I can honestly say that I am truly grateful for my forever friends, and for those who are just here for a season.
Blessings!
Carmen’s Thoughts – Parent Appreciation
When I was in nursing school, the majority of my classmates were older than me, and of those people, they were mostly working parents trying to get a degree to better theirs and their family’s lives.
Once school gets in full swing, plus work and anything else I’m involved with, my schedule gets really busy and I can feel overwhelmed. Then, once I calm down, I start to think of the parents that are also in school (shout-out to Mom to taking two classes again!). The student-parents do everything I do, plus take care of a family, sometimes all on their own.
Some of these parents aren’t that much older than me, but it all blows my mind. I can barely take care of myself, let alone a tiny human. I look up to these strong people who do what they can to make their children’s lives easier in the long run.
If you’re a student, parent, or both, you are amazing. You do what few people can handle. You are strong, and deserve to be recognized.
Carmen
Beef Ribs
Beef ribs in the Instant Pot are the only way to go. (Original recipe in link)
Ingredients:
- 2 pounds Beef short ribs
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 1 1/2Â teaspoons olive oil
- 1 1/4 diced onion
- 1 teaspoon mince garlic cloves
- 1/2 cups Red wine
- 1/3 cups Ketchup
- 1 1/2 tablespoon soy sauce
- 1 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 3 carrots-chopped
- 1 individual Thyme, fresh
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!
Crustless Broccoli Quiche
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:
- vegetable cooking spray
- 6 large eggs
- 1/2 cup ricotta or cottage cheese
- 1/2 cup milk
- 2 cups cooked broccoli tops (used roasted)
- 4 ounces shredded cheese (I used Swiss)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a few grates of a fresh nutmeg
- Ground Mustard – I love this in my quiches or breakfast casseroles.
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.
Brussels Sprouts-Redo
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.
Sunday Thought
Waiting…
It is good to wait quietly for the salvation of the LORD. — Lamentations 3:26
I subscribed to Daily Devotionals from Faithgateway. Today is a good day to wait quietly, so when the devotional came through to my inbox, I thought instantly about blogging it. I don’t always like to wait on things. I think most people want things instantaneously. Wifi needs to be instant. Our computers super fast. Anticipation has gone away to the thought that we must have things our way and now. Long ago, I loved getting letters in the mail from friends far away. I would read the letter, and sit down to write the return letter as fast as I could because I knew it would take a week to get there. Waiting. Reflection. Quiet. I need to slow down and enjoy the quiet.
Click on the link above for the reflection, and thoughts from Louie Giglio.
Blessings.
Obsessed
I think I have become obsessed with going to Emeril’s Coastal Italian restaurant. David and I went again last night. The food is incredible, and the service is perfect. We love Jessica and Laura, as they always make it a perfect evening.  
David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.
I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season.  
And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
Someone asked if we had standing reservations…ha…I would love that. But, for now, once and a while is perfect.
You must try it if you come to the Emerald Coast!
(Note:Â not paid, sponsored or encourage to post this. I am just obsessed!)
Blessings.
Embrace
Seen on my Instagram fee:
I hope that you forever embrace the wonderfully wild and courageous mess that you are;
the world is already full of people who pretend to have it all together.
Embracing my mess!
Blessings.
Un-Stuffed Cabbage Bowls-Instant Pot
Again, another Instant Pot recipe, but this time from Skinnytaste. What is great about their site is that they share Weight Watcher points, and nutrition values. I have included it in my post today.
8 Smart Points, 338 calories
Quick and easy stuffed cabbage – without all the work!
INGREDIENTS:
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram (used Oregano)
- black pepper, to taste
- 8 ounce can tomato sauce
- 1/2 teaspoon Hungarian paprika
- 1 cup less sodium beef broth
- 2 tablespoons raisins (used currants)
- 1 cup cooked brown rice (didn’t use this in the recipe as I can’t eat it, so served rice for David and Stephen)
- 1 medium head cabbage, cored and chopped (9 cups)
DIRECTIONS:
INSTANT POT:Â Press the saute button on the Instant Pot. Spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes.
Add the onion, garlic, marjoram and black pepper and stir.
Add the tomato sauce, paprika, beef broth and raisins (we used currants), cover and cook high pressure 15 minutes.
Quick release, add the rice (we didn’t add the rice to the cooker as I can’t eat it), and cabbage and cook 3 minutes high pressure. Quick release and serve with additional rice if desired.
STOVE TOP DIRECTIONS:
- Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the beef and salt, cook breaking the meat up until browned, about 5 minutes. Add the onion, garlic, marjoram and black pepper and stir. Add the tomato sauce, 1/4 cup water, paprika, beef broth and raisins, cover and cook medium-low 25 minutes.
- Add the cooked rice and cabbage and cook 8 to 10 minutes, or until the cabbage is tender. Serve with additional rice if desired.
Makes about 6 cups.
NUTRITION INFORMATION
Yield:Â 4 Servings, Serving Size:Â 1 1/2 cups
- Amount Per Serving:
- Smart Points:Â 8
- Points +:Â 8
- Calories:Â 338
- Total Fat:Â 8g
- Saturated Fat:Â 3g
- Cholesterol:Â 71mg
- Sodium:Â 808mg
- Carbohydrates:Â 36g
- Fiber:Â 8g
- Sugar:Â 5g
- Protein:Â 30.5g
David’s plate with it served over rice.
I forgot to take a before with my dish. This is a cup measurement, and I had eaten about half of it. The flavor is spot on, and it didn’t take long at all.
We keep looking for other recipes for the Instant Pot. I understand now what all of the talk is about. It was super scary at first (I am afraid of it exploding!), but after this recipe and just following the directions —I love it!
Blessings!
House
A reminder to myself.
Blessings.
mommajerryanns.com 