Instant Pot: Saucy, Tender Pork Chops

The Fish Fam loved these tender and saucy pork chops. I put them down on their plates, we blessed the food, and then I got up to grab something in the kitchen. I was only gone for a couple minutes, but when I came back there weren't any pork chops on their plates and they were licking their chops saying, "These are the best, can you make them tomorrow too!"

Hahaha! I was like did you really just down that whole pork chop?!!

I love love my instant pots and put them to work everyday. They do a great job at making meat tender and juicy. Something that I couldn't really do in the oven or on the stove top. 

Here is the link to the recipe I used from The Kitchn.....https://www.thekitchn.com/instant-pot-pork-chops-257222

If you have an Instant Pot and have it sitting on your counter (unused) don't be scared!!! Get it out and put it to work!! You'll be so glad you did. 

I call my IP Mr. Incredible!

Instant Pot Kalua Pig

Nom Nom Paleo's Instant Pot Kalua Pig is pretty awesome!! 

It's super quick and easy and comes out very tender and delicous, check it out...

https://nomnompaleo.com/post/111934821818/pressure-cooker-kalua-pig 

Instant Pot: Baby Back Ribs

If there is one thing I never imagined myself making it's ribs, especially in my pressure cooker! In the past IF we ever ate ribs it was the Costco pre-cooked packaged ribs WHEN they were on sale. Ha! But, my hubby doesn't like them, so it's been a really long time since him or the kids have had them. My little meat eating carnivores love bbq ribs, so they were so happy to have these!

I found this recipe for my Instant Pot: "The Greatest 'Fall off the Bone' Braised Baby Back Ribs" at Great Chow TV.

It's incredibly easy to make...

Ingredients: Apple juice, ACV (Apple Cider Vinegar), and BBQ Sauce (The Sauce Is Boss).

First you put 4 cups of the apple juice into the pot. Then about 1/8-1/4 cup AVC (in the video the guy says to pour it in for 2 seconds). The ACV will tenderize the meat and add flavor. 

After it's done carefully pull out the ribs (they fall apart easily)!

Then slather them with your favorite BBQ Sauce.

I need to find a good homemade BBQ sauce recipe!! But, for not The Sauce is Boss is always a good go to. 

I made these for the Missionaries who came over for dinner the other night. After blessing the food we uncovered the ribs and the Elders expression was priceless..."OH WOW!" 

They enjoyed them with some homemade potato salad, sweet potato fries, green salad, and organic mac  n' cheese. Not much was left. Lol!

The Fish Fam can't wait for more fall off the bone ribs!

There are more baby back rib recipes out there, which I'm looking forward to trying, especially without apple juice, but I think it's safe to say the apple juice/acv bath was a good one!

Enjoy :)

包子 Baozi Chinese Steamed Meat Buns :)

新年快乐!!!

For Chinese New Years I made some Chinese food and we got together with some friends and family to celebrate!

My cousin, little chef, and I made 包子 Baozi (Stuffed Steamed Buns) from scratch. Baozi are definitely a Fish Fam favorite! When we lived in China you could find Baozi on every corner at any time of the day, which they are a breakfast food, nonetheless we ate them all the time morning, day, and night! Our little guy had a baozi dance, he'd get so happy :)

For the celebration we made a lot of food...Baozi, Jiaozo (potstickers), Lemon Chicken, Long Bean Stir-fry, and a Lychee smoothie. Grateful I had lots of help too or else it would have taken all night to cook because I didn't get started soon enough!

In the end, all I heard was how yummy it all was!

I followed this recipe from Yi Reservation. I need to work on the buns, but for a first they turned out pretty good, just need to get them more round and soft. The recipe is in grams, so I had to convert everything and was probably a little off of the measurements, but the clock was ticking!

Here is Mr. Yi's recipe....

But going to his website and following the step by step photo process is important.

CHINESE STEAMED MEAT BUNS (BAOZI) 包子

YIELD: 21-24 BUNS

PREP TIME: 180

COOK TIME: 30

TOTAL TIME: 210

Make these homemade Chinese Steamed Meat Buns following this MAN-PROOF step-by-step recipe at www.yireservation.com.

