Quick and Easy Egg Salad from the Instant Pot

 How're you all doing during our Shelter in Place?  I've been in my kitchen a lot these days.  Would you like to join me for a cup of tea and some egg salad? 

 You can use my pretty Johnson Brothers Rose Chintz teacup, if you'd like.

 My Mr. and Mrs. Bunny are happy that you've stopped by.  I made this bunny couple probably  over 30 years ago, but updated their outfits several years  ago.

 I tried this new way of cooking eggs in the Instant Pot, whereby you crack them into a bowl.

 You place them inside the IP on the trivet, with water below.

 Voila!  Hard cooked eggs without having to peel!

 The eggs slide right out onto a cutting mat.

 You then chop them up and you're ready for egg salad!  I used a pizza cutter for quick chopping.  What do you use in your egg salad?  Mine is pretty basic.  

 

Stay well and stay safe, while we keep the Faith, Hope and Trust!

Yield: I used 5 eggs, but you can use whatever amount

Author: Made in Kitty's Kitchen

Egg Salad from the Instant Pot

Even though making hard cooked eggs in the shell is super easy in the Instant Pot, cracking them first into a bowl makes it even easier!

Ingredients:

• 5 eggs (but use however many you like)
• chopped celery
• finely minced green onion
• salt and pepper
• sometimes I squeeze a slice of lemon for some bright flavor
• Mayonnaise

Instructions:

How to cook Egg Salad from the Instant Pot

1. Spray a glass bowl that is safe to use in the Instant Pot.
2. Crack your eggs into the bowl.  I always crack the eggs into a small bowl, one by one first just in case of getting a bad egg.
3. Put 1 cup of water into the bottom of your Instant Pot, then place your trivet inside , making sure that the handles are up along the sides.
4. Place the bowl with the eggs into the Instant Pot, on top of the trivet.  There's no need to cover the eggs with any plastic wrap.
5. Secure the lid of the Instant Pot and make sure that the steam release handle is in the "sealed" position.
6. Select "pressure cook" and set it for 10 minutes.  After the time is up, let the pressure release naturally for 5-7 minutes, and then do a quick release, if needed.
7. Open up the Instant Pot and using mitts, lift the bowl out of the Instant Pot.
8. Slide the eggs onto a cutting mat.  You may need to blot the top of the eggs with a paper towel, and them chop up the hard cooked eggs.
9. I add some chopped celery, minced green onion, mayo and salt and pepper. 

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Fluffy Tapioca Pudding

 Do you love tapioca pudding?  It's one of my all-time favorite desserts, and pure comfort food.  My late beloved mom loved it, my sister loves it, my son that lives here with me, loves it, and so do I.  My mom was so happy when she found a box of tapioca pudding mix, that Kroger sells, and you just add milk and cook.    It's really good, too, but I still prefer the one where you add all the ingredients.   I'd love to have you join me for my virtual tea party, and share some pudding with me.  It's still chilly and dreary here, so we'll sit by the fire.  You can tell me what projects you're working on.  I'll tell you that I've been baking, cooking, and making jam.  

The pretty stemware that's holding the tapioca,  belonged to my maternal grandmother, and the plate underneath, was given to me by my mom.

 My friend, Mary, gave me this darling bunny teacup.  Isn't it the sweetest??!!  I love the springtime colors, the bunny, and the scalloped edge of the cup.  It brings joy to sip tea from a new teacup!

 The saucer is every bit as cute as the cup!

 Look at all this assortment of teas that my friend, also, gave me!  Would you like Passionfruit, Very Berry, Sai Mu Dan, Jasmine, Lemon Ginger, or Chun Mei?

 My teapot coordinates with my teacup, don't you think?

 My dear Mom embroidered this tablecloth when I was just a little girl.  It's still is such beautiful condition, and I'm happy to have it.   

Please enjoy some comfort food and stay safe, and healthy.  God Bless All of You!

Yield: 4-6

Author: Made in Kitty's Kitchen

Fluffy Tapioca Pudding

I think I could eat this every single day of my life! The recipe is on the box of Kraft Minute Tapioca, but I've changed the steps in preparing it. I've also made the pudding using pearl tapioca, but that requires soaking overnight.

Ingredients:

• 1 egg, separated
• 6 tablespoons sugar, divided
• 3 tablespoons Minute Tapioca
• 2 cups milk
• 1 teaspoon vanilla

Instructions:

How to cook Fluffy Tapioca Pudding

1. Mix tapioca, milk, egg yolk, and 3 tablespoons sugar in a medium saucepan.
2. Let stand for five minutes.
3. While the above mixture is standing, beat the egg white in a medium bowl with mixer on high speed, until foamy.  Gradually beat in 3 tablespoons sugar until soft peaks form.  Set this aside.
4. Bring the milk/tapioca/egg yolk/sugar mixture to a full boil on medium heat, stirring constantly.  Remove from heat.  Add the egg white mixture gradually, stirring until blended ( I like using a whisk).  Stir in vanilla.
5. Cool 20 minutes, and then stir.  Serve warm or chilled.  Keep refrigerated. 

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Pretzel Shamrocks for St. Patrick's Day

Please join me for a cup of Irish Tea and some quick and easy shamrock pretzel treats.  It's still a little chilly and damp here, so we will sit by the fire.

You can choose this Belleek teacup....

