We love Mexican food yet we also love burgers on a bun. This is an opportunity to have fun with fusion cooking.
We prefer bison meat to beef, so when we’re able to buy ground bison, we freeze it in 4-oz. patties. It’s not necessary to thaw burgers before cooking, but it requires a different method of cooking. I use a screaming hot cast iron skillet, cooking the meat at two-minute intervals (flipping every two minutes) until the thermometer reads 160°.) At this point, season the burgers as desired. I like a sprinkle of taco seasoning, but it’s entirely your choice.
In the same skillet, sauté julienned peppers and onions for topping the burgers. Cheese is optional. Top with chopped cilantro (also optional) and serve on a toasted bun.
The bird flu outbreak in the past year has created an egg crisis. Not only are eggs expensive, but demand exceeds supply.
Across the social media universe I see recipe posts for egg-less cake recipes. Beware. Some work. Some are too good to be true. One such post showed a variety of flavors of soda, promising that 12 ounces of soda would replace the eggs, liquid, and fat when combined with a cake mix. With the exception of an angel food cake mix (which contains egg whites), it does not. Save your money and effort.
I write this from experience. I experimented with orange soda and yellow cake mix, which supposedly makes an egg-and-fat free creamsicle cake. I planned to take it to a potluck luncheon. I added food coloring to my fluffy white frosting and voila! A lovely orange cake was ready to dazzle my friends.
Creamsicle Cake?
Fortunately, I wisely decided to pre-slice the cake. It wouldn’t slice. It crumbled. It had no structure or texture whatsoever. We ate it with spoons. It was tasty and pretty but unacceptable as a dessert.
Using soda to replace the water in a recipe is a good way to doctor your cake mix. But you still need fat for structure. I still have orange soda and still plan to try creamsicle cake again, but I will add at least one egg and will include the amount of oil according to the cake mix instructions.
I posted this recipe 12 years ago, and it’s still my favorite July 4th meal.I have tried adapting this to the multi cooker yet still prefer the stovetop pressure cooker for this recipe.
Jambalaya In A Jiffy Makes 6 servings or 10 side-dish servings
Ingredients:
1 Tbsp. olive oil 2 cups chopped onion 2 cups chopped celery 3 cloves garlic, minced ½ pound Andouille flavored smoked sausage (cut in 1″ chunks) 1 cup uncooked brown rice (White rice will overcook) 1 10-oz can diced tomatoes and green chilies 2 cups broth or stock 3 Tbsp. tomato paste 1 8 oz. can tomato sauce 1 Tbsp. Worcestershire sauce Cajun Seasonings to taste Hot sauce (optional) 1 Bay leaf ½ pound frozen shrimp, cleaned and de-tailed
Directions:
Heat the oil in the bottom of a 6 quart (or 6 Liter) pressure cooker over medium high heat. Sauté rice to brown, then add onion, celery, garlic, and sausage. Stir often until rice is browned, about 2 minutes. Add all other ingredients except the shrimp. Stir to mix.
Secure the lid to the pressure cooker and bring to pressure according to the manufacturer’s instructions. Cook under pressure 15 minutes, then remove from heat. Allow pressure to drop on its own for 10 minutes.
Release pressure according to the manufacturer’s instructions then remove the lid. Caution: steam will be very hot! Fluff rice with a fork. Stir in frozen shrimp then return pan to medium heat. Cook just until the shrimp are pink (about 5 minutes). Remove bay leaf and serve!
Ingredients for JambalayaBrown the rice in olive oil.Add the onions, celery, and garlic to sauté.Add the sausage, then the broth.Stir in the tomato sauce, tomato paste, Rotel, and seasonings.Secure lid and bring to pressure.After jambalaya is cooked, stir in the shrimp and heat just until shrimp turns pink.One meal size serving jambalaya.
This isn’t an easy or quick recipe, but I’m in search of a hasty, tasty version. This one is a bit labor-intensive, yet delicious.
First, what is a clementine? It’s the smallest of the mandarin variety of oranges. Some are marketed under the name ”Cuties.®️”
A few things make Clementine Cake unique. First—and this first grabbed me as a hasty tasty feature—clementines are cooked in their peels in the microwave oven for three minutes then drained. They’re puréed whole, not peeled or zested.
Butter and sugar are creamed together before adding dry ingredients.Eggs are added one at a time.
All purpose flour is combined with ground roasted almonds (you could substitute almond flour but you’d lose some of the texture) and puréed whole clementines.
The cake is finished with a dusting of powdered sugar, a dollop of whipped cream, or a glaze. I opted for a chocolate ganache (also prepared in the microwave oven).
This is not a figure-friendly recipe. However, it makes 12 servings so you don’t consume so many calories per serving. When you bite into a slice of the finished cake, it’s a delicious treat, mindful of those orange crème chocolates in the assorted candy boxes.
Recipe:
Clementine Cake With Chocolate Ganache Glaze.
Cake Ingredients:
3-4 Clementines, cooked 3 minutes in the microwave oven then puréed.
Sliced almonds, roasted and ground into 1 cup meal, or 1 cup almond flour.
1 cup all purpose flour
1 1/4 tsp. Baking powder
1/4 tsp. salt
5 eggs
10 Tbsp. unsalted butter, softened.
1 1/2 cups Granulated sugar.
Ganache ingredients:
1/2 cup cream
12 ounces dark chocolate chips
1 Tbsp. corn syrup
Directions:
Preheat oven to 325°F.Prepare a 9” cake pan with oil and parchment paper.
Combine almond flour and all purpose flour with the salt and baking powder.
In a separate bowl, cream sugar with the softened butter until fluffy.
With mixer running, add each egg separately and blend well.
Gradually add the flour mixture until all is mixed in.
Fold in the clementine purée until combined.
Pour batter into a 9” round cake pan.
Bake 50-60 minutes. Check for doneness.
Cool cake at least an hour before glazing. Carefully loosen cake from pan and remove parchment paper. Move to a plate.
Ganache Directions:
In a microwave-safe bowl, combine cream and chocolate chips. Cover and heat 75 seconds.
Gently stir to combine chocolate and cream. Add corn syrup and whip until glossy and thick.
HASTY TASTY MEALS BLOG 