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Instant Pot Black Eyed Peas
| Prep Time | 30 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 4-8 Hours |
| Servings |
People
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Ingredients
- 3/4 Cup Chopped Celery about 1 and 1/2 Stalks
- 1 Cup Chopped Green Pepper about 1 small/med pepper
- 2 Cups Strips of Collard Greens 1 Inch X 2 Inch Strips
- 3/4 Cup Chopped Onion 1 small onion
- 1 1/2 TBSP Chopped Garlic about 2 Cloves
- 2 Sprigs Tyme or 1/2 TSP Dried
- 1 1/4 Cups Black Eyed Peas Dry
- 1 TBSP olive oil
- 2 TSP Urfa Chiles
- 1/2 TSP Ground Whiskey Smoked Pepper or Black Peper
- 1 TSP Kosher Salt
- 3 1/2 Cups vegetarian Broth Can Substitute with Chicken Broth
- 1 TBSP Prosecco Vinegar
- 1 Can Diced Tomatos
- 1-2 Dash Worcestershire Sauce You can substitute with soy sauce to make the dish vegetarian
- 2 Bay Leafs Medium
- Chedder Goldfish Optional for garnish
Ingredients
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Instructions
Soak Peas
- Soak Peas in water for at least 4 hours up to over night. if soaking for the lower end of the range use warm water
Main Dish
- Set Instant Pot to Saute, wait until it heats up (Display reads cooking)
- Add Oil
- Add Onion, Celery, Pepper, salt
- Cook until onion is translucent
- Add garlic lightly saute
- Add Thyme, Bay Leaves, Urfa Pepper, Whiskey Pepper
- Add Tomato, Broth, collard Greens, Black Eyed Peas, Prosecco Vinegar and Worcestershire Sauce
- Put on lid, make sure Pressure valve is set to high
- Cook for 10 Minutes
- Use natural pressure release
- Serve optionally with Goldfish added on top
White Chicken Chili
| Servings |
People
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Ingredients
- 2 Cans Northern White Beans Drained
- 1 Can Small White Beans Drained
- 1 Can Cannellini Beans Drained
- 4 Roasted Poblano Pepper Chopped
- 5 Cloves garlic Chopped
- 2 Medium Onion Chopped (1 Large)
- 2 TBSP Butter
- 1 TBSP olive oil
- 1 1/2 TSP Salt
- 1 1/2 TSP Whiskey Smoked Pepper or Regular Black Pepper
- 1 TSP Black Pepper Fresh Ground
- 1 TBSP Flour
- 2 TSP Ground Cumin
- 8 OZ Creme Fraiche
- 1/2 Cup Pureed Roasted Pablano
- 1 1/4 LBS Boneless Chicken Cut into 1/2 Inch pieces
- 2 Cups Chicken Broth
Ingredients
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Instructions
Season Chicken
- Mix Chicken with Whiskey Pepper, Black Pepper and Salt. Set aside.
Saute
- Melt butter and oil to a large sauce pan
- Add Onion sprinkle with saute until translucent
- Add Garlic until heated through (1 Minute)
Chili
- Add Chicken to onion
- Saute for 10 Minutes stirring occasionally
- Add Chopped Pablano
- Add Chicken Broth
- Stir in Pablano Puree
- Add all beans
- Mix everything together
- Bring to a boil
- Reduce to simmer
- Stir in Creme Fraiche
- Simmer for 30 Minutes stirring occasionally
Recipe Notes
This chili can be made vegetarian by removing the chicken and adding a can of beans (Cannellini or small white Beans) and switch to vegetable broth
Barbecue Chicken Wings
My world famous (or Not) BBQ Chicken wings you may remember them from such parties as the Super Bowl, Halloween, Cookouts, dinner, etc.
Mac and Cheese
| Servings |
People
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Ingredients
- 1 TBSP Chopped Shallots Onions can be subsituted
- 1 Clove garlic Chopped
- 4 TBSP Butter Separated
- 2 TBSP Flour
- 1 1/2 Cup Swiss Emmentaler Grated
- 1/2 Cup Asiago Grated
- 1/2 Cup Velveeta 4 Oz Cubbed
- 1 Cup Heavy Cream
- 1 1/2 Cup Milk
- 1/2 TSP Truffle Salt or Salt
- 1/2 TSP Salt
- 12 Oz Elbow Macaroni
- 1 Cup Potato Chips Optional or Crispy Onion, bread Crumbs
- 1/2 Cup Cheddar Cheese Shredded
Ingredients
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Instructions
Pasta
- Pre-heat oven to 350
- Bring salted water to a boil
- Add Macaroni
- Cook until slightly less then a normal el dente
- Drain pasta reserving 2 cups pasta water
Cheese Sauce
- Melt 2 TBSP Butter in saute pan over low to med heat
- Add Shallots
- Sprinkle with 1/2 TSP of salt
- Saute until translucent
- Add Garlic
- Saute for 1 minute more
- Melt 2 TBSP and 2 TBSP of Flour in microwave
- Mix Butter and flour until well blended and add to saute pan
- Saute till golden in color stirring occasionally
- Add Milk and Heavy Cream
- Add Truffle Salt
- Turn heat up to med and heat until bubbly stirring to keep from buring
- Reduce heat and add Cheese in batches e
- stirring until all cheese is melted
- Add salt and or cheese to taste
- Remove from heat
Bake Mac and Cheese
- Add Macaroni to casserole dish
- Add pasta water 1/4 cup at a time until desired consistency. It will thicken in the oven a so thinner then the desired end result (usually around 1/2 Cup)
- Stir in Cheese Mixture
- Place in the oven
- Cook until slightly brown on top (25 Minutes). If desired top with crumbled potato chips, crispy onions or bread crumbs, after 15 minutes
- Remove and let cool for 5 Minutes
Recipe Notes
Cheese types and amounts can be adjusted as long as the total non velveeta cheese is 2 Cups.
Some other suggestions are
- Cheddar
- Mexican Mix (Not taco with the seasoning unless you want taco mac and cheese)
- Fontina
- Gruyere
- Any meltable cheese
