Air Fryer Parmesan Asparagus

Does any vegetable say spring more than asparagus?  If you have good ingredients, sometimes a simple recipe is all you need for utmost flavor.  Cooking asparagus in an air fryer makes for a quick side with perfect results.  Plus, I give directions for an easy, quick way to know where to break off the woody ends.

Air Fryer Parmesan Asparagus

1 lb. asparagus (See preparation instructions below) 

2 tsp. olive oil

Salt

Freshly ground pepper

Grated or shredded Parmesan cheese or canned Parmesan cheese

1/2 lemon

Preheat the air fryer to 400 degrees.   Place the asparagus in a resealable container.  Drizzle with olive oil and sprinkle with salt and pepper.  Shake to coat.  Place the asparagus in the air fryer basket and air-fry at 400 degrees for 5-7 minutes until cooked as desired.  Shake the basket once or twice while it's cooking.

Turn off the air fryer and sprinkle asparagus with the desired amount of Parmesan cheese. Close the air fryer drawer again for about a minute to allow the cheese to soften.  Move the asparagus to a serving platter or plate, and grind some black pepper over it.  Squeeze the lemon over the asparagus and serve.  

Asparagus Preparation:   Rinse asparagus thoroughly (especially the tips) with cold water.  With two hands, gently bend the asparagus near the ends. You’ll be able to feel where it wants to break. Snap off the stalk end as far down as it will easily break.

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Note:  Every air fryer cooks differently so adjust accordingly.  For reference, my air fryer is the Paula Dean 8.5 qt. (1700w).

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Pressure Cooker Perfect Hard-Boiled Eggs

Hard-boiled eggs with creamy yolks, tender whites, no green rings around the yolks, AND shells that practically fall off the eggs?  It's all possible using your pressure cooker.

Pressure Cooker Perfect Hard-Boiled Eggs

Yield:  varies

Approximate Total Time:  35 minutes including ice bath
Electric Pressure Cooker Size:  6 quarts

 Frieda Franchina created the method for perfect hard-boiled eggs.  The recipe can be found on Frieda's website Frieda Loves Bread:  http://www.friedalovesbread.com/2014/04/hard-cooked-eggs-that-peel-like-dream.html?m=1

PC Perfect Hard-Boiled Eggs 101:

*Place eggs on a wire trivet or in a steamer basket.  (I have a flat steamer basket that I place on my trivet to make it easier to remove the eggs when done.)

*Low pressure--the secret to hard-boiled eggs success:

*If you shake the eggs lengthwise a few times before putting them into the basket, it will help center the yolks.  Alternately, you can also store the eggs on their sides in the refrigerator before cooking them.

Black Forest Cheesecake

Black Forest Cheesecake is impressive but easy! It features a chocolate crust topped with two layers of cheesecake-like filling. Top with a spoonful of canned cherry pie filling, and you have a decadent dessert loaded with chocolate, cherry, and cheesecake flavors.

Black Forest Cheesecake

Taste of Home has amazing recipes, and one of them is the Black Forest Cheesecake recipe found here:  https://www.tasteofhome.com/recipes/black-forest-cheesecake/

Notes:

*You can easily make your own chocolate crumb crust using this recipe.  It's pretty and tasty!
Chocolate Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2015/06/chocolate-graham-cracker-crust.html 

*Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.    

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Cornbread Sloppy Joe Casserole

To be so simple, this casserole is a delicious change from regular sloppy joes.  Homemade sloppy joe filling is topped with delicious cornbread--it will be a new family favorite!

Cornbread Sloppy Joe Casserole

1 pound ground beef

1 cup chopped onion

2 (8 oz.) cans tomato sauce or 1 (15 oz.) can

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tbsp. packed brown sugar

1 (8.5 oz.) box Jiffy corn muffin mix

1/3 cup milk

1 tbsp. vegetable oil

1 egg, beaten

1 cup shredded cheddar cheese

Heat oven to 350 degrees.  In a skillet, cook beef and onion over medium heat until beef is brown.  Drain and stir in tomato sauce, mustard, Worcestershire sauce, and brown sugar.  Simmer to keep warm. During this time, stir together the corn muffin mix, milk, oil, and egg.  Batter may be a little lumpy.

