Monday, September 16, 2019

Instant Pot Pepper Beef

I had a skirt steak in my freezer from Aldi, and needed a recipe to use it, and I found a delicious one that I adapted to my tastes. I've been busy going to games and watching my grandchildren,  and the Instant Pot comes to the rescue.



Yield: 3-4
Author:

Instant Pot Pepper Beef

I used skirt steak that I had in the freezer, and it turned out so tender in the instant pot.

ingredients:

  • 1 lb stir fry beef (or skirt steak)
  • 1/2 of a  red bell pepper, cut in strips
  • 1/2 of a yellow bell pepper, cut in strips
  • About 4 ounces button or baby bella mushrooms, sliced
  • 5 tablespoons low sodium soy sauce, divided
  • 4 green onions, sliced, and save the green tops
  • 3 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1/8 teaspoon ground ginger
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cooking oil

instructions:

How to cook Instant Pot Pepper Beef

  1. Chop bell peppers and green onions. Set aside.
  2. Place beef into the instant pot with 3/4 cup water and one tablespoon of the soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes by quick release.
  3. Drain juice from beef.
  4. Mix together brown sugar,  remainder of soy sauce, ginger, garlic, and hoisin sauce. Stir well.
  5. Add the oil to the instant pot, and place the pot in saute' mode.  Add bell peppers, mushrooms,  and green onions to the instant pot.   Stir fry vegetables for about 3 minutes with the beef, scraping the bottom of the pot.
  6. Pour in sauce and cook for another 3 to 5 minutes until it caramelizes around the beef.  See NOTE at the bottom.
  7. Serve with rice with the green tops of the onions, as garnish.

NOTES:

If you'd like the sauce to be thicker, make a cornstarch and water slurry to stir in after the 3-5 minutes.
Created using The Recipes Generator


 Avery is playing volleyball on her 7th grade team, in the libero position, which is a specialized player in defensive skills, and wear a contrasting jersey color from their teammates. 

 Here's 7th cheering for 7th grade football.   Cissy plays volleyball, too, and was also chosen for the libero position.


 

Riley is playing 10th grade football.  My poor daughter has three games on one night, and can't be at every one. 

I am sharing this with these lovely parties:

Monday, September 9, 2019

Instant Pot Cheesecake


I love to relax on my patio.  Please join me for the most delicious cheesecake from my Instant Pot!  I really couldn't believe how easy, and creamy it was.  Also, it's a much smaller size and perfect for smaller families. 

My Rose Chintz by Johnson Brothers is a favorite teacup of mine.

This cheesecake fits perfectly on a smaller size pedestal cake stand



 My sweet granddaughter, Ella, celebrated her 9th birthday, and I took her out to eat and shopping at Bath and Body, which is a favorite store of hers.  We had such a fun time, and she was as thoughtful and thankful as ever.  

 

 These two little cuties came and spent the night with me.  Their mom brought them these cheerleading outfits from her alma mater. 


 



Yield: 6-8
Author:

Instant Pot Cheesecake

I adapted this recipe from Delish.com, and wow, is it ever creamy and fabulous! If you haven't tried cheesecake in your instant pot, you might want to give it a try. Using a 7" springform pan makes for a much smaller version, and perfect for a smaller crowd. I don't think I'll ever bake a cheesecake in the oven again,

ingredients:

  • For the crust:
  • Cooking spray, for pan
  • 1 cup graham crackers crumbs (I used vanilla wafer crumbs)
  • 3 tbsp. butter, melted
  • pinch of salt
  • For the cheesecake:
  • 16 oz. (2 blocks) cream cheese, softened (I used Neufchatel)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract (I used vanilla bean paste)
  • 1/4 teaspoon kosher salt
  • 2 eggs, at room temperature

instructions:

How to cook Instant Pot Cheesecake

  1. Make crust: Grease a 7" springform pan with cooking spray. In a medium bowl, combine vanilla wafer crumbs (or graham cracker crumbs), melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
  2. Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla bean paste (or vanilla) and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t over mix. Pour batter into springform pan on top of crust.
  3. Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
  4. Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
  5. Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Garnish with fresh berries, if desired.
Created using The Recipes Generator



I am sharing this with these lovely parties:

Monday, September 2, 2019

Raspberry Pie


It's still summertime in Texas and our weather is still hot and muggy.  Raspberry pie is in order.  I received a free sample of Downton Abbey, The Bates' Tea in my Republic of Tea catalogue. The tea as described in the catalogue is that of plum pudding...baked fruit and spices with vanilla in a black tea.  It's very tasty!  The plant in my lady head vase is called a Zamioculcas Zamiifolia...whew, that's a mouthful!!!  When I bought this at the nursery, the man told me that it doesn't need a lot of light and to only water it about every two weeks.  I keep it on my coffee table in a basket with some other plants, and it has done very well.  I do think I'll have to move it to a larger pot soon. 


I don't have a teacup with raspberries, but I thought my Strawberry Fair teacup from Johnson Brothers would fit the bill. 

My son, Tim, came over this past week to celebrate his birthday.  He wanted a strawberry pie, and we ate the whole pie.  Here he is with his wife and daughters.  

Happy Labor Day.  However,  Let's remember to keep those in the path of Hurricane Dorian in our prayers, and those families who lost loved ones in the Odessa, Texas shooting.  



Yield: 6-8
Author:

Fresh Raspberry Pie

Since raspberries are my very favorite, I used my favorite strawberry pie recipe, but used raspberries instead. It's sweet and tart!  This time instead of a regular pie crust, I used a chocolate cookie one. 

ingredients:

  • 4 cups fresh raspberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • pinch of slat
  • 2 tablespoons light corn syrup
  • 1 cup water
  • 3 tablespoons raspberry gelatin
  • 1 baked pie crust

instructions:

How to cook Fresh Raspberry Pie

  1. Combine sugar and cornstarch in a  saucepan, and stir to combine.  Add the salt, corn syrup, and water, and mix together.  Cook until the mixture is thick and turns  clear .  Remove from heat and add the raspberry gelatin, and stir until it's dissolved.  Cool.   
  2. Add the raspberries to the baked pie crust.  Pour the cooled  syrup over the berries, coating all the berries.  Chill.
  3. At whipped cream if desired. 

NOTES:

Instead of adding the berries to the syrup, I decided that the best way to avoid breaking them apart was to add them directly to the baked pie crust, and then adding the syrup. It works out much better this way.
Created using The Recipes Generator


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