Instant Pot Southern Cheesy Grits

Skip the stirring!

serves 6

• 2 tablespoons
  Butter (unsalted)
• 1 cup
  Stone-Ground Grits
• 4 cups
  Water
• ½ cup
  Heavy Cream
• 1 teaspoon
  Salt
• ½ teaspoon
  Black Pepper
• ¼ cup
  Cheddar Cheese (shredded)
• 1 teaspoon
  Butter (for serving)

1. In your Instant Pot bowl, add the stone-ground grits and butter.

2. Press the saute button and saute the grits, with the butter, (mixing constantly) for about 2-3 minutes, until the grits are slightly toasted.

3. Then mix in the water, heavy cream salt, and pepper. Add the lid, making sure that the vent is in the sealing position.

4. Set the manual high pressure for 10 minutes. When the time is up, do a natural release.

5. When the pin has dropped, and the pressure has been completely released, open the lid, and then stir.

6. Mix in the shredded cheddar cheese.

 from  Instant Pot Southern Cheesy Grits - Fork To Spoon

Simple Stovetop Rice Pudding

from America's Test Kitchen
http://joyfulbaker.blogspot.com/2011/09/simple-stovetop-rice-pudding.html

2 cups water
1/4 tsp salt
1 cup medium-grain rice
2 1/2 cups whole milk 
2 1/2 cups half-and-half 
2/3 c sugar
1 1/4 tsp vanilla extract
1/2 cup raisins
1 tsp ground cinnamon

Bring the water to a boil in a large, heavy-bottomed saucepan (at least 3 quarts). Stir in the salt and rice; cover and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.

Add the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.

Remove from the heat and stir in the vanilla, 1/2 cup raisins, and 1 tsp ground cinnamon. Cool and serve at room temperature or chilled. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days.)

http://joyfulbaker.blogspot.com/2011/09/simple-stovetop-rice-pudding.html

adapted from America's Test Kitchen

Basque Burnt Cheesecake (San Sebastian)

1 lb cream cheese
10 oz sour cream  8

7 oz. mascarpone  8
14 oz heavy whipping cream  15
3 tbsp cornstarch
1 tbsp flour
1 1/2 cups granulated sugar (You can decrease the sugar by 1/2 cup for a less sweet version!)
4 eggs
1 tbsp vanilla

Preheat the oven to 410F.
Lightly grease a 9-inch springform pan, and layer it with parchment paper. In a small bowl, whisk the corn starch and flour. Set aside.
In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla and mix well. Then, sift in the flour mixture and gently fold it into the batter until combined.
Using an electric or hand mixer, beat the sugar and eggs until fluffy, for about 4 min. Add the egg mixture into the cheesecake mixture and stir well.
Pour the cheesecake batter into the prepared pan. Bake for 27-30 min.
After that, broil the cheesecake in the oven until the top has darkened, only for 20-30 sec. (Note: If the cheesecake still seems too jiggly, you can bake it for another 6-7 minutes at 420F but keep in mind that it should be more creamy and jiggly in consistency than regular cheesecake. For the best results, check your cheesecake at 1-2 minute intervals after the 27th minute.)

Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours,

No Hot Oven Summer Cheesecake

 Lemon Icebox Cheesecake

https://www.kcet.org/food-discovery/food/weekend-recipe-lemon-icebox-cheesecake 

(Cook's Country)

Serves 12 to 16

INGREDIENTS

Crust:
10 lemon sandwich cookies, broken into pieces (about 1 1/4 cups)
2 tablespoons unsalted butter, melted
1 teaspoon grated lemon zest

Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
pinch salt
2 tablespoons lemon juice
1 tablespoon unsalted butter
1 tablespoon heavy cream

Filling:
1 envelope (2 3/4 teaspoons) unflavored gelatin
1/4 cup lemon juice from 2 lemons
1 1/2 pounds cream cheese, cut into 1-inch pieces and softened
3/4 cup sugar
pinch salt
1 1/4 cups heavy cream, room temperature

INSTRUCTIONS

Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.

1. MAKE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Process cookies in food processor until finely ground. Add butter and zest and pulse until combined. Press mixture into bottom of 9-inch springform pan. Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.

2. MAKE CURD: While crust is cooling, whisk egg, egg yolk, sugar, and salt together in small saucepan. Add lemon juice and cook over medium-low heat, stirring constantly, until thick and puddinglike, about 3 minutes. Remove from heat and stir in butter and cream. Press through fine-mesh strainer into small bowl and refrigerate until needed.

3. SOFTEN GELATIN: Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Set aside.

4. MAKE FILLING: With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, scraping down sides of bowl, about 2 minutes. Slowly add cream and beat until light and fluffy, about 2 minutes. Add gelatin mixture and ¼ cup curd, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.

5. CHILL CHEESECAKE: Pour filling into cooled crust and smooth top. Following photos, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance. Refrigerate until set, at least 6 hours. Remove sides of pan. Serve. (Cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.)

Sweet Quick Cornbread

from: Sweet and Cakey Northern Cornbread (America's Test Kitchen)

3 cups all-purpose flour

2 cup yellow cornmeal

4 teaspoons baking powder

1 1/2 teaspoon salt

1/2 teaspoon baking soda

2 cup buttermilk

1 1/2 cup frozen corn kernels, thawed

1/2 cup packed light brown sugar (try 1/4 c. honey, 1/4 sugar)

4 large eggs

Two sticks unsalted butter, melted and cooled

DIRECTIONS:

1. Adjust oven rack to the middle position and heat the oven to 2. Generously coat an 8-inch square baking pan with vegetable oil spray. (plus loaf pan, muffins) 3. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl. 4  400° Process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds. 5. Gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined. 6. Scrape the batter into the prepared pan and smooth the top. 7. Bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes. 8. Let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes.