INGREDIENTS:

FOR THE DOUGH

• 500g all-purpose flour, more as needed
• 1.5tsp instant yeast
• 50ml lukewarm water
• 230ml milk or water +/- 10ml, at room temperature
• 1tsp baking powder
• 50g sugar
• 3g salt
• 2tbsp cooking oil
• 1/10tsp baking soda (optional)

FOR STUFFING

• 1.5lb ground pork (can use chicken, beef, or lamb)
• ¼ cabbage
• 5 scallions
• 2inch fresh ginger root

STUFFING MARINADE

• 2tbsp soy sauce
• 2tbsp cooking oil
• 1tbsp sugar
• 1.5tbsp Chinese rice wine
• 1tsp five-spice powder
• 1 egg
• 1tsp sesame oil
• 2tsp ground white pepper
• Additional salt to taste

DIRECTIONS:

1. Follow my basic steamed bun (Mantou) recipe to make the basic dough. You’ll need about 2 – 3 hours to prepare the dough
2. While waiting for the dough to rise, start making the stuffing by chopping the scallions and ginger
3. Chop the cabbage to the size of ½ of your pinky nail. Move the chopped cabbage to a mixing bowl
4. Mix 1 tbsp of salt into the cabbage. Let sit for about 20 minutes or until cabbage has released some moisture
5. Remove the cabbage liquid. Combine with the ground pork (or your meat of choice) in the same bowl. Add the chopped scallions and ginger to the pork and cabbage
6. Mix in all the stuffing marinade ingredients to the pork except the cooking oil. Whisk the stuffing using a spoon until all the ingredients are well incorporated. Add additional salt to taste if needed
7. Drip the cooking oil in the meat mixture and whisk to mix. Seal the stuffing with plastic wrapper and chill in the fridge for at least 30 minutes. This can be done in advance
8. Once the dough is ready, transfer the dough to a flour-dusted workstation. Divide into 4 portions. Roll each portion into a log that’s about 1.5 inch in diameter
9. Cut the log into 6 parts and shape each port into a ball. Make sure you coat the dough balls with a layer of flour. Press down the ball with your palm. Using a rolling pin, roll the dough into a round thin wrapper with 4 inch diameter. When rolling, make sure the center of the wrapper is thicker than the edge of the wrapper. Repeat this step to make a batch of 6 wrappers at a time
10. To fold the bun. Place 1 to 2 tbsp of the filling in the center of the wrapper. Try to stack up the filling so it’s at least 1 inch from the edge of the wrapper. Wrap the bun by folding the edge counterclockwise until the bun is completely sealed. Repeat these two steps to assemble the rest of the buns
11. Place the buns on a bamboo steamer with parchment in between to prevent sticking. Don’t steam your buns right away but instead let them sit for another 30 – 45 minutes. This is an important step in making the buns soft and fluffy. The buns will increase in size
12. Steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover. Let them sit in the steamer for another 5 minutes before you take them out. Let them cool a little and serve hot as breakfast, snack, or appetizers

Being that Chinese New Years is 15 days long stay tuned for more yummy 中国菜 Chinese food!

新年快乐!!!

Slow Cooker Coconut Curry Chicken

This curry smelled so delicious!

In the morning I chopped up everything and then put it all in the crock pot.

Then when my kids came home they sniffed their little noses and said, "Is that curry??" Yay!"

I used chicken drumsticks, so it may not look like curry, as the meat slow cooks it just falls off the bone and shreds so nicely!

The Fish Fam ate most of it, but we had a little bit left over and were going away for the weekend so I passed on all my leftovers to my neighbor. She then wanted this recipe. Here it is Rebecca...

Slow Cooker Coconut Curry Chicken:

Recipe by Kristy

From Sweet Treats & More

Ingredients

• 2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped (I used a green pepper)
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp cornstarch

Instructions

• 1
  Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.
• 2
  Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.
• 3
  Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.
• 4
  An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
• 5
  Serve over rice, with Naan, and garnish with cilantro.

Notes

• *if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce. This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce.
  
  
  Plenty more for leftovers...
  
  
  
  
  
  Enjoy!
  
  

The One-Bowl Wonder!

Bibimbop (be-bim-bop), is a Korean dish and it's my absolutely favorite.

It translates as "mixed rice." Pretty much it's a one-bowl wonder of steamed rice, sauteed veggies, marinade beef, and a fried egg. Throw on some gochujang (hot paste) and/or Kimchi. Then just stir and mix it all up together in the bowl. It's great way of using up day-old rice and veggies that are less fresh.

I can't even say how much I love eating this!

I marinade the meat in a Korean Beef Bulgogi sauce with some onions.

I'd recommend making your own sauce, something I need to do still.

Chop up any veggies. 

This time I did...carrots, mushrooms, and spinach.

Using my julienne(r) saves so much time.

You can also put...

bean sprouts

zuchinni

seaweed

cucumbers

daikon

etc.

Any veggie that pleases you.

Saute them separately. Sesame oil give a great flavor. 

Then top it with a fried egg.

