Recipes

For edits or suggestions, please email tclopine@gmail.com

Air Fryer Cook Times

Frozen chicken: 18 min at 400
Dinobuddies: 8 min at 375
Burgers: 10 min at 375 (top shelf), add cheese then 3 min more
- Can cook with Tater Tots on other side of rack
Tater Tots: 12 min at 400 - flip every 5 min for more even cooking

Bratwurst: 13 min at 350
Bacon: 14 min at 350

Instant Pot Cook Times

Hard boiled eggs - 1 inch of water, 5 minutes, 5 minute rest, 5 minute ice bath
Frozen chicken and potatoes - 1 cup liquid, 10 minutes (on poultry?), 5 minute rest
- With rice 1:1 water:rice ratio - 10 mins brown or long grain, 20 mins white
Artichokes - 1 inch of water, steam rack, 11-12 minutes
Steel cut oatmeal - 2-2.5 water to 1 oat ratio, 3 minutes, 20 minute rest (use 1 Tbs vanilla creamer and brown sugar)
Corn on the cob - 1-2 minutes on trivet with 1 cup water
Frozen meatballs - stir in BBQ sauce (honey based might burn, don't use it), 1/4 cup water, splash apple cider vinegar, brown sugar, 5 minutes, quick release (can add jam and sriracha)
Applesauce - 1 cup water, 3-4 peeled and cubed apples, touch of lemon juice, 1 minute (can add cinnamon)

Mayonanaise

1 large egg
1 Tbs Dijon mustard
1 Tbs red wine vinegar
1/4 tsp fine sea salt
1 cup vegetable oil
1 tsp lemon juice

In a narrow mason jar, add the egg, mustard, vinegar lemon juice, and salt. Then pour the oil over all ingredients.

Insert the immersion blender into the jar and press it firmly against the bottom covering the egg (important). Turn it on high and don't move it for about 20 seconds - you should see a thick, white, creamy base form. This base is an important emulsion to help incorporate the oil.

Slowly lift the blender up and down to incorporate the remaining oil until it is all creamy. Taste and add salt, lemon juice, or vinegar as needed.

Optional: you can add roasted garlic, chipotle, siracha, or fresh herbs to spruce it up further.

Tortillas

2 1/2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1/4 cup of
- 4 Tbs butter
- shortening
- lard
- vegetable oil
1 cup hot water (110 F)

In a medium sized bowl, whisk flour, baking soda and salt.

Add butter, lard, or shortening. (if using oil, add with water in step 3). Work the fat into the flour with your hands or pastry blender until the flour disappears.

Pour 7/8 of the water into the flour and whisk with fork to bring dough together into a shaggy mess. Use additional water as needed.

Turn dough onto lightly floured counter and kneed just until it forms a dough ball.

Divide into 8 pieces and flatten slightly. Cover and let rest for 30 minutes.

Preheat cast iron skillet over medium-high heat. Roll each doughball into 8" flat tortilla. Cook on ungreased pan for about 30 seconds per side. Repeat for other dough pieces wrapping cooked tortillas to keep them pliable.

Taco Seasoning

2 tbs chili powder
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder

2 tsp paprika
2 tsp kosher salt
1 tsp oregano

1 tsp black pepper
dash of cayenne pepper
1/2 tsp red pepper flakes

Italian Seasoning

Grind together:

1 1/2 tsp oregano
1 tsp marjoram
1 tsp thyme

1/2 tsp basil
1/2 tsp rosemary
1/2 tsp sage

Optional:

Onion flakes
Cayenne pepper
Garlic powder

Southwest Seasoning

2 tbs chili powder
2 tsp ground cumin
2 tbs paprika

1 tsp black pepper
1 tbs ground coriander
1 tsp cayenne pepper

1 tbs garlic powder
1 tbs salt
1 tbs oregano

Dry Rub (any meat)

3 tbs Kosher salt
3 tbs smoked paprika
2 tbs onion powder
2 tbs garlic powder

2 tbs dried oregano
1-2 tbs coarsely ground black pepper
1 tbs light brown sugar
1 tbs ground cumin

Place in a sealable container and shake to mix. Store at room temperature for later use.

2 tbs brown sugar
1 tbs smoked paprika
1 1/2 tsp salt

1 tsp ground mustard (tumeric OK)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne powder

Place in a sealable container and shake to mix. Store at room temperature for later use.

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