....or maybe you'd like this very old Johnson Bros Rolland teacup, which has Celtic knots?

My beloved mom gave this kissing leprechaun couple so many years ago.

My late beloved hubby posed by this knight in shining armor, when we were on our trip to Ireland in 2009, because he was my Knight!

I had the pleasure of keeping my two youngest granddaughters a week ago while my youngest son planted 146 shrubs/plants in his backyard.  Even little Hayden wanted a cup of tea in her "yellow" cup.

Harper loves projects and here she is making our easy pretzel treats. 

Didn't the shamrocks turn out so cute??  My friend, Joy, sent me a picture of these because she knows that I like to do fun things with my grands.  Thanks, Joy!   All you do is place the three pretzels and the stick pretzel together on parchment paper, place a Rolo in the center and put them in a 250 degree oven for 3-5 minutes.  Mine did better with 5 minutes.  When they come out, you place a green M&M in the middle and press to "glue" the pieces together.  You can then stick the tray in the freezer to harden quickly. 

Here is sweet Hayden.

Here is sweet Harper.

I hope all of you will have a Happy St. Patrick's Day, and remain healthy and happy in the midst of all that's going on in the world.  Let's pray for an end to the coronavirus.

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Cinnamon Roll Coffee Cake

Please join me for some delicious Cinnamon Roll Coffee Cake.  You can see my leprechaun that is perched on my ladder, that my sister sent me years ago.  Don't you love my pretty potted plant that my daughter gave me for Valentine's Day?

My friend, Colleen, gave this Royal Albert March trio set that she wasn't using.  People know that I love teacups, and they send them my way!

I brought lunch to sweet Ella at her school this past week, and we visited her Book Fair. 

Yield: 12 + depending on how you cut the coffee cake

Author: Made in Kitty's Kitchen, but recipe is from Molly and Cissy

Cinnamon Roll Coffee Cake

My daughter told me that Cissy made this coffee cake and everyone loved it. I made it for a group of ladies at my church, and they loved it, too. 

ingredients:

• CAKE:
• · 3 cups Flour
• · 1/4 teaspoon Salt
• · 1 cup Sugar
• · 4 teaspoons Baking Powder
• · 1 1/2 cups Milk
• · 2 Eggs
• · 2 teaspoons Vanilla
• · 1/2 cup ( 1 stick) Butter, melted
• TOPPING:
• · 1 cup ( 2 sticks) Butter, softened
• · 1 cup Brown Sugar
• · 2 Tablespoons Flour
• · 1 Tablespoon Cinnamon
• GLAZE:
• · 1 cups Powdered Sugar
• · 2-3 Tablespoons Milk
• · 1 teaspoon Vanilla

instructions:

How to cook Cinnamon Roll Coffee Cake

1. Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.
3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.
5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

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Instant Pot Lentil Soup

 When I visited Julie's blog at Julie's Creative Lifestyle, she shared an Instant Pot Split Pea Soup.  I thought that sounded perfect for Lent. Then I was at Aldi, and they had lentils for 95 cents a bag, and I bought those, and found a recipe that is so tasty.   The soup is vegan when not adding any cheese at the end. However,  I added Parmesan cheese and a shredded Mexican blend cheese to add some more protein. 

Author: Made in Kitty's Kitchen, but recipe is adapted from Well Plated.

Instant Pot Lentil Soup

This soup is so tasty, and a perfect meal for Lent. It's also a vegan recipe, unless you serve with additional cheese .  I used my 6 qt. Duo Instant Pot.

ingredients:

• 2 tablespoons extra-virgin olive oil
• 1/2 of a large onion,  diced small
• 4 medium carrots (or the equivalent of baby carrots) , peeled and diced
• 3 stalks celery, diced
• about 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 and 1/2 cups  green lentils
• 4 cloves garlic, pressed  (about 4 teaspoons)
• 1 (15 ounce) can fire-roasted diced tomatoes 
• 1 (15 ounce) can crushed tomatoes 
• 4 cups low-sodium vegetable broth (the next time I will add 2 more cups of broth to make the soup more "soupy")
• Chopped fresh parsley, or a sprinkle of dried parsley flakes, for serving
• Freshly grated Parmesan cheese, and Mexican blend,  optional for serving

instructions:

How to cook Instant Pot Lentil Soup

1. Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to brown and break down, about 8 minutes.
2.  Add the carrots, celery, thyme, salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
3. Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
4. Cover and seal the Instant Pot, making sure that the steam release handle is in "seal" position, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to naturally release (NR).  This will take about 10 to 15 additional minutes. for the valve to drop.
5. Open the lid and stir the soup.  If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency.  Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan, and grated Mexican blend cheese, if desired. 

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I didn't show my birthday cake from last week.  My daughter-in-law, Kristen made a from scratch Coconut Cake.  It was Harper's idea to add all my grandchildren on top.   Wasn't that sweet??  My son, Mike, had created these characters several years ago, and Kristen copied them and cut them out.  

It's always fun to share a birthday and have the grands help blow out the candles! Harper thinks I'm "17"!!  She reversed the numbers on the birthday card that she made for me, but I love it!!  

I continued to celebrated my birthday, and this time with my oldest son, daughter-in-law and my two granddaughters at a favorite Italian restaurant.  It was a wonderful time to be with all of them.

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