Categories
Edibles

CHILI VERDE (Instant Pot) using Jarred Salsa Verde (super easy!)

I used to slow cook this recipe on the stove in the pot I browned the meat in. Then we were gifted a slow cooker, and I would brown my meat in a saute pan and add it to the slow cooker before cooking it up all day. Either of those methods worked, but it took all day! I was never focused enough to write down the recipe because I could always adjust as we cooked. Now that I got myself an Instant Pot, I have been working out all the kinks on making this super easy recipe even easier. Everything except the thickener is cooked in the Instant Pot! My family has requested the recipe multiple times, so yesterday, I was super careful measuring everything out and came up with the following! Try it and let me know what you think. (Mike or Alex, I expect a report back! LOL)

Ingredients you will need:

Spice Rub:
1 Tablespoon salt
1 Tablespoon Cumin, ground
1 teaspoon black pepper, freshly cracked if can, or ground

3-4 # Pork Shoulder (sometimes called Butt, wtf), boneless

1 onion
2 bell peppers
6 garlic cloves

8 oounces beef broth
16 ounces Salsa Verde, jarred from store

Roux for thickening*
I haven't tried cornstarch as a thickener in this recipe....
my spidey-sense tells me it wouldn't be as good.

Sour Cream as a suggested condiment
*Do you keep a Roux on hand?  If not, it's pretty easy to make one and keep on hand for thickening.  Use equal parts of fat and flour.  Saute them together slowly, you don't want to burn it. That being said, I usually let my Roux cook on medium heat for 10 minutes at least, always checking it with a stir so it evenly cooks.  I like when the flour gets nice and brown.  It helps add so much flavor.  I usually use all butter to make roux... but if I'm making it JUST for the chili verde, I'll make it something like this...

      4 oz. flour
      2 oz. butter
      2  oz. bacon fat     
And because I'm always "eye-balling" my measurements... if your roux seems too thick, you can loosen it up with some olive oil so it cooks and stirs more easily.
You might not use it all 8)  The darker you cook it, the more flavor you develop, but the less it thickens. Which means you need to add more roux to get it as thick as you like. So if you want to add less fat in the end step, Stop cooking your Roux when it just begins to toast.  Use your leftover Roux for all stews, cooked soups and sauces!
First, you're gonna want to cut your pork up and season it.
Categories
Edibles

Peanut Butter Chip Cookies

  • 1/2 CUP BUTTER
  • 1/2 CUP PEANUT BUTTER
  • 1/2 CUP WHITE SUGAR
  • 1/2 CUP BROWN SUGAR
  • 1 EGG
  • 1 + 1/4 CUP FLOUR
  • 1/2 teaspoon BAKING POWDER
  • 1/4 teaspoon SALT
  • 3/4 teaspoon BAKING SODA
  • 1/2 CUP PEANUT BUTTER CHIPS

375 DEGREES FOR 10 MINUTES UNTIL GOLDEN BROWN

Categories
Edibles

Banana Bread for the Baker’s Edge pan

4 oz. butter, softened
1 cup sugar
4 banana
1 egg
vanilla
1.5 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

Grease the Baker's Edge pan. Add batter evenly. I used a large scoop and start at all the corners, then fill in the middles to get it evenly distributed. Bake for about 25 minutes @ 350 degrees.
Categories
apothecary

LOTION V.1

adapted from Oh, the Things We’ll Make recipe found here. I CONSTANTLY reference this recipe as it is thorough, easy to accurately measure, and it works for me!! I have learned so much by reading her page. I even saw future recipes that I need to try when making sure to link to her here.

*I really like to weigh my ingredients. All recipes – baking, cosmetic or otherwise – will benefit from weighing your ingredients out. *

33g distilled water
15 g sunflower oil
3 g Olivem
0.5 g beeswax
3.5 g Leucidal

6 drops Australian Sandalwood
4 drops Rose Absolute
3 drops Brazilian Orange

This recipe is for my personal reference.

