Monday, December 7, 2020
Monday, August 17, 2020
This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians. I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of. There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials.
I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side. As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups. These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit. I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down. Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat. I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad. I placed my Foodi on the broil setting and in a matter of minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others. The family loved it and looked forward to the next time they would be making an appearance. That was good enough for me. We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!
Tortilla Chip Cups
Parmesan and Peppercorn Gourmet Dip, (Kroger)
Real 🥓 Pieces
SPST (Salt and Pepper to Suit Taste)
Fill cups midway with Parmesan Peppercorn dip.
Sprinkle with real bacon pieces.
Place in Ninja Foodi or under a broiler.
Broil until bubbly and melty.
Plate and serve.
Makes as many as you don't feel guilty eating.
P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him!
Sunday, July 26, 2020
Saturday, March 21, 2020
Your hands and mind will be free from worry as you go about the day, the Ninja™ can be set and it will keep your dish warm too. In about an hour and 15 minutes, you will have perfectly supple short ribs with a jus to reduce to your liking.
If using a stovetop, simply use a heavy bottomed pot with a good fitting lid. The time will swing longer, but you will still be happy with the results.
Beef stock or powdered bouillon is a flavor enhancer and a worthy one. Be mindful of the sodium in the powdered version however and use sparingly, a little goes a long way.
Roasted or creamy potatoes and green beans make affordable and fantastic sides, plus offset the cost of the short ribs.
2 pkg. about 4 lbs. beef short ribs, rinsed under cool running water
3 stalks celery, strings removed, cut into thirds
1 large onion, quartered
4 cloves garlic, peeled and smashed
Fresh Rosemary, 2 sprigs
1 bay leaf
Olive oil for drizzling
2 tbsp. unsalted butter, optional
1 tsp. flour, optional, your choice
Starting on sear/ saute mode, drizzle pot with olive oil, about 2 tsp. and place all aromatics.
Over medium high heat, Cook until fragrant, about 5 minutes.
Use pressure cooker according to instructions.
Add ribs to pot and fill with stock halfway of ribs.
Pressure cook for 1 hour and 15 minutes.
Remove ribs and strain off veggies and return to pot.
Place on sear/saute mode over medium and reduce to desired consistency.
Finish by stirring in butter that has been tossed in the flour.
Cook for an additional 1 minute.
Serve in shallow bowl with crusty bread for dipping or with some hearty sides.
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Sunday, August 18, 2019
I used items from my herb garden and garden as garnitures for a bright and colorful presentation. This recipe pairs well with warm, crusty breads, crackers, crudites and fruit. Don't forget the wine! Prep is a cinch and the rest is smooth creamy, crispy and delicious history.
1 wheel of Brie
1 pkg. 3 oz. Prosciutto or 6 slices
olive oil for brushing
Arrange slices of prosciutto in an overlapping fashion.
First, imagine the work area is a clock.
Start with a piece at 12 o' clock, then place the second piece at 6, overlapping the bottom half of slice with the other.
Continue by adding a slice facing 3 o clock, the another at 9.
The last two pieces are to be added midway between the 12 and 9, then add the remaining slice between the 3 and 6.
Center wheel of cheese over the portion of the ham 'clock' where they all overlap.
Begin to fold the slices in, starting with the 12 o'clock, this way the flap is secured under the other slices and keeps the wheel from oozing cheese or the slices from peeling away, compromising its presentation.
If there are spots where the cheese is not covered, simply tear off small portions of the flaps to cover it completely.
Brush the wheel with olive oil and place in the Ninja Foodi on the rack.
Press the crisper button and set temperature to 400*F.
Set timer for 5 minute increments.
Check after each 5 minutes to see how the crisping is going.
The exterior should be crisped by the time the 15 minutes is up.
Let stand for several minutes before handling and use caution.
Arrange as desired and cut out a small section ro release the cheese.
Use a small sharp knife to cut portions of the prosciutto and cheese together.
Serve with crackers, warm breads, crudites and freshly cut fruits.
Monday, July 8, 2019
I rarely use the oven because now I can crisp and roast, air fry and sear or saute, all in the same pot. The pressure cooker aspect is a beast! At first, I was somewhat nervous, afraid I'd do something wrong and cause an explosion to level the house, like a scene from the Die Hard or Lethal Weapon series lol, but of course that was me being apprehensive from lack of experience. After I read my manual many, many times over, I felt I had gathered the strength and prowess to manipulate this sophisticated new toy and the rest is delicious history.
My go-to on an easy night is often a pasta bake. I add the cooked ingredients and top it with cheese and set it on 'air crisp' for about 3 1/2 minutes and reveal a masterfully browned, ooey, gooey, one pot, one dish meal, that can't go wrong. Just throw in a salad and some fruit and your labors for dinner are done! I brown the beef and veggies in the Ninja and make the sauce, but I still like to do my pasta on the stovetop, I fear the dreaded over cooked pasta! My Ninja has instruction for pasta and even rice, but I feel most comfortable doing them as a sidecar, as opposed to an all in one deal.
If you are shopping for a new gadget or appliance, definitely consider this guy, I knew we were meant to be. I've cooked everything from air fried or roasted chicken to pig tails and "Pad BowThai" Pasta in this vessel and I keep getting better and better at it. Make the Ninja Foodi a part of your wish list and be glad you did!
Thursday, June 27, 2019
I was at the grocer in Lynchburg, which is about 40 minutes from where I live and ran across these gems and I was most pleased with the results. I was browsing about in the meats section, when I thought about some oxtails. They can run rather expensive and I was hoping to catch them on sale. I actually don't think I've ever seen them on sale, reduced yes, on sale, nope...Anywho, since I get them for special comfort meals, a couple times a year, usually in the cooler months, I decided to pass, for another time when they were more in my head than on my mind.
I noticed the cow neck bones nearby and became intrigued. I couldn't recall a time that I'd seen them for sale, pork, yes, but not beef. I figured they would be full of flavor because of the lean to bone ratio and would render a lot of collagen goodness when cooked down to the jus. Best of all, it was only a fraction of the cost of the oxtail. I said to self, 'What the Hell, let's give it a go'.
I washed the cow necks in cold water and placed them in my Ninja Foodi on pressure cook mode. I made sure I threw in major aromatics like whole garlic cloves, celery and onion . I also added about 1 cup, mini sweet peppers; red, orange and yellow. I added a bay leaf as well and some bouillon with water, enough to cover.
I pressure cooked the beefy bones for 1 1/2 hours. After that, I placed them on sear/saute to render the juices down to a sultry broth, composed mostly of the broken down veggies.
Once reduced, I was left with an amazingly tender and most delicious oxtail contender. There was an unctuous broth filled with beefy flavor and delight. This is a dish you can cool and refrigerate, then remove the excess fat that has solidified. Then you will be left with a hearty dish to consume with nice crusty bread or potatoes if you wish. I used sandwich bread to envelope the goodness, it was most satisfying. The lush chunks of meat slide easily off the bones, bathed in it's own succulent gravy.
My sisters Bonnie, Hollie and Gayle loved it too! We now have another comfort food dish for our culinary repertoires.
Cow Neck Bones can really stand in for an amazing and rustic meal, full of flavor and high on delivery. I guess it's just the Country in me, but I think it's most definitely here to stay in my comfort food rolodex.