Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Tuesday, March 13, 2018

Instant Pot® Corned Beef and Cabbage

 Instant Pot® Corned Beef & Cabbage
I know that not all of you have an Instant Pot®, so I am trying not to allow it to eat my blog, but I cannot help myself. It is just so easy. AND if you choose the correct food for this cooking method, the food is so delicious.

I have not had the IP for long, so I am still using it to speed up the time on foods I would normally cook in the crock pot. St. Patrick’s Day is very soon and my husband and I both love corned beef. Corned beef brisket is a meat that takes around 9 hours, low and slow. You read that right, 9 hours. Ain’t nobody got no time for that! I decided to try the IP. OMG! This was so good. We are probably going to make it again next week. We used the leftovers to make Eggs O’Benedict (replaced the Canadian bacon with leftover corned beef.)

Now for the tweaks: I used beer as my liquid. You can substitute chicken broth. I also added molasses. You could substitute brown sugar or maple syrup, but molasses is inexpensive, and it is hard to replicate that flavor. Finally, you can just use the package of spices that come with the brisket. However, I like the flavor of everything to be turned up to eleven, so I added extra. I weighed the brisket when I removed it from the IP. It had reduced from 3 pounds to 1 ¼. So, plan accordingly.

I am not Irish, not even a little. However, I think I made Corned Beef and Cabbage that would fool you into believing that I am.

Servings: 4-6
Hardware: A cutting board and knives, measuring spoons and cups, a silicone spatula, tongs, an Instant Pot®, foil and an oven mitt
Time: Active time: 10 minutes; Cook: 2 hours minutes; brisket in about 2 ½ hours


  • 3-pound flat cut, corned beef brisket
  • 1 tablespoon of olive oil
  • small onion (4 ounces)
  • 2 bay leaves
  • 4 whole cloves
  • 1 teaspoon peppercorns
  • 1 teaspoon prepared mustard
  • 1 tablespoon molasses
  • 1 cup Guinness draught Stout
  • 1 pound of new potatoes
  • 3 carrots
  • 1 small head of cabbage
  1. Thoroughly rinse the brisket under cool running water. The meat is very salty and can be inedible if you aren’t careful. Cut as much of the fat away as possible. Set aside.
  2. Quarter the onion. Pour the oil into the Instant Pot and turn on the sauté setting. Place the onion into the IP and allow it to cook for 2-3 minutes. Add the rest of the ingredients except the veggies. Bring to a boil and stir until the molasses and mustard are incorporated.
  3. Place the trivet into the IP. Add the brisket. Set the valve on sealing and close the lid. Turn the pressure setting to high and set the timer for 1:45.
  4. Make a bowl to hold the cabbage by wrapping foil around half the cabbage. Make enough layers for your bowl to be sturdy. Carefully remove it from the cabbage. (See the picture,)
  5. Close to end of the meat’s cooking time, prep the veggies. Wash the carrots and cut them into 3 pieces each. Scrub the potatoes. Slice the cabbage. Set aside.
  6. When the meat is done, allow it to natural release for 15 minutes. Then, wearing the oven mitt, turn the lid valve to venting. When the float has dropped, remove the lid and using the tongs, place the brisket on a large piece of foil. Wrap it up to keep it warm.
  7. Put the potatoes and carrots right into the liquid in the IP. Put the foil bowl you made on top of the veggies and fill it with cabbage. Set the valve on sealing and close the lid. Pressure cook on high for 7 minutes. Then use the oven mitt to release the pressure. When the valve drops----get your Irish on.
  8. To serve, slice the meat against the grain. Make a nest of cabbage, generously pepper your nest and fill it up with veggies and brisket. Discard the liquid.


Saturday, March 3, 2018

Texicana Pork Sandwich

Texicana Pork Sandwich

This recipe began as many of my recipes do with hunger and desperation. I purchased pork cube steak because I was going to make Country Fried Steak. Then I realized that I was out of potatoes and rice. I know, how did I allow myself to run out of potatoes AND rice? In my defense, this time of year is crazy at school. Testing season is practically upon us and I am about 2 chapters behind. I am lucky that I don’t need to purchase air, or I’d be out of it, too. Anyway, I digress. I did remember to buy French Hamburger Buns and decided to make sandwiches. I looked around the kitchen and saw a lime, a bag of tortilla chips and a box of Club crackers. From that came one of the best sandwiches I have EVER eaten. My husband, who rarely compliments anything, suggested that I blog this.
Easy-Inexpensive-Delicious-all my favorite things!

I used pork cube steak because my husband prefers pork. You could use beef.  I used Club crackers, because I had them. However, you could use any saltine. A buttery cracker, like Club crackers or Ritz, will create a better flavor. I made them into crumbs by placing a sleeve of crackers into a plastic bag and rolling over them with a rolling pin. You could pound them with a cup or use a food processor. Lastly, if you don’t like spicy food, substitute regular chili powder for the cayenne. I like my food  amped up and sprinkled a little cayenne directly onto the steaks. I served mine with Lime Chipotle Mayo, grilled peppers and onions and tomatoes. I cooked the onions and peppers first and kept them warm in the oven. Other good toppings would be French fried onions, chunky salsa, raw Spanish onions or (and) pickled jalapenos.  