Categories
Edibles

BRIAN’S CANDIED PECANS

1 pound of shelled whole pecans

mix:
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon

whisk until frothy:
1 egg white
1 Tablespoon water

Pour dry pecans into frothy egg whites. Toss to coat the pecans.

Then add the sugar mixture and toss it until evenly coated.

Bake for 1 hour in an oven preheated at 250 F. Turn the pecans around in the pan every 15 minutes. They should be pretty dried out compared to the beginning.

Pull out of oven to cool completely before packaging.

p.s. We stole this recipe from the interwebs.

Categories
Edibles

SOMEN SALAD DRESSING

 Makes enough for about 9.5 oz (1 pkg of 3 bundles) of somen noodles, cooked

3 Tablespoon Shoyu (Kikkoman)
2 Tablespoon rice vinegar (not seasoned)
2 Tablespoon honey or sugar
1/2 Tablespoon miso
1/2 teaspoon sesame oil  
1/2 teaspoon granulated garlic
1 tsp salt 
fresh grated ginger to taste, a little goes a long way


Just mix everything together!
Categories
Edibles

PRE-BOIL RIBS in Instant Pot / SPICE RUB

SPICE RUB:
1.5 Tablespoon salt
1 Tablespoon Brown Sugar
1 teaspoon Black Pepper
2 teaspoon Granulated Garlic
1 Tablespoon Sweet Paprika
1 teaspoon Cumin

For the Instant Pot:
1 onion, sliced thin
1 cup water

To Finish Ribs:
Some of your favorite BBQ sauce.


PREP:
Rinse, dry and cut rack of ribs into 4 pieces. 2 racks can JUST fit in my large 10 qt. Instant Pot.
Mix spice rub. Spread over ribs.
POUR 1 cup of water into instant pot.
Arrange ribs, standing, around pot, making sure to leave space for the steam to evenly cook the ribs. In other words, the meat should be spaced evenly, not squished together. Put sliced onions over and BETWEEN all the ribs.

Did you add the 1 cup of water to the instant pot before you put the ribs in? This step is necessary to create steam. IF you didn't do it earlier, do it now.

PRESSURE COOK ON HIGH FOR 25 minutes.

Natural release for 10 minutes

Now, you can cool the ribs on a sheet pan and refridgerate them until time to final cook them! They should be fully cooked at this point.

When you are ready to cook them, even if that's right after coming out of the instant pot, slather your favorite BBQ sauce over the top.

Bake for 7 - 10 minutes on each side @ 425 degrees or until desired doneness.
Categories
Edibles

RUSSIAN TEA COOKIES

2 sticks of butter
1 teaspoon Vanilla
1 cup Powdered Sugar (Confectioner's)
1.25 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
1 tsp salt
Milk, 1 -2 Tablespoons
More powdered sugar for rolling! (2 cups makes it easy!)

Preheat Oven to 400*

Cream Butter, Vanilla and Sugar.

Add Flours, salt, and 1 Cup Powdered Sugar . Combine.

If mixture is crumbly, add milk by the tablespoon until the dough begins to hold together.

Roll into 1 inch balls. I used a small cookie scoop, and my recipe made 32 balls.

Bake @ 400* for 10-12 minutes or until the edges are golden brown

When they come out of the oven, roll the balls in powdered sugar while still warm.

Roll again when cooled and store in airtight container for up to a week.

Categories
Merch

THANK YOU!!! (and 15% OFF)

A BIG THANK YOU to everyone who made it out today to the Mud Hen Water Bazaar! I really appreciate ALL of the support!

I will continue to offer items for sale on my ETSY!!

ALSO, for the month of DECEMBER, if you buy more than one item on the MOSSLIKE Etsy shop, you’ll receive a 15% discount. If you spend over $35, domestic shipping is FREE!

Categories
Merch

Gardenia Solid Perfume

Coming up this Saturday! 11/30

The #towntribe BAZAAR @ Mud Hen Water! From 9:30-2:30

I’ll be selling all sorts of random stuff I like to make: Embroidered hats, Gardenia Perfume, Cat-themed holiday cards, some art prints and more!

Come say hi!!!