Place hot beef mixture into an ungreased 8x8 (2 quart) square baking dish. Immediately cover with cheddar cheese, and then spread the corn bread batter evenly over the top.  Bake 25-35 minutes or until toothpick inserted in center of cornbread topping comes out clean.

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*If made as written using 93/7 ground beef and skim milk, each serving has:

Rootitoot Lemon Curd

Lemon Curd is rich, velvety edible sunshine!  Originating in England, it can be used for so many things:  cakes, pies, tarts, muffins, toast, biscuits, scones, and is fantastic by itself with a spoon!  Made in a pressure cooker, it turns out perfectly every time.

Rootitoot Lemon Curd 

Yield:  2 cups

Approximate Total Time:  55 minutes plus cooling time (30 minutes on counter, 4 hours in refrigerator)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website: https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-lemon-curd/

Lemon Curd 101:

*Melt the butter, and cool it to room temperature before starting the recipe so that the butter doesn't cook the egg when added to the mixture.

*Zest lemons before cutting them.  If using Meyers lemons, don't use the zest as it can be bitter.

*Remove the chalaza (the stringy white bit) in each egg and yolk before combining the eggs with sugar.

*If desiring a sweeter curd, use 1 cup sugar.

*Avoid using metal whisks or strainers as they can impart a metallic taste when used with lemon juice.

*I use a 6-qt. pressure cooker.

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Chipped Beef Gravy

Many of us of a certain age grew up eating Chipped Beef Gravy also known as Dried Beef Gravy or S.O.S.  Whatever you call it, it is an easy, old-fashioned, filling gravy served over toast or biscuits and is a great comfort food!

Chipped Beef Gravy

1 1/2 cups whole milk
6 rounded tablespoons flour
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk
2 (2.25 oz.) jars dried beef, rinsed and chopped
Salt to taste
Toast or biscuits

Put the 1-1/2 cups milk, flour, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in a large skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so. (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the rinsed and chopped dried beef, and cook and stir for 1-2 minutes more.  Taste gravy to see if any salt is needed as the dried beef may provide enough salt.  If necessary, thin with a little additional milk.  Serve over toast or biscuits.

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Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

I've eaten chipped beef gravy my whole life, and my husband has, too.  We still love it!  My 90-year-old mom resides in assisted living, and for Christmas lunch with us this year, she requested chipped beef gravy over toast with chocolate cream pie for dessert.  I was happy to oblige! 

Cherry Pie Bubble Up Dessert

You're only 4 ingredients away from a dessert that looks beautiful, smells delicious, and tastes delectable! ♥

Cherry Pie Bubble Up Dessert

1 (16 oz.) can refrigerated jumbo biscuits

1 (21 oz.) can cherry pie filling

1/2 cup powdered sugar

1 tbsp. milk

Heat oven to 350 degrees.  Spray a 9x13 baker with nonstick cooking spray.  Open the biscuit can, separate the biscuits, and cut each into four equal pieces.  Place the biscuit pieces into the baker.  Spoon the pie filling into little dollops all over the biscuits.  With the back of a spoon, spread pie filling as evenly as possible.  Bake for 30 minutes until hot and bubbling.  Remove from oven and cool for 10 minutes.  Mix powdered sugar and milk until smooth and drizzle over the top.  Serve immediately.  Leftovers are best warmed in the microwave for a few seconds.

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Wheat Bread

This wheat bread recipe produces a tall loaf that is light and fluffy.  It is so good slathered with butter while still warm from the bread machine, and it makes delicious toast.

Wheat Bread

Taste of Home has amazing recipes, and one of them is the Wheat Bread recipe found here:

https://www.tasteofhome.com/recipes/bread-machine-wheat-bread/

New to making bread in a bread machine?  I have a tutorial that will teach you everything you need to know!  Click here for Bread Machine 101

Wheat Bread 101:

*Your egg should be room temperature.  A safe way to achieve this is to place the egg in a cup of hot water for 5 minutes.

*Select Basic or White Bread Cycle, 1.5-pound setting, and medium crust setting.  

*Remove immediately from baking pan when done and let cool 15 minutes before slicing.