 Once you have the bowl in front of you add some gochujang (hot paste) found in the Asian cooking isle or search for a homemade recipe, then stir the bowl mixing everything together.

And eat it with some Kimchi too. Umm, yum!

This dish is best served in stone bowls, which I hope to invest in one day.

I love it when they bring out the HOT stone bowl with the egg not cooked thoroughly, so you stir it all together in the bowl and let it keep cooking making the rice nice and crispy too.

So good.

I've always said whenever I can hire a Korean cook to teach me how to make Korean food I'd love that!

Hawaiian Teriyaki Chicken

This is probably The Fish Fams most favorite dish, I always hear how AH-MAZ-ING it is!

Ingredients

3   lbs. chicken thighs and/or drumsticks
1   cup  soy sauce Aloha Shoyu is best!
1   cup  water
1   cup  brown sugar
3   big   cloves of minced garlic or garlic press is best!
1-1.5in. ginger root, microplaned/zested is best!
1/3-1/2 cup green onions, chopped

*Chicken thighs are the best because the fat in the meat will add much more flavor. Also, skinless thighs or drumsticks is best. If you get them with the skin on pull it off or pull the skin back to the marinade touch the meat.

Directions

-In a gallon size ziplock bag combine the water and soy sauce. Add brown sugar and dissolve it in the liquid. Add the ginger, garlic, and green onions (you can always do more or less to your liking.) Lastly add the chicken, which I like to poke with a fork so more of the marinade gets into the meat. 

*These Baggy Rack holders make it so easy to pour all the ingredients into the gallon bags with no spills...

-Marinade the meat for at least 24hrs. or up to 3 days. Place the ziplock bag in the pan you will be baking in. 

-After marinating the meat, you are ready to cook it! I pour all of the chicken and marinade into the pan and bake it in the oven at 375deg. for 45mins to 1hr. The meat must reach an internal heat of 165deg. So, it just depends on how your oven cooks. You can also grill it if you have a grill, keep pouring the sauce over to keep it more moist.

-Strain the sauce and use it to pour over the rice. (My family can't go without the sauce over their rice)

*If you have the Aloha Shoyu soy sauce then definitely use that! Kikoman tends to be really salty, so use the reduced sodium or less of the regular Kikoman and a little more water. But, that depends on what you like!

*You can also serve this with coconut rice, which makes it even better!...

-I love using Jasmine rice.

-First wash, rub, and clean the rice. Until the water runs more clear than cloudy.

-Drain all the water out and put it in the rice cooker.

-Get a can of coconut milk and then add water, to equal the 1/2cup more liquid need to cook rice. 

  Ex) 2 cups rice you'll need 2 1/2 cups coconut milk and water combined. 

Then enjoy the divine smell of coconut rice!!!

*I always make a pot of plain rice and a pot of coconut rice, so people can choose what they want.

Enjoy!

Minestrone & Breadsticks

I came across this Minestrone Soup Recipe and wanted to make something like it.

I soaked Anasazi Beans for 8 hrs. & then cooked them.
Drained them and *saved the reserves.

In a large pot I added 48oz of chicken broth & bean reserves.
I added bay leaves and a fresh rosemary sprig.
Next, I chopped up and threw in the pot...

Onions
Garlic
Celery
Carrots

Later, chopped, added, and cooked until soft...

Zucchini & Potatoes
Semi-cooked Italian Sausage
Kale & Parsley

Lastly, I added the cooked beans, fresh parmesan cheese, and pepper.

While the soup was finishing up I made some Pizza Factory Breadsticks, which a friend made, so I had to try!

 
I changed the recipe a little bit by adding butter in the batter.
Butter always makes for better bread. YUM.

Recipe here at Six Sisters Stuff

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

 

*I added 2T of butter in the recipe. It made the dough sticky, but I just added more flour accordingly.

I made some Honey Butter from organic raw honey and grass-fed butter.

It gave the breadsticks the perfect touch. The fish fam said, "We like these so much better than the other ones you make!" Lol.

 
The Fish Fam loved it!

Lamb Stew

This Lamb Stew is so good!

I make my own beef broth from grass-fed beef bones.

I get the beef bones from Wholefoods. Love the meat department there.

I boil them in the crock pot for 2 days.

Then I put it in the fridge overnight to let the fat solidify at the top.

But, if you like and can handle all the fat leave it in.

Then, I cooked the meat in the broth.

Later add the potatoes, carrots, bay leaf, and sea salt.

This stew is so delicious!

Asian Cauliflowered Fried Rice

Nom Nom Paleo is a paleo food genius!

