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  1. Tom Yum Soup (with variations)

    January 26, 2017 by kaydub

    Prep Time: 15 min

    Cook Time: 1 hours

    Yield: 6 servings

    Make with chicken, shrimp, or no meat (can substitute tofu, if desired).

    If you use coconut milk and chicken, this is very similar to Tom Khaa Gai


    • Optional protein:
      • 1 lb skinless boneless chicken breasts and/or
      • 12 medium shrimp (or 18, depending on size so each serving gets an even number of shrimp)
      • 1/2 package of tofu, in 1/2 cubes (if not using meat)
    • 10 kaffir lime leaves, hand torn down the middle
    • 2″ piece of galangal or ginger, sliced (rough slice so they’re easy to identify and remove)
    • 8 oz shiitake, straw, oyster, or maitake mushrooms, sliced
    • 2-4 stalks of lemongrass (tough outer layers removed), sliced into 2-4″ pieces
    • 4 cloves of garlic, minced
    • A handful of cherry tomatoes (optional)
    • 6 cups chicken broth
    • 1 13.5 oz can coconut milk, or 1/2 a small can of coconut cream
    • 2 Tablespoons fish sauce
    • 1 Tablespoon lime juice (plus lime wedges for serving)
    • 4 Thai chilies (optional) or 1 Tablespoon chili sauce (Nam Prik Pao)
    • Cilantro leaves (for garnish)


    • Put stock in a pot, on medium high. Add lemongrass, boil for 5 minutes
    • Reduce heat to a simmer
    • Add Garlic, Lime leaves, and mushrooms (and chilies, if you’re using them)
    • Add chicken (optional)
    • Simmer for another 5 minutes
    • Add shrimp and cherry tomatoes (optional)
    • Simmer for another 5 minutes
    • Turn heat to low, add coconut milk (optional), and fish sauce
    • Taste soup for flavor. If it’s too hot, you can add more coconut milk, and if it’s too sour, you can add a pinch of brown or white sugar
    • Optionally, you can remove the lemongrass and lime leaves and ginger before serving, because they’re not meant to be eaten
    • Serve with cilantro leaves as a topping
    • Also, if making the soup mild for guests, you or your diners can add sliced peppers in the bowls as you’re serving for a bit of heat, and/or chili sauce

  2. Mongolian Beef (slow cooker)

    January 26, 2017 by kaydub

    Prep Time: 10 min

    Cook Time: 4 hours

    Yield: 4 servings 


    • 1 pound flank steak or tri-tip, cut in thin strips on the bias
    • 1/4 cup cornstarch
    • 2 tablespoons olive oil
    • 3/4 cup soy sauce
    • 3/4 cup water
    • 1 tablespoon brown sugar
    • 1″ thin sliced or minced fresh ginger
    • 1 cup grated carrot
    • 3 scallions, chopped (for garnish)
    • Orange zest (optional)
    • Sesame seeds


    • Take thin cut steak, coat with cornstarch in a bowl or ziplock bag
    • Put all ingredients, except meat, in slow cooker. Stir to combine
    • Add meat to slow cooker, coat with sauce
    • Cook on low for 4-5 hours, or high for 2-3 hours
    • Serve with scallions sprinkled on top and optionally orange zest and sesame seeds

  3. Spicy Hoisin sauce

    January 4, 2017 by kaydub

    I used this with crab, but the sauce would go great on chicken, beef, or veggies.

    • 4 Tbsp Hoisin sauce
    • 3 Tbsp olive oil
    • 1/4 cup soy sauce
    • 1/4 cup white wine
    • 2 Tbsp Sriracha sauce
    • 1 tsp sesame oil

    Add all ingredients to a saucepan, warm through. Add to dish, stir together to coat.

  4. Potato, kale and sausage soup, Pressure Cooked

    December 18, 2016 by kaydub

    Kale Soup

    Looked for something like this online, didn’t find any I was crazy about, so I made this up. It was really good!

    Prep time: 5 minutes

    Cooking time: 10 minutes


      • 3 medium potatoes (I used yukon gold)
      • 2 large carrots
      • 1 small, or 1/2 large onion, diced
      • 2 cloves garlic, diced
      • 1 tsp rosemary
      • 1 tsp thyme
      • 1 tsp basil
      • 1-2 dried hot peppers (optional)
      • 1 bunch kale, chopped
      • 1 sausage sliced very thinly (I used a hot Portuguese Linguiça)
      • 4-6 cups of chicken broth (depending on how much soup you want)


    • Peel, then cut potatoes and carrots into bite-sized chunks
    • Dice onion and garlic
    • Put Potatoes, Carrot, Onion, Garlic, spices, and broth in Instant Pot
    • If uncooked, add sausage now, otherwise set aside
    • Set Instant Pot for Manual, 7 minutes, high pressure
    • Quick release
    • Open vent, allow to depressurize
    • Open pot
    • Add sausage, if pre-cooked
    • Stir contents together
    • Add kale
    • Cover, and set Instant Pot for Manual, 1 minute, high pressure
    • When done, quick release
    • Stir everything to combine and serve
    • You’re done!

