fridge, they can be served as is directly from the refrigerator.  If you wish, you can also garnish with whipped cream or fresh berries, but it’s delicious on its own.

    If done correctly, any custard (creme caramel, creme brulee, pot de creme) will have a smooth and creamy consistency.  It should not have any lumps or bubbles, or that’s a pretty good indication that your custard is overcooked.

    These can be made up to 2 days before serving, so they are a great make-ahead dessert.  If they last that long, that is.

    Pressure Cooker Burnt Caramel Custard

    Ingredients

    • 2 cups heavy cream
    • 1/2 vanilla bean, split lengthwise and seeds scraped
    • 4 egg yolks
    • 7 tbsp sugar
    • a pinch of salt

    Directions

    In a medium bowl, whisk the egg yolks with a pinch of salt until slightly foamy.  Set aside.

    In a small saucepan, heat the cream with the vanilla bean and seeds over medium heat.  When the mixture starts to simmer, remove from heat and set aside.

    In a separate small saucepan, heat the sugar over medium heat until it melts and turns deep amber.  Remove from heat and, then remove vanilla bean from the hot cream mixture and slowly pour it into the melted sugar, stirring constantly until smooth.  The mixture will bubble vigorously, so be careful.

    Temper your egg yolk mixture by gradually adding in the hot cream mixture, a little bit at a time, whisking constantly.  When about 1/3 of the cream mixture has been incorporated into the yolks, pour the remaining hot cream mixture into the yolk mixture and whisk until smooth.  Strain the mixture evenly among 6 4oz ramekins.

    Pour 1 cup of water into the liner of your electric pressure cooker.  Cover your filled ramekins with foil and arrange in 2 layers on wire racks in the liner.  Cover, seal, and cook on High Pressure for 1 minute.  After the time goes off, allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.  Remove the ramekins from the pressure cooker, uncover, and allow to cool completely on a wire rack.  Then, refrigerate for at least 4 hours before serving.

    Makes 6 servings

     

  • Pressure Cooker Moroccan Lentil Stew

    Pressure Cooker Moroccan Lentil Stew

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    I was recently on a really strict diet that had a LOT of rules for what I could and could not eat, and when.  In these types of situations, you try to find things that pack a big flavor punch without a lot of added fat.  I came across this recipe for a Moroccan Lentil Soup during my frantic search for foods that wouldn’t bore me to tears on fat-free days.  And, making it in the Instant Pot makes it a cinch!  I does come out more like a stew than a soup when made in the Instant Pot, though. I don’t mind this at all, but you can also add more broth or stock at the end if you prefer some extra liquid.

    Chopping your vegetables is the most difficult part of this Moroccan Lentil Stew.  Once that’s done, making this recipe is a breeze.  Just add all of your chopped veggies (minus the spinach), lentils, and spices into your pot.  Then, pour your broth or stock in and give it a gentle stir.  Seal the pressure cooker, and cook this on Manual (High Pressure) for 10 minutes.  Once the time is up, let the pressure release naturally, then open it up and sir in the chopped spinach.  Once the spinach has wilted, it’s ready to serve.

    This stew really hits the spot on cold days.  It’s also very satisfying, even though there’s no meat.  I like to make a batch and freeze in portions to have for later.

    Pressure Cooker Moroccan Lentil Stew

    Ingredients

    • 1 lb. sweet potatoes, peeled and cut into medium chunks
    • 1 cup carrots, chopped
    • 1 cup onions, chopped
    • 1 cup celery, chopped
    • 1 red bell pepper, diced
    • 6 cloves garlic, crushed
    • 1 1/2 cups green or brown lentils, rinsed and picked over
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp curry powder
    • 1/2 tsp smoked paprika
    • 1/2 tsp ground cinnamon
    • 1/2 tsp turmeric
    • ⅛ teaspoon ground nutmeg
    • 2 quarts chicken broth or stock (can also use vegetable)
    • 5oz baby spinach, roughly chopped
    • salt and pepper to taste
    • lemon wedges (for serving)

    Directions

    Combine all of the ingredients (except the spinach) in the liner of your electric pressure cooker.  Stir gently to combine.  Seal and set to cook on Manual (High Pressure) for 10 minutes.  When the time is up, allow the pressure to release naturally.  Open the pressure cooker and stir in the chopped spinach until wilted and combined.  Serve hot with a squeeze of lemon juice.