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Frieda's Thick & Easy Spaghetti Sauce and Tutorial

Your kitchen will smell like an Italian restaurant with this rich, thick, meaty spaghetti sauce!  If you only make one recipe from my blog this year, make this one.  Ready from start to finish in a little over an hour in your pressure cooker, it tastes like it's been simmering on the stove twice that long.

Sea salt is shown, but I usually use table salt.  1 pound of sausage is shown, but you will only use half of it.  Spaghetti not shown.

Frieda's Thick & Easy Spaghetti Sauce

Yield:  6-8 servings

Approximate Total Time:  1 hour, 15 minutes

Electric Pressure Cooker Size:  6 quarts

Frieda Franchina created the perfect meaty spaghetti sauce recipe. The recipe can be found on Frieda's website Frieda Loves Bread: http://www.friedalovesbread.com/2018/06/friedas-thick-easy-spaghetti-sauce.html

Thick & Easy Spaghetti Sauce 101:

Prepare and measure out all ingredients but cheese and spaghetti and set aside. This is important, because once the recipe is started, ingredients are added quickly:

Stages of spaghetti sauce:  before cooking, after cooking, and after stirring/ready to serve:

Enjoy!

Renita's Peanut Clusters

My sister, Renita, makes the best peanut clusters I've ever eaten.  They are extremely easy to make, turn out perfectly every time, and are a hit with everyone!

One jar of dry roasted peanuts is shown, but you will need two for a full recipe.

Renita's Peanut Clusters

1 (24 oz.) package chocolate flavored almond bark

1 (10 oz.) package Ghirardelli 60% Cacao Bittersweet chocolate chips

1 (12 oz.) package Ghirardelli semi-sweet chocolate chips

2 (16 oz.) jars dry roasted & salted peanuts

Break almond bark up into 4-6 sections so it will melt more easily.  Place almond bark and chocolate chips into a microwave safe bowl (I use a 4-qt. bowl), and microwave at full power for 60 seconds.  Stir thoroughly.  Continue to heat and stir in 30-second increments until the coating is melted and smooth.  Alternately, you can heat the bark and chocolate chips on the stove over medium-low heat stirring often until melted and smooth.  Stir in the peanuts until coated. Drop by tablespoonfuls onto wax paper-lined baking sheets. Refrigerate until served.

Yield:  about 70 peanut clusters

*Recipe may be easily halved.

Note:  I highly recommend using only Ghirardelli chocolate chips.  I've tried other brands, and while good, the Ghirardelli chocolate chips are the best for this recipe.

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Black Bottom Cupcakes

Black Bottom Cupcakes are my favorite cupcakes of all time.  A decadent dark chocolate cupcake is filled with a cheesecake/chocolate chip center and topped with pecans.  Make them a day before you plan to serve them, because they're even better the next day!

A 12-oz. bag of chocolate chips is shown, but you will only use half of it.

Black Bottom Cupcakes

Filling:

8 oz. cream cheese, softened

1 egg

1/3 cup sugar

1/8 tsp. salt

6 oz. semi-sweet chocolate chips

Batter:

3 cups flour

2 cups sugar

1/2 cup cocoa

1 tsp. salt

2 tsp. baking soda

2 cups water

2/3 cup vegetable oil

2 tsp. vinegar

2 tsp. vanilla

Topping:

Chopped pecans (if desired)

Preheat oven to 350 degrees.  Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.  With an electric mixer, beat cream cheese until fluffy.  Beat in the egg, sugar, and salt until it is as smooth as possible.  Fold in chocolate chips, and set aside.

In a large bowl (I use a 4 qt.), mix together the flour, sugar, cocoa, salt, and baking soda.  Make a well in the middle of the dry ingredients, and add the water, oil, vinegar, and vanilla. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.

Fill prepared muffin cups 2/3 full of batter, and top with a heaping teaspoon of filling onto the center of each cupcake.  If desired, sprinkle filling portion with desired amount of chopped pecans.

Bake for 20-25 minutes or until cake portion comes out clean with a toothpick.  Let cupcakes cool in pan for 5 minutes before removing and transferring to a wire rack to cool completely. Store in an airtight container.

YIELD:  30 cupcakes

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My mom discovered this recipe after I was an adult, but since it became my favorite cupcake recipe, she always made them for my birthday.  Some of my fondest memories are of going to Mom and Dad's house for my birthday and having these cupcakes for dessert. 