Her Asian Cauliflowered Fried Rice is incredible

Just for the fact that you make "rice" out of cauliflower

& it's really easy.

I really enjoyed this dish.

Beef & Bean Burritos

This recipe is from The Pioneer Woman.

My favorite Food Network Show at the moment.

Beef & Bean Burritos.

My little sous chef loved helping!

Enjoying Breakfast :)

My breakfast's are much different than a year ago, which mostly consisted of some kind of oatmeal, fruit, and fresh juice. I've found out that my body needs a different type of fuel to last. I'm a protein type and therefore need more protein and fats to slow down how fast sugars breakdown and metabolize into energy. Before I was eating too many carbs, healthy carbs, but in the end my energy was so low and I didn't quite know why because I was eating really healthy foods. Now that I've added more healthy meats and fats and taken out grains, I've felt better, but still have more to go to feeling my most energetic self.

For breakfast I usually have some kind of mix of eggs, meat, veggie, and a shake filled with really good and healthy proteins and fats. The above pic is two boiled eggs w/ uncured ham, real salt, and pepper. The shake is 1/2 avocado, 1/2 of small apple banana, some fresh papays, a few frozen mango chunks, three dino kale leaves, almond milk, water, and hemp seeds.

 A boiled egg mixed with some of last nights dinner...Apple Chicken Sausage, with sauteed onions and garlic, baked potato chunks w/ Italian herb blend. And some raw fermented sauerkraut. I've been learning tons about how much our bodies and digestive system needs fermented foods to provide good healthy gut bacteria.

And this was my oldest's breakfast request...

Asparagus, eggs, sauerkraut, and "the seed bread". 

Lasagna, Asparagus, & Garden Salad

My husband and I got to make dinner together...I chopped up everything and he made the Lasagna.

Lasagna
Boil lasagna noodles

Cook meat in pan w/garlic & onions
Add spaghetti sauce to meat

Lay noodle, meat, and veggies every layer

Layer w/or w/out cheese

Bake in the oven

abt 375deg for 15-30min

Salad 

Organic Romain & Red Leaf

Fresh organic parsley 

Red onions

Organic carrots

Organic cucumber 

Tomatoes

Asparagus  

(Raw or Baked)

Raw just wash & eat!

Bake at abt 375 deg

Olive Oil

Sea Salt, Garlic Powder, & 

No-Salt Seasoning

For 5-10min

Homemade Superhero Pizza's!

For our little superhero's birthday party we made homemade superhero pizza! Recipe I use below. We usually make pizza's with half no cheese and the other half very little cheese. these ones we loaded it on to get better color. The kids loved them! The Batman pizza was the only veggie, ha, with olives only.

Basic Pizza Dough

1 tablespoon active dry yeast

1 cup warm water (105-115 degrees)

2 1/2 tablespoons applesauce

1 tablespoon agave

1/4 teaspoon sea salt

3 cups organic white flour

*I use applesauce in place of oil, agave in place of honey or sugar, sea salt instead of table salt, and organic flour instead of regular white flour.

1.  Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.   (Add a teaspoon or less of sugar if you'd like, sugar make the yeast more lively.)

2.  Mix the applesauce, agave, sea salt, and yeast mixture in a large mixing bowl.  If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition.  You may have to stir in the third cup of flour by hand, depending on your machine.  Or mix in all 3 cups of flour by hand with a wooden spoon.

If the dough seems too wet, mix in more flour, 1/4 cup at a time until the dough is soft.  Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes. (I've noticed that making the dough with applesauce in place of oil makes the dough more flaky, but nonetheless always turns out fine and tastes great. If it's too flaky add a little more applesauce next time.) 

3.  Lightly grease pizza pan with oil and roll into shape desired or breadsticks etc.  Let rise a couple of minutes before putting toppings on. (Letting it rise always makes the applesauce dough easier to roll out.)

For bread sticks:  roll into sticks and brush with butter and garlic salt.  Let rise for about 15 minutes and then bake at 425 for 10 minutes, brushing with more butter/garlic halfway through.

  It's a soft but not sticky dough.  It's really fast and easy!

Here is the adult's pizza...

 My slice with avocados, yum. A friend puts fresh ripe avocados on her pizza. So glad I picked that up!

Spinach Tomato Italian Sausage Pasta

I made my own sauce from organic canned tomato sauce and paste. I add in a lot of oregano, basil, and rosemary. I chopped up lots of garlic and onions. I also added in fresh tomatoes and spinach, not letting these last two cook for too long. The Italian sausage makes it taste even better! The bow tie pasta gives a nice look and the toasted rosemary bread is tasty!