Sunday, March 11, 2018

Eggs, Instant Pot, and I forgot I had this blog! Oh, my!

I received an Instant Pot for Christmas from my kids.  I am not one to cook much as I am not one to clean up after myself much! I make such a mess.  However, in the interest of showing my gratitude for the gift, I started making things.  I even purchased several cook books.
Eggs are steamed in the pot in just a short four minutes.  You can hardly beat that…but it does take about four minutes for it to heat up properly…thereabouts.
Wonderful, wonderful, wonderful! They peal so easily it is amazing!  Perfectly done…(don't put a cracked on in there…will break open).
All I had to do was crack the shell and it slipped off so easily! Even after they eggs were refrigerated they did the same.
The egg holder did not come with the pot.  I bought it separately, along with some other goodies.

I really need to buy more eggs! Excuse the fancy china….😂  I really do have a hard time cleaning up after myself.  I've learn little tricks on how to keep me sane, and using paper plates and plastic dinnerware is one of them.  Makes my life easier, and keeps me from eating out all the time, saving money and my waist line!


Thursday, February 11, 2010


Here is a recipe from a young lady in Mexico. I miss Mexican food so much as there are few places up here where it is authentic.  Ana Luisa has some great food as well as other crochet goodies on her site called Cross Stitch and Crochet!

Hi! Here's the recipe, this is the way I make it at home. Since I only cook for 2 or 3, this serves 4, more or less. I don't have any real amounts, so all is aproximate. If you have any questions, let me know!             

*9 or 8" square, or round, glass or metal baking dish, at least 2" deep
*CORN tortillas, fresh if possible, if not, then from a package. (about 500gr)
*shredded, cooked, chicken breast meat, or alternately, pork. (I use 1 whole breast)
*red or green salsa, either homemade, or from a can. Get the best quality possible. (about 1/2 litre)( 2 c)
*shredded cheese: Monterrey Jack, Colby, or even Mozzarella. do NOT use Cheddar. (about 2 c)
*whole cream, do not use half-and-half, or, in a pinch, you could use a mixture of both. You don't want it too thin.
*vegetable oil (needed for the tortillas)

Have everything at hand, and heat the oven to medium, 300 - 350 °F (170°C)

If the tortillas are cold, start by heating them on a med-hot griddle. Wrap them in a tea-towel until you have enough heated up, you can heat more if necessary.

Meanwhile, in a pan. heat enough oil to cover the bottom, and once it's hot enough, bring the heat down to med (don't let the oil get TOO hot).

With tongs, pick up a tortilla, and pass it through the hot oil, turning to coat, but DO NOT let it fry. You just want to coat the tortilla with hot oil. Begin placing each tortilla in the baking dish, covering the bottom first. Sort of like lasagna. Now the fun begins: layer first the shredded meat, then some salsa, then cream and then cheese, then start over again with the tortillas coated in the hot oil, repeat 3 more times. End with cheese.

Put into oven, and heat through, more or less 30 min. The cheese with get all crisp and bubbly on top (the best part!).  Let sit about 5-10 mins before serving.

(in theory, you can layer more  times, it depends on your tastes and size of baking  dish)                                                                                                                                           4D9CE5F8BB7EC439A0F1D23DDC07DDD4.png

Thursday, January 7, 2010

My Mashed Potatoes

I have always loved mashed potatoes, but have never liked the dry kind unless smothered with real butter.  I make two kinds of mashed/whipped potatoes - and they can be mixed and varied. I love them whipped and smooth, but NOT runny.  It always depends on the ingredients and how big the potatoes really are.

2 pounds of Idaho Russet potatoes (5-6 potatoes)
1/2 can evaporated milk (get a named brand)
1/4 cup butter (I usually add 1/2 cup mayonnaise or sour cream)
1 tsp sea salt
1 heaping tsp of baking powder

Skin, pare, & cut potatoes into chunks. Then bring salted water to a boil, add potatoes.  Bring it to a boil again.  Turn down the heat so it won't spill, and then I add some butter or a little olive oil so it won't bubble out, and cook until tender. That takes about 30-35 minutes.

Drain potatoes, put back on heat to warm up and steam off some of the left over water.  Be sure you watch it so it doesn't burn.

Mash, then whip so there are no lumps....THEN add the butter, then the mayonnaise or sour cream, and salt to taste.  Add the evaporated milk very slowly while whipping on slow (you don't want to splatter) until it is to the consistency you like - don't make soupy if you like your potatoes to stand up on the plate.  Otherwise they will be like gravy. Ugh.

Now whip in the baking powder and then let it set on the stove for about 10 minutes - if you can, keep it on a very low heat as long as it doesn't burn. Otherwise, warm a bit, cover, turn it off and then leave on the burner you were using (I usually do this because I've burned it tooooooo many times!).