Rootitoot Pumpkin Cheesecake

Move over pumpkin pie!  Pumpkin Cheesecake has that pumpkin pie taste, a heavenly smooth texture, and an irresistible gingersnap crust.  Made in the pressure cooker, it's so easy!

Rootitoot Pumpkin Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (2 hours and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/pumpkin-cheesecake/

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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Better than Cheddar's Broccoli Rice Casserole

This broccoli rice casserole recipe is the perfect dupe for Cheddar's--my favorite side at that restaurant.  Words can't describe how good this is!

Better than Cheddar's Broccoli Rice Casserole

16 oz. frozen, chopped broccoli or broccoli florets

1 cup uncooked long grain rice

2 cups hot water

1/2 tsp. salt

1 tbsp. butter

1 cup chopped onion

1 (10.75 oz) can condensed cheddar cheese soup

2/3 cup milk
16 oz. Velveeta, cubed
1/4 tsp. pepper

2 cups coarsely crushed Ritz crackers (leave several bigger pieces)
4 tbsp. butter, melted

Preheat oven to 350 degrees. Cook frozen broccoli according to package directions. Drain and set aside. If using florets, cut florets into smaller pieces. Combine rice, hot water, and salt in a 2 qt. bowl. Cover, and microwave at HIGH (100%) 5 minutes. Reduce power to MEDIUM (50%). Microwave until liquid is absorbed and rice is tender, 10-13 minutes. Fluff with fork. (Stovetop directions for cooking rice below.) Set aside.

Meanwhile, over medium heat, melt the 1 tbsp. of butter in a large pot. (I use an 8 qt. stock pot.) Add onion and saute until translucent and tender. Stir in soup, milk, Velveeta cheese, and pepper. Cook, stirring frequently, until cheese is melted.

Stir in broccoli and cooked rice. Spoon into a 9x13 baker that has been sprayed with cooking spray. In a 2 qt. bowl, combine the coarsely crushed Ritz crackers with the 4 tbsp. of melted butter. Sprinkle over rice mixture.

Bake uncovered about 30 minutes or until top is golden brown and casserole is bubbly.

Stovetop Method for Cooking Rice: Combine rice, hot water, and salt in a 2 qt. saucepan. Bring to a boil. Turn heat to lowest setting, cover, and set timer for 15 minutes. Fluff with fork.

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Should I buy an electric pressure cooker (Instant Pot)?

Should I buy an electric pressure cooker, and if so, what brand?  This may be a question you have asked yourself; I know I did.  My answer to you would be a resounding, "Yes!"  

• The brand Instant Pot with the word "instant" in the name leads people to believe that food is cooked in a matter of minutes, which is a bit of a misnomer in most cases.  By the time you take into account the preparation of ingredients, the pot coming to pressure, the actual cooking time, and then the pressure release, recipes can take as long to cook as they do in traditional ways.  However, you don't have to stand at a hot stove to adjust the heat, stir the contents, or monitor liquid evaporation.  You will usually only have one pot to wash.  While the electric pressure cooker (EPC) does all the work, you can do other things.
• EPC's excel in cooking things that traditionally take a long time in the oven, slow cooker, or on the stove top like meats, stews, soups, and beans.  Yet they still taste like they've been simmering for hours.
• The pot's pressure forces liquid into foods making them tender and adding flavor.  Also, when you pressure cook vegetables, you use shorter cooking times, which keep nutrients in the food.
• You can cook meat from a frozen state.  (This works best with small cuts of meat.)
• You save money using a pressure cooker over a stove or oven as they use less energy, have shorter cooking times, and my favorite part...they don't heat up your house!
• EPC's are very safe to use as they have several built-in safety features.  
• When the pressure cooker time ends, most EPC's switch to the Keep Warm setting, which keeps your food at a safe serving temperature.

Now that I've convinced you to buy one, which brand should you get?  There are many good brands out there--Instant Pot, Mealthy, Fagor, Cosori, etc. My advice is to purchase a brand that has easily available extra parts, accessories, and great customer service.  Go to the website of the brand you're considering and see what is available to purchase.  Contact customer service with a question or two to see how they respond.  Look on Amazon to see if you can purchase parts/accessories, and if the EPC you're considering is available for sale on Amazon, read the reviews.  See if the company has an official FB page and read customer posts.  These suggestions will help you purchase the brand that is right for you.

