Tuesday, March 26, 2019

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.


1 cupwater
4 poundschicken wings (fresh or frozen, bone-in)
5 tablespoonssoy sauce
3 tablespoonsMirin
½ cuphoney
¾ cupwater
3 tablespoonssesame oil
1 tablespoongarlic (minced)
1 tablespoonginger (minced)
¼ teaspoonred pepper flakes (or more)
3 tablespoonscornstarch
3 tablespoonswater


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!

    Sunday, March 17, 2019

    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.


    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.


    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!

    Thursday, March 7, 2019

    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..

    • 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

    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!

    Friday, March 1, 2019

    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!


    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


    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!

    Food Safety Tips
    Protect yourself against food-borne illnesses.

    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov

    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household