  5. Asian Style Wings, pressure cooked

    December 8, 2016 by kaydub


    Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of.

    Prep time: 10 minutes

    Cooking time: 30 minutes


    • 2 pounds chicken wings, cut into segments
    • Instant pot broth:
      • 2 Tbsp Hoisin sauce
      • 2 Tbsp Soy sauce
      • 2 Tbsp Sriracha sauce
      • 2 tsp garlic powder, or 2 cloves garlic
      • 2 tsp ginger powder, or 1 tsp grated ginger
      • 1-1/2 cups chicken broth
    • Sauce:
      • 1/2 cup (8 Tbsp) Soy sauce
      • 1/2 cup (8 Tbsp) Hoisin sauce
      • 1/4 cup (4 Tbsp) Honey
      • 1/4 cup (4 Tbsp) Sriracha sauce
      • 1 Tbsp sesame oil
      • 1 Tbsp rice wine vinegar
      • 2 Tbsp garlic powder
      • 1 Tbsp ginger powder (or 2 tsp grated ginger)
      • 1 Tbsp onion powder


    • Put chicken in Instant Pot
    • Put broth ingredients into a bowl, and whisk until blended 
    • Pour broth into Instant Pot
    • Set Instant Pot for Manual, 10 minutes
    • Natural release for 10 minutes
    • Open vent, allow to depressurize
    • While wings are cooking, put Sauce ingredients into a saucepan
    • Heat until the sauce just boils, then simmer until slightly thickened. Keep warm.
    • Start broiler
    • Cover a baking pan with aluminum foil
    • Put cooked chicken onto baking pan
    • Brush sauce onto top side of each piece 
    • Put under broiler for 5 minutes or until carmelized (careful you don’t let the sauce burn!)
    • Remove pan, flip wings, re-brush sauce, put under broiler for another 5 minutes
    • Reserve any leftover sauce to serve at table

  6. No prep spicy chicken

    September 16, 2016 by kaydub


    Three ingredients. Total prep time is opening the package/jar/can. Toss in a crock pot, deliciousness comes out the other side!

    Prep time: 1 minute

    Cooking time: 4-8 hours


    • 1 pound deboned deskinned chicken thights or breasts
    • 1 jar good quality chunky salsa (pick your heat level)
    • 1 can black or pinto beans


    • Put chicken in the bottom of the crock pot
    • Empty the jar of salsa on top
    • Cook for 4 hours on high, or 7-8 on low
    • Shred the chicken (using two forks). It should just break apart at this point.
    • 30 minutes before serving, add the can of beans (optional)
    • That’s it! Serve with rice, or veggies, or just chow down on the chicken!

  7. Spanish tomato bread

    September 14, 2016 by kaydub


    We had this all over Spain when we visited recently. At one dinner, the hosts showed us how it was prepared. Very simple, and absolutely delicious!

    Prep time: 1 minute

    Cooking time: N/A


    • Sliced crusty firm bread (rustic sourdough is ideal)
    • 1 Clove garlic
    • 1/2 Tomato, cut on the “equator”
    • Drizzle of olive oil
    • Course ground salt


    • Optionally toast a slice of bread (can use untoasted as well)
    • Peal garlic clove
    • Slice tomato
    • Rub garlic clove onto bread
    • Rub tomato onto bread
    • Drizzle olive oil on bread
    • Grind (or sprinkle) salt on bread
    • Optional:
    •   You can add fish (like anchovies), cheese, or other bread topping ingredients, or just eat it as is!

  8. Hot, drunk shrimp

    September 14, 2016 by kaydub


    Spicy. Beer. Shrimp. What’s not to love?

    Prep time: 5 minutes (de-shelling shrimp)

    Cooking time: 60 minutes

    Note: You can add/remove peppers listed here, depending on if you want it hotter, or milder. This is pretty hot, about an 8 on my scale, I added a lot of different kinds of heat. Adjust to your personal taste. If you don’t like things too spicy, I’d look for a different dish…


    • 1/2 pound de-shelled shrimp (reserve shrimp shells!)
    • 1/4 ounce Zatarain’s crab boil
    • 12-16 ounces of a beer you like (can, bottle, or pint!)
    • 2 Tablespoons tomato paste
    • 1 Adobo in Chipotle pepper, chopped
    • 1 Serrano chopped
    • 1 Tablespoons red pepper flakes (or sichuan pepper flakes, if you have them)
    • 4 cloves of garlic (I like garlic, you can use less)
    • 1 Tablespoons garlic/chili paste


    • Put beer, shrimp shells, and Zatarain’s in a pot. Simmer for 15 minutes to create shrimp flavored base
    • Strain base, and add all other ingredients (except shrimp) in a shallow pan
    • Bring everything to a boil, immediately reduce to a simmer for 15 minutes, until sauce thickens a little
    • Add shelled shrimp, cook for 5-8 minutes (turning once mid-cook), until shrimp are bright pink and cooked
    • Serve with some sauce poured over the top. Can even pour this over rice, if you want.

