Instant Pot Ribs

Published on by richbLeave a comment

Ingredients

  • 1 Rack of Baby Back Ribs
  • Your favorite BBQ sauce
  • Rub
    • 4 tbsp of brown sugar
    • 1 1/2 tbsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/4 tsp cayenne pepper
    • 1/4 tsp old bay seasoning
    • 1/4 tsp thyme
    • 1/4 tsp onion powder
    • 1/2 tsp smoked paprika
  • Braising liquid
    • 1 cup of water
    • 2 tbsp white wine vinegar (plain distilled vinegar is also good)

Directions

Apply rub to both sides of ribs, then wrap tightly in saran wrap and refrigerate as little as a hour or overnight to cook the next day. Take out from refrigerator and cut into serving size portions (about 4 ribs). Add braising liquid to Instant pot and then put in the rack that came with the instant pot. Add ribs so there is a little space between them put lid on and cook on high pressure for about 30 mins (For fall off the bone, 45 minutes, however you will need to let the cool before grilling to avoid them falling apart). When Instant pot is done, quick release pressure and brush with BBQ sauce and put on rack and broil in oven till BBQ sauce is carmelized to your liking. You can also finish on the grill if you prefer.

RX Bar Copy Recipes

Published on by richbLeave a comment

I wanted to have healthier snack bars to eat and I was told about the RX Bar. These are made from real food, not processed, however these are more than $2 each. So I looked around and found a recipe and found they are very easy to make, no baking. I made up my own recipes from what I learned. So I am making these for my snacks.

Base Bar Ingredients

  • 3/4 cup unflavored egg white protein powder
  • 1 cup medjool dates
  • 1 cup raw almonds
  • 3/4 cup raw cashews
  • 2 tbsp water

Flavorings for different flavored bars

Coffee Chocolate

  • 1/4 cup raw cocoa nibs
  • 2 tsp espresso powder

Chocolate Peanut butter

  • 1/4 cup raw cocoa nibs
  • 2 tbsp PB2 powdered peanut butter

Peanut butter

  • 3 tbsp PB2 powdered peanut butter

Add Base bar ingredients to food processor. Decide on flavor and add Flavorings for bar you want. Process in food processor till it forms a thick paste or dough. Put into a 9×13 pan lined with saran wrap and press or roll out till evenly spread. Cut into 12 bars and wrap in saran wrap or seal with food saver or seal a meal.

Instant Pot Red Chili Beef

Published on by richbLeave a comment

This is a Instant Pot recipe of my Red Chili Beef recipe with coffee added.  I recently bought one and it is really easy and quick to use and clean. This is a spicy no-beans chili made with beef, a few vegetables, and spices. It can be served with white rice if you want some carbs to go with it.

Ingredients

  • 2 lbs of sirloin steak (other beef can be used also, just cook longer) cubed in about 1/2 to 3/4″ cubes
  • 1 tablespoon of cumin
  • 1 tablespoon chili powder
  • 1 teaspoon of chipotle chili powder
  • 1 teaspoon of new mexico hot chili powder
  • 1 teaspoon of salt
  • 1/2 cup of coffee (optional) water can be used
  • 1/2 cup of water
  • 1 small onion diced finely
  • 5 cloves of garlic minced
  • Canola oil for frying meat (1 tablespoon)
  • 1 teaspoon flour
  • 1 8 oz can tomato sauce

Directions

Put Instant Pot on saute and let heat up for a minute or two, then add Canola oil and fry meat on 1 side till browned, then deglaze with coffee and water and cancel saute setting. Now add the rest of the ingredients and stir. Close lid and pressure valve on Instant Pot. Set for meat/stew setting and select less, then start pressure cook cycle. When done cancel and natural release pressure, now serve and enjoy.

Healthy Great Tasting Whole Wheat Pancakes

Published on by richbLeave a comment

I like the nutrition that comes from less processed ingredients. So I have an inexpensive flour mill (hand operated) and some whole wheat grain that I like to use occasionally since most of the flour bought in the market is heavily processed. You get extra nutrition from the less processed flour. I use the flour in pancakes and tortillas and these pancakes came out great with a deep rich taste.

