My favorite white elephant exchange gift ever is a pressure cooker! I am obsessed and try to get everyone to feel the love. My joy of time-saving meal making is contagious. This way of cooking has changed my life. Those rich, amazing meals in so little time is a gift (yes, that’s a pun!).
So often, the cook of the house doesn’t get credit for time in the kitchen. While others relish the praise for time spent - it’s like a badge of honor. Now that stint in the kitchen is left for enjoying time at the table instead of the stove.
Now that I've pressured you into buying a multi-cooker, your brand of cooker will have a great cookbook to begin with. However, all the big names are coming out with their own. Name drop:Martha Stewart, the domestic trendsetter.
Being a collector & lover of cookbooks, Martha is my go-to-girl. Her expertise went from 2 day prep sessions to throwing it down in under an hour! Isn't it awesome we get to enjoy this cooking evolution with an icon.
order Martha Stewart's Pressure Cooker
our previous post on cookbooking The Legacy of the Cookbook
Make dressing. Add salsa ingredients to dressing in large bowl. Refrigerate for 1-2 hours to marinate.
Great with corn chips, rolled in tortillas or add as condiment to your favorite meal. This is a fresh alternative to store bought salsa.
Basting Butter Recipe
1/2 c melted butter
4 sprigs fresh sage
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp marjoram
1 tsp celery salt
Combine ingredients. Baste hens before placing breast down in oven, and rebaste every 15 minutes. Roast covered for about 1 1/2 hours. Roasting time varies with number of hens. With cooking thermometer, internal temperature should be 170⁰. Let sit for 15 minutes before serving.
Any biscuit can be buttered, but these hearty biscuits can be bettered!
For brunch, add an egg, with fruit & juice on the side.
For lunch, turn it into a "handwich" with a slice of tomato & smoked turkey.
For supper, these biscuits make the meal with brisket & slaw.
Heat oven to 450º
Gently stir together, until soft dough forms:
2 1/4 c Bisquick mix
2/3 c milk
3/4 c cheddar cheese
1/2 c bacon bits
1/4 c fresh, minced rosemary
Wisk together, brush biscuit tops:
1 egg yolk
1/4 c water
Place dough on surface, well sprinkled with flour. Knead dough 10 times & roll 1/2 inch thick. Cut with your favorite cutter and place on ungreased cookie sheet. Lightly brush biscuit tops with yolk/water mixture to create a crispy, golden top. Bake 8 - 10 minutes or until golden brown.
A recent visit to the Charleston, SC area proved to be an "Eater's" paradise. Seafood galore & organic vegetables fill tables all along the coast. She Crab Bisque & Butter Beans are a staple on local menus.
This is my version of The Obstinate Daughter's butter bean paste -- I'll call mine a hummus. This light, simple hummus can be adjusted to your flavor needs.
Once run throught the food processor, butter beans give a creamy, sweet base for a great summer staple. I prefer a freshly cooked pot of beans but canned beans do fine in a pinch.
Butter Bean Hummus Recipe
1 lb cooked butter beans
1/2 c lemon juice
1/4 c olive oil
2 cloves garlic
2 tsp cumin
1/2 tsp ground cayenne pepper
1 tsp salt
1/2 c diced onions
1/2 c diced tomatoes
Roast or sauté garlic in olive oil before adding to hummus.
Soak 1 lb butter beans overnight in 4 cups of water. Add water 2" over beans, bring to boil. Lower heat to simmer & cook until very soft. (It could take 1-3 hours, depending on your beans & location)
Drain cooked, soft beans, cool slightly & run through food processor or mash like potatoes. Fold all ingredients until well blended.
1/2 c olive oil
1 tbsp minced garlic
1 tsp salt
4 pita breads, cut to desired wedges
Sauté minced garlic on low heat in skillet with olive oil. Turn heat up on skillet & fry pita wedges until lightly golden.
Serve & enjoy!
Chef Jeff's formula for this restaurant . . . "Part of our mission is to cultivate relationships within our community. To that end, we have partnered with many local purveyors to bring the best products to your table. As seasons change, so will the menu at Rye. Working with seasonal produce helps us create value in our menu, but also ensures we are serving our guests the best of what the season offers."
My husband & I were lucky enough to get to experience the soft opening of Rye. It is a new dining adventure in Historic Downtown McKinney. Simple foods with an elegant twist. Their cocktails, developed by Manny Casas (a brilliant mixologist) are a fresh take on old standards. Local relationships, celebrated past & designed for the customer's experience - This is that local place that we've been missing.
By the way, can't wait for Sunday Brunch!!
I like meals that are simple but tasty, and if I can use the main dish for two meals I consider that a real bonus. Back during the "Soccer Mom" years another mom hooked me up with a great pulled pork recipe.
2-4 lb pork loin or roast & cook it in the crock pot on low for about 2 hours.
Cook it in;
1 cup salsa
1 cup BBQ sauce
1 cup beer
That's it!! It is one of the best recipes I have ever tried. The meat always comes out tender. I have experimented with different variations over the years. A spicier salsa for tacos, a sweeter BBQ sauce for sliders--my latest was Michelob Light Cider instead of beer. It added a light tangy, sweetness.
The dishes shown were meals from two separate nights. I added Pico de Gallo, fresh cilantro & black beans for both. For the street tacos we paired fresh lime; the rice bowls I added roasted corn.
Don't be afraid to try this with chicken also! I used 1 1/2 lbs of boneless, skinless chicken breast cooked the same way. We had BBQ sliders with broccoli slaw on the side.
We all know how homemade foods evoke certain feelings. What can be a bigger gift of love than cooking with your child or grandchild!
This craw fish chowder is an easy do and has been kitchen tested and kid approved for future cooking with a loved one. Life is about experiences, not things. It's not just pre-made food being delivered, it's the child showing an adult how to cook it. Sharing "kitchen time" is awesome with kids and they can learn to teach adults things too. Have the child hand write the recipe card and date it. Many years later you can look back at that moment with clarity. We value grandma's recipe cards in our family and only wish they had been dated.
1/4 c butter & 1/2 c butter
5 green onions
1 - 2 lbs of frozen or fresh craw fish (add to taste)
2 cans of cream of potato soup
1 can of cream of mushroom soup
1 can of corn, drained
4 oz cream cheese
2 c half and half
In a skillet, melt 1/4 c butter and saute onions until tender. Remove from pan into bowl.
In same skillet, melt 1/2 c butter and saute craw fish. When hot, add onions to this pan.
While sauteing onions and craw fish;
In a large pot mix potato soups and mushroom soup, drained corn and cream cheese. Stir frequently, bringing to a boil. Slowly stir in half & half.
Mix green onions into sauteed craw fish and add mixture to soup pot with all other ingredients.
Cook and stir until blended.
Why are there so many crescent roll recipes popping up everywhere --- because they are DELICIOUS! We can't resist a single recipe that includes a crescent roll. Hearty or sweet recipes alike, are equally tasty. With autumn on the horizon, we have gleaned some supreme recipes for you -- we are "over the moon" for these!
We are all worthy of feeling satisfied about where we are in our homes. Our approach to the adventure is as important as the results. The journey of finding our design ideals shifts with seasons & people passing through our lives. We are more likely to enjoy the creative process when things are made easy and How To Love Your Home's passion for finding & sharing tools, tips, & triumphs is here for simplifying the journey to a commonsense approach to homemaking & design!