These were being offered as samples yesterday when I went to Sam’s Club. I liked them. Crispy broccoli is the bomb!! Nutty, crunchy, tastes like roasted broccoli.
David isn’t a fan, but I love them. And, they have 6 grams of protein! Hello!! (my opinion only, not a paid endorsement!!)
Blessings.
Today I had my 1 year and 10 month check up. I shouldn’t be here today, but since I have had regain (13 pounds), they want to have a tighter check on me.
I know what is causing my regain, and for me not to lose…is wine and not exercising. I need to cut back on the wine, and walk everyday (or at least 5 times a week). These are two separate things of course.
But I have to remind myself of where I have come from…and this is not the end. 
Not happy with where I am at…but so happy from I was. Will update later next week on my appointment and the path I will be headed.
Blessings.
I Googled Instant Pot Pull Pork (Pork Shoulder), and got a ton of different recipes. All of them said to pressure cook the pork for 90 minutes. All of them had some sort of spice rub and searing of the pork. All of them had a sauce. So I got flavors that David and I enjoy, and made the following:
I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.
Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.
Sear on all sides in your Instant Pot, with a bit of oil.
In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.
Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. 
David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.
David’s plate:
He added some additional BBQ sauce to his pork, and it was amazing. My plate:
Kim-chi cucumbers, homemade cheese crisps and pulled pork.
Blessings.
Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Blessings.
Ingredients:
6 large carrots
1/2 cup grated Parmesan
1/4 cup Olive oil
garlic powder
salt and pepper
parsley
Cut carrots into strips. Mix together all of the other ingredients in a bowl. Add the mixture to the carrots.
Toss gently to coat evenly.
Spread evenly on a baking sheet. Preheat the oven to 400 degrees, bake for about 15 minutes, then turn, baking for another 10-15 minutes or until crispy.
My plate with the shredded BBQ Chicken.
These tasted a lot like sweet potato fries, but not as sweet. I really liked them. Carrots are always available, and these make a nice vegetable side alternative.
Blessings.
Another Instant Pot recipe. 🙂
Ingredients:
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
pepper
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco
Directions:
Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
Blessings.
I do this weekly.
It stings, but doesn’t hurt. I hate doing this, but I know it helps me.
Weekly…shots.
Lupus, Rheumatoid Arthritis, Sjogren’s Syndrome, Raynaud’s Syndrome—crap. So…life.
Blessings.
Beef ribs in the Instant Pot are the only way to go. (Original recipe in link)
Ingredients:
Due to the nature of pressure cooking there is always room for inconsistency. The times given here are base on 4 servings fresh. If you are using more servings you may need to increase your cooking time. Sprinkle ribs with salt and pepper and cut between bones (3 or 4 inch segments). Sear the beef on all sides in the inner pot and remove.
Add onions, carrots and cook until translucent, add garlic and cook for 1 minute more.
Place ribs back into pot, cover with sauce. In a bowl, combine wine, ketchup soy sauce Worcestershire and brown sugar. Place sprigs of thyme on top.
Lock cover into place and seal steam nozzle. Cook on high pressure for 35 minutes (I checked these at 35 minutes and decided to go another 10). Naturally release pressure for 5 minutes then quick release. Remove thyme.
David’s plate. The rib meat was incredibly tender, and had so much flavor.
David said that it was restaurant quality. I was super impressed that I cooked this! ha. I will be cooking this again.
More Instant Pot recipes to come!
Blessings!
One of the websites I follow is the Baritriceating.com. They posts recipes that are surgery friendly, and help with reset. I found this recipe there and modified it a bit.
Ingredients:
Instructions:
Spray a glass or ceramic baking dish with the vegetable cooking spray. Preheat oven to 325 degrees.
I had leftover roasted broccoli that I used.
Whisk eggs, ricotta, milk, seasoning in a large bowl until well blended and light colored. Stir in broccoli and cheese. Pour into baking dish, and bake 35-40 minutes or until knife testing the custard near center comes out clean. 
Center should still have a bit a of wiggle and top slightly puffed and golden. Cool slightly, serve warm rather than hot. 
Yummy. I didn’t miss having a crust at all. Moist, and the broccoli being roasted added more of a nutty flavor to it.
I will make this again.
Blessings.
I discovered some tricks with the Brussels Sprouts today and decided to share. I cooked bacon earlier for the recipe so I left some of the fat on the sheet pan. I added the Brussels Sprouts and drizzled some additional bacon fat to them. Baked for about 45 minutes at 325 degrees.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
Sprouts, bacon then dressing….
David’s plate with the Beef Ribs (another post). This redo was really good, and I loved the one pan clean up!
Blessings.
mommajerryanns.com 