Ingredients

  • 1 2/3 cups of quality whole wheat flour (I ground my own)
  • 1/3 cup of all purpose flour
  • 1 3/4 cups of 2% milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 1/2 teaspoon cinnamon
  • 4 1/2 teaspoons baking powder
  • Butter for cooking

Directions

Put dry ingredients into a mixing bowl and stir until combined. Add eggs and milk to a bowl and stir. Add 1/2 of the eggs and milk mixture along with the vanilla to a bowl and stir till combined, then add the rest and stir again till combined. Heat a non stick pan on medium heat till hot, then a small amount of butter to a pan to coat the bottom, then pour in enough of the batter for the desired size pan cake. Cook till you see the edges are starting to look dry and there are bubbles in the center. Flip the pancake and cook on the second side till lightly brown. Then server and enjoy.

Indian Spiced Chana Dal Soup

Published on by richbLeave a comment

Ingredients

  • 1/2 cup of Chana Dal
  • 2 carrots pealed and sliced in 1/8 inch slices
  • 1/2 medium onion sliced thinly
  • 1 large potato finely diced
  • 3 crushed cayenne peppers
  • 3 oz of tomato paste (1/2 6 oz can)
  • 1 1/2 tablespoons of ground cumin
  • 1 tablespoon of ground turmeric
  • 3 teaspoons of salt
  • 1 tablespoon of crushed ginger
  • 48 oz of water
  • 4 sprigs of cilantro finely diced
  • 2 tablespoons of olive oil

Directions

Boil Chana Dal in water for about 45 minutes to 1 hour till they are very tender then drain and set aside. In large sauce pan on medium head add olive oil, potatoes, onion, carrot, and cayenne pepper. Cook till onions start to turn translucent. Now add ginger, cumin, turmeric and cook for 1 more minute. Now add in water, tomato paste, salt, and cooked Chana Dal. Stir till mixed. Simmer for about 30-40 minutes till carrot and potato are soft. Now add in cilantro and adjust salt and cayenne pepper to taste. Serve and enjoy.

Excellent Fish Tacos

Published on by richbLeave a comment

I got back from a fishing trip and have a freezer full of fish, so this is one of the great ways to prepare the Pacific Whitefish that I caught. Cod or any other form of mild fish can be used also.

Ingredients

  • Canola oil (Enough to fry fish in)
  • Fish Fillets. (White fish such as cod) cut into 6 inch strips
  • Corn tortillas 1 or 2 for each taco
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 egg, beaten
  • 8-10 oz of  beer
  • Sauce
    • 1/4 cup of mayonnaise
    •  2 chipotle peppers in adobo sauce
    • 1/2 teaspoon of garlic powder
  • Option toppings
    • shredded cabbage
    • pico de gallo (chopped onion, tomato, cilantro with lime juice and salt)

Directions

Prepare sauce by chopping chipotle finely and mixing with mayonnaise and 1/2 teaspoon of garlic powder. Prepare pico de gallo if desired by chopping and combining pico de gallo ingredients. Combine flour, garlic powder, paprika, salt, black pepper, egg, beer in a bowl and mix till smooth. Spay each tortilla with a little cooking oil and lightly fry in a hot pan for about 1-2 mins per side and set aside. Add oil to pan and heat to about 350 degrees. Dip fish strips into batter and fry for about 5 mins or till done turning over once. Put a layer of the chipotle sauce on the tortilla, then the fish and finally toppings. Fold over, serve and enjoy.

Spicy Kung Pao Vegetables

Published on by richbLeave a comment

For times when you want a healthy vegetarian/vegan meal with lots of flavor, this is a great meal. You can add tofu if you want to add protein. Eggplant can be added in as an additional vegetable also and you can leave others out or change the proportions.

Ingredients

  • Veggies
    • 1/4 head of cabbage roughly chopped
    • 1 yellow onion chopped into byte sized pieces
    • 2 carrots sliced crosswise thinly
    • 4 green onions white sliced thinly green ends sliced 1/2″ slices
    • 1 cup of broccoli florets
    • 1 green or red bell pepper chopped into byte sized pieces
    • 2 stalks of celery cut into 1/4″ slices
  • Sauce
    • 4 tablespoons of soy sauce
    • 2 tablespoons hoisin sauce
    • 2 tablespoons white vinegar
    • 1/2 teaspoon of sugar
    • 1 teaspoon red pepper flakes
    • 1/2 cup of water
    • 1 teaspoon of balsamic vinegar
    • 2 teaspoons minced garlic
    • 1 tablespoons minced ginger
    • 2 tablespoons of corn starch
    • 1/4 teaspoon sesame oil
  • Other Ingredients
    • Rice or noodles to serve with
    • Canola Oil for stir frying
    • Chopped Peanuts for topping (optional)

Directions

Cook rice to serve Kung Pao Veggies over. Chop veggies as directed. Blanch or microwave the carrots and broccoli  first to even out the cooking time for all the veggies. Combine sauce ingredients into a bowl and mix. Stir fry vegetables till done about 3-4 minutes then pour sauce into hot pan with veggies and let cook for 3-4 minutes to thicken and coat the veggies. Serve over rice or noodles and sprinkle chopped peanuts if desired.

