Posted at 6:03 PM
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 large green cabbage, roughly chopped
- 6 cups vegetable broth
- 1 cup heavy (whipping) cream
- 1 pack smoked turkey sausage (optional)
- liquid smoke 2 -3 tablespoons (optional)
- Worcestershire Sauce 2 tablespoons (optional)
- the original recipe didn’t call for the last three items, I added these for my changes and likes.
- Calories with out the last three ingredients is 280.
- Select SEAR/SAUTE’ and add the butter. Once melted, add the onion and sauté for 3 to 4 minutes. Add the garlic and cook for 2 to 3 minutes.
- Place the cabbage in the pot and stir to combine. Season with salt and pepper. Pour in the vegetable broth. Add the liquid smoke and Worcestershire Sauce and sausage if desired. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set time to 10 minutes. Select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
- Stir in the heavy cream. Season again with salt and pepper as needed. Serve immediately or place in Keep Warm until ready to serve.
The end results were delicious and creamy. The turkey sausage was a great added touch in my opinion. I would definitely make this quick soup again. The recipe was found in the Ninja Foodi Pressure Cooker Complete Keto Cookbook by Megan Flynn Peterson. I will add the link below to purchase the cookbook if needed for extra recipes.
Ninja Foodi Link:
Posted at 1:04 PM
- 1 onion – chopped
- 1 bell pepper – chopped
- 2 stalks celery – chopped
- 1 1/2 tsp. garlic – minced
- 1 stick butter
- 1 pound Louisiana crawfish
- 1 can cream of mushroom soup
- 1/2 cup bread crumbs
- 1 egg – beaten with fork set aside
- 2 – Pie shells (9″ inch deep dish)
- Ole’ Bay seasoning
- two squirts liquid smoke
- three shakes Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp “Better than Bouillon” – Lobster Blend
Saute’ onion, bell pepper & celery in butter until onions are clear. Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes. Add Cream of Mushroom soup. Stir and cook about 15 minutes. Add Bread Crumbs & beaten egg. When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately. Season with Ole’ Bay, black pepper, salt and tabasco to taste. Mix well. Pour crawfish mixture in one pie shell , spread evenly. Place other pie shell on top of the crawfish. Crimp edges to seal and poke holes with a fork on the top pie dough to vent. Bake according to pie shell directions.
I had a little trouble with my crust but it was delicious!!!!!
Posted at 10:25 PM
- 9 cans Van Camp’s New Orleans Style Red Kidney beans
- 1 container of Holy Trinity
- 2 squirts liquid smoke
- 2 shakes Worcestershire sauce
- 2 large bay leaves
- 1 tsp. “Better than Boullion” Beef – beef blend
- 2 stick butter
- 3 packs of smoke sausage – pork and beef blend ( sliced into bite size pcs.)
- Montreal steak seasoning
Place 2 cans of beans and smash completely, you can also blend it in a food processor. Place smashed beans and all other ingredients in large pot.
Cook on Medium until it starts to bubbling about 30 minutes to an hour. Lower heat to Low to simmer. Stir every 30 minutes, slightly smashing remaining beans as they cook. You will cook until it becomes very creamy. The longer it cooks the better it will be.
This is a quick way to enjoy Red Beans & Rice without the headache of cooking it from dry beans. When I cook these no one can tell its from a can.
Cook rice and serve beans over rice with cornbread on the side.
Cornbread – I use Jiffy cornbread mix. ENJOY!
Posted at 12:35 AM
- 1 pint heavy whipping cream
- 1 quart half and half
- 1 (10 3/4 ounce) can New England clam chowder (progresso)
- 2 (6 1/2 ounce) cans minced clams – drained
- 1 can whole baby clams – undrained
- 5 medium red potatoes – peeled and diced
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 2 (10 3/4 ounce) can condensed cream of potato soup
- 1 1/2 tsp of Better than Boullion – Lobster base
- season to taste with, Old Bay Seasoning, Salt, Pepper, and a dash of Liquid Smoke
- mix one tablespoon of cornstarch with about a fourth of a cup of the half and half -mix well and add to slow cooker. This will thicken the soup.
Mix all ingredients into a slow cooker. Cover and cook on low for 6 to 8 hours ENJOY!
Posted at 6:40 PM
- 6 – tuna steaks cut about 1 & 1/2 to 2 inches thick
- Liquid Smoke
- Tabasco – Green pepper blend
- Accent Flavor Enhancer
- Kosher Salt
- Black Pepper
- Red Cayenne Pepper
- Old Bay Seasoning
- Bragg’s Liquid Aminos – Soy Sauce
Place steaks in a shallow pan and lightly or heavily dust both sides of steaks with the ingredients above to suit your taste. Keep Flipping steaks in the pan to make sure they are fully coated with seasoning. Place steaks and all the seasoning in a zip lock bag and remove air from the bag and let marinate for about 20-40 minutes flipping about every 10 minutes. Remove and grill for about 3.5 minutes on each side. Enjoy!
Posted at 10:28 PM
Today I had the great pleasure of spending the day with my grandson. He is always a happy child and he has a way to make your day shine when he’s around. He loves cooking “making recipe” as he calls it.
so happy he is “making recipe” with Nana
boy boy boy
loves to stir the pots
pulling out is dough
adding tons of cheese
he even likes to clean up after
He spent a few hours with his Nanny having a fun snack at the local cookie store. Then home with Nana to spend the afternoon. We cuddled in the lazy boy and watched a few movies then decided to “make recipe” Pizza night.
We took a rotisserie chicken breast and a leg quarter, (we deboned it), had artichoke hearts ( cut into bite size pieces) a 1/2 jar of Bertolli Garlic Alfredo sauce that was left over from other meals within the week I had left over. We warmed the Alfredo sauce in small pot with about 1 heaping tsp. of Smoked Paprika, a few shakes of Tabasco (jalapeño blend) and about two heaping tbs. of Kraft’s Parmesan & Romano blend cheese (I always that handy in keep in my fridge). We made our homemade pizza dough set that aside covered for 45 mins to rise. I then took, ground beef, 8 strips of bacon cut up in to tiny pieces, Canadian bacon (cut to bite size), diced ham & a handful or two of “Holy Trinity” (see reference items) I browned all the meats with a few seasonings of choice.
Our dough was ready we divided it, a personal for J, a deep dish for the all meat mixture, and a thin for the artichoke, chicken Alfredo pizza. We worked our dough baked each for about 7 mins. for the two larger pizzas and about 4 mins. for J’s pizza. Removed from oven then layered our pizza sauce the meats, then topped with Lots of Mozzarella cheese. Bake on Pizza setting (some ovens may not have pizza setting so if your oven does not just set to bake) at 425 degrees for about 20-30 mins. for the deep dish, about 10-20 mins. for the thin and about 10-12 mins. for the personal pizza depending on amount of toppings.
Jax’s pizza extra Mozzarella
Alfredo Chicken & Artichoke
Deep Dish All Meat Pizza