When I was ready to purchase an EPC using the above criteria, I narrowed my choices down to the Instant Pot Duo Plus and the Mealthy Multipot.  I wanted 9 functions, low/high pressure, a stainless steel pot, and an LCD screen.  Both machines have almost identical buttons, so any recipe I found for one would work for the other.  I ultimately chose the Mealthy Multipot available on Amazon or at https://mealthy.com/.  It offers a lot of bang for the buck with an LCD screen including a cooking graph along with several included accessories like a steamer basket, silicone mitts, and an extra gasket.  I contacted customer service (CS) by chat, phone, and email and received fast, accurate replies.  The best tribute to their CS department is that one time, I called with a question but received a recording stating that their CS reps were busy and to leave a number and message.  I chose not to leave a message, but a few minutes later, a CS rep called back to see if they could help me in any way.   A person can't get a company to call them back when they DO leave a message...let alone when they don't!  I was really impressed by that.

Here is a well-respected blogger's (This Old Gal) opinion of the two machines:  https://thisoldgal.com/mealthy-multipot-and-instant-pot/

Which size and model should I get?  Most recipes are written for 6-quart machines, and that size is great for small families.  If you cook for a lot of people, you might consider an 8-quart.  Adjustments are pretty easy to make for the 8-quart, and you can always cook less in an 8-quart but not more in a 6-quart.  I have a 6-quart, and it is plenty big for the two of us allowing leftovers most of the time.  At this time, Mealthy makes a 6-quart model and an 8-quart model. Instant Pot has several sizes and models explained well in this article:  https://www.hippressurecooking.com/which-instant-pot-model-is-right-for-you/

How do I work this thing?  Because the Mealthy and Instant Pot are so similar, this video will help with either choice!  https://www.youtube.com/watch?v=rjj08liF8aw

First things first--the water test:  To get comfortable using your machine and to make sure it is working correctly, do the water test.  This video shows how:  https://www.pressurecookrecipes.com/instant-pot-water-test/

Now what?  Where do I get accurate recipes?  Your EPC will come with a recipe booklet, but you will find yourself quickly wanting to make more deliciousness!  Until you feel you are knowledgeable about your EPC and what constitutes a good recipe, any of the sites I've used above are trusted sites with many good recipes.  I do not recommend Pinterest.  There are a lot of people posting recipes who have no idea what they're doing, and the recipes will fail.  

In addition, I have found the official Facebook pages for the Instant Pot (Instant Pot Community) and Mealthy (Mealthy Multipot Pressure Cooker Community) to be invaluable.  You'll find the same bloggers mentioned over and over again along with the same recipes.  For example, when someone requests a good recipe for rice pudding, the same recipe is often recommended, because it is good and it works.  And, of course, any recipe I post will be from a trusted site, and I will have made it at least twice to test for accuracy before I post it.

I highly recommend Salsa Chicken Burrito Bowls for your first foray into pressure cooking. In about an hour with very little hands-on time, you'll have a perfectly cooked, complete meal made with 5 ingredients. Prepare to be impressed!

Click here for the recipe!

How do I clean my EPC? Amy and Jacky of Pressure Cook Recipes explain:  https://www.pressurecookrecipes.com/instant-pot-cleaning/  Consult your owner's manual for lid care. 

Jeffrey Eisner of Pressure Luck Cooking also has a good cleaning tips/other information video:  https://www.youtube.com/watch?v=ym-659M6KkE

There is so much more I could write about--what accessories I like, how to customize the presets, trouble-shooting advice, what the different settings mean, cookbooks I like--and I may in a future post.  But a lot of this information is available online if you google it.  I'll leave you with one last video--Pressure Luck Cooking's Top Ten Instant Pot Tips.  Jeffrey Eisner's recipes are fantastic, and he includes videos of them to help you, as well.  https://www.youtube.com/watch?time_continue=15&v=y13_5yaWWjI

If I can help in any way, please reach out.  Happy pressure cooking!