Spicy Chipotle Chicken Mac and Cheese

Published on by richbLeave a comment

This is a great tasting and filing comfort food. This will make enough to feed a crowd and they will love it. (Serves 10 – 12)

Ingredients

  • 1 16oz box of elbow macaroni
  • 2 Boneless Skinless Chicken Breasts diced into 1/2″ cubes
  • 2 tablespoons of Olive Oil
  • 2 cups of shredded or cubed Monterey Jack cheese
  • 1 cup of shredded or cubed Pepper Jack cheese
  • 3 cups of Half and Half cream
  • 1 cup of 2% milk
  • 2 tablespoons of Chicken Bouillon powder
  • 3 cloves of Garlic
  • 2 Chipotle peppers (from can in adobo sauce)
  • 2 tablespoons of Corn Starch
  • 2 tablespoons of water
  • 1 tablespoon of Onion powder
  • 1 teaspoon of ground White Pepper (black can be used also)
  • 1 teaspoon of salt
  • 1 teaspoon of Red Pepper flakes (optional if you like it a little spicier)
  • 1/2 cup shredded Medium Cheddar cheese for topping (optional)

Directions

Cook macaroni and set aside. Fry chicken in olive oil till cooked through with 1/2 teaspoon of salt sprinkled over and set aside. Add 1 cup of the half and half cream, the chipotle peppers, and the garlic cloves to a food processor or blender and process till chipotle is blended. Add this to pan on medium high heat along with remaining 2 cups of half and half and the 1 cup of 2% milk. Mix the cornstarch with the water and add to the pan then add in the pepper, salt, onion powder, and red pepper flakes. Heat till it boils stirring constantly, then turn heat to low and gradually add in the Monterey and Pepper Jack cheeses gradually, continuing to stir until it is integrated. Now add in the chicken, continuing to stir, then add in the macaroni and stir till mixed. You can serve it like this or put it in a 9×13 baking pan, sprinkle with the shredded cheddar and put under the broiler to melt it and slightly brown the top of the mac and cheese.

Everyone’s Favorite Salsa

Published on by richbLeave a comment

I have made this salsa many times and have made some tweaks to the recipe. Whenever I make it everyone loves it and wants the recipe. You might need to make extra because it will be gone quickly. So here is is the recipe.

Ingredients

  • 1 14 oz can of fire roasted diced tomatoes along with juice.
  • 3 med to large cloves of garlic roughly chopped
  • 1 half of a large onion roughly chopped
  • 1 hot roasted hatch chili or 2 jalapeno peppers (adjust to desired spiciness)
  • Juice from 1/2 of a lemon
  • Juice from 1/2 of a lime
  • Approx 7 sprigs of cilantro
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of salt
  • 1/4 cup of water if needed to thin the salsa so it is not to pasty

Directions

Add everything to a food processor and process till everything is chopped up somewhat fine. Adjust to taste by adding lemon or lime juice, salt, and cumin. Serve with chips or your favorite food.

Creamy Delicious Clam Chowder

Published on by richbLeave a comment

This is a great comfort food, and is especially when it is cold and snowy or rainy out. Here is the recipe:

Ingredients

  • 4 bacon strips
  • 2 celery ribs chopped finely
  • 1 large onion chopped finely
  • 2 large garlic clove minced finely
  • 2 med to large potatoes peeled and cubed into 1/3″ cubes
  • 2 cups water
  • 1 bottle (8 ounces) clam juice
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 rounded cup of all-purpose flour
  • 2 1/2 cups half-and-half
  • 2 cans (10 oz) baby clams (add with juice)
  • 1 teaspoon of salt

Directions

Fry bacon in dutch oven pan over medium heat until crispy, then remove bacon and set aside. In bacon fat add onions and celery and fry for about 2 minutes, then add garlic and fry another 2 minutes, then add in potatoes and flour and fry for another three minutes. Add in clam juice, water, and bouillon and stir until the flour is dissolved. Add in rest of ingredients and stir gently till mixed. Simmer till it reaches a boil stirring occasionally then reduce heat to low and simmer for about 20 minutes till the flavors blend. Taste and season with additional salt if needed. Serve with a little of the bacon crumbled over each bowl.