Servings:  6
Hardware:  3 large deep, shallow bowls (I use pie plates), 2 plates, paper towels, measuring cups and spoons, a large heavy skillet (I use cast iron), tongs, a whisk or fork, a way to crumb the crackers
Time: Active time10 minutes, Cook time 10 minutes; Dinner in about: 30 minutes


  • 1 ½ pounds cube steak (this works with pork or beef) cut into 6 patties
  • Salt & pepper
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 ½ cups cracker crumbs
  • Salt and pepper
  • 1 tablespoon + 1 teaspoon onion powder
  • 1 tablespoon + 1 teaspoon cumin
  • 2 teaspoons cayenne pepper
  • 2 eggs
  • ½ cup milk
  • Oil for frying
  • 6 hamburger buns, grilled onions and peppers, Lime Chipotle Mayo, tomatoes

  1. Crumb the crackers. Cover one plate in paper towels. Set aside.
  2. Rub the tablespoon of onion powder and the tablespoon of cumin all over each steak. Very generously salt and pepper both sides of each steak. Set aside.
  3. Mix the flour, cornstarch, remaining onion powder, cumin and cayenne together in one dish. Whisk the eggs and milk together in the second dish. Pour the cracker crumbs into the final dish.
  4. Add enough oil to the skillet to make it about an inch deep. Heat over medium, medium high. You want the oil to be hot enough that flour sizzles when sprinkled into it. You may need to add more oil while cooking.
  5. Dip each steak into the flour mixture and shake as much from it as possible. Then dip it into the eggs and then into the crumbs. When you place the steak into the crumbs, press down and make sure that it is covered. When you are breading always go-dry, wet, dry. Put the breaded steaks onto the clean plate.
  6. When the oil is sizzling, fry the steaks without them touching. Fry on each side for about 4-5 minutes or until golden brown. Don’t crowd, you may need to cook in batches. Always use tongs to flip meat. Remove the finished steaks to the paper towel covered plate. You can keep the steaks warm in the oven on the lowest setting. Add more oil if the pan gets dry.
  7. To make a sandwich, smear both sides of the bun with Lime Chipotle Mayo. Place on the warm steak. Top with a heap of warm, grilled peppers and onions and then a slice of cold tomato. Serve right away.

Saturday, February 17, 2018

Instant Pot, Asian Inspired Short Ribs

Instant Pot, Asian Inspired Short Ribs

The Instant Pot® is everyone’s new favorite kitchen toy. The Instant Pot is an electric pressure cooker/rice steamer/slow cooker/ yogurt maker/artificial heart. Well, not really that last, but to hear people talk about it you might believe that. People have gone a little crazy and are pressure cooking everything. (Really? You pressure cooked pasta?)

However, pressure cookers are great for some foods. Dried beans do not need to be soaked and cook very quickly. Rice can be made light and fluffy in a few minutes. Tough inexpensive cuts of meat can be made flavorful and tender.

Short ribs are this type of meat. They can be tough. So, I usually braise them over low heat for a long time. I tried them in the Instant Pot and they were so delicious, just as easy and much faster. The meat fell off the bone without being mushy.

You can buy hoisin sauce, five-spice powder, sesame oil and sriracha, a hot sauce, in the Asian food section of your grocers. Better yet, visit an Asian food store. Look at my other Asian inspired recipes for ways to use them.

Servings: 4-6
Hardware: A cutting board and knives, measuring spoons and cups, an Instant Pot®, a bowl, silicone tipped tongs, a spoon, an oven mitt
Time: Active time: 10 minutes; Cook: 45 minutes; brisket in about 2 hours


  • 2 ½ pounds short ribs
  • 4 tablespoons five-spice powder
  • 6 cloves of garlic
  • 2 tablespoons grated ginger
  • 1 leek
  • 6 ounces bell pepper (I used a bag of baby bells)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sriracha (optional)
  • 1 teaspoon sesame oil
  • 1 cup beef broth
  • Salt
Instant Pot, Asian Inspired Short Ribs

  1. Slice the leek into rings. Place the leek into a bowl of water until you need it. Mince the garlic. If you are using baby bells, just remove the tops. If you are using a large bell pepper, cut it into long strips and remove the white membrane.
  2. Rub the ribs with the five-spice powder. Generously, salt them.
  3. Place the trivet into the pot. Add the ribs.
  4. Drain the leek. Layer the veggies around the ribs.
  5. Mix the hoisin sauce, vinegar, sriracha and sesame oil into the beef broth. Pour over the meat.
  6. Close, make sure the valve is on sealing and pressure cook on high for 45 minutes. Allow the steam to naturally release for about 20 minutes. Then release by turning the valve. I always wear an oven mitt while doing this to make sure I am not burned.
  7. Remove the ribs and allow them to rest for about 5-10 minutes.