Instant Pot Chicken Wings

Mmmmmm don't they look good?   That's instant pot barbecue wings....

These Instant Pot Chicken Wings are the perfect easy appetizer to serve at parties, for game day or any time you feel like having a lip smacking hearty snack.


INGREDIENTS:

1 cup	water
4 pounds	chicken wings (fresh or frozen, bone-in)
5 tablespoons	soy sauce
3 tablespoons	Mirin
½ cup	honey
¾ cup	water
3 tablespoons	sesame oil
1 tablespoon	garlic (minced)
1 tablespoon	ginger (minced)
¼ teaspoon	red pepper flakes (or more)
3 tablespoons	cornstarch
3 tablespoons	water

DIRECTIONS:

Here's what you need-

Chicken wings – fresh or frozen, both work

Water

Instant Pot trivet with handles

Your favorite sauce for the wings

A baking sheet and a baking rack to broil the wings..

1. All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.
2. Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.
3. Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browningCooking wings in the Instant Pot or any other pressure cooker is very easy and it involves just a few steps:
4. Broil for a few minutes, checking often so the wings don’t burn. Flip once during broiling in order to ensure even browning.Release pressure, remove wings from the Instant Pot and toss in your favorite sauce.
5. All you have to do is add either fresh or frozen wings to the Instant Pot, add water and cook on High Pressure per recipe directions.

That's pretty much it...Add a salad and some Ice Tea and you have a nice meal...

Enjoy...Eat and drink Well My Friends!

Bangers and Mashed

Having been to London at least three times in my life...An absolute Pub favorite is Bangers and Mashed....(Sausage and Mashed Potatoes).


Sure, people have found lots of other ways to celebrate St. Patrick’s Day, but those of us who love to honor the Irish roots of the holiday know it’s really all about the food — and a great bangers and mash topped with gravy ,is the second most important part of the holiday (after corned beef and cabbage of course).


This dish is easy to pull off.  If you can’t find traditional Irish sausage (bangers), your favorite go-to sausage will work just as well.


INGREDIENTS:


2 pounds russet potatoes, peeled

1/2 cup whole milk (more may be needed)

8 tablespoons unsalted butter, divided

Kosher salt and pepper, to taste

8 Irish sausages

1/4 cup all-purpose flour

2 cups Guinness stout 1 cup beef stock

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce.


DIRECTIONS:


To a large pot, add the peeled potatoes, fill with water, and boil over high heat.

Once the potatoes are fork tender, remove them from the heat, and drain.

Add in 4 tablespoons of butter and half of the milk.

Stir to combine while mashing the potatoes.

Add in more milk until you reach the desired consistency.

 Cover to keep warm. While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water.

Boil the sausages over medium-high heat until fully cooked.

Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages.

Remove the sausages from the pan, and cover with foil to keep them warm.

To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter.

When the butter has melted, whisk in the flour until it’s melted and smooth.

 Slowly pour in the Guinness and beef stock while whisking continually.

Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.

Boil slightly, until the gravy starts to thicken.

Add in the sausages to rewarm them, and serve with mashed potatoes.

There you have it and enjoy these with a Guiness Stout!

Enjoy!  Eat and drink well my friends!

Chicken Fried Steak

Hey babies,there are a lot of ways to make a cheap cut of steak tender and delicious, but Southerners know that no marinade holds a candle to a chicken-fried steak. Pound that round steak nice and thin and treat it like the best fried chicken recipe from there. Soon, you’ll know perfection.. Here check out this recipe..

INGREDIENTS:

• 4 round steaks, about 1/2 pound each
• 2 Cups all-purpose flour
• 2 Teaspoons salt
• 2 Teaspoons freshly ground pepper
• 4 Tablespoons paprika
• 1/4 Teaspoon cayenne pepper
• 2 eggs
• 1/2 Cup buttermilk
• 1/2 Cup beer
• 1/2 Cup canola oil

DIRECTIONS:

Tenderize the meat by pounding it out until it’s even.

In a medium bowl, mix flour with 1 teaspoon salt, 1 teaspoon pepper, paprika and cayenne pepper. Set aside.

In another bowl, whisk in the eggs, buttermilk, beer, 1 teaspoon of salt and 1 teaspoon of pepper. Set aside.
In a deep, heavy skillet, heat oil.

While oil is heating, prepare the steaks by dredging them first in the flour mixture, coating evenly. Shake off any excess. Then dip the steaks in the beer batter, followed again by dipping them in flour. Aim for an even coating. Place the steaks on a plate.

Test the oil by dropping a bit of beer batter in. It should sizzle. When ready, gently slide steaks one by one into the oil. Don’t overcrowd the pan. Cook each steak about 3 minutes, then gently turn it, and cook another 3 minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Place cooked steaks on a paper towel-lined plate.

Serve with Southern white gravy, mashed potatoes and Texas toast.

How nice is that..Enjoy Babies!

Spiced Lamb Tangine

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew. A Dutch oven works great! This lamb tagine gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom. If raisins aren’t your thing, swap them out for another dried fruit like apricots, tart cherries, or prunes—just chop them so they’re raisin-sized.  Check it out!

INGREDIENTS:

2 lb. boneless lamb shoulder, excess fat trimmed, cut into 2" pieces
 Kosher salt
3 Tbsp. extra-virgin olive oil
1 large yellow onion, chopped
1 1½" piece fresh ginger, peeled, finely grated
4 garlic cloves, thinly sliced 2 bay leaves
 ¼ cup golden raisins
 ⅓ cup plus 2 Tbsp. slivered almonds
 2 Tbsp. tomato paste
1 tsp. ground cinnamon
1 tsp. ground cumin ½ tsp. crushed red pepper flakes
 ½ tsp. ground turmeric
¼ tsp. ground cardamom
½ small red onion, very thinly sliced
1 cup mint leaves, torn if large
 ½ lemon

DIRECTIONS:

Pat lamb dry with paper towels, then season on all sides with salt.

Let sit at room temperature 1 hour, or chill, uncovered, up to 12 (longer is better; overnight works great).

Heat oil in a large Dutch oven or other heavy pot over medium-high.

Working in batches, cook lamb, turning occasionally, until browned on all sides, 12–14 minutes total.

Using a slotted spoon, transfer lamb to a plate.

Add yellow onion and 2 Tbsp. water to pot and cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is slightly softened, 8–10 minutes.

Add ginger, garlic, bay leaves, raisins, and ⅓ cup almonds.

 Cook, stirring occasionally, until garlic is softened, about 3 minutes.

Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, and cardamom.

 Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to bottom of pot, about 3 minutes.

Pour in 6 cups water and bring to a boil.

Reduce heat to medium-low and bring to a bare simmer.

Cover partially with lid (you want a little space for steam to escape) and cook, stirring occasionally, until lamb is tender and liquid has thickened, 60–75 minutes.

Remove from heat; taste and adjust seasoning with salt.

Meanwhile, toast remaining 2 Tbsp. almonds in a small dry skillet over medium heat, tossing often, until golden brown, 4–6 minutes.

Transfer to a cutting board and let cool before coarsely chopping.

Toss red onion and mint in a small bowl.

Squeeze out juice from lemon over; season with salt.

Toss again to coat. Ladle stew into bowls.

Top with chopped almonds and onion salad.

Enjoy, Eat Well My Friends!