Today's guest will give inspire you to dust off your instant pot! We discuss a delicious menu, look at the pros and cons of having groceries delivered, and agree on the benefits of creating a white tornado. Tune in to learn how to create one yourself! Keep listening for Holly's must-have kitchen item and a suggestion for further readings on hospitality. You don't want to miss it! (Visit comeoverfordinner.com for the recipe and more!)
Red Beans and Rice: 2 tablespoons vegetable oil 1 medium-large onion, chopped 1-2 bell peppers, chopped 3 tablespoons garlic, minced 5-6 cups dried red beans, rinsed 1 tablespoon of Tony Chachere’s Original Creole Seasoning 1 teaspoon dried thyme Ham bone and pieces of ham: these are optional, but it’ll taste better with them 6 cups of broth (any kind works) 2-4 cups of water (to make liquid up to the 12-14 cup mark in the Instant Pot pot) (*I do a lot of measuring with my heart, so if you want more/less, go for it.) Serve with: Steamed rice Cornbread Coleslaw
Directions:
1. Put ingredients in the Instant Pot: top on, push Manual or Pressure Cook. Set minutes to 55.
2. Wait at least 15 minutes (sometimes I wait more than an hour if I put it on before leaving to go somewhere), then pressure release.
3. Mash beans with a potato masher or large spoon. If beans are not fully cooked, cook for another 15 minutes.
Golden Cornbread* Modified from a recipe from Mary Overby (St. Paul United Methodist, Memphis, TN, 1991)
Ingredients: 1 cup flour 1 cup cornmeal 2 tablespoons sugar ½ teaspoon salt 3 tablespoons baking powder 1 egg 1 cup milk ¼ cup shortening Directions:
*I usually double this for a 12-inch cast iron skillet: don’t double the baking powder.
1. Put shortening in a cast iron skillet. Put in the oven while preheating to 400°.
2. Mix flour, cornmeal, sugar, salt, and baking powder together. Mix milk and egg in a mixing cup. Pour liquids into dry and mix until combined. Pour a little of the melted shortening from the skillet into your batter. Stir to combine, then pour batter into the hot oil and skillet. This will fry the bottom and sides for oh so delicious southern cornbread!