  9. Nashville Style Hot Wings

    March 12, 2016 by kaydub


    I like my wings grilled on the BBQ until crispy, then tossed with one of my famous wing sauces. But, I thought this was worth a try, and it definitely was! Also my first go at frying wings, and these turned out great. The double coating of flour, resting, then marinade plus spice blend really added to the texture and flavor. We found ourselves picking up the crumbs and eating them.

    Prep time: 10 minutes

    Resting time: 24-48 hours

    Assembly time: 10 minutes

    Cooking time: 6 mins/piece

    Servings: 4-6


    • 3 lbs chicken wings
    • 1-1/2 Cup flour
    • 4 Cups buttermilk
    • 1/2 cup of lard (or vegetable shortening, or butter)
    • Spice blend:
      • 6 Tbsp Cayenne pepper
      • 6 Tbsp Onion powder
      • 6 Tbsp Garlic powder
      • 6 Tbsp Paprika
      • 4 Tbsp Brown Sugar
      • 2 Tbsp Kosher Salt
      • 2 Tbsp Black Pepper


      • Mix 1/3 of the spice blend (11 Tbsp, if you want to make it easy) with 4 cups of buttermilk in a large container
      • Mix in the chicken wings
      • Marinade for 24-48 hours in the fridge
      • Put 1/2 cup of flour in a container
      • Remove chicken from marinade, rinse and pat dry
      • Save the marinade! Put it back in the fridge
      • Coat each piece of chicken with flour, put them back in fridge for an hour or two
      • Heat a heavy pan with 1/2″ of peanut or canola (or your favorite frying oil) to 325°
      • Blend 1/3 of the spice blend (1/2 of the remaining, another 11 Tbsp) with 1 Cup flour in a container
      • Set up an assembly line with chicken, buttermilk marinade, and flour + spice blend
      • Dip each piece of chicken in marinade, then coat in flour + spice blend
      • Fry chicken in batches (don’t let the oil get too cool). 6-8 minutes works for 3-4″ wings
      • Check internal temp of a piece, should be at least 150°, remove and let drain on paper towels
      • Continue frying small batches until done
      • Melt lard/shortening/butter in a small saucepan, mix in last of the spice blend (10 Tbsp if you measured carefully). Add more lard/shortening/butter if you want the sauce a little thinner
      • Plate wings, drizzle on sauce
      • Serve with white bread, pickles, and ranch/blue cheese dressing

  10. Simple Shepherds Pie

    December 21, 2015 by kaydub


    Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better.

    Prep time: 15 minutes

    Cooking time: 1 hour


    • 1-2 lbs ground lamb (or ground beef)
    • 1 medium yellow onion, diced
    • 4 cloves of garlic, diced
    • 2 Tbsp flour
    • 4 Tbsp Tomato Catsup
    • 2 Tbsp Worcestershire sauce
    • 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid)
    • 1/2 cup frozen (or fresh) peas.
    • 1/2 cup frozen (or fresh) corn (if you like that sort of thing)
    • 1/2 cup chopped carrots 
    • 6 oz shredded cheddar cheese (or your favorite melty cheese)

    Mashed Potatoes:

    • 1-2 pounds peeled, russet potatoes cut into 1/2 dice (you can adjust the depth of the potato layer to your preference)
    • 3/4 teaspoon salt
    • 1/8-1/4 cup milk
    • 2 ounces butter


    • Pre-heat oven to 400°
    • Put cut potatoes in a pot of cold water
    • Put heat on high. After the water boils, check after 10-15 minutes, when a fork goes in easily, drain into a colander
    • Cook onions in a cast iron pot (for a one pot meal), or saute pan until translucent
    • Add garlic to pot/pan
    • Add meat to pot/pan, brown meat for about 3 minutes
    • Sprinkle meat with flour, stir in, cook for another minute
    • Add liquid ingredients (Catsup, Worcestershire, beef or chicken broth)
    • Stir in, reduce heat, cook for 15 minutes
    • While that’s cooking, make the mashed potatoes!
      • Return potatoes to pot from colander
      • Mash the potatoes
      • Add butter and milk and 3/4 teaspoon of salt
      • Mash until smooth
    • Give the meat one more stir, and smooth out
    • OPTIONAL: At this point, you can transfer the meat mix to a baking dish, or even individual ramekins 
    • Cover meat with veggies
    • Cover veggies with cheese
    • Cover cheese with mashed potatoes, again, as many, or as few as you want.
    • Put in oven for about 20-30 minutes until the potatoes brown
    • Remove to cool for at least 15 minutes before serving