Mac and Cheeses

From Spinach Mac and Cheese - Two 🧐Kooks In The Kitchen (twokooksinthekitchen.com)

• 8 oz elbow macaroni - 2 cups I use 1/4-1/2 cup less to make the mac and cheese more saucy)
• 2 cups frozen chopped spinach,thawed, drained (or 4-5 cups fresh baby spinach, roughly chopped)
• 3 tablespoon butter
• 2 tablespoon flour
• 2 cups whole milk (or 2% if preferred) (use 2% if preferred or any combination of milk - any type - and cream)
• 1/2 teaspoon salt  (depends on saltiness of cheese)
• 1 teaspoon Dijon mustard (optional) prepared mustard is ok too
• 2 1/2 cups (338g, 12 oz) shredded cheese. I use half American cheese (or gruyere) and half sharp cheddar cheese 

Instructions

• BOIL MACARONI [AND SPINACH]: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. [Alternative method: 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta.]
• MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Cook in spinach til drier. Add flour and whisk to blend. Cook for 2 minutes. Add most of milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups  cheese.   Add more milk now or after adding pasta for desired thickness, noting that it thickens as it cools.
• COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. 
• If BAKING: HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil. 1/2 cup (56g) of cheddar on top. Bake for 15-20 minutes until cheese is golden brown on top. 

Notes

1. Variations and Substitutes
   • Cheese
     • Options are sharp cheddar, gruyere, goat cheese, gouda, Monterey cheese. Or a combination of two cheeses.
     • You can, of course, use Kraft cheese slices or Velveeta. They will make a very creamy mac and cheese, but keep in mind they are cheese products - not real cheese - and highly processed.

• • Add-ins
    • Saute a cup of finely chopped onions in butter for a few minutes before adding the flour. (I use this one all the time). Sauteed mushroom is another option. 
    • Add 2 tablespoons of pesto or fresh green onions 
    • Add 1/2 cup chopped sundried tomatoes
    • Try 1 cup chopped cooked ham, cooked sausage or crumbled cooked bacon. 
    • Instead of spinach, try broccoli florets (cook the same way as per the recipe). 
    • And yes, of course, you can leave out all of the above and just stick to a simple mac and cheese.
  • Lighter version (lower cal, lower fat)
    • Lighten up the mac and cheese casserole (lower fat and calories) by:
      • skipping the extra half cup cheese on top
      • using a lower fat cheese
      • using 2% milk instead of whole milk. 
  • Pasta
    • Elbow macaroni, orecchiette, penne, fusilli and rigatoni 
  • Panko topping (optional)
    • Mix a 1/4 cup panko or bread crumbs with a tablespoon of butter and 2 chopped green onions.  Sprinkle over the top before baking.

1.  
2. Make Ahead: Before baking, you can cover the casserole and refrigerate for up to 2 days. Then bake the spinach mac and cheese when needed at 375F/190C for 25 minutes.

 Adapted from 
Tuscan Chicken Mac And Cheese (One Pot, Stove Top) - Cafe Delites

in less than 30 minutes?

 

Servings: 6 people

Ingredients

• 2 large chicken breasts, seasoned, cooked (or 4 boneless and skinless chicken thigh fillets)
• Salt and pepper, to season
• 1/2 teaspoon paprika (sweet or smokey)
• 1/2 teaspoon dried parsley
• 1 tablespoon oil, divided (use olive )
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
• 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 tablespoons flour
• 2 cups broth
• 3 cups milk OR other dairy*
• 2 teaspoons dried Italian herbs
• 10 ounces (3 cups!) elbow macaroni uncooked 
• 3 cups baby spinach leaves
• 2 cups of cheese ( Parmesan, mozzarella, Cheddar, Gruyere, etc.) 
• some fresh parsley chopped

Instructions

• Add butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the wine, allow to simmer for 5 minutes.
• Add sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
• Stir the flour into the pot and cook a minute.
  add broth, 2 1/2 cups of milks, seasoning, and bring to a very low simmer. 
• Add macaroni; stir occasionally as it comes to a simmer. Reduce heat and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked. Add the spinach.
• Stir all of the cheese in. Adjust salt and pepper to taste.
  
  [ If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. ]
• Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

*You can also use evaporated milk.

**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

Five Layer Sponge with Cream Cheese Frosting

Liked the cake. Turned the frosting into cookies later. Even the reduced amount of sugar never dissolved. 

Using the wilton pan set, barely made five six-inch rounds.
adapted from: Sponge Cake 
(https://www.countryliving.com/food-drinks/recipes/a1242/sponge-cake-chocolate-frosting-3344/)  

1 c. plus 2 tablespoons unsalted butter at room temperature, plus more for baking pan
1 3/4 c. cake flour, plus more for baking pan
2 tsp. baking powder
1 1/4 c. plus 3 tablespoons milk
4 large eggs
2 c. granulated sugar
1/2 tsp. kosher salt
2 tsp. vanilla extract

Make the cake: Heat oven to 350°F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.
Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean — 25 to 30 minutes. Meanwhile, make frosting of choice.* Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

Assemble the cake: Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

*

Easy Cream Cheese Frosting

• 2 blocks of
  cream
  cheese
  ,
• 2 sticks of butter,
• one bag of powdered sugar
• a splash of vanilla.

Extra extra! Cook's Country Hummingbird Cake, here:
Hummingbird Cake- A Classic Southern Treat - A Feast For The Eyes