P'let's Instant Pot and Cooking Adventures

 So, I was in the mood for beer bread, so I made some. My recipe is 3 cups of self rising flour, 3 Tbsp of sugar, 12oz beer, and butter to brush on top.   Mix the flour and sugar, then add the beer.  Pour/plop into pan(s).  Bake at 350 for enough time to get the internal temp to at least 200.  Probably 40-60 minutes, depending on pan(s).  Brush with melted butter. Then, since I had the self rising flour out, I thought, hmmm.  maybe I should try that ice cream bread? 1 1/2 cups self rising flour mixed with 2 cups (1 pint) of ice cream.  Bake until interior temp is 200, again.  40-50ish minutes.  Go by temp, not time.   I have already had a chunk of the beer bread.  Ice cream bread is in the oven.  I used huckleberry ice cream  Because why not? Give quick breads a try.  They are very nice.

 Hi ALL! been a while, I know. I cooked today!  Which is Paulette speak for making something without actually measuring. So for today's fun, I used: approx 1 tsp sesame oil approx 1/4 cup sun butter approx 1-2 tsp soy sauce approx 1 TBS chopped pickled ginger approx 1/2 tsp mince garlic (I used the jar stuff, cuz I like it) A little sugar, since the sunbutter isn't the same kind of sweet as peanunt butter grind of pepper/salt 4 chopped chicken thighs sprinkle of corn starch vegetable oil for frying I started, of course, by looking up a recipe.  Since I've never made peanut chicken.   Found one that looked promising.  Tore apart the pantry looking for hoisin sauce, which I didn't have.  So I said forget that (not really, I was coarser).  And went with just soy sauce.  Since I didn't have teriyaki sauce either.  sigh.   I chopped up the 4 chicken thighs, and set them aside.  I put the sesame oil into a bowl, then added the s...

  I really, really like the air fryer part of the new toaster oven John got. It had a recipe book (of course) and one of the recipes is for 'fry sauce'. It goes with the potato wedges recipe. I modified it a bit, and it's YUMMY! two-ish TBSP of mayo one-ish TBSP of ketchup dash of garlic powder dash of salt and pepper dash of chipotle powder. Theirs had paprika instead of chipotle, pickle juice, and mustard. I don't have those down here, yet. So... I skipped them.

 So, I made this 'sloppy' bread.  Very good.  Excellent with chili. 3 eggs, whisked well. Add 2 boxes of Jiffy cornbread mix. Mix in well. Add one 15oz can of sloppy joe sauce. Mix that in. Pour into a 9x13 pan, and bake for 20-25 minute in a 375 degree oven. Standard test with toothpick.

 So, I made beer bread the other day.   So good. Here's the link to the recipe I used, which I will paraphrase incase the site goes down.  https://www.thepioneerwoman.com/food-cooking/recipes/a96246/beer-bread/ Basically: Preheat oven to 350 Grease a 9x5 loaf pan 3 cups Self-rising Flour 3 Tbsp sugar 1 12oz room temperature beer 4 Tbsp melted butter Mix the flour and sugar together, then add the beer. It will foam up, just keep mixing until it's all incorporated. Put the batter into the pan, and bake for 50-60 minutes (until an instant read thermometer reads 190 or a toothpick inserted into it comes out clean) Remove the bread from the pan, onto a cooling rack over a pan with a lip. Pour the melted butter over the top and brush the sides. Let rest for 15 minutes and serve.  The Schell's Oatmeal Stout was on the top of the variety pack I bought for the bread.  So, that's why I used that one.  The other options will get used, eventually.

 I discovered this method for Thanksgiving. Dad had two servings, and he's NOTORIOUS for disliking chicken. It's SUPER easy, with an instant pot.   Literally dump a package of frozen chicken thighs into the instant pot.   Add a bottle of marinade/dressing.  I'm currently loving the Caribbean Jerk from Walmart.   Set it to pressure cook for 12 minutes.  That's it.  Seriously.  You can let that sit on 'warm' for hours, or serve after it depressures.   This is